cdkitchen > feeddaily blog
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Unlike a spicy or "hot" onion, Vidalias are sweet and you can bite into 'em like an apple! And because they are sweet, they don't make your eyes burn when you cut 'em. So, you bachelors out there who are not fond of onions, seek out a Vidalia---you don't have much time left!
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With varieties like the delicate, subtle tea-like notes of fireweed to the dark, full bodied punch of buckwheat, honey offers plenty of options for bringing a little sweetness to your recipes. Honey comes in three basic forms: comb honey (where the liquid is still in the wax comb - both of which are edible), chunk style honey (honey with some of the honeycomb in the jar) and regular liquid honey. Honey can be purchased as pasteurized or unpasturized. Most honey sold in large grocery stores is pasteurized. This is where the honey is extracted from the wax combs...
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For the past two weeks I have been living out of a car. Not just any car, a gold Toyota Corolla packed to the steel frame of its capacity with luggage, camping gear, and food for a two-week journey. Like many people will do this summer, my boyfriend and I are on a road trip, splitting our time between camping and sleeping in modest rented rooms. Unlike most people this summer, our road trip is through the vast desert expanses of Namibia. Mentally we have been gearing up for this African adventure for the last year. But when it came down to it, we were very little...
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The berries were clustered together in groups of six, eight and ten; as we reached among the leaves, the previous night's rainstorm's rivulets ran down our arms. Slipping the occasional berry in our mouths, its savory pop released sun-warmed juices that dribbled down our chins as we savored its sweetness. My kids and I were picking fresh blueberries together in a neighbor's backyard. Lately it's been the little things that matter most: the berries we've picked together, the pages we've colored, the books we've read before bedtime. It's those times I've stopped to...
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All over the world culinary professionals speak in the secret code of the kitchen. Historically used as the language of diplomacy in the political sphere, French is equally ubiquitous gastronomically speaking. Some terms that we use every day are strictly French, like sauté, which means "to jump." Techniques, equipment, cuts, shapes, and classic ingredients often have French names. The very organization of what is known as the "kitchen brigade" was conceived by Escoffier, the great nineteenth-century French chef. Although it is not necessary to speak fluent French to make due...
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It's getting hot out there. And I'm not just talking about the temperature. Check out the wares next time you are at the Farmer's Market or roaming the produce aisle and you might notice an explosion of a certain type of colorful, fiery vegetable: the chili. Chilies thrive in hot weather, almost certainly a factor on their widespread use in the cuisines of so many sweltering countries from Mexico to Mozambique, Thailand to Jamaica. With much of the United States feeling as hot as the Sahara this summer, it should be not surprise that while flowers wilt, peppers...
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As you read this, somewhere in the world it is Happy Hour. If Happy Hour is good for one thing, great deals on cool beverages, it should also be good for another: delicious bar food to go with those beverages. If only the bar food was as reliable as the beverages. A gin and tonic will always be a gin and tonic and a Miller Lite in San Francisco is guaranteed to taste the same as one in Miami. But bar food, if it is offered, can run the spectrum of offerings from bite-sized gourmet to the standard bowl of unsalted peanuts. If there is any consistency...
by
It happens to the best of us: one day we walk into the kitchen and realize that tomatoes are everywhere. It might have begun with a trip the farmers market where a wedge of a purplish-red Brandywine seduced you into taking home several pounds of beautiful-ugly heirloom tomatoes. Then there was your neighbor, whose months of labor in the garden resulted in a bumper crop of juicy red giant beefsteak tomatoes. And even your own attempts at growing, perhaps a little potted grape tomato vine, has started dropping its ripe harvest all over the patio. This time of year it is easy to see
by
While pizza is a food of Italian origins, digging into a freshly made slice is as American as apple pie. If you are anything like my family, you have a weekly pizza ritual that you keep up no matter where you are or what your family is up to. We wanted to change up our weekly pizza routine with something a bit unusual. So instead of the normal one plain pie and one with the boys' favorite sausage or pepperoni, we decided to go a more distinctly Italian route with potato pizza. While potato pizza is not something you'll likely find at any American style...
by
Birthdays and birthday cake. They pretty much go hand-in-hand here in America, right? Well, sure - if the birthday person likes cake, that is. Who in the world doesn't like cake, huh? Well, in our house, some family members could just as well do without the sweets. So that naturally parlays over into our birthday celebrations too. Forget the double- or triple-layer delight - all they would really prefer is a hearty, filling meal. Sans the sweets. Now, that sure isn't me. No matter the meal, I appreciate a little touch of sweetness to...
by
If there were room in the world for only one kitchen tool it undoubtedly would be the knife. Conceptually, knives have been around for at least two million years, dating back to a time when a sharp-edged stone or jagged seashell was a hot commodity. With the onset of the Iron Age only a few thousand years ago, the sharp, strong metallic blade was born. Knives come in all shapes and sizes, crafted for a plethora of uses ranging from chopping to slicing. If you are a cheese connoisseur or a fisherman, for example, you may have a series of special knives for specific foods...
by
As a novice green thumb, I have become more and more interested in gardening as the years go by. I planted a couple of different kinds of tomatoes in pots this year, and lots of fresh herbs. And through trial and error, I am learning how to keep each plant going. Right now is just the time of year when summer veggies are starting to come into their peak, and I am getting excited to see the fruits of my labor. Having grown up on a farm, my dad always kept a healthy vegetable garden, and has passed a little of his green thumb and gardening wisdom down to me. I...
by
Guess which of these happened this week with a bag of week-old red beets in the refrig drawer (that I didn't have a clue what to do with)? a) Ignored, they got more wrinkled daily, until I finally tossed 'em, b) The kids ate them, c) Hubby ate them d) They morphed into a rich chocolate cake, While a) is the most likely candidate and b) and c) are mostly pipe dreams, d) probably seems like a far-fetched fantasy too, eh? Well, I just happened to swing by a local farm to pick up some tomatoes and cantaloupe, and that's...
by
Junk food. What do those two words bring to mind? How 'bout potato chips, pizza, Pop Tarts and doughnuts? Funnel cakes, Twinkies, and Tastykakes? Cheese puffs, candy bars and double-stuff Oreos? I bet you could list even more too! Yeah, when someone says junk food, I get this instant clip art visual in my brain - one that leaves me with that I've-eaten-but-I'm-still-hungry feeling. It's kind of like when I've eaten at McDonald's: the food tastes good while I'm eating it (and I'm usually very hungry by the time I resort to fast food), but why is it that the fries
by
Cheating. The sad story is that many of us do it. I even do it from time to time... in the kitchen that is. I got to thinking again about when it is alright and when it is just plain wrong after watching, yes, food TV. If you want to witness kitchen crimes there is perhaps no better place. On this particular episode, a certain television home cook (note my deliberate omission of the word "chef") was instructing the audience on the value of frozen garlic bread. She was demonstrating her expertise in opening a package, placing the prepared bread on a cookie sheet, and baking it...
by
If this summer finds you and your family motoring to the beach, the campsite or a summer cottage, there's one thing you can count on: hungry kids. Plan A: Hop in the car and go. Stop at any available fast food joint when hungry. Stand in line or wait in drive-thru. End up spending twice as much time and money as originally planned. Plan B: Pack some quick and easy nutritious foods in a cooler. Stop at a shady park or rest stop and spend just the right amount of time eating, walking and stretching. Spend half as much time and money as Plan A...
From The Editors At CDKitchen: Feed Daily
by
Unlike a spicy or "hot" onion, Vidalias are sweet and you can bite into 'em like an apple! And because they are sweet, they don't make your eyes burn when you cut 'em. So, you bachelors out there who are not fond of onions, seek out a Vidalia---you don't have much time left!
by
With varieties like the delicate, subtle tea-like notes of fireweed to the dark, full bodied punch of buckwheat, honey offers plenty of options for bringing a little sweetness to your recipes. Honey comes in three basic forms: comb honey (where the liquid is still in the wax comb - both of which are edible), chunk style honey (honey with some of the honeycomb in the jar) and regular liquid honey. Honey can be purchased as pasteurized or unpasturized. Most honey sold in large grocery stores is pasteurized. This is where the honey is extracted from the wax combs...
by
For the past two weeks I have been living out of a car. Not just any car, a gold Toyota Corolla packed to the steel frame of its capacity with luggage, camping gear, and food for a two-week journey. Like many people will do this summer, my boyfriend and I are on a road trip, splitting our time between camping and sleeping in modest rented rooms. Unlike most people this summer, our road trip is through the vast desert expanses of Namibia. Mentally we have been gearing up for this African adventure for the last year. But when it came down to it, we were very little...
by
The berries were clustered together in groups of six, eight and ten; as we reached among the leaves, the previous night's rainstorm's rivulets ran down our arms. Slipping the occasional berry in our mouths, its savory pop released sun-warmed juices that dribbled down our chins as we savored its sweetness. My kids and I were picking fresh blueberries together in a neighbor's backyard. Lately it's been the little things that matter most: the berries we've picked together, the pages we've colored, the books we've read before bedtime. It's those times I've stopped to...
by
All over the world culinary professionals speak in the secret code of the kitchen. Historically used as the language of diplomacy in the political sphere, French is equally ubiquitous gastronomically speaking. Some terms that we use every day are strictly French, like sauté, which means "to jump." Techniques, equipment, cuts, shapes, and classic ingredients often have French names. The very organization of what is known as the "kitchen brigade" was conceived by Escoffier, the great nineteenth-century French chef. Although it is not necessary to speak fluent French to make due...
by
It's getting hot out there. And I'm not just talking about the temperature. Check out the wares next time you are at the Farmer's Market or roaming the produce aisle and you might notice an explosion of a certain type of colorful, fiery vegetable: the chili. Chilies thrive in hot weather, almost certainly a factor on their widespread use in the cuisines of so many sweltering countries from Mexico to Mozambique, Thailand to Jamaica. With much of the United States feeling as hot as the Sahara this summer, it should be not surprise that while flowers wilt, peppers...
by
As you read this, somewhere in the world it is Happy Hour. If Happy Hour is good for one thing, great deals on cool beverages, it should also be good for another: delicious bar food to go with those beverages. If only the bar food was as reliable as the beverages. A gin and tonic will always be a gin and tonic and a Miller Lite in San Francisco is guaranteed to taste the same as one in Miami. But bar food, if it is offered, can run the spectrum of offerings from bite-sized gourmet to the standard bowl of unsalted peanuts. If there is any consistency...
by
It happens to the best of us: one day we walk into the kitchen and realize that tomatoes are everywhere. It might have begun with a trip the farmers market where a wedge of a purplish-red Brandywine seduced you into taking home several pounds of beautiful-ugly heirloom tomatoes. Then there was your neighbor, whose months of labor in the garden resulted in a bumper crop of juicy red giant beefsteak tomatoes. And even your own attempts at growing, perhaps a little potted grape tomato vine, has started dropping its ripe harvest all over the patio. This time of year it is easy to see
by
While pizza is a food of Italian origins, digging into a freshly made slice is as American as apple pie. If you are anything like my family, you have a weekly pizza ritual that you keep up no matter where you are or what your family is up to. We wanted to change up our weekly pizza routine with something a bit unusual. So instead of the normal one plain pie and one with the boys' favorite sausage or pepperoni, we decided to go a more distinctly Italian route with potato pizza. While potato pizza is not something you'll likely find at any American style...
by
Birthdays and birthday cake. They pretty much go hand-in-hand here in America, right? Well, sure - if the birthday person likes cake, that is. Who in the world doesn't like cake, huh? Well, in our house, some family members could just as well do without the sweets. So that naturally parlays over into our birthday celebrations too. Forget the double- or triple-layer delight - all they would really prefer is a hearty, filling meal. Sans the sweets. Now, that sure isn't me. No matter the meal, I appreciate a little touch of sweetness to...
by
If there were room in the world for only one kitchen tool it undoubtedly would be the knife. Conceptually, knives have been around for at least two million years, dating back to a time when a sharp-edged stone or jagged seashell was a hot commodity. With the onset of the Iron Age only a few thousand years ago, the sharp, strong metallic blade was born. Knives come in all shapes and sizes, crafted for a plethora of uses ranging from chopping to slicing. If you are a cheese connoisseur or a fisherman, for example, you may have a series of special knives for specific foods...
by
As a novice green thumb, I have become more and more interested in gardening as the years go by. I planted a couple of different kinds of tomatoes in pots this year, and lots of fresh herbs. And through trial and error, I am learning how to keep each plant going. Right now is just the time of year when summer veggies are starting to come into their peak, and I am getting excited to see the fruits of my labor. Having grown up on a farm, my dad always kept a healthy vegetable garden, and has passed a little of his green thumb and gardening wisdom down to me. I...
by
Guess which of these happened this week with a bag of week-old red beets in the refrig drawer (that I didn't have a clue what to do with)? a) Ignored, they got more wrinkled daily, until I finally tossed 'em, b) The kids ate them, c) Hubby ate them d) They morphed into a rich chocolate cake, While a) is the most likely candidate and b) and c) are mostly pipe dreams, d) probably seems like a far-fetched fantasy too, eh? Well, I just happened to swing by a local farm to pick up some tomatoes and cantaloupe, and that's...
by
Junk food. What do those two words bring to mind? How 'bout potato chips, pizza, Pop Tarts and doughnuts? Funnel cakes, Twinkies, and Tastykakes? Cheese puffs, candy bars and double-stuff Oreos? I bet you could list even more too! Yeah, when someone says junk food, I get this instant clip art visual in my brain - one that leaves me with that I've-eaten-but-I'm-still-hungry feeling. It's kind of like when I've eaten at McDonald's: the food tastes good while I'm eating it (and I'm usually very hungry by the time I resort to fast food), but why is it that the fries
by
Cheating. The sad story is that many of us do it. I even do it from time to time... in the kitchen that is. I got to thinking again about when it is alright and when it is just plain wrong after watching, yes, food TV. If you want to witness kitchen crimes there is perhaps no better place. On this particular episode, a certain television home cook (note my deliberate omission of the word "chef") was instructing the audience on the value of frozen garlic bread. She was demonstrating her expertise in opening a package, placing the prepared bread on a cookie sheet, and baking it...
by
If this summer finds you and your family motoring to the beach, the campsite or a summer cottage, there's one thing you can count on: hungry kids. Plan A: Hop in the car and go. Stop at any available fast food joint when hungry. Stand in line or wait in drive-thru. End up spending twice as much time and money as originally planned. Plan B: Pack some quick and easy nutritious foods in a cooler. Stop at a shady park or rest stop and spend just the right amount of time eating, walking and stretching. Spend half as much time and money as Plan A...