Here’s another “mini recipe” that showed up in the comments after our big post yesterday of salad dressings to know by heart.
A reader, CastleCook, shared a super-easy recipe she makes with just three pantry staples.
Here at The Kitchn, we don’t like to think of ourselves as food snobs. We bear semi-secret loves for boxed mac and cheese and Velveeta. We keep frozen pie crust in the freezer (and maybe a pizza or two).
But there is one packaged product most of us here at The Kitchn have ditched completely, and that is the bottled salad dressing.
We’ve all been told to eat more lentils — whether it was that old saying that “They’ll make you smarter!” or modern health experts praising the power of legumes. You may have already experimented with using lentils to make terrific soups, stews, and salads, but how about a dish that more closely resembles risotto, with flavors cooked into the lentils much like rice?
Our stovetop method is tried and true (and works like a charm every time), but when a different method for cooking hard-boiled eggs — like baking them in the oven — presents itself, I have to give it a try.
Can hard-boiled eggs really be made in the oven? And if so, how do they compare to hard-boiled eggs made using the good old stovetop method?
Who: Henry Storch of Old Blue Raw Honey
What: Migratory beekeeper and professional farrier
Where: Wren, Oregon
Read the series → Part One, Part Two
For a beekeeper from Oregon like Henry Storch of Old Blue Raw Honey, moving the bees to California in January for almond pollination gives his hives something of a bonus spring season to build up colony size before coming home to Oregon spring in March.
Shortly before their trip north, Henry goes through all his hives and splits many of them into two or more colonies. When they get home, he’ll continue to work through his bees, splitting them if necessary and beginning to raise queens and drones. This boost in hive numbers allows him to counter-moderate winter losses without being financially and emotionally devastated.
We all know the axiom for sane, rational grocery shopping: Don’t go to the store when you’re hungry. Research supports this sage and ancient advice: this study found that people bought more high-calorie food when grocery-shopping hungry.
However! That’s the ideal. Life often works out otherwise. How often have you hit the grocery store for a dinner run, ravenous after a long day, and come out dazed and clutching two extra bags of cookies and fixings for nachos? Uh-huh. Us too. So let’s talk strategy — hangry strategy.
Cream cheese is so often the source of such simple pleasures, and these cookies are no exception. Lemony, fluffy, and festive, with sweet drizzled icing, they’re tasty, sure — but perhaps what these cookies really have going for them is their ease. Ready? Go.
The question, “What’s for dinner tonight?” is often the easy one to answer. It’s the next question that’s tough: “What goes with it?” Do your answers reveal you’re stuck in in side dish monotony? The side salad rut? Let us help. Here are 25 simple side dishes that will bring some life back into supper matchmaking. Every one of these is green, fresh, and super simple — not counting salt and oil, I don’t think any of them have more than six ingredients to juggle.
Time to freshen up the side dish routine for spring — snap up some asparagus and toss with pecorino; spiralize a zucchini; stir-fry tender greens; roast a head of cabbage.
Sure, the Irish might eat corned beef sometimes, but it’s hardly the national dish of Ireland. And the masses of Dublin surely aren’t sitting down to a supper of corned beef and cabbage tonight. So, how did we come to associate this meat as a go-to meal on St. Patrick’s Day?
You don’t need a pile of coupons to get added value from your grocer.
Grocers have a lot to communicate to their customers, and unless you pick up that newsletter or get chatty with that cashier who’s been there since Crystal Pepsi was in stock, some of their offerings get buried under more urgent messages like 5 for $5 promos, cooking classes, or a new offering in the deli.
In my grocery marketing years, it was a struggle to communicate everything we offered because the list was ever-changing, and we pretty much did anything (within reason) that our customers asked.
