What's cooking this weekend? Looking for a quick weekend treat, inspiration for a Mother's Day meal, or a new recipe to try? Start here — there is plenty of good cooking, eating, and drinking fr...
Something about spring makes me want to throw healthy cooking to the wind. Of course there is plenty of good cooking to be done in the spring with all those temptingly fresh vegetables, but after the ...
We received this lovely, light-filled kitchen from Julie Van Rosendaal, a food writer, researcher, cook, and mother in Calgary, and we are so happy to share it with you just before the weekend be...
This weekend in San Francisco there are two really interesting-looking food events. One is an exhibition of edible plants, and the other is a kimchi judging and tasting contest. Click through for ti...
Who doesn't love crêpes?! We can't think of a better vehicle for all the fresh strawberries, cherries, rhubarb, and other fruits coming into season right now. Add a little whipped cream and mayb...
• Week 4 Assignment: Learn one new thing, practice the basics, and bring flowers in
• Cure Clock: 2 weeks (plus a weekend) remaining
• Cure Takers: 831
How's the Kitchen Cure going for...
It has been raining in New York City for what seems like weeks, so you'd think we'd be looking for an antidote—bright pops of color to shake off the blahs. Instead, we keep pausing on pictures ...
Invented by my stepfather, this fiery red concoction consists of strawberries, balsamic vinegar, and Chimayó chile. Strawberries served with vinegar is nothing new, but the addition of chile po...
This week, Cure-takers are learning one new skill. So what if you're not one of the 800+ participants, why not make a spring resolution to learn a few new tricks in the kitchen?
Mining the site for h...
We've been hunting for a new apartment, but keep running into a problem: many of the the otherwise great apartments we're finding come with an electric stove in the kitchen. We've been cooking with ga...
Kombucha. Typically, when people talk about Kombucha, they fall into 1 of 3 categories: Love it! Hate it! Or, my favorite... what the heck is it?! ...
This is the first in our new series of guest posts from fellow bloggers and cooks. This first guest post comes from Leela Cyd. Welcome Leela!
There is a certain, ahem, restaurant that resides in mall...
It’s Mother’s Day on Sunday - and there’s a whole summer’s worth of lazy weekend mornings stretching out ahead of us. Seems like just the right time to look at some tall, cool, brunch-able dri...
Do you live far away from Mom? Want to send her a little culinary care package? Here are two great ideas, plus an unusual risotto from Jamie Oliver. ...
Here's a good question from Amanda; do you have any suggestions on a low-sugar cake for her? My dad has recently been given the heads up that if he keeps on eating like a single man who hates to cook,...
Yesterday Sara Kate posted a great how-to on sharpening your knives at home. If you have the tools, it's easy to do. But just like there are people who prefer to buy pizza dough rather than make it fr...
They're a kind of dense fungus that grows underground. They can only be found by specially trained dogs and pigs. They look like...well, not something you'd necessarily think of eating. And they're wi...
Last month we talked about dividing your open plan studio using shelves and curtains, but what about being able to divide your space while incorporating oxygen producing plants? Introducing Teracrea's...
Remember those Rice Krispie eggs from Bouchhon Bakery that we showed you around Easter? That was a rather easy recipe for colorful crispy eggs. This is one more recipe from Bouchon Bakery. They have t...
This post earlier today on a trick for juicing key limes leads us to a broader question: What is the best way to juice a lemon? ...
Bon Appétit does an occasional Q&A with actors about their food habits, and the latest is with Jennifer Garner.
We know Garner is one celebrity whose talk about food and cooking isn't jus...
As bread bakers, the differences between these four breads has been a real source of confusion for us. They often seem to be used interchangeably in restaurants, bakeries, and even some cookbooks. It'...
Mama Ark says: "It was time to pitch useless items, like these bottle openers. Do I really need 5? Our standby beer in the house is now a twist-off. I kept one for craft beers, but these all went to...
Awhile back, I wrote about the ubiquitous green chiles I discovered while visiting New Mexico. Although those were wonderful, I had little idea that months later it would be a different chile haunting...
We could - and have! - eat a plate of sweet potato fries for dinner and nothing else. They're creamy, a bit crunchy, and very satisfying. We like them kicked up with a light dusting of spicy chili pow...
I don't dare do the math on my garden: divide the total amount of money put into the garden each year by the number of tomatoes, melons, peppers, bunches of sage, etc. we ended up eating. Given all th...
Remember Storyville, that great mail-order coffee company we recently reviewed? They are giving away all of their proceeds in May, a very different way of dealing with a recession! Find out all about ...
This week's papers are full of fresh ideas for spring and Mother's Day. Try vegetable tartines with herbed formage blanc, a bitter strawberry and rhubarb punch, or a Meyer lemon and ricotta pound cake...
Item: $10,000 and a day with a Sunset design editor
Source: Sunset Magazine
Description: Sunset Magazine’s Dream Kitchen of the West digital design program gives everyone the opportunity to hel...
Elana is looking for some help with a Mother's Day menu. Here are her criteria: I need a good Mother's Day Menu. I am having my mother and father and my mother-in-law and father-in-law over for dinner...
The warm days of spring have finally arrived, and all the wines stores have received their deliveries of rosé wines. As I mentioned in my rosé wine post last year, I simply adore rosé w...
Here's a quick tip from reader Jennifer, who added at least one more good use to her garlic press. She says: I was making key lime bars last night and came up with a great tip - use your garlic press ...
In the past couple of weeks we've offered a few ideas for eating artichokes while they're in season. Faith showed us how to cook them in the slow cooker, and we gave you three ways to stuff them, w...
Every week we bring you our favorite cooking and good eating from our friends at Serious Eats. This week, a classic, nourishing comfort food meal, an old-fashioned Reuben, a new trend in pizzas, and t...
We love pickles, and we especially love the variety of flavors and vegetables being used to make them these days. But we've tended to shy away from making them at home, thinking that pickling requires...
Genius! Solving a common problem of being isolated in the kitchen while entertaining, this Melbourne home has inbuilt sliding panels that separate the kitchen and the dining room. See more below the j...
Are you planning a brunch or lunch for Mother's Day? What are you serving? Do you have drinks planned yet? We have a whole post of Mother's Day cocktails coming up for you on Friday, but here's an ear...
This is one practice we think all of our grandmothers probably did that's fallen by the wayside in our generation. But saving the grease left from cooking a batch of bacon isn't just frugal, it's a gr...
Take a look at this tiny house. It's not a playhouse, and it's not for dolls. It's a real live house that people live in (grownups, even!). We spotted it in the Apartment Therapy Scavenger last w...
From Kitchen Cure-taker jkdmb03, via our Kitchen Cure Flickr pool: "I wanted something fresh and colorful and food related for the kitchen."
Hello, Cure-takers! After a flood of emails and photos in...
Looking for some inspiration for budget-friendly meals? Check out all the entries in National Public Radio's "How Low Can You Go?" contest last week - there are over 300 of them! Coriander meatballs w...
Have you ever tasted a new ingredient and wondered how you ever lived without it? This is how I felt after my first encounter with arugula blossoms at the Echo Park farmer's market last week. At first...
We'd always considered chocolate-flavored teas a product of the dieting industry until Alex Whitmore, co-founder of Taza Chocolate, mentioned that chocolate teas were a traditional South American drin...
An unusual savory tart, a gorgeous platter inspired by African textiles, and more below in today's Delicious Links....
Taking part in the Kitchen Cure? This would be a great week to learn how to sharpen your knives, especially given all the cooking you'll be doing in the final three weeks. Even if you're not one of th...
We've talked about Kiosk several times before. The New York-based shop is a curious little place halfway between a dime store and an art installation. The proprietors roam the world looking for i...
Chicago's Green City Market held its first outdoor market of the year today. Taking a brief stroll through the stalls – some already overflowing with early season produce – we felt ourselves breat...
Can you help Hilary choose a great pancake spatula for her boyfriend? My boyfriend's birthday is coming up, and he is a stellar pancake maker. But we don't own a great spatula. I've looked around at m...
We've all heard that we should be super careful when melting chocolate as it can easily scorch. In response. many people have taken to either using a double-boiler or the microwave. Both of these me...
Take a look at these peaches! Are ripe, sweet peaches in season already? Well, not exactly, but these look just as good......
Not necessarily, according to Harold McGee. For his "Curious Cook" column in The New York Times, he snapped 130 spears and found that, even after they were steamed, a third of those asparagus were sti...
A year ago this week we were talking about spring cooking and recipes, with a heavy emphasis on garden and ice cream. There was mint chocolate cookie ice cream, a review of a good ice cream maker, tip...
It's not every day that we recommend intentionally burning your food! Mark Bittman actually calls onions cooked until they're tender and slightly charred one of his basic culinary staples. And doesn't...
We've been using a PUR gravity fed pitcher water filter system in our household for several years now, a decision that has weaned us off a bottled water addiction. Yet there's always been this sneakin...
Yesterday we reviewed Emily Franklin's Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102 Recipes, a great book full of improvisational cooking and healthy, practical, delicious recipes. W...
The assignment for Week 4 of the Kitchen Cure is to get back into your freshly cleaned, newly organized kitchen, and learn something new. So we're curious about all your latest kitchen discoveries, Cu...
We grew up eating broccoli salad that had raisins, peanuts, a sweet mayonnaise dressing, and toasted Ramen noodles on top. It's a delight, which you know if you've had it. But every time we look up a ...
Last week's Kitchen Cure assignment asked you to do one small, beautiful thing for your kitchen. If you're just catching up we hope that you're hanging a picture, putting flowers on the table, or doin...
We use a marker almost every day in our kitchen. We label containers of leftovers, mark the date on freezer bags, and make quick notes to ourselves about recipes. It used to be that we never had a pen...
A recent conversation with friends about guacamole revealed myriad techniques and preferences. Lumpy versus smooth, lime versus lemon, cilantro lovers versus haters ... There seem to be as many variat...
With just a few teaspoons of any starch, we can thicken soups, sauces, and puddings to exactly the consistency we want. They go from loose and watery to thick and creamy right before our eyes! Here's ...
You know we are all massive fans of Jeni's Ice Cream in Columbus, Ohio. I am lucky enough to have Jeni's whenever I want (well, maybe not whenever I want, because that would be every day), but now our...
This week's assignment in the Kitchen Cure is to learn one new skill. I've heard from many people that they'd like to know how to carve a chicken, so I dug up a video of Marc Bauer of the French Culin...
Happy Cinco de Mayo! Today is a great excuse to eat plenty of Mexican food. Do you love Mexican food? If so you're right there with Michelle Obama, who said yesterday that it is her "favorite food in ...
Don't be too alarmed if you see mouse ears the next time you visit the produce department. It's not a rodent infestation – it's Disney's latest marketing venture.
The company's characters are now ...
Here's a great question from Neha about a potentially confusing little note in many recipes. She writes: I'm hoping you can explain to me what the term "divided" means. I see it in recipes referring t...
Would you like to guest post on The Kitchn? We get a lot of emails inviting us to look at some wonderful food blogs; it seems that many of our readers cook, write, and photograph food very, very well....
What's been largely a dairy belt phenomenon is now steadily making its way to a wider audience of eager eaters. The humble cheese curd is gaining in popularity, with culinary applications that go way ...
Here's some inspiration: the head judge of Top Chef and owner of several very successful Manhattan restaurants cooks at home in a rental kitchen that probably looks a lot like some of yours. He says i...
This past week's episode of Good Food was chock full of excellent interviews and intriguing bits from the food world. Not that we're complaining! We got a segment about enjoying pork to its fullest, a...
We had quite a few great recipes and recipe reviews on the site last week, including baked doughnuts, quick pasta with morels, a hot pink raspberry cake, a quick green stir-fry, toffee shortbread cook...
Want colorful cupcakes, but hate to use artificial food coloring? Here are 4 natural ingredients that ensure your baked goods taste as good as they look...
• Click here to read the whole post: 4...
• Cure Clock: 3 weeks remaining
• Cure Takers: 831
• New Flickr Group: 2009 Kitchen Cure
• Submit your photos directly to The Kitchn
By now your kitchen is clean, well-stock...
About a week ago we shared a kitchen tour with you. It was a big, open kitchen that usually is filled with four children under the age of 9, and it belongs to author Emily Franklin. Emily just release...
We threw a birthday party for a friend on Friday, and we asked her what kind of cake she wanted. The answer: "A banana cake with cream cheese frosting." Come again? We asked if she didn't mean carrot....
In a recent post I made an offhand comment about plumping raisins, and someone asked about this. This is such a basic little technique that I take it for granted, but when I first learned it it made s...
This spice is the new darling in our kitchen. We've been adding a pinch or three to everything from scrambled eggs to tomato soup, and we think you should too! Are you already a fan of this spice?...
A few things that are looking especially delicious today......
In Week Three of the Kitchen Cure, part of your assignment was to do something beautiful for your kitchen. Here's a shot of our dining table over the weekend—not exactly the kitchen, but close. And ...
We go through a 16-ounce container of yogurt a week at our house - that adds up to a lot of plastic tubs! It seems like a shame to throw such perfect ready-made containers in the recycling, so we've c...
A couple weeks ago I asked you what kind of cake I should make in a new cake pan from IKEA. Well, we had a couple guests over Saturday night, and I had a chance to use the pan for the first time. Here...
Here's a request for help from Karen, Christina, and Kristen — what is this gadget? Dear Kitchen connoisseurs,
We found this in our kitchen. What is it used for? We used it to zest a lemon (and ...
As die-hard Hollywood farmers' market shoppers, we sometimes forget that there are nearly 100 other farmers' markets in LA County. While few of them match the spectacular size and selection of the Hol...
• Week 3 Assignment: Deep cleaning, special projects, and beautify!
• Cure Clock: 3 weeks remaining (halfway done!)
• Cure Takers: 831
Good morning, Cure-takers! How was this past week...
What an intriguing question! When 'no one is looking' what do we reach for? Do we still bother with a proper meal, complete with plates and cutlery and a napkin? One of our favorite cookbook auth...
The most-read posts published last week here on The Kitchn ranged from tiny gardens to inspiringly clean kitchens to President Obama's lunch snack. Here's a peek at five of the top posts; read on for ...
Before you start quaffing margaritas tomorrow, it might be a good idea to have a full belly, no? Sunset has a slideshow of 20 great Mexican meals, and there are some off-the-beaten-path alternative...
Please tell us that you've heard of these bar cookies? We started craving them over the weekend, but when we hopped online to find a recipe, we found next to nothing!
How can it be that more people ...
This black, white, and yellow kitchen from Swedish paint company Colorama incorporates a lot of ideas that can be applied to small and large spaces alike. The designer made some bold moves with color ...
Here's one more Kitchen Cure download for you as you restock your fridge and think about cooking for the coming week. We swiped some basic, very conservative food safety guidelines off the FDA's websi...
For a happy life it's important to be able to find beauty in everyday things. This teaches us to appreciate what we already have and to not look outside of ourselves for definition and satisfaction. ...
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