dutch cuisine
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Make Honey Apple Butter With Those Extra Apples
Picture perfect apples are tumbling into grocery stores with no sign of stopping. Make the most of this bounty by cooking up one of the more concentrated iterations of apple—apple butter, with a twist. It’s always been a dippable, spreadable, velvety smooth fall favorite, but take it a step further with a dose of honey.…
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Make Super Smooth Mashed Potatoes With a Fine Mesh Strainer
Mashed potatoes are easy enough to make, but getting them to that perfect, creamy texture is harder than it first appears. Fans of smooth spuds usually end up purchasing a ricer, which breaks down the spuds into tiny (rice-like) bits by forcing them through little holes. These extruded—but still fluffy—spud flecks are then coated with dairy…
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Two Things You Should Never Do While Making Mashed Potatoes
A lot of people like to refer to autumn and winter as “soup season,” but I’ve always considered these colder months to be “mashed potato season.” Whether eaten as a (non-negotiable) holiday side, or as a mid-week meal, few things comfort and satiate quite like a bowl of creamy, smushed spuds.
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How to Keep Your Slaws From Getting Soggy
Cabbage-based slaws — cole or otherwise — are transcendent when properly executed, but so easy to mess up completely. No one wants a bowl of cabbage shreds swimming in overly-sweetened, watered-down mayo, and — luckily — no one has to resign themself to that fate. To keep your slaw from sogging out, you just need…