When Michael Ruhlman relaunched his website, he put up this lovely photo of him in his Cleveland kitchen. New York magazine and the authors of the Food Snob's Dictionary found it the perfect opportuni...
Pork and asparagus stir-fry, matzo candy, two kinds of quick pasta for dinner and more. Here are the recipes published this past week on The Kitchn. ...
Are Greeks better cooks than the French? Michael Symon, chef of Lolita in Cleveland, says so, and attributes it to the Greek love of their particularly thick yogurt. Higher in fat, protein, (and flavo...
What's cooking this weekend? We have a lot of kitchen projects that we'd like to tackle, all inspired by posts and comments this week. Here is some of what we're (maybe!) doing this weekend. Of course...
gardengremlin says the microplane is a kitchen essential (we agree!) and used it to grate some asiago from the back of the fridge for this salad. Welcome again. It's Week Four and I have an inkling t...
Shaker lemon pie - what a pleasure! The virtue of Shaker pies, like their furniture, lies in simplicity and straightforward character. And simplicity is this pie's crowning glory: jammy, tart, sweet, ...
Yesterday we gave you a quick video snapshot of the rainbow of beautiful colors from Fiesta. We love Fiesta's classic durability and made-in-America history. So we couldn't resist showing you a few mo...
We have a nice collection of cookbooks from top gourmet chefs, and every so often, we enjoy treating ourselves (and others!) to an unique gastronomy experience. However, many of these cookbooks conta...
From Feeding a Yen:
I'm aware that I tend to go on about pimientos de Padrón. They are on a list I keep in my head of the victuals that, despite being my favorite dishes in one part of the worl...
We've been searching for recipes that feel light and springlike without relying on out of season vegetables. This vegetarian soup seemed easy and simple; the perfect first course for a spring supper....
Despite all the legends of sourdough starters being passed for generations of French families, let us assure you that making sourdough starter at home is truly not as scary as it sounds. No expensive ...
At the Farmer's Market last week, we reported that fresh stinging nettles are in season. ...
It seems as if half the Bay Area was at the Alameda Flea Market last Sunday - I've never seen such lines or had to park so far back from the entrance! Our group got a little fretful as we waited in li...
Here's a question from Alana on a creative idea for a beachside wedding.
My fiance and I are getting married beachside in June. Originally we were going to have scattered fire pits along the beach f...
When we gave away those Crock-Pot Versaware slow cookers, we asked readers what they would make in their slow cooker. Reader Louie C said that she would make overnight oatmeal with buttermilk and apri...
Last month we gave away two Crock-Pot Versaware Pro Slow Cookers. We wanted to try one out ourselves, since this slow cooker holds the promise of an all-in-one appliance that would be terrific for sma...
Father of the cocktail, “Professor” Jerry Thomas was the consummate showman, a kind of early “flair” bartender. He wore diamonds. Lots of them. He hosted a pair of frisky white rats on his sho...
Pastry and pie crusts all have roots in one basic recipe, but there are a myriad of tiny variations that bakers argue about endlessly. Butter, shortening, vodka - so many ways to tweak a pie crust! We...
Whenever we've got a complicated party to plan, we turn to a little technical help to keep things organized. A simple spreadsheet can be your best friend in making sure your shopping is done, the oven...
Our first reaction to seeing this bag of ready-to-eat, hard-boiled eggs in the grocery store was along the lines of, "That's ridiculous." In fact, that's exactly what our husband said when we put them...
We're not ashamed to admit that our first memory of sourdough was the "San Francisco Sandwich" that the Hardee's fast food chain carried for a while back in the '90's. It's hard to remember what it wa...
I have a full set of the Dansk (DANSK IHC KOBENWARE on bottoms) Kobenstyle cookware in navy blue and white that has served me well, but the bottoms of all of the pots and pans have rusted and leave ru...
Did you see the whole Home and Garden section in the Times yesterday was on kitchens? Plenty of kitchens but not a plate of food in sight, was our reflection. There's still great stuff there though, i...
Lemons - we love them. Kathryn asked today how to use up a bowl of fresh friend-gifted lemons, and coincidentally, we just made a Shaker Meyer Lemon pie. Like our Tart Lemon Tart, a Shaker Lemon Pie f...
As we're busy here at The Kitchn spring cleaning with the Kitchn Cure, Jews all over the world are also busy preparing for Passover. This is the time to ritually clean your kitchens, and get rid of ch...
It's lovely when dinner guests ask what they can bring. At the same time, it's tricky figuring out what to tell them. Deep down, we always want fresh flowers to brighten up our house (if any of our ...
Looking for something sweet to do in San Francisco this weekend? Perhaps you could consider the Chocolate Salon being held on Sunday, April 13, 2008 from 10:00 AM to 6:00 PM at Fort Mason Center....
With its signature tangy bite and milky richness, crème fraîche brightens many of our favorite dishes. It has a custard consistency that exists somewhere between heavy cream and sour crea...
This week in the San Francisco Chronicle Food section: prepared foods for Passover, two recipes for lamb, spoonbread, and more....
While visiting a friend of ours the other day, she begged us to take some lemons from her lemon tree, as it was bursting with more fruit than she could handle. ...
Do you like Fiesta Dinnerware? We stopped by their booth at the Housewares show and were bowled over by the huge array of colors. We have always loved the Fiesta colors and solid, made-in-Americ...
Imagine a place where Knödel and pasta are served side-by side, the map says Italy but all around you hear German. No, you have not exited at the wrong airport. You are in the glorious land of Al...
Our friends at Serious Eats are always up for a good sandwich, and this week it's a British classic: Open-Faced Egg Salad And Watercress Sandwich. The creamy egg and peppery watercress, pulled togethe...
It might finally be spring in New York! Today is supposed to be in the high 60s, so naturally we're already looking towards the weekend and hoping for some foodie outings. ...
Every year, Top Chef does a Quickfire challenge where they blindfold the chefs and have them identify or distinguish between ingredients. We love it, we wait for it, and we occasionally dream of havi...
So we're agreed that we like to sear meat before cooking it! So how, exactly, do we go about getting this nice sear?
First of all, make sure your pan is hot. Add a few teaspoons of vegetable oil (wh...
What are you cooking for dinner tonight? Are you casting about for a quick and easy one-bowl meal? Try this one, or a variation on it - it's just pasta, meat, and greens. ...
It's Hump Day, and that means we're here with this week's food news roundup. Come on in and read about why the humble potato might be the replacement for wheat, GMO foods, a recall of espresso beans,...
Cheerios? Tiny rubber bands? Spaghetti-Os? Nope - none of the above. This is Trader Joe's new anelletti pasta, and we're smitten. ...
Photo: pickling cucumbers and fresh dill awaiting the vinegar mixture.
We try to avoid using processed foods as much as possible and make our own pantry items when we can. ...
Don't these plates look like the AT squiggle? We think so.
There is plenty to buy at Pearl River besides plain, white plates and bowls. But those are always what we end up taking home. Click below f...
It's not Passover yet. It won't be Passover for over a week. And this isn't even really our recipe.
But this stuff is so awesome, we just had to post the recipe now. Crispy, flaky matzo covered wit...
Where the last issue gave us Italian wine and rabbit, the current Art of Eating treats us to local Maine sheep and honey from the Canary Islands!
In the cover article, "Island Sheep: Keeping Flocks D...
What's the most unsanitary item in your house? The toilet? Nope, think again. It's your trusty, well-used kitchen sponge. Sponges are germ vectors. Think about it; all those holes, the dampness, ...
For those of us in chillier parts of the country, and that's at least half of our readership, we have been stuck in the deep depressing cave of winter, sans fresh local produce, or local flowers, for ...
How do you deal with your pot lids? Do you stack them in your cupboards, or lay them upside down in your under-oven pan drawer? Here's one solution we really like for those pesky pot lids... ...
We often end up eating what amounts to nursery food for lunch during the week - simple meals of toast and jam and fruit. Here's our lunch - yogurt with honey and semi-frozen organic wild blueberries f...
Ilene was the winner of a Soda-Club Seltzer Water Soda Maker in a Thursday Giveaway. We've been thinking about this machine as the weather warms and fizzy drinks sound more appealing. Here is Ilene's ...
Quiet day for cooks in the New York Times' Dining Section but there are a few good recipes lurking in its mainly restaurant-driven content this week.
Quickly and Easily, a Touch of Elegance - Mar...
From reader Tracy: I'm looking for a very specific coffee maker and it simply looks like a ceramic mold of a coffee filter or just the part of a drip machine where you put the filter into. It's white...
While working on a chocolate recipe for this afternoon, we realized that we generally keep on hand two to four different brands of semi-sweet and bittersweet chocolate.
Why so many? Rather than stic...
Oven Spring noun: In bread baking, the final burst of rising just after a loaf is put in the oven and before the crust hardens.
When the dough hits the hot oven, it can puff up to as much as a third ...
We feel like bandwagon-jumpers, posting now about H for Hannah's Hedy collection of pristine bone china. Our Los Angeles sister site already posted her beautiful china and so have many other blogs.
...
The Crocker Galleria Farmer's Market is located downtown in the Financial District and is held every Thursday from 10 AM to 3 PM. It's a really convenient farmer's market for people who work downtown...
Stir-fries aren't usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what's-in-the-fridge meals, which is part of their charm. But not so with...
We'd just like to take a moment to thank everyone (all 1453 of you!) who partook of our first ever survey last month, and congratulations to Britt, who won our $100 Amex giveaway.
Not only did we g...
We were excited to see Sara Moulton's new PBS show, Sara's Weeknight Meals, debut last night. Her show and cooking philosophy seems particularly to fit in with The Kitchn's mission and philosophy: co...
At a recent dinner party, we were asked whether it was really necessary to sear meat before cooking it, especially if it was just getting slow-cooked in a braise or a stew.
Our friend logically poin...
Don't you just hate when this happens? You're hard-boiling eggs to make deviled eggs, and when you peel them, you discover the yolks have clung to one side of the egg, leaving holes. Or, you peel th...
rzta made a Lemongrass Beef and Noodle Salad with part of their collection of take-out soy sauce packets, a withered chili found in the fridge, and the last dregs of a bottle of sesame oil and some ri...
OK, we said we were done with the Housewares show coverage, but we still had one more show-centered chunk of photos to show you. The Nordicware booth! Bakers rejoice - we have up-close photos of all t...
This is a very basic little tip, but helpful perhaps for any of you new to asparagus. Did you know that the woody root ends of asparagus need to be snapped off before cooking? This is actually one of ...
Photo by Flickr member pcarpen
Do you ever just get a mad craving for something not in season? For some reason we've been seeing watermelon everywhere, and that sweet, drippy juiciness sounds like t...
Don't feel guilty, we know that this isn't the first time you've seen a hunk of moldy cheese. It happens to the best of us. Just how old is too old, and what is the difference between moldy mold that ...
Here's a big wide open question from Anna about kitchen work surfaces. Readers, we definitely need your input on this one!
What is the best material for a kitchen worktop? We are building a new kit...
When you give a beloved recipe to a friend, do you ever think about how you will preserve your recipes for the next generation? Or perhaps how you'll remember to hold onto great recipes, in spite of a...
Like many apartment dwellers, we have a flimsy microwave fan above our stovetop. It does nothing to suck away the smoke that comes with browning chicken breasts over high heat. If we roast a chicken i...
Looking for an eco-friendly alternative to parchment paper? Try this reusable parchment from Regency!
Similar to Silpat, these sheets of "paper" have a Teflon coating that's nonstick and oven-safe up...
We posted a question yesterday about spice jars and it got us thinking about vintage spice containers. Here's a whole Scavenger focused on just a few of the beautiful vintage spice jars you can find ...
Congratulations to reader pasqual182 who won last week's Thursday Giveaway of a Linden Double Spice Grinder.
He said he'd like to put coriander on the other side of this double grinder. Watch later ...
Like our recent recipe for Rich No-Cream Wild Mushroom Pasta Sauce, this pasta sauce is velvety-rich and creamy, plus nubby with flecks of feta cheese. And yet it has very little fat and dairy, aside ...
We have talked about our love of the Benriner mandoline and slicer before now, but I personally had yet to try one out. Yes, shockingly, I didn't own a mandoline - waiting until I had a bigger kitchen...
In case you haven't noticed, our biggest event of the year is ON over at our sister home sites! Small Cool 2008 is looking for the smallest, coolest dwellings in the country (and the world). We've not...
We've mentioned before how we love buying fresh seafood direct from the source. On Saturday, we decided to check out an abalone farm we've seen several times when we've driven past on Hwy 1 between S...
We're normally skeptical of cookware sets, finding it more worthwhile to invest in one or two good pieces that to get a large set with several pieces you don't need. But that opinion comes from the vi...
Microwaves are suddenly having their day in the sun; last week Mark Bittman gave them a thumb's up in the New York Times. We also posted this silicone microwave steamer from Orka that promises you qui...
Here's another Cupboard Challenge in response to our invitation from last week. And really - this invitation always stands! Got some extra pantry staples to use up? A carton of milk about to go off? A...
We couldn't help but notice this beautiful photo of thin-sliced radishes on buttered bread in the April issue of Bon Appétit, since it reminded us of a favorite snack we've shared with you befo...
The terms for these different kinds of chickens tend to get tossed about and used interchangeably in recipes and articles. When we're buying chickens for a meal like our Slow-Cooker Lemon Garlic Chick...
We mentioned the new Titanium color we saw from Staub at the Housewares show in March, but we also saw these new collectible cocottes. These are massive and beautiful - very impressive in person. More...
Each spring for a very brief time, we smile when we see the green, curly fern tips known as fiddlehead ferns. Not only are they delicious, but they're a special treat as we can only get them during a...
Hi ATers, I recently saw a commercial for (totally unrelated) one of those personal label makers. And the commercial shows a woman in her kitchen which, along with her, is totally disheveled until, of...
Here's one last entry in our Hungry Reader Challenge. We had a lot of fun last month remembering some of our favorite food from books. Novels, essays, plays and poetry have inspired our cooking, eatin...
Back in February during our Bittersweet Baking month we gave away a Sweet Heat Package from TSP Spices - a company with a fresh approach to baking spices. Here's our winner Deborah's review!
I was t...
There was a mix of posts old and new in the top posts for last week - some fresh new recipes, a hot new kitchen tour, and more. Vintage gems from our archives were popular too, including this SideSwip...
This weekend marked the debut of the Brooklyn Flea, purported to be NYC's largest outdoor market selling new and vintage furniture, artwork, clothing, and jewelry. For cooks, this meant loads of cute ...
We make a trek to Ikea only once or twice a year, so we don't always catch the latest products in person as soon as they come out. The Senior line of enamel-coated cast iron isn't brand new, but it's ...
(My goal is to write this with out using the words perfect, delicate, seasonal or visionary because you already know that by now.)
For quite sometime I've been saying "I can't believe I'm living in S...
Chris, Faith, and Janel are all at went to the International Home and Housewares Show in Chicago. It's a massive convention and expo that draws all the biggest brands and manufacturers of goods for ho...
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