5 Ways to Make Smoothies More Filling — Tips from The Kitchn
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I decided right before Thanksgiving that this holiday season I’d aim for more balance in my diet. Obviously there would be stuffing and pie, but I wanted to counter those indulgences with big leafy greens and vitamin-rich smoothies.
My only issue with smoothies is that I’ll often spend a lot of time in the morning preparing them only to find myself hungry an hour later. so I began researching ways to really bulk up my morning routine so my breakfast is not only delicious but satisfying and fulfilling as well.
What Herb Can I Use In Place of Savory? — Good Questions
Q: We are making scrapple and don’t have any savory. Is there another herb we could use in its place?
Sent by Connie
The 9-Bottle Bar: The Essentials of Aromatic Bitters — The 9-Bottle Bar
What’s a great cocktail without bitters? Angostura and other aromatic bitters are the hidden seasoning of some of the cocktail universe’s greatest hits. Here’s what you should know about aromatic bitters, and some drinks that highlight them.
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1. An Introduction to Aromatic BittersThe 9-Bottle Bar -
2. 3 Aromatic Bitters to Fit Your BudgetThe 9-Bottle Bar -
3. Peychaud’s Bitters: A New Orleans Take on Aromatic BittersThe 9-Bottle Bar -
4. The 9-Bottle Bar Recipe: The Old FashionedDrink Recipes from The Kitchn -
5. 9-Bottle Bar Recipe: The Cuba LibreDrink Recipes from The Kitchn
Healthy Appetizers: Barbequed Oysters
Healthy Soups and Stews: Chickpea Soup I
Healthy Main Dishes: Asian Carryout Noodles
The 9-Bottle Bar: Maraschino Liqueur Essentials — The 9-Bottle Bar
Of all the bottles in our small yet mighty 9-Bottle Bar, the inclusion of maraschino liqueur was perhaps the biggest stretch for some of you. It seems so specialized, a little exotic. But if this group of bottles is designed to give you a maximum amount of beautiful cocktails, then maraschino is an important dimension. Read on and see for yourself!
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1. Why Maraschino Liqueur Belongs in the Small Yet Mighty BarThe 9-Bottle Bar -
2. 3 Maraschino Liqueurs to Fit Your BudgetThe 9-Bottle Bar -
3. Heer’s Another Cherry Liqueur You Should KnowThe 9-Bottle Bar -
4. The Marasca Cherry Is What Makes Maraschino SpecialThe 9-Bottle Bar -
5. An Unscientific Taste Test of Maraschino CherriesThe 9-Bottle Bar -
6. The 9-Bottle Bar Recipe: The Martinez CocktailDrink Recipes from The Kitchn -
7. The 9-Bottle Bar Recipe: The Red Hook CocktailDrink Recipes from The Kitchn
10 Ways We Learned Where Our Food Comes from This Year — The Kitchn’s Best of 2014
This year, we continued our efforts to go around the world and learn where foods come from. We saw how authentic fish sauce gets made in a tiny Vietnamese village. We experienced an Alabama peanut harvest firsthand. We watched maple sap boil down into syrup in a hut in Vermont. We petted the cows in Jura, France, that produce the milk that makes Comté cheese.
And we didn’t stop at food, either — we also went to the Lodge factory in Tennessee to learn how our beloved cast iron skillets are made. Here are the 10 ways we learned more about food this year.
The Kitchn’s Most Popular Posts of October 2014 — The Kitchn’s Best of 2014
