Marinated White Beans | The Kitchn
Keep a big bowl in your fridge for endless possibilities.| Kitchn
Keep a big bowl in your fridge for endless possibilities.| Kitchn
When reader babygrace requested a post about silken tofu, I knew we would have to consult Andrea Nguyen, author of the outstanding new cookbook Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Andrea happily obliged, explaining what makes silken tofu different from regular tofu and sharing plenty of tips for buying, storing, and cooking this versatile ingredient.How is silken tofu different from regular tofu?One difference is appearance.| Kitchn
One of my husband’s longstanding baseball traditions is to eat a cup of ice cream at every ballpark we visit — not just because he loves ice cream, which he most certainly does, but also because he wants to collect a plastic helmet cup from every major and minor league team in existence. Does ice cream really taste better when served in a plastic baseball helmet?| Kitchn
Tangy-sweet cranberry curd meets buttery walnut shortbread.| Kitchn
Is this the year you finally learn how to make tamales?| Kitchn
Steamed vegetables — this is one of the easiest and quickest ways to get vegetables onto our plates. It’s something we can do without needing to think about it too much or make too much effort. We can just let the veggies steam while finishing the rest of dinner and toss them with a little butter before serving. Vegetables, done! If you’ve been scarred by mushy carrots or sad green beans in the past, I’m here to help.| Kitchn
There are certain foods that just scream “summer,” and watermelon is definitely one of them. From its bright-colored flesh to it sweet, refreshing taste, this fruit is a summer essential. While there’s not one right way to cut a watermelon, there are certain ways that are faster and less messy. Here’s my favorite. Whole watermelons can be tedious to cut up. They’re large, kind of awkward to work with, and super messy.| Kitchn
Grinding your own meat might seem like something best left to the trained professionals or the eager DIY crowd, but I truly feel that grinding your own meat should be an every day, every kitchen, affair. Small batches are easy to do with just a food processor, and then you get total control over the freshness, quality, and kinds of cuts going into the mix. Doesn’t that sound like a win-win situation?| Kitchn
Freezers read like a crime scene. If a forensics expert took a look, the conversation would go something like this: “If you’ll refer to Exhibit A, you’ll see the dinner party leftovers from four months ago that should be been eaten by now. And Exhibit B, the surplus of Costco ground beef purchased last month because it was “too good a deal” to pass up.| Kitchn
All it takes is a couple minutes!| Kitchn
It couldn't be easier.| Kitchn
It's rare for me to give a recipe a 10/10, but this pasta salad deserves it.| Kitchn
Does reading “fold the egg whites into the batter” strike fear into your heart? So many recipes take it for granted that we know how to do this basic technique, but in reality, “folding” batter isn’t exactly the easiest idea to grasp. This is why we’re taking a three-pronged approach to showing you exactly how it’s done: detailed written instructions, a photo gallery, and a short video. No more fear!| Kitchn
It really makes all the difference.| Kitchn
Consider yourself a newly minted olive oil expert.| Kitchn
Here's how each one affects a recipe.| Kitchn
It's all about the all-butter crust.| Kitchn
Our goal at Apartment Therapy Media (Apartment Therapy, The Kitchn, Cubby, and Dorm Therapy) is to help you create a home that’s happy, healthy, and uniquely your own. A big part of how we do this is by introducing you to the best products and services out there. Our writers and editors put hundreds of them to the test every year to determine which ones get our stamp of approval and are really worth your time and money. If we love it, you’re going to hear about it.| The Kitchn
We’re fast approaching the peak of stone fruit season, and one of the best summer experiences you can have is biting into a perfectly ripe, fragrant, and sweet peach. A peach so good you don’t mind the sticky juice that’s running down your chin and fingers, a peach you don’t want to share with anyone else. But how do you pick a peach that’ll be that good? Here are a couple of pointers to help you pick the perfect peach.| Kitchn
These are the most common cuts, what they taste like, and the best ways to prepare them.| Kitchn
You barely need a recipe.| Kitchn
