For those nights of home cooking when all you can manage is heating something up, Chicago's First Slice "To Your Table" program offers a great alternative to frozen dinners. Any guilt you feel about e...
Grain salads are one of our favorite bridge dishes - spanning the shift from one season to another. They can easily be adapted with seasonal vegetables, and the range of textures and flavors is always...
We originally thought we'd post something this afternoon about traditional bruschetta — a simple, colorful way to showcase summer tomatoes. But that's an easy one. Chopped tomatoes, maybe a bit o...
Extra virgin, pure, light, cold-pressed, certified... Perusing the olive oil section at the market can be daunting. What do these labels mean? ...
Like we said the other day, IKEA is best used in moderation. But there are some good buys there and we have a few favorites that have done very well for us. Here's another IKEA pick: the all-cotton TE...
While attending an olive oil workshop last week, we were inspired by some of the other participants' tales of beloved olive oil-infused meals. One woman's description of Italian fried sage leaves intr...
A fridge that emits Vitamin C, a delicious cheesecake and more below... ...
Between a bumper crop of hot peppers from our garden and the hoards of sweet peppers in our CSA, we've got peppers coming out our ears! This weekend, we have plans to roast the whole lot and store som...
Last weekend we went to our local farm's annual tomato tasting (yum, 52 varieties!) and at one table I spotted a volunteer slicing her batch with this crazy implement. Made by All-Clad, it has the ty...
I recently dined at Mochica and was impressed with their fantastic sangria. Unfortunately, I tried replicating the recipe and couldn't come up with a good alternative. Although I have looked online f...
The mini burger/slider trend caught on with trendy restaurants a while ago, so it's nothing new (especially if you count the fact that Krystal and White Castle have been scratching that itch forever),...
What's been cooking over at Serious Eats this week? Well, let's start with what looks like a completely amazing side dish: Cauliflower with Green Beans and Ginger. There's a pinch of chili pepper and ...
This is the season for muscadines, the wild grape native to the American Southeast. They are in season during September and October, and so just when you think you can't bear the heat for one more wee...
We've often been puzzled why some recipes specifically call for vegetable oil while others call for olive oil. Here's a quick run down of both oils and when you might choose one over the other......
We often store herbs this way, like flowers in a vase, in our refrigerator. The problem is that, too often, the glass is too big for a small bunch, and many of the leaves get submerged and slimy. Ente...
We've been talking about clams a lot recently, so we thought we'd take a look at how these mollusks are farmed and what makes them a good seafood choice!...
The modern French chef loves nothing more than to revisit the great classics of French cuisine. And this weekend, Fauchon on the place de la Madeleine is showcasing 34 sweet and savory éclairs dreame...
A version of this post was originally sent to our email subscribers on July 24. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in you...
Giveaway: Five copies of Serving Up the Harvest: 175 Simple Recipes Celebrating the Goodness of Fresh Vegetables by Andrea Chesman, published by Storey Publishing
Find it: Buy Serving Up the Harvest f...
Refrigerators are our tombs. I spent the past weekend at Slow Food Nation and returned home with this statement from Carlo Petrini ringing in my head. ...
If you like the crunch and pungent flavor of raw red onions but not their tongue-tingling bite, give this a try!...
We use these words (ok, maybe not chinois so much) interchangeably to describe something, usually metal, that holds solid ingredients while liquid passes through it. It's a strainer, a colander, a...
Today in our Delicious Links: an unlikely pet treat that you probably already have in your fridge, a very clever cake stand made from inexpensive materials, and more. ...
We've started referring to this as our "ease into fall" salad! We can eat it hot or cold depending on the mood of the day, and the earthy flavors of the rice and roasted veggies help us look forward t...
One of our favorite things to do while traveling is to explore different farmers' markets, getting a glimpse – and bite! – of the local food and community life. Last week, we visited Davi...
From the middle of May until the end of November, I'm a pie girl. I have to restrain myself from eating it at every meal since my mother trained me from a very early age that leftover pie is fair game...
One of our favorite recipes at Epicurious is, essentially, a recipe for boiled water. It has nearly 800 comments - some amused, some indignant, some clever, some silly. ...
This is the scene on our kitchen counter every night after dinner. You can see our dishwasher in the corner, full of dishes and silverware. We run it infrequently, because we hand wash a lot of stuff ...
We need a new kitchen timer, and we just swooned over this one. ...
Do wine closures matter to you? When buying a bottle of wine are you influenced by the type of closure? Do you consider screw caps to contain cheaper or lower quality wine? Have you embraced screw ca...
For many of us, celebrations mean an extra special meal cooked at home. Even an ordinary day feels special with a bowl of ice cream, preferably homemade.
But what about the dishes you use to eat and...
Where do you keep your bread? We recently answered a question from a reader about how to store bread. We recommended a good bread box, and there were some great suggestions in the comments as well.
...
As we make our way through all of the tomatoes and peaches in our kitchen, we're noticing fruit flies hovering around the garbage can full of pits and skins. The bad news: These suckers can create hun...
To us, these dough whisks look like a fairy princess's favorite magic wand, but apparently many bakers consider them an essential kitchen tool. Do you use one?...
Il Buddino from Italy's Nobody & Co. is a Buddha-shaped dessert mold that can be put in the fridge, freezer or dishwasher (but not in the oven).......
Zucchini dumplings, cupcakes with a surprise (tomatoes are only a part of it!), and a very cool dining setup - all in our Delicious Links below. ...
Roast chicken may be the most quintessential piece of home cooking that we know. That savory roasting smell, the ease of slipping a bird into the oven, the juicy meat and warm bread and vegetables tha...
Ah IKEA. We spent a few hours there on two separate trips recently, and we were reminded of how much we love and hate the place. It's maddening yet delicious; inexpensive yet deceptively pricey. Some ...
When we think of getting back into home cooking this fall, for some reason chickpeas come to mind. Their humble shape and savory tenderness feel homey and delicious; plus they are quick, easy, and rat...
We first heard the rumblings of the bacon-as-dessert movement when Vosges introduced Mo's Bacon Chocolate Bar, but the rumbling is now a roar. Bacon is weaving its savory path through cookies, ice cre...
Here's an interesting question from reader Julia! She has a collection of milk bottles and wants to put them to good use. She says:
How do you top a milk bottle?
I want to use milk bottles to store...
You know the one we're talking about. It's the recipe that other cooks say is "so easy!" The one even your kitchen-challenged brother/cousin/neighbor/co-worker can make in a snap. The "simple" recipe ...
scorpacciata [score-POTCH-chee-yatta]
n. eating a particular ingredient in copious amounts in peak local season.
We first heard this word from Nina Planck who says she is indebted to Brian Halweil o...
We told you yesterday that September is Home Cooking month at The Kitchn. Here's a good example of home cooking to kick things off, from reader Sarah. ...
Yesterday we posted a recipe from the Los Angeles Times for bloody marys made with fresh tomatoes and garnished with pickled green beans. Since we've also been talking about pickling quite a bit la...
Take a look at this hinged panel. Looks slightly odd, eh? What's it doing in the kitchen? Well, take another look. ...
Whew! There was a lot of good cooking this time last year; we were revving back up after a long summer. There are rec...
As we tiptoe into September and summer's end, a favorite pre-dinner aperitif is a nice glass of chilled fino sherry and a bowl of olives or salted almonds; when company arrives, we pour the sherry in...
Here and there, amongst the summer fruits and vegetables, signs of fall are beginning to dot the landscape of our farmers' market......
This is by far the most interesting and surprising thing we've picked up from our CSA this season — stalks of fuzzy, fresh edamame. Now the question is what to do with them... ...
What makes the food from Haiti unique? Haitian chef and restaurant owner Georges Laguerre is on Good Food to make sure we understand everything that makes his country's food wonderful....
German designer Konstantin Slawinski has taken the annoyance out of cutting the cake with this silicone cake mold that divides the cake into 15 unequal portions of different heights and widths, so all...
Welcome to September at The Kitchn. How was your summer? Ours was hectic, and it seems like we're not alone in this. Vacations, holidays, August heat, and summer slowdown make kitchen time dwindle.
...
Take a look at what we just spotted in an Apartment Therapy house tour......
Ever wanted a candy dish? You know, like the kind Grandma always had around? Well, now is your chance. Keep on reading for a link to some of the best modern candy dishes out there. ...
The food from the Pacific Northwest is simultaneously unique and familiar. Typified by simple preparations with just a few key ingredients, the cuisine takes the best the land has to offer in any seas...
We have a bunch of carrots lazing around in the fridge, and slaw sounds like the perfect way to use them up. It's a typically summer, picnicky dish, but using carrots seems to ease it into fall... ...
Well, the results of our second annual Best Lick! Ice Cream Contest are in, and the winners were the runaway favorites. There was no contest for the first place prize, and the runners up were clear wi...
In our review of Creamy Creamless Tomato Soup last week, we accidentally divulged that we'd been storing our fresh tomatoes in the fridge - a big no-no that many of you were quick to point out!
You w...
Recently I came home from a tradeshow with the usual bag full of goodies that usually get donated or given away, and came across a tidy little package from SwissMar: three peelers with different blade...
Old houses, old kitchens, and secret surprises. That has been the story of our current moving-in process. We are working with an old kitchen that has its challenges... and its Bat Cave-style sur...
Oh, we wish we'd seen these before the long weekend rather than after... ...
What were the most popular posts this last week? Click through the thumbnails to find out, and click through for a f...
We've heard it all, so don't be shy. We're taking any burning questions you may have for our resident cheesemonger and will start answering them in the following weeks, every Tuesday. Just leave your ...
It's fitting that Barcelona is mentioned in the title of "Vicky Cristina Barcelona" – the art, architecture, music, food and wine of the city play as much of a role in the movie as Vicky (Rebec...
Actually, it might be more fun to ask what these all have in common (besides being mollusks, of course!). Can you guess?...
Lunch boxes across the country headed out the door this morning, many with a peanut butter and jelly sandwich in them. Have you eaten one lately? We have......
During his cooking demonstration at our New England Aquarium seafood dinner, Chef Jason Bond of Beacon Hill Hotel & Bistro offered up this bit of wisdom regarding vegetables and other produce:
"If th...
One of the great mysteries upon returning home from one of my frequent house swaps is discovering what my guests have left in the refrigerator......
Happy Labor Day from The Kitchn! According to Wikipedia Labor Day has been around since 1882, when the Central Labor Union of New York City worked to create "a day off for the working citizens." ...
Note: I am attending Slow Food Nation events all weekend and hope to post about that experience in the near future. Meanwhile, here’s my impression from opening day.)
It’s late Friday afternoon...
© 2009 Apartment Therapy
