Sunday, May 28, 2017

How 1,000 Farmers & 1 Female Winemaker Are Changing Pugliese Wine — Everyday Wine

When you think about Italian wine, Puglia is not a region that comes to mind. Tuscany, yes. Veneto, Piedmont, Emilio Romano … but Puglia? Not so much. But Puglia is responsible for approximately 14 percent of Italy’s wine production and is the country’s second largest wine-producing region.

This statistic is slightly misleading, however, as only 3 percent of D.O.C. wines come from Puglia. What’s the difference? D.O.C. means controlled designation of origin and is a measure of quality. It excludes cooking wines, wines used for vinegar, and some table wines. And if you’ve tried wine from Puglia before, chances are, you were drinking some of those poor-quality wines.

But one winery, bringing together more than 1,000 growers and a female winemaker, is looking to change that.

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from WordPress https://jonathanwilhoite.wordpress.com/2017/05/28/how-1000-farmers-1-female-winemaker-are-changing-pugliese-wine-everyday-wine/

Why You Need to Schedule a “Suck It Up Sunday” — Apartment Therapy

From Apartment Therapy → Schedule a “Suck it Up Sunday” & Enjoy a Happy Home

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from WordPress https://jonathanwilhoite.wordpress.com/2017/05/28/why-you-need-to-schedule-a-suck-it-up-sunday-apartment-therapy/

Saturday, May 27, 2017

5 Ways to Get Away with Potato Chips at a Fancy Party — Everyday Fancy

Potato chips are usually subjected to being served alongside sandwiches or eaten by the bagful at pool parties, but they actually can be one heck of a fancy snack to feature at your party — so much so that I guarantee guests will be raving about them. All the chips need are these five quick and easy upgrades.

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from WordPress https://jonathanwilhoite.wordpress.com/2017/05/27/5-ways-to-get-away-with-potato-chips-at-a-fancy-party-everyday-fancy/

How To Make Classic Creamy Coleslaw — Cooking Lessons from The Kitchn

(Image credit: Kelli Foster)

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window.ATGalleries[49796] = {“id”:49796,”type”:”Cooking Lesson”,”images”:[{“image_id”:”f88567be41316c0ec44c2408d4fee89f14ef1417″,”caption”:”To make classic coleslaw, you’ll need 1 small head (2 to 2 1/2 pounds) cabbage (green, red, or a mix), 2 to 3 large carrots (3 to 3 1/2 cups shredded), 1 1/4 cup coleslaw dressing (mayo dressing, buttermilk dressing, or sour cream dressing \u0026mdash; you choose!)”,”image”:{“id”:”f88567be41316c0ec44c2408d4fee89f14ef1417″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:27.492-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw-.jpg”,”alt_text”:”Ingredients for Coleslaw”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b53dbfa3f769d0028d1″,”focus_z”:null}},{“image_id”:”06672254e310843eb782635b15fab0426d8af9de”,”caption”:”Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. “,”image”:{“id”:”06672254e310843eb782635b15fab0426d8af9de”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:05.570-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–2.jpg”,”alt_text”:”Coring a cabbage wedge\r\n”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b12dbfa3f203f002b71″,”focus_z”:null}},{“image_id”:”4dd07c78d7cb933ab30076113e5b2c971e1b922b”,”caption”:”Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade.”,”image”:{“id”:”4dd07c78d7cb933ab30076113e5b2c971e1b922b”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:05.632-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–3.jpg”,”alt_text”:”Slicing cabbage”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b29dbfa3f1f9f002b04″,”focus_z”:null}},{“image_id”:”ac9a71c5e85cc6583bd8cbe7858d88ade7d74565″,”caption”:”Transfer the shredded cabbage to a large mixing bowl.”,”image”:{“id”:”ac9a71c5e85cc6583bd8cbe7858d88ade7d74565″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:05.645-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–4.jpg”,”alt_text”:”Slicing cabbage”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b08dbfa3f27ed002a08″,”focus_z”:null}},{“image_id”:”7129c5f1b3747c486bbc5f7c734b9303347926c9″,”caption”:”\u003cstrong\u003eSalt the cabbage — OPTIONAL\u003c/strong\u003e\u003cstrong\u003e: \u003c/strong\u003eSalting the cabbage helps it\u003ca href=\”http://www.thekitchn.com/tip-for-crisp-coleslaw-salt-an-147435\”\u003e stay crisp a little longer\u003c/a\u003e if you’re making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw.”,”image”:{“id”:”7129c5f1b3747c486bbc5f7c734b9303347926c9″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:05.653-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–5.jpg”,”alt_text”:”Salting cabbage”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b12dbfa3f27ed002a0a”,”focus_z”:null}},{“image_id”:”5cad4d1592a285d91b8d7a988504eedd60274d13″,”caption”:”\u003cstrong\u003eShred the carrots: \u003c/strong\u003ePeel the carrots, then either cut them into very small matchsticks…”,”image”:{“id”:”5cad4d1592a285d91b8d7a988504eedd60274d13″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:05.704-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–7.jpg”,”alt_text”:”Slicing carrots”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b0bdbfa3f21a3002e0f”,”focus_z”:null}},{“image_id”:”9b60563054e3efdb66d34aad9d7f7f64d83d6ecb”,”caption”:”…or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage.”,”image”:{“id”:”9b60563054e3efdb66d34aad9d7f7f64d83d6ecb”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:06.077-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–8.jpg”,”alt_text”:”Shredded carrots in a food processor”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b24dbfa3f20e7002d58″,”focus_z”:null}},{“image_id”:”c7546d1f9809b02b8b839facae4b5703b0126988″,”caption”:”\u003cb\u003eToss the shredded cabbage and carrots together.\u003c/b\u003e”,”image”:{“id”:”c7546d1f9809b02b8b839facae4b5703b0126988″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:15.143-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–10.jpg”,”alt_text”:”Mixing carrots and cabbage for coleslaw”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b46dbfa3f1e87002de0″,”focus_z”:null}},{“image_id”:”55b537fff238408ce600e21623369da42738057d”,”caption”:”Choose between mayo dressing, buttermilk dressing, or sour cream dressing for your coleslaw.”,”image”:{“id”:”55b537fff238408ce600e21623369da42738057d”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:22.244-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–12.jpg”,”alt_text”:”Coleslaw dressing three ways”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b4ddbfa3f207e002c90″,”focus_z”:null}},{“image_id”:”f3e95354f23239acc34bf152fa737a0fd3635f29″,”caption”:”\u003cstrong\u003eWhisk the dressing: \u003c/strong\u003eWhisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste. “,”image”:{“id”:”f3e95354f23239acc34bf152fa737a0fd3635f29″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:06.152-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–11.jpg”,”alt_text”:”Making coleslaw dressing”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b38dbfa3f213c002a57″,”focus_z”:null}},{“image_id”:”f068471ad4a5c01d8d6776a2a46ae108f9584440″,”caption”:”\u003cstrong\u003eToss the slaw with the dressing: \u003c/strong\u003ePour the dressing over the shredded cabbage and carrots. “,”image”:{“id”:”f068471ad4a5c01d8d6776a2a46ae108f9584440″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:14.305-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–13.jpg”,”alt_text”:”Making coleslaw and pouring the dressing”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b45dbfa3f213c002a59″,”focus_z”:null}},{“image_id”:”288403c53cbf1ff902094f4775ba46b4e2ddcf4f”,”caption”:”Toss gently to combine, making sure all the shreds are coated evenly. (If you’re making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.)”,”image”:{“id”:”288403c53cbf1ff902094f4775ba46b4e2ddcf4f”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2015-06-26T12:21:41.845-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw-1.jpg”,”alt_text”:”Mixing Coleslaw”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7c12dbfa3f2044002c04″,”focus_z”:null}},{“image_id”:”0c7e8eaf88835c6b358103cf7e0c68e7f9ecb6aa”,”caption”:”\u003cstrong\u003eRefrigerate for at least 1 hour before serving: \u003c/strong\u003eColeslaw has the best texture and flavor the day its made, but it still keeps well for several days in the fridge. If you’re making this coleslaw more than a day ahead, don’t skip the salting step above. For extra-creaminess just before serving, drizzle a little reserved dressing over the top of the slaw, or fold an extra spoonful of mayo into the slaw.”,”image”:{“id”:”0c7e8eaf88835c6b358103cf7e0c68e7f9ecb6aa”,”width”:2000,”height”:3000,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2015-06-26T12:18:08.745-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:465,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Coleslaw–14.jpg”,”alt_text”:”Coleslaw”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”558d7b3fdbfa3f2113002dca”,”focus_z”:null}}]};

This coleslaw is a classic. As in, the classic, with green cabbage, shredded carrots, and creamy dressing. If you’re looking for a solid, dependable coleslaw that promises to play nice with all the burgers and hotdogs at your next backyard party, then here it is.

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from WordPress https://jonathanwilhoite.wordpress.com/2017/05/27/how-to-make-classic-creamy-coleslaw-cooking-lessons-from-the-kitchn/

How To Make English Muffins — Cooking Lessons from The Kitchn

(Image credit: Emma Christensen)

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window.ATGalleries[49347] = {“id”:49347,”type”:”Slideshow”,”images”:[{“image_id”:”3170fb825924fed5c918fabe1df10e9e105ad530″,”caption”:”\u003cstrong\u003eMake the dough starter: \u003c/strong\u003eMix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy, about 100 strokes.”,”image”:{“id”:”3170fb825924fed5c918fabe1df10e9e105ad530″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T19:24:34.684-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”551495312a099a7871005d64″,”focus_z”:null}},{“image_id”:”ef91d2d0432a4047bd8e3dbcbde13ab3eb9c13e8″,”caption”:”\u003cstrong\u003eLet the starter sit 1 to 12 hours: \u003c/strong\u003eCover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins.”,”image”:{“id”:”ef91d2d0432a4047bd8e3dbcbde13ab3eb9c13e8″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T19:24:52.592-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-2.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”551495442a099a3677004f56″,”focus_z”:null}},{“image_id”:”dfcb9983beebdeffb51c8b88aa32b8b8bbeae68e”,”caption”:”\u003cstrong\u003eWhisk together the water, yeast, and starter: \u003c/strong\u003eIn the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. The should become quite frothy.”,”image”:{“id”:”dfcb9983beebdeffb51c8b88aa32b8b8bbeae68e”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T19:24:53.078-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-3.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”551495442a099a2451007da1″,”focus_z”:null}},{“image_id”:”10c10beec837577b8ca3268ba0ec54bcc2b63518″,”caption”:”\u003cstrong\u003eMix the dough together: \u003c/strong\u003eAdd the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.”,”image”:{“id”:”10c10beec837577b8ca3268ba0ec54bcc2b63518″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T19:24:51.573-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-4.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”551495432a099a242a00780b”,”focus_z”:null}},{“image_id”:”409868428e3f80652b46250e4c73c53a399d2c9d”,”caption”:”\u003cstrong\u003eKnead the dough: \u003c/strong\u003eWith a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn’t stick to your bowl or your hands.”,”image”:{“id”:”409868428e3f80652b46250e4c73c53a399d2c9d”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T19:24:56.109-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-5.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”551495472a099a247e00797e”,”focus_z”:null}},{“image_id”:”5a7ed72dc49b07f5a3defd161179edba198c8da8″,”caption”:”\u003cstrong\u003eLet the dough rise overnight in the fridge: \u003c/strong\u003eTransfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days.”,”image”:{“id”:”5a7ed72dc49b07f5a3defd161179edba198c8da8″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T19:24:54.573-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-6.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”551495462a099a24870070fd”,”focus_z”:null}},{“image_id”:”c577f8d78f38c0d74ad5366c0b8dbb3237c1584f”,”caption”:”\u003cem\u003eQuicker English Muffins: \u003c/em\u003eYou can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately. These muffins will have a milder flavor.”,”image”:{“id”:”c577f8d78f38c0d74ad5366c0b8dbb3237c1584f”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:16:06.810-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-7.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a13e2a099a2431007ad6″,”focus_z”:null}},{“image_id”:”b5a51d639afeb2511def024158fbba96167d0638″,”caption”:”\u003cstrong\u003eDivide and shape the muffins: \u003c/strong\u003eTurn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. “,”image”:{“id”:”b5a51d639afeb2511def024158fbba96167d0638″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:16:27.257-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-8.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a15a2a099a246e007f5f”,”focus_z”:null}},{“image_id”:”aa1ff72e9eb1b974a9f4ea4b81747a41bfdefc7b”,”caption”:”Roll each piece gently against the counter to shape into smooth, round balls.”,”image”:{“id”:”aa1ff72e9eb1b974a9f4ea4b81747a41bfdefc7b”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:16:09.631-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-9.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a1482a099a241d007d39″,”focus_z”:null}},{“image_id”:”f7736fa8970d606626fea4e7fdb425473528ebcc”,”caption”:”\u003cstrong\u003eTransfer the muffins to a baking sheet to rise: \u003c/strong\u003eScatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.”,”image”:{“id”:”f7736fa8970d606626fea4e7fdb425473528ebcc”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:16:41.615-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-11.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a1682a099a2440007eee”,”focus_z”:null}},{“image_id”:”10438216a639fc86c4dcc7811a0235a91e3bb126″,”caption”:”\u003cstrong\u003eLet the muffins rise until puffy: \u003c/strong\u003eFor dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that’s ok.”,”image”:{“id”:”10438216a639fc86c4dcc7811a0235a91e3bb126″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:16:20.963-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-12.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a1542a099a23fd007539″,”focus_z”:null}},{“image_id”:”9118e899d6c8e040acd7d9353277ad4178b1d377″,”caption”:”\u003cstrong\u003eCook the muffins 5 to 6 minutes on one side: \u003c/strong\u003eWorking in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.”,”image”:{“id”:”9118e899d6c8e040acd7d9353277ad4178b1d377″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:16:19.970-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-13.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a1522a099a241d007d3b”,”focus_z”:null}},{“image_id”:”ec9f886c179289d20f541df352eb5bc5910d08e2″,”caption”:”\u003cstrong\u003eFlip and cook 5 to 6 minutes on the other side: \u003c/strong\u003eFlip the muffins and cook the other side until golden brown, 5 to 6 minutes.”,”image”:{“id”:”ec9f886c179289d20f541df352eb5bc5910d08e2″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:16:45.107-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-15.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a16b2a099a451a003f05″,”focus_z”:null}},{“image_id”:”27646ec0b8cf868a262f96704db9bb1693591d9c”,”caption”:” If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much.”,”image”:{“id”:”27646ec0b8cf868a262f96704db9bb1693591d9c”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:16:37.106-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-14.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a1642a099a6b83001aee”,”focus_z”:null}},{“image_id”:”dd7cebfc327c2e548967fe699323f907467fd6b2″,”caption”:”\u003cstrong\u003eAdjust the heat as needed: \u003c/strong\u003eIf your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.)”,”image”:{“id”:”dd7cebfc327c2e548967fe699323f907467fd6b2″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:17:09.214-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-16.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a1842a099a2479007a50″,”focus_z”:null}},{“image_id”:”b15010509fd3390b10f0e76a558015725e2f63a2″,”caption”:”\u003cstrong\u003eFinish cooking all of the muffins: \u003c/strong\u003eTransfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.”,”image”:{“id”:”b15010509fd3390b10f0e76a558015725e2f63a2″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:16:57.219-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-18.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a1782a099a247e007aeb”,”focus_z”:null}},{“image_id”:”44f6f6d1e620ea9d4279373bf5ab92f9897bc338″,”caption”:”\u003cstrong\u003eSplit and serve! \u003c/strong\u003eSplit the English muffins with a fork, spread with butter or jam (or both!) and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and be kept frozen for up to 3 months.”,”image”:{“id”:”44f6f6d1e620ea9d4279373bf5ab92f9897bc338″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-03-26T20:17:11.660-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-03-30-English-Muffins-19.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5514a1872a099a7871005ee6″,”focus_z”:null}}]};

There is really no better vehicle for melted butter than the craggy dips and toasted peaks of an English muffin. I think we can all agree on this. Have you ever tried making them yourself? They’re surprisingly straightforward! And since the dough is best when made ahead and refrigerated overnight, they’ve become one of my favorite treats to make over long, lazy weekends.

Here’s a step-by-step recipe for making a batch of English muffins for you and anyone lucky enough to be invited to your table.

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from WordPress https://jonathanwilhoite.wordpress.com/2017/05/27/how-to-make-english-muffins-cooking-lessons-from-the-kitchn/

Recipe: No-Bake Salted Chocolate Oatmeal Bars — Quick and Easy Baking

(Image credit: Lauren Volo)

There are good no-bake bars, and then there are really amazing no-bake bars that people gush over and remember for months to come. These are most certainly the latter. Take my word on it for now, but one bite and you’ll become a believer.

What makes this double-layered treat of brown butter- and marshmallow-coated oats so special is the streak of salted chocolate through the center. Best of all, we make these on the stovetop the same way we do Rice Krispies treats so, yes, they are just as easy to make!

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from WordPress https://jonathanwilhoite.wordpress.com/2017/05/27/recipe-no-bake-salted-chocolate-oatmeal-bars-quick-and-easy-baking-2/

Exceedingly Desperate Ways to Get People Off Their Phones at Dinner (That Work) — Apartment Therapy

(Image credit: IKEA)

From Apartment Therapy → Exceedingly Desperate Ways to Get People Off Their Phones at the Dinner Table

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from WordPress https://jonathanwilhoite.wordpress.com/2017/05/27/exceedingly-desperate-ways-to-get-people-off-their-phones-at-dinner-that-work-apartment-therapy/