New Kitchn Editors: Introducing Kathryn Hill
In the spirit of growth, new voices, and broader national coverage, this week we are introducing four wonderful new writers who will help nourish The Kitchn on a daily basis. We've introduced you to E...
Posts tagged “Kathryn”
How to Open a Durian Fruit
Over the weekend, I purchased a durian, which is a tropical fruit that originates in Southeast Asia, in Chinatown in San Francisco with my friend Prisna. Durians have received mixed reviews across the...
How to Season a Wok
Like cast iron, woks need to be seasoned as well. Properly seasoned woks have a caramel-colored patina on the inside. Seasoning a wok not only helps to impart flavor into your food, but also helps the...
San Francisco's Curbside Composting Program
You know all the jokes about San Francisco being "crunchy" and full of hippies? Well, this tidbit won't help squelch those rumors; we have a curbside composting program as part of our movement to g...
Sun Fat Seafood: San Francisco Market Review
I'm reluctant to talk about my favorite seafood market in San Francisco, but my mother taught me to play nice and share. And what a gem this place is! ...
San Francisco Market Report: Smörgåsbord of Citrus
At the Alemany Farmer's Market in San Francisco on Saturday was a smörgåsbord of citrus. Living in California, we're lucky to have optimal weather and growing conditions for citrus, and farme...
Food News: Jamón Ibérico Arriving Soon!
There are prized delicacies found in most corners of the world that are either very difficult to find, or are nonexistent in the US. Real Kobe beef (not Wagyu!) from Japan, black truffles from Fran...
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