Happy weekend! What's cooking this Saturday morning? Do you have cookout or picnic plans this weekend? Or perhaps you're taking a mini-vacation away, in the peace of your own home. What are you eating...
We are planning on making pizza this weekend, and so we are excited to follow these two tips offered by Molly and Brandon in this video. You may know Molly Wizenberg as the author of the popular foo...
Known on Flickr as norwichnuts, Janet Hudson consistently shares gorgeous, mouthwatering food photos and recipes – and they're all vegan! With both plums and figs available at our farmers' marke...
We're expecting thunderstorms this weekend, and we can't think of anything we'd rather do than spend the afternoon making a big batch of gnocchi while the rain is pattering outside. These little potat...
Have you ever been ordering breakfast at a restaurant and thought, "I want pancakes, but I'm also not sure I want an entirely sweet breakfast," and then ordered a side of bacon, just so you'd have a s...
If you've spent any amount of time doing prep work for a big dinner, you know how annoying it can be to have a your cutting board constantly slipping around on you. We've talked about this before, but...
We're liking this new "Pesto" color from Staub. What do you think? ...
It is a gift to be situated near fresh food, even for just a brief moment.
While we were in Italy last month, we stayed at a house that had a massive patch of rosemary. I'd been wanting to make ice ...
Ewww, cockroaches in the kitchen! Do not want! But how do you get them out without using toxic chemicals? Yes, there is a way. Read on ......
Look at the photo — doesn't that look like little plates of fancy appetizers or tapas? Well, look again. They are actually little bites from deconstructed and fancified White Castle burgers. In ...
Ali wrote to us, looking for Alton Brown's very cool olive oil baster. I was watching the show "Good Eats" on Food Network and he was using this amazing baster tool for his olive oil. Any idea what it...
Tuesday is Bastille Day - or le quatorze juillet (14th July), as it's often more expediently known in modern France.
In honor of the occasion, a friend asked me if I could design a cocktail and call ...
How is your garden growing? Consider this a quick check-in on how your baby tomatoes, squash, cucumbers, and other garden goodies are doing. So many of you showed us your awesome gardens in the My Gre...
It's rare that glossy shelter magazines show anything but kitchens with multiple islands and sitting rooms attached, but occasionally House Beautiful comes through for us (remember this one?). We love...
We're loving this Eat At Home dishtowel! It's been appearing here and there in shops around the web, and we like its vintage forthrightness. It should be right there with the "Wash the Dishes" towel o...
"Kitchen Island" sounds like an amusement park ride designed especially for cooking enthusiasts! But no, we're talking about the kind of islands that live in the middle of your kitchen, giving you ext...
We read about Lucy and Jorge Orta’s project, 70 x 7 The Meal, in the latest issue of Print and were immediately obsessed. The Paris-based contemporary artists have staged communal meals in cities th...
Most of you weren't fans of Dan's wall o' fruit stickers above his kitchen sink, but we have a hunch that you'll find something else to appreciate in his light, bright, green kitchen. Here's a ...
We've asked you if you cook while on vacation, and what you eat after coming home, but now we're curious about your hunting and gathering habits when in a new city. Do you go looking for new markets, ...
Have you ever had fried capers? Crispy, nutty, and briny, these little blossoms add big impact to salads, pasta, meat, and vegetable dishes. ...
Cauliflower was one of the first vegetables we actually liked as kids, and we're still eating them today! Despite their rather impenetrable-seeming appearance, cauliflowers are actually pretty easy to...
We have on good authority from a friend that these things work really well. The idea: You heat the granite disk in the oven or freeze it in the freezer, and it will keep hot things hot and cold things...
What's looking delicious to us these days? Well, cold things, like these homemade bomb pops, and graham cracker ice cream......
We're not sure what took us so long to get on the frittata band wagon. Now that we're starting to get the hang of making them, we finally understand what a quick and satisfying weeknight meal they can...
We always seem to be the odd man (or woman rather) out at parties because we don't drink. But that doesn't mean we don't have a well stocked liquor cabinet! Why would we need it around if we aren't...
One of the best things about traveling is the opportunity to taste fresh fruits and vegetables that we might not otherwise have an opportunity to know. When I travel to other parts of the country and ...
Hot dogs haven't quite had the gourmet make-over that hamburgers have undergone in recent years - and that's just fine with us! A good summer hot dog is simply an all-beef frank, a squishy bun, and a ...
Here's a fascinating question from John, who is about to leave on his Peace Corps assignment! He writes:I'm going to be serving as a Peace Corps volunteer beginning in July, and my living quarters for...
Greek wines have long been on my list of favorite wines. They are extremely refreshing and food friendly. At the moment I am traveling through the Greek wine regions of the Peloponnese before heading ...
How do you store your fresh herbs? If you don't have the luxury of an herb garden, where you can snip as needed, then you are probably bringing home bunches of herbs that need to be used bit by bit. D...
We're not yet seeing a lot of variety in our squash selection here in New York (no pattypan for us), but there is plenty of zucchini and its sweeter cousin, yellow summer squash, in the markets. How d...
Every week we bring you our favorite home cooking from our friends at Serious Eats. This week we have an overly elaborate gyoza dumpling maker aimed at kids plus a stern warning to never drink wine ou...
Chutney, noun: A type of condiment similar to salsa found in Indian cuisine.
Every culture has their own version of an all-purpose sauce that can be used interchangeably as dip, relish, or condiment....
Lots of people's summer vacations coincide with high-yield times in their vegetable gardens. Which equates to free fresh veggies for those lucky souls who tend their gardens while they're gone...
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OK everyone, here is an ice cream mix-in you do not want to miss. While at Trader Joe's last weekend, stocking up for a lunch with family, I spied these milk chocolate covered peanut butter crackers o...
This month is all about Escapes — bringing vacation inspiration back to the kitchen, and also discovering new kinds of food and cooking from around the world. But we actually have the end of vac...
On a picnic table laden with cheese-filled side dishes and sugary desserts, fruit salad can sometimes seem like the requisite healthy choice. Here's one way to spruce it up!...
Whilst cleaning the pantry, we realized that we have nine different vinegars in our collection, including a couple that haven't seen the light of day for years. And we started to wonder, does vinegar ...
Not that we have anything against gazpacho. We love it. But sometimes it's the only cold soup people consider when summer rolls around. We've rounded up some other warm-weather options, like cucumb...
This weekend I am taking a platter of chicken over to a friend's. We're having a good old-fashioned cook-out, and I am already thinking of moist, flavorful grilled chicken. I have my eye on a couple o...
Whoa - bacon caramels! Plus elegant cardamom-rose cocktails and a cheery cherry chomper. ...
An ice-cold beer is just about the most perfect accompaniment to a grilled hamburger and a side of coleslaw that we can think of! Here are a few of the beers we'll be bringing to our picnics and barbe...
We're confident in our abilities to pack a delicious picnic basket, but it doesn't hurt to have some inspiration once in awhile. We flipped through hundreds of picnic photos and picked 10 fav...
Here's a good baking question from Evan. Can you help?I made the lemon cake y'all reviewed recently, and it was delicious, but five sticks of butter on one plate is more than I can handle. Fortunately...
Grain salads just seem so perfect to us right now. They're economical to make and satisfying to eat. Plus, we can make a big batch and eat the leftovers all week long. Which means less time heating up...
Attention all New York and New England Cheese Lovers! We just heard about a 24-hour cheese extravaganza open to anyone willing and able to make the trek: travel from New York City to Vermont for the V...
For many of us, spending the whole day in the kitchen canning is a realm in heaven. Others just scoff and roll their eyes: who has that kind of time on their hands? While I usually fall into the fo...
What was cooking here a year ago? Here's a recap of some of our favorite posts from this week a year ago. There's mango colada, vanilla milkshakes with a kick, and non-alcoholic cocktails too. There a...
Well, it's not completely new to us. Sara Kate wrote about this cut of meat in her post on Korean Barbecued Short Ribs. It's called flanken, and it's cut from the same cloth as short ribs, but it's th...
Fresh or dried, thyme is definitely one of our spice cupboard work horses. It's a seasoning we can use without really thinking about it, and so we often reach for it when making quick weeknight pasta ...
We've rounded up some of our favorite eco-friendly entertaining ideas, including easy DIY table settings, biodegradable and recycled tabletop, and healthy tips for having guests over (hint: have them ...
Our My Great Outdoors event may have ended at the close of June, but outdoor entertaining is still in full swing. Last weekend I used our little back deck to its fullest and threw an outdoor f&...
Art installation, or clutter? We just spotted this wall o' fruit stickers in an Apartment Therapy house tour, and we think it's rather charming, in a childlike sort of way. What do you think?...
It seems blasphemous during the summer to suggest that one might tire of margaritas... But. If you're looking for something different and yet in the same vein, the paloma is a great alternative. Do yo...
This July we are bouncing some topics and posts back and forth between The Kitchn and one of our favorite food sites, CHOW. One way we're doing this is asking you, our readers, to help advise CHOW's r...
The flying saucers have landed! With their disc-like form and scalloped edges, pattypans are among the most distinctive of summer squashes....
We get a little smarter - and pickier - about what we look for in a kitchen every time we move. During this last round of apartment hunting, we came up with a list of things we wanted to check, consid...
We considered posting this very odd gadget as a Hot or Not survey, but decided that wouldn't be quite fair. See, this is just the weirdest thing we've seen in a long time; hot or not hardly applies. I...
Are you still getting fresh peas? We aren't either, but peas are one of the things I like to eat year-round because frozen peas are often so much sweeter and fresh, actually, than fresh peas. What? It...
As we made mention yesterday, we've recently decided to move. What we neglected to say is that it's less than 50ft from a Folgers coffee plant. Although it sounds like a dreamy, caffeine induced, f...
When we're making a big batch of mashed potatoes, it's awfully tempting to just throw them in the blender instead of going to the trouble of mashing them by hand. If you've ever actually done this, yo...
A seriously swashbuckling fork for the grill, plus a favorite kitchen tool — that you can hang around your neck. ...
Here's a good question from Joan, who is planning ahead for her wedding in September. Hi! I am looking for some help and ideas for a seasonal spread of hors d'oeuvres. I am getting married in late Sep...
Have you seen these Black Velvet Apricots at your local market or grocery store? It seems like they're popping up everywhere this summer. We had never seen them before, so when we first noticed them a...
We've had so many juicy summer recipes in the last week or so — it's hard to keep up with them all! There was a creamy tofu and strawberry tart, as well as a frozen nectarine and yogurt pie, plu...
We've seen these big, floating orbs on occasion in super fancy cocktails at super fancy bars. Gourmet has a good reason why you should use them (not just for looks) and a not-too-expensive source... ...
We recently gave you a roundup of some fun, summer popsicle molds. So, over the weekend, we decided to practice what we preached... ...
The 4th of July episode of Good Food revisited interviews from previous episodes - not that we minded! These were really some of our favorites clips, plus we got to hear a few that we'd missed. What a...
I have been using Comet for cleaning my tri-ply cookware and the stove. But right from the day one, I have had this nagging feeling to check if this product was eco-friendly. Any idea on that? If it i...
Look at this tiny, beautiful pan of paella! We had this at a lovely tapas restaurant in Seattle last week, and we were so inspired by the presentation. See, paella is one of our favorite dishes, but i...
The squeamish and the vegetarian can look away... But we actually found this video from Fine Cooking really interesting and helpful. Get a link below....
Early watermelons are starting to appear at the markets, and I was excited to get my hands on one of my favorite fruits this past week. I wanted to serve it as a light, refreshing dessert at a mid-wee...
The fried zucchini served in restaurants so often suffers from being both greasy and mushy that it isn't something we had ever considered making. But this recipe in the July issue of Olive magazine ch...
Planning on doing any cooking on your vacation this summer? Instead of messing with a lot of individual spices, one easy solution is to pack just a few of your favorite spice blends instead!...
When we brought these apricots home from the farmers' market on Saturday, the first thing we thought, seeing them on the counter, was, "What pretty colors for decorating the kitchen..."...
July is all about Escapes — getting on the road, seeing new things, and finding escape and retreat in the comfort of your own home. Here at The Kitchn we'll be talking about new and unfamiliar f...
In today's Delicious Links: lovely long marshmallows, a sweet jar of peach and lavender butter, and a placemat made from a sushi mat (with a little ribbon involved). ...
Over the last week, my husband and I have started the (seemingly) never ending process of moving. We knew we'd need some bare essentials to tide us over for a short while and determined not to eat o...
No, I don't mean caviar and chocolate covered strawberries, at least not necessarily. The Fancy Food show is a bi-annual event sponsored by the National Association for the Specialty Food Trade and it...
Jay recently did a complete renovation of his apartment after renting it for nearly eight years and then purchasing it in 2005. It is on the ground floor of an 1860 brownstone. The kitchen wa...
Have you ever had a craving for homemade ice cream, but just couldn't summon the willpower to drag out a sauce pan and make the custard base? We have four words (and a hyphen) for you: Philadelphia-St...
Here's a great question from Lauren, who asks: NYC has a love of good, fresh pickles and I got some recently. The pickles are flavored with fresh garlic and there are some nice little pieces of fresh ...
Home cooking is often a somewhat isolated event. We usually cook for ourselves, our family and a handful of friends or colleagues. On occasion, a stranger appears in the mix, but usually they've bee...
The East Coast has finally caught up with the West Coast, and now we've all got tomatoes in the markets. Time for a perfect tomato sandwich—and a refresher course on the best way to store, slice, sk...
There was a lot of good cooking in the most popular posts published last week. Strawberry-tofu pie, tips for making homemade stock, cannoli cookies, ideas for catering your own wedding, how to build a...
My fiance and I have been in our temporary housing with its (supposedly) fully stocked kitchen for about a month now. Thanks to many of your excellent suggestions, we were well prepared to deal with t...
Because sometimes you don't really need an excuse to bring "cute" into our lives, Japanese company D-Bros. offers sticky notes arranged like sliced fruit.
These kawaii note pads even come packaged in...
Eating with the fullest pleasure--pleasure, that is, that does not depend on ignorance--is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebr...
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