http://www.thekitchn.com/feedburnermain
You guys, IKEA is finally launching a gift registry! It’s true. You can now create shop-able wish lists for weddings, baby showers, housewarmings, or any other special occasion that calls for people to buy you presents. Presents, we say!
http://www.thekitchn.com/feedburnermain
In January 2011 my partner of nine years and I were just finishing up dinner, a chipotle chicken chowder adapted from a Cooking Light recipe. It’s a soup I had made many times before because I loved its spice, smoky flavor, and creaminess. On a cold winter’s night like that one, it was like an extended hug in a bowl.
As I scraped the last remnants of the dish, we started talking about our relationship. I was thinking ahead to what we could do for Valentine’s Day — possibly a getaway to a romantic bed and breakfast nearby?
My ex had a different idea: “I’ve been thinking about things and … it’s over.”
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One year for Christmas, my father decided that he was going to make edible presents for everyone in his department, namely meringue-chocolate mushrooms. With about 50 people each receiving 100 mushrooms, he obviously needed his kids’ help. “Pipe the meringue!” he’d shout if we turned on the TV. “Melt some chocolate!” he’d bark if we’d finished piping caps and stems.
We fulfilled our duties in the knick of time, and 25 years later, I still hate meringue.
http://www.thekitchn.com/feedburnermain
I love cooking. And what I mean by that is that I love the actual process of cooking. I love the chopping and measuring and stirring and simmering even more than I love eating. Of course, I do enjoy the results of my culinary endeavors (!), but there’s something about the physical act of cooking that is so calming to me. It pushes the thoughts of the day out of my head and forces me to focus on the task at hand.
But cooking also clashes with another love of mine: a clean kitchen. When sauces splatter and flour spills and pots and pans stack in the sink, it takes a little bit of my cooking zen away.
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In my 20s, I’d use my trusty microwave to heat Chinese food leftovers or to make nachos on flimsy paper plates. By the time I hit 30, I thought I’d outgrown using it as a cooking vessel. It sat cold on my countertop, serving instead as a makeshift breadbox.
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For a fast way to way mix up your weeknight chicken routine, look no further than this boldly seasoned dish. Thanks to a quick honey-chipotle marinade, meaty chicken thighs and chunks of sweet potatoes pick up spicy, smoky flavor with a bit of sweetness. And since we’re making this on a sheet pan, your whole dinner is ready at once — easy prep and easy cleanup! This marinade is best when you give it between two and 24 hours to do it’s thing; if you toss everything in a bag the night before, this colorful dish takes little more than 30 minutes to cook.
http://www.thekitchn.com/feedburnermain
The Fleur-de-Lis symbol has been used for centuries in royal coats of arms, ancient architecture, flags, and more. Go to Europe and you’ll spy them all over the place (especially in France and Florence). It’s even an adopted symbol of New Orleans, a city majorly influenced by French culture.
Add some fleur-de-lis into your kitchen and you may think you’re in Provence and not Poughkeepsie. How Julia Child of you!
http://www.thekitchn.com/feedburnermain
In this wholesome take on a Tex-Mex taco salad, shredded kale is tossed with hearty black beans and crisp veggies, and softened by a creamy yogurt and cilantro dressing. And of course, no taco salad would be complete without crunchy tortillas and plenty of shredded cheddar. So if you’re looking for a more exciting way to get your fill of kale, this is it!
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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