Q: How do I make my tomato-based pasta sauces thicker? I usually start with whole peeled canned tomatoes, and then go from there, but I never have that thick texture that coats the sauce the way I want it too.
Happy weekend everyone! What’s cooking? The Kitchn editors are at my house in Ohio this week, cooking up ideas and plans for the new year. We’re having so much fun — want to see some photos of our pasta-making adventure last night? We made noodles, meatballs, and a big pot of greens, and we ate it all up with some convivial bottles of red wine. (If you’d like to see us rolling the pasta, click through and watch Emma shaping cavatelli!)
What about you? Do you have any big cooking plans this weekend?
Look, I know it’s prime resolution time. I realize that outside the 10 percent of you who have understandably succumbed to the explicit demands of the polar vortex with salted caramel brownies, the remaining 90 percent of you out there are swearing off carbs, gluten, fat, sugar, things that your grandmother wouldn’t recognize as food or things that even had a mother, while sweating off the holiday’s demons on stationary bikes. (Although I’m sure no matter how bad you may think things got over the holidays, surely none of your children announced at preschool’s circle time that his mommy was going to have a baby, which was news to you? Which led to you having to make an awkward joke about too many cookies in December? Nope, surely none of your angels would do a thing like that. Not unless they wanted to go to boarding preschool next year, right?)
Ahem, so I realize that for most people, dessert is not an option in January, but I’m just not among them. I think that measured quantities of not excessively decadent desserts are exactly the key to resolution sanity and that there are few better vehicles of moderation-friendly desserts than pudding which is why in previous winters we’ve tackled everything from Chocolate Pudding (recently updated, even easier now), Vanilla Bean Pudding, Caramel Pudding, Almond-Vanilla Rice Pudding and Arroz Con Leche. This year will be no different, except for the fact that this is the year that I come out as a tapioca pudding junkie, no matter how weirdly old-fashioned that makes me. (… She types while dreaming of being huddled under an afghan in a granny cardigan with tissues stuffed in her sleeve.)
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When it comes to soups, I can easily say I have a hands-down favorite: Italian Wedding Soup. My experience of it is neither particularly Italian, nor is it matrimonial, rather it was one of the first real meals my mother fed me when I was a baby. The legend is that I’d slurp it loudly, humming, and the broth would dribble down my neck, soaking the neck of my shirt.
My Gramma John was a tremendous baker. A farm wife and mother to eight kids, she spent her fair share of time in the kitchen. But she loved every minute of it, baking until the very day she passed away. I have great memories of spending time with her in the kitchen.
Nowadays with my own small army of children, I love to bake as well. They love it even more. I love that I can tailor my baking for food allergies as well as dietary preferences. This ensures us a safe, quality baked good that tastes great.
If you’ve ever attempted your favorite Mexican restaurant’s rice at home and failed, raise your hand. Well you can put it down now, because this one is my all-time family favorite and I think it will become yours too. To be honest, I like it so much better than the rice usually served when I dine out.
Quick and simple snack… by Guest on Thursday, January 9, 2014
Is there any better snack than teritaki flavored beef jerky? by Guest on Thursday, January 9, 2014
