by Guest on Tuesday, June 11, 2013

4.14 / 5 Stars | 18 Reviews

by BFHAWKINS

“This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.”

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In December of 2011 at about 3am, an electrical fire started in the top floor of Michele and Ryan’s beloved Seattle home. Thankfully no one was hurt, but the entire top floor of their home was destroyed, and the first floor badly damaged. Not ones to give in to misfortune, however, Michele and Ryan marched on, renovating and rewiring their entire home, which included new DIY exposed shelving in the kitchen!

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Q: I recently purchased some fresh chamomile from the farmers market. The flower buds are present and the greens and roots are also still attached. They smelled so amazing I couldn’t resist. I can only find recipes for making tea with the flowers. Any ideas for using the whole plant?

Sent by Laura

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I’ll never forget the time I bought some food souvenirs on a trip to Seattle, immediately popped them into the plastic zip-top bags I had brought with me, and the merchant chuckled and said, “You must be a visiting food blogger.” How did he know? Do all food lovers and bloggers carry plastic bags when they travel? I’m not sure, but I certainly do. 

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by TraceyCeurvels on Monday, June 10, 2013

4.22 / 5 Stars | 8 Reviews

by Dan Schultz

“The secret to this fine raisin bread is soaking the raisins overnight so they become plump and juicy.”

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The other day a friend and I took a quick, half-day road trip. We had a quest (Blenheim apricots), we had a destination (a slightly obscure orchard) and we had the possibility of lunch (tacos). Like all adventures, we encountered a few setbacks. 

We got a little lost, we had to backtrack to an ATM (the orchard was cash only) and the taco stand, once a charming shack, had moved to a strip mall and now more closely resembled a food court. Still, it was a perfect morning spent in good company and the tacos (pastor, of course) were delicious despite the surrounding decor. Even more important, the effect of our journey continued into the week, bringing the scent of ripening apricots into my daily routine and reminding me that the adventures found close to home are just as pleasurable, just as significant, as something experienced half way around the world.

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4.55 / 5 Stars | 10 Reviews

by dgjcooks

“Pineapple sherbet is mixed with bananas and raspberries for a quick, frozen treat.”

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Happy Saturday, friends! Popular posts this week on The Kitchn include a look at 25 condiments that could push sriracha out of the hot-new condiment spot, a tour of sweet, family-friendly kitchen in Atlanta, a recipe for a clean-out-the-fridge airplane salad, and our favorite backpack snacks for traveling. Enjoy!

15. Sweet Travel Snack: Raw Peanut Butter Bites Sweetened with Dates
14. Lunch Recipe: Couscous Salad with Cucumber, Red Onions, and Herbs
13. Look! Brand New Blue Ball Canning Jars
12. My Travel Snack: Asian Dumplings
11. The New Sriracha? 25 Condiments That Could Be the Next Must-Have Thing
10. Why Chickpeas Are the Perfect Travel Snack: And 8 Recipes to Try!

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