Happy Memorial Day weekend! Are you gardening? (This is the traditional time to put in tomatoes in the northern part of the US.) Are you having a picnic? Most importantly, what's cooking this weekend?...
Are you putting together a big meal for this weekend? Are you planning an end-of-Cure party, a holiday weekend brunch, or perhaps a raucous Sunday afternoon cookout? Are you perhaps looking for one mo...
It's Memorial Day Weekend. The weather forecast looks great. (We might even be able to leave our jackets on their hooks here in New England!) Our back yard is all spiffed up and ready for guests. Yup,...
Bread Pudding ranks up there with rice pudding for me. And when I say "ranks up there", I mean, "YUCK". I have a thing with soggy carbs. They just shouldn't exist. As I was growing up, my father us...
The market on West 96th Street (between Columbus and Amsterdam) dwindles down to a sliver of itself in the winter, but it's back—with radishes, asparagus, and now strawberries. There was even live m...
Here is a wonderful piece of holiday weekend kitchen eye candy for you. It's a simple galley kitchen in New York City, the home of an art dealer and avid cook. Tom has an eye for the modern but a...
If you're a dinner party newbie, the idea of preparing an elaborate dinner and inviting a bunch of guests over to eat it might feel a little (or a lot!) intimidating. Here's a low-key idea to help eas...
We were out of town this week on retreat with some of our staff, and aside from all the work, we also did lots of eating.
Gregory (of Apartment Therapy Los Angeles and Unplggd) whipped up some fine K...
• Week 6 Assignment: Cook for a party!
• Cure Clock: One weekend, and beyond...
• Cure Takers: 831
Congratulations, Cure Takers! You have stuck with us as we cleaned out cupboards, sc...
Big props to reader June, who sent us this Mental Floss quiz: take a look at the name of this device and decide whether it was a medieval torture device or BB&B kitchen gadget. Harder than you mig...
Fava beans are, in our opinion, one of the very best things about spring. So, when we set out to follow a Martha Stewart recipe for orzo with peas but couldn't find English peas at the farmers' market...
Memorial Day weekend's almost here. These last lazy days of May call for something tall, cool, and refreshing. Something that's quick and easy to mix so you can get back to that very important job of ...
More nights than I care to admit, getting dinner on the table can feel like a feat. Let alone an interesting dinner (pizza, again!?). It's all I can do not to reach for the phone and call my beloved C...
We saw these onion savers in the produce department at our neighborhood grocery last night, and we were intrigued. Apparently the saver is designed so that when your unused half (or 3/4) of an onion i...
We're suckers for shortbread, apricot jam, and sandwich cookies. So when we saw these beauties over at Tartelette, we thought, "Three for three. Score." ...
Christina of blog Thirty a Week is looking for good boxed wine suggestions. She writes: Going canoe camping Memorial Day weekend and our group is looking for some good boxed wine to take with us (no d...
Here's the scenario: you're trying to stick to a pretty tight food budget, but you're also conscientious about the food you buy. You can only afford to buy one or two organic items a week. What do you...
A little bit goes a long way. The painted lime green backsplash and glass countertop in this Vancouver kitchen is a small dose of color that really packs a punch..
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So why is this the perfect one slice sandwich bread? Well for starters, it's delicious. Rich and nutty in flavor, this bread holds its own in the taste department. Secondly, (and perhaps more importan...
Radishes are one of our favorite bright spring vegetables. Last year, we almost overdosed on radishes with butter and sea salt (so good), so we started thinking of another option for snacking. The cre...
Fava beans are in season right now, and with the weather getting warmer, it's a good time to fire up the grill. I pulled mine out last week, and after acquiring a big bag of fresh fava beans at the f...
Among all the food magazines on the newsstands, Saveur continues to be one of our very favorites. More than any other magazine it seems to capture the ways that food touches on every part of cultural ...
We've always harbored a secret, and likely quite idealized, fantasy of one day working on a farm. Until that day comes, we can get a tiny taste for what it might be like at Drumlin Farm, a workin...
Here's another baking question from reader Caroline. Can you help her? I've come across a seemingly unanswerable question, and I thought I'd hit you guys up to see if you have any suggestions for me. ...
Look at this beautiful green plum wine, also known as umeshu. This sweet wine can be brewed at home; read on for a link to Los Angeles food blogger Anjali's instructions. Plus a new source for behind-...
Strawberry season is starting! We're just trying to get in as many strawberries as we can while they're here, and so we'll be adding them to just about everything. This scone recipe is a riff on one o...
This week, as I skittered around town getting ready for a dinner party, I thought about how differently people shop for food.
First, let's see how you all shop, then some thoughts on shopping consci...
If you receive Sara Kate's weekly Kitchn Email (quick, sign up here!) then today you're in for a treat. She's sharing the Korean grilled ribs we had a couple nights ago at an Apartment Therapy editors...
Turn your farmers' market bounty into a Spring Vegetable Stew with Herbed Ricotta Gnocchi. Plus, plenty of barbecue tips and recipes, just in time for Memorial Day. ...
I was poking around the book store on Sunday morning (went straight to the cookbook section, of course) and stumbled upon a new vegan cookbook: The Accidental Vegan. It was this tamale recipe that sol...
Just recently at the London International Wine Fair (LIWF) Champagne House Duval Leroy and packaging giant Alcan launched Maestro, the world’s first metal closure for Champagne.
Will this replace ...
Each week we bring you our favorite eating and cooking from our friends at Serious Eats. This week there's a quick and easy dinner (cheap, too) from Costa Rica. It has one secret ingredient to give it...
At weddings in certain parts of the country (mainly the South), the groom gets his own cake—usually a slightly kitschy chocolate one in the shape of something meaningful to him. The one above was fo...
Want to add a little extra kick to your dish? Just reach for a jar of this fiery-red powder! But be careful - a little definitely goes a very long way......
Spring cleaning is not only a good time to give your home a good top-to-bottom clean, but to evaluate how you clean and what you clean with. While we'll probably keep our Chore Boy scrubber around for...
I wish I could say that I first tasted cannelés in France, escaping from a Bordeaux bakery with a glossy brown cake that could easily fit in the palm of my hand and eating it while it was still warm....
Some of you may be pros at throwing dinner parties. Others may be intimidated. But whether you are an old dog looking for new tricks or a Cure taker approaching her first big fiesta, we've got loads o...
We have a healthy obsession with vinyl art toys. So it's no surprise that we fell hook line and sinker for these Urban Creature creations from Vitamin. There's kitchen timers, bottle openers, d...
Extra-special mayo and extra-easy margaritas, plus a delicious weeknight recipe. ...
Here's a question from Kitchen reader Cara about working with whole wheat white flour in her baking:At what ratio should white whole wheat flour be substituted for regular whole wheat? What about whit...
I've been cooking for ten all this week as the full-time staff of Apartment Therapy gathers for a retreat. Some of you are getting ready for your final project of the Kitchen Cure: Hosting a Dinner Pa...
'Tis the season for these delicacies. Blue crabs are starting to outgrow their shells and wriggle right out of them, making themselves vulnerable to being eaten whole (preferably fried, on a sandwi...
We've asked you about your office kitchen setups, but now we want to break into your personal stash – your snack drawer.
We're opening up our drawer for all to see, so now we want to know: what's i...
I'm moving this summer and will soon be living in temporary housing for a month or two. My fiancé and I can take a few essentials, but the rest of our house - and kitchen! - will be packed away...
"Ask not what you can do for your country. Ask: what's for lunch?"--Orson Welles
There's been a lot of food and politics in the news lately. If you're inclined not to buy into the 'dangers' of Mic...
For most of us, grilling means firing up a gas grill or lighting a pile of charcoal. But in today's dining section of The New York Times, one writer is arguing for the more primitive (and tasty) act o...
Right when you're simultaneously scrambling to finish up the last few dishes, set the table, and make yourself look presentable, it's inevitable that at least one of your guests will arrive early. Wha...
Solid surface countertops, regardless of the material, are going to last longer since you can have them refinished. Recycled paper countertops are a solid surface material that we've featured before, ...
We should have posted this recipe a few weeks ago in honor of Cinco de Mayo, but better late than never... ...
Jewelry made from dried fruit (edible!), great meals for hiking and backpacking trips, a neat trick for serving salt at your next dinner party, and more below in today's Delicious Links....
In our home we face diabetic challenges and issues with dairy. Plus, to be honest, we're not big breakfast eaters. But that's not really an option when you need to keep your blood sugar level and s...
Remember those cooking resolutions we made back in January? We know that resolutions made with the best of intentions at New Year's have a tendency to lose their draw as the months progress, so we tho...
We recently received a question in our Kitchn inbox about substituting yolks for whole eggs in a cookie recipe. Baking is often more chemistry than anything else, so we thought we'd take a look at thi...
Pops! Cake pops, cheesecake pops and even bacon pops have been on our radar lately, and it seems like bakeware manufacturers are eyeing them as well. Take a look at these new Brownie Pop molds fr...
In yesterday's Cure Assignment, I got cure-takers off and running on their final project: a dinner party. I casually mentioned that I felt six was the perfect number for a sit-down dinner, a loose rul...
We snatch up these sweet onions any time we see them at the market. Do you know where they're grown? And what the town's official mascot is named? Read on......
If you've visited a farmers' market in Chicago and noticed a line forming in front of a cheese stand, there's a good chance the shoppers are waiting for a taste of Wisconsin's Brunkow Cheese. If they'...
This dish was inspired by a Wolfgang Puck roast salmon recipe I found browsing Food Network’s database. I altered the recipe a bit to suit the ingredients I had on hand and made it tonight for dinne...
Here's a good question from Amanda. Can you help her? My boyfriend has been talking about these small tarts his dad used to bring home from a Scottish bakery when he was a kid. We figured out that th...
Not that we have anything against potato salad. We love potato salad. But a change from the traditional is good, and this upscale picnic fare from Fine Cooking looks delightful......
There were so many great recipes and recipe reviews last week on The Kitchn! We had some special guests with wonderful recipes, and the rest of us were inspired by spring bounty too. Between the torte...
This week on Good Food, we got a taste of what it would be like if Evan Kleiman covered New York instead of L.A.! We get a Good-Food-style tour of the Union Square Greenmarket, a special interview wit...
Ah, the stove. Not our favorite appliance to clean. Jill seems to think so, too...
Dear Re-nest, Does anyone have good recommendations and/or tips on how to "green" clean the stove? It gets so greasy...
Despite concerns about mercury, tuna remains one of the most economical ways to feed yourself on the fly. It's quick, it's cheap, and... OK, it's really boring if all you ever do is make it into tuna ...
A mad tea party (with seriously good snacks) and a wickedly good set of pecan bars in today's Delicious Links....
We've never been to big on the idea of pot racks. Although many people couldn't live without them, we're personally to clumsy to be wielding large heavy pans over our heads and when you have 20...
A table we set for a small birthday party.
• Cure Clock: 1 week remaining. This is it!
• Cure Takers: 831
• New Flickr Group: 2009 Kitchen Cure
• Submit your photos directly t...
We just read this article by Marion Nestle on The Atlantic's food site, and it brings up the (hotly debated) question of how important it is to buy local. Should we avoid produce that's traveled thous...
What we didn't show you in our photo of delicious sweet potato fries the other week was this handful of burned chips! We weren't paying attention while cooking one of the batches, and several of the t...
Clockwise from top left: grilled artichoke, french fried artichokes, artichoke burrito, and artichoke pasta.
Over the weekend I attended the Artichoke Festival in Castroville, CA, the artichoke capit...
We had so much fun making soft pretzels last week, but one of the best parts had to be shaping each pretzel. It was like being five again and playing with playdough! Of course, you can shape your pret...
It's hard to believe, but stone fruit season is already upon us. First there were the cherries, and now we're being treated to early apricots, plums, and apriums....
Here is an interesting question about spring produce from reader Evelyn: I've been looking for the delicious "cream peas" that I grew up enjoying. Living in the South, but haven't found them anywhere....
Wow. There's a lot of advise out there on how to poach an egg, much of it controversial. Some add vinegar, some don't. Some swirl the water, some don't. Some insist on 2-to-4-day old eggs and othe...
Happy Monday, and happy spring! We are curious: has your local farmers' market opened yet? ...
A frittata is one of our favorite one-dish meals. You make the whole thing in a skillet, it takes minimal effort, and it's inexpensive. We usually make ours in a 10- or 12-inch fry pan, which works we...
The hottest posts last week here at The Kitchn covered all sorts of things: extremely indulgent brownies, an unpretentious yellow kitchen, a mysterious kitchen gadget, and a budget kitchen renovation....
We were wandering through the homewares department at Anthropologie when we spotted the set of measuring cups above. Then we spotted another set...and another...and another! Everywhere we turned, we s...
Their portfolio includes projects up and down the west coast, from large to small. But we were most intrigued by the range of kitchens designed by Buttrick Wong Architects. Four of the more inventive ...
Would it work to sprinkle a little finely minced rosemary over this lemon tart? Can I cook a pizza in my teeny tiny oven and have it turn out like those wood-fired ones from A16? What does a nopales...
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