Apartment Therapy The Kitchn - Archive for the week of 2008-08-24

Pickling: Choosing a Vinegar

As summer winds down, we've been pickling a lot, preserving as much of the season's fresh produce as we can. But as a somewhat novice pickler, we've found ourself wondering: What's the best vinegar to...

What's Cooking? Good Food for Labor Day
Weekend of August 30 - September 1, 2008

Long weekend ahoy! We are in the thick of setting up a new kitchen (in a new house) so the long weekend is a welcome stretch of time to get ourselves comfortable again. Any good kitchen moving-in tips...

How To Make DIY Cork Trivets
Delicious links for 08.29.08

DIY cork trivets! What a good way to recycle old wine bottle corks. And hey, if you don't have enough yet, it's also a good excuse to pop open another bottle this weekend. ...

Open Thread 167

Any burning cooking questions on your mind this holiday weekend?...

Best Lick! Ice Cream Contest 2008: Contest Update

26 entries later... Ice Cream Month and our Best Lick! 2008 contest were quite a blast. We had even more entries than expected, so we'll leave voting open on the last several entries for a couple mo...

Ingredient Spotlight: Silkie Chickens

Silkie chickens are an Asian breed noted for their plumage of silky feathers, blue earlobes, five toes, and black skin. They're often raised for show due to their attractive looks, but Asians conside...

Recipe Review: Dorie Greenspan's Summer Corn Soup

We didn't have time to snap a photo of our own version of this soup before we gifted it to a friend, but the inside of the pot in this homey shot from Bon Appétit looks identical to what we saw...

Recipe: Quinoa Salad with Grapes

We are big fans of quinoa, the "supergrain" (which is actually a seed) that's high in protein, iron, and fiber. It has a great fluffy texture and nutty taste, and cooks so quickly that we turn to it ...

Weekend Project: Get to Know Your Broiler!

Do you use your broiler? It wasn't until we started doing all these batches of roasted tomatoes and peppers that we realized how rarely we use ours. Now we're addicted!...

Ice Cream Is A ... Rock?

Geologist Maria Brumm has made a compelling argument that ice cream is a sort of igneous rock. Waitaminute! We've been eating rocks?...

Recipe: The Best Chocolate Ice Cream

OK, calling it the best might be a bit of a stretch: the true merit of something as beloved and simple as chocolate ice cream comes not just from its formula, but when and where it's consumed, the qua...

Good Eats: Are Brussels Sprouts the New Bacon?

What's happening over at Serious Eats? Well, something rather shocking. Lucy Baker makes the argument that Brussels sprouts are the new bacon! Bacon is certainly a favorite topic of discussion at Seri...

If It's the 29th... It's Gnocchi Day In Argentina!

We first read about gnocchi day on the menu of an Argentine restaurant, which only serves the dish on the 29th of every month. And since we're still celebrating Escapes Month here at AT and the Kitchn...

Kitchen Ideas from Re-Nest

Our friends over at re-nest recently posted this wonderful video of eco-architect Michael McDonough’s kitchen. While it's a pretty upscale project, there’s a lot of inspiration here even for us e...

Wine Pairing Competition: Third Annual Rías Baixas Recipe Pairing Contest

While chatting with an old friend last week, she mentioned that her company was gearing up for the ever-exciting third annual Rías Baixas recipe-pairing contest. So, given the food interest of everyo...

Try This! Omelet in a Bag

A friend of ours recently shared with us how she used to cook eggs back in her Girl Scout camping days. It involved a half dozen eggs, a resealable plastic bag, and a pot of water simmering over their...

Restaurant Re-Creation: Avocado Toast from Cafe Gitane

We're not exactly going to win a medal for figuring this one out, but still. We've eaten this simple, creamy, peppery dish several times at Cafe Gitane in New York City (for breakfast as well as an ap...

Bread Baker Survey: Do You Keep Multiple Starters?

As we've worked through Local Breads by Daniel Leader, we have quickly realized that we could fill our refrigerators and counter-tops with nothing but starters of various types and pedigrees. Literall...

Tableware from Kathleen Hills
London

London product designer Kathleen Hills makes fresh bone china tableware decorated in a mix of vintage and contemporary prints... ...

From The Email: A Few Toys for Barbecuers

A version of this post was originally sent to our email subscribers on July 17. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in you...

The Average Cow Weighs... Cow Trivia from Shatto Dairy

Know your milk! (And cream...) Do you know how much milk the average cow gives in a day? How about how much the average cow weighs? Find out below - these answers plus more dairy trivia from our recen...

Thursday Giveaway: OXO Scoop and Store Combo

Giveaway: 3 sets of an OXO Ice Cream Spade and POP 1.5 Small Square Container Find it: POP 1.5 Small Square Container, $9.99 at Amazon; OXO Good Grips Ice Cream Spade, also $9.99 at Amazon Ice Cream ...

Vegan Vanilla Coconut Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #26

Original Ice Cream Flavor: Vegan Vanilla Coconut Ice Cream Ice Cream Chef: Anali of Anali's First Amendment What inspired this recipe? My boyfriend has to limit his dairy intake, but he loves ice cr...

Survey: How Often Do You Shop For Groceries?

Danielle from AT:San Francisco found that she and her husband were shopping (and eating out) far too many times a month, so they devised a system to help keep their trips to a more budget-friendly lev...

Table Lovelies: Simrin's Nature Collection

We don't write about a lot of purely decorative accessories here at The Kitchn; we try to stay rooted in the more practical side of cooking and eating. But cooking does involve presentation, and since...

Quick Tip: Use a Bread Knife to Slice Tomatoes

We're not proponents of having a dozen knives hanging around your kitchen. You really need only a few essentials — a chef's knife and a small paring knife are two important ones, and many folks w...

Weeknight Recipe: Panzanella

There are two ways you can view this Italian bread salad: as a dish that really lets the best of the season shine or as a clever excuse to have your bread and eat it too. However you choose to see it...

Key Lime Dream Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #25

Original Ice Cream Flavor: Key Lime Dream Ice Cream Ice Cream Chef: Andrea What inspired this recipe? I've been obsessed with key lime pie all summer, so I thought why not turn it into a refreshing ...

Tip From Gourmet: Crush Tomatoes With a Box Grater

There's a great little video over at Gourmet's website. Food editor Ian Knauer turns fresh tomatoes into crushed tomatoes with one simple tool: a box grater. Perfect for adapting those recipes that ...

Folding Kitchen Island and a Kitchen In a Garbage Truck
Delicious links for 08.28.08

A kitchen in a garbage truck? Check out this amazing tiny kitchen and apartment on wheels....

Quick Tip: The Best Way to Store Potatoes

Humble, versatile, and economical, potatoes are truly the workhorse vegetable of our kitchen. We also love them because they keep for a very long time and even improve with age. (Unlike certain other ...

Creamy Espresso Crunch
Best Lick! 2008 Ice Cream Contest Entry #24

Original Ice Cream Flavor: Creamy Espresso Crunch Ice Cream Chef: Jason What inspired this recipe? I wanted to create an all organic ice cream that provides guilt-free indulgence of my favorite foo...

Labor Day Weekend Wines: A Menu for Home or Away

It seems like only yesterday that we were pulling out the grill and getting ready for summer. Now a few short months later we are already at Labor Day weekend. For us, Labor Day weekend usually means ...

Taste Escapes: St. Louis
Chicago

For our last Midwest taste escape this month, we're heading west to the Gateway City, where there is no shortage of tasty eats and drinks. ...

Good Quote: M.F.K. Fisher on Perfect Eating Experiences

I feel now that gastronomical perfection can be reached in these combinations: one person dining alone, usually upon a couch or a hill side; two people, of no matter what sex or age, dining in a good ...

Celebrate Seafood: Another Delicious (and Educational!) Dinner at the New England Aquarium
Boston

Keeping up with which kinds of seafood are good choices and which ones are best to avoid can be a challenge. There's lists and websites and iPhone apps to help us out, but we prefer the Celebrate Seaf...

Bamboo Kitchenware From Ekobo
Paris

French company Ekobo is one of our favorite resources for chic eco-conscious products for the kitchen and home, like these stackable containers......

Flickr Find: Chewy Turkish Ice Cream!

Dondurma is the the official name for this Turkish dessert snack. Apparently, it's so chewy and thick that you can eat it with a knife and fork!...

Look! A Pastry-Covered Le Creuset for a Big Pot Pie

We saw this image in the latest Williams-Sonoma catalog and thought it was a clever, and very pretty, idea. Simmer the pot pie filling in your dutch oven, then put the crust right on top of the pot be...

Word of Mouth: Tagine

The word tagine (also written as tajine) refers to two things. One: a cooking pot traditionally found in North African kitchens. Two: a tagine is also the name of various dishes in North African cui...

Mango Chili Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #23

Original Ice Cream Flavor: Mango Chili Ice Cream Ice Cream Chef: Kana What inspired this recipe? This ice cream captures the flavours of my childhood in Malaysia. Cardamom is widely used in both swe...

How To Clean Up Coffee Grounds
Delicious links for 08.27.08

We make a mess out of our coffee grounds every morning (probably something to do with not having had coffee yet). Check out some good tips for keeping those pesky grounds contained, along with links t...

Dr. Raj Patel Speaks on the Global Food Crisis
Bay Area Event: Sept 2, 2008

Next Tuesday, September 2, Dr. Raj Patel will speak about the global food crisis in San Mateo. More details after the jump ......

Good Question: To-Go Cups for Iced Coffee?

Reader Fiona writes in with a very practical question. She says, I LOVE iced coffee and make big overnight batches at least once a week. I would love to be able to tote it around in a disposable plast...

Times Top 5: Lavender Pasta and Supper Clubs
From the NY Times Dining Section 08.27.08

What's in the Times dining section today? Well, let's find out. Here are our top picks from today's dining section. We have two words for you: smoked peaches. ...

Coconut and Thai Basil Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #22

Original Ice Cream Flavor: Coconut and Thai Basil Ice Cream Ice Cream Chef: Meredith What inspired this recipe? I was inspired by my Thai basil plant that I started from seed back in March. Its been...

Slimmer Glass Bottles, School Lunches Rising, & Irradiation
Top food news for August 25-29

It's Wednesday, which means we're here with the weekly food news roundup. Read on ......

Recipe: Sesame Cucumber Salad

I have a cucumber problem: suddenly I have armfuls of giant, prickly cukes in my garden. They're called Suyo Long Cucumbers and most gardeners would say there's not a lot to do with such a large frui...

New Ice Cream Technique from Jeni's Splendid Ice Creams

Yes, we know it's been Ice Cream Month for a while now. (Hey, almost a whole month!) We are nearly done drooling over all these delicious ice cream recipes, but first we have one more technique for yo...

What To Do With Not-So-Great Apples

We're still reveling in the arrival of tomatoes, and yet already we're getting apples in our CSA. Unfortunately, these late summer apples are a little mealy — not the crisp fall apples we look forwa...

Blueberry Coffeecake Ice Cream "Cone"
Best Lick! 2008 Ice Cream Contest Entry #21

Original Ice Cream Flavor: Blueberry Coffeecake Ice Cream "Cone" Ice Cream Chef: Joyce What inspired this recipe? Blueberry coffeecake and blueberries with sour cream - summer in a mouthful, childho...

Sense of Place: Flavors and Ingredients from the Pacific Northwest

When it comes to the Pacific Northwest, it might be better to talk about what doesn't grow here than what does! The hills and valleys throughout the region form micro-climates that support an incredib...

Playing with Recipes: Pasta, Risotto-Style

Emma’s popular post on the best way to cook pasta triggered a vague memory of a no-boil method I had read about years ago. A few minutes of internet sleuthing and there it was: Alain Ducasse’s r...

Farmers' Market Report: Peppers
Los Angeles

Sweet peppers, chili peppers, bell peppers – the market is brimming with jewel-toned capsicums....

Scenes from Chinatown: Odd Produce and Buckets of Crabs
New York

Do you shop in Chinatown? We're always intimidated by the markets there. The produce is often unfamiliar, and a language barrier doesn't exactly help. But we snapped some pictures while walking alon...

Blogging Cook's Illustrated: Creamy Creamless Tomato Soup

Acidic bite, muted flavor, watery texture: these are all complaints that we have had about tomato soup recipes in the past. Apparently Cook's Illustrated agreed because their recipe for Creamy Creamle...

Make Apple Cider at Home
Delicious links for 08.26.08

Ever wanted to press your own apple cider? ...

Show and Tell: Do You Have a Secret Collection?

Do you have a habit of collecting bottles of olive oil? A weakness for exotic salts? Trouble resisting yet another kind of chocolate for your baking? We'll share our secret stash if you share yours.....

Ovaltine Chocolate Chunk Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #20

Original Ice Cream Flavor: Ovaltine Chocolate Chunk Ice Cream Ice Cream Chef: Rachel of Coconut & Lime What inspired this recipe? My husband loves Ovaltine stirred into cold milk and I love anyt...

Good Question: What is Halal Meat?

A Muslim butcher opened recently in our neighborhood and they sell halal meat. We wondered, what exactly does "halal" mean?...

Recipe: Peach, Plum, and Ginger Jam

You may remember our last attempt at this jam, when it turned out a wee bit hard. But because the flavor was so good, and because we were determined not to let the jam win, we gave it another try... ...

Grand Marnier Apricot Ice Cream With Almonds
Best Lick! 2008 Ice Cream Contest Entry #19

Original Ice Cream Flavor: Grand Marnier Apricot Ice Cream With Almonds Ice Cream Chef: Stephanie What inspired this recipe? I was inspired to make this dish by reading about Prunes in Armagnac bei...

Food Science: How Popcorn Pops

Morning, noon, or night, popcorn is definitely one of our all-time favorite snacks. It seems impossible that one tiny kernel can contain so much deliciousness! In fact, how does popcorn work? Read on...

Ingredient Spotlight: Ras el Hanout

If you like to cook Moroccan food, then one thing you need to have in your spice rack is Ras el Hanout....

More Pizza Grilling Inspiration

I know, Grilling Month was last month but this weekend I took a break from churning ice cream (that's August's theme) and instead enjoyed what many of us enjoy all summer, making food over a fire (see...

Janine's Blueberry Basil Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #18

Original Ice Cream Flavor: Janine's Blueberry Basil Ice Cream Ice Cream Chef: Janine of Rustic Kitchen What inspired this recipe? My neighborhood restaurant has a blueberry basil pie, and since my f...

Old-School Desserts: Icebox Cakes at Fine Cooking

Icebox cakes are the perfect dessert when you want something fancy but don't want to turn on your oven. Cookie crumbs become soft and cake-like in the fridge... ...

Good Question: Knife Blades Up or Down?

Has AT ever addressed the "blades up" or "blades down" question? This photo is from an IKEA photo you had on your site. I've seen it in other homes as well. Is this a feng shui issue? Thanks, Sara...

The Cheesemonger: The Cellars at Jasper Hill Farm Update

Last month, we reported on the literal and figurative groundbreaking change taking place at Jasper Hill Farm in Greenboro, Vermont. Two weeks ago, our cheesemonger travelled there to take a classifi...

This Time Last Year: DIY Wedding Food, Rosemary Focaccia, Rushmore, and Baba Ghanoush

What was cooking in The Kitchn this time last year? Well, plenty of escapes, plus five ways to eat more fruit, some DI...

Back to School Recipe: Peanut Butter and Fruit "Sushi"

We're not usually big on gimmicky recipes, but the beginning of another school year put us in the mood to make something fun for lunch boxes, even if our own school days are long behind us. We've see...

Simple Invention: Reusable Mesh Coffee Filter

For years, all we knew were the paper coffee filters that our parents used and tossed every morning. When we bought a new coffee maker for our own home recently, we got one of these, which we think ar...

Look! Origami Napkins from Uncommon Goods

Check out these origami napkins from Uncommon Goods! We love the touch of whimsy they bring to the table. ...

Kitchen Spotlight: Waste Not, Want Not
Paris

There is not an inch of wasted space in François and Raphaëlle's compact Paris kitchen, which they designed as tightly as a ship to be a clutter-free, highly functional space, with cozy touches like...

Look! Tomatoes Make Good Centerpieces Too

We don't believe in keeping tomatoes in the refrigerator - especially when they are gifts from the garden. They should be left out for admiration. ...

Chocolate-Covered Salt and a Colander Lamp
Delicious links for 08.25.08

Chocolate-covered fleur de sel? For what? Read on and see... ...

No Churn Lychee and Raspberry Swirl Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #17

Original Ice Cream Flavor: No Churn Lychee and Raspberry Swirl Ice Cream with Merlot Poached Pears Ice Cream Chef: Sandy of Five Spice Duck What inspired this recipe? Recently I purchased a copy of ...

Heirloom Tomatoes with Oranges and Basil

We did a lot of cooking by feel this weekend. Not feeling like going out on Sunday or poring over recipes, we opted to stay in and use what we had on hand. This is something we threw together....

Farmers' Market Report: Marché Atwater
Montreal

Marché Atwater is a glorious sight right now: the outdoor parking lot is transformed into rows of greenhouses filled with flowers and plants. And the indoor shops are bustling with activity. Fresh se...

Maple Miso Bacon Ice Cream Bourbon Root Beer Float

No, that's not a typo. Greg and Michelle, the Culinary Sherpas, did make this concoction. Apparently, their cat approved....

Blogging the Denver Post: The Ultimate Colorado BLT

With the nonstop news coverage switching today from the Olympics in Beijing to the Democratic National Convention in Denver, we thought we'd see what was cooking in The Denver Post. This big, juicy ph...

Pink Lemonade Ice Cream
Best Lick! 2008 Ice Cream Contest Entry #16

Original Ice Cream Flavor: Pink Lemonade Ice Cream Ice Cream Chef: Allison of Finding Inspiration In Food What inspired this recipe? With the summer coming to an end, I was reflecting on all the fun...

Quick Tip: How to Roast Peppers

"Roasting" in this case is a bit of a misnomer. We might better call this technique "charring"! In either case, roasted peppers are a delicious addition to salads, frittatas, and a whole lot more. He...

Tango Ceviche
San Francisco Event, Sept 6, 2008

This event looks interesting; a one-night class in making ceviche and learning the tango!...

Recipe: Barely Cooked String Beans

The beans I planted this year in the garden were not doing so well, given the bunnies on parade. With a few rounds of the staple gun and some poultry wire, we seem to have brought things under contro...

Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf Reduction
Best Lick! 2008 Ice Cream Contest Entry #15

Original Ice Cream Flavor: Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf Ice Cream Chef: Meg What inspired this recipe? This ice cream was inspired by a peach,...

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