It's been a busy week - a short week, with Memorial Day just last Monday. We are thinking of big summer meals and salads out of our little garden. Here are a few things we're considering doing this we...
We've been talking consistently this month about learning to cook without recipes. We have a few formulas and basic recipes that let us create free-form dishes on the spur of the moment. When it comes...
Earlier this week, we mentioned our newfound love of muhammara – a tangy, spicy spread made with roasted red peppers, walnuts and pomegranate molasses. Well, we can't seem to get it off our minds, a...
When I asked Eric Gower how often he cooks in his kitchen his answer was "Three times a day! At least!" Eric also teaches cooking, works as a private chef, is the author of two beautiful and innovat...
Wine parties seem instinctively to belong to the dark, velvety nights of winter and fall, but we have been thinking about one of the best ones we ever attended, and it was in high summer! The sweet, s...
Shopping at the Union Square Greenmarket today, we saw these itty bitty white Japanese turnips nestled next to the French breakfast radishes......
Incoming! Another food reality show ... The Next Food Network Star starts on Sunday night. Adam Roberts, The Amateur Gourmet, interviewed each contestant here. Any early favorites?...
Last week, we discussed Import Foods as an online resource for buying Thai food items and Thai cooking supplies. Today we'll share another Thai food resource....
It's something that starts to come in handy around this time of year......
We are loving lentils this spring. They make such a perfect foil for fresh greens and herbs from the garden - plus they're not too heavy. Here we're cooking mixed lentils with green garlic and scallio...
Strolling the farmers' markets in Los Angeles, I'm seeing these contraptions everywhere, much more than in New York. Oddly, they're often hanging with plastic bags. Is that the point?
...
One of our favorite food blogs has a massive list of 110+ things to do with strawberries, all culled from French markets and her life in Lyon. There's also grill charcoal with no mess, a tiny garden a...
Kathryn took the above photo at an outdoor market in Europe, where fava beans are fresh and in season. They are in the US as well, but they do require some laborious shelling. Reader Virginia is looki...
We're in the mood for something fancy this weekend. Something...complicated. Perhaps requiring trips to multiple specialty grocery stores, even!
But then we lost a bit of enthusiasm this morning whil...
A tart, cool thirst-quencher that merges the rich warmth of rum with the zippy tang of lime, the Daiquiri is the perfect cocktail to put even the most office cubicle-weary of us in an island mood.
B...
When in LA, apparently you gotta have wheels. The above quilt of market trollies and other modes of transport for farmers' market finds was shot two days ago at the Santa Monica Farmers' Market in Sa...
For years, we've known that disposable plates aren't so green, but sometimes we've found that we couldn't do without. When hosting large gatherings, or going for a picnic, sometimes regular plates jus...
Last weekend, we gave you enough cocktail recipes to keep you busy all summer long (you can get the full roundup here).
If you want to spike those drinks with something special, why not try infusing...
Tabasco sauce has only three simple ingredients: vinegar, red pepper, and salt.
No preservatives. Nothing artificial or unpronounceable. Just those three ingredients.
And despite (or because of!) it...
Here's another reader garden (we asked for photos and stories of your gardens earlier this week). Rachel says, Not much is in season in Baltimore, Maryland during May but there is lots of promise for ...
Our friends at Serious Eats point out that the glass Mason jar is not only a classic, with veritable cred in the design department, but it also remains a fresh alternative to all the plastic we're sup...
First salad from the garden! We snipped arugula, baby spinach, chive blossoms, and herbs from our garden and tossed up this salad last night. It's exciting to be eating out of our tiny garden at last....
Today in the roundup of linky-linkage from around the food web, here are the standouts. Tomatoes injected with cheese (any cheese! Not Velveeta.) plus a toaster museum, and more... ...
While in Napa last weekend, we visited the new Oxbow Public Market in downtown Napa. Oxbow is a large food hall where everything on sale is food-related in some way; from spices to tea, to wine and k...
This month's Gourmet magazine focuses on splashy cooking school vacations, where the charm of traveling through a foreign country is matched with classes focusing on that country's cuisine. There's on...
We imagine the inventor of the chip 'n' dip plate sitting at home, stroking his patent, counting his money, and thinking, "Ha! And all I did was glue a bowl onto a platter."
True, this is a simple ...
Now here's some summer vacation inspiration! Sara, Matt and 3-year-old Bella were recently featured on AT:San Francisco. They live in perhaps the ultimate small space: a vegetable-oil-powered RV. They...
Giveaway: A DOZEN (12) Chef'N VeggiChop manual food processors
Find it: Buy at Cooking.com, $29.95
We ate our first dish out of the garden last night - a green salad with chives and herbs -and now we...
Thai basil has been in season at the California farmer's markets for a little over a month now, and we're just loving it. We're using it in stir fries, soups, and noodles....
We mentioned UMA's bread bags the other day, and we can't resist mentioning one other product we really liked in their current offerings. ...
We flagged this recipe from the Boston Globe a few weeks ago when the weather up here was still gloomy and cold.
But now that temperatures in the 60's (the 60's!!!) and farmer's markets are opening, ...
Greetings from Los Angeles! Yesterday we went to the Santa Monica Farmers' Market to shop for dinner and walked the aisles fighting off a nasty case of Santa Monica envy. Along the way, we came acro...
Chicago's Pritzker Pavilion at Millennium Park expanded its concert lineup last year to include popular acts like Wilco and The Decemberists. Young music fans and older arts patrons came together fo...
We told you yesterday that we'd been shopping for a new cutting board recently. We knew we wanted to get something sturdy and long lasting which would feel good while chopping, and wouldn't easily dul...
Not being huge red meat eaters, this is a lot of beef to be looking at so early in the morning.
But from butchering to cooking, this episode was all about the cow. And yet for once during judges' ta...
We've noticed that sweet tea, that classic symbol of southern hospitality, has been cropping up in some unexpected places.
McDonald's has been rolling out their Mickey D's Sweet Tea nation-wide over ...
We asked for photos and stories of your gardens. Here's a sweet story from reader Kristen about bean plants sent from her own dad. ...
We are so enamored of these two pea recipes - we can hardly wait to try one or the other with fresh, sweet, tender spring peas. ...
Between now and Labor Day, all of us will eat our fair share of coleslaw. Most slaws we see have mayonnaise in them, but some are mustard-based or simply tossed with vinegar. We like them all.Click b...
Ah, Campari. Campari brings herbal excellence to grapefruit sorbet and slides into some soda water for an inspired aperitivo.
Yet, we must admit, we forget Campari's excellence and do not serve it o...
According to Eat Like a Girl, a food blog based in England, it's National Tomato Week! We're wondering about the weather for our friends across the pond, because we're just now seeing tomato blossoms....
It might seem strange to start a salad recipe by talking about a sausage. But when a friend gave us some beautiful homemade links, we immediately thought of the classic Tuscan sausage and cannellini b...
A little Wednesday linkage - read on for our bookmark picks today... ...
Some folks will tell you that the best way to mince garlic is with a garlic press!
A garlic press is certainly handy, but if you don't have one or just feeling like doing it the old-fashioned way, he...
One of us has a wicked cold, and this cocktail from our inbox is looking mighty good. We're curious - do you have any cocktail remedies for the common cold? ...
Here we are with the weekly food news! Read on ......
You know, we really try to stay grounded, here at The Kitchn. Yes, we like to dabble in high-end products from time to time, but we're realistic. We know that most of us live in kitchens that aren't i...
We just came across this footed cheese grater, and we think we like it. It solves one of our cheese problems, and it also has a very interesting story behind it... ...
If you live in Los Angeles or have ever visited a restaurant there, you know that all eating establishments within LA County are graded A, B, and C. We just discovered that there's a version of the he...
Our favorite piece from The New York Times Dining section this week was Alex Witchel's Feed Me column. She rhapsodized over the pleasures of simple layer cake, frosted with chocolate icing, especially...
We’ve been talking about gardens this month in the Kitchn and I’m noticing that I’ve been feeling a little green…with envy, that is. As an apartment building dweller, I have no sunny plot to ...
We love talking about kitchens. In fact, we'd love to talk about your kitchen....
While shopping for a new cutting board recently, we heard all kinds of conflicting advice on which was the most green, the most sanitary and the least damaging to our knives. So we're setting the reco...
We know we may rankle a few readers with this one, but when it comes to all-purpose, get-everything-on-your-list grocery stores, we think Fairway has little competition.
But the crowds......
Slow cooked ribs and smoky burgers tend to steal the show this time of year.
But Evan Kleiman's guest on this past week's episode of Good Food reminds us not to overlook the role of the side dish. In...
Yesterday we asked for photos and stories of your gardens. Here's our first submission, from reader Kelly. She says: I had two new “firsts” this year: I planted my first garden; I got my first pup...
We have just a tiny handful of our special edition Kitch(e)n market bags left. We're sad to see these go, since one may not be enough for each of us here on the team, but we want to offer up the rest ...
Whoa. After Janel at AT:Chicago raved about the interior design in Speed Racer we had to go take a look at the set's "futuristic mid-century" kitchen. Take a look at what we found... ...
Purple potatoes, garlic, spring onions, bacon and fresh rosemary. If you just had these ingredients around, what would you do with them? ...
We just got back from a quick trip to Birmingham and the surrounding British countryside. We haven't unpacked our lemon curd and curry pastes yet, but wanted to jump on here to share our favorite Kit...
A couple weeks ago we asked for your best fast desserts. It's spring, which means that we're starting to cook out of the garden and we're less inclined to spend long evenings in the kitchen. But we do...
Last week while visiting COPIA, we found ourselves next door to the Downtown Napa Farmer's Market. Here's what we saw in season there ......
How do you serve and store your bread? Storing bread in plastic is very bad for it, but we find that paper bags let it get stale too quickly. So we've been eyeing a fabric bread bag for a long time, a...
It's no secret that many of us eat meat, and enjoy eating meat. But we also recognize that it's easy to fall into a trap of putting it at the center of every meal - the way we ate growing up. Now we'r...
This recipe is a classic example of us cooking by feel. We had some goat cheese leftover from an appetizer (which we wrote about last week) and found fresh, green garlic at the farmer's market. So we ...
What a great idea! Here's a sturdy nylon bag that has 9 individual compartments for transporting nine 1.5 liter bottles....
We talk a lot about cooking, but frankly, dining and eating is just as important to our development as cooks; we love the final satisfaction of sitting down to a well-laid table.
Do you dream of spac...
Seizing chocolate, resting meat, and salty brines, oh my!
It's been great fun peeking behind the wizard's curtain these past few months at the scientific how's and why's of what goes on in our kitche...
We're always trying to move with the seasons here, and sometimes it's helpful to look back at what we were talking about at this precise time a year ago. Here's a look at some of the May food on the b...
Oooh - we like these new cast iron pans from Finnish designer Mikko Laakkonen. They have raised leafy patterns that print your pancakes. ...
With summer and grilling season in undeniable full swing it's only appropriate to share one of the most Weber-friendly cheeses. With potential for a crusty, smoky exterior that yields to a relentlessl...
A recipe for vegetable skewers with muhamarra – our new favorite dip – from Supernatural Cooking by Heidi Swanson sent us to Chicago's Albany Park neighborhood this weekend. We were in search of o...
Here at the Kitchn, we're always talking about what's in season, as we get excited about the new things appearing in our markets and even in our gardens. Some of the seasons for fruits and vegetables ...
Yes, the chicken is breaded and pan-fried. But see that big wad of salad on top? That's just the type of meal we crave after a weekend of eating burgers and chips.
Chicken Milanese is traditionally ...
We must admit that our culinary experience with spam is rather...limited. It's not an item that we generally keep stocked!
But a friend made this spam sushi for us the other day, and doesn't it look,...
See those? Those are our radish plants. It feels like being back in second grade, watching a bean sprout mashed between a wet paper towel and the side of a glass. We're that excited to see our little ...
After our recent brush with a British expat rhapsodizing over elderflower syrup in cocktails, we realized that while we love this IKEA staple in our soda water, we don't often mix it into our cocktail...
We were recently at a party where a British expat suddenly launched into a longing rhapsody over elderflower syrup. "Why," she asked, "do Americans not have this? In England elderflower syrup and soda...
There are certain non-negotiables in the admittedly small world of our cocktail cabinet. We are not big drinkers, but we do enjoy a well-mixed drink, and the lure of frosty cocktails is very strong in...
Vanilla, pear, and sage? Sounds like the makings of a great dessert. How about a cocktail? Well, sure. We received this cocktail recipe from the makers of Navan, a vanilla cognac from France and were ...
Do you remember the first time you bought a bottle of liquor? We were goody-two-shoes in college and really didn't touch the stuff. Then it was a very cheap bottle of brandy for baking, in early cooki...
Limoncello is a heavenly concoction made up (of course) by Southern Italians. It's blessedly simple: take the peel off a bunch of lemons, steep them with sugar syrup in a bottle or two of grain liquor...
Rye is a cocktail bar on Geary Street in the Tenderloin district of San Francisco (the slowly gentrifying part of the Tenderloin, otherwise known as the Tender Nob). They've quickly won a following an...
Giveaway: 101 Sangrias & Pitcher Drinks by Kim Haasarud, published by Wiley
Find it: Buy at Amazon, $11.53
How could we let our Memorial Day cocktail bash go by without a mention of sangria, that...
Mango! We adore our sweet and creamy mango lassi, spiked with cardamom, but we hadn't thought about a mango cocktail. Then we received this recipe from the National Mango Board. ...
One essential tool for summer cocktails is the muddler. Spring and summer cocktails (as you've seen so far) call for lots of herbs and fruit, which have to be mashed and bruised to release their flavo...
It seems as if Elizabeth picked up on a trend this week. Basil cocktails are everywhere! Crisp lemon and tequila, strawberry puree with flavored vodka and more below. ...
Fizzy, cold and herbal - that's what we want out of our drinks this time of year. We're trying to break out of our gin and tonic rut, and for our spread of Memorial Day cocktails (all summer cocktails...
Lemon verbena is one of our favorite herbs. It's a tall, spare, long-leafed plant with slender leaves and a fragrance to die for. It's not hard to capture that fragrance in a simple syrup. ...
It's a little early in the day to start drinking, but it's not too early to start making sweet, cold, Southern mint tea. So if a little bourbon happened to make its way in... ...
Happy Memorial Day from The Kitchn. We hope that you have a day off from work and that you are enjoying it. We have a whole day of cool and fizzy spring and summer cocktails for sipping on your day of...
A fabulous small herb garden giveaway, best recipes for graduates and new cooks, daggers and spoonchelas, a guide to in-season produce for May, old-fashioned juicy burgers, Top Chef discussion and a g...
As I write this, I am slowly savoring a bite of Mo’s Bacon Chocolate Bar by the amazingly innovative Vosges Haute Chocolate. The initial hit of rich dark milk chocolate is followed by hints of smok...
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