Polar opposites collide in January with delicious results. We’re all trying to eat a little better, maybe save on groceries, or get a little better at meal planning while also still craving the cozy comforts of warm bowls of soup, slow-cooked meals, and maybe a creamy dessert or two. There’s absolutely no doubt about it: slow cookers and soups ruled your saves this month. Here are the top 10 most-saved recipes of January 2018.
Canned chicken noodle soup was the meal my mom warmed up for us on sick days while she balanced getting us well (read: back to school) with getting work done at home. Chicken and rice soup, however, was made from scratch and an all-day affair we savored.
Chicken and rice soup is just the sort of thrifty luxury we should all master in the kitchen. A whole chicken is simmered to both make the rich broth and for the tender chicken it yields. The rest of the soup is built on the bits and bobs you probably have in the kitchen right now: a few banged-up carrots, some limp celery, a partial bag of rice. The resulting soup is nourishing, full of chicken, tender vegetables, and rice that creates a creamy thickness without any cream.
My mom knew what she was doing: Save the chicken noodle soup for sick days and make this chicken and rice soup whenever you need to taste home in a bowl.
Right now Kitchn is testing out a recipe for pizza bagel bites (spoiler!) and that got some of my coworkers talking about the foods we ate as kids. The conversation started out about the best way to heat up bagel bites — were you a broiler or microwave family? — but it quickly turned into us discussing all the secretly weird things we liked to eat as kids. And I’m not talking about a deep, dark obsession with Lunchables or Dunkaroos, these strange concoctions go beyond the prepared snacks of the 90’s.
I’ll start with mine first: Because I’m from the Midwest, my favorite snack obviously involved melted cheese. When my parents weren’t looking and I had the TV to myself, I use to melt a bunch of shredded Kraft cheese on a plate in the microwave and then add a few splashes of white wine vinegar (so fancy!) and just, um, eat it with a fork.
Five years ago if you had asked me what a “wellness trend” was, I might have said something about some silly fad diet or asked you to google “Gwyneth Paltrow” and see what she’s saying on the topic. A lot has changed in the industry, and in my personal life, since then (although, yes, Paltrow is here to stay). Just last year we saw a huge increase on the topic of self-care and how that — shock — might look different for everyone. So now wellness trends, at least for me, actually mean something exciting. It means an opportunity to experiment with how I take care of myself.
When looking forward to 2018 and the booming wellness space, I knew I wanted to talk to Cindy DiPrima Morisse, one of the co-founders of CAP Beauty, a New York-based store and blog that sells amazing, gorgeously packaged products that all promote the idea that “beauty is wellness.” Here’s what she had to say about what’s trending in 2018 in the wellness space.
While you were popping Champagne corks on New Year’s Eve, I was popping cans — cans of Pillsbury Crescents, that is.
There are few sounds so aurally satisfying as hearing that gentle explosion when the cardboard canister is cracked against the edge of a countertop, seams bursting to expose khaki-colored dough. And for me, there’s no better time to enjoy a crescent roll than on New Year’s Eve.
This is not a stromboli. If we’ve spoken in the last day, I’ve demanded that you weigh on a name for this dish. Pizza Streudel? Thousand-Layer Stromboli? Stromboli Babka? But that’s not where it began. It began as a dish called Scaccia Ragusana, which I found in an old Saveur issue. This stuffed flatbread is a Sicilian specialty from the province of Ragusa, made with a very thin rectangular layer of dough that’s folded in on itself a few times to make a veritable mille-feuille of a pie, with a dozen stunning layers greeting you when you, lucky you, cut into it. Not all scaccias have these thin folded layers; usually only the tomato and cheese ones do, while others have fillings from ricotta and fried eggplant, ricotta and sausage, greens, beans and more, folded over and crimped at the edges, sometimes elaborately with a braid, like a giant empanada.
I haven’t heard of any that are tweaked to taste like an American pizzeria pepperoni pie — fluorescent red salami rounds, oregano, red pepper flakes, mozzarella and all — but we can thank my husband for this suggestion.
A bunch of teenagers about to graduate high school in Japan have been sharing photos of the last lunch bentos their parents made for them, and it’s absolutely adorable. I am a person who cries very easily, and I must warn my fellow easy-criers that they might need a tissue, because some of these lunch boxes made me cry almost as much as the latest episode of This Is Us.
One of the coolest things about being an adult (I use that term loosely) is to see foods that used to take a backseat to other showstoppers finally get their time in the spotlight. When I was younger, cauliflower was just a thing on a relish tray at parties. It might have made an appearance from a bag in the frozen aisle, but it wasn’t used in a million different creative ways like it is these days.
To celebrate all that is cauliflower, here are 10 recipes you have to try right now!
If you’re trying to eat a wholesome diet, you might feel like dessert is off limits. As someone with a very strong sweet tooth, though, I’m here to tell you that’s not true. Sure, nightly slices of that chocolate cake might not be the best option as you’re trying to reach your health goals, but there are plenty of other satisfying sweets that won’t deter you from getting to where you want to be. Here are 10 ideas.