Hey, it's November already! It's almost winter, and our kitchen is becoming more and more attractive as an oasis of warmth in shortening days and darker evenings. We've been cooking like mad this week...
All right, the "final" matchup we showed you on Friday in our Fall Colors Contest was actually only the semi-final. (Oops.) Jesse from Dallas, Texas, advanced to the finals with his colorful green, bl...
We're big fans of oatmeal around here, especially the steel-cut variety. We know some of you like to add savory flavors to your oatmeal, and we've just started to play around with this ourselves.
We...
Here's a quick, flavor-boosting tip we've been using with our acorn squash lately. ...
One way to be frugal with food is to buy it in its whole uncooked form. For example, it's cheaper to buy a whole cantaloupe than a container of cut cantaloupe, because you end up paying for the labor...
We gave you some ideas for feeding a brunch crowd this weekend. We've also reviewed Mark Bittman's baked eggs, which are corralled in a casserole dish. But what if it's just you? Or you and a loved on...
Tortilla soup is something we enjoy any time of year but especially in autumn, when we savor the warmth of chiles and cumin and toasty corn tortillas. This vegan version of the soup also incorporates ...
Lobster mushrooms are not true mushrooms; they're parasites that grow on mushrooms and turn them a bright orange color. The host mushroom is virtually unidentifiable after the parasite matures. In s...
Happy Halloween! In case your teeth and encased in sugar as you sit down to read The Kitchn today, I thought I'd offer a recipe for toothpaste. ...
204 colorful homes later, our Fall Colors Contest is finally narrowed down to just TWO FOUR entries. Today is the day to vote your favorite in our final Fall Colors bracket, and we are asking our Kitc...
We take a pass for most of the Halloween gruesomeness - it's not very appetizing. But these eyeball-tinis made us look twice. They actually use very fresh and wholesome ingredients - and to such an ef...
Seckel pears are the smallest pears on the market, and they are also considered the sweetest (they're often called sugar pears for that reason). We've been getting these little plum-sized pears in our...
No cocktails for me this week. That is, at least not until Sunday evening - then I know what I'm having......
Have you ever tried Castelvetrano olives? We first had a sample at a farmers market. They were giant olives, bright green, with a crunchy bite and a clean, fruity flavor that actually - get this! - ta...
Happy Halloween from all of us here at The Kitchn. And look at this - gingerbread skeletons! There have been a few versions of these around the web lately (so clever!) but these are our favorite. Mayb...
This paragraph may have been dashed off in eight seconds—it's from a blog post—but it caught our attention for its lovely way of capturing the act of dismantling a whole, cooked chicken with skill...
A version of this post was originally sent to our email subscribers on September 28. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive i...
Remember the doce de abóbora - sweet pumpkin compote - that we showed you earlier this week? Well, we were so inspired by that and the butternut squash version from Patricia that we had to try it our...
We recently showed you some of our best meats for flavor-boosting, and now we want to focus on one of those: chorizo sausage. ...
In today's shaky economic times combined with a movement to eat more sustainably, we're turning more to DIY food-related projects. From making our own bacon to building root cellars, we're learning h...
Still thinking about what to serve on Halloween tomorrow? How about this? Dorie Greenspan calls it a "recipe in progress." We call it yum......
Justin and Dave of JD Foods think "everything should taste like bacon." They developed Bacon Salt last year, and now they've created Baconnaise - the spreadable bacon. It's 100% vegetarian and koshe...
Hot, sweet, smoked, plain, Hungarian, Spanish – what are the differences between types of paprika? ...
A reader recently emailed me after he came across a post we ran in March about not wasting food and told me it was actually the topic to which he devotes his entire blog.
"It's a topic near and dear ...
Cupcakes on a stick! And Halloween-shaped too... ...
Do you ever cook in terra cotta pots, or bake in terra cotta pans? We like how flexible terra cotta cookware is; these pots from Sur La Table can go on the stove and in the oven, and they look awfully...
The New York City marathon is this Sunday, and we can't wait. Over the years, we've made a habit of having a big breakfast or brunch, then packing some Bloody Marys in to-go cups (shh...) and heading ...
The other day we had a question about beer cheese soup; now here's one on cooking with pale ale. In our most recent Open Thread, reggiesoang asks:
Is there any dish that could be cooked with pale al...
One of the most difficult and intimidating aspects of wine tasting for many people is having the confidence to trust their own nose and palate. What do Chardonnay or Pinot Noir smell and taste like? S...
In this week's roundup, we've got a debate over fresh pumpkin vs. canned, complete with recipes for both, plus more Halloween and election eats....
Dana's post earlier this week and her recipe for delicious baked persimmon slices with cinnamon reminded us of the traditional and famous snack of dried persimmons. This woman is drying persimmons by ...
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AT's Donors Choose Challenge is coming to a close on Friday, and so far YOU, our terrific readers, have raised $3,856 for public school classrooms, putting AT in 2nd place! We have ...
We try to offer plenty of slow-cooker recipes here at the Kitchn. We think they are a non-intimidating, satisfying way to cook, and, while they've definitely taken on more of a cool factor in the past...
What's on the menu at Serious Eats this week? Well, there's this lemony chickpea stir-fry that looks completely amazing, a video of Alton Brown talking about doughnuts, resurrected sloe gin, and more....
Well, that's what the editors of Madame Figaro claim in an article this week to coincide with the opening of the 14th annual Paris edition of the Salon du Chocolat, which runs until November 2 in Pari...
Halloween is this Friday! What are your food plans? Are you making homemade treats? Hosting a chili party? Making spooky edible brains? How far do you go for Halloween? Do you go all the way to gross-...
Here we are with the weekly food news roundup. There's some local San Francisco news throw in here, too. Read on ......
Spurtle (also spelled "spirtle"), noun: An traditional Scottish stick used to stir porridge or oatmeal.
Have you ever seen a spurtle?...
I've been seeing a lot of bitter melon at the Farmer's Markets and in Asian groceries recently. I've always seen this fruit around, but I never knew what to do with it, so I decided to do some resear...
If greens were meat, winter kale would be the hangar steak. It's not like spinach (the filet, if we're sticking to our analogy), which takes mere seconds to melt down quickly in a pan. No, some tough,...
Remember those little faces on the broccoli box that we showed you last week? Well, the bloggers who discovered them have more of the story on why those laughing faces are there. This, plus easy roast...
Vegetable stock is one of those ingredients that is easy to buy off the shelf yet so much more delicious – and economical – when cooked from scratch. And you don't have to purchase pounds ...
A pipérade is a Basque dish made with tomatoes, peppers, Bayonne ham, and piment d'espelette. It's often served over scrambled eggs, though some recipe variations call for poaching the eggs ri...
[This is a post we ran last year at this time when the weather turned. Well, the weather just turned here in NY and we're making this soup tonight. If you're chilly, you might want to try it along wit...
Yesterday we had our kitchen knives sharpened by a wonderful woman named Louise. She has a mobile knife sharpening business where she pulls up to your home with a trailer that contains her tiny, perfe...
For a long time, we didn't have a food processor. Certainly, it isn't a necessity in a kitchen (as we've said many times, we believe just a chef's knife and a solid pan can take you far). But our food...
Here's one for all of you from Wisconsin and the upper Midwest: Caitlin is looking for a good beer cheese soup recipe. She says:
I am having a really hard time finding a good recipe for Beer Cheese ...
I've been enjoying having a little tub of truffle-scented butter in my freezer for a few months now. Every now and then I pull it out and dig up a little piece to add that last-minute truffle flouris...
Standing out from the standard orange pumpkin varieties at our farmers' market are these beautiful calabazas de Castilla. Varying in size, shape, and shades of green, no two are quite alike. ...
There isn't a lot of home eating in The Times this morning, but there is some drinking... Read about these beers and more, below....
Are you putting your lunch together for your workday tomorrow? We like to eat snacky lunches - little bags of rice crackers, grapes, cheese chunks, and other bitesize nuggets. And we just decided that...
For the last 10 years or so, Halloween has been mildly embraced by a certain number of French people, and it's not surprising to see pumpkin-shaped brioche and other Halloween-inspired creations at bo...
You know that we love walnut oil. It's one of those small cupboard indulgences that lifts up nearly every dish it touches. So when we came across a recipe for roasted grapes with walnut oil - well! We...
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Jam, jelly, and preserves can have such a diversity of flavors and interesting ingredi...
We wish we had a bigger picture of this dish, but even a small image looks colorful and delicious to us. We talk a lot about pumpkin this time of year, but it is usually in the context of pie or soup ...
Jamie Oliver says that flavored salt is one of the easiest ways to add something special to a dish, but hardly anyone ever does it. Why is that? Maybe they just need inspiration. Read on for nearly th...
Bahārāt, which simply means "spice" in Arabic, is a all-purpose seasoning used in Middle Eastern cuisine. Although the particular blend varies by region and household, it always includes bla...
Stop right there. Don't toss those pepitas!
Click through for a round-up of five recipes using pumpkin seeds, aka pepitas from the classic pocket snack to a savory soup topping and a sweet brittle c...
Dana's post last weekend about how a little can go a long way reminded us of how many of you requested tips for using less meat in your daily cooking. For reasons of health, frugality, and environment...
We made an apple crumble over the weekend (is there anything easier and more satisfying than a crumble this time of year?) and the recipe had us mixing the topping in a way we've never done it before....
Counter space around the sink is always at a premium in small and busy kitchens. We never seem to have enough room to let our dishes dry - and we also don't know where to let our wineglasses dry safel...
For those of you who battle with what to serve alongside your cheese, it's about time you meet one of the best options around. In fact, we can't think of a cheese it wouldn't enhance....
On a weekend trip to Bloomington, Ind., we stopped in at FARMbloomington restaurant for brunch. While we waited for a table, we perused the many locally produced items available in the front shop and ...
Warm bread is very, very important to us. It's always disappointing to be served cold, clammy bread in a restaurant. When we bake for dinner we let the bread cool for an hour, slice it, then fold it q...
We don't run our dishwasher every day or every other day, for that matter. Since we cook for two and hand-wash quite a few things, our dirty dishes sit in the dishwasher for several days. And whoa, do...
If you are moved by the Halloween spirit, these removable chalkboard adhesives transform whatever you have steeping in your kitchen cauldron into spooky witches' brew, just in time for the holiday... ...
Cook and author Sheila Lukins has been inspiring and educating home cooks for a long time. Her books are classics, and we just reviewed another new book from her.
Now she's going to help one Kitchn...
When we saw this photo, the bright orange jam made us sit up and stare. What was this intense orange stuff? ...
When there's a nip in the air, you can count on many things. One such thing is that there will be bags of cranberries available at your local supermarket. Nothing heralds the coming holidays quite l...
When we asked for your suggestions on how we could help you in the kitchen, many of you wanted ways to use an ingredient over several days—so that, say, your big stash of squash doesn't go bad (or g...
A DIY root cellar? Have you ever dug a root cellar to store your food for the winter? Apparently it's not that hard - read on and tell us what you think. Plus pumpkin pavé, cheap cupboard storage, an...
Millet – isn't that a type of birdseed? Well, yes, but it's not just for parakeets! Millet is a woefully overlooked grain, mildly sweet and nutty and so versatile it can be used in everything fr...
Guerra's Meats has been in San Francisco since the 1950's and is one of the last old fashioned butcher shops in the Bay Area. While they still offer the same quality and service one would expect from...
Jerusalem artichokes are neither artichokes, nor related to Jerusalem in any way. The plant is actually a variety of sunflower (you eat the tuber of the plant) so the name was derived from the Italia...
Here's a good question about harvesting peppers from reader Amy:
My peppers did not ripen before the frost. Is there anything that I can do with these so that they will still ripen or any way to pr...
There are going to be a lot of pies making their debuts on the Kitchn soon, given the holidays and our own pie baking contest that's coming up. Just to get your creative juices flowing, we thought we'...
Jam, jelly, preserves, confiture. Whether you make your own or buy it, what's your very favorite flavor? It's hard to pick just one, of course, so if you have more favorites, tell us in the comments. ...
Have you ever made your own jam? It's really not that hard, and it doesn't take much in the way of special equipment. You usually do need one big pot, though, and that's where this maslin pan from Lee...
Cinnamon and sweet potato muffins, best recipes for freezing meals, an inventive toaster, cheap wines, morning buns,...
Although my California fruit calendar says that November is persimmon month, they've been showing up in the markets these past few weeks along with another autumnal favorite, pomegranates. Is there an...
tisane (tih-zahn): n. an herbal tea, made from steeping herbs, spices, or flowers in boiling water.
We simply call this drink herbal tea. We rarely use its proper name, but unless a drink contains l...
The dessert stand has always been a tableware object of negligible necessity, a little altar for baked goods that can nevertheless be worshipped for its aesthetics, as any self-respecting collector wi...
Few months ago I purchased a small tub of white truffle butter from a French man who was offering samples from his booth at the Marin Farmer's Market. At $10 for 3 ounces it was expensive, at least f...
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