Kristina.nies

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

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Washington, DC, is home to the largest Ethiopian population in the country—and the second largest in the world. Here are four can't-miss Ethiopian restaurants to try in the District. Read More

Combine the classic bistro soup with a Tatin for the fanciest caramelized onion tart around. Read More

Fans of The Fast and the Furious franchise—and of Jason Statham and Dwayne
“The Rock” Johnson’s palpable on-screen chemistry—were perhaps disappointed that the two never wound up kissing in the latest film, The Fate of the Furious. If you haven’t yet, I defy you to watch the above scene and tell me these two people…

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I didn’t fall in love with chestnut honey right off the bat. When I took my first spoonful from the jar, I took a little too much and recoiled from the bitterness. While celebrated in some cultures, some of us are less-accustomed to bitter flavors. I can’t eat bitter melon, for example, but I have come to love chestnut honey, especially when dribbled over toast with butter, fresh ricotta, or vanilla ice cream. In those cases, it’s magically transformed into a honey experience different from you might have expected, its assertive flavor tamed by the creamy elements.

Chestnut honey has an unmistakable flavor, which could also be described as a little smoky, and kind of spicy, and you just might find yourself craving it over and over, like I do. Although I’ve learned that a little goes a long way. We get miel de châtaignier in France although I think Italian chestnut honey is the most prominently available outside of Europe. It can be a challenge to find in the United States, unlike buckwheat honey, which is more common because it’s made in America.

Continue Reading Honey Ice Cream...

2016's potential Next Big Thing Margot Robbie has been cast as 1994's potential Next Big Thing Tonya Harding in the upcoming biopic I, Tonya. Entertainment Weekly reports the film will be written by Steven Rogers, the screenwriter of Stepmom, another movie about two feuding women.

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Have you ever been walking a dog or commuting home and thought, “I need three to four slices of ham or I’ll die?” For me, that happens everyday. Same for people in Paris. So much so that two entrepreneurial residents have begun installing vending machines throughout the city filled with vacuum-packed meat.

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PIPPING AIN’T EASY, AM I RIGHT, MY FELLOW AMERICAN EAGS?

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If you love the taste of cannoli, this one’s for you! This smooth and creamy gluten free cannoli pie can be made with a pastry crust, a cookie crust—or no crust at all.

I’ve always had a deep and abiding love for cannoli cream, that lightly sweet mixture of creamy ricotta cheese and smooth, slightly tangy mascarpone cheese. I believe that cannoli cream should have either miniature chocolate chips—or no mix-ins at all. Little bits of candied fruit may be traditional, but I’m afraid I find them an unwelcome surprise. This gluten free cannoli pie is so super easy—way easier than traditional gluten free cannoli—especially since you can make it in a flaky pie crust, a cookie crust, or even no crust at all. I’ve even baked just the filling in a 9-inch round cake pan, greased and lined with a round of parchment paper, and I was able simply to invert the pan onto a serving platter with ease. Basically, you must try this tonight.

This cannoli pie is not really a cheesecake, since cheesecake is cream cheese + egg + sugar. But since cannoli cream is mascarpone (a close cousin of cream cheese) + ricotta cheese (also similar in texture to cream cheese when blended), when you add egg + a bit of sugar and bake, you have a smooth, clean-slicing pie.

The taste is everything you remember from cannoli (how does one even begin to describe that taste?), and the texture is smooth, fresh and creamy, light and almost fluffy. The crust is whatever you decide it is. This is your next baking project. And it’s a sure thing.

The post Super Easy Gluten Free Cannoli Pie appeared first on Great gluten free recipes for every occasion..

Two women in the biopharma world have written an open letter to their field, asking execs please not to work with companies that use scantily-clad models to liven up their cocktail parties. “We can’t believe it’s 2016 and we have to spend our time writing this letter,” it begins.

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On January 14, Eric S. Lander published an article in the journal Cell celebrating the “heroes” of CRISPR-Cas9 , a revolutionary DNA-editing technology that may be the most important genetic engineering development in decades.

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