We've always gone for the bigger, more impressive pumpkins at the Hollywood farmers' market, but this year we're utterly charmed by all the minis on sale throughout the market. Perhaps it's because ...
Doesn't grilled cheese and tomato soup sound exactly perfect for the kind of blustery fall weather we've been having? Not too heavy, but still warm and deeply satisfying. We made a big pot of tomato s...
We usually roast our butternut, acorn, and delicata squash. We like the flavor of winter squash roasted slowly in the oven. The only problem is that word: slow. It takes a while to roast a whole squas...
We're rather fascinated by this recipe for tarte tatin. See, it doesn't call for the traditional apples, or even pears or quince: it's topped with eggplant. What do you think? Does eggplant have desse...
Jarred artichoke hearts are one of those pantry items that we keep around just for the times when we're in a pinch and need something extra to put in our meal. All we have to do is open the jar, drain...
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...
Mmmmm..... Brussels sprouts! It's the right time of year for these miniature cabbages, so cute and sweet. What? You don't like Brussels sprouts? If you don't like them, maybe you just haven't had them...
Spinach isn't just Popeye's muscle-building vegetable of choice. It's also one of our favorite dark leafy greens: tender, juicy, and endlessly useful in the kitchen. It's even seasonally versatile; it...
We can't compete with Emily's photographs from the Hollywood Farmers' Market (we'll blame East Coast weather and inferior camera skills), but we do have a lot of beautiful Fall produce here in New Yor...
In celebration of Apartment Therapy's color contest and our own colorful month here at The Kitchn, we thought we'd highlight some the most spectacular hues seen at the Hollywood farmers' market this...
Q: I read in some articles that frozen or canned veggies or beans are better than the ones that are "fresh," because the frozen ones are flash frozen straight from being picked. However, they never...
Perhaps you've noticed these thin, brown slivers of crunchy, squeaky mushrooms in hot and sour soup or in stir-fries. Called wood ear mushrooms, they're more easily found in dried form, but fresh one...
Kale is one of our all-time favorite vegetables. That dark green color means it's packed full of goodness in both flavor and nutrients, and while its rough bitterness may be an acquired taste, it pays...
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...
Mashua is a perennial plant that produces colorful flowers and a beautiful climbing vine that hummingbirds and gardeners love. Underneath the soil is an edible deliacy. The tuber of mashua was cult...
Edamame! We mostly know of edamame through the appetizers of salty pods served at sushi restaurants. But edamame's tender green beans are good for more than snacking; here are a few favorite ways to e...
Broccoli is famously hated by two-year-olds and presidents alike. But it's a powerhouse of green nutrients and delicious flavor too. Here are five of our favorite ways to eat this tree-like cruciferou...
This month we are going to feature one healthy, wholesome food each morning and give you a well-rounded look at finding it, using it, and eating it. This is part of the food half of the Social Workout...
It is just now beginning to get cold in our part of the world, but that hasn't stopped our zucchini plants. They are still bright and bursting with life! What do you do with zucchini and other ridicul...
Some people aren't so sensitive (luckies!), but most of us wind up with tingly burning hands for hours if we try to cut hot peppers without gloves. A fact that we seem to forget on a regular basis. Ne...
Every so often in a specialty shop or farmer's market, I see this strange tuber. It's smallish, waxy, and brightly-colored. It's called oca, and it's one of the lost crops of the Incas....
Making a batch of super crispy, low-fat potato chips in the microwave is still one of our very favorite ways to take care of a late-afternoon snack attack. They're so easy to make, and it's fun to jaz...
Q: I have a GREAT problem - 20 pounds of morel mushrooms. We went hunting for them in Montana and dried them; so far we've fried them up, had them in cream sauce over elk steaks, and diced in eggs. ...
An essential ingredient in okonomiyaki is some grated nagaimo in the raw batter. Often found in Asian markets packaged in shrinkwrapped styrofoam or packed in sawdust, nagaimo is a type of yam that i...
Q: My CSA just informed me that shareholders will be receiving up to 10 pounds of potatoes each week for the next four weeks! I want to preserve 1/3 of them in some way to avoid possible spoiling. I t...
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