What's cooking in your kitchen this weekend? Chicken? Spring vegetables? A new loaf of bread? Or maybe you're just sipping a glass of wine and watching the new sunshine warm up the earth. That's a ver...
I was a little perplexed on how to write this post. We've written a lot about chicken this week, with plenty of recipes to try, and even more in the archives. You know that we love roast chicken,...
Has spring cleaning and organizing fever set in yet? Watch out, people, the Spring Kitchen Cure is coming up in just a couple weeks. Are you ready to de-clutter, restock, and freshen up your kitchen a...
Why not make confit at home? Aim high, we say! Besides, long before confit became synonymous with fine dining, making confit was a common way for home cooks to preserve meat for extended periods of ti...
We have spent a great deal of time covering some of our essential kitchen tools, as well looking at lovely galleries of our readers' favorite kitchen things. It seems like the best of these tools are...
Whether you eat meat or not, heirloom beans are one thing we should all be able to agree on. Heirloom beans, thanks in part to the phenomenally popular beans of Rancho Gordo, have seen an enormous ren...
Yesterday we noticed a sign at Whole Foods imploring us to go to VoteforWine.com and show our support for getting wine into grocery stores in the city. Governor Patterson proposed the idea as part of ...
One of the best things about roasting a whole chicken like we did last weekend is having all that leftover meat! It's often more economical to buy a whole chicken instead of chicken parts, and already...
Look at this delicious rice pudding, made with coconut milk. It's so easy, and it's enough to feed a crowd, too. ...
Spring's official start last Friday inspired me to make my first true spring salad. Saturday morning I skipped off to the farmers' market at Union Square hoping to find more than bruised apples and pr...
This kitchen is a little different from most of the small urban kitchens we spotlight here; it's from a cabin in the country, first of all, and it also has a lot more storage than most of our hom...
When I brought home a bunch of Chinese broccoli from the farmers' market, I figured I'd prepare it the same way I always do: blanching followed by a quick stir-fry with soy sauce and garlic or ginger ...
It’s sugaring-off season. As spring creeps across the maple forests of the Northeast, the sweet, watery sap is rising, ready to be tapped from the trees and boiled down to a dark, rich syrup.
So wh...
We often have readers writing to us with questions on recreating a favorite recipe, or looking for recipe recommendations for a particular dish. Here's one from Marina: I want to make Chicken Paprikas...
Even though she was fully onboard with reusable shopping totes, Quebecer Judy Lazar wanted to do more to reduce the use of plastic bags at the grocery store. Despite over one in three Quebec shoppers ...
We haven't written too much about Passover foods yet, and there are still a couple of weeks to go (it starts April 9th). But this slideshow of desserts is a good one to get your planning started. How ...
We really love planning dinner parties - figuring out a menu, deciding who to invite, picking out wine, decorating the apartment, the whole shebang. But sometimes, it's just as much fun to wake up in ...
This may be a well-known trick to some, but it was new to us so we thought we'd share. In the past we've avoided ammonia in our cleaning routine because the smell seemed too strong. But with that powe...
One problem I don't have is having, say, a dozen boneless skinless chicken breasts in my freezer. That's because, as most of you know, I live in Manhattan with a tiny refrigerator and no Costcos in wa...
When we posted a snack of Yogurt Swirled with Peanut Butter, Honey, and Graham Crackers last week, a few people commented that they'd love a regular "afternoon snack" feature. We thought that sounded ...
Assorted delicacies from the sea
The Tsukiji Fish Market in Tokyo is the world's largest wholesale fish market. Strategically located near the mouth of the Sumida River, it is convenient for fisherm...
Welcome to The Kitchn's 200th Open Thread! Thanks for talking, sharing, asking questions, and giving us all good ideas for the last 199. March is Meat/Un-Meat Month, and we're closing it out with poul...
This kitchen gets a lot of use, and we cook meat a couple times per week. After renovating last spring, and living without some of the final touches since then, our kitchen really, really needs an exh...
We always keep an eye out for simple and creative ways to keep the contents of our pantry organized. And so when we saw a post over on the Apartment Therapy main site mentioning DIY oilcloth pet dishe...
I had to giggle a little when I saw these at Crate & Barrel yesterday and Elizabeth's Prescription Bottles as Spice Storage post inspired me to toss you another Hot or Not this afternoon. Take the sur...
Unless we're having guests over, roasting a whole chicken isn't honestly something that we would normally think of doing. But reading Melissa Clark's description in the New York Times a few weeks ago ...
Now here's a very interesting idea — and a potential space saver, too. One tasting glass for red and white wines, with one side flared out and the other side curved in. Interesting, but does it ...
Confession: I don't own a mortar and pestle. When I first got really jazzed about a career in food, I bought a steel alloy one from Kalustyan's, but it quickly rusted after a roommate used it and wash...
It's been quite the week for fried chicken. First we gave you Grandma's recipe, then we showed you oven-fried crispy chicken. And now we're giving you one more crispy, greasy, delicious recipe for fri...
We enjoy a nice bowl of pea soup, usually despite the muddled green color. This barely cooked sweet pea version, however, sounds so tasty and looks anything but dull. ...
What's your favorite wine to sip? This may seem a slightly odd question, since choosing wine usually depends on what you're eating. But this is a different sort of question. If you were picking up a ...
We came across this Amish kitchen from a historical farmhouse site, and we think it is so beautiful. The appliances surprised us, too; the refrigerator is gas-powered!...
Here's a good question from Anne, who is trying to eat more vegetarian food, but needs to avoid nuts and soy.I have been trying to lean more vegetarian in my diet, but was recently told by an allergis...
Don't call us crazy just yet. We just finished a prescription, and as we were about to toss the container, we realized it was the perfect size for fitting a big tablespoon inside. That's not always th...
Every week we round up our favorite posts from our friends at Serious Eats, and this week we just couldn't pass up this Pancake Mountain t-shirt, plus a whole roundup of pancake-related apparel. This ...
Whether or not you're a fan of crispy skin, have you ever thought about seasoning under it? This is one of our favorite ways to prepare whole birds since the skin seals in the juices while the herbs a...
Photographer Nigel Shafran documented the act of washing the dishes in his apartment's kitchen for a series of photographs entitled Washing Up. His observations of daily life give us a glimpse of this...
See Gallery of Virginia and Mateo's Kitchen
Virginia and Mateo aren't the first homeowners to use a baby on the way as an enforced window of time for finishing a kitchen renovation. Sara Kate did it ...
From Maxwell Gillingham-Ryan:
Dear Readers, Lurkers & Commenters,
We've had unfiltered (and amazing) comments since we launched in 2004. Yes, every now and then we’ve had to do a little polici...
See that succulent morsel, with browned and crispy skin? That's duck magret, and if offered the choice, I would probably choose it over a good steak. But when most Americans try to imagine a way to sp...
We love to bake a good old-fashioned layer cake, and needless to say we love to eat one too. But the process of baking and decorating a large cake can be time-consuming, and frankly the week-long stru...
We've talked at length about pot racks and using them (and other storage solutions) to organize your pots and pans. But really, when it comes down to it, our pots aren't the problem: it's the lid...
Our doctors would advise us that eating the skin is not in the best interest of our waist lines or our arteries. But a roasted bird fresh out of the oven? With the skin all golden and crispy? So hard ...
I still have a very clear memory of my first meal after deciding to go back to eating meat. It was fried chicken and I'd been craving it for months! To this day, that was some of the best fried chicke...
How cute is this caterpillar cake, inspired by one of our very favorite childhood picture books?...
Have you ever seen a black chicken? We don't mean a black-feathered chicken; we mean a Silkie chicken, which is black-pigmented right down to its bones. They aren't commonly found in the grocery store...
That's what a food photographer named Melina Hammer is trying to do. Name Your Dream Assignment is a contest that gets photographers to post their dream assignment and the public votes. The winner get...
When we visit a city for the first time we're always on the lookout for local food specialties and good eating. Often the best local food can be found in the most humble and offbeat locations, perhaps...
On our last trip to Trader Joe's, we were reaching for a bottle of maple syrup when we noticed a new maple-agave syrup blend. We were a bit skeptical, but at nearly half the cost of the pure stuff, we...
Here's a good question from Brian about salad dressings. He says: I am wondering about salad dressings. I love salads but I am struggling at making homemade salad dressings. It might be because i'm no...
Do you have a friend or family member who always says they wished they could cook just like you? Or do you know someone who has just started out on their own and is clueless in the kitchen? Or maybe...
A year ago this week there was a lot of activity on The Kitchn! Read on to see some of the posts from a year ago, including spring pudding cakes, instructions on how to clean and care for a bamboo cut...
There is a short but interesting article on Gourmet's website about how one writer has done a 180 in how he shops for food. No more expensive ingredients and lofty recipe goals; now he shops without a...
It's not that we're afraid of frying or even that we're hoping to avoid the extra calories. It's just that sometimes we want a bit of that lovely crunch without going to all the trouble of deep-fat fr...
Even if you’re not taking part in the Spring Cure, chances are you might be getting around to some spring cleaning. Well, we are, anyway—and it’s amazing how much more there is to do than we tho...
Do you have a dinner party to plan, or a crowd to feed? Is it a mixed crowd? Vegetarians, vegans, and inveterate meat-lovers, perhaps? We've had some experience with meal-planning for mixed group...
This is chicken salad for the mayonnaise-hating crowd. Even if you happen to think mayonnaise is perfectly delightful, this is a nice alternative. We discovered a recipe for it last summer (indeed, fo...
With so many of us taking laptops into the kitchen, this question from Nina is a particularly good one!
I'm writing this to you after spending a half an hour getting a piece of lemon zest from under ...
In our family, svestkove knedliky was served as a full dinner -- even though it seems more like a breakfast, lunch or side. We'd do it with plums, peaches, apricots, or cherries, and covered in lots o...
Microwaves are one of the more unsightly and bulky things in a kitchen. We have an extra-small one, but it still takes up too much space, and we wish we could hide it away like in the picture above. W...
Have you ever had a favorite brand or food product get discontinued? The recent death (and comeback) of Mother's Circus Animal cookies had cookie-lovers in a slump. I personally am still mourning this...
Ever wondered what brining really does? Or been curious about the Maillard reaction? Want to get the scoop on nitrates in our food? For answers to these questions and more, read on......
Recycle those old soup cans into cute, cheap cookie cutters! ...
Last week, when Meat/Un-Meat month was covering lamb, pork and goat, I gave a quick Goat Meat 101 but getting a recipe up was a different matter. It took the better part of the week and weekend to fin...
Here's a good question from Tina and Phil of 30 Bucks a Week, a blog about living on $30 a week in groceries. They're looking for a good dish drainer, and they ask: Just wondering if there were any go...
We're long-time fans of "This American Life" from Chicago Public Radio and always enjoy the show's annual holiday "Poultry Slam" episodes, which bring us "stories of turkeys, chickens, geese, ducks, f...
You know we love winter salads; we talk about them all the time. Here's one final salad to usher winter out — a tangy, crispy, lemony shredded slaw with the delicate flavor of spring celery. Exc...
The color news from KitchenAid at the Home and Housewares show in Chicago this week is bright and bold. There are two big stories - the "new" color which was there in prototype form, and another ...
We've known for a long time that adding cheese rinds to soups and stews adds depth to your dish. But have you thought of making a stock with your rinds? You can use it in place of chicken or vegetable...
Roasting a whole chicken is about the chickeniest thing we can think to do with a bird. It's not the easiest, though (getting the skin crisp, keeping the meat moist...) And there are many, many method...
Did you catch Alice Waters on 60 Minutes last week? If not, it's definitely worth taking a 10-minute coffee break (ok, 12-minute, but we won't tell) to watch this interview!
We loved the peak into th...
We did a little house sitting this winter while our lucky friends spent a month down south. We really got used to living in their home. One surprise convenience was the laundry chute in their kitchen....
As winter finishes itself off, we often find ourselves with a few remnants of winter eating lingering in the back of the refrigerator: hardy, woody carrots, soft and wrinkled apples. We didn't want to...
After getting married, one of the first things we learned to make was fried chicken. With a husband whose Grandmother had award-winning chicken frying skills, it was a quick realization that we too wo...
If you've got a few spoonfuls of jam in your refrigerator, you can turn a plain yellow or chocolate cake into something special without altering the recipe one bit. We added a hint of raspberry flavor...
Perhaps the most important non-cooking tool in the kitchen is the kitchen towel. Our kitchen towels see hard use: we lift hot pans with them, wipe up spills, wipe our hands, dust the table, and more. ...
Here's an interesting question from Bethany, who has also given us a very good idea for a chicken lunch dish! She asks: Yesterday for lunch I made some great chicken wraps with melted cheese and torti...
In some parts of the country, asparagus are already popping up in the market; we know from this post that many of you are happily eating them right this very minute. Here in New York, the asparagus we...
No, we're not talking about a sandwich from the special value menu at McDonald's! We're talking about a kind of chicken that is sometimes called for in recipes and that can sometimes be hard to find. ...
In today's Delicious Links: A new pastime for your office copier during lunch hour, an Indian-inspired dessert, and a very inexpensive way to store your wine. ...
I usually associate these nutty, round, powdered-sugar dusted with Christmas because my grandmother made them every year of my childhood. We called them Mexican Wedding Cakes, but they're known by man...
We have one week left in Meat/Un-Meat month, and we're talking about poultry. We have probably talked about chicken than any other single meat, here at The Kitchn; a good roast chicken is an absolute...
Though the skies have been rather cloudy in LA these past couple of days, the scene at the Silver Lake farmers' market was bright and lively. There's still quite a bit of citrus, but between the crate...
Whether we're grilling chicken breasts or braising legs and thighs, we find it just as easy to cook a large batch all at once. (Or just cook a whole chicken!) Any leftovers not immediately eaten get s...
A few years ago I noticed that I had an odd eating habit: I would save what I thought was going to be the best bite for the last bite. For me this means the gooey center of a cinnamon bun, or the th...
Last week we showed you the three basic floorplans for the Sunset Dream Kitchen, which they are building with details decided by reader voting. The main plan and flow of the kitchen, however, was desi...
This photo and question come from Courtnay, who was recently on the receiving end of big, beautiful bushel of lemons:
Yesterday my patient brought me a giant bag of something. He said they are lemons...
What were the top posts published last week, here at The Kitchn? Well, there was a lot of slow-cooked pork, with two easy and delicious recipes for shredded pork, and coleslaw to go on the side. There...
We think that most food dislikes come from never having had that food prepared very well. Tasting things like collard greens that haven't been cooked to death or even homemade pasta after a lifetime o...
Have you ever clicked on our mission statement over there to the left? Go ahead and do it. I'll wait...
So what did it say to you? For me, these statements are a homage to a new kind homemaking, o...
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