So, we've been bitten by the garden bug. We are gazing dreamily at little flats of greens and herbs, thinking about how productive they will be (we hope) all summer. Working in the container garden is...
Are there spring berries yet where you live? We're still not seeing fresh, local berries here, so our plans for a dessert with fresh berries was foiled last weekend, and we had to turn to overwintered...
We were really interested in this kitchen, part of a recent house tour at AT:Chicago. This kitchen is tiny, and the owners could have simply been dismayed by the closed-in shoebox and ordered takeout ...
We've written about pickling them, we've sautéed them with salmon, and we've shown up late at the farmer's market and missed them...
Are you tired of hearing about ramps? Well, their season i...
A few months ago, we reported that jamón ibérico would be arriving in the US soon. Well, it's finally here, and you can order it online from La Tienda, the online store of all things related to Spa...
We tend to splurge on steaks and stick to the low-end when it comes to charcoal grills. But, if we were hosting a posh picnic, we'd pick up this Table Grill by Eva Solo ($340, Lumens.com).
...
The first of Chicago's farmer's market openings are less than a week away and we can hardly contain our excitement. It's been a long, cold winter and we're practically giddy thinking about all the as...
Consumer Reports is a magazine we think highly of, but really only turn to when there's a major new electronic purchase to be made.
It's useful when you need an unbiased opinion on the best DVD play...
Do you taste your food while cooking? Or do you wait until the end and hope for the best?
Tasting food during cooking might be second nature to some of us, but maybe not for all. Getting to know your...
Isigny butter has been produced in Isigny-sur-Mer, a small seaside village in Normandy. The terroir is advantageous; the climate is mild, and the fields are near salt marshes, so the grass that the c...
We came across this strange yet sensible tip over at the blog Domestigeek, and we're curious if anyone has tried it! Since you get the best and crispiest chicken skin when the chicken has been thoroug...
Take a look at this kitchen, part of a house created from an old railway station in England and featured in the New York Times. Over at Apartment Therapy they pointed out one very cool feature of this...
These days, if you walk out of the market with plastic bags in your grip, you're risking sneers from eco-chic shoppers toting re-usable bags.
Time for a Kitchn market bag.
They're beautiful, v...
We've written about serving dinner party food in tiny, individual dishes, and now we're hitting the other end of the spectrum: family-style entertaining. There are many advantages to piling food onto ...
Rhubarb is one of the surest signs of spring for us, stirring up childhood memories of warm afternoons spent on the porch steps with friends, dipping the stringy pink-green stalks into little cups of ...
Bleinhem Crescent is a fabulous little London oasis for the home cook, with the Books for Cooks bookshop/café and The Spice Shop right across the street. ...
New Yorkers and other urban dwellers without a backyard might think their gardening must be limited to a few windowsill pots, and the cool light of an Aerogrow. But if you've got a roof of any kind, y...
Over at AT:LA, Abby posted 20 household uses for newspaper besides just tossing it in the recycling bin. Then, last night, we saw a food-related use that we thought we'd pass on to the Kitchn readers....
A friend of ours who purchases supplies for a culinary school slipped us a few of these fresh, green beauties the other day. We felt like we were "in" on some clandestine culinary transaction!
Breaki...
In last week's Weeknight Meal Tip: What Do You Do With Bad Wine? post, a lot of readers mentioned corked wine in the comments section, and we thought we'd explain what the term "corked wine" means, in...
We grabbed a packet of beet seeds on impulse; they weren't included in our modest plans for a container garden this year. Now that they've sprouted we're already delighted with their incredibly vibran...
For years, we've been trying to duplicate the kind of tofu we're served at Chinese restaurants. Finally, we think we're on the right track.
The secret is dredging the chunks of cut tofu in cornstarch...
On a recent trip to Montreal, we stopped into our favorite all-tomato store, La Tomate. It's a small shop that has tomato everything - sauces, jellies, soups, and even tomato-filled chocolates!
We s...
Gift: Five copies of The Veggie Gardener's Answer Book by Barbara W. Ellis
Shop: Available from Amazon for $10.17
I keep one book in my gardening tote, Barbara Damrosch's The Garden Primer, and have ...
Packaged celery root bisque, out of the ice bath and ready for the freezer!
Yesterday we talked about celery root, and today we're going to share a tasty recipe for celery root bisque. Read on ......
A table we set for a small dinner party a few months ago. Send us your table photos!
It's Week Eight of the 8 Step Spring Kitchen Cure, and that means you're just about done. This last week you lea...
Here's a fun and interesting question from Lou. This is a different sort of question for us - any creative ideas from you kitchen decorators? Lou asks...
I'm looking for a cool way/decorative way to ...
There have been several comments about the industrial-sized roll of plastic wrap on chef Dan Kluger's counter, pictured in yesterday's Brooklyn Kitchen Tour.
Personally, we lack the counter space for...
When gardening season rolls around in Chicago, we tend to get a little restless. We curse our north-facing kitchen windows and shaded deck, where many a plant has gone to die, and half-heartedly brows...
What is ‘terroir’? Does it exist? And if so, does it matter? Often ill defined and poorly understood, ‘terroir’ generally translates as soil or earth. In a wine it is usually taken to mean tha...
The sign is right there on the windy Notting Hill Gate sidewalk in plain sight of all the tourists that flock to Portobello Road market on Saturdays. But many people miss one of London's most delightf...
We saw these garden tubs on wheels over at AT:Chicago yesterday and thought you all might enjoy seeing them too. This is a very clever idea, and after all the years we've spent dragging huge pots back...
No restaurant wars this season... Instead, we got wedding wars. Two teams, assigned to the bride or groom, created menus — and cakes! — for the actual reception. And Stephanie turned out a stunne...
Steam is an essential component for getting a classic artisan loaf with good oven spring and a crackling crust, like the sourdough loaves we've been baking lately.
Short of investing in an oven with ...
Reader Amber sent us a link to her very first harvest from the garden this year - a few sweet berries. Look how red they are... ...
From our friends over at Serious Eats, here's one more way to use (and preserve) those deliciously wild spring ramps. Check out their recipe for ramps pickled with coriander, fennel seed, mustard and ...
We showed you our tiny seedlings this morning, but now we want to back up for a moment and show you the seeds we planted. We were fascinated by the range of sizes and shapes in the seeds we planted......
We absolutely loved the recent article in the New York Times on the peculiar emotions and struggle of baking birthday cakes. Elly Schull Meeks talks about it as a milestone and rite of passage for a m...
Here's a question from longtime reader JenPDX: Hi there - I am more of a cook...I am not a baker. I've come across a cookie recipe that I want to make tonight. The recipe note says that: "The dough i...
French cuisine is perhaps the one kind of cooking where almost all of us feel uncomfortable off-roading it without a recipe. Julia Child, Jacques Pepin and other chefs of the last fifty years have pu...
Well, there's been a lot of interesting food news this week! From a non-poisonous pufferfish to salt-water irrigation to listeria contamination in sandwich wraps, we're here with the food news scoop....
All this talk of baby shoots and growing sweet little radishes is making us think of salads. Simple, beautiful, garden-fresh salads that only need a quick toss with a vinaigrette to shine, shine, shi...
We asked for gardening questions for kitchen gardening expert Jennifer Bartley. Here's an answer to two of your questions.
Susmita asks: I have always had a brown thumb, but I would like to grow so...
Recipes for preparing mussels, including our own recipe for Linguine with Mussels and Dandelion Greens, includes an instruction to "clean and debeard the mussels." For the uninitiated, this can be a c...
We've been seeing a lot of celery root (also known as celeriac) in the farmer's markets recently. It's a funny-looking root about the size of a jicama, with twisty, gnarly ends and a strong celery fr...
Last weekend, I planted some French Breakfast radishes, and, coincidentally, so did Faith. Radishes are a great way to kick off the season: they are easy to grow (pre-schoolers across the world do it...
Do you have a crock of utensils by your stove? We use a big glass jar, which is functional but overcrowded. It also tends to get greasy and splattered. We are really liking this three-well limestone u...
With this post we welcome Joanna Miller, who is filing some correspondent reports from Chicago. Give Joanna a warm welcome there in the Windy City!
We've long dreamed of growing our own fig tree, b...
The New York Times' Dining Section this week felt like spring. Our favorite piece was this article and slideshow on city gardens: Urban Farmers’ Crops Go From Vacant Lot to Market. Urban community g...
The outdoor stalls of London's Portobello Road market have a wealth of tea-related paraphernalia, from toast caddies to tea cups in a riot of English patterns. But if you wind your way into the indoo...
We planted our seeds on Sunday evening, so today is the third full day that they've been in their little nests of peat and water. But look at them - already we're seeing a little growth! More photos b...
This was a tough recipe to name. There's a lot going on in this salad.
To be fair — and we're not sure how we feel about admitting this — we could have named it the "Top Chef-Inspired Salad," si...
Since reading about food pantries and shelters struggling with the rising food costs, we've been struggling with how we might be able to help out.
There's one man out in California who already knows ...
We're still on a window box kick, dreaming of hanging our herb garden out the window soon. Are you with us? Well, here's a sale alert for you. Smith & Hawken's window boxes are 20 percent off righ...
Remoulade (Ruh-moo-LAHD); noun: A classic sauce of mayonnaise with capers, chopped cornichons, dijon mustard, anchovy paste, and fine herbs.
If you're a fan of crunchy, salty, and sweet combinations,...
Chives are one of the easiest, prettiest things to grow straight off in the garden. They are splendid in containers, and they give some beautiful color - as well as delicious eating, of course. ...
Our ice cream maker came roaring back last weekend with mint chocolate Oreo ice cream and frozen mango-ginger yogurt, and several of you asked for recommendations on an ice cream maker model. So here'...
We're experiencing some comment trouble in Internet Explorer (IE). We've fixed it, but the problem will persist for a little while unless you clear your cache yourself. To do this, simply go to the UR...
Living in California, we're always surrounded by mangoes. We love eating them plain and sucking on the pits, or we like to sprinkle them with a little chili pepper Latin American-style. Packed with ...
One of the down-sides to the Small Cool contests is that we only get to see little slices of people's homes; even with five photos allowed this year that doesn't give us a big peek. Some entrants didn...
Did you have a Cinco de Mayo fiesta last night? Got leftover bags of tortilla chips? We were just reading the May issue of Southern Living, which has a recipe for pork tenderloin crusted in crushed to...
We asked you last week for your gardening questions for our friend and kitchen gardening expert Jennifer Bartley. Here's the first question - one that we've heard frequently from many of you! This is ...
Salt to taste. Such a simple and innocent instruction! We've read those words a million times over the years without thinking anything of it.
But lately we started wondering what this really means. ...
We have finally done it. Hats off to Yvon Chouinard, our readers and advertisers.
We've turned AT into an earth supporting machine.
Click on over to Re-Nest, our green site for the home, and chec...
On the way back to Geneva from Languedoc, we stopped at another market in the French Alps region of Rhône-Alpes. Here are some pictures from this beautiful market; we hope you enjoy them....
bokeh decided to learn to make pie-crust from scratch. Then she made Faith's Shaker Meyer Lemon Pie. Gorgeous.
Rah, rah, rah! Week Seven is almost done, in fact, the whole sha-bang is almost over. ...
For the sauce-hungry crowd, here is a basic tomato sauce, with some lemony and spicy elements for adding an optional zing. It's easy, quick, and isn't a boring old sauce. Basic sauces were one of th...
It was a wild and lovely day at the Maker Faire last Saturday. Held twice a year in the Bay Area and Austin, TX, the Maker Faire is put on by the people at Make and Craft magazines.
Simultaneously ...
So, we have a new salad that we are absolutely crazed over. We ate it for dinner last weekend; we ate it for dinner last night, and, guess what? We're eating it for lunch today! And it's nothing spec...
Garden Month is swinging along, and we're watching our little seed pellets carefully for the first sign of a sprout. Gardening, especially starting seeds, brings out the most childlike in most of us; ...
We know it may be funny to dissect how to taste. Even our resident cheesemonger was skeptical of the merits of over-intellectualized tasting at first, her mind filling with echoes of wine geeks waxing...
We're receiving some photos of readers's gardens and it's so fun to see what you all are growing. Here's what little green has to say about her (already rather grown up!) garden and the fence around i...
Chris's post last week on cooking mistakes was a catalog of every kitchen snafu we've ever had the joy of experiencing. Ouch!
There's nothing worse than realizing that you forgot to chop the spinach ...
Kristin's lovely pictures of herb-filled window boxes in London brought up some comments about strangers stealing herbs or, worse, um, "watering" them. And yet we love the idea of planting a small her...
Reading this article from the Boston Globe, "Squeezed by Prices, Pantries Ask for Help," should have felt like more of a shock. But really, it just made grim sense.
Of course food pantries and homele...
We've had bad luck with frozen yogurt in the past. With the exception of this Honeyed Blueberry Frozen Yogurt, which includes a cup of cream to smooth things out, we find that frozen yogurt just doesn...
Peat pucks! How did we not know about these before? In previous seasons we started seeds in little pots of dirt, carefully digging them up when they were ready to transplant. But that was one more bag...
This makes us sad. We really like FRED & Friends' products; they are fun and whimsical yet practical. We loved meeting up with their team at the Housewares Show. Now today we saw on their blog tha...
Happy Cinco de Mayo! It's May 5th, and in honor of the Mexican holiday that may actually be more important in the States than elsewhere, we're going to nevertheless look at Mexican and other Latin Ame...
Watch out! The ice cream maker has been liberated from its winter deep freeze, and it came out swinging with not one but two projects this weekend. The first? Homegrown mint ice cream with chunks of c...
Who doesn't have memories of sitting with a friend at the kitchen table, or on the balcony, or on the back porch and shelling a big bowl of fresh English peas while sipping a cold drink and chatting?...
Some of the best gardening eye candy on the Web is from Martha Stewart, and these two images made us overjoyed that it's garden month. Mint chandelier? Yes, please. ...
In our humble (as always) opinion, crunching down on a sweet airy meringue is one of life's great pleasures. Since just a few egg whites yields dozens of meringue bites, we can eat a belly-full and st...
We're often seen here hooting and hollering and get all excited every time a snazzy new grocery store opens. We've brought you new Whole Foods (ostrich eggs, anyone?), Trader Joe's, Fairway and Fresh ...
Are you making mushroom soup? Do you want to try a matsutake mushroom? How about some truffle oil? Chances are, if you live in San Francisco, we know where you can find all these mushrooms, and mor...
The first step in getting a garden ready for a new season is ordering supplies. I try to save seeds where possible from previous year's plants, and I have a pretty good collection of tools and such, ...
Kristin's post below about the windowbox herb garden in Notting Hill has us thinking about England and all the old-fashioned kitchen tools you can find through a few good companies there. One of our f...
I was walking from a friend's house to Books for Cooks a few Saturdays ago, and saw a curious and touching sight: an herb garden planted in three sidewalk-level windowboxes on an otherwise plain white...
It's wonderful when recipes we've forgotten suddenly reappear. This side dish of fresh green beans tossed with a rich and flavorful paste was one of our dinner party staples several years ago, but it ...
One of the biggest difficulties of city gardening is the mess of getting started. When you're gardening in pots and containers you need to fill them up, turn the earth, water it and plant seeds or sma...
This weekend we got busy in the garden - finally! We started seeds for planting later this month; we filled big containers with organic potting mix and transplanted the small herb plants we bought fro...
This past week some posts from our archives surfaced as being very popular. A link to pickle popsicles and a ship cake pan were visited frequently, as were new posts like a beautiful white kitchen, wh...
In Week Seven of the Kitchn Cure, Sara Kate is challenging you to learn a new skill. It could be as simple as properly dicing an onion or as complicated as rolling out pasta.
This reminded us of sev...
We've talked a lot recently about how much we love cooking and serving with wooden utensils. Silicone and stainless steel have their uses and particular beauty, too. But there's a tactile pleasure in ...
I have two cookbooks in my Amazon cart right now and they’re burning a hole right through to my desktop. One I’ve already seen and know I’ll love, the other I haven’t seen but I just know any...
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