Jennifer has a marvelously hard-working kitchen! Look at the great setup she has; we're rather envious of her copper potrack and this rail for keeping printed recipes at eye level. Read on to see...
We love seeing all the hardworking and lovingly worn things in our readers' kitchens. Here is another set from reader Jackie, who has collected many small kitchen treasures from her family and fr...
Here are three lovely ideas for kitchen decoration from reader Renee. ...
Sara Kate's initial post about ten favorite things in the kitchen was actually prompted by a visit to her childhood home and her mother's kitchen. Rachel's list of favorite things is also from he...
Welcome to our weekend marathon of readers' favorite things from their kitchens. Sara Kate asked you to share your favorite things last week in her email, and we received some really wonderful re...
What are you cooking this weekend? It's the last weekend of February, and the first of March -- does it feel like spring yet? We'll be cooking up one more batch of soup and maybe some homemade bread, ...
Last week, we spotted something called a Nantucket Cranberry Pie over at the blog Cooking Books. It's a recipe from Laurie Colwin, and it involves so few ingredients and so little effort, we had to ma...
It's the very end of Soup Month, and we've really enjoyed simmering and stewing over the last four weeks. Did you make soup this month? How about going out with a bang and a soup party this weeke...
One more week of soups! Welcome to the last Open Thread of February. Cooking questions, good ideas, menu inspiration - share it all here.
To Previous Open Thread 195...
Yesterday we brought you a review of Nancy Baggett's new book from Wiley: Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads. We know how much you all love no-knead bread, so we just had to give...
Every week - make that every day - we come across dozens of new recipes that make us itch to break out the sugar. Unless we make it right away, the recipe often just gets lost in the pile. We seem to ...
Hijiki seaweed and carrots are classic combination in Japanese cooking. This marriage of earth and sea is salty, sweet, pleasantly crunchy, and highly nutritious. Here's our version of this side dish,...
Somehow we’ve managed to live in Boston for over seven years without ever making it to Marblehead. Only a short 45-minute meandering drive from the city, this quaint seaside town is stunning —...
We couldn't face the idea of yet another sandwich for lunch the other day, yet no other brilliant ideas were forthcoming and we didn't want to spend the money to eat out. Desperately scanning our kitc...
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...
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Project: The 60s Cabinets Finally Get a Facelift!
Name: Jessi
Time: 2 days
Cost: Less than $40
Are you stuck with ancient wood kitchen cabinets, peeling a...
When it comes to birthday cake, we don't mess around. In our health-conscious times, there aren't many opportunities to whip out a five-layer old-fashioned cake, but we really feel that birthdays...
It's not been a good week for PepsiCo branding. First, an alleged design brief for their new logo leaks, to great amusement at the overwrought language and hype. And now they're rolling back their Tro...
Inspired by Sara Kate's Ten Things I Love From My Mother's Kitchen post last week - and all the fabulous reader submissions that have followed it - for this week's column, I've put together a lis...
Here's a good question from Haley, who would like to learn a little more about tea. She writes:
For Christmas, I received a beautiful Simplex copper teapot. Problem; I don’t know anything about te...
Here's the thing with storing rice and grains: We love the look of vintage glass jars or uniform plastic canisters, but we can't fit more than a few in our narrow cabinets. Bags smush down more easily...
We love linen! It's one of the strongest, most durable fabrics, and it grows more beautiful each time you wash it. We have some lovely linen napkins, and we're on the lookout for a good linen apr...
This seems like a truly bizarre combination to us. And yet when we were looking for pictures of waffles a while back, every other picture had fried chicken on the plate. Can anyone enlighten us?...
Submissions are closed, but take a gander at all these amazing small projects completed recently and submitted this month! All info for Do it Now! our Small Project Contest is here.
• A...
Rapido! Quick, quick -- we want meatball soup! ...
You know it was only a matter of time. Only a matter of time, that is, before someone wrote and published an entire book about no-knead bread! Well, this is it: Kneadlessly Simple: Fabulous, Fuss-Free...
We've recently been introduced to Sengware, an eye-poppingly colorful line of porcelain dinnerware and serving dishes that comes in whimsical shapes and many hues. It reminds us of Fiesta dinnerware a...
Spring is coming, and with it all sorts of new green and living things. Many cooks choose the color green for their kitchens, too - it's can be cheery or soothing, boldly modern or quietly vintag...
We've been writing quite a bit about frittatas lately. Emma's working on mastering them; Faith made a beautiful lemon and leek one. This is our favorite frittata trick, one we learned early in life. I...
We missed National Carrot Day, but apparently there's an anthem (and a video) and you can still sing if you love carrots. ...
Probably like many of you, we were raised on chili made with ground beef and didn't know there was anything else until after we left home! Now, we're converts to chili made with tender cubes of whole ...
We're in the middle of reading Milk by Anne Mendelson (full review to come soon!), and have naturally found ourselves becoming curious about the milk we buy for drinking fresh and for using in our coo...
I'm still in LA, and Maxwell finally joined me a few nights ago. I took him straight from the airport to dinner at Mozza, a Nancy Silverton/Mario Batali/Joseph Bastianich production in Hollywood that ...
If you need an excuse to fire up the slow cooker, we've got a couple of good ones in this week's roundup. Plus, recession-friendly lobster and DIY designer potato chips. ...
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Project: How To Make a Wood Pedestal
Name: Hollie
Time: 3 days (mostly drying paint)
Cost: 20$ CAD
Looking for a pretty, inexpensive cake stand for a wedd...
Here's a sad question from Emily, who has to cook one-handed for a little while. Can you help her?
I need some help! I broke my wrist — on my dominant hand, of course — and I'm having tr...
A few years ago, the red grape variety "Malbec" drew blank expressions from wine consumers. Today it is a rising star and when we see it we immediately think of Argentina. While we may have Argentina ...
The New York Times Home & Garden section was a little heavier than usual on kitchen things today, so we thought we'd give you a look. The first thing we noticed is that while composting was o...
For the sake of those of you who have this little television nugget on TiVo and plan to save it for the weekend, we'll keep the answer below the jump. For those of you who have some things to discuss ...
Every week we round up our favorite posts about home cooking and good eating from our friends at Serious Eats. This week we are eyeing a seriously good-looking dish of noodles, as well as how to make ...
What new seasoning, vegetable, grocery store find, or all-star flavor booster have you been loving these days? We're feeling the need for some new cooking inspiration, so we'd love to hear what you've...
Well, we've recovered from our Mardi Gras hangover, and we're all set for tonight's finale of Top Chef in New Orleans. From what we've read, it's close. We're hooting for Carla, but we have a feel...
Here's a fun question from Jennie, who is throwing a waffle party for her husband this weekend. She writes:
I'm throwing a birthday brunch gathering for my husband this Sunday. Instead of brunch bas...
Melissa sent us this soup and described it as "6 ingredients, one pot and 30 minutes." Also? It's covered in cheese. ...
For the eco- and budget-conscious, taking your lunch to work or school in a reusable container is a must. We've rounded up some cool boxes and bags before, but another option is making your own. Here'...
Phyllo is one of our favorite foils for making any number of dishes, from custard in phyllo cups to filled appetizers! Working with those pre-made sheets of phyllo dough can sometimes get tricky, thou...
Friends Megan and Sarah have found a cozy style together -- a rare achievement in the world of roommates! Their friendly, colorful home is perhaps showcased best in their kitchen: a bright orange...
I just finished reading Ahab's Wife by Sena Jeter Naslund and am now obsessed with the idea of Kentucky Jam Cake! In the book, the cake ends up becoming the way for the main character to keep ties wit...
Lemon? In a savory egg dish? Why yes - it works beautifully here. In fact, we find the flavor of the lemon to be so nice that we didn't mind the absence of butter and meat in this quick frittata. ...
In last Thursday's email (signed up yet?) I showed you ten things I love from my mother's kitchen, and I asked you to show us ten things you love in your own kitchen. Many of you have replied, an...
Do you use a molcajete to grind spices or make guacamole? It's a Mexican version of a mortar – used with a tejolote (pestle).
We picked up an inexpensive molcajete at Chicago's Maxwell Street Marke...
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Project: How to Paint Plastic Laminate Kitchen Cabinets for Under $100
Name: Kathleen
Time: 4 days- two nights after work and an entire weekend
Cost: $89.3...
Last week we showed you a Ginger Applesauce Cake from a great book on cooking with kids. Many of you felt, though, that there was too little ginger in the cake to justify its title. It's for kids...
I've always believed that I should follow a recipe to a T the first time I made it, a rule I've pretty much stuck to. That way I have a good idea what the cook was going for and can base any improvis...
Legos in a cake stand? This is one geeky setup, and we love it....
We've known for some time that Brooklyn has a growing number of artisan food producers. Space is cheaper, for one thing, but there's also a passionate community that is welcoming locally made cheese, ...
When we announce the winners of the February Jumpstart Project next Monday, there will be a winner in each category chosen by your reader votes. But we've also asked honorary judges to award a Judge's...
Sage isn't a seasoning that you find in too many preparations. Its strong, distinct flavor easily dominates a dish and relegates it to the "occasional use" category. How do you use it?...
Do you eat raw? If you'd like to try it, here's a fascinating soup from Food & Wine, via the blog The Bitten Word. ...
Wow, take a look at this kitchen island -- it's made from shopping carts! ...
Please forgive the messy plate. We had to pry this out of someone's hands at brunch to take a quick picture......
Dates look like they're dried, but they're often found in the produce section and need to be refrigerated. Dates taste like they've been soaked in a barrel of sugar, yet no other ingredients are liste...
Look at this intriguing new cake decorating kit from Kuhn Rikon. Instead of the standard pastry bag, this setup uses plastic squeeze bottles. It might be helpful for those of us who are not comfortabl...
Happy Pancake Day! I started thinking about this delightful food and realized how much my pancake memories are tied to family and friends – giggly slumber party mornings in friends' kitchens, th...
We were trying out a new bread pudding recipe this weekend, and had a shock when halfway through cooking, the custard base puffed up around the bread parts - almost like a soufflé! We hadn't b...
Last weekend Michelle Obama broke with tradition and invited not only reporters but culinary students to tour the White House kitchens before the first big official dinner of the new administration. ...
In last Thursday's email (signed up yet?) I showed you ten things I love from my mother's kitchen, and I asked you to show us ten things you love in your own kitchen. Many of you have replied, an...
We often turn to Christopher Kimball for advice on cooking and kitchen products, but take-out pizza from an international chain? Not so much.
That's why we were so confused when we caught a glimpse ...
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Project: How to add spice to a tired kitchen floor
Name: Dominique
Time: 2 weekends
Cost: Around $90
The kitchen floor is one thing that seems obviously o...
Monica recently switched from white rice to brown, but she's not enjoying it very much! Can you help her liven up her rice?
Recently, as per my doctor's recommendations for a weight loss plan, I swi...
The current 100% import tariff on Roquefort has never proven to be a significant impediment for its consumption. But what would an increase to 300% do? We may have to find out, thanks to one of Bush's...
We found out about the website Houzz through this post at AT:LA. Users, including a lot of professional architecture and design firms, upload images that you can browse and save in your own collect...
What was happening here at The Kitchn a year ago this week? We are always trying to keep in touch with the seasons and rhythms of the year as we cook, so it's fun to look back at what we were cooking ...
We're in the final stretch of the February Jumpstart - all the entries are in, and we have a few more to show you this week before the winners are decided. But there's still time for you to get that o...
That's no ordinary bowl of broth in that picture! We're big fans of consommé, so we were very excited when Even Kleiman featured it on Good Food the other week. Her special guest Chef Vitaly Pa...
We have several zucchini soups in our archives, so Tracy at Shutterbean sent us one more to round them out! ...
Over the weekend we showed you Brooke's Vintage Collections, a beautiful slideshow of ten things Brooke loves in her cute blue and white kitchen. One of them was her cookware stand, an item that ...
Janine submitted one of the best lists of favorite kitchen things yet, and it includes her brand new husband. To see how her husband qualifies as one of her ten favorite kitchen things, read on!...
Here's an interesting question from Erik, who is wondering what to do with the whole spices in his curry.
Your post on how to build a curry from scratch caught my eye. Curries are something I've rea...
We often get asked what recipe we recommend for someone just starting out cooking. They're eager and nervous, and we want to encourage as best we can! We have our own ideas about what's best to recomm...
We aren't really whizzes with a pastry bag. In fact, we don't own one. But we think we could get this look using a plastic bag with the corner snipped off. These dots don't have to be too precise, or ...
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Project: Mom's Kitchen: From Storage Box to Tiffany Box!
Name: Alix
Time: 3 days
Cost: $275
Now here's an early Mother's Day present that goes far beyond ...
It really is so very very tempting to keep opening the oven door to check how a dish is coming along, isn't it? Unfortunately, this is one lesson we've definitely learned the hard way......
In Thursday's email I showed you ten things I love from my mother's kitchen, and I asked you to show us ten things (or in this case, nine) you love in your own kitchen. Many of you have replied,...
So much fun in today's Delicious Links: a patron saint for your kitchen, a periodic table of cupcakes, and gourmet dog biscuits tested and approved by a very cute pup. ...
We hope you'll forgive us for writing about kumquats again, but these ones are different! We just can't contain our excitement over finding these two unusual kumquat varieties at the Hollywood farmers...
Here's a good question from longtime reader Adam.
I came across some big and beautiful "Turks Turban" Squashes. One of them is orange and green, the other is splotchy red and white. I was just wonde...
Some people say we should grow more of our own food because the food system as we know it is on the verge of collapse. Other say we should do it as a way to enhance our lives and save the planet. An...
A meat pie, with its rich gravy, tender chunks of beef, and buttery crust, sounds like heaven when it's cold out (and, for us, it still is). This week's New York Times Magazine has an article about tr...
On cold mornings we like to sit down in front of the computer with an entire pot of tea. Our little teapot doesn't do such a good job of keeping our tea warm, and we've often thought about getting a t...
Did you get a chance to look through the recipes we posted last week? Just in case you missed a couple, here's a look back at last week's recipes. There's roasted baby cabbage, a ginger applesauc...
Have you ever gone digging for clams? We've always wanted to, and Megan's post on her blog Not Martha makes us want to even more! Check out a few more of her clam-digging pictures after the jump......
What are you making for dinner tonight? Check out this awesome post with clever and witty recipes for the Oscars. "Wrestler Hair Pasta", Benjamin Button Mushrooms, and more below in our most popular p...
On Thursday Sara Kate showed you ten things she loves in her childhood kitchen, and she asked you to show us things you love in your own kitchen. Many of you have replied, and we're going to show...
The thing about eating is that it has to happen, no matter how you're feeling at the moment about cooking. A busy day, a nasty cold or plain old just not being in the mood can all keep us away from t...
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