Salsas, salads, pie crusts, purées – you name it, I use a food processor to make it. Not only is the essential kitchen appliance a versatile workhorse, it also cranks out uniform sliced, diced and chopped foods, taking you from raw ingredients to perfect mise en place in a matter of minutes.
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Roasted Tomatillo-Garlic Salsa and Chopped Chinese Chicken Salad with Sesame Vinaigrette
By: Kelly Senyei ofJust a Taste
In Season: Sweet Corn
By: Maria & Josh Lichty ofTwo Peas and Their Pod
It’s the perfect time of year to take advantage of the surplus of mouthwatering, buttery sweet corn. Because it is in such abundance during the summer, you can always find plenty of it at your local farmers market, grocery stores, roadside stands or grown in your very own garden.
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Thai Chicken and Cabbage Noodles
By: Angie McGowan ofEclectic Recipes
My challenge was to master mise en place. Mise en place is a French term for having everything ready to go and prepared for a recipe. It means washing, prepping, chopping or slicing and measuring out ingredients and having them handy and ready to go.
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Six Steps for Easy Summer Entertaining
By: Michael Wurm, Jr. ofInspired by Charm
Well folks, summer is in full swing. Before we can blink our eyes, it will be over and we will be prepping our homes and menus for fall. In the meantime, I’m doing whatever I can to soak up as much summer as possible. Of curse, that includes lots of entertaining!
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Pink Velvet Grasshopper Macarons and 1,000 Cooks for the Cure
By: Alex Thomopoulos ofAlex T. Cooks
After learning more about why KitchenAid had asked me to throw a pink party, my point of view on incorporating the color pink at my party totally changed. The KitchenAid campaign 1,000 Cooks for the Cure urges us to channel our passions.
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