When we came across a decade-old Bon Appétit recipe for Wine-Marinated Grapes, we were intrigued. But when we learned the recipe would yield a ready-made cocktail as well, we simply couldn't resist. ...
It suddenly got hot - way too hot for our tastes - so while we're hard at work testing some new recipes this weekend, we are going to be doing that with a glass of something cool near to hand. Here ar...
Summer is high season for weddings - do you have invitations coming by mail already? We have blogged extensively in the past about DIY wedding food - elegant finger food, for instance, and a whole men...
While you're busy getting your drink on with all the fun summer cocktail recipes we've given you, don't forget to look cute, and hold a stylish glass. ...
Ms. Puett sees the refrigerator as just as valid a territory for thoughtful arrangement as any other part of the house. "It's a really fun game," she said. "It makes moving through the banalities of l...
All over France in the summer, people sit in outdoor cafes and drink a tall glass of pastis mixed with water. A quintessential French experience, pastis is a liqueur made from anise....
When something tastes fantastic, it literally sings in our mouths. And when something doesn't taste quite right, we know that too--even if we can't always put our finger on what's off or how we can fi...
Earlier this week I toured the Park Slope, Brooklyn kitchen of Elizabeth Crowell and Robert Wilson, the owners of the Sterling Place fine home décor and specialty gift stores. Robert and Elizabeth li...
Long illegal in the US due to the belief that they harbored the Asian fruit fly, mangosteens are no longer contraband. The ban was lifted in October of 2007, and the first fruits were shipped in Apri...
What's looking good today? Well, there's a sleek way to hide your microwave, some good summer snacks and a sad (yet delicious) farewell post from one of our very favorite blogs. ...
While perusing one of our favorite stands at the Hollywood Farmers' Market last weekend, we glanced at their collection of customer-submitted recipes for new ideas. A recipe for sunflower date cookies...
Whimsical and frilly, this stoneware set of dishes also brings a whole new idea of practicality to storing your plates and bowls... ...
The rose garden is coming to the glass.
Rose water. Rose syrup. Hendrick's cucumber and rose-infused gin. Sweetly ephemeral, with a hint of loamy darkness, these velvety blooms are lending their gent...
Even if you have a garden full of arugula and other healthy greens, summer eating doesn't have to be only about virtuous salads. You've got to balance those greens with a decadent grilled cheese sandw...
Picnics - lying outside on the grass, fresh strawberries intense and juicy - the smell of cooking out with friends. Here's our little inspiration board for all the good summer eating we hope to accomp...
Rosé has been the Pink King of picnic baskets and pool-side cafe tables the past few summers. Again this summer we see rosé displays blooming in wine store windows.
While rosé is still enjoying "...
What signals the arrival of summer more than a fresh, juicy peach? For some people, summer starts after Memorial Day or when school gets out. For me personally, summer starts when peaches start show...
In our roundup of good links yesterday we mentioned Martha's printable templates for spice bottles. Well, we discovered there is an entire slideshow and gallery there of printable templates for organi...
Many warm weather cocktails use fresh ingredients such as herbs and fruit, and often, muddling is required. To muddle means to press the ingredients against the side of the glass with a muddler....
When out to eat at Indian restaurants we often get envious of the dishes we are served - not the food, mind you, but the dishes themselves! One of our favorite Indian kitchen staples is the kadhai, a ...
You know that we love basil, so of course we love pesto too, especially during the summer. But pesto is a little high in fat to be eating every day.
So we've been challenging ourselves lately to make...
Beet salad! Yum!
Though this one could have just as easily been called "Barley Salad with Beets, Feta, and Red Onion." Or "Beet and Feta Salad with..." Ok, you get the idea.
The real point is that w...
Remember that perfect peanut butter jar? There are new photos of it in action - we're even more convinced now that it's a good idea. That and more below... ...
Giveaway: 5 copies of Things Cooks Love by Marie Simmons
Find it: Buy at Amazon, $20.37
A couple days ago we reviewed a great resource of a book: Things Cooks Love, by Marie Simmons. This book is pa...
See all those little baby greens? That's our box o' greens, and they're growing like weeds. When that mesclun mix is all grown up, we're looking forward to some summer salad. Here are a few favorites ...
What is white chocolate? Is it really chocolate? Our friends at Serious Eats tackle this perplexing question. They also have a pear, parmesan, and cashew salad, DIY distilling, and the truth about chi...
The sun may be shining; the weather may be beautiful; it may be picnic weather - but we still need to do the dishes! We're loving this tea towel......
Peppadew peppers have become one of our go-to appetizer components. Honestly, our relationship with these sweet, tangy and slightly spicy peppers borders on addiction, and they're pretty much guarante...
Many people already use easily-dissolving Wondra Instant Flour for lump-free gravies and sauces. This wheat flour has been pre-cooked and then dried (much like instant rice), so it dissolves without s...
Bienvenidos a Puerto Rico! We hope you like pork and controversy, because that's what we've got on the menu today. Read on to see who was kicked off the island......
So you've invested in a pizza stone--or dusted it off from where it was hiding at the bottom of the cupboard!
You're loving it when you bake your pizzas, artisan loaves, and various baked goodies.
N...
There's quite a debate going at our earlier post about sweet versus savory cornbread. It seems like many of you feel strongly about the matter! Well, for those of you who love the savory stuff, here's...
We all have recipe deal breakers. You know, those things that make us stop reading the recipe, put it down, and promptly pull out the next one. For a long time one of those deal breakers for us was, "...
We loved this week's Times Dining section. It just felt... spring. Here are our top five favorite things about this week's New York Times Dining Section, starting with an exotic version of spinach sal...
Look! We had a big rain the last couple of days and the plants in our container garden have gone wild. Garden Month may be over, but we're going to track with our little seedlings all summer and show ...
Today is the goodie bag edition of daily delicious links; we have free spice jar labels, new cookie cutters from Williams-Sonoma, and more! Click through for our links of the day. ...
When artichoke season begins in cold and damp March, we're eager to warm up with comforting braises and bakes. But now, at the tail end of the season, we're looking for light dishes that celebrate the...
Kaffir limes are indigenous to South Asia and have a pebbled skin and fragrant, hourglass-shaped leaves. Both the juice of the lime and the leaves are a key ingredient in Southeast Asian cuisines....
There are a lot of cocktail foods that require the eater to bit something off or spit a pit out of their mouth - olives, shrimp with tails, summer cherries. We always include a small bowl on our hors ...
The images above are exactly why we love browsing the Zingerman's website. All of the products are illustrated in the store's characteristic, whimsical style. And aren't cheese illustrations so mu...
You asked for it. Well, not really. (Most of you seemed "grossed out" by my post about Cooking with Colostrum.) But I'm giving it to you anyway: the recipe for Colostrum Raw Milk Ricotta....
This colorful Trader Joe's vinegar first caught our eye a few months ago, but we kept passing it by in favor of practical pantry staples. Every so often, we'd pick it up and almost put it in our baske...
Calling expert Kitchn gardeners - here's one more good question for you. This comes from reader Kristen, who recently showed us her garden. She asks:
I recently moved into an older house on an Army ...
Here we are with the weekly food news roundup. Farmers on strike, food recalls, and home canning - read all about it here!...
It is indeed cherry season here in the Bay Area, a little early but no one’s complaining. Unlike asparagus and strawberries, cherries are hard to find out of season and tend to induce a little fr...
Southerners take cornbread seriously. There are long impassioned debates about whether or not to include eggs and buttermilk, what kind of fat to use (and how much), and even whether it's best to bake...
We've heard the cool spring has made for slim pickins early on, so some CSAs have delayed their first delivery. Ours starts next week.
So, what are we looking forward to the most?...
After our discussion last week on the merits of cooking complicated meals, we read Benjamin Aldes Wurgaft's article in the latest issue of Gastronomica with a particularly keen eye.
His article, "Eco...
This recipe came about as a result of asparagus fatigue.
We love asparagus, and local ones are everywhere right now, but there are only so many things to do with them — roast, blanch, chop up into...
From Flavour Design Studio, the makers of the Buddha Bowl, now comes and the dish ran away with the spoon - a very important addition, perhaps, to your summer ice cream plans? Don't let your spoon get...
It's June! What were we eating (and blogging) this time last year? There were two of our favorite recipes: a very easy dessert - simple crispy phyllo squares with cream and fruit - and a pasta salad w...
Lately, consumers have been concerned about rising food prices, and with good reason. However, it's not hopeless; good bargains are to be found! We've been paying attention to what things are costin...
And this time we're not talking about "environmentally-friendly carrots"!
If you've ever sliced into a freshly-baked carrot cake only to find that the shreds of carrot have turned green, you will pro...
This weekend, our plans to make a strawberry pie got interrupted, and no piemaking ever happened. We were thus left with the delightful problem of too many strawberries. There weren't quite enough for...
This is a last-minute heads up, but if you are free tonight, there is a discussion at The New School titled "What's for Dinner? The Rise of Food Literacy." Get some insight into all of those words ...
When one has a small kitchen, one wants as little clutter as possible. This can be hard to do with so much necessary kitchen equipment, and when we find something that's practical and compact, we jum...
Just as we were in the midst of the Kitchn's inaugural Kitchn Cure (eight fun-filled weeks of kitchen cleaning, organizing, stocking, cooking, ending with a big bang of a party in May), a book called ...
When Kyle realized that she wasn't getting enough light in her Jamaica Plain apartment office, she did a very sensible thingl. She moved her office into the light-flooded pantry. Why not work in close...
OK, dear readers. Many of you are more experienced gardeners than we are, and we're fine with that. In the spirit of learning, we have a question for you. ...
Crafty pistachio flower cakes, homemade frosted animal cookies, ice cream and soy sauce... it's the food blog world for today! Read on for links. ...
Many times, the best way to end a meal is not with something sweet. And luckily, the European trend to serve cheese as dessert is catching on more and more everyday in this country. We see it in resta...
The Printers Row Book Fair has become one of our favorite summer events, partially because we can spend hours searching for new and used cookbooks in the stalls. We're guaranteed to find something une...
As we've told you before, we're always looking for breakfast inspiration, and ways to make the most perfunctory meal of the day more interesting. That's why we were thrilled to get New York Magazine'...
There are plenty of posh lemon and lime-juicing gadgets on the market these days. And there are times — about 15 minutes into squeezing limes for margaritas — when we would welcome an electric jui...
Aux Fine Herbes (oh feen air'b): Translated literally from French, meaning "with fine herbs." For culinary purposes, meaning a blend of four fresh herbs, one of which is always chervil.
The other thr...
Here's one more small, urban garden from a reader. This one is just so lovely, and it comes from reader Sandy, who overcame some natural obstacles with hard work and plenty of water. She says... ...
Ice cream season has officially begun, and we returned to one of our very favorite ice cream recipes last night. It's also one of the easiest. ...
We've been seeing this spoon scale around the food blogs lately, and while it's nice to think of being able to measure with such accuracy, we're curious about who would measure their cinnamon, baking ...
With the weather turning warmer, we find ourselves turning to lighter meals and nibbles. Healthy dips and spreads such as muhammara are finding their way onto our plates more often in recent weeks.
...
Strawberries are still a little elusive at farmers' markets in New York City, but man oh man are they everywhere on the internet.
Reading some magazine websites and food blogs today, we were virtua...
When it comes to salad dressings, there are days where we create a perfect emulsion, delicately whisking in olive oil drop by drop. But most days, we reach for an empty jam jar....
Walking home last night, the neighborhood was thick with the smells of barbecue. Oh, how we love that smoky smell. And we love tasting it in our food even more!
Barbecue wood chips, liquid smoke, bit...
German artist Uli Westphal has started a photography project called Mutato Collection, which is a collection of mutant vegetables....
We're suckers for cake stands. Yes, they're awfully trendy (and have been for a while now) but we can't get over them. We're currently loving these nickel dessert stands from Room Service Home. ...
Faced with a pint of raw cow's colostrum at the farmers' market last week in Santa Monica, I found it hard to not to say yes. So there I was with this pricey elixir and no idea what to do with it.
...
Garden Month wrapped up last weekend, but that doesn't mean that gardening is over - we're just getting going on ours. We still have a couple reader gardens to show you today. We loved this email from...
"Flavor comes from the heart" implies both cooking with one's whole soul and giving thought to the right atmosphere in which to serve the results. When care is paid not only to placing the dishes on t...
Top posts from the last week of May included a fun health quiz (with a prize) from the LA County Health Department, along with a new kitchen tour with a San Francisco chef, tips and guides on garlic a...
I'll fess up: I can't stand the word. I'm not sure exactly why, but I think it has something to do with the diminutive "ie" ending. (I also prefer my vegetables to be called vegetables and not vegg...
For any food lover living in New York, Zabar's is one of those institutions we naively believe has always been around and will always be around. Its crowded aisles and barking counterpeople seem like ...
As the days get warmer and we start running air conditioners and paying higher electric bills, it's good to remember ways to keep your kitchen energy efficient. Step one: Setting your refrigerator and...
We were hunting around for a present to give a fellow home cook and stumbled across these sassy designs from Diet Detective.
Perfect!
And we're pretty sure we can match at least one of our friends w...
Rhubarb is an odd fruit. To begin with, it's actually a vegetable - a vegetable with poisonous leaves. The stalks are crisp and juicy, with a vegetal crunch rather like celery. And yet this prosaic st...
Intuitive cooking (or cooking by feel, as we say here in The Kitchn) is not so very esoteric. I believe it has a lot to do with practice. By that I mean both the activity of repeating something over...
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