If you live in a big city, chances are there's a corner store nearby (or maybe you call it a bodega). These stores carry the requisite junk food, soda, newspapers and lottery tickets, but there are us...
It's the first day of summer! This makes us think of tomatoes, strawberries, watermelon and corn. The tomatoes in your backyard may not be so big as these quite yet; ours are the size of blueberries, ...
Like Metacritic, or Rotten Tomatoes - but for wine. That was the first thing we thought when we came across Nirvino. Nirvino takes critics' scorings and review and assembles them for comprehensive cov...
It's the first day of summer! What's happening in your kitchen this weekend?...
We spotted this huge and gorgeous kitchen over at AT: New York, and it seems that liking it is a no-brainer. It's big, polished, and filled with light - what's not to like? We did spot 5 unique things...
The opposites edition. Here we have a video of a sandwich built from circuits and wire to create... a surprise!! Plus rustic boxes for the kitchen, and good gardening links. Read on... ...
Lita squash are similar to zucchini but sweeter, with less bite. We stumbled upon them at a sole farm stand, from Migliorelli Farm in Tivoli, NY, on 110th Street and Central Park West over the weekend...
When it comes to kitchen gadgets, everyone has their particular thing. Some hanker for oyster knives, others secretly love their garlic unitaskers... and we have always wanted a salad spinner. ...
Whose cuisine reigns supreme?!
We may not be quite up to battling Bobby Flay over cuttlefish, but we think we're game for challenging our next door neighbor over flank steak!
Lately, we've heard abo...
We sampled these crackers at Whole Foods a few days ago, smeared with a mixture of goat cheese and strawberries (very good). Then, when we looked around on the internet for more information, we ...
Citrusy and spicy, with a honeyed texture and the golden color of a summer sunset, Lillet Blanc is the perfect pre-dinner patio drink for a lazy June day....
There's a kitchen renovation in progress over at Serious Eats, and here's a peek at the fifth stage in the process. This and more from our friends at Serious Eats below, including a plate to help you ...
A version of this post was originally sent to our email subscribers on April 25th. To sign up for our weekly email (not daily as the box indicates) sign up in the column to the left or click here.
In...
Our problem with Formaggio Kitchen is two-fold:
1. They actively encourage our addiction to fine cheeses and cured meats.
2. Their selection of of these items is so vast that we haven't yet been able...
Didn't have a chance to scoop up that Garden Patch Cakelet Pan yet? Now's the time. Williams-Sonoma has some spring and Easter items on sale right now, if you want to stock up for next year.
Also...
"Flour makes a difference, but don't obsess about it."
We loved this bit of advice from Daniel Leader's new book, Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers.
I...
Time to talk about wedding cake and how, honestly, it's not that difficult to do it yourself - or at least keep it inside the family, if you have a good home baker to help you out.
This is the next ...
Yesterday we realized that we had given you three whole recipes with lavender recently, and that this reflects our current inclination to throw lavender into dessert left and right. This craze for lav...
Margarita purists may need to sit down and take a few deep breaths before reading this post.
We know, this is an unconventional recipe for margaritas. But we promise it's good — and, it turns out, ...
Getting engaged? Check out prosciutto for your ring instead of a diamond. See more of this clever advertising campaign for Italian food below, plus some interesting new products and a recipe we have t...
With all the rain and warm weather we've had in Boston recently, our pot of rosemary has started to look a bit wild and scraggly around the edges. It's in definite need of a trim!
We tagged this Mark...
We were looking at antique banana bowls on eBay today and noticed a shape correlation between these and a new design classic....
Giveaway: Recycline Preserve Blue Colander and Red Cutting Board
Find it: Available at Whole Foods
Washing, rinsing, and chopping - there should be lots of that going on this time of year, right? All...
We don't know a lot about Australian cookbook author and writer Donna Hay, but she reminds us a little bit of Ina Garten. Her recipes are simple, fresh, and comforting, and she seems like the ki...
We're obsessed with all the garlic gadgets on the market. It seems like we see a new one every day! While we pretty much stick to our chef's knife, we are still curious about all these unitaskers - ah...
Reader Raedia sent us a farmers market report from Vermont, along with some delicious photos. She says:
Our highly anticipated farmer's market here in Bristol, Vermont, just opened last week. It's so...
We’ve all been there. It is 6:30pm and you get a call from a friend inviting you over for a casual dinner. Your only option is the supermarket or local grocery store. The shelves are lined with the ...
The reports of flooding in the Midwest are heartbreaking and, sadly, they just keep coming. The damage of farmland – both family and commercial – is impossible to ignore.
This region is a major p...
If you do a lot of baking, you know that you'll inevitably end up with an odd number of yolks and whites.
And let's be honest, we're not cutting any corners in most of these recipes, so those rich go...
When we read roundups of cutting boards, there are usually three categories: wood, bamboo, and plastic. Nothing against those three (we've blogged our love of wood boards before), but we really like t...
Lagniappe, lay-GNAP: a Cajun-Creole word meaning a small gift given by a merchant to the buyer at the time of purchase, often of food.
Flipping through the most recent issue of Gastronomica, we notic...
OK, this makes three - three! - dessert recipes with lavender that we've posted in the last month or two. Lavender is just such a wonderful ingredient for spring and summer desserts; used with a light...
Ready for our top five favorite moments in this week's New York Times dining section? Ready, set, here we go... ...
We were flabbergasted (in the nicest possible way) to see The Kitchn mentioned by name in Time.com's 50 Best Websites 2008 list! ...
Our first experiences with red pepper flakes were at pizza restaurants, with those glass shakers full of seeds and flakes that we never touched as kids.
As we learned to cook, we threw them in only ...
This time of year you really don't want to keep the oven on for long. We don't want to give up our bread-baking habits, though, so if you're baking enough bread for a week, or for a big meal, take a l...
We noticed these little wispy cobwebs on our oregano the other morning. We didn't see any arachnid or insect activity, so we assumed it was a little gift left by a night visitor to our container garde...
At the Ferry Plaza Farmer's Market last week, we saw tomatoes....
Thanks for all the excellent blue cornmeal recipe suggestions, everyone! We think we'll save it for something fun for the Fourth of July--stay tuned...
As we were reading over the tortilla recipe on ...
We had take-out from our favorite Indian restaurant last night. Everything was delicious, but, as usual, the naan didn't fare so well on the trip to our apartment. It was soggy and had lost most of th...
Look at these rather easy yet bright cakes for kids - we think we want this book. There are some good ideas in it. For details on this and more that caught our fancy today, click on... ...
Check out this picnic trunk! It comes with everything you need for a picnic for two. And the really neat part?...
Recipes often say to start cooking ingredients "when the oil is hot." But this seems like something that's easier said than done!
The problem with adding raw ingredients to under-heated oil is that t...
It's unmistakable — stone fruit season is in full swing at the Hollywood Farmers' Market! Different varieties of peaches, plums, nectarines, apricots, and cherries started to appear several week...
I had a splendid breakfast this morning made even more enjoyable by the fact that, with the exception of the tea, everything came from near-by farms and businesses. It was a simple meal: just some o...
Much of what we read about chard pertains to winter. So many recipes show up in February or even earlier, on Thanksgiving menus. Chard is a relative of the beet (but nutrients are concentrated in the ...
Remember summer days of bubble-blowing contests and sticky chins?
Part of our memories also include the anxious minutes at the corner store trying to decide which brightly colored package of gum to c...
Good salmon is at a premium these days. Dana recently wrote about her special splurge on truly wild salmon. We've also reported on the increasing rarity of really well-raised salmon. We do anticipate ...
>> Enter Slideshow
We (Maxwell and Chris) had the honor of meeting Martha Stewart and Emeril Lagasse yesterday afternoon. There was watermelon lemonade for everyone and we just wish you were there ...
At the Ferry Plaza Farmer's Market last week, we saw blueberries for the first time this season in San Francisco....
We usually leave the oyster shucking to the professionals. We've watched rubber-gloved guys behind the counter at Casamento's in New Orleans open and loosen hundreds of raw oysters, jamming their blun...
Hot! New York Magazine is tired of the same old sangrias, and so they've gathered up inspiration from some of New York's hottest bartenders. Sangria may be our favorite summer drink - especially as in...
We're big fizzy water drinkers in our house and we've been thinking about investing in a soda siphon for quite some time.They seem fairly straightforward to use and maintain: You fill the container wi...
For the apartment or house dweller without room or desire to compost, there is an alternative to tossing your kitchen scraps: grow them.
I've done a potato, who hasn't? I've done a mango pit, whic...
We came across this recipe for Asparagus Linguine with mint pesto on No Recipes and noticed the cutting tool used to cut the asparagus into julienne strips. It's a Japanese kitchen tool called a negi...
We like to dream up dishes inspired by the actual dishes we own, or by little treasures we see online. Right now we're inspired by these Moka cups from French tableware company Ainsi de Suite, availab...
One of our favorite parts of summer is the abundance of fresh herbs--often in our own back yards!
We find ourselves throwing herbs into everything we cook, relishing in their fresh green flavors. Sin...
Delicious links - the pretty edition. Here are a few things we're admiring today....
Here's a fun question from reader Mila. She says:
Hi, Kitchn. While at the market on Sunday, I came across this very interesting fruit. At least I think it's a fruit. Having never seen this, I pick...
Clean, simple, and comfortable - that's how Massachusetts shop Farmhouse Wares describes itself. We've been going back to their website a lot lately, looking at their fresh yet comfortable table and k...
Fruit has returned to the Midwest, along with one of our favorite local blogs: Fruit Slinger.
If you like your strawberries served up with some wry witticisms, and want to find out how not to be "th...
Browsing a slideshow of burgers over at Cottage Living's website, we came upon this heavy hitter. It's a burger topped with one of our favorite simple sandwich fillings — pimento cheese.
What do y...
A few weeks ago, we talked about blanching as a great way to prepare vegetables for salads and crudite platters.
Cooking them quickly in boiling water brings out both their flavor and their bright co...
Remember that coconut jam we were wondering about last Friday? Well we didn't waste any time working it into a sweet treat... ...
Oooh - we love before-and-after photos. We just spotted this serious renovation of a kitchen over at AT:Chicago. Ernie and Drew just sold their beautifully renovated loft, and we're going to take a cl...
A friend just got back from a trip to Arizona and brought us a pound of this blue cornmeal. We love its gritty texture and earthy smell, and we can't wait to cook with it!
The package comes with a to...
A new Microplane is coming (for a limited time) in July - pink handle, anyone? Summer treats and BBQ party invites below... ...
The secret is out — way out. The idea that you don't need to invest in knife and cookware sets, that you can buy no-name tools at restaurant supply stores and have a fully functional kitchen wit...
Still thinking about a garden? It's not too late to start! You can still buy a few herb plants or even start late summer greens from seed in a container garden. Sonia of our sister site Unplggd turns ...
Don't get flustered by the fancy French name!
Among all the classic French techniques, making a roux is not only the simplest, but also the most useful. It forms the base for everything from a creamy...
Maxwell and Chris are meeting Martha Stewart and Emeril Lagasse this afternoon. Martha's people just called to bump up our interview by a couple of hours, so we're heading up to her studio at Sirius R...
Artist Sarah Cihat likes to take old dishes and give them a new life. ...
We've been paying a lot of attention to summer cocktails over the past few weeks, and the good old beer has gotten short shrift. But beer is no less loved here at The Kitchn, especially on a hot day, ...
Maybe Monday morning is a little early to be talking about margaritas, but what the heck. We made frozen margaritas last weekend, and while the margarita is not usually our cocktail of choice, these w...
Amazon's holding a Kitchen One Day Sale today. We jumped in first thing and started bargainhunting. There's a Kitchen Aid Pro Mixer for $299 and deals on cast-iron by Lodge, Rachel Ray and Le Creuset....
Here's a question from reader R. He asks:
I'm looking for new everyday dishes. I have some Todd Oldham dishes from Target that I love, but they've chipped and broken. Can you suggest some sturdy eve...
Well, the food blogs and boards have been buzzing all weekend with sorrow and speculation about Tastespotting's mysterious demise. We have already come across a couple of new food photo galleries that...
Top posts this last week included a memory trick to help remember how many cups are in a gallon, as well as the discussion on Top Chef's finale, and more. Read on for the whole list... ...
What an interesting, fleeting time of year this is. Will it be hot or cold tomorrow, spring or summer? A bouquet of fading peonies captures this moment and inspired a recipe which pays homage to the...
So, you love to cook, and you're a little starstruck, too... The Culinary Institute of America has just the activity for you. Capitalizing on the popularity of Top Chef, the CIA at Astor Cen...
We made a heavenly mushroom risotto with ramps this past weekend.
Creamy, oozy, and rich--we proclaimed it the Best Risotto Ever and promptly ate the entire pot.
One problem, though. It's now Monday...
My Father and the Figtree
For other fruits my father was indifferent.
He’d point at the cherry trees and say.
“See those? I wish they were figs.”
In the evenings he sat by my bed
weaving ...
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