Keeps Well

How To Make Banana Pudding — Cooking Lessons from The Kitchn

(Image credit: Jeff Roffman)

While many theories exists as to what makes banana pudding Southern at all, my favorite is this: Banana pudding is cool comfort food for a crowd. You likely have most of the ingredients on hand, it hardly heats up the kitchen, and a big batch takes just as little time as small batch.

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How To Pickle Cherry Tomatoes — Cooking Lessons from The Kitchn

(Image credit: Jeff Roffman)

Tomatoes aren't a fruit often seen pickled. Maybe the tomato's delicate nature or the fact that it is indeed a fruit deters us from soaking them in a vinegary brine. But last summer, a batch of pickled grapes inspired me to try pickling cherry tomatoes too. The results were so successful, I've been keeping pickled cherry tomatoes in the fridge all year long.

If you're looking for a quick way to preserve a bunch of cherry tomatoes, pickling is a unique way to put them to good use.

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How To Quick Pickle Any Vegetable — Cooking Lessons from The Kitchn

(Image credit: Jeff Roffman)

Cool, briny pickles straight from the fridge are one of the simplest pleasures of summer. Quick pickling is also a brilliant solution for preserving a plethora of vegetables from the market or your garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure.

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Recipe: Tomato Butter — Recipes from The Kitchn

(Image credit: Maria Siriano)

It's hard to improve on sweet summer tomatoes, but it's not impossible. Pack as many juicy tomatoes as possible into a simple compound butter and you have a versatile ingredient that you'll be able to hold onto long past these balmy months and into fall.

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How To Freeze Peaches — Cooking Lessons from The Kitchn

(Image credit: Christine Han)

I always get a little overzealous during peak peach season. Their beautiful hue draws me in, then their perfume seduces me into a stupor, and the next thing I know I am leaving the farmers market with a full peck of peaches. A peck of peaches is nearly 15 pounds, so once my stupor fades away, I realize there is no way my family can eat that many peaches before they go bad (although we've tried). Some years I have canned peaches and made jam, but the simplest solution for saving all those peaches is simply to freeze them.

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Recipe: Maple-Mustard Chicken Thighs — Recipes from The Kitchn

(Image credit: Maria Siriano)

You'll find chicken thighs in my dinner rotation on a regular weekly basis, and for good reason — this inexpensive cut is packed with richness and rife with possibilities. And when tossed with a three-ingredient sauce, it's my way to get dinner on the table fast.

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