We don't know exactly what's going to happen to Gourmet's gorgeous, gorgeous website now that the magazine is closing. But we're getting our fix while we can, and this easy applesauce cake looks like ...
One thing we start nudging you toward in the second half of the Kitchen Cure when we actually start cooking is eating seasonally and locally. It should be a no-brainer and you shouldn't feel like you'...
It's easy to talk about eating foods grown and raised locally, yadda yadda yadda, but sometimes sourcing fresh, local produce is not so easy to actually do, especially in the dead of winter. Air-freig...
Rancho La Puerta started almost seventy years ago when Edmond and Deborah Szekely went to Tecate, Mexico and started a "health camp." Guests paid $17.50 for a week at the camp. You had to bring your o...
A version of this post was originally sent to our email subscribers on September 4th. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive ...
In addition to the rhubarb, I picked up a big bunch of lovely sage at the Sunday market on the Boulevard Richard Lenoir near Bastille. Even at this giant market, fresh sage can be scarce, and normally...
I had a melancholy morning at the farmers market on the Boulevard Richard Lenoir yesterday, watching the seasonal shift from summer to fall. The weather was mild, so I grabbed a half dozen stalks of r...
Giveaway: Five copies of Serving Up the Harvest: 175 Simple Recipes Celebrating the Goodness of Fresh Vegetables by Andrea Chesman, published by Storey Publishing Find it: Buy Serving Up the Harvest f...
scorpacciata [score-POTCH-chee-yatta] n. eating a particular ingredient in copious amounts in peak local season. We first heard this word from Nina Planck who says she is indebted to Brian Halweil o...
We've noticed a lot of weather-related themes in our posts recently: baking in hot weather, grilling in the rain, drying fruits and vegetables in the summer sun. This got us thinking about the connect...
Here at the Kitchn, we're always talking about what's in season, as we get excited about the new things appearing in our markets and even in our gardens. Some of the seasons for fruits and vegetables ...
Last week in New Orleans at the IACP conference, I met many fellow food writers. One particularly charming author was Amelia Saltsman, who wrote and published The Santa Monica Farmers' Market Cookboo...
At the Ferry Building Farmer's Market on Saturday, we saw a lot of fresh, organic spring lamb being sold by local farmers. ...
In the summer we whine and whine about how hot the oven is. We look for ways to keep it off; we avoid broiled foods and look for fast stovetop stir-fry instead. Well, the time to use your broiler ha...
Here's a good question from reader Jen on growing mint indoors in the winter. We are longing for some fresh mint too, so we're doing some research. The dreary, overcast weather in Athens, Ohio has ...
When at our local farmer's market this week the photo on the left us feeling a little bereft. Produce that holds promise in November can feel heavy and burdensome by late February. This time of ye...
We know. It's not exactly apple season. Apple season is Fall, with its apple picking and apple crumbles and general apple-y-ness. But if you take a walk through any New York City greenmarket these d...
We saw these bright yellow lemon juicers at Anthropologie a couple nights ago and the color of lemonade and sunny pies just called out for spring and sunshine. It also reminded us how grateful we ar...
Zipping through the neighborhood with minutes to spare before friends arrived for an impromptu dinner Friday night, I had only a loose inspiration for a pasta with Cacio e Pepe (cheese and pepper), an...
It's hard to get the green vegetables we crave this time of year. Farmers' markets have closed down and the CSA is done until next year. We slink through the aisles of the big-box supermarket lookin...
This question comes near the end of the CSA (Community Supported Agriculture) season for most, but we thought it would be a good opportunity for those of you with CSA memberships to sound off on your ...
Finally at the Greenmarket there are reminders of spring spilling over every farmers’ table: arugula, baby carrots, asparagus and of course rhubarb. I grew up with wild rhubarb growing in the wood...
This recipe comes from my mom's Serbian family. It's a barely sweet, yeasted bread filled with dates, honey and walnuts. It's made only at Christmas in my family, so it has the specialness of any once...
'Tis the time for holiday cheer and also for feeling queer. (in the head or belly or wherever this year's virus settles) Food is always a good way to show love, but never more so than when the recip...
Here’s a wonderfully warming vegan curry. It's hearty and very satisfying on a cold night. Most of the ingredients are readily available in urban areas. Some of you may already have all this stuff in...
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