Monthly Archives: September 2014
What Do I Do With Bean and Vegetable Soup Mix? — Good Questions
Reply
Q: I’ve always seen those “bean and vegetable” soup mixes in the bulk bins, and I have no idea what to do with them! They seem to be a mixture of dry beans and dehydrated vegetables.
Do you soak them like you’d soak other dry beans?
How Art, Creativity, and Cooking Are Connected in My Kitchen — Kitchen Diary: Mercedes in Amsterdam
Today we welcome a new contributor to our Kitchen Diaries series: Mercedes Leon, a pescatarian (but mostly vegan) cook who lives in Amsterdam with her husband and four children. We’re so excited to welcome Mercedes and her point of view to The Kitchn. Meet Mercedes! — Faith
My journey begins fifty-one years ago on the island of Cuba. By that time the revolution had already succeeded and Castro had become the leader of the country. The new government instituted food ratios in order to try to equalize food distribution in the country.
As a result, besides often not getting enough to eat, much of the food that was available to the general population was simple and basic.
Enter To Win a Copy of Everyday Freekeh Meals by Kelli Dunn — Cookbook Giveaway
This week, we got the low-down on freekeh and all its awesomeness. Then we tempted you with a fantastic recipe for Fall Harvest Freekeh Salad. Today, we’re finally giving you a chance to win your very own copy of Kelli’s new cookbook Everday Freekeh Meals. That’s right — just enter our giveaway below!
herbed tomato and roasted garlic tart
I had a friend in town this week and just when we were at the point in the conversation when we’d usually pick a place to meet for lunch, something terrible happened. Caught up in a moment where I forgot that I am me and not, say, Ina Garten, I suggested he come over and I’d make lunch for us instead. I realized I’d lost my ever-loving mind. Sure, I’d like to be the kind of person who makes “just lunch, nothing fancy!” for friends on a whim but I am not. I don’t really do “whim” cooking, as a website with nearly 918 intricately detailed recipes in its archives might evidence. Plus, I had so many recipes I was overdue to test out — a lemonade, a salad, a tart and I’d been promising my son I’d make chocolate pudding for weeks, not to mention the daily grind of breakfast, lunchbox and dinner — that I felt like I had no time to cook anything extra.
And then, thank goodness, I realized how ridiculous that was. What could be more delicious for lunch than a salad, a tart, lemonade and chocolate pudding that I’d made enough of to ensure the kid wouldn’t be left out? What, you say? It might be a flop? My friend might push his food around his plate, hoping I wouldn’t notice or, worse, eat something he hated so not to hurt my feelings? Guys, I am 38 years old, by any standards (unfortunately, most days) a grown-up, and I decided that it was time, once and for all, to boldly embrace Julia Child’s best cooking rule: never apologize.
I don’t believe in twisting yourself into knots of excuses and explanations over the food you make… Usually one’s cooking is better than one thinks it is. And if the food is vile, then the cook must simply grit her teeth and bear it with a smile — and learn from her mistakes. (My Life in France)
… Read the rest of herbed tomato and roasted garlic tart on smittenkitchen.com
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permalink to herbed tomato and roasted garlic tart | 39 comments to date | see more: Appetizer, Lunch, Photo, Summer, Tarts/Quiche, Tomatoes, Vegetarian
Low-Fat Recipes: Grilled Corn Salad
4.56 / 5 Stars | 22 Reviews
by AMBERT77
“Fresh corn is grilled and sliced off of the cob while still warm in this hearty grilled side.”
Low-Fat Recipes: Grilled Corn Salad
Low-Calorie Recipes: Chocolate Pinwheel Cookies
Recipe: Thai-Style Corn Chowder — Weeknight Dinner Recipes from The Kitchn
This late-summer soup has all the components of your usual corn chowder but adds a tantalizing twist with some my favorite Thai flavors, like lemongrass, chili peppers, and coconut milk. While it keeps the comfort food nature of the original, the extra additions keep things interesting.
11 Things We Wish We Had Known About Cooking in College — Life in the Kitchen
One year, when I was in college, my dorm roommate and I decided to save money by not signing up for a dining plan. Instead we each pitched in about $20 a week, and my remarkably frugal roommate found a way to stretch that to a week of meals for two. But there wasn’t a lot of cooking going on. I look back at that time and laugh a bit ruefully about all the Hot Pockets and Pop-Tarts I ate, and wish that I would have known a little more about making smart, cheap meals right there in my dorm room.
I was curious what else our editors and readers wish they would have known in college about cooking. Here are our thoughts — we’d love to hear yours too!