Monthly Archives: November 2014
Low-Calorie Recipes: Cranberry Waldorf
15 Ways To Throw A Gathering (Without Breaking A Sweat) — November Maker Talk Video
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Can you believe that Thanksgiving is next week?! We can’t believe it either. Rewind to our November Maker Talk, we lined up a group of presenters who could help us host the holidays without breaking a sweat. First up, we recruited The Kitchn editrix to give us her go-to tips to make holiday entertaining look effortless for any occasion.
Elsewhere in the Bitter Universe: Here Are 6 More Bitter Liquors That You Should Know — The 9-Bottle Bar
Aromatic bitters, the subject of our coverage this month at The 9-Bottle Bar, stars in so many classic cocktail recipes, we proposed that it may very well be the most useful member of this little company we’ve assembled. But when it comes to bitter booze, the aromatic, non-potable stuff is just one star in a brightly lit sky.
This week let’s do of other notable varieties of bitters.
Medieval Bridge [Flickr]
Núria Farregut posted a photo: Besalú, Catalonia, Spain
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Stoned street [Flickr]
Núria Farregut posted a photo: Camprodón old street. Catalonia, Spain
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Recipe: Polenta with Swiss Chard and White Beans — Vegetarian Recipes from The Kitchn
When I started working for myself full time, I had this idyllic notion that since I would be working from home, I’d have time to cook the types of meals I wanted to eat. I dreamed that dinner would be my time to unwind and cook what I wanted to cook. It turns out, however, I do not know how to say “no” to projects, and instead of those nice, long dinners, most weeknights I’m in a rush just to whip something up in between projects.
That is where this pared-down dish comes into play. This casual assembly of store-bought polenta, white beans, and silky chard make a quick and filling meal that’s easy to pull together on even the busiest of evenings.
How To Make Mashed Potatoes in the Slow Cooker — Cooking Lessons from The Kitchn
Mashed potatoes are a requirement on the Thanksgiving table, and a hearty side dish for any meal throughout the fall and winter. But they do require some labor: Peeling, chopping, boiling, mashing. One of my favorite Thanksgiving tips is to do all this labor ahead and keep the potatoes warm for hours in the Crock-Pot.
But then it hit me: Why not use the slow cooker from start to finish? Could you take half the labor out of mashed potatoes? Turns out, you can — and, guess what? I’m never going back. Here’s a step-by-step recipe for the best mashed potatoes, made from start to finish in the slow cooker.
