With Thanksgiving a little less than three weeks away, it’s time to start talking roasters. For the most part, roasting pans come out of our cupboards once or twice a year for the big holiday dinners, so given that we’d rather not spend $150 on one. Instead, here are five budget-friendly picks that’ll get the job done.
Although I get pretty weary of the pumpkin madness that hits the universe come October — I’m looking at you, Starbucks — there are two things I’ll make an exception for: bread pudding and pancakes. And since this post is clearly not about bread pudding, let’s talk about what we like to call “Pum’Cakes” around our house. Yes, they’re so good they got their own name!
Life is just better after a nice massage, amiright? But did you know that kale tastes better if you give it a quick massage too? Well, we did and you’re welcome. Skinny Taste featured The Kitchn Cookbook and our scrumptious Massaged Raw Kale Salad recipe on their site. Grab yourself some kale tonight and give this super food a little TLC.
Check out the recipe over on Skinny Taste…
There isn’t a Trader Joe’s in my town, but I run with hipsters, so I was pretty sure I knew all about it. The grocery store of cheeses, acai berries, Fair Trade oatmeal, and probably a stunning array of hummus? Home of Two-Buck Chuck, the world’s #1 cheap wine? A smaller version of Whole Foods?
Then I heard a rumor that all the canned goods under the Trader Joe’s house label are packaged in BPA-free cans (and store receipts are printed on BPA-free paper), which had me wondering—how on earth did we not know about this before? Naturally, I needed to know more.
Interstellar, the new movie from Christopher Nolan, comes out today, and as a lover of sci-fi epics, I’ve been looking forward to it for some time. But as a food writer the basic premise made me do a double take. In the near future the world’s soil, through blight or exhaustion, has stopped supporting all food crops except for corn and okra.
Is there any basis to this premise? A far-fetched yet theoretically possible superbug? And, if there was some massive worldwide die-off of crops, would corn and okra really be the last crops standing? If not, what will we be eating as our spaceships lift off for the the Kuiper Belt? I decided to ask a scientist and find out.
Rogan josh is one of the better known Indian classics, and this fiery lamb or mutton dish from the Kashmir region of India is now popular all over the world. My version stays very close to an authentic Hindu-style recipe, but I have tweaked it to make a rich and spicy slow-cooked dish that is perfect for chilly winter days.
I’m not quite sure how the Thanksgiving dinner evolved into such a big and complicated meal. Who can realistically pull off roasting a massive bird and cook all the side dishes that are now deemed a standard part of the meal without going a little insane? Be smart and make bits and pieces of your meal ahead, before the madness sets in.
Let me walk you through each dish on the Thanksgiving table and give you some tips and pointers on what you can do now — and what should wait for later!
If you love pumpkin pie and just can’t wait until Thanksgiving dinner to taste your first slice, then I have a dessert for you. This is a little cup of pumpkin pie, mug cake-style, with a gingersnap crust and snappy spices, and it feeds just one person: you. Make it in a mug, in the microwave, and you can be eating pumpkin pie 10 minutes from right now.
This plate is stacked high with crispy, chewy snacks that fall somewhere between potato chips and French fries — and it’s all because I didn’t throw out my potato scraps. Yes, my potato peels — the ones I made while peeling spuds for mashed potatoes.
Now that I know this snack trick, I’m never throwing out my potato peels again, and here’s why you shouldn’t either.
Lentil soup is comforting, simple, and easy to throw together with the bare minimum of ingredients. It’s my go-to when I want something hearty but healthy, when I feel like my body needs a reset from a spate of indulgent eating, or when I’m tasked with feeding vegetarian or vegan friends on a chilly day. This pared-down red lentil version is the one I make most often, and it never fails to please.
