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80 Percent of Foods in America May Be Killing You Because of One Ingredient
August 12, 2015
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This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Mornings set the tone for the rest of the day. Here are a few ways, depending on your goals, to get mornings to work for you.
From Apartment Therapy → Pick the Morning Routine That’s Right For You … and Give It a Try Tomorrow
This 
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Q: This is heresy to most people who cook with a wok, but my family does not use any type of soy product. I need recipes or suggestions for a gravy or sauce that can be used instead of anything made using any soy products. Is there anything out there that would be simple and quick that I can substitute?
I Cooked with Curry Leaves for the First Time, and Here’s What I Made — Ingredient Intelligence
August 11, 2015
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
I’ve been trying to expand my cooking repertoire lately since I feel like we eat the same thing over and over again at home. Part of this involves forcing myself to grab something new at the grocery store and cook with it, and last week fresh curry leaves caught my eye!
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
From Apartment Therapy → 7 Creative DIY Place Card Holders for Your Next Party
I May Have Grown Up, But I’ll Never Grow Out of Peanut Butter and Jelly — Life in the Kitchen
August 11, 2015
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Being a food editor, people have made a lot of assumptions about the way I eat. Specifically, when I made the transition to working mostly from home, there was the general thought that I must have really upped my lunch game.
I used to laugh at the idea, but really, it depends how you look at it: I’m no longer buying questionable sandwiches from the corner deli, but I’m not cooking myself a fancy meal either. Although what I am having is something that’s truly and utterly delicious, from the first to last bite. The kind of timeless meal that has the power to make you feel good inside and out: a peanut butter and jelly sandwich.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
No yard? No grill? No problem! Trust me when I tell you that you — yes, you! — can still make world-class, fall-off-the-bone barbecue ribs in your oven at home. It’s not even that hard. Cross my heart. Today’s video will tell you everything you need to know.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Show me a cook who’s never burned a pot, oversalted a dish, or forgotten to add some key ingredient, and I’ll show you an alien. Yes, that’s right — all cooks (of this world, at least) fail to get it right every once in a while. We’ve been there hundreds of times, and it’s frustrating!
But take heart: Most things can be salvaged if you’re smart about it. Here are 15 ways we’ve messed up in the kitchen, and how we fixed it.
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