Behold, a bright and sunny main dish that’s perfect for any spring celebration! These tender and flavorful meatballs, napped in a tangy, lemony sauce, are not only delicious, they’re appropriate for a Passover Seder, Easter dinner, or even just tonight’s main course.
When Julia and Sara bought their rundown 1967 duplex in downtown Anchorage, it was a mess. “It had barely been touched in 40+ years,” Julia wrote to us. “Sculpted shag carpet, pink toilets, mirrored tile, etc.” After qualifying for a renovation mortgage loan and deciding on a contractor, Julia had just 24 hours to pick everything for the interior of the house — including the kitchen! — but she did it with the help of a designer and Pinterest inspiration board. The new kitchen is classic and kid-friendly, and designed with affordable materials that look way more high-end than they actually are. See what it looks like now!
Many recipes for cooking quinoa call for two parts water to one part quinoa, a ratio that was determined by importers when quinoa first started becoming popular in this country. But America’s Test Kitchen has an interesting explanation for why that ratio may no longer work, and why using far less water makes much better quinoa.
Who cooks and eats here: Michelle Marek, chef at Foodlab, and Anthony Kinik, film professor and food writer
Where: Montreal, Quebec
Rent or Own? Rent
When I was in Montreal a few months ago I looked around, as I always do, for a cook to visit, someone willing to open up their own home kitchen to all of us. On this trip, I got a double pleasure: a visit with chef Michelle Marek both at home and at the restaurant, Foodlab, she runs with her partner Seth Gabrielse.
While we don’t really handle the restaurant beat here at The Kitchn, I thought it might be intriguing to see a cook both at home and in the professional kitchen, and to talk about how her cooking differs between the two. Today we’ll start at home — come take a peek into Michelle’s cozy and vibrant home kitchen.
The virtue of the Shakers’ pies, like their furniture, lies in a straightforward character married to elegance. This Meyer lemon pie has only five ingredients, after the crust, and yet it spills out a glorious jammy filling of sunny lemons — sweet, tart, and a little bitter.
This is my go-to pie for early spring; I don’t know any better way to finish a Sunday supper in April.
You’ve probably seen the trick for peeling a whole head of garlic in 10 seconds, but what if you only need a couple cloves? We found a quick way to peel a few cloves of garlic — and have a lot of fun doing it!
If there’s one cleaning tutorial request we get more than any other, it’s this. Those dang dish soap bottles can be so confusing! Are you supposed to hold the bottle completely upside down, or at an angle for optimal soap dispensing? Should you squeeze near the top, or in the middle? And what about the bubbles? How do you know when you’ve got too many bubbles, or just enough bubbles? So. many. questions.
Well, friends, put all your anxieties aside, because we’re about to show you exactly how to squirt dish soap into the sink. Don’t be shy — we know it’s a tough task to master, but with our step-by-step guide, even the most errant squirter can be a straight-shooter in no time.
That’s right! For a limited time, Le Creuset and KitchenAid have teamed up to produce the ultimate kitchen powerhouse, the “Le CreusAid.” It combines the strength of the KitchenAid stand mixer that you know and love with the durability and beauty of Le Creuset that your cooking demands. Are you ready to take your baking skills to the next level?
Four dollars for a slice of toast? Pffft! C’mon, guys, we can do better than that. I mean, way better. If I’m making fancy toast, I’m taking it all the way. I see your $4 toast, and I raise you an extra knob of Kerrygold butter with a sprinkle of gold flakes. Make mine $10 toast, please and thank you. You want in? Let’s do this.
What is it about the start of spring that inspires home projects of all shapes and sizes? Whether you’re starting your first garden, or simply throwing out some old clothes, that rather addicting rejuvenating feeling is hard to avoid. We’ve gathered a few of our favorite kitchen projects –– from pantry staples, to cleaning and design projects –– so you can extend that spring excitement into your own cooking and overall enjoyment of your kitchen.
