Do you celebrate Chinese New Year? We love any excuse to eat dumplings, so this is an exciting time. Here are ten recipes from around the web that we think look particularly good. Add your own traditions or recipe links in the comments!
It's almost Chinese New Year! The Lunar New Year falls on Monday, January 26, this year, and we're eager to talk about the food. Chinese New Year may be one of the most food-centric holidays in the world; the variety, significance, and sheer quantity of food at New Year celebrations is overwhelming! We'll have more good ideas and recipe links for Chinese New Year later today, but first: here is a favorite from our archives with updated pictorial instructions.
Blood orange jelly smiles are a fun, easy, and (bonus!) rather healthy treat for New Year celebrations. Here is how to make them.
We make resolutions for things like keeping a clean house, biking to work, and spending less money - why not throw a few cooking resolutions into the mix? Think about trying a new food, mastering a new recipe, or even redecorating your kitchen! Hear a few of our resolutions and tell us yours after the jump...
Happy New Year! We had a lot of fun and good times with all of you over the past year, and we're looking forward to 2009. What's cooking today, on the first day of a new year? Is hoppin' John on the menu? Read on for more about this New Year's good luck tradition.
A little later today we are going to give you a roundup of some of our favorite wine and cocktail posts from 2008. But first, just in time for 2009, here are two more delicious (and easy) champagne cocktails to ring in the New Year. They are from Kim Haasarud's book, 101 Champagne Cocktails. It's a fun, giddy little book full of gorgeous photos of beautiful sips and bubbles.
Here are two cocktails from the book -- one a classic that would be just right for this evening, and the other a juicy drink for New Year's morning brunch.
Merry Christmas, Kitchn readers! Our hands are sore from jamming cloves into clementines so I'll see how well I can type. Today our writers take a well-deserved day off and I leave you with a nice big juicy post to read in case you're kicking around the site.
Two weeks ago, in my weekly email I talked about some good food deeds being done by my friends at the Greyston Bakery and I asked you to send in your good food deeds. The response was amazing. I hope we all continue blazing into 2009 inspired to do good through food. It's where it all starts. It's what we all need to live, let's help each other live well.
I recently got hip to a great cream-cheese alternative for bagels and such and was thinking it'd be a nice time to pass on the tip given what a brunch-y time of year this is between Christmas and New Year's and all the other excuses for gathering and eating.
Spreadable goat cheese is a lower-fat form of goat cheese with a looser texture as compared to the chèvre usually sold in log form and usually comes in a tub so it even looks like cream cheese. I love the tangy bite of goat's milk, especially paired with something sweet like jam or honey.
As more and more Americans enjoy wine, giving wine as a gift has also grown in popularity. As usual there is the feeling that you need to spend a lot if the wine is to be appreciated. This absolutely should not be the case! With a little thought and a sense of adventure you can find a tremendous number of interesting wines which will awaken the curiosity of even the most demanding of palate. And they won’t break the bank.
Here's a guide to affordable, interesting, and adventurous white and sparkling wines for those hard-to-please palates on your gift list.
There's a lot of pressure during the holiday season - and at Thanksgiving in particular - to throw the most extravagant, impressive dinner parties possible. This can leave many of us torn between holiday entertaining and our bank account. But there are definitely ways to throw a fun holiday dinner party without going overboard. Here's how...