It's a month of eating light, here at The Kitchn, but that doesn't mean that we've given up comfort foods in the coldest month of the year. No, we're still baking casseroles and making soups, but we'r...
We're no strangers to using fruit as a table decoration, but this may be one of our favorites. If you've got a box of clementines, oranges, or tangerines and a vase, you're all set......
Sometimes a recipe arises from a confluence of ideas and inspiration -- a convergence of influence, flavor, and downright craving. This recipe is one of those. It was inspired by Laurie Colwin's raptu...
Don't throw away that clementine peel! Did you know that there are plenty of things you can make with the leftover peels from all that citrus you've been eating? Here are a few suggestions......
We are planning on baking a lot of casseroles this winter. Casseroles don't need to be all about canned cream of mushroom soup and leftover turkey; we are plotting casseroles of smoked sausage an...
No time like the present to get started on Resolution #1 to make pasta in the new year! This weekend, we solemnly vow to break out that dusty pasta maker and get rolling. Who's with us? Read on for a ...
This removable kitchen sink wants to help you reuse washing-up water on the plants or lawn. Good idea? Bad idea? ...
A version of this post was originally sent to our email subscribers yesterday. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in your...
We work in front of a computer (obviously) and the urge to snack all day is strong, especially in the cold winter. We've found that one of the best ways to combat the urge to graze is to drink herbal ...
Alongside the usual savory and sweet items that every pantry needs, there are a few ingredients that are particularly useful for vegetarians or those wanting to eat more meatless meals. As a lifelong ...
When I was in France last fall, I took a wonderful cooking class with Rosa Jackson, and during the class I was introduced to a new sort of peeler. This is a very simple peeler, but it worked so nicely...
Hand-me-downs. Thrift store finds. Sole survivors.
If you’re anything like me, your cupboard is probably crammed with odds and ends of orphaned glassware. Chances are you never planned it that way...
We predicted that beans will get a shot of popularity this year, and we definitely love to eat them too. In fact, they are one of our favorite ways to eat light and go vegetarian. Reader Marcy is inte...
We're betting the egg is going to be big this year. It's inexpensive, a good source a protein, and a nice, easy option for eating light when you want a simple, healthy dinner.
Great, you say, but ...
We don't usually talk much about our pets, here at The Kitchn. But since it is Eating Light month, we couldn't pass up this great piece of tableware (errr...floorware?) designed to help our canine fri...
New year, new week. Welcome back to The Kitchn. What are you cooking tonight, and how can we help?
To Previous Open Thread 188...
Here's one for those of you who have resolved to bake more bread in the new year! Does it make a difference whether you punch your dough down after its first rise or gently fold it over onto itself? I...
If there's a hang-up with roast chicken, it's usually that the breast meat gets too dry before the whole bird is finished cooking. But we often have the opposite problem, pulling the chicken out when ...
We're trying to eat light and frugal this month, and we found a lot of inspiration for both in this improvised recipe and soup tutorial from Jill at Hey, that tastes good!
She took the contents of h...
Ahhh, crunchy sweet carrots!! Winter is the time when they are at their best. Carrots - who doesn't love this root vegetable? Often associated as long and orange, there are actually many varieties ...
My parents, who are fanatic eaters of steamed vegetables, were really excited about these new-ish microwave steamer bags from Ziploc when I was home over the holidays. I hadn't seen them before and wa...
Here's a good menu challenge for all of us. Reader Paula needs to cater to both vegetarians and avid meat eaters at her upcoming party. Read her dilemma -- can you help?
I am desperate. I am having ...
Beef roasts were on sale this past week and we immediately thought STEW! We grabbed some onions, carrots, and celery and scurried home to make a big pot for dinner. This classic stew is full of vitami...
Plus, seven reasons why it's a green idea to use a bread machine. ...
Many of us in New York have an affection for Astor Wines for their selection and knowledgeable friendly staff. Did you know there is a beautiful space above the wine-shop that is a haven for not just ...
Even though it's January and we're bidding goodbye to the excess of the holidays, we're not quite ready to pitch sweets overboard. It's so comforting in the deep cold of January to have a sweet nibble...
This little jar is a constant presence in our refrigerator and has become indispensable when making vegetarian meals. ...
In our current open thread, reader snowonturtles says: I'm desperately looking for a few great, easy, fast lunch recipes. Light would also be a plus! My husband and I both come home for lunch, but end...
Happy New Year to all you very special readers of The Kitchn. May 2009 bring you much happiness, good health and good fortune and may you continue to enjoy good food with good wine in good company.
...
Before Christmas we showed you a few new calendars for the kitchen. Here is one more creative and minimalist calendar, with a bent towards helping you stay healthy.
This poster-sized calendar invite...
While we took a break from Top Chef over the holidays, we had several people tell us how bored they are with this season. At first we fought back, if only because we sort of love seeing Ariane win ...
We're not talking too much about soup this month at The Kitchn; we're saving it for next month (it's going to be Soup Month! Shhhh....). But we couldn't pass up this lentil and bacon soup at Serious E...
Clabber, noun: soured milk
Back before there was baking powder to use as a quick leavener in baking, there was clabber. This was something that every farm wife or person with access to fresh milk cou...
Last night we completed our first ever Homies Awards, celebrating the best in home blogging in 2008, and it's my pleasure today to announce five six winners.
It was an impromptu, get the ball rol...
When we saw the first picture from this Los Angeles kitchen, we were stunned. All that light! That red stripe! ...
Where do you cook? Is it a little kitchen with big ideas, or a big kitchen with loads of enviable counter space? Is it an apartment kitchen with a city view, or a cottage with a garden? We want to see...
In the comments on Emma's post about New Year's food resolutions, many people wrote that they vowed to eat more vegetables. We're with you, and we try to promote some that get less attention, like...
A good, slow-cooked brown roux is the cornerstone of many Cajun and Creole dishes. Cooking it so that the roux browns slowly without burning is half patience and half practice-makes-perfect. Here are ...
Mom always told you to eat your greens. In the cold, dark days of winter, the farmer's markets are full of baskets of these thick, green leaves in various sizes, shapes, and shades of greens. Braisi...
It always seems like there's only half-and-half in the fridge when the recipe calls for whipping cream. Can one kind of cream be exchanged for another? Just what is the difference between all these cr...
You know we love our infused liquors. So we couldn't pass up the chance to show you vodka infused with Skittles - right? ...
This week I've already received two seed catalogs. Isn't it a little early? I always thought they came in February, which felt early, but close enough to March, when the first seeds would go into an i...
Have you ever found yourself in the middle of peeling some difficult vegetable, scraping away, nicking your fingers, and muttering, "There must be an easier way?" Well, here are ten tips for easi...
Fries don't really come to mind when you think about eating healthy, but these are baked in the oven and served with a healthy spread. Plus, they're loaded with big flavor. ...
Here is a recipe request from reader Gabe, who sounds quite desperate. After hearing her description of this dish, however, we're really eager to try it too! Can anyone help?
I am trying to find a r...
Muhjadarrah is an Arabic dish, made with a few, very basic ingredients: rice, lentils, onion and oil. That's it! It will go a long way towards satisfying many of your New Year's culinary intentions...
Brussels sprouts (along with quince) were a new food crush for us this past year. We had an unfortunate incident, several years ago, involving mushy Brussels sprouts, and that put us off for quite a w...
Mark Bittman is good at getting down to brass tacks on what you really need in your kitchen (we still refer to his 2007 list of essential, inexpensive cookware and tools). In today's Times, he's parin...
Looks like Le Creuset just released yet another new color for this season -- and this one is exclusive to Williams-Sonoma. ...
With more snow in the forecast for much of the east coast, this quote from Henry David Thoreau feels quite timely!
I have been popping corn tonight, which is only a more rapid blossoming of the seed ...
Dear Kitchn Readers,
Yee-haw! We're doing another book, and I'm hoping we can feature a number of your amazing homes.
This time we're specifically focusing on small and creative uses of space. It'...
Consider this your spaghetti and meatballs without the spaghetti. We were craving some hearty, saucy meatballs last night but wanted something less weighty than the traditional bowl of pasta. So we ma...
What color is your kitchen? Do you need a pick-me-up in these gray days of winter? Well, we're going to take a trip through some of the colorful kitchens featured on Apartment Therapy over the ye...
No, that's not an orange; it's a lime. An orange-colored lime! It's a rangpur lime, which is a hybrid of a mandarin orange and a lemon. ...
At home over the holidays, we'd just finished a big meal and set our plates on the floor for the dog while we recuperated for a few minutes. Gazing fondly down at our dog as she licked up every last c...
I promise that this post is not just an excuse to show off the new All-Clad sauté pan my husband bought me for Christmas. It was the big gift, the one wrapped in a really large box. It was also...
It's a new year and we're starting to compile a brand new list of food science mysteries that need some explaining! Is there something in the kitchen that's always confused your sense of logic or made...
We noticed this great post from Penny Plastic over the break. She threw another under-$100 dinner party (inspired by this one), to see if she could do better. Go see how it turned out, and if she made...
Tossing out that baggie of vitamin- and flavor-packed giblets inside your chicken is kissing goodbye the opportunity for a proper chicken giblet gravy. What would grandma say? Mine would say tsk-tsk. ...
What's the best way to stave off post-holiday melancholy and face another dreary winter morning? For us, it's bright, juicy citrus. Now that we're eating light again, we've been devouring as much citr...
It's one of the most widely recognized names in the gourmet cheese marketplace. And for good reason. Here, all you've ever wanted to know about this Spanish cheese warrior, which has dominated the mod...
We are on the record as loving our electric kettle. It boils water in a fraction of the time needed to heat water on the stove or in the microwave, and it's earned precious countertop space because we...
Here is just one more roundup of favorite posts from last year. These are from Kathryn, who just returned from a long trip to Japan. (We're looking forward to seeing those vacation pictures!)
What w...
When she's not on the radio or hosting her show on MSNBC, Rachel Maddow likes to mix drinks; we've read about her love of old-fashioned cocktails and mixology. On New Year's Eve, New York Magazine ...
We had never heard of drinking vinegar until Elizabeth blogged about Toby Cecchini's article on vinegar "shrubs" last November. And now wouldn't you know, Toby Cecchini himself was on Good Food this p...
We make resolutions for things like keeping a clean house, biking to work, and spending less money - why not throw a few cooking resolutions into the mix? Think about trying a new food, mastering a ne...
We know what you're thinking: It's the first day of Eating Light month, and this is the second dessert post of the afternoon (first mini sweets, now frozen ones). Well, we wanted to highlight a new fo...
Voting closes tomorrow,Tuesday, at 8pm Eastern.
Thanks to all of you who sent in nominations for this year's best Home Cooking Blog. We received 43 amazing nominations and whittled the field down ...
Fennel is one of those vegetables that seems to always be in season. Its juicy crunch tastes like summer, and those delicate fronds look like spring. But the hardy bulb is really at its peak in the wi...
One of our favorite dishes this winter has been a recipe for pumpkin casserole that we brought back from France. So this actual pumpkin casserole really caught us! ...
As Faith posted earlier today, we're going to be offering lots of ideas for clean, healthy eating in the weeks ahead. That means different things to different people, of course; maybe you want to add ...
Most of the time, we think of thickening soups and sauces with a roux, which is a mix of flour and fat added at toward the start of cooking. But a slurry added toward the end of cooking is another eas...
A few holiday leftovers today in our Delicious Links, including a tip for making pretty cranberries. ...
This is our Christmas dinner table at Maxwell's mother's house. Maxwell's job was the table, as usual, and he did a gorgeous job with things he found in the yard. I thought this was a nice reminder, a...
The excess of the holidays is past, and we're looking forward to lighter, healthier cooking this month at The Kitchn. We are going to focus (mostly!) on eating light this month. What does that mean? ...
We don't always think of January as a time for brilliantly colored produce, but on a recent trip to the farmers' market, we were dazzled by the array of root vegetables like turnips, beets, and rutaba...
We've been drinking gallons of lemon-ginger-honey tea to ward off winter colds, and so we can sympathize with reader Hildy, who is looking for a better honey dispenser.
Do you have any good ideas ab...
I was in Trader Joe's on the Friday after New Year's Day and at 3 PM the place was packed. I mean jammed: people were fighting over the last remaining carts, the shelves were empty and the checkout ...
We're not quite done talking about 2008 yet; it's still fresh in our minds, after all. I spent some time personally thinking back over foods I developed crushes on in 2008. It was a year of pulled por...
labneh: n. A fresh cheese made from strained yogurt, popular in the Middle East, that is served as a spread or formed into soft balls.
Several of us here at the Kitchn were traveling over the holida...
Hello! We've missed you all the last two weeks. There was so much cooking and baking, so many dinner parties and Christmas cookies, and we want to hear all about your triumphs. It's not too late to ta...
Over the holidays, we had some overnight yeasted waffles at a family brunch and haven't been able to stop thinking about them since. So light. So fluffy. Just a bit crunchy and slightly sweet-tasting....
What will 2009 bring to our tables? What will be the big stories, the hot new trends, the foods everyone is talking about? Well, at the risk of sounding terribly blasé, we really think that the...
Even though most of us who write for The Kitchn are omnivorous, we all are trying to eat less meat and more vegetables. We enjoy vegetarian dishes quite a lot, and the vegetarians among us (Emily...
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