What are you cooking this weekend? We would like to propose pies and dumplings. Why? Well, first of all, we just discovered that today is National Pie Day! So baking a pie (maybe from our huge archive...
Hey, we just got nominated for an award! This doesn't happen every day, and we're very flattered. Thank you very much to everyone who nominated us in this go-round of the Food Blog Awards. We are nomi...
Here's a little end of the week kitchen love for you. This dramatic kitchen transformation was sent to us by Joshua Rose, Rafael Kalichstein, and their Los Angeles design firm, FORM. We've seen F...
We're in a bit of a quandary right now. We've got several things (wine and olive oil come to mind first) that need to be stored in a "cool, dry place." How many times do you hear that phrase? But unti...
Do you celebrate Chinese New Year? We love any excuse to eat dumplings, so this is an exciting time. Here are ten recipes from around the web that we think look particularly good. Add your own traditi...
Ready to tackle another cooking resolution? Many of you talked about wanting to break out of cooking ruts, expand culinary repertoires, and try out some new recipes in 2009 - and we're right there wit...
One of the most frequent sort of questions we receive has to do with planning dinner parties and working around fussy guests. Mairi is having a problem along these lines, with a party of hearty men (w...
If you make bread every weekend or have an obsession with cakes, it makes sense to keep specific flours for those recipes on-hand. But what about the rest of us? Is there such a big difference between...
Brilliant packaging for pickles: French, of course. Plus a modern breadbin and light, fresh dessert. ...
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...
It's almost Chinese New Year! The Lunar New Year falls on Monday, January 26, this year, and we're eager to talk about the food. Chinese New Year may be one of the most food-centric holidays in t...
What looks like a loaf of bread above is actually the beginnings of seitan, a vegetarian protein that's made from wheat gluten. Also known as wheat meat, seitan (pronounced say-tahn) has a meat-like t...
Katherine has a jar of cherries and needs some help using them up! Want to help?
I was at Trader Joe's this weekend and on impulse I bought a jar of Dark Morello Cherries in Light Syrup. What do I do...
The other night I was looking for something warming to sip and decided to try out a recipe from a cocktail book brought back by a friend on a recent trip to Belfast: The Merchant Hotel Bar Book. As I ...
Eating light, for us, simply means eating less. American portion sizes have grown and grown, and we believe that many of us have no idea what a normal portion size should be. Sometimes it's useful to ...
While reading the article in this week's New York Times Dining section about cellphones being useful kitchen accessories, we paused on one recipe that was mentioned as being a popular click at KraftFo...
White, wheat, or rye? Plain, buttered, or with jam? Morning, noon, or night? Oh, the variations are endless! But the question is: which one do you like the very best?...
We promised you three recipes from Steve Sando's great new cookbook: Heirloom Beans. We love this bright book and all the delicious and practical recipes inside. This recipe is a great example of thos...
We'll confess to throwing broccoli stalks in the garbage can every now and then. The florets are so appealing, and the stalks take longer to cook. (Excuses, excuses, we know.) Many of you make a habit...
We're always interested in learning How To Peel Things, and when Kitchn reader Niamh recently asked about celery root, we were inspired to try a few different techniques. Knobby and often hairy, celer...
If you're starting to make pasta at home and don't already have a pasta maker, you're going to start pining for one soon, we guarantee! With price tags often over the $100 mark, basic pasta makers can...
This month we're trying to eat light. That means we're looking for ways to pare down our meals (and our food budget), eating more vegetables and whole grains, and using less meat. It's good to get bac...
First there was Etsy, an explosively popular online marketplace for crafters, artisans, and designers of all stripes. Now comes Foodzie, which hopes to replicate Etsy's success, but in the area of fin...
If you've been following along this past month, you know that we love beans. We also love our slow-cooker. Lucky for us, it just so happens that beans and slow-cookers make excellent friends! Here's h...
This weekend I attempted to make orecchiette. I knew there was an old-school Italian Grandmother method of shaping the little ears so I went a-Googling and found this priceless video. You can watch th...
Looking for ways to make leftovers more appealing? Here are some tips and a discussion....
Do you read your local newspaper weekly food section? It may be a tough time for the newspaper business, but they're still a great source of recipes and food information. Each week, we'll be bringing ...
This question is completely off-topic during Eating Light month, but what the heck. We're here for you. Breanne has a problem: she was gifted some duck fat and she doesn't know what to do with it. Can...
Over the past few years, as more and more Americans embrace wine, two words were bandied around with great frequency. These sacred words were "premiumization" and "affordable luxury." Premiumization m...
Last week we recommended a recipe for Kale and Potato Puree, a gorgeous green dish of warm and healthy winter eating from Gourmet. Well, we put our own advice to use quickly, and made it last weekend....
We're quite sad this morning over the outcome of last night's Top Chef. It was the Restaurant Wars episode, which we thought went abnormally well compared to other seasons. (Maybe we're biased towa...
Which brand of chicken stock is best? Michele at Serious Eats gets serious about chicken stock. Yes, we know that homemade is best, but what are the alternatives? She takes on some of the top brands o...
Chantilly (chan-tilly or shahn-tilly), noun: Sweetened and flavored whipped cream.
Isn't it nice to know that there's a name for everything, even the simple whipped cream that home cooks have made fo...
Welcome to this week's Open Thread at The Kitchn! We're concentrating on eating lighter and healthier this month. Questions? Great recipes? Good ideas? Discuss them here.
To Previous Open Thread 190...
If you are like us, you need a little sweet at the end of a meal, even if you are trying to eat light. When we're trying to cut back, meringues are a good bet; they're mostly air, anyway. If you've go...
We just noticed that "Take Home Chef" Curtis Stone has his own line of kitchenware. We were introduced to Curtis last spring at the Housewares Show, where he did a bang-up job as spokeschef for B...
The toaster isn't something we always remember to clean, but we recently came across a bit of toaster cleaning advice from the 1927 Butterick Book of Recipes and Household Helps and decided to do some...
We're newly obsessed with baked tofu at our house! These little squares of chewy goodness are perfect for salads or even a quick snack when we're trying to eat light. Plus, heads up dorm-dwellers - yo...
Just like excess produce, meat bought in bulk, and your leftover soup, extra eggs can also be frozen and used in later recipes! Reader Allison asks:
What can I do with an egg that's been frozen? I wa...
We first saw this winter white salad in Bon Appétit, where the description of fresh, lemony flavor with crisp winter vegetables earned it a place in our "to-try" recipe list. We made it this weekend,...
Looking for a book to satisfy that New Year's resolution you made to cook more often but not sure where to start? Paulette Mitchell, a cookbook author with thirteen titles to her name, recently came o...
Onion dip and cheese straws...all homemade! Plus a winter drink that enhances one's... um, assets. ...
Yesterday, we talked about experimenting with spices and winter vegetables. Today, we've found a recipe that does exactly that. It's a spicy parsnip soup from a blog that's all about, well, spice! ...
We get a lot of questions about cooking with cast iron. Cast iron skillets and pots are attractively inexpensive, and the idea of replacing our nonstick pans with them is appealing. But there's a lear...
The recipe seemed to just appear in my head one evening a few months ago. I was visiting some friends and we were hanging around in the kitchen, doing what we love most: a little chopping here, a l...
Here's a new idea for winter citrus that we just received from Kim, a reader. Kim was experimenting with roasting a chicken with herbs and orange wedges stuffed inside, and she stumbled across a ...
We're still grocery-list-on-scraps-of-paper people, but more and more cooks are using their cellphones to streamline their shopping, searching recipes in the grocery aisles and checking sustainable se...
We don't have anything close to a wine collection; we keep perhaps three or four bottles around. So a wine cellar is quite unnecessary, but that doesn't stop us fantasizing about a dusty cellar f...
For the past few weeks, bags of liquid starter for this Amish friendship bread have been spreading among our friends faster than a 1980's chain letter. "How are you?" has been replaced by "What day ar...
We like bright pictures and reminders of warmer times during the cold winter. (And it's really cold nearly everywhere right now -- maybe excluding Los Angeles and a few other lucky places!) So he...
Last winter we started a little love affair with lemon curd. It was something we thought was hard to make but turned out not to be, and it is a bright, sweet addition to so many things (scones, toast,...
This just looks like normal, albeit small, kitchen island, right? Wrong. Read on to see how this kitchen worktop can fit in even the smallest kitchen. ...
Ever since we tried roasted cauliflower, we've been absolutely hooked on the caramelized, sweet, and nutty florets. Roasting deepens the vegetable's flavor and gives it a texture that's both crispy an...
If you have a tiny apartment kitchen like ours, you know that every available surface, nook, and cranny is put to use in some form. Lately we've been eying the top of our fridge and thinking that we c...
Beans are the star this month, as we focus on Eating Light in January -- but without losing the comfort of hot, creamy winter foods. And these beans have been whispering to us since we first saw them ...
Looking up from prep work to find your peeled and cut potatoes have all taken on a disconcerting pinkish hue is a bit startling and downright unappetizing! Why does this happen? Is it safe? And is the...
Just a quick thought from the CNN-side desk of your founding editor. Instead of telling you about the parsnips I roasted this weekend (I'll do that tomorrow) I want to take a brief moment to acknowled...
Here's an Inauguration Day roundup of Delicious Links! Michelle Obama's personal recipe for shortbread cookies is below, as well as celebratory cupcakes and two menus for Inauguration Day. ...
Sometimes we think that the average spice jar is really too small for our needs. You can't even fit a teaspoon into some of those narrow jars, and it also seems like we're always refilling ours. Well,...
January can be a tough time to find inspiration in the kitchen, particularly in the cold Midwest. But there's one kind of ingredient that's always readily available, even when its 10 below: Spices! We...
Ava is inspired to cook beans, but she's looking for some tips on freezing cooked beans. Can you help?
All this talk of beans makes me want to make nothing but bean soups, stews, and chilis, and I'm...
It snowed all day yesterday, and now New York is peppered with a downy white coating of fresh snow. So it seems only appropriate to talk about the family of cheese that is most apropos -- aestheticall...
Do you remember the Nature Matching System? This was a public art project by artist Tattfoo Tan, who created a Pantone-like spread from images of real fruits and vegetables to remind you to consume yo...
Last week, when we had a hard time finding farro for our Warm Farro Salad with Roasted Vegetables, we briefly thought we'd give up the hunt and go with Israeli couscous instead. It has a similar shape...
OK, let's face it. When it comes to plain, basic tools like spatulas and spoons, there's not a lot of room for improvement. You can't pry our rubber spatulas or wooden spoons away from us; we tend to ...
We've heard (and discussed) boxed wine, but what about boxed olive oil? Jeremy Meltzer of Yellingbo Olive Oil Company was on Good Food this past week to tell us why he thinks boxed olive oil will be t...
Inauguration Day is tomorrow! We’re very excited to watch this historic event, and of course we're also excited about the food and drink that accompany a day of historic import, new beginnings, and ...
How does Seafood Stew sound? Or a "Brace of American Birds" with sour cherry chutney and molasses sweet potatoes? Well, if they sound good to you, you can cook right along with the chefs at the Senate...
Did you know that Thomas Jefferson came back from Italy with plans for a pasta machine? Or that Theodore Roosevelt drank about a gallon of coffee every day? These are just a couple facts that from the...
Today is a national holiday: Martin Luther King, Jr., Day, and a big inauguration weekend too. It's a quiet day for us, but we did want to give a shout-out for the Day of Service that the Obamas encou...
Welcome to The Kitchn Open Thread! This month we're concentrating on cooking and eating a little lighter, a little healthier. If you're cooking at all this week, bring your questions and good ideas an...
The top posts published in the last week were practical tips on getting breakfast (even when you're running out the door every morning), good recipes for eating healthier pasta in the cold wintertime,...
Authentic is one of those words that's hard to define and yet we somehow know what it means. The dictionary says it's something that is 'real, genuine, trustworthy' but authenticity is also a value,...
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