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You know all of those helpful kitchen-related suggestions that old-timers are so willing to share with the younger generations? These little tips and tricks might be called “kitchen hacks” these days, but they’re still the same good old nuggets of wisdom that they always were. As with any old wives’ tale, hack, or tip, your mileage may vary. Some of these gems have been around for several lifetimes - and according to most grandmas, they really work. 1.
A phrase often used (overused, really) to describe well-made gnocchi is "light as a cloud." It’s not an especially instructive description for a piece of real food, and for cooks hoping to try their hands at gnocchi for the first time, it can be downright daunting. It’s true that gnocchi requires a bit of technique, but achieving that cloudlike texture — "light" is perhaps a simpler, less intimidating word — isn’t actually that difficult. It’s all in the dough.
As we come to the year's end, I can't help but reflect on the highs and lows of 2012, and try to imagine what 2013 will bring. Today is a gift we should grasp with both hands, and remember that our faith, family, health, our home sweet homes, and the food on our table are all we really need; everything else in life is a bonus! But looking back, there were lots of Skinnytaste highlights this year, the top of the list was a book deal with Clarkson Potter – woohoo!!!
Can you remember one-third cup? That’s really all you need to know in order to make this recipe: one-third cup olive oil, one-third cup white wine, one-third cup freshly grated Parmigiano Reggiano. Garlic and thyme are nice additions but optional. Just whisk everything together, season the chicken with salt and pepper, throw it in a 450ºF oven and you’re done. Crispy skins. Tender meat.
Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. Sometimes it’s the best thing ever.
The One bite food is ideal for any kind of parties. The Jenny Park realized this and created delicious book “ Tiny Food Party !” featuring delicious tiny recipes. In today’s article we featured 8 foods and shared the recipes, yet you will be able to find a lot more in above mentioned book. The book features super quick and easy recipes for one bite miniature versions of our favorite foods. Tiny Eggs Benedict
Trust me when I say, there is nothing more decadent than this spicy, sweet, salty, smokey, wooden box of gooey goodness. It's one of the easiest starters you will ever make, and I guarantee you will be greeted with oohs and aahhs as you place it on the table, followed by a satisfied silence as your guest(s) tuck in. Serve with crusty bread & really great wine for the ultimate winter treat.
I quickly emailed my recipe for homemade gnocchi to Jill last week, certain she could master a version made with sweet potatoes. I knew I had given the task to the right woman because after two attempts, she’s made a version of sweet potato gnocchi that looks absolutely perfect. Thanks, Jill!
Fall isn't really here until the first batch of pumpkin breakfast rolls are out of the oven, don't you agree? We love pulling them apart while still warm, and breathing in that spicy pumpkin-scented steam. We save the soft middle for last and then lick all the glaze from our fingers. This no-knead version is perfect for making ahead.
Ingredients 2 cups plain whole-milk yogurt 2 cups plain nonfat or reduced-fat Greek yogurt 1/2 cup superfine sugar 3 tablespoons light corn syrup Fresh fruit or other toppings, for garnish Directions Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
Looks yummy, right? And let me tell you, this cinnamon bread really is yummy! Immensely! I am actually so impressed by it that I would call it a gift from heaven. Okay, maybe not exactly from heaven since the original recipe was born in Joy the Baker’s kitchen. But that place actually, when I think about it, is a kind of little heaven… on earth.
“This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made this dish for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken.
Thursdays around here are now Thirsty Thursdays, where I’ll share recipes for cocktails, mocktails, and just plain old nectar of the gods like this Cold-Brewed Iced Coffee. (See also: Meatless Mondays and Tuesday Tips . It’s gettin’ all crazy and stuff here on the Kitchen Treaty blog.) I started making my iced coffee this way a couple of years ago, thanks to this New York Times recipe that convinced me to do so. You add coffee grounds to cold water and let it sit at room temperature for several hours.
Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Couscous The best olives for this salad are the big, meaty green ones you can find in Middle Eastern markets. They have pits, but a good whack with the side of a chef's knife makes them easy to remove. You can serve this dish warm, chilled or at room temperature. Get the recipe: Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Couscous <p style="text-align:right;color:#A8A8A8"></p>
Drool-worthy photos taken by Jaymi Heimbuch This recipe was created exclusively to pair with a bottle of 2009 Sauvignon Blanc from Medlock Ames . The wine, which fermented in chilled stainless steel tanks, is crisp and refreshing. It has a lot of zest with a finish that is both long and a tad creamy. You're going to want this wine on hand for those hot summer nights. For this wine, I wanted a recipe that was equally fresh and creamy.