Apartment Therapy The Kitchn

Handmade Wood Biscuit Cutters

Would you have known what this was, apart from our post title?

Rosemary-Lime Sparkle Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #8

Original Ice Cream Flavor: Rosemary-Lime Sparkle Ice Cream

Ice Cream Chef: Marilyn

What inspired this recipe? There's a little drive-in near where I grew up that serves something called a "lime freeze." It's sort of like a float, but blended up like a milkshake. It's heavenly!! I think that blend of cool lime with fizzy soda is the perfect flavor for summer. I was trying to capture the sparkly, fizzy, almost spicy, burst of flavor you get on your tongue with a tangy citrus/soda combination, and I found that adding the fresh rosemary brings out that sparkle even more!

Tastetester comments and full recipe after the jump. Take a look, then vote here!

Quick Tip: The Best Way to Cook Pasta

Cooking pasta doesn't exactly take a degree in rocket science. Yet so many small variations, individual techniques, and old wives tales abound that cooking a simple pot of pasta can end up feeling rather daunting!

Here's our method:

Recipe Roundup: Tomato Tarts

When we finally get some summer tomatoes in our CSA here on the East Coast, this is one of the first things we're planning on doing with them. (Right after we hug them and sing them songs. Really, where are they already?) Tomato tarts are tricky, though...

Basil Infused Ginger and Cinnamon Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #7

Original Ice Cream Flavor: Basil Infused Ginger and Cinnamon Ice Cream

Ice Cream Chef:Christine

What inspired this recipe? When my husband and I were in Portland recently, he ordered a basil-infused martini which he really liked. It got me started musing about other things to infuse with basil and since I've been on an ice cream making kick lately, that's the first thing I made when we returned home. The cinnamon and crystallized ginger just seemed right for the part.

Tastetester comments and full recipe after the jump. Take a look, then vote here!

Food Science: When Sweet Corn Isn't Sweet

Last Tuesday, there was so much sweet corn at the farmer's market that it was tumbling off the tables. We bought enough to last the week and cooked half of it that night in a fiesta of buttery bliss. When we cooked the rest of the ears a few days later, the corn was noticeably less sweet and even had a slightly chalky mouthfeel.

What gives? Did we buy bad corn or is there something else going on?

Tantalizing Market Tapas Summer Series
San Francisco Event

Tomorrow evening at the Ferry Building Marketplace, CUESA and Parties That Cook will be hosting a hands-on class in making tapas from fresh summer ingredients.

Eating Well From The Corner Store: Bodega Party in a Box

There is always chatter about improving neighborhoods by opening up more farmers markets and making them affordable for all. Nothing wrong with that. But what about turning around the thinking behind bringing fresh, nutritious, affordable food to all by considering the bodegas that dot so many corners of the neighborhoods that need this kind of food most?

That's what The Neighbor's Project is doing. Their thinking is why not get the stores where people already shop to carry better food?

Milk In Tea Removes Health Benefits?

Last week we asked you guys when you add milk to your tea, and boy, did you have some strong opinions about adding milk to tea. Even though this is old news, we just came across this news tidbit.

Slow-Scrambled Eggs with Prosciutto
Delicious links for 08.19.08

As if we needed any more motivation to eat scrambled eggs for breakfast...

Tell Us: What Food Takes You Back to Your Childhood?

As we talk about getaways and the foods that remind us of vacation, we thought we'd contemplate an escape of a different kind — a little mental time traveling, if you will. What foods transport you back to being a kid? Read ours, below, and tell us yours...

The Cheesemonger: Brie. High and Low.

It's hands-down one of the most popular types of cheese. We'd wager that most people have tasted it within their first year of eating solid food -- it's everywhere, that legendary brie.

But there's so many just plain BAD bries out there, with thick, rubbery rinds and bitter, off flavors. Read below for an unexpected splurge for when you have an extra few, and which one suits the budgeted caseophile. And even better yet, we've found the already well-priced option on sale at one of our favorite purveyors.

Blog Spotlight: The Local Beet
Chicago

Eating local in Chicago just got a little easier with a new web resource: The Local Beet.

Featuring some founding members of the restaurant discussion site LTHForum, The Local Beet covers local eating topics in Chicago and beyond.

Check out some highlights below ...

Daily Scoop: Homemade Jello Popsicles

Jello! Yes, we admit a soft spot still for that quivering treat from childhood. Even better when it's frozen in bright green popsicles like these...

Source for Salumi: Boccalone in San Francisco

Ferry Building Marketplace, #21
San Francisco, California
415-433-6500

www.boccalone.com

Even if you don't live in San Francisco, it's worth a peek at this salumi store's website, if only for the tagline: "Tasty Salty Pig Parts." There are also recipes and the opportunity to sign up for a CSA-like collection of assorted cured and fresh meats...