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From Apartment Therapy → Living with the Blues: A Full Spectrum of Blue Kitchens

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When a recipe calls for coconut milk, you often end up with a little left over, which leads to the question of how to use the extras. The good news is that whether you freeze it in an ice cube tray for future smoothies, spritzers, and curries, or use it throughout the week, there are endless ways to work this non-dairy milk into your sweet and savory dishes alike. And often, even a little splash will prove enough to transform the flavor profile (and texture!) of a dish.

So the next time you find yourself with some half-used coconut milk in the fridge, pick one of the following ideas so you use it, don’t lose it.

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A couple weeks ago this video of a rat carrying a slice of pizza down some subway stairs in New York City struck a chord with the Internet. Many people identified with the rat’s struggles and the simple desire to just have a single slice of pizza. Life is hard, right? This rat is all of us.

Well now, like all great heroes (and memes, for that matter), the pizza rat has been turned into a sexualized Halloween costume. Prepare your eyes for something a little disturbing.

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Psst! I have a secret to tell you: You can make super delicious brownies with just two ingredients. One of those ingredients also happens to be Nutella. I know, I know — it sounds too good to be true, but we’re here to show you how it’s done.

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The Kitchn’s Baking School Day 2: All about pâte à choux.
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It’s the second day of Baking School and we’re diving straight into our first French pastry lesson. Pâte à what? Please don’t be alarmed or head for the hills just yet; it is not as intimidating as it sounds, and it is actually an incredibly rewarding and basic pastry that will let you do so many things. If you were in a pastry program at a fancy culinary school, this is one of the first things you would learn, and we want to start you off right.

Pâte à choux (pronounced pat-a-shoe), or choux paste, is simply a roux (cooked flour and butter) mixed with eggs. It is what cream puffs, eclairs, and even some donuts are made from.

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