Every Saturday morning during the Kitchen Spring Cure we are going to post a tool for you to download. They are tools that will hopefully help you as go forward from the Cure, keeping the kitchen heal...
So, what's cooking this weekend? Do you have big dinner plans this weekend? Or are you keeping it simple so you can focus on the first assignment of the Kitchen Cure? Has spring arrived where you are?...
Earlier today we told you about our cocktail party strategy of sticking to two or three dishes (rather than eight or nine) that look bountiful and feed a crowd. This is one we just served: tomato skew...
One thing I am currently wishing for in my kitchen is a long bar that is open on both sides. Whenever we have guests at meal-time or while I am cooking my back always has to be to people. It's ha...
Earlier today, we started talking about strategies for making lunch ahead of time for bringing to work. This pasta salad is one of our favorite templates for make-ahead lunches. Everything can be prep...
We are about to start our garden; we're just waiting impatiently for the final frost-free date in our area. There are so many reasons to garden: The taste of fresh vegetables, the pleasure of wat...
So, let's say you're still thinking about those DIY Girl Scout cookies. But the idea of making cookies is a little too much work. You want to be outside, enjoying the sunshine this weekend. Well, thes...
We know many of you are trying to bring your own lunch to work with you these days, and we're here to help! This weekend, let's get our acts together and make sure we have a plan for the week....
• Week 1 Assignment: Clean Out Fridge and Pantry
• Cure Clock: 5 weeks (plus a weekend) remaining
• Cure Takers: 574 and counting (sign up here)
So, how has your first week of th...
One thing we start nudging you toward in the second half of the Kitchen Cure when we actually start cooking is eating seasonally and locally. It should be a no-brainer and you shouldn't feel like you'...
One of the most common sort of question we get here at The Kitchn starts like this: What do I do with ________? Fill in the blank: onions, lemons, exotic oils, coconut jam, duck fat, an abundance of h...
As the weather warms up, we're craving fewer pots of hot tea (yes, pots – we go through two or three a day!) and are swapping them for refreshing glasses of iced tea. Some of favorite ingredient...
This week we're covering your questions about leftover ingredients you find in your pantry as you clean it out, and in that line, here's a great question from Lexy, who is participating in the spring ...
It’s finally Friday. Spring is coming into full, glorious bloom, and Tax Day is - for better or for worse - behind us. Why not start off the weekend with a bright, refreshing aperitif?...
Not one, but TWO kinds of stuffed celery in today's Delicious Links......
When we start planning a cocktail party, sometimes our lists can get a little long. It's like the appetizer decathlon: Why stop with bacon-wrapped dates when we could do bacon-wrapped potatoes, too...
With spring in the air, salads are on our collective brain. There aren't too many fresh green things in the garden yet, though, so we'll have to wait a little longer for our chive blossoms and baby ar...
Beurre Manié [bur man-yay], noun: A kneaded paste of butter and flour added to a soup or sauce toward the end of cooking in order to thicken.
If your dish is nearly done cooking and you feel t...
It's hard not to love toast. Warm bread with butter or jam, it could be one of life's most perfect foods (or maybe we are just more toast-tastic than most). It's also a great way to make the day a lit...
Our most recent New York kitchen tour was with the Executive Chef of Il Buco restaurant, Ignacio Mattos. Ignacio lives in a bright, sunny walk up overlooking Tompkins Square Park. The kitchen occupies...
I am not a huge fan of fondue restaurants. It's fun to eat a lot of gooey cheese once in a while, but I don't want to have to actually cook my food over a hot rock, or in a pot of cheese, or in a...
While on a trip in Japan and browsing the local markets, I came across this green, watery root many times. It's fresh wasabi root - yes, the same nasal-clearing green paste we mix with soy sauce and ...
This quirky little pan is one of our favorite things in our mother's kitchen. It's old, deceptively heavy, and not multi-functional at all, but it turns out the hottest, most irresistible little corn ...
This Kitchen Cure tip is more in way of a reminder to those of us who stick things in the freezer and say confidently to ourselves, "Oh, no need to label this — I'll remember what it is!"
No, ...
Bostonians, you don't have to travel far from home if you'd like to do a little fishing this summer! Many lakes and ponds right in the city are annually stocked with fish by the Division of Fisheries ...
Until it showed up in the bulk bins at our local co-op, we had no idea that whole-wheat pastry flour even existed! When we asked what recipes we should try first, one of the recommendations was the sa...
Let's help Kitchen Cure-taker woodnymph here with their refrigerator and freezer issue. This was their note to me along with the above photos:
fridge (notice the gross spill in the bottom - who knows...
The New York Times' article yesterday about the showdown between non-sugar sweeteners got us intrigued. We haven't talked much about artificial sweeteners and sugar substitutes here on The Kitchn, so ...
Here's a rather weird new piece of design: a knife block shaped like a cat. Good for cat lovers? Or too...something. What do you think?...
Oatmeal cookies for breakfast? Breakfast food for dinner? Let's just call this the opposite week roundup. ...
Here's a good question from Joan, who is busy cleaning out her freezer: What do I do with Trader Joe's almond meal that I bought on impulse and stored in the freezer? I am thinking baking projects ......
I have long been a fan of Rioja wines. It is such an exciting region, and today it produces a wealth of great wines that will woo the traditionalist as much as the modernist. In New York this past Feb...
Take a look at this gorgeous tart, one more recipe from Gourmet's April 2009 issue. This tart is very, very easy. In fact, it makes use of a frozen ingredient you may unearth in your freezer during th...
Yesterday, we went shopping for buttermilk for a cake recipe and found two choices: low-fat or Bulgarian. Bulgarian?...
Every week we round up our favorite cooking and eating from our friends at Serious Eats. This week there is some seriously good eating, including orecchiette with broccoli, cauliflower with sweet pota...
We tend to associate carafes with Parisian street cafés and shmancy high end dining, but they can have a place at home, too! Serving wine, juice, or even just plain water out of a carafe is an ...
Where was this when I needed it in college? I always needed advice on which food expiration dates are strict rules and which are just guidelines. I never knew how to defrost different foods safely and...
OK everybody — 'fess up: are you staying up late tonight with your tax forms and W-2s? We sincerely hope not, but here's the best supper we can think of for anyone with a late-night deadline: Th...
If you have been reading this site for any length of time, you probably know that I take my electric kettle very seriously. I use an electric kettle several times a day to heat water for coffee, tea, ...
Let's get cookin'!
This is for all Kitchen Cure discussions, a free form space for questions, answer, inspiration and links to what you're doing.
Please comment below and feel free to include lin...
This is a quick weeknight meal that can feed a crowd—and it's even easier if you have a batch of our Italian Chicken Salad already made. We had the ingredients on hand the other day but wanted a big...
As you clean out your fridge (and perhaps the top of your fridge, too) for this week's Kitchen Cure assignment, are you finding vegetables that look decidedly less perky than that upright stalk of cel...
Shirley O. Corriher's first book, CookWise, graces many of our bookshelves and is a much-used resource for solving kitchen mysteries and avoiding cooking pitfalls. In BakeWise, Corriher puts the magni...
Kitchen scales are really worth using in the kitchen, especially for baking. I use mine frequently, but I do also get annoyed with its bulkiness and the hassle of dragging it in and out of the high cu...
We've been drinking chai all winter and now that it seems like spring is here to stay (knock on wood), we feel ready for a change. We picked up a sampler of orchid oolong tea the other day, and alread...
Part of this week's Kitchen Cure assignment is to clean out your fridge and pantry. We've given you some tips on cleaning out the food itself, but now, what about those cupboards? And those sticky fri...
We have almost 500 people signed up for The Kitchn Cure and Week One's assignment has them cleaning out their cupboards. I was wiping my shelves down last night and remembered how much I love my brown...
There is still another night or two of Passover left, so here are three delicious Passover baked goods to see you through to the end, plus some super cute aprons. ...
I try to be organized and prepared in the kitchen, but despite my best efforts, I can be a little scattered sometimes. When I hosted an Easter brunch this past weekend, I changed the menu several time...
As you clean out your pantry, fridge, and freezer during the Kitchen Spring Cure, you're bound to find extra ingredients here and there that you'd rather use up now than throw away or donate. Sometime...
New York Times food tester, blogger and weblogger Jill Santopietro is our tiny kitchen hero. She's a funny, creative and engaging cook. But even better, she really knows what she is doing and she do...
Are you deep into cleaning your pantry during this week of the Kitchen Cure? I confess that I haven't started yet, but I have a lot of things to work on in my cupboards and pantry! I am looking forwar...
We are going to try to keep our cool here. But the sight of that plastic-wrapped aluminum tin of yeast rolls to the left just about sends us over the edge. We can't buy them in New York (although we h...
Do you remember what was happening at The Kitchn a year ago this week? We had plenty of good seasonal cooking, and there were also some great tips for those of you doing the Spring Cure. Things like t...
Every week, we like to bring you our favorite bits and nibbles from Evan Kleiman's radio show, Good Food. This last episode was chock full of information on cooking morels, how you can justify a secon...
We've seen this general idea before: Let the water dripping off of your drying dishes irrigate some plants. In this case, herbs.
Read all about it here, then vote...
• Click here to read the wh...
My Easter meal this past weekend was a fusion menu between my own cultural heritage of Eastern European food (fried rolls, rich sweet bread) and Indian cuisine (tandoori-spiced leg of lamb, sunny yell...
If you're following along with the Kitchen Spring Cure (there are nearly 500 of you now!) then you're working on this week's assignment: cleaning out old food in the fridge and cupboards.
This is on...
We can almost hear the sound of the mouse clicking to the next page or your index finger rolling down the scroll button... Gefilte fish—much less homemade gefilte fish—is not on most people's wish...
Have you ever cooked in a mobile kitchen? Maybe one in a boat, or in a bus? We noticed that there were at least two mobile entries in this year's Small Cool contest; here's a look at their kitche...
No matter how many times we do it, whipping cream from a liquid into a solid always seems like kitchen magic to us. Just what's going on in that cup of cream? Let's take a look!...
Have you tried making cake pops yet? We love them, but we do think they tend to be on the kitschy side of cute. Here, though, are some inspiring ideas for cake pops sophisticated enough for a swanky c...
With the Spring Kitchn Cure getting underway, we've been looking over our kitchen with a critical eye. Since we're renters, some of the things that we'd really like to change (the faux-wood cupboards....
Look at this cookbook kit! You can put together a sweet letterpressed cookbook with your own recipes, or someone else's, as a gift. Mother's Day is coming up, after all......
Each year in April, those of us here in the Northeast kick off the local and seasonal eating brouhaha with a little chat about ramps. If you live in the west or the south and have been nibbling on str...
I have a thing for cucumbers. I love their watery crispness and the way they taste with a little salt on top. But I don't like how they can water down a whole salad with their extra moisture. Zucchini...
A small creamy cheese called La Tur has been gaining a hefty number of groupies in recent years. If you're one of its followers, we bet you may not know that it belongs to the robiola family, a small ...
Our homemade pizza efforts have always been of the thin-crusted variety. Living in Chicago, if we have a taste for a deep-dish, we reach for the takeout menus. But The Paupered Chef blog has come up w...
Here's a great question from reader Laura. She writes: I love to cook, and my boyfriend is really interested in learning. I try to teach him things as I think of them, but I'm no cooking instructor. H...
Overnight oatmeal is a familiar thing; we often boil a pot of steel-cut oats and then leave them to soak overnight on the stove. Bring them back to a simmer in the morning and they're ready to eat. So...
Week #1 assignment in the Kitchen Cure is to clean out your fridge and pantry. That includes the freezer, and we're considering one way to make more space: eliminating two of those ice trays above....
Here's a quick look back at the recipes we published last week, just in case you missed one or two. We had plenty of lamb, like in an easy stew with cinnamon, and some sweet egg treats for Easter, as ...
Kitchn reader Ana wrote us a note sharing her family's Easter traditions and a few pictures of her successful Easter breakfast. Take a look!...
While doing the dishes this past week, we realized with a little embarrassment what a ridiculous amount of cups we were washing up for the day. A glass from the bedroom, a glass from the living room, ...
Easter is one time of year when I am seized with the desire to bake a pretty cake. I always feel that the Easter meal should be one of the most special of the year, and what's more special than a...
How beautiful is that photo? We wish we could recreate it for a happy hour, like, tonight. The article, from Gourmet, is about eight good bottles of rosé that provide a nice transition into spr...
Ready for more Small Cool kitchens? Here's a look at ten more kitchens from recent entries in this year's Small Cool contest. Some are small as a shoebox; others are larger, and some even take up...
Last year Elizabeth played the skeptical shopper and intrepidly tested Born Free's hard boiled peeled eggs. (Verdict: too rubbery.) Most of you were slightly grossed out by the whole eggs-in-a-bag thi...
"Dry" and "poaching" might sound like an oxymoron, but hear us out! This is a great technique to use with small cuts that don't have a lot of internal fat to keep them moist. Here's how......
These posters from a little French general store on Nantucket remind us of old periodic tables from chemistry class. We spotted the "trees of France" poster over at Apartment Therapy, and when we went...
The surplus of hard boiled eggs left after Easter weekend can feel like a blessing or a curse depending on your particular outlook on eggs and how long they've been lingering in your fridge! Here's a ...
Little steamed buns — except they're bunnies, and filled with bacon and eggs. Plus — an innovative way to recycle plastic bottles, and another way to use up leftover lamb....
Okay, I'll go first: My freezer is a disaster but my pantry is in pretty good shape. Don't worry, I'll show you close-ups after the jump, over abundance of ice cream cartons and all.
• This Week...
Here's a good question from reader Sonia, who is looking for a make-ahead breakfast casserole. Do you have any good recipes or suggestions?I'm hosting a surprise birthday weekend for my husband and tw...
Little green mountains have started popping up all over our farmers' market. Unlike some of the market's year-round offerings, snap peas, snow peas, and fava beans are available for a limited time and...
Do you have any lamb left over from Easter dinner? Did you roast a big leg and now have a lot of delicious tender meat sitting in the fridge? Well, we have just the recipe for the leftovers. ...
One of the best ways to eat locally year round is to preserve the bounty when it's in season. Once upon a time these skills were common knowledge for every homemaker, but for most people the last sev...
Here's something new and unusual: smoked goat cheese! ...
We just learned about Dyngus Day yesterday, and man have we been missing out. All those years we could have woken up to boys throwing buckets of water over our heads or hitting our legs with willow br...
What were the most popular posts published last week on The Kitchn? There were krispie Easter eggs, pink cheesecake, an elegant brunch on a budget, a look at hops, and a poet's beautiful kitchen. Here...
Looking for a little motivation for dinners this week? Check out these beautiful food shots by Max Wanger! They're definitely as inspirational as they are drool-worthy. ...
About this time last year, I ordered a copy of The Urban Homestead by Los Angeles residents Kelly Coyne and Erik Knutzen. I wanted to take part in growing or raising some of my own food, but chickens ...
Sometimes when life gets too full of stress and obligation and disappointments, I lock my door, bury my cell phone under the bed pillows and start chopping carrots.
When all the carrots are chopped...
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