Those of you who participated in our Book Club and made it all the way through the sixth and seventh chapters with us know that Julia spent quite a long time developing her recipe for French bread. H...
We're almost done with our Book Club selection: My Life in France. On Monday we'll start our fifth and last week of discussion with the three brief and final chapters: Chapter 8, "The French Chef in F...
Here's the hot posts from this last week! Looks like you were all about the real cooking, with tips and discussion coming out on top. Click through for more top posts from our archives and our own p...
...and make your whole house smell warm and spicy. A slow, well-braised curry, with chunks of lamb that fall apart and practically melt in your mouth, is a favorite weekend cooking project. There's ti...
Do you ever eat breakfast for lunch? Today we wanted a bowlful of those pearly steel-cut oats, hot and fragrant. Here are the other things we threw in... ...
Last week we asked you to support a farmer through Kiva, joining us as we loaned him money to help grow his farm in Nicaragua.
Here's an update......
We've neglected our weekly roundups of good eating and cooking from newspapers from across the country, but we're back! Here are some choice bits from across the USA. First up: in Los Angeles they'r...
Cinnamon is one of our very favorite spices, and this is our favorite video yet from Nina Simonds and Spices of Life. This very quick video will show you the difference between cinnamon, cassia ba...
For the casual-yet-discerning wine drinker, perusing the jumbled aisles at the liquor store can be an antiseptic and uninspiring experience. And yet it's easy to feel intimidated and tongue-tied when ...
With so many peelers on the market, you wouldn't think a new design would really be noteworthy, especially since OXO already makes a peeler that The Kitchn adores. ...
With the USDA ground beef recall fresh on our minds, we are brushing up on our own food handling practices. Do you know how long you can leave that potato salad on your buffet ? What temperature meat ...
I would like to see a selection of butcher blocks. Specifically I am looking for one which allows for a seating capacity around a storage unit - do you have any I can just access by website as I am in...
There's nothing like the briny crunch of a cocktail onion to complement a Gibson's bracing coolness (in fact, garnished any other way, the drink would just be called a Martini). We like to leave ours ...
We have a new cocktail column on Fridays! It's called Straight Up and it's written by Nora Maynard of Celluloid Pantry fame. Drink recipes, liquor recommendations, and all things related to cocktails ...
We're still trying to catch up on a few of the top foodie reads from 2007, and we wanted to make sure you didn't miss this one!
Animal, Vegetable, Miracle chronicles the struggles and triumphs from a...
Rice is a staple of many diets across the world. It's endlessly flexible and variable; it can be a dessert, a side dish, a main dish. As good as plain white rice can be, we love to dress up our rice j...
Do you remember Shayna's Good Question from last fall? She told us she had a vintage Michael Lax enamel kettle that smelled like "Chanel #5 and cigarettes." She didn't want to throw away her pretty y...
This may seem like a question unrelated to cooking, but we find that having a window and natural light in our kitchen help inspire us. In our last place the window was at the end of a tiny galley kitc...
Many of you left comments in our recipe for New England Fish Chowder wondering how we can be using beer in our favorite dishes. Like many of you, beer tends to be more of a beverage for us, but we don...
We just saw these lids and spouts by designer Jorre van Ast over at one of our sister home sites, and we had to show you!...
Gift: Krups Panini Maker and Grill
Designer: Krups
Shop: Available from Amazon for $79.95
We love hot sandwiches in this dismal part of the winter, especially gooey sandwiches with lots of cheese. ...
We've asked about your favorite food magazines in the past, but it's been a while, and we're curious about your winter magazine habit. What food mags are you currently reading? ...
We've been trawling the house tour archives at our sister home sites, looking for kitchen inspiration to liven up these last grey winter days. This kitchen didn't just pop out at us - it practically e...
Over the weekend, I purchased a durian, which is a tropical fruit that originates in Southeast Asia, in Chinatown in San Francisco with my friend Prisna. Durians have received mixed reviews across the...
Our bent for the old-fashioned is completely satisfied by this Vermont Marble Crank Peppermill. It's made of copper finished stainless steel, 8 inches tall, and quite heavy, we imagine. It's practica...
There's something about the fruit coverage at Serious Eats; last week it was branded fruit and this week it's a graph of fruit rated according to each variety's respective taste and difficulty of eati...
With the USDA ground beef recall fresh on our minds, we are brushing up on our own food handling practices. Do you know how long you can leave that potato salad out or how long to cook meat for it to ...
Whether it's crisp and flat, big and chewy, full of nuts or simply with toasted oats, we all know exactly what makes our bellies rumble and our hands itch for a frosty glass of milk. Yup, it's the Per...
Soft-boiled eggs - how we love them! We've talked about gadgets that help us make flawless poached eggs - things like PoachPod Silicone Poachers, an electric Krups Egg Cooker, and a single egg poacher...
In the summer we whine and whine about how hot the oven is. We look for ways to keep it off; we avoid broiled foods and look for fast stovetop stir-fry instead.
Well, the time to use your broiler ha...
It was an easy week to round up kitchen and cooking-related design from our sister home sites; looks like they all wish they were in the kitchen! Here are a few of our top food-related picks, starti...
When it comes to cakes we are big proponents of from-scratch, as opposed to box mixes. This is not an elitist position; rather, we feel that the packaged food industry has hoodwinked us all into think...
With the USDA ground beef recall fresh on our minds, we are brushing up on our own food handling practices.
Do you know how long you can leave that potato salad on your buffet before it needs to go ...
Today's Dining section was all about restaurants across the country, but there was still plenty for us stay-at-home cooks. Here are the highlights of this week's Dining In pieces in the New York Tim...
You'd probably think otherwise, but raw milk doesn't taste too different from pasteurized milk. In its liquid form it actually shouldn't. Good raw milk should be as clean as - or, arguably, cleaner th...
Here's a good question from reader Jen on growing mint indoors in the winter. We are longing for some fresh mint too, so we're doing some research.
The dreary, overcast weather in Athens, Ohio has ...
Dethroned?! The March issue of Food & Wine magazine named the Oster 10 Cup 3200 the winner of their Food Processors Equipment Award, leaving the more popular, more expensive Cuisinart DLC-2011BCN...
Remember when we told you how to make croutons a little while ago? This is how we used our big batch of homemade croutons... ...
We recently received an email from Nicole, a long-time reader of The Kitchn. Nicole is working on an advanced degree in graphic design and she's also an avid cook. She is collecting stories from peo...
We usually avoid placemats on our small dining table; we feel like it clutters it up visually. We prefer tablecloths and runners. These silicone placemats though, with their hint of transparency and...
Danny Boome's new show launches on Food Network on March 1.
We had a quick call with Danny Boome yesterday. He told about helping a soldier who had just returned home from Iraq cook a special dinner ...
We were browsing through some of our past house tours and kitchen tours and we were struck by how many people use yellow to great effect in their kitchen. Amber, for instance, really makes those num...
We've given approving thumbs up to toaster ovens many times here at The Kitchn; they're great for cooking in hot weather, reheating food without a microwave and for baking when you don't have a proper...
We've blogged about how much we appreciate the More-with-Less cookbooks, a staple of our crunchy granola childhood and a newly rediscovered favorite. We appreciate that their approach comes from more ...
This time of winter we are looking for easy, delicious, yet not-too-heavy comfort food. Comfort food is often rich and heavy, but we think that these silky braised leeks are comforting yet light. ...
Last weekend we made our Malaysian Beef Curry, a slow, cinnamon and chili-spiced curry of beef slow-cooked in coconut milk and exotic flavorings. It's deep and rich, yet total home comfort food.
...
Season Four of Bravo's Top Chef kicks off on March 10. Have you had enough food reality TV or are you up for another round?
Catch our first look at this season's contestants and a peek at last year...
Here's a good question from reader Joan on simplifying and reducing her kitchen cookware. She's getting rid of her rice cooker...
The entry about how good a large skillet is got me thinking about ...
Lots of you chimed in yesterday on our quest to make the perfect lemony roasted chicken. Well guess what, Martha Stewart added her own bit yesterday on her morning show.
She adapted Lemon-Roasted Ch...
Our post below on Anthropologie's newest teapots got us interested in antique tea-things on eBay. This incredible Reed & Barton Dimension tea and coffee set dates to 1961 and was purchased from...
Mirepoix (mirh-pwah) noun. In French cooking, a mix of carrots, onions, and celery, usually finely diced, and used as the seasoning base for a meat dish or sauce.
A mirepoix is often the only season...
With the USDA ground beef recall fresh on our minds, we thought it might be smart to brush up on our own food handling practices. Do you know how long you can leave that potato salad on your buffet be...
It's a very grey day today for us, and we're relying on our cozy cups of tea and coffee. Anthropologie does cozy so well. Here are a few of their new teapots for spring ...
Beans are an overlooked, sadly underused kitchen staple. The first time we tried Rancho Gordo beans we were stunned then seduced by the rich, smoky depths of flavor in a simple pot of beans.
Our rec...
Yes, we're deep into our Book Club pick, Julia Child's memoirs, but being book-lovers we all have lots more on our bedside tables. Here are a few of the food-related books that we're currently readi...
Have you picked up a stomach bug this winter? At least one of our editors is down and out with a nasty virus and so we have gentle eating on the brain right now. We discovered that there is a very p...
Pardon the very clinical photos of raw chicken - but hey! That's cooking - we figure you know by now. Roast chicken is an easy way to make a really good meal in almost no time. It was our introducti...
Congratulations to reader Babalu who won a SodaClub seltzer water maker kit in last week's Thursday Giveaway.
She said that she'll be whipping up some egg creams in this seltzer maker. An egg cream ...
This week we're on chapters 6 and 7 in our Kitchn Book Club selection, My Life in France, by Julia Child and her nephew. First, a quick recap of the events in these two chapters... ...
Back at the end of the summer when the farmer's markets were closing shop for the season, we bought a 20-pound bag of winter squash for $20 thinking we'd surely never get tired of squash! And now it...
Here's a potential small-space-saver - stackable, clear spice jars. We are instantly suspicious of all things acrylic, however, as we don't like scratched plastic in our cupboards - it's so ugly. Also...
With Nigel Slater, Nigella Lawson, and Jamie Oliver among the ranks of current British chefs-or-cooks-who-write, it seems to me that some of the most exciting ideas about eating and food are coming ...
We always seem to buy one or two extra bananas. Right now we have four, turning spotted and brown in our fruit bowl....
Photo by Flickr member mars!
We were taken with this step-by-step photo recipe for scones at Flickr. ...
Are you having an Oscars party tonight? Are you trying any of our hors d'oeuvres for the Oscars, like There Will Be Blood Orange Jelly Smiles or Juno's Pregnant Dates?
Even if you're not having a p...
We've long admired the Poet Laureate columns on our sister home site, and in that vein we now welcome Dana Velden to our weekends in The Kitchn. Dana lives in San Francisco and will contribute medit...
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