Today is the first day of spring! Did you notice Google's logo today? It's a great homage to a great eater: take a look. We are also thinking about eating some great things this weekend. There were a ...
Meat "debris" is something we saw on menus when we lived in New Orleans. It is a Louisiana invention (we're assuming), typically made from crusty slivers of meat that fall into the bottom of the pan w...
Let me interpose, for a moment, some green leafy vegetables between our carnivorous sausage-making and pork-stewing. This is a hard time of year for vegetables. Spring is in the air, green things are ...
March is Meat/Un-Meat Month, and this week we're focusing on lamb, goat, and pork. But there's still plenty of non-meat content coming too! Here's the place to talk about what you're cooking this week...
As Emma said earlier today, making your own sausage isn't as daunting as one might think. It allows you to control not only the flavor, but the fat and nutrient contents as well! Sausage makes ...
Have you ever made a jam tart? We can't think of an easier old-fashioned dessert. You just spread a pretty little shortbread base with some thick, tasty jam, and bake it until it's shiny and a li...
When we showed you Susy's simple and perfectly organized kitchen, several of you immediately went ga-ga over her minimalist spice rack. One reader sent us the photo above and begged us to tell he...
This is something we've been wanting to try for quite some time now! With time, counter space, and a bit of patience, it's not terribly hard to do at home. Want to give it a try?! Check out our list o...
Not time to plant your garden yet? Try baking a vegetable garden cake instead. ...
I received a great question from a reader a few days ago:
Dear The Kitchn,
I just got involved with an organization called Dining For Women which hosts monthly dinners at members' homes to raise mon...
With spring knocking on our door and green things coming up out of the earth, we've been thinking about all the good things about to grow wild in the woods and fields. Wild mustard greens are coming, ...
"Tofu steak" is one of those Japanese restaurant menu items I'm overly familiar with. As a vegetarian, the sizzling skillet of tofu is often one of the few dishes I can order (as long as it isn't topp...
Did you see the news yesterday about a kitchen garden at the White House? Michelle Obama is breaking ground today on a new White House kitchen garden, which reportedly will be filled with organic see...
More and more of us are discovering what a fantastic ingredient concentrated miso paste can be in our daily cooking - and not just for soup! Happily, many major stores have caught on and are starting ...
One of our favorite ways to use just a little meat, and to use it to flavor a dish instead of providing the bulk, is to make pasta sauce. This is probably a very familiar sort of recipe to you, too; q...
It's really not as hard as you might imagine. And just think: You don't have to find somewhere to install a paper towel holder. We've got some tips, plus a few questions for you, below......
In the restaurant biz, this is called "FIFO," or "First In First Out." Unlike some of those crazy molecular gastronomy shenanigans, this is one restaurant trick we can definitely apply at home! Let's ...
The appeal of the industrial aesthetic starts with inexpensive, hard-working materials. Concrete fits the bill and is amazingly versatile and appropriate for a variety of surfaces, especially in the k...
I promised you one of my favorite recipes for a crowd, and this is it! This recipe very handily fed about a dozen people at a recent weekend get-together; there were even leftovers. It's also a very ...
Did you eat graham crackers with peanut butter when you were a kid? We did. (Of course, you won't find peanut butter anywhere near a preschool these days...) This is a grown-up version that satisfies ...
One of the great things about sipping cocktails at expensive lounges is that if you pay close enough attention (or read the menu and take note, whichever pertains), you can re-create the libation for ...
We are officially obsessed with pudding and couldn't wait to try this recipe for a butterscotch version from Gourmet. To be honest, it was so easy and quick to make that we don't know why we waited as...
We haven't talked much about lamb yet this week; the lure of bacon and pork products is strong. But lamb, while not as popular as pork and beef, is really the meat I personally eat most frequently. It...
Lardons are really nothing fancier than thinly sliced pieces of salt pork or fatback, and yet they've acquired a rather classy reputation through appearances in celebrity chef cookbooks and fancy rest...
Faith's post about watermelon got me thinking about what I'm craving: pesto. The fact that basil isn't growing anywhere near New York City, at least not directly out of the earth, is one reason why pe...
Yummy homemade bread bowls for soup or stew, pretty spring cupcakes, and a comic book hero on a mug, in today's Delicious Links. ...
Sunset Magazine is running a rather brave sort of reader event: they're letting their readers help design Sunset's Dream Kitchen via an interactive online voting process. Sort of like American Id...
Spring may officially arrive tomorrow, but it still feels like winter in many parts of the country. Warm up with a classic pot-au-feu. ...
Adam is the proud owner of a dehydrator, and he wants some ideas for using it.
So, I finally convinced my better half that we had enough room in our kitchen to buy a dehydrator - mostly by concentra...
A crunchy cabbage slaw is one of my favorite salads throughout the winter and early spring, and a restaurant here in town makes what is perhaps my favorite slaw: a deceptively simple mix of cabbage, p...
What is a house wine? In my book a house wine is a wine that you have on-hand at home and that can be called on in a myriad of situations, whether to quietly sip at home with family, or to offer guest...
With the risk of sounding like your grandmother, we'll say we do think people should take more time out from their electronic lives to write letters (and yes, we see the irony as we write this on a bl...
How are your chopstick skills? If they're not so good, maybe you should try carrying this "chopsticks aid" that we just saw at Serious Eats. Every week we round up our favorite posts from our friends ...
All the pork talk this week has us craving our favorite summer sandwich - BLTs, of course! It's not even worth making one with the out-of-season tomatoes right now (especially given the recent press a...
In some ways it's true that the design of the refrigerator hasn't changed all that much from its inception almost 100 years ago, despite the fact that it's one of the most used (and least efficient!) ...
The Edible Schoolyard program has become very well known in the last ten years or so, principally because of its original founder: Alice Waters of Chez Panisse. She was struck by what she saw as waste...
Yesterday we showed you a basic recipe for cooking and shredding a pork shoulder. It's a great recipe on its own; there are plenty of soft carrots, tomatoes, and caramelized onions to make it a stand-...
What do you think of canisters and jars with a built-in measuring scoop? We leave measuring cups or scoops in some of our most commonly used grains, which is convenient, but not so convenient as this ...
A subtle hint of woodsy smoke is one of our absolute favorite flavors in a dish - meat-based or vegetarian. Of course, cooking food on a charcoal grill will give us the flavor we crave, but we can thi...
There's some evidence to show that dishwashers consumer less water and energy than handwashing dishes, which is good news for those of us who like to leave a party's worth of dishes to the machine. It...
Meatball is a really unfortunate word. It implies the inclusion of, well, meat in each tasty little globe. But some of our very favorite "meatballs" contain no meat at all. For the purpose of this pos...
We agree with reader mschatelaine from our post on marbling: the push to make everything lean and fat free does tend to go overboard sometimes. Lucky, that won't be a problem as long as pork fat is ar...
Oh my. Now here's a dish we all can love. No meat, very little butter, a little cheese — but a heap of garlic, a touch of spring vegetables, and a handful of almonds. ...
Eggs in hell! A scary name for a deeply tasty dish. This plus free downloadable labels, soft chocolate cookie sandwiches, and a secret kitchen cabinet. ...
Fresh sheepsmilk ricotta cheese is our current food obsession. It’s wonderful in so many contexts: on toast with jam, in pasta dishes or scrambled eggs, with fresh berries… we could go on and on. ...
Know any otherwise vegetarians who can't help themselves when it comes to bacon? Or any who crave it but make do with veggie versions? What is it about this cured meat that keeps so many people on the...
Katherine loves soft tofu, but she needs more ways to cook with it. Can you help her?
I love soft, silken tofu — but pretty much every tofu recipe I can find calls for extra firm. Do you know ...
The British television network Channel 4 has a fantastic website for all things pork and pig. The site supports the series The Great British Food Fight in which four well known chefs celebrate the ve...
Elizabeth's recent post on Cream of Wheat prompted a lot of comments, including one from liverwurstontoast, who said that sometimes she adds an egg to make a sort of Cream of Wheat pudding in the morn...
There's a lot of sweet in today's Times roundup. First up are whoopie pies. We've written about them before and even wondered if they'd be the new cupcake. Well, they're apparently sweeping the countr...
How do you store your kitchen utensils? I have my ever-increasing stash of wooden spoons, whisks, spatulas, and mixing paddles stuffed into a big jar next to the stove. I like having these tools near ...
Every week at our grocery store, we're handed a long scroll of coupons along with our receipt. Usually they're for foods we hardly ever buy and the coupons get tossed. But recently we've started payin...
I've been scouring the internets looking for more information about the ElectroChef Electric Stove I spotted on notcot. This vintage beauty was manufactured by Electromaster, Inc., of Detroit in the e...
Did you know that today is a big day for potatoes? Not only are they a featured part of most St. Patrick's Day menus, but this is also the day when potatoes are traditionally planted! Potatoes go...
We recently had the opportunity to try out fresh coffee beans from Storyville, a Seattle coffee company that sends their beans direct to your door. But this isn't just any mail-order coffee service. S...
This may be our very favorite meal. It is incredibly hard to screw up, and yet turning a big hunk of pork shoulder into tender shreds of juicy meat still feels like a noteworthy accomplishment every t...
As a person of Irish heritage, I always feel a little treacherous admitting this, but honestly I don’t really like to drink Guinness. Still, once a year I do consume a bit of Guinness to celebrate S...
Well, after a week of curing and a whole night in the slow cooker, there's my final plate of corned beef and cabbage. How did it turn out? Very pink, as you can see, thanks to those slightly suspiciou...
Look at this simply lovely farmhouse kitchen from Lori in Long Island. She has a busy life, with three kids (and an awfully cute dog, too) but she wanted her kitchen to be a place of serenity. Sh...
Rillettes [ree-yet], noun: finely chopped meat, cooked in fat, and shredded into a paste-like consistency. Traditionally served as a cold spread on bread.
Rillettes are sometimes referred to as "poor...
Pizza? Like a shamrock? Why sure! Plus, a radish named after Alice Waters, and a very cool cutting board. ...
When was the last time you cooked goat? If you come from parts of Africa, the Caribbean and Southeast Asia, you probably have had and maybe even cooked goat before so this is old news.
For the rest ...
Here's a slightly unusual question from Kathy in Australia. It might have some practical use, though, for those of you baking for just one. If you've ever wanted to really downsize a muffin recipe, yo...
This is a last-minute St. Patrick's Day recipe, but luckily it's a fairly quick one. File this one under Un-Meat – all the rich, hearty goodness of Guinness stew without the beef. ...
Glance into the meat cases at any grocery store and you'll see a whole slew of cured meat products, some of which look raw and some of which look like they could survive a cross-country back packing t...
A friend came over for dinner the other night and brought a wedge of Rogue River Blue, the formidable, and sometimes elusive blue from Rogue Creamery in Oregon. If you've been lucky enough to try it, ...
It seems like St. Patrick's Day is a golden opportunity to bake, what with all the recipes for classic soda bread and chocolate Guinness cupcakes flying around. Baking is also a favorite way to give s...
We have used these sponges on and off for a while. At first, they seemed like a gimmick (Stores flat! Expands when wet!), then a not-so-cheap indulgence. But after trying other sponges and even toying...
A year ago this week we were cooking for St. Patrick's Day, gearing up for an early Easter, and doing a lot of good springtime eating. Check out a few favorite posts from a year ago, including a coupl...
If you're a bit delinquent about taking vitamins on a regular basis, there's some good news - those vitamins may not be making a difference anyway. Evan Kleinman's special guest Will Clower was on Goo...
This summer we're planning on growing a few things in self-watering containers. Finding a spot to grow anything in New York City can be a bit tricky. We'll be using our fire escape and our landlord ha...
It seems like winter colds strike with a vengeance right now, at the end of the season. In my household we drink literally gallons of ginger and honey tea during the cold months. Fresh ginger tea is d...
The premise of the Recipe Redux column in The New York Times Magazine is that a chef tackles an old, dusty recipe from the newspaper's archives and creates something similar, but with more bells an...
Brines work by breaking down some of the muscle tissue and helping the meat to draw in moisture. On large cuts like Faith's corned beef, this process can take several hours or days. But on small cuts,...
When I was little, my mother had a tea towel with a map of Ireland on it, and the map was crammed with family names so you could find which county your ancestors came from. For St. Patrick’s Day she...
Anna's question earlier today about hanging a pot rack over the stove piqued our interest. Where do people hang their pot racks, and are there some good ideas out there that we can apply in our k...
My home-cured corned beef has been sitting in its brine for a little over a week, and guess what? Tomorrow is St. Patrick's Day, so it's time to pull out the corned beef and get it ready to cook. This...
We made cupcakes this weekend for some friends (we weren't quite organized enough for cake pops), and we realized that we have a pretty standard way of frosting them. We think we picked up this method...
Cucumber pickers! (Not to be confused with cucumber pickles.) Plus... interesting food design, a homemade sweet treat for St. Patrick's, and retro cereal boxes....
Here's a quick and easy recipe for grilled pork chops, in time for our second week of Meat/Un-Meat coverage.
Now and then when I'm too tired to cook anything too labor-intensive, I'll pick up some p...
We love the warm flicker of just one or two candles on the table during our evening meals. But you don't have to break out the formal candelabra, or keep a lot of extra candleholders around: just use ...
These three pork products look alike, taste somewhat similar, and even get regularly substituted for each other. It's no wonder we get them confused! In actuality, they have very distinctive character...
Here's a question from Anna, who is trying to decide where to put her pot rack. Read on to take our reader survey on pot racks over the stove; can you help Anna decide where to put her pot rack?
I'm...
Emma's post this morning reminded me of one of my favorite, if slightly unusual, breakfasts: warm applesauce, cheddar cheese cubes and toasted whole almonds. The applesauce melts the cheese slightly...
Spring is almost here, and with it comes tiny baby radishes, fresh garden greens, thin asparagus spears, green chives, and fiddlehead ferns. What are you most looking forward to right now, as winter t...
How simple and elegant- a single egg yolk nestled into a ravioli shell. If you're into homemade pasta and have steady hands, it certainly makes for a pretty presentation when you cut into the ravioli ...
What were the hottest posts published last week? Well, there were kitchens galore: pink kitchens, a lovely tranquil kitchen in San Francisco, and a tiny galley kitchen with some great storage tips. Th...
Good morning! We're getting into the swing of things this morning with a bowl of yogurt and a mug of chai tea, though we're craving steel-cut oats after seeing the image above. What did you have for b...
Let's just say the kitchen was not what attracted us to our new home. Country rooster decor was in abundance and so were peeling vinyl floor tiles, 80s lace valances, and honey-stained cabinetry — n...
Fact: In America, what we eat contributes to 1/3 of our carbon footprint.
OK. So most of us are starting to get it that our high-carbon diets are a big, big problem. We've learned that because our...
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