The Great British Bake Off Masterclass is great background noise for when you’re cooking or falling asleep. But when it comes to sitting down and watching it intently, it’s kind of a soothing snooze.
Almost every year, I attempt to set off the summer with a pasta salad that aspires to be everything the underseasoned, swmming-in-mayo pasta salads many of us grew up dreading were not. That is, unsoggy pasta that still has a bite to it, dressings with crunch and acidity, and vegetables that are there for substance, not just flecks of color. But this is the first year I did it by public polling, and by public I mean, my husband keeps reminding me how much he likes roasted carrots, Sara, who helps out behind the scenes here, reminded me how much she likes the roasted carrots at the Dig Inn chain, and many of you have told me over the years about nut allergies and nut-free schools and workplaces, which means it’s high time to give sunflower seeds their time in the spotlight. (Besides, I’d choose sunflower seed butter over almond or cashew butter any day, wouldn’t you?)
Look, I don’t know anything about dating or making fashion choices by algorithm, but I think the results of this new-recipe-by-polling were exceptional. Carrots are out at the markets right now, but have also come a long way at the grocery store, where I bought these rainbow pretties, although monochrome carrots work too. While they’re in the oven for a quick, high-heat blast, you grind sunflowers (but not all the way, no powder here) with garlic, parmesan (if you wish), lemon zest, and some carrot greens, and if yours came without, a few kale leaves. The green is important here (and I should have used more) because the natural color of sunflower seeds is a bit gray/beige, not exactly the summery brightness one hopes “sunflower” would impart. You then stir in olive oil, lemon juice, more salt, and pepper, more than you think you’ll need because carrots are sweet, pasta is neutral, and you’re going to want the seasoning to stretch across all of it.
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
When I was growing up, steak was a treat in my house, but it never turned out quite right. It was often overcooked and a bit chewy, which turned me off from it until after college when I finally figured out what good steak tastes like.
Good steak starts at the grocery store (sorry, but you need good meat to make good steak) and ends with a foolproof cooking method that involves lots of butter (and herbs, if I have anything to say about it).
At the beginning of the 20th century, the then-president of Harvard asserted that a five-foot shelf of books could provide a good substitute for a liberal arts education to anyone who took the time to read them. Some publishers saw a money-making opportunity when they heard that and said, “Okay, which books?”
Froot Loops are coming out with a new flavor for the first time in a decade, and I am not a fan of this change. I always thought I was an avid proponent of progress, innovation, and evolution in all endeavors, but apparently that does not apply to breakfast cereal. I took one look at Kellogg’s new Wild Berry Froot Loops and said out loud, “I am very upset about this!”
If you’re lactose-intolerant, vegan, or just dairy-sensitive, the wild world of non-dairy milks out there can be overwhelming. Not too long ago, soy milk was the primary alternative to cow’s milk, but is it the best mylk out there?
Soy milk, like all milks, comes with some persuasive pros. It also has some drawbacks. This is the nuanced non-dairy world in which we live. Here’s what you should know.
There’s something about this particular time of year that makes eating pasta salad even more wonderful. Filled with squiggly noodles, flavorful dressing, a medley of vegetables, and sometimes meat and cheese, this side dish is a mainstay of summer picnics and backyard get-togethers.
Before whipping up a bowl for your next shindig, be sure you’re not making any of these pasta salad mistakes.
Quinoa has come a long way in the last few years — all the way from the back shelves of health food stores to national supermarket aisles. Its high protein content, sweet and nutty flavor, and delicate texture have made quinoa a popular substitute for starchier pasta and rice — though once you try it, you’re not likely to think of it as a “substitute” again! Quinoa is an easy grain to love.
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Several of us here at The Kitchn like to make a big pot of quinoa on the weekends and eat it throughout the week with curry, grilled vegetables, or braised meat. It’s one of the most delicious, fast-cooking (not to mention healthy) lunch staples we know. Here’s how to cook great quinoa — not mushy or bitter, but delicate and perfectly fluffy.
Molly Yeh, the queen of sprinkles and tahini, just announced that she’s been working on a cooking show with Food Network — and you should all be very excited. The cookbook author and blogger behind My Name Is Yeh is one of the sweetest and most approachable food bloggers out there (I mean, have you seen her funfetti cake?).
The show promises to be filled with fun takes on Midwestern dishes (yaas, hotdish!) and recipes that highlight her Chinese and Jewish roots. The new venture is called Girl Meets Farm and it’s going to premiere on June 24.
When did water bottles also become fashion accessories? There might not be an exact tipping point, but S’well is surely one of the companies responsible for our desire to not only hydrate, but also hydrate chicly.
The bottle, with its fun colors and patterns, has a distinct shape that we just see everywhere now. (There’s even a $1,500 version at Neiman Marcus.) And thanks to vacuum-sealed insulation that keeps drinks cold and your hands dry, it’s as functional as it is cute.
If you’ve been tempted by their eye-catching designs but not willing to shell out the cash, a selection is currently on sale on Amazon.