Easy 1-ingredient ice cream, juicy tomato recipes, and more in the most popular posts published this past week. Read on for the top ten.
15. Fresh Peach Frozen Yogurt with Only Four Ingredients
14. ...
Happy weekend! What's cooking in your kitchen? A batch of ice cream, maybe to be topped with berries in port, like the sundae above? It's definitely weather for eating ice cream outdoors. Or perhaps y...
We know that many of you are avid canners, jammers, picklers, and preservers. So we're curious: Have you "put up" anything yet this summer, and if so, what? ...
We've talked about serving wine with ice cream before; what about wine in your ice cream? (Pssst ... no ice cream maker required!)...
We've been on a kitchen floor kick this week: First the cork, then a survey of what kind of floors you all have. But we've saved the prettiest for last. Read on for all kinds of painted floors,...
Have you ever had a cappuccino — of tomatoes? Here's a recipe that upends the traditional idea of a cappuccino and replaces it with tangy tomatoes and a froth of whipped mozzarella and cream. ...
I just love getting ikura sushi - those jewel-like, glistening orange balls of salty goodness are the eggs, or roe of salmon. They're delicious, sustainable, and economical. They also have a wonderf...
Q: The Tom Collins, John Collins, Gin Fizz, Sloe Gin Fizz, Ramos Gin Fizz - and Violet Fizz. They're all related. Do you know how?...
The banana split is such a classic summer dessert. We have fond childhood memories of soft bananas cradling scoops of ice cream topped with mounds of whipped cream and fudge sauce. And a few maraschin...
When I was little, my dad and I spent Sunday mornings on the Santa Monica beach. Before heading home we'd sometime hike up to the pier and buy a newspaper cone of freshly made potato chips from a litt...
Zucchini fries! How exciting is this?...
We are constantly bookmarking new recipes on the web, spotting new ingredients to try, and tearing articles out of magazines. Keeping all these bits and pieces organized is tough, but so many of progr...
Name: Bill
Location: Miami, Florida
How are you staying cool? The world's simplest ice cream (and modular ceviche)...
We're craving colorful late-summer salads right now – like baby beets and turnips with blue cheese, or a panzanella with sweet, juicy watermelon. More on those recipes below, plus ginger fried chic...
Q: I'm slowly trying to transition my kitchen, piece by piece, into a kitchen with smart, multifunction tools, nice dinnerware and silverware. My current quandary is between a mortar and pestle and a ...
We never got around to buying a set of popsicle molds this summer, but now we have an eye on these Volcano Ice Pops from Prepara. They offer a twist on the usual popsicle molds; they have a hollow cen...
If you're the type of cook who needs to know why onions make us cry and gets curious about the molecular structure of melting sugar, then this is definitely the book for you. It has become our #1 refe...
An outdoor kitchen is a total fantasy in New York City — it's even less attainable than your own washer and dryer or walk-in closet. That's why this circular cooking and entertaining space in Estoni...
We are really big fans of hibiscus flowers in syrup; we love their tangy, juicy taste and they are so pretty too! So when we received this recipe from one maker of these pretty little things we had to...
We've been talking a lot lately about our favorite and least-favorite kitchen tools, but we've forgotten to mention one tool that we use all the time, every day, and without fail: our hands! They're ...
Have you seen those hot pink pickled onions from the Zuni Cafe Cookbook? Over the last couple of years it seems like they've been everywhere in the blogosphere. We've been meaning to try them for a ve...
We can't help it; we are total nerds for LEGO stuff. Remember this slightly goopy attempt at a LEGO birthday cake? And LEGO fosters that nerd-nostalgia for building blocks of youth with all the...
This is not tzatziki. We know it looks like tzatziki. And before you ask, "How many cucumber-yogurt sauces does one really need, anyway?" let us explain the difference......
The first time I had sea urchin (uni,) I gagged and spat it out. The texture and the taste of the sea were way too much for me. And then one day, I was flipping through my Nobu cookbook and came acr...
Last week's post on aguas frescas gave us a mean craving for Mexican-style horchata, a refreshing drink made with rice, cinnamon, and sugar. We decided to try making a batch at home and wound up makin...
When I first became serious about wine, I really noticed the difference that a good glass made to my appreciation of the wine. At that time the choice of wine glass was pretty polarized. Either...
In accordance with last night's Top Chef Masters events, we thought we'd share a recipe from Mr. Rick Bayless himself. This is one of our favorites and unlike his 27-ingredient Oaxacan Mole, this re...
A cookbook that counts down the time left in each recipe step, sparkling wines under $15, and a birthday cake competition. ...
While Elizabeth is head over heels for Bibb lettuce, we're nursing our own unexpected food crush...on cabbage. That's right, cabbage. It turns out that raw, shredded cabbage is good for way more than ...
Q: I have a dear friend who just turned 30 and I would love to make a birthday cake or cupcakes for her. But she is deathly allergic to dairy.
Other than boxed cake (yuck), could you recommend a nic...
For last night's final episode of Top Chef Masters, finalists Michael Chiarello, Hubert Keller and Rick Bayless were asked to cook the meal of their lives, quite literally.
Note: We reveal the winner...
Name: Gabriela
Location: New York City, New York
How are you staying cool? Sweating it out with a spicy salsa that doesn't require us to roast any ingredients!...
Are you awash in pole beans, with nary a ripe tomato? Or perhaps you have a bumper crop of tomatoes and no zucchini this year. What if you could find a fellow gardener nearby who wanted to swap you so...
Just the thought of raspberries and lemon together in the same recipe makes our mouths water! All that tartness in one dish is almost more than we can handle - almost! - but we also can't help reachin...
Every week we round up our favorite posts on eating and cooking from our friends at Serious Eats. This week we were fascinated by this video they found from British comedian George Egg, showing how to...
Carefully wrapping all of our glassware in bubble wrap and newspaper only to drive it ten minutes to our new house and unwrap it was making us a little bonkers so we came up with an idea.
• Read...
Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly...
Have you ever had a cheese straw? No? Yes? They are a total staple of an old-fashioned Southern appetizer tray, so if you're from the South you probably know what we're talking about right now. We hav...
A couple of weeks ago, we mentioned a British study claiming that organic food is no more nutritious than conventionally grown food. After the news broke, a rousing debate emerged in newspaper columns...
Top Chef fans: At last, the wait is nearly over. Top Chef Las Vegas premieres tonight on Bravo. Read our thoughts on the upcoming season and share your reaction to tonight’s episode below.
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About this time in the summer, we start getting tired of the goopy, mayonnaise-thick side salads that are standard fare at every cook-out and picnic. We wanted something a little different to bring to...
On Monday we showed you a kitchen with eco-friendly (not to mention leg muscle-friendly) cork floors. We're guessing, though, that most of you have something more traditional. We're curious what kind ...
Last week, we asked you which foods do you wish you liked more. The results were surprising! These are the foods that you've tried and just don't like, no matter what. Well, what foods did you once...
If you live in the Bay Area, put this cheese on your To Try list (much more enriching to follow than that nagging old To Do). The story behind the cheese and the people who make it ain't bad, either: ...
We like toast, it's a quick snack or even dinner sometimes. But our love for toast is matched by our hatred for cleaning fingerprints off the side of the toaster. That is, until we saw the n...
We love fried squash blossoms — especially when they're presented as beautifully as this. ...
Sweating, flushed face, light-headed, fiery mouth? Yup, you've been eating chili peppers! Here's how to eat spicy foods without going into complete shock - and even how you might build up your toleran...
Name: Diliana
Location: Los Angeles, California
How are you staying cool? Cold soup (Таратор) is a refreshing and healthy summer dish....
We've heard of aluminum, Pyrex, ceramic and perforated pie pans but never cast iron until we ran across this example on Amazon. It has a solid five-star review from six customers who say that the cas...
Q: The cornerstone of our tiny kitchen renovation, a 24-inch BlueStar range, was installed last week. Ordinarily a confident home cook, I am embarrassed to admit that I am somewhat overwhelmed by the ...
We've been gathering inspiration for heat-free suppers from a recent slideshow at Bon Appétit. They have a week of no-cook, no heat dinners, and we have our eye on a couple of the recipes. But ...
What was cooking this time last year? Well, there was rosemary lime sparkle ice cream, a recipe for summer braised pork shanks, tomato tarts, and the best way to cook pasta. Read on for these posts an...
Take one look at the imposing needle-like leaves on a rosemary plant, and you might wonder how anyone ever thought to put this herb in their mouths! But crush a few of those needles between your finge...
Maybe we've been watching too much Mad Men, but lately we've been obsessed with stylish bar set-ups in the dining room, where cocktails can be close at hand for easy mixing during or after a meal. Ash...
Do you like your ice cream thick with nubbins of chocolate? Do you like to snap bittersweet shards between your teeth? If so, these recipes are for you. They're not chocolate ice cream — ...
We have been grilling tons of fruit this summer – plums, peaches, pluots, figs – and it has been the perfect opportunity to break out our precious bottle of saba. ...
Could you fit your whole kitchen in one pot? No, we can't either. So we're quite fascinated by this clever cookset that is designed to all fit inside one lightweight pot. ...
Ready for some simple, serene kitchen eye candy? We just love this little cottage kitchen from Australia; it belongs to Allison and Paul of the charming shop Lark. Take a look, and definitely d...
What is it? Bibb, Boston, Butter... It goes by many names. And it's slightly more expensive than your average romaine. But we have good reasons for why we love it, so read on... ...
Peppercorns come in different colors and tastes. Which one is best for which recipes? I'll talk about that in this post. Learn more about peppercorns behind the jump ......
As much as I hate to think of the fuel used to bring delicacies across the world to my plate, some things are worth importing. We gave up Pellegrino a few years ago, I avoid Chilean apples and I tend ...
We are absolutely giddy at the prospect of brewing our own beer. It's something that we've wanted to do for quite some time, and this weekend we finally took the plunge! Want to join us? Here's...
We all strive to eat more vegetables during our day-to-day adventures, but there's something slightly lackluster about opening your bag or container to find just six sad little carrot sticks. Dips ca...
It's a meaty roundup today, what with pork lunchbags and award-winning grilled ribeye with Mediterranean herb butter....
A friend brought us this little pot of sea salt as a souvenir from her travels in France. It's been sitting in our cupboard staring at us every time we open the door, tempting us and begging to be use...
Name: Liz
Location: Brooklyn, New York
How are you staying cool? This cocktail tastes like vacation, a refreshing respite from the August heat. It's champagne stirred with St-Germain, a delicate Frenc...
If you're a fan of sweet and savory combinations, boy do we have a treat for you. It might sound a little strange at first, but trust us on this one – blue cheese and peanut brittle. Read on to find...
Q: We're having a bumper crop of tomatoes here in the Northwest this year. In years past we've canned diced tomatoes for use throughout the year, but this year we thought we would like try making and ...
We showed you what is quite likely the prettiest grill we've ever seen, but we're not done browsing grills this summer. We're currently very interested in the Cobb grill, a tiny yet powerful tabletop ...
We came across this treasure trove of Fine Cooking and Saveur back issues at a yard sale the other day. It made us smile to flip through pages of old recipes, out-dated equipment reviews, and food fad...
The favored contender (yet narrow loser) of The Next Food Network Star's fifth season is back on television after all. Jeffrey Saad has a new video series online at Food Network's website, and he look...
Fashionistas have Prada. Home enthusiasts have Le Creuset. Whether it's a tiny space with limited storage or a huge loft featuring a walk-in cupboard, people love keeping their enamelware out for the ...
Last week I was planning dinner for visiting friends, and I was seized by a craving for cool, creamy chocolate mousse. I had a bag of Scharffen-Berger chocolate burning a hole in my baking cupboard an...
Our household received this microwave to test for The Kitchn's sister site, Unplggd. The thing is, we have never owned a microwave and are at a loss for what to do with it! (Ahh, the effect of growing...
Last week was Street Fair Food Week on The Kitchn, which reminded of one of my most favorite street fair foods; takoyaki! Found at almost all Japanese fairs and festivals, takoyaki are yummy little b...
Last week we asked if you needed a kitchen makeover. Lots of you do, apparently, because we already have an inbox full of submissions! Here's our first attempt to offer a little advice and insp...
For some of us, it's a nice slice of pie. For others, maybe a wedge of cheese or a cup of coffee does the trick. Whatever that "little something" is, our meal doesn't quite feel complete until we've h...
We love the classic look of black and white, diamond-patterned kitchen floors. They're very 1950s diner but can look clean and modern, too. Well, this is an eco-friendly riff on that idea, with sustai...
Got tomatoes? Lucky you! The Northeast's historic episode of tomato blight has left tomato-lovers in a sad state — no tomatoes from their own vines, and tomatoes extra-expensive at the ma...
We've been talking a great deal about iced coffee lately, but it is after all a place where many of us spend extra cash, buying cold drinks at the coffee shop when it's actually easier and bes...
Some delightful things in today's Delicious Links: a panel of friends reminisces about Julia Child, with some funny stories, and a t-shirt that proposes more friendship around food. ...
We've been buying big bags of swiss chard and other greens at the farmer's market lately and adding them to just about everything we cook (for better or worse!). One problem we keep having in dishes w...
Name: Laura
Location: Santa Barbara, California
How are you staying cool? When the Pacific breeze and fog doesn't blanket the city I like to keep cool with simple salads. No ovens. No stoves. Just fr...
My kitchen is overflowing with tomatoes, a 'problem' I truly love and appreciate! I'm making plans for tomato chutney and tomato jam and homemade ketchup. Canning projects are being penciled in and ...
Q: I am moving to a new apartment in about a month. Other than my spices, oils, and vinegars I need to eat all of the food I have stored up. It's been going well up until now: throw a can of this in ...
We found the perfect serving piece the other day — right before a big party, too! It was a big platter, gently curved enough to hold a chopped salad, but open and flat enough to still be called ...
Whether we're headed across campus for class or into the office for work, chances are that most of us have a travel mug of something caffeinated in our hands. Chances are even better that your beverag...
The Times has a perceptive piece on the high cost of living with celiac disease. Would prescriptions for gluten-free foods help those who suffer from celiac? This plus increasing numbers of students n...
The House Beautiful archives are rich with color inspiration — this week, we've narrowed our focus and pulled a collection of blue kitchens. From very vibrant turquoise to relaxing ocean-inspired hu...
Joie de vivre is a french term that literally translates as 'the joy of living.' Not the joy of life, but the joy of living: the active, energetic, enthusiastic engagement in the business of being al...
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