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Recipe: Classic Corned Beef Hash — Breakfast Recipes from The Kitchn
I’m probably like most people and only cook corned beef once a year, on St. Patrick’s Day, but I’ve always wondered why I don’t make it more often. Since I use a slow cooker, this comforting dinner is mostly hands-off and pretty easy. What I really enjoy most is turning the leftovers into corned beef hash the next day for breakfast. Two meals for the effort of one? You can’t beat that!
How To Make Fizzy, Fermented Salsa — Cooking Lessons from The Kitchn
If it’s not already, fermented salsa should be on your radar for next-level summer eats. It has a distinct, tangy flavor and faint effervescence that sets it apart from a fresh chopped pico de gallo or cooked salsa. It’s also not so loud that it tastes overly sour — that is, unless you like it that way! As with any fermented item you make at home, the control is in your hands.
Today, we’re showing you the few simple steps required to make this homemade condiment so your next round of margaritas gets an even better salsa to go with the chips.
A Week of Beauty & Body Luxuries with Darienne Sutton — DIY Mama
Babies need constant care, but a mama can’t forget to care for herself. Stylist and herbalist Darienne Sutton offers a week of homemade body care — simple little luxuries like belly butter, facial oils, and eye masks for the morning after those 3 a.m. wakeups. These are dreamy homemade gifts for mothers of all ages.
Recipe: Vietnamese-Style Spring Rolls — In Like a Lion: Feisty Spring Recipes from Brooklyn Supper
A central tenet of complementary flavors is “what grows together goes together,” and I find this is especially true of spring produce with its array of crisp, verdant vegetables and their delightfully pungent flavors. Vietnamese-style spring rolls (the vocabulary is tricky here, but I’m talking about the uncooked rice paper rolls that often go by “summer rolls” or “gỏi cuốn”) are the perfect vehicle for marrying all the best flavors of the season.
In this recipe, a simple nước chấm-style dipping sauce sets off the combination of carrots, radishes and their spicy greens, buttery lettuce, tender asparagus, fresh mint, sweet pea shoots, and green onions. The result is a playful, vibrant springtime snack with layers of crunch, sweetness, and spice.
Don’t Throw That Away! 5 Recipes to Use Up Your Kitchen Scraps — Recipes from The Kitchn
I was telling a friend recently that I like to leave the oven open to cool in the winter — after I’ve turned it off, of course. My friend laughed and told me about her college roommate who did the same thing. His justification? “I already paid for that heat. It’s mine!” Exactly. I feel the same way about food: I paid for it, so I’m going to use the whole thing, or as much of it as I possibly can. To me, kitchen scraps are not only a source of nourishment, but they’re also a personal challenge.
5 Easy Tips Keeping Kitchen Counters Uncluttered — Apartment Therapy
When you banish clutter from the kitchen, you’re more likely to use the room as intended, make dinner, and eat at home. Here are 5 tips to help you.
From Apartment Therapy → 5 No-Fail Tips for Uncluttered Counters All Year Long
Tips for Keeping Feline Friends Off Kitchen Counters — Apartment Therapy
An all-too-familiar scenario: Your beloved cat does its business in the litter box, licks itself a bit, and then proceeds to hop up on the kitchen counters right where you’re preparing dinner.
From Apartment Therapy → Tips for Keeping Cats Off Kitchen Counters