We don’t use marshmallows as much as we should. They’re often reserved for cereal bars, like in delicious cookies-and-cream Rice Krispies treats or for cups of hot chocolate. But I’m here to say that we need more marshmallows! I’ve shared my recipe for Texas sheet cake on TheKitchn.com previously; I make it all the time, because it’s both easy to…
Lessons in Cooking and Hospitality From a Life of Eating Between Italy and the South
Susan Gravely, like so many others, fell in love with Italy at first visit. “I was enamored by the colors and the smells. I loved the gardens and fruit trees. I loved the gentleness of people and their enjoyment for life and living,” she said of her first trip to the Amalfi coast, with her…
The Dandelion Challenge
I make a point to eat a dandelion every day. The whole plant is edible, from the sunny top to the deep taproot, and all the stem, stalk, and leaf in between. And there are ways to eat it that won’t contort your face with bitterness but rather turn your frown upside down, inside out,…
Channel Summer With a Vegetable Gratin
Eat your lasagna and have your vegetables, too, with a veggie-enhanced rendition of a family favorite. This layered gratin resembles a lasagna, with one key difference: There are no pasta sheets. It’s a glimpse of summer to come, with planks of roasted Mediterranean vegetables rippling with tomato and dollops of ricotta in a gratin-cum-lasagna. Roasted…
Thai-Inspired Curry Paste Gives Chicken Dinner a Fresh, Exciting Flavor
We feel lucky to live in an urban area with grocery stores that stock ingredients for cuisines from around the world. A nice supply of these items helps keep our cooking fresh and exciting. Condiments in all flavors and forms, including pastes and sauces, find their way into my cooking on a weekly basis. Small…
Jalapeno Poppers Meet Grilled Cheese in This Delicious Mashup
Jalapeno poppers are just one of those appetizers that’s begging to be turned into a sandwich. I mean, it already has two kinds of cheese, spicy chile heat, crispy breadcrumbs, and sometimes even bacon. Honestly, what more does a sandwich need? Slap all of these things together into a quick and easy grilled cheese and…
Rose for Summer
When we want to avoid cooking to keep the kitchen cool, dry rose wines are among the most perfect hot-weather refreshments to accompany salads and other uncooked summer meals. Memorial Day is the unofficial beginning of summer, so today we look at pink wines, which have been, for roughly the last decade, all the rage…
S’more Pie, Please!
By Gretchen McKay From Pittsburgh Post-Gazette S’mores have been a much-loved summer treat ever since the official recipe for the sweet but simple combination first appeared in a 1927 Girl Scout guidebook, “Tramping and Trailing with the Girl Scouts.” They’re often a hot, sticky mess, but roasted marshmallows just go so incredibly well with chocolate…
Mushroom Chili Is a Quick, Smokey Veggie Dinner
By Linda Gassenheimer From Tribune News Service Savor this light, “meaty” mushroom chili made without any meat. It’s a quick vegetarian dinner. I added smoked paprika to mushrooms, pinto beans and crushed tomatoes to create a smokey flavor. For easy preparation, buy sliced mushrooms; any type will do. This chili keeps well. You can double…
Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons
View the print-ready version of this recipe. With a bunch of asparagus sitting on my countertop, a bag of peas in my freezer, and mint growing out of control in my garden, I created this green pea and asparagus soup on a whim. To give it a Mediterranean twist, I added feta cheese and pita…
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