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Pizza stones (or baking steels) are wonderful, industrious tools to have in the kitchen. Yes, they help produce a crispy pizza crust, but that’s just the beginning of what they’re capable of. If you’ve ever dismissed pizza stones as a unitasker, let me show you seven ways you can put that stone to work in your oven.
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When my girls were little, my parents had this hand-me-down high chair they would haul out for visits. It was just brutal. It was big and bulky, even when it was folded closed, with these plasticky-looking feet and an ostensibly comfy seat cushion that would catch crumbs in the stitching. Sure, it was functional in that it held the kids up to table height for meals, but man that thing was ugly!
In a small space, especially, it makes a difference to have a stylish high chair. Plus, you want a cool one in those early years when you’re struggling between feeling like your formerly cool self and feeling like you’ve totally given in to being a parent. And you want something that’ll look as cute as your baby in those Instagram photos.
Because you will be looking at that thing — and wiping strained spinach and spaghetti off it — every day for the next few years, here are a few high chairs that are actually stylish, and easy to clean, too.
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Even though it is snowing in some parts of the country today, it is now officially spring. And although most of us won’t need much help putting winter behind us, Le Creuset has a few new pieces that can get us all thinking spring thoughts. The common theme? Flowers, flowers, and more flowers!
Take a look at some of Le Creuset’s newest (and soon-to-be-released) pieces for spring.
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Hot summer days are tough for a pizza-lover — especially if that pizza-lover doesn’t have a grill to take the pizza party outside. A few years back, my husband and I (both hardcore pizza devotees) started experimenting with stovetop pizzas to avoid turning our apartment into a sauna during the summer months, and this soon became a favorite technique.
Besides eliminating the need for a hot oven, stovetop pizzas are super fast and perfect for when you’re just making one or two personal pizzas. Here’s the method we’ve settled on as our favorite.
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Holidays have a tendency to sneak up on us. Easter especially, because the date can change year to year. Luckily, you probably already have everything you need in order to get in on the egg-dying fun. Instead of buying one of those wasteful kits at the corner drug store, you really just need food coloring and white distilled vinegar. And eggs. You will definitely need some eggs.
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This is a very simple recipe, with one secret ingredient: a little splash of fish sauce to add umami flavor to dark, leafy greens.
Sautéed greens are a quick and very healthy side dish for any meal. The most common set-up is olive oil, garlic and greens (which is delicious) but this recipe assumes that you want even more flavor, or perhaps a different type of flavor that will make greens more interesting (and less bitter).
Fish sauce is just the thing. It only takes a teaspoon of high-quality fish sauce to boost the flavor of greens. You can stop there, or add even more layers of flavor with ingredients like coconut milk, ginger, or red pepper flakes.
If dark leafy greens aren’t a regular part of your diet, use this recipe as inspiration to start eating more.
Servings: 2- 4
Time in the Kitchen: 15 minutes
Ingredients
Variations:
Instructions
*The easiest way to chiffonade, or thinly slice, the leaves of greens is to tear or cut the leaves from the stems, stack a few leaves into a pile, then roll the pile into a tight cigar and slice
Heat a wide skillet over medium-high heat. Add oil. When the oil is hot and shimmering, add green onions. Cook until lightly browned, 3 minutes. Add garlic, then quickly add greens in handfuls, stirring and adding more as the greens wilt.
Sauté about 3 minutes, stirring the greens several times and adding more oil if the skillet seems dry.
Add fish sauce. Stir and cook 20 seconds more, then turn off heat and put a lid on the skillet. Let the greens sit for 3 minutes, to steam and soften, before serving.
The post Midweek Quick Cooking: Easy Sautéed Greens with Fish Sauce appeared first on Mark’s Daily Apple.
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Conditions are perfect for a new reign of the French bread pizza. Between Stranger Things and a fashion week dominated by gargantuan shoulders, we can safely say we’ve reached peak ’80s nostalgia. And according to 2018 food trend predictions, bread is coming back in a big way this year.
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Since going vegan three years ago, I’ve heard countless other vegans say they don’t miss cheese at all. Unfortunately, that is not the case for me! As a result, I have tried my fair share of vegan cheeses, ranging from soft cheeses worthy of fancy crackers to slices for grilled cheese sandwiches. And while I don’t mind being cheese-free most of the time, the craving rears its ugly head every time I see an image of a gooey, stretchy pizza slice crossing my television screen. But I couldn’t find a satisfactory pizza cheese replacement until I tried Miyoko’s Fresh VeganMozz.
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Welcome to Kitchn’s series My Healthy Morning, where we show you how one person greets the day in a way that makes them feel their best. Each post will chronicle how that person defines healthy for themselves, and the habits and recipes that make their morning a little bit better.
Daina Trout and her husband, Justin, started Health-Ade Kombucha with their friend Vanessa in 2012. For those of you counting, that’s just five years ago. I point this out because in those five years Health-Ade has grown at an astounding rate. I remember starting to see the brand at some select stores a couple years ago, and then suddenly it was everywhere across the country.
I think this success speaks to the great product, of course, but also to Trout’s dedication. When I met with her last summer, she told me that they play special music in the fermenting area of Health-Ade’s factory, and that they only brew in 2.5-gallon batches to preserve the integrity of the product. How cool is that?
I recently caught up with Trout to talk about her morning routine. As you might imagine, kombucha is sometimes involved.
Read more: The Cool California Home of the Founders of Health-Ade Kombucha
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I like my kitchen clean. And I don’t mean clean, like, a no-dishes-in-the-sink kind of clean. When I say “clean,” I mean it in a deeply serious sort of way. I want my kitchen to blind you. I want it to feel so clean that you wouldn’t think twice about putting something into your mouth — even if it fell on the floor.
You see, my obsessive cleaning trait was late onset. Growing up, I took the pristine cleanliness of my parents’ kitchen for granted. I thought marble just stayed clean and sparkly on its own. And then I went to college, and quickly learned that I wanted things to be clean, but that I had absolutely no idea how to get things that way. But I was determined to have my kitchen look like the impeccably fresh one I grew up with, so I began to teach myself.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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