Turns out apple cider, the unofficial beverage of autumn, is more versatile than the mulled version sipped on at the orchard. While there’s something endearingly nostalgic about a cider unadorned, who can resist dressing it up a bit?
Grab a gallon from the orchard, road-side stand, or grocery store and discover a few new ways to add some spice, sparkle, and whiskey to the season’s best drink.
Living alone or as a couple can prove to be a challenge come dinnertime. When a recipe serves six, but there are only two of you, it can be a bore to eat the same thing several days in a row. This is why I wanted to write a recipe today that was the perfect size: a hearty dinner salad just for two.
As someone who cooks for a living, it’s not surprising that I regularly field a ton of questions from friends (and strangers!) about all aspects of cooking and kitchen prep. And one of the most frequent pieces of advice I’m asked for focuses on investment pieces: “I can only afford to stock my cabinets with one good pan right now — so what should I buy?”
To this, my answer never wavers: Get yourself a good skillet and you can cook almost any meal you want. Here are a week’s worth of meals that prove it, from breakfast to lunch to dinner to dessert.
Unlike other dense winter squashes, spaghetti squash is in a league all its own. This oblong yellow squash is essentially nature’s answer to noodles. Thin and mildly flavored, once baked the squash’s interior can be shredded to resemble strands of spaghetti.
Armed with these five smart tips, you’ll have everything you need to know about preparing this stand-out winter squash.
For about five minutes — before we remembered that we have an infant, a 6 year-old, two full-time jobs, a not very big apartment, an international business trip this month (sadly, not mine) are now doubting we are actually made of whatever is required to pull this off — we thought we might have a Friendsgiving dinner party this year. I love Thanksgiving and I want more of it in my life, ditto to friends and also dinner parties. Everything about this was going to awesome. I didn’t have to plan the menu to my perfect Thanksgiving dinner because I wrote it in my head probably five years ago and from what I hear, Alton Brown’s turkey recipe is the only one you’ll ever need. (Or should I dry brine? Or maybe this lacquered thing? Or maybe a mash-up of all of them? Or maybe just import a smoked one from Texas and be the most chilled out host in the history of Thanksgiving, ever, amiright?) Right, well, I had everything else planned out:
… Read the rest of apple cider sangria on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to apple cider sangria | 40 comments to date | see more: Apple, Drinks, Photo, Thanksgiving
Sometimes I look at a package of chicken breast and just sigh. I mean, I get it — it’s easy, convenient, and a wonderful blank slate for pairing with vegetables and sides. You don’t even have to think about. And believe me, there are many times when I don’t want to think about dinner either.
So when I do make chicken for dinner, I do one little thing differently: I go for skin-on and bone-in, and for good reason — split bone-in chicken breasts give you more of that roasted flavor with really no more work on your end.
Despite your best efforts — you’ve KonMaried, you’ve spent hundreds at the Container Store, and you’ve even asked your mom for advice — your kitchen is still a mess. It’s not dirty, just cluttered.
Sure, it might stay pristine for a couple days after a deep clean or a dinner party, but by the following Wednesday, all your hard work comes undone. Why? Here are a few possible explanations, and how you can finally conquer that clutter for good.
Meet Hasselback apples, the most impressive dessert you have to bake this fall. Crisps, crumbles, pies, and baked apples are all fine, but this is the one that really stands out in a crowd.
Firm, sweet apples open like a fan, allowing the sweet cinnamon and brown sugar streusel to sink between each slice. Why not go all out and top this holiday-ready treat with a scoop of vanilla ice cream?
At about this point every year, I have the same conversation with my friends: We complain about having to put away our summer clothes and dig out our sweaters, tights, and coats in preparation for the colder temperatures. This time around, it occurred to me this year that I should be doing the same thing with my kitchen — putting away all those summer food supplies and making my baking pans more accessible.
Here’s some advice on how to do a seasonal swap in your kitchen.
.jpg)
.jpg)
