Every so often there comes a restaurant meal which really inspires us in our own kitchens. This is a dish influenced by my own recent visit to the Porthminster Café, a breezy restaurant nestled below an ocean cliff just steps away from the stunningly blue water in St. Ives, Cornwall.
Cascara, a new tea-like drink, has been popping up on coffee shop menus across the country, and winning the hearts of coffee- and tea-lovers alike.
While we think of it strictly as a drink, coffee — or, rather, the plant it’s made from — is actually a fruit.
You know how you feel when a friend asks you for advice and your best recommendation is to direct them to something you made or wrote yourself? Part of you feels sheepish for suggesting it, but then the other part of you feels like — well, it really is helpful. And you’re not just saying that because you wrote it!
That’s how we feel about “The Kitchn Cookbook.” Of course we’re proud of it and want everyone to have one — even your grandma! — but honestly, it comes down to the fact that we set out to create a comprehensive, inspiring, and helpful cookbook for cooks of all ages and experiences, and we think we did a pretty good job at it. It’s a great gift, if we do say so ourselves, and especially so if you juice it up with one of these 10 luxurious ingredients.
There are a million ways to dress up your hot chocolate for the holidays, but the best method probably involves copious amounts of booze and Nutella. Hurry up and grab your coziest blanket and that nice pair of slippers, and make this drink immediately.
Among the great Ashkenazi soul food traditions — bagels, lox, chicken noodle soup, challah, brisket and its cousins, pastrami and corned beef — few are more deeply rooted in the communal psyche than kugels, or starch-based puddings that hail from southern Germany. The word kugel, meaning sphere, globe or ball, originally referred to dumplings dropped over a soup pot, the version baked casserole pans became my people’s favorite, always made in vast quantities, served on Shabbat or holidays in squares and usually shoved in the hands of unsuspecting relatives and guests in disposable foil tins on their way home. The smart ones know resistance is futile.
While two kinds are considered staples — noodle and potato — outside my family at least, where my mother claims to this day that she married my father mostly to get his family’s noodle kugel recipe, the potato reigns supreme, likely due to its practicality as an easily reheated side dish that complements any meal worth having.
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This light and crunchy salad is such a welcome change after all the holiday indulgences. I love how easily this comes together, and the addition of the sweet raisins pair exceptionally well with the spiced chickpeas for a wonderful combination of sweet and savory.
Nachos certainly have a time and place. When I was in college, that time and place broadened exponentially to include pretty much anywhere and any time, but today things have certainly changed. We make nachos occasionally when the Super Bowl is on or when a group of friends are over to watch a movie, so to try and persuade me that nachos belong on the breakfast table would be stretch, but after working on this recipe, I’m a changed woman.
Feeling bogged down with Thanksgiving leftovers? No plan for how to use them up? No problem. Here are 10 smart ideas to make the most of those leftovers — from breakfast through dessert.
