Here at The Kitchn, we don’t like to think of ourselves as food snobs. We bear semi-secret loves for boxed mac and cheese and Velveeta. We keep frozen pie crust in the freezer (and maybe a pizza or two).
But there is one packaged product most of us here at The Kitchn have ditched completely, and that is the bottled salad dressing.
Núria Farregut posted a photo:
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Núria Farregut posted a photo:
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We’ve all been told to eat more lentils — whether it was that old saying that “They’ll make you smarter!” or modern health experts praising the power of legumes. You may have already experimented with using lentils to make terrific soups, stews, and salads, but how about a dish that more closely resembles risotto, with flavors cooked into the lentils much like rice?
In the almost six years since I last waddled around in the name of procreation — I know, I make it sound so glowy and glamorous — to my delight, two things in particular have changed: 1. You can now get maternity pants that have almost all of the dignity of regular ones, thanks to small elastic panels above each pocket that frankly would be as welcome the day after Thanksgiving as they are now that I’m approaching the six-month mark and people no longer believe me when I said I just had a really big lunch. (However, a New York-specific rule remains: you’re not actually “big” until someone willingly cedes his or her seat on the subway for you, by which standards, I must be svelte. Hey, I’ll take it.) 2. More pertinently to the scope of a cooking website, a whole lot of bars are making really great mocktails.
I credit the fact that there’s been something of a cocktail revolution over the last five years, wherein housemade bitters, syrups, fresh-pressed seasonal juices, sodas and fresh herbs are almost the norm, and the bartenders, nay, mixologists that craft them are name-dropped almost as often as head chefs. People who choose not to drink whether due to beliefs, lifestyle, diet or due date are no longer expected to sip a club soda and twist of lime they could have bought at the local bodega for pennies to take part in what I consider one of the holiest social rituals of spring — hanging out with friends at happy hour on one of the first warm days.
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Our stovetop method is tried and true (and works like a charm every time), but when a different method for cooking hard-boiled eggs — like baking them in the oven — presents itself, I have to give it a try.
Can hard-boiled eggs really be made in the oven? And if so, how do they compare to hard-boiled eggs made using the good old stovetop method?
4.59 / 5 Stars | 25 Reviews
by Michele O’Sullivan
“Salsa, EASY and not hot or spicy. If you prefer to put some zip in this, you can add jalapeno and yellow chilies.”