Ingredient Intelligence Tomatillos look quite similar to green tomatoes, and in fact, they're both members of the nightshade family. Tomatillos, however, have a husk on the outside, and I love the ritual of removing each pretty bright-green fruit from its delicate papery wrapper. But once the tomatillos are out of their husks, the not-so-fun next step is rinsing the sticky residue off. What is this sticky stuff, and more importantly, why is it there? Turns out that this sticky substance is a natural deterrent against insects. If any insects get through the papery husk, the tomatillo's first line of defense, they encounter the sticky film. http://www.thekitchn.com/why-are-tomatillos-sticky-ingredient-intelligence-206821
Let the couscous steam for about 5 minutes (or according to package directions) Uncover and fluff up the couscous. Heat the remaining olive oil in a small skillet over medium-high heat, and add the crushed garlic. http://www.thekitchn.com/recipe-couscous-and-goat-cheese-stuffed-tomatoes-recipes-from-the-kitchn-206335
It's Tomato Week at The Kitchn!
"Any possible scrapes on the seasoning will be quickly replenished with oils from food." Any particles removed from the use of metal utensils is most likely old fats and oils, not the underlying seasoning. Myth #2: You should never cook tomatoes and other acidic foods in cast iron. A well-seasoned pan can handle acidic foods with impunity. http://www.thekitchn.com/5-myths-of-cast-iron-cookware-206831
5 Myths of Cast Iron Cookware — Maker Tour
It's Tomato Week at The Kitchn! All right everyone: it's tomato time. We are devoting this entire week at The Kitchn to that glorious vegetable (OK, fine — fruit!) that makes August so wonderful. Tomato tips, advice, cooking lessons, and of course recipes straight ahead. What's your favorite way to celebrate tomato season? http://www.thekitchn.com/its-tomato-week-at-the-kitchn-206590