Our job here at The Kitchn is to help you, our readers, have the best life you can in the kitchen. This means sharing recipes and demystifying cooking techniques, it means showing you how experts do it and then how to do it yourself. It also means listening to your kitchen concerns, and helping you work through those challenges.
So, as summer unofficially comes to an end next Labor Day weekend and we all go barreling into the fall season, we want to know:
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Q: My husband, who does not cook, recently moved away for work. I’m looking for freezer meal ideas where everything is baked beforehand and can then be reheated in the microwave in an individual portion size. Aside from the standard lasagna type dishes, what reheats well after already being cooked? More
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4.42 / 5 Stars | 184 Reviews
by KCORONA
“Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.”
Who: Peggy Smith and Sue Conley, owners of Cowgirl Creamery
Where: Petaluma, California
On a sunny Thursday morning I got in my car and headed out to the quiet back roads of Petaluma, California. I was on my way to talk to some gals about cheese. Not just any gals, but Peggy Smith and Sue Conley, the well-respected owners of Cowgirl Creamery. You may have heard of Cowgirl Creamery before. Maybe you’ve slathered their popular Mt. Tam cheese onto crackers, or hidden the last nub of Red Hawk somewhere deep in the fridge so your husband couldn’t find it. (Or is that just me?) If not, you should. Their cheese is pure, rich, and worthy of a happy dance.
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Keith and Paige describe their decorating style as “scrounge n’ lounge” — a process of constantly adding and subtracting pieces in their home, all in search of “those perfect elements” that’ll really make the room. A big part of that has been the kitchen, which they’ve tweaked to suit their simple, repurposing style.
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Q: Recently, I came across a recipe for carrots cooked in a pan with butter (maybe some oil also…not sure). There was no glaze or juice involved. Maybe just salt and pepper for seasoning. I remember the carrots were peeled and left whole (not sliced) Do you know a recipe like this? One without additional seasonings that mask the true flavor of the carrot?
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Warm and spicy roasted cheery tomato soup. by Guest on Thursday, August 22, 2013
I hope, if we are going to continue to be good friends, that we can have an implicit understanding that there is no such thing as too many peach recipes. Not in July, not in August, not in New York, which grows surprisingly good peaches for a Yankee. And I know that as a writer and food person, I’m supposed to be on the lookout for my crutches, my overused ingredients. I should probably lay off the tomatoes, the caramelized onions, the feta, Dijon, strawberries, green beans, white beans and butternut squash. Sheesh, I should show some range! Maybe I will, you know, after peach season is over. Because I’m not done with them yet. I’m not done with summer yet. Maybe it’s this mild August we’ve been having or, I confess, the not-supposed-to-be-but-kinda-has-been fun of having a husband out of a job for the last few months, but once you become a summer person, it’s hard to react with anything but venom when you spy apples and butternut squash at the farmer’s market before Labor Day, as I did this week. How gauche!
But, you know, September’s not going to be too terrible. School resumes, which is pretty awesome if you’re three-going-on-four, we’ll all be back to the grind (sigh/yay) and oh, there’s this little trip I’m taking across the pond for a UK book tour.
… Read the rest of almond-crisped peaches + uk book tour on smittenkitchen.com
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permalink to almond-crisped peaches + uk book tour | 84 comments to date | see more: Announcements, Crumbles/Crisps, Gluten-Free, Peach, Photo, Summer
by VeganMilitaryWife on Thursday, August 22, 2013
by Guest on Thursday, August 22, 2013
