We've talked about how you like your ice cream floats and whether you prefer root beer, Coca-Cola or some other soda. But have you ever tried a beer ice cream float?
We tried our first one this we...
What's cooking this weekend? Ice cream, of course! See our first four entries in the Best Lick! 2008 Ice Cream Contest, plus a great giveaway this week and some more very good weekend reading. ...
What: An original ice cream recipe contest
When: The deadline for submissions is Monday, August 18.
Prizes: Provided by Sur La Table
Deadline for our Best Lick! 2008 Ice Cream Contest is tonight!
Tw...
One of the deepest pleasures in eating ice cream actually comes when you've paired it with exactly the right thing. ...
One more reminder... This is the last weekend before the submission deadline for our Best Lick! 2008 Ice Cream contest. We hope you're enjoying all the scrumptious recipes; there's still plenty of roo...
Our Best Lick Contest 2008 is ending on Monday, making this your last weekend to tweak, fiddle, and experiment! If you've been having trouble settling on that perfect finishing touch, here are a few t...
Figs, lavender, goat cheese, almonds, honey. Baked into a galette, these exquisitely complementary flavors whisk us away to the Mediterranean. This is a rustic tart that honors the sweetness of ripe f...
South of San Francisco and San Jose, near Hollister, is the Morris Grassfed Beef Ranch. They're another local Bay Area rancher that allows customers to buy directly from them....
In the world of specialty coffee roasters, Stumptown Coffee is its own superstar.
Since their beans are a rare find outside the Pacific Northwest, the owner's plan to open a coffee roastery Red Hook,...
Original Ice Cream Flavor: Cinnamon Raisin Bagel Ice Cream
Ice Cream Chef: Katherine of Not by Chamomile Alone
What inspired this recipe? I love breakfast foods, but am never hungry in the mornings. ...
This is one of those things we do because our mom did, and we have no idea if it's actually doing anything. Our guess is no, but we still do it — and we found funny little product devoted to the pra...
Recently, we got into a debate with someone about the correct time to add milk to tea; before or after steeping the tea? What do you think?...
I grew up drinking Mexican hot chocolate, made from those granular discs of Ibarra Mexican chocolate that were always lurking somewhere in our Los Angeles kitchen. Combined with hot milk and whizzed ...
It's Escapes Month around Apartment Therapy this month, and we're curious about your cooking habits while on vacation. Do you go away places where you can cook (or perhaps even take cooking lessons)? ...
We had a bunch of carrots to use this week and were craving something Indian-inspired. It being Escapes Month and all, this soup from Bon Appétit sounded like the perfect recipe to celebrate fa...
Just a few things that caught our eye today... ...
Here at The Kitchn, we've posted before about the international "Slow Food" movement: using quality local ingredients from growers and suppliers with fair, sustainable practices. But what about applyi...
Reader Raquel wrote in with a very specific recipe request. She asks:
I was wondering if anyone knew of a good sweet carrot relish recipe? Something along the lines of the sweet carrots you get with...
What's churning this week? Are you going to enter the ice cream contest?...
Our friends at Serious Eats have been cooking up some seriously good food lately. Take a look at this Carrot Buttermilk Tart, for instance. We would really like a slice! More good eating from Serious ...
There are so many things you can do with summer corn, but if you haven't thought about eating it for breakfast, let us persuade you... ...
It was a blustery afternoon in London yesterday, but a vision of another kind of summer was chalked onto a blackboard on the Kensington Church Street sidewalk outside Lea & Sandeman, one of London's b...
A version of this post was originally sent to our email subscribers on June 26th. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in y...
One weekend back in May, we saw unripe, young green walnuts at the Alemany Farmer's Market. We snatched up a bunch so we could make vin de noix, or green walnut wine....
These tiny balls of ice cream are an exceptionally cute twist on the traditional chocolate truffle. They might be a fun party project. Scoop the little balls of ice cream with a melon baller and leave...
We have no grill and not much patience for watching big stock pots of water boil, which is why this is one of our favorite tricks for cooking corn. The key is to leave on the husks while you nuke them...
Original Ice Cream Flavor: Coconut Peach Ice Cream with Toasted Almonds
Ice Cream Chef: Kasia
What inspired this recipe?I wanted to do a twist on peaches and cream. Microwaving the amaretto was a gr...
Here's a question from reader L.:
I've been searching for replacement glass liners for a rectangular covered silver butter dish forever, but haven't had any luck. Do you know where I can find them?...
Giveaway: Five copies of David Lebovitz's book The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, published by Ten Speed Press
Find it: Buy The Perfect Scoop at Amazon for $16...
We've had this recipe from The Splendid Table's How To Eat Supper earmarked for a while. Given the dreary weather we've been getting all along the East Coast, we thought a bowl of noodles and tender b...
This outdoor stove is known as a rocket stove as it uses twigs instead of logs for fuel. It's also extremely easy to build....
Is cheese the new wedding cake? Take a look at this "cake" and tell us what you think. ...
Cucumbers are far more versatile than you might imagine. Their mild, slightly sweet flavor makes them the perfect palate for most any flavor--Asian, Latin American, Middle Eastern, you name it!
Here ...
When plans for a lime and mint cocktail went awry last weekend (lesson: when shopping in a small-town grocery store 20 minutes before closing, be prepared for the mint to be sold out), we made this in...
What your favorite bits of the New York Times dining section yesterday? Our favorite was hands-down easy to pick...
...
The success of New Zealand wines and in particular its flagship Sauvignon Blanc is really quite amazing. Ask any casual wine drinker, and he or she will most certainly be familiar with the wines and t...
Every fall, scores of Midwesterners head toward Brown County, Ind., a region known for its hilly terrain, folk arts and ever-growing tourist attractions. But while many of these visitors are draw...
Sure, you can use a big spoon to serve all that ice cream we're pushing, but if you want pretty, rounded scoops, you're going to need the right tool. Here are six good options... ...
Anything with caramel on top and we're sold. But give us the deep flavorful richness of dulce de leche and we're complete goners.
When we don't feel like making the long version of dulce de leche, we...
This unassuming white Ming-style vase from Ibride was meant to be broken into pieces......
We are huge fans of tea in desserts; some of our favorite cookies have tea in them. So we were pretty excited to see this ice cream recipe from Taylor at Mac & Cheese....
Did we? Oh yes we did. And we can't believe we're confessing it in public... ...
Here we are with the weekly news roundup. Lots of interesting stuff inside! Read on ......
We got some fennel in our CSA pickup yesterday and immediately thought of how much we love it in a salad with oranges — this orange, olive, and fennel salad, specifically. But oranges? Not exactl...
Original Ice Cream Flavor: Chocolate Gelato with Salted Caramel Pecans
Ice Cream Chef: Brett
What inspired this recipe? Originally the Take 5 Candy bar's salty mix of chcolate, caramel, and pretzel,...
Making cheese at home is something that we've been wanting to try for years. Now that we've gotten our feet wet with homemade paneer, we think we're finally ready to take the plunge. Who wants to join...
A friend asked us:
If you were trying to get a 42 year old man who avoids vegetables like the plague to start eating them, where would you start? What vegetables could you make the most like candy?...
Not since a roommate in college had a rice maker have I played around with one. If I remember correctly, that one singed the bottom layer of rice and then broke before Thanksgiving break.
Not much o...
Take a good helping of South American and Mexican cuisines and add in a splash of old-world Spanish ingredients. Blend with a healthy dose of Native American fare and sprinkle on some frontier trail f...
Here are just a few of the things we're finding delicious today......
If you want make an ice cream pie, you first have to let the ice cream soften, so you can easily spread it into the crust. But if you're making your own ice cream, and you time it right, that semi-sof...
We just got this deal alert from Amazon and thought it was worth passing on. The AeroGarden is half off today - down from a list price of $199 to a sale price of $99. More about this clever indoor gar...
Surely you’ve noticed the National Cattleman’s Beef Association’s print ad campaign by now. In one, large slabs of beef are posing as cliffs, surrounded by rivers of blood and dotted with lenti...
Sweet, second harvest figs have been popping up all over the trees in our neighborhood (right behind our apartment!) and at local farmers' markets. At the Hollywood Farmers' Market this past weekend, ...
It's easy to forget that the CSA share you pick up every week in the city comes from a rural, grassy, no-taxis-in-sight farm. In some cases, it's just an hour or two away... ...
Listening to the NPR show All Things Considered last week, we were delighted to hear an interview with tomato farmer Tim Stark. In addition to sharing stories from his life and excerpts from his new b...
Chalkboard paint moves from the wall to the table with this ceramic dishwasher-safe mug you can use as a morning memo pad or to post a little love note to put a smile on someone's face......
We told you last week that we were making granola for a trip, and this is what we came up with — a sweet, nutty combination full of thick oats and lots of seeds, too... ...
In light of the news earlier today about a new show sending up old episodes of Martha Stewart's TV shows, we thought we should feature just one more recipe from Martha in today's Daily Scoop.
Blue c...
For back porch getaways... We saw this wine tray over at Mighty Haus recently and just had to post it. It's a sleek little accessory for all your back porch or park entertaining, especially when you w...
Events: 100m back, 100m free, 200m IM, 4x100m free relay, 4x200m free relay, 4x100m medley relay
Number Olympic Medals: Five
Hobbies: Why, cooking bruschetta for her friends, of course!
Did anyone el...
We found this article in the New York Times on the cost of shipping groceries around the world very thought-provoking, and wanted to share it with you. ...
We've had more than one reader asking us to hold the cream this month. Even though it's Ice Cream Month, some readers can't have dairy in their diet and they're curious: what are the best dairy-free i...
Ice Cream Chef: Hannah of My Sweet Vegan & Bittersweet Blog
What inspired this recipe? Apricots are at their peak right now, and I just couldn't resist loading up on the golden stone fruits while...
We first had ceviche at a restaurant in Florida and have been rather obsessed with recreating the experience at home ever since! Somewhere between raw and poached, ceviche is prepared by "cooking" sea...
Have you ever wanted to find a cookbook from your grandmother's or great-grandmother's generation? Or maybe a cookbook that's out of print, from a restaurant long gone, or from a cultural generation ...
Last weekend I found a bush on the side of the road teeming with wild blackberries. Our two-year old thought it great fun to pick them, and drop a few of them into her red bucket, while eating the re...
A very cool mobile bar, a kitchen decorated with found objects and more below... ...
We read in the Times yesterday that Martha Stewart has a new show coming out. Only (get this!) it's going to be a Mystery Science Theater 3000-style sendup of old material from her shows, AND it's hos...
Are you eating lunch? What else are you doing? If you're like us, you probably have one hand on a sandwich and the other on a keyboard. Or a remote control. Or in between pages of a newspaper.
It's e...
Last weekend, our resident cheesemonger journeyed North, in search of cheese. What the Green Mountain State lacked in sunshine it made up for with roadside farmstands galore, support of local food pro...
What was happening this time last year at The Kitchn? There are a few clues in the thumbnails above - click through f...
The Chicago Outdoor Film Festival is back tonight with a screening of "Touch of Evil," starring Charlton Heston, Orson Welles and Janet Leigh. Whether you're packing a meal to eat under the stars o...
A week ago a couple hundred people showed up to a gallery in Echo Park, fruit in hand, excited to make some jam with the guys behind Fallen Fruit....
These bags were full of hard blocks of frozen, homemade chicken stock. By the time we prepped our ingredients for the soup we were making, the ones sitting on our granite countertops were almost fully...
Sandrine Fabre makes fancifully decorated objects for the kitchen in her signature child-like style, including these fanciful melamine storage containers for leftover chicken, fish, charcuterie and mo...
Well, it's official. Our new ice cream maker is a keeper. ...
Ah - Martha. Who else would give us instructions on how to make a sea turtle cake out of ice cream balls? It's definitely a step up in difficulty from the ice cream cake we posted last week, but it ac...
More yogurt popsicles, a great recipe for summer entertaining, and more below......
Last week, we wrote about Twitter and Whole Foods. Today we'll provide a roundup of some popular food-related Twitters that the home cook may be interested in following....
Are you ‘roughly between the ages of 16 and 34’ and passionate about all things related to food? Then you may be interested in Slow Food’s Youth Movement Program which is bringing together youn...
It's Ice Cream Month here at The Kitchn and that means we're hitting the ice cream maker every few days. The freezer is filling up with assorted containers of ice cream, some blog-ready, some not.
...
Sunset magazine's editors have undertaken a "One Block Diet" project, growing their own vegetables, making their own wine, and nurturing their own honeybees. They're sharing their knowledge, too, in a...
Have you ever wanted to learn more about wine, beyond just tasting it? How about being involved with the grape harvest, blending your own vintage, and experiencing tasty food and wine pairings?...
Got a stellar (perhaps contest-winning?!) idea for a fabulous new ice cream stuck in your head but don't know where to start?
This custard ice cream recipe is a building block for any ice cream you h...
Just a reminder... There's one whole week left until the submission deadline for our Best Lick! 2008 Ice Cream contest.
Got a favorite original ice cream recipe? Want to try something new? Enter our...
Making granita doesn't require an ice cream maker. All you need is a fork and a little free time to stir the mixture as it freezes. For this recipe, though, you might consider a different gadget: a ch...
Want to see the most popular posts last week? Click the thumbnails above to go to some of them, and click through below to...
Ok, folks, a few weeks have passed and the frenzy over the New York Times Perfect Chocolate Chip Cookie has died down to a gentle murmur.
We thought this would be a good moment to check in: what's yo...
Remember that tiffin lunchbox we recently showed you? We just bought another similar one, and we love it already! ...
We saw these jars over at AT:Chicago and zoomed right in. They're from the new Ikea catalog... ...
Splitting dessert...all mine...just a little taste...germs are gross...sneaking a bite...
Whether you like to sample freely from the table or guard with fork and knife, here are some thoughts on food...
You might know French company Domestic for their conceptual vinyl wall graphics by international designers of the moment. Now, they've commissioned pairs of porcelain plates in food-themed graphics, l...
Faye Hess is my latest kitchen crush. I can’t remember exactly what interweb meanderings brought me to her cooking videos this week, but there I was. Within one minute of watching ‘Making Gnocch...
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