This month we’re highlighting another section of The Kitchn Cookbook, and diving head-first into what makes things easier, and happy in your home– kitchen organization and design! It’s time to share what inspired you in this section of our cookbook. We’ve partnered with Zwilling J.A. Henckels to give away an awesome prize package worth over $300 each week throughout the month of March. Care to show off your the smart tips or organization in your kitchen?
In the past, I’ve had a troubled relationship with biscuits. My favorite baked good seemed just beyond my reach. Until now.
Folks, you were tempted by the photos of Piper Davis making these jam-filled biscuits, “jammers,” during her kitchen tour a while back and now I’m bringing you her pitch-perfect recipe. Your world will be forever changed for the better!
4.39 / 5 Stars | 61 Reviews
by Michele O’Sullivan
“A tasty honey mustard dipping sauce for chicken fingers, egg rolls, chow mein noodles, ham sandwiches — there’s no limits to this sauce.”
I have told you that brunch is my favorite meal of the day, and winter is perhaps the high point for brunch. But while I am looking forward to these sleepy morning meals, I have to admit that many brunch recipes are too sweet for me. If this sweet monkey bread with a gooey glaze showed up it certainly wouldn’t go to waste, but I would need something else too, something to nourish and satisfy. I need something savory to start the day off right.
The other requirement for a good brunch recipe, of course, is that it be easy to make ahead. Because who can roll out dough and fry potatoes before breakfast? Not me. So I must tell you about my make-ahead favorite recipe for a big family brunch: savory, garlicky sweet potato hash, roasted with sausage and rosemary, and baked the next day with eggs on top.
Whole-wheat breads are an acquired taste, in my opinion. Some people love them, some people learn to love them, and some people (like me) never quite warm up to their bitter, earthy flavors.
Enter this new no-knead bread recipe. If you’ve never really liked whole-grain breads but wish you did, you’ve got to give this recipe a try. It’s definitely changed the way I feel about whole-wheat loaves!
Do you love sprinkles in your birthday cake? Was the classic Pillsbury Funfetti cake mix your very favorite? Funfetti cakes were a staple of childhood birthday parties, but I haven’t had one in a long time — probably because I don’t really use boxed cake mixes anymore. I realized, though, that it is still a snap to make a Funfetti cake. Just add sprinkles!
We shared one perspective on grown-ups eating like toddler. Now here’s writer Anne Zimmerman with a short, sweet essay to argue the other side.
It’s 6pm on a Thursday and I’m on my kitchen floor, eating a toaster waffle and sipping a glass of red wine, tempting (or trying to tempt) my toddler to eat.
I made a kale salad during naptime and there’s a pork tenderloin in the oven, but by the time I sit down to dinner with my husband, I’ll probably just pick at my meal. I’ll be full of toddler food.
