Happy weekend! It's Easter, Passover, and spring all at once. What are you cooking? Surely you're cooking something splendid this weekend! We have plans for spring asparagus, fresh boiled eggs, a leg ...
Do you have any sweet and special Easter treats planned? How about rice Krispie eggs, DIY Peeps, or golden chocolate Easter eggs? Or maybe you're celebrating Passover and you want to make huevos hamin...
The shape of the leaves may make you think Italian parsley, and you're not far off. The specimen pictured above is also a bit more wild and colorful than the bunch you might find at the farmers' marke...
Between the holidays and the spring weather, this is feeling like a baking weekend to us! We can't think of anything better than getting out the flour and puttering around our kitchen for a few hours....
The first time we saw a stocky pair of salad hands sticking out of a friend's salad bowl, we were not impressed. They look like bear claws, frankly. But over the years, we've noticed we tend to t...
Did you know you can actually freeze caramelized onions? Indeed, you can! Faith mentioned this great tip in her post on using up a bunch of onions, and it's such a good one that we didn't want anyone ...
We noticed this good question from reader rosebud in the current Open Thread, and we wanted to bump it up for everyone to see. She writes: I really want to make a ham for Easter but wonder if it is fo...
Do you have deep kitchen drawers? We have a couple, and they are always getting jumbled up; it's so easy to throw a lot of stuff in there! Well, we are smitten by these in-drawer organizers from ...
It's Easter egg time at our house. Last year we brought you the story of Huevos Haminados, a Passover tradition of dying eggs with onion skins. This year, I decided to try it with both yellow and red ...
Colorful Easter egg ice, and perhaps the ultimate spring pea salad, in today's Delicious Links....
Snap peas and mint from the farmers' market, a Meyer lemon from a friend's yard, and a couple of basic pantry ingredients – quick to prepare and speaking wholly of spring. I hesitate to call thi...
Huge news: Our second annual Kitchen Cure starts on Monday. You know the Cure, the thing Maxwell leads over at Apartment Therapy where hundreds, heck probably thousands, of people sign up, buy his boo...
Another title for this post might’ve been “The Earl Grey MarTEAni Or How I Learned to Stop Worrying and Mix My Favorite Cocktail.”
I don’t know about you, but there are plenty drinks I love t...
One of our very favorite blog reads lately has been Sunset's One Block Diet. The premise is simple: the magazine is based in Northern California, where "locavorism" is just a way of life. But the edit...
Looking for a festive dish this weekend that doesn't involve lamb or ham? How about crab? ...
Here in Boston, the first crocuses are starting to bloom and we're starting to feel confident that spring might actually be here to stay! Want to bring a little spring into your kitchen? Check out the...
Growing up, our mother tried desperately to teach us how to cook. Back then, even scrambled eggs were a challenge. Now that we're all grown up, we're finally catching on. (Mom's so proud.) Recently, w...
We get so many questions about parties, dinner menus, and cooking for a crowd on a budget, and we're always on the lookout for simple yet elegant ideas for a company meal. So take a look at this count...
Springtime is here! Finally, we can put away the cold of winter and welcome in the sun and fresh air. This is the time of the year for things like fiddlehead ferns, ramps, tender peas and shoots, an...
When we were growing up, my sister and I always got Easter egg cakes on Easter. They came from a bakery and had our names across the tops in delicate icing script. I insisted on chocolate frosting, wh...
Last week we threw out a weekend challenge: make pâte à choux. This fancy-sounding dough is actually a simple paste of eggs, flour, and butter, and when you mix in a few herbs, you get addictive, cr...
Passover began last night at sundown, and the weeklong celebration is now underway. We talked a little about the food traditions of Passover in this lovely article from Mayim Bialik. But now we're cur...
We made Heidi Swanson's Mushroom Casserole the other day, which uses a small scoop of sour cream to round out the flavors. The casserole was fabulous, but because we don't use a lot of sour cream in o...
It's Passover and Easter this week, so I can't not give you a lamb recipe. Here's a really easy one.
I took the concept of Marge Piercy's Cinnamon Lamb in her book, Pesach for the Rest of Us, and app...
Reader Megan finally bought a Dutch oven, and now she's looking for some good ways to put it to use every day. Can you help? I finally got a Dutch oven of my own (a Lodge, for what it's worth), but no...
We've always wanted to learn how to carve a radish, and this well-illustrated tutorial was a good first lesson. ...
Wow! We always thought that these hollow sugar Easter eggs were only made by trained craftsmen or elaborate machinery. Who knew that you could make them at home? Did you ever get one of these for East...
These creamed fava beans with tarragon would be a perfect side dish for Easter, or any spring meal. That recipe, plus Spam for Easter and brunch ideas, below....
Sometimes you just need a nice, straightforward recipe that is good enough for company and yet easy enough to make on the fly. Spaghetti carbonara definitely fits the bill, and the version from Pionee...
Wines, particularly red, often benefit from a little aeration to allow the fruit to shine through and the flavors to mellow out. This can be done the traditional way of letting it sit and open up in t...
Carrot cake is one of those desserts we associate very strongly with Easter. The piped carrots and plastic bunnies on the supermarket versions seem to line right up with the spirit of the holiday, and...
We just saw these photos at Martha Stewart, and they reminded us of this post last year where Chris used his cute egg cup collection as decoration for his Easter table. He put egg-shaped candles in...
Every week we round up our favorite posts from our friends at Serious Eats, and this week we definitely had to bring you this special Easter treat: Chocolate-Covered Peepsicles. It's a new twist on Pe...
Even the most creative cooks get into habits of using the same vegetables, the same spices, and the same preparations again and again. They're familiar, quick, and easy. And can also get very boring. ...
When we were emailed the Flickr stream of an Austin resident who took his drab, cookie-cutter small kitchen and turned it into a dynamic and effective space fit for a cook, we knew we had to share! Mo...
Here's a very special treat for spring and Easter from Bouchon Bakery! They sent us these gorgeous yet easy eggs made from Rice Krispies, rolled in bright, pretty colors and flavors. Read on for recip...
Have you been following along with this year's Small Cool contest? Every year we look for the smallest coolest apartments and homes, and we are always inspired by the tips, good ideas, and resour...
Are you planning lamb for Easter lunch? Are you considering it but feeling nervous because you've never cooked it before? Braising a lamb shank or cooking some lamb chops in a fry pan is really no mor...
Last year you helped us give thousands of dollars to Habitat for Humanity, your non-profit of choice. This year we're asking you to help again. For three years Apartment Therapy has been teaming up w...
Easter Sunday is this weekend, April 12th, and the Orthodox church's Easter Sunday (often called Pascha) is next Sunday, April 19th. That means there is going to be a lot of good food on tables this w...
Beer buffs will often describe the flavor of a particular beer by saying things like "It's hoppy," or "Not a lot of hops." Ever wonder what the heck these guys are talking about? Read on......
In culinary school, it was drilled into us that the lid must be left off to avoid mushy, brown vegetables. Their explanation that acids trapped in the covered pot would turn the vegetables brown made ...
Here's a fun question from Liz! She writes: Where can I buy pre-made gum paste flowers for decorating cupcakes? I am considering baking my own wedding cupcakes, but do not have the skill to frost...
Before her semi-recent narrative on the Passover Seder, Marge Piercy is a writer I knew of primarily as a poet. Her fiery, intense poetry was brought to my attention by a writing teacher when I was a ...
In today's Delicious Links: a new and creative sweet for Passover, with traditional ingredients. Plus citrus slices for your frozen lemon juice, and a very inspiring party! ...
Growing up, family meals weren't complete without my grandma's relish tray. It was always served on a divided glass platter, and usually included pitted black olives, pimento-stuffed green olives, pic...
We use a lot of lemon zest. In fact, it's a safe bet that at any given time there are two or three naked lemons lurking about the kitchen. We stick them in plastic bags or containers and put them in t...
Well, are you even cutting back? Some are speculating that people are saving money by cutting restaurant and to-go dining and actually doing more home cooking. But even in our home kitchens, many of ...
Have you seen interactive designer Ivo Vos' collection called The Brunch? It includes a "Trebuchet Toaster" that launches your toast in the perfect trajectory, a neurotic placemat that lets you a...
When we're thinking about cooking an inexpensive meal, we waltz right past the seafood counter. Fish and budgets usually don't mix. But in an article in The New York Times, Melissa Clark reminds us th...
What was happening this time last year on The Kitchn? Here's a look back at some of our posts from this week a year ago, in case you didn't see them the first time, or in case you'd like to be reminde...
Most commercially-made matzo is about as tasty as the cardboard box it comes in. We imagine that making it ourselves has to be an improvement and we're curious to give it a try. Has anyone made homema...
Talk about the incredible, edible egg! Whether you celebrate Easter or just like fun kitchen activities to do with kids, we dig this easy and clever twist on traditional egg dying.
• Click here ...
Are you making lamb for Easter or Passover? This traditional meat is very easy to prepare; its rich taste and tender texture almost always come through. It's certainly easier than the Thanksgiving tu...
“How hard to think of the couplet to close the sonnet when there wasn’t a place to put clean dishes!” - Gladys Taber, Ladies’ Home Journal, February 1949
Just over sixty years ago, Pulitzer P...
Chicago Magazine posted this video recipe back in January, but we stumbled upon it just in time for Easter. Chef Chris Pandel of The Bristol makes mini loaves of savory monkey bread with dill, butter ...
Every time we see a new cookbook by a top chef featuring recipes from their high-end restaurant, we feel torn. We're drawn in by the possibility of recreating a fantastic restaurant meal in at home, b...
We've been having nice weather lately, and we're ready to sit out on the back porch with a big bowl of cured olives and a glass of wine — a great way to welcome warmer weather. But what do you d...
After listening to Evan Kleinman's talk with Cindy Mushet about flour on the Good Food show this past week, we were left thinking about bleached and unbleached flour. Mushet is insistent that unbleach...
Plant a tree in the virtual world, and get one planted in the real world! Plus, a lovely kitchen and colorful lunchboxes....
Last week Faith's post about Jamie Oliver's Chicken in Milk got me thinking about the further possibilities of cooking a chicken in milk and I came upon the sweet pungent flavors of coconut milk and l...
Take a look at this butter lamb, sent to us by reader Ron. A butter lamb on the Easter table is an old Polish Catholic tradition. Usually people make a butter lamb using a mold, but Ron says that this...
We noticed this elegant table setting at the Chicago Flower & Garden Show last month and thought it would be perfect for an Easter brunch.
Of course, we can't recommend using an artichoke merely for...
As a followup to yesterday's post on using up winter vegetables in your CSA, here comes a good question from Emily. She's looking for a way to use up a big surplus of onions! Dear Helpful People,
We ...
Although it's not a cheese in the strict understanding of the word, mascarpone often falls within the realm of cheese scholarship. So perhaps no better than a Cheesemonger report to give it some air t...
There were a lot of recipes and recipe reviews last week here on The Kitchn, so here's a quick look back, just in case you missed a couple. There were bacon-wrapped potato bites, DIY Girl Scout cookie...
Sometimes the most learning happens when we admit we don't know as much as we thought we did. Recently we made a cheesecake and became perplexed when we added in fresh pomegranate juice in attem...
Do you know your flours? Evan Kleinman brought Cindy Mushet, author of The Art and Soul of Baking, onto the show last week to give us all a refresher course. Here's what she had to share......
We've been looking into other alternatives to backyard grilling. When we moved last Fall, we lost our access to beloved backyard BBQ setup and have been looking for ways to accomplish the same thing o...
Take a look at these sweet chrysanthemum cupcakes. Wouldn't they be so pretty for Easter?...
Last month, the magazine The Atlantic launched a comprehensive food section on its website. They're covering everything from food politics to home cooking, with big name writers like Bill Niman and Ar...
The Selby recently posted a tour of Pierre Hermé's Paris kitchen, a beautifully sleek space, and fitting for a master of modern pastry arts. But as we looked back through the Selby's archives, we rea...
Do you have a CSA? Do you run into the "turnip problem" in late winter and early spring? Early spring is especially maddening, when green things are coming up all around, but there are still a few wee...
Mmm...butter. We're big fans of its rich flavor in our dishes and the melt-in-the-mouth texture it adds to our pastries. Not surprisingly, we've had a lot to say on the subject over the years - take a...
We've given you a lot of tips on what kind of gardening you can do in a small space, from how to make an herb garden in one pot to planting a windowbox. But for urban gardeners with zero outdoor space...
Onions are definitely the cornerstone of our cooking. Minced, diced, or simply sliced into half-moons, they show up in almost every dish that we cook! How to cook them was one of the first techniques ...
Here's another question on kitchen essentials from Megan: I'm preparing to move no less than 3,000 miles from where I am now. I've gotten comfortable with a fairly large kitchen for a rental space, co...
Quick site note: We just discovered that we haven't received any of our Contact Form email since March 18 or so. This little bobble comes on the heels of a site upgrade that's sped things up quite a b...
The holiday of Passover (Pesach in Hebrew) begins this year Wednesday night, April 8, and continues through April 16. Passover is the festival of the Jewish calendar most focused on the home. This spr...
We don't have enough storage containers for our leftovers and ingredients, and what few we do have are rattling around in a frustrating mismatch of lids and bottoms. Even though we try to recycle plas...
Hollywood farmers' market shoppers are pretty spoiled – strawberries always seem to be in season, heirloom tomatoes and corn linger through the winter, and one never has to do without avocados. ...
Pretty tabletop carafes and a quick way to slice a lot of little tomatoes... ...
I had other plans for today's post but circumstances karmically intervened. Lucky for you and me because the resulting desperation led me, as it often does, to something I would have never thought of...
Here's a look at our most popular posts from last week. There were quite a few good snacks, sweet and savory, and some wonderfully inspiring kitchens, too. Here are the five hottest posts published la...
Quinoa is gaining popularity as a substitute for wheat and rice during Passover. It's fluffy, pearled texture means it behaves just like a grain, even though it's not, making it a kosher alternative p...
Bad day. Bad weather. Bad argument with a friend. Bad commute. Bad hair day. Whatever the reason, some days just require a little extra comfort - very often in the form of a favorite food or dish. Wha...
I think that most of us take it as a given that we will use dishwashers to clean up our dishes. I've had a few, but I have to say that I rarely use dishwashers. Most of the time, immediately after usi...
Modern psychological research is discovering that happiness is not actually contingent on things or circumstances. One way they've proved this is by following people for a year after they've either wo...
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