Welcome to May and to Garden Month at the The Kitchn. We're hustling to get our container garden going after a freak May snow and frost. We're thinking radishes, lettuce, and herbs. What are you plan...
We're curious - what do you have in your freezer, dear Kitchn readers? We thought it would be fun to start a discussion where you all talk about what you have in their freezer. Want to know what's i...
We have a theory of jam. The less labeling, the better it is. We discovered this jam at the market, and the cheesemonger practically went into raptures over its deliciousness. And yet there was no ing...
Last week we gave you a recipe for a delicious penne with a spinach pesto - a fresh spring substitute for the summery basil variety - plus a digest of the latest and most popular posts on The Kitchn. ...
What's cooking this weekend? We have a lot of kitchen projects that we'd like to tackle, all inspired by posts and comments this week. Here is some of what we're (maybe!) doing this weekend. Of course...
Lemons - we love them. Kathryn asked today how to use up a bowl of fresh friend-gifted lemons, and coincidentally, we just made a Shaker Meyer Lemon pie. Like our Tart Lemon Tart, a Shaker Lemon Pie f...
We'd just like to take a moment to thank everyone (all 1453 of you!) who partook of our first ever survey last month, and congratulations to Britt, who won our $100 Amex giveaway. Not only did we g...
So, did you like our small attempts to fool you? Frankly, we don't think we fooled anyone, but we had a really good time coming up with kitchen and cooking ideas we'd (mostly) like to see in real life...
As a new season begins we thought it was time for a friendly invitation and reminder that our Kitchn is always open for questions, comments, submissions, thorny cooking problems, and encouraging stori...
Here are a few of the things we're thinking about doing this weekend. Will you join in? There's lots happening here in The Kitchn. More below the jump. • Eat lots of citrus while you still can. ...
The sun is shining and it seems like a miracle. We are sitting down to a proper Easter supper of roast lamb, potatoes, sweet eggy bread, potato dough rolls, and grated horseradish. Whether you are cel...
As we download photos and edit video of our coverage of the International Home and Housewares Show 2008, we are reflecting on our experience there. We (Chris and I) walked miles of expo floor, scoutin...
George Washington and Abraham Lincoln, the two official honorees of Presidents' Day, both lived in very different residences than today's modern White House. George Washington, in fact, only chose t...
Over the next two weeks we will be running posts from several writers who applied to be editors for The Kitchn. We are looking forward to getting acquainted and discovering whether they are a good fit...
Last week we looked at baking, leading into our Bittersweet Baking Contest. This week the spotlight belongs to chocolate. Chocolate was once considered valuable enough to be the currency of entire...
Today is a holiday for us (and for many of you) in honor of Martin Luther King, Jr. Here's a quote from a great article about Dr. King. We linked to it last year and find that it is worth rereading:...
The Kitchn is growing by leaps and bounds these days - welcome to all the new readers who have recently joined us! REMINDER: We are looking for a few new writers from San Francisco and New York. We'...
"I'm not very curious about what people had out. I'm interested in what people have in, because I'm very interested in people's domestic lives. I used to think I was frittering away my time, but the f...
Without pruning, apple trees bear no fruit. We really took that to heart over the past six months as we planned for this redesign. We wanted to prune, simplify and provide room for growth. In this, ...
Today is a holiday and we're off, enjoying the warm weather while it lasts. We're also taking the opportunity to reflect on the great diversity and bounty of New World foods. There were no chili pep...
Last day of Kitchen Keeping, and there's a lot we didn't get to, but next month is all about Harvest, so we'll return to canning, preserving, and stocking up for the winter. Here's one last element ...
What's the deal - we don't blog restaurants, right? Yes, we're about home cooking - not restaurants - but we do love recipes from good restaurants and inspiration from the ideas of great chefs. Howeve...
This morning I was walking across Houston Street in the pouring rain at a few minutes before eight, when, as it turns out, fifteen Whole Foods Markets across the New York area started selling cotton s...
Some of you noticed this before we even had a chance to say anything, but Food & Wine Magazine featured Sara Kate and her new book in their June issue's Well-Being column. They focus on the mini...
The sun is out, and our kitchen is bright and warm. Spring flavors are in the air. Is there anything you are just craving this week? We're looking happily at the sunshine and thinking of citrus, fre...
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