What's happening in your kitchen this weekend? Want to give us a peek? We're making fresh pasta tonight, and maybe one other special treat, too. We're cooking for family and friends, and looking back ...
As we get deeper into Meat/Un-Meat Month, we're going to devote some time to poultry tips and recipes. But in our opinion, you can never have enough ideas for chicken. It's affordable and adaptable to...
Is anyone else just itching to get outside and do some gardening? Well, we can't do that quite yet (there's still a foot of snow in our backyard!), but this weekend we're planning on getting out the s...
Yesterday we reviewed Cooking for Two, by Jessica Strand. This very pretty little book has a small, well-edited selection of meals for two. There was one recipe in particular that we really liked, esp...
Are you craving a little green this time of year? How about some plants in your kitchen? Herbs, ivy, potted flowers? We love having fresh herbs to snip, but even non-edible plants brighten a kitc...
Most recipes with dates only use a handful, leaving you with half of a container sitting around. What can you do with the leftover dates? Oh, we can think of a few things......
Putting a coaster under every cup, mug, or soda can was the law of the land in our house while we were growing up. While we're not nearly so fanatical now that we're on our own, we do keep coaste...
Late in the winter, before the first ripe berries appear, and way before the peaches and plums of summer, sweet fruit seems far off. Even oranges' best time has passed. But it's an opportunity in disg...
It's March, ho-hum. While spring may be dawning in some climates — the gorgeous one I just left in Los Angeles comes to mind — it's not even the tail-end of winter here in the northeast....
We love this weeknight dinner feature from Cookie! Plus, silly salad servers and cultural archeology to uncover a cookie's true origins....
Emma's recent post on hoarding ingredients inspired us to break open this can of chestnut paste we bought at Bay Cities but weren't quite sure what to do with. We didn't want to go out and buy more in...
Gourmet has a fascinating feature on their site right now: 20 tools and technologies that have changed our kitchens (and our cooking) since WWII. Here's a look at five of the more interesting inv...
Considering that the Martini – gin mixed with just the right amount of dry vermouth – is the ultimate way to enjoy the spirit's clear color and crisp, junipery flavor, it might seem counterintuiti...
Here's an interesting question from reader Hannah, who is craving roasted garlic!
Help me! I am studying abroad (in Australia) and just moved in to a dorm. The one thing I am craving, because it's s...
When it comes to our kitchen, there are the practical, work-horse items, and then there are the whimsical ones. When we saw these carved wood bottle openers at Velocity Art and Design, we thought whim...
One of our very, very favorite Apartment Therapy house tours is AB Chao's vintagey, sort of modern, altogether lovely home in Louisiana. We especially loved the kitchen — you can see it above on...
It seems that most home cooks we know tend to be solo flyers. We might occasionally cook a romantic dinner with our honey or invite friends over for an afternoon of pasta-making, but when it comes to ...
What are you eating for dinner tonight? How about an egg? Here are 10 of our favorite ways to eat an egg for supper. ...
Not cherry. Not pear. Here's a hint: I took these photos as the sun came up in Patterson, California. What does that have to do with it? Read on....
The Smithsonian's Museum of American History in DC is home to the reassembled kitchen of Julia Child, the master chef who demystified French cuisine for the common cook. There is a wealth of kitchen d...
Do you cook for just two (or one) most nights? Do you struggle with recipes that are sized for a crowd, or at least for Mom, Dad, 2.3 kids and a dog? Well, Jessica Strand wants to help you in her attr...
We love getting a peak at other people's pantries - especially when that person happens to be food guru Mark Bittman!
He's been trying to get a handle on all the excess ingredients in his pantry and...
Have you ever heard of a marmitout? (No, we don't know how to pronounce it either.) We first saw this piece of cookware in a British newspaper article. It sounded most intriguing, and when we discover...
If we had to describe lambic beers in one word, we'd probably go with "funky." Yes, funky! This beer has a little something extra over those other beers, making every bottle unique and incredibly fun ...
I rubbed a whole chicken with salt yesterday, prepping it for roasting, and as I awkwardly pumped my soap bottle with the back of my hand, trying to keep all that germ-y chicken juice away from my cou...
We don't cook straight from scratch every night. In fact, there are many good products from the grocery store that can serve as the base for an easy, quick, and healthful meal. Take the soups at Trade...
Next in line with celebrity-branded culinary tools is Chef Emeril Lagasse's new cutlery line for Wüsthof. I had a chance to give these knives a turn. Set to dislike them for their celebrity-backi...
We love this homemade hand scrub! How refreshing, and very nice after doing a big sink of dishes. ...
Sprouted bread is dusting itself off to take the spotlight, many centuries after its invention. That, plus Dominican classics and a fruit that may be new to you in this week's roundup. ...
Being fans of both homemade bread and Cook's Illustrated, of course we had to try the ciabatta recipe from the March/April issue! The recipe was pretty elaborate, including both a preferment made the ...
Mary is away on a study trip to France this week and next, so we're throwing the floor open to all of you. What have you been drinking lately, and do you have any budget bottles to recommend? Here's a...
This may seem a desultory question, not too connected with the greater stream of culinary conversation. But as many of us admit to feeling less than inspired in the early days of March, we couldn't he...
We just read a tip at Saveur's website and learned something new. No, not about separating an egg in your hands, although that's a good one, too. There's something else......
Every week we bring you our favorite posts on food and cooking from our friends at Serious Eats. This week they bring us a smashing dish of "Garbage Pail" pasta, a big scramble of all sorts of cupboar...
With the release of the new Kindle coupled with Amazon's recent move to make their e-books available to iPhone and iTouch users, our thoughts naturally gravitate to our favorite food magazines. Would ...
This recipe is a little late for Pancake Day, but it's still a great weeknight dinner. It will clear out your pantry and your fridge, and leave you with a delicious meal! ...
We must be fully recovered from holiday baking burn-out (and that New Year's resolutions to avoid chocolate) because this cute new Nordic Ware pan being sold by Williams-Sonoma has us itching to make ...
Welcome to the first Open Thread of March! This is the place for your cooking questions, good ideas, and fresh inspiration. What are you cooking this week?
To Previous Open Thread 196...
Did you know that this month is Kitchen and Bath Month at Apartment Therapy? There is so much good-looking design inspiration over at our sister site this month! We'll be rounding up some of the ...
Have you ever heard of lardo? We've seen this product cropping up lately in food articles and classy recipes, so we thought we'd do a little research to find out more about it......
We are fans of BUILT NY's bright, stretchy, and well-made wine totes and lunch bags. We've mentioned their cute lunchbox and their picnic duffel too. Now they're expanding into kitchen tools as well: ...
Rachel, one of our readers, has been getting into baking and is hoping for some help with one of her recipes:
Hi, Kitchn! Lately I've been attempting to cook more at home, and I'm also making my firs...
Some good homestyle eating today, in our Delicious Links: collards and cornmeal, DIY thin mints, a cupcake for maple syrup fiends. Also, a "truly manly tea insulation device."...
After a month in LA, I'm freezing my buns off here in NYC and dreaming of all things LA. I was just milling around the website of Bauerware, the Los Angeles-based pottery company that manufactures Bau...
Oh, if only our kitchen cabinets had just four bowls and a few hand towels in them... The reality is that we've got piles of things in our cupboards and always need new ways to be more organized. Thes...
We recently subscribed to several of Vegetarian Times' weekly recipe newsletters, and since then, they've been piling up on our to-cook list.
With general vegetarian, low-fat, gluten-free and dairy-...
Here's a delicious problem from reader Torrie:
I need some help coming up with some creative recipes and uses for honey. My grandmother gave me this huge Ball jar full of organic honey directly from...
Yesterday we linked to an article on yet another favorite item that Trader Joe's is discontinuing. TJ's, we love you, but sometimes you push us just a little too far.
There's only one thing to do ...
Hey, are you a fan of morels? We are! In fact, we have a whole packet of dried morels just waiting for the right tasty dish. But are you enough of a fan to put a giant morel on your refrigerator? ...
Cube steak, which can be one of several cuts of meat (or a combination) that's been rolled through a tenderizer, has a bad reputation. But some people are nostalgic for dishes from their childhoods, l...
Looking for more recipe inspiration? Take a look at this custom recipe search from Heidi Swanson of 101 Cookbooks and Super Natural Cooking. It's called the Super Natural Recipe Search, and here's wha...
Confession: we've been hoarding this tiny jar of artisan honey for about two years. We look at it. We think about it. We consider just using it in our morning yogurt, but then we just keep waiting for...
Joanna's post earlier today on finding inspiration in the home stretch of winter rings true for most of us here at The Kitchn. It's too early for the excitement of spring produce, but Soup Month is de...
In our recent pantry reorganization, we found a bag of wheat berries we'd been meaning to use. A simple salad with some winter citrus and salty feta seemed like a good idea, and it all turned out very...
Do you eat chicken liver? And if you eat it, do you ever cook it? We confess that we have never picked up one of those cheap little packets of chicken livers; they seemed more appropriate to cat food ...
Faith's post on cheese bread last week reminded us of one of our own cheesy obsessions: Brazilian pão de queijo. Pictures like this one really don't do them justice and words alone can't fully ...
Jumpstart Page Info and All Entries
Project: How To Upgrade a Kitchen with Chalkboard Paint
Name: Meg
Why Marisa Chose It: "Despite the fact that I can't stand the feeling of writing with chalk (it...
I have a pathological aversion to shopping carts. I don't like being burdened with this giant cart, squeaky in the wheels and awkward in the turns. Regardless of the shopping list, I almost always gra...
Say it ain't so, Joe! Also, a recipe for faux peppermint Joe-Joes, slow-cooking Zimbabwe-style, and a wacky sushi maker. ...
Last week I visited Tara Kolla at her home, also known as Silver Lake Farms in Los Angeles. Her backyard is a half acre or so of paradise where she grows flowers, citrus and herbs for herself, for mar...
Thank you all! After one month of remarkable submissions, we want to thank everyone who contributed to this grand sharing and to all the readers who used our new thumbs-up widget to record your p...
Speaking of birthday cakes, I made one last weekend. This particular cake was for a friend's son, who was having his eighth birthday. My friend's son is madly into LEGOs, and when he saw a buildi...
Now that it's March, we've officially started counting the days until spring. There's a light at the end of the tunnel, though the ground in Chicago is still dusted with snow and our pantry is looking...
Do you use a pressure cooker? They can be a great time-saving tool for cooking things like dry beans or stews! Here's how they work......
I've always been partial to white pizzas. It may be the cheesemonger in me.
And just last week, I tasted a pie that could make any tomato sauce devotee a believer in the power of the white pie. What ...
Here is a good question from Mary, who asks:
I've just started making bread and am loving it (even if I need some practice still), but my pizza peel split in half last night. I had a cheap wood vers...
Somewhere along the road to adulthood, Cream of Wheat got pushed aside for steel-cut oatmeal, tricked-out granola, or other fancy things in a bowl. But there are times (like a snowy morning in March) ...
What were we cooking this time last year? Well, there was a tart lemon tart and sexy, spicy broccoli. We were telling you how to cure your own corned beef in time for St. Patrick's Day, and we were al...
We've recently discovered the Author's Answers Series from Leite's Culinaria and have been tearing through their archives! David Leite's most recent interview is with John Torode, chef of Smiths of Sm...
Soup Month is over, but we're still craving sauce, noodles, and spicy Asian flavors. Fortunately these come in lots of different forms - not just soup. Check out these four steaming bowls of delicious...
Have you enjoyed seeing all the DIY and How To tips and projects in this year's February Jumpstart? If so, now is your last chance to give helpful projects a big thumb's up. All the projects have been...
We remember that many of you really love the Chef'N Palm Peeler, a little peeler that fits in the palm of your hand. It's much more ergonomically friendly for some cooks. So we were curious about thes...
This story from the March issue of Gourmet has been making the blog rounds recently, but for those of you who haven't read it, it's well worth a look. Writer Barry Estabrook gives a detailed descripti...
I am not really giving anything up for Lent, but my husband, sister and I decided to keep a joint food journal online for the next 40 days. Why? Well, a food journal is a good idea for so many reasons...
We fell in love with marmite during a college semester abroad in the UK, and have kept a jar of it in our kitchen ever since. But just as the brand's "love it or hate it" ad campaign suggests, its str...
We'll have to live vicariously through You Tube on this one, since we don't have a fire escape (where we could have left a bowl out last night) and we're too squeamish to go scooping snow off of par...
Over the weekend we did some baking, and at one point we had a whole tray of mini muffin cups to fill with thin batter. This is one baking task we really don't enjoy. Drips, spills, and sloppy muffin ...
Every year, Max and I make a nod to our shared Irish Catholic heritage and give up something for Lent. This year it's a biggie: alcohol. For a food writer who usually drinks wine with almost every mea...
Remember that good question last week about a birthday waffle bar? Here's one more great idea for savory waffles to add to the list. Also, as we close out the February Jumpstart project, a thorough an...
It can seem fussy and a tad neurotic, but without a doubt, a good mise en place will make you a better and more efficient cook! It's one of the first lessons taught to new chefs in culinary school, an...
Del has already received a package from a CSA! We're jealous.
I'm curious about collard greens. I just received my first package from a CSA I recently joined, and received a large bunch of collards....
Although I'm still kicking myself for not joining my boyfriend on his recent stay in Sintra, Portugal, I have been happily enjoying the culinary souvenirs he brought home. Among them were these local ...
If you're a fan of cooking blogs (which if you're reading this is likely) then you may know Molly Wizenberg simply as Orangette. One of the early and most popular blogs focused on food and cooking, O...
The hottest posts last week seemed to revolve around cake! There was a super-easy cake involving fresh fruit, plus a slideshow of some of our favorite birthday cakes, and a homemade cake stand made ea...
While reading Ten Things I love: Jennifer's Sturdy Tools over the weekend, we noticed the caption for the photo of her cookbook stand. Jennifer wrote, "Currently it's holding my latest cookbook checke...
We've been on a home fry kick at our house lately. Just like the diner version, ours seem to turn out a little differently every time. Does anyone have a winning method?...
Here is one final reader kitchen from our call for your Ten Favorite Things. This one comes all the way from Copenhagen via Susan Serra, the kitchen owner's niece and the proprietor of The Kitche...
There's a lot going on this weekend at The Kitchn! Here's a guide to all the weekend activities:
• It's the last weekend of voting in the February Jumpstart Project. See all entries and vote for...
Priscilla says that she is still working on her kitchen, but that this column reminded her of how the little things can make a kitchen special and worthwhile. Here's a look at some of the special...
Take a look at Megan's vintage spice jars! We love this old style of bottles. ...
One of the things we've enjoyed most about seeing a little more of our readers' kitchens is the history those objects often bring. So many of you have showed us tools or treasures from your famil...
Here are just a few more posts with our readers' favorite things from their kitchens. This is an entry from Christine, who showed us her marvelously bright Dutch oven. ...
I'll admit it. I like to eat critters but I get a little squeamish when I think about killing, gutting, skinning, hanging and slicing them up. Especially when I think about doing all that myself. S...
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