To celebrate the kitchen organization section of The Kitchn Cookbook we've partnered up with Zwilling J.A. Henckels to give away a sweet prize package worth over $300 each week during the month of March (hello, knives!) . Here's a look at the final winner of the Happy Kitchn contest and why we loved this particular photo.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1CueJ9jHello! How is you lil day going? I’m over here running in my Hood to Coast tee. I like this one since I like wearing green and it was a very awesome race!! On Intuitive Eating and Binge Eating I’m also craving the carbs today (per usual). When I feel snacky I try to satisfy […]
The post On Intuitive Eating When You Know You’re Not Eating Balanced… appeared first on Run Eat Repeat.
Today we rounded up some of the smart ways you can use a magnetic rack in the kitchen; it's for so much more than knives! (I'm particularly struck by the idea of using it for food processor blades — ingenious.)
The readers chimed in with some more uses too — here's a comment I liked!
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From Apartment Therapy → Dear Landlord: Dos and Don'ts for Rental Remodels
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With roast lamb at the center of your Easter table, you could go in so many directions with the dishes to serve alongside. You could keep the menu feeling classic with Parker House rolls and Hasselback potatoes — or take things in an entirely unexpected direction with braised spring radishes and a light couscous salad. So many choices!
To help make it easier for you, here are 10 of our very favorite side dishes to serve with a platter of lamb.
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Q: In making an old ginger cookie recipe, I was instructed to add the baking soda (1 tsp) to a small amount of boiling water, then add the mixture to the rest of the ingredients. Why?
Sent by Faye
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Did you know that Patagonia, the giant sustainably-minded clothing company, sells food? In 2013 Patagonia launched its food line, Patagonia Provisions, which sells fruit and nut bars, a dry barley-based soup, and most importantly, wild sockeye salmon. And it's the salmon that could change everything.
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Rich with tradition, symbolism, and treasured ingredients, Easter breads figure prominently in many cultures' celebrations. From Russia to Spain, these yeast-risen breads are full of eggs, butter, sugar, fruits, nuts, and spices – a small reward following the period of Lent leading up to Easter Sunday.
Grab your passport and travel around the world through the lens of Easter bread. From hot cross buns in Britain, to Greek Tsoureki, your eyes and stomach will thank you.
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If the thought of kale scares you, then let this be the dish that changes your mind! Think creamy, buttery goodness mixed with delicious soft greens. Like spinach, kale is packed with nutrients, but doesn’t wilt down quite as much as spinach when cooked, so it is a great alternative.
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Passover has a lot of inherent food restrictions. The no bread thing is a given. But oats, barley, spelt, and rye are also off limits, as is anything made from wheat flour (which is basically everything). For many Jews, particularly those of Eastern European (Ashkenazi) descent who tend to be more stringent, corn, rice, legumes, soybeans, lentils and all sorts of other unexpected staples are also off the table. Phew. Throw a macrobiotic guest or a severe allergy into the mix, and planning a meal for the seder can feel intimidating.
But believe me — someone who has hosted a Passover meal for vegans (after all, I used to be one), a gluten-free cousin, and a nut avoidant friend — it can be done.
Here are five tips to craft a delicious and inclusive meal.
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Happy almost-Easter, Kitchn readers! Looking for a beautiful, natural way to dye your eggs this year? Forget the technicolor dyes and look to your pantry, because onion skins are all you need to produce lovely, variegated-toned eggs.
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