10 Recipes That Defined the 2000s
This week we’ve been looking at the recipes and foods that defined the past decades, starting with the 60s. Today we’re tackling the 2000s. Although they wrapped up only a few years ago, it’s interesting to look back and already see a change in food trends. The 2000s were a decade of culinary contradictions: We loved fruit smoothies, organic salads, and raw diets, but we also were obsessed with cupcakes, cake pops, and the Atkins Diet.
Feb 28, 2014
What To Read This Weekend: Pizza Math, Nutrition Label Makeover, and Pseudoscience at the Grocery Store
Ten reads that made us think, made us hungry, or made us laugh. We think you might like them too. Is Whole Foods America’s temple of pseudoscience? — Faith Love pizza? Hate math? Then you need to check out this interactive graph on why you should always order one large instead of two small pizzas. — Anjali This bake-off goes high-art. –– Ariel Wait, so now BPA might be totally fine after all?
Feb 28, 2014
4 Tips for Rolling the Perfect Spring Roll
Nothing is sadder than a poorly-rolled spring or summer roll, but judging the right amount of filling to put in each roll can be difficult. Too little, and it’s all wrap, no flavor. Too much, and you fight to keep the fillings inside. Here are a few tips for rolling the perfect spring roll every time. Start with less filling than you think you need. You can always add more.
Feb 28, 2014
10 Ways to Use Almost Any Spice Mix
When I asked you what ingredients you’d like to use more often this year, many of you said that you’d like to use new spices more frequently, and to branch out into spice mixes like curry and dukkah. But it also seemed like spices stumped you — how do you use them beyond a specific recipe? As silverylotus said: “I went out a bought a whole bunch of spices to make Indian curry, garam masala, cardamom, coriander seeds, turmeric. Now they are just sitting on my spice rack.
Feb 27, 2014
June Taylor’s 5 Essentials for Relaxed and Joyful Preserve Making
June Taylor is the owner (and heart and soul) behind June Taylor Preserves, a small-batch preserves operation she runs out of The Still-Room, her shop and workroom in Berkeley, CA. June started her business 25 years ago with selling just three kinds of marmalade at her local farmers’ market.
Feb 27, 2014
10 Recipes That Defined the 1990s
This week we’re looking at the recipes that defined a decade from the 1960s all the way through the 00s. Today we’re talking all things 90s. Compared to other decades, it’s hard to look at food in the 90s without talking about processed snacks like Dunkaroos and Gushers. The decade was also filled with more non-fat dishes, and bougie plates of “tall food.” Of course, regardless of what you ate it was all washed down with a can of Surge or Clearly Canadian.
Feb 27, 2014
What’s the Difference Between Green and Black Tea?
What makes green tea green and black tea black? Is one better for you than the other? Learn about the differences between these two types of tea… Black and green tea come from the same shrub called Camellia sinensis. In both cases harvesters pluck the uppermost buds and leaves from the plant. So what’s the difference? It comes down to processing and oxidation, the chemical process that causes browning.
Feb 27, 2014
How Much Does It Cost to Install a Range Hood or Vent?
We’re asking readers to share how much they spent on a given item, project, or upgrade in the kitchen. We hope this information proves helpful to anyone needing to get a basic sense of how much that something costs. Today’s query: How much does it cost to install a range hood or vent? If relevant to you, please share any and all details on installing a range hood or vent. Did you do it yourself? Did you hire it out? What did it entail? How much did you pay total?
Feb 27, 2014
5 Tips for Estimating How Long It Will Really Take to Make a Recipe
Whether you’re trying to get dinner on the table by 7pm or planning a blow-out banquet, one important part of the cooking process is figuring out how long it will take you to make all the recipes on the menu. Forget the estimate stated in the recipe — as cookbook reviewer T. Susan Chang points out, these times are rarely correct. Instead, she offers five helpful tips for figuring out how long a given recipe will actually take to prepare.
Feb 27, 2014
Dan’s Kitchen Renovation: Countertops!
(Image credit: The Kitchn) From Apartment Therapy → Dan’s Kitchen Renovation: Countertops!
Feb 27, 2014
5 Ways to Cook With Frozen Strawberries
We’ve been talking about ways to shop your freezer, digging out the last bags of frozen corn, spinach, and other goodies that can help you put a quick meal together. This week, let’s talk about frozen strawberries. I almost always have a bag of these in the freezer, and I love to use them in quick sauces and desserts. Here are a few ways I use them; I’d love to hear your favorites too. Here are five ways that frozen strawberries can come in handy.
Feb 26, 2014
How I Cook: Anne’s Vinaigrette Technique & Why She Loves Her Mortar and Pestle
Yesterday we explored Anne’s gorgeous rental kitchen, with its packed pantry and pretty details. Today we’re getting a personal look at Anne’s cooking style, including a few of her favorite tools and her special way of making a homemade vinaigrette. Anne is an avid home cook and entertainer. She’ll throw dinner parties for friends at a moment’s glance and is often hired as a food or prop stylist for events in and around Oregon, California and New York.
Feb 26, 2014
10 Recipes That Defined the 1980s
This week we’re talking about the recipes that defined a decade, like the Lipton onion dip of the 60s and the popularity of quiche in the 70s. Today we tackle the 1980s. Beyond incredible dance music and neon outfits, the 80s offered up some new and sometimes surprising developments, including the rise of nouvelle cuisine and the beginning of the reign of Lean Cuisine meals. But of course, no matter what you were eating you had to wash it all down with a wine cooler.
Feb 26, 2014
What Are Some Make-Ahead Meals I Can Take To My Kid’s Baseball Games?
Q: Baseball season has started for my 15-year-old son. This means that me, my husband, and our 5-year-old daughter will be spending many evenings at the ballpark. I need some ideas for fairly healthy, portable, make-ahead “meals” that I can bring to the games so we can eat dinner while we watch. Peanut butter and jelly sandwiches aren’t going to cut it! Thank you! Sent by Kara Editor: Readers, any suggestions for good make-ahead, portable meals?
Feb 26, 2014
A DIY Luxe Serving Tray
(Image credit: The Kitchn) From Apartment Therapy → A DIY Luxe Serving Tray
Feb 26, 2014
6 Cabinet Hardware Tips from the Experts
Pulls and knobs are a great way to update your kitchen cabinets if you want to make an impact without getting too spendy (or without making permanent changes in a rental). But choose carefully, as new hardware multiplied by several doors and drawers can mean a change for the better but it can also mean magnified mistakes. If you’re switching hardware (or putting in completely new cabinets), consider these tips: Look for knobs with a diameter somewhere between 1″ and 1 1/2″.
Feb 25, 2014
What’s Your Favorite Convenience Food from the Grocery Store?
So you go to the grocery store, and maybe you’re extra hungry, or you are thinking about the busy week ahead, and suddenly there are a few extra items in your shopping basket, items that theoretically you could make yourself, but that will save you some time and preserve your evenings from the lure of the takeout menu. Do you know what I mean? What’s your convenience splurge at the grocery store? Here’s my latest.
Feb 25, 2014
10 Recipes That Defined the 1970s
Yesterday we talked about the recipes that defined the 1960s, and today we’re delving into the popular recipes of the 70s. While some food trends stayed strong into the 1970s, like fondue, Jell-O, and really anything from a mold, new recipe contenders also stepped into the ring. There was more of an emphasis on fresh vegetables and fruit in the 70s which corresponds to the opening of Alice Water’s Chez Panisse in 1971. What are your favorite recipes from the 1970s?
Feb 25, 2014
Make Your Cheap Rum Taste Heavenly with Just 3 Ingredients
I bought this $6 bottle of Trader Joe’s rum for a recipe I was working on a few months back, and after using the few tablespoons I needed, it has sat at the back of my liquor cabinet collecting dust ever since. Because let’s face it: a $6 bottle of rum tastes pretty much like a $6 bottle of rum, and that’s nothing I’m excited to have in my cocktail at the end of the day.
Feb 25, 2014
10 Kitchen Tools & Gadgets for Kids
(Image credit: The Kitchn) From Apartment Therapy → 10 Kitchen Tools & Gadgets for Kids
Feb 25, 2014
What Are Heritage Grains and Should You Seek Them Out?
I’ve been traveling for the past few weeks to promote my cookbook, Whole-Grain Mornings, and I have been really interested in the questions that have been coming up from audience members and students in my cooking classes. Some are about the book, others focus on what I really eat for breakfast, but more and more I’m getting questions about heritage grains and what they are, exactly. Are they really healthier and should we all be seeking them out?
Feb 24, 2014
Recipe: Rosemary & Lemon Chicken Minestrone Soup
There are recipes that happen because one has a grand vision, and then there are those that happen because one is hungry, but lazy. This is one of those. What I really wanted was meatball soup, but meatballs required, well, making meatballs. I was hoping for something a little more one-pot, one-bowl. Lucky for me, this soup gave me the chicken meatball goodness I desired. But, you know, without the meatballs.
Feb 24, 2014
Get 4 Weeks of Help for Daily Cooking: Sign Up for The Cooking Cure!
Last fall, many of you joined us for The Kitchn Cure, a two-week group cleaning spree and refresh of our kitchen spaces. Are you ready for a new challenge this spring? Next week we are introducing a brand new Cure: The Cooking Cure! Want to be the first to try it? This 4-week Cooking Cure is designed to get you cooking at home every day, starting with 5-minute baby steps and culminating in a week of 21 home-cooked meals.
Feb 24, 2014
10 Tips to Help the Dishwasher Run Better
If you’re lucky enough to have some (mechanical!) help with your dishes, how’s your helper doing these days? Cooking can be tough on the dishwasher. All those goopy soups, milk-crusted mugs, and baked-on casseroles can overload it; perhaps you’re feeling like things aren’t running so smoothly or smelling as good as they ought to in there. Well, we’re here to help, with 10 tips for making your dishwasher run its best. Some of these tips came from Amy Wood of Mr.
Feb 24, 2014
Tips to Refresh Your Dining Room
(Image credit: The Kitchn) From Apartment Therapy → Tips to Refresh Your Dining Room
Feb 24, 2014
A Very Sweet and Charming Disruption
There’s a rather large, rather old, but very sweet hound dog in my kitchen right now. She’s making sloppy slobbering noises as she eats her dinner, pushing the thin tin bowl that contains her kibble plus two scoops of wet food and some warm water (to make ‘gravy’) around the kitchen floor. This long legged, floppy-eared, all-nose invasion is a temporary situation. I’m just keeping her around for a few days while her real mom handles some family situations.
Feb 23, 2014
The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook
This cookbook has the honor of being The First. The first cookbook I fell in love with, the first cookbook I bought with my own money (and at a time in my life when a $35 cookbook constituted a major purchase!), and the first cookbook that brought me success in the kitchen.
Feb 21, 2014
The 5 Spices You Need for Homemade Chai (Well, OK. Maybe There Are 8.)
I conceived of this post as a starting point for all of you who love chai, that spicy and fragrant milky tea drunk across most of India and much of east Africa. I wanted to show you the five essential spices that, once procured, will help you make a delicious cup of spicy tea. But then I ran into difficulties. Chai comes in so many forms and flavors — I think I might start a minor tea war here if I prescribed only five spices.
Feb 21, 2014
We Tried It: Using a Water Bottle to Separate Eggs
From The Kitchn → Can You Use an Empty Water Bottle to Easily Separate Eggs?
Feb 21, 2014
Expert Tip: The Best Extra Virgin Olive Oil to Buy at Trader Joe’s
Trader Joe’s carries a wide variety of extra virgin olive oils at competitive prices, but after doing a taste test of six of their oils, journalist and olive oil expert Tom Mueller found only three bottles worth buying — with one standout choice for both flavor and value. Mueller, author of the book Extra Virginity: The Sublime and Scandalous World of Olive Oil, shared his taste test results on his blog Truth in Olive Oil. His number one Trader Joe’s olive oil pick?
Feb 21, 2014
7 Stellar Kitchen Wallpaper Looks
(Image credit: The Kitchn) From Apartment Therapy → 7 Stellar Kitchen Wallpaper Looks
Feb 21, 2014
Bordeaux, Meritage, Super Tuscan & Claret: Do You Know the Difference?
As a sommelier in a steakhouse, I hear much commentary about red blends, but it seems as though there is a lot of confusion surrounding this style of wine and its various manifestations. The first thing to consider is that most red wines are blended in some percentage. In California, for example, in order to be labeled as “Cabernet Sauvignon,” only 75% of the grapes officially need to be that varietal.
Feb 20, 2014
Ten Ways to Make a Pork Butt Last All Week (Or Just All Day)
Though it’s one of my favorite big-party dishes, a slow-roasted pork butt is also an ingenious way to get food on the table all week long, or parsed out over a month or two. A typical five or six pound boneless pork butt will yield a nice pile of cooked meat. Once you have your mountain of shredded pork, the possibilities are almost limitless. Let’s pause for a quick pig anatomy lesson. A pork butt is not, in fact, the hog’s rear end. If anything, that’s the ham.
Feb 20, 2014
Beyond Granite: 8 Other Countertop Materials to Consider
(Image credit: The Kitchn) From Apartment Therapy → Beyond Granite: 8 Other Countertop Materials to Consider
Feb 20, 2014
5 Ways to Cook with Frozen Corn
What do you keep stashed in your freezer for busy nights and quick meals? Personally, I stock up on frozen vegetables during the winter — but sometimes I forget about the last bag of frozen spinach or broccoli in the back corner. Well, let’s shop our freezers together this week and discover some of the ways that these frozen vegetables can help us a little more. Today’s pick: corn! I live in the heart of sweet corn country, and I gorge on fresh corn all summer.
Feb 19, 2014
What is the Best Way to Mark My Cast Iron Pans?
Q: My boyfriend and I are planning to move in together. We both have our own set of cast iron pans. His items have been used for gluten-ful foods, but I’m on a gluten free diet and my cast iron has never been touched by gluten. How can I mark my pans so that we don’t have to worry about cross contamination? Sent by Jenelle Editor: What about tying some metal wire around the handles on your skillets?
Feb 19, 2014
What Are Your Secret Tips For An Organized Kitchen?
From The Kitchn → What’s Your Genius Kitchen Organizing Tip? Tell Us What Makes Your Proud!
Feb 19, 2014
The Easiest Way to Clean Your Microwave Naturally with Just a Lemon
Plus, it smells amazing.
Jun 4, 2024
10 Easy-to-Make Tea Towels
(Image credit: The Kitchn) From Apartment Therapy → 10 Easy-to-Make Tea Towels
Feb 19, 2014
What’s Your Morning Coffee Ritual? And What Do You Want to Learn About Coffee?
Is coffee an integral part of your day? It’s pretty crucial to mine. It’s not just the caffeine (although that’s not incidental), but the ritual of brewing, the aroma, the first hot sip and the last cool one, flavors emerging and blooming throughout the cup. My husband and I have more than a few ways to make our morning brew; we kind of geek out on the whole process. But I’m always curious to learn more about coffee and other people’s morning rituals.
Feb 18, 2014
Where I Cook: Meg of Beard & Bonnet
Who cooks and eats here: Meg van der Kruik of Beard & Bonnet, a vegetarian and gluten-free food blog, her husband Todd, and her children Eliza and Kash. Where: Long Beach, CA Rent or Own? Rent I’m always smitten by a living space that fully represents the personalities of its inhabitants. You know the kind. It’s more than just a space — there is life to it, a story. Meg’s house is definitely one of these places.
Feb 18, 2014
The Original Chalkboard Paint: Slate!
Whether you’re over the chalkboard paint trend or still on board (get it?), consider this: slate! When a trend like chalkboard paint begins to feel as if it’s run its course, we can turn to the source for substance and fresh perspective: Though slate as a building material got its start on roofs (the material’s low absorption rate makes it perfect for shedding water), slate is a wonderful material in the kitchen, too.
Feb 18, 2014
The Best Way to Make Big Batches of Smoothies Ahead of Time
A new convert to smoothies, I always wondered why Pinterest is full of images of individually packed smoothie ingredients — why not just make a big batch of smoothie and stash it in the fridge for meals throughout the week? Well, if you’ve tried this, you know why it doesn’t work. The smoothie separates and the fruit takes on a sort of funky flavor almost bad enough to turn you off smoothies all together. But you know what works? Freezing the smoothie!
Feb 18, 2014