When we're cooking breakfast for two or more, we turn to crowd-pleasing egg dishes like casseroles, stratas and breakfast pizza. But when it's just us, and we're craving something hearty and simple, n...
We are following in the footsteps of readers Orchid64 and Aldyth, who are both using the slow cooker to make a weekend meal. The slow cooker is such a great tool year-round; in the heat it's ideal bec...
Whatever you call these plates with a slot to hold your wine glass, you've got to admit they're useful. They allow your guests to mingle, shake hands, and even gesture, all while holding both their wi...
In our CSA pick-up this week, we got plenty of greens — specifically, arugula. And while we love arugula salads (especially salads with fruit), we need other uses for the big bag that's sitting in o...
Dads who cook get short shrift. While talk around Mother's Day centers around the recipes that Mom taught us, and all the lessons we've learned from her, the best Dad gets are some *hot* new tools for...
Any fishermen or women in our midst?
One of our table-mates at the New England Aquarium dinner mentioned that it's prime striped bass season in New England. He'll be out fishing most weekends until t...
The Ferry Building is a historic building that opened in San Francisco in 1898 and was a major transportation hub in San Francisco before the Bay Bridge and Golden Gate Bridge were built. Damaged in ...
Hey, look what we found (and couldn't resist buying)! Coconut jam! Only... we don't know what to do with it. ...
Last night we were out with a dear friend, and we ordered a favorite dish for both of us: grilled artichokes with remoulade. It was smoky, crispy around the edges, and tender in the leaves. We strippe...
We're liking these stacked pancakes from Williams-Sonoma - what a clever idea. ...
Tastespotting is gone (boohoo!) but there's a new site we stumbled across in the NOTCOT family, and we're curious to see more. Also, the insides of a gummi bear, cool recipes for hot weather and more ...
With the mercury tickling the top of the thermometer this week, today at Straight Up, it's All About Ice.
All ice cubes are not created equal. And while you might not know it, these little frozen blo...
Just a few months ago, we told you about a food film festival happening in NYC. So when we heard about yet another food film festival, we said yeah, yeah, this is becoming a trend, and didn't pay it t...
We haven't bought or used a popsicle mold in quite a while. It's one of those tools you have as a kid — or as a mom with kids — but not as an adult. And while we love our ice cream maker, we're no...
No doubt about it, summer is in full swing. Time to shake out the tent, unearth the camping gear, and lace up our hiking shoes!
Some of our best childhood memories are of eating around the campfire. ...
What the... While going through our daily blog reads last night, we visited Tastespotting and discovered that the entire site has been taken down. In its place is a handwritten note from founder Jean ...
We had a question last winter about the best way to store fruits and vegetables. We wish we would have seen this double-tier produce basket then, because this is truly a good product. ...
At the farmer's markets in San Francisco right now, we're seeing a lot of the salad vendors selling edible flowers mixed in the salad bags. Edible flowers are not only colorful and pretty to look at,...
Too hot to eat indoors? Does a picnic in the park sound good right now? Take a chilly-cold bottle of wine with you; just strap it on with this wine quiver from Gräf & Lantz. ...
Giveaway: 3 Emile Henry pie dishes
Find it: Pie Dish, $40 at Emile Henry
We just gave you a big long list of recipes, tips and tools for summer pies. Now we're giving away one of our favorite-ever pi...
We're not saying this is a debate that ranks up up there with health care, but still — there is a lot of disagreement over whether or not you should rinse raw chicken when it comes out of the packag...
Dutch artist Daniel Schipper has designed this foldable plastic greenhouse, which we think is perfect for apartments and other small spaces....
A rich, creamy vinaigrette can take a simple salad and turn it into an elegant dish worthy of center stage.
Whipping up a cup or two at home is even easier than going to the store, and once you have ...
Fresh strawberries and blueberries, rhubarb, raspberry and lemon. It is high pie season! Summer pies are classics - have you baked one yet? We look forward to summer pies all year, and we're starting ...
Did you know that today is Russia Day? This is a rather recently established Russian national holiday that celebrates the sovereignty of the united Russia. In honor of this Russian holiday, we have a ...
Too hot? Bake cookies on your dashboard! What an eco-friendly and green way to put your gas-guzzling car to work and stay out of the hot kitchen too. This and more below... ...
In the summer, when there's rather less clothes and things like beach trips are on one's mind, one has a tendency to eat lighter. We are not necessarily on a diet, mind you, but we are eating light an...
Oh, its good to be back…. from the perfect 75-degree sunshine of Napa to the 95-degree sauna of New York City. That aside, I was delighted that the last ‘un-oaked’ Chardonnay piece stirred so mu...
Top Chef Chicago was our favorite season yet (OK, we're a little biased here in the Windy City). In fact, even one of the losing dishes inspired us.
Remember episode 7, the Second City improv challe...
Don't worry, we won't spill the beans on the front page. Click below to discuss......
Just as Gary Vaynerchuk warns in his introduction, 101 Wines: Guaranteed to Inspire, Delight, and Bring Thunder to Your World is not your typical wine guide.
Well...it is and it isn't.
Yes, it's a l...
Our friends at Serious Eats have plunged into grilling and good meat for the summer wholeheartedly. They're even using leftover meat resourcefully. Check out Nick's version of Rick Bayless's Chipotle ...
We asked for reader garden photos and tips last month, and a few more came in recently. It's so exciting to see all your beautiful gardens tucked into small spaces - alleys, windows, deck corners. Her...
OK, it's hot out. It's really hot. The kitchen looks not as appealing as it did in the cold, dark winter. And yet there is a flood of fresh, beautiful produce in the markets (scapes, anyone?). We are ...
We've been invited to interview Martha Stewart and Emeril Lagasse on Monday afternoon. We (Chris) will get five minutes to toss them two of your questions ... maybe three if we're lucky.
What should ...
Last week we blogged Zingerman's, a deli and purveyor of fine foods in Ann Arbor, Michigan. We really like their homegrown approach and locally-owned flavor, but we also love their excellent taste for...
Wow - we saw this photo of a kitchen draped in ivy over at AT: Los Angeles, and we had to put it to a vote. We're all for herbs and other good kitchen plants in the kitchen, but aesthetics aside, how ...
Ready for our top five favorite things from today's New York Times dining section? Let's start with the meat sculptures from Mark Bittman's piece - oh wait, they're really mushrooms...
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We love these biodegradable dishes made from 85% bamboo (with some coconut and rice by-products) by artist Tom Dixon. ...
We've blogged a taste test of whole wheat pasta before, back when new brands were popping up and the whole genre was still gaining steam. Now, it seems whole wheat and multi-grain pastas are everywher...
There aren't many foods that you'll see in the lunchbox of a kindergartner and on the fanciest hors d'oeuvre platter. But the simple pleasure of pimento cheese is a way of life for many southerners, a...
Sustainable seafood? Seasonal ingredients? Cooking demos from top Boston chefs?
Yes, please!
We recently had the chance to attend the latest of the Celebrate Seafood dinners at the New England Aquar...
We have talked about our favorite way to cut a mango, but here now are even more ways to slice one up! Take a look at that and more in today's good links... ...
We are totally loving this collection of Takahashi tin containers from Lisa's beautiful apartment kitchen in San Francisco. It's just a taste of the inspiration we found in this kitchen. It's a rental...
The finale of Top Chef Chicago is tonight. You know what that means... Someone is going home with a hefty supply of Gladware. Who's your pick?...
We have rather neglected our little container garden this past week. It was hot, then pouring rain, and we have barely glanced its way. Well, goes to show how much help it needs from us! While we were...
It's Hump Day and here we are with the food news for this week. Read on ......
The Hollywood Farmers' Market is bustling even more than usual these days, as shoppers take advantage of the early summer sunshine and produce. Tucked between stands overflowing with stone fruits and ...
Lately, we’ve been a little fascinated with the insides of refrigerators and freezers here in The Kitchen. But what about our refrigerator doors? A recent post on AT:SF of Allison Arieff standing ...
Daydreaming and knives are two things that should never go together. But there we were, washing our new fabulously sharp knife, thinking about what makes a great meal.
10 seconds of daydreaming is a...
Cupcake contests are quite popular these days, and this one actually took place a month ago, but we were just browsing the Brooklyn Kitchen blog and saw this recipe for Kate's Beer Geek Chocolate Cupc...
Cooking a weeknight meal at the end of a long day can sometimes feel like a tall order.
We're tired and most likely hungry, and picking up the phone for take-out feels like a much better option than ...
We went to the Ferry Plaza Farmer's Market on Saturday and summer is in full swing here in San Francisco. Berries, stone fruits, and tomatoes have arrived!...
Grocers are pulling tomatoes from the shelves on news of a salmonella outbreak, reports today's Wall Street Journal and the always alarmist New York Post.
The FDA says the specific type and source of...
My office is looking into replacing our disposable plates, bowls, and cutlery with reusable items. I checked IKEA because their prices are appealing, but I'd like to know if anyone out there has used ...
We weren't loving Episode 2 of the Next Food Network Star. It all felt rather rote, but things sure got spicy in the last few minutes. Were you watching?
Spoiler alert: We want to talk about details ...
We don't need to remind everyone that there's a serious heat wave washing over much of the country right now. How about we just give you something cool to serve for supper? ...
What makes a great meal? The food world likes to wax rhapsodic about huge masterpiece feasts and scientific discoveries in the kitchen. A great meal somehow entails new flavors dancing across palates ...
Ever wondered why recipes for delicate meats like steaks and fish fillets often call for the meat to be seared on the stovetop and then finished in the oven?
And with such thin cuts of meat, whether ...
Armed with all the fresh fruits and berries that are currently in season in California, we experimented with some new cocktail recipes over the weekend....
Whoa. Have you seen this yet? It's slightly old news, but still very timely. Last January Jamie Oliver invited guests to a dinner with cute centerpieces: baby chicks. He separates the males from the f...
There are record temps in the Midwest and Northeast right now, and we're already wishing for fall. It's not the kind of weather that makes you want to turn on your stove, which is a cruel irony since ...
Yesterday's post on supermarket lamb brought at least one suggestion to forgo grocery meat entirely and substitute entire sides of lamb (or pig, or cow) that you buy and freeze. We have friends who do...
A hand-cut Mixmaster pendant and a "pandelier" - just two of the good links for today. Click through to see them all......
Most people who adore cheese can recount a moment from their past when everything became just a bit clearer. It's what we call The Cheese Epiphany, and it's when you have your first deeply emotional r...
We can hardly wait for tomorrow’s Top Chef Chicago finale episode, and as serious fans of the show, we think it deserves a proper send-off. And by that we mean food, of course. Below, we’ve put...
July's Saveur celebrates the great American road trip, with a poignant look at the charming mom-n-pop eateries that dot the country's roadways. Editor-in-chief James Oseland and food editor Todd Colem...
Fresh figs won't be in season for another few months, and even when they do show up in markets, we don't go nuts over them. We too often get a bad batch that's mealy and bland.
Fig jams and preserve...
Now that the sting has worn off a bit, we can divulge the full story of how we bought the wrong amount of strawberries for our review of the Gluten-Free Strawberry Rhubarb Crumble.
It was all becaus...
We just mentioned our love of bulk bins and buying grains and spices as we need them - instead of in big and unwieldy packages. But we don't really love the disposable plastic bags in bulk food sectio...
The cutest soy sauce bowls we've ever seen, a camping tool that frankly we'd like to have just for the office, brownie popsicles and more below in today's link roundup... ...
We were shopping at Whole Foods recently and discovered that they have a whole wall of bulk spices. We always buy our grains from their bulk section, but we were really happy to see this additional ar...
Brunello is a red Italian wine varietal made from a specific clone of Sangiovese grapes and grown in the area surrounding the town of Montalcino in Tuscany. It was first developed in the 14th century...
Today and tomorrow, Jews around the world are celebrating the harvest festival of Shavuot by studying, decorating their homes with greenery, and eating holiday meals full of dairy, especially cheese b...
We love looking at beautiful, envy-inducing kitchens, and we know you do, too (hence the popularity of our kitchen tours). Which is why we've already spent much more than our allotted procrastination ...
Um, we're sort of distracted right now, obsessively refreshing the Apple Keynote live blog (enough with the SDK demos! Where's the new hardware?) so here's a look back at this time last year. There's ...
Bread bakers are a calm, serene, zen-like bunch. (Right?!)
But nothing gets us more paranoid than the fear of adding too much flour: too little and we have bubble-gum dough sticking to everything, to...
We came across this neat-looking folding colander and wondered whether this was a good product. What do you think?...
Yesterday we were at the grocery buying lamb for an evening supper. There was only a small selection of lamb loin cuts and chops, and we asked the butcher if they had more. She said no, and then she t...
We don't really think of Restoration Hardware as a go-to spot for kitchen things; we think of them more as a spot for expensive furniture and doorknobs. But they have a lovely set of barware, done in ...
While I’m not a strict vegetarian/vegan, I’m still a little surprised to find myself intrigued by a provocative magazine based in San Francisco called Meatpaper, “a print magazine of art and ide...
We're confident in our abilities to make a pretty gosh-darn good cocktail, but our creations look pretty humble when compared to the potables from the mixology wizkids at NYC's poshest bars. They brin...
It is usually the case that if you see a bowl of mashed avocado on a table, it's guacamole. And why not? We happen to love guacamole (you can read all about that here). But one of our readers, Tal, do...
Only Mark Bittman would read an MIT technologist's treatise on simplicity in design and think, "Ah, yes, FOOD!"
And yet, he makes a good point! Rather than piling on fancy ingredients and memorizing ...
Potato salad is a nearly irresistible dish in the summer - we turn to it over and over again. It just makes such a good showcase for fresh herbs. Dill, basil, tarragon, and even sage - fried and crisp...
Once, not so long ago, my life was saved by a meal. But not literally: At the time I was eating three deliciously prepared vegetarian meals a day, made with mostly organic ingredients, served in a l...
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