If you're one of our UK readers, then Hugh Fearnley-Whittingstall will likely need no introduction.  And to a certain extent, American readers may be familiar with many of his cookbooks published here from 10 Speed Press (River Cottage Meat, River Cottage Fish and River Cottage Veg have been reviewed by The Kitchn.)  It is my hope that many more Americans discover this passionate cook, writer, and activist and become inspired, as I have, to cook with fresh ingredients sourced as locally as possible.  

For just a hint of the enthusiastic and delicious ideas that come from this very creative and exuberant cook, read on for Hugh's 5 essential things for the home cook.

More

This is a very exciting spring for books here at The Kitchn! A couple weeks ago we told you about my new book, Bakeless Sweets, and this week we're turning the spotlight to another book from our team: True Brews, by Emma Christensen, our very own recipe editor. Emma has written about beer for The Kitchn for many years, and she has become a knowledgeable expert in brewing it as well — and her new book shows you how you can make it for yourself. But she doesn't stop at beer —  wine, kefir, kombucha, and fizzy sodas show up in True Brews too! 

Today we have an interview with Emma, talking about her new book. Come read all about brewing in small apartments with minimum equipment, the most surprising things she learned while writing the book, and the most refreshing drink for summer!

More

For as long as I've known Faith Durand, she has been ever so slightly obsessed with no-bake — a.k.a. bakeless — desserts. There's her love of panna cotta, and her tendency to layer delicious things with whipped cream. Of course, we also have her no-bake strawberry icebox cake, which has become one of our top recipes here on The Kitchn. 

Faith has now taken those years of playing with custards, fluffs, and other sweet stovetop creations, and she's put them into her latest book: Bakeless Sweets, which is being released today! So we thought we'd do an interview with Faith and get a peek into how she got hooked on these desserts, her favorite kitchen tools, and which recipes you should try first. 

More

I can't think of a more perfect person to interview for our Expert Essentials series (see the whole series so far here!) than Sam Mogannam, owner of Bi-Rite Grocery in San Francisco.  Not only did Sam grow up in the grocery store, which was owned by his family, but he went to culinary school and worked as a chef before returning to Bi-Rite to reinvent it from a cooks point of view.  He is absolutely dedicated to helping people love, appreciate, understand, and enjoy food and cooking.  Read on for his lively, engaging list of essential things for a happy home kitchen. 

More

A trimmed-down cocktail ingredient list will still yield some of the most classic and enjoyable drinks. I asked some food writer friends, all well-versed in cooking and the ways of the bar, about their simplest go-to cocktails — no more than three ingredients-ish (does garnish count? We remained agnostic on this point). 

And guess what? There wasn't a single repeat in their answers! From the Champagne-driven (Pomegranate Bellini!) to the classic (a Negroni is always a good answer) come get a dozen great drinks to add to your repertoire. 

More

Shopping for kitchen appliances, as I shared last week, is an overwhelming and challenging process, full of moments that made me question the very shape and form of the appliances I was buying. Have you ever looked at your refrigerator or stove and wondered, Why does it have to be shaped like this? Why can't it be smaller? Bigger? Better-looking? As technology advances, how much of our basic appliances' forms will stay the same, and what needs to change? 

I chatted with Thomas Johansson, the Design Director at Electrolux and a judge at last fall's Electrolux Design Lab competition, and asked him what he saw in the future of our appliances. Read on for his thoughts, especially on the one appliance in the kitchen that really needs a makeover! 

More

When I started planning the polenta supper I shared with you earlier this week, I immediately knew I wanted a huge board for serving. My husband and I considered making one ourselves from a sanded piece of lumber, but we didn't have the time or space to work on it. So I turned to Elizabeth Bryant and Andrew Gray of Gray Works Design, whose boards I've long admired. The board they loaned me for this party was the most beautifully crafted, custom-milled slab of silver maple. It was a far cry from the rougher sort of board we would have made; this one had so much more beauty and character. 

It made me think of the role that one beautiful, handcrafted piece can play in a party or in the home; real craftsmanship is always a joy to encounter. To get more of Gray Works' perspective on this, I chatted with Elizabeth a little bit about their approach to sustainability, inspiration, and the tension between the wild and the domestic. 

More

I've been a fan of Karen Solomon's work for a long time, ever since I read and reviewed her first book Jam It, Can It, Pickle It back in the early days of the DIY kitchen revolution. We've come a long way since then. Canning and pickling are no longer grandma skills in need of rescuing from the brink of oblivion, thanks to people like Karen who have spent years testing and experimenting, discovering and inventing, helping to make the art of preservation fun and exciting.

But how does Karen handle day-to-day cooking in her home kitchen? What are the five essential things she believes a home cook should know? Read on for her fun, eclectic list! More

We love the playful, irresistible dessert tables put together by event stylist and party planner Amy Atlas. And the best part is, you don't have to be a professional to make your own version for Valentine's Day or any other celebration. Amy was kind enough to share her simple tips for turning 5 favorite desserts pink, as well as her recipe for pretty white chocolate strawberry truffles.

More