Light a fire in your kitchen this weekend! That's our advice for beating off the freezing cold; there are way too few degrees on the thermometer right now. So heat it up! Fire up the oven, or the gas ...
White might be the most popular color choice in kitchens. It speaks of clean, of modern, of bright light. It recedes and lets the food take center stage, and it's also extremely versatile: a whit...
Are you freezing? We're freezing. And we're considering a brief departure from our beans and green vegetables to make this soft, sweet, cheesy sandwich we just spotted at Chow.
It's got bananas in it...
Whether your family consists of you and your partner, your dorm-mates, your kids, or your cat, why not treat yourselves this weekend? We might mix up some pancakes or splurge on bagels and lox, but ra...
We are such fans of KIOSK, the teeny tiny import boutique that focuses on plain and unadorned design. They are halfway between dime store and art installation, with a revolving stock of objects for sa...
This tart is exactly the kind of dessert we want this time of year. It's not too sweet or too heavy, and it satisfies our need for "a little something sweet" at the end of the day. Here's what we did....
Water bottles with a built-in filter, whimsical drinking glasses, and snow ice cream! ...
In our current Open Thread, cmcinnyc says, I find it so hard to eat light in this cold. We know exactly how you feel. It's 9 below today. Salads and light food are taking a back seat to the most ...
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...
When I was growing up, most fake meat products were pretty grim. Rubbery, spongy, or just plain bland, they were generally avoided at all costs. Today, however, a visit to the health food market or ma...
Are you grocery shopping today for the weekend? When you go to the grocery store, do you pick the self-checkout line? It's that newfangled way of checking, scanning, and paying for your groceries wher...
Wheels, slices, wedges, spirals, twists - and flamed twists. When it comes to citrus garnishes, cocktail recipes can get quite specific. Here’s everything you need to know to garnish like a pro:...
Earlier this month, we posted a survey asking which vegetable you fear cooking. Many of you mentioned bitter greens, the category of collards, turnip greens, and mustard greens that can turn out tough...
Do you ever struggle to find snacks or appetizers for weekend parties or impromptu hosting? Look at this great idea from the amazing Maggie Mason of Mighty Goods & Co. It's a cheese plate jar! ...
Court Bouillon (Court Boo-yee-an), noun: A flavored liquid used for poaching or steaming.
Unlike regular chicken, beef, or even vegetable stock, a court bouillon can be quickly made and then used imm...
Chicken parmesan isn't the sort of dish we usually associate with eating light. It's breaded and heavy in butter, and usually served with a heavy sauce and lots of pasta. Well, this recipe from Martha...
This recipe was inspired by a similar salad at Caffe Falai, a little skinny restaurant downtown in Soho. When we ate it, we knew it was a great healthy, hearty dish that would be perfect for lunch or ...
Liz is looking for quick, portable breakfast ideas. She writes: I'm an elementary school teacher, and I'm always rushing out of the house in order to get into school early to do lesson planning. ...
Grilling in the winter? In the fireplace?! Sure! Why not! After all, it wasn't really too long ago that home cooks did almost all their cooking in the fireplace. And it sure beats huddling around the ...
We're always on the lookout for good tea gadgets; they are one category of kitchen products that we can never resist. This tea strainer is our current crush, because it solves a particularly annoying ...
Is it just us, or have braised short ribs been popping up all over the place lately? Some of us have been cooking them at home for years, but now its starting to feel like we can hardly turn around wi...
How to make a rainbow cake, and how to pour your own concrete countertops, in today's Delicious Links. Plus a delicious snack and feisty cocktail napkins too. ...
It's easy to talk about eating foods grown and raised locally, yadda yadda yadda, but sometimes sourcing fresh, local produce is not so easy to actually do, especially in the dead of winter. Air-freig...
Sometimes eating light in January is just too darn hard. There's not a lot of green, not a lot of crunchy vegetables. So we broke down and bought a mess of expensive hot-house vegetables the other day...
Spam, sushi and the White House don't scream "Midwest," but this week's food sections are abuzz with inauguration menus and recipes to celebrate the former senator from Illinois' inauguration as the 4...
Joy loves her ramen noodles, but she's looking for a way to make this cheap and yummy dish healthier. She writes:
Despite knowing how bad it is for me, I still love instant ramen. It's cheap, delici...
As the month of January is Eating Light month at The Kitchn I thought that wine should also have its say on drinking lighter, and by that I mean wines with less alcohol. There was a time when almost a...
We get many requests for good recipe cards and recipe organization solutions; it seems like many of you are still searching for the perfect system. Well, these two organizers we just found may not be ...
Given the snow coming down outside our window here in New York, the setting of last night's episode of Top Chef—the sunny landscape of Dan Barber's Stone Barns—was almost cruel. It was sort of ...
Modern facelift, or PR disaster? That's the question before readers at Serious Eats this week. Pepsi just overhauled their own look, as well as that of Tropicana orange juice. What do you think?
Thi...
We usually leave this type of thing for our friends over at Ohdeedoh, but we're absolutely in love with this interactive "Press-Out-And-Play" cooking book for kids! So much so that when it came time t...
Here's a recipe that's both fast and cheap from Bon Appétit. The magazine's team put together a whole week of recipes for under $100! This meat-free pasta dish of beet greens, parsnips, red onion, ro...
In last week's email, Sara Kate wrote about eating less as a simple move toward eating light. This is just one single, roasted beet (not even a huge one) and some good goat cheese, but enough for a sa...
We love this sweet idea from Gourmet, turning carrots into a delicate garnish....
When I have a bunch of beets, one of my first thoughts is to make borscht. My borscht recipe is highly improvised and varies depending on my mood and what I have on hand, but it'll get you started. ...
Like many of you, we've been recently buying more whole cuts of meat to use in braises and to stretch our food dollar a little further. These often come with a fair amount of fat and gristle still att...
Prunes...excuse me, dried plums, are not the prettiest fruit in the world. They are wrinkled and black, wizened and dry like oversized raisins. They have a terrible reputation, too, as food for babies...
A friend of ours with young children told us that she has recently fallen into a school lunch rut of the bagels-and-cream-cheese variety. Have kids? This ever happen to you? We're guessing it has! Any...
In 1994, Zachary Smith took a crowbar to the interior of his small North Beach house and completely demoed the place himself, all the way down to the original walls, which were horizontal planks naile...
You know I love mandolines. They are probably the one seemingly-extraneous kitchen gadget that I absolutely recommend to have if you cook regularly. I sent Faith my favorite, the Benriner, and she gav...
We have been buying a lot of cremini mushrooms lately. They're in the bin next to the more familiar little white button mushrooms, and they're slightly more expensive but oh so worth it. We got curiou...
Here's a great question from reader Wyatt, who is struggling to identify all the knives in his new set. He writes:
I received a butcher block and some decent knives for Christmas, and it's nice to h...
Just because we're eating light doesn't mean we can't entertain. Domino put together a Thai-inspired meal that can be prepared easily in a tiny apartment kitchen. (It'll work fine in a big kitchen too...
Remember those reusable bendy metal straws we showed you? They turned out to be quite popular! Here is one more kind of reusable straw that we just found, and these come complete with cleaning instruc...
Today's New York Times is light on cooking and heavy on eating out, with a big focus on the scene in Washington, D.C. But there's an interesting look at how Obama's preferences will influence restaura...
Although residents of Brunswick, Georgia, and Brunswick County, Virginia, both claim to this recipe as their own, we can probably all agree that it is the quintessential recipe for lean times. It's a ...
We promised you three recipes from Heirloom Beans, the new book by Rancho Gordo Steve Sando. First up is also the first recipe we bookmarked to try from this wonderful cookbook: a stew of soft, creamy...
If you're planning on joining Emma in her pasta making soon, this may be a recipe to bookmark. It's got a simple, silky sauce with mascarpone cheese and ribbons of fresh spinach—perfect for letting ...
Here's a good question from reader Dimara, who is trying to store vegetables for the winter. She asks:
There's been a lot of discussion lately on urban root cellars and even building your own if you...
We expected a bit of trial and error, perhaps a snafu or two. We hoped we'd end up with some good pasta, or at least a good story to share with you. Never did we imagine that making pasta would be so....
When I moved into a new kitchen last summer, one of the first things on my priority list was new containers for flour and sugar. I frequently bake in bulk, and I go through a lot of white flour, wheat...
Over our years of cooking, we've constructed a (very) vague idea of what constitutes a reactive or non-reactive pan and an even more vague idea of when to use each one. After our mishap with mozzarell...
An easily digestible source of eye-candy for kitchen design junkies is not always easy to find on the desktop.
Enter The Kitchen Vote, a website dedicated entirely to thumbsing up or down on "a dail...
Hot orange juice and bourbon? Sign us up! ...
If you work in an office, how you eat your midday meal depends a lot on the kitchen facilities you have available and their, er, conditions. Do you have access to a microwave? A stove? Is the refriger...
We had absolutely delicious Korean food at a friend's home last night. Although our chopsticks skills aren't shabby, we still have room to grow, especially when navigating Korean food, which is less f...
They're the stinkiest of any cheese you'll find behind the counter. They're the ones that make you search your refrigerator for something that's gone bad. In this week's Cheesemonger column, a profile...
One of our favorite sections of Fine Cooking is near the front of the magazine, where they highlight cooking tips sent in by readers. We know how smart all of you out there are, so it's no surprise...
One hitch to eating light in the month of January is that although you want a new start after the rich and fatty foods of December, you can't help but notice that it's still awfully cold outside. Rich...
Anyone get a chance to check out the Saveur 100 yet?
This year's compendium was a focused homage to the home cook with page after page of practical recipes, essential cooking equipment, and recommen...
Gnudi is pronounced nude-y, and how appropriate that is. Because gnudi are little lumps of the filling that would normally be inside ravioli, only boiled gently without their clothes. ...
When we heard that Rancho Gordo was going to put out their very own cookbook, we were excited. Rancho Gordo singlehandedly changed the way we think about beans. Legumes went from mushy meal fill-ins t...
One of my favorite root vegetables are beets. Not only are they beautiful (their colors range from intense claret to bright gold, to candy cane stripes) they also have a wonderful texture and an eart...
Sara Kate's musings on her summer garden-to-be got us thinking about CSAs and farm shares. They fill up fast, and now is definitely the time to contact your favorite farm to reserve your spot for week...
Eating light. We instinctively think of salads (who doesn't?). But oh how defeating those salads can be, leaving us hungry and wanting. And yet, on the flip side......
Whether you're trying to eat light or not, this is a good trick to know about: if your sauce seems a little soupy, add splash of starchy water leftover from cooking the pasta! Sound crazy? Here's how ...
In the winter time, we would probably only eat meat, beans, and bread if it weren't for frozen vegetables. We're not very impressed with the quality of many fruits and vegetables in the winter -- espe...
It's a fair enough question. All the other barnyard friends — cows, sheep and goats — give milk that is made into cheese. But why not the pig? From the ubiquitous image of a mama pig nursi...
Cooking with less meat, a roundup of fabulous salt cellars, a multi-tasking tip, and more in today's Delicious Links. ...
One of the simplest ways to prepare fresh or even frozen vegetables is to steam them over simmering water. This method is quick, light, and retains flavor and nutritional value. As long as you take ca...
Last week we showed you Citron, the newish Le Creuset color at Williams-Sonoma. There are also new colors at Sur La Table and Bloomingdales, and we are rather smitten with one. ...
It's not too much of a stretch or too much of a risk for me to admit that I'm a bit of a food geek. I love all things that have to do with food and cooking. Witness the tottering pile of cookbooks o...
Take a look at these breakfast spreads we discovered in a posted question at AT: San Francisco. The reader there was looking for a source for those cute leaf-shaped bowls, but we (and some of the comm...
Did you resolve to bake bread this year? Have you done it yet? If shaping a loaf still sounds scary, these savory little rolls from Gourmet may be a good preliminary exercise......
We love all things oatmeal, but especially steel cut oats. A hot bowl of these tasty, nutty oats with a little milk and sugar is the best winter breakfast we can imagine.
Well, it turns out that the...
Homemade pizza was on our New Year's Eve menu, and after boasting of our cheese-making success this past fall, we volunteered to make a batch of fresh mozzarella to go on top. But as you can see in th...
What were our top posts for the first week in January? Well, there were small kitchens with good storage, and bright kitchens painted orange. There were recipes for vegetarians and vegans, a poll on y...
Many people are taking up their New Year's resolutions right now and those of us inclined to cook invariably say we're going to try something new, or something intimidating, or something that we belie...
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