Last week Emma urged us to make our lunches ahead — having a big bowl of something you can easily take to work is one of the best ways to make sure you eat a homemade lunch instead of going out ...
In our family, svestkove knedliky was served as a full dinner -- even though it seems more like a breakfast, lunch or side. We'd do it with plums, peaches, apricots, or cherries, and covered in lots o...
This may be our very favorite meal. It is incredibly hard to screw up, and yet turning a big hunk of pork shoulder into tender shreds of juicy meat still feels like a noteworthy accomplishment every t...
Yesterday we reviewed Cooking for Two, by Jessica Strand. This very pretty little book has a small, well-edited selection of meals for two. There was one recipe in particular that we really liked, esp...
We don't cook straight from scratch every night. In fact, there are many good products from the grocery store that can serve as the base for an easy, quick, and healthful meal. Take the soups at Trade...
A version of this post was originally sent to our email subscribers yesterday. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in your...
Last weekend it was chilly and we all needed a warm, nourishing lunch, but save for a few scraps of speck left over from Friday's dinner party and some very floppy kale, there wasn't much food to spea...
This turkey chili is one of our favorite recipes, not just because we've made it a hundred times (at least). It was one of the first things we created on our own, starting with a version we made in ou...
We have one last recipe for you from the Rancho Gordo cookbook, Heirloom Beans (reviewed here). This one didn't have an accompanying photo in the book, and we really wanted to try it ourselves. So we ...
We promised you three recipes from Steve Sando's great new cookbook: Heirloom Beans. We love this bright book and all the delicious and practical recipes inside. This recipe is a great example of thos...
We first saw this winter white salad in Bon Appétit, where the description of fresh, lemony flavor with crisp winter vegetables earned it a place in our "to-try" recipe list. We made it this weekend,...
We promised you three recipes from Heirloom Beans, the new book by Rancho Gordo Steve Sando. First up is also the first recipe we bookmarked to try from this wonderful cookbook: a stew of soft, creamy...
It's soup weather. We are about to start yet another pot, but only because we just finished off this yummy soup. It came straight out of odd ingredients in the fridge and an instinctive craving for ca...
A version of this post was originally sent to our email subscribers on October 16. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in ...
Celery is one of those things that can languish in the back of our fridge for a long time. It's hard to use an entire bunch. We chopped three or four stalks into our Thanksgiving stuffing, and this is...
Recipe: Annette's Quiche Oignon & Cumin Category: Original Weekend recipe alert! This delicious-looking quiche from Annette is a weekend meal waiting to happen. Quiche is a great quick meal, and ...
In need of a quick savory meal to warm you up when you come in the door after a long day? This rustic stew takes advantage of a few pantry staples and will be on your table in about thirty minutes....
Recipe: Melissa's Confetti Quiche with Curry Crust Category: Original We were hoping to get a few good recipes for savory pies in this Bakeoff, and here's the first. It's an egg pie with zucchini, re...
When I think of frugal cooking, my mind turns to the year I lived in England, where I discovered such uncomplicated yet satisfying meals as beans on toast and (vegetarian) cottage pie. Of all the trad...
Lentils and bacon are made to go together, we think. Lentils have an earthy, rich taste that complements bacon perfectly. For this recipe we used a bag of mixed lentils that we bought at an Indian gro...
This quick one-dish dinner came out of our own harvest opportunity. It has market-fresh arugula, a handful of orzo for texture, and tomatoes out of our own garden! ...
We have a little formula in our kitchen for quick dinners. (Have you figured it out yet?)...
Ever since we saw Mark Bittman's recipe for baked eggs with prosciutto and tomato, we knew we had to try it. We were also inspired by the delicious baked eggs with cream and thyme at Balthazar in New ...
It's officially fall now, and it's officially harvest. We're going to be focusing on all those delicious fall fruits and vegetables this month at The Kitchn, starting with this butternut squash pasta,...
A version of this post was originally sent to our email subscribers on June 26th. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in y...
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