The Kitchn Archive: Apr 25, 2012

Market Recipe: Spring Quiche with Leeks and Sorrel

The days when you allow the farmers market to dictate what you make for dinner are kind of awesome days. To be quite honest, they’ve become rarer and rarer around our house as we’ve become busier during the weekends. But there’s something quite sweet about ambling around the market and chatting about what you could make with certain ingredients. This weekend, we had time to visit our local farmers market and found some beautiful looking sorrel, leeks, and farm eggs.

Megan Gordon

Apr 25, 2012

Leftover Wine? Make Wine Syrup!

Got a bottle of leftover wine – or perhaps a few, after a party? You could make jelly, or you could turn it into an exquisite sauce for fruit, ice cream, salad dressings, and more.To make wine syrup, you can use a single bottle or mix up the remainders of an assortment of wines. We have only tried it with red wine but white would work, too.

Emily Han

Apr 25, 2012

In Good Company: Dining Rooms with Beautiful Bookshelves

I was sitting in my dining room the other day when it struck me just how boring the room is. It’s furnished with a table. And chairs. And that’s it. What if — I began to wonder — one was surrounded by shelves and shelves of books in the dining room? Here are some inspiring examples.Not only would it serve an aesthetic purpose, but a practical one, too. When the room (or area) wasn’t being used for dining, it could function as a library of sorts.

Regina Yunghans

Apr 25, 2012

Leftover Wine? Make Wine Jelly!

We know, leftover wine isn’t usually an issue in our kitchen. However, sometimes you don’t have a use for that half empty bottle of Merlot (especially if it wasn’t top notch to start with). Well, start looking at the bottle as half full… of wine jelly. Spread this homemade delicacy over cheese or package it into a unique hostess gift.Wine jelly is made like other types of jelly, by reducing the liquid, sweetening, cooking and adding thickener.

Stephanie Barlow

Apr 25, 2012