Happy weekend, folks. Popular posts this week on The Kitchn include an interview with teen blogger Joshua Weissman of Slim Palate, a look at a stunning 1980’s kitchen makeover, a recipe for roasted winter vegetables with miso-lime dressing, a guide to making your own protein powder, and more. Enjoy!

15. What Have You Been Most Surprised (or Embarrassed) to Learn in the Kitchen?
14. Most Nutrients in Fruits & Vegetables Are Found in the Skin: Fact or Fiction?
13. 10 Easy Supper Side Dishes That Sing
12. How To Make Gimbap: Korean Seaweed and Rice Rolls
11. From School Bully Target to Teen Blogger: Meet Joshua Weissman of Slim Palate
10. Skip the Weird Additives: Make Your Own Protein Powder More

4.29 / 5 Stars | 6 Reviews

by Forgemaster

“A classic African dish which can be served as an accompaniment to dishes such as Egusi Soup. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped into the soup before being eaten.”

View Complete Recipe Details and Reviews

Don’t you love petrale sole? Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market. A classic piccata is a great way to prepare sole, or any small flat fish such as flounder or fluke. Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!

Continue reading “Sole Piccata” »

Don’t you love petrale sole? Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market. A classic piccata is a great way to prepare sole, or any small flat fish such as flounder or fluke. Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!

Continue reading “Sole Piccata” »

Don’t you love petrale sole? Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market. A classic piccata is a great way to prepare sole, or any small flat fish such as flounder or fluke. Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!

Continue reading “Sole Piccata” »

When I think of the ultimate in small kitchen storage, the one space that makes me slow-clap every time I come across it, I think of David and Im’s 426-square foot San Diego loft, which was first featured on Apartment Therapy back in 2006. The unfinished MDF plywood shelves are organized and optimized with almost-clinical precision. You think that’s an exaggeration, but the shelves were computer-calibrated so the taller condiment and liquor bottles would fit precisely… More

Ah, the weekend. Finally. Time to kick back, relax, and cook up some good food. Like a big platter of these roasted vegetables with tangy miso-lime dressing — just the thing to perk up a late-winter meal. The goulash would be great served as the main dish. Looking for a quick meal to eat on the go? Try your hand at making Korean gimbap. And don’t forget about cocktail hour: our sunny Clementine Cocktail or Sodium Girl’s Low-Sodium Bloody Mary fit the bill nicely.

More

Installing our cabinets!

Ready for the next step in my kitchen renovation? Here’s where things get a little wild and fast, and where my photo library gets a little, um, thinner than I would like. I understand now why people have a hard time documenting renovations, especially near the end — you’re so exhausted and ready to be done the camera is the last thing on your mind.

Having said that, I do want to walk through how we installed our IKEA cabinets. Here’s a peek at the process of assembling and installing the kitchen, which we actually did ourselves with some coaching from our contractor. (Tip: If you want to read from the beginning, click here, or scroll to the bottom of this post and click back through the series widget at the bottom.) More

I have a handful of kitchen tools that I really, truly use: a KitchenAid mixer, an espresso machine, an immersion blender, and a food processor. But other than that, we have a smattering of old wooden spoons, mismatched silverware, an odd collection of mixing bowls and an old mortar and pestle. Oh, and my kitchen scoop. More

Buried deep in our childhood, or perhaps in the back of the cupboard, we each have a junk food that we secretly love beyond all reason. Hostess cupcakes or apple pies from McDonalds. Sour Patch Kids at the movies or tater tots still hot from the fryer. Go on. It’s ok to admit it. Especially since Casey Barber has just handed us the keys to the snack aisle with her new book Classic Snacks Made from Scratch. Same favorite snacks, fewer unpronounceable ingredients.

More