jeudi 30 juin 2016
mercredi 29 juin 2016
mardi 28 juin 2016
lundi 27 juin 2016
dimanche 26 juin 2016
jeudi 23 juin 2016
mardi 21 juin 2016
lundi 20 juin 2016
vendredi 17 juin 2016
jeudi 16 juin 2016
mercredi 15 juin 2016
mardi 14 juin 2016
Recipe: Golden Milkshake — Recipes from The Kitchn
Have you jumped on the golden milk trend yet? If not, this is the perfect — and aruguably, most delicious — way to do so.
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Recipe: Slow-Cooker Peach and Blueberry Cobbler — Recipes from The Kitchn
Beside being one of the iconic desserts of summer, a cobbler has quite a few qualities that keep it on the top of our summer must-cook lists. Cobblers can showcase whatever juicy fruit is currently in season; they have a beautiful, rustic appearance; and they're much, much easier to make than pie.
Perhaps the only drawback of a cobbler is having to turn on the oven — but not anymore! Your trusty slow cooker can produce a tasty fruit cobbler, leaving you and your kitchen as cool as a cucumber. This peach and blueberry version is flecked throughout with fragrant vanilla bean seeds.
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lundi 13 juin 2016
Recipe: Sara Moulton's Creamsicle Pudding Cake — Recipes from The Kitchn
I'm a purist when it comes to summertimes treats. I like fresh berries folded into whipped cream or a sheet cake with a tumble of fresh fruit — and when the ice cream truck comes around, I always get a creamsicle. So when I came across Sara Moulton's recipe for creamsicle pudding cake in her new book, Sara Moulton's Home Cooking 101, I knew I had found my new go-to dessert for summer.
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Recipe: Slow-Cooker Ratatouille — Recipes from The Kitchn
You might not think "summer" and "stew" belong in the same sentence, but stewing and braising aren't winter-exclusive cooking methods. The colorful spectrum of summer vegetables can be slow-cooked until meltingly tender and sweet — and it's quite easy to do with the help of a slow cooker. Ratatouille, the classic French vegetable stew, is a perfect candidate for this hands-off cooking method.
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vendredi 10 juin 2016
Recipe: A Rosy Fruit Salad with Lemon-Vanilla Bean Syrup — Jewels of June
I suppose one could make the case that dressing a fruit salad is a bit like gilding the lily, especially when the fruit is at the height of season. To that argument I say, a little extra bling never hurt anybody!
In this fruit salad from Yossy Arefi, the bling comes in the form of sweet-tart lemon-vanilla bean syrup.
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jeudi 9 juin 2016
Recipe: Ranch Quick Bread — Recipes from The Kitchn
I love quick breads because they usually don't require an electric mixer — a little elbow grease and a rubber spatula is enough to whip them up. But they're usually on the sweet side, with banana or pumpkin bread being the most common varieties. It turns out quick breads are also a great base for savory flavors, too. This one is seasoned with all the flavors of a fresh homemade ranch dressing and made with under-appreciated cottage cheese for the best overall texture.
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Recipe: Chicken 65 — Ramadan Recipes from The Kitchn
Chicken 65, a popular dish on many Indian restaurant menus, comes with an origin story as murky as many other great recipes that owe their creation to many people. Some say it originated in Chennai at a small Indian restaurant. It was supposedly the 65th item on the menu and was frequently ordered as "Chicken 65." Many other theories, like 65 chillies in the recipe or 65 spices in the dish, also persist. The 65th item on the menu sounds the most feasible.
Either way, this fiery dish flavored with a handful of spices and a few surprising ingredients has been a staple on my table for years.
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Recipe: Blueberry Skillet Cobbler with Whole-Wheat Biscuits — Jewels of June
Just short of eating a fruit by hand, a summer cobbler is on the short list of stunningly simple desserts. In this rendition, blueberries are cooked with both lemon and orange zest, and lightly spiced with nutmeg before being topped with fluffy whole-wheat biscuits.
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mercredi 8 juin 2016
Recipe: Seasonal Fruit Chaat — Ramadan Recipes from The Kitchn
Fruit chaat, a spiced fruit salad, is a ubiquitous iftar fruit dish, present on pretty much every South Asian iftar table. You could argue that there really is no recipe for chaat and if there was, the variations would number in the hundreds if not thousands, as it changes with the seasons and according to each family's taste. Traditionally, in India and Pakistan, fruit chaat, a type of spiced fruit salad, is made with apples, oranges, bananas, and guava, if they are in season. But the vital part of what makes chaat is the chaat masala.
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Recipe: Strawberry Slab Pie — Jewels of June
Strawberries don't have to work very hard to earn a place as one of our favorite berries of summer. They are the first to arrive, tend to be the most affordable, and really know how to work the spotlight with very little help. So when you're ready to take your fresh munching to the next level, make this slab pie dreamed up by cookbook author Yossy Arefi.
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mardi 7 juin 2016
Recipe: White Gazpacho — Recipes from The Kitchn
I love hot and silky tomato soup, but Bloody Marys or tomato gazpacho? Big pass. There's just something about drinking cold tomato juice that I've never liked, maybe stemming from an unfortunate V-8 incident when I was a child. Here's another chilled soup, though, that I'd gladly sip on a hot summer day — one with nary a tomato in sight.
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Recipe: Coconut Cream Fool with Raspberries — Jewels of June
What better duo to illustrate the ease of simple-yet-sublime summer desserts than berries and cream? Here, sun-kissed raspberries are enveloped in whipped coconut milk in a modern twist on the traditional British fool. And despite its classification as a vegan dessert, it's every bit as luxurious — and light — as its dairy-filled counterpart.
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lundi 6 juin 2016
Recipe: Saag Paneer Pizza — Recipes from The Kitchn
I love how easy it is to find naan bread nowadays, from the fresh ones at Whole Foods to the frozen garlic naan at Trader Joe's. Lately this soft Indian flatbread has been my go-to base for sandwiches and, to my pleasant surprise, pizzas. Here's a tasty pizza inspired by one of my favorite Indian dishes, saag paneer.
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Recipe: Blackberry and Nectarine Upside-Down Sheet Cake — Recipes from The Kitchn
Don't think pineapple is the only fruit that gets to have all the fun when it comes to upside-down cakes. Here, a sparkling combination of inky sweet blackberries and tender nectarines gives a classic yellow cake a jewel-toned finish. If you're due to bring a summery dessert to an office party or barbecue, you'll want to save this recipe for just that.
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dimanche 5 juin 2016
Recipe: Mini Oatmeal Cream Pies — Recipes from The Kitchn
People show fierce devotion to their favorite childhood snack cakes and treats. Mine was the individual fruit hand pies that probably contained very little real fruit, all encased in a thick crust glazed with sugar. Executive Editor Faith's was oatmeal cream pies, so in celebration of her new journey into motherhood, this homemade version of the Little Debbie classic is dedicated to her!
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vendredi 3 juin 2016
Recipe: Chilled Cucumber Noodles with Sesame Dressing — Recipes from The Kitchn
Sometimes cucumbers bore me to tears. No offense, cucumber, but your chill flavor can be a little underwhelming at times! It wasn't until I began spiralizing cucumber into long, elegant strands that my affection for this vegetable really began to change.
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How To Make Dill Pickles — Cooking Lessons from The Kitchn
Cool and crunchy, delightfully sour and capable of going from snack to sandwich without a hitch — that's what I call a good pickle. Did you know they're a cinch to make at home? You don't even need to set aside the afternoon; you can make a few pint jars in less than 30 minutes. Here's everything you need to know to make your own batch of homemade dill pickles right now.
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How To Make Crispy Baked Avocado Fries — Cooking Lessons from The Kitchn
Get the dipping sauce ready — there's a new fry in town. Avocados have had their time to shine on toast, but now it's time to turn these bright green beauties into dreamy veggie fries. We're talking super crispy and crunchy on the outside, and rich and creamy on the inside. It's the instant-gratification way to use up that firm avocado sitting on your counter right now. With a few key steps, you can add a batch of crispy avocado fries to dinner.
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Recipe: Upside-Down Meatball Bowl — Flip the Bowl
The most popular base for a dinner bowl in my household is always the same: pasta. My husband has the love of pasta in his blood, and he would be perfectly happy with a massive plate of spaghetti and meatballs every night.
While I share his love of pasta, I don't want a big bowl of it every night. I've found that saucy meatballs and bolognese can be very good on vegetables instead. But you don't have to give up the pasta entirely; just flip the bowl!
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jeudi 2 juin 2016
Recipe: Ricotta and Fresh Pea Toast — Recipes from The Kitchn
When fancy toast swept through San Francisco, littering cafe menus with $4 slabs of thick bread showered in cinnamon sugar or almond butter and homemade jams, I resisted trying it for a long time. When I caved and ordered one, I finally understood the appeal of just-toasted bread and quality toppings. The toast revolution doesn't have to be for breakfast only, though — here's one with creamy ricotta cheese, lemony peas, and crispy prosciutto!
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How To Make Crunchy Granola in the Slow Cooker — Cooking Lessons from The Kitchn
Homemade granola just may be why breakfast is my favorite meal of the day and why I will always say yes to breakfast for dinner. After all, it's toasted, crunchy oats tossed with a medley of nuts and seeds with just enough maple syrup and brown sugar for a hint of sweetness and flavor. What's not to love? When you make granola in a slow cooker you get all that, plus the ability to make a huge batch at once with far less to clean up than when you make it the traditional oven-based way. And if you were concerned about the crunch, rest assured, we've discovered the simple solution for that as well.
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