Make Ahead

Recipe: Spinach and Feta Hand Pies — Recipes from The Kitchn

You can ditch the plate and fork for this version of spanakopita. The spinach and feta filling you know and love from this Greek dish is tucked inside whole-wheat pizza dough, then wrapped and baked into portable hand pies.

READ MORE »

Recipe: Warm Farro Salad with Roasted Squash, Persimmons & Pecans — Recipes from The Kitchn

The cooler fall temperatures have inspired me to take a break from my usual quinoa salad and cook some nutty farro instead. I love its toothsome texture, and its flavor pairs well with fall ingredients.

This salad has nutty, sweet, and savory flavors, and nice contrasting textures. Serve it warm with roasted chicken or pork, or at room temperature for lunch.

READ MORE »

Recipe: Black-Eyed Pea Stew — 5 Fall Soups and Stews from Nancie McDermott

I've loved black-eyed peas since I was very small. Their texture delights me — smooth and plump outside, but creamy inside, endowing their broth with a richness even though each pea holds its shape, distinctly marked with that elegant eye. I disliked butterbeans and limas, and found English peas pretty but not worthy of attention unless they were filling the mashed potatoe mountain we called a bird's nest. Now I love all three of these fellow legumes, but black-eyed peas remain my favorite.

READ MORE »

How To Make Puff Pastry from Scratch — Cooking Lessons from The Kitchn

Ever had a palmier? A flaky turnover filled with jam? A bite of puff pastry topped with mushrooms at a fancy cocktail party? All these delicious treats start right here, with this dough. Yes, you can buy puff pastry at the store, but if you're in the mood for a real baking project, you can make it yourself at home.

From such simple ingredients — flour, water, butter — greatness comes. Here's everything you need to know to make puff pastry from scratch.

READ MORE »

Why You Should Be Lacto-Fermenting Your Oatmeal (It’s Not Weird at All!) — Putting Tips to the Test in the Kitchen

We eat a lot of muesli and oatmeal in our house, and we usually soak the oats overnight in a little water or apple juice to save time in the morning. Recently, an intriguing new twist on this method came across my radar: lacto-fermenting oatmeal with yogurt.

It's simple: soak the oats in water and yogurt overnight, which kickstarts some lacto-fermentation in the oats.

READ MORE »

Recipe: Butternut Squash in Fresh Green Curry — Recipes from The Kitchn

This simple fresh curry paste takes only minutes to prepare. It envelops sweet, golden chunks of butternut squash with a beautiful and savory green sauce in the time it takes the accompanying rice to cook. Try making it with any prepared curry paste for an even simpler dish.

READ MORE »

Powered by WordPress All Content Copyright © chadjohannesen.com My Perspective, Tips, Advice, and Things I Find Interesting
Theme created with SpiderWeb Press™.