Welcome to May and to Garden Month at the The Kitchn. We're hustling to get our container garden going after a freak May snow and frost. We're thinking radishes, lettuce, and herbs. What are you plan...
We're curious - what do you have in your freezer, dear Kitchn readers? We thought it would be fun to start a discussion where you all talk about what you have in their freezer. Want to know what's i...
The title of this post is misleading; we actually saw dozens of really, really ugly pans in our spring clean giveaway with Staub. It was a difficult and heartbreaking task to sort through all the sob ...
We've discussed the virtues of baking stones in our ovens. We've shown you the beauty of pizza on the grill. And now, in the name of synergy, let us introduce you to the Pizza-Que Pizza Stone from Wil...
When held up against the fresh, mouth-watering produce at farmer's markets, canned foods can definitely pale in comparison (to say the least). But they have their time and place too!
This soup recipe...
Almost every gardener has them growing on their property; those gray-green lilypad-shaped leaves that grow in clumpy vines and produce cheerful red and yellow flowers. But did you know they are edibl...
As we've mentioned once or twice it's Garden Month here at The Kitchn, and we're starting it off next week with a full slate of reader questions answered by our friend and guest gardening expert Jenni...
Oooops, I did it again. I didn't put enough water in the pot and now the spaghetti is gummy.
My bad! I didn't run the spinach through the salad spinner before I threw it into pan of garlic and olive...
One of the best ways to spend a Saturday afternoon in London is to crowd into bookstore/café Books for Cooks, a Notting Hill institution where you can browse thousands of international cookbooks and ...
Only the most pig-headed cook would insist on owning a lid for every pot in the kitchen. Lids can be difficult to store, but are really a kitchen necessity.
We've been known to improvise by popping ...
Raw egg whites. They're not just for your breakfast glass of Tiger's Milk anymore. With the recent revival of certain pre-Prohibition cocktails, they've been finding their way back into some spectacul...
We talk about Dutch ovens a lot. We talk about baking no-knead bread and cooking curry in them, and even substitutes if you don't have one. Well, if you don't own one yet, we have a hot deal alert for...
Sara Kate's Grilled Potato, Gorgonzola and Prosciutto Pizza recipe from earlier today has us inspired. Pizza on the grill! This sounds unbelievably delicious at the moment. In the autumn we gave you a...
Ok, folks, put on your thinking caps. Professor George Hart has issued a challenge to all us smarty-pants foodies.
He asks, "Can you find three foods such that all three do not go together (by any re...
If you want the benefit of CSA produce but don't have time to pick it up every week, Farm Share may be your solution. We had never heard of it and are curious if anyone in the New York Kitchn communit...
Anyone doing any baking this weekend? We're still playing around with sourdough in our kitchen, which boils down to throwing a cup of sourdough starter in just about everything. (Pizza dough? YES! Muf...
A version of this post was originally sent to our email subscribers on April 17th. To sign up for our weekly email (not daily as the box indicates) sign up in the column to the left or click here.
M...
It's Garden Month, which means that we're not only looking at our own gardens but the larger fields and farms of agriculture across the world. We were fascinated by this glimpse of tea and cacao plant...
It seems like many of you are gardening this spring and summer, and we're here to grow things right alongside. We're just getting our herbs, greens and radishes started this weekend... ...
See this? That is corn frozen into the shape of its container, just one of several photos in a series by Flickr photographer Zach Kowalczyk. These photos remind us that it is spring! Frozen vegetables...
We're sifting through the very sad entries we received in our call for the very worst pans in your cupboards. We'll announce the five lucky winners tomorrow (Friday). In the meantime, here are some of...
Saturday morning at the Alemany Farmer's Market, cucumbers were in season and very cheap. When we saw these bright green fruits, our first thought was, "Gazpacho!" But, it's too early for tomatoes, ...
Take a look at this hardcore set of extending hand-made tongs - made by a real blacksmith! Grilling and outdoor cooking are on the horizon (or perhaps the back stoop, if it's warm enough where you ar...
Has anyone bought meat from La Cense Beef?
We're asking because the construction site across the street from the Apartment Therapy offices is covered in these posters directing passers-by to winagra...
There are some wonderful foods out there that come rolled up in something else. Chimichangas, cabbage rolls, and the vegetable summer rolls we posted this week.
But putting in the right amount of fi...
It's the first day of May and the sun is shining! We're ready to throw open the windows and bring color into the kitchen. For inspiration we turned to a favorite house tour from San Francisco, a tour ...
For some reason we often find ourselves shying away from the seafood section at the grocery store. Particularly with shellfish, there's an intimidation factor that just isn't there with chicken or ste...
We really loved all the feedback on our "What Should We Do With These Lemons?" post. You guys left so many delicious ideas and suggestions, it was hard to decide what to do! After much careful ponde...
RebeccaCT says "For my "menu" meal, I made a frittata with mixed greens (turnip, radish, and mustard), bread, and roasted radishes. We had it with a CT farm wine made from pears--a dry white wine. Lot...
Wood floors in the kitchen - what do you think of this? We've been in many homes that have bare boards in the kitchen. We like the soft, cool feel of it underfoot - so different from hard tile. But - ...
One of the things that got us cooking in earnest was a desire to learn how to cook really good Indian food. We're still a long ways off (homestyle Indian food is a lifelong pursuit) but we've learned ...
We liked this tip from reader and Cure-taker RebeccaCT. She says that when she brings fresh greens home from the market, or when they arrive in the CSA box, she cuts off the stems and repacks them in ...
The Loire Valley, renowned for its splendid chateaux, holds a very special place in my heart. Living in Paris in the 1990’s I spent many enjoyable week-ends at my good friend Béatrice’s family ho...
Our spring clean giveaway with Staub asked you for your ugliest, worst, most terrible pan. We're going to replace the most pathetic five pans we see with a new and beautiful 12" inch Honeycomb skillet...
Attention, bargain hunters! With all this talk of high food costs and budget crunching, have you ever thought of grocery shopping at $.99 stores?
Like Evan Kleiman in her interview with Julie Makinen...
Well, we're not above eating a little crow. A few chefs we'd dismissed earlier in the competition completely hit the mark this week. Maybe the producers are toying with our emotions and creating ups ...
With all the wine talk this past week, we thought we'd introduce you to a bit of wine trivia you may not have heard before!
Botrytis cinerea, a.k.a. Noble Rot (noun): a kind of mold that grows on gra...
We posted earlier this week about the reader cupcake contest that recently wrapped at Martha Stewart. Now there's a reader cookie contest on, and the interesting thing is that you can see all the cook...
Broccoli Sautéed with Crisp Garlic - you don't have to say much more to get our attention. Yes, broccoli is perhaps the most over-used and abused vegetable on the face of the earth, but done right (e...
Giveaway entry ends tonight at 11:59pm EST
Welcome to our spring cleaning giveaway! We have encouraged you this spring to declutter, clean, and pare down. We also have encouraged you to make sure you...
While we believe in buying local and buying in season, we sometimes allow a splurge on an exotic unknown from another part of the world. This week, it was the ugli fruit we saw at Whole Foods. Here ar...
Packing is a pain, especially when it comes to stacks of dishes. We're in the process of moving, and we just pulled out our padded china cozies. They hold our expensive dishes all the time but are esp...
It's Hump Day, which means we're back with the weekly food news roundup. Read on ......
We noticed a lot of people with their cameras out this morning in Union Square. Photogenic spring produce, like this bountiful pile of scallions, is finally becoming more plentiful in New York.
See ...
We've sung the praises of steamed fish before (Whole Steamed Rockfish and Lettuce-Wrapped Steamed Fish) and today we're going to share a new recipe....
This past week's episode of Good Food was chock-full of interesting nibbles and tidbits, but we zeroed right in on one interview of particular relevance to Cure Takers as we gear up for the final dinn...
The early bird gets the ramps.
We tried to get to the Grand Army Plaza Greenmarket early on Saturday, but we didn't make it there until 11 a.m.
We asked our friend at the Maxwell's Farms stand what...
Our lightning-round spring clean giveaway with Staub runs through 11:59pm tonight, but we've already received several entries. Here are a couple of the sad pans and mournful stories we've received. Do...
We just posted a great video about Hush Puppies, along with a similar story by Nathalie Dupree, known as the originator of the New Southern Cooking movement. Here, she shares her recipe for these lit...
.
While touring a cemetery in New Orleans a few weeks ago, I overheard Ray Reiker, a wine auctioneer from Alabama and a real southern gentleman, telling our tour guide the origin of the Hush Pupp...
We've been talking about cooking without recipes a lot lately. We're exploring flavors from world cuisines and ingredients that play well together.
Another way to approach cooking instinctively is t...
Maybe it's just the food styling and the deliciously frosty-looking drinks inside, but we are really drawn to these new drink dispensers from Pottery Barn. ...
Last weekend New York public television station Thirteen/WNET had Mark Bittman on in a live webcast to demonstrate (he said) that he is not the total curmudgeon he sometimes appears on television.
W...
After a heavy Eating Out section last week, the Times returns with a fabulous Dining In lineup of articles in today's Dining Section. We were arrested by the photo above of heirloom moon and stars wa...
After our discussion last week about why chocolate seizes, we thought we'd take a look at another one of chocolate's quirks: its tendency to "bloom." And unfortunately, we're not talking about the spr...
We've written before about how much we love wooden spoons and constantly reach for them for sweet and savory dishes. They look organic, feel good in our hands, and are sturdy and powerful while being ...
Unless you're lucky enough to have a brick hearth oven in your back yard, a baking stone--also called a pizza stone--is an essential tool for all of us would-be bakers!
These stones mimic the conditi...
As we work to become better at cooking without recipes, we're taking a tour of world cuisines, looking at flavors and ingredients in each that play well together. Yesterday it was flavors in Asian and...
Elizabeth's post earlier today about color-coordinating in the kitchen reminded us how many bright and colorful kitchens we've seen in this year's Small Cool apartment contest. It seems like we saw a ...
Ether Maiden is foraging for her own mushrooms (these babies are called Dryad's Saddle Mushrooms), and cooking them up. Check out her other photos here and more tales of mushroom hunting, here.
Week...
As the weather warms up, we find ourselves reaching for the crisp whites and sometimes the rosés. It's a little early for rosé wines, but we've had some days in San Francisco this month where it wa...
We told you we were eager to use mint in some fresh, healthy summer rolls, and it didn't take us long. Here they are!
This was our first experience with rice paper wrappers, and they were surprisingl...
Our friends at The Brooklyn Kitchen just posted a new series of classes including Lamb and Pig Butchering.
Next month Grocery Guy Tom Mylan will show how to cut up a half a pig and a whole lamb. He'...
Food processors are a saving grace. Immersion blenders are oh-so-very handy. And we love our shiny and robust standing mixer so much that it's practically another member of the family.
No doubt about...
We were in Geneva, Switzerland attending a conference last week, and had a few days off, so we hopped the border to France to visit a good friend in Languedoc-Rousillion, a region in the south central...
Stop right there. Before you skip over this post because you (like many others, we're afraid) have minimal interest in feta, think again. Ubiquitous, yes, but don't let that tamper with your impressio...
We're excited to see fava beans showing up in the farmers' markets, but we admit to being a little intimidated about all that shelling-boiling-shelling action.
Sometimes watching a quick demonstrat...
We have a backyard garden party for Mother's Day in the works, and we're thinking that some homemade hollandaise will be a perfect - and classic - accompaniment to the fresh spring asparagus and eggs ...
Walking past a window display at Williams-Sonoma can make you think you need your microplane to match your pot holders. And while we don't encourage willy nilly consumerism for the sake of a uniform k...
We've talked about how much we love brining lean cuts of meat to infuse extra moisture and flavor before cooking.
This technique is widely used in traditional Scandinavian cuisine and has definitely...
Someone very kind recently gave us a set of vintage French linen towels, and we love them. Vintage linen is incredibly strong and durable and wears with a beautiful gentility. Here's a lot of vintage...
Congratulations to elizb98, Flappy McGee, scsoccerchick6, shaldeman and chromiumman - all winners of our Tastebook giveaway last week! The family recipes they would include in a customized recipe book...
We talked last week about our newfound passion for spelt berries - an ancient grain with a delicious nuttiness and chewy texture. We are substituting it for rice, couscous, and even pasta in some reci...
We have been talking about cooking without recipes, which is one of the things many of you said you wanted to learn during the Cure. One thing that makes cooking by instinct and feel more simple is a ...
We just received some very nice shots of a product we loved at the Housewares show. It's a very simple idea, really, but well-executed and nicely made. Remember those cute cupcakes we posted this morn...
It's happened to all of us at some point; that bottle of wine that we brought back from France or found in a really great wine shop - you know, the one we were saving for a really special occasion? I...
Those who are participating in our 8 Step Spring Kitchen Cure have given their cupboards a good scour and some are even re-considering all the packaging their food comes in (or doesn't at all if they ...
At the local farmer's markets, we've been seeing a lot of fava beans. These long green beans show up in the spring and have a short growing season, so snatch them up while you can because they are de...
This is one of those things that you've probably used a million times as a home cook, but never realized that it has a fancy name all it's own. A bouquet garni (boo-KAY gar-KNEE) is really just a chef...
Cooking without recipes was one of the biggest and loudest things we heard in your Cure requests. We've been talking about stocking your pantry well, which is the first step in cooking without your no...
On my recent trip to New Orleans, I had the pleasure of tasting some incredible food, from classic po' boys to quite elegant, Bayou-inspired cuisine. My first night there a whole gaggle of food journ...
Kathryn's post on Secrets of Awesome Mashed Potatoes was a popular read last week, so a bunch of you must have mashed potatoes on your mind. That reminded us of a recent article from Cook's Illustrat...
Wow! Over 150 entries have now been posted in this year's Smallest Coolest Apartment (and home) Contest. We've been keeping an eye on the kitchens that we see in the entries and taking informal polls ...
Hello! I was in Mexico last year and saw a really simple and beautiful glass water crock (to hold bottled water jugs). I have been searching everywhere, but can only find ceramic versions. Here is a s...
We don't serve dessert cheeses very often. They are simply not as common, perhaps, in casual homes and kitchens across America, and we just just don't think to pick them up. We drift first towards cak...
The cupcake is not dead after all. We have seen so many cupcakes on the internet these last few years that our eyes were glazing over. But enthusiasm for the cute little cakes is still strong, as evid...
Fresh spring greens, whizzed into a pesto good on bread or over pasta. A violet-colored cream pie with blueberries and lavender. Radishes cooked just until crispy-juicy. Salmon crusted with pecans. Th...
We were in Memphis this past weekend (it's one of our hometowns) and, as is our custom in Memphis, ate more than one plate of barbecue. This one's from the Germantown Commissary.
While we can't get ...
With rising food costs, subsidized US corn glutting the market, and the dollar becoming further devalued, we've all been getting a crash course in Economics 101 these past few months. But the New York...
Mmmm....spring radishes. We liked the braised radishes that we made last week so much that we cooked them again last night. We made a couple improvements, though - this batch was crisper, lighter, mor...
Are you working on stocking your pantries this weekend? Our cupboard stocking posts on Friday were very popular and there are some great comments adding to the advice and ideas on what to keep in your...
I used love my small, cluttered kitchen. Joyfully I would produce delicious, many-coursed meals from my Barbie-sized stove, stuff a week's worth of organic produce into "my cute refrigerator", balanc...
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