Last year, we slow roasted a big batch of tomatoes that we froze and added to soups, casseroles and pasta dishes throughout the winter. This weekend, we're gearing up to do it again.
Read on to find...
What's happening in your kitchen this weekend? We're baking wedding cakes, making a frittata, having parents over for cocktails, and eating and drinking good things. Here are ten ideas from The Kitchn...
This variation of squash hits its peak right about now, in the late summer and early fall. We got one in our CSA pick-up this week. It's small (about six or seven inches long) and is going to be part ...
We recently attended an olive oil workshop and learned some things about olive oil labeling, which we wrote about in last week's post, Understanding Olive Oil Labels. This week, we thought we'd share ...
If there is one thing we covet in a kitchen it's deep, spacious, gorgeous cabinetry. And oh boy - did this kitchen get our attention. We want to cook here! For more photos of this lovely vintage moder...
If you're in San Francisco and you have a hankering for Kinder eggs, elderflower syrup, some spaetzle, and a copy of Der Spiegel, have we got the store for you....
Around the end of summer and into the early Fall, farmer's markets and Asian food stores have these wonderful dark purple/black grapes called kyoho grapes. Why should you buy them?...
We've been thinking a lot about seasonal transition dishes lately, and warm grain salads fit the bill perfectly. One of our favorites pairs the earthy comfort of a lentil and farro pilaf with a crisp ...
As I write this post, I'm having a hard time resisting the ball of mozzarella sitting next to me in a bowl of ice water. My fingers keep pinching off little pieces and popping them in my mouth while I...
It's a special weekend: my mom is visiting along with a bunch of other parents of our friends for our annual cheeky Parents' Weekend. Feels like college days again. Except instead of beer in plastic ...
Vegan meringues? How is this possible? Find out below... ...
We were all set to do a round-up of snacks and quick meals for college students back on campus when we realized that we're a little out of touch with how students are living these days! So, college fo...
Our only gripe about making muffins and cupcakes is the laborious ladling, spoon by spoon, of batter into the cups. We always drip and splatter everywhere, too. This little pitcher promises to make al...
Earlier today we talked about cleaning your oven, but now we're wondering - how many of you cut down on cleanup by just using a liner in your oven (or toaster oven)? Do you think oven liners are worth...
We've offered good tips before on how to frost a cake without too much mess, but we wanted to show you start to finish how we frost a cake. We're not experts at this, but we do love layer cake! Here's...
Part of the joy of home cooking, for us, is starting with a clean kitchen. But the inside of the oven is another story—we close the door and forget the chicken fat splatters, pebbles of blackened fo...
We recently rediscovered hearts of palm in a salad a friend served with dinner. Their tubular shape and fibrous texture can seem a little odd to the uninitiated, but once you try them, you'll understa...
On a trip to the lovely medieval hilltop town of San Gimignano near Siena, Italy, I passed the many tourist shops and headed straight for the kitchen supply store, which was stacked to the rafters wit...
A version of this post was originally sent to our email subscribers on August 14th when tomato season was just starting for us. To receive Sara Kate's weekly email, sign up in the column to the left o...
The response to our recipe review earlier this week got us thinking more on frittatas. They are one of our favorite weeknight meals - endlessly adaptable, and easy to throw on at a moment's notice. We...
Yee-Haw! Industries is featured right now on Etsy's homepage, and when we flipped through their work we were struck by how inspired it is by the farmers market and old seed catalog prints. There is so...
String beans of all colors are showing up at the farmer's market these days. What to do with all these beans??...
We made these pickled beets after reading Emma's review of them, and once the last beet was fished out of the jar, we wondered what to do with the leftover brine.
First, we added more beets and did ...
Nothing beats a good home-made brownie, and these definitely hit the mark. Get our thoughts and recipe notes after the jump!...
As summer begins to wind down, farmers are picking the last of the stone fruits off their trees and getting ready to harvest apples. Right now there's a glut of last-chance stone fruits in the farmer...
Giveaway: 2 Adagio Teas TriniTEA Makers and an assortment of Adagio teas
Find it: Buy the TriniTEA Electric Maker at Adagio for $99
When we shared our review of Adagio's TriniTEA electric tea maker e...
Best shop sign ever? This and more below... ...
You may remember that we reviewed Adagio Teas' UtiliTEA electric kettle (we love it) and that we're big fans of Adagio's products. So we couldn't help but come to this next review with a slight bias; ...
Mouthwatering! Salmon, rosemary, garlic and egg popped into the oven with hot olive oil......
Trader Joe's - the name synonymous with 'Two Buck Chuck', the $1.99 wine from the Charles Shaw Winery in California - also carries a broad array of wines priced anywhere from $2.99 to $60, and wines f...
Fall may be taking hold here in Chicago, but that doesn't mean an end to weekend outdoor festivals. This Saturday, celebrate the apple harvest with the Lincoln Square Apple Fest in Giddings Plaza. ...
Toasting nuts before throwing them in your muffin batter or salad is a simple way to boost flavor and add some extra crunch. Here's how!...
After Sara Kate's post on the crazy All-Clad Tomato Slicer and in light of Faith's upcoming wedding, we thought we'd share one of our favorite wedding gifts... ...
Our lemongrass plant had an unfortunate run-in with a gust of of wind, resulting in a few snapped stems and a whole heck of a lot of leaves. Most recipes only call for the juicy stalk - any suggestion...
After last season's Marie Antoinette macaroons, pastry palace Ladurée has just unveiled its new pop culture pastry gimmick for the fall -- with Andy Warhol-inspired "Pop Art" religieuse pastry boxes ...
Can you make a cake without an oven? Serious Eats columnist Amanda Clarke thinks you can, and she makes a restaurant-worthy dessert to prove it. More on how she did it, plus other reports from the wor...
...and a few other things. Can you guess what this pile is for?...
OK people - it's about that time. What time, you ask? Why, when all the new specialty baking pans come out for the holidays! Here's the first new one we've seen: a pumpkin pan! Click through to see wh...
Here we are with this week's food news roundup. Read all about it here!...
We're not talking about bread bowls or stuffed tomatoes here. Those you eat. This is the idea of putting soup, sorbet, or salad into the shell of a fruit or vegetable you might otherwise discard.
Get...
We only have a few regions left on our culinary survey of the United States, and Southerners will be quick to point out that we've been saving one the best for last. And they'd be right! The foods tha...
For those of you living in or around Ames, Iowa and looking for a CSA, here's one option: Farm to Folk....
What are those little baby-fist-sized plums that have been in the markets for the last month? They're called Italian Prune Plums and I adore them.
Sometimes also called Empress Plums, they are the E...
Lentil salad from a favorite chef, a very weird stove, a verifiable trend and more below... ...
White, brown, long-grain, or otherwise, this method works. No ratios of water. No guess work. No fuss. It just simply makes good rice. Every time. Here's the scoop:...
We're getting a new kitchen set up and we've been thinking about the recycling issue. We paused by these jute bags at World Market, struck by their flexibility and rough good looks. We may hang them i...
We had our clear favorites in the New York Times Dining section this week - read on to see what they were.
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I grew up spending many hours in the kitchen with various adults and have lots of happy memories of baking bread, rolling cookies and canning applesauce under their guidance. But one of my strongest ...
Is it pear season already?! Signs of fall are steadily trickling into our farmers' market, and while we're still enjoying the last peaches, plums, and berries, the appearance of pears suddenly has us...
Last night, we were lucky enough to eat our way through the "Let Us Eat Local" event, sponsored by Just Food, which celebrated seasonal New York ingredients and local food advocates. The setting (Wate...
In her Gastronomica article, "Grab and Go - A Restless Nation Tanks Up," Maggie Jackson quotes a 7-Eleven store manager whom she interviewed:
"We've taken the memories of home-baked banana nut loaf a...
That's "garbage salad" to you. I have always loved this term, in English as well as my adopted French. But while it generally means a big, sloppy salad with the random and about-to-spoil contents of y...
It's Home Cooking month here at The Kitchn, and our title is partially an homage to Laurie Colwin and her marvelous book, Home Cooking: A Writer In the Kitchen. Here is a quote from Colwin in the piec...
What do you do with an overripe melon that's more juice than fruit? Why, make cocktails, of course!...
Our new kitchen is small and limited, and it has less drawer storage than our last kitchen. And yet there is one drawer exactly where we need it. ...
Aren't these gorgeous? We snapped these photos of the last heirloom tomatoes of the season at the Ferry Plaza Farmer's Market last week....
We usually have very mediocre results when cooking fish (consider it our kitchen nemesis), but we were inspired by Faith's review of Emeril's Fish Provencal, which seemed foolproof in its simplicity. ...
Plum mangos, a favorite cake, a beautiful kitchen and more in our Delicious Links for today. ...
It's Home Cooking month and we're getting our kitchen set up and back in shape. We're focusing on good tips and tools, and we have been showing you a few favorite kitchen things from IKEA - each at th...
A few years ago, a friend tipped us off to a vanilla bean seller on eBay who was selling a pound of vanilla beans very cheaply. We checked out the listing and made a bid; within a few hours we had wo...
Our post the other week on the best place to store potatoes brought up an interesting food science (and food safety!) issue: why the skin on potatoes sometimes takes on a greenish color. ...
What was happening this time last year here at The Kitchn? Click through the thumbnails to find out, or click th...
Back-to-school often means baking lots of cookies, or at least it did when I was a child. Please, tell me schools still hold bake sales and children still bring cupcakes in for their birthdays. Okay, ...
Tamara writes in with a good problem - unidentified (but interesting-looking!) liquor. She says:
My sister just moved and I inherited some odd liquors from her that she didn't feel like trucking acr...
Local eaters, start your engines: the Localvore Challenge is back at the Green City Market. Think you can go two weeks only eating products from Illinois and its surrounding states, plus Michigan? ...
If you need a quick gift for a birthday, wedding shower, or housewarming party, we think these personalized recipe stamps are flat-out adorable. We're considering buying one for ourselves, for no reas...
Sabayon, noun (sah-bye-on): A sweet dessert sauce made of egg yolks, sugar, and Marsala. More details and a recipe after the jump!...
Véronique lives with her husband and three boys in a converted 1980s house in the 15th arrondissement that is a stylish combination of old and new -- fully functional but with just the right amount o...
Last week we highlighted Andrea Chesman's fabulous book Serving Up the Harvest, a down-to-earth and accessible guide to vegetables and recipes for each season. We love her style of cooking and we're e...
Cooking constantly tests and stretches our math abilities. 3/8 teaspoons times 7? And wait - how many tablespoons is that now? Quick! The batter is waiting! Thank goodness for conversion charts and Go...
Our new kitchen is slightly bigger than the last one, but it's still short on precious counter space. This just means there are more opportunities to improvise! ...
Preserved lemons are lemons that have been pickled in a brine made of water, lemon juice, and salt. They're commonly used to season Middle Eastern dishes....
We know this is the second Gourmet video in as many weeks that we're promoting, but this one really surprised us. You can get three times as much juice from a lemon just by slicing it lengthwise inste...
We may be rushing things a bit, but hints of fall are definitely in the air - or at least at the farmer's market. And honestly? We couldn't be happier. This weather puts us in homey mood and we find o...
The Commonwealth Club presents a talk given by Amy Goldman, renowned heirloom seed expert, on September 10th in San Francisco....
We saw this mysterious root-like item at the Alemany Farmer's Market recently. What is it?...
This is the time of year when I start craving savory tarts. Last weekend I found myself with a bowl of beautiful Cipollini onions and had been wanting to try some organic cultivated mushrooms I came a...
Ever wondered what the difference was between all those apple varieties? Expand past Granny Smith and Red Delicious with this handy grocery chart. This and more below in our Delicious Links of the day...
We've mentioned how much we love our wooden spoons - sometimes the simplest kitchen utensils are the best. Here's a slight riff on the basic wooden spoon, with one potentially helpful modification......
What were the top posts on The Kitchn last week? Click through the thumbnails for a few - more below the jump, t...
I don’t know about you, but in my neck of the woods Armenian cucumbers are a rare, seasonal treat so whenever I spy them in my Mystery Box, I start to get a little happier. Long and skinny, with na...
Most recipes don't mention adding salt until near the very end, but you'll get better flavor in you finished dish if you salt as you go. Why? How? What? Read on!...
We're not sure how we feel about the pepper on top of this dish (what do you think?), but we were drawn to this image because it represents the changing of the seasons: Fresh, late summer peaches over...
Dear Favorite Potholders,
You're so great! You're always there when we need you. You so generously protect our fingers from harm. You wear your burns and stains without complaint. You willingly step ...
The French use a variety of nut oils in their cooking. One of my favorite discoveries has been pistachio oil. Extracted from pistachio nuts, pistachio oil is a beautiful bright green, with a heady aro...
In a used bookstore the other day, I stumbled across an old favorite cookbook called ‘Unplugged Kitchen’ by Viana La Place. I'd owned this book back when it was first published in 1996 but had lo...
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