I’ve explained our big kitchen project, shown you the demolition, and shared our financing, and now it’s time to get down to business. The bones of a kitchen are the cabinets and their layout, and we knew from the beginning that we wanted to use IKEA’s cabinet system.
Here are some things we learned along the way.
According to the Centers for Disease Control and Prevention (CDC), Cyclospora cayetanensis is a nasty microscopic parasite that can cause an intestinal infection called cyclosporiasis. We won’t go into the details about what cyclosporiasis does – although the CDC uses the words “sometimes explosive” to describe it.
I have vivid childhood memories of my mom standing over the kitchen sink on Christmas day squeezing the water out of defrosted packs of spinach to make her famous spinach casserole. Later my sister took over the task and she’d be shuddering from the semi-thawed clumps in her hands. It always seemed like such a nuisance — and so cold!
So as an adult, I sort of tried to avoid frozen spinach all together. Only recently, however, I found out, thanks to my colleague Kelli, that you don’t always have to bother defrosting and draining it. It turns out there are a handful of instances that you can use spinach straight from the freezer without an ill effect on the dish you’re making.
Here’s when you don’t have to bother defrosting frozen spinach.
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Can we please discuss the following: How is it already August?! This summer is absolutely flying by, so I’m coping the only way I know how… by throwing everything under the sun on the grill (and eating it all under the sun, too). I think it’s fair to say that this calls for a smorgasbord of skewered sirloin. And this recipe for steak kebabs with garlic butter from Dinner at the Zoo is calling my name.
“As my grandmother was approaching her 72nd birthday, I asked her ‘Grandma Lynda, what do you want for your birthday?'” Cher wrote in her diet and exercise book, Forever Fit. “She said, ‘Well, honey, I could really use some new sweat clothes — you know, some nice leotards.’ She had joined a gym near her house, and she just loved going there every day to work out […] My grandmother is living proof that it is never too late to change the way your body and mind can work together so you look and feel your best.”
Potatoes, in all their many varieties, are the real workhorses of the vegetable world. They’re delicious and budget-friendly, and that is exactly what makes them so amazing. Their versatility is unmatched, giving them a welcome place at the table any time of day.
From breakfast potatoes to classic potato salad, these are the 10 essential potato recipes we all should know.
We don’t mean to stress you out on this Wednesday morning (side note: How is it August already?), but as the title of this post suggests, you have less than 18 hours to take advantage of a great deal on a KitchenAid stand mixer.
See, Amazon is currently selling the KitchenAid Professional 6-Quart Bowl-Lift Stand Mixer for just $219 (it’s usually $450 on Amazon). This sale even beats Costco, the warehouse store with massive bargains, where the mixer is $350. (It’s also worth pointing out that Target currently has a refurbished option on sale for $200.)
Pillowy, crisp, and buttery, Texas toast is barbecue’s answer to garlic bread, ready for mopping up every last bit of brisket or beans. If you’ve never had the pleasure of eating Texas toast, here’s what you can expect: Thick slices of soft white bread are coated on both sides with peppery garlic butter, then each slab is toasted or grilled until golden and crisp. Every bite boasts a soft, buttery interior and a crackled, caramelized, garlicky crust.
Luckily you don’t have to travel to Texas for this delectable toast. All you need is a loaf of white bread and a few kitchen staples.
Ever since I discovered all the wonderful things you can buy at Aldi on a budget, I’ve come up with a slew of go-to items that are always on my list. And surprise! This list always includes frozen foods. I actually prefer to buy most of my fruits and veggies frozen versus fresh. I find the frozen stuff to be much more budget-friendly, less wasteful (at least some fresh stuff always goes bad before you can get to it!), and easy to use in oh-so-many recipes.
While I do get most of my frozen foods at Costco, there are some things I don’t necessary need in bulk, so I get them at Aldi. Here’s what on my shopping list.
I first picked up a pack of ground chicken a few years ago on a whim, and boy did I wish I’d been cooking with it all along. It’s a leaner alternative to beef, lamb, and pork, with a mild flavor that’s all too willing to partner with any herb, sauce, or vegetable. These days it’s my top pick for bulking up rice bowls for dinner. If you regularly cook with ground turkey, ground chicken is a nice way to change things up.
When I can get the meat freshly ground at the butcher, I opt for a mix of light and dark meat. The light breast meat keeps the mixture lean, while the dark leg meat adds a boost of fat and flavor. For this bowl, the ground chicken is quickly browned and broken into crumbles on the stovetop, then mixed with a Thai red curry peanut sauce.