We've made no secret about our serious love for all things "Mad Men," and we're sad to see the show's second season come to an end this Sunday. (Too soon!)
Our favorite ad execs and their significant...
What's cooking? More to the point, what are you planning on eating this weekend? We hope you're staying in for at least one meal. We currently have a butternut squash in the oven, and we're plotting t...
Did you know that over 450 million tons of rice are consumed every year? It's a daily staple for millions of people, and after maize, it is the second most consumed cereal grain in the world. Our gall...
Pomegranate molasses (or pomegranate syrup) is a thick, sweet, sticky syrup that's used to flavor Mediterranean and Middle Eastern cuisine. It's used as a marinade, an ingredient in sauces and dips, ...
Turnips, on their own, don't look particularly interesting. They're not kohlrabi or daikon (maybe Asian vegetables just sound more interesting?) and we often think the humble turnip is outshone by its...
With fall weather comes snackish feelings and an urge towards afternoon tea. We've been in the exceedingly civilized habit of bringing a tea tray up to the office almost every day with a big pot of te...
If yesterday's talk of slow-cookers didn't convince you to break yours out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried soup is full of tender fall vegetable...
One of San Francisco's oldest and longest-standing food markets is Molinari, which has been around since 1896. Since then, Molinari has been making some of the tastiest salamis and selling Italian gr...
Rancho La Puerta started almost seventy years ago when Edmond and Deborah Szekely went to Tecate, Mexico and started a "health camp." Guests paid $17.50 for a week at the camp. You had to bring your o...
Sweet potato muffins? You bet. That plus a hot new toaster concept and a teapot to cuddle up with this fall. ...
We know what you're thinking: "You've already asked us if we could eat on $25 a week and told us how to save money in our cooking. Now you want us give up food altogether?" Is the economy looking that...
Michele at Fine Furious Life has an old menu board hanging in her kitchen, and she likes to put her dinner menus up for friends when they come to eat. We like this idea - do you ever write up your din...
Sugar + Water + Pomegranate Juice + Heat
The formula for this home bar staple is simple. A deep garnet-colored syrup with the distinctive tart/sweet flavor of pomegranate, grenadine is really just a ...
Cumin is one of those spices we feel is essential for any spice cupboard. Just a teaspoon adds a hint of smokiness; use more and your dish infused with sweet earthy flavors. Hear more about this spice...
As pie and cookie season nears, we thought we'd focus on sugar for the final installment of our Fair Trade pantry series....
We first read this tip in Real Simple magazine but never actually implemented it in our kitchen. Then we noticed the oily rings on the counter top......
Most recipes only use the shiitake mushroom cap and say to discard the tough stem. But instead of just throwing them away, try using those stems to flavor your soups and stocks!...
A version of this post was originally sent to our email subscribers on September 18. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive i...
When Emma wrote about learning to love green cabbage last week, my thoughts turned to one of my favorite childhood dishes. Gơi chay is a vegetarian version of the traditional Vietnamese gơi ...
Do you eat kohlrabi? How do you like to cook it? ...
Rice is a beautiful crop. We had a hard time choosing photos to show here; there are so many beautiful images of that ancient food staple and its harvest. Here are just a few shots of rice and some of...
We recently asked you for your best best cupboard challenge, because acclaimed chef Eric Ripert was going to take on one challenge from a reader. Well, you sent in quite a few challenges, and here's t...
"At times it sees that the search for good health has taken all the pleasure out of life. It has stripped us of butter, cream, marbled red meat, pork, and goose fat, not to mention alcohol and fine, h...
Attention, Bay Area spice lovers. That ubiquitous spice emporium, Penzey's, is opening their first Bay Area location soon, in Menlo Park....
You may have heard the one about putting the end of a silver spoon down into an open bottle of champagne. The story goes that it keeps a bottle bubbly for days after you pop the cork. We've done it—...
The other day we brought you baked acorn squash slices from Summer and Alicia's blog, bread & honey. And now we just have to show you one more thing they discovered... in their broccoli. Plus we h...
What can be better than coming in from the cold after a long day at work to the delicious aroma of dinner, cooked and ready to eat? Nothing, we say! Let's get those slow-cookers dusted off and put the...
One thing we look forward to in the fall and winter months is the availability of fresh pomegranates, which are in season now. Pomegranates are one of the world's oldest cultivated fruits. Native to...
Last week Kitchn readers successfully funded a project through Donors' Choose to put a Kitchen Center into a kindergarten classroom in Sunset Park, Brooklyn. Congratulations! (Now we're on to helping ...
Giveaway: Five copies of Ten: All the Foods We Love and 10 Perfect Recipes for Each, by Sheila Lukins and published by Workman
Find it: Buy through Amazon, $13.57
Yesterday we reviewed Sheila Lukins'...
There are times when a clean, simple, all-white kitchen looks like the perfect sanctuary to spend time cooking in. Then, we see a kitchen like this—with wallpaper that doesn't just add color, like a...
How do you eat when you're away from home? We are traveling a lot this fall, and most of this traveling involves hotel rooms - as opposed to visits with friends and family. Even worse, the most recent...
Over the past weeks every wine publication I know is debating how the wine industry is going to manage through the global financial and economic crisis that we are all facing. Who will be the winners ...
This week's Midwest roundup is a mixed bag, with sausages (German and Polish), other Oktoberfest treats, Persian food and some fall cooking tips. ...
Here's a good question from reader Linda. She asks:
I've been reading a lot of soup & soul food recipes lately, with the weather cooling, and am coming across many that call for fresh and "bruised"...
Growing up in a Southern town that wasn't exactly near the ocean, we didn't eat much fresh seafood. Salmon was one thing that frequently came out of a can, and it was made into salmon croquettes—cri...
When making candy, we most often just follow the temperatures in the recipe and pay little attention to the actual stage. But it can be interesting to look at the stages side-by-side and realize what ...
What's going on this week over at Serious Eats? Well, there's this bread and tomato soup, and it looks pretty mouthwatering. This and more in our weekly wrap-up of the best cooking this week at Seriou...
This quick one-dish dinner came out of our own harvest opportunity. It has market-fresh arugula, a handful of orzo for texture, and tomatoes out of our own garden! ...
Olives! Olives, grown for food and oil, are one of the most ancient crops in human history. The groves of olives in some of these photos are hundreds of years old, clinging to hot, dusty hillsides in ...
Many of you have been asking for more recipes that freeze well, and we're happy to deliver! Making big batches of food and freezing the leftovers is a good way to capitalize on abundant seasonal ingre...
While you may have wild sumac growing in your backyard, and you know it's poisonous, there are non-poisonous varieties of sumac that grow in the Middle East that are crushed up in powder and used as a...
Did you know that Linens 'n Things is closing its stores? We saw this post over at AT:NY, and we can't say we're surprised. Bed, Bath, & Beyond does seem much more ubiquitous, well-stocked, and we...
Like Florida and Alaska, we felt that the Cajun and Creole cuisines of Louisiana deserved a mention all their own. Here you see a blending of Native American, French, Spanish, and African influences t...
Who hasn't found themselves in the pages of a well-used copy of Sheila Lukins's The Silver Palate Cookbook at some point in their cooking career? When I first moved to New York eleven years ago, it wa...
You probably know by now that the maker of those famous little iced circus animal cookies has closed down. Tragic! But you can still make those beloved childhood treats at home. ...
Huitlacoche is a grayish fungus that grows on corn and causes problems for farmers. However, what farmers may consider a "pest" is what many people in Mexico and the American Southwest consider a del...
We don't usually see dry ice at our grocery store, so we were surprised to see it at a Ralph's in Pasadena. Dry ice seems like a specialty good, hazardous and unusual, so we started wondering why it w...
Whoopie pies tend to show up more frequently on food blogs and in magazines this time of year because, for some reason, pumpkin ones are a popular variation. If you're not familiar with the whoopie pi...
This week we're looking at what's inspiring you during harvest time. What are you cooking with, and what sort of harvest bounty do you have? So we asked what is inspiring you, and reader FlyLittleBird...
We got a double dose of our favorite culinary voices this week since Evan Kleiman was hosting James Oseland of Saveur magazine on Good Food this past week. Oseland was on the show talking about the co...
What's an Eat-In? It's when a group of people gather together in a very public place to share food that they have prepared together. The purpose is to bring awareness to the need to create safe, cle...
Shopping at the Hollywood Farmers' Market last weekend, we were delighted by the omnipresence of brilliant rosy orbs. Although pomegranates started to appear at a couple of stands last month, this wee...
Attention, Southern cooks: Brooklyn-born Melissa Clark makes collard greens the, ahem, right way—braised with plenty of smoked meat for flavor. More recipes and interesting food news in our picks fr...
Hint: They do not belong in a dentist's office, but they do go in your mouth!...
We have a trustworthy method for making sweet and spicy acorn squash, but there's one downside: it's slow. So we perked up when we saw this alternate method from Alicia and Summer at Bread & Honey...
It's Harvest month at The Kitchn, and we're exploring different sorts of harvests from all over the world. Yesterday we looked at tea harvesting from Africa to India. Today we're staying closer to hom...
Uh oh - watch out! Williams-Sonoma and Nordic Ware are at it again....
Help! We all know the best way to a man's (and woman's) heart is through the stomach. I started dating someone who's system doesn't tolerate onions, garlic, shallots, cilantro, etc. very well.
Over ...
Spotted at my local Whole Foods in San Francisco: heirloom pumpkins! Yes, I bought several in various sizes and colors. They look so cool lined up on my front stoop right now....
We're not going to go on and on about how easy and forgiving crostatas are (we've done that plenty). But we'll sing the praises of this combination: pears and crumbles of sharp blue cheese. It's desse...
Root beer in brownies! Does this sound intriguing to you? It does to us. That plus really yummy grilled cheese, a new pan from Crate & Barrel, and bento boxes below. ...
Corn syrup, and especially high-fructose corn syrup, is our nation's dietary villain du jour - and not without some good reasons. In all the debates surrounding this ingredient, it's usually assumed t...
Perhaps you've seen this fish at your local fishmonger or on the menu at restaurants. Sometimes it's under the name "butterfish," "oilfish," or "waloo/walu." Sushi restaurants occasionally serve it ...
Calphalon just launched their LX Series line of cutlery and I have been playing around with a few pieces. Before you ask "Don't they make pots and pans?" let me say that I, too, was skeptical at the o...
What's for lunch today? Are you brown-bagging it? Going out to eat with colleagues? Eating a bagel at your desk? Here's one of our recent lunches... ...
We may have finished our week of highlighting local apples, but that doesn't mean we'll stop eating them for many months to come. We love these little cozies that are designed to cushion your apple...
Dear Kitchn, I bought celery at the Greenmarket on Saturday. It is a darker green and has a richer flavor than standard grocery store celery. It is also a bit tougher and the stalks are thinner. It ha...
We are on the hunt for a good salt container. Our current jar of salt from Trader Joe's is impossibly difficult to use; the salt sticks and clumps in the tiny opening. We've oversalted omelets and oat...
Buying organic makes us feel healthy and good, but how much do we really know about where that food comes from and how it is made? Mark Kastel, co-founder of The Cornucopia Institute, has made it his ...
What's worth your cold hard cash when it comes to kitchen tools and cooking luxuries? Is saffron worth its high price? How about vanilla beans, expensive knives, food choppers, nonstick skillets, file...
Did you see this outside your window (maybe the window of your office or a cab) last night? This Flickr photo is actually from Halloween last year, but the sight was exactly the same: A glowing orange...
A key ingredient in Thanksgiving stuffings and many creamy fall soups, this is the one time of year when wild rice gets its time to shine - though we think it deserves year-round attention! What abou...
I was amused to read some commenters on Emma's post wondering if the cupcake fad was nearing an end suggest that the next big bonbon on the horizon may be the little French macaron. Because of course ...
We recently linked to a gingerbread-pear cake in our daily Delicious Links, and lo and behold, we found ourselves with that very same cake in the oven a few nights later. We wanted, you see, to give y...
What does harvest look like? In our part of the world it looks like fields of dried cornstalks, trees full of scarlet apples, and pumpkin patches. In other parts of the world, harvest time may look ve...
This interlocking set of cutlery may not actually have the word LEGO attached to it; after all, that would probably be copyright violation. But we all recognize the familiar shapes and colors of these...
A recent article on Slate titled "The Agony of the Food Snob" was an interesting read, and raises some questions....
Corn in tea? How about corn in scrumptious little buttered breadsticks - a family tradition? These and more in our Delicious Links. ...
If you've been watching Top Design on Bravo, you know Eddie. He's quite talented (he's a senior designer for Martha Stewart Living and a CIA graduate) and likes to tell people how quite talented he is...
Escarole appeared in my Mystery Box last week, setting me up for one of my favorite situations: discovering something new to work with in the kitchen. I've heard of escarole and have even eaten it i...
Trying to use a cutting board that slips against the counter with every motion of your knife is not only annoying, it's dangerous! Don't worry - this is one kitchen grievance that's easy to solve....
Recently, a British woman who has been living in Burma came to stay with us. She brought us some gifts from Burma; among them were two packages of lahpet mix. The ingredients and instructions were w...
On Friday, Emma had a beautiful post with money saving ideas for the weekend, proving that there are so many creative ideas for saving money in the kitchen. It also showed that it can be fun and fulfi...
It's Harvest month at The Kitchn, and we've been spotlighting a different local ingredient each week. Last week it was local apples, and the week before that it was local cheese and a look at buying f...
We're loving the idea of this recipe not just because it's an appropriately seasonal shade of orange. We also think it would be a great alternative to sweet potatoes for Thanksgiving. It's less sugary...
Polenta - a dish of boiled cornmeal - is usually a savory dinner side, or a bed for greens or meat. But not always - look at our breakfast! ...
A few too many encounters with gristle, and even the most avid omnivore might be tempted to turn vegetarian. It's chewy, rubbery, flavorless, and altogether unpleasant, but what exactly is gristle? Re...
Hot posts this past week included two scrumptious apple recipes, how to make mini chocolate pumpkins, tips on shoppi...
Morning buns aren't a big thing on the East Coast—at least not that we're aware of. We discovered them on a trip to San Francisco, where it seems several well-known bakeries make them every morning....
You know we're big fans of Tabasco in these here parts, but we'd never thought of using the bottle! What's this one doing?...
Just a bit of kitchen-inspired home decor for a Monday morning -- like these teacup table lamps and teapot pendant lights from Original BTC in Oxford, England......
It's harvest month here in The Kitchn, so a metaphor from the fields feels appropriate. The one that intrigues me the most these days is fallow time. Technically, fallow refers to not planting seed ...
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