Marion and her sister over at “She said, she said“ have been writing about nostalgic/comfort food such as tuna casserole and meat loaf. Well, that got me to hankering after meatloaf, so, what’s ...
No ice cream maker? No problem. Make granita instead! All you need is a little freezer space and a mound of the freshest fruit you can find. Here's how!...
We've been on the hunt for good weeknight recipes lately, and this quesadilla pie from Elise Bauer sounded like it would fit the bill! No fancy ingredients, no extensive prep work - just assemble and ...
In this week's Cure assignment, Cure-takers are planning a menu. All along I've been encouraging people to cook by feel a little more and use formal recipes a little less, so I hope these menus involv...
Chefs have them, so why not us?! Maybe it's the dish that everyone always runs for at potluck dinners or the dessert that you've slowly perfected over the years. Maybe it was your mother or grandmothe...
This has become one of our go-to weeknight meals. It's fast, it's healthy, and it's a great way to use bits and pieces of things from your pantry or freezer. This dish is something of a hybrid between...
Sometimes when life gets too full of stress and obligation and disappointments, I lock my door, bury my cell phone under the bed pillows and start chopping carrots. When all the carrots are chopped...
Learning and teaching each other to cook by feel is one of our recurring themes here on the Kitchn. Jenni Field of the blog Pastry Methods and Techniques agrees and has some strong words about recipes...
There is a short but interesting article on Gourmet's website about how one writer has done a 180 in how he shops for food. No more expensive ingredients and lofty recipe goals; now he shops without a...
I've always believed that I should follow a recipe to a T the first time I made it, a rule I've pretty much stuck to. That way I have a good idea what the cook was going for and can base any improvis...
If one of your New Year's resolutions was to do more cooking without following a specific recipe, soups are a great place to start. They're relatively easy to make and very forgiving of mistakes. Here...
Once we resolved to master the frittata this year, it was very tempting to quietly work on it behind the scenes and then reveal our new skill down the road with a big TA DA! Instead, we decided to tak...
Have you ever made a dish that smelled great but tasted flat, unexciting, or one-dimensional? Don't give up on that recipe! Next time you make it, try boosting the flavor with a few of these technique...
If you've been following along this past month, you know that we love beans. We also love our slow-cooker. Lucky for us, it just so happens that beans and slow-cookers make excellent friends! Here's h...
When you're building the base for a soup or braise, things can get chaotic pretty quick in that pan. To make sure each new ingredient added gets its own quality time with the hot surface of the pan, c...
Some recipes get pretty specific about the kind of wine they want you to use: an oaky chardonnay in this reduction sauce, a hearty Italian red for that braise. But does it really matter?...
After last week's discussion of all the ingredients we keep stocked and ready to go in our pantry, we got curious about what foods get bought on a weekly basis. These are either perishable ingredients...
We home cooks like to be prepared. Who knows when we might get the urge to whip up a pasta sauce or succumb to a craving for chocolate chip cookies? We've talked about the sweet and savory dry-storage...
Ah, California! How do you come up with a list of "typical" foods from a place that can grow just about anything? With all it's micro-climates and mild weather, California is truly a foodie heaven. Ta...
A word of advice: If anyone from Louisiana offers to cook you dinner, just say yes. The food from this region will light your taste buds on fire - sometimes both figuratively and literally! For those ...
While you're busy dreaming up delicious pies to serve at your holiday dinners - or submit to our Best Pie Bake Off! - we thought we'd give you a tour of the part of the pie that sometimes gives us tro...
Like Florida and Alaska, we felt that the Cajun and Creole cuisines of Louisiana deserved a mention all their own. Here you see a blending of Native American, French, Spanish, and African influences t...
While the need for food that fuels is paramount in Alaskan cuisine, that doesn't necessarily mean a sacrifice in flavor! Cooks make use of what's available, often brightening a meat-centric dish with ...
When cooking with whole spices, toasting them before grinding amps up their flavor and aroma in the final dish. Here's how!...
Alaska isn't necessarily renowned for its cuisine, but that doesn't mean it doesn't have anything to offer our culinary tour of the United States! Besides, we're curious what Governor Palin might eat ...
© 2009 Apartment Therapy
