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Top 9 Iodine-Rich Foods
January 22, 2016
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The Iowa Caucus Doesn’t Matter and Here’s Why
January 21, 2016
A Guide to Cleaning Your Kitchen Sink & Disposal — Apartment Therapy
January 21, 2016
This post was originally published on this site
http://www.thekitchn.com/feedburnermain
You would think your kitchen sink is relatively clean, considering the number of times per day you use it. But simply letting water run down the drain throughout the day just won’t cut it with germs and bacteria — you need to sanitize!
From Apartment Therapy → How To Clean Your Kitchen Sink & Disposal
This post was originally published on this site
http://www.thekitchn.com/feedburnermain
While I’d love to cook with fresh herbs all the time, it’s not always feasible. Between the occasional lack of practicality, the lack of availability (hello, mid-January), or last minute cooking, sometimes dried herbs are a more convenient choice. And, when used correctly, dried herbs can be your secret weapon to making a seriously flavorful dish.
This post was originally published on this site
http://www.thekitchn.com/feedburnermain
Canned beans are a staple to keep in the pantry at all times. Pick your favorite variety and watch how easily and seamlessly this simple and inexpensive food can save your meal. From chili and soup, to burritos and rice dishes, canned beans know how to be the hero of the dinner table — just as long as you know the ins and outs of cooking with them. Here are five mistakes to avoid.
This post was originally published on this site
http://www.thekitchn.com/feedburnermain
Costco is a go-to for family-size everything. Do you need a 25-pound bag of flour? An eight-pack of ribeye steaks? This superstore has it. And if you’re feeding a family and have the storage space to keep items you purchase in bulk, there are some real savings to be found.
But the best bargain probably isn’t what you’d expect — and you don’t even have to be a member.
Stop Being a Snob About Canned Fish — Strong Opinions
January 21, 2016
This post was originally published on this site
http://www.thekitchn.com/feedburnermain
Not so long ago, I was watching an episode of a “Top Chef” spinoff show, “Top Chef Duels,” in which canned salmon was one of the ingredients featured in a “high-end and humble” cook-off between chefs. The chef tasked with using it said the only thing she could think of to “save” the salmon was turning it into a mousse with smoked salt, so it might taste more like smoked salmon. Wolfgang Puck, the judge, sniffed the open can of fish and recoiled violently, like he’d been slapped in the face. I was disgusted, too — but not by the salmon.
Canned fish is not at all cool. but it is nutrient-dense and shelf-stable, making it a great choice for busy cooks and shoppers. It’s also genuinely delicious, especially used in salads, crisp seafood cakes, pasta, and more. And it’s cheap — a whole lot cheaper than a fillet of fresh or frozen fish, and that’s where the snobbery comes in.
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