Name: April
Location: Long Beach, CA
Type of space: Herb and vegetable garden
Tell us about your outdoor project and how you enjoy it: I love being able to go outside and watch my vegetables an...
Name: Paula
Location: Matteson, IL
Type of space: Outdoor patio
Tell us about your outdoor project and how you enjoy it: For Father's Day this year, my mother and I decided to go all out for my...
We took a walk back through our archives of grilling goodness and came back with an armful of good ideas, helpful tips, and inspirational recipes. From cinnamon stick skewers to when (and why) to leav...
Name: Melissa
Location: Greenbelt, MD
Type of space: Balcony
Tell us about your outdoor project and how you enjoy it: I love to garden and produce my own food but I live in a condo. The space i...
Name: Lauren
Location: Los Angeles, CA
Type of space: Backyard garden
Tell us about your outdoor project and how you enjoy it: My family hosted a backyard BBQ to celebrate my recent graduation....
Name: Amelia
Location: Washington, D.C.
Type of space: Community garden plot
Tell us about your outdoor project and how you enjoy it: I am a foodie and a longtime container gardener, so I was t...
Name: Erin
Location: Ames, IA
Type of space: Balcony
Tell us about your outdoor project and how you enjoy it: I wish I could live out here constantly! Most of the balcony taken up by the plants...
Name: Maria
Location: Edmonton, AB
Type of space: Garden
Tell us about your outdoor project and how you enjoy it: This is my second year trying out this thing called gardening. I have switched ...
Happy 4th of July! Is the grill fired up yet? Well, we do realize that it's only July 3rd, but since the 4th falls on a Saturday, we're observing the holiday today here on the blog. But we're not leav...
Maybe you’ve been known to make the occasional Gin and Tonic at home, but leave the Mojitos, Caipirinhas, and Margaritas to the pro bartenders to mix up. Or maybe you’re already a master of half a...
We don't often venture into kitschy territory with food (bad childhood memories of green milk on St. Patrick's Day), but there are a lot of dishes you can make that are red, white, and blue without fe...
I'm originally from Georgia, and recently returned from a month-long visit with my relatives. As soon as I get my feet back on some red clay, I immediately start seeking out my favorite Southern deli...
Earlier this week, a reader inquired about more uses for mung beans. Like several of you, my thoughts turned to Asian-style sweet mung bean soup. ...
If you're throwing a swanky dinner and want a spread that will really impress your guests, Savenor's in Boston is the place to go. We had just such a party in the works, so we decided to indulge our c...
We'll show you a few more good ideas for tasteful red, white, and blue food later today, but here's a first look: a patriotically-arranged fruit platter. ...
Now that summer is officially here and the weather is indeed getting hotter, we're putting a lot of cool pasta and grain salads on the menu for lunch and dinner! This recipe is a variation on the Roas...
How to cook a marsupial, plus some fun and tasty links for a yummy 4th of July....
One of our favorite ways to garnish cupcakes isn't with extra chocolate or sweets, it's with vegetables! They're cheaper, more cheerful and usually results in a good wow factor from your friends and...
Name: Anna
Location: Cambridge, MA
Type of space: Barn
Tell us about your outdoor project and how you enjoy it: A few years ago our parents bought a falling-down barn in West Tisbury on Martha'...
Want those sweet summer cherries to last all year? Preserve them in a light, flavorful syrup. Plus, campfire cooking, fried chicken four ways and a deconstructed Japanese pasta salad....
Here's a question from reader Haivan, who asks: I've been picking a lot of strawberries fresh from the local farms. Now I've got many, many jars of jam made...but how about some galette? Does anyone h...
It is almost July 4th again. Summer has finally arrived, and it is time to take to eating outdoors. Which wines will you serve for your gatherings and celebrations? Do you feel nationalistic and alway...
Every week we bring you our favorite good home cooking and eating from our friends at Serious Eats. This week, Caroline Russock argues that French fries are perhaps underappreciated, and she makes a B...
Ceviche is a great food for summer. It requires very little if any cooking, and it's full of bright flavors and fresh colors. We ate some shrimp ceviche in a restaurant a couple of years ago that h...
Using tofu in a dessert may seem a little awkward; at least, that's what I thought about the idea. But there's nothing but to give it a try! The verdict: fantastic! Nobody can guess there's tofu in it...
Or rather, under it! We love the little bursts of smoky fragrance that come when herbs from a dry rub or marinade fall onto the hot coals, so we figured why not do it on purpose? ...
So, maybe we're taking the "green" part of our daily style post a bit too literally, but oh well. As we wrote about earlier today, sometimes the best way to be green is reusing what's already there â€...
At the Alemany Farmer's Market this past weekend, I saw a lot of Filipino vegetables, stone fruits, beans, squash, and cherries. Tomatoes haven't hit their peak yet - there were a few, but they were ...
Earlier today, Sarah showed us how watermelons get to be square. You may not find those in your local market, but you might find some of these: Golden Midget, Mickylee, and Cream of Saskatchewan. Y...
Sometimes doing the right thing is just a matter of being aware of what’s going on around you — especially when it comes to the fish we like to eat. We gave up eating farmed-raised salmon year...
We cook with loads of fresh herbs in summer, but sometimes we find that we've snipped or bought more than we can use right away. Rather than let them go to waste, here are three ways to save herbs for...
For reasons of competition, store policy, or who knows what, some stores just offer better prices on certain items than other stores. Shopping strategically across several stores means that we can rea...
Earlier this week I reported on my visit to a depachika (or basement gourmet food hall) in a Tokyo department store. While I was there, I impulsively picked up a small, edible souvenir: a lump of pink...
We started cold-brewing our iced tea after hearing about the method on a recent episode of the Splendid Table, and we've got to tell you, it's been the best discovery ever! The tea is so smooth and ta...
We just received two very good question about one of our favorite ingredients: lemon zest. So we thought we'd do a lemon zest extravaganza and solicit reader advice on these questions, plus anything e...
We’ve all seen bottles that have pears grown inside them, but have you ever seen a watermelon grown in a box? It’s one of the craziest things we’ve seen in awhile and although it’s not a new...
This drink is so up our alley. Lemon balm, lemon verbena, and rum! ...
Here at The Kitchn, we're big fans of incorporating homemade food into wedding celebrations, and some of us have first-hand experience doing that to different degrees. But we were blown away by Forkab...
Here's a great question from Nick, who asks: I eat breakfast at my desk at work. It usually consists of store-bought cereal, a cup of yogurt, or oatmeal from the cafeteria. But I'm bored with all that...
It's summer and it's time for pickles! While I'm a big fan of canning, sometimes the thought of standing over a stove in the dead-heat of summer is just too much. Enter the refrigerator pickle, a qu...
Sometimes, a little comfort or support or comfort is needed, or just love. The cook has in the kitchen all the magic to make the loved ones feel better. A little thought, a little nibble is enough to ...
Yes, we have talked about this before. We've written about making perfectly juicy burgers and how to build one (complete with diagram). But this weekend being a burger-noshing holiday, we thought more...
Tomorrow we're leaving to go to Switzerland for a conference, and it's going to be a long trip from San Francisco to Geneva - 14 hours! Airplane food is not known for being particularly tasty, and we...
The majority vote on our unidentified berry last week was that it came from a mulberry tree, and we agree! Thanks for chiming in, everyone. While we wait for enough berries to ripen for us to make som...
While spending time at home for father's day, I cooked in a kitchen I wasn't used to. And while, in that kitchen, recycling is not a priority, I was surprised to find out what was number one. Looking ...
Me at the outdoor oven managing the fire and getting ready to cook up the pizzas.
While in Italy over the past two weeks we did a ton of cooking, a lot of it on a grill, and some of it in a big outdo...
Okay, okay, alright already, I'll do it.
The Kitchn has been tweeting as a group here, at thekitchn, but I've finally decided to bust out and tweet on my own. You can find me here, at sarakategr.
...
In the summer, we want fast, easy, and, if it's hot out, cold desserts. This is one of the simplest out there—even quicker if you use a prepared pie crust. Just fresh, ripe fruit, yogurt, some whipp...
Considering that I'm a cheesemonger, I'm surprisingly not too discriminating when it comes to old cheese. Admittedly, the quality of a cheese that's been sitting in your fridge will never be superior ...
For us, it wouldn't be summer without a bunch of fresh basil in the kitchen. We layer the fragrant leaves with sliced heirloom tomatoes, tear them into salads, or grind them into pesto. From sweet bas...
In his latest book Ratio, Michael Ruhlman makes a very strong argument for passing on the store-bought stuff and making your own stock at home. He says (and then repeats again and again), "So much of ...
As a newbie in the kitchen, I have a hard time whipping up anything from scratch. If I can start with an established recipe, though, it’s easy and fun to improvise something new and tasty! I’m a d...
For us, the chewy skin that forms on the top of puddings has always been a special treat. It actually wasn't until culinary school that we learned it wasn't as universally desirable as we'd thought! W...
Bringing your own market bag is so 2007. The cool thing now is to bring your own doggie bag, like the ones this design firm bought and takes with them to group lunches for any leftovers. Read on for d...
It's summer and we have better things to do than slave over decorating a cake for your next weekend get together or outdoor party. It's often easier to think about doing desserts that don't require ...
About a year ago we mentioned a trend we were seeing in cookware: mini, or personal-sized, pots and pans like Staub and Le Creuset's little cocottes. We are instinctively drawn to these diminutive pot...
We've suggested turning off the TV while you eat, and it's not bad advice. But, come on, admit it – sometimes you leave it on. It's OK, we do too. And we're not embarrassed to say it. Here's why ......
Here's a very interesting question about "cookie dough" ice cream from Kristin. Read her question carefully; it's not the cookie dough ice cream you may be thinking of! About 20 years ago in New Haven...
Are you looking for candy sugar eyes? Pale pink, ultra-thin foil to wrap your truffles? Maybe you need a cookie cutter shaped like a gnome or some special cupcake liners? Take a look at Bake It Pre...
We've mentioned how much we enjoy an herbal tisane on a summer evening, and we grow specific herbs just for this purpose. Sunset enjoys tisanes, too, and they have an article up right now with five re...
When regarding the legitimacy of Food content on TV one question is paramount: where is the line between entertainment and enlightenment? Naturally, any delineation is completely subjective, as much ...
Koozies get a bad rap of being nothing more than foam billboards for catchy sayings about beer, babes, and football. Well, we love them and have an impressive collection. Some are downright classy, to...
Name: Casi
Location: Philadelphia, PA
Type of space: Back deck
Tell us about your outdoor project and how you enjoy it: I grew up surrounded by gardeners and when we moved to the big city, I wa...
When we start getting up in years, our experience of taste starts to change. As Lynne Rossetto Kasper of the Splendid Table put it on this past week's episode, "It's like wearing earmuffs and you have...
This weekend, we were halfway through assembling ingredients for a yellow cake when we realized that we'd forgotten to set out butter to soften. Again.
We keep sticks of butter in the freezer, so set...
Overwhelmed at the idea of joining a CSA?
Partnering with local sustainable farms, Chicago-based Fresh Picks brings organic food to your doorstep every week without the commitment…
>>Read the ful...
This isn't a subject matter that gets covered very often—and it's not a situation any of us will likely find ourselves in. But if you like to cook and like reading about small, funky kitchen setups,...
Sometimes I have crazy ideas. Crazy food ideas. Taking one thing and turning it into another. That is what happened yesterday. It was all I could think about until I was able to hit the grocery store ...
We attended the Dwell on Design conference this weekend and encountered so many beautiful, thought-provoking, and innovative designs. Held in Los Angeles, the conference features all areas of t...
The more guests you invite, the higher probability that someone will get stuck in traffic, forget the time, or have an emergency. Whatever the reason, dealing with late guests can be just as frustrati...
What is it about a chopped salad that's irresistible? If there's one on a restaurant menu, we'll almost always order it—either for the fact that we can scoop up perfectly proportioned bites with eve...
You've heard us say it again and again: always cook pasta in a large amount of well-salted boiling water until al dente. But when it comes to pasta salads that will be served cold or room temperature,...
A sweet apron, an interesting sherbet recipe, and maybe-useful oven thermometer. ...
Beef Jerky is a great way to get a little pick me up during your day and is a great take along snack for your summer road trips or backpacking adventures. Although it's protein packed and gre...
Name: Kate
Location: Washington, D.C.
Type of space: Urban garden
Tell us about your outdoor project and how you enjoy it: My name is Kate and I’ve lived in and around the District of Columb...
Tokyo is a food lover's paradise. Home to a bustling fish market with ultra-fresh, affordable sushi; tiny kiosks selling sizzling hot yakitori (grilled chicken skewers); and 7-Elevens offering ...
Do you use mung beans? Do you have any recipe recommendations for Sara? She writes: I had a recipe that called for mung beans and I finally found them in my local Indo-Pak grocery, but I used a small ...
Marion and her sister over at “She said, she said“ have been writing about nostalgic/comfort food such as tuna casserole and meat loaf. Well, that got me to hankering after meatloaf, so, what’s ...
Interestingly, the cheese in the photo is off to the side, contained in a little ramekin. Maybe the folks at Food & Wine thought it safer not to show melted cheese all over a bowl of guacamole? Wh...
Name: Sue
Location: Vancouver, BC
Type of space: Garden
Tell us about your outdoor project and how you enjoy it: We share a home with my 90 year old Father-in-Law. We live in the basement and s...
Going camping and just want to take a few cooking spices without weighing down your gear? We spotted this ingenious solution over on the Instructables website. Take a look!...
Remember London Urchin and her winning London flat from last year's Small Cool contest? We were instantly smitten with her tiny yet spacious jewelbox of a flat, but we were flat-out amazed by her kitc...
Lately, a colleague of ours has been asking folks around the office to bring in their egg cartons. She needs as many as she can get, and will continue collecting them indefinitely. They're not being s...
My family was here in San Francisco for a week-long vacation and while we visited and saw the sights and took lots of pictures, mostly we just ate. A lot.
This is in part because of our involvement ...
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