Sparkling rosé wine is my choice over and over in the spring and summer, for both casual sipping and for sangrias. This week I chose a demi-sec rosé champagne. Demi-sec translates to “half dry,” which is another way of saying “semi-sweet,” so expect a little inherent sweetness here. That touch of sweetness also makes rosé perfect for an icy pitcher drink.
This week I’ll be digging around my cookbook shelves to unearth hidden tips from older and vintage cookbooks. When doing my research, I spent the most time with my 1975 edition of The Joy of Cooking which has always been a favorite. This deep dive really reminded me just how relevant (and even surprisingly hip) The Joy still is.
Here are five ways this classic book will still rock your kitchen.
With more sunshine, my end-of-day goal is to spend a few moments putzing in my garden. This means dinner consists of simple recipes, served with easy but delicious drinks, like smashes. These smashes make up a whole new world of cocktails with endless options for muddling, mixing, and of course sipping. This one is just perfect for today’s 10-Minute Happy Hour.
I’m a little too young to remember the 1950s, but that doesn’t mean I can’t pine for the aesthetic of the mid-century diner. My kitchen lacks the iconic black-and-white checkered floor, but I have been pining after a hand-lettered wall sign commanding all who enter to “eat.” While you can find updated versions online, these signs don’t come at 1950s prices anymore.
It seemed unreasonable to spend so much on what amounts to little more than scrap wood and a coat of paint, so I took on the challenge of making one myself.
4 / 5 Stars | 22 Reviews
by Jan
“Just wrap leftover chicken in won tons and bake! You can serve them plain or with salsa or soy sauce, chutney or cheese dip–anything goes.”
If you’re so fortunate as to have a dishwasher in your house or apartment, then you want to make sure it’s always performing at its peak.
From the right way to load your dishwasher, to the simplest way to banish stinky smells, to some other surprising facts, here are 10 things every dishwasher-owner should know.
The release of the new Star Wars trailer this week had me super nostalgic for my childhood love of all things Star Wars (OK, it extended into adulthood too — who am I kidding). It also made me think about all the great, uncelebrated food moments in Star Wars: What kind of food did Yoda snatch out of Luke’s hand on Dagobah? What did the cocktail menu at the Mos Eisley Cantina consist of? Do Wookies roast or braise — in milk, maybe — their hog-tied prey?
But today, we’re speculating on the most classic food moment in Star Wars: Aunt Beru’s kitchen — blue milk, future food processor, and all.
Science and food are natural buddies. From cooking food with fire, to genetically modified apples, the study of food has affected the way we eat and cook. Today we consume food in a way that would’ve been unheard of a mere century or so ago. And modern life is not only made easier by these discoveries, it’s made possible by them.
It’s tough to pick just a few of the great discoveries in food science, but here are our considered picks for the five that changed our lives the most.
4.63 / 5 Stars | 29 Reviews
by Kimber
“Fresh green beans are steamed and then canned with a clove of garlic and sprigs of fresh dill. You can substitute 1 teaspoon of dill seeds for the 2 sprigs of dill, if desired.”
