Recipe: Crustless Quiche with Summer Vegetables — Budget Recipes from The Kitchn

This quiche is all about the transformation of humble ingredients into a beautiful meal. Quiche is at once fancy, yet deeply practical, using whatever vegetables you happen to have around. You can use zucchini, summer squash, tomatoes, tougher greens (like Swiss chard), or corn.


I May Have Grown Up, But I’ll Never Grow Out of Peanut Butter and Jelly — Life in the Kitchen

Being a food editor, people have made a lot of assumptions about the way I eat. Specifically, when I made the transition to working mostly from home, there was the general thought that I must have really upped my lunch game.

I used to laugh at the idea, but really, it depends how you look at it: I'm no longer buying questionable sandwiches from the corner deli, but I'm not cooking myself a fancy meal either. Although what I am having is something that's truly and utterly delicious, from the first to last bite. The kind of timeless meal that has the power to make you feel good inside and out: a peanut butter and jelly sandwich.


How To Make DIY Instant Noodle Cups — Cooking Lessons from The Kitchn

(Image credit: Emma Christensen)

I think I can skip the sales pitch here and get right down to brass tacks, yes? I love noodle cups. You love noodle cups (you know you do). But none of us really loves the weird artificial ingredients or the flavorless nubs of dehydrated vegetables that come along for the ride.

Let's fix this situation. Rather than give up our torrid noodle-cup affair (as if!), the obvious solution is to make our own DIY cups — and you'll be surprised at how easy that really is.


I Ate School Lunch Growing Up, and I Turned Out Just Fine — Strong Opinions

For all of elementary and middle school, and most of high school, I ate school lunch in the cafeteria. School lunch is a touchy issue. There a lot of negative feelings toward it and a general disappointment with the American public school lunch system — a lot of it is processed, and operating budgets are tiny.

The lunches I ate growing up weren't exactly stellar, but guess what? No permanent scars. In fact, I have quite fond memories and learned a lot from eating in the cafeteria every day.


Recipe: Fried Cauliflower Rice — Weeknight Dinner Recipes from The Kitchn

I have been fairly obsessed with cauliflower "rice" ever since discovering it earlier this year. This finely chopped cauliflower is one of those cheater ingredients that actually tastes legit. No joke.

It has also brought Chinese fried rice, once relegated to the "comfort food" category, squarely into my weeknight meal rotation.


A Week of Wholesome Whole-Grain Meals from Maria Speck — Menus from The Kitchn

You would really like to eat more whole grains, but it is way too hot right now to think about even boiling water. And cooking grains is cumbersome to boot, right? Am I reading your mind?

Cooking in summer should feel like a breeze — it shouldn’t zap your energy. Thankfully, people the world over have long ago figured out how to balance hot days with fresh and easy grain salads. Look no further than the Mediterranean, where no-fuss summer cooking is celebrated. Many Mediterranean meals include trendy grains, such as freekeh, bulgur, and couscous; and here's how to make summery meals with these grains even easier.


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