Behold, a bright and sunny main dish that’s perfect for any spring celebration! These tender and flavorful meatballs, napped in a tangy, lemony sauce, are not only delicious, they’re appropriate for a Passover Seder, Easter dinner, or even just tonight’s main course.
When Julia and Sara bought their rundown 1967 duplex in downtown Anchorage, it was a mess. “It had barely been touched in 40+ years,” Julia wrote to us. “Sculpted shag carpet, pink toilets, mirrored tile, etc.” After qualifying for a renovation mortgage loan and deciding on a contractor, Julia had just 24 hours to pick everything for the interior of the house — including the kitchen! — but she did it with the help of a designer and Pinterest inspiration board. The new kitchen is classic and kid-friendly, and designed with affordable materials that look way more high-end than they actually are. See what it looks like now!
Many recipes for cooking quinoa call for two parts water to one part quinoa, a ratio that was determined by importers when quinoa first started becoming popular in this country. But America’s Test Kitchen has an interesting explanation for why that ratio may no longer work, and why using far less water makes much better quinoa.
4.69 / 5 Stars | 26 Reviews
by heatherjane
“Use a little sugar and lemon juice in the water to make the sweetest, quickest, tastiest boiled corn on the cob.”
In my fantasy recipe-writing league, I’d cover everything, a million questions you hadn’t even thought to ask yet. Every recipe would work on a stove, slowly braised in the oven, on a grill, in a slow-cooker, a pressure-cooker, on a train, in a car, or in a tree. You could make the vegetarian carnivorous, the carnivorous paleo, the gluten-full gluten-free, the sour cream could always be swapped yogurt which could always be swapped with buttermilk, or milk and lemon, or soy milk and vinegar. We’d find a way to put kale in everything. You could use flat-leaf parsley instead of cilantro (because cilantro is the devil’s herb, naturally) or none of the above, because green flecks = grounds for dinnertime dismissal. We’d make food that your picky spouse, your pasta-eating kid, and your pesky fad-dieting house guests would applaud at every meal, and all of those promises made by food writers greater than myself in tomes more epic than this blog of food bringing people together for the happiest part of everyone’s day would be made good on at last.
Of course, I’d also write about one recipe a year. Despite understanding this, sometimes I get carried away with The Dream of this kind of recipe-writing. I make Lasagna Bolognese with homemade noodles (but you can use store-bought), homemade bechamel (but you can use ricotta; just don’t tell me about it), and bolognese with milk, wine or both. We make Hot Fudge Sundae Cake for crazy people (everything, down to the cookie crumb filling, homemade) or for people with a life (everything, down to the cookie crumb filling, store-bought). We make Lazy Pizza Dough on three different schedules, whatever your orbit demands that week. And in this episode, I found as many ways as I could dream up to make a three-bean chili, so nobody would have an excuse not to make it.
… Read the rest of three-bean chili on smittenkitchen.com
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permalink to three-bean chili | 67 comments to date | see more: Beans, Photo, Slow Cooker, Stew, Tex-Mex, Vegan, Vegetarian
Who cooks and eats here: Michelle Marek, chef at Foodlab, and Anthony Kinik, film professor and food writer
Where: Montreal, Quebec
Rent or Own? Rent
When I was in Montreal a few months ago I looked around, as I always do, for a cook to visit, someone willing to open up their own home kitchen to all of us. On this trip, I got a double pleasure: a visit with chef Michelle Marek both at home and at the restaurant, Foodlab, she runs with her partner Seth Gabrielse.
While we don’t really handle the restaurant beat here at The Kitchn, I thought it might be intriguing to see a cook both at home and in the professional kitchen, and to talk about how her cooking differs between the two. Today we’ll start at home — come take a peek into Michelle’s cozy and vibrant home kitchen.
The virtue of the Shakers’ pies, like their furniture, lies in a straightforward character married to elegance. This Meyer lemon pie has only five ingredients, after the crust, and yet it spills out a glorious jammy filling of sunny lemons — sweet, tart, and a little bitter.
This is my go-to pie for early spring; I don’t know any better way to finish a Sunday supper in April.
You’ve probably seen the trick for peeling a whole head of garlic in 10 seconds, but what if you only need a couple cloves? We found a quick way to peel a few cloves of garlic — and have a lot of fun doing it!
