vendredi 30 juin 2017
jeudi 29 juin 2017
SPONSORED POST: Recipe: Summer Berry Bread Pudding — Sponsored by Land O Lakes
Remember when the last day of school meant it was the first day of summer, with its promise of running through sprinklers, riding bikes for hours, and sitting cross-legged on the ground with your best friend, feasting on just-picked juicy berries?
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mercredi 28 juin 2017
SPONSORED POST: Recipe: 5 New Takes on the Classic Neapolitan — Sponsored by Talenti
Although it doesn't have a clear origin story, Neapolitan ice cream was introduced in the late 19th Century, and was named for the legendary scoop masters of Naples, Italy. Although its three colors are believed to represent il Tricolore, the triple-colored flag of Italy, the flavors were pretty much chosen because that's what was available. Now, we're not trying to knock the classics — strawberry, vanilla, and chocolate are hard to beat — but the availability of literally hundreds of flavors of ice cream, gelato, and sorbetto is one of the many reasons why it's exponentially better to live in the 21st century. (Indoor plumbing is pretty great too.)
Take Talenti, for example. Talenti has more than 40 flavors of gelato and dairy-free sorbetto, all crafted with the kind of fresh, flavorful ingredients that would blow the doors off even the best freezer in 19th century Naples. So why not design your own Neapolitan-style ice creams this summer? We promise the hardest part is just picking which Talenti flavors to use. And for that, we've got you. Here are five trios we can confirm are molto fantastico...
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mardi 27 juin 2017
lundi 26 juin 2017
dimanche 25 juin 2017
Recipe: 2-Ingredient Watermelon Sherbet — Recipes from The Kitchn
Creamy, dreamy sherbet was my favorite frozen treat growing up. The combination of fruit and cream is delightfully refreshing. When working on a watermelon roll recipe, I accidentally discovered the best watermelon sherbet. But that's not even the good part — it only requires two ingredients and a food processor!
Yes, you can turn watermelon into a creamy sherbet with just one other ingredient: sweetened condensed milk.
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Recipe: Easy Rainbow Icebox Cake — Recipes from The Kitchn
I think we can all agree that the rainbow trend reached peak unicorn when Starbucks made a drink based on the popularity of multi-hued foods, but you try explaining this to my 5-year-old.
Looking for a rainy-day baking project, I had a lightbulb recipe moment: We could make a rainbow cake without turning on the oven and using just four ingredients with a classic back-of-the box recipe. And so on this rainy day, a rainbow icebox cake was born.
All the flavors you know and love from icebox cake — soft, chocolatey wafers and cool, lightly sweetened whipped cream — are made more magical with a little food coloring and sprinkles. Here's how to be a rainbow cake hero using just four ingredients.
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vendredi 23 juin 2017
jeudi 22 juin 2017
mercredi 21 juin 2017
Recipe: The Easiest Tangy Cucumber Salad — Quick and Easy Weeknight Sides
When you crave a light side dish that won't weigh down the rest of your dinner but still has enough punch to stand out on its own, make this salad. Quick-pickling the cucumbers with cider vinegar and a little sugar gives them the vibrancy they're all too often missing. Tossed with nothing more than a little olive oil, salt, pepper, and lots of chopped fresh chives, the cucumber slices transform into a simple salad that's the perfect counterpart for grilled meat or fish.
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mardi 20 juin 2017
How To Make the Best Lemon Bars — Baking Lessons from The Kitchn
Let's just get this out of the way — I really love lemon bars. Sure, I love chocolate chip cookies and a very good brownie as much as the next person, but lemon bars light me up like a little kid; their eye-catching brightness and promise of a sweet pucker always reel me in. This lemon bar is what I consider the ideal, with a buttery shortbread crust that is sturdy but tender enough to bite through and a thick and luscious filling with a balance of sweetness and tangy lemon brightness.
A solid recipe for this beloved bakery-style treat remained elusive to me for many years, as I often attempted to turn lemon curd into bars without success. As it turns out, there are just a few key steps to making the very best lemon bars at home, including a secret ingredient for a soft and sturdy crust, smart timing for filling the crust, and a lemon filling (not curd) that bakes up with all the brightness I was searching for. Here's how to make the very best classic lemon bars at home.
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lundi 19 juin 2017
Recipe: Flag Cake — Easy Dessert Recipes
One of my favorite annual traditions is making this super-simple flag cake with my daughter. Yes, turning a cake into an American flag is somewhat cliché, but if you consider this the best way to dress up berry shortcake then it's as fun to make as it is to share.
This charming, whipped cream-frosted cake has a colorful surprise inside. It's what makes this vanilla-cake-meets-berry-shortcake recipe stand out from the rest.
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dimanche 18 juin 2017
samedi 17 juin 2017
vendredi 16 juin 2017
jeudi 15 juin 2017
How To Use KitchenAid Ice Cream Makers — Ice Cream Lessons from The Kitchn
For over three years, I had an ice cream maker sitting in my basement unused. I know how to (and love) making ice cream bases, but I had one excuse for not using the ice cream maker I had: I didn't know how to use it. My ice cream maker was actually the ice cream attachment for my KitchenAid stand mixer, but it was a hand-me-down from a test kitchen I worked in and the instructions had long been lost. So in the basement it stayed.
While doing a bunch of research on which new ice cream maker I should buy, I discovered that the KitchenAid ice cream maker is beloved among even professional ice cream makers. It's only one of few ice cream machines on the market with adjustable speeds. So I set out to figure out how the thing actually works and master my favorite ice cream flavor — coffee — at once.
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Recipe: Dahi Vadey — Ramadan Recipes from The Kitchn
Dahi vadey, which literally translates to yogurt fritters, are fried chickpea-based fritters soaked in a savory yogurt base. The fritters are slightly tangy and a bit sour, thanks to the yogurt. They get their heat from the spices included in the batter and in the tadka, or tempering oil, that's poured over right before serving. This dish is a classic staple of any Hyderbadi Indian iftar spread, and a requirement on my own family's table.
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Recipe: No-Chop Cold Veggie Noodle Bowls with Soy Lime Vinaigrette — Quick and Easy Vegetarian Dinners
There are two summer supper situations where you'll want to know this summer-sauté-meets-noodle-bowl method by heart. The first are those muggy evenings where after a long day outside you're ravenous, but the idea of chopping anything seems arduous. It's too hot to cook, you think, but you've also got a fridge full of vegetables and an empty belly. You could probably muster up cooking, as long as you didn't have to chop anything.
Likewise, you may find yourself in a friend's summer cabin or in a high-traffic vacation rental in which the knives have all but disappeared. There's a paring knife with a broken handle that you'd rather not use, but there is a decent peeler. That means you can pull off this hat-trick of a summer supper in that situation as well.
This summer sauté served over rice noodles is everything you'll crave in a cold noodle bowl: vegetables quickly cooked with plenty of bite left in them and one of the best soy vinaigrettes I know.
Here's the summer sauté that doesn't require a knife, only requires a teensy bit of cooking, and has enough variables that you can make it over and over again all summer long.
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How To Make Crispy Baked Sweet Potato Fries — Cooking Lessons from The Kitchn
Mushy sweet potato fries make us sad. Far too often they're flimsy and limp, and passed off as a more sanctimonious way to eat french fries. But sweet potato fries deserve better. They have all the potential to be as shatteringly crispy as any regular fry, with all the extra flavor and sweetness we've come to love in sweet potatoes.
You can have all this without deep frying, double soaking, twice baking, or anything so involved. For the crispiest oven-baked sweet potato fries, you need to walk over to the pantry and take out the cornstarch because that ingredient is the secret.
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How To Make Classic Orange Sherbet — Ice Cream Lessons from The Kitchn
As a kid, orange sherbet was my go-to ice cream order. I wasn't interested in the super-sweet rainbow version — nope, the bracing sweet-tart bite of orange sherbet was the only flavor for me. Once I mastered my favorite grown-up ice cream flavor (coffee), classic sherbet had to be next on the list.
As it turns out, making a really good sherbet at home is a little more complex than making ice cream. With a high water content, homemade sherbet can be icy if not prepared properly. I've discovered how one special ingredient can make all the difference in ensuring your sherbet is just as tangy and creamy as the stuff you ate growing up.
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mercredi 14 juin 2017
mardi 13 juin 2017
How To Grill the Juiciest Pork Tenderloin in Under 30 Minutes — Grilling Lessons from The Kitchn
Picture this: You've got guests coming over for a cookout in less than an hour. What can you grill that will be both impressive and quick? The answer is almost always pork tenderloin. It's also the answer for quick weeknight dinners from the grill when you've run through the usual hot dog and chicken breast routine already. Hearty enough to serve four or more, pork tenderloin cooks up faster than you can whip up burgers with all the fixings.
Pork, especially the tenderloin, takes incredibly well to the smoky char of the grill. With just a smart dry rub of sugar, salt, and spices, pork tenderloin grills up with a thin, tender-crisp crust, while being incredibly juicy and, well, tender in the interior. Pork tenderloin is so crave-worthy that you'll be making it a regular on your dinner table this summer. Here are the four things you need to know for cooking juicy pork tenderloin in under 30 minutes.
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lundi 12 juin 2017
dimanche 11 juin 2017
How To Roast Beets in the Oven — Cooking Lessons from The Kitchn
Roasted beets are a year-round staple in our house, fantastic for tossing in salads, quick pickling, or making into fritters. We roast several at once by wrapping them in foil and tucking them into the oven to cook alongside braises, bread, or whatever else we might be cooking. Then the beets are ready for whenever we need them. Here's a step-by-step guide for roasting perfectly tender beets every time.
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samedi 10 juin 2017
How To Make 3-Ingredient Slime Without Borax — Craft Lessons from The Kitchn
It was my 5-year-old who introduced me to homemade slime via YouTube — something she's allowed to watch during her allotted screen time, which we monitor. I was surprised by how easy it was to make. The first recipe we tried involved Borax, something I had on hand from an experiment in making my own laundry detergent (this was before I had two children, obviously). The resulting slime was fine, but smelled noxious and I ended up throwing it away after about an hour of play.
Repeated requests for more slime led me down a rabbit hole of slime recipes — slime made with yogurt, another with cornstarch and glue, and a disastrous batch made with shaving cream. Either the recipe didn't hold up well to play or they didn't work at all. That's until we found this one. This slime recipe calls for just three ingredients — school glue, baking soda, and contact solution — each of which we have on hand at all times.
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vendredi 9 juin 2017
jeudi 8 juin 2017
mercredi 7 juin 2017
mardi 6 juin 2017
lundi 5 juin 2017
Recipe: Lemon Meringue Layer Cake — Video from Kitchn
Sometimes you need someone else to come up with a bright idea — especially the ones that are so obvious in hindsight — so you can simply partake in its glory. That's how we feel about this confection that brings the flavors and gooey textures of lemon meringue pie to a towering layer cake. We're just happy someone dreamt it up so we can make it at home! To demystify some of the magic, start by watching this video. It will show you how to turn three glorious layers of buttery lemon cake, homemade lemon curd, and meringue frosting into this citrus-lover's dream cake.
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dimanche 4 juin 2017
samedi 3 juin 2017
How To Grill Even Better Asparagus — Cooking Lessons from The Kitchn
Asparagus is a vegetable that is transformed by hot-and-fast cooking. It's why we love roasted and stir-fried asparagus, and why we fall in love each spring with grilled asparagus. Grilling makes asparagus tender while imparting a delightful char and smoky flavor — but to be honest, grilling asparagus can be tricky. Most asparagus is just wide enough to slip between the grill grates and fall into the fire.
Last summer, I learned the super-simple solution for grilling asparagus that makes them easier to flip and keeps them from falling into the grill: skewers. Threaded together, you can cook five to six skewers at once and transform fresh asparagus into a fast and fancy side with just olive oil, salt, and pepper.
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