My friend Jenny is a wine consultant and together we threw an outdoor dinner highlighting the wines of Napa Valley (over on AT), along with hearty, easy, grilled food and bonfires on either side of the dinner table. I wrote about our joint Summer Bonfire Feast last month, and today Jenny’s back to share more about the wines she paired with the meal. These are GOOD recommendations.
Happy weekend everyone! What’s cooking? I was so happy to see Michelle’s recipe for carrot halwa this week (it’s one of my favorite Indian desserts). Are you cooking a sweet treat, or maybe some comfort food? We’d love to hear all about it, and don’t miss these five fun posts from the past week.
Q: As favors for my upcoming nuptials, my fiancé and I are making vanilla, orange, and lemon extracts for the guests to take home.
We wanted to pair each bottle with an accompanying recipe, but are struggling to find recipes for the orange and lemon extracts…
From Apartment Therapy → The “Stuck in the 60s Kitchen” Makeover
This 1960s-style house went from a cramped floor plan with small spaces to one with breathable space and modern touches!
Around this time of year there seems to be a giant cultural (and retail) push to make our homes smell like pumpkin-spiced-apple-cinnamon-eggnog-Fall-with-a-capital-F. One minute the stores are full of pool floaties and water wings and the next it’s scarecrows and cinnamon pine cones.
I love fall as much as the next person, but I’d rather transition my home and tabletop in a gentler way. Here are a few ways to make your table and kitchen naturally feel like fall — no pumpkin spice candle necessary.
Have you ever made buffalo chicken wings in the oven? With just four ingredients it’s so simple and easy to do for all your tailgating needs. I know I’m looking forward to trying it out in my kitchen. This week we also featured a lot of good-feel recipes, including a ricotta spätzle, a pear tart, Korean curry rice, and a mushroom tart. If you’re celebrating Diwali (the festival of lights) be sure to give our carrot halwa a try.
Okay, you know why you should use pumpkin carving tools instead of a kitchen knife and how to make your jack-o’-lantern last longer. But do you know why we carve pumpkins in the first place? Turns out, we have the Irish to thank for the tradition. Although, using pumpkin is a uniquely American spin.
This is the time of year when I start craving savory tarts. This vegetarian tart has vinegar-roasted onions, mushrooms, and ricotta cheese, making it a great appetizer for a group, or a dinner for two when served with a side salad. Why not? It’s getting cold out there and sometimes you just need a dinner that feels like the food equivalent of sliding on a cashmere sweater: decadent and yet perfectly functional.
Buying a big bag of salad greens or lettuces is a great, economical way to get your veggie servings, but we’ve all dealt with the frustrations of opening the bag a few days later and seeing sad, wilted or even slimy leaves inside.
What’s the best way to store salad greens so that they last the longest? We tried three methods to find out which was best — and there was a clear winner!
Dear Readers,
Inspired by my trip to IKEA last June (where they constantly ask their customers questions and visit their homes), we are super excited to kick off our very first Reader Feedback Session for The Kitchn, here at our offices in NYC. If you are free on the evening, interested and want to tell us what you think and what you want MORE of, please head down below the jump, fill out the form and RSVP it to us. We’re going to start with only 10-15 folks since we don’t have a lot of room and try to mix up the crowd.
Best, Maxwell
