The Kitchn Archive: Jul 2016

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In an announcement made yesterday, the critically acclaimed Netflix Series Chef’s Table is coming back for a third season on September 2. While the first two seasons featured chefs from all over the world, the third season will only focus on chefs from France. There will be four chefs featured in this new season: Alain Passard, Michel Troisgros, Adeline Grattard, and Alexandre Couillon. If this season is anything like the first two, we’re in for a treat.

I have always pretty much insisted on putting dinner on the table myself. Even though my husband is a capable cook who, thanks to odd work hours, is often home to cook, I like doing it. I like dreaming up dishes on my commute and stopping at the market across the street from our apartment for the accoutrements I need for dinner. I like coming home at the end of the day and working out my feelings through chopping and stirring. I like the whole process of cooking — I always have.

When traveling alone, I’m quiet and risk-averse. I spend a lot of time reading and napping. I plan my days carefully, avoid big tourist spots, wander art museums, and try to take up as little space as possible. It’s not that this is a bad way to travel, rather that when I am in the company of friends, I become an altogether different kind of traveler. My friends are outgoing — borderline rowdy — and I run with that energy.

I am a self-described wimp with a capital “W.” Sure, my relatives in Minnesota are farmers, and the Montessori school that I attended until high school required all the kids to help out on the school’s farm every couple months, but these things didn’t instill in me any kind of physical skill required to be actually helpful. I am definitely more of the reading type — or “decoration,” as my brothers liked to tease me.

Let’s be honest — the vast majority of theaters are slinging the same sad pretzels, stale nachos, and dry chicken fingers. And while we’ll always have a soft spot for faux-flavored popcorn and movie-theater candy, sometimes it’s just easier, cheaper, and healthier to bring your own food to the movie theater. This is obviously against theater policy, but we’re all for smuggling in your own food — so long as you follow these rules.

Frog. Poach in butter flavored with garlic from its own bulb. Salamander. Poisonous. Don’t eat. Turtle, obviously. Cook in a stew Caterpillar. Probably poisonous. Larvae. Raw or sautéed and sprinkled with sea salt. Squab. Roasted. Rat, obviously. Heavily seasoned and barbecued, if you really must. Cornish game hen. Roasted with potatoes. Snake. Roasted on a stick over a campfire. Fried chicken. Armadillo. Will give you leprosy. Poisonous. Suckling pig. Roasted. Fox. Made into a stew.

As a freelance journalist, my job takes me to places far and wide: Mexico! Peru! Egypt! Indonesia! Travel, you might say, is my normal. But as much as I love seeing new places, I often find that sometime around the middle of my trip, my mind drifts to thoughts of home. That’s where my cats, my boyfriend, Brian, and my heart live. And I find that the more exotic and the farther my destination, the more I need to have a connection to my home.

Creating a delicious pie can be hard work. Creating a delicious pie with a perfect lattice top requires some level of genius. So this week when Serious Eats introduced the world to the most next-level lattice pie crust, we had to bow down. The intricate pie crust utilizes a classic herringbone design and it is absolute perfection. If you’ve ever made a typical lattice pie crust, then you might be familiar with the amount of weaving that is required.

Is there anything better than movies and popcorn? They go together like Beyoncé and Jay Z. When you think of one, the other automatically pops into your head. And movie theater popcorn, in particular, is a special breed. As soon as you walk into the theater, it hits you: the buttery, salty smell of popcorn. It beats the microwaved version every time.

In one of my favorite-ever Gilmore Girls episodes But their hunger and exhaustion get the better of them and they stay, only to end up trapped in their rooms, too afraid to walk past the other guests who are gathered downstairs for the obligatory cocktail hour. Lorelai explains to Rory that they cannot take a chance and rush past them to escape because, “if they catch us they’ll clamp onto us like leeches. And you know what that means. Chitchat.