It's a cool, rainy weekend here - what's it like where you are? This has us in the mood for bistro food and pizza - something hot. But we're still determined to make it to the farmer's market tomorrow...
Small Cool 2008 came to a smashing end last night at Room & Board in Chicago. And - the winner is... a 460 square-foot studio in Fort Greene, Brooklyn, with an amazing little loft and smart use of...
There is a great portfolio of food and table design available at a Flickr group devoted to design from students at Holon Institute of Technology in Israel. We particularly liked this dish drainer desi...
The Small Cool 2008 contest wrapped up last night - the judges have spoken and the winners were announced. Our second-place winner was from Los Angeles......
Yet another great idea for small-space gardening that we've found this week: the hanging tomato planter!...
A dinner party in the garden sounds lovely and genteel. But rather than risk a frazzled host running back and forth from inside to outside, make sure you plan ahead! Earlier in the week, we gave you t...
Who's got local strawberries? Anyone? We heard there were strawberries at the Union Square Greenmarket last weekend but weren't there to see them. If you've got strawberries, please make this pie and ...
We bought a half-gallon carton of buttermilk a few days ago as we needed half a cup for a Cornmeal Pancakes recipe (which was yummy, by the way.) However, we're now left with almost half a gallon of ...
The Small Cool 2008 contest wrapped up last night at a big party in Chicago's Room & Board flagship store, and the winners were announced in this morning's AT email. We're revealing them slowly th...
Earlier this week, we talked about five great tips for dinner party planning. As our Cure takers gear up for their big dinner party, we'd like to take a minute to look at one of those tips in more dep...
So, have you thrown your party to close out and celebrate the Spring Kitchn Cure yet? We are throwing an office party in New York this weekend and planning for a family graduation party later this sum...
Oooh - we just fell in love with these salad paddles we spied at Dean & DeLuca. These things are huge and oversized, like bear paws. Click through for a picture of our small hands next to them, f...
Cool and crisp, with a citrusy, herbaceous tang, served over tinkling cubes of ice, Pimm’s Cup is the quintessential British summer drink. Although this tall refresher is most famously enjoyed by sp...
What defines a "green" kitchen? We would like to ask our fellow bloggers at re-nest to take a crack at this question, but meanwhile the writers over at the web magazine Chow have brought us a guide to...
The first year you grow a vegetable garden, it's easy to have far too much of a good thing. There'll suddenly be an enormous amount of one crop, and soon your family will be complaining about the endl...
It's rainy and cool outside in New York City this morning. It feels like an oatmeal-for-breakfast, soup-for-lunch sort of day... ...
Whipped cream isn't exactly "eating lite" but the siphons that make whipped cream instantly can be used for more than just the creamy topping. Our friends at Serious Eats explain how cream siphons wor...
When it comes right down to it, the best way to hold your chef's knife is the way that feels the most comfortable to you.
But if you're looking for a little more control and speed in your cutting, he...
Look at this! It may be the most perfect peanut butter jar ever. Instead of all those curvy unreachable corners, and a bottom that keeps the last bits of precious peanut butter away from your groping ...
Our seeds sprouted too fast! We had to shove them ignominiously into too-crowded pots before going away for a week; we're crossing our fingers and hoping that they stay healthy and safe while we're go...
We love shopping for food - it can be an adventure into something new, or it can be an experience for the senses....
Has anyone tried our recipe for Cheddar Olives? Perhaps for a cocktail party? Well, we were at a wedding a few weeks ago, where they passed around something called a Black-Eyed Susan. We recognized th...
Whenever we encounter someone who likes cooking but doesn't quite love it, one of two things is almost certainly true. Either they're not cooking with a sharp knife, or they don't really know how to u...
We've been weaning ourselves off of prepackaged convenience foods from the grocery store. But so far, we just haven't managed to get away from snack bars. They're just so dang convenient!
We've tried...
We've been covering space-saving garden solutions this week, and today we're sharing another great space-saving idea: the strawberry growing bags....
Our Cure has come to an end. Eight glorious weeks of scrubbing and culling cupboards, learning new culinary skills, shopping for fresh foods and stocking the pantry. All with an eye on planning a d...
Last weekend, we went mushroom hunting for the first time, near Nashville, Ind. We'd love to tell you that this is our bounty, but the truth is, we came up empty handed. The only mushrooms we found we...
Gift: One green and white Mystic Garden pattern tea set from Yedi Houseware
Our giveaway this week is a spring garden tea set from Yedi Houseware and Classic Coffee & Tea. We are thinking this is...
Here is something new and exciting - four Microplanes in one! This box grater has four of Microplane's patented stainless-steel cutting blades in one tool.
We are huge fans of the Microplane graters...
I just love rosé wines. I get so excited at this time of the year, as the new vintage arrives on the shelves, and I know that I have a whole four to five months to enjoy them.
Over the past four to...
The sleek kitchen in the stylish West London Victorian we visited recently at AT Europe is built for a no-fuss cook who cares about form as much as function. But that doesn't mean it isn't a cleverly ...
We're just about to crank up our barbecue for the first time this season, and we're already dreaming of what we'll cook on it this summer. Sure, we could stick to burgers and dogs, but the grill has a...
Oh, the Richard Blais charm got annoying all right. He asked every Chicago police officer who came by his lunch table, "Question of the day. Do you like burritos?"
But at least he wasn't bickering o...
Seeing those first seedlings peek up out of the soil is a proud moment for novice and veteran gardeners alike.
Which makes it all the more dispiriting when a late-spring cold snap blows through or a ...
E-i-e-i-oh my.
Last night, Sara Kate and I went to a Gastronomica forum on Faith and Food at the Astor Center. Zaid and Haifa Kurdieh spoke about the challenges of farming while holding to their re...
One of our favorite herbs is shiso, which is also known as Japanese basil, perilla and beefsteak. It's been showing up in big, healthy bunches at the Alemany Farmer's Market recently - this bunch in ...
We frequently show you what's popping up at the Union Square and Grand Army Plaza Greenmarkets, but there are many small markets tucked into corners of the city that deserve a mention.
One of these i...
After two weeks away from our kitchen, we returned last week to find the market positively brimming with spring vegetables. When we'd left there were only the first signs of ramps, but now there was ...
There's abalone. And then there's the geoduck.
On Good Food this past week, Evan Kleiman had a captivating (and a bit giggle-filled) interview with filmmaker Justin Bookey on his documentary, 3 Feet ...
On Monday we wrote about growing potatoes in a bag. While browsing around on the same website for space-saving gardening solutions, we came across the Freestanding Four-Arm Plant Hanger....
We're ready to hit the Chicago farmer's markets this week and stock up on all the super-fresh local produce we've been craving since last fall. We'll most likely be bringing home as much as we can car...
We obviously have pizza on the brain, because it was just yesterday we posted Breakfast Pizza and now we're practically salivating over this very expensive beehive pizza oven from Williams-Sonoma. ...
While searching for strawberries last Sunday at the Civic Center Farmer’s Market, I saw mountains of this unusual looking cauliflower. Blowsy and loose, like a somewhat slovenly maiden aunt to the ...
Tom's Deli on Westbourne Grove in London is a favorite spot for a sit-down breakfast or lunch. But the full-service deli also has fresh take-out sandwiches, prepared salads, fish cakes, and baked good...
Classic food mag Bon Appétit launched a new website yesterday with a look that was begun a little while ago with their new logo. We're impressed with what we've seen so far; we like that they are org...
Have you seen this yet? The New York Times Dining Section has a whole piece on knife skills, vegetable carving, and food art. These knife skills are way out of our league... ...
Once upon a time, we made a point of seeking out the skinniest asparagus in the store, believing it to be more delicate, and fresher than old thick and woody stalks.
But now we've seen the error of ...
We're moving into this kitchen tomorrow. Well, the apartment that holds this kitchen. And right after we make our bed, we'll start unpacking our pots, pans, and plates.
It's been a long, hard, slog o...
Preferment, noun: A combination of flour, water, and sometimes yeast that is prepared in advance (as in pre-fermentation) and then mixed into the main body of the dough as an additional ingredient.
W...
One of the most frequently requested tips in our Cure this spring was advice on cooking a whole meal - each dish balanced to be ready in time and on time. This means that your work is balanced precise...
In the springtime, sometimes our tableware is our recipe book. We talked about quick dessert recipes yesterday and how cream over fruit is one of the best and easiest desserts we know.
Well, add a b...
Last Friday we mentioned that this Spaghetti with Ramps recipe from Mario Batali looked like our kind of weekend eating. So, we made it — with a few (delicious) changes......
Confirmed carnivores are often flummoxed to find out that one (or more) of their invited dinner party guests is a strict vegetarian. Though you can always go the route of serving them extra portions ...
Q: What do roasted meat, crusty bread, and dark beers all have in common?
A: Aside from a mighty fine dinner, all three are made tastier are thanks to a chemical process known as the Maillard reactio...
Last week we brought you some questions and answers about gardening from kitchen gardener and author Jennifer Bartley. But we haven't yet brought you a review of her book, Designing the New Kitchen Ga...
Our Cure is winding down. Cure-takers are planning their dinner parties and enjoying the spaciousness and freshness that now defines their kitchens.
CONGRATULATIONS!
Many of you asked for tips o...
Chicago's Hanger 18 is one of those stores we turn to when we're shopping for a gift – for a hostess, housewarming, wedding or birthday – all the while wanting to stock up on goodies for ourselves...
We have limited experience with soapstone; we blogged these soapstone ice cubes awhile ago but we don't know much about actually cooking in soap stone. So we're rather interested in knowing more about...
We were truly inspired by Dana's post on Sunday about choices, constraints, and wild salmon. It made us think about leftover salmon and making good choices with our leftovers in general. ...
This week in cheese, in honor of our garden month, we're exploring the backyard diet of the ruminants that make the cheese we love. What exactly does grass-fed mean? And if a product is made from gras...
Amélie and John's London Warehouse Conversion is a stunning industrial space warmed up with warm elements like lived-in vintage furniture and modern lighting. And their open, airy kitchen is a dream...
Rhubarb, the naturally sour stalky vegetable, has a growing season that coincides fortuitously with that of the California strawberry season. That means that 9 times out of 10, you'll see rhubarb com...
We're guessing that a lot of mothers across the country were served breakfast in bed on Sunday. Something about waking up to a tray of eggs, coffee, perhaps a flower in a bud vase is considered the ul...
In Kathryn's post last week on corked wine, she advised returning it to the store or refusing it at a restaurant.
The wine savvy among us might have no problem with this. But for those of us who feel...
What are you making for dinner tonight? We are thinking of something light - salads, radishes, greens and deliciously cool protein like the tuna in this photo. This is a rather elegant salad, don't yo...
These days it’s trendy for restaurants to develop a relationship with a local farm, but here in the Bay Area this has been going on for quite a while. Greens Restaurant in San Francisco has been fe...
We were in a cookie-baking mood over the weekend, so we flipped through our cookbooks and our 3-ring binder collection of recipe printouts and magazine tear sheets. Finally we settled on a recipe we'...
One of the most frequent questions we've noticed during Garden Month is a general one about cutting herbs. Since herbs are one of the easiest things to grow indoors or in a container, we expect that m...
A new Piggly Wiggly store opened in Myrtle Beach, SC, last month, and it is laid out in an unconventional way.
Instead of the traditional model — produce on one side, dairy in the back — the sto...
Late night infomercials can sometimes be ridiculously tempting. No matter how useless or flimsy the product is, somehow at 1 am, it's easy to convince yourself that you need it. Most of the time, by m...
A little while back the New York Times reported on these new Pickle Pops from Texas. Sour pickle juice seems to have hit a sweet spot, because these are getting really popular. We've never tried them,...
Blanching vegetables--cooking them in a large amount of boiling water--might seem fussy or bring to mind childhood dinners of overcooked mushy carrots.
But blanching is a good technique to keep in yo...
Last week, we opened the kitchen pantry door to grab a new bag for the compost bin, and noticed these strange white tube-like things poking through the shelf. Wha? Upon closer inspection, we discove...
As we talk about cooking without recipes and cooking by feel, one thing that tends to fall by the wayside is dessert. Cooking dinner without a recipe is simple; anyone can make a pot of pasta, toss wi...
It's gardening month, so it would be really exciting to be able to tell you that I'm munching on peas from my garden right now, but look above: that's how far along my babies are.
We're looking at ...
The post below from Kristin made us sigh for French flea market treasures. It would be so nice to roam French flea markets and find small treasures to make our kitchens more beautiful. Fortunately for...
Whoa! Look at our little seeds and their sprouts - we are surprised by how fast these have shot up! Looks like we need to get these in the ground (or pots) really fast... ...
We're excited about the little beets we're growing in our container garden; you can see the knobbly seeds here and the new fuschia seedlings here.
Now here's one more thing we'd like to make with th...
Top posts from last week included a chef's real home kitchen in Brooklyn, food for all those summer vacations you're about to take (right!?) and recipes for a completely addictive cabbage salad with a...
For anyone with an interest in cooking, a trip to the Paris brocantes -- roving antique fairs that set up shop around Paris in every season but summer -- is a lesson in kitchen nostalgia. From vintage...
For those with a strong sweet tooth, mealtime is often a battle between what you want to eat, and what's healthy. You could have chocolate cake for dinner, but often that nice piece of grilled fish wi...
A miniature avocado? A tiny, unripe mango? Nope. Like the fresh garbanzo beans we showed you last week, this is a common food seen in an uncommon state. Take a guess and click below to find out the an...
If issues of your local Edible Community publication are too far and few between for your liking, check out Edible Nation!
Bruce Cole and Kurt Michael Friese are the official bloggers for the Edible ...
I cooked my first and last local wild salmon last week. It was delicious: the texture moist and creamy, flavors well balanced between the briny sea of the fish and the sharp green jingle-jangle of le...
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