Hey, it's almost May! We see signs of new life and green growing things all around us. Are you planting herbs or vegetable seeds this weekend? That's on our to-do list, along with many other things. T...
With a well-stocked pantry, you'll not only be prepared to cook a wide range of dishes, you'll save time and money in the long run, because by getting accustomed to your personal set of supplies, you'...
A warm welcome to all new readers!Questions and comments here - we're around all weekend....
Did you know that Easter comes twice a year? Well, sort of. Western and Eastern Christians celebrate it on different days, so while one eggs-n-bunny phase is long past, Orthodox Easter is this Sunday....
We are stocking up on our pantry basics and working on cooking without recipes this weekend. This reminds us that we have a whole new landscape of pantry basics that have been livening up our cooking...
Recently, a friend of ours asked us, What do you think is one of the sexiest foods? Our response: Crème brûlée. We get so much pleasure in cracking that caramelized sugar top to ...
Here's a great question from Heather. This is as basic and practical as it gets. Time for chef's knife recommendations!
My chef's knife is awful! I had trouble cutting butternut squash when I roaste...
A few years ago we helped weed an entire bed of mint out of a family member's garden. Mint is a sneaky plant; it takes over as soon as your back is turned. Look at this same bed now, full of nice shru...
We're feeling listy today. As a supporting document to this week's ...
As the weather warms and we start thinking about picnics in the park and camping, this Fridgy prototype from designboom's kitchen is the heart of the home competition, is an interesting idea.
The d...
We've mentioned before that we love online shopping for gourmet food items. Another of our favorite online resources is iGourmet, who we really like for cheese purchases....
We've seen plenty of herbs at the farmers' markets lately, and one we'd like to use more of is mint. And not just for sweet stuff......
Several of you weren't wild about the spring vegetable centerpieces from Epicurious that we posted yesterday, and we see your point. However, whether you're using asparagus or just peonies, we do beli...
More pie!
We've been hanging out in Louisville for a couple of days, and everyone here is gearing up for the Kentucky Derby next weekend.
If you are planning a Kentucky Derby party (or are followi...
It's a beautiful warm day, perfect for the cooling tang of a Margarita. You have everything you need to make a top-shelf, hand-crafted drink: fresh limes for juicing, Cointreau, a good quality “silv...
Help! We're small, and we're trying to be cool, and we spend a lot of time in the kitchen. Our house came with a semi-ancient Caloric oven/stove/microwave combo. The microwave broke a couple of times,...
NYC has just opened another "single food" restaurant. Totally Baked, serving only baked potatoes, joins restaurants like S'mac (only mac n' cheese), Peanut Butter and Co. (peanut butter creations), an...
So many grocery stores now have olive bars, with big barrels full of olives sold in bulk. They are great when you want a mix to serve as appetizers, and although some people get squeamish about germs ...
Oh - delicious! We had spring radishes in hand last night, as we showed you. They were all shades of pink, ruby and white - very pretty. We've been meaning to try braised radishes for a long time, and...
So my husband's birthday is in May and I really want to throw him a fabulous picnic in Central Park with about 20 of our friends (mostly adults but some kids too) - would love to make everything but I...
When you cook soup, stock, or any other dish that you're planning to portion and store, do you immediately place it in the fridge or freezer? If you answer "yes," you may be increasing your risk of c...
We're excited about this week's Cure assignment - finishing stocking up the pantry and plan a menu with all those delicious vegetables quietly showing up in the markets! So many of these vegetables ne...
"The miracle of checking off depleted items as you go." That's how Knock Knock describes the function of this handy fridge pad.
And as we take stock of our pantries for this week's Kitchn Cure assi...
We're on a dessert kick today. We already showed you a heavy-hitting Rhubarb Fool, and now we're pushing little glasses full of chocolate mousse...
But our intentions are good! We think individual de...
After picking up fresh produce at the Noe Valley Farmer's Market, it's nice to stop into the 24th Street Cheese Company two doors down. When we open the door and walk in, we're hit with the aroma of ...
We consider ourselves hearty dessert eaters. We rarely say, "Oh, I just want a bite of something sweet." We get seconds.
But this dessert from Martha Stewart, which we featured on April Fool's Day, ...
Gift: Five customizable Tastebooks
Shop: Available from Tastebook for $34.95
Are you wondering what you'll give Mom for Mother's Day on May 11? How about a customized Tastebook with some of your own...
d1g1t1ze made a beautiful dessert out of berries from Dekalb Farmers' Market in Atlanta. Check out her ...
What do you see in this photo? We see peonies, lilacs - oh, and asparagus and artichokes too! Epicurious has a lavish slideshow of spring centerpieces that involve some of our favorite spring foods. M...
We've noticed small laundry setups in the kitchen in several house tours and Small Cool entries, like this one: Karen's Unfinished Rowhouse. How does laundry in the kitchen work? We've always had ours...
We've talked quite a bit this month about growing things. And if you're like us — a city dweller with no patch of dirt — hatching alfalfa sprouts is easy and gratifying. That is, unless you can't ...
This week I thought we’d move way south from Europe to the Antipodes, and more specifically Australia. While probably best known for its ‘sunshine in a bottle’ Chardonnay and Shiraz wines, today...
We were captivated by this photo from Serious Eats. It's a photo of a whole bowl of piñones, or pine nuts, that Robyn Lee discovered on her recent trip to Chile. These, however, are more the size of ...
In case you haven't already heard, Bravo is casting for the next season of Top Chef. They've already had casting calls in New Orleans and San Francisco... Remaining cities below the jump....
With Earth Day earlier this week, we're especially thinking about ways to be greener in the kitchen, such as recycling old appliances. Until recently, most unwanted appliances were simply dumped in la...
We were traveling last night when Top Chef aired (ending up in a Tivo-less hotel), so we've only read the recaps of what happened. Dessert, the lonely step-child of the Top Chef world, finally had it...
Yes, Easter is over (almost) and we've done plenty of Easter eggs, but these radishes came already named. Easter egg radishes, in shades of blush and cream and scarlet, with crinkled green tops.
Wha...
Details, details.
The differences between All-Clad's new French skillets and their standard frying pans might not be immediately apparent, but in High End Cookware Land, it's these little nuances th...
Here's another colorful kitchen question to go along with this morning's paint color advice. This one is from reader Marina, and she's looking for some colorful kitchen tea towels.
My teensy kitchen...
Last week in New Orleans at the IACP conference, I met many fellow food writers. One particularly charming author was Amelia Saltsman, who wrote and published The Santa Monica Farmers' Market Cookboo...
It's getting warm outside... And that means street fairs are in full swing here in New York. We think street fair shoppers mainly fall into two categories: Those who go for lunch (of grilled corn on t...
With those glorious spring ramps in hand, we wanted to make something special. We thought about simply sautéing them, and making a ramp pseudo-carbonara with pasta, bacon, the ramps and an egg, or ma...
As we look to pare down and keep our kitchen appliances to a minimum, the first thing to go for many people is a toaster. It is the definitive single-use appliance, and it can take up far too much pre...
As we clicked through the slideshow of Chocolate & Zucchini's Clotilde Dusoulier food shopping in Paris, we got jealous of those beautiful, sweet macarons she seemed to be enjoying so much.
Then...
We don't visit the local Whole Foods very often, and we hadn't inspected their loose selection of local eggs very closely. So we were in for a shock when we wandered over last night and realized that ...
Here's a recipe from our stack of to-try recipes: lacy noodle crisps from Gourmet. These beautiful lacy decorations and snacks are just made of fried rice noodles, those staples of Asian markets and T...
Chocolate pudding! Melissa Clark goes on an all-out quest to discover the chocolate pudding of her dreams in her piece You Call That Pudding, Grandma?. She comes back with not one but four decadent re...
We met a few of the good folks from FRED at the Housewares Show, and we thoroughly enjoyed their high spirits and witty sense of humor. This sense of humor infuses all their products, most of which st...
All of you Cure takers out there are soon going to be planning a dinner party. Maybe you'll bake some fresh bread or try out some new recipes for the main course, but let us give you one of our best ...
After urging everyone to get outside, take their own bag, and do something generally good for the planet yesterday, we feel compelled to report back.
It was a gorgeous day, literally scented with cr...
Here's a question from reader Liz. Usually we leave purely aesthetic questions like this one to our sister home sites, but we'll throw this one out to Kitchn readers, for once. After all, aesthetics a...
Enter Slideshow
Clotilde Dusoulier started her popular Paris-based English-language food blog Chocolate & Zucchini in 2003, but she first got interested in cooking while living in Northern Californ...
If we weren't going out to dinner tonight, we might celebrate Earth Day with a bowl of green soup made with local asparagus.
This photo from Flickr member Dayna McIsaac inspired us. It looks like sp...
Unlike many of the websites out there touting things to buy, buy, buy to help be greener for Earth Day, Martha Stewart and body + soul come through with a great slideshow of inspiring ideas for going ...
Happy Earth Day, and welcome to all new readers!What are you cooking this week?...
This is not a combination we would have thought of on our own.
We recently enjoyed a cheese plate at a restaurant, where a hard goat cheese was paired with a tomato garnish. At first, we asked the ba...
We have been big fans of Clotilde Dusoulier's weblog Chocolate & Zucchini for a long time. We have made her Melt in Your Mouth Chocolate Cake many times, and we enjoy her friendly and approachable...
We were melting chocolate a while back for some mousse and ran into one of our of our kitchen nightmares.
One minute, the melted chocolate was so smooth and velvety that it was hard to resist drinki...
We gladly splurge on good cheese (Stichelton is our new favorite). But, when we treat ourselves to a cheese that's nearly $40 a pound, we don't want to spend too much for the crackers.
Are we the on...
We're rolling ahead with video: it's time to start showing you all some basic techniques and we'll start with the onion, that pungent bulbous bundle of flavor, so essential to so many cuisines. ...
STLcolleen, who not only roasted her first chicken, but also made bread, says "I asked for the knife skills tips and I'd still be happy to see you guys cover that!"
Oh, and we will. Today we're post...
Look at those beautiful tiny seedlings! We saw this photo by Flickr member paul goyette and we were reminded of what a miracle it is every year when new things sprout and grow. Do you have similar spr...
Happy Earth Day! What is Earth Day, anyway, and is it anything more than a marketing excuse to sell lots and lots of ostensibly green products? (Celebrate Earth Day! Buy a new set of "green" cookware....
I am looking to buy a new coffee grinder for my husband, a coffee lover. We currently have a Cuisinart blade grinder, but I would like to upgrade to a burr grinder. We use both a French press and a C...
With Earth Day upon us, we find it only appropriate to devote this week's Cheesemonger contribution to one of the fastest growing sectors of the food industry and how it relates to cheese. What is org...
Happy Earth Day! It's a good day to buy vintage (if you're doing any buying at all). There are so many kitchen treasures squirreled away in eBay. Take this one, for instance. It's a little late in the...
Some people think that breakfast is the easiest meal during Passover, content to have an excuse to eat deliciously rich matzah brei every day.
But for those of us used to having a simple dish of toa...
We recently saw a commercial for an air freshener in which a woman describes the icky, lingering smell of onions or garlic that so permeated her house she needed to stock up on something that instead ...
Once you get the hang of basic sourdough bread, it can be really fun to start branching out and getting creative with flavor. One of the simplest ways to get a different (and some would say 'better'!)...
I'm far from the point in my life where I should even be thinking about the design of my kitchen, but that doesn't stop me from fantasizing.
Can you guys recommend some good books on kitchen design?...
What's for dinner tonight? Any plans? Weekend leftovers, perhaps, or something new from the contents of an overflowing produce box? We're craving spring greens like mad at the moment - nothing too com...
From our pie tip earlier and the photo of all those wild blueberries on Friday you might surmise that we dipped into pie-making again. And you would be correct - we made a pie, a very pretty violet pi...
cmcinnyc says: The focaccia was excellent. I had no idea it was that easy! I'm excited to try some more varieties.
We were really pleased to see that several of you (and maybe more?) plunged into bre...
Some tips we offer here fall under the category of "Duh!" or, how obvious! And yet the kitchen is full of such obvious things we feel that we learn rather late. This pie and quiche-baking tip is one o...
We didn't realize there was a "season" for butter, but an article in New York Magazine alerted us otherwise. It makes sense that as cows start eating more grass, the flavor of the butter their mil...
Yowzers! The Small Cool home entries flooded in after the deadline last week and we have been busy sorting through them all for the very best kitchens. It was hard to narrow it down to four this week ...
As we see more and more small kitchens in this year's Small Cool contest, we have been thinking about multi-use utensils and appliances, and the dozens of spoons and spatulas jammed in our kitchen dra...
Do you see them?
We read Elle Decor for the home design, not Daniel Boulud's food column, but when flipping through this month's issue, we noticed these parsley and basil breadcrumbs dusted over his...
We have a theory of jam. The less labeling, the better it is. We discovered this jam at the market, and the cheesemonger practically went into raptures over its deliciousness. And yet there was no ing...
While in New Orleans, if you haven't had a beignet (pronounced ben-YAY), you aren't having the full experience of the city.
A few days ago I was there for the International Association of Culinary Pr...
Here's a question from reader Katharine on the next best tool for her new kitchen.
I'm moving into a new apartment, and my friend offered to buy me a housewarming gift, and obviously I want somethin...
All the talk about egg whites, KitchenAid attachments, and bread has made us curious. Do you own a stand mixer, and if so, what brand? We've always been KitchenAid lovers, but lately we've been eyeing...
Clouds of meringue, creamy soufflés, pillowy sponge cake--these elegant dishes can be the pride of any table...and they can be particularly aggravating when they don't go as planned.
There are...
We love polenta - out in restaurants. But with the exception of an occasional sprinkle thrown into our tart crusts, polenta wasn't something we cooked at home. That changed this weekend. ...
It's finally actually spring: ramps are in season. Strolling through Saturday's Greenmarket, we were surprised but elated to see them. This wild member of the lily family (which also includes onions, ...
Just in time for Earth Day, we wanted to share two tree-friendly cutting board options: teak and cork.
We'd never heard of cork cutting boards before ......
That's a 2004 issue of Gourmet on the far right. Isn't the cover nice? We've had it sitting in a stack of magazines on our coffee table for years, through multiple moves, and still haven't thrown it a...
It's that strange seasonal limbo when hearty winter fare has lost its appeal and the fresh spring produce trickling in feels like a tease. If you've felt your culinary spirits lagging a bit, this morn...
Are some of you already looking forward to summer vacation travels? The best foods to make it through airport security were in one of our top posts this week, as were a gorgeous jewel-box of a London ...
ONE: Lunch at Bar Jules, where owner Jessica Boncutter was at the stove. While I sat at the counter and watched, she threw together a delicious springtime take on salad nicoise with preserved tuna, ol...
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