Can you believe it? Christmas is three weeks away; the economy is in a recession; the weather's awfully cold and dreary. But you know what? The kitchen is warm, and we have all sorts of ways as cooks ...
Our stovetop is like those in many apartments, with a flimsy microwave vent above it and a plain white wall behind. There's no beautifully tiled backsplash, not even a stainless steel one or a piece o...
Do you have any pie dough left from Thanksgiving's pie frenzy? Maybe a ball of scraps in the back of the fridge, wrapped in plastic? Wouldn't you like to do something productive with that dough? Here'...
Perhaps you've seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. What is a santoku knife, and why should you have one? When should you use one, and wh...
We've really enjoyed the photos of Thanksgiving tables sent in by the readers, and there are more coming in! Watch for an updated post on Monday from Sara Kate. Those photos have us inspired, and we f...
"There are three enemies of olive oil," says Nadim Beyrouti, proprietor and hospitable host of Oliviera in Nice, France. "Light, heat," he pauses. "And hungry friends."
This is just one of the ...
We've been dying to try our hand at homemade macarons every since we started talking about macarons being the next cupcake. We're thinking of attempting a holiday version to give as gifts this year! H...
Most two year-olds won't eat a plateful of sautéed greens even if they're cooked in bacon, and Ursula &mdash an excellent eater most of the time — is no exception. I can usually get by wi...
Sixty-seven years of amazing cookies -- 1941-2008. That's what Gourmet Magazine is featuring on their website right now. They went back through every year of their magazine's history and chose a favor...
While researching blackstrap molasses the other day, we came across an informative and well-written article on the WiseGeek website. Curious, we decided to see what else the site had to offer...and pr...
2503 Artesia Blvd.
Redondo Beach, CA 90278
310.793.7979
www.icedreamonline.com
When it comes to ice cream, my partner and I could not have more different tastes. He is an ice cream fiend, known to s...
Time to start thinking about holiday food gifts! This is our favorite part of December, and reader Rebecca helps us kick it off with this question:
I've decided to make granola for friends and famil...
Today is Repeal Day, the cork-popping anniversary of the end of that long dry spell from 1920 to 1933 that was Prohibition. To honor the occasion, we’re taking an up-close look at a spirit that, unt...
When I got married last summer I bought several dozen vintage blue Mason jars as flower vases for the reception. I loved their greeny-blue color -- but I also loved their functionality. I had plans fo...
The Union Square Greenmarket was pretty apple and squash-heavy this morning (no clementines yet here in New York) but we did find one unexpected gem. What are these caterpillar-like vegetables?...
How do you feel about playing with your food? Here are two not-so-traditional ways to decorate your holiday home with foodstuff. ...
For a long time, we just assumed that "stock" and "broth" were interchangeable terms for the same thing: liquid flavored with vegetables, meat, and/or bones used as the base for soups, sauces, and oth...
A version of this post was originally sent to our email subscribers on October 16. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in ...
Welcome to December at The Kitchn! Have you entered today's Giveaways? And what are you cooking this week, now that Thanksgiving is over?
To Previous Open Thread 183...
Have you ever made a fruit liqueur or cordial? I never have, but I recently came into possession of two very nice quince fruits, and I wanted to hold on to their flavor as long as possible. We have ha...
Several months ago we posted a recipe for Chocolate Toffee Matzo Candy. Well, we make a couple of other variations that use something besides matzo crackers—and all of these versions freeze beautifu...
When we saw this house tour over at AT San Francisco we couldn't believe what a wonderful kitchen Meghan and Shawn have. It's a vibrant, warm orange that pops off the screen and just makes us wan...
Bright orange carrots. Recipe suggestion: Carrots in Marsala.
Last Sunday, I went to the San Rafael Farmer's Market, which is in full winter swing. Christmas trees and cider were there, along with ...
We've been staring at our bumper crop of peppers for the past few weeks wondering what to do with all these slowly ripening spice bombs. (Remember how much trouble we had getting it to pollinate at fi...
A simple applesauce pie, very recyclable water bottles, and lamps made from picnicware. ...
With all the slow-cooking, slow-simmering recipes we're doing these days, we inevitably find ourselves close to bedtime with a fresh pot of soup still steaming hot on our counter. Here's a way to quic...
We have yet to make homemade marshmallows, but everyone raves about them. The blogosphere is full of pretty handmade marshmallows, and they can make great gifts. These snowflake versions from (who els...
To Main Giveaway Page
Name: A pair of tickets for Tips & Tricks from Restaurant Kitchens: What the Cookbooks Can't Teach You
Store: Astor Center in New York City
Value: $300
Today in our Holiday Giv...
I have a bone to pick with Mark Bittman.
I read his Minimalist column in the NY Times every week and usually love it. His recipes are smart and easy. Everyone here at the office loves him: his No Kn...
We've got links to fill your holiday table with delights both savory and sweet, plus recipes to keep you healthy and warm the soul. ...
Here's a question from reader Donna. She is just learning to use a kitchen torch to caramelize sugar, and it's not going well. She writes:
I have a kitchen torch and CANNOT burn the sugar. I tried b...
Breathtakingly beautiful, the French wine region of the Languedoc-Roussillon stretches from the south of the Rhône Valley all across the Mediterranean coastline to the Spanish border and the Pyrenné...
As the gifting frenzy begins, we have a recommendation for a thoughtful, affordable present that's totally personal and just a little bit luxurious. Check out these hand-made wooden spoons after the j...
Seeing as last Thursday was Thanksgiving, we didn't post our usual recap of Top Chef. But we're back with our thoughts on last night's episode, which had us getting pretty philosophical about the b...
Sorry to say, folks, but those great Thanksgiving leftovers should get eaten, frozen, or tossed after today to avoid anyone getting sick. After all, there's more good food to come and we need the frid...
Every week we round up our favorite posts from our friends at Serious Eats. This week they're kicking off their gift guides - it is December, after all. They've got stocking stuffers under $30, plus g...
Do you know the real meaning of panisse (as in Chez Panisse)? Do you know what duck magret is? How about how to make a pumpkin casserole? I didn't know any of these things until two weeks ago, wh...
People say that the first thing to go when the economy is down are donations to charity. But we've seen a strange thing happening among our friends and acquaintances in the past few weeks. Instead of ...
Looking for more tips on throwing a budget holiday party? Here are a few common sense ideas from the Boston Globe. ...
Oh, my darling Clementine! Whether we buy clementines from our local farmer's market or by the boxful at Trader Joe's the consensus is the same: Y-U-M-M-Y. These little orange fruits start showing u...
We're doing a bit of kitchen reorganization (you know, because we're not crazy enough with holiday cooking!) and have been musing about different places we could stash our microwave. Where do you keep...
I just learned that COPIA, Robert Mondavi's Center for Wine, Food, and Arts has closed. The reason: the economy. They just weren't making enough money to stay open. I visited there over the summer ...
Before we could start appreciating ham steak as an ingredient in our cooking, we had to first get over childhood memories of thick slabs of oddly pink meat with dry, curling edges plonked directly fro...
To Main Giveaway Page
Name: Porter Placemats and Napkins in Midnight (4 each)
Store: Unison
Value: $88
Today in our Holiday Giveaway we're pleased to present these Porter Placemats and Napkins from ...
Have you run out of Thanksgiving leftovers yet? Are you jonesing for something other than a turkey sandwich? Well, we have just the dish for you. No less comforting than turkey leftovers, but much fre...
When we entertain, we often find ourselves serving a mix of omnivores, vegetarians and vegans, and it always takes a little planning to come up with dishes that everyone will enjoy. When it comes to a...
Here's a great question from reader Josh, who wants to assemble a good list of easy, yummy pet treat recipes. He says:
I'm looking for people to submit homemade dog (or pets in general) treat recipe...
One of the challenges of entertaining is the many food allergies, issues, sensitivities and aversions guests can bring with them to the table. It's impossible to please everyone, but this soup goes a...
Yes, that is one entire kilo of Brie. Only at Trader Joe's - the home of Pound Plus chocolate and supersized cheese. See just how big it is, compared to our keys, below... ...
It's the spirits edition of the Times dining section today, with a look at the popularity of the White Russian (thanks, Jeff Bridges), tastings of single malt scotch, and a boozy chocolate cake. Plus,...
All right, it's that time of year. What showstopper new holiday cake pan will Williams-Sonoma, Nordicware, and and all the other purveyors of fine baking goods show us this year? Here's a gallery...
A friend of ours with southern roots recently had a baby, and while she was home over Thanksgiving, she told us her family held a "Sip 'n' See" so everyone could meet the new family member. We'd never...
December is a big, big month for cooking. There are the holiday parties, with fizzy cranberry cocktails and elegant appetizers. There are the big family meals with hearty beef roast and caramelized on...
We've become enamored of whole grains this past year, especially chewy, nutty grains like spelt. These aren't as common as barley, oats, and corn, but we love their texture and versatility in grain sa...
Celery is one of those things that can languish in the back of our fridge for a long time. It's hard to use an entire bunch. We chopped three or four stalks into our Thanksgiving stuffing, and this is...
We were all fascinated by the swank dinner party on a budget from the Times last weekend, and it also generated quite a bit of discussion yesterday. The general consensus was that the table was gorgeo...
As the star ingredient in cookies, cakes, and other holiday baking, molasses really gets its heyday this time of year! But not all kinds can be used interchangeably, particularly blackstrap molasses.....
I was watching Iron Chef: Battle Oxtail with my partner the other night, and he turned to me and asked, "What's oxtail?" This inspired me to write a post on this delicious but relatively unknown cut ...
We're a little late answering this question from Liz, but it's still a good one for the holiday season ahead!
I have discovered David Lieberman's Fresh Ginger Cake recipe on Epicurious and am looking...
Christmas brunch when I was a kid was always one of two things: scrambled eggs, bratwurst and a braided Christmas bread when mom was feeling energetic, or Big Pancake when she wanted to kick back a li...
A roundup of holiday How-Tos today, including an easy method for pickled greens, and good step-by-step photos for those cute pie crust leaves. Also, a great way to reuse wine corks. ...
Now that it's officially holiday movie season, we thought we'd highlight a classic recipe from a classic seasonal film – "A Christmas Story."
...
Here's a good question from reader Maggie:
My father is notoriously hard to shop for and Christmas gifts usually end up pretty uninspired. He does love food and wine though, so when we make the tri...
Cheese nerds, come hither. Have you ever really thought about why blue cheese is the color that gives it its name? And what's the key element necessary to activate that blueness? ...
Have you ever wondered how to follow a particular instruction in a recipe? Have you ever wondered what exactly the recipe wants your mince or dice to look like, or what size it should be? Enter the mi...
Every once in a while, we get a hankering to make something a little complicated. Something that involves a neat set of steps, takes concentration, and results in a splashy presentation. This tart, wh...
Yesterday Sara Kate asked for photos of your Thanksgiving tables. We'll post a roundup soon of the beautiful tables that you've sent in. Meanwhile, here's mine. ...
Ed Behr, editor for one of our favorite food quarterlies The Art of Eating, has attempted something few of us are brave enough to do: he has voluntarily whittled his cookbook collection down to the ni...
So. In the end, how did you cook your turkey? We took no chances on this, our first year of hosting Thanksgiving. We chopped that turkey up and braised it with bacon, sausage, and mushrooms. That's wh...
We don't usually find much cooking inspiration in the Sunday Styles section of The New York Times, but yesterday the cover story had a dinner party for eight that ran $30 a person—booze and winter w...
These cookies caught our eye today and we just had to share. ...
Have you ever wondered why lobster, shrimp, crab, crawfish, and other crustaceans turn a bright orange-red when cooked? No, they aren't blushing from embarrassment. It's a simple question answered w...
For years, we've been using our plastic grocery bags to line all our trashcans (including the one in our kitchen). Now that we've been packing groceries in our own cloth bags, we're running out of pla...
Many months ago, we bought a bottle of pear brandy to make a pear clafouti, which turned out to be a disappointment (unlike this berry one, which Faith highly recommends). The brandy sat in a cupboard...
The windowpane test is one of the best ways to tell if you've sufficiently kneaded your bread dough, though it can sound like a pretty bizarre instruction when you come across it in a recipe! Here's w...
Maxwell & Sara Kate, Costa Rica
We're back from our week away and just getting our photos organized. Here is Maxwell with his team of trusty helpers setting our tropical Thanksgiving table. Do you ha...
To Main Giveaway Page
Name: 9" Chef's Knife and 16" Sharpening Strap (see image below the jump)
Maker: Vessel
Value: $235
Today in our Holiday Giveaway we're pleased to present this 9" Chef's Knife...
This is our turkey, and it was missing one very important thing that we were looking forward to: the giblets! We love giblets in stuffing, and we were looking forward to putting them in our turkey sto...
With its marvelous lime green cones and spirals, the Romanesco is a vegetable we have a hard time resisting whenever it catches our eye at the farmers' market....
Reader Dimara needs your help. Can you give her suggestions on good ways to use up her produce before she goes on vacation?
I'm going on a long vacation and need to clean out my fridge beforehand, so...
Eatwell Farm has just started to harvest and mill their own organic flour. This lovely bag of whole wheat flour was ground just the day before and costs five dollars for the three-pound bag....
Thanksgiving is an important meal not just because of its overwhelming amount of work and the nostalgic significance attached to each of the dishes, but also because it kicks off the holiday entertain...
December snuck up on us this year, and we're quickly trying to adjust from Thanksgiving leftovers to thoughts of Christmas. Are you decorating? Did you put up a tree this weekend? Here's one that's ed...
Le Trou Normand (luh trew nor-mahnd): A pause in the middle of a meal where everyone has a drink of brandy and then continues to eat.
Folklore has it that the shot of alcohol burns a hole ("un trou")...
Hot posts here at The Kitchn this week included a long discussion on the best footwear for long days in the kitchen (...
We did an internal poll here at Kitchn HQ -- we asked our little community of writers about the things (food-related, of course!) that make them feel thankful this year. Farmers, toast, a new applianc...
We put our trust in so much when we enter the kitchen and start to cook. We trust in the quality and safety of the raw ingredients we've just purchased, that the recipe we're cooking for the first ti...
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