Quick cheesecake and quick dinner pastas, lovely kitchen tiles, and a new way to close up food bags in the kitchen. Read on for these and more hot posts from the past week.
15. Who Knew? 75 Things Y...
Happy Labor Day weekend! Are you looking forward to a leisurely Saturday morning with coffee and the paper? We certainly are. But then we're going to be cooking a lot, too. What's on your menu this we...
When we're busy and famished and need to make a fast, healthy dinner, we turn to quinoa. Though great on its own, the easy-to-cook super seed can also be combined with nuts, herbs, vegetables, ...
We've seen a lot of magnetic spice jars; they're quite the thing for small kitchens, right? But these jars are the cleverest and nicest we've seen lately. They don't come with a separate strip; they j...
Is it too soon to talk about fall?...Nah! With kids back in school and football season starting in another week, we definitely have autumn - and cool weather food - on the brain. What foods are you lo...
Often a part of meze spreads in Middle Eastern and Arabic countries, fattoush is a simple salad made with fresh vegetables and toasted pita bread. It's a good way to use up stale pita bread and the u...
This kitchen doesn't look too shabby, right? Well, this is the before. The after looks fairly similar, but with some really smart changes that greatly improve functionality without requiring a complet...
After years of thinking it would be a good idea, we finally got our act together and purchased some lightweight, easily packable utensil sets. We're carrying them around everywhere to use at lu...
Last week I was easing into our vacation with a working trip up to visit Margaret Roach and her fabulous garden in the westernmost Berkshires on the New York state side. Next stop was a hop over the s...
An avant-garde tablecloth, and a lovely spread of cakes. ...
Sure, there are plenty of foods that we're allowed, even expected, to eat with our fingers. Raw veggies, hamburgers, and cookies come to mind. But we're much more interested in the foods you eat with ...
Q: We're putting together a registry for our wedding, and while I would love to register for an enamel Dutch oven (like Le Creuset — I can smell the delicious stews and braised meats already!) I...
Tomato season is drawing to a close in many parts of the country, so it's time to eat them while you have them, or put them up for the winter. We want to know: what are you doing with your tomatoes? ...
Olive oil is like coffee, tea, and chocolate in that it is one of the principal yet everyday luxuries of the kitchen. And there is olive oil, and then there is olive oil. We buy enormous cans of econo...
Are you canning or preserving something this summer? Jam? Pickles? Ketchup or BBQ sauce? Do you have questions about recipes, technique, or just how to can tomatoes? Well, this is your chance to ask a...
Saving money is a top priority these days, and the Food Network has gotten into the penny pinching game with two budget conscious shows: "Sandra's Money Saving Meals" and "$10 Meals with Melissa d’A...
Removing the measuring spoons from their ring feels like a major taboo, doesn't it? No matter how awkward or downright annoying it's been to use one scoop while holding back the others, it never seeme...
It seems like most everyone we know has a dishwasher, supposedly the optimal way to get your dishes their cleanest and save water.
We don't have one, so we wanted to find out what tweaks we could ma...
Fast, rustic, and delicious: biscuit crostatas are one of our favorite summer desserts. After all, we're surrounded by fabulous ripe fruit that needs very little help. If you want to dress up a peach ...
We love adding fruit to our iced tea – plums, berries, citrus ... and now our latest obsession: lychees! ...
We recently discovered Haven in Paris, a group of apartments for rent in Paris and other parts of France. We started browsing through these lovely apartments and were instantly smitten with the...
Sarahrae's recipe a few weeks back for Brownie Bites To Go and her strategies for cutting the bars down to size reminded us of this pan from Wilton. Before you roll your eyes and point out that we are...
We're always looking for something new to do with chicken. This is a simple, classic Italian dish we love—a super-thin, breaded cutlet topped with a colorful, healthy, summery salad. ...
I just love eating a meal with friends that is a collection of small dishes making up one big entree. Whether it's washing down izakaya with a cold Asahi, nibbling on tapas with some sangria, or...
I love Labor Day weekend, and we always spend it in the City, relaxing and avoiding traffic stress. For me it is a time to reflect on the summer, and prepare for autumn. As usual, we will celebrate my...
When it comes to weeknight cooking, pasta rules in our household. A hot dish of pasta, cooked up quickly, with a sprinkling of fresh cheese and herbs or a quick sausage sauce — it has all...
We've spent more time than we care to admit gushing over the lighting and copper pans in Michael Chiarello's Napa Pantry store. Although beautiful, they're not exactly in our budget, so instea...
We have been composting kitchen scraps and garden clippings for awhile now, but Planet Green's recent list of "75 Things You Can Compost, But Thought You Couldn't," opened our eyes to a whole new worl...
You might not know it yet, but this is about to be your new favorite way to eat salad. In fact, you might want to buy an extra bag of greens next time you're out because you're going to be craving thi...
Fall is almost here, and what's more appropriate for fall than apple turnovers? Yum! Plus, those Duralex Picardie tumblers are widely available again....
How do you cook a meal for 300 with no stovetops and a lot of canned ingredients? For a military cook, it's just another day in the kitchen but it put the Top Chef contestants to the test. Read on to ...
Q: Because of an allergy to sesame seeds, I can only enjoy falafel made in my own kitchen. I have a great recipe, but it requires a good deal of prep work that makes satisfying a falafel craving on a ...
Struggling to use up those tomatoes and eggplants? Try a one-pot braised dish like Tomato-y Romano Beans with Baby Eggplant. We've also got a recipe for those "squishy" tomatoes. Plus, was Julia Child...
These two ingredients make an unlikely, but absolutely terrific, pair! We love the burning heat of those chili peppers followed by a refreshing blast of lime juice. It's perfect in salsas and light di...
Every week we round up our favorite eating and cooking from our friends at Serious Eats. This week we're enjoying this roundup and review of hot and spicy mustards to bring some heat to Labor Day cook...
Tiny kitchens are the plight of many city dwellers, but a lower square footage doesn't necessarily equal a claustrophobic room. Borrow a few ideas from the kitchen shown here to open yours up and crea...
Pizza is one of the quickest, most fun, and most rewarding weeknight meals we know. If you make up a batch of dough in the morning and then have a few toppings sitting in the fridge and pantry,...
The White House released an inspiring new video this week, starring First Lady Michelle Obama, Chef Sam Kass, and the Bancroft Elementary students who helped plant the kitchen garden. Click through to...
Do you use chip clips, twisties, or clothespins to close up bags of food? Well, Copco wants you to switch to their new Bag Caps. We were a little skeptical about these when we first saw them, but then...
We heard a description of this recipe on an episode of Good Food a few weeks ago and knew we'd have to try it. Not only did eggplant "caviar" sound like a perfect dinner party appetizer, but it would ...
While the tomato blight may be wiping out certain conventional breeds, heirlooms seem to be flourishing. We saw big, small, round, heart-shaped, knobby, red, yellow, green, orange, and purple tomatoes...
When most of us think "lotus," we may think of the beautiful aquatic flower or the yoga position. But did you know that the rhizome of the lotus plant is edible? On the outside it looks like a long ...
In the world of cheese lingo, the term farmstead is becoming as popularized as ever. I'd even predict that it'll soon be thrown around as frequently and with as much comfort as grass-fed and free rang...
Mary, a reader, just sent an email showing us her pot rack solution for a small kitchen. She doesn't have a lot of room in the kitchen for a full-sized pot rack, since their kitchen has only eight fee...
Tanya Spacek of Lawrence, Kansas sent us these fabulous photos of her past weekends adventures in canning. Can you guess what's in the jars? It's something Southerners might recognize more easily, b...
Ice cream for dinner, anyone? We spotted this photo of dessert gyoza, or potstickers, on Flickr and were instantly charmed. ...
Call us old-school, but we proof our yeast even if it's not mentioned in the instructions and even if the jar of yeast says it can be added right into the dough. We just don't want to go through all t...
More food-on-a-stick! This time, it's pizza wheels....
In my last Weekend Meditation, I wrote about the inspiring adventure of making thirty-six pies for the wedding reception for two close friends. Inspiration is one thing, but the practical deta...
Q: Help! I made my first foray into making jelly last night, didn't realize I was using low-sugar pectin and added the amount of sugar the recipe called for. The result is a blackberry jelly that is f...
A year ago this week there were good tips for getting rid of fruit flies, recipes for early fall, discussions on what NOT to put in the dishwasher and the recipes you just can't seem to get right. Plu...
PDQ Bread, noun: General term for breads that can be quickly made in about an hour by using baking soda and/or baking powder as the leavening. "PDQ" stands for "Pretty Darned Quick"!
Quick breads are...
A few weeks ago we had the chance to be a guest at a one day concrete countertop workshop at Cheng Concrete located in Berkeley. We took the workshop mostly out of curiosity and desire to learn more a...
One of the biggest complaints, and hardest things to change, about a rental kitchen is the floor. When you own a kitchen you can put down new tile or wood floors — but even then you may n...
Unfamiliarity never deters us when shopping at ethnic markets ... which means we left our local Southeast Asian grocery with a bag full of "Malongai" and lots of questions. We have never used this gre...
This past weekend, we got out all our shiny new beer brewing equipment and went to work. In this first phase, we boiled the wort, added the yeast, and got our very first batch of beer fermentin...
They're a picnic/family reunion/potluck staple, but we've been eating just one or two deviled eggs as a quick snack lately. Hard-boiled eggs are so nutritious and easy, and devil-ing them takes no tim...
In the last episode of The Sopranos, Tony asks Carmela, "Where's googootz?" "Googootz" is an Italian term of endearment; Tony was referring to his son, AJ. "Googootz" is also the Italian slang for "...
September always feels like a busy time of year. School is back in session, and the busyness of fall replaces the more leisurely pace of summer. We're always looking for some good quick meals t...
We don't have many bowls or dishes with lids, so we end up using a lot of plastic wrap when putting dough away to rest, or refrigerating a big bowl of leftovers. Here's one alternative to plastic wrap...
We know what you're thinking, because we thought the same thing at first! Cheesecake in 2 minutes and made in the microwave?! It doesn't sound like a good idea, let alone delicious one. But our fe...
Sushi flower loveliness and an awesome pizza in today's Delicious Links. ...
Elizabeth's post yesterday on creating a living room atmosphere in the kitchen reminded us of this moody, elegant kitchen. The atmospheric qualities of this kitchen definitely surpass any living room ...
For a long time, shallots just confused us. They look like garlic but taste like sweet onions, and they're finicky to peel on top of everything else! Why would we want to cook with them?...
We love the stuffed cherry peppers we find in gourmet shops, though at upwards of $10 a jar, they can be a bit pricey. But peppers from the farmers' market come cheap, and with a simple brine, you can...
Q: On a trip to Napa I picked up a locally made, barrel-aged Cabernet vinegar. It's delicious — slightly sweet and fruity — but I can't eat vinegar by the spoonful.
What can I do with th...
This is a rich season for fruit. There are nectarines, peaches, apricots, plums, pluots, and apples. Figs are starting to come into season, and there are still late strawberries and blueberries too. W...
Have you ever had a batch of ice cream that stays soft and slushy no matter how long you leave it in the freezer? Or the other extreme, an ice cream that freezes so hard that you can hardly dig your s...
We've seen play kitchens made from many different components - lots of Ikea, thrifted and found items, but we hadn't seen this idea yet. Take a close look - can you tell what common, not particularly ...
Name: Jennifer
Location: Long Beach, California
How are you staying cool? Two of my fav's in the summer: BBQ'in outside and all the tasty local produce in season at my local farmer's market. This reci...
We encountered a new (to us) green at the Echo Park farmers' market last week: New Zealand spinach. Have you tried this? ...
I feel like I am being endlessly surprised by my garden this summer. Sometimes it just blows my mind that, yes, you put a seed into the ground, and it grows. Into something you can eat. Wait, how did ...
There aren't many summer dishes as pure as a sweet corn and tomato salad. It's summer eating at its more blissful: sweet and crunchy, juicy and tangy. And so easy too! ...
We've all uttered some variation of the phrase, "I practically live in my kitchen," or, "When guests are over, everyone ends up in the kitchen." Which is why we love seeing accents that you'd u...
Before you Southern readers start commenting, "Are you kidding me? Who doesn't know how to make sweet tea?" please hear me out. I am Florida-born and Georgia-raised, and when moved to California, one...
Gorgeousness with figs, a mod set of plates, and sweet cupcakes in today's Delicious Links. ...
For some of us, our obsession with all things food doesn't stop in the kitchen but extends out into the dining room. We're talking plates, bowls, and glasses. Passing by a yard sale or a store display...
We always say we're going to make fabulous things for holiday parties with family and friends. Our heads are filled with meats that are stuffed, desserts that are tart and drinks that are cool and r...
So many leaves for just a few tomatoes! What if we could eat tomato leaves as well as the precious fruit? But tomato foliage is poisonous, right? Not so fast, says Harold McGee, in a recent article in...
For a long time, we were intimidated by that innocent little phrase at the end of the recipe: "Adjust seasonings to taste." If we don't know what the dish is supposed to taste like, how are we suppose...
Q: My mom's birthday is coming up, and I wanted to make her an "adult" ice cream cake in the Dairy Queen style — all ice cream, no cake.
I was hoping for some good ice cream combination ideas:...
I first heard of Lyle's Golden Syrup, a British pantry staple, back in the 80's. I was reading John Thorne as well as Laurie Colwin, so I'm not sure which one introduced me but I've enjoyed keeping a...
We generate a lot of vegetable scraps and trimmings every week. They all end up the compost pile, eventually, but sometimes we don't have enough to go and dump them right away, and so they sit in an o...
Name: Jennifer
Location: Long Beach, California
How are you staying cool? Coconut "ice cream" with local strawberries and pistachios ...
Chervil is another herb that we'd really like to use more often, but can never think how. It looks like parsley and tastes like mild basil, but it's flavor has a tendency to evaporate into thin air in...
Welcome to August's open discussion thread at The Kitchn. This month Stay Cool! is our theme; how are you staying cool in the kitchen? Any favorite recipes or pressing questions on your mind right now...
From litigation to movie commentary to cute animals in this Monday morning's food news. First up: the man who claims he invented the microwave steamer bags in use by frozen food manufacturers is suing...
A new home just doesn't feel relaxed until we're able to cook and eat comfortably in it. But setting up the kitchen is also one of the most exacting and potentially annoying steps of the unpacking pro...
I've just finished assembling 36 pies which will be the alternative to a cake for the wedding of some very dear friends. I wasn't alone--we had a crew of 5 and a very efficient bride who organized a ...
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