We'll admit: Sometimes our culinary imagination can get away with us. We spend a sizable amount of time during the week daydreaming about the food adventures we'll have over the weekend. This week was...
What's cooking this weekend? We are ready for a nice leisurely weekend with plenty to eat and drink. Here are our picks for what to eat, what to drink, and what to read off the blog while you're lazin...
We are loving these grilled menus from Martha Stewart, and we especially couldn't pass up this grilled sausage. Sausage is one of our favorite things to put on the grill. Read on for more about this m...
Our tour yesterday of Biggie's well-organized and bento-optimized kitchen made us think back over some of our favorite creative storage solutions from past kitchen tours. Read on to see our top five.....
So... by now you know that I have my heart set on making my own cake for my wedding this fall. I'm also determined to make ice cream to go along with it. (Using my new toy!) I'm planning one kind of i...
Summer's full bounty of fruits and vegetables is peaking and we can't eat everything fast enough. We've been canning and pickling so we can preserve these wonderful flavors and nutrients to enjoy in ...
Chances are, you've read about what foods to carry on the plane (it's been quite a popular post for some time now). But in the summer, we find ourselves in a car even more than an airplane. So, what s...
An utterly perfect summer tart, beautiful rolling pins, a freshly organized kitchen, and more in today's Delicious Links....
We opened our calendar this morning and realized something incredible: we have no plans this weekend. No weddings. No barbecues. No road trips. Just one entire free summer weekend!
We plan to take fu...
One product we're really loving this summer is this jar of wild hibiscus flowers in syrup. They're meant to be added to a glass of white wine or champagne, and add a refreshing sweetness to the drink...
I was chatting with Melissa Clark last week while touring her kitchen for an upcoming Kitchen Tour, and I asked her how she would describe her cooking style. One of her answers was "refrigerator clea...
We had a bunch of bananas turning very, very brown on the counter this week, but we weren't in a baking mood. We didn't want to haul out the mixer and soften the butter and dirty two bowls...you get t...
Ceramics designer Camila Prada just sent over her new collaboration with prestigious German ceramic manufacturer Rosenthal. Pepe and Friends is a pretty darn cute set of porcelain characters; we have ...
A few weeks ago, we were having trouble getting our chili pepper plants to pollinate and bear fruit. The flowers would bloom and seem to flourish. Then a few days later they'd curl up again and fall o...
Half the fun of cocktails is all the fascinating lore behind them. Here’s a roundup of some of our favorite cocktail names - and the colorful stories they bring to the table with them:...
We've often encouraged you to pack your lunch, and we've mentioned how much we like insulated bento jars and Indian-style tiffin stacking containers. But stainless steel tiffins are often rather expen...
Kathryn's post yesterday about fried green tomatoes got our taste buds all riled up for some fried food. But french fries? That's one dish we never attempt at home. Too much trouble to peel, cut, deep...
A few weeks ago at the New England Aquarium Dinner, we were served one of the cleanest, fruitiest, freshest white wines we can ever remember tasting.
Imagine walking into a flower shop and being able...
Sally Clarke was once a disciple of Alice Waters at Chez Panisse and her Notting Hill café, food shop, deli and restaurant offers the same sort of upscale simplicity......
A version of this post was originally sent to our email subscribers on May 29th. To sign up for our weekly email sign up in the column to the left or click here.
I'm here in Los Angeles where people ...
Butterflied chicken weighted down by a brick is a traditional Tuscan method that results in quick cooking and crispy skin. If you don't have a grill you can do this in a skillet. If you don't have a g...
When these sculptural pepper grinders popped up in our inbox we went "Oooooohhhh...."...
Look at this lovely kitchen from Anne's Sunny Renovation, a tour of an environmentally-conscious home redesign at our sister site Re-Nest. Our favorite feature is the placement of windows between the ...
I grew up in Florida and Georgia. Now I live in California, where some things related to Southern cooking are hard to find. Unripe green tomatoes for frying aren’t sold in the supermarkets; to obtai...
We're going to be the bearers of bad news up front: We don't have the recipe for this beautiful plum cake. (It's from Flickr and the comments aren't in English, unfortunately.) But it served as inspir...
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Apparently we were a little late to the party last month when we predicted that Bento was a coming trend. We get it now: Bento is already a popular way to pack your lunch (or any meal...
'Tis the season for fresh peppers of all kinds. From hot to sweet, purple to green to orange, peppers are here....
It's Green @ Home month in July over at our sister home sites, so we're chipping in with a link to this interesting article at Slate on what's greener: charcoal or gas? ...
If you're looking for an excuse to try making some home-made paneer (or using up more summer greens, for that matter!), look no further than palak paneer!
When the Boston Globe ran a recipe last week...
Laure from AT: Los Angeles wrote to us yesterday with an excellent question about fresh peaches. She writes:
I have some incredible perfectly ripe peaches that I desperately want work into a green s...
Pinot Grigio wines have experienced unprecedented growth in the United States over the past 20 years. After Chardonnay, Pinot Grigio is the second most popular white wine.
Unfortunately, some wine s...
Some sources say 8 glasses, some say 13 cups, other say that it depends. Regardless, it all seems to boil down to: "Drink more water!" Simply guzzling down glass after glass of plain water can get, we...
Giveaway: Five copies of The New Steak: Recipes for a Range of Cuts plus Savory Sides by Cree LeFavour
Find it: Available at Amazon.com for $14
Steak is not the most popular "eating-in" cut of meat t...
Earlier this week, we mentioned this Sunday's American Cheese Society public cheese sale. But if you're like us, you may have been wondering, just what exactly is a public cheese sale? And what do the...
What's going on these days over at Serious Eats? Well, there's this delicious bruschetta and an inflatable toast mattress. Also, we just found out we've been issued a challenge of some sort - can some...
Making iced coffee is easy — you do it the night before. And when it's this hot outside, there's no better way to start the day. Get the details, below... ...
This ever happen to you?
We'd just finished enjoying a home-cooked meal and went back to the kitchen for clean-up to find this. Scorched food burnt to the bottom of the pan.
Sigh....
Joan moved to Paris at 75, trading in her three-bedroom house for a one-bedroom apartment in the 7th arrondissement. Her son designed this fully equipped but compact kitchen that manages to cleverly i...
OK, OK - we know that the last asparagus of the season headed out of town a few weeks ago, which makes our lust for this recipe all the more cruel. ...
It's only halfway through the week, but sometimes Wednesday is the best time to kick back with a cocktail. Sepia Chicago sent us this lovely little concoction of gin, lemon sour, and egg whites, and i...
"Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education." Mark Twain...
Was joining a CSA on your to-do list this spring? As we head toward August, most CSA slots in New York City have been sold out for months, but we have a find for you this afternoon.
If you didn't fi...
At the farmer's market, one farmer was selling these very interesting-looking heirloom eggplants. We've never seen eggplants in so many different sizes, shapes, and colors! Isn't this interesting?...
Need to give people something to munch on while dinner is grilling? This couldn't be simpler — and it takes less than 10 minutes......
Look at this gorgeous tart! Link to recipe below... ...
The food of Florida is a blend of Southern comfort and spicy Latin fare, strongly influenced by Caribbean and Cuban cuisine.
As we saw in the list of Forida's flavors and ingredients, it's not shy ab...
We saw these wild thistles at Far West Fungi this past weekend. Honestly, we thought they looked more like green ears of wheat than thistles....
Pasta salad is often the ugly stepsister at a summer cookout. Too greasy, too bland, too mushy, too limp. We spent years passing swiftly by the pasta salads at our family's cookout buffets. But Sara D...
So what about those of us who have no space for a grill? Can we make any of these yummy grilled recipes we've been featuring all month? Yes, says grilling expert Diane Morgan. She wrote a book called ...
It seems like we go through glass after glass during the summer, trying to get our full 8 servings of water a day. Even though we try to use just one throughout the day, it seems like we're always run...
There were plenty of good things in today's New York Times dining section. Our top five favorites include a giant food party in San Francisco, a no-bake cheesecake, bread salad from a famous chef, and...
Around this time of year, there's so much zucchini coming in that you start hearing stories of people leaving anonymous bags of zucchini and summer squash on doorsteps just to get rid of it!
While th...
My first visit to Avedano’s market was in December of 07 when my friend Mimi and I sought them out for our second annual marrowbone holiday feast. When it comes to marrowbones, you see, we wanted t...
Our favorite meal of the week is also the simplest one. Every Sunday, we make post-farmers' market sandwiches using ingredients from our trip to the Hollywood Farmers' Market. The components change fr...
We had absolutely no reason to buy this serving platter for ourselves over the weekend, but we couldn't resist. That delicate, lace-like pattern that looks so modern on a rustic piece of pottery was t...
After a few weeks of withdrawal, we were so happy to get a new episode of Good Food this past week. Did you tune in?
With temperature's soaring on the East Coast over the weekend, is it any wonder th...
One wall of the restaurant at Villandry is covered in vintage kitchenware, hung neatly on long rails. It adds a homey feel to the sleekness of the restaurant. But this could work just as well in a kit...
Emma's post about more good uses for lettuce made us think of our favorite fish salad in lettuce cups. We were also thinking about grilled chicken, which led to this recipe... ...
We wanted to bring you a Top 5 for this post, but we weren't having a lot of success finding inventive recipes for using lettuce amidst the typical ones for salads and sandwiches.
So we thought we'd ...
At the Farmer's Market recently, we saw a bunch of agretti. We didn't know what it was, so we looked it up....
A few weekends ago, a food-loving friend made this dish for a hungry backyard crowd, and it was a big hit. Fortunately, we were there with a camera and an empty stomach. So, although we technically di...
As if we needed any more popsicle molds, along come these LEGO versions... ...
Every summer, we anxiously await the arrival of squash blossoms so we can make one of our favorite dishes: fried squash blossoms....
Some say that the only cure for garlic breath is to avoid eating this pungent allium altogether. But for folks who can't help but throw in an extra clove or three when a recipe only calls for one, a l...
If you're trying to find local honey or a specific type of honey (Black Locust, Tupelo, or Gallberry?) this website may be what you need....
A friend and neighbor of ours, who takes his cooking very seriously, makes this pasta often. It's quite simple (boil pasta, toss sauce ingredients into a metal bowl, stir over the boiling water pot, t...
It's Grilling Month, and while we've been studiously avoiding the machismo that often accompanies grilling over an open flame, we can't resist asking: What's the biggest thing you've ever grilled? ...
We have been drinking this fruity, slightly sparkly Chardonnay lately; it's become a favorite summer white wine. Wine is one area that we've been working on diligently since we are just learning what ...
We saw these individual pie slice pans at King Arthur Flour yesterday and we were both charmed and bemused. Individual pie slices - would you use these? ...
Reader Ann writes:
Williams Sonoma has sold all its wooden, wall-mounted, folding dish racks. No more are on order. They would not give me the manufacturer's name. I've searched the internet, but h...
Chicagoans may have heard about the American Cheese Society's big events in town this coming weekend – the Festival of Cheese on Saturday and the Cheese Sale on Sunday.
But why wait until the week...
What were we talking about this time last year? Martha had just debuted her new line at Macy's, and we were cooking cool and comfortable summer food, like dill yogurt chicken salad (with poached chick...
Just because we champion home cooking doesn't mean we don't love to eat out, too. Usually it's the luxury of enjoying our food and friends while someone else worries about searing the meat and cleanin...
Yesterday Faith gave us a few good sources for the chocolate féves that are no doubt in greater demand these days. They really do make the New York Times chocolate chip cookies that much better...
Colette and Pierre live on the top two floors of a centuries-old building in Saint Germain where Colette has lived for more than 50 years. She put a glass roof on a former terrace to create a comforta...
We've been on the lookout for good vegetarian grilled recipes this Grilling Month. Even though we love a good grilled steak, we think that vegetarians have just as much fun when the coals are hot. Tak...
We got so caught up this morning in talking about how these cookies tasted that we didn't get a chance to share our notes from actually making them.
We'll be honest: there were a few aspects of David...
We came across this Flickr photo entitled "Matt cleaned the grill with an onion..." and we were instantly intrigued. Cleaning the grill with an onion?...
Is the perfect chocolate chip cookie this year's No-Knead Bread? And if so, are chocolate féves this year's instant yeast?
When the No-Knead Bread recipe came out there was a run on instant y...
We've become big fans of the not-so-new-anymore Gourmet website, especially its seasonal slideshows. These collections always have beautiful photos and pull recipes from past issues so that we can get...
We were blown away by the eating, dining, and gardening spaces in artist Eric Rewitzer and Annie Galvin's San Francisco home. This house tour from AT:SF was so bright, bold, and welcoming that we imm...
Paneer is a Indian cheese with a slightly chewy consistency and mild flavor, very similar to queso blanco.
It holds its shape well and doesn't melt, so you can saute it, grill it, or crumble it into ...
Did you know that one of our favorite childhood food books is coming to the big screen? ...
It's not really fair to suggest something so definitive as The Perfect Tomato Salad. When it comes to vegetables, especially, so much of perfect has to do with the vegetable itself. But I had perfec...
With this being Grilling Month here at The Kitchn, we've talked about a lot of grilled food. We've talked about some grilling classics: steak and potatoes, fish and vegetables, tomatoes with garlic. W...
Brassica n. (Brás-si-ca) - A genus of plants in the mustard family that includes broccoli, cabbage, kale, and many other bitter greens. ...
Reader Laura asks:
I was lucky enough to buy a quart of sour cherries at the Union Square Greenmarket today and now I am wondering what kind of dessert to make with them. Ideas?...
Take a look at this chalkboard recipe wall in Leah's new kitchen! We're loving the bright and practical idea, as well as the rest of her stunning remodel....
Pudding, meaning dessert. Biscuit, meaning cookie. Clingfilm, meaning plastic wrap. I love the differences between British and English cooking (cookery!) words.
It's always disappointing when Ame...
Your favorite posts last week were all about the summer treats. Click the thumbnails above to go to some of last week'...
Growing up in a city that wasn't a hub for fresh seafood, we didn't fall in love with Old Bay until after college. And even then, our first (and still favorite) use for it was grilled chicken.
But i...
Did anyone brave the heat this weekend and make the NY Times chocolate chip cookies?
Here in Boston, we couldn't bring ourselves to turn on the oven until Sunday when it finally "cooled off" to the l...
If London is on your itinerary, be sure to add Villandry to your list of food-related stops. This intimate but comprehensive gourmet shop, café, bar and restaurant has quality European food products,...
Sunday morning means staying in bed as long as possible with the New York Times, a pot of strong Assam tea and warmed-up whole milk precariously balanced on the night table. This is after sleeping in...
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