Food TV: Spain...On The Road Again
For months, we've been looking forward to the premier of "Spain...On the Road Again," a PBS series that follows Mario Batali, Gwyneth Paltrow, Mark Bittman and Claudia Bassols as they eat their way th...
Archive for the week of
Straus Family Creamery
Sonoma County, CA
If you've shopped at Rainbow Grocery or Bi-Rite Market, you've probably seen those glass bottles with the cream-top milk and creamer. Most likely, they came from Straus Family Creamery in Sonoma Coun...
Look! Pipette-Shaped Pasta
We certainly do love our pasta around here and we're always on the lookout for new ways to jazz up our humble dishes. This pipette-shaped pasta recently appeared on our grocery store shelves, and we'v...
Tips: Repel Fruit Flies with Rue
We recently noticed rue at our farmers' market herb stand. Our only familiarity with the plant was from Shakespeare (Ophelia used it in her garland), so we asked our vendor for recommendations. She to...
Look! Fossil Countertops and Backsplashes
We're planning to remodel our kitchen at some point, and we came across these wonderful images of counter tops and back splashes with fossils inlaid in them. Wow!...
Seasonal Spotlight: Celeriac
This knobby, rather ugly vegetable, more commonly known as celery root, showed up in our CSA this week (Californians had it back in May), and we knew what it was immediately from the scent—like an s...
Weekend Cooking: How to Make a Good Risotto
Risotto is a dish that's become associated with fancy high end restaurants, but really, it's the epitome of Italian home cooking and comfort food. Knowing how to make a good risotto is something we th...
Recipe: Grilled Cheese with Tomato Chutney
We should probably be storing our tomato chutney for future months when summer tomatoes are but a distant memory. But once we started thinking about the combination of sweet and tangy chutney with cre...
San Francisco Farmer's Market Report: Alemany - Summer to Fall
We're seeing the summer winding down at the Alemany Farmer's Market. The stone fruits and tomatoes are dwindling, and the winter squashes, potatoes, and nuts are coming in slowly....
How To Open a Bottle of Wine Without a Corkscrew
Delicious links for 09.19.08
How do you open wine without a corkscrew? Is it possible? Check out one method below. Do you know of any others?...
Tell Us: What Fall Beers Do You Love?
It's that time of year when we start seeing pumpkin beers or "harvest" brews lining the shelves. It's also Oktoberfest time in Germany, which prompts Americans to throw beer tastings and put down thei...
Recipe: Peach and Thyme Polenta Tart
Here's a weekend recipe to savor on a long late summer afternoon, loaded with the flavors of this brief season halfway between summer and fall. Tangy peaches in a delicate custard infused with thyme a...
End-of-Summer Cocktail: Whiskey Peach Smash
Straight Up Cocktails
As summer cools and mellows into fall, it's time to begin shifting the way we eat - and drink. Why not celebrate the Autumnal Equinox with a cocktail that mixes the best of both seasons?
...
Recipe: Tomato and Boquerones Salad with Garlicky Breadcrumbs
We ate out a few nights ago and had Boquerones (Spanish white anchovies, cured in vinegar and packed in oil) over a warm Caesar Salad. Last night I wanted it again, but I had a few limitations.
...
Event: Picklefest and Produce Swap 2008
Los Angeles
A while back we told you about a communal jam event at Machine Project. Well it was such a success that they've moved on to pickling.
This Saturday join up with other pickling fanatics and novices a...
Flickr Find: Plush Easy-Bake Oven from Yummy Pancake
When searching for a picture of a (real) oven on Flickr, we came across this hand-crocheted creation from crafter Yummy Pancake. Could this be any more adorable? We have some bad news, though......
Proper Etiquette: On Sharing Neighborhood Fruit Trees
There's one other thread to our tale of the quince tree: our neighbor hasn't had a chance to eat them in years. Why? Because in the middle of the night just when the quinces get ripe, all the fruits m...
A Gentler Nutcracker From Ralf Krämer
Copenhagen
I've always thought of walnut-cracking as a way to work out one's frustrations in the kitchen, and a hammer as useful as a walnut-cracker to get the job done. But this sleek stainless steel mono pico ...
From The Email: On Visiting Farms
A version of this post was originally sent to our email subscribers on August 21st. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in...
Have You Ever Made Your Own Bacon?
When we read this Salon article about making bacon, we immediately started Googling for recipes. How could we not? Imagine - your very own bacon!!...
How to Cook Quinoa
Cultivated in the Andes for over 5,000 years, quinoa has been called the "mother grain" and "the gold of the Incas." Today, the popularity of quinoa (pronounced KEEN-wah) is growing steadily as people...
Recipe Recommendation: Lavender Polenta Coffeecake
We baked this delicious, moist coffee cake that's made with polenta, lavender flowers, sultanas soaked in brandy, and a honey-based glaze....
Handy Product: The Plum Pitter
Plums have been gracing our screens quite a bit today. (Did you get Sara Kate's email? There's plum pie involved.) So we thought we'd highlight a product that might make pitting all that stone fruit e...
Thursday Giveaway: Organic Marin
Giveaway: Five copies of Organic Marin: Recipes From Farm To Table, published by Andrews McMeel Publishing
Find it: Buy through Amazon, $18
The just-released Organic Marin: Recipes From Farm To Table...
Recipe: Ratatouille
Ratatouille is the quintessential late-summer dish. Not only does it make short work of extra produce, but it fills your kitchen with such a comforting and homey aroma that you might never want to lea...
Why Is My Pickled Garlic Blue?
Two weeks ago, I pickled a bunch of garden vegetables and have been storing them in the fridge. Last night I pulled the jar out to see if they were ready and noticed one of the garlic cloves is blue....
Brown Butter Plum Cake
Delicious links for 09.18.08
Delicious cake! This has got to be one of the best fall recipes we can imagine right now......
Non-Intimidating Dessert: Free-Form Crostatas
In her cookbook Barefoot Contessa Parties, Ina Garten says of her Apple Crostata, "This is my absolute, all-time favorite dessert. I've made it so often that I'm sure my friends are saying behind m...
Breakfast Recipe: Plum and Fig Flognarde
It's the season for Italian prune plums. These tiny oval fruits are delightful for baking - they soften and run into plummy jam in the oven. These and figs are a perfect late summer pair, which is why...
Wine: September is California Wine Month
This is the fourth consecutive year that California Governor Arnold Schwarzenegger has proclaimed September as California Wine Month, to highlight and acknowledge the important contribution made by th...
Home Cooking While Sick: TJ's Quick Prep Favorites
Of all the things we love about fall, one thing we're not so crazy about is the beginning of cold and flu season. Some of us have already been suffering through an early bug.
We're nearly useless in...
Good Eats: Apple Tart with Goat Cheese and Rose
Serious Eats' columnist Amanda Clarke is at it again, this week with An Uncommon Apple Tart Featuring Goat Cheese and Rose. Hard to resist that with the fresh apples appearing in the market. Plus othe...
Have You Ever Priced a Home-Cooked Meal?
When you cook dinner you don't pay a check. Or a delivery guy. And you probably didn't go to the grocery store for those exact ingredients and those ingredients only. So it's not the most logical thin...
Local Store Profile: City Feed and Supply
Boston
In an era almost bereft of "local" grocery stores, we are so excited that City Feed and Supply has opened up a second location on Centre Street in Jamaica Plain! More details after the jump......
Silicone Hot Plates
Copenhagen
Hot plates are useful if you're the kind of cook who likes to bring your gratin right to the table, but they tend to take up space and make a lot of noise if you drop them. Not so with these compact, ...
Good Quote: Laurie Colwin on Home Food
"I love to eat out, but even more, I love to eat in. The best dinner party I ever went to was a black-tie affair to celebrate a book, catered by the author's sister. When we sat down in our long dress...
One Improvement You Want to Make In Your Kitchen?
We've been hard at work in a new kitchen, and we've been thinking about the big and small things that make a kitchen feel like home. Whether you are on the brink of a full renovation like Keith and Br...
Cooking Basics: How to Sauté Mushrooms
Sautéing mushrooms can get kind of tricky - since you can eat them raw, they can be technically be "done" any time! But here's the secret to getting a succulent, earthy flavor from your mushroo...
Cloned Beef, Sneaky Labeling, and Figs
Top food news for September 15-19
It's Wednesday, which means we're here with the food news roundup. Read on ......
Top 5: Quick Uses for Pistachio Nuts
We recently made pistachio ice cream, using Jeni Britton's no-egg method (loving it), and we had a bunch of shelled pistachio nuts left over. Days went by, and there was no time for baking pistachio b...
Anti-Theft Lunch Bags
Delicious links for 09.17.08
Bags that ensure no one will take your lunch from the communal fridge. Modular fridges for roommates with different styles of cleaning. Can you tell it's back to school and back to work time? ...
Sense of Place: Southern Food and Cuisine
The culture of southern cooking is all about hospitality and abundance - so pull up a chair, pile your plate high, and dig in!...
Food Art: Creative Food Sculptures
We came across this showcase of some amazingly funny food sculptures! Some of them are cute, and some are naughty. ...
Hello AT: DC & Boston!
After a few months of testing and tweaking, we are proud to announce the launch of our new, separate Boston and DC sites over at Apartment Therapy! Please click on over and say hello to:
>> AT:Bos...
Times Top 5: The Boastful Egg Demystified
From the NY Times Dining Section 09.10.08
There is so much cooking in today's Times dining section! Let's take a look at some of our favorite pieces. First up - an extremely helpful piece on what all those words and claims on a carton of eggs...
Word of Mouth: Pistou
pistou (pee-stoo): n. A sauce from Provence made of basil, garlic, and olive oil.
Click below for more details, including a link to the dish above......
Home Cooking: Family Dinner Box of Questions
Home cooking is not just about getting an applaudable meal on the table. It's also about invitation, conversation, and helping guests feel comfortable.
We are not sure whether or not whipping out th...
Good Food with Evan Kleiman: How to Keep a Sustainable Kitchen
The word "sustainable" can bring up a lot of confusion and anxiety. It seems like every day there's something new to consider or switch to using or avoid altogether. Sustainability coach Deborah Tull ...
Book Review: A Tale of Two Cookbooks
I purchased these two cookbooks on impulse last Sunday at my favorite SF bookstore, Green Apple Books, but one of them is going to be returned tomorrow. Can you guess which one and why?...
Farmers' Market Report: Fresh Dates
Los Angeles
Last weekend, we found branches full of fresh Barhi dates at the farmers' market. While we were sampling the crunchy young fruits, the man who grew them urged us to peek around the corner......
Edible Manhattan Magazine Debuts
New York
The Edible community is a network of publications devoted to telling the stories behind the food we eat—highlighting farms, sustainable practices, food lovers, and local ingredients. Finally, Edibl...
This Time Last Year: Spiced Apple Cider, Basic Tomato Sauce, and a Cheese Cats Love
It's September and nearly fall! What were we talking about this time last year? Well, apple cider is just one of...
England Preserves
London
When I was in London last month, a friend with excellent taste took me with her on her supermarket run to Waitrose, and was dismayed to find that they didn't have any England Preserves London Marmalad...
DIY Wedding Cake: One Down, A Few More To Go
I have just one of my many wedding cake layers done, but it was a doozy. It's the biggest layer of what will be a four-tier fudgy-nearly-flourless cake. The layer is huge - 14 inches! I was very, very...
Best Cheap Wine: 2006 Santa Rita 120 Cabernet Sauvignon
We read Mary's article on how to find good cheap wine at the supermarket with great interest (as did many of you; it's been one of our most popular posts for weeks). We happened across her top pick th...
Kitchen Keeping: Ramekin Cupboard
Yesterday Emma talked about ramekins and their vast usefulness in the kitchen. Well, we all have a thing for ramekins here at The Kitchn. Some of us more than others... ...
Ingredient Spotlight: Sichuan Peppercorns
Once banned in the US as they were thought to carry citrus canker, sichuan (or szechuan) peppercorns have been available here since 2005. Sichuan peppercorns don't actually come from a pepper plant, ...
Recipe Roundup: Homemade Pet Treats
It's Pet Design Month over at our AT home sites, so we thought we'd throw a little Kitchn love out to the four-legged crowd. If we're going to celebrate healthy home cooking in September, who's to say...
Candy Apple Pie
Delicious links for 09.16.08
Just in time for fall, an over-the-top apple pie to get your oven back into pie mode. ...
Food Science: What is Freezer Burn and How to Prevent It
Freezing summer produce is a great - and simple - way to put away fresh food for the months ahead. One drawback is the susceptibility of many foods to freezer burn. Read on......
What To Do If You Get A Food-Borne Illness
Faith's post yesterday about what to do when your fridge goes out got us thinking. Sometimes even after all precautions are taken, food-borne illness does happen. Those little guys in the photo abov...
Recipe: Kale and Potato Gratin
Here is a simple, nourishing side-dish for fall: a light (no cream) gratin with shredded kale and potatoes. Our local farm has potatoes galore right now, and the kale is starting to be really deliciou...
Look! Shelf-Stable Organic Milk
Browsing through the organic aisle of our big-box grocery store the other day, we did a double take. Something seemed out of place. We scanned again, then found it: a familiar milk carton on a shelf. ...
Gentle Reminder: Nonstick Pans Don't Last Forever
We got some good advice from a magazine food editor long ago: Don't spend a ton of money on a nonstick pan. They don't last forever.
Well, we had a frittata incident last week that made us realize o...
Best Wines From Trader Joe's and Frittatas Galore
Top posts for September 8-14, 2008
A guide to autumn apples, best cheap wines from Trader Joe's, cheese-making at home, frittatas for dinner, and more below in our top hits from last week. ...
The Cheesemonger: How to Eat Cheese
The other week we asked our readers to pose any and all questions on cheese to our cheesemonger. (Lines are still open if you have a query of your own.) Herein lies the answer to reader jeffzelli's qu...
Thoughtful Cook: Culinary Titles at the Newberry Library
Chicago
We love looking through old cookbooks from time to time. It's fascinating to see how ingredients and recipes have changed over the years. Chicago's Newberry Library has amassed a collection of culinar...
Trend Watch: Is the Cupcake Fad Nearing an End?
Earlier this month, the New York Times ran an article asking this very question. Personally, we feel ready for a change of scenery. What about you? Click through to see our guesses for what's next on ...
TV Watch: New High Fructose Corn Syrup Ads
Have you seen these new TV ads? The backlash against high fructose corn syrup is getting its own backlash from the Corn Refiners Association... ...
Great and Small: What Makes Your Kitchen Special?
Home cooking isn't always elaborate meals and new ingredients. Sometimes it's just about the little things that makes us glad to be in the kitchen - like this adorable salt shaker! What makes your kit...
Sage Advice
Paris
In addition to the rhubarb, I picked up a big bunch of lovely sage at the Sunday market on the Boulevard Richard Lenoir near Bastille. Even at this giant market, fresh sage can be scarce, and normally...
DIY Wedding Recipe: Creamy, Tangy Lemon Ice Cream
A little while ago I asked for your opinions on what kind of ice cream and sorbet I should make to pair with my homemade wedding cakes. Well, the decision is made! Read on for the recipe... ...
Gourmet Kitchen on a Shoestring
Delicious links for 09.15.08
Tiny kitchen, stylish kitchen, sweet kitchen - see kitchens and more below in today's Delicious Links. ...
Cooking Korean: Soondubu jjigae
I had a jar of kimchi that was a little over a month old. At that point it's got a little tang in it and doesn't taste as good as fresh kimchi. It's still edible, though, and is best used for stews ...
From the NY Times Magazine: How To Make an Indoor Smoker
We know grilling month is long gone, as is the summer barbecue season. But we got one last, lingering taste of smoky, outdoor flavor in yesterday's New York Times Sunday Magazine — only it was for s...
Kitchen Challenge: Tiramisu Tips and Help?
We recently talked about our challenging recipes - the kitchen nemesis that we can't get right no matter what. Here's one more: tiramisu....
Easy Lifting: Using Aluminum Foil Liners in Cake Pans
Ever have trouble getting cakes, brownies, and bar cookies out of those square cake pans without having it crumble into a horrid mess? Here's a quick tip we picked up from the folks over at Cook's Ill...
Web Resource: Penzey's Spices
We just love getting the Penzey's catalog in the mail. Flipping through it and poring over each spice photograph and description is a food lover's wet dream. Just reading about a spice we've never t...
On Hurricanes, Refrigerators, and Wedding Ice Cream
Right now there are a lot of people without power across the United States. Are you one of them? I am. ...
Good Product: Teabag Storage Caddy
When it comes to storage in the kitchen, we're all about reusing and recycling. We often use old jam jars and empty food containers to store cupboard essentials. But every now and then a customized so...
Look! Peacock Blue Kitchen Cabinets
Peacock colors like this deep, rich turquoise are definitely a trend right now (as are the birds themselves). We've seen them popping up in fashion as well as home design. But trendy or not, we do lov...
Interweb Cookery: Robert Rodriguez's Video Cooking School
I don’t have a TV, so I rely on the internet for whenever I want to indulge in a cooking show fix. There’s a lot of great stuff out there, which I hope to share with you in the coming weeks. Weâ...
Diet Conscious: When Do You Use Low-Fat Substitutes?
Cream and butter have their time and place, but for every-day cooking, sometimes we need to cut corners to keep things healthy. Do you ever cook with low-fat, low-carb, low-sugar, low-sodium, or just ...
In Praise of the Sun Gold Tomato
Our patio tomatoes are still going strong despite heavy hurricane downpours and chipmunk invasions. This year I planted my perennial favorite, Sun Gold, and two others: German Striped and a variety s...
Uninvited Guest: A Baby Slug in Our Beets
If we ever needed a reminder that our food comes from a farm, it arrived last week, falling out of a bunch of beets we brought home from our CSA... ...
Word of Mouth: Ramekin
Ramekin (ram-eh-kin), noun: a small dish used for baking or serving. Simple, serviceable, and durable, ramekins are used in the highest of high end restaurants and the humblest of home kitchens. What'...
Putting The Freeze On Summer Produce
Paris
I had a melancholy morning at the farmers market on the Boulevard Richard Lenoir yesterday, watching the seasonal shift from summer to fall. The weather was mild, so I grabbed a half dozen stalks of r...
Weekend Meditation: Trading Chickens for Shoes
I was chatting with a young barista in a newly opened coffee shop in San Francisco’s Mission District last week. She was lamenting the lack of community and connection in her life. In her opinion,...
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