I tend to be a member of the if it’s not broken, don’t fix it camp. And when it comes to waffles, a simple buttermilk waffle with sliced strawberries is pretty tops. But when I ran across this recipe last week I decided I could be swayed. Fragrant coconut oil, coconut whipped cream and shredded coconut on top of a single waffle? Yes, please!
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Our Small Cool Kitchens contest wrapped up this week. Did you enjoy it? We always love this contest because it gives us a unique snapshot of what’s going on in kitchens around the country (and world!). This year, we were reminded of a few trends that aren’t dying anytime soon, some tips to make small kitchens the best they can be, and one hot new color we see hitting it big in the next year.
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I am completely and utterly enchanted by this book. There is just something so personal and intimate about these hand-drawn and lettered recipes — it’s like receiving a letter from a dear friend who’s been living abroad. Every page is so colorful and vibrant, you can almost smell the spices.
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If you’ve never tried gnudi (pronounced like nude-y), the tender, gnocchi-like pasta dumplings, then you’ve come to the right place. These creamy ricotta creations are actually deceptively light and shine with simple sauces and fresh ingredients. And it’s the perfect season to add fresh herbs straight from the farmers’ market to your gnudi tonight!
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We’re coming up on back-to-school time and while I don’t have kids, I sense the season in every store or market I walk into. There are specials on school supplies, packaged cereals, and energy bars. While here at The Kitchn we love to tout the benefits of making your own granola and snacks, most of us have a box of granola bars or cereal for backup in the weekday hustle and bustle. So is there a way to do packaged foods smarter?
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When fresh berries are abundant this summer, do yourself a big favor and snatch them up for jam making. No need to make a huge fuss over buying special ingredient or equipment for canning — you can make summer berry jam with just the fruit, lemon juice, and sugar in about 30 minutes at home.
The resulting jam is fruit forward, sweet, and full of dark pungent berry flavor. It will make you feel like a kitchen super hero every time you open a jar for your morning toast.
4.5 / 5 Stars | 244 Reviews
by Pattie Price
“Several steps build to the final salad crescendo. Chopped apples and bananas marinate in pineapple juice, and kiwi and strawberries are sliced. Then everything is mixed into peach pie filling and spooned into a beautiful serving bowl.”
Did you follow Andi and Dean’s Kitchen Renovation Diary on Apartment Therapy? They gutted and remodeled their entire kitchen themselves, and the results are stunning.
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Q: I have a few bottles of homemade red wine that have turned to vinegar. The liquid has some sediment, has a strong vinegar odor, and otherwise clear red wine color. It seems good, but I’m afraid to try it. It’s over 60 years old! How can I tell if it’s safe to consume?
Sent by Bill
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I discovered my all-time favorite granola bar at a Canadian lodge one Christmas about eight years ago. We were in the middle of nowhere and I figured out pretty quickly that I wasn’t as good at cross-country skiing as I thought I would be, so I set up camp in the lodge with books, coffee and granola bars from the hotel’s small snack bar. They were so incredibly perfect that the granola bars are my most vivid memory of that trip. Not the dog sleds or the ice skating — nope, the granola bars.
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