Hedgehog nesting measuring cups here.
The homestead kitchen is the heart of the homestead. Now you need to equip your homestead kitchen so it works for you. Here are some of the essentials...
Most days, I'm convinced Mother Nature has an active sense of humor, and often, she's downright funny. Or perhaps its the veggies themselves. Or even, it'
This classic British dish always delivers.
As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide.
This tandoori flatbread is soft, light and fluffy with beautiful brown blisters just like those served in Indian restaurants.
Congratulations. You sabotaged yourself.
What better way to make this tropical dish vegan than with tofu, and what better time to do it than now! Complete with a savory marinade and a sweet and spicy coconut cream sauce, this satisfying main tastes just like a beach vacation. And couldn’t we all use one of those right about now?
Korean BBQ Sauce is a yummy addition to chicken, steak, and stir fry. It's even an easy sauce to throw together for meatballs! Sweet, spicy, salty — this Asian bbq sauce has it all!
I may receive a commission if you purchase something mentioned in this post. More details here. I have a new curing project for you, and I’m excited because it’s so easy! Duck Ham. There’s no heat involved in this one, just an overnight cure and then air-drying– and this duck ham only takes a week […]
This easy method for coconut milk yogurt is vegan, paleo and keto. Use my guide to make simple coconut yogurt, from scratch, no yogurt-making device needed.
This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.
This chile-garlic tofu has a slow warming kick of spice, subtle sweetness, and appealing vinegary tang. It's dry pan-fried and then tossed in a sweet and spicy chile sauce.
I had to find out if they were worth the hype.
Ingredients: 1 cup granulated sugar 1 tablespoon cornstarch 2/3 cup light corn syrup 1 tablespoon butter 1/2 cup water 1 teaspoon glycerine 1/4 teaspoon kosher salt food coloring and flavoring Directions: Prepare your work surface by generously buttering a half-sheet pan. Have a pastry scraper, kitchen shears, and extra butter nearby. In a medium saucepan,
This authentic Scottish Porridge recipe makes a great start to your day. Scotland is home to the best porridge in the world.
Here is another classically German/Austrian recipe that is great with the Semmelknödel (posted under the Ethnic-German category). It is a recipe for veal cutlets that are serves with a rich creamy…
Vegan Red Lentil Flatbread made with only 2 ingredients and ready in 15 minutes! This lentil flatbread is easy to make, gluten-free, oil-free and delicious. It's great as a pizza crust!
Congratulations. You sabotaged yourself.
Pan-fried tofu can become on of your staple veggie only meals. Use this soy-based sauce to pour over for a superb flavor. More at PBS Food.
