http://www.thekitchn.com/feedburnermain
“Salad night” was a tough battle to win in my house. It took some convincing that salad for dinner wouldn’t be boring, and most importantly that it would be filling enough that we wouldn’t have to reach for frozen pizza 30 minutes after dinner.
Here are my favorite tricks for assembling dinner salads that are guaranteed to be bolder, more flavorful, and 100% satisfying for dinner.
http://www.thekitchn.com/feedburnermain
During the busiest weeks, it’s worth leaving your skillet out on the stove ready for anything. That’s because it can help churn out some of the fastest, easiest dinners around, which is pretty important when time is limited.
These 10 recipes are winning solutions when you’re not quite sure how dinner will get on the table.
http://www.thekitchn.com/feedburnermain
Risotto is most traditionally made with Parmesan cheese, which is stirred in right at the very end of cooking to not only boost the rice’s creaminess but als0 lend its signature salty, nutty flavor to the dish. Don’t get so caught up in the “rules,” though, because risotto is one of the most flexible meals you can make.
While there is nothing wrong with Parmesan, the cheese possibilities for risotto are nearly endless. Experiment with different varieties and you’ll quickly discover that the world of this comfort-food staple really has no boundaries. So with that said, here are seven cheeses to try.
http://www.thekitchn.com/feedburnermain
The contestants of the Food Network’s fast-paced cooking competition Chopped had better stand up straight and shine their shoes, because there’s a new judge in town, and she’s going to be hard to impress. This week the network announced that the queen of entertaining and all-around mistress of doing everything perfectly, Martha Stewart, would be bringing her discerning taste and unimpeachable culinary skills to the reality TV cooking show.
http://www.thekitchn.com/feedburnermain
As a parent, I spend a large part of every day telling my kid not to do things that I do all the time: Don’t eat raw cookie dough. Don’t eat too much sugar. Don’t eat things off the floor. And I am constantly telling my 3-year-old that you can’t know if you don’t like something if you haven’t tried it, but this weekend The New York Times went and called my bluff with a recipe for a peanut butter and pickle sandwich.
http://www.thekitchn.com/feedburnermain
When you think of the kitchen island, you think of homey scenes — your friends nibbling on cheese and pouring you a second glass of wine as you check on the honey-glazed pork tenderloin in the oven, your kid climbing up on a stool to see if she can get a lick of that chocolate stuff you’re mixing, a lingering cup of coffee with your partner before you both rush off to work.
The island is like an automatic memory maker, and that’s because the kitchen has become the heart of the home. But that hasn’t always been the case, and the evolution of the kitchen island maps out not only how American kitchens have changed over the 20th century, but also how our lives have shifted from decade to decade.
http://www.thekitchn.com/feedburnermain
How many times have you snacked on grapes or cherries while waiting in the checkout aisle of the grocery store? I mean, those cherries are just begging you to pop one into your mouth (and then take a long-range jump shot, aiming the pit at the butcher’s trash can).
But before you inhale a handful of fruit in the middle of Aisle 7 — and we’re not judging you — just think about what might be on those unwashed grapes and cherries.
http://www.thekitchn.com/feedburnermain
You clean your kitchen regularly, making sure the dishes are done, the counters are wiped down, and the fridge isn’t harboring anything gross, but even the cleanest people can overlook the little things without realizing it.
If some spots (think: light switches, appliance handles, and window screens) are missing from your cleaning routine, here’s a little reminder to thoroughly clean your kitchen — and some help on how to tackle them properly.
http://www.thekitchn.com/feedburnermain
When you love Aldi (and write about it) as much as we do, it’s a treat to talk directly with the store’s executives and see what’s coming up for this cult favorite budget grocery store. We chatted with a couple team members this morning and learned a few things that were new — even to us!
http://www.thekitchn.com/feedburnermain
There are some chicken dinners that are at the height of perfection right after they come out of the oven or off the stove, and then there are the ones that are knock-your-socks-off delicious on round two or three. I always seek out the latter — the recipes that make awesome leftovers. Here are 10 of my favorites.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
