Tuesday, April 28, 2020

A new way to use your beans

Recipe of the Day‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌

Double-Bean Mazemen

By now, we're sure all the people who stocked up on dried beans will agree that a) dried beans, when cooked well, are incredibly good to eat but b) the best things to eat can become tiresome if you eat them all the time. And even when confronted with a pot of perfectly cooked, plump and creamy beans, with a broth that's almost as good as the beans themselves, fortified as it is with vegetables like onion, carrot, and celery, you might now find yourself craving something else—literally anything else!—since no matter what you do with a bean, no matter how good it is to eat, it's still pretty bean-y.

If you're wondering what you can do to mix up your bean-based diet, why don't you try turning those creamy beans and their delicious broth into a bean-based noodle dish, like this double-bean mazemen?

Mazemen, which translates from Japanese to "mixed noodles," is basically ramen without the broth: slippery alkaline noodles are combined with a (very) savory sauce, aromatic oil, and topped with whatever you might have on hand. They're a delicious yet low-effort way to use up leftovers—roasted meats, poached chicken breast, stir-fried vegetables, you name it—and often they rely on pantry staples, like soy sauce and rice vinegar, so the hardest thing to find is usually the noodles themselves.

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The kitchen essential

Kitchen Tongs

Tongs are the best tool to toss and stir noodles so that they can properly mingle with the sauce.

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Monday, April 27, 2020

Our favorite no-churn ice creams

No-Churn Ice Cream Recipes, No Ice Cream Maker Required

As warmer days approach, ice cream is on the mind. Who wouldn’t want to devour a huge cone right now? But with stay-at-home measures in place and supermarket stashes in flux, grabbing a pint or bar of ice cream isn't as easy as it once was. But fear not: You can still make your ice cream dreams a reality, and you don’t even need an ice cream maker to do so.

We love ice cream for its smooth, creamy texture; its sweet and varied flavors; its many shapes and forms. But ice cream also brings with it a sense of nostalgia, a longing for the ease of childhood. While most of us are stuck inside and unable to fully enjoy these warmer months, we can still make new memories with ice cream, be it with our kids, our roommates, our partners, or all on our own. These memories may look different than other ones, but they can still spark moments of joy during times of hardship.

So go ahead and bring the ice cream truck to you. If there's ever been a time to experiment in the kitchen, it’s now.

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No-Churn Vanilla Ice Cream

No-Churn Chocolate Ice Cream

No-Churn Mascarpone Ice Cream

Fruity No-Churn Ice Cream

DIY Pudding Pops

Homemade Strawberry Shortcake Ice Cream Bars

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Copycat Chicken McNuggets with Sweet 'n' Sour Sauce

The much-anticipated recipe is here! McDonald's chicken nuggets are famous for their uniform and tender meat, savory flavor, and crisp coating. Here's how to make a replica version at home.

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