Q: As kids in the early 30's, we used to pick seaweed at the North Shore in Massachusetts. Our mother would use it to make tapioca pudding. I have no idea what seaweed it was and no one seems to remember. Has anyone ever done this or know anything about it? I'd love to trace its history!

Sent by Daphne

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Living on the West Coast means some really really long plane rides back to visit family in Minnesota and Massachusetts. A package of pretzels is not going to cut it, and I've struggled with ideas for packable, airplane-approved meals that will also satisfy my hunger pangs. As unlikely as it may seem, Asian dumplings have become my favorite mid-flight meal.

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Recipe: Warm and Gooey Deep Dish Chocolate Chip Cookies

The nice thing about a holiday week is that the weekend comes round again a little bit sooner. It's here already, and so is June. I know we're all supposed to be grilling out now, and eating strawberries and tender greens, but man — I can't get Anjali's deep dish chocolate chip cookies out of my head! What about you? Did a recipe strike your fancy this week? Do you have plans to try something new? What's cooking in your kitchen this weekend? 

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Q: I recently received a big bag of cacao nibs as a gift, and I don't know what to do with them. The person who gave them to me eats them plain as a snack, but I don't think I'll make it through the whole bag that way. Any good recipes out there for baked goods? How else do you use them?

Sent by Ellen

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If you're in the San Francisco Bay Area this weekend, there is one destination that needs to be on your list: Sunset Magazine's Celebration Weekend. This is the one time in the year when Sunset Magazine goes all out: transforming empty rooms into beautiful designer kitchens and workspaces, plumping their gardens into brilliance, and inviting vendors from all over the West Coast to show us their goods. I got to sneak a peek at what's in store for lucky visitors this weekend — take a look!

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It's true that when the weather turns warmer, I don't bake as often. But when you live in Seattle, that tends to be a slow, evolving process with many people here insisting that summer doesn't actually start until after July 4th. In other words: we've got some baking days left in us yet! I've been experimenting with wholesome quick breads for breakfast and had great luck turning oil-laden, sweet recipes into healthier morning options. 

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A pile of dirty dishes in the sink isn't what you're used to seeing on The Kitchn. And y'all know better than to stack dishes in the sink, even if the dishwasher is full, right? I have told my children over and over — and, let's be honest, my husband, too — that dish stacking in the sink can only lead to disaster. The other day, I was proven right, though it was a bittersweet victory, since I had to solve the resulting plumbing issue myself.

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There are many reasons to love a good frittata for lunch or dinner. First, they're quick and require little active cooking time. Second, you usually already have the ingredients on hand. Third, frittata leftovers make a great sandwich, and slices are portable for on-the-go breakfasting or snacking. When I think about what to fold into my frittata, cheese is the first point of consideration. Really, isn't cheese always the first point of consideration?

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Q: I buy a fantastic lemon blueberry granola from a store nearby, but I've been making my own granola lately and want to recreate it. This granola is SOOOO lemony, with the perfect balance of sweet and tart. I've tried some other recipes online but you can hardly taste the lemon! Any ideas?

Sent by Zipporah

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Growing up there were always three major countertop appliances in my parent's kitchen. A slow cooker, a waffle iron, and their beloved food processor. It was a major investment and I've always had one in my life. I've considered it a kitchen staple, but do you really need one? 

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