Monthly Archives: October 2013
Healthy Breakfast and Brunch: Super Duper Oatmeal
Any Tips for Working With Spelt Flour? — Good Questions
Reply
Q: I’m getting frustrated working with spelt flour recipes. I’ve had success in the past, but the planets and moons must have been aligned. When I mix dough for bread or pizza crust using 100% spelt, it is always so sticky and becomes a messy process. Any tips?
Sent by Shane
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How I Repainted My Rental Kitchen and Made Peace With the Cherry Cabinets — Liveblogging The Kitchn Cure Fall 2013
Day 7 Task: Special project
There’s one big thing I’ve been meaning to do ever since we moved to this new apartment three months ago: paint the kitchen. My kitchen has cherry-stained cabinets, dark granite countertops, light birch wood floors, and the walls were painted a sage-y green. It was like this when we moved in, and the longer I lived with it, the more I was desperate for a change.
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5 Fall Must-Make Mac and Cheese Recipes
We turned on our heat for the first time last week. I generally like to try and hold off until the latest possible day in the season, when I can no longer tolerate chilly feet in the early mornings or evenings. There are many things I’m not overly frugal with, but utilities (and heat in particular) are something I watch like a hawk. The good news? On these crisp fall evenings, heat or no heat, mac and cheese pretty much always hits the spot.
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10 Recipes for Thanksgiving in Canada (and for All You Advance Planners) — Holidays from The Kitchn
Lucky Canadians! They’re getting a jump on us Americans this coming Monday, with turkey, mashed potatoes, and pie before any of us have even considered what kind of cranberry sauce we’re making this year. Or maybe you have — are you a seriously advance planner, when it comes to Thanksgiving?
Whether you’re happily celebrating Thanksgiving in Canada next week, or getting ready for the American replay next month, here are ten favorite recipes — from the simplest way to roast a turkey, to the most transcendent mashed potatoes, to a fall salad to round things out.
Endive Salad with Walnuts, Pears, and Gorgonzola
Endive is one of my guilty pleasures. It’s more expensive than regular lettuce, but it’s so delicate, and has such a wonderful, just lightly bitter flavor, I just can’t resist a splurge once in a while. This is a quick and easy salad recipe, chopped endive tossed with chopped pears, walnuts, and crumbled gorgonzola, and drizzled with oil and vinegar. Perfect for the fall. If you don’t have access to endive, feel free to substitute butter lettuce. Some of the other lettuces in the chicory family would work as well—curly endive, escarole, frisee, radicchio. By the way, my French friends in the area insist that the endive we grow here in Northern California is less bitter, and more exquisite than what you find in Europe. So enjoy!
Continue reading “Endive Salad with Walnuts, Pears, and Gorgonzola” »
Endive Salad with Walnuts, Pears, and Gorgonzola
Endive is one of my guilty pleasures. It’s more expensive than regular lettuce, but it’s so delicate, and has such a wonderful, just lightly bitter flavor, I just can’t resist a splurge once in a while. This is a quick and easy salad recipe, chopped endive tossed with chopped pears, walnuts, and crumbled gorgonzola, and drizzled with oil and vinegar. Perfect for the fall. If you don’t have access to endive, feel free to substitute butter lettuce. Some of the other lettuces in the chicory family would work as well—curly endive, escarole, frisee, radicchio. By the way, my French friends in the area insist that the endive we grow here in Northern California is less bitter, and more exquisite than what you find in Europe. So enjoy!
Continue reading “Endive Salad with Walnuts, Pears, and Gorgonzola” »
Endive Salad with Walnuts, Pears, and Gorgonzola
Endive is one of my guilty pleasures. It’s more expensive than regular lettuce, but it’s so delicate, and has such a wonderful, just lightly bitter flavor, I just can’t resist a splurge once in a while. This is a quick and easy salad recipe, chopped endive tossed with chopped pears, walnuts, and crumbled gorgonzola, and drizzled with oil and vinegar. Perfect for the fall. If you don’t have access to endive, feel free to substitute butter lettuce. Some of the other lettuces in the chicory family would work as well—curly endive, escarole, frisee, radicchio. By the way, my French friends in the area insist that the endive we grow here in Northern California is less bitter, and more exquisite than what you find in Europe. So enjoy!
Continue reading “Endive Salad with Walnuts, Pears, and Gorgonzola” »
Endive Salad with Walnuts, Pears, and Gorgonzola
Endive is one of my guilty pleasures. It’s more expensive than regular lettuce, but it’s so delicate, and has such a wonderful, just lightly bitter flavor, I just can’t resist a splurge once in a while. This is a quick and easy salad recipe, chopped endive tossed with chopped pears, walnuts, and crumbled gorgonzola, and drizzled with oil and vinegar. Perfect for the fall. If you don’t have access to endive, feel free to substitute butter lettuce. Some of the other lettuces in the chicory family would work as well—curly endive, escarole, frisee, radicchio. By the way, my French friends in the area insist that the endive we grow here in Northern California is less bitter, and more exquisite than what you find in Europe. So enjoy!
Continue reading “Endive Salad with Walnuts, Pears, and Gorgonzola” »