Q: I’ve been experimenting with making Thai-style curries at home. I’ve got the curry paste, and coconut milk, and the flavors seem there, but the texture is off. I want to get that thick, silky curry texture, but how?
Sent by Casey
Broccoli rabe, Italian sausage, and ricotta pizza; banoffee parfait, and roasted salmon with tabloui in today’s Delicious Links.
Q: Why do my chocolate chip cookies look like cowpies? The recipe I used had one cup of butter and 1/3 cup shortening. I prefer to substitute some whole wheat flour, so I used half whole wheat pastry flour and half unbleached flour. They taste fabulous but look awful. What is the trick to plump, full chocolate chip cookies?
Two years ago we toured Alina’s beautiful New York kitchen, a rich, warm space full of pieces picked up on her travels around the world. While looking through this tour again recently, I found myself drawn to one photo in particular: a shot of a soap dispenser installed on the wall above Alina’s kitchen sink. It was beautiful and interesting, so I went looking for more information about it:
Apple pie oatmeal; Chocolate mascarpone cake with berries; spicy shrimp fish stew in today’s Delicious Links.
Q: How can I “fix” bad peanut butter? I recently bought some organic unsalted peanut butter from Trader Joe’s, but it’s really bland and doesn’t taste like the peanut butter I usually get (Skippy Natural Super Chunk). Does anybody have any ideas for what to add to it to make it taste better?
One of the least rewarding aspects of cooking is cleaning up after the meal is done. Earlier this month, one of our readers asked How can I cook without making a huge mess? and the answers we received included a ton of great advice. Here are the eight best tips from our readers for keeping messes manageable and your sanity intact when cooking every day.
The word of mindful is trending hard these days so as someone who writes a ‘meditation’ column, I feel it’s important to come out and admit that I’m not a fan of the word. I appreciate the concept and the hard work that is often behind being a mindful person, but the word itself is too easy to grasp in a superficial way and that, unfortunately, is how some people relate to it. Either that or they nervously squirm in their seats in full aversion at the mere mention.
If you are starting work again as usual on Monday, my condolences. For the rest of you with a three-day weekend, let’s do something fun! What about a cooking project — just a small one! — that you can make and eat all in one day? I’m thinking about fresh pasta or a batch of hand-pleated Asian dumplings for dinner. Or maybe some soft pretzels that we can dip into mustard while still warm from the oven. Granola bars? Marshmallows, maybe? What sounds good to you?
Happy holiday weekend, everyone! Popular posts this week on The Kitchn include breakfast recipes for chai-spiced French toast and overnight yeasted waffles, a spirited discussion on whether or not we should all stop saying the word veggies, a tour of Joy Cho’s colorful, whimsical studio kitchenette, why you should have your first cup of coffee later in the morning, and more! Enjoy!
15. What’s the Deal with Cute Paper Straws?
14. Breakfast Recipe: Scrambled Eggs with Goat Cheese, Greek Yogurt & Greens
13. Don’t Forget the Wine! Jacques Pepin’s 5 Habits for Better Cooking
12. How Much Does It Cost To Install a Garbage Disposal?
11. Teach Yourself to Eat More Vegetables by Reorganizing Your Fridge
10. Recipe: Baked Chai-Spiced French Toast
