The lengthy descriptions of cooking that we find in modern literature are a way of artfully representing, rather than actually reproducing, our mental life—a modelled illusion, rather than a snapsho...
One of the great things about Italy is they love making rules. And they obey very few.
That bit from Robert Trachtenberg's essay in the New York Times Sunday Magazine made us laugh. He defiantly flie...
We're nearing the end of March (already?) and we've had a lot of fun this month quietly blogging food from some of our favorite books. We've done maple syrup from the Little House books, hobbits and m...
Here are a few of the things we're thinking about doing this weekend. Will you join in? There's lots happening here in The Kitchn. More below the jump. • Eat lots of citrus while you still can.
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Ever since we made Sara Kate's lemon pudding cakes a few weeks ago, it seems as if we are seeing pudding cakes everywhere! Since then we've blogged a recipe for Lemon Spongettes and Bill Granger's cho...
We would put calzones in a 'Perfect Meal' category all their own. You can stuff them with just about anything your heart desires. You can eat them hot or cold, and they also freeze and re-heat well. T...
Recipe for homemade calzones, to eat now or freeze for later.... ...
I know there are plenty of tea drinkers at AT and I really need their help. My husband and I are avid tea drinkers and are looking for a storage solution for our loose leaf tea.
I know I want someth...
Thanks to a family of extraordinary southern hosts and hostesses, we've inherited particular ideas about how much food to serve at a cocktail party. In short, the rule was "too much is never enough." ...
We're not so good at drinking the recommended 64 ounces of water a day. Unfortunately, many of our ounces come in the form of soda, coffee, and, occasionally.... gin. We have found that keeping tap wa...
We owe a great debt to Laurie Colwin. She gave us bracing inspiration in our cooking development, insisting in her brief yet potent essays for Gourmet, collected in Home Cooking and More Home Cooking,...
With winter on the way out, we've been trying to come up with creative ways to use up the remaining surplus of cold weather vegetables such as beets, carrots, kohlrabi, cabbage, and broccoli. One veg...
Back in 1994 KitchenAid released a special edition of their iconic mixer to celebrate their 75th anniversary. Well, they're doing it again for their 90th, and here's what it looks like. They're includ...
Given recent attention focused on the more tawdry side of New York politics, we thought we'd profile something good and wholesome coming out of the marble halls of governance: The Go Green East Harlem...
Some people don't want to fuss with a knife at the table; they cut their meat and vegetables with the side of their fork instead. The Knork is a fork with specially curved sides that will cut straight...
Most cocktail recipes are only a Google search away, but nothing beats the slow-paced, tactile pleasures of a good book. This week we’re taking a sentimental journey through some personal (and somew...
Our favorite April Fools Day food tricks are more nice than naughty - the classic idea of serving foods that look like other foods. You've probably seen the meatloaf "iced" with mashed potatoes to loo...
At Ohdeedoh, Apartment Therapy's site all about modern homelife with children, we're teaming up with Cookie Magazine to find some great solutions for the STUFF that comes along with kids, particularly...
Last week's NY Times Dining section was heavy on the Easter goods, which might be why Melissa Clark's Thai soup stuck in our mind as something different. We couldn't wait to try it, and even though we...
Whether we slice them over cereal or put them in our backpacks for an afternoon snack, we certainly do love our bananas. But lately we've been hearing more and more news that our beloved banana may be...
The April issue of Saveur includes reviews of new and vintage vegetarian cookbooks. There are so many new cookbooks out every year, and we often feel overwhelmed with choices. It's refreshing to turn ...
We have lemon tree envy, and since we live up North again, it's not going away anytime soon. We've been yearning over this post from AT: Los Angeles, Grow a Dwarf Meyer Lemon Tree in a Container. If y...
We space and budget challenged cooks can't own every new gadget and every stunning serving piece. Instead, we have to challenge ourselves to cook beautifully with the basics.
A couple of times this...
This week a year ago we were deep into our Braising Contest 2007 - a light, breezy contest that garnered far more attention and entries than we expected. Turns out that braising is pretty interesting ...
We bought a house with an electric glass stovetop. I am used to cooking on gas and have always turned my nose up at an electric stovetop thinking it far inferior to gas for serious cooking. We can't ...
One thing that helps us make delicious, healthy meals on the fly is a freezer full of portioned homemade stock of all kinds - vegetable, crab, chicken, beef, etc....
We've been introducing little entertaining tips over the past few weeks in an attempt to make dinner parties, large or small, even more enjoyable and less harrowing. Today, we're highlighting a genre...
We admit it. We have a cookbook addiction. Our bookshelves are overflowing, and yet we keep buying them. In New York, our favorite place to feed that delicious addiction is Bonnie Slotnick Cookbooks. ...
Pilaf makes a quick and elegant side dish to almost any meal. You can buy pilaf mixes at the grocery store, but we think it's just as easy--or easier--to make it yourself and then fancy it up with wha...
A selection of three before shots of Cure-takers' kitchen cabinets from the The Kitchn Cure Flickr Page. More before photos of pantries and fridges below!
Welcome, Cure-takers and Cure-voyeurs. It h...
It's been a busy week in food news! We've pulled together a roundup for your perusal....
Giveaway: Morimoto: The New Art of Japanese Cooking, by Masaharu Morimoto
Shop: Available from Amazon for $26.40
Our giveaway today is in honor of the Beard Book Award nominees that we posted below. ...
As we work our way into the first-ever 8 Step Kitchen Cure, the first thing to confront us is the sheer amount of bags, packages, jars, shakers, boxes, and packets stuffed into the cupboards. As we po...
Here's a fun question and a reminder that we are going to relaunch our wine coverage soon. Crisp summer whites are coming - we can hardly wait. Meanwhile, here's the story behind a word too-often used...
We were delighted to see Mark Bittman's spotlight on fermented black beans in yesterday's New York Times Dining section. We have a thing for these tiny salted soybeans, and it was great to see them br...
If you're participating in the Kitchn Cure, you probably tossed a fair amount of outdated, spoiled, and just not useful food this week. Every time we clean out the fridge, we're filled with agita at a...
We think the good folks at Bravo might be reading our minds. Just when we are enjoying some great kitchen tours and thinking it's time to bring back the cupboard challenge, Top Chef sends its contesta...
Sometimes a sauce will break no matter how attentive you are to its whims and needs. (See our post here with the most common reasons why emulsified sauces break.) It's frustrating and discouraging, es...
The 2008 James Beard Award nominees were recently announced, and they read like a who's who in cooking and food media right now. But what would you expect - the Beard Awards are one of the highest sta...
In our weekly roundup of the best eating and cooking over at Serious Eats, we're continually drawn towards Gina DePalma's Snapshots from Italiy. This week she makes a recipe from Elizabeth David's cla...
Photo by Flickr member ex.libris
We have frugal eating and cupboard cleanouts on the brain, so we were very inspired by this photo and impromptu meal by ex.libris. She took what was on hand and... ...
Yesterday we gave you a quick video tip on cleaning and caring for bamboo in the kitchen. The good folks at TruBamboo had some great products at their Home and Housewares booth, including well-priced ...
The lead story in the Dining section in the New York Times this week reflects the current state of gloom and doom in the financial media; are we headed for recession? Are food prices rising? Will we a...
A family member gave this to us for our birthday, and we have to say, this is not the Chia we remember from our childhood. It grows herbs, not "fur" on a puppy or "hair" on a cartoonish bald man.
...
While we buy local when we can, the luxury of citrus from exotic places like Florida and California is not one we take for granted. Right now we are deeply enjoying a bag of Moro blood oranges - their...
Even though the "Use By" date on the side of the egg carton says they've expired, sometimes eggs stay fresher past that date. How can you tell their freshness level without cracking them? We have a ...
What word do you use to refer to the last meal of the day? Some of us say "supper," and some of us say "dinner." We've noticed it's either a regional or a generational thing, and we're interested in k...
Today's Dining section in the New York Times was a doozy! There was enough good content to pack out a magazine - let alone a weekly section. There's so much that we want to talk about it for the rest...
We just have to direct you to Florence Fabricant's picks in the New York Times dining section this week. She has some great finds. Our favorite was this mortar and pestle from Suvir Saran's American M...
Ah, Rachael Ray: the foodie star who we all love to hate. Or should we really say "...who we hate to love"?
She's chirpy. She makes up words and giggles. When she's coming up on 30 minutes, she piles...
Vanilla! It's a star, not just a background player, and Joe wants to know how to show it off to the best effect.
I recently came back from a trip to Mexico. While there, I visited a number of grocer...
While scientists and food economists aren't all in agreement, there is a growing concern about the dangers of genetically engineered plants or GMOs (genetically modified organisms). Whether it's simpl...
Last week we sang the praises of Arthur Avenue, that bastion of authentic Italian food in the Bronx. Today, an option for those of us living a little farther south. Buon Italia is just one small store...
Mother Sauce (French: sauce mere): The mother sauces were established by 19th century chef Antonin Careme as the foundations upon which all other sauces are built. There are five different mother sauc...
We are attracted to bamboo in the kitchen for many reasons - sustainable wood, beautiful finish, natural anti-bacterial properties. But we are hesitant to use much of it because we haven't been su...
New readers, new Cure-takers - welcome! Do you have Easter cooking plans this weekend? What are you eating?...
Lodge announced the new color for their cast-iron line at the Home and Housewares Show: Emerald Green.
Buy Lodge's Emerald Green and you'll be keeping a lot more greenbacks in your pocket. Lodge's ...
Grade A sounds like the best. You might think it means premium quality, like Grade A beef or Grade A eggs. But when it comes to maple syrup, it's Grade B that's our current favorite. ...
We love fruit flavors and shallots sautéed up together. You know what else we love? Easy dishes that take very little time and effort to put together. Behold — the best of both worlds. Our da...
In the book Pears On A Willow Tree by Leslie Pietrzyk, which chronicles four generations of Polish-American women passing down culinary traditions to one another, the matriarch of the family tells her...
It's your average weekend morning. You're making some hollandaise, whisking away and looking forward to a delicious velvety sauce to serve with your brunch. And then it happens. You look down and some...
We're in love with these uniquely-shaped condiment dishes. They look like a terraced landscape, and are used for holding oil, vinegar, capers, spices, pickles, and whatever else is on hand. ...
Welcome to rionam who has some great before and after shots on her blog. Above is a shot of all the stuff she tossed this week.
Here's a quick late-mid-week check in to all you Curees: we're still i...
Recently at Apartment Therapy, we visited Mike & Bea's Raised Kitchen, built by Tim Sloan of Levitate Architects (who brought us The Amazing Staircase). The above photo is what this kitchen looked lik...
I was wondering what you recommend as a good kitchen trash bag. Right now I use grocery store bags. I like to bring my own earth friendly bag shopping with me, but then I am out of trash bags!
What...
For those of you who have never understood the intrigue of Stilton, or especially if you're among the many who support its well-known title as "The King of Cheese," a new cheese beckons, and is in act...
We opened the April issue of Saveur with a heavy heart, thinking there was no way it could live up to the butter issue's glorious sinfulness. But as we turned each page, this issue won us over with s...
The Food and Drug Administration has issued a recall of cantaloupes from Honduran grower Agropecuaria Montelibano. They have been found to contain salmonella, a bacteria that causes food-borne illnes...
We used these to make a quick sauce for our thin crust pizza this weekend, and at first the roasted-ness was "Hmm..." but in the end we decided it gave the sauce a richer flavor and married well with ...
Recipes should be straight forward, easy to read, and easy to follow. But even the most well-written recipe can cause a fair share of confusion.
We can't even tell you how many times we've blithely d...
So, there's a lot of egg on the web right now. It's a post-Easter bandwagon and we have no problem jumping right on. We love eggs and we are in love with egg cups, egg poachers, and eggs on toast and ...
Photo by Flickr member frangitOn the night before St. Patrick's we had a perfect cup of split pea soup. It was green and slightly lumpy, creamy with half smashed peas, and wonderfully redolent of smok...
We just came across a post all about homemade sausages from Kris at To Be Mrs. Marv - and now we're jonesing to make our own sausage. ...
As the seasons change, so do our tastes in cocktails. As winter ends, we find ourselves pushing the warming, drink-by-the-fireplace libations such as cognac and bourbon to the back of the liquor cabi...
Be honest, ladies. No matter how many little black dresses you have in your closet, you're still on the lookout for new and exciting ones, right? In the kitchen, we're constantly looking for those gra...
It's a good day when we stumble upon a fan club (of sorts) devoted to one of our favorite cookbook authors, Dorie Greenspan, especially when that club has a clever name and turns out weekly creations ...
Traditional "spoon"-shaped measuring spoons have a host of problems--they are shallow and it's difficult to measure dry ingredients accurately. Measuring small amounts of liquid is near-impossible. We...
When we need a specialty item such as a jar of pickled Moroccan lemons or a wedge of Truffle Tremor cheese, or gourmet prepared meals, we head to Bi-Rite Market in the Mission. ...
So Easter is over, and you've wrapped up your Easter egg decorating. You're looking for ways to crack egg salad or something else delicious out of all those pink and green pastel shells. It's not a b...
Along with the new, beautiful colors from France we saw at the Housewares show last week, there was this Dijon yellow from Le Creuset. Is it really new, though? Have you seen yellow from Le Creuset be...
We have a friend who owns a beautiful vintage copper kettle. It was passed down through the family and it sits in her kitchen now - it's just beautiful! She avoids using it, however, because the insid...
What would Hungry Reader month be without a reference to J.R.R. Tolkien's hobbits and their everlasting love of mushrooms? The small, homey people in those books have an enormous love of food that far...
phillippa says: I'm hoping that by taking part in The Kitchn Cure I'm going to achieve two things: a reorganised kitchen that actually stays organised after being used, and greater variety and creati...
We're always on the hunt for easy, stylish ways to carry lunch to work. With all the Easter leftovers, we really needed a big lunch box this morning.
Maybe we should have bought this lunch box from P...
When we made homemade peeps last week, our recipe told us to use expensive fine-crystal colored sugar. But we only had pink sugar, and we didn't want to run to the store for a project that might not w...
We're cheating a bit this morning... Because we know that if this egg salad had actually been made with leftover, dyed Easter eggs, there would be subtle pink and turquoise stains floating around on o...
We're starting to wind down our Hungry Reader month here at the Kitchn, and as we look back over all these books that we've carried with us and loved, we see a very subtle theme. Whether it's Gaylen a...
The sun is shining and it seems like a miracle. We are sitting down to a proper Easter supper of roast lamb, potatoes, sweet eggy bread, potato dough rolls, and grated horseradish. Whether you are cel...
The most inspiring thing to land in my kitchen in a long time is The Mystery Box, the "guerilla vegetable delivery/taco truck-meets-the farmers market" bi-weekly drop-off from my favorite local organi...
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