When traveling as a family, treats are of utmost importance. There's nothing quite so memorable as a stop into a local bakery or treat-shop, a place that embodies the quirks and character of a neighborhood, and that also has something sweet to offer. Here are five of our favorite bakeries from around the country, each a sweet destination. There's a friendly, sunny sweet shop in the middle of a California farmers' market, a doughnut powerhouse in the Northwest, a bakery known for whole-grain deliciousness, and more.
Green Goddess dip is one of those famous recipes that appears in every cookbook, both new and old, and not without good reason. Unfortunately for me, I just recently jumped on the cult classic's bandwagon. I'm still kicking myself for the years I lost without this staple.
We are always looking for ways to save time in the kitchen. There aren't many real shortcuts to great food, but you can save time and take your meals to another level by doubling-up on your time in smart, practical ways. Here are 3 habits that, once developed, will help you create faster, better-tasting meals week in and week out.
Finding the perfect brownie recipe is as personal as driving a manual versus an automatic, or choosing boxers over briefs. Some people like their brownies gooey, fudgy, and on the cusp of raw. Others like them fluffy, cakelike, and cooked all the way through. But part of the beauty in finding your favorite is not in the actual brownie but in the quest. You've got to kiss a lot of frogs to land the prince; you've got to bake a lot of brownies to find "the one."
We've all heard that old saying before, "when life gives you lemons, make lemonade." Well why not lemonade tarts instead? That's what happened when I found myself with a whole bag of lemons and nothing to do with them.
Have you ever renovated a kitchen? If so, you know that it can be one of the more stressful processes you can experience as a homeowner. My husband and I are currently preparing for a major renovation — and because we don't seem to do things by halves, we're not just renovating a kitchen.
Next week The Kitchn will publish the first of what will be a recurring series on farming and the people who devote their lives to it. A Year in the Life of the Farm will chronicle the monthly and seasonal changes at Quail Hill Farm, one of the oldest CSA farms in the country. Quail Hill is run by "poet farmer" Scott Chaskey, and as you'll hear in this video, it's clear Scott combines acute intelligence for the issues and responsibilities surrounding the modern day organic farmer with a romantic's love of the land. Enjoy this special sneak peek of both Scott and the farm!
Have you seen Agrarian, the new line of home gardening and preserving resources from Williams-Sonoma? Yes, Williams-Sonoma has branched out into the world of supplying home gardeners, picklers, preservers, beekeepers and kombucha-makers. This is a world we're very familiar with, of course, here at The Kitchn, so we took a look through their new offerings to find 10 products we thought you might like. From handsome fermentation crocks to kits for cheese-making, here are practical products for home preservers.
If you didn't eat yourself silly over the holidays you're definitely in the minority and also extremely lucky. I definitely gained a few unwanted pounds over the past month and now I'm looking to eat a little lighter. Salads are just the perfect thing.
Description: American cuisine has come a long way since 1991, when the novelist and food writer Jim Harrison's wrote his beautiful essay, "What Have We Done with the Thighs." Alas, his question remains relevant: too many eaters avoid the finest part of a chicken. That's where Cree LeFavour's smart, irresistible new book, "Poulet," comes in.