We'll admit to having an occasional weakness for fad diet cookbooks, especially when it's something that falls in line with our already established eating preferences. Lots of vegetables and whole gra...
We're focusing on the harvest this month at The Kitchn. We plan to kick off our own harvest weekend by roasting these Chocolate Beauty red peppers we picked up at the market yesterday. Fennel, celery,...
As we mentioned in our post on crystallized sugar syrup, candy-making is a brand new culinary adventure for us. We're teaching ourselves the basics and look forward to sharing our triumphs and pitfall...
The Asian Culinary Forum is a 3-day event in San Francisco that combines Asian food-related events such as cooking workshops, tasting events, culinary tours of Chinatown, famous speakers like Madhur J...
We have been profiling some of our favorite good deals from IKEA for the kitchen. Not everything the big box retailer sells is a good deal; cheap, yes, but not worth even the small cost.
A few thing...
It's that time of year when winter gourds start tumbling across farmers' market tables and we become reacquainted with our ovens. Here's a little recipe for a warm and savory main dish pie featuring w...
Jamie Oliver wants to replace your mortar and pestle with something he thinks is a little more useful. See, he was in his home kitchen (read our book review!) with his trusty pestle, but it was taking...
It's election season and everyone is talking about politics. We promise, this is a food blog and not a political blog, but if you're in California, here's one item that affects your food: California ...
What are those things and what do you do with them anyway? Toss them in the trash? Please don't. Before you reject the bird's vital organs, learn a little about what they are. Can you name all the par...
Ever since we saw Mark Bittman's recipe for baked eggs with prosciutto and tomato, we knew we had to try it. We were also inspired by the delicious baked eggs with cream and thyme at Balthazar in New ...
These days, lots of cookbooks organize themselves by season, Jamie Oliver, pushes the concept way beyond by living off his vegetable patch for a year.
"I came to realize... that it's not always abou...
Fried mashed potatoes? Decadence! (But also frugality.) ...
What a difference a drop makes. Warm, rich, spicy, and astringent, bitters can transform a cocktail, balancing its flavors and adding new dimension and depth. An essential ingredient in classics such ...
Kristin's post earlier this week about how to store fish reminded us of some advice we received in culinary school about how to distinguish the good fresh fish from those that are past their prime....
Although we do our best to eat local, some things are just grown too far from home. One of these foods is cocoa, most of which comes from the Ivory Coast region of West Africa, as well as Central Amer...
Last fall we did some pretty heavy baking for a wedding. We needed parchment for cookies and meringues, both of which would be a disaster on unlined cookie sheets. We went through baking parchment by ...
Remember our quinces? You'll be happy to know they're still present and accounted for! Cross your fingers for jam-making next week. In the meantime, we'd like to share an organization we came across i...
When it's dinnertime in France, the natives shout À table! which Les Petites Emplettes, a small company outside of Paris in Boulogne-Billancourt that makes retro accessories for the home, has stamped...
A version of this post was originally sent to our email subscribers on September 4th. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive ...
An egg on a crispy slice of toast is an essential part of our morning routine. We usually buy whole grain or oatmeal bread, but when we ran out of bread a few days ago, we decided to plunge into bakin...
Yes, yes - we know. We just predicted that the cupcake trend will be over soon (if it isn't already dead). And yet, we just couldn't pass up this cupcake. It stopped us in our tracks. ...
Whether you're looking to save some pennies, save some packaging, or save the gas it takes to drive to the store, buying food and kitchen supplies in bulk is a great idea. Here are a few of the things...
Hidden somewhere inside these Delicious Links is a fall harvest treat we really, really, really want to try. Can you guess what it is? (It's not that hard.)...
Raclette is a firm, pungent cheese from Switzerland that is the center of a popular winter social event in the Alpine parts of Europe. The cheese is made of cow's milk and is salty, and can come in v...
Our colleagues over at AT:New York already mentioned the great series in today's Home & Garden section of the Times that features young college students and their cheap, creative, and stylish ways...
Americans have their salads right off the bat, prelude to the main event. At the very least, salad is served alongside the main course. In Europe, however, salad is often served after dinner. It's con...
Giveaway: Five copies of A Platter of Figs, by David Tanis and published by Artisan
Find it: Buy at Amazon, $23
Inspiring, approachable, drop-dead gorgeous. That was Sara Kate's sum-up in her review ...
Buttercream...doesn't hearing that word just make you want to close your eyes and lick your lips? So decadent. So indulgent. And here's how......
When first encountering David Tanis's new cookbook, A Platter of Figs and Other Recipes, skeptics might roll their eyes: why do I need a full-color, hard-cover book from a chef who splits his life bet...
I had a glut of green tomatoes from my garden that would never turn red because the days are getting shorter and cooler, and the fog has been rolling in more often. So, I decided to pickle them....
Look at this clever, pretty idea we just picked up from one of the entries in the Fall Colors Contest... ...
Welcome to October! Last month we were all about Home Cooking - getting back to basics, getting reacquainted with your kitchen, and remembering the pleasures of cooking at home. This month will be a l...
OK, we'll admit this trend is somewhat confined to Gourmet magazine (and one particular photographer), but we're seeing food against this peacock, turquoise blue so much it's starting to get weird. Do...
Do you regularly buy bag-in-box wine? Have you ever bought bag-in-box? Would you ever buy bag-in-box?
Last week, while visiting the Rheingau, in Germany I met some Norwegians. Arne Ronald, MW, well k...
Good news for Chicago marketgoers: The Green City Market is now open year-round! As of January 2009, the market will be open twice a month through mid-April. ...
What's cooking over at Serious Eats? Well, first there's this really retro can of Old Bay, which turns out to make a pretty fabulous (and quick) shrimp scampi. Photo of the day, the verdict on food ma...
galette (gah-leht): n. A round, flat cake with a flaky pastry crust, originating in France.
We've been talking about crostatas a lot lately, and we started to wonder what the difference is between o...
We had some British relatives visiting this past weekend, and one night (over burgers and pints, of course!) we got into a conversation about "silly" food names from both sides of the pond. Hear a few...
This recipe notebook is covered with the thick, pure linen used by French bakers during the age-old process of making bread. Designed by Les Petites Emplettes, a small company outside of Paris in Boul...
Wedding cake - the sweetest part of a wedding meal. I knew from the very start that I wanted to bake my own wedding cake. It felt necessary somehow, and not so difficult - especially since we were dis...
It's officially fall now, and it's officially harvest. We're going to be focusing on all those delicious fall fruits and vegetables this month at The Kitchn, starting with this butternut squash pasta,...
Wednesday is the day for food news! Read on ......
Eid mubarak! The Jewish high holidays and Rosh Hashanah are not the only feast days being celebrated this week, as many of you pointed out. Eid ul-Fitr is being celebrated today by North American Musl...
Boiling potatoes is definitely about as basic as you can get! But here are a few little tricks you might not know about......
This month in San Francisco is Eat Local Month, which hopes to spread the word about the benefits of eating food grown within a 4-hour drive (250 miles) from San Francisco....
It's gadget week at the Times dining section! First the rice cooker and its surprising jump into multitasking territory, then a secret weapon for turning your kid into an omnivore. These links and mor...
We love seeing kitchen before-and-afters! It takes hard work, energy, and thoughtfulness to renovate a kitchen - especially a small one, where the locations of each appliance and object have to be car...
Maybe it's our age, maybe it's the newness of the candidates, maybe it's Tina Fey, but we're noticing that watching the televised debates this election season is becoming a social event. If you're pla...
The Commonwealth Club is hosting a discussion panel on the growing water shortage in California, and how it affects the future of the food supply. The event is being held in conjunction with SF's Eat...
"I do not believe that you have to spend a lot of money to eat well: it is hard to beat a plain old baked potato. But there are things it is worth spending money on. ...
(Clockwise: loco moco, spam sushi, and coconut cream pie)
A casual visitor to Hawaii might leave with the impression that the "native" cuisine is limited to the kind of fare found at luaus. In reality...
We aren't so great about replacing or tossing our old kitchen towels, even when they've seen better days. They are just so useful, and if it's laundry day, there's a good chance we'll reach for one wh...
Pepper makes its way into just about every dish that passes through the kitchen so make sure you're using good quality pepper. After all, the good stuff doesn't cost more than lesser pepper.
You don'...
Yesterday we linked to a discussion on the various merits and earth-friendliness (or not) of waste disposals. But what if you already have one and you want to keep it clean naturally? Here's a good so...
October is National Fair Trade Month! Throughout the month, The Kitchn will be exploring different Fair Trade products such as cocoa, honey, vanilla, and wine. To kick things off, we thought we'd take...
We read a little blurb in New York Magazine about the different types of grapes showing up in the greenmarkets, and we realized that we don't think about special varieties of grapes the same way we do...
Like us, many of you probably have daydreams of giving up the city life and heading to the country. Well, more and more urban people are having it both ways and raising chickens right in their back ya...
In France, they call world-famous pastry chef Pierre Hermé "the Picasso of pastry," and his always daring creations provide plenty of inspiration for the home cook looking for new ideas. This season'...
I believe that a wedding should be liberal with sweets. Every other day of the year can be restrained, healthy, and good, but after a wedding the guests should leave with a taste of something sweet in...
Speaking of kitchen treasures and Rosh Hashanah, here is one more beautiful honey pot to add to the list. ...
Have you ever used Coca-Cola as an ingredient in barbecue sauce? Fans claim it adds a nice sweetness to the sauce....
Yesterday we talked about remembering to beautify your kitchen with flowers. Today we're thinking about little treasures - those bowls, plates, cups, ramekins, and other small kitchen objects that we ...
Kathryn's post about the cream on top of non-homogenized milk made us curious about what's going on with the homogenized milk most common in grocery stores. Let's take a look!...
Shana tovah umetukah! Today is Rosh Hashanah, the Jewish New Year. We offer the longer blessing because we love the meaning for cooks and eaters: a good and sweet year. On Rosh Hashanah observant Jews...
This recipe reminded us of why we love crostatas so much (and made us wonder why we don't make them more often). The dough comes together quickly and is easier to work with than other crusts we've mad...
I came across this photo on the internet of rocks that resemble food. Now, I don't know about you, but that "bacon" sure looks real!...
Dear Sara Kate,
Do you ask your husband to obey the rules of working in a kitchen? My husband and I share a small Manhattan kitchen. We do cook. And I work in restaurants professionally. I have inst...
There was a time when we'd use a cup or two of ricotta for a specific recipe and scratch our heads over what to do with the rest. Not wanting to waste it, we started adding spoonfuls to our everyday r...
While we're talking about leaving things out on the counter, here's another ingredient that sits on ours: Kosher salt and pepper in little dishes next to the stovetop. This is one of the first things ...
So, what's the word on in-sink waste disposals? New York City lifted the ban on them in 1997, but are they good for the environment? An answer below, plus a link to autumn cream cheese spread, a gadge...
For New Yorkers in search of the newest hot spot paying homage to a single-ingredient, we've happened upon the Eastern seaboard's one-of-a-kind epicurian destination-- in bar form, to be exact-- celeb...
If you're interested in foraging for food in Chicago, but afraid to take the plunge on your own, Living Kitchen/URBANFORAGE has a few upcoming programs to help guide you in your search. ...
Here's a good reader question that we've often pondered:
Is it safe to leave butter out of the fridge in a butter dish for a few days? In the fridge it's just too hard to spread but I don't want to e...
Have you seen the Food Network's new site? We're not sure how long ago they re-vamped it, but we're loving one particular section, evidenced by the screen shot, above......
Confession: For a very (very) long time, we believed that, like soft shell crabs, soft shell clams really did have soft edible shells. Turns out...not quite! Although their shells are comparatively th...
We've all heard the expression about fish beginning to stink after three days, but my favorite poissonière informs me it is actually two. Nevertheless, she gave me a tip on how to store fish if it ha...
The title of this post is misleading; my wedding meal last week wasn't exactly home cooked - that is, cooked in my own home kitchen with my own two hands. It was made by a splendidly competent caterin...
We're firm believers in a little nosh before bedtime, but we've met others who feel this is the makings for a restless night of sleep. Where do you stand?...
We think this Tonfisk Newton Milk & Sugar Set is so neat. The sugar bowl is attached to the top of the creamer in such a way that the sugar bowl self-levels when the cream is poured....
Here's a simple way to play around with flavors and textures in a favorite recipe: change the size of the ingredients when you're chopping! What does this do? Read on......
We were very sad to hear about Paul Newman's death on Friday, and, as a food-loving community, we wanted to take a moment to appreciate what he brought not only to our televisions but to our pantries....
Why is it that the kitchen is often the last place in a home that is made beautiful and comfortable? It's where everyone wants to congregate, but the floors are left bare and the walls unadorned. The ...
Football season is already underway and tailgating parties are happening all over the place! We've gone through our archives and made a list of recipes that would be good at a tailgate party.
...
Ursula turned two yesterday, so we had a little party. We don't do much sugar with her, but I was told by a trustworthy source that she needed "a proper cake." So I set out to develop a cake recipe t...
Plus a fantastic ice cream sandwich, classic apron, and cocktail party cheat sheet....
Gourmet's website frequently sucks us in with the slideshows, and the latest one is a great place to find inspiration for fall dinner parties, upcoming holidays, or just an easy weeknight dessert. We ...
When Dana asked you what's on your fridge, many of you said that there were recipes and menus stuck to your icebox. We do this too! Here's a comment and a question on keeping recipes on the fridge... ...
The weather changed ever so slightly this week; there's a briskness and nip to the air that even in the sunshine leads our thoughts to tea. A hot cup of tea is an essential cold-weather ritual for man...
Sometimes kitchens just cry out to have one particular thing cooked in them. We spotted this enormous kitchen in the Times recently, and it said just one word: flapjacks. ...
It was a busy week at The Kitchn! Seems like many of you thought potato chips in the microwave was pretty hot. Other ...
Salads in the Fall take on a more rustic, earth-toned look. Instead of the bright tomatoes and cucumbers of summer, it's pears, nuts, and (usually) deep-flavored cheese. This combination is one we tur...
Al Dente; adjective, Italian: Literally, "to the tooth." In practice, this means cooked just enough to still be firm, where the center still remains a bit under-cooked and the pasta still offers resis...
Alziari has been making olive oil in Nice since 1868, and back in the days when one could carry liquid onto airplanes, the beautiful 1-liter cans in Provencal colors made a great edible souvenir. You ...
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