http://www.thekitchn.com/feedburnermain
The freezer is a year-round workhorse — we love it in the winter for stashing away containers of soup, and we love it in the summer for making it a whole lot easier to get a meal on the table when we seem to be too busy spending time on the beach or on the patio to fuss.
Spend a little time prepping these seven recipes and your summer will be set.
http://www.thekitchn.com/feedburnermain
No dish has taken more tinkering than meatloaf. We’ve perfected a classic, made turkey tempting, and even eliminated the meat all together in favor of a nut-based loaf. Destined for the oven, no matter the meat, the mixture is always packed into metal loaf pans or molded into freeform loaves onto baking sheets. Until now!
In this recipe we flavor a mixture of beef and pork with sautéed onions and press it into a cast iron skillet. Then we brush the baked meatloaf with barbecue sauce and broil it until glossy and sticky, leaving each bite of juicy meatloaf coated in a sweet and smoky glaze.
http://www.thekitchn.com/feedburnermain
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
As soon as summer hits, my parents’ backyard garden becomes our very own farmers market. Their most prolific crop is zucchini — and they grow so much of it that I barely have to hit up the grocery produce section.
A few summers ago, we neglected to pick one sneaky squash hiding behind a big leaf and didn’t realize until it was the size of a Louisville Slugger. Needless to say, our family ate a lot of zucchini that week.
http://www.thealternativedaily.com/
People have been using plant-based remedies for at least 5,000 years. Essential oils, which are a concentrated form of the beneficial compounds in plants, have been part of Ayurvedic and Chinese medicine for nearly as long. Advocates of alternative medicine insist that essential oils can be safe and effective for treating a wide range of conditions […]
http://www.thekitchn.com/feedburnermain
Everyone knows that tired joke about vegans: How do you know if someone’s a vegan? Don’t worry, they’ll tell you. And the same has been said about people who do Paleo (except they’ll tell you right after they describe their Crossfit WOD in excruciating detail). But when it comes to a combination of the two — Peganism — one doctor says followers won’t have to tell you, because they’re the ones who look well-adjusted, healthy, and satisfied.
http://www.thekitchn.com/feedburnermain
Here’s how you make a pork chop that can truly rival a great steak at home: Brine it with brown sugar, pan-fry it, and then baste it with butter. If that sounds a lot like how you cook a steak at home, you’re right — this is basically pork chop steak!
There are a number of reasons you might want to serve pork chops instead of steak (cost and effort chief among them), but our favorite is this: A steak-fried pork chop is incredibly tender and juicy, bathed with brown, garlicky butter, and just as satisfying as its beefy brethren. Here’s how to cook a pork chop like a steak on the stovetop.
http://www.thekitchn.com/feedburnermain
Maybe your only knowledge of pickled beets are the ones grandma served, but we’re here to tell you quick-pickling thick wedges of sweet beets could not be simpler — or more delicious. These easy refrigerator pickles are as vibrantly flavored as they are colored, seasoned with freshly squeezed orange juice and a hint of bitterness from citrus rind.
Here’s how to pull them off and use them on everything from salads to sandwiches.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
