Boy, y'all are a tough crowd! Complaining to me that you've jumped ahead in the Kitchn Cure assignments.
If you have no idea what I'm talking about, fine. If you are indeed one of the enterprisin...
This was a busy week here at The Kitchn! We don't usually make a big deal about traffic, but we wanted to mention that this week blew away any other week of our history with record numbers of new visi...
The Kitchn is open all weekend - have any questions? Talk cooking plans and ideas here....
We've posted a recipe for Orange and Fennel Salad before now, but that was before we had a proper mandoline! When we saw this recipe for fennel salad in Rebecca Gray's book American Artisanal we just ...
There is great joy in setting a table, and seeing who walks through the door to eat.
Last week, we gave you a tips on hosting a pretty little cocktail party, and making sure you had the right amount ...
Chef JoAnna is personal chef in Los Angeles that specializes in in-home entertaining. She creates a high-end restaurant experience for you in the privacy of your own home. We asked her to make a few ...
We've whined enough about wanting spring to get here already. So, in the interest of turning the page, here is a fresh, happy take on beets that might tide you over until the farmers' markets get colo...
What are you up to this weekend NYC cooks? Here's some events for your to-do list ...
Fishs Eddy's spring bright Colorware is on sale for 25% off from now until Sunday at their store in the Flatiron....
This chicken is poached in a small amount of liquid in the slow-cooker and the cooked meat literally falls off the bone--you don't even need a knife! The flavors of garlic, lemon, thyme, and rosemary ...
We love mashed potatoes; it's one of our favorite comfort foods. We're seeing a lot of fingerling potatoes at the Farmer's Markets, so we've been making these for dinner recently. Here, we'll share s...
All right, many of you may think we saved the best for last. This is a whole mini-episode of reality food TV with Curtis Stone, the Take Home Chef himself. Stone is currently a spokesperson for Br...
Here's a roundup of what's fresh at the Ferry Building Farmer's Market in San Francisco this week! The photo above shows a small sampling of our haul. Clockwise from top: baby dandelion greens, drie...
Yesterday we asked you for your cupboard challenges - all that stuff left over from cleaning out your cupboards for the Spring Cure. You probably have things you don't want to get rid of but you'd lik...
This book is a treasure. We offered it in our Hungry Reader Challenge to the first six readers who cooked a dish or meal from a book they love. Two readers took us up on it (if you feel motivated, sen...
Like spring, crème de violette is now making a gentle, welcome return. ...
Here's a good question for those of you still cleaning out your cupboards for the Kitchn Spring Cure.
I have half a bag of stale tortilla chips sitting on my counter... What would happen if i made "...
Here in Brooklyn, the weather is still chilly and damp, and hardly the epitome of spring. This weekend might be just warm enough for a stoop picnic, visiting with neighbors and the Sunday paper, while...
We have a family member who is obsessed with goji berries — for good reason, we suppose.
They are the current darlings of the superfood world for being much higher in antioxidants than pomegranate...
When we're cooking large pieces of meat like roasts or turkey, we've always been told to let the meat rest before cutting into it. This has seemed like an odd step to us, especially since it's been in...
This Flickr Find of a wonderfully displayed collection of bundt pans is courtesy of AT Los Angeles editor Gregory and his unerringly good eye. We love this collection... ...
Tomorrow we're taking dessert to a big dinner with friends. There's a pie in the works - it involves lavender and wild blueberries from Trader Joe's ever-so-helpful frozen section. But this won't be e...
mango's very tidy and sparkling clean kitchen.Welcome back, Cure-takers and Cure-voyeurs. I don't know about you, but I'm totally inspired by all the cleaning out, nipping and tucking going on in peo...
Thanks to the peek inside Devesh and Tara's Spice Pantry, we've got seeds on the brain. One we've been loving lately: whole cumin. Toasting the seeds is easy, and they add a complex texture and flavor...
The food service industry has one principle that applies very well to personal kitchens; Clean As You Go. The idea is that you clean up immediately after every task, and instead of standing around wa...
In the winter, we don't go to the greenmarket that often. Instead, we mostly just sigh as we look at the farmer's market reports from California, and occasionally stop by for some hardy root vegetable...
You just can't get a much better flavor pairing than rosemary and potatoes. The pine-y rosemary perfumes the earthy potatoes just so. It's a classic combination that we never get tired of tasting.Thes...
Giveaway: Double Grinder from Linden Sweden
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As you've cleaned out your cupboards for the Kitchn Spring Cure, you may have realized that you need a real pepper g...
This week in the San Francisco Chronicle: recipes for absinthe cocktails, ways to win over beet haters, fish tacos, and pecorino senese cheese....
The fourth season of Next Food Network Star will kick off on June 1. The new batch of smiling contestants are on deck and Iron Chef Bobby Flay will join the show as a weekly celebrity judge.
Do you p...
Here is a great question from Chelsea that illustrates a common dilemma...
I noticed that this week's Cure is about keeping less processed food in the house. Which is something great that I'm trying...
Microwaves and silicone - these two things and certainly the combination of both were hardly likely to win our attention at the Housewares show. We've predicted that home cooks are past the honeymoon ...
This is the first piece from Mary Gorman-McAdams, a new wine contributor. Mary holds the Diploma in Wine and Spirits from the Wine and Spirits Education Trust's rigorous two year program, and she is c...
Here's an interesting and practical product that we saw at the Housewares show - stackable pots and pans with removable handles. You only need one set of handles and they snap off and on one-han...
Think you know your fusilli from your gemelli? Can you tell the difference between stellete and pastina? Looking for a ten-minute brain diversion, we stumbled upon this fun little quiz. ...
MARK (right): OK, Ryan, so we're creating a dish based on one of our favorite movies. I'm thinking...
RYAN: Dumb and Dumber, right?
MARK: Er....
RYAN: Old School!
MARK: Huh? What about Bad Boy Bub...
We wanted to love this book, really we did! But when we turned the last page and sat back in our chair, we found ourselves left with some mixed reactions.
It was the title that initially drew us in--...
Can you recommend a good spot to get potted herbs in Manhattan or Williamsburg?
Thanks in advance!
- Linda
(To All Good Questions)...
The pomelo just seems...intimidating. We've never been so daring as to haul home one of these basketball-sized (OK, Nerf-basketball-sized) citrus fruits. What would we do with that five-pound ball of...
Here's a question from reader Ashley that aligns well with our post on the trend of mini pots and pans. If you own mini-cookware too, what do you cook in it?
I was shopping in Macy's the other day an...
In Devesh and Tara's Spice Pantry kitchen tour we were led on an Indian spice adventure in Tara and Devesh’s Manhattan apartment. Devesh shared two recipes: one for a typical western India breakfast...
Cast iron, ceramic, and steel - we saw mini and personal-sized dishes and cookware in all of those materials at the Housewares show. Mini cookware is popular and has been for a long time, of course. B...
We loved the miniature skillet that Devesh uses for toasting spices in this kitchen tour: Devesh and Tara's Spice Pantry. We went looking for it and the good news is that it's a heck of a deal......
In Devesh and Tara's Spice Pantry kitchen tour, Devesh shared two recipes: one for an Indian breakfast called Poha, or flattened rice, and another for authentic Chai - that strongly spiced, milky tea ...
Oh, Fresh Direct. The name gets our juices (and yours) flowing. We love the convenience, we hate the trucks idling on the side of our block. We love selection and prices, we hate the lone head of cabb...
When planning a cocktail party, we always make sure to have one "straight-from-freezer-to-oven" recipe, and we make extra. You can keep refilling the tray as long as you need to, and any leftovers st...
There's often a lull right around 3:00 when our energy is low, our eyelids are drooping, and we feel like we're going to need a "little something" to get us through to the end of the day. If we don't ...
How is your Kitchen Cure going? Are you nearly finished with cleaning out your overly processed and expired foods from the fridge and cupboard? Or perhaps you're not an official Cure-taker but you hav...
As we've said before, we're not too keen on overly-processed foods, and we have a stubborn resistance to cake mixes, but there are sometimes exceptions. We're curious to know what you think of the Or...
The New York Times' Dining Section takes on the much-maligned microwave oven, and Mark Bittman wonders aloud if it ought to be renamed the "the whiz-bang steaming oven." Vegetables and steamed puddin...
Prepara is a small company based right in New York City. They make sleek, modern-designed kitchen tools that try to answer old problems in new ways. We had seen one of their signature products, ...
March is over but we're still polishing off a month of Hungry Reading and our Hungry Reader Challenge. Here's a post from our Weekend Meditations contributor Dana.
Sometimes novels that aren't tryin...
Emily, like many of us, is making her own collection of recipes, and she needs a binder to store them in. Do you have any suggestions?
I am compiling a recipe "folder" and would like to find a very ...
Here we are with the weekly roundup in food news! Read all about a ban on buffalo mozzarella, compostable bags, and resources for cheap food behind the jump....
In February, many of you said that you still used box mixes because they were faster than scratch. So, we challenged you to bake two cakes side-by-side, one from scratch and one from a mix, and send u...
After last week's sobering discussions of rising food costs and the hidden fallout of the farm bill, Evan Kleiman kept this week's radio show on the lighter side with a look at fine dining at its high...
Okonomiyaki is a savory Japanese pancake-like dish that is very easy to prepare at home, and makes a good "clean the fridge" meal as many different types of meat, vegetables, and seafood can be added ...
So, did you like our small attempts to fool you? Frankly, we don't think we fooled anyone, but we had a really good time coming up with kitchen and cooking ideas we'd (mostly) like to see in real life...
We aren't the only ones thinking about fool, that old-fashioned, English dessert, today.
We watched Martha Stewart make a rhubarb version on her show with Saturday Night Live's Seth Myers. There wer...
One of the most practical trends we saw at the Housewares show was the growing popularity of cutting boards, shaker jars, and other kitchen tools printed with basic recipes and conversions. We think t...
The next entry in our Hungry Reader Challenge is from Stephanie, who also gave us this Bittersweet Baking Honorable Mention: Go Buckeye Cherry Pie.
Through our recent Book Club Stephanie has grown sl...
The current zeitgeist of popular food non-fiction books leans more towards the puritan than the hedonistic. Michael Pollan's catchy phrase "Eat food. Not too much. Mostly plants," doesn't also instruc...
It's April Fools and the sun is shining, so here's a bagatelle of a video from the Housewares show. It's just Alton Brown, doing some of his schtick. He followed Paula Deen at the cooking theatr...
Here at The Kitchn, we're all about reusing and reducing waste. This plastic bag dryer helps us be more efficient about reusing our plastic storage bags as it makes drying them a snap....
OK, everybody... Please note that the title says healthIER. We're not promising low-fat, cholesterol-free chicken wings here. But some of us are big basketball fans (of the Tar Heels, specifically) an...
Here is a question for our Kitchn Cheesemonger from reader Gail. Read on for an detailed and thorough answer, with recipe.
I've recently bought some rennet from Rainbow Grocery that I am excited to ...
DixieMedley, who got rid of the above items from her kitchen, says "I rounded up everything with MSG or high fructose corn syrup and realized that I don't actually use ANY of this stuff, anyway. When ...
Now we can all grow our own spaghetti in our backyards! ...
From reader Heather in Chicago: I've been doing some research about kitchen composting, but have come up with very little useful how-to info. Are there viable/good options for composting under the kit...
So, this trend at the Housewares show was one that took us by surprise at first, but now we think we kind of like it. The good people at Rachael Ray and Emeril's cookware lines were pushing their new ...
Now here is one eBay auction we just couldn't pass up. To promote his new book in the States and to help create awareness and raise money for his city school food programs, Jamie Oliver is raffling of...
Many of our recipes call for melting butter and oil together in a pan. The oil's ability to withstand higher heat keeps the butter from burning, but it also dilutes the flavor. Sometimes you want just...
It's hard to imagine the delicious citrus we're eating in-season right now being improved upon, but some University of Florida scientists have made one of the most convenient foods even easier to eat....
This is the perfect recipe for today. Can you guess why? Read on to see if your guess is right... ...
Good things are afoot in Boston this month--and we're not just talking about opening day at Fenway! Take a look at what's happening around town this month. Speaking of opening day, did you know...
K...
Congratulations to reader nknk who is the (randomly chosen) winner of last week's Thursday Giveaway - the Beard Award-nominated Morimoto: The New Art of Japanese Cooking.
And in a nice coincidence, ...
A comment from our earlier post on Jamie Oliver's proper polenta sent us scurrying to Michael Chiarello's Napa Style website to find his own recipe for polenta served up platter-style. Well, we didn't...
Here's a little tidbit courtesy of reader Stacey, just in time for the end of Hungry Reader month. The Guardian - a major British newspaper - has a quiz on books and food. It's a tough one - we're not...
As a new season begins we thought it was time for a friendly invitation and reminder that our Kitchn is always open for questions, comments, submissions, thorny cooking problems, and encouraging stori...
Bamboo has been used in sheets and other home textiles for a while now, but it's just making its way into the kitchen mainstream. We found these towels, above, in the Green Showcase at the Home and Ho...
Pruning shears are for scale. Asparagus is actually harvested with a knife.
One of the harbingers of spring food is asparagus; when we see it popping up at the farmer's markets, we know what season ...
When this heavy silicone rolling pin was given to us as a gift, we were skeptical. We already had two - a traditional wooden one, and a tapered dowel - what could we possibly want with a third?
We i...
When it comes to food magazines, we consider Fine Cooking to be a practical, user-friendly guide to everyday home cooking. If if were a clothing catalog, it would be Land's End — reliable, full of ...
With its self-contained growing space and guaranteed results, the Garden Patch container growing system seems like a dream come true for apartment dwellers who are hungry for some green space of their...
Last Thursday I gave a controversial assignment as part of Week Two of The Kitchn Cure: I asked you to pitch your processed foods.
And the questions started rolling in about what, exactly, processe...
Inside the food lover's paradise known as the Ferry Building sits every cheese lover's fantasy: Cowgirl Creamery, one of our favorite cheese shops in San Francisco....
Did anyone else watch Jamie Oliver make his roasted game birds with polenta on Food Network this weekend?
This week's episode focused on Game Birds. Our favorite recipe was the mixed roast of wood pi...
We've predicted that silicone is on its way out, but we saw more of it than ever at the 2008 Home and Housewares Show. Silicone's heat-resistant properties are still super popular in commercial ...
We issued a Hungry Reader challenge with a reward: Cook a dish or meal inspired by a book, and we'll send you a copy of a new favorite book, American Artisanal by Rebecca Gray. There are still several...
We are looking for oven gloves, having just worn through a month old pair we bought in William Sonoma.
We have had many, many pairs over the years both cheap and expensive; we have yet to find a pair...
The Devil's Dictionary is a satirical work by Ambrose Bierce, written between 1881 and 1906, and also going under the name The Cynic's Word Book. It lampoons common human failings, politicians, religi...
In with spring and out with winter - but don't let go of your winter citrus just yet. This soup bridges the divide between fresh spring produce and the zip of winter citrus like oranges, lemons, and g...
Sometimes what you put on a grocery list is not always what comes back from the store. We sent a friend out with a list that included almond paste, and what came back instead was a tin of marzipan. On...
We've talked a lot about good cookbooks recently. There have been cocktail books, vintage vegetarian ones, and cookbooks we've loved the covers off of. But in thinking of the books we turn to again ...
Bacon adds a subtle sweet and smoky flavor to food, and we love using it as a base in a lot of our dishes. But unless we're planning a hearty breakfast the next day, it's annoying to buy a whole packa...
Top posts this week included a recipe from the archives and a new idea on spicing up April Fool's Day. An anniversary edition KitchenAid stand mixer, a debate over Rachael Ray, and a delicious breakfa...
Food can be about a lot of things—nourishment, comfort, anger, pleasure, nostalgia, control, self-expression, obligation. It's also can be about belonging: to culture, to place and the seasons, to...
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