A recipe for a roasted tomato salad caught our eye last week and we had that in mind for the pint of multicolored cherry tomatoes we picked up at the farmer's market. But by the time we were ready to ...
What do you serve to vegetarian friends at a cookout? Haloumi cheese, of course! The only problem is, they'll have to fight their omnivorous counterparts for every bite of this deliciously smoky grill...
Too cute, right? This is the almost-weekend edition of Delicious Links......
This has nothing to do with baking my own wedding cake or churning our wedding ice cream (which I am currently psyching myself up to do) but with another small wedding detail that actually could be ap...
We came across this salad green at the Ferry Plaza Farmer's Market last weekend, and we'd never seen it before....
We don't have cable at our house, so we miss out on a lot of the good (and questionably good) food shows on TV.
Podcasts, on the other hand? Podcasts we can get into! We download our favorite shows ...
There were so many different varieties of peaches at the Ferry Building Farmer's Market last week! It was pure eye candy....
Hey, vegetarians! Or, hey, anyone who likes salads, actually... Grilling hunks of lettuce may not scream backyard barbecue to you, but it's really easy, very pretty, and just as doable on an indoor gr...
Leave it to the New York Times to take on the grand-daddy of all classic cookies and have the audacity to call it "perfect"! But from what we're hearing around the blogosphere, "perfect" pretty well s...
What are your favorite grilled desserts? We asked Diane Morgan, author of Grill Every Day, to tell us about grilled desserts other than grilled fruit. Read on for her answer and tell us: what's your f...
You probably know that we're pretty big fans of Trader Joe's. We often give you recipes and recommendations from their stock of cheap-yet-"gourmet" products. Their inexpensive cheeses, chicken broth, ...
A certain South American cocktail has been taking North America by storm. And suddenly a whole new market for a once little-known spirit has sprung up.
The cocktail? The Caipirinha.
The spirit? Cach...
Yesterday we took a walk through the Civic Center so we could get a sneak peek at the progress of the Slow Food Nation Victory Garden that was installed earlier this month. The garden demonstrates th...
Small kitchens with limited counter and storage space can almost always benefit from a freestanding island. If your kitchen is along one wall, an island can define the room and create a dining area. I...
We're halfway through Grill Month here at the Kitchn--tired of grilling yet?
We didn't think so!
If what you are getting tired of is your same old vinegar-oil-salt marinade, here's a new idea: tropi...
I often just want fruit for dessert, but find that some people feel neglected when you bring a fruit plate to the table after a meal. But there's an easy trick to change the mood ... ...
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I owe a lot of my cooking tricks to m...
We love a good menu, so when we saw this one from Martha Stewart we decided to give you an entire spread instead of one lone grill recipe today. Check out the recipes: grilled steak (classic!), blue c...
O, blackberry tart, with berries as big as your thumb, purple and black, and thick with juice, and a crust to endear them that will go to cream in your mouth, and both passing down with such a taste t...
James Oliver Cury has a list of the top ten weirdest recipe names he's come across in his work at Epicurious. We agreed that some were odd; others not so much - but we're curious about your own weird ...
We've previously posted about Pantone mugs and love these Pantone dishes we just saw over at Fishs Eddy....
Running out of room on your grill? Try this — wrapping potatoes in a double layer of foil and sticking them under the grill grate while you cook everything else. We watched a friend do this last wee...
Here's another question and very helpful answer from Diane Morgan, author of Grill Every Day. She's talked to us about cleaning grills and grilling fish and now she's answering our question about gril...
Not everyone would look in their fridge, see a languishing bag of spinach and some leftover bits of goat cheese, and immediately think, "Hmmm, pesto?"
We home cooks are special like that!
Whirred th...
A few months ago we talked about how to make perfect hard-boiled eggs....
Summer deliciousness in shades of orange and pink......
Giveaway: 5 instant-read meat thermometers from The Beef Checkoff
Where would grilling be without an instant-read thermometer? Admit it - most of us aren't used to cooking meat over an open fire or h...
One of my most dog-eared and used cookbooks is called The Spanishwoman’s Kitchen by Pepita Aris. Browsing it earlier this week I was drawn to a favorite recipe ‘Carne con chocolate’, which I lov...
Last week, AT: Chicago visited the Maxwell Street Market and found produce, garden tools, Andy Warhol prints and some interesting bobble heads. This week, we checked it out for ourselves and found eve...
What's happening this week with our friends at Serious Eats? Well, there's this spoon catapult they posted. We smell a food fight! What do you think? Is this catapult a new essential piece of cafeteri...
For those of us without separate, large capacity ice machines in our homes, bags like this are a necessity at times — any time you need to fill a bucket or re-fill drinks for a crowd. And without fa...
Never growing larger than the fingernail on our pinky finger and ranging in color for ruby red to purple, we're not completely sure if these are raspberries or unripe blackberries.
In either case, th...
Stéphane Clivier and Didier Lachaizehe -- the Toulouse-based design duo behind Reine Mère (Queen Mother) -- create what they call "practical and poetic objects" for the home, like this egg cup that ...
We talked about how grilled artichokes are one of the best conversation foods we know; sitting with a friend on a warm night, peeling and scraping delicious artichoke flesh off the spiky leaves one by...
Know someone moving into their own kitchen for the first time? We can't think of a better starter bowl set than these colorful and brilliantly designed stacking pieces by Morph. More photos below......
Here's the next installment of good questions for grilling expert Diane Morgan, author of Grill Every Day. Yesterday she told us all about grilling fish.
Today she's back with an answer to another ve...
We've been on a Sherry kick lately, what with Mary's glowing defense of this currently unfashionable wine, and our own dinner and wine pairing party. We were left with a half bottle of excellent Sherr...
Beets? Check. Swiss chard? Check. Blueberries? Check.
Did you catch this list of "11 Best Foods You Aren't Eating" over at the New York Times a few weeks ago?
We read it and found ourselves a bit, w...
Here we are with the weekly food news roundup. Read on ......
Dear Readers,
For the next hour we'd like to ask you to help us by trying out our new gallery, which we've totally redesigned.
You can click to any gallery in any post or kitchen tour to see the n...
It's 3:00, and we're hungry. We know we should tide ourselves over 'til dinner with a healthy, protein-packed snack. (Carrot sticks and hummus! A handful of almonds and a slice of cheese!) But, we're ...
Strawberry gelato with a touch of something unusual, corn cleaning tip and more below... ...
With stone fruits in season and temperatures rising, we've been looking for ways to cool down. When we came across a recipe for Plum Caipirinha, we knew we had a winner....
After getting a feel for New England cuisine, we thought we'd take a look at a different--and slightly warmer--part of the eastern shoreline: Florida!
Florida cuisine has always taken full advantage ...
Here in New York, there's a new market in town. Most of our farmers markets are run by Greenmarket, with very specific rules and regulations. But there are a few who do their own thing. A group of s...
We find that the hardest part of planning a dinner party is finding new, interesting appetizers to serve. Martha to the rescue... ...
We planted a type of bush beans in our tiny container garden; they won't need to be staked or supported. We planted them on a lark, hoping for the bright purple beans they promised to yield. We were g...
Ready for our top five favorite items from the New York Times dining section this week? Here they are, in order. Take a look and tell us - did you have a favorite piece in the dining section today?
...
Our new house came with a deck and we're already busily planning outdoor dinner parties (at least while the nice weather lasts). We've always been fans of the Candela products' soft, gentle glow. Ther...
Yesterday we gave you a recipe for Grilled Peaches with Bourbon Vanilla Whipped Cream. And when we made it, we had quite a bit of leftover whipped cream. Luscious, liquor-spiked, sweet whipped cream. ...
Skinning tomatoes is a detail that can be a matter of taste (some people won't eat tomatoes because they don't like the skins), presentation or relative necessity (when making a tomato sauce). It's a ...
As Kathryn pointed earlier today, it's berry season! Who can resist picking up a pint of perfectly ripe berries and popping one (or three) in your mouth before you've even left the farmer's market sta...
We went to our favorite cheesemonger a couple weeks ago and bought some cheese and crackers. We were browsing around for a new cracker and asked him for recommendations. He practically pressed these A...
Oh man. We want these bad. This is one of our first grilled dessert picks of the summer, and while the grilled component is relatively small, we think that it probably defines the flavor of the whole ...
We love this beautiful photo of Hiwa Kai and Alaea salts from Hawaii taken by Marc of the blog No Recipes. Artisanal salts have been finding their way into home kitchens lately, and with good reason....
Have all of you apartment dwellers been waiting for a new Grilling Month recipe that can be made indoors, on a grill pan? You have? Well, here you go. We made these peaches on a charcoal grill at a fr...
We'll show you our lunch if you tell us yours! What did you eat for lunch today? We took care of those tomatoes we mentioned yesterday......
Skillet salsa, perfect s'mores and more delicious links below....
There are blenders out there and most of them work perfectly fine. If you have a narrow view of what a blender should do: make smoothies or thin down small batches of sauce or soup.
But then there's...
It's the peak of fresh berry availability all across the country, and we wanted to share these lovely photos of some favorite berries. Yum!...
Last week we asked you if you had any questions for Diane Morgan, author of Grill Every Day and a true expert on grilling. The first question we chose among your suggestions was perhaps the most repre...
We have to show you our new toy. We just bought a new ice cream maker. Well, it's not exactly new; it's used and bought for a song off Craigslist. It was a steal of a deal!
So what makes this new ic...
Plus mango kiwi salsa, the definitive guide on getting cakey, chewy or fudgy brownies, a recycling FAQ, and more. Here's what we were blogging a year ago this week. ...
When it comes to cheese, one of the most oft-asked and misunderstood queries is in regards to rind.
There are two basic schools of thought when it comes to the question of The Rind. The first argues...
OK, Windy City, the Chicago Outdoor Film Fest is finally here. We've been looking forward to this all year, and our food is all packed and ready to go for tonight's opening screening of "All About Eve...
When summer’s heat arrives, it’s hard to to think of preparing, much as less eating, hot food. We want something cool, quick and refreshing. We also want to use the fresh bounty that starts fill...
We watched LA Times food writer Russ Parsons' video on grilling that Faith wrote about last week and watched him slip on a simple mitt to lift the hot top of his kettle grill.
It's easy to assign an...
We were paging through Harold McGee's food science bible, On Food and Cooking, and came across this interesting tidbit:
Pre-warming your meat and then flipping it frequently once it's on the grill pr...
It seems that every time I am invited to lunch or dinner these days, anyone with the space serves the meal in the kitchen. Everyone else is either knocking down a wall to create an open kitchen (une c...
Here's one more way to celebrate our first ripe tomato of the season: grilled tomatoes. We are in love with these grilled tomatoes from the marvelous food blog Lucullian Delights. ...
Remember when we showed you the crazy explosion of activity on our container tomato plant? Well, one tomato at least has reached its perfect peak. ...
And yet more Mario geeky food goodness... ...
We recently saw this odd culinary item at Far West Fungi. Sea beans? What are they, and what do you do with them? Google to the rescue ......
Reading the New York Times Magazine yesterday, we were struck by the quiet beauty of these photographs by Gareth McConnell. They are all portraits of female farmers in the Northeast, stunning women de...
Garlic paste is one of those things that we hardly ever think of making ourselves. It comes from a jar, right?!
Homemade garlic paste is really just one step beyond mincing, and the results are indis...
Want to learn better knife skills? How to cook Thai? Or just have something fun and different to do after work or for a party? Consider a cooking class or cooking party. In this post, we'll list s...
While we were browsing photos of watermelons this morning, we came across this beautiful salad — a nice blend of sweet watermelon with spicy arugula.
Click below for the full ingredients list... ...
Last Friday night we had dinner with several friends and their children. We wanted a simple, low-energy meal, so we turned to recipes we could assemble on the spot. We made pizza dough and let everyon...
We are big fans of old-fashioned hand-written dinner invitations. They are such an unusual touch of civility and graciousness in our fast-paced world. We just came across these letterpressed dinner in...
Click each photo thumbnail to go directly to the post.
Here are our top 15 posts from last week. Read on for the rest of...
We're going to bet that some of you ate watermelon over the weekend. For us, watermelon's coming out party is usually the 4th of July, and from then on, it's a staple at picnics and cookouts. But when...
We found ourselves in a fix this weekend.
We had exactly one pint of blueberries, purchased at the Saturday farmer's market and carried lovingly home. Everyone in our household was agreed: we would m...
My friend Claudia was visiting from London a few weeks ago, and we stopped for lunch at Le Rostand, a café across from the Luxembourg Gardens with a nice outdoor terrace. This salad caught her eye, w...
In the middle of mayhem and deep concern; in the middle of fearfulness for your friends in the middle of a wildfire; right there in the middle of your day, around 2PM, you turn around and glimpse, ou...
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