This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
We all hit ruts where everything we cook suddenly feels boring and uninspired — even, apparently, Tamar Adler. But she has some advice for falling back in love with food: Remember what you love. She says, “If it’s hot dogs or cinnamon toast that reminds your heart that it can be moved by food, then make them.”
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
There is approximately one serving of this left in my freezer. I almost ate it for lunch. But if my husband came home and found out I finished it without saving him one last bite, there’d be issues. Ice cream capable of causing marital discord: worth checking out, no?
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Thawing something from the freezer to cook for dinner has saved us from many a last-minute grocery store run, but what happens if you forget about what you thawed or your plans change? Can you safely throw that meat or poultry back in the freezer to cook another time? You can, but only in one instance!
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
For the past couple weeks I’ve been up to my ears in electric pressure cooker manuals. My kitchen smelled like chicken and delicious onions for days at a time while testing. I’ve put these three electric pressure cookers from Cuisinart, Fagor, and Breville to the test — so how do they stack up against each other? And which one is right for you?
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
How many times have you gone to the farmers market and then come home with a few purchases but an empty wallet? I’ve totally been guilty of that. While it’s great to support local producers and farmers, you also have to balance that with staying within your food budget.
Instead of avoiding the farmers market for fear that you’ll overspend, here are five tips that I’ve followed over the years that have helped me shop a little wiser!
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Jicama can be intimidating. If you haven’t been formally introduced to the whole vegetable, you probably don’t know what you are looking for. And once you do know the tuber’s form, they can be quite large, with bark-like skin — perhaps even a little ominous. It’s easy to forget how juicy, crunchy, and downright exciting they are. I hear it all the time when customers bite into jicama. “Why don’t I eat jicama more?”
I’m here to help answer your jicama questions. Let’s figure this out.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
If you were to tell the 6-year-old version of myself that, down the road, I would be writing my thoughts on how not to screw up summer vegetables, she would have yelled, “Whatever — all vegetables stink!” and rolled away on her blue and black Big Wheel (because she thought pink was gross and for sissies).
The grown-up version of myself knows better and can’t hardly contain herself for summer vegetable season. But please, for all that is holy, don’t do these three things or else we can’t ever be friends. No really. I’ll give you back your friendship bracelet.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Radishes are one of my favorite vegetables; their peppery bite and heated pink color make them one of the best things at the early summer farmers market. But they are so underutilized; they’re the last thing to go on the veggie platter, or dutifully chopped into salads.
But radishes are capable of so much more! When we picked out recipes for our radish mini series this week, we looked for dishes that showed a different dimension to the cutest root. This fabulous pasta from Rozanne Gold is a perfect demonstration, and it only has five ingredients.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
When was the last time you picked up something new in the produce aisle of your grocery store or farmers market? It’s time to put your smarts to the test. All of these mystery ingredients from our Good Questions column are either a vegetable, fruit, or herb. How many of them can you identify?
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