After surviving for too long on lots of hearty stews and rich potato dishes this winter, now that it’s spring all I want to eat are Fresh Green Things. Doesn’t matter in what context –– soups, sandwiches, salad, pasta –– as long as the green food is fresh and in season, I want to eat it all. All the time.
Do you have a similar feeling? Here are 10 recipes to try out whenever all these fresh green things are at your farmers market or grocery store.
Milk kefir is an easy sell for anyone who loves yogurt, which I most definitely do. Kefir is tangy, about as thick (and creamy!) as a smoothie, and full of those good-for-you probiotics we hear so much about. Think of milk kefir as drinkable, pourable yogurt. Even better, you can skip the grocery store and make it yourself right on your kitchen counter.
I’m not sure if this is true in other cities but here in San Francisco, it’s not unusual to encounter a corner bodega that’s devoted to natural foods. These places stock the familiar organic labels, local organic milk and vegetables, and often have a nice selection of wine. Sometimes there’s an odd mix of the organic and conventional bodega fare (bags of Cheetos tucked in with the taro chips, for instance.) Out front, buckets of sunflowers are propped up against the brightly painted murals and a bowl of water for the dogs is placed next to the pile of free alternative weekly newspapers.
Happy weekend everyone! I hope it’s getting sunny and warm in your neighborhood. What’s your cooking plan this weekend? Are you prepping your breakfasts and lunches for next week? Are you planning a little treat for this weekend — maybe a lemon pie? I’m craving bright, light spring soups and salads. What about you? What’s cooking this weekend?
I don’t know about you, but this past week it started to feel a bit more like spring (finally!), and we’ve got a few new recipes to celebrate the warmer weather. If you’re looking to bulk up on vegetables and grains, you need to try the egg, spinach, and spelt salad with green garlic dressing. If you’re craving something a little heartier, try the lamb meatballs with lemon sauce. Looking for dessert? You need to make Faith’s Meyer lemon Shaker pie. But whatever you do, wash it all down with homemade coconut milk (only two ingredients needed). Happy weekend, everyone!
Q: When I braid a challah it splits in the baking process, so that I do not have a nice braided top when baked. It looks more like a person got stitches and in the healing process they broke open. Can your readers help me figure out what I am doing wrong?
Sent by Madeline
If understated elegance is your thing, Le Creuset’s newest collection is right down your alley. The Matte series features low-sheen enamel for a softer, more subtle finish than you find on Le Creuset’s other colors. So pretty!
Throw open the windows, friends, because I think winter is finally behind us. Are you ready to welcome spring? It’s time to dust off, air out, and spruce up your kitchen for the new season. Here are 10 ways to get it looking as great as you’re feeling.
As we limp into spring, I find myself needing a lot of warming, clean foods. It was a long winter of rich cooking and eating, so the idea of eating simply as the season changes is attractive. In Ayurveda, a dish called Kitchari is often prescribed for its ease of digestion and detoxifying qualities and lately I’ve been eating it a ton.
Where: SAT Foodlab, Montreal, Quebec
Who cooks here: Michelle Marek and co-chef Seth Gabrielse
Yesterday I gave you a peek inside Montreal chef Michelle Marek’s home kitchen, and today we’re going to visit her restaurant. No, we don’t usually write about restaurants at The Kitchn, but we certainly take inspiration for home cooking from them, and I felt that it would be interesting to talk to Michelle about how home and restaurant cooking differ from one another.
Those differences turn out to be less dramatic than I expected at Foodlab, an unusual restaurant that initially bootstrapped itself into existence with few resources; Michelle and her co-chef Seth carried appliances and tools into the restaurant straight from their own home kitchens, even biking in the food itself before they got stoves installed!
Here’s what Michelle has to say about cooking with love and making do — at home and at the restaurant — and why her KitchenAid mixer has never made it back to her home kitchen.
