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Raw kale stems are tough, chewy, and fibrous. They’re not exactly appetizing when eaten as is, but with a few tricks, you can easily transform these kitchen “scraps” into something you can readily enjoy. So step away from the trash can — here are seven ways to eat those kale stems.
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Whether you’re putting the finishing touches on the ultimate taco salad, or just trying to pretend your leafy green salad is a plate of tacos, these crispy, flavor-packed croutons will help get you there.
If you’ve ever tried online recipes and found them to be slightly less awe-inspiring in person than they were on Pinterest, I’m with you. In fact, I recently tried the top five slow-cooker recipes on Pinterest and, for the most part, they were a big disappointment.
But all is not lost! Those recipes could have been a success with just a few simple tweaks. Here’s how to upgrade any slow-cooker recipe so you can have superstar meals with very little prep time and hassle.
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Wings or salad? Wings or salad? I say, why choose when you can have both on the same plate! Because that’s just what you get with these crispy, crunchy Buffalo wing-inspired croutons.
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From Apartment Therapy → 7 Easy Ways to Add Color to Any Kitchen (Rentals Included!)
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This recipe for sheer khurma, or warm sweet vermicelli milk, is the recipe my grandmother, or Nani, made for Eid. This is a warming drink with a texture that also makes it a great dessert. The milky goodness of ghee-tossed vermicelli, warm saffron milk, chopped pistachios, and chewy, sweet dried dates, is a pure taste of Eid in Pakistan. You can have it at breakfast, offer it as a hospitable drink to guests, or save it for an after-dinner treat
For one week every spring the local Catholic church, an otherwise unassuming dot on the landscape of my suburb, turned their property into magical kingdom of lights, music, cotton candy and so many rides it was impossible to remember that all other weeks of the year it was just an empty field next to a parking lot. I was obsessed with this carnival… from afar. My parents, citing such horrifically dull things as having their children live long, healthy lives, questionable safety practices and clearly a focused interest in ruining everything, refused to let my sister and me go, even though my best friend, who went to school there and ostensibly had parents also invested in keeping her safe, got to go every night. Worst weeks, ever. This story should end here but as we drove to my parents house last month and I saw the carnival all set up again, I realized two things: 1. I wasn’t remembering it with rose-colored glasses, it’s actually, objectively amazing. 2. This miiiight be the source of my ongoing obsessing with carnivals.
I can’t help it. I haven’t met a balloon race, ali baba, bumper car, ferris wheel, haunted house, carousel, mini-zipper, graviton or hurricane I didn’t like. Give me all the strung lights, popcorn in red and white boxes and musical reels that haven’t changed in 50 years. I delight in the vague creepiness of clowns and it’s basically no surprise that only one days into summer, we’ve already taken the “kids” (sure, okay) to Jenkinson’s and Coney Island.
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Grilled chicken is a rite of passage for summer cooking; it works for both a big barbecue blowout and a simple weeknight dinner. While you can just slap some pieces onto the grill, there are a few tips to keep in mind that will yield perfectly grilled chicken every time!
