4.4 / 5 Stars | 5 Reviews
by Allyson R
“Fresh gazpacho is an easy way to load up on vegetables on a hot summer day. Chill in refrigerator before serving for best results.”
Low-Fat Recipes: Great ‘n Easy Gazpacho
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Monthly Archives: May 2014
Low-Fat Recipes: Great ‘n Easy Gazpacho
Low-Calorie Recipes: Lemonia Cookies
Recipe: Easy Rosemary-Rubbed Pork Chops — Recipes from The Kitchn
It’s really useful to have a few recipes in your back pocket for those nights when you don’t feel like cooking an elaborate dinner, but you’re craving the goodness of a home-cooked meal. One of the easiest and quickest meats to cook is a pork chop. Toss a few aromatics together and slather the mixture across the chops; a gorgeous piece of protein is ready for primetime in just a few minutes. Or, if you plan ahead, you can do the slathering in the morning and have an even more succulent dish by evening.
soft pretzel buns and knots
Guess what we’re making this weekend?
I have been obsessed with make soft pretzels at home since about 16 seconds after I learned that you could, 7 years ago. For something that looks so twisted, dark and complex, they’re actually simple to make, requiring only a basic bread dough (flour, water, salt and yeast), formed into pretzel knot (a rope with the ends twisted together, then folded back over itself), dipped briefly in a baking soda solution, salted, and baked until pretty. This is almost exactly the way they are made in southern Germany and surrounding pretzel-loving regions, save one bit: instead of a baking soda bath, the pretzels are dipped in a lye solution. Lye, as in the poison. As in the stuff used in oven cleaners, drain openers, the kind of thing you shouldn’t touch without a mask and latex gloves, the kind of thing no sane cook would bother with at home.
Or so this was the case nearly a decade ago. In the time since, as the DIY/handmade/homemade ethos has swept the food-curious population, things that once seemed adorably old-fashioned (pressure cookers, water bath canning, freezer jams, just to begin) or just plain nuts to do at home (making you own bitters, butter, or barley hops) have become delightfully mainstream, and I suspect directly related to this shift, the last five times I’ve read about pretzel-making at home, seemingly sane people with their whole lives ahead of them have suggested that you, another seemingly sane person who probably didn’t have Dabble In Harmful Chemicals Because This Food Blogger Told Me To on your holiday weekend agenda, should go buy lye, done some gloves and goggles and make Laugenbrezeln as if you were a 10th generation baker in Bavaria. No big deal at all.
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Why I Always Have a Box of Wine in My Refrigerator
For many of us, the ceremony involved with wine service is deeply rooted, yet personal and meaningful. Cutting the foil, removing the cork, cradling the bottle for the first small pour: these simple rituals are among my favorites. Well, put down that corkscrew this week. I am not going to tell you to give up on these things, but I do want to highlight some interesting possibilities that the bag-in-box format provides.
Many people proudly purchase products in large formats for cost effectiveness or vacuum seal their food, in order to maintain freshness. So, why do we find it so difficult to apply these same notions to wine? Here is how and why I have personally made peace with the boxed wine format.
Recipe: Stuffed Peppadews with Salami & Parmesan — Recipes from The Kitchn
I know what you’re probably thinking: “Who has sweet peppadew peppers just hanging around the kitchen?” Point taken. But these little guys (sometimes also called “sweet piquante peppers”) are on every olive bar we see. They are crunchy and sweet with a tiny bit of heat, and they come already hollowed out — in other words, ready to stuff and absolutely perfect for a quick appetizer or simple snack.
Low-Fat Recipes: Australian English Trifle
4.5 / 5 Stars | 7 Reviews
by COOKALOT
“Sponge cake is covered in fruit cocktail and port flavored gelatin, smothered in custard and chilled.”