What's cooking this weekend? Are you having spring weather yet? Picnicking in the park? Or are you still braising and simmering with classic winter comfort food? Either way, it's a great weekend to be...
When we tell people how dirty our oven is after roasting a chicken, they are incredulous. No one believes that, after roasting a Zuni-style chicken (meaning that chicken is bone dry, with no added fat...
Do you have any recipes that take you straight back to childhood? These peanut butter balls are one of those for us. But they're not just an exercise in nostalgia: these quick, easy little snacks are ...
Sarah is getting married in May, and she and her family are throwing a casual yet elegant afternoon reception with tea and sandwiches. How charming! She has a question, though, about updating tea sand...
Do you like éclairs? What about profiteroles, cream puffs, and cheesy gougères? Aside from making us drool just thinking about them, the one thing all these pastries have in common is th...
My first wine glasses were a comfortably durable set of short, squat goblets from World Market, bought for less than $2 apiece. They were good for everyday drinking and I didn't worry too much about b...
Marcona almonds have been enjoying a steady rise in popularity over the past several years. They receive prominent displays at gourmet markets, get name-dropped on fancy restaurant menus, and are freq...
Check out this kitchen tray that will help you out when you lose your balance. ...
We're a cooking website, sure, but we still love the old-school cooking magazines. I have a few favorites stacked up here on my desk for inspiration, and I'm willing to pay for a select few to arrive ...
We like to focus on the positive, here at The Kitchn, and we feel that there are a lot of good things about small spaces and small kitchens. Personally, I love small kitchens because I like having man...
Furikake is a Japanese condiment typically sprinkled over or mixed into rice. There are dozens of varieties on the market – most contain seaweed, sesame seeds, sugar, and salt. Other ingredients...
I am still looking for a better storage solution for my knives; they are currently knocking about in a drawer. The drawer is an awkward size and I am not yet sure if it will hold an in-drawer knife ra...
Here at The Kitchn, we’ve talked a lot about the welcome new “culinary” approach to cocktail-making. About the growing interest in cooking up homemade syrups and garnishes, in juicing fresh, sea...
It is always interesting to peek into kitchens designed in an older generation. But this kitchen designed by Frank Lloyd-Wright for his Pope-Leighey House doesn't strike us as vintage or retro, aside ...
Right now, it's raining outside that dirty kitchen window of ours. Even more reason to have a vase of flowers on the counter. Daisies are inexpensive and humble, but clustered together, they look pret...
So, the Final Four is this weekend. Are you planning on some quality couch time? Some of us here at The Kitchn are wildly excited about basketball playoffs, and others of us are barely aware, but we a...
As we re-heated yet another bowl of dal last night, we suddenly started wondering if having the same dinner night after night was maybe a little...weird. Can you eat the same thing for several meals i...
We've gotten into cooking a lot more recently, but sometimes after a late night at the office, we'll pull out an Amy's frozen pizza. We rationalize that they're cheaper and quicker than takeout... but...
Have you ever heard of Ficoco? No? Well, let us introduce you then. Ficoco is a rich, dark spread made in Croatia out of figs and cocoa. It's lightly sweet, but full of flavor, and it is superb when p...
caul fat: n. The web-like membrane of fatty material that encases the internal organs of certain animals, like pigs, sheep, and cows.
That's all well and good, you say. But what on Earth do you do w...
With the prices of Girl Scout cookies rising and trans-fats still lurking in them, perhaps it makes more sense to make your own Girl Scout cookies. It is actually quite easy, and the recipes are heal...
Do you have a tiny kitchen? Do you despair of ever making it work for you? Well, let's take a look at a really tiny kitchen that got a major facelift. We love how Sudie took her existing kitchen ...
We like to think of this as our Stone Soup recipe. With a few basic ingredients and handful of lentils, we can make enough to feed and satisfy an entire crowd. While we can't claim that this is the mo...
Every time I go to the Chinese grocery, I like to pick up one new thing. It's a little scary, sometimes, picking up bags or cans of completely mysterious ingredients, or long vegetables that don't loo...
Are you the go-to person in your social circles when it comes to birthday cakes? If so, this alphanumeric cake pan might come in quite handy! The pan comes with blocks that can be re-arranged inside t...
Take a look at this amazing gallery of little bites and teasers from some of America's greatest chefs. ...
While we would really like one of these recipe rails, like the one Jennifer's husband built for her, our equipment for recipe holding right now just involves magnets and a fridge. But here's one more ...
If you got my weekly email today, you know we're starting our online Kitchen Cure soon. (You know the Apartment Therapy Home Cure? It's like that, but just for your kitchen!)
As I tinker with the sy...
Just because it's spring doesn't mean we have to stop braising. Italian-Style Braised Spinach with Shallots and Garlic sounds pretty perfect right now. That, plus lots of Passover recipes in this week...
Do you have any great vegetarian barley recipes? Can you help Cheryl out? She writes: I LOVE barley! The only recipes I know are good soup recipes with barley. How else can I prepare it? I'm a vegetar...
It is April already; Spring is almost in the air and important holidays like Easter and Passover are upon us next week. As ever, these holidays are times for special family gatherings, laughing and fe...
Take a look at these little guys — do they look familiar? They should! ...
This is question we've asked ourselves a few times as we've flipped through cookbooks. Do we gloss over text and gravitate towards the recipes that are pictured? Does it make us more wary of trying a ...
Every week we round up our favorite posts from our friends at Serious Eats. Today we have a lot of good eating, particularly this dish from Gina of Babbo: Spaghetti All’Ubriaco, or spaghetti cooked ...
Earlier this week, we talked about plating and presentation, and whether these are important to us as home cooks. Most of you responded with an emphatic "Yes!" and pointed out that making the effort t...
Hi everyone! We have recently moved to a new apartment. The landlord was eager to show us the 'herb garden planter' on top of the fridge when we first looked at the place. I have always wanted an indo...
We've been craving eggplant something fierce this week, and this photo certainly doesn't help. ...
We may upset some apple pie purists here, but, being chocolate lovers, we went a little cuckoo when we saw this pie from Kayotic Kitchen, a food blog from the Netherlands. Chocolate pie dough? Oh, hec...
Double bock (or doppelbock) beers have became one of our new favorites this winter! And with cold weather lingering in many parts of the country, there's definitely still time to enjoy this warming ma...
Are quivering, fluorescent jellies in baroque shapes perhaps the next big thing in culinary one-upsmanship? Can they replace the perfect macaron, the gourmet cupcake, and elegant sugar cookies to...
We like this simple storage idea from a recent house tour: store your tea towels out in the kitchen, rolled up in a wire basket. We love pretty, colorful tea towels, but since we can't have them all o...
It's pronounced "skah-lee" bread, and unless you grew up in Boston, there's a good chance you've never heard of it! Credit for this soft sesame-sprinkled loaf goes to the Italians who settled into Bos...
Pretty sugar cookies with sprinkles - no cookie cutters required....
Two big spring celebrations with lots of good food traditions are fast approaching: Passover, which begins at sundown a week from today, April 8, and Easter, celebrated Sunday April 12.
Here's a pos...
Did you know that we've just launched our fifth Small Cool contest? We're looking for the smallest, coolest, homes we can find. This is an inspiring contest, and we love the chance to peek into p...
Shopping for non-dairy milk has become increasingly confusing, with new flavors and variations added all the time. The three main players remain the same – soy, rice and almond – but what's the di...
Here's a variation on a reader question that we get a lot: what basic pieces of cookware do I need to set up a new kitchen? This one is from Mandy: I'm a young woman in her early twenties getting read...
The internet sure has taken the old-timey notion of recipe sharing to a new, hyped-up level. While I still appreciate the intimacy of a hand written recipe card and will cherish my mothers recipe not...
So, the rumors are true! Alice Waters is indeed starting up a frozen food line in partnership with Dean and Deluca. She is working with them to bring sustainable eating to a "wider audience," accordin...
After all of our cheerleading of goat last week, we had a little laugh when we woke up to The New York Times dining section's top article: "How I Learned to Love Goat Meat." We'd love to call ourse...
Here are just a few of the great posts we published a year ago this week, including video instructions on how to cut a mango, the secrets of awesome mashed potatoes, a colorful bundt pan collection, o...
Learning and teaching each other to cook by feel is one of our recurring themes here on the Kitchn. Jenni Field of the blog Pastry Methods and Techniques agrees and has some strong words about recipes...
The U-shaped kitchen is one of the most popular work triangles, but oftentimes it can leave little counter space because of its small size. While the U-shaped kitchen saves steps, counter space is oft...
Are you planning any April Fool's Day tricks or treats? We made a whole day of it last year, so we'll probably let it go this year (although...watch out! You never know...). But we still think that th...
Okay, we're not going to win any awards for thinking up this combination. But hey, these potato bites are easy, delicious, and perfect for a Final Four-loving crowd, should you find yourself surrounde...
We liked this simple tip from the owners of a beautiful home featured in Sunset. Their bright, eclectic kitchen is home-base to a crowd of three active little boys, and yet they still use open storage...
Here's a good question from Sirisha, who is wondering how to cook chayote. She has one method of cooking it, but would like some more. Can you help her?I have a question about chayote squash. I see th...
We've been hearing a lot about dinner co-ops in the news and around the blogosphere in the past few months. We admit to being initially skeptical, especially since we assumed this meant shopping and c...
We have a love/hate relationship with IKEA when it comes to kitchen supplies. (Well, and everything else too, I suppose.) On the one hand, you can find some terrific kitchen tools at low prices. ...
Did you know that artichokes can make other foods taste sweet? We've never noticed this ourselves, but an article in the March issue of Saveur Magazine mentioned the fact in relation to pairing artich...
Smoked salmon in teeny crispy cups, a puffy lamb for Easter, and a beautiful lamp that belongs in the kitchen. ...
We have always gotten lots of questions related to cooking for a crowd, but lately the topic seems to have gotten hotter. These days, so many of us are choosing to entertain in with friends rather tha...
Hey, look at this! We can't imagine how good this must be — especially since it combines two of our very favorite things. ...
Yesterday, we showed you a cute option for a handwritten food journal. Today, we're looking an online journal that isn't quite as sweet, but does a lot of the work for you. It's a helpful tool for peo...
Have you ever wanted to make a grilled cheese sandwich...without a pan? Or maybe you want to heat up a crispy sandwich without a countertop grill. Well, these Toast-It Bags may be just what you need. ...
I am very lucky to have a lot of friends from all over the world. I used to eat dinner regularly with a group that included friends from southern India, Colombia, Thailand, Japan, Malaysia, Honduras, ...
There are innumerable cheeses that deserve a singular spotlight, the strong, oh-so-uniquely flavored cheeses that don't like to share the stage with others, so formidable that they're best enjoyed on ...
Last week, Faith asked where you hang your kitchen towels. The answers ranged from "over the edge of the sink" to "on the oven handle," typical places I've hung my towels, too. But inspired by the pos...
There were a lot of recipes last week here on The Kitchn, so here's a quick look back, just in case you missed one or two. There were recipes for fried chicken, a small cake for two, a yummy batch of ...
Do you brew your own beer? Evan Kleiman points out that homemade beer is not only a good way to get exactly the kind of beer you want, but it's economical, too! If you're curious to give homebrewing a...
This unique take on open kitchen shelving caught our eye, both for the ornate moulding and bright color as well as creative reuse of architectural salvage. The country-style door makes a nice frame fo...
We have been noticing an explosion of color across the internet in the form of brilliantly colored sugar cookies. Glittering sugar, colored glazes, and pretty designs seem to be everywhere. Here ...
We were big fans of Stephanie Izard during Top Chef Chicago, and since her big win, she's been busy planning a new restaurant and making appearances all over the country. She's also been blogging, and...
There's really no getting around it. Goat shanks look unmistakably, unavoidably meaty. You just cannot deny you are eating an animal when you pick out a few good shanks for dinner, and that is on...
When I asked if anyone keeps a food journal, it turned out that, yes, many of you do. Whether it's for health, recipe memory, or a record of dinner parties cooked and shared, keeping a meal journal is...
In restaurants, how food is plated and presented is just as important as how it tastes. Home cooks aren't under quite as much pressure to perform for their guests as top chefs, but plating can still p...
We missed this article in The New York Times over the weekend, but reader mschatelaine gave us the heads up in our most recent Open Thread. The story is about one company's mission to help customers c...
You know how stubborn those semi-hard clumps of brown sugar can be when you're trying to get them mixed in with the rest of the ingredients? While we were making our butterscotch pudding the other wee...
Are you planning anything sweet and silly for April Fool's Day? How about sushi made from Rice Krispie treats and gummi worms? Sugar overload! ...
I recently posted a question in my weekly email and on the site from Maria, who had gotten involved with an organization called Dining for Women and was having a dinner party to raise funds for a proj...
Here's an interesting question from Beth, who is looking forw ways to use the broth left over after reconstituting dried mushrooms. I started using more dried mushrooms recently - shitake, porcini, an...
When we saw Jora and Bryan's immaculate San Diego home in a recent house tour at Apartment Therapy, we honestly didn't think it looked like the sort of place that would have an organic garden and some...
My boyfriend's Korean mom has been raving about cactus honey powder for several months; she now uses it in place of sugar when cooking vegetable panchan (side dishes). So when we came across an entire...
With apologies to everyone who got snow this weekend, but it is indeed spring here on the West Coast! The proof? Well, locally grown lilacs and asparagus at the farmer's market for starters. Lamb a...
Mini cake for two, finger-licking fried chicken, a very hungry caterpillar, and ex-vegetarian stories: here are a few of last week's top posts. The first five are right here; click through below for a...
We find half and half to be one of the most versatile ingredients in our refrigerator. We use it every morning in our coffee, but it is handy for so many other things. Not as heavy as cream, more roun...
Have you ever tried making scrambled eggs in the microwave? They won't win any awards over those cooked on the stove top (or over an open fire!), but these eggs will certainly do a in a pinch. Here's ...
Dear AT, love the spring weather, but unfortunately in my town, lovely sunshine equals ant attack.
I've been wanting to buy food storage containers just like these featured at Crate and Barrel, but ...
I'm feeling quiet today, kind of hermit-monkish. As I write this, I realize that this statement implies a sense of withdrawal but that's not quite accurate. Rather, it's more like sinking deeply in...
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