4.49 / 5 Stars | 580 Reviews
by Emma Maher
“This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don’t let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.”
Summer Recipe: Fresh Peach Soda
Can you believe it’s August already? Neither can we! We are, however, luxuriating in peaches and apricots, and thinking about all the plum jam we’d like to make. What about you? Are you reaching for summer fruit? Or do you have other cooking plans this weekend? Maybe lighting the grill, or staying cool with homemade ice cream? Tell us your cooking plans this weekend — we’d love to hear.
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We are determined to squeeze every second out of summer while it’s here, starting with a slice of this crispy grilled pizza topped with fresh sweet corn and tomatoes and ending with a bowl of tangy, lemony ice cream. You also won’t want to miss our fizzy fresh peach soda from this week or how to make an fresh, zesty gremolata to spoon over grilled vegetables and chicken. We also shared lots of S’mores fixings, with birthday cake marshmallows and S’mores inspired by Key lime pie. Take a look at all our summer-lovin’ recipes from this past week right here!
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For the final note on my Backyard S’mores Party, this month’s Gathering from The Kitchn, I wanted to bring you a quick look at Rome Industries, a small American company based in Illinois who makes many of the marshmallow forks, hot dog roasters, and S’mores makers in use around campfires all over the country this summer. I asked Michael O’Russa, their president, how they got started and he shared this sweet story about his dad…
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Q: I made a marinade for pork tenderloins, used it and then froze it. I thawed it and reused it with pork tenderloin again and refroze it. My question is can I thaw it again and reuse it one more time without making us ill?
Sent by Vivian
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Shell spoons are a lovely way to remember your summer days at the beach. They’re not really suitable for eating — ragged edges make for dangerous soup slurping! — but they’re beautiful as mini scoops for sugar, salt, tea, or dry herbs.
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Maybe you’re gluten-free and avoid certain grains. Maybe your doctor told you to try and incorporate more grains into your diet, or perhaps you’re into experimenting with different whole grain flours when you bake. Regardless of the scenario, there are some whole grain players that pack much more of a punch than others. Want to see?
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4.45 / 5 Stars | 447 Reviews
by HJR
“Skewered chicken tenders are brushed with a tropical mixture of pineapple juice, brown sugar, and soy sauce, and grilled.”
Q: I want to make something American for a friend coming back from living abroad, and so I decided to make his favorite food: fried chicken. My main question is the pan. Most recipes recommend cast iron for the even distribution, but I don’t have one of those. Can I get away with using something else?
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Like this Small Cool Kitchens 2013 contest entry? Favorite it below! 
