We bought this dish at Cookin' in San Francisco because it is our favorite color (yes, brown) and our favorite size. Big enough to serve several guests a dip, small enough to hold a cobbler for two......
(Clockwise: loco moco, spam sushi, and coconut cream pie) A casual visitor to Hawaii might leave with the impression that the "native" cuisine is limited to the kind of fare found at luaus. In reality...
There was a time when we'd use a cup or two of ricotta for a specific recipe and scratch our heads over what to do with the rest. Not wanting to waste it, we started adding spoonfuls to our everyday r...
Here's a simple way to play around with flavors and textures in a favorite recipe: change the size of the ingredients when you're chopping! What does this do? Read on......
Aloha! Let's take a jump off the mainland and see what the Hawaiian islands have to offer on our culinary tour of the US!...
We only have a few regions left on our culinary survey of the United States, and Southerners will be quick to point out that we've been saving one the best for last. And they'd be right! The foods tha...
White, brown, long-grain, or otherwise, this method works. No ratios of water. No guess work. No fuss. It just simply makes good rice. Every time. Here's the scoop:...
Most recipes don't mention adding salt until near the very end, but you'll get better flavor in you finished dish if you salt as you go. Why? How? What? Read on!...
The food from the Pacific Northwest is simultaneously unique and familiar. Typified by simple preparations with just a few key ingredients, the cuisine takes the best the land has to offer in any seas...
During his cooking demonstration at our New England Aquarium seafood dinner, Chef Jason Bond of Beacon Hill Hotel & Bistro offered up this bit of wisdom regarding vegetables and other produce: "If th...
When it comes to the Pacific Northwest, it might be better to talk about what doesn't grow here than what does! The hills and valleys throughout the region form micro-climates that support an incredib...
We did a lot of cooking by feel this weekend. Not feeling like going out on Sunday or poring over recipes, we opted to stay in and use what we had on hand. This is something we threw together....
"Roasting" in this case is a bit of a misnomer. We might better call this technique "charring"! In either case, roasted peppers are a delicious addition to salads, frittatas, and a whole lot more. He...
A while back, we made a recipe for a fire-roasted salsa that called for broiling the tomatoes in the oven. At first skeptical, we were amazed at the smoky flavor the tomatoes picked up when cooked thi...
Take a good helping of South American and Mexican cuisines and add in a splash of old-world Spanish ingredients. Blend with a healthy dose of Native American fare and sprinkle on some frontier trail f...
When it's not meat and potatoes, it's...well, it's still meat and potatoes, except it's disguised as casserole, soup, or meatloaf! Meals in the Midwest are a hearty mix of German and Scandinavian cui...
The flavors of the Midwest are fairly close to those of New England. In both regions, the emphasis is on taking advantage of a short growing season and putting away for the winter. Here in the Midwes...
Aromatic; noun: Any herb, spice, vegetable or combination thereof that is used to infuse flavor into a final dish and add to its aroma. This is another building block for cooking without recipes! Onc...
After getting a feel for New England cuisine, we thought we'd take a look at a different--and slightly warmer--part of the eastern shoreline: Florida! Florida cuisine has always taken full advantage ...
Over the past few months here at The Kitchn, there’s been a lot of talk of “cooking by feel” - of bypassing the comfortable authority cookbooks often seem to offer, and taking a more creative a...
When something tastes fantastic, it literally sings in our mouths. And when something doesn't taste quite right, we know that too--even if we can't always put our finger on what's off or how we can fi...
As we talk about cooking without recipes and cooking by feel, one thing that tends to fall by the wayside is dessert. Cooking dinner without a recipe is simple; anyone can make a pot of pasta, toss wi...
Do you taste your food while cooking? Or do you wait until the end and hope for the best? Tasting food during cooking might be second nature to some of us, but maybe not for all. Getting to know your...
French cuisine is perhaps the one kind of cooking where almost all of us feel uncomfortable off-roading it without a recipe. Julia Child, Jacques Pepin and other chefs of the last fifty years have pu...
Happy Cinco de Mayo! It's May 5th, and in honor of the Mexican holiday that may actually be more important in the States than elsewhere, we're going to nevertheless look at Mexican and other Latin Ame...
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