What's cooking, folks? What's fresh right now in your neighborhood? Are the ripe tomatoes showing up markets in the lucky southern parts of the country? Or are you still enjoying ramps, new peas, and ...
Why, exactly? Well, we have a few good reasons... ...
I have been saving this still life for a very special post and a very special day. It is the perfect cake for afternoon tea, and with my house guests leaving tomorrow, I thought it would be an appropr...
While preparing the final Spring Cure post over on Apartment Therapy, we came across the kitchen of Fabien Barral in Auvergne, France. His home has graced several magazines in the UK and we're ...
We've been so eager to enjoy the nice weather outside that we just pulled a few chairs onto our porch and called it good. The other day we were looking around and realized that our backyard space coul...
The Kitchn Cure is nearing an end and our Cure takers are gearing up for their celebratory dinner party! We find that a good way to establish the tone and energy of the evening is by giving the party ...
Look at this great little DIY project — a tea shelf! Plus, all about mint varieties, and some mini carrot loaves, ...
My friends Jules and Charlie had us over for a Mother's Day supper and presented us with this perfect salad. I've wanted it for breakfast, lunch and dinner every day since. Next week is our Apartment ...
With Memorial Day around the corner, we're starting to think about picnics and barbecues. Call us crazy, but one of our favorites is a ubiquitous side dish that others may not give a second thought: b...
A hybrid between broccoli and Chinese broccoli (or kai lan), broccolini is a leafy green with hearty and complex flavor. From the slender stalk to the flower, the entire vegetable is edible. ...
What is your favorite gadget? We don't mean tool. We don't mean a favorite spoon. We mean kitchen gadget — a contraption that perhaps others would find frivolous, useless, or (dare we say it?) u...
The tinkle of ice. The scent of fresh-cut lime and the cool, bittersweet, tongue-tickling effervescence of that first sip. A perfectly seamless blend of crisp, junipery gin and thirst-quenchingly zest...
• Week 5 Assignment: Plan and cook a meal
• Cure Clock: 1 week (plus a weekend) remaining
• Cure Takers: 831
Hello Kitchen Cure-takers! How is your kitchen feeling these days? Are you ...
We're heading to a friend's backyard tonight for our first grill-out of the year. And we're always happy with traditional burgers, but this pork cheeseburger is like an exciting, shiny new toy. Like a...
Here's a fun little tip we picked up via Flickr. We do suspect, however, that this tip will only be useful to our British and Canadian readers, who know what a toast rack is and how to use it. It's no...
We received this call for help from one of the participants in our Kitchn Cure:
I have tried multiple times and cannot get a good choux pastry down. I often host baby/wedding showers, and I would LOV...
Being huge lovers of mac n' cheese in all its delicious forms, we definitely stopped to see what this provocative headline was all about. The article by Cathy Arnst is a review of a new book by Dr. Da...
Here' a little end-of-Thursday kitchen eye candy for you. But it's so far from a show kitchen or an over-the-top space. It's a simple, unpretentious kitchen with light streaming in and a sunny, r...
Pizza party! It's like Chuck-E-Cheese for adults! Only better! And without skee ball! Ok, it's completely different. But still a great idea for a party, especially when you make your own pizza dough. ...
This Northern cook is obsessed with Southern food. Fried green tomatoes, grits, pimento cheese, vinegar pie, buttermilk biscuits and hummingbird cake, I like it all. Southern food, like all traditiona...
Go ahead and make your jokes about fava beans and a nice Chianti. There's no denying that these fresh, meaty beans are delicious, and they are in season right now, so grab them up!
Most Americans ar...
Every once in a while in our baking, we come across a recipe that calls for a tablespoon or two of vital wheat gluten. Since it's almost always listed as "optional" and since the ingredient was hard t...
In this week's Cure assignment, Cure-takers are planning a menu. All along I've been encouraging people to cook by feel a little more and use formal recipes a little less, so I hope these menus involv...
Recently over on Apartment Therapy Chicago, we featured our new cork cabinet siding. It wasn't ever in our plan, but on a whim became a great, useful choice for figuring out a kitchen gone slightly aw...
We got the strangest craving to make soft pretzels the other day. Of course the fact that we were at Fenway Park nibbling ballpark food and watching the Red Sox play the Tampa Bay Rays at the time mig...
Look at this gorgeous radish salad! You really should try this recipe... Plus 18 strawberry recipes, French nettle beer and English clotted cream....
We are talking about meal planning during this week of the Kitchen Cure, and we started out with a look at sample seasonal menus. Seasonality is one thing to consider when building a meal, whether it ...
In this week's roundup, easy weeknight meals that don't skimp on flavor, plus aebleskivers, a seed that tastes like a "nutty angel food cake" and a roasted leg of lamb with anchovies. ...
A while back I transformed the surface of my refrigerator into a giant chalkboard and began to record what I cooked in the kitchen and harvested from our garden. It was a handy way to plan meals ...
Inspired by the many comments about sparkling rosé wines that followed my post last week on rosé wines, I felt it only right to give sparkling rosé its day out and deserved spotlight. Almost every ...
Here's a good question from Neha. She has a dilemma we've all dealt with from time to time! I need help. Do you guys have any tips for taking a sticky bar/cake out of the pan? For example I made grano...
With all the stainless steel appliances, glass and china dishes, and hard countertops, it's nice to have something soft in the kitchen. It's why we like curtains or rugs or even corks stuck into our p...
Each week we bring you our favorite cooking and eating posts from our friends at Serious Eats. This week there are these scrumptious grilled portabello mushrooms stuffed with spinach. It is definitely...
We talk a lot about tasting during cooking, how an ingredient should smell at a certain point, or what a dish should look like when done. This leaves out our sense of hearing. Believe it or not, you p...
Once the rain lets up, we're heading outdoors for a low-key picnic. We usually make do with our small cooler and tin foil wrapped food items, but we'd love a nifty set like this one by French Bull.
&...
Take a look at these mouthwatering club sandwiches from Daniel Boulud's Florida restaurant. A club sandwich isn't usually the first thing we think to make or order off a menu, but a well-made sandwich...
I'll go first. I hate washing lettuce (I use this method, but drying it is always a pain) and mincing ginger. I love ginger wholeheartedly, so that one I simply muddle through. But I definitely eat fe...
I use quite a lot of spray oil in my kitchen. I use it for greasing pans, coating balls of bread dough, and for lightly greasing skillets before frying onions or other vegetables. Well, I am fed up wi...
Along with water, hops, and yeast, malt is the other key ingredient for making beer. Shorthand for malted barley, malts are integral to fermentation and are also responsible for many of those deliciou...
This recipe is a tried and true favorite in our home. As someone who lives with a great cook of a husband, I tend to fear making just so-so meals. I'm working on both my skills and my fears, and this ...
Most foodies automatically assume the beverage to consume with dinner is wine. Sure, there are the exceptions, like beer with Indian food, but for the most part, it's food and wine. The words go toget...
We've been thinking a lot about white chocolate since hearing it discussed on Good Food last week. This chocolate definitely gets short shrift in the food world, and we admit to often passing it over ...
What is it with food and violence? We've got a condiment gun and an egg cup bomb below. Delicious? Or not? ...
Readers, we need your help. Lindsey is about to move into a new home, and she and her husband have $2800 to help correct some of the flaws of their tiny kitchen. Here is the story of her kitchen ...
For family meals and holidays, my grandma would often bring a dessert, along with her relish tray. It would always come in a large Regal Ware aluminum cake carrier, making whatever was inside even mor...
Weird but wonderful, the morel mushroom makes its appearance for a very short season each year in mid-Spring. This incredibly tasty member of the mushroom family is all but impossible to propagate, so...
Back in the day, back before you could pick up a bottle of balsamic (OK, make that 'balsamic') vinegar and a sack of arugula at almost any corner bodega, back when parmesan cheese was only available ...
Do you struggle to drain all the water out of your can of tuna? Do you barely avoid cutting your fingers on just-opened canned tomatoes? Maybe this can colander is for you. Or, on the other hand, mayb...
The Temporary Vegetarian is talking about them in The New York Times today. Here's a hint: Emma encouraged us to make them last weekend......
What was happening on The Kitchn a year ago this week, way back when? Well, there was breakfast pizza, fat asparagus, spaghetti with ramps, a see-through refrigerator, ultra-quick desserts, and more. ...
Comal [koe-MAHL], noun: A flat, round griddle used in traditional Mexican cooking to prepare tortillas, sear meat, and toast spices, among other cooking. They are typically made of cast iron, but can ...
There are some that worry that "Big Organic" lowers food quality and weakens standards — that it has lost its roots as an eco-friendly system connecting consumers with the land where their food is g...
We know, we know. There has been a lot of stuffed artichoke talk around here lately. We reminded you of these that we made last year. Then there was this comparison of a recipe from The New York Times...
Do you have a dark, dark cupboard in your kitchen? Maybe one that gets more cluttered than it should just because you can't see into it? You need a cupboard light. ...
Another adorable use for Ina Garten's lemon cake, tips for saving money at Whole Foods, and pancake molds. ...
We have an indecisive sweet tooth. We hold the same passion for desserts that are ridiculously fussy and complicated, as we do for ones that involve a single bowl and whisk that can be whipped ...
As we passed a jar of vinaigrette around the table at a recent dinner party, one of the other guests asked if we knew why homemade vinaigrettes separated while most store-bought vinaigrettes didn't. T...
Last summer, we talked about Slate's 12 steps to better pasta salad. With our first pasta salad of the year, we followed several of the suggestions: cook the vegetables, go light on the acidity and us...
This week in the Kitchen Cure we're talking about menu planning. Yesterday I promised I'd give some suggestions for seasonal menus from around the country.
Leave us your suggestions in the comments,...
Last week, we talked about how starches are used to thicken sauces, puddings, pie fillings, and soups like the one above. This week, we'll check out the different kinds of starches that get used in co...
This salad doesn't look like it has much going on except greens, but I promise that there are little radishes and seeds hiding under the leaves — and their crunch is such a treat!...
Here's a great gadget question from Tiffany. Dear Kitchn, I am dying to try this Williams-Sonoma recipe for Roasted Tomato Soup. It calls for a tomato press, though. What is that? Do I need one? (Plea...
With so many cheese lovers out there sharing their enthusiasm for cheese trends, news, and stories, there's almost no reason for the rest of us not to become more cheese obsessed. It's partly sites li...
Mice in the kitchen! Have you ever had this problem? This is not a pleasant topic, and we'll be the first to admit that. But it's one that many of us have to deal with at one time or another, and we a...
As the picture suggests, these are nothing more than fried rice balls, and they are a great way to use leftover risotto or even plain white rice. Most of them have a surprise inside. Do you know what ...
There were a lot of easy spring recipes last week here at The Kitchn: pizza, ice cream sandwiches, strawberries touched with spice, quick granola bars, and a crunchy, irresistible broccoli slaw. Read ...
Can you really improve on perfection? Bon Appétit is out to try! In their most recent issue, Bon Appétit revises classic comfort foods like beef stew, mac n' cheese, and pizza for the 21...
Remember this post about whether it's more cost-effective to make or buy various pantry staples? Well, we've been conducting a little experiment of our own and have been making everything at home, fro...
We know that some of you don't drink alcohol, and even if you do, sometimes it's good to have a non-alcoholic drink for dinners and parties. Like a baby shower, for instance. Here's a current spring f...
May the cheapest pasta win! That's what happened, anyway, when New York convened a panel to sample different store-bought, dried pasta. At 99 cents a pound, TJ's was the least expensive pasta of the b...
Look at this lovely lavender salt given to me by a friend. It's a wet, rough salt with all the herbal fragrance of lavender infused in big, flaky chunks of salt. It's absolutely delicious, but I also ...
Want to set a light-hearted tone at your next dinner party? Check out these humorous coasters from Bob's Your Uncle, a Boston-based gift company!...
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 help ...
You may see truffle salt as superfluous indulgence in times like these—or maybe a ripoff, given the fact that some of the truffle taste is undoubtedly a manufactured chemical. But, as Dana mentioned...
When I saw this small package at a cooking shop in San Francisco, I knew I had to have it. What is it? It's a... it's... a... kitchen gadget!...
We love baking with fresh fruit - especially this time of year when longed-for berries and stone fruits are finally coming into season! Since they tend to be heavier than the batter, these fruits some...
• Cure Clock: 2 weeks remaining
• Cure Takers: 831
• New Flickr Group: 2009 Kitchen Cure
• Submit your photos directly to The Kitchn
Two weeks to go, guys! This week we're g...
An unusual kitchen renovation, summer barware, and custom fortune cookies in today's Delicious Links....
Here's a great question from Hannah. Can you help her? I made yogurt for the first time ever as a result of your linking to the article about whether it's cheaper to make or buy certain foods. The yog...
Our friends at Amana know that The Kitchn readers are not only passionate about cooking, but you have got an eye for style as well. So, Amana wants to know how you incorporate your personality into yo...
Garlic is such a staple in our kitchens that we sometimes take it for granted. In spring, however, with the Hollywood farmers' market full of young, green garlic at every turn, we pause to acknowledge...
• Week 4 Assignment: Learn one new thing
• Cure Clock: 2 weeks remaining
• Cure Takers: 831
Good morning, Cure-takers! How was this past weekend? Did you try something new? Did you lea...
It's rhubarb season and no doubt everyone is making pie! But there's many other things you can do with rhubarb: relishes and chutneys and compotes, sauces both sweet and savory, ice cream and sorbet...
What were the hottest posts last week on The Kitchn? Well, Jennifer Garner's refrigerator figured prominently, as did a tiny house with a tiny kitchen. There were crunchy granola bars, peach cookies, ...
We find that spinach salad can be a polarizing dish. There are people who love them and those who only want their spinach sautéed or sandwiched between an English muffin and a poached egg. We t...
Scones have recently become one of our favorite quick breakfasts and on-the-go snacks. Scones are sturdy and compact so we can easily break off pieces to nibble or stow one in our bag without worrying...
Remember the Rosso’s Biodegradable Pot we got and recently started with nasturtium seeds? Pretty quickly it started to sprout, but now 2 months later, it's, well, really stringy...
• Click her...
There are myriad ways to express love and none is better than the other. Much depends on timing and personality and intention. But one of the most common and most powerful ways is though labor--or, ...
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