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Putting up watermelon three ways. Happy summer my friends; don’t forget to use the most fun part of the watermelon: challenge someone to a seed-spitting contest! 1.
We're focusing on Asian cooking this week, and rounding up a few favorite recipes in the process. Yesterday we shared 15 Korean dishes , and today we're turning to Japanese food. Want to make your own spicy tuna , braise pork belly , or cook Matsutake Dobin Mushi (a nourishing mushroom soup)?
Give me a dessert, any dessert, and I’m about 99.9% sure I can turn it into an adorable bite. It’s one of my favorite things to do in the kitchen. I love packing all of the flavor and eye appeal of fancy, indulgent desserts into something much more sensible and quick to prepare. Take the banana split, for instance, that’s typically laden with bananas, brown sugar, caramel sauce, chocolate sauce, whipped cream, peanuts—I think I’d need a three-day nap after eating that!
In the heat of summer, I often turn to dishes from Southeast Asia. Stir-fried noodles, cooked quickly with delicious morsels of pork or chicken, cool salads with shredded green mango, noodles tossed with sweet and spicy peanut sauce, and milky tea with pearls of boba tapioca — these are some of the most refreshing dishes in my repertoire. Here is a look back at 20 of our favorite summer recipes drawn from the Philippines, Thailand, Vietnam, and beyond. Spicy noodles to eat with a cold glass of beer, crispy salads, lemongrass bánh mì sandwiches, and more! RICE & SIMPLE DINNERS • 1 Sinangag (Filipino Garlic Fried Rice) - Start out simple with this basic supper dish from the Philippines. • 2 Thai-Style Omelet (Kai Jeow) - Another quick basic: omelets, Thai-style. • 3 Bánh Mì with Lemongrass Tofu - A classic Vietnamese sandwich!
Sharp knives make cutting and prepping ingredients faster, easier and safer, we know this. But what does a truly sharp knife look like? In this short but very illuminating video, Master Bladesmith Bob Kramer demonstrates five simple tests to tell if your knife is sharp enough. (Spoiler alert: it probably isn't.) According to Kramer, a properly sharpened knife should be able to: • Cut the tops off of carrots while they are being held, without the use of a cutting surface • Cut through paper • Slice through a rolled up magazine page • Easily slice a tomato • Bite into the papery skin of an onion, without sliding
SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between.
Back in my college days I loved Ramen. Not only is it incredibly cheap but it is warming and quick to make. Granted, it isn’t very good for you, but heck, I was a college kid. If the worst thing I did was eat Ramen noodles I think I would be in fine shape.
While it's great to buy specialty products in-person from the maker, sometimes it's just not possible. (We don't all live near a food or farmer's market.) So to appreciate the full scale and variety of today's artisanal offerings, you have to go online.
Slow cookers are most often pulled out of storage and into dinner service in the fall, when schedules become busier and hearty; stick-to-your-ribs chilis, stews and soups are more well suited to the cool weather. But I think a slow cooker is a perfect tool for summertime use — it won’t heat up the kitchen like turning on the oven will, and it requires minimal prep, so you can toss ingredients in and get back outdoors to enjoy the sunshine. Frozen slow-cooker meals were a popular new grocery store item last year, but can easily be made at home, from scratch — simply toss ingredients for virtually any Crock Pot recipe into a durable Hefty Slider Bag and stash in the freezer. When you need a quick dinner, all you need to do is open the bag and dump the frozen block in your slow cooker in the morning, turn it on, and dinner will be ready when you get home from work or the pool. How easy is that?
Over the past few months here at The Kitchn, there’s been a lot of talk of “cooking by feel” - of bypassing the comfortable authority cookbooks often seem to offer, and taking a more creative and intuitive to approach to preparing meals. But what about applying this freestyle, seat-of-the-pants technique to mixing drinks? Over the weekend, I did just that.
Summer = watermelon Do you know that watermelon is one of the most expensive summer fruits? Around here in NY they are about $0.65 a lb.
Good balsamic vinegar goes a long way when drizzled on fresh fruit, over ice cream, or on picked salad greens. However, it also costs a bundle. So the next time you find yourself trying to decide between the good stuff and, say, the rest of the groceries in your cart, try revving up a bottle of the cheap stuff instead with this simple budget tip! America's Test Kitchen demonstrated this smart tip on their blog and we can't wait to try it.
Sprouting Devices The Widest and Wildest Selection of Manual Sprouting Devices on This Planet! They come in many shapes and sizes, though all with the same purpose - to help make you a better sproutperson. We grew sprouts professionally from 1993-2003. In that time Sproutpeople produced over 200 Tons of sprouts - the same way you do at home: We Rinsed and Drained our sprouts 2-3 times daily, over a sink. We chose to keep our sprout growing a manual operation because we've never seen a machine that can come close to producing the same high quality sprout we can!
This month I participated in Foodie Penpals , a fun food swap program created by Lindsay from The Lean Green Bean . I stumbled across her site a few months ago and thought it looked like so much fun I just had to join in. In a nutshell, every month each participant is assigned a person to send a box of food goodies too ($15 worth). You contact them to get their address, discover likes/dislikes/allergies, and then get a package together and send it off. Everyone blogs about it at the end of the month. The person you send to is different from the person you receive from.
Are you grilling out tomorrow, July 4th? Or maybe you're doing a more casual picnic — just you, a friend, a basket with some sandwiches, and bottle of Prosecco. If that's the case, let us offer a few ideas for sandwiches, from the sublime yet simple tomato-mozzarella sandwich, to a bánh mì stuffed with lemongrass tofu, to the classic farmer's lunch of apples, mustard, and cheese. Oh, and we throw in that famous Smörgåstårta (aka Sandwich Cake), just for fun! TOP ROW • 1 Tomato Mozzarella Sandwich - A favorite from summers in Italy. • 2 Bánh Mì with Lemongrass Tofu - The classic Vietnamese sandwich. • 3 Boiled Egg, Seared Asparagus and Pickled Onion Sandwiches - Fresh and colorful. • 4 Farmer's Lunch Sandwich - Best with sharp cheddar and Granny Smith apple. • 5 Thin-Sliced Roasted Pork Sandwiches with Southwestern Spices - A heftier sandwich.