We first read about gnocchi day on the menu of an Argentine restaurant, which only serves the dish on the 29th of every month. And since we're still celebrating Escapes Month here at AT and the Kitchn...
Tired of oil and vinegar in your salads? Want to try something different? Try verjus. It's delicious!...
On this past week's episode of Splendid Table, Steve Jenkins of Fairway Market reminds us that there was indeed a time before foodies were foodies. He knows because was there to when it all began!...
Have you ever wanted to find a cookbook from your grandmother's or great-grandmother's generation? Or maybe a cookbook that's out of print, from a restaurant long gone, or from a cultural generation ...
Recently we bought a package of dried fava beans and made this delicious recipe that goes back thousands of years in Egypt....
Father of the cocktail, “Professor” Jerry Thomas was the consummate showman, a kind of early “flair” bartender. He wore diamonds. Lots of them. He hosted a pair of frisky white rats on his sho...
Last Thursday I gave a controversial assignment as part of Week Two of The Kitchn Cure: I asked you to pitch your processed foods. And the questions started rolling in about what, exactly, processe...
We've talked a lot about good cookbooks recently. There have been cocktail books, vintage vegetarian ones, and cookbooks we've loved the covers off of. But in thinking of the books we turn to again ...
What word do you use to refer to the last meal of the day? Some of us say "supper," and some of us say "dinner." We've noticed it's either a regional or a generational thing, and we're interested in k...
If you've been thumbing through your cookbooks with a sigh of boredom, help is on the way! The folks over at Feeding America and the Internet Archive have been hard at work scanning hundreds of early ...
Mirepoix (mirh-pwah) noun. In French cooking, a mix of carrots, onions, and celery, usually finely diced, and used as the seasoning base for a meat dish or sauce. A mirepoix is often the only season...
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...
So why DID chocolate get so attached to Valentine's? We remember eating waxy chocolate hearts and sticky bon-bons in grade school Valentine's parties. We're so glad there are better options now, but f...
Tsoureki [szoo-REH-kee] n. Greek anise-flavored bread, topped with sesame seeds. We just learned this word, as our mother made this bread while we were home over the weekend. In fact, she made two l...
Here's a Mother's Day weekend must do: Gather round the laptop and watch an episode of Feed Me Bubbe. According to yesterday's Wall Street Journal, Bayla "Bubbe" Sher and her grandson Avrom Honig ...
Oxford University Press, publisher of the 20 volume Oxford English Dictionary, has a few things to say about food too. Andrew Smith, editor of The Oxford Companion to American Food and Drink, will ...
Tonight is President Bush's first white-tie State Dinner. Queen Elizabeth II is the guest of honor. They'll eat five courses on the golden Clinton Service created by Lenox to mark the bicentennial of ...
We recently received a gift from a friend who has a hobby of estate sale scavenging. On the hunt one weekend, she found this 1950 edition of the Betty Crocker cookbook, owned by just one woman for h...
Michael Pollan's article, Unhappy Foods, in in last week's Times Magazine has, not unexpectedly, generated some controversy. He advised: Eat food. Not too much. Mostly plants. He encourages us not e...
There's food in art, and then there's art in food. As we look at food and art in the kitchen, we want to also look at some of the amazing ways that cooks and bakers have elevated their creations to ar...
Here's a unique cookbook collection waiting for new owners to appreciate them. Last night, I found this pile of local cookbooks at Housing Works (157 E. 23rd St., between 3rd and Lexington) and spent ...
When you pickle, you fight time, preserving some of those summer perfect fruits and vegetables for later. By pickling today, you're also reaching back into the history of the pickles that were once so...
Thanks to my accidental discovery of the International Ice Cream Association this week as I researched various ice cream related issues for this month's Best Lick! Ice Cream Contest, I now know a bit...
Human beings consume more tea than any other substance except water and air, and it is perhaps the most social of all drinks. Originating in the mountains of the Eastern Himalayas, tea has been expo...
For the last four years, Marvin Taylor of NYU's Fales Library and his colleagues in the Food Studies Department at NYU have been collecting a comprehensive record of 20th-century American cooking and ...
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