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Preserving watermelon  - Hip Girl's Guide to Homemaking - Living thoughtfully in the modern world. Put up watermelon three ways. 1.

Preserving watermelon  - Hip Girl's Guide to Homemaking - Living thoughtfully in the modern world

Gingery pickled rinds If anyone ever gives you a jar of watermelon rind pickles, know that they love you a lot. Extracting the white, edible portion of rind from beneath its darker green facade is a royal pain in the ass. Now that I’ve done it twice I can safely make that bold claim. I made this recipe last year just before leaving for our Fire Island vacation. Anyhow, this year all went according to plan, except that I ran out of syrup when putting the pickles in jars. 2. One thing is pretty standard about working with watermelon; there’s always more of it than you expected once you get in there and start chopping things up. I had enough strained juice for two batches of jelly. For the added-pectin attempt, I followed Sherri Brooks Vinton’s recipe in Put ‘em Up for Heirloom Watermelon Jelly, which uses Pomona’s Universal Pectin.

The apple pectin stock version turned out to be an excellent watermelon syrup. Watermelon Syrup, fridge storage 1. 2 cups sugar. Cook Japanese Food at Home: 15 Favorite Dishes, from Okonomiyaki to Sukiyaki Kitchn Recipe Roundup. Previous image Next image We're focusing on Asian cooking this week, and rounding up a few favorite recipes in the process.

Cook Japanese Food at Home: 15 Favorite Dishes, from Okonomiyaki to Sukiyaki Kitchn Recipe Roundup

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)? If Japanese cooking is something you've always wanted to try, these 15 recipes will give you a good head start. • 1 Autumn Udon with Vegetables: chewy noodles and vegetables in a hot broth.• 2 Nabemono: a popular Japanese hot pot dish filled with vegetables, seafood, and meat.• 3 Spicy Tuna Bowl: add your own toppings! MIDDLE ROW• 6 Vegetarian Furikake Rice Seasoning: Furikake is a Japanese condiment commonly mixed with rice.• 7 Okonomiyaki: a savory Japanese pancake-like dish. BOTTOM ROW• 11 Easy Japanese Pickled Cucumber: a great way to use up cucumbers! Related: A Roundup of Japanese Citrus Fruit (Images: as linked)

Healthy Gluten-Free + Dairy-Free Recipes. Give me a dessert, any dessert, and I’m about 99.9% sure I can turn it into an adorable bite.

Healthy Gluten-Free + Dairy-Free Recipes

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! (An angiogram might be a good idea, too.) To make a fancy schmancy banana split a whole lot lighter on the prep work and also much healthier, I turned it into a bite-sized treat that conveniently keeps well for weeks in the freezer. When you need a little afternoon pick-me-up or an after dinner sweet tooth kicker, these Frozen Banana Split Bites are just perfect. Summer treats like these are just too good to pass up. What cool treats do you enjoy on hot summer days?

Thailand to Vietnam: 20 Fresh Recipes for Summer from Southeast Asia. Previous image Next image In the heat of summer, I often turn to dishes from Southeast Asia.

Thailand to Vietnam: 20 Fresh Recipes for Summer 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! What are your favorite Southeast Asian dishes?

(Images: See linked recipes for full image credits) What Is Sharp? Bob Kramer Has 5 Ways to Tell If Your Knife Is Sharp Enough Video. Recipes for Health - Series. Sunday, April 27, 2014 Fitness & Nutrition Recipes for Health Andrew Scrivani for The New York Times The easiest and most pleasurable way to eat well is to cook. Recipes for Health offers recipes with an eye towards empowering you to cook healthy meals every day. Apricots Artichokes Asparagus Avocado Beans Beets Black Beans Blueberries Broccoli Bruschetta Buckwheat Bulgur Cabbage Canned Tuna Carrots Cauliflower Celery Cherries Chickpeas Collard Greens Corn Couscous Eggplant Eggs Fennel Fish Garlic Gluten-Free Pasta Green Beans Green Tomatoes Herbs Kale Lentils Lettuce Mangoes Mushrooms Oils Okra Pasta Peppers Poached Chicken Polenta Potatoes Pumpkin Quinoa Red Cabbage Rice Risotto Seafood Shell Beans Spinach Stale Bread Summer Squash Sweet Potatoes Swiss Chard Tahini Tofu Tomatoes Unusual Greens Walnuts Winter Squash Yogurt One Culture’s Ratatouille Is Another’s Fill-in-the-Blank By MARTHA ROSE SHULMAN The eggplant-based dish exists in one one form or another just about everywhere you go.

October 6, 2010diningNews Recipes in the Series Multimedia. Where to Find Pick-Your-Own Fruit and Vegetable Farms / Orchards for Local, Fresh Fruit, Vegetables and Pumpkins, Along With Canning, Freezing & Preserving Instructions! Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles. SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J.

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

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. As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut.

That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. Eggs. 4 New Ways to Make Ramen. 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. Even though I’ve been out of college for some years now, I still like to revisit my old friend Ramen every once in awhile. College. There are a few differences between my life now and when I was in college.

Ramen Stir Fry This is Betsy’s favorite of the four here. A good chance to clean out the pantry. Once they started to get soft, I added my Ramen spice pack to the veggies. If you wanted something a bit more substantial you could try: Creamy Ramen with Bacon Again, this one is pretty simple. Also add the Ramen spice pack to the cream at this point and let it simmer on low for a few minutes. A basic cream sauce. The third way I like to make Ramen is similar to the stracciatella recipe I made last week. Ramen Stracciatella Ramen Au Naturale. Where To Buy Artisanal and Specialty Foods Online: 9 Great Marketplaces. Previous image Next image 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. These nine marketplaces have you covered: 1. 2. 3. 4. 5. 6. 7. 8. 9. Do you have a favorite online resource for artisanal or specialty food products? Related: Don't Mock Artisanal Pickle Makers (Images: as linked)

DIY Frozen Meals for the Slow Cooker. 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?

A big thanks to Hefty for sponsoring this campaign. Straight Up: How to Create Your Own Cocktail Recipes. 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.

Straight Up: How to Create Your Own Cocktail Recipes

But what about applying this freestyle, seat-of-the-pants technique to mixing drinks? Over the weekend, I did just that. On Saturday, I attended one in an ongoing series of workshops led by Jonathan Pogash at the Astor Center called “The Elements of Mixology.” There were eleven of us in the class, with diverse cocktailian backgrounds: enthusiastic beginners, seasoned home cocktail makers, along with a few diehard bartending professionals. After a quick but thorough overview of cocktail history and technique, we were divided into groups of two or three.

We reviewed Jonathan’s basic cocktail-designing principles: First try to form a clear taste “picture” of your ingredients together in your mind, then tweak the recipe through hands-on trial and error. -Nora. Max Use Of Watermelon - Cooking. Summer = watermelon Do you know that watermelon is one of the most expensive summer fruits?

Max Use Of Watermelon - Cooking

Around here in NY they are about $0.65 a lb. Since Watermelon is 92%water, and considering throwing away the thick rind, it may work out to be $11.0 to $12.00 a lb, LOL! This is how I enjoy to the max almost the entire watermelon. I consider watermelon has three parts; First the sweet center. I only eat or serve the sweetest center of the melon. I use the less sweet part for salads. I also use the not so sweet part to make crispy watermelon chips with my dehydrator. The white/pink part of the rind is delicious cooked or pickled. Even the seeds can be turned into wonderful sprouts, but that will be another post, how to sprout watermelon seeds. I suppose you can make watermelon ice, ice cream, ------ What other things can you make wioth watermelon? Dcarch Pan fried Cod and watermelon rind, beet stems Making crispy Watermelon chips Watermelon celery salad Pasta with clam sauce and sautéed watermelon.

Budget Tip: Instantly Age Supermarket Balsamic Vinegar For Higher Quality Taste America's Test Kitchen. Sprouting Supplies - Sprouters. The Widest and Wildest Selection of Manual Sprouting Devices on This Planet!

Sprouting Supplies - Sprouters

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… read more 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.

Because of that, you will find that all of the Sprouters we sell are manual. It is our belief that the simple task of growing sprouts by hand will teach you something about life by teaching you about plants and their needs. Eat More Sprouts + Grow More Often! All of our Sprouters are BPA free. Click an item's name, to learn everything there is to know about that item.

Foodie Penpals, Cookie Dough Chocolate Pudding, and Peanut Butter Balls. This month I participated in Foodie Penpals, a fun food swap program created by Lindsay from The Lean Green Bean.

Foodie Penpals, Cookie Dough Chocolate Pudding, and Peanut Butter Balls

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. I received from a lovely gal named Christina (she doesn't have a blog). Here are the awesome things I found in the bag: Chocolate Fix Quinoa Snack CrackersZico Coconut WaterTheobroma Chocolat bar in CoconutOskri Coconut Bar She said she's on a coconut kick.

The quinoa crackers are super crunchy and delish. Christine included a recipe for frozen fudge too! Now for a recipe... Raw Chocolate Pudding Peanut Butter Balls. 10 Sandwiches for a Summer Picnic Lunch Recipe Roundup. Homemade Fudgesicles, Cheesy Tex-Mex Rice & A $7000 Kitchen Renovation Friday Flashback. What Can I Make with Dried Figs? Ingredient Questions. 6 Secrets of Hot Water Bath Canning You May Not Know Expert Interview. We're canning, you're canning, just about everyone is canning these days.

6 Secrets of Hot Water Bath Canning You May Not Know Expert Interview

And we think that's pretty fantastic. But before you fill your kitchen with steaming hot glass jars and pounds of tomatoes, we have a few insider tips that might just make your next canning session go a lot more smoothly. Marisa McClellan of Food in Jars demonstrating apricot jam A few weeks ago, I had the extremely happy privilege of attending one of Marisa McClellan's canning classes during the tour for her recently released book Food in Jars. (We featured Marisa here on The Kitchn during June with a series of guest posts on small batch canning.) Use a measuring cup when filling jars to eliminate guesswork. 1. 2. 3. 4. 5. 6. Are you canning this summer?

Screw the lids on "fingertip tight" to allow air bubbles to escape during hot water bath processing Related: How to Make Your Own Canning Equipment (Images: Emma Christensen) Snack Data. 7 Icy Summer Beverages to Beat the Record Heat. By Brooke McLay | Whether you can thank global warming, a state full of forest fires, or some other climate-related change, one thing is for certain, this summer is heating up and likely won’t cool off for a good long while. Rather than cranking up the A/C, try turning on the blender and mixing one of these deliciously cool iced drinks.

From iced lemonade to a cool cappuccino, here are a few summertime sippers you’ll love sitting on the patio with! Nggallery id=’120886′ Iced Strawberry Lemonade Cool of the colorful way this summer with a fresh, strawberry lemonade iced sipper. Iced Chai Latte Chai on ice turns into a refreshingly smooth and spicy drink that cools your throat and soothes your tired, heat-weary soul. Spiced Peach Lemon Tea Turn tea time into the ultimate summertime refresher with this incredible twist on basic lemon tea.

Iced Cappuccino Cool off with coffee! Summer Iced Tea A little bit of lemonade, and a little bit of iced tea. The 2012 Dirty Dozen: 12 Foods with More Pesticides Than You'd Think. 11 Unique Crusts to Give Your Pie a Flavor Boost. 8 Cool Ways to Carve a Watermelon for Summer Parties. Raw Vegan Classics, Redefined: Dinner at Great Sage. Cookin’ Canuck California Avocado 4th of July Blast Link-Up {Giveaway} 30 Snacks & Starters, Appetizers & Nibbles from 2009 The Kitchn's Best Recipes of 2009. Ziplist Sous Chef Recipe Clipper. Salmon Skin Roll. WILDBAR - Get Your Manna Raw - Raw Cacao and Wild Blue Green Algae Energy Bar.

Organic or Conventional? The Fruit You Should Buy Organic This Summer. Green-Skinned & Tender-Hearted: Zucchini Ingredient Spotlight. Translate. Chickpea Patties, White BBQ Sauce, Grilled Zucchini. Kitchen cam: how to soften butter for baking. Ingredient Spotlight: Lavender Sea Salt. 9 Essential Things for a Joyful, Gluten-Free Life. Sweets Without Heat: 25 No-Bake Summer Desserts Recipe Roundup. How To: Clean Whole Fresh Squid. Drink Your Salad: Summer Juices. Beetroot and potato rosti. Seasonal Sunday (02-13-11) Stately Sandwiches. Salad in a Jar! Make a Week of Healthy, Delicious Lunches. The Culinary Tribune › Summer Ice Cubes<br />涼アイスキューブ. 6th National Soup Swap: Jan 21, 2012. 15 Homemade Meals You Can Carry on the Airplane Recipe Roundup. 10 Inspiring Blogs on Vegan Food & Cooking. Wüsthof Defining Edge and Chai Dao Knife Giveaway - Food in Jars. Word of Mouth: Amuse-Bouche. Best Conventional Produce: 15 Lowest Pesticide Choices.

Silpat Baking Mat Giveaway.