Passover Matzah Brei
Passover begins at sunset tonight. Happy Passover from The Kitchn - we hope that all celebrating have a joyful holiday and wonderful seder meal.
Anyone making matzah brei, the matzah egg scramble? W...
Archive for the week of
What's Cooking This Weekend...
Weekend of April 19-20, 2008
So much cooking in The Kitchn this weekend. Will you join us in one of these highly domestic activities?
• Cleaning, reorganizing, and bread baking for this week's installment of the Kitchn Cur...
Spring Table: Best Wood Bread Boards
If you're going to bake bread this weekend then you need something to put that gorgeous fresh loaf on to cut and serve. We just use our large plain wood cutting board, but sometimes we like to browse ...
Kitchn Cure: Week Five! Bread Baking Assignment
Thanks to all of you who gave us a little feedback yesterday on the Kitchen Cure. If you haven't already, please hop over and take the quick survey and give us any comments on where you're currently a...
Good Question: Do Fridge Crisper Drawers Really Work?
One commenter in the post about how not to waste food offered her solution to wasting less food which is to put vegetables and fruits on the top shelf of the refrigerator so that they won't go forgot...
BYOB: Good Canvas Shopping Totes
If you aren't already bringing your own reusable tote bags to the grocery store, let us offer some inspiration. We bought this "Beet the System" bag at the Brooklyn Flea last weekend, and we're loving...
What's In Your Produce Box?
In our Cure check-in post below we noticed that several of you are already getting CSA or organic delivery boxes and are perhaps feeling a little overrun by fresh produce (lucky, lucky you!).
So, we...
Entertaining Tips: Sassy Cocktail Napkins!
Monogrammed cocktail napkins are one of those niceties that not enough people really notice. They can be a bit stodgy and old fashioned, and in the end, we think they're often not worth the money. But...
Hot or Not? Clear Knife Holders
We have seen a couple of clear glass or acrylic knife holders lately, and they intrigue us. We like being able to grab a knife with no guessing as to its blade, and yet we don't feel quite right about...
Getting Ready: Carbing Up for the Boston Marathon
Runners, ready? On your mark. Get set. Go!
Since moving to Boston, cheering the runners at the Boston Marathon has become one of our favorite events. The race is ostensibly held as part of Patriot's ...
More Grocery Gloom and Doom: Organic Sticker Shock in the New York Times
Another article today on rising food prices, this time in the New York Times Business section. Sticker Shock in the Organic Aisles tells us that organic prices are rising rapidly, and the premium that...
New KitchenAid Stand Mixer Attachment: The BeaterBlade
Remember the SideSwipe Spatula Mixer Blade? It's an attachment paddle for your stand mixer, and it seems like they were on to something, because here is another whole crop of custom paddles that help ...
On the Menu: Polenta with Andouille and Broccoli Rabe
We are hungry, it turns out, for sausage, broccoli rabe, and polenta. This is a rather autumnal combination - it really belongs in late November - but we are going to cook it up this weekend. We spott...
Straight Up: DIY Simple Syrup
With warm-weather-drinks season fast approaching (Mojitos, Caipirinhas, Mint Juleps!), now’s a good time to stock up on a key ingredient in many refreshing summer cocktails: simple syrup....
Cook's Resource: Jessica's Biscuit
We've already told you about our addiction to cookbooks. If you share our predilection, we're about to introduce you to a very dangerous drug. Jessica's Biscuit is an online store offering over 14,000...
Get Ready to BYOB (Bring Your Own Bag) to Whole Foods!
We saw this sign at our local Whole Foods yesterday, a nice reminder that the stores will stop using plastic bags on Earth Day, April 22nd. There will still be recycled paper bags at checkout, but the...
How To: Organize Your Fridge
With spring cleaning on our brains and the Kitchn Cure for inspiration, we're ready to take a fresh look at the contents of our refrigerator. But once all the expired condiments have been tossed and t...
Kitchn Cure: Week Five! Taking Stock and Reporting Back
zarprey says, "Here are my roasted veggies for the spring kitchen cure - tomorrow they're getting turned into soup!" We say, yum!It's Week 5 of the 8 Step Spring Kitchen Cure, and we're taking a breat...
More Passover Food from The Jew and The Carrot
Just a couple more days until Passover! Here are a few more great posts from Jewish community organization Hazon's food blog, The Jew and The Carrot.
Also make sure to check out our recent interview...
Recipe Review: Three-Bean Salad with Edamame
Remember this salad we posted yesterday as an option for using up frozen edamame? Well, we made it last night with our own half-full bag, plus some pantry staples. It was easy and really tasty. ...
Problem Solving: Whipping a Small Amount of Egg Whites
Earlier today, we discussed folding egg whites into a heavier batter. But let's back up.
Often we have a recipe, like our Fluffy Ricotta Pancakes, that calls for whipping three egg whites. Depending ...
This Week's Kitchn Email: Grilled Potato, Gorgonzola and Prosciutto Pizza
Last week we gave you a recipe for a delicious penne with a spinach pesto - a fresh spring substitute for the summery basil variety - plus a digest of the latest and most popular posts on The Kitchn. ...
Good Question: Where Can I Find Imitation Mustard for Passover?
Here's a time-sensitive request, but we don't have a good answer. Any tips from you readers?
We have a recipe we want to use for Passover, but it calls for mustard. Mustard is not kosher for Passov...
Food on Film: King Corn, The True Cost of Food, Black Gold, and More
Last fall, when the documentary King Corn was showing in a NYC theater, we really meant to go see it. Really, we did. But it was only there for 2 weeks, and it closed before we got there. That's why w...
Recipe: Beginner Sourdough Loaf
Ready to take your starter for a spin?!
This beginner loaf uses straight sourdough starter and a bit of yeast to help with the rising. With this recipe, we're more interested in getting that great so...
Thursday Giveaway: Win a Copy of Cooking with Shelburne Farms: Food and Stories from Vermont
Giveaway: 5 copies of Cooking with Shelburne Farms: Food and Stories from Vermont
Authors: Melissa Pasanen with Rick Gencarelli. Published by Penguin Books.
Shop: Available from Shelburne Farms for $...
Beyond Retsina: Greek Wines Come of Age
Over the past few years I have had the pleasure of discovering the diversity and versatility of Greek wines. Winemaking in Greece dates back almost three thousand years. The ancient Greeks even had a ...
Tea Forté Tea-Over-Ice Brewing Pitcher
As much as we love the idea of Southern hospitality, with sweet tea made a day ahead and properly chilled for a night in the fridge, we are rather more prone to sudden strokes of craving for iced tea....
Salmon Fishing Ban, Grocery Budgets, Mangosteens, and Raw Milk Ban Possible
Top food news for April 14-18
Here's our weekly food news roundup. Read all about food-borne illnesses, grocery budgets, irradiated food, and more!...
Tips and Techniques: Folding
Folding is a relatively easy technique that far too many people get wrong. We even regularly see chefs and cooks on the Food Network mangle it.
But if you want the fluffiest pancakes, highest souffl...
Top Chef Chicago: Were You Surprised?
Since the elimination challenge centered around tailgating at a Bears game, we'll go with some football terminology to describe our reaction... Quarterback sneak? Blitzed? It came out of left field? ...
Company Spotlight: Kona Blue Water Farms
Personally, we think that sushi is pretty fantastic stuff, and apparently so a lot of people since its popularity worldwide has grown exponentially in the last decade. In fact, did you know that it's ...
Cooking for Passover for the First Time: Q&A With Leah Koenig - Editor of The Jew and The Carrot
Are you cooking for Passover for the first time this year? Passover is a holiday rich with thousands of years of tradition - family, cultural, and religious. Taking on some or all of the food responsi...
Good Question: Tips for Fondue Party?
On Earth Day, I'm throwing a birthday party for me and my sister (we're twins). I plan to do a fondue party because it seems easy to have everything ready to go and we're volunteering in Golden Gate P...
San Francisco Farmer's Market Report: Noe Valley
Delicious radishes
The Noe Valley Farmer's Market is located at 3861 24th Street, between Sanchez and Vicksburg Streets and is held every Saturday from 8 AM to 1 PM. It's a smaller than the other tw...
NYC Food Find: Home Baked Rice Cakes from Westside Market
We're suckers for free samples, and the Westside Market on 110th and Broadway has been hawking these in-house rice cakes for a while now.
They set them up with a variety of dips, right next to a "Mag...
Recipe: Borscht
We might lose our foodie card for telling you this, but we don't really like beets very much. There's something about their earthy flavor that's a bit off-putting.
BUT, we love borscht.That earthine...
Good Food with Evan Kleiman: Melt the Vote, Fishy Sea Bass, Lamb Fries, and Passover Recipes
While none of the interviews from this past week's Good Food knocked our aprons off, we were content to simply spend the hour listening to Evan Kleiman laugh at grilled cheese election parodies and re...
Good Product: Cowgirl Creamery Cheese Safe
When we go shopping at Cowgirl Creamery, Rainbow Grocery, or Bi-Rite and pick up several wedges of fromage goodness, we like to make sure they stay fresh. This wooden cheese safe from Cowgirl Creamer...
Passover Roast Beef, Spicy Cupcakes and Oyster Hash
Recipes from the New York Times Dining Section 04.16.08
There is so much great food in the Times Dining section today. Some of our favorites were from the piece with Susie Fishbein, a much-loved and respected kosher cook whose cookbooks are bestsellers and...
Tip: How To Warm Bread In the Microwave
Ever since Mark Bittman's article a couple weeks ago on using your microwave, we've had that much-maligned appliance on our collective brain. Is it perhaps more energy-efficient? Should we consider it...
Look! Roast Chicken and Zuni Bread Salad
It looks like many of you are enjoying fresh spring meals as part of this week's Cure assignment. Look at this lovely roast chicken from Flickr member rsun78. It's not easy to make chicken and salad l...
What Does Your Breakfast Cereal Say About Your Vote?
News from the New York Times Dining Section 04.16.08
Lots, according this article in the New York Times Dining section today on microtargeting, or the use of very precise bits of data to target voters. Turns out that a skillful pollster can figure out a...
Mariage Frères Tea
Have you ever seen such a distinctive tin of tea? This is one of the very famous black tins of Mariage Frères tea. Mariage Frères is a French tea company that has been around since 1854, and with go...
Good Question: Can I Adapt European Appliances for American Electrical Outlets?
I live in Rome, Italy, and today I saw a sweet, sweet deal on an Illy FrancisFrancis X1 espresso machine. It is red. It is sexy. And even with the terrible exchange rate, it is still costs less than h...
Passover Cooking: Huevos Haminados
These might look like Easter eggs, but actually they're a traditional treat for Passover. We asked NYC caterer and culinary consultant Sierra Spingarn to share the family recipe for Huevos Haminados. ...
Tip: How To Use Frozen Edamame
A reader emailed us to ask about using up frozen edamame. Her dilemma? What to do with them besides making a puréed dip. We have several ideas, and most of them start with the microwave......
Food Safety: Is It Safe to Order Hamburgers Rare?
Granted spring has barely gotten a foothold in many parts of the country, but we're already starting to daydream about summer and burgers on the barbecue!
Many of us like a good medium-rare burger: p...
Passover Food from The Jew and The Carrot
Passover begins this weekend, and while we have been giving you some inspiration, like tips on Seder plates and traditions, we have also been looking around the web for more good ideas and recipes for...
The Passover Seder Plate and New Traditions
We've already shown you some pretty Seder plates, but we've haven't yet talked about what goes on them. Those who grew up celebrating Passover can probably recite the traditional items in their sleep....
Recipe: Fluffy Ricotta Pancakes
This past weekend, we looked at the leftover lemon curd in our refrigerator and thought, "That lemon curd needs a friend. That lemon curd needs a pancake."
And so, these extra fluffy, delicious rico...
Food Science: What is Sourdough?
For anyone who began a sourdough starter from our recipe last week, we hope your starter is bubbling happily right now! If the surface is frothy and you get a sharp whiff of vinegar when you peek unde...
Mission Accomplished! The Cindy McCain (Or Is That The Food Network) Recipe Challenge
Remember when we posted the Cindy McCain recipe challenge? We said that any patriotic reader who made all seven of the recipes listed on McCain's website as "McCain Family Recipes" would receive a Dem...
Kitchn Cure: Week Four! Checking In... Still With Us?
I roasted this chicken, Zuni-style, with a coating of fennel pollen from Sugar Ranch Farm.
Week Four for all you Cure Takers is in full swing. You should be up to your ears in roasting and soup-maki...
Simple Plant Food at AT:NY
Over the weekend at AT:NY, our plant therapist, Matt, shared a tip for using discarded eggshells as plant food. For those of us who can't easily compost, this is a great read......
Kitchen Spotlight: Hugo's Kitchen Transformation
Reader Hugo sent us photos of his recent kitchen remodel, and we are impressed. He took a small, cramped kitchen - not fun for any cook - and transformed it into an open space that accommodates more p...
Seasonal Recipe: Nettle Soup
Last week at the Ferry Building Farmer's Market, we picked a bag of fresh stinging nettles. ...
The Cheesemonger: A Bit of Crunch in Your Cheese?
Ever wonder about the whitish spots of crunch in your cheese? People have a wide variety of theories on those little crystalline bits. No, it's not salt, it's not something deliberately added during c...
Good Question: Help! Why Do Cupcakes Always Get Stuck In These Silicone Muffin Cups?
I received some silicone muffin cups last year as a gift (the fluted stand-alone kind that look like a muffin tin liner). I've tried to make several batches of cupcakes in them and every time, not one...
Find them Now: Kosher for Passover Foods
Those of you who don't celebrate Passover may be just skimming our posts about the holiday, thinking, "Yeah, yeah, this doesn't apply to me." But this post, at least, you should pay attention to.
Th...
A Tale of Two Tax Days: Recipes for the Frugal and the Flush
It's April 15th, in case you forgot — and your accountant, spouse, parents, or every morning news anchor forgot to remind you. You may feel like crawling back into bed amidst a pile of receipts and...
Dry Pasta vs. Fresh Pasta: What's the Difference?
In these days of "fresh is better," wouldn't it seem like fresh pasta would be preferable to dried pasta? After all, fresh pasta is often locally-made and uses, well, fresh ingredients, while dried pa...
Recipe: Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese
We are having a little fling with Meyer lemons. A friend brought us two whole bags of organic Meyer lemons from California, and we're putting them to good use. First that lusciously easy pie, and now ...
Good Question: Does Anyone Have Tips for Making Cheese and Yogurt at Home?
As long as we're talking about yogurt, here's a great question from reader Sarah.
I just finished reading Animal, Vegetable, Miracle, and I'm interested in the chapters re: making your own cheese an...
Lab-Inspired Glass Cruets from Chef's Planet
Cleaning out our cupboards for the Kitchn Spring Cure has made us more determined than ever to get rid of extra packaging and unsightly bottles. These glass cruets from Chef's Planet are attractive an...
Make This: Yogurt, Lemon, and Herb Dip
We discussed our love of Greek yogurt over the weekend, and now that we have you whipped into a dairy frenzy, here's a beautiful shot of yogurt dip (with radishes and baby carrots from the garden!) to...
Look! Beautiful Seder Plates
At the center of the Passover table sits the Seder plate, full of the symbolic foods, and foods for thought, that are used during the ritual. We've been to several Seders where there was only a paper ...
Help Design a New Cookware Set
Remember the KitchenSync and its designer Noah Balmer? Well, Balmer is still working on getting a manufacturer for that brilliant little recipe device, but he's also working on new designs and is curi...
Vote Your Favorite Small Cool Kitchen: Week 2 Edition
Last week we asked you to vote on your favorite kitchen from the first week of the Small Cool 2008 contest. We picked our favorites from the second week of entries and so here they are for your perusa...
DIY Magic Shell Ice Cream Sauce
Remember Magic Shell, that thin chocolate sauce that you pour over ice cream? It "magically" hardens in a matter of seconds into a waxy layer of hard chocolate. It's junk food, and we love it. We don'...
Is It Time for Ice Cream Yet? Ice Cream and Sorbet Recipes from The Kitchn
Our Good Question below on making creamier homemade ice cream got us hungry and anxious to break out the ice cream maker. We love experimenting with seasonal flavors and fruits and making up new ice c...
Good Question: How Can I Make Creamier Ice Cream?
It's just barely spring, but already our thoughts are turning to ice cream. This reader too - does anyone have any advice for Jessica?
Whenever I make ice custard or cream (with or without eggs) the...
Quick Tip: How to Brine Meat
Brining has become synonymous with Thanksgiving turkey, but it's such a great technique that we've started using it all year round for all sorts of different meats! We like to throw pork chops and chi...
Ten Tastiest Food Photography Tips
As the spring farmers markets start to explode with flavor, they're also exploding with color and texture as well. So even if you've never pulled out your camera in the low-light of a restaurant, you...
NYC Event: Umami Festival This Week
The Umami Festival brings together artists who use food as a medium with more traditional culinary events like chef roundtables and wine tastings. The festival ends this week, but there are some inter...
Cooking with Kids: Permission to Play With Your Food
Kids can certainly be the pickiest of eaters (we know, we were one of them!), but when it comes to getting into the kitchen and doing some hands-on cooking, we've found that children are almost unanim...
Hard-Boiled Eggs and a Micro Kitchen
Top posts from the week of April 6-12
It seems like our readers are quite keen to find that perfect hard-boiled egg, because a post on bagged, peeled eggs and a post on how to get that perfect centered yolk were among our top-viewed this ...
Weekend Meditation: Two Kitchens
Recently, several people from a class I was involved in decided to cook a meal for about 40 residents of an urban Zen center. Our focus was on mindful attention, doing one thing completely, and not b...
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