It's not surprising that Bobby Flay's Hamptons kitchen has a commercial 10-burner stove, two Viking ovens, a fryer, griddle, salamander, and seating that includes a farm table and two café tables. (He is a professional chef and TV star, after all.) But what is surprising is the color choice — a beautiful turquoise blue that is such a lovely change of pace from the all-white kitchens we're used to seeing.
Mollie Katzen is on a personal mission to get as many people cooking at home as possible. "Chefs and restaurateurs are going to be mad at me if I succeed, but I really feel anyone can become a home cook." As the author of 12 cookbooks and with over 6 million books in print, we can believe that Mollie has a thing or two to say on what it takes to be a great and happy home cook.
If you frequently suffer from kitchen envy, avert your eyes, because Cameron Diaz's New York kitchen is an opulent wonderfest. Emerald green cabinets, unlacquered brass countertops and backsplash, cerused ebony-stained floors... it's total glam.
As a person who loves cooking and exploring new ingredients, I'm a little ashamed to admit that this city girl can’t tell her daylilly from her damsons or her meadowsweet from her mugwort. (Apparently that’s a plant and not the name of Harry Potter’s school!) Preferring to entrust local farmers markets with sourcing my fresh herbs and interesting greens, I was totally unaware of the plentiful edible plants waiting to be plucked and cooked in many urban areas around Amsterdam.
Curious to know more, I asked Lynn Shore — teacher, permaculturist and master of public heath, otherwise known as the Urban Herbologist — to take me foraging around Amsterdam. The plan was to harvest whatever was on offer that day and then put our ingredients to good use back in the kitchen.
Planning a week of meals for two adults is difficult enough — add in kids and the task of coming up with weeknight-friendly meals that appeal to everyone can seem nearly impossible. This week we are asking meal-planning experts to share dinner menus for all kinds of diets and situations, and today Dinner: A Love Story author Jenny Rosenstrach has a flexible five-day plan of family dinners that keep everyone happy.
Here at The Kitchn we get a lot of requests for recipes and ideas for those with diabetes and pre-diabetes — there seems to be a growing number of cooks out there looking for healthy, appealing meals and trustworthy advice about planning diabetes-friendly menus. This week we are asking experts to share their foolproof dinner menus for all kinds of diets and situations, and today, registered dietitian and certified diabetes educator Rachael Hartley has a full five days of fresh dinner menus sure to safely satisfy anyone's hunger.
Chances are you have a friend or family member who has embarked on the Paleo diet sometime in the last year, or maybe you are interested in trying to cut the grains and most dairy out of your diet and focus on high-quality proteins and vegetables instead. So what are you going to eat for dinner? This week we are asking experts to come up with dinner menus for all kinds of diets and situations, and today George Bryant of the Paleo-focused food blog Civilized Caveman Cooking Creations is sharing a satisfying Paleo meal that is easy to scale up. And there's banana bread for dessert!
Meal planning saves time and money, but it isn't easy to come up with fresh, inspired menus week after week. So we've asked a few of our favorite chefs, food writers and bloggers for help, and this week they are sharing their foolproof menus for all kinds of eaters. Today chef Jennie Cook, the woman behind the catering company Plant Based Parties, shares a versatile vegan dinner plan that leaves you with plenty of leftovers to use throughout the week.
Preserving is a craft, but it can be an art form too. One taste of a great jam is all you need to understand that a master jam-maker preserves not just the flesh of the fruit, but its very essence, the fleeting flavor that makes that particular fruit unique.
This week we are sharing the preserved foods experts can't live without, and today we turn to jam-maker and fruit whisperer Jessica Koslow of Sqirl, whose jams, jellies and marmalades made from heirloom fruit varieties have garnered a cult following in Southern California and beyond.
When we think about preserving food, canning is what often comes to mind — but there is a whole world of preservation possibilities outside the jar. This week we are talking to experts about the preserved foods they can't live without, and today James-Beard-Award-winning writer and wild foods enthusiast Hank Shaw talks about his passion for drying and pickling wild mushrooms, with plenty of recipes and ideas to get you started.