This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
No matter how creative or spontaneous or inventive I aim to be with my weekday lunches, at some point I always end up craving just simple a tuna salad sandwich. It’s lunchtime comfort food. Has it been a while since you last had tuna salad? Here’s my favorite, most basic recipe. I think it’s just about perfect.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
If your nose doesn’t lead you straight to the kettle corn vendor at just about any state fair or festival this summer, then your ears surely will. The aroma of lightly caramelized popcorn combined with the merry sound of popping is all the encouragement I need to buy myself a big bag for snacking. Craving this sweet and crunchy treat without the road trip? Here’s how you can make kettle corn at home.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
July’s Instagram theme for The Kitchn was frozen – all those popsicles, drinks, and ice cream scoops that cool you down when it’s basically too hot to live. We were so impressed with all your ideas! Here are some of our favorite photos that you shared with us throughout the month.
We’ll also reveal August’s Instagram theme, which includes a special month-long contest with Staub. Care to join?
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Ah, French toast! That iconic, special-occasion, breakfast-in-bed treat that so many people long for … only to end up with soggy, burnt toast and a big mess in the kitchen. But it isn’t that difficult, or that messy, to make golden, crispy-edged, truly delicious French toast. Let me show you how.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
This is my absolute favorite kind of slow-cooker recipe — one that takes less than five minutes to pull together and then rewards you with a delicious, healthy dinner at the end of the day. These burrito bowls are full of chili-spiced brown rice, black beans, corn, and yes, tender bites of shredded chicken. Everything gets cooked right in the pot, so all you need to do is dish yourself a bowl and sprinkle with cheese.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Salmon is one of the most versatile proteins to work with in the kitchen. It’s delicious and universally loved, quite good for you, and very easy to prepare. Salmon still retains its fancy and festive reputation, even though it is more readily available these days and can be purchased at a decent price point from most grocery stores. My favorite way to cook salmon is in the oven, very low and slow, with a pan of water for moist heat. Read on for this utterly simple, foolproof way to produce moist, flavorful, and luscious salmon fillets.
Originally Posted At: https://breakingmuscle.com/feed/rss
So many people are in pain – way too many. Stretches and mobilizations prescribed to reduce it may work for some and not for others, which only contributes to the frustration and confusion. For this reason, it is extremely useful to have some familiarity with current pain science.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
We’ve finally reached the last herb in our Herb Gardening 101 series, and we’ve definitely saved the trickiest for last. Cilantro was one of the earliest herbs ever cultivated for culinary use — dating back over 3,000 years — and over that period of time, it has found its way into almost every major cuisine.
Its tendency to go to seed at the slightest rise in temperature can make it a little frustrating to grow in hot, dry climates, but where would our guacamole, Asian spring rolls, or Dhanya Chatni be without this incredibly aromatic herb? Here’s how to turn one packet of seeds into a garden staple for years to come.
Originally Posted At: https://breakingmuscle.com/feed/rss
So many people are in pain – way too many. Stretches and mobilizations prescribed to reduce it may work for some and not for others, which only contributes to the frustration and confusion. For this reason, it is extremely useful to have some familiarity with current pain science.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Nothing tops eating fresh summer produce the second it hits the farmers market, but preserving it is a close second. With preserving, you get to enjoy your bounty for months and months, even after the warmth of summertime has passed.
My preferred preserving method is pickling — you just can’t beat that flavorful, vinegary tang. From quick-pickled mushrooms to classic dill pickles, here are 10 pickled recipes to try this summer.
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