Finally! A reason to buy miniature plastic footballs. (We're serious.)
We love this table spread from Real Simple. It's themed without being kitschy, and the astroturf coasters are pretty cute, too. ...
Here's just one more idea for weekend entertaining, Super Bowl parties, or homey indulgence. Cake bites! These are nowhere near the sheer amazingness of the cake pops that swept the internet recently ...
We've often said that developing good knife skills is a matter of practice. And then practicing some more. And then again! But that doesn't mean that you have to sit down with a pile of onions to perf...
A couple days ago we recommended a recipe for Braised Chicken with Shallots. Well, we weren't just talking; it looked so good that we cooked it too, and now we are going to tell you just how good it i...
We love the sweet-sour taste of pineapple just about anytime, but it has particular appeal during the dog days of winter. You can buy pre-cut pineapple from the store, but it's fresher and more econom...
A flashback to elementary school....
A version of this post was originally sent to our email subscribers yesterday, January 29. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will ar...
Are you hosting a Super Bowl party this weekend? If so, here's a slightly more upscale party snack that's still down-to-earth enough for a football game. ...
With all the bean talk this month, we started thinking about which herbs and spices go well with specific varieties of beans. In general, most beans go well with herbs like parsley, rosemary, sage, sa...
Just in time to round out Eating Light month, and just in time for the Super Bowl, too, here's a question from Lindsey on chips and salsa:
I love eating chips and salsa, although chips aren't really...
With all the fresh, juicy citrus flooding the fruit stands right now, it seems the perfect time to take a look at some quick and simple cocktails powered by Vitamin C.
And when we say simple, we mean...
We wish we had a birthday coming up. Or a wedding. Or anything where we could ask for presents. Because we're in love with this beautiful bowl from potter Rebecca Wood that we just saw in the Sundance...
If you like rice pudding at all, this is for you. When I first read this recipe in Laurie Colwin's More Home Cooking, with her description of how the lemon peel dissolves into the slow-cooked, creamy,...
Elizabeth's round-up of lunch boxes earlier this week got us feeling all nostalgic for our grade school days. Then, this morning as we packed up our lunch, we started getting misty eyed for school hot...
We have one last recipe for you from the Rancho Gordo cookbook, Heirloom Beans (reviewed here). This one didn't have an accompanying photo in the book, and we really wanted to try it ourselves. S...
Yesterday Joanna gave us some great tips on making a taco bar for a Super Bowl party. And for that, hey, chips and salsa would be a natural appetizer. But if you are looking for a crowd-pleasing di...
It's no secret that most of us here at The Kitchn have a big fat crush on Jamie Oliver. Ever since the beginning of his Naked Chef days he's just been so endearing, and so good with that particul...
Remember all the citrus we bought at the farmers' market this week? While perusing our cookbooks for recipe inspiration, we came across this wonderfully sweet, tart, and fragrant Middle Eastern salad....
Faith's post on Blood Orange Jelly Smilies got us thinking about gelatin, which is that crazy substance that makes liquids set up into a wobbly solid. Working with gelatin is pretty straight forward m...
Two months ago I started a ratafia. What's a ratafia? Well, it's a simple liqueur made from fruit steeped in alcohol. Or, as reader Bx put it, BOOZE FROOT.
Want to hear how it turned out? ...
A happy accident with a pot of very overcooked beans a few years back resulted in this bean dip. It's now become one of our favorite healthy snacks and we always keep a few containers in our freezer f...
A beautiful winter salad, a vegetarian baked pasta, and delightful pottery....
We couldn't let a month of Eating Light and beans go by without a mention of edamame! Lately, steamed edamame has been one of our favorite snacks. ...
This week's newspapers are full of Superbowl food, but a recipe for a spice- and herb-infused, slow-cooked black kale (cavolo nero) is what really piqued our interest. We've got that (and some game...
We've talked a lot about Rancho Gordo and their heirloom beans this month, and we're not finished yet -- there's one more recipe from Heirloom Beans coming up this afternoon, and we've saved the best ...
For many, years I have enjoyed the wines of Navarra in Northern Spain. Located between the Pyrenees and the Ebro river, the Navarra region is steeped in history. Its capital is the historic city of Pa...
Here's a frugal recipe tip from reader J-Dubz, who writes:
Given the current economic situation, I have been trying to find simple dinner recipes and this pasta recipe I got from Gourmet magazine wo...
We're going to try to resist all of the football puns swimming around in our minds right now and just tell you that we thought last night's Top Chef was fun. And we actually learned a few things ab...
Every week we round up our favorite bits of home cooking and eating from our friends at Serious Eats. This week they encourage us to grill indoors, and they've got one of our favorite vegetables on th...
Yes, we know that sake isn't usually meant to be served warm, but sometimes you have to bend the rules a bit - especially when snow got in your boots, your neighbor didn't shovel their side walk, and ...
Welcome to this week's Open Thread at The Kitchn! We are focusing on Eating Light this month. How's your cooking going this week? Do you have any questions we can help answer?
To Previous Open Thread...
January is almost over...already! And now, here is a sneak peek at our big news for February:
Do it Now! Small Projects Month
We are inviting you to tackle one small household project, one you've b...
Have you ever seen a cocktail grapefruit? No? Neither had we, until we saw this sign at Trader Joe's last week. ...
During the holidays, we mentioned wanting this Martha Stewart EcoCook Fry Pan. Instead, Santa brought us this Cuisinart version, and we're loving it. Get a photo of our recent frittata experiment, bel...
Brussels sprouts were a new crush for us this year. Those delicious little green balls are in season through most of the winter, and we're looking forward to trying some of your recommendations for go...
Persimmon season has mostly waned, but if you thought to dry some of the fruits to keep in your pantry, here's a most delicious way to use them. You can also use the dried persimmons found at many Asi...
For us, grocery shopping is usually an in-and-out kind of affair. Key to this operation is a good shopping list. But what may seem like an organized and logical list to us might be completely baffling...
We mentioned this recipe a couple weeks ago in our roundup, but we just made these muffins again and we had to report back on how easy, fast, and good these are. ...
Here's a good question from Sarah about a complicated subject that gets us all a little confused:
Can you give me the scoop on high fructose corn syrup? Why should it be avoided? Is it the same thing...
A visit to an old-school butcher, an attempt to eat on $30 a week in New York City, and great storage jars. ...
For those of you feeling the winter doldrums, wishing you could be outside gardening, here's something that might lift your spirits. There are some fruit trees that thrive indoors in the cold and dark...
We grew up in a popcorn-eating family. Every movie night, every game day, and every holiday evening, there was popcorn on the coffee table. We rarely ate microwave popcorn, so the smell of hot canola ...
Are you hosting a Super Bowl party this weekend? We are, and we're putting together one of our favorite meals that's easy to prepare and pleases meat-eaters, vegetarians and vegans alike. ...
When you live with a small kitchen, how do you prioritize appliances, gadgets, and tools? That's part of Shayna's question below. Can you give her some advice?
My name is Shayna. I live in an attic ...
So far, even in this ramshackle economy, I'm still trying to shop as locally and organically as possible. But if I have to choose between the two, I usually go for local over organic. It just makes ...
Tomorrow my husband and I are leaving for a weeklong visit to Kenya, which means we're facing about 36 hours of travel. And that's just the trip there! We are looking for good ways to stay nourished a...
If you've ever doubted the power of pork, this should change your mind. One BBQ blogger's creation has become so popular on the web that, well, now The New York Times is writing about it. See that, pl...
Do you use plastic wrap and aluminum foil in your kitchen? We are trying cut down on our use of plastic wrap, but we still keep it around, and we do use foil frequently. (It's recyclable!) So we're cu...
Gâteau St. Honoré (gah-toe saint on-or-ay), noun: Named for the patron saint of bakers, this is a confection with a pâte brisé (pie crust) base, a ring of pâte à...
This photo, and everything about the accompanying recipe, too, makes our mouths water. Eating light doesn't mean avoiding meat entirely; protein is still essential, and chicken thighs are a frugal, ta...
We ate at a new Middle-Eastern restaurant over the weekend and our dish came with a warm sauce of tiny berries we can't wait to try at home. The sauce was just so deliciously tart and paired so well w...
Did you know that cooking can be very, very dangerous? And we don't mean the minor dangers of errant knives and splattering oil. In some areas of the world, like Darfur and refugee camps in Chad, the ...
Like soy sauce and peppercorns, sesame seeds are one of those seasonings we can't imagine life without. Providing nuttiness and crunch, these delicate little seeds find their way into so many of our d...
We love cooking with shallots. Their sweet, mild flavor is a great asset in many dishes, especially uncooked salads and slaws that need some onion. But we really don't enjoy peeling shallots. The...
We know it's Eating Light month. But we've been eyeing these super fast, no-yeast-required cinnamon rolls on Fine Cooking's website for a while now, and this past weekend we caved. They were worth it....
Bacon is one of our favorite foods. Really, can anything top that smoky, juicy taste? We use it sparingly to add crackly goodness to soups and pasta, and to make our morning eggs even more delicious. ...
Dear Kitchn,
Recently, I have had to change my diet, and the new regimen is something close to the Candida Diet. My body is responding well, but I am a bit hungry and miffed about what I can prepare ...
More and more of us seem to be succumbing to lactose intolerance these days. And while having a built-in deterrent to eating lots of cheese and ice cream might seem like a boon if you're trying to wat...
Do you keep a computer in your kitchen? If so, you might find this online egg timer handy; you can ask it to keep time for many simultaneous projects....
The Printed Blog launched today in Chicago and we were pleased to find a recipe in the first issue. A Bourbon Hot Tea Toddy from Cloves and Cream sure sounded good as we shivered on the train platform...
Here's a good question from reader Chris, who asks:
Dear Kitchn, Do you have any suggestions on cooking with curry? I bought three different kinds of curry powered from Penzey's. I'm really into the...
For the sake of alliteration we went with "Great," but for accuracy we could have chosen to title this post "Gouda the Craveworthy," "Unrivaled," "Nuanced," or "Toothsome." The truth is that Gouda is ...
Now for something completely different. We saw this Mini Robo Vacuum at Fred Flare and couldn't resist. This little droid is a mini-vacuum for your tabletop and kitchen counters, zooming around to pic...
One tenet of healthy (and, let's face it, recessionary) eating is to take your lunch to work. We'll add that it's definitely tastier than the pre-made salad from your office cafeteria. We've roun...
Thanks so much to everyone who voted for us in this year's Food Blog Awards. The Kitchn won the Best Group Food Blog award, and we're very flattered.
This event was a great opportunity to rediscover...
By now, we've all heard of Ferran Adria and his kind of high-tech cooking that uses foamers and thermocirculators alongside pots and pans. Even with new books out by Adria and other food science-y che...
Are you cooking Chinese food tonight? We're planning a last-minute (hardly authentic) scramble of Chinese broccoli, scallions, eggs, and some leftover farro. But what we're really craving is one of th...
Mushroom casserole with eggs, ricotta, sour cream, cheese, and hearty whole grains. That's the picture we had when we first saw this on Heidi's blog, and it called out to us. It's been on our to-make ...
Freekeh? Freaky? We're not quite sure how this word is pronounced, but regardless, we're fans. Trader Joe's recently started carrying these packets of cooked freekeh, and we think they're a great addi...
When most American homecooks think of Chinese food, it's the kind eaten out or ordered in, not cooked at home. This is partly a function of a pantry not fit for Chinese cooking and partly the intimida...
Five spice powder is one of the essential base seasonings for much of Chinese cooking. A little of this pungent mix goes a long way, giving dishes a balanced hit of sweet, savory, bitter, and sour. Mo...
We were immediately drawn in by this photo when we saw it. The caption says it's called mandhani, a steel shelving system you'd see in most working class kitchens in Mumbai......
Here's a good question for Lunar New Year from reader Beckys.
I saw the neatest recipe for Bolu Kukus - an Indonesian cupcake that is steamed. I cannot locate the special moulds anywhere. They look ...
It's the year of the ox and we're celebrating with some Chinese New Year coverage. We just ran a tour of Kenny Lao's kitchen in the East Village. Kenny, who owns Rickshaw Dumpling Bar in New York...
I recently had the pleasure of visiting the East Village kitchen of Kenny Lao, founder and owner of Rickshaw Dumpling Bar. Wrapped up in my morning with Kenny was a dumpling-making tutorial. In honor ...
Look at this new idea for wine packaging! So sleek and small. These tubes give consumers the chance to test wine before they buy a whole bottle. ...
One of each! It's high citrus season at the Hollywood farmers' market, and this weekend we visited every single grower, breathing in the citrus-infused air and discovering the bounty of standard and h...
For years, we've gotten the skins off garlic by smashing the clove with the flat of our knives, but we recently learned a gentler technique. This one involves "pinching" the skin off using your bare h...
Do you have a 20 minute break today? Then you may want to spend it viewing this thought-provoking talk on foie gras by chef Dan Barber. I was privileged to hear this talk back in July 2008 when I ...
Look at this great tip from reader Lisa, who found a good way to corral the condiment bottles in her fridge. Her solution is easy, free, and it even recycles. ...
Here's a little something most of us will never have: A separate kitchen, pantry, and guest room just for cooking and entertaining. This beautiful barn in East Hampton belongs to Ina Garten, the Ba...
How did the new recipe cooking go this weekend? From the sounds of it, many of you had big plans and we're eager to hear how it went! As for ourselves, we knew exactly what we wanted to make - can you...
Top posts this past week included a series of very hot wine cellars with trapdoors! There was a kitchen island that folds up, a warm, orange, vintage kitchen, and questions about cooking with cast iro...
Enough to eat, enough to give some away, enough to relax a little. Enough to throw some away. Enough to forget about it. Enough to share. Enough to keep it going. Enough to get distracted. Enoug...
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