Reader Submissions

5 Ways to Use Thai Curry Paste — Tips from The Kitchn

That little jar of red or green Thai curry sitting in your fridge adds a powerful punch of spicy flavor to whatever it's added to. And while it's great for making curries, don't be afraid to use it in other dishes too — here are some of our favorites ways to use it.

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Take the 2015 Kitchn Census! — Reader Survey

Hello, readers!

Below you'll find our 2015 Reader Census. We'd love if you'd take a few minutes to go through it and answer our questions (it's easy — you'll mostly be clicking buttons). This will help us get to know all of you better and cater our content to our loyal community.

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The Best Brandy for Sangria — Comment of the Day

The conversation on Maureen's delicious Cucumber, Ginger, and Prosecco Sangria centered on brandy. What kind of brandy to use for sangria? Here's one excellent comment from a reader — all good advice!

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A Few More Great Ideas for Feeding Weekend Guests — Comment of the Day

Have weekend guests? Wondering what to feed them? First, read Anjali's great post with lots of recipe ideas, then read on for this great comment with plenty more ideas.

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Another Tiny Tool for Pitting Cherries — Comment of the Day

Not up for buying (and storing) a cherry pitter this season? Well, if you still crave fresh cherry pie, we have a few ways for you to pit those cherries with small items found around the house. Here's one more I wouldn't have thought of — suggested by two readers.

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One More Surprising (and Delicious) Vegetable to Spiralize — Comment of the Day

Yesterday we showed you a few more ways to put that spiralizer gadget to use on your summer veggies (hello, beets!). I loved the comments — here's one that made me think in a new way about one more vegetable, spiralized.

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