Fall is tart time for me, and I brought a few of my favorite autumn flavors to this dessert offering. It’s made with a rich walnutty tart crust, filled with creamy golden frangipane and topped with tender slices of spiced poached pears.
And it holds a little gift for those of us baking for a diverse group: it just happens to be gluten-free. Don’t you love desserts that do it all?
In the wide world of food writing and media there are some words that are going to appear over and over again. Delicious? Yeah, that’s going to stick around. But then there are the trendy and overused words to describe food that begin to feel wearying when you see them in a magazine, a blog, or the newspaper.
I know all of us at The Kitchn are guilty using some of these words (err… maybe all of them), but some of these just need to stop. Here are our picks for the 21 food terms and phrases we’d like to snip out of the food world. Care to add your own?
If you have the urge to dress up as a trendy confection this Halloween, go one step beyond the average cupcake to become this Funfetti mug cake. (Because we know you love mug cakes.)
Of course, the mug has to be clear to get the full effect of all those sprinkles, so check out this tutorial for how to create your own lifesize sweet costume using a shower curtain and two feet of plumbing tubing. (Microwave not included.)
Inspired by Lynda Carter as Wonder Woman in her Paradise Island mini skirt, Quinoa Woman is an earthy feminine goddess member of the League of Super Foods. With her grain sack cape and her fork bangles, she has been known to pair up with Captain Kale for an occasional dinner.
All you need to become this superhero is some burlap, some cardboard, and a whole lotta pom pom trim. Read on to complete your Halloween transformation to Quinoa Woman.
Who cooks here: Anna Watson Carl of The Yellow Table & Brandon Carl
Where: Manhattan, New York
Rent or Own? Rent
When Anna Watson Carl first laid eyes on the 48-square-foot kitchen in her now-husband Brandon’s Manhattan apartment, she wasn’t sure she could make it work. “There was no pantry, no drawers, and about one square foot of counter space,” she recalls with a laugh. “Not to mention the fact that it was up five flights of stairs!” As a private chef, food writer, and creator of The Yellow Table blog, Anna needed a kitchen that could withstand considerable wear and tear – and that could store her extensive collection of pots and pans.
Here’s a look into her little kitchen, and the joyful cooking that happens there!
Some people can’t get enough of pasta al dente; others must have bread on the table. While I do love a good baguette, and I won’t sniff at a plate of bucatini, my particular idea of carb heaven is dumplings.
These are the best and easiest ones I know: a fluffy and lightning-quick version of German and Hungarian spätzle — teeny dumplings that require nothing more than three or four ingredients, a pot of boiling water, and a spoon. You can have these from-scratch dumplings finished and in your dinner bowl in less time than it takes to boil pasta.
Faster than a speeding Magic Bullet, more powerful than your mom’s stand mixer, he’s one of the founding members of the League of Super Foods. He’s Captain Kale! He’s a super hero who can kick free radical butt and support healthy brain development.
Last week we introduced Captain Kale as a star of Ariel’s Spooky Colorful Halloween party, and this week we’ll show you how to get the look, all the way from the ruffles to the twist tie belt.
Soup season has officially started. The chill outside brings sweaters and soup pots to the fore, and there is arguably nothing more comforting than a big vat of soup simmering on the stove. Simple or complicated, creamy or spicy, you just can’t go wrong with soup for autumn.
Here are 15 essential soups you should be making right now, from miso soup, to Italian wedding soup, and creamy curried cauliflower soup. You better believe you’re going to put your Dutch oven to good use this season.
The last thing I want to do if there’s a party happening and a major game on the television is man the deep-fryer back in the kitchen. But you can’t have a Game Day party without buffalo chicken wings on the buffet table — inconceivable. The solution, obviously, is to turn to the next best thing: the oven.
Doused in a double-dose of hot sauce — first to marinate and then to coat — these oven-baked wings are arguably just as crispy, just as sticky, and just as addictive as their deep-fried brethren. Here’s how to make a batch for yourself; you only need four ingredients! (Not including the blue cheese and celery!)
