samedi 31 décembre 2016
Recipe: Mushroom and Barley Soup — Recipes from The Kitchn
Inspired by the classic brothy soup from the deli counter, this hearty vegetarian soup is pure comfort and warmth. It brings together a blend of meaty mushrooms, vegetables, and tender pieces of pearled barley for a warm-me-up soup you can make in 30 minutes.
And hold the beef: you'll never miss it.
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vendredi 30 décembre 2016
jeudi 29 décembre 2016
Recipe: Aloo Tikki (Golden Potato Croquettes) — South Indian New Year's Eve
Asha Gomez's aloo tiki, also known as potato croquettes, are the low-effort, high-impact item on our South Indian New Year's Eve menu. Chances are high they'll be the favorite on everyone's list.
You can make the mashed potatoes ahead and even pre-shape the patties, sticking them in the oven before guests arrive in order to serve them hot (although that's not to say they aren't delightful at room temperature). Serve these with a favorite mint chutney or sour cream, or go sans sauce. They're filled with enough flavor to go stag at your party without blinking an eye.
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mercredi 28 décembre 2016
mardi 27 décembre 2016
How To Make Naan Bread at Home — Cooking Lessons from The Kitchn
Naan is an Indian yeast-leavened bread, traditionally baked in a clay oven called a tandoori. You've probably eaten it alongside curry at your favorite restaurant, grabbed it from the bakery, or maybe you've already made it at home. While we often associate naan with Indian food, it can be a staple of the everyday dinner routine, as this is one of the fastest, most versatile breads you can make at home.
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lundi 26 décembre 2016
vendredi 23 décembre 2016
Recipe: Christmas Kolaches — Recipes from The Kitchn
Kolaches are a simple fruit-filled pastry. They are one of my husband's favorite foods from both his childhood and his Czech heritage. Made with a simple yeast dough and a filling made from dried fruit, they taste like a much-less-sweet version of a classic breakfast pastry. They pair amazingly well with strong coffee and early holiday mornings.
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Recipe: Jamaican Sorrel Punch — The Global Punch Bowl
When it comes to holiday drinking, eggnog is only the beginning. Many cultures and cuisines proudly claim a Christmas punch and this week we're bringing you The Global Punch Bowl with five festive punches, each with a story of their own.
It takes time to realize the importance of some traditions and flavors in your life. That's how I feel about sorrel punch, the drink my dad always insisted we make at Christmas, even though we very rarely got around to it. But whenever we visited family and friends during the holidays, sorrel punch was there, homemade and served from saved bottles of Wray & Nephew or in overly opulent fake crystal bowls. 'Tis the season, right?
This drink, made from dried hibiscus flowers, is a traditional punch served around Christmas in Jamaica. It's tart and tangy and mixes up to a stunning shade of deep magenta. I like to add allspice and a few scrapes of nutmeg to the punch to bring some warmth to its slightly sour flavor. In a perfect world, sorrel punch is enjoyed with rum cake, a dark and moist version of fruit cake made boozy from soaking it in strong Jamaican rum.
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jeudi 22 décembre 2016
How To Make Hot Cocoa — Cooking Lessons from The Kitchn
A warm mug of hot cocoa is the antidote to cold hands after sledding and the afternoon grumps alike. Unlike its intensely rich cousin, hot chocolate, hot cocoa is sweet and lightly cocoa-flavored with a thin, easy-to-drink texture that makes it nearly perfect for sipping all day. The dry mixture for hot cocoa can be made well in advance and stashed in the pantry until you're ready to mix it up. Even better, this hot cocoa base can be made with nearly any milk of choice, and requires just three ingredients.
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Recipe: Mexican Christmas Fruit Punch (Ponche Navideño) — The Global Punch Bowl
When it comes to holiday drinking, eggnog is only the beginning. Many cultures and cuisines proudly claim a Christmas punch and this week we're bringing you The Global Punch Bowl with five festive punches, each with a story of their own.
Ponche Navideño (Mexican Christmas fruit punch) is a hot punch served with or without alcohol during the holiday season and most generally during Las Posadas. On those chilly nights, this fragrant infusion warms you from the inside out.
My grandma made a very similar calientito (warm drink) around the holidays, but it did not have all of the unique ingredients you'll find in this recipe. The intoxicating aroma and perfumed air in your home will certainly entice your guests to give the drink a try. After that, they'll be hooked. Brandy or tequila can be added, making it ponche con piquete (punch with a sting).
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mercredi 21 décembre 2016
How To Make Hot Chocolate — Cooking Lessons from The Kitchn
Hot chocolate is a luxury of cold weather — a warm, velvety-smooth mixture of rich cream and dark chocolate that does double duty as a drink and dessert. Unlike its sweeter cousin, hot cocoa, hot chocolate is thick, with a balance of sweetness and bitterness that only dark chocolate can give. This homemade treat only requires a few ingredients and a few minutes on the stovetop to warm up a cold evening.
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Recipe: Red Wine Hot Chocolate — Recipes from The Kitchn
Put down the boozy eggnog and don't even think about ordering another Pumpkin Spice Latte, because I have the most exciting winter drink for you to try right now. We wrote about red wine hot chocolate a couple months ago, after we saw it popping up on Pinterest, and instantly knew we needed to create a recipe for our readers. Red wine hot chocolate really is as simple and delicious as it sounds. It's something to enjoy with friends after a wintery meal, or by yourself curled up on the couch on a snowy day.
Grab an inexpensive bottle of red at your local wine store tonight and make your boozy chocolate dreams come to life.
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mardi 20 décembre 2016
Recipe: German Glühwein — The Global Punch Bowl
When it comes to holiday drinking, eggnog is only the beginning. Many cultures and cuisines proudly claim a Christmas punch and this week we're bringing you The Global Punch Bowl with five festive punches, each with a story of their own.
Look to the people who survive winters with only a few hours of sunlight each day for the coziest and most heart-warming holiday drinks. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine. There are different regional variations, and the recipe itself is always more of a guideline than a rulebook. This recipe is for the German Glühwein, which literally translates to glow-wine, because of how you feel after you've been drinking tiny mugs outside in December.
Germans tend to keep it pretty basic, but you can experiment and add cardamom, vanilla, ginger, or even black pepper. In the Nordic countries, they add blanched almonds and raisins to their gløgg!
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lundi 19 décembre 2016
How To Make Jelly Doughnuts (Sufganiyot) — Cooking Lessons from The Kitchn
Sufganiyot are Israeli jelly doughnuts that are common Hanukkah holiday fare. Crisp on the outside, fluffy and tender and bursting with jelly, fresh doughnuts are a divine treat you can make at home when you wan to spend an afternoon baking.
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dimanche 18 décembre 2016
vendredi 16 décembre 2016
How To Make Spritz Cookies — Baking Lessons from The Kitchn
Spritz cookies, sometimes called butter spritz or pressed butter cookies, are pretty, petite cookies with a tender, crisp crumb and a rich butter flavor. Spritz originates from the German word Spritzen, which literally means "to squirt." Although credit goes to the Germans for the invention of the cookie press, many other countries have shared in the holiday traditions of these cookies. Often, spritz cookie presses and recipes are passed down through generations. They are as simple to make as they are to eat, requiring only a few staple ingredients and a cookie press. Here's how to make them.
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Recipe: Instant Mac and Cheese Mix in a Mason Jar — Bite-Sized Gifts
When what you're after is the ultimate edible gift that will win hearts (and stomachs), it's time to go straight to nostalgic comfort food. Assembled in a tall jar, this DIY instant mac and cheese goes way beyond anything you'll find in a box, and cooks up into an ultra-creamy dinner to feed the whole table.
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Recipe: Lemon Spritz Cookies — The Freezer Cookie Plate
Spritz cookies are a busy baker's best friend. The ingenious contraption of a cooke press allows you to create different shapes of cookies so that you have a wide variety of cookie designs, all with very little effort. While the standard vanilla-flavored spritz cookies are delicious, simply adding some fresh lemon juice and zest to the dough gives it a bright flavor that's welcome on any cookie plate.
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jeudi 15 décembre 2016
How To Brown Butter — Cooking Lessons from The Kitchn
Imagine making butter taste better without adding anything to it. Imagine butter cooked slowly over low heat, its milk solids caramelizing, giving it a nutty sweetness. You get all this from brown butter.
Browning butter is a rather simple kitchen task, but it produces stunning results. So grab a few sticks of butter and a small saucepan and let's upgrade our beloved butter to fragrant, nutty brown butter ready to be used in a batch of fast and fancy sugar cookies, the sauce for pasta, or an elegant dip and spread for your roasted vegetables.
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How To Make Pinwheel Sugar Cookies — Baking Lessons from The Kitchn
Pinwheel cookies are a simple upgrade on a classic sugar cookie, perfect for the home baker who wants to bake beautiful sugar cookies but doesn't have the time (or desire) to decorate two-dozen cookies with royal icing. The premise is simple: Mix up your favorite sugar cookie dough, divide that dough into two, color and flavor one of the doughs, roll them out, roll them together, slice, and bake. The hardest part of baking pinwheel cookies is deciding how to color and flavor the dough and rolling the two doughs together, but there are a few tricks to make both easier.
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