Early this year I told you that one of our goals for the year was to add nutritional data to The Kitchn’s recipes. We’re very pleased to announce that as of today, nutritional data is LIVE on most of our recipes. Let me explain a little about how it works, with a few caveats.
I lived without outdoor space for many years, so when my husband and I finally moved to an apartment with a porch, we knew it was only a matter of time before we threw an outdoor party — specifically, a grilled pizza party!
I’ve already shared the party plan and the simple menu with you. Here’s a full look at the party itself, from the grill setup and topping-chopping marathon to the final shots of the pizza in all its charred, melted glory.
We’re smack dab in the middle of summer, which means it’s prime zucchini season and they’re everywhere! Did you know this popular variety of summer squash can grown up to 2 inches in length every 24 hours? Bigger doesn’t mean better, though, so here are some pointers on how to pick the tastiest zucchini.
4.79 / 5 Stars | 89 Reviews
by sal
“This cranberry sauce is great — it’s tasty and incredibly simple to make!”
Your eyes do not deceive you. This is breakfast that you can eat one-handed while walking to the bus stop, and it’s got just as much going for it a bowl of yogurt with granola and fruit. In fact, it is a bowl of yogurt — just in frozen, easily-grabbable popsicle form. Time to dig out those popsicle molds!
For someone who has, at best, only moderate interest in eating all things zucchini and summer squash, this site’s archives tell different story. I mean, how about a torte, some fritters, zucchini bread or zucchini bread pancakes? Maybe a rice gratin, crisps or my favorite 5-minute side dish is more your speed? The 40-plus recipes from previous summers would make you think I jump for joy when the inevitable August glut of green and yellow piles at the Greenmarkets; instead, I approach them warily.
I blame my weird need for a challenge. I find zucchini and summer squash a little… slippery and limp in most dishes. It’s usually under-seasoned. But rather than wear my failure to see what others do in a food as a badge of honor, it bothers me. I want to be proven wrong. Show me the light, crooknecks and cocozzelles!
… Read the rest of summer squash gratin with salsa verde on smittenkitchen.com
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When the other Kitchn editors and I first discussed the porch party I ended up hosting a few weeks ago, we all agreed it had to have a simple menu. There would be no appetizer platters or multiple side dishes, no fancy dessert course or cocktail station. Instead, I would stick to the basics: one appetizer, one salad, the main dish, and dessert.
Here are three reasons why a simple menu works so well for a party.
For many years I worked in overnight retail management. Working odd hours is rough to begin with, but having something fresh for lunch at 2AM was tricky, so we turned to salads — they were easy to make, quick to throw together, and always left us with a fresh burst of energy.
Here are some tips I learned along the way to help you efficiently prep a variety of salad lunches on Sunday. I promise it won’t be monotonous, and you’ll actually look forward to eating them throughout the week!
