As our wardrobes change from flip flops to socks, fall cocktails typically turn golden brown (just like the leaves!) and pick up some warm spicy notes to keep us toasty. This pretty pitcher drink is a serious sip that captures all of the above. It’s a great choice for any fall gathering and it was a perfect match for the menu we planned for The Kitchn’s Thanksgiving Dinner Outdoors!
There are kitchen discoveries that lead to nothing but trouble. The first time I caramelized sugar, I knew I was ruined. Why would anyone want to eat drab white sugar if they could eat it cooked to a 100x as delicious toasty amber syrup? The first time I tried browned butter, I went on a butter-browning bender (cookies! breadcrumbs! crispy treats!) which, frankly, shows little sign of abating today. So, it should be no surprise that when I finally cracked the authentic pretzel-making code six months ago, I didn’t know where to stop. Everything comes up pretzel now! I’ve made pretzel scones and pretzel challahs. I’m dreaming of pretzel shortbread and popovers, pretzel bagels and grissini. I might need an intervention.
But before you all gather round my canister of food-grade lye, my latex gloves and the onion goggles I really should have more shame about owning, and sit me down for a talk about where things are going, I think we need one more pretzel thing this year, and I’d like to believe I saved the best for last.
… Read the rest of pretzel parker house rolls on smittenkitchen.com
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I’ve always felt very neutral about pecan pie. You won’t ever find me rushing to make pecan pie, but I certainly won’t turn down a slice if it comes my way. These maple “pecan pie” bars, on the other hand, are a fantastically different thing. In fact, they are everything I’ve always wished pecan pie would be, I just didn’t know it yet.
When the photos of this kitchen renovation hit our inbox, we were shocked by the transformation. Especially given that the reader, Laura, who sent them isn’t an interior designer (although she tells us she is in her dream life), but an English teacher at a university.
Laura and her husband took this incredibly dated (have you ever seen an oven that color?) kitchen and gave it a whole new life. Take a look at how this kitchen went from 70s Tang to farmhouse chic.
Looking for a way to take your home cooking from good to GREAT? Kelsey Nixon gives us the key. Hint – it’s one part confidence and one part something else. Watch the short clip for her secret!
3.92 / 5 Stars | 66 Reviews
by Amanda
“Chicken breasts graced with a holiday flavored marinade of orange juice, soy sauce, ginger, garlic, raisins and sugar then baked in the oven. A classic, traditional orange flavored chicken dish with a kick!”
At our October Maker Talk, we asked Kelsey Nixon: if she were stranded on a deserted island, what would she bring? Watch this clip people; it’s important. If you’re ever stranded on a desert island, you should probably bring this too…
Today we want to share our brighter, sunnier outdoor Thanksgiving menu and party. Outdoors? you say. Sunnier? Those of us who live in colder climates scurry from car to house in a wintry mix on Thanksgiving, but this year we threw a party with the rest of the country in mind — California, Texas, Florida, and all the blessedly warm regions where folks can enjoy their feasts outdoors in style.
But I think that there’s something here for everyone to love in our California party, regardless of whether you’re wearing a sweater or a sundress. The holiday is a harvest celebration, and our menu honors that, with vegetables at every turn, and casual desserts that are easy to make ahead. Read on for our California-inspired Thanksgiving menu, the relaxed and romantic table ideas, and how the whole shebang went for us and our 10 guests.
