As you know, we're big proponents of grass-fed beef. Beef is a big issue in the landscape of American food, and we can't reduce the complex issues down to a simplistic choice of grass-fed vs. grain-fe...
It's the weekend already! What's cooking? It was a busy week here at The Kitchn; we're chock-full of good recipes and ideas for weekend cooking. There were those ridiculously silly cake balls, as well...
Tomorrow is 3/14, which is known among math lovers—and now bakers, too—as pi/pie day (get it? 3.14 is pi, which rhymes with...).
Since we covered this day last year, our pie archives have g...
God's people wanderin the supermarket among chemical frozen pies overprocessed skillet dinners nutritionless snack foods s...
We are so blown away by the kitchen storage in this house tour just posted at Apartment Therapy. It's a compact studio galley, with some great ideas for real-life kitchen organization, and just t...
Welcome to this week's Open Thread at The Kitchn. March is Meat/Un-Meat Month. Are you cooking meat? If not, what other kinds of protein do you love? Please share your questions, good ideas, and recip...
Are you a meatloaf fan? We are... when it's made right. Fresh, homemade meatloaf, made from wholesome and well-raised beef, baked until moist and tender with herbs and vegetables — it's a classi...
One thing we forgot to mention in our praise of cocoa and toast the other day was how much we enjoy dunking the toast slices into the warm cocoa. So good! That got us thinking about our other favorite...
Beef bacon. It just sounds weird to say. Bacon as most of us know it comes from pigs and there's never really been a reason to question that. Before now, beef bacon has only been available thr...
Will you take our weekend cooking challenge and try a new cut of beef this weekend? (Or if you aren't eating beef, or meat at all, try a braised vegetable instead, to send winter out in style!)
We g...
OK, these rules don't necessarily refer to dinner parties, but we can't think of a better frame of mind to be in when hosting a crowd. ...
Dear Kitchn,
A few years ago my husband and I traveled to Tuscany, and we have been trying to recreate the food experiences we had there ever since we got back. The one thing we have had a hard time...
When my mom's San Antonio-area CSA folded a couple years ago, she turned to Greenling, a Central Texas produce delivery service. Greenling is best known for its online store, which makes organic, sust...
A while back, Dana posted a Weekend Meditation on moving outside the comfort zone, and that's just what we aim to do this weekend! After all our talk this week on beef and what to do with it, we're fe...
The shot above is from years back when our big group of summer friends would put in $15 each on Friday and see what meals we could cook up throughout the weekend. It was beautiful, inexpensive, chaos....
Christina wants to try a pot roast, but she's a little stuck. Can you help her?
I would love to find a worthwhile pot roast recipe! All the recipes I can find include things like "can of mushroom sou...
During these brisk/balmy, lion/lamb days of March, the turn of season alternately calls for something light and fresh - and also with a hint of warmth.
Mellower than Irish Coffee, and good for whatev...
We just came across Tomas Kral's portfolio of kitchen tool designs, and we love his practical yet whimsical sensibility. Take a look at five designs that have real potential for use in the kitche...
While reading the March issue of Martha Stewart Living, we came across a recipe for basic steamed edamame (familiar) sprinkled with gomashio (not so much). What is this crunchy condiment? We've als...
Recent food movements to make use of all parts of an animal and eat "snout to tail" have brought offal back into forefront of cooking. Even so, unless you grew up with it or are a particularly adventu...
The nice folks at Parenting got in touch about their new gallery of clever kids' cakes. What's particularly great is that they provide a recipe and a design diagram for each of the 31 cakes they featu...
We have been pondering celeriac, or celery root. This distinctly unfriendly-looking vegetable tends to lurk off to the side of the produce section or farmer's stand, its knobbly and hairy ridges a det...
If you are a meat eater, then you may have wrestled with this question (or at least wondered about the wording) before. What's the deal with grass-fed beef? It's a subject we've written about it brief...
Look! Amy at Apartment Therapy just tipped us off to a tour of Pierre Hermé's apartment over at The Selby. Here are a few shots of his kitchen, and a link to a full tour of this modern pas...
I embarked on a meat-curing project earlier this week, starting up a batch of corned beef, which should be ready to be cooked after a week of curing in its brine. I was curious to see how it looks at ...
Last weekend my husband and I joined friends for a home cooked feast at their new apartment. Over incredible lamb shanks, parsnip puree and asparagus, we talked a lot about meat, where we buy it, how ...
Forget cupcakes. Maybe even forget macarons. We've got our sights set on homemade pudding. We'd be willing to admit that this is just a personal obsession, except we're not alone......
We're almost through our first full week of Meat/Un-Meat Month, feeling unified yet? Here's one cooking method we can all use: braising.
Two years ago we held a braising challenge, and it became a r...
Mmmm.... potatoes stuffed with — potatoes? Yes! It's like twice-baked potatoes as an appetizer. ...
When we talk about outfitting a new kitchen, we generally advise you to keep it simple. Don't buy more than you really need: find pans and tools that will do double and even triple-duty. Don't buy mor...
Omnivore? Pescetarian? Vegetarian? Vegan? We've got a little something for everyone in this week's roundup. ...
The recipe comes to us from Milk by Anne Mendelson, and it was the hands-down favorite from all the recipes we tested. Whatever it lacks in visual attractiveness, this dish definitely makes up it for ...
Have you ever wondered how long you could store different cuts of beef in the freezer or in the fridge? You might find this downloadable card from The Beef Checkoff and the Cattlemen's Beef Board very...
Allison is looking for beer and wine recommendations for her favorite fast, cheap dinner. Can you help?
In keeping with trying to keep dinners light, healthy and cheap, I've found myself making veget...
We were so inspired by Everyday Food this month. They had a spread of desserts to cook in a skillet, which is an old-fashioned and very homey way of fixing and serving dessert. We mostly think of...
We know a lot of you are giving up something for Lent. Maybe it's sweets or alcohol, or maybe you're going full-on vegetarian. More common is the Catholic tradition of eating fish on Fridays. For ...
Every week we round up our favorite posts from our friends at Serious Eats. This week we couldn't pass up this beautiful risotto! Plus, what's yujacha? What do you do with frozen tomatoes, and what's ...
This came up during our discussion on the pros and cons of electronic delivery for food magazines, and we thought it would be interesting to put the question out there. Do you display recipes on a lap...
We can't pass up browsing at restaurant supply stores, but the giant scale usually makes those alluring 3-bay sinks and enormous mixers impossible to consider taking home. Not to mention the rewiring ...
Cake balls, cake pops, cakesicles — have you tried them? They swept the internet like a tidal wave over the last year, thanks in part to the delightful and amazing creations of Bakerella and oth...
San Francisco potter Diana Fayt has everything I want and love in a kitchen. First and most importantly, she clearly really uses it! No trophy appliances here — just a wall of well-used po...
Ever since we saw these recycled Sol beer glasses from Marfa Brands over at Apartment Therapy, we've been mildly obsessed with finding an online source (Marfa doesn't sell them through their website)....
To put stuff in that space above your kitchen wall cabinets or to leave them empty. That is a question that plagues many a homeowner and apartment dweller, isn’t it? On the one hand, it’s a prime ...
In our house we’re not so big on marinating meat, but we love to preseason it. We realize, of course, that this lands us smack in the middle of a food controversy. There are those who would argue th...
NJS is doing a St. Patrick's Day meal, but wants some fun yet elegant ideas for starters and desserts. Can you help?
St. Patrick's day is coming up and I wondering if you had any ideas for a St. Pat...
Take a closer look at this giant reuben. Is that corned beef inside, or is it something else?...
We've been slowly savoring this book for several weeks now, reading a few lovely snippets before bed and poring over recipes during breakfast. It's started to feel like a constant companion - always r...
Maxwell was lucky to be part of a kale chip making project a few nights ago — very un-meat, eh? — when he was visiting an apartment being photographed for his upcoming book. He came home...
It's amazing how many different designs and choices are available for ostensibly simple kitchen tools. Take the humble trivet, for instance. We could all slap a hunk of tile on our tables and be ...
We spotted these giant ponderosa lemons at the Chicago Flower & Garden Show last weekend and nearly squealed with delight.
A lemon tree? That can grow in Chicago? Well maybe, maybe not. ...
Whether dry-aged or wet-aged beef is better has actually become quite a debate in certain foodie circles. Dry-aging has centuries of tradition on its side, while wet-aging is really the new kid on the...
We are so intrigued by this gingerbread from Jamie Oliver. It doesn't look like anything like gingerbread to us, and yet it also looks irresistibly delicious. ...
This month is Meat/Un-Meat Month, which means that we're examining meat-eating in general, while also offering plenty of meat tips for the omnivores among us. We want to take a step back now and promp...
Here's a look back at March of last year. What were we cooking, eating, drinking, and talking about a year ago this week? Well, there was a very popular kitchen tour with David Lebovitz in Paris. Ther...
It's easy for the Obamas to eat fresh vegetables at home; they have a White House chef catering to their every whim. But Michelle Obama is tackling healthy eating as part of her agenda, and she's push...
Aside from an occasional foray to buy ice cream, we don't often find ourselves in the frozen foods aisle. And yet buying frozen vegetables, fruit, and even proteins like fish can be a really smart cho...
We're always taken with old, broken things re-purposed as artworks, especially when their practical use has been restored. Danish designer Ornamented Life gives these dishes (spotted on Oh Joy!) a bea...
When thinking about kitchen accessories and color, pink is not the first thing that comes to mind. It can be aggressively girly, over-the-top vintage, or shockingly bright. But lately we've seen ...
In case you haven't noticed yet, we're focusing on beef this week. March is Meat/Un-Meat Month, so we'll get to other sorts of animal protein (although we're leaving seafood for later in the year). Bu...
We are big fans of the twice-baked potato. While we'd like to attribute our affection to sweet memories of eating these potatoes in our grandmother's kitchen, it's probably more about the butter, chee...
Words like "prime," "choice," and "select" can easily seem like synonyms for each other. And compared side-by-side, cuts can appear quite similar despite different grades! There is a method to the mad...
Re-creating a Chicago style hot dog at home might seem to lack the ease and overall experience of grabbing one at a no-frills greasy stand. But once the weather warms and the grills come out, stick ar...
Given our focus on beef this week (and my personal thing for cake plates) I couldn't help but show you this cake stand from Style Garden. ...
A well-marbled steak is a truly beautiful thing, and there's a reason why we're willing to pay top dollar to get it! What exactly is marbling and why is it so desirable? Well, we'll tell you......
Guess what author and chef Michael Ruhlman eats for lunch!...
Where do you buy your meat? I think shopping a little more old-school by visiting a neighborhood butcher is such a bigger pleasure (and often a bigger savings) than buying meat from the grocery store....
St. Patrick's Day is coming up, and we've decided to take it (and Meat/Un-Meat Month) as inspiration for A Project. We've always been interested in curing our own meat, and corned beef seems like...
Here's a dilemma: You don't eat meat, but your friends/family/spouse/boyfriend/girlfriend love it. You love to cook, but they don't. To keep everyone happy, will you throw a burger on the grill next t...
How about some potatoes with all this beef? Mashed potatoes, of course — the classic accompaniment to a good steak. And you can mash them up with this fancy new Smasher, designed by British grou...
Let this post serve as warning for one of the more disturbing phenomena we've heard in awhile: MPC. It may sound like an acronym for the newest in digital music technology, but it actually translates...
Yesterday I showed you a little pasta-making project from last weekend. It was so easy and so smooth (thanks to my Italian mother-in-law) — I was definitely encouraged to try it again soon! But ...
We've all heard it a hundred times. "Portobello mushrooms- they're thick and meaty, just like a steak." Well, no, actually. They aren't steak. But they do have a texture and flavor that fits in nicely...
If you've spent even a little time poking around the bread baking world, you have likely heard the name Peter Reinhart. As an instructor at Johnson and Wales and the author of several books on bread b...
We were having girls night at our friend Alexis' house last week when we spotted her DIY version of a spice rack. Her kitchen occupies quite a small space, not to mention her husband is a chef (meanin...
There is an interesting article by Regina Schrambling over at Slate.com, all about the growing number of precocious children being billed as celebrity-chefs-in-the-making. We're not talking about intr...
One of our favorite online shops is Toast, an apparel and home goods shop in the UK. International shipping is a doozy, so we look and don't buy, for now, but we do find their kitchen things very...
This is one of those supposedly simple steps that gets thrown at us in the middle of a recipe, often with little in the way of explanation. Sure, we understand what it means to line a pan with parchme...
With so many protein choices now in stores, it's easy to think of ground beef as only reserved for hamburgers. Today we're kicking it old school and reminding you of old family favorites that utiliz...
chimichurri: n. A sauce or relish for grilled meat, typically made from oil, vinegar, garlic, parsley, and other herbs and spices. It is native to Argentina.
This is the perfect kind of condiment to...
After your stories last week about cooking quick meals in the pressure cooker, we're thinking of buying our own! What features do you find handy on your pressure cooker? Here's what we've been thinkin...
We've talked a lot about homemade pasta here on The Kitchn, but I had never made homemade pasta noodles myself. Well, that changed last weekend, and now I'm wondering: why did I wait so long? I d...
Given its price, ecological impact, and a perceived difficulty of cooking, steak isn't the most common make-at-home food these days, but author Cree LeFavour thinks she can change at least some of the...
Look at this delightful dessert: homemade pudding, with chocolate shadow puppets perched on top. Recipe and templates for the shadows below, plus a gorgeous peacock kitchen and a recipe fit for St. Pa...
I'm visiting my hometown of San Antonio, Texas, this week and like my other recent Southwest trip to New Mexico, I've been blessed with the gift of local chiles. These are chile pequíns from my...
Amy is trying to decide if she likes oatmeal or not. We would like to help her out. Here's her question:
Everyone seems to say that oatmeal is a powerhouse of health. I have a problem though —...
Yesterday I went down to the Civic Center Farmer's Market hoping for a glimpse of spring. Several incredibly rainy weekends in a row have kept me away, so when Sunday dawned with partly cloudy skies,...
March is Meat/Un-Meat Month, which means we're looking at meat, its role in modern eating and cooking, good tools and tips for working with meat, meat alternatives and other sources of protein, and th...
Perhaps relic is too strong a word; after all, the one above is currently for sale at Williams-Sonoma. But we think of electric knives as a convenience gadget from the 80s that has slowly been replace...
What were the hottest posts published last week on The Kitchn? Well, there was an eye-opening discussion on modern slavery and farmed tomatoes. There was a cake made to look like a LEGO brick. There w...
While we're definitely ready for warmer weather, we have to admit that winter has its perks. Like cocoa and toast! We've been re-discovering our love for this childhood treat in the past few weeks, th...
Enameled steel kitchen storage canisters — for flour, sugar, tea, coffee, etc. — are tons of fun to thrift, but these make a good argument for a newer style. The small, airtight jars have intercha...
The kitchen for me is usually a place of joy and refuge where I can be creative, experimental, expressive and accomplished. Even better, it's also an ordinary place where the most basic of human acti...
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