We spend quite a bit of time online, buzzing here and there among the food blogs, picking up things that look particularly delicious and inspiring. This is one of the times in the year when tastes are...
We kept running across Vicky Bhogal's inviting new cookbook, FLAVOUR: A World of Beautiful Food, during our recent trip to the UK and were anxious to try some of her simple-to-prepare yet sumptuous-lo...
Are you tired of our strawberry addiction yet? Well, they are about the only new, exciting thing at the markets in New York, so bear with us.
Here's one more indulgence to whip up for breakfast this...
We have several frugal tips up our sleeve, but none have been as valuable to us as knowing how to make our own corn tortillas. Sure it seems like something that's easier bought than made, but t...
Here's a good question from reader Judi, who says: I enjoyed Emma's recent posts on making soft pretzels and had a question. I'm putting together little "Thank You" care packages for a few out-of-stat...
Here at the Kitchn, we all spend a lot of time teaching ourselves new skills, trying out new recipes, and improving our technique. This weekend, let's flip the tables a bit, shall we? Let's invite som...
Do you keep a television or audio gear in your kitchen? Many cooks like to have a good audio system so they can listen to music or NPR, and some cooks even like to have a television set in the kitchen...
Tuesday night we ate at Mario Batali's pizzeria, Otto. The not-so-secret secret to enjoying this place is to order a bunch of the sides and just munch. And so we did. Minty English peas and prosciutto...
We love this sweet and cheery print; it seems just right for a kitchen. This plus a portable picnic, a good pot, and a fabulous summer salad below in today's Delicious Links. ...
Welcome to May's Open Thread at The Kitchn. We are focusing on good tools and gadgets for our kitchens this month, as well as spring cleaning and great cooking. What are you cooking right now? Any que...
Is it hot where you are? It's too hot here, for late spring, so while we're not ready yet for full-on summer cooking with popsicles and watermelon, we're craving bright, fresh, cool foods. Here's a go...
Julie is remodeling her kitchen, but she needs some help figuring out what to eat while her kitchen is out of commission. Can you help? We are remodeling our kitchen and have been without a stove and ...
This Good Question comes in to us from Amber, just in time for the beginning of tall, cool drink season:
At the risk of sounding uneducated about bar staples, I'm posing my question to you Kitchn foo...
I am one of the biggest proponents of breakfast that you will ever find. I work two blocks from my apartment, and still get up two hours before I have to be at work in order to make a substantive brea...
We're out of town this weekend, but we left a culinarily challenged husband at home. When this happens, we try to leave a few dishes in the refrigerator that taste fine warmed up (and cost less than t...
A year ago this week we were just wrapping up a serious marathon of summer cocktails that absorbed us through Memorial Day and beyond. There was Lemon Verbena and Orange Blossom Fizz, Strawberry Basil...
When we do dine out, often times we eat in places where the following sentence can be completed: "We must eat here, I just love their _______." In our home one of our biggest weaknesses when it com...
Not gonna lie, the almond smell of Earth Friendly Product's new hand dishwashing liquid really threw us off at first. We tend to go for the more citrusy varieties. But, because they sent us a sample, ...
When we shared our quick appetizer, radish slices layered on bread with cheese and chives, several of you mentioned that you're trying to eat more of these crunchy, delicious spring vegetables. Are yo...
One of the best places to find things to outfit your kitchen is Craigslist. That's no secret, but have you tried looking in the "business" section lately? Some of our most fabulous finds have been ...
Who doesn't hate walking in their kitchen and seeing a long trail of ants coming down the wall and amassing in a large group on the trash can? These persistent little critters can be difficult to dea...
Apricot season has already arrived in some lucky places, and we've been thinking of ways – besides eating out of hand – to enjoy these golden, velvety fruits. Many recipes feature apricots...
We've rounded up eight summery goodies, from crisp, white serving platters and non-breakable picnic plates to a grill that you can tote anywhere. If you're planning a big barbecue (or just an out...
Whitney needs some advice on cooking lamb. Can you help? She writes:We've been trying to eat more sustainably, and to that end, bought a butchered half lamb. The only problem is, it's very stringy. ...
We first became addicted to this sandwich when it appeared on the deli menu at City Feed and Supply, and quickly adapted it to our own kitchen! With grainy mustard, sharp cheese, and some crunchy appl...
Look at these cute graduation cupcakes! Anyone have a graduation party coming up soon? ...
We've asked you how you like your ice cream floats, and we've confessed our own love for beer floats. And now we've found perhaps the perfect beer for a thick, rich, chocolatey beer float; it's nearly...
We really wish we had seen this cupboard makeover during the first weeks of the Kitchen Cure; it's a very dramatic before and after! Read on to see the BEFORE photo and the secret weapon of this trans...
It may be the season for salads and grilling, but comfort food doesn't seem to be going anywhere – it's just a little lighter for summer. We've rounded up a few recipes below, and why not start with...
Moldy raspberries! How distressing! That's Katie's problem. Can you help her? The past few times I've bought rasberries at the store, I've gotten them home to find them moldy on the inside of the frui...
Chilled wine is perfect for summer, but if you don't plan ahead, it can be a drag to wait around for a bottle to chill. Luckily, we've got an old restaurant trick that will speed up the process and ha...
This isn’t a lecture about making your own baby food. I will only ask this: why wouldn't you? Sure, it takes a bit of time and a bit of freezer room. But other than a blender, food mill, food proce...
If you've ever eaten a pillowy, homemade ladyfinger from a bakery, you know that the ones that come pre-packaged in the cookie aisle are about as similar to the fresh ones as a dishtowel is to a cashm...
Every week we round up our favorite posts on cooking and eating at home from our friends at Serious Eats. They are riding the popularity wave of mustaches, with these napkin rings; would you put these...
I really love this time of the year when after a cold, quiet winter, the farmer's markets come alive with the freshest fruits and vegetables that Spring has to offer. The arrival of warm weather and ...
The current issue of Better Homes and Gardens features the delightful home of the Curci family. We were particularly intrigued by their idea to extend the kitchen counter through a window to be usable...
We have very little to say about this beautiful, warm, light-filled kitchen. The photos speak for themselves. ...
We like to eat salad for dinner, but we don't want to be hungry an hour later. There are plenty of main dish salad recipes out there (we wrote about some of our favorites in this post), but often we w...
This slicing guide is a product that we instinctively feel like we should ridicule. What a unitasker! And yet we are so uncoordinated that our tomato slices often come out either wispy or chunky &mdas...
While perusing local markets during our recent trip to England, we were intrigued by an ingredient combination that popped up again and again: yogurt and rhubarb. From jars of rhubarb-on-the-bottom yo...
We've always been real sticklers for the manner in which we build our burgers. We change up the ingredients going into the patty quite often, but today we're talking about the physical order in whic...
Here's a fun question from Sarah, who is looking for a good side dish to serve with tacos. What would you suggest?It's my fiance's birthday on Friday and I'm throwing a small dinner party for him. He ...
A friend recently told us about a quirky (we thought!) dinner table rule she had in her family. Whenever there was company over, her mom would set certain dishes on the table and quietly say, "FHB on ...
3-D crackers that stand up in your soup, grilled strawberries with Pimm's from Jamie Olivers, and a luscious Paris kitchen in today's Delicious Links. ...
I'm not usually one to buy a whole pineapple — where I live, pineapples are not exactly in season at the moment — but when I was writing The Greyston Bakery Cookbook, I happened to have be...
Chocolate and peanut butter is one of those classic combinations that nearly everyone loves. It's nearly as classic as basil and tomato, Parmesan and pasta, soy and sesame. It's so delicious, in fact,...
This dish might look a little ... familiar. We highlighted a similar gnocchi dish in last week's national food section roundup, and our recipe is sort of an improvised, pared down version. This was ou...
There is no doubt that I am inherently a food snob, and it is no secret that I’m trying to turn my kids into foodies too. I believe that what we feed our babies — and how we do it — can ...
Eton Mess is a lovely, versatile dessert: It's light, yet very satisfying, and appeals to both young and sophisticated palates. Traditionally made with strawberries, it takes advantage of seasonal f...
It's not really news that canning fruits and vegetables is on the rise. We've talked about preserving and pickling here and here and here. But The New York Times Dining section has some more encourage...
macerate: v. To soften and infuse food (usually fruit) with flavor by steeping in liquid.
This is a technique we talk about more often in the summer, since berries are one of the most common ingredi...
Penny writes: My guy really wants mason jar drinking glasses. I love the idea, but there are some issues: 1. I use all our mason jars for canning our CSA produce.
2. We rent the 2nd floor of a 1920s 2...
Those strawberries we were slicing this morning were for these—light, fresh cups of homemade Jell-O for a quick weeknight dessert. We're eating as many strawberries as we can right now, and while we...
The history of London markets stretches back to Roman times, and today the city still boasts a thriving street shopping culture, with markets devoted to food, flowers, clothing, antiques, and mor...
We're really fascinated by this concept for a set of multi-use knives. It made the blog rounds a little while ago, and we have been looking back at it and thinking about what makes a good multi-use to...
We're always fascinated by the cooking sensations that come and go in the zeitgeist of the internet. Bacon is perennially popular, as are cupcakes. But there are also recipes and ideas that burst forw...
One of our favorite things to bring to outdoor get-togethers (or give as a hostess gift) is a whole watermelon. Not only does it alleviate the stress of prep work, but it's easy to pack and go i...
We're intrigued by rubber floors in the kitchen. We've seen some great installations of rubber flooring in kitchens across the Apartment Therapy network, and we just saw this sleek kitchen with a rubb...
Last week when we were hosting our ten full-time staff on retreat, I delivered platefuls of these cookies at tea-time with big glasses of milk. I was told they helped add a little pep to the end of th...
We feel like we're stuck in something of a heat wave, and we're already eager for icy summer popsicles. So these gorgeous yet ultra-simple frozen grape kabobs look fabulous! ...
At a recent dinner party, a bowl of grains was passed around and when it got to me, I couldn't for the life of me figure out what grain it was. After trying a few bites, I finally (and somewhat sheepi...
Can you tell that we're wild about radishes right now? They're such a refreshing vegetable in the springtime, with their pleasant crunch and gorgeous color, creamy inside and scarlet outside. We threw...
We're big proponents of growing your own food, even in small spaces, so we were excited to read about three thriving urban gardens in this month's issue of Chicago Magazine.
An EarthBox-filled rooft...
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...
• Week 6 Assignment: Throw a dinner party
• Cure Clock: Done!
• Cure Takers: 831
Hello, Cure-takers! Congratulations to all of you who did at least one or two things to make your kitc...
Here's an interesting case of identify-the-cookie from Marcus in Oslo. Can you help him? I'm looking for your help identifying a cookie made of almonds (I think). It is a little bit hard on the outsid...
In the interest of time, we usually slice right across the top. But that does leave a little wasted berry around the top (which we usually nibble on while we're cutting). Our alternative is to take...
Really popular posts last week included the ultimate list of ideas for what to do with a can of tuna, as well as party-planning tips, lazy margaritas, snack drawers, and what to do with too-early gues...
Onion lovers, take note. This caramelized tart, a riff on the classic apple version, calls for 28 shallots plus a gooey red onion jam. ...
Carts can be a very efficient way to add counter and storage space to your kitchen, especially if they're topped in a butcher block. At the high end, butcher block cabinets from manufacturers like Joh...
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