Monthly Archives: October 2013
Low-Calorie Recipes: Spinach and Yogurt Soup
Healthy Desserts: Apples by the Fire
Healthy Breakfast and Brunch: Banana Berry Smoothie II
What’s Cooking This Weekend? — Weekend of October 19-20, 2013
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Happy weekend everybody! I’m so eager to get out there and enjoy the glorious fall weekend we’re about to have. I’m picturing hot pretzels, apple cider, kale slaw, and just maybe a pork chop. What’s on your cooking agenda for the weekend? We hope you’ve enjoyed all our soup coverage this week — next week we’ll be turning to everyone’s favorite appliance, the slow cooker. Until then tell us: what’s cooking in your kitchen this weekend?
Copper Countertops: Would You Do It? — Countertop Spotlight
Did you read our post on kitchen remodeling trends to avoid? I wonder where copper countertops fit in with all that. I’ve always been drawn to the look (and to brass countertops, because who could forget this kitchen), so I did a little research into the pros and cons of copper countertops:
One-Pot Pasta e Fagioli, Pumpkin Chili, Soft Pretzels, Beer Cheese Soup, Chile Verde & How to Caramelize Onions — New Recipes from The Kitchn
Soup’s on! We shared not one, not two, but an entire week’s worth of hearty soups and soup-friendly side dishes with you. A pot of any of these — Italian pasta e fagioli, miso pumpkin soup, chile verde — will make your kitchen feel warm and nourished this weekend and set you up for meals all week long.
Round out a meal with a batch of homemade soft pretzels and a big bowl of apple cabbage salad. Pour yourself a vanilla-pear sparkler while the soup simmers and have your favorite bowl ready. If you’re ready for fall, so are we!
10 Things Soup Taught Me About Cooking
We’ve been enjoying a hot and nourishing Soup Week here at The Kitchn, and as we explored good tips and the secrets of really great soups, I realized something. So much of what I know about cooking came from soup. Not braises, not casseroles, not pasta. In many ways, soup taught me the essentials of cooking, and here are ten important things that I learned from making many pots of soup.
6 Homemade Crouton Recipes to Take Soups to the Next Level
If only there were another word for croutons that didn’t evoke the over-spiced, over-garlic’d, miniature bricks that come in stiff little packages for $5.99 at the grocery store… Crisps? Toasty bread bits? Delicious bites of awesome? Whatever the name, throw away your impression of the prepackaged lumps and start thinking fresh. One of the most satisfying ways to take a soup or salad to the next level is a homemade crouton.
Choosing Sides by Tara Mataraza Desmond — New Cookbook
For the past several weeks, we have welcomed Tara Mataraza Desmond to The Kitchn to share her recommendations for great side dishes to go with our most favorite meals, like Fiery Kale with pizza and Pan-Seared Squash with roast chicken. After all, Tara is the expert on such things. So much of an expert that she has written an entire book with the sole purpose of helping us prepare creative, super-tasty sides for everything from Spaghetti Night to Thanksgiving dinner. Choosing Sides is the cookbook that fills the gap in our meal planning and gives a little love to the humble foods that go on the side.