Food Tattoos: Would You Get One?
We've always thought it would be cool to get a tattoo, but we've never thought of the perfect image. Why not food? Some pretty vegetables, perhaps? Or maybe a nice cupcake? (Now if only we could get o...
Archive for the week of
What's Cooking This Weekend?
Weekend of August , 2008
What's cooking this weekend? We're taking a break from ice cream (although we'll have the results of a very interesting experiment to show you Monday) and focusing on lazy breakfasts and a good dinner...
Recipe: Fresh Shell Bean and Sage Spread
Earlier this week, we shared pictures of fresh shell beans at the farmers' market. Rattlesnake beans in particular caught our eye with their colorful, twisty pods. We brought some home, shelled them, ...
Daily Scoop: Olive Oil Ice Cream
Yesterday we showed you an avocado ice cream from Mercedes of Desert Candy and her twenty days of ice cream. Today is one other that we just found so intriguing......
Park Slope's Last Butcher Pu$hed Out
New York City
A & S Pork Store in Park Slope, Brooklyn is closing on October 1. This real butcher shop is our source for sausages, roasts, and the best homemade mozzarella and ricotta we've ever tasted.
A&S is clo...
Ingredient Spotlight: Porcini Mushrooms
Porcini mushrooms, also called boletus mushrooms, are a popular staple in Italian and French cuisine. These large, meaty morsels of fungi goodness are often available year-round at Far West Fungi in ...
Barritts Ginger Beer for Those Dark and Stormy Cocktails
We loved Nora's post earlier today about the Dark and Stormy, largely because we've been drinking these quite a bit this summer.
We lucked out and found the authentic ingredients — Gosling's rum a...
Spice Cream with a Twist
Best Lick! 2008 Ice Cream Contest Entry #14
Original Ice Cream Flavor: Spice Cream with a Twist
Ice Cream Chef: Melissa
What inspired this recipe? Well, originally I wanted to do gingersnap ice cream with lemon curd because some of my favorit...
Weekend Project: Sharpen Your Knives!
Trust us, knife sharpening is not a mystic art and it doesn't have to be a safety hazard to your finger tips! With a little practice, it's easy to do at home, and all you need is a sharpening stone an...
Mariquita Farms Mystery Box
Every other Thursday, Mariquita Farm in Watsonville delivers preordered produce to San Francisco. They park at a different restaurant each time, and the contents of the box are unknown.
...
Cooking Escapes: Taking Cooking Classes on Vacation?
Visiting the museums and taking in the local restaurant scene are pretty standard items on a vacation itinerary. But what about signing up for a cooking class?
Well, sure! Why not?!...
Mint Raspberry with a Chocolate Swirl
Best Lick! 2008 Ice Cream Contest Entry #13
Original Ice Cream Flavor: Mint Raspberry with a Chocolate Swirl
Ice Cream Chef: Kate
What inspired this recipe? I love anything with mint but there aren't many ice cream flavors out there made with...
Chinese Comfort Food: Stir-Fried Egg and Tomato
Before the Beijing Olympics end, we want to share this dish, which we found out about from a friend who lived in China for many years. She describes it as Chinese comfort food, something children woul...
Giant Honey Bear and Etsy Goodies
Delicious links for 08.22.08
Look! A giant honey bear... ...
Escape to Bermuda with Dark and Stormy Cocktails
Straight Up Cocktails
Whether you're catching some rays at a beach-side getaway, or enjoying a relaxing "staycation" at home, nothing beats the August heat like a tall, cool Dark and Stormy.
And, best of all, the national...
Look! A Printer For Your Latte
Look! A printer for your coffee? Reader Rae sent us these photos of a pretty wild gadget she saw at a computer graphics trade show in Los Angeles last week. Click for more photos......
Questions for David Lebovitz: Favorite August Ice Cream?
When you take a look inside David Lebovitz's Paris kitchen, you can't help but notice that the man has a lot of ice cream in his freezer! This is only fitting for a chef who has literally written the ...
Try This: Roasted Green Pepper Butter
We're well acquainted with herb butter, but we were looking for something new to slather on our summer corn. Plus, we had a few green peppers that needed to be used. Get the method and recipe, below.....
What's the Difference? DOCG, DOC, and IGT Italian Wines
Pick up a bottle of Italian wine and you're likely to see one of these designations somewhere on the label. What exactly to these letters stand for and what do they mean? Read on......
Kitchen Spotlight: A Vintage-Inspired London Kitchen
London
The owners of this 1856 flat in Central London built a functional modern kitchen around some meaningful vintage pieces -- like a refrigerator his parents bought when he was born, a vintage stove, old ...
From The Email: Off the Grid Grilling
A version of this post was originally sent to our email subscribers on July 10. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in you...
Daily Scoop: Avocado Ice Cream (and 19 More)
If we are really honest we may have to admit that Ice Cream Month was (partially at least) dreamed up as an excuse to feature these 20 ice creams from Mercedes at Desert Candy. She did a whole 20 days...
Questions for David Lebovitz: Best Ice Cream Maker?
When we toured David Lebovitz's Paris kitchen earlier this year, we didn't get a chance to see his ice cream maker, since he stashes it under his bed. (We have a similar storage method for our bulky i...
Hersheys - Less Chocolate, More Candy
Delicious links for 08.21.08
Hersheys, Hersheys. Sounds like even their chocolate isn't being classified as chocolate anymore! ...
Thursday Giveaway: Recipe of the Week: Ice Cream
Giveaway: Five copies of Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats by Sally Sampson, published by Wiley
Find it: Buy it at Wiley for $16.95.
When it comes to desser...
Pop Up Placemats from Publique Living
When we were kids, mom kept our pop up books on the top shelf -- far away from our grubby, curious hands. We'd never be allowed to play with the book full of pop-up castles and bridges during dinner. ...
Simple Summer Food: Caprese Salad
Ahh, one of our favorite dishes in the summer; fresh tomatoes, buffala mozzarella, and fresh basil layered together, and then drizzled with olive oil and sprinkled with salt and pepper. ...
Keeping Drinks Cold: Insulated Tervis Tumblers
These plastic tumblers have been around forever, and we usually think of them with a college logo or beach-themed patch. But there are hundreds of designs to choose from (even donkeys and elephant...
Apple Chardonnay Ice Cream with Bulgarian Sheep Cheese
Best Lick! 2008 Ice Cream Contest Entry #12
Original Ice Cream Flavor: Apple Chardonnay Ice Cream with Bulgarian Sheep Cheese
Ice Cream Chef: Anna
What inspired this recipe? A deep love of having a glass of wine with slices of apples and chee...
Recipe Recommendation: Pickled Beets
Looking for a new way to enjoy this sweet and earthy vegetable, a friend suggested we try pickling! Now that we've tried it, we may just need a jar of pickled beets on-hand 24/7 to satisfy our craving...
Ingredient Spotlight: Verjus
Tired of oil and vinegar in your salads? Want to try something different? Try verjus. It's delicious!...
Recipe: Braised Summer Pork Shank (Adaptable For Any Season)
A friend came over one day last week with a frozen pork shank from Flying Pigs Farm and dropped it on the butcher block with a thud.
"What do I do with this?" she asked, "it's been in the freezer fo...
Cherry Cheesecake Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #11
Original Ice Cream Flavor: Cherry Cheesecake Ice Cream
Ice Cream Chef: Diana
What inspired this recipe? As someone who lives in the home of cheesecake and grew up less than a mile from the world's b...
Tastes Like Summer: The Perfect Tomato Sandwich
Oh, we've been waiting for this for a while... ...
Top Five: Ways to Prepare Kohlrabi
We spotted kohlrabi at the farmer's market last week for the first time this season! This is a fantastically versatile vegetable with a taste and texture somewhere between cabbage and broccoli stems.
...
Wines for Hot and Spicy Foods
Do you ever wonder why so many people automatically reach for a beer to go with African, Asian, or Caribbean foods? Answer: Beer is refreshing, and does not clash with the many feisty, fiery flavors o...
Taste Escapes: Milwaukee
Chicago
Located just 75 miles north of Chicago, Milwaukee is known as the "beer capital of the world." But there are plenty of food finds here, and along the way, too. ...
Good Eats: The Fine Art of the Butter Sculpture
There is a lot of excellent eating over at Serious Eats this week. We'll get to some of our favorite bits below (butterscotch pudding, anyone?), but first we had to feature their gallery of butter scu...
Easier Than You Think: Candied Mint Leaves
We're not ones to spend a ton of time gussying up our food, but if we've put some effort into a recipe, it is nice to present it with a little flair every now and then. These mint leaves — sugared, ...
Look! Old-Fashioned Ice Cream Maker
During our tour of Valley View Farm's goats and creamery, we stumbled upon this gem tucked into one of the barns! It's an old-fashioned ice cream maker with some slightly more modern upgrades......
What's Your Idea Of A Perfect Picnic?
London's Guardian newspaper ran a thought-provoking article last month asking local food pros to share their thoughts on what makes a perfect picnic......
Questions for David Lebovitz: Best Advice for First-Time Ice Cream Chefs?
We're big fans of David Lebovitz here at The Kitchn. We toured his Paris kitchen earlier this year, and just last week we gave away several copies of his fabulous ice cream cookbook, The Perfect Scoop...
Sara Kate (and Recipes) in O Magazine
Look! Our own Sara Kate made an appearance in Oprah's magazine this month, with cameos by Ursula and Maxwell... ...
Daily Scoop: Elderflower Sherbet
What with Kristin's post earlier today on elderflower cordial we just couldn't pass up this elderflower sherbet. ...
Look! Fèves on Display at Whole Foods
We've written plenty about the New York Times chocolate chip cookie and the requisite fèves, or chocolate disks, that it calls for in lieu of traditional chips. Faith even wondered if fèves are this...
Where Does Milk Come From? A Tour of Shatto Dairy in Kansas City
This being Ice Cream Month and all, we wanted to focus on the ingredients and producers that let us make this sweet creamy treat. So today we have another sort of treat for you: a tour of a dairy farm...
Supertasters
Do you have an especially heightened sense of taste? Perhaps you're a supertaster....
Times Top 5: Striped Figs and Tomato Jam
From the NY Times Dining Section 08.20.08
What were your favorite parts of this week's Times dining section? We found it a little heavy on the eating out side of things (suppose it's all that vacation travel?) but there were some gems for tho...
Visions of Sugar Plum Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #10
Original Ice Cream Flavor: Visions of Sugar Plum Ice Cream
Ice Cream Chef: Ashley
What inspired this recipe? My inspiration came first from a trip to the Union Square Farmer’s Market, where I saw ...
Sense of Place: Food and Cuisine of the Southwest
Southwestern food is really some of our favorite. Whether it's a quick burrito with soft beans and chicken or an elaborate slow-simmered mole sauce, we love how the flavors and textures combine in eve...
Mad Cow, Raw Milk, and Jalapeños:
Top food news for August 18-22
Wow, the food news this week is chock-full of food recalls. Read all about it here ......
How To: Make An Herb or Spice-Infused Ice Cream
Today I was going to give you a recipe for Peach Basil Ice Cream (and I still can if you want) but I was starting to feel fatigued with the ice-cream-heavy weight of our recipe archives. Instead, in ...
Mango Lassi Frozen Yogurt with Pistachio Biscotti Bits
Best Lick! 2008 Ice Cream Contest Entry #9
Original Ice Cream Flavor: Mango Lassi Frozen Yogurt with Pistachio Biscotti Bits
Ice Cream Chef: Amanda
What inspired this recipe? Four years ago, I met my boyfriend, a native of India, in London (w...
Good Product: Wine Glass Cleaning Brushes
Cleaning the inside bottom of a wine glass isn't easy. And unless you have tiny hands that can wiggle inside, you may want one of these brushes... ...
Meeting vs. Eating: How Do You Feel About Meeting Farm Animals?
On the drive home from our tour of Green Meadows Farm last week, an interesting topic of conversation was raised:
How do you feel about meeting that animals that will later become food you eat?...
300 Kinds of Honey - What Do They Taste Like?
Delicious links for 08.20.08
Buckwheat, eucalyptus, lavender, wildflower... there are over 300 distinct varieties of honey produced in the United States. What do they all taste like? ...
Farmers' Market Report: Shell Beans
Los Angeles
This week we bring you scenes of the glorious shell bean at the Hollywood Farmers' Market. Click through for more beautiful varieties and a primer......
Slow Food Nation on the Cheap
There’s been a little grumbling that the Slow Food Nation event being held here in SF over Labor Day weekend is too pricey. True, there’s the $2500 Patron’s Package and the $500 dinner with Tho...
Eat for Charity! "Let Us Eat Local," September 9 in NYC
There's a great event coming up next month at Water Taxi Beach in Long Island City. Some of New York's best chefs (Tom Colicchio, Bill Telepan) will be preparing food grown within 250 miles of the cit...
Splendid Table: Turning Food into Theater with Steve Jenkins
On this past week's episode of Splendid Table, Steve Jenkins of Fairway Market reminds us that there was indeed a time before foodies were foodies. He knows because was there to when it all began!...
When In London, Drink Elderflower Cordial
I have spent months of my life in London but until Sunday afternoon, had managed never to sip an Elderflower Cordial. That it was made by a new friend with flowers from an elder tree in his very own g...
Handmade Wood Biscuit Cutters
Would you have known what this was, apart from our post title? ...
Rosemary-Lime Sparkle Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #8
Original Ice Cream Flavor: Rosemary-Lime Sparkle Ice Cream
Ice Cream Chef: Marilyn
What inspired this recipe? There's a little drive-in near where I grew up that serves something called a "lime free...
Quick Tip: The Best Way to Cook Pasta
Cooking pasta doesn't exactly take a degree in rocket science. Yet so many small variations, individual techniques, and old wives tales abound that cooking a simple pot of pasta can end up feeling rat...
Recipe Roundup: Tomato Tarts
When we finally get some summer tomatoes in our CSA here on the East Coast, this is one of the first things we're planning on doing with them. (Right after we hug them and sing them songs. Really, whe...
Basil Infused Ginger and Cinnamon Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #7
Original Ice Cream Flavor: Basil Infused Ginger and Cinnamon Ice Cream
Ice Cream Chef:Christine
What inspired this recipe? When my husband and I were in Portland recently, he ordered a basil-infused...
Food Science: When Sweet Corn Isn't Sweet
Last Tuesday, there was so much sweet corn at the farmer's market that it was tumbling off the tables. We bought enough to last the week and cooked half of it that night in a fiesta of buttery bliss. ...
Tantalizing Market Tapas Summer Series
San Francisco Event
Tomorrow evening at the Ferry Building Marketplace, CUESA and Parties That Cook will be hosting a hands-on class in making tapas from fresh summer ingredients. ...
Eating Well From The Corner Store: Bodega Party in a Box
There is always chatter about improving neighborhoods by opening up more farmers markets and making them affordable for all. Nothing wrong with that. But what about turning around the thinking behin...
Milk In Tea Removes Health Benefits?
Last week we asked you guys when you add milk to your tea, and boy, did you have some strong opinions about adding milk to tea. Even though this is old news, we just came across this news tidbit....
Slow-Scrambled Eggs with Prosciutto
Delicious links for 08.19.08
As if we needed any more motivation to eat scrambled eggs for breakfast... ...
Tell Us: What Food Takes You Back to Your Childhood?
As we talk about getaways and the foods that remind us of vacation, we thought we'd contemplate an escape of a different kind — a little mental time traveling, if you will. What foods transport you ...
The Cheesemonger: Brie. High and Low.
It's hands-down one of the most popular types of cheese. We'd wager that most people have tasted it within their first year of eating solid food -- it's everywhere, that legendary brie.
But there's s...
Blog Spotlight: The Local Beet
Chicago
Eating local in Chicago just got a little easier with a new web resource: The Local Beet.
Featuring some founding members of the restaurant discussion site LTHForum, The Local Beet covers local eati...
Daily Scoop: Homemade Jello Popsicles
Jello! Yes, we admit a soft spot still for that quivering treat from childhood. Even better when it's frozen in bright green popsicles like these... ...
Source for Salumi: Boccalone in San Francisco
Even if you don't live in San Francisco, it's worth a peek at this salumi store's website, if only for the tagline: "Tasty Salty Pig Parts." There are also recipes and the opportunity to sign up for a...
Local Farm Profile: Valley View Farm--Part I!
Boston
A few weeks ago, a friend invited us on a farm tour being sponsored by Slow Food Boston. The destination was Valley View Farm, a goat farm and producer of farmstead cheese in Topsfield, Massachusetts....
Do Scented Candles Belong In The Kitchen (Or Dining Room)?
These scented candles from London kitchen emporium Divertimenti are perfumed with hyacinth, tuberose and spring flowers. Scented candles often borrow aromas from the garden or the kitchen. But while h...
Daily Scoop: Fresh Fig and Port Sorbet
Wowzers. We're at a loss for words on this one. ...
Grape Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #6
Original Ice Cream Flavor: Grape Ice Cream
Ice Cream Chef: Rhiannon
What inspired this recipe? Every year, a city near us hosts its annual Grape Festival. They have a midway, rides, a spaghetti dinne...
Reader Survey: Social Networking Sites for Foodies?
You've heard of Facebook and LinkedIn, but what about BakeSpace, GroupRecipes, and Open Source Food?
Invitations to social networking sites geared toward cooks and food lovers appear in our in-box al...
Ingredient Spotlight: Harissa
Harissa is a sauce made from smoked red peppers and is widely featured in North African cooking, particularly Tunisian cooking....
Blogging the NY Times Magazine: On Blueberries (and Freezing a Cake Pan?)
In the Sunday Magazine, food writer Nancy Harmon Jenkins gives a short, insightful look at wild Maine blueberries, plus a couple of great-looking recipes. But what we kept re-reading was a tiny detail...
Blueberry Brie Tart Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #5
Original Ice Cream Flavor: Blueberry Brie Tart Ice Cream
Ice Cream Chef: Julie
What inspired this recipe? A combination of summer blueberries, a blueberry yogurt tart I enjoy making and eating, and ...
Quick Tip: Roasting Tomatoes Under the Broiler
A while back, we made a recipe for a fire-roasted salsa that called for broiling the tomatoes in the oven. At first skeptical, we were amazed at the smoky flavor the tomatoes picked up when cooked thi...
What Are You Doing With Your Harvest?
Now's the time of the year when home gardens are producing at full yield. What are you doing with your harvest?...
Recipe: Baked Summer Squash
Last week I got to spend time a farm where a friend has a CSA share out on Long Island. Summer squash was in abundance and I came home with an armful. We were grilling that night and I came this clo...
How To Tell When Food Goes Bad
Delicious links for 08.18.08
How do you know when food goes bad? Well, there are the obvious signs and then some not-so-obvious. There's a good guide to this, plus a funny cake, extreme cheese making and more in our Delicious Lin...
NYC News: New Classes at the French Culinary Institute
The French Culinary Institute in downtown Manhattan is offering new, single-session classes for those non-professional cooks who just want to learn more about a specific subject, whether it's wine or ...
Making Cheese at Home and What Is Ceviche?
Top posts for August 11-17, 2008
Hot posts last week included a roundup of home cheesemaking kits, ice cream contest entries (like chocolate gelato!), a warm bowl of soup, easy ice cream toppings, and a search for elus...
Look! Reclaimed Barn Wood Cake Stand
Take a look at this beautiful cake stand we saw this weekend... ...
In Praise of a Favorite Mug
Most of us have a favorite mug we automatically reach for, whether it’s the first bleary cup of the day or a quick afternoon pick-me-up. This one is mine. It’s a lovely, sturdy stoneware mug, han...
Movies in the Park Menu: An Affair to Remember
Chicago
The Outdoor Film Festival returns this week with 1957's "An Affair to Remember," starring Cary Grant and Deborah Kerr. For this week's menu, we're sailing through the French Riviera along with th...
Flickr Find: Monday Morning Smoothie
We don't make smoothies enough. We occasionally buy them from a smoothie store, then take a sip and realize we could make something even better at home. And after a lazy weekend of eating, this is the...
Reader Survey: Do You Use a Kitchen Timer?
For us, a timer is as indispensable to cooking as knives and measuring spoons. We use ours for everything from timing hard boiled eggs to the final rise of our bread dough.
Are you the same way, or d...
Classic British Picnic Baskets
England
Despite the cold, rainy weather, it's picnic season in Britain, and this romantic picnic basket for two is a British vision of a Provence-inspired basket full of so-called "continental style..." ...
Weekend Meditation: Coming Together
Due to some slightly unusual circumstances, I’m eating alone a little more than normal these days. This is fine, as long as it doesn’t happen too frequently. While I enjoy the occasional quiet e...
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