http://www.thealternativedaily.com/

[…]

http://www.thealternativedaily.com/

[…]

http://www.thekitchn.com/feedburnermain

Pin it

It makes me sad how much of my life was spent “hating” monkey bread. It was an unfounded loathing, solely rooted in my own lack of understanding of how glorious such a thing could be. What is there, after all, to hate about buttery, cakey, cinnamon-sugar bread? Absolutely nothing, that’s what. There’s even less to hate when it’s served up in three single-serving sized flavors.

READ MORE »

http://www.thealternativedaily.com/

[…]

http://www.thekitchn.com/feedburnermain

Pin it

Expanding the way you make use of the blender can be a game-changer. (Say goodbye to store-bought hummus!) However, while the powerful engine and blades of a blender can handle a lot of things, there are a few things that shouldn’t make their way into this appliance. Here are seven items you shouldn’t toss in your blender.

READ MORE »

http://www.thekitchn.com/feedburnermain

Pin it

Service: Terra’s Kitchen
Price: You’ve got quite a few options. First you can choose between vegetarian or “I like it all.” From there you can choose three dinners for two people ($74.99), four dinners for two people ($99.99), or two dinners for four people ($99.99). I opted for two dinners for four people.
Overall impression: This is the meal plan to spring for if you want to feel like someone did all the thinking and prep required to make a dinner you feel really good about eating — especially if you want the thinking and prep to be smart, environmentally conscious, and sensitive to modern dietary expectations. I was genuinely impressed with this service and it inspired me to cook even on the days I didn’t prepare one of the meals.

READ MORE »

http://www.thekitchn.com/feedburnermain

Pin it

Whenever anyone mentions the steady rise of sous-vide cooking, I think of that scene in The Devil Wears Prada where Meryl Streep explains to a snorting Anne Hathaway how a trend is born. The pivotal line, “You think this has nothing to do with you,” gets to point of this scene: Some trends are intentionally constructed — like the color cerulean, or in this case, sous-vide cooking. In this scenario, Alinea, the celebrated Chicago restaurant, was the leading engineer of the trend. For an insider’s take on this cooking method, I chatted with Nicholas Lomba, a former Alinea chef, to find out what he thinks a home cook to know about sous vide.

READ MORE »

http://www.thekitchn.com/feedburnermain

Pin it

Gut flora getting you down? Microbiome under siege? With the surge of interest in the health of our gut, Gusty, a new Brooklyn-based food startup, has set out to conquer our colon conundrums with a carefully curated selection of artisanal fermented foods delivered direct to your doorstep.

READ MORE »

http://www.thekitchn.com/feedburnermain

How To Make Fruit Slushies

Pin it

Although it may start innocently enough, there’s really nothing worse than a painfully sore throat. And while sipping something warm and comforting like herbal tea, bone broth, or even a hot toddy is certainly soothing, sometimes the only thing your throat is crying out for is the exact opposite: something ice-cold to dull the pain.

READ MORE »

http://www.thekitchn.com/feedburnermain

Spicy Chicken Flautas with Lime Sour Cream

Pin it

Open Slideshow

Don’t reach for your standard, go-to recipes this weekend. Instead, spice things up by trying something new in the kitchen. Even better, try a recipe with a little heat.

These 11 recipes have just enough spice to keep things interesting without sending you in search of a glass of milk to quell the fire. And if you are tentative when it comes to spicy food, remember that you can easily adjust the seasonings to your liking.

READ MORE »