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      Editors’ Picks: Mixing Bowls

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      So, you want to buy a mixing bowl.
      Should you get stainless steel, glass, ceramic, or plastic? Would you like a bowl with high sides or a bowl that’s wide and shallow? A nesting set sounds great, but then open stock gives you lots of options. Would you like a bowl with a lid? A bowl with a non-skid bottom? A bowl with a pour spout? And have I now asked you too many questions and you don’t want to buy a mixing bowl after all?!
      Fear not, dear reader. It’s really not as complicated as I’m making it out to be. When it comes to mixing bowls, our recommendations are pretty straightforward.

      The Two Types of Mixing Bowls You Should Have
      For home cooks we recommend having both stainless steel and glass mixing bowls, in a variety of sizes:
      Small: 1 – 1 1/2 quart
      Medium: 2 1/2 – 3 quart
      Large: 4 – 6 quart
      Extra large: 8 quart
      Stainless steel mixing bowls are light, unbreakable, and easy to move around. Wide, shallow stainless steel bowls are great for cooking tasks like whisking or tossing, where you don’t want to deal with a heavy bowl that’s hard to lift. Stainless steel bowls can also be safely used in a double-boiler setup.
      Glass mixing bowls are heavier and sturdier. Glass bowls are well-suited for tasks like stirring or mixing muffin or cake batter. Glass can also go in the microwave. It’s also nice to have a glass bowl for making bread, so you can see the dough rise through the glass. Glass bowls also double as serving bowls.

      What About Plastic and Ceramic Mixing Bowls? 
      While they’re lovely, we don’t recommend buying a ceramic mixing bowl set for the purposes of regular home cooking. Ceramic bowls are heavy and hard to maneuver, and they’re just not practical for everyday cooking. If you have a set, save it for serving!
      We don’t recommend plastic mixing bowls because plastic is porous and retains stains and smells. You also can’t put it in the microwave or use it in a double boiler.

      A Note About Mixing Bowl Sizes
      Most mixing bowl sets come in size ranges of 1 1/2 quarts to 5 – 6 quarts. That’s enough to cover almost every cooking need you’d have.
      We also recommend picking up a larger 8-quart mixing bowl, separately if need be. An extra large mixing bowl is great to have on hand when you’re making a big batch of something. Plus, you can turn it upside down and use it to cover cakes and pies on the countertop!
      Other Mixing Bowl Features to Consider
      Rims: We like a little rim on our mixing bowls because it gives us something to grip when we’re holding the bowl, particularly when lifting.
      Lids: Bowls that come with lids are great … sometimes. Depending on your storage space, it may not be worth it. I’ve found it cumbersome to store plastic lids I only occasionally use. In that case, a more flexible reusable lid like these silicone stretch lids are a good alternative.
      Depth: Deep bowls are great… sometimes. A bowl with high sides is very helpful when you’re using an electric hand mixer, since it keeps splatters to a minimum. But they’re not ideally suited for tasks that require more range of motion, like folding an airy batter. Shorter cooks may also find it more cumbersome to work with a deep, narrow bowl.
      Non-skid bottoms: Non-skid bottoms are great … sometimes. (Do you see a theme here?) Yes, in theory they’re made to stabilize your bowl when vigorously whisking or mixing, but you’re often paying a premium for a feature that doesn’t always work as intended. Plus, that rubber bottom means you can’t use the bowl in a double boiler setup.
      Pour spout: This is really a personal preference. I don’t find them a make-or-break feature for me, but you may differ on that! LEGGI TUTTO

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      Corn Chowder

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      What’s the Best Corn for Corn Chowder?
      Fresh sweet corn on the cob is the ideal corn to use here. It’s best if it’s in season, but you can use off-season corn from the grocery store and get good results.
      Can You Make Corn Chowder with Frozen Corn?
      Yes, you can use frozen corn, but you won’t have the same intensity of corn flavor because you won’t simmering the stripped cobs in the milk. To compensate, you could add about a cup of extra frozen corn, first whizzing it in a food processor.
      For Great Corn Chowder, Cook the Corn Cobs
      The step of simmering the corn cobs in the milk may seem surprising, but it adds a ton of flavor. You’re essentially making a corn broth. After cutting the kernels off the cobs, you can extract more corn essence by “milking” the cobs: run the back side of your knife down the cob to extract the remaining sweet, milky liquid and add this to the chowder along with the cobs in Step 3.
      Ways to Adapt Corn Chowder
      To make it vegetarian, omit the bacon and use 2 tablespoons of butter.
      To make it vegan, omit the bacon. Use 2 tablespoons of extra-virgin olive oil, and replace the milk with the plain, unsweetened non-dairy milk of your choice. For a richer soup, use canned coconut milk for part of the non-dairy milk.
      To vary the flavors:
      Add a minced jalapeno to make it spicy.
      Use more bacon, and instead of simmering the rendered bacon in the chowder, reserve it and add the crumbles just before serving.
      Add a teaspoon or two of smoked paprika.
      Use 1/2 teaspoon dried thyme instead of the fresh thyme.
      Add peeled shrimp during the last few minutes of cooking; simmer until firm and pink.
      Replace some of the milk with half and half or heavy cream to make a richer chowder.
      Swap the potatoes for sweet potatoes, omit the thyme, add a minced canned chipotle pepper, and garnish with chopped fresh cilantro.
      How to Make a Thicker Corn Chowder
      For a heartier soup, add an extra potato.
      Or, before serving the chowder, mash it with a potato masher to give it a thick-but-chunky texture. You could also pulse it with an immersion blender.
      For a smoother texture, puree about a third of the chowder in a bender or food processor.
      What to Serve with Corn Chowder
      You can’t go wrong with crusty bread and a simple green salad. For something more substantial, grill a few chicken breasts, or try our Bay Shrimp and Avocado Salad.
      How to Store and Freeze Corn Chowder
      Leftover chowder will keep in the refrigerator for up to 5 days.
      You may freeze the chowder for up to 6 months, but it will change the texture and not be quite as creamy. To remedy that, consider pureeing the thawed soup.
      Have Loads of Summer Corn? Make These Recipes! LEGGI TUTTO

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      The Ultimate Guide to Using the Best Citrus

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      Citrus is our favorite fruit to reach for, regardless of the season. If you’re looking for ways to use lemons, mandarins and navel oranges in the kitchen, we’ve got you covered with tips and flavor-packed recipes to inspire a new season of cooking.

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      This post is written in partnership with Citrus from Chile.
      Do you know where much of our citrus comes from during the summer and fall months? Chile!
      That’s right: When it’s summer here, it’s winter in Chile, so Chilean lemons, mandarins and navel oranges are readily available. Today we’re excited to share some of our favorite citrus recipes that are sure to amp up the flavor and nutrition of just about anything. Let’s dig in!

      How to Use Citrus in the Kitchen
      While you might typically eat your favorite citrus fruits out of hand, there are some easy ways to incorporate lemons, mandarins and navel oranges into your everyday cooking.
      Grilling: Grilling citrus adds a subtle, smoky flavor and makes the fruit extra juicy. It’s easy: simply slice a lemon, mandarin or orange in half and grill face down until you see grill marks!
      Zesting: Citrus zest perks up baked goods, pasta, salads or desserts, and it’s a great salt substitute. If you’re a fan of cocktails, mix a little zest with some sugar to rim a glass!
      Juicing: What would a love letter to citrus be without mentioning juicing? While we love drinking fresh juice in the morning (or anytime!), it’s also great whisked into sauces, dips and salad dressings.
      Mandarins
      Seedless and easy-to-peel mandarins are made for snacking! They’re also packed with vitamins and antioxidants to keep you going throughout the day. Most of our team has young kids at home, and these are a year-round staple.
      Besides just eating them out of hand, here are a few easy and tasty ways to enjoy mandarins.
      Add segments to yogurt 
      Fold segments into oatmeal, and top your pancakes and waffles with them
      Toss slices into your favorite green salad
      Dip in dark chocolate for a healthy-ish, decadent dessert!
      Navel Oranges
      There’s a reason navel oranges are so prevalent and widely-loved: they’re sweet, seedless, and easy to peel. Even better, just 1 medium orange provides 90% of the Daily Value of Vitamin C!
      Here are a few ways we enjoy navels:
      Juice them for a refreshing start to the day
      Whisk the juice into a marinade for fish or chicken
      If you’re feeling ambitious, navels make amazing jam or marmalade to spread on toast

      Lemons
      While typically not eaten on their own, lemons perk up a meal in innumerable ways! And substituting some lemon juice or zest for salt is a great way of reducing your sodium intake without sacrificing flavor.
      As for go-to ways to use lemons in the kitchen:
      Squeeze lemons into your water to stay hydrated throughout the day
      Roast salmon or chicken with thinly sliced lemons
      Zest fresh lemons to use in baked goods like breads, muffins or scones, or add to pastas and salads
      Add lemon juice to dressings, dips and sauces
      A Few Favorite Citrus Recipes
      Citrus from Chile provides wonderful recipes, from sweet to savory and everything in between. If you’re looking for a few of our favorite picks, look no further!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      Chicken Fajita Stuffed Poblano Peppers

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      Mild poblano peppers stuffed with chicken, peppers, corn, and onion for a quick and easy low-carb taco fix! Sprinkle a little queso fresco on top before you bake them up, and weeknight dinner is served. Continue reading “Chicken Fajita Stuffed Poblano Peppers” » LEGGI TUTTO

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      Apple Strudel

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      This easy Apple Strudel recipe is filled with cinnamon, brown sugar, raisins and more! It’s a crispy, flaky pastry that’s easy to make and downright delicious.
      Make sure to try my Apple Pie Recipe too! It’s the best!
      Easy Puff Pastry Apple Strudel
      There’s no need to fuss with homemade pastry dough when making this easy homemade strudel. Refrigerated puff pastry will give you a flaky dough that turns perfectly golden brown in the oven!
      Continue reading Apple Strudel at Cookies and Cups. LEGGI TUTTO

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      Q & A with Gabriela Cámara

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      Gabriela Cámara is an international restaurateur and author of My Mexico City Kitchen: Recipes and Convictions. We interviewed her to discuss the popularity of the modern Mexican table, her position on sustainable food, and her commitment to creating equitable work environments. Continue reading “Q & A with Gabriela Cámara” » LEGGI TUTTO

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      Summer at Home: Family Pizza Night!

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      If you’re not already making pizza every week, what are you waiting for? This is a fantastic tradition to start for your family. And thanks to our method for pizza on the grill, it’s also a great way to enjoy pizza at home in your backyard this summer!

      Like so many of you, my family has been hunkered down for the past several months due to the coronavirus. While so many things in our lives have been turned upside down and backwards through distance learning, sports and activities being cancelled, and just living in the world of COVID-19, one thing that has remained an absolute constant and the anchor for grounding us each week is our Family Pizza Night!

      A Weekly Ritual: Family Pizza Night
      We started the tradition of making pizza every week a few years ago right after my twins were born, and now it’s just part of our weekly routine. Like clockwork, I start my two batches of pizza dough every Friday at 3 pm, and have done it so many times, it has become a sort of meditation routine for me.
      We recently started doing personal pizzas, and it was such a hit! I heard my girls say, “This is the best pizza ever!” and “It’s so much more fun to make your own pizza!” and “I want to make mine look like a Nintendo Switch!” As you can see, it has been thrilling for me to watch them create their own dinner and feel empowered to try new things.
      Since this has brought so much joy to me, I thought I’d share a few tips that help our Family Pizza Night go smoothly and leave us all with full bellies and smiling faces.

      1. Setting Up Your Pizza Night
      Portion your pizza dough into eight balls.
      Put the toppings in the middle of the table so they’re easily accessible.
      Place pieces of parchment paper at each chair with a ball of dough on top so everyone has their own work station, then let the kids shape the pizza however they want! My husband and I like a thinner crust while our kids like thicker crusts, so this do-it-your-own-way method makes everyone happy.
      I like this setup, because then you’re all sitting down and talking while making the pizzas. The interaction is half the fun!
      HOT TIP: Roll out the dough between two pieces of parchment paper. This way the dough flattens easily without making a giant mess on the table!

      2. PIZZA ON THE GRILL!
      Grilling is by far the quickest and easiest way to cook individual pizzas.
      While I help get everyone’s dough rolled out, my husband fires up the grill. I follow Simply Recipes’ How To Grill Pizza guide:
      Grill the dough briefly on one side first.
      Then flip it so the grilled side is on top, and add the toppings.
      Finish grilling.

      3. THE PIZZA TOPPINGS
      Pizza is a great way to clear out the fridge and to also get kids to try new pizza toppings. I like to set out all the toppings in little ramekins on a tray to keep them anchored to a certain spot on the table. This not only keeps the toppings separated, but it makes it easier for the kids to reach and pass around. I put the cheese and sauce in regular bowls since we tend to use more of those ingredients.
      Here are some toppings we commonly use:
      The more available toppings, the better! Let your kids mix and match, because you never know what they’ll end up trying and loving.
      My 13-year-old daughter discovered she loves feta on pizza, and my seven-year-old decided to mix BBQ sauce with marinara. It seemed weird, but she was so proud and loved it.
      Somehow, food just tastes a thousand percent better when on a pizza.

      4. HAVE FUN!
      This isn’t a competition of who has the prettiest pizza (although my 13-year-old would beg to differ). In the words of my husband, “It may not look the prettiest, but it sure is going to taste amazing.” So true!
      We love our Family Pizza Nights and hope you will, too!

      Check out my other fun Summer at Home idea: Throw a Backyard S’mores Party!

      Need Some Pizza Inspiration?
      Or peruse all our pizza recipes right here! LEGGI TUTTO

    • in Recipes

      No-Churn Peach Cobbler Ice Cream

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      No ice cream maker? No problem! Get ready to enjoy summer peaches at their best with this No-Churn Peach Cobbler Ice Cream. It’s easy and only takes 20 minutes to make. The hard part is waiting for it to freeze!

      I feel like I’ve managed the chaos known as 2020 with grace and dignity. That is, until I tried to make ice cream last week.
      As if this year wasn’t hectic enough we thought, “Why not try to build a house.” After searching the apartment we’re living in high and low, I was crestfallen when I realized my ice cream maker was packed away with the bulk of my household goods in storage. I’m not going to lie, that set me off on a crying fit.
      Twenty-twenty had finally broken me.
      My defeat wouldn’t last long, though. Ice cream is life! With no ice cream maker to be found, I set about mixing a no-churn peach cobbler ice cream. The result is a brightly flavored, easy-to-make ice cream that doesn’t require a machine.
      So, who’s laughing now 2020?

      HOW TO MAKE ICE CREAM WITHOUT AN ICE CREAM MAKER
      Ice cream is not something you’re excluded from making if you don’t have an ice cream maker. Sure, the machine helps create a smoother frozen dessert, but don’t feel like you must have one in order to create your favorite ice cream.
      The process is simple to follow: a flavor base is made with condensed milk, which is later folded into a mound of whipped cream. The condensed milk stands in for the cooked custard of a conventional ice cream, and the whipped cream lightens the mixture and adds that creaminess we should all expect from ice cream.
      After combining both elements, the mixture is frozen and, after a few excruciating hours of waiting, you can dip joyfully into the ice cream.

      TIPS FOR MAKING SUCCESSFUL NO-CHURN ICE CREAM
      When it comes to this fruit-based, no-churn ice cream, ripe peaches are key! It’s the only way to ensure that sweet, peachy flavor shines through the creamy milk mixture. Using fruit that is soft to the touch is crucial. It’s how you know it’s ripe enough to taste in this recipe.
      Full-fat heavy whipping cream must be used in this recipe to mimic the slow-churned mouthfeel of conventional ice cream.
      Even with the full fat cream, no-churn ice cream will still contain more ice crystals than its churned cousin. To reduce ice crystal formation, I add vanilla extract and vodka. It’s not enough to make you tipsy, and the small amount of alcohol keeps the fruit from freezing rock hard. It’s an important part of this recipe.
      CAN YOU USE FROZEN PEACHES IN NO-CHURN ICE CREAM?
      Yes, you can use a frozen peaches! Just taste them prior to pureeing them; you want to get a gauge on how sweet they are because we are using the uncooked fruit puree to boost the peach flavor.
      If using frozen peaches, thaw the peaches and drain off any water (don’t worry—you won’t lose any peach flavor). Avoid adding any excess liquid to the peach puree because it will water down the condensed milk base, which will manifest itself as ice crystals in your batch of ice cream.

      HOW LONG DOES NO-CHURN ICE CREAM LAST
      Most commercial ice cream has stabilizers or anti-crystallization compounds to keep it fresh and prevent ice crystals from forming. Homemade ice cream doesn’t have that, so how you store it matters.
      When stored in an ice cream container, no-churn ice cream will keep for one to two weeks. My ice cream never survives my family that long, though.
      THE BEST HOMEMADE ICE CREAM CONTAINERS
      While I prefer to freeze the ice cream in a metal loaf pan because it sets up better, once it’s frozen I transfer the ice cream to a plastic ice cream container with a tight-fitting lid. The container helps prevent freezer burn and preserve freshness.

      No, you don’t have to go out and buy cute ice cream containers to make ice cream. You can use whatever you have around the house. Any container with a tight-fitting lid (even a paper quart container) is suitable for longer storage.
      If you want to keep the ice cream in the metal loaf pan because you know you’re going to use it up within a day or so that’s fine too. Just press wax paper or parchment against the surface of the ice cream to prevent freezer burn. 

      NO-CHURN ICE CREAM SWAPS AND SUBSTITUTIONS
      Make this no-churn peach cobbler ice cream even more exciting:
      Swap the vanilla wafers for graham crackers or gingersnaps
      Add a tablespoon of fresh, chopped mint leaves to the peach puree
      Use equal amounts of a different fruit (like nectarines or berries) for a different fruit-flavored ice cream.
      If you want a really wild peach flavor, toss your peaches in sugar and roast them in a 350°F oven for 45 minutes. The caramelized peaches will taste more pronounced in the recipe. Just allow the peaches to cool before pureeing.
      NEED MORE ICE CREAM IN YOUR LIFE?

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO