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It is likely you or someone you know, be it a family member, friend, or client, has been struck down with a case of flat feet. “Flat feet” is a term used to explain anything from plantar fascia pain, Achilles injuries, shin splints, knee, hip, and back pain. In other words, almost any physical ailment between the ground and your head. So what, exactly, does flat feet mean? Is it a diagnosis? Is it terminal? And does it even exist?
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Let’s be honest — thinking of vegan cheese substitutes leaves something to be desired. Maybe you’ve taken a peek at the vegan cheese options in the grocery stores or even dabbled in coaxing a couple hunks of almond cheese to melt atop slices of bread under the broiler. In my experience, that stuff does not melt and will leave your cheese dreams hopelessly shattered.
So when coming up with a creamy vegan queso recipe, I wanted to make sure it was as good as the real thing! No shattered dreams here. We’re dreaming big with veggies, cashews, and a ton of spices — and it’s paying off by the chip-ful.
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One of my favorite lunches while living in Paris was the simple baguette sandwich that any corner bakery carried. Unlike overstuffed American sandwiches, these usually only had butter and thin layers of ham and cheese. The baguette holding it all together was the key here — it had to be fresh, with a crispy outside and fluffy interior. Here’s my latest version; it that can be eaten for either breakfast or lunch!
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When it comes to cooking rice, the options are many. You can choose the tried-and-true stovetop method, or a more hands-off approach with the help of a rice cooker or an electric pressure cooker. But the simplest and easiest approach involves your oven.
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Think of rice pilaf as an upgrade to your everyday rice. It’s like rice that puts on a clean dress and some earrings — not much extra work, but the tradeoff is a side dish that feels just a little bit fancy. Here’s what to do.
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Whether adored or despised, White Zinfandel is like Donald Trump: inescapable. Its constant presence on store shelves not only hooked millions of young American palates on wine instead of sweetened cocktails and sodas, but also inspired its haters to prove pink could be chic, dry, and bottled instead of three-liter box material. I’d argue that without Sutter Home, one sugar-laden accident, and a man named Darrell Corti, we wouldn’t be experiencing a rosé renaissance — and that would be very sad indeed.
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Have you ever sliced into a knob of ginger to find a faint blue-green ring circling the perimeter? Don’t be alarmed — your ginger isn’t bad. In fact, there are a few reasons why your ginger might appear blue, and none about them are bad.
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After polling The Kitchn editors about their snacking habits, I’ve realized that snacking is a pretty personal experience. Turns out we run the gamut. So when an afternoon craving hits, this is what The Kitchn editors reach for.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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