What's cooking this weekend, folks? Are you grilling? Gardening? Having a summer cocktail on the back stoop? Tell us what's on your menu this weekend, and peruse this roundup of the past week at The K...
We spend a lot of time talking about the sources and origins of our food, but do you ever wonder where your kitchen stuff comes from? We are also intensely curious about the design and making o...
What did we find at the farmers' market this morning? Everything we love about summer: juicy tomatoes and peaches, bright yellow squash, a perfect plum for jam, and some funny-looking zucchini......
Escape the heat, escape from rigid recipes, escape to new flavors ... It's Escapes Month at The Kitchn, and here's one of the most relaxed and refreshing dishes we can imagine....
One of the themes that pops up here at the Kitchn is wanting to do more cooking by feel and with less need to follow exact recipes. Well, with all the fresh produce in the markets right now, this is o...
This crunchy chicken slaw looks utterly delicious right now! ...
Tamarind is one of the not-so-secret ingredients in a lot of Asian cooking. Eating a bowl of pad thai or a spoonful of chutney with your roti, you might not necessarily realize it's there. But if it's...
When it comes snacks to keep you fueled while escaping to the park, on a roadtrip, or to the country, nothing beats peanut butter. It's full of protein, easy to store, and so yummy. Here are fi...
In honor of Escapes Month, I made a quick — or so I thought — escape Wednesday afternoon to a goat farm on the North Fork of Long Island, which led to an all-day meander to farm stands, a ...
City: Boston, MA
Population: 610,000
Local specialties: Seafood, locally-made fruit wines, apples, honey
We've been talking about the West coast, and now we're going all the way east: Boston! Markets...
Have you tried a Santa Claus melon? We just picked one up from our local market. We love trying out new melons — they're in season from now until the end of the summer, and their intense sweetne...
Q: I love brownies — chewy brownies — but whenever I make them, they turn out more like cake than like ooey gooey chewy brownies.
Is there a recipe you can recommend or are there proportions in ...
Not that you need a special reason to enjoy a delectably citrusy rum drink on a summer night, but this weekend you'll have one: Sunday, July 19th is National Daiquiri Day.
Already a big fan of the Cl...
We're big fans of the videos that our friends at CHOW put together, and our favorite series is probably "You're Doing It All Wrong," a head-on look at some of the most common mistakes in the kitchen...
We've shown you pink in the kitchen before, but most of the spaces we've seen use pink in a sweet way—more cupcake frosting than Dancing with the Stars costume. What do you think of this look?...
A year ago this week we were talking a lot about grilling, summer desserts, and good tips for summer cooking. Here's a quick look back at some of those posts, including how to reheat pizza and peel a ...
We often come back from vacation itching to recreate the meals we've just enjoyed in our own kitchens. Besides spices, salts, and unusual local ingredients, something else we can pick up to inspire ou...
Be your own air steward with these vintage airline food carts. Flight 001 has gathered up these food carts, taken them out of the plane and covered them with bold graphics to be used in your home...
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Watch out, bacon lovers. Bacon Camp may be coming to a city near you. And what is Bacon Camp? It's a whole day of sharing and learning about bacon, inspired by the community-driven learning event know...
Small kitchens can get hot, fast, especially in the summer. Do you have a fan? Do you keep your windows open? Crank the AC? Let us know your tricks....
I always get so crestfallen when I see people making beef stroganoff using those powdered stroganoff mix packets. They're so unnecessary; you can make stroganoff from scratch rather easily, and it ta...
The first time we bought a bottle of rose water, we had no idea what we were going to do with it. It just sounded so lovely! Now the fragrant rose water is a staple in our pantry, infusing everything ...
We've seen this phrase "a three-fingered pinch" popping up in a lot of recipes recently, and we think it's a great way to describe a rather indeterminate amount of seasoning. We're being told to add m...
City: Vancouver, BC
Population: 3 million
Local specialties: Seafood, locally made cheese, and fresh produce
We're continuing our series of food-lovers' guides by sticking around in the Northwest for...
At last, fresh summer tomatoes! Last week, we came home from the farmer's market with our bag full of them! As we set them out on the counter, we spied a jar of quinoa that hadn't gotten put away afte...
One blogger is running a series called "So You Grew a Garden... Now What?" This is just the set of resources we need: ideas for using up all those cucumbers, peppers, and other bounty from the garden....
Like cilantro, tarragon seems to be a love-it-or-hate-it type of herb. We fall into the love it camp. The trick is to use it in moderation so that it doesn't overpower a dish. We recently bought a bun...
We love how simple dessert can be in the summertime. Sometimes it's as easy as a plate of fruit. Fruit is naturally sweet and light on the appetite after a full evening meal. But sometimes we want to ...
We don't follow graffiti-art much, but when we see recipes in that space we pay attention. Take a look at this graffiti recipe from Helsinki... ...
That fancy goat cheese you're eating? It may have started its journey to your plate from a prison in Colorado. Also in this week's roundup, fresh herbs at the center of Vietnamese cooking and the plea...
Are you going away for vacation this summer? What do you to close up your kitchen before you leave? Here are five things we always check before leaving the kitchen to itself for a few days. ...
I have just returned from a breathtaking wine trip to Greece, where I visited the wine regions of the Peloponnese and Santorini. With a winemaking history that dates back over 4000 years, unique soils...
Here's a good garden and preserving question from Lexy: I was distracted during planting season this year, and instead of planting an abundance of golden beets, I planted too many Purple Top White Glo...
Now, if you have fresh, sweet, summer corn that's straight from the market, there's no need to liven it up, really. It's perfect just cooked plain with some butter and salt. But maybe you've eaten it ...
These kinds of ovens are used throughout the Middle East, India, Pakistan, and even parts of Central Asia and China. They can be large, permanent structures ensconced in a kitchen or outdoor area, or ...
Every week we bring you our favorite posts on cooking and eating from our friends at Serious Eats. This week: a bowl of seriously beautiful noodles, a very thorough taste test of ginger beers and soda...
Heather and Johnny sent in a good question: We are moving house next month and while our new kitchen is MUCH larger and more functional, it's ugly! I am particularly bothered by the peninsula and the ...
We have a lot of very tall bottles in our collections of liquor, oil, and vinegar, and we have to admit that this is a novel way of making room for them in the cupboard! What do you think?...
Granita is one of the easier summer treats to make—most call for just three or four ingredients, and you need only a fork and a little time to turn it into sweet little shards you can scoop into ...
One of the best things my partner's mother ever handed down to us was her large ddukbaegi, or Korean earthenware pot. (She was downgrading to a smaller one for herself.) When I think of the pot, I ima...
Grab glass, pour beer, enjoy: that's all it takes to enjoy a cold brew, right? Well, it turns out there's a little more to it, and Adam Jadhav of the St. Louis Post-Dispatch is ready to give us a less...
Suzy wrote to us looking for some information on this mysterious gadget. Do you know what it is? ...
If you can't actually make it to Provence this summer, cooking up dishes filled with the flavors of Provence is the next best thing. Even just a sprinkling of herbes de provence is enough to transport...
Frozen banana pops! What a summer treat. Plus the future of food, envisioned in conceptual art, and a pizza pan for your grill. ...
With an estimated 600 acres of window sill growing space across the country, the UK's National Trust just launched a campaign encouraging apartment dwellers to plant window box vegetable gardens. Whil...
It's the season for stone fruit like peaches, nectarines, and plums, but as Emma demonstrated a couple days ago, it can take some work to get the pit out of a soft, ripe nectarine or peach. And what d...
In Berlin, I fell in love with the Turkish döner kebab at a little takeout place near my hotel. Similar to a gyro, these overflowing sandwiches were topped with all sorts of salads, fresh vegetables ...
Q: I bought a bread machine at a garage sale for a fantastic deal of only $3. Sadly, it broke last week and now I rely so heavily on it that I need a replacement fast. I want to get a reliable, but n...
Who doesn't know yet about Julie & Julia, a movie that combines two best selling books about food into one very well-publicized film? The books (Julie & Julia and My Life in France) have been ...
An homage to traditional English cheddars is long overdue. And because this morning I came across a most interesting section of the website of one of my favorites, I thought I'd profile not only the c...
We talk a lot about frittatas around here; they're cheap, use up bits of leftover ingredients, and are a quick, easy weeknight meal. But we always follow pretty much the same formula. In the Minimalis...
Summer seems to bring out the sweets! Last week's recipes included two different ice creams, plus two ways to make fruit into a dessert. But we had some more substantial recipes too: a red pepper frit...
Last week, we talked about shopping for kitchen islands, what features are good to look for, and brands we like. There is another option for finding the perfect island: build your own! If you're feeli...
Because even if you remember to bring and use your reusable bags at the store- you'll probably still need a few of these...
• Click here for full post: How To: Make Your Own Produce Bags...
City: Seattle, WA
Population: 3.3 million
Local specialties: Seafood, fresh-roasted coffee, cherries and other fruit
It's Escapes Month here at The Kitchn, and we want to give you ideas for things to...
Raise your hand if you've been there: You're at work all day, but you're going to a party or picnic after work (perhaps something like the Symphony in the Park tonight in NYC) and you need to bring...
We adore squash blossoms. When stuffed, battered, and fried, they are one of summer's chief delicacies. But we always had a slight sense of unease when buying them. Wasn't it quite a sacrifice for the...
It's Escapes Month, and we're thinking about our favorite edible souvenirs. One of the foods we like to acquire on our travels (or have others bring home to us!) is salt. Not only is salt easy to pack...
We're definitely hands-on cooks with no compunctions about using our fingers as another kitchen tool. To keep our rings safe and gunk-free, we keep them in a little ring dish. Do you do something simi...
I had the most unexpected lucky windfall last week. For several years I've followed the adventures of other cooks who were lucky enough to get their hands on green walnuts, and who parlayed their good...
As kids, we always thought it was a pretty funny joke to shake up a bottle of soda and leave it for the next unsuspecting person. Our sense of humor has improved since then, happily - and we've gotten...
Do you love chunky ice cream? Are you thinking of whipping up some homemade ice cream with shards of fresh cookies or blocks of brownies? Here are three tips for getting great flavor and texture from ...
There are very few things I've avoided cooking in my life. Cherry pie is one of them. I'm definitely not a canned filling kind of person, frozen cherries just never seem sweet enough, and I cannot sta...
This impressive cupcake tower is too late for the 4th, but we think it could still make an awesome party centerpiece this summer. Read on for that plus a teak ice cream scoop and a spicy plum salsa! ...
Now that blueberries are in season, we're ready to put them in just about everything. These Blueberry Crumb Bars have all the crumbly, jammy goodness of a tart or pie, with no fork required. ...
Midsummer is one of our favorite times to entertain. The light stays beautiful until deep into the evening, and we can serve supper outdoors, or wander outside for drinks and dessert. Here's a menu de...
Here's a great question from Sofia on those tortilla chips left at the very bottom of the bag: I'm a big fan of Trader Joe's organic blue corn chips but not so much of the broken bits left at the bott...
One of our favorite summer desserts is ice cream. Homemade ice cream is always a hit at parties and picnics; that peanut-butter-chocolate-cracker version was the life of the party on the 4th of July. ...
With the arrival of summer tomatoes, we've been eating a lot of BLTs. We spread our bacon slices out in a very large pan and cook them on the stovetop, and we were reminded last night that it pays to ...
This week on Splendid Table, Lynne Rossetto Kasper took us on a mini culinary escape into Hmong cooking. Among all the Asian cuisines that have taken hold in the United States, that of the Hmong still...
I have recently purchased my first home, a 1950's brick ranch that hasn't been updated since the '80's. We are spending what little money we have left on restoring the hardwoods to their former glory ...
Happy July! Yes, we know that it's almost halfway through the month already, but due to our own personal getaways, we're just now really gearing up for our Escapes month here at The Kitchn. But there ...
Oooh, doesn't it just look like holiday eggnog? This drink, which originated in Central America, has a decidedly summer twist to it, though. It's made with sweet corn that's blended with milk and simm...
We love the combination of dark gray, white, and bright colors in the kitchen. So this tiny pantry from a recent house tour at Apartment Therapy really jumped out at us. Take look at Scott's li...
29127 Pacific Coast Highway
Malibu, CA 90265
(310) 457-4356
www.vitalzuman.com
As temperatures climbed into the hundreds yesterday, we escaped to the breezy shores of Malibu. Inching our way up Paci...
Last week we showed you the gooseberries we picked up while on vacation in Canada. Gooseberries are not usually found in our neck of the woods and so we were excited to make jam with the half pint or ...
We're always seduced by the bright, gorgeous color of Campari—plus the fact that it makes us feel like we could be on a yacht in the Mediterranean—but we don't really love the strong, bitter ta...
Did you see Melissa Clark's most recent recipe in The New York Times: Olive Oil Granola With Dried Apricots and Pistachios? And if you did, did you swoon straight away like we did? ...
Ideally, cutting open a peach or nectarine is a simple matter of cutting the fruit in half from top to bottom, twisting, and then popping out the pit. But sometimes it doesn't work out quite so nicely...
A lovely solution for storing and pouring olive oil, plus a steak thermometer for the steak-grilling-challenged. ...
We're itching to break out the craft supplies and make some of these paper lanterns for ourselves! A string or two would add the perfect special touch to an evening garden party or other outdoor escap...
I've escaped to the family farm for a bit this summer, just in time for making sauerkraut. It's an annual summertime tradition carried on by my parents as it was by my grandfather, great grandf...
Sheila is looking for a better soap dispenser. Can you help? She writes:I'm looking for a good-looking dish detergent dispenser that I can keep on my kitchen counter that actually works. I want one th...
My mother made a mean Seven-Layer Salad back in the day. And still does, I'm happy to report. A classic 70's dish, Seven-Layer Salad offers much in the way of practicality: it's assembled ahead of ...
Do you have an ice cream maker? If you make ice cream at home, you know that many ice cream makers just churn out quantities of 1 quart or so. The most popular Cuisinart model can hold up to 1 1/2 qua...
affogato: n. An Italian, coffee-based dessert consisting of vanilla gelato (or ice cream) topped with a shot of espresso. Affogato means "drowned" in Italian.
This is a really quick summer dessert (...
Hot posts published last week included tips on watermelon, cauliflower, banning roaches forever, and the food science of why you shouldn't put potatoes in the blender. There were tips and recipes for ...
A friend sent us a link to these sausage-themed rugs from the German company Das rote Paket a few days ago, and we couldn't quite believe our eyes. We still can't. The thing is, we kind of love them. ...
We can't pass up browsing at restaurant supply stores, but the giant scale usually makes those alluring 3-bay sinks and enormous mixers impossible to consider taking home. Not to mention the rewiring ...
A friend offered to help me with the final canning of my 3-Day Apricot Jam last week. I didn't need the help--it was only a few jars after all-- but he really seemed to want to come over and he's goo...
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