Pies are so beautiful! Even the lumpiest, strangest, most shrunken-down crust has a homely beauty that promises deliciousness. Our pie from this week wasn't the best pie we've ever made - it was a lit...
We've been talking a lot about pies this week, and we baked one yesterday that reminded us why a good pie is a mouthstopper of a treat. We can't take much credit for it, though; it involved very few i...
Reader kari-anne brought up a good question in our most recent Open Thread. She's making Thanksgiving dinner for 20 people and wonders how she can make the mashed potatoes ahead of time and keep them ...
Recipe: Deb's Cherry Berry Pie
Category: Original
The next up in our Pie Bakeoff is an original Cherry Berry Pie from reader Deb. We're so impressed by the top crust on this pie; how pretty and clev...
This is the time of the year when fresh olives are showing up at the local farmer's markets in California and any other olive-producing states. I remember my first Fall in California; I saw fresh oli...
Though you may sometimes be tempted, docking a pie crust has nothing to do with chucking it off the end of a pier! Like using pie weights, this is another method used when pre-baking a pie crust and i...
We've been eating less dairy these days and are really enjoying the creaminess – not to mention rich flavor – that winter gourds can lend to dishes like Pumpkin Tortilla Soup and Pasta wit...
Save money and get a delicious meal? Yes please! Lazy weekend afternoons are the perfect time for cooking something low and slow, filling the house with yummy smells. And even better, the best cuts of...
Apple pie, rugelach, and customizable aprons. What would you put on yours?...
With the Best Pie Bakeoff in session, I wanted to pass on a few tips on taking a good picture of pie (or tart) since photos are one of the requirements to enter the contest.
Because so many people n...
Just because we don't recommend unitaskers for your kitchen doesn't mean we can't show them to you. Take a look at this potato peeler - clearly a modern attempt to update those old-fashioned table cla...
We recently asked you for your best cupboard challenge for author and cook Sheila Lukins. Lukins is the author of The Silver Palate Cookbook and most recently Ten: All the Recipes We Love and Ten Reci...
With the days getting shorter, and chilly winds beginning to blow, now’s the perfect time to cozy up at home with a glass of something warming. Just as we’re putting away our summer clothes and pu...
Liz just wrote us with an excellent question on cleaning her oven without harsh chemicals. She says:
I recently had a tart pan leak in my electric oven, and some stuff burned to the bottom of the ov...
On Sunday, ecologist and chef Aaron French will present "Eating Greener: The Ecology of Food and Why It Matters" as part of the Sustainable Sundays series at the Natural History Museum of Los Angeles ...
Pie weights are small ceramic or metal balls that you use when "blind" baking a pie crust. What is blind baking? Do you have to do it? And do you need special, ceramic balls? We've got some answers......
We focus a lot on the dough and crust when we talk about pies, since this is often the most intimidating part for new pie-bakers. And yet if your filling isn't delicious as well, then what's the point...
We pulled in the last batch of chili peppers from our garden this week and noticed several peppers had funny whitish brown marks on their sides like in the picture above. What's going on? Find out aft...
A version of this post was originally sent to our email subscribers on October 2. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in y...
Have you heard of the vodka pie crust recipe? It made big news in the baking world when Cook's Illustrated first published it last fall. Half of the pie dough's moisture comes from vodka, which is 40%...
Eating alone can be an immensely pleasurable, gratifying thing. We wouldn't want to do it every night, although many do, but once in a while it's nice to eat what we want and enjoy it without conversa...
Recipe: Erin's Caramel Apple Crumb Pie
Category: Classic
OK everybody, this is it! The first entry in our great Pie Bakeoff of 2008. The Bakeoff is to compare our best recipes, share the pies that...
At the end of the year, when the petals have long since withered off the roses, bright red berries emerge where the flowers once were. They remain through the fall and in the winter, their color peek...
Elizabeth's post from a few weeks ago on costing out a home-cooked meal got us thinking about the average cost of running our kitchen appliances. Did you know that a slow-cooker on the high setting us...
When we wrote our earlier post about storing apples for the winter we hadn't yet read the piece in today's New York Times on the root cellar. Seems like gardeners, CSA-advocates, and other cooks inter...
Also called mousseline buttercream, this frosting is like classic buttercream's dolled-up older sister. It requires a little more skill and finesse to pull off, but the bonus is a frosting that will h...
Salted peanut cookies, a modern kitchen with a retro palette, and tips for eating healthy even on a budget, below in our Delicious Links. ...
Oh yes I did. Last Monday night I whipped up some sugar cookie dough, and bought some colorants for royale icing that would transform my plain Jane cookies into some hopeful sunrise cookies for electi...
Our readers often ask for menus and recipes that will stretch beyond just one meal. We all want recipes that do double-duty as dinner one night and lunch the next. We try to give you recipes that fit ...
Breakfast is a hot topic this week. We've got pancake recipes for every meal, and more, in this week's roundup. ...
Reader sweetheart has a good question about buying a new food processor. She writes:
I am geared up to buy my first food processor and I have a few questions. I hope to get into baking more and am n...
Since the movie Sideways in 2005, sales of Pinot Noir have skyrocketed throughout the world and especially in the United States. Unfortunately, unlike Cabernet Sauvignon, it is difficult to make high ...
If you hit up a cheap country farmstand or went apple picking this fall, you may have come away with a bounty of apples. You may, like us, be wondering how to keep these apples fresh for as long as yo...
What's the weather like where you live? It's gray and rainy in New York today, and grilled cheese sounds like the perfect lunch. But like the one above, ours will have a seasonal, fall twist: sliced p...
Pumpkin-spice marshmallows? Hello, that sounds really, really good. These aren't the only goodies at Serious Eats; there's good cooking and eating in our roundup of our favorite posts from this week. ...
Following Mark Bittman's advice to "Think of things you really like and cook those," Emily Weinstein (the blog's producer) is stepping up to the stove! She's documenting her learning experience in the...
Yesterday, we read this post from Deb at Smitten Kitchen, and while we always love seeing other cooks' kitchens and the voyeurism that the Internet allows, we also appreciated some of the tips she off...
Before we really got into cooking, deglazing was definitely not a part of our vocabulary. We also assumed that the brown gunk adhered to the bottom of the pan indicated another burned dinner - not the...
Lookie here - it's a pan with a thermometer built right into its handle! What do we think of this? ...
A word of advice: If anyone from Louisiana offers to cook you dinner, just say yes. The food from this region will light your taste buds on fire - sometimes both figuratively and literally! For those ...
Baked orange custard - sounds delicious! This recipe looks so easy, too. That plus a whole website devoted to pies around a monthly theme (inspired by Waitress), bags for gift-giving, and more. ...
Our Pie Bakeoff is in full swing (have you entered your best pie yet?) For the next few weeks we are running posts each day with recipes, tips and inspiration, and soon we will begin posting entries f...
Our post yesterday from the Reluctant Baker outed many of you who are similarly reluctant to try a pie. One of our favorite comments: "I now can easily state why I have never made a pie before: there ...
For those of us who own slow-cookers with no timer feature and also spend a long day away from home, having that simmering, homecooked meal ready to eat when we walk in the door is a little out of rea...
Here's a great question from a lucky reader, Helen, who just received a big basket of late-season produce. She writes:
My friend dropped off a big basket of produce for me today - cucumbers, tomatoes...
It's November and that means the 2009 calendars are starting to arrive! We've gathered a few favorites that coincidentally have food or kitchen themes. Our favorite calendars suitable for hanging in ...
Salt pork has always seemed a very old-fashioned American ingredient; we think of Little House on the Prairie and other stories of pioneers with only long-lasting salt pork to give a little meaty flav...
For the past few weeks at the Hollywood Farmers' Market, we've been irresistibly drawn to these long, curved-necked Tahitian squashes. But with weight of up to 30 pounds, actually buying one of these ...
Should you actually get past the news on the front page this morning, here's what's happening in the Dining & Wine section of The New York Times......
One of the commenters on our recipe for Curried Vegetable and Chickpea Stew brought up a question we actually get asked fairly frequently in our lives as cooks: Is there another spice that can be subs...
We have a resident Reluctant Baker around here, and we're going to quote him on the whole business of pie-baking. See, we're in the middle of a Pie Bakeoff, but we know that a lot of you are hesitant ...
When it comes to our pie baking contest, the pie's the thing, of course. But along with the baking and the sharing and the judging and the voting comes the eating—and that is often done best with a ...
Now here's a handy tool for Thanksgiving and the other holidays swiftly approaching. We don't know about you, but there never seems to be enough room in our oven on the day itself. There are squash ca...
Pot au feu, which means "pot on the fire" in French, is a simple, provincial dish made from boiling beef, marrow bone, and vegetables together in a pot. In the old days before homes had modern heatin...
We became addicted to fresh rosemary this summer and are loath to give it up. But we live in Boston and our apartment doesn't get very good sunlight - is there any hope our rosemary can survive the wi...
To tell the truth, I'm glad I got invited to someone else's election night party because I'd probably go totally overboard putting together a menu.
For those of you scratching your heads about how t...
While you're busy dreaming up delicious pies to serve at your holiday dinners - or submit to our Best Pie Bake Off! - we thought we'd give you a tour of the part of the pie that sometimes gives us tro...
Thinking about using disposable party plates this holiday season? Check out these reusable, compostable plates made from fallen leaves and water. Plus how to make bacon and a savory sort of pie. ...
I'm blogging live from the corner of Bleecker and Grove in NYC where I'm devouring a terrible scone. After this I'm going to a phone-banking gathering around the corner where there will probably be mo...
The votes are in, and we have a winner! Well, for one contest anyway. Our Fall Colors contest winner was announced yesterday, and Midwest #11: Jesse's Tuned In Space took top honors. One thing that st...
Middle Eastern dishes are at the top of our healthy comfort food list. The Middle Eastern restaurants we frequent in Chicago have tons of vegetable-packed options, and one of our favorite dishes ...
Dear AT:Kitchn,
As a less-than experienced and reluctant cook, I have begun to run through my cold-weather cooking repertoire and I'm disappointed.
In the last week i have prepared both arroz con pol...
Have you been seeing cheese prices climbing upwards of $30 or even $40 per pound? If cheese is on your list of staples, we know what you're thinking: Stop the insanity!
There's so much potential for ...
What's more quintessentially American - cherry or apple pie? Hard to say, especially when you've got George Washington on one side and Johnny Appleseed on the other. This dramatic cherry version comes...
We've told you several times about our favorite pasta template with meat and greens. It's so easy to stir in some arugula or spinach and watch it wilt and soften from the heat of the pasta.
Well, la...
Sure, we'll eat a sandwich or a slice of pizza without a knife and fork, but what about something like a Caesar salad? Manners expert Helena Echlin was on Good Food this past week talking about the et...
We kicked off our Best Pie Bakeoff last Friday, and now it's time to tell you about the prizes. Now - don't misunderstand. The main point of our Pie Bakeoff (and this whole month of pie coverage) is t...
We can't vouch for the exact level of sweetness in these cookies, but they only have 1/3 cup of sugar in the entire batch (two dozen) and the buckwheat makes them look pretty healthy. Maybe a nice ant...
Dear Readers,
Today is a very hot day for political ads everywhere, and we are seeing a lot of groups trying to place them through our Google Ad Network, which is self service. While we respect th...
Yesterday, under sunny skies and brisk air, Maxwell and I led our fifth annual walk down Broadway, starting at the top of Manhattan at 220th Street, and ending at Battery Park, with a sunset view of L...
A family treasure of a cookbook, an aid to healthy lunches, and a fabulous easy pie below in today's Delicious Links. ...
Apartment Therapy's Donors Choose Challenge ended last Friday, and thanks to you, AT had more donors than almost any other blog, coming in at #2 out of 200 blogs and surpassing top blogs like TechCrun...
Butternut squash with sage and browned butter is as close to gastronomic bliss as we can imagine this time of year. You'll be tempted to pass on dessert for seconds of any dish containing this particu...
Wow - look at these! Silicone tongs that you wear. What do you think?...
Mushy, overcooked pasta that disintegrates on contact is the one pitfall of cool weather classics like minestrone and chicken noodle soup. Luckily, there's a simple solution: add the noodles at the ve...
We've given you some ideas for creating an election night menu, but maybe you want to conserve your energy, or just want to stay focused on the returns. Maybe you just want to get out of the house and...
Mini pies! We love mini cakes, mini burgers, mini pies - what is it about the mini-ness that makes food so appealing? Take these mini mince pies, for instance. ...
It's hot cocoa weather! We just had our first cup of the season, after a long fall walk. Here's a question from reader Brenna on the best sorts of hot cocoa. She asks:
With cooler weather coming on,...
Did you know that we're having a Pie Bakeoff this month? Time to get baking! Whether it's your first pie, third pie, or eighteen-hundredth pie, you've got a shot to win one of our pretty prizes. (The ...
Here's yet another simple yet fabulous thing to do with kale: make kale chips! We have to thank regular Kitchn reader Art for the suggestion, which simply involves tossing torn pieces of kale with o...
Are rising food prices cutting into the growth of organics? Seems like it, according to an article in the New York Times this weekend. Whole Foods Market is struggling through a tough patch, and it se...
When we picture a baked potato, we picture it wrapped in shiny aluminum foil. Why is that? Because restaurants serve them that way? Because our parents did it? We think we must have done it out of hab...
We already gave you our ideas for an election night menu, but we woke up this morning to a flurry of election night meal and menu articles from around the web. Here's a quick rundown of the best. Righ...
The last time we made this recipe, we weren't very impressed with the results. But now that the weather's cooler and the sting of disappointment has faded, we decided to give it another chance. Hear o...
What were the favorite posts at The Kitchn last week? Well, those DIY potato chips still loom large, but here are the newer h...
I blew off an obligation this morning and spent the day in the kitchen instead. Cleaned out some cupboards, made a pretty nice tomato sauce with pancetta and the last of the heirlooms. The rains hav...
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