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...
Q: I'm growing rhubarb in my backyard and despite warnings that it's not worth harvesting the first year, mine is huge and I think I might harvest it after all. However, mine isn't completely red as...
There is almost nothing worse than biting into an apple that looks delicious and crispy on the outside only to get a big mouthful of grainy, tasteless sawdust. It's one of the only times we actually s...
Name: Dana Location: Glasgow, United Kingdom How are you staying cool? Lemon salad! I know — lemon salad?! But it's great. It's refreshing without being too sour or bitter....
Here's a question from reader Haivan, who asks: I've been picking a lot of strawberries fresh from the local farms. Now I've got many, many jars of jam made...but how about some galette? Does anyone h...
In the June 2009 issue of Food & Wine, Nate Appleman (of A16 and SPQR restaurants in San Francisco) recommends using mayonnaise-based marinades for grilling. Just a few pages later, Melissa Rubel ...
We just saw stinging nettles at the farmers' market, and so did Lilia. She is wondering what to make with them. Any suggestions? So my farmer's market has nettles this week. I once ate an amazing net...
Soupe au pistou, the classic Provençal summer soup made with the freshest summer vegetables, shell beans, and pasta and finished with a dollop of basil pistou, will always carry a special place...
When it comes to salads, I am a picky cook. I like complexity and interesting textures: pine nuts, aged Parmesan, plumped-up currants. Shaved cabbage, oranges, fennel, and caraway. Slivered almonds an...
Fresh basil is definitely one of the signature tastes of summer, and you can be sure we'll be tasting a lot of it from now until the weather turns cold again! Want to get the most flavor and aroma fro...
One of the only problems, if you can call it that, with the weather turning so beautiful is that we'd rather just spend our free time outside, so our motivation to spend it cooking indoors literally f...
It's an irony that this tart has such a mouthful of a name. The name ticks off each component one by one, getting longer and longer in the process: Strawberry tart. Mascarpone cream. Dark chocolate bi...
Name: The Simonses Location: East Boston, MA Type of space: Garden Tell us about your outdoor project and how you enjoy it: We decided to rent our current space after falling in love with the spacious...
Strawberries have been all over the blog these past few weeks, deliciously pink and red in all their jammy sweetness. We adore fresh summer strawberries, as you can tell, so here's a look back at the ...
Do you love breakfast? How about weekend breakfast outdoors on the front stoop, the porch, or the back deck? What about brunch on the balcony, if you're so lucky as to have one? Here are five photos t...
Bittman makes a good point in today's Times dining section. Strawberries are best left alone when it comes to dessert, which is why we see shortcake and Eton Mess—where fresh strawberries are allowe...
Summer is definitely cocktail time for us. We don't tend to drink so many cocktails in the fall and winter; beer and wine are more common then. But summer is all cocktails, and every summer we look fo...
A couple weeks ago several of the writers and editors of The Kitchn gathered in New York for a late spring brunch. It is always wonderful to be face-to-face with the fellow writers that we usually onl...
We haven't seen these yet on the East Coast, but we know you lucky Californians have sugar snap peas in season. They are one of our all-time favorite green vegetables, and they have a cute French name...
We spend quite a bit of time online, buzzing here and there among the food blogs, picking up things that look particularly delicious and inspiring. This is one of the times in the year when tastes are...
Are you tired of our strawberry addiction yet? Well, they are about the only new, exciting thing at the markets in New York, so bear with us. Here's one more indulgence to whip up for breakfast this...
Is it hot where you are? It's too hot here, for late spring, so while we're not ready yet for full-on summer cooking with popsicles and watermelon, we're craving bright, fresh, cool foods. Here's a go...
When we shared our quick appetizer, radish slices layered on bread with cheese and chives, several of you mentioned that you're trying to eat more of these crunchy, delicious spring vegetables. Are yo...
While perusing local markets during our recent trip to England, we were intrigued by an ingredient combination that popped up again and again: yogurt and rhubarb. From jars of rhubarb-on-the-bottom yo...
Those strawberries we were slicing this morning were for these—light, fresh cups of homemade Jell-O for a quick weeknight dessert. We're eating as many strawberries as we can right now, and while we...
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