Here are the top posts from the past week at The Kitchn; have you read them all?
15. A Food-Lover's Guide to Manhattan
14. Quick Tip: Preheat Your Cookie Sheets!
13. Neolithic Knives and Traitor Joe'...
What's cooking this weekend? Are you staying cool? Going out? Cooking in? What's in the kitchen, and what's on the grill this weekend? Do you have plans to escape the heat with a tall cold drink? As y...
While several of my colleagues here at the Kitchn have been escaping to Provence or Alaska (in their minds, at least), fueled by food memories, I've been sitting on my couch with a spoon in my hand an...
When the temperatures soar into the triple digits, and your city kitchen is hot and steamy, the last thing you want to do is bake bread. Between preheating and baking, your oven is often on for...
The Apartment Therapy Los Angeles team was coming over. It was a hot summer weeknight, and we were all heading down the street to see a friend's band play that evening. A formal dinner was out of the...
Isn't fun to see before-and-after shots? It's thrilling to see something beautiful emerge, improbably, from a tired old space. Well, we truly had that thrill when we saw this kitchen that Franc...
When it comes to dessert - especially those involving fresh fruit and pastry! - we're often too busy spooning up another bite to care what it's called. But these playful names definitely grab your att...
I spent yesterday on the set of Cultivating Life, a television show about reconnecting with the land. No, no big sound-stage; no wardrobe and make-up trailers (which might have helped curtail my copio...
A couple of pretty treats for the weekend, plus a loaf of garlic, chard, and Parmesan bread from the Artisan Bread in Five Minutes folks! ...
City: Portland, Oregon
Population: 550,000
Local specialties: Salmon, Cherries, Peaches, Wine
Portland! It's such a rich city for food-lovers. Here are a few of our picks from Portland's best shops ...
We thought we had tried almost every berry in North America (we are massively in favor of berries in all shapes and sizes) but then we discovered one we had never even heard of, let alone tried: the t...
Smooth. Mellow. Contemplative. A perfect slow-sipping after-dinner drink….
Up until a few years ago, this was not a description I’d ever imagine applying to tequila. But then I’d never tasted a...
Q: I have always loved, loved, loved the dill dressing that Greek restaurants serve with salads and souvlakis, but I have never ever had luck with making it in my own kitchen.
Does this stuff just c...
Why not? It's arguable, but we're not sure there's a better sandwich to eat when tomatoes are at their peak (maybe this one). BLTs take very little effort, and you can customize them with different ad...
We can taste it right now: smoky, rich, slightly sweet, slightly tangy, and a hint of hot spice. That's our ideal barbecue sauce, and this time of year, we want it on just about everything. We've disc...
This week we have been musing, collectively, on the food that either transports us to a better place, or brings back memories of a past escape. I have so many foods that stimulate memory, and even mor...
Here's a quick look back at this week last year. Perfect tomato salad, good cheap pinot grigio, what to do with zucchini, fried squash blossoms, a gorgeous little kitchen, and how to clean the grill w...
We've always had a love-hate relationship with microwaves. They're admittedly a very convenient kitchen appliance for certain situations, but they tend to be poor at cooking foods from a culinary pers...
It seems that every year we are bombarded with more, more, and yet more kitchen gadgets. Some are cosmetic updates to classic tools, a precious few are genuinely innovative, but many more are u...
We aren't in the middle of a kitchen renovation, sadly, or else we'd be stealing this idea. We love it: make use of a narrow, otherwise challenging space in your kitchen with a roll-out cabinet and bu...
We have a particular reason for craving non-alcoholic beer right now, and this has emerged as a recent favorite......
Gremolata is a simple Italian condiment made of parsley, garlic, and lemon zest. It's a traditional accompaniment to osso bucco, but it also pairs well with other dishes....
I did not expect to love beans on toast. I was living in London, 22, and just out of college. My gastronomic sensibilities had yet to mature, but I had already developed an interest in farmers' market...
How many times have we delicately salted a dish...and salted a little more...and a wee bit more...and then, oops! Suddenly our dish has gone from under-seasoned to tasting like seawater. Can anything ...
This month is all about escapes both big and small! Whether we're talking backyard lounging or a long mountain hike, soft pockets of pita bread are an ideal vehicle for meals that can be made ahead, s...
City: Chicago
Population: 2.8 million (9.5 million in the metropolitan area)
Local specialties: Deep-dish pizza, Chicago-style hot dogs, steak, beer, local produce, various ethnic dishes
Perhaps best...
The fruit that rotates in and out of our household varies quite often. But once home, we always have a problem storing it. Bowls cause bruising, the refrigerator can alter taste, and we just don't ...
Gorgeous summer vegetable tarts, a beautiful pizza peel, and neolithic knives in today's Delicious Links. ...
It's the perfect time for homemade freezer pops, and flavors like mango lassi and Southern sweet tea sound so refreshing. Plus, a giant fruit that looks like a "strange, fat animal with reptilian gree...
Q: I have quite a predicament. I have recently been put on a limited diet by my doctor for food allergies and sensitivities. For at least three months, I have to avoid all sources of eggs, dairy, soy,...
I have visited many wonderful places around the world, but I have to concede that the island of Santorini has to rank as one of the most spectacularly beautiful. Watching the sun set over the dormant...
One of the things I reach for most in my kitchen, besides my electric kettle and chef's knife, is a plastic colander. I picked it up about a year ago mostly because its small size and bright green co...
We, along with many other kids, we're sure, used to eat a lot of canned pears with cottage cheese on top. It was one of those dishes you saw in cafeteria lines, which demeans its genius, really—swee...
Teriyaki (terry yah kee), noun, adjective: A Japanese cooking technique where beef, chicken, fish, or a soy product is first marinated and then grilled or broiled.
We often have teriyaki when eating ...
First it was Brussels sprouts, and now it's ham. Is this the new bacon? Ed Levine thinks that the "intense, silken essence of meat," as Harold McGee describes Surryano ham, an artisanal cured ham from...
We recently asked for your advice on etiquette question posed to CHOW's resident etiquette expert Helena. She has a post up now with an answer of her own and she responds to some of your ideas too. Ch...
Is Wal-Mart turning over a new leaf? It looks like they're trying. According to The New York Times, Wal-Mart is on a mission to go green, developing a universal rating system that scores each of their...
On summer weeknights, we usually don't want to linger in the kitchen. We're busy in the garden until late, or we have plans to be outside with friends later in the evening. So quick, easy, fres...
We get a lot of questions about knives. What knife should I buy? Help me find an affordable chef's knife! Should I buy this knife set? Etcetera. We invariably recommend one good chef's knife and a par...
We spend a lot of time talking about fun summer cocktails. What about something non-alcoholic that feels just as special (and, ok, would taste pretty good with vodka)?...
While planning a Koreatown dinner out recently, a couple of friends stated their preference for no MSG. What? No MSG?! We (or this writer, at least) love MSG! What's your take? Do you avoid eating it?...
In the spirit of this month's Escapes theme, the cheesemonger in me got to thinking: How do I escape with cheese? Just how and when does cheese have the ability to transport me to a different place? T...
Ok, we've talked about malts and we've talked about hops, both of which are crucial ingredients for beer brewing. What's left? Yeast! It's thanks to this feisty sugar-hungry microorganism that beer br...
Here's a clutch of afternoon eye candy for you — a dose of inspiring kitchens from recent Apartment Therapy house tours. These are a diverse bunch. Some are tiny rented kitchens that have...
I grew up in Minnesota, Iowa, and Illinois - in short, corn country. Serious corn country. I didn't see the ocean until I was 10 and didn't eat much fresh seafood until I moved to Boston in my 20's. A...
Think good mozzarella comes from the hands of a master cheesemaker? Think again. It comes from happy, well-massaged buffalos. Read on to discover the buffalo resort that has made a rock star out of it...
When we first picked up this book by lawyer turned cake baker extraordinaire, Warren Brown, the title read like a cookbook for dummies. But once we opened its beautifully designed pages, it had us h...
City: Austin, TX
Population: 1.6 million
Local specialties: Eclectic cuisine from barbecue to health food; locally-brewed beer
As the capital of Texas, Austin embraces a diversity of residents and v...
Do a search for low-calorie snacks and carrot sticks are sure to pop up at least a few times. They're certainly healthy, but they just don't do it for us and feel very much like "diet food." But pickl...
Well, we had hoped to bring you a review of Julie & Julia today, as there was a screening last night in our town and we scored free tickets. Free tickets turned out to be a misnomer, though, as th...
I recently spent a month back in Georgia visiting my family, and brought back various regional culinary delights with me when I returned to San Francisco. I can't get most of these in California, so ...
Blogger Zazazu is recently bought a little fixer-up house, and she's in the middle of renovating her kitchen. She wants to tile her backsplash, and to do this, she has sent out an unusual request to t...
We have to hand it to Mark Bittman and the Times. It's got to be hard to come up with 101 salad variations, but honestly, most of the ones on their list sound refreshingly inventive. Plus, there's ...
Q: My local grocery store has yellow tomatoes. What is the best thing to do with them? - Erin...
Look out, everyone, there's a new group food site on the scene! It's called Tasty Kitchen and the gal behind the scenes is none other than Ree of Pioneer Woman. Have any of you spent time on the site ...
Bored with reusable bags? These new thought-provoking designs by TBWA/Vancouver certainly shake things up. The bags feature images and statements that contradict with eco-friendly practices. The idea ...
This is one of the most curious gadgets we've ever come across, and we've been at a loss as how to post about it. This is an "automatic stirrer" from British design group üutensil, a company that...
This is an easy, rustic recipe that makes a great vegetarian meal or a pretty summer side dish. We carted the whole thing over to Central Park the other night for an impromptu picnic dinner....
Did you grow up with a Hoosier cabinet in your home? We did, and we still have a lot of affection for this old-fashioned predecessor to built-in kitchen cabinets. Click through to read a little more a...
Italian beverages have captured our hearts this summer. Yesterday, Faith wrote about her discovery of BibiCaffè, a fizzy espresso soda. Here in my kitchen, I have been shaking up another refres...
We feel a little foolish, but we need your help with a problem that's been bugging us for quite some time. Strainers! No matter how thoroughly we think we've cleaned them, we always seem to find stray...
This new slicer from Rösle is not a uni-tasker; it slices tomatoes and mozzarella! Make that a big AND. All joking aside, that's rather handy for those of us who plan on eating caprese salad ever...
This cabbage came in second place at the Alaska State Fair, weighing in at 85lbs.
Three days after my 19th birthday, in the beginning days of January, I had decided to put college on the back bur...
On a hot summer evening, a big leafy salad for dinner sounds just about perfect. That is, until the greens start to wilt and the dressing gets all watery. We always figured this phenomenon had somethi...
We love this cute summertime dessert from Cookie. It's a watermelon, shaped easily out of a couple different kinds of ice cream. ...
City: New York City, Manhattan
Population: 1.6 million
Local specialties: Bagels, bread, smoked fish, cheese, and local produce
Most people come to New York City to eat... in restaurants. And man, th...
Peppadew peppers stuffed with goat cheese are one of my favorite super-fast, no-cook appetizers. I love to serve them to guests and introduce some of them to the sweet piquante peppers. But they're al...
Q: The fall artichoke season is coming and I need help! I grew up dipping the leaves into a mixture of mayo and lemon juice, occasionally garlic butter. My metabolism isn't what it used to be and I'd ...
One of my favorite things to do when traveling, especially internationally, is go to a bookstore or newsstand and hunt out local food magazines. It's a great way to find some local or regional recipes...
Can you love a waffle so much that it becomes essentially impossible to do justice to its magnificence? The first time I tried Gaufres de Liege I was in Amsterdam, where the waffles must have migrate...
We think of adding basil to a salad when we're making a caprese salad. But it's delicious chopped up with lettuce, tomatoes, cucumbers, and whatever else you've got—a little zing that elevates a bas...
Refreshing daiquiris, sweet blueberry crumble, and crisp Vietnamese salad — these are just a few of the recipes and recipe reviews we published last week. Here's a quick recap, in case you misse...
In this week's episode of Good Food, we heard from cookbook author Naomi Duguid about the cuisine of the Uighur people from China, got a new take (or three!) on the milkshake, and were inspired by mor...
Do you enjoy Nora Maynard's weekly column on cocktails, Straight Up? And perhaps you enjoyed her previous column about cooking and classic film, The Celluloid Pantry. Well, if so, and if you live in N...
We were pretty excited to spot this pot rack made from copper pipes. We could also envision this pot rack functioning as an entry storage unit with S hooks for hats and umbrellas. It could even work i...
OK guys, this is it. If you bake just one cobbler this summer, this is the one. ...
I am not a big fan of sweet sodas or sweet coffee, so I was recently surprised to find myself drinking something that combines the two in one very sweet, very fizzy espresso drink. But I have to admit...
Looking at all the peaches and berries at the farmers' market gives us a bittersweet feeling; we're delighted, but we also know that their season is short-lived. All the more reason to learn how best ...
Who knew that eggplants came in so many shapes and colors? We're sure some of you did, but it's a whole new world to us, as we've only recently joined the eggplant lovers club – and just in time...
From dusty, barely-there grey-blue to eye-popping turquoise, blue is one of the most popular and versatile colors in the kitchen. The right shades can serve old-school country kitchens stencile...
On Friday we showed you some squatty, round, "8-ball" zucchini we saw at the farmers' market. The sign read, "Good for stuffing," lo and behold, there are lots of good recipes to prove it. We'll be go...
If you can't go to the tropics, we say bring a little of the tropics to you! Or at least that's what we thought when we spotted a package of these sugar cane swizzle sticks at the supermarket the othe...
Adorable petite watermelons, free downloadable recipe cards, and David Lebovitz's recipe for socca — an addictive French street food. ...
During our recent move, we misjudged where our steps were and landed ourselves out of commission for 5 days. Only being able to lay flat in bed, we spent a good amount of time in front of the TV, ca...
Pad thai and many other Southeast Asian dishes just wouldn't be the same without a few healthy spoonfuls of sweet-sour tamarind. For the most part, we use blocks of tamarind pulp when this ingredient ...
City: Orlando, FL
Population: 2 million in metropolitan area
Local specialties: Oranges and other citrus, authentic Vietnamese and Latin American cuisine
Orlando is probably not the first city that c...
Q: I have a little mint plant that has responded tremendously to some organic plant food I gave it and I now have an abundance of mint! What can I do with it? I've mostly just been using it as a garni...
By the time I made my first trip to France, I was already an adult married lady, not the free-wheeling, junior-year-abroad backpacker I had imagined I would be. Somehow, that whole rite of passage esc...
We like to shop around at farmers markets for good deals on summer berries, cucumbers, and other fruit for summer cooking and preserving. But did you know you can get even better deals if you go strai...
We've been eyeing the construction of the new Whole Foods on Columbus Avenue and 98th Street for a while now. (If you live in our neighborhood, no doubt you have been, too.) Well, the date is set. And...
What were the most popular posts last week? There were our new food guides to some major cities, two posts for bacon-lovers, and peanut butter snacks for the weekend. Read on for all of our hot posts ...
During the segment on Hmong cooking in last week's episode of Splendid Table, we were struck by one quote in particular. Sami Scripter describes her experience of talking to the Hmong elders about rec...
Designer Anastasia Faiella has been hard at work lately with various projects, and luckily she continues to share the fruits of her labor with us. This recent kitchen renovation she sent in includes a...
I'm just about out the door this morning, on my way to participating in a community canning project. I'm really looking forward to spending the day with a group of fellow canning geeks. We're making...
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