Monthly Archives: October 2014
Low-Calorie Recipes: Rocky Road Popcorn Balls
Recipe: Onion and Mushroom Tart — Recipes from The Kitchn
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This is the time of year when I start craving savory tarts. This vegetarian tart has vinegar-roasted onions, mushrooms, and ricotta cheese, making it a great appetizer for a group, or a dinner for two when served with a side salad. Why not? It’s getting cold out there and sometimes you just need a dinner that feels like the food equivalent of sliding on a cashmere sweater: decadent and yet perfectly functional.
cauliflower cheese
What, you’ve never had cauliflower cheese before? Why, it’s right up there on the American Heart Association’s recommended diet, above the kale and below the oat bran. Okay, well, maybe just the cauliflower is. I realize this dish may sound strange if you’ve never heard of it. The first time I saw it on a menu in the UK last fall, I thought a word was missing, perhaps “with” or “and.” I mean, you cannot make cheese out of cauliflower or vice-versa, or at least I hope not.* And then I tried it, bubbling and brown in a small ramekin aside my roast** at a tiny Inn in the middle of nowhere that looks like something you’d see in a Bridget Jones Diary (basically where I learned everything I knew about the UK before I got there, well, that and Morrissey songs) and I stopped talking. I stopped thinking. My heart may or may not have stopped beating for a moment, though I’m sure it was love, not fibrillations. How could it be anything but, when cauliflower florets are draped with a sharp cheddar cheese sauce spiked with mustard and a bit of cayenne and then baked in the oven until bronzed and, wait, what were we talking about again?
This is a British dish, if the sharp cheddar, mustard powder, cayenne and charmed name didn’t give it away. I realize that British food has long been a punching bag for other supposedly superior world cuisines, but I found this to be anything but the case. Even if I had, the awesome names of national dishes — toad in the holes, bubble and squeaks, spotted dicks, singing hinnies, jam roly-polys and doorstop sandwiches — would have more than compensated for any failures in the flavor department.
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We Tried 3 Ways to Store Salad Greens, and Here’s the Winner! — Tips from The Kitchn
Buying a big bag of salad greens or lettuces is a great, economical way to get your veggie servings, but we’ve all dealt with the frustrations of opening the bag a few days later and seeing sad, wilted or even slimy leaves inside.
What’s the best way to store salad greens so that they last the longest? We tried three methods to find out which was best — and there was a clear winner!
Low-Fat Recipes: Italian Pasta Veggie Salad
4.61 / 5 Stars | 20 Reviews
by Rhonda
“Tri-color corkscrew pasta makes a colorful salad along with the green peppers and red, red tomatoes. And it ‘s fat-free. Serves eight.”
Low-Calorie Recipes: Sunday Morning Asian Frittata
The Kitchn Reader Feedback Session/Drinks Party! — Thursday, November 6th
Dear Readers,
Inspired by my trip to IKEA last June (where they constantly ask their customers questions and visit their homes), we are super excited to kick off our very first Reader Feedback Session for The Kitchn, here at our offices in NYC. If you are free on the evening, interested and want to tell us what you think and what you want MORE of, please head down below the jump, fill out the form and RSVP it to us. We’re going to start with only 10-15 folks since we don’t have a lot of room and try to mix up the crowd.
Best, Maxwell
Recipe: Pear Tart with Walnut Crust — Dessert Recipes from The Kitchn
Fall is tart time for me, and I brought a few of my favorite autumn flavors to this dessert offering. It’s made with a rich walnutty tart crust, filled with creamy golden frangipane and topped with tender slices of spiced poached pears.
And it holds a little gift for those of us baking for a diverse group: it just happens to be gluten-free. Don’t you love desserts that do it all?
21 Food Words & Phrases That We Should All Probably Quit Using
In the wide world of food writing and media there are some words that are going to appear over and over again. Delicious? Yeah, that’s going to stick around. But then there are the trendy and overused words to describe food that begin to feel wearying when you see them in a magazine, a blog, or the newspaper.
I know all of us at The Kitchn are guilty using some of these words (err… maybe all of them), but some of these just need to stop. Here are our picks for the 21 food terms and phrases we’d like to snip out of the food world. Care to add your own?