Use Cream of Tartar to Clean Your House

It's official: you can clean your entire home using ingredients from the kitchen. We've covered olive oil, citrus fruit, coconut oil, and Kool-Aid and now here's another handy cleaner: Cream of Tartar.

Cream of Tartar for Cleaning
Apartment Therapy

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Finishing Touch: 9 Ideas & Recipes for Oils to Drizzle Over Soup

A finishing swirl of oil not only makes a humble bowl of soup look restaurant-worthy, it can also add a whole new dimension of flavor, taking a soup from so-so to spectacular. And while you can get creative, infusing oils with fresh herbs, toasted spices and even dried mushrooms, there are plenty of oils that taste special straight out of the bottle.

Here are a few of our favorite oils to drizzle over soups straight:

Extra Virgin Olive Oil: Use the best stuff you have, or try an unusual variant like smoked olive oil.
Walnut Oil: Toasty walnut oil is especially good on simple pureed vegetable soups.
Pumpkin Seed Oil: Deep green with a wonderfully nutty flavor, pumpkin seed oil would be great drizzled over a tomato or roasted red pepper soup.
Truffle Oil: Use this oil sparingly to add a little luxury to any soup.
Avocado Oil: Try a little of this subtly nutty oil drizzled on a creamy black bean soup.

And if you're feeling a little more ambitious, below are a few recipes for infused oils.

Recipes to Try

Cauliflower Soup with Chive Oil and Rye Crostini at Bon Appetit (pictured)
Tomato Soup with Basil Oil at Food & Wine
Olive Oil Infused with Porcini and Rosemary at Epicurious
Lentil Dal with Garlic and Cumin Infused Oil at Cooking Light

What oils do you like to drizzle over soup?

Related: Fancy Flavors: How to Infuse Olive Oils

(Image: William Abranowicz/Bon Appetit)

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Leek Soup with Dill Oil Recipe - 101 Cookbooks A rustic leek soup topped with an electric green drizzle of dill oil and crunchy toasted almonds. Recipes, Kitchen Tips, Cooking Experts, Menu Ideas - CDKitchen Get recipes for family meals, parties, holidays and more. You'll find healthy dishes, recipes by ingredient, and ideas for kid-friendly foods. Plus, advice from our ... Avocado Soup With Crisp Pancetta Recipe - Taste.com.au Avocado soup with crisp pancetta recipe - Heat 1 tbs oil in a saucepan over medium-low heat. Add onion and garlic and cook, stirring, for 10 minutes or until softened. Bouillabaisse - Recipe.com This classic Provencal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There ... Melt and Pour Soap Recipes and Tips by Carolyn Hasenfratz Recipes and instructions for melt and pour soap crafting and related homemade bath items. Packaging ideas and links to other resources. Created by a hobbyist for ... Oregano Brussels Sprouts Recipe - 101 Cookbooks New year, new brussels sprouts recipe. This one pan-fried and then finished with a drizzle or oregano deliciousness, and toasted almond slices. Cheryl and Lisas Recipe Corner I did not write these i found them and thought that i would share them with all my friends, Enjoy! Household Tips Paleo/Primal Party Appetizers and Snacks Recipes 205 paleo/primal recipes for Party Appetizers and Snacks (Hors d'Oeuvres). Covers eggs, spreads, nuts, fruit, vegetables, seafood, chicken, bacon, and meats. Sausage & Vegetable Risotto - Johnsonville.com Enjoy the delicious flavors of restaurant dining in the comforts of your home. Johnsonville brings you this stunning risotto dish thats bound to please the most ... Recipes Guilty Carnivore When I lived in Tucson, I used to buy Santa Cruz brand red chili paste concentrate from the 17th Street Farmers Market, which was just a short bike ride down the ...

Flatbread Recipe: Manakish Zaatar Recipes from The Kitchn

I've shared how much more likely I am to eat breakfast when it's a meze style I just love being able to sample from a spread of olives, cheese, fresh vegetables, bread. Pita is nice, but when I have a little extra time, I make up a batch of manakish zaatar to eat over a few days. Topped with a fragrant, zingy blend of spices, these Lebanese flatbreads make lovely snacks and appetizers, too.

In Lebanon, manakish (also known as manakeesh and manaqish; singular manousheh) are frequently eaten for breakfast and may be topped with herbs, cheese, or meat. I especially like the versions with zataar, a balanced mix of herbs and spices like thyme, oregano, lemony sumac, and toasted sesame seeds. Blended with olive oil, zaatar makes an excellent topping for bread.

In a pinch, you could use store-bought pita bread to make this, but it's really worth the effort to make your own dough. I love the touch of olive oil in it, and kneading the soft dough is a therapeutic experience in itself. Baked briefly in the oven, the manakish turn chewy and crispy. They may be served warm (my favorite) or cooled and are especially delicious alongside creamy labneh cheese, salty olives, and a few fresh bites of cucumber.

Manakish Zaatar

Makes 8 (7 to 8-inch flatbreads)

Flatbread
1 cup lukewarm water
1/2 teaspoon sugar
1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons)
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing

Zaatar topping*
1/4 cup ground sumac
3 tablespoons dried thyme
3 tablespoons dried oregano
2 tablespoons toasted sesame seeds
1 teaspoon coarse salt
1/2 cup extra virgin olive oil
*Can substitute 3/4 cup pre-made zaatar blend for the sumac, thyme, oregano, and sesame seeds.

Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy.

Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size.

Preheat oven to 400F. Place a baking stone or baking sheet in the oven as it heats.

Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes.

Meanwhile, combine the zaatar topping ingredients in a small bowl.

On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter.

Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges.

Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches.

Serve warm right away or else cool on racks.

Related: Fresh Fall Snack Recipe: Za'atar Pita Chips with Yogurt Dip

(Images: Emily Ho)

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Cooking Mela - Pakistani Urdu Recipes Indian Recipes Chicken ... Pakistani and Indian Cooking Recipes, Pakistani Recipes, Indian Recipes, Chines Recipe, Thai Recipes, Soup Recipes, Beryani Recipe, BBQ Recipe, Cooking Videos Laffa Recipe Pico-Robertson - 90035 According to Wikipedia, Laffa bread is really a variant of Taboon bread, a flatbread eaten in the Middle East so called because it is traditionally baked Za'atar - Wikipedia, the free encyclopedia Za'atar (Arabic: zatar, also romanized zaatar, za'tar, zatar, zatr, zattr, zahatar, zaktar or satar) is a generic name for a family of related ... All About Sumac herbs and spice cooking - A Pinch Of Homepage ... All About Sumac. Recipes and information about cooking with herbs and spices. Dal Makhani Recipes - KhanaPakana.com - Pakistani Recipes Cooking ... Pakistani TV Cooking shows and Indian TV Cooking Shows From India- Chef Zakir Live, Food Afternoon with Farah, Food Evening With Rahat, Zubaida Tariq , Kitchen Queen ... Roasted Chickpeas Recipe : Alton Brown : Recipes : Food Network 9 hr 10 min; 1 pound dried chickpeas; 1/4 cup plus 1 teaspoon red wine vinegar; 1 tablespoon olive oil; 1 teaspoon Dijon mustard; 1 1/2 teaspoons kosher salt, divided Manakish - Wikipedia, the free encyclopedia Manakish, also manaqish, manaeesh or manakeesh or in singular form man'ousheh (sometimes called muajjant 'pastry') is a popular Lebanese food ... Sumac Chicken Recipe - Roasted over Onions and Pita Bread Apple ... Lebanese Sumac Chicken Recipe - Djaj Bi Summak - Sprinkled with sumac and olive oil, chicken is roasted over a bed of slivered onions and pita bread. How to Make Mediterranean style pizza zaatar manaeesh Pizza Zaatar manaeesh is an Arabic food consisting of dough topped with cheese or thyme or ground meat, but used widely in many Middle Eastern countries. Similar to a pizza ... Arabic and African Spice Mixes-- Ellen's Kitchen Ellen's Kitchen ... Middle Eastern and African Spice Mixes From Morocco to Pakistan, a wide variety of spice blends create the regional flavors of the Middle Eastern ...

How to Cook Eggplant in the Oven Cooking Lessons from The Kitchn

How to cook smoky, creamy eggplant in the oven.

Eggplant never seems like it should be good for you. It cooks up so rich, creamy, and smoky that it always seems like I should be feeling guilty about it, but it's actually quite low in calories and that purple skin is full of antioxidants. It's also easy to cook and works in a million different ways: on the grill in the summer, in heavy braises in the winter, in dips for parties, and in stir-fries all year long. But whenever fall rolls around I find myself consumed by an abiding drive to roast things, and that's one of the best and easiest things to do with an eggplant.

How To Cook Eggplant in the Oven

What You Need

Ingredients
2 medium eggplants or one globe eggplant
Olive oil
Kosher salt
Freshly ground black pepper

Equipment
Knife
Baking sheet
Pastry brush

Instructions

1. Heat the Oven: Preheat oven to 400F.

2. Prepare the Eggplant: Cut the stem end and bottom off the eggplant, then cut it in half lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the eggplant around and cut again so you have a diamond pattern.

3. Brush with Olive Oil: Brush the eggplant flesh with a bit of olive oil and put it face-down on a baking sheet.

4. Roast the Eggplant: Roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered.

5. Let the Eggplant Cool: Let the eggplant cool for 10 minutes, then season with salt and pepper. It can be scooped out of the peel for use in dips, or eaten plain with its antioxidant-rich peel and a sprinkle of lemon juice.

Additional Notes:
If you're using a globe eggplant, it may be necessary to salt it before roasting. After scoring the eggplant, simply sprinkle it liberally with kosher salt and let stand for 30-60 minutes. Then rinse off the salt, give it a firm squeeze to get rid of any excess juices, and pat dry with a paper towel.

If you're using a long, skinny, Japanese eggplant, it is not necessary to score or salt it. Just cut it in half and pop it in the oven.

Cutting the eggplant into 1-inch pieces before roasting makes an excellent addition to sauces and stir-fries.

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(Images: Elizabeth Licata)

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My 3 Favorite Uses for Grapeseed Oil

Look out, canola! Make room, olive oil! There's a new favorite cooking oil in my kitchen. I'm a little late to the party with my discovery of grapeseed oil, but I'm glad I made it here in the end.

Grapeseed oil has a very neutral flavor that tastes "light" to me when tried on its own and that disappears into the dish during cooking. For an all-purpose cooking oil, this is exactly what I want. Here are the three ways I've been using it the most:

1. Quick Stir-Fries and Sauts: I think this is where grapeseed oil is really at its best. It has a higher smoke point than many other oils, so I don't worry about adding it to hot woks or skillets. The mildness of the oil also lets the fresh flavors of the stir-fries shine through.

2. On the Grill: Another high-heat application for grapeseed oil. I use it to wipe down the hot grill and for coating the food itself with oil.

3. Roasting Vegetables: I normally toss my vegetables in olive oil for roasting, but have found myself reaching for the grapeseed oil lately. Again, its mild flavor is a bonus here, and I like it especially with roasted broccoli and sweet potatoes. I'll still switch back to olive oil when I want more flavor, but I like having the option of the grapeseed oil.

I've been using this J.R. Watkins' brand of grapeseed oil and really like it for everything mentioned above:

Grapeseed Oil from J.R. Watkins, $12.99 for 375mL bottle

Do you like grapeseed oil? What are your favorite ways to use it?

Related: Pantry Staples: Trader Joe's Organic Coconut Oil

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.

(Image: Emma Christensen)

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Can You Recommend an Olive Oil to Use in My Everyday Cooking? Good Questions

Q: I typically use a Greek olive oil from a local gourmet foods store that is pure, unfiltered, and has low acidity. It is delicious, unlike any olive oil I've had before, but it is meant more for finishing or using as a dip. What do your readers use as their main cooking olive oil?

Sent by Chelsea

Editor: Chelsea, you may find some recommendations in the comments of this post:

In Search of a Good Everyday Extra Virgin Olive Oil

Readers, what olive oil do you use in your everyday cooking?

Next question?

Related: Cooking with Oil: Does Quality Matter?

(Image: Faith Durand)

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Late Summer Recipe: Caprese Salad Recipes from The Kitchn

Ahh, one of our favorite dishes in the summer; fresh tomatoes, buffala mozzarella, and fresh basil layered together, and then drizzled with olive oil and sprinkled with salt and pepper.

Caprese salad is a popular Italian summertime dish. The dish incorporates the colors of the Italian flag, and uses the freshest summer ingredients.

Tester's Notes
I just received a beautiful pile of late summer heirloom tomatoes from a gardening friend. Although Caprese Salad is typically a dish made to celebrate the beginning of summer, I couldn't think of a better way to say farewell to the season than with the simple addition of basil, olive oil, salt, and pepper.

Kathryn followed the more classic method of layering slices of tomato, mozzarella, and basil; however, I prefer the more rustic look of big wedges of tomatoes and cheese. Either way, it's delicious. - Nealey

Caprese Salad

Serves 4 as an appetizer

8 ounces fresh mozzarella
2-3 tomatoes
1 bunch basil
Extra-virign olive oil
Sea salt
Black pepper

Slice the mozzarella and tomatoes into thin slices. Lay tomato slices on a platter, top with a leaf of basil, and then layer with mozzarella. Drizzle with olive oil and sprinkle with salt and black pepper. Serve immediately.

(Originally published 08/21/2008)

(Images: Nealey Dozier)

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Recipe: Zucchini with Yogurt-Dill Sauce Recipes from The Kitchn

Usually, when you offer to snap a photo of fellow tourists, the exchange is quick and polite and you forget each other long before you ever return home. But this time was different. This time I came home with a recipe.

This is Helen and her husband Blago, a self-proclaimed "Wild Bulgarian" whom I met on the shores of Vancouver, BC, this summer.

As one might expect of someone who introduces himself as a Wild Bulgarian, Blago was quite the character. From the moment we met to our heartfelt goodbyes 40 minutes later, he had no shortage of advice and opinion to share, whether on the subject of healthy fats ("olive oil is king") or posing for photographs. I had not intended to have my own picture taken but Blago insisted upon art directing, down to the angle of my knee, the stiffly exuberant pose you see above. As for Helen, she just laughed and shook her head as if she'd been through this before.

Blago was particularly interested in my work as a food writer and after mulling it over and conferring with his wife, he decided to give me one of his finest recipes to share with readers. Drumroll...

Blago's Zucchini
Cut zucchini into rounds a little less than half an inch thick. Put them in a dish and sprinkle salt, pepper, and dill on top. Microwave until the zucchini is soft.

Hurrah for zucchini!

It struck me as a rather tame recipe for a wildman, but Blago proudly insisted that it was both healthy and delicious. I didn't have the heart to tell him that microwave cooking isn't really my cup of tea, and that I don't even own the appliance. Instead, I thanked him for so generously sharing and then tucked the idea away for future experimentation. For zucchini and dill sounded like a good pair and, come July and August, one can never have too many ideas for summer squash.

Zucchini and dill, I later learned, are common partners in Bulgarian cuisine. They most often appear together in a traditional dish of fried tikvichki (zucchini) served with yogurt-dill sauce, and my recipe is a riff on that. In homage to Blago's interest in health conscious cooking, I broiled rather than fried the zucchini. It's hardly more complicated than microwaving, and the result is caramelized and sweet. Brightly flavored dill does indeed complement the squash, and I think Blago would approve of the use of olive oil and tangy yogurt (preferably Bulgarian!).

This simple little dish may not be wild, but I expect to make it for years to come, always remembering my heartwarming and hilarious encounter with Helen and Blago.

Broiled Zucchini with Yogurt-Dill Sauce

Serves 2

1/2 cup plain yogurt
2 teaspoons finely chopped fresh dill
1 small clove garlic, grated
1/2 teaspoon lemon juice
Kosher salt
Freshly ground black pepper
1 pound zucchini
1 tablespoon olive oil

Preheat broiler. If using the main compartment of the oven (as opposed to a separate broiler compartment below), place a rack about 5 inches from the broiler element. (See How To Use Your Broiler.)

In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water to a pourable consistency. Season to taste with salt and pepper. Set aside.

Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.

Place zucchini in an oven-proof skillet or pan and broil, flipping occasionally, until slightly charred and tender but not mushy, about 10 minutes. Remove from broiler.

Serve zucchini warm or chilled with yogurt-dill sauce.

Related: Cool Recipe: Diliana's Tarator (Bulgarian Cold Soup)

(Images: Emily Ho)

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How to Make Perfect Pesto Every Time Cooking Lessons from The Kitchn

Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful, but definitely absolutely positively make pesto any chance you get.

It's always tempting to eat pesto by the spoonful. It's so very fresh and so very green. And those flavors of basil, pine nut, parmesan, garlic, and olive oil just play so very nicely together. Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful, but definitely absolutely positively make pesto any chance you get.

Besides how heavenly it tastes, the other thing I love about pesto is that it can be whatever you want it to be. Traditional Italian pesto is, of course, made strictly with basil, pine nuts, parmesan, garlic, and really good olive oil. It's a classic sauce, no contest.

But you can switch out the basil for another handy herb or leafy green, replace the (crazy expensive, if delicious) pine nuts with a different favorite nut, or swap the parm for pecorino or asiago. Use more or less of anything to suit your tastes. Heck, you can even make a lower-fat pesto by replacing some of the olive oil with ricotta cheese!

Bottom line: green + nuts + cheese + olive oil = awesome sauce, literally. Whiz it up in a blender and you can't go wrong.

What's your favorite way to make pesto?

How to Make Pesto

Makes about 1 cup

What You Need

Ingredients

5-6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green
1/2 cup pine nuts, or any other nut
1/2 cup grated parmesan cheese, or any other hard cheese
1-2 garlic cloves
1/4 teaspoon salt
1/4-1/2 cup extra-virgin olive oil

Equipment

Blender or food processor

Instructions

1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.

2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.

3. Stream in the Olive Oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.

4. Taste and Adjust: Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.

5. Storing Pesto: Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.

More Pesto Recipes to Try:

Orzo Salad with Spinach Pesto, Olives, and Feta
Spring Greens Pesto
Green Beans with Almond Pesto
Lemon Braised Chicken and Beans with Mint Pesto
Dandelion Pumpkin Seed Pesto
Nutty Farro Pasta with Edamame Pesto

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(Images: Emma Christensen)

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25 Time-Saving Freezer Tips

When I first learned to freeze herbs in olive oil, it's like a lightbulb went off in my head. So easy! Such a time-saver! And a great way not to let food go to waste. In the spirit of that easy freezer-friendly tip, here are 24 more. So put that freezer to use! You'll thank yourself later.

Freezer-Friendly Baking and Treats
Freeze unbaked pies.
Freeze unbaked scone dough.
Freeze leftover snacks and treats for ice cream mix-ins.
Freeze orphaned cookie dough for later.
Freeze peanut butter and jelly sandwiches.
Also, freeze smoothie ingredients in muffin tins.

Freezer-Friendly Cooking Ingredients
Freeze and preserve fresh herbs in olive oil.
Freeze vegetable scraps for stock.
Freeze and thaw tomatoes to remove the skins.
Freeze citrus zest.
Freeze roasted garlic.
Freeze homemade stock in ice cube trays.
Also, freeze homemade stock in individual portions.
Freeze marinara in muffin tins.
Freeze caramelized onions.
Freeze extra baguettes.
Store nuts in the freezer.
Freeze leftover egg whites and yolks.
Freeze winter greens.
Freeze summer basil.
Freeze wine in ice cube trays.

Other Freezing Tips
Freeze your plastic wrap to make it static-free.
How to make your own frozen wraps.
How to make your own frozen pizzas.
A helpful tip for make-ahead-and-freeze casseroles.

As a reminder, not everything should be frozen. Check out the Do-Not-Freeze-These-Foods List.

Related: Freezer Frenzy: My Favorite Tools for Freezing

(Images: as linked)

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