There were a lot of new recipes and recipe reviews this past week. Here's a roundup of what we were cooking: there were salty bacon caramels, stuffed figs drizzled in balsamic vinegar, chicken ...
A warm and patient kitchen renovation, lots of ways to eat kale, how to make bubble tea, and a few new uses for your toaster oven. These and more in the past week's top posts!
15. Impossible to Resis...
What's cooking this weekend, folks? Are you fleeing to the warmth of the kitchen? We're plotting another attack on the brown butter ice cream, dolloped into hot cider. We are also pondering lasagna. W...
"There are no drawers and the shelves are surprisingly high, which is why not too much stuff is on the top shelves of my cabinets. It's also why I didn't bother opening the cabinets above the fridge, ...
Ever since we visited Cornwall earlier this year, we have been waiting for cooler weather to bake up our own version of the iconic pasty (pronounced PAST-ee). This week, a chill finally blew in and we...
I've rounded up a collection of useful widgets for the home cook that uses a Mac. From measurement conversions to reminders, you're sure to find these useful. Best of all, they are free!...
Last week we shared one of our favorite aperitif cocktails: The Bittercup, from Christopher Flett and Uva Wine Bar in Vancouver. That cocktail is a special occasion drink, with two kinds of juice and ...
In the past two days in New York, we've skipped right over the cool, comfortable days of Fall and gone straight to winter. It's freezing outside (and intermittently raining, just to add insult ...
When I was a kid, my mother took a cooking class with Giuliano Bugialli and learned how to make this dish. It tastes so rich and divine that you'd never suspect it's so economical and quick to make! ...
We've already talked about making apple butter this fall, but let's revisit the topic and talk about our favorite shortcut for making fruit butters. We had a ton of late season peaches to use up last ...
We're smitten with this kitchen! Adelle and Justin own H Is For Home, a small and marvelous online boutique based in northwest England. They specialize in the unusual, the quirky, and the one off. Wel...
Since falling in love with Jamie Oliver's Chicken in Milk recipe, I've wanted to try another take on the concept and simmer a whole chicken in coconut milk. How decadent! Yesterday afternoon I had my ...
For such an elegant little dish, eggs en cocotte are remarkably simple to make. We can even do it half-awake on a Saturday morning while we're waiting for the coffee to brew. Oh, and then the absolute...
Plus another way to put carrots to good use, and a colorful tray for the kitchen....
We usually think of deconstructed dishes as something best left for restaurants and Top Chef contestants. But this fondue recipe – made with just two ingredients and served with a shot on the side â...
Q: I came across a recipe on the Guardian — Japanese Carrot Salad — that sounds dreamy, yet when I searched for carrot salads on your site I was amazed that none appear.
Can you guys hig...
Mmmmm..... Brussels sprouts! It's the right time of year for these miniature cabbages, so cute and sweet. What? You don't like Brussels sprouts? If you don't like them, maybe you just haven't had them...
The new PBS show Gourmet's Adventures with Ruth will begin airing tomorrow in select markets, less than two weeks after Condé Nast announced it would cease production of the magazine. Are you excit...
Sarah, a reader, recently wrote to us and asked for some advice on wine journals. She wants one she can put labels in, and one that will give her plenty of room for notes. Here are five we like...
Forgive us, we have to indulge once again in one of our musical playlists — except this time, we're taking a cue from a few inspiring things going on. We've chosen to pair colorful kitchens (in ...
Looking for something easy, tasty and warm to eat tonight — and tomorrow too? Here's one of our favorite fall and winter recipes, a nourishing recipe that we've made many, many times. ...
Australian Gourmet Traveller highlights the flavors of Spain, Catalonia, and Basque Country this month, and we are swooning over their beautiful dessert recipes and photos. Featuring warm and enticing...
Have you been following the Room for Color contest on Apartment Therapy? We have, and we've been especially interested in the colorful kitchens that have popped up among the entries. Here's a p...
I've been craving a nice, hearty risotto for a while. With the cold and wet weather recently, I decided this week would be a good time for this type of dish. I had it in my mind that I wanted...
According to Reynolds, this product debuted back in April or May, but we haven't noticed it in our local grocery stores. It's foil made from 100 percent recycled aluminum. We already recycle our alumi...
I found three new iPhone/iPod apps that I thought home cooks might find useful! From a bar code scanner that counts your calories for you, to a time management tool that organizes your meal planning ...
Buying a wine from an unfamiliar place, made from an unfamiliar grape, may be somewhat daunting. But, when it is red, from Bierzo in Spain, and made from MencĂa, it is absolutely worth taking a leap ...
Yesterday we pointed you to a great article on how to choose the fastest line at the supermarket, math-style. But we're curious: do you have any tricks and tips of your own to choosing the fastest lin...
There are many desserts in the fall that beg for ice cream to accompany them. Apple pies. Peach crisps. Quince crumbles. Plum tortes, tarts, and clafoutis. They all need a little scoop of creaminess t...
The Kitchn reader Benita Larsson wrote in from Sweden to share some images of her sparkling white, inviting, immaculately organized family kitchen. After the jump, we catch up with Benita to hear abou...
I think that octopus is a misunderstood food. Many people are often put off by the idea of eating it. Maybe they're afraid of it, or they think the tentacles are disgusting. Perhaps they had a bad ...
Celebrate El Dia de Los Muertos with a cup of rich, creamy Champurrado. Plus, foods for the Hindu new year celebration Diwali, support for sustainable local farms in St. Louis, and a fall vegetable gr...
Three sweet treats for Thursday, and another sweet idea for your fall tabletop....
Blueberries! One of our favorite fruits, and full of juicy goodness. They're not particularly in season right now, sadly, but the frozen versions of those yummy berries up above are always available, ...
Q: I am wondering what other people do for reusable drink containers in the refrigerator. In the past I've tried (seemingly) dozens of plastic jugs and dispensers, all of which develop leaks or off sm...
We love a good pairing, so this week's episode was right up our alley. The challenges featured both high- and low-end combinations, both good and bad.
Note: We reveal the winner and losers below ......
Every week we bring you our favorite good eats from our friends at Serious Eats. This week there's a fascinating look at a very unlikely delicacy: ducks' tongues. Then there's gooey pumpkin butter cak...
We've discovered yet another great lunchbox for those of you who like to pack a lunch. It's the stainless steel PlanetBox.
• Read the full post at Ohdeedoh...
It's taken homeowners Scott McDougall and Ray Goodenough almost 10 years to renovate the kitchen of their 1923 house in San Francisco's Mission Terrace neighborhood. They approached the project in st...
We gave you several good things for appetizers and hors d'ouevres today: stuffed figs, hot brandade, and a delicious cheese. Well, here's one more. This is our favorite evening appetizer; we've made i...
Do you ever send dinner party invitations — in the mail? We don't do this very often, but we want to do it more. Even casual invitations have more weight and warmth when issued through th...
The Center for Science in the Public Interest (CSPI), a consumer watchdog group, recently released a controversial report on "The Ten Riskiest Foods Regulated by the U.S. Food and Drug Administration....
Brandade noun: Originating from the south-central French regions of Languedoc and Provence, brandade is a simple, yet hearty spread made of salt cod, olive oil, and milk. Sometimes garlic or potatoes ...
I can't take credit for this one. My dad made these figs. But I will certainly make them soon, because they were so delicious and so easy. And in case you're thinking, "Ah, figs, cheese, nuts... been ...
For such a small island nation, Japan has a surprisingly wide variety of citrus fruit. I saw some of them when I traveled in Japan last winter. Sadly, we don't get most of them here in the US...
Look closely. It's as if I had a premonition that this cheese was rip-open-worthy. See those tear marks on the packaging? They're for good reason: if you had a hunk of this, you'd be opening it as fas...
Cornbread is a great way to utilize pantry staples and requires very little effort to make. The only trick to cornbread is that it has to be amazing every time, for as we all know, dry cornbread is t...
Want to know how to choose the fastest checkout line at the grocery store? Well, here's some math to help you out. Plus a great kitchen peg board and an amazing bento lunch! ...
Did you know that boba tea is really easy to make at home, and saves you a lot of money? I bet you didn't. It surprised me, too. I always thought it was something complicated that was best l...
Spinach isn't just Popeye's muscle-building vegetable of choice. It's also one of our favorite dark leafy greens: tender, juicy, and endlessly useful in the kitchen. It's even seasonally versatile; it...
Gesine Bullock-Prado, the sister of the famous actress Sandra Bullock, spent ten years in the belly of Hollywood, heading up her sister's production company before she chucked it all to move to Mont...
Q: A friend is throwing an autumn party full of wonderful treats and drinks. My contribution is to be a boozy hot apple cider. However, none of the recipes I can find really tickle my fancy.
Any tri...
We spent a chilly morning at the Dane County Farmers' Market in Madison, Wis., this past Saturday and despite a few early snow flurries, harvest season was still in full swing. ...
For the wine lover and modernist who wants to showcase his or her collection, there's the pedestal perfect freestanding Irinox wine chiller cabinets. These cellar-replacements offer European chic indu...
We've been talking color, color, color this month, with the Fall Colors Contest in full swing, and with harvest in glorious color all around us. But we've never really asked you directly: What col...
Okay, we know the phrase "lima beans" might send some of you running, but we hope even the most ardent haters will pause to consider Christmas lima beans. These gorgeous, burgundy-speckled heirloom be...
Ah, diners! We sip watery coffee out of thick mugs, douse our hash browns with ketchup from a squeeze bottle, and love every minute of it. Wouldn't it be great to bring a little of that relaxed...
We can't compete with Emily's photographs from the Hollywood Farmers' Market (we'll blame East Coast weather and inferior camera skills), but we do have a lot of beautiful Fall produce here in New Yor...
Since Julia Child gave Cuisinart her stamp of approval in the early 70s, Americas have been gah-gah for food-processors. The company has come a long way since the first Robot-Coupe prototype in 1972. ...
Even before we'd been to the Northstar Cafe in Columbus, Ohio, we'd heard about their veggie burgers. "They are unlike any other veggie burger you've ever had," we were promised by both vegetarians an...
As I was thinking about kitchens that might be interesting to Kitchn readers, my dear friends Tara and Devesh came to mind. Not because they have a particularly unique kitchen. In fact, to the contrar...
There are just some things that were made to be together. Peanut butter and jelly, tomatoes and basil and best of all, caramels and bacon. There was a caramel bacon fad a year ago, but we wanted to...
As much as we love the functionality of our dark spice drawer, we are wondering if we would be more apt to use our spices in a timely way if they were out in the open, like in this gorgeous reclaimed-...
The day has finally arrived! Our homemade beer has been brewed, fermented, and bottled. We've survived two weeks of anxious anticipation without a single bottle exploding. A few days ago, we pu...
Tomato soup, sweet fruit bowls, and delicious green bean salad in today's Delicious Links. ...
Twelve South Carroll
Madison, Wisconsin
(608) 255-2430
www.fromagination.com
A relatively new addition to the capital square in Madison, Wis., Fromagination is a cheese and specialty food shop...
Q: I was wondering if you had any insight on dips. Lately I have been trying to make veggie dips with fat-free Greek yogurt and everything has fallen kind of flat compared to their full fat sour cream...
Black beans are one of the staples of our pantry. At a loss for dinner? Crack open a can of black beans, combine with a few veggies, and presto! Healthy vegetarian dinner. Here's a look at a few more ...
At the risk of overdoing the post-mortem Gourmet coverage, we're looking back at one of our favorite vegetarian recipes from the magazine: Kemp's Black Beans from Executive Food Editor Kemp Minifie. I...
How about a sticky spiked double-apple cake with brown sugar brandy sauce to kick off the fall? Yes, that's our plan too. See that recipe from a year ago this week, plus good resources on baking bread...
Q: Before my dog Lulu passed away, we fried up some bacon for the lass and kept the bacon grease. I'm vegetarian, so now that she's gone I have this can of grease, which I can't cook with. Are there n...
We have to say that Halloween isn't our favorite holiday. We find lot of the ghoulish tricks and treats more gross-out than good fun. But there are always creative ways to celebrate the darknes...
In celebration of Apartment Therapy's color contest and our own colorful month here at The Kitchn, we thought we'd highlight some the most spectacular hues seen at the Hollywood farmers' market...
Over the weekend we had a chance to visit a few pick-your-own farms. With winter quickly approaching in the Midwest, farmers were more than anxious to get rid of their crops before any more hard fre...
There could not be more perfect timing for the recently-released The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook, though I'd like to argue that this book could be an useful tool i...
In this week's Times Sunday Magazine, the annual Food Issue, Michael Pollan shares his favorite reader-submitted food rules. We love this one for its sweet sentiment—no matter what your religious co...
When I was a kid, we lived in Miami, and we had a Cuban neighbor who I only remember as "Mrs. Garcia." She had arrived in Miami via boat from Cuba, and I don't know where she is now, but she gave my ...
We often get questions about cooking in small spaces. While recommending another appliance might not seem like the logical answer, a counter-top oven is actually a great solution for energy-conscious,...
Food blogger and cookbook author David Lebovitz is an American renter in Paris who inherited a narrow kitchen with a motley assortment of appliances stuffed under the slanted roof of his 650-square-fo...
Around our home, there's a serious love for the small tasty nuggets that are olives. They seem to compliment most anything and are a fabulous pantry staple that carry the ability to be a dish all on...
A stand for your boxed wine? Practical, or tacky? You tell us. Plus pork meatballs and Guinness floats. ...
Have you ever had apple butter? Personally, we can't get enough of it! Apple butter is applesauce that gets slowly cooked down until it becomes a thick, glossy, caramelized spread. So good on toast an...
We can't all have a trapdoor wine cellar under our kitchen floor. Lacking that extravagant home feature, where (and how) do you store your wine? ...
My farm box delivered the most exquisite treasure a few weeks ago, the fairy tale-like Musquee de Provence Pumpkin. It's been sitting on my dining room table and as much as I would love to keep it ar...
Q: I read in some articles that frozen or canned veggies or beans are better than the ones that are "fresh," because the frozen ones are flash frozen straight from being picked.
However, they never...
Oh the humble raisin! Raisins are seeing a renaissance lately, with heirloom grapes dried in the sun showing us that the raisin can reach past preschool snack time and into the realm of gourmet foods....
Most handmade oven mitts and potholders we've found are cute, but not all of them seem up to the task of regular use with a hot oven. With Fat Tomato Designs, we found the best of both worlds â...
Appliances are a large part of any kitchen. They use a lot of power and tend to be used quite a bit every day to make our lives easier.
These nice-looking appliances are all part of Indesit's Prime ...
When Gourmet was shuttered this week, the food blogs were ablaze with the news. Here in The Kitchn, we had a number of comments on our post. One in particular caught my eye. The commentor said that...
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