Sara Kate Gillingham's Recent Articles
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Recipe: Kenny Lao’s Rickshaw Dumplings
We recently ran a tour of Kenny Lao’s kitchen in the East Village. Kenny, who owns Rickshaw Dumpling Bar in New York, cooks a mean dumpling and I felt like I was in great hands for my tutorial.We worked together to write up a recipe — as Kenny says, dumplings are not an exact science — with the hope that you might give it a whirl. Wouldn’t tonight would be a good night for dumplings?
Sep 23, 2010
How To Make Pasta Like a Pro
It’s Italian Week here at The Kitchn, so we’re pumping you full of Italian recipes and other inspiration to make you feel like a real Italian cook. Of course, that means pasta. Maybe you’ve been rolling your own for some time, but have you experimented with shapes? I got turned on to the hand-crank pasta machine years ago, but it was only recently that I figured out how to make some of the fancy-pants shapes like rigatoni and bucatini from scratch.
Sep 9, 2010
Summer’s End Nectarine Sorbet
This week, Maxwell and I are doing our annual (well, second annual) end-of-summer community project: we’re hosting nine actors who are creating a play of Shakespeare’s songs and sonnets for the community. It’s a beautiful, free event under the end-of-summer night sky.My role? Cast chef.At the last minute, I learned one actor doesn’t eat meat, one doesn’t do gluten, and one avoids dairy.
Sep 2, 2010
Cherry Lambic Ice Cream Float
There’s nothing terribly original about pouring beer over ice cream; if nothing else, root beer keeps us reminded of that tradition. I’ve been lazy with my beer and ice cream pairings — who isn’t? — and so it wasn’t until recently when a guest brought over a bottle of super-sweet Framboise Lambic, a raspberry beer of sorts, that I gave some serious thought to pouring boozy brews over ice cream.
Jul 22, 2010
Kitchen Tour: Sara Moulton’s Everyday Family Kitchen
After fourteen years in a Manhattan kitchen untouched by renovation, Sara Moulton recently took an axe to it all and started from scratch. It might shock you to learn she still cooks on an electric stove (no gas in the building) and didn’t enlarge the footprint one inch. Better yet, she cooks five nights a week for her family of four and develops all of her recipes there.
Jul 15, 2010
Best Picnic Knives
At some point before I became a real adult, someone older and wiser told me I should always have a good knife in the car. Not for safety, but for picnics. So with summer knocking at our doors, it’s time to make sure we’re all prepared for eating out in the wild.Last weekend, I gathered eight hungry picnickers together to test eight knives.
May 27, 2010
The Naughty Way to Roast a Chicken
Last week I went to a press lunch showcasing a collection of snazzy Staub cookware that Williams-Sonoma will start carrying this summer. The chefs prepared the meal almost exclusively in giant Staub slow-cookers (or cocottes, as they call them) and grill pans. That was cool, but what really caught my eye was this phallic vertical roaster awkwardly perched in the corner of the kitchen, and naturally I started thinking about chickens.
May 6, 2010
Ready for Dessert: My Best Recipes by David Lebovitz Book Review
I think of dessert as a curtsy to the meal; a nod of thanks; the “peace be with you” of the church that is dinner.We’re honoring that final course of the meal with a site-wide, week-long celebration of dessert at new dessert book that stands out is Ready for Dessert (Ten Speed Press) by David Lebovitz, who is in fact a dessert genius.
Apr 30, 2010
Seasonal Fruit Desserts: From Orchard, Farm, and Market by Deborah Madison Book Review
I think of dessert as a curtsy to the meal; a nod of thanks; the “peace be with you” of the church that is dinner.We’re honoring that final course of the meal with a site-wide, week-long celebration of dessert at I spoke of David Lebovitz’s Ready for Dessert. Another new dessert book that stands out is Seasonal Fruit Desserts (Broadway Books) by Deborah Madison, who I consider to be one of a few grand dames of the farm-driven cooking movement.
Apr 30, 2010
Recipe: Fresh Coconut Mousse Cake
This is one of my favorite cakes from my book. It reminds me of ballerina in a giant white tutu — completely over the top.When I was developing the recipe, the idea was to create a big white confection that wasn’t overly sweet and capitalized on the flavor and texture of freshly shaved coconut. Using the pre-shredded stuff in the plastic bag gives an inferior result. If packaged coconut is your only choice, be sure to avoid the sweetened variety.
Apr 27, 2010
How to Lunch, Parisian-Style
The attitude in France about food is so different from the way we approach the subject in the U.S. that the biggest culture shock when traveling there for many Americans isn’t the language or time zone, it’s the eating.I hesitate to say you have to go there to see, smell and taste it in order to understand it because I know not everyone can just hop on a plane and go for a meal in Paris. But those blessed enough to travel or live there know.
Apr 16, 2010
How to Find More Space in the Kitchen
[Today organizing expert Stacey Platt shares a few tips on finding more space in the kitchen. Stacey is the most organized person I know, but understands with great compassion how unorganized many people can be. Here are some ideas from her new book, What’s a Disorganized Person to Do?. Welcome, Stacey!]Now, thanks to The Kitchen Cure’s Week #2 assignment, your kitchen de-cluttered and you’ve probably freed up a lot of space.
Mar 11, 2010
Fridge-Clearing Cooking Without a Recipe
If you’re one of the over 2,400 people participating in our Spring Kitchen Cure, you spent the better part of this past week cleaning your refrigerator and pantry. (Not signed up? There’s still time!) I hope it’s been fun and that you’ve had great music playing.When we delve deep into the crisper and cabinets we often find forgotten ingredients.
Mar 5, 2010
Kitchen Cure Week #1: Clean Out the Fridge and Pantry
coffeechaser’s cabinets need a dusting badly!• This Week’s Assignment: Clean Out the Fridge and Pantry• Cure Clock: Liftoff! 4 weeks remaining• Cure Takers: 1,971 and counting… Welcome, everyone! There are almost 2,000 of you signed up. It’s like we’re sitting in a giant lecture hall together. But don’t worry, it’s going to be cozy with lots of one-on-one attention.
Feb 26, 2010
How To Sew Napkins and a Table Runner
I’m trying to learn to sew. It isn’t easy. Even sewing something as seemingly simple as some square napkins and a rectangular table runner challenges my patience, but a few weeks ago, as I watched my mother whip up these napkins and runner on my mother-in-law’s old Singer, I thought, hey, I can do that!Well, sort of.I love the wavy design of this fabric. See below for resources… and hold your comments about how I don’t iron!
Feb 15, 2010
Recipe: Nutty Chocolate Tart
Two days and counting until Valentine’s Day. For me, cooking for someone is love and love is cooking for someone and my love certainly isn’t limited to one day a year. But I’m no grinch either. February 14th is a sweet little opportunity to make something extra lovely and so this year my Valentine gets this fancy-pants nutty chocolate tart.
Feb 12, 2010
Recipe: Shellfish Stock
Seafood stock is one of those things I just can’t deal with in a can; fresh is so far superior. If you happen to have some shrimp, crab or lobster shells, the process is actually pretty easy. A fish stock using whole fish heads can be a bit messier, so I’m going to recommend you go the shellfish route. This stock is a great base for soups and stews and for cooking risotto. Cook it down as a base for pasta sauces and sauces to top other seafood dishes.
Feb 4, 2010
On Drinking a Pile of Vegetables for Dinner
It’s still January, Eating Light month at The Kitchn, and I’m still going to talk about ways to eat light without mentioning salads or losing weight, which is what it feels most culinary publications wax poetic about every January.If you didn’t think I was nuts last week, talking about eating in silence and other suggestions on the theme of Eating Quietly, you might after this week.Last week many people misunderstood my suggestions and pooh-pooh’d them.
Jan 22, 2010
How To Control Plastic Container Clutter
People participating in our Fall Kitchen Cure are closing in on the final days of the process. If there’s one question we’ve seen again and again it’s how to deal with those pesky plastic containers. Stacey Platt, a professional organizer here in NYC, gave me some tips to share with you.Plastic food storage containers are a serious kitchen clutter culprit. Who isn’t guilty of hoarding far more than they actually ever use at once?
Nov 10, 2009
Recipe: Balsamic Drizzled Ice Cream (Easiest Fanciest Dessert)
This week, to be quite honest, has been more about making a Flower Princess costume for our three year old than about cooking. We have ordered takeout both nights, my fingers have multiple stab wounds from the sewing needles, and there are wisps of pink and yellow tulle netting all over the place. Even in the face of such adversity, one night we managed to make dessert.
Oct 30, 2009
Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Bastianich
Paging through Lidia Bastianich’s new book, Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes (Knopf), it’s obvious that the notion of a locavore is not a trend but rather a given in Italy and it has been for generations. In all of her books, Lidia gives readers a sense of this very local approach to cooking, but in this, her sixth cookbook, the message is clear.
Oct 23, 2009
How Many Cookbooks is Too Many?
I’m a busy working college student so this is what happens. I have made the best of my “kitchenette” but it is definitely in need the cure. (aubreylane in Santa Cruz, CA)One thing that keeps popping up in the Kitchen Cure submissions is concerns over cookbook storage and the question of how many is too many. First, let’s get a sense of how many cookbooks you have lurking on your shelves.
Oct 21, 2009
Kitchen Cure Week #1: Clean Out the Fridge and Pantry
“There are no drawers and the shelves are surprisingly high, which is why not too much stuff is on the top shelves of my cabinets. It’s also why I didn’t bother opening the cabinets above the fridge, they are too high for me to reach! Through this cure, I’d like to get my kitchen organized better. I like to keep everything I use frequently to be within reach.
Oct 16, 2009
Recipe: Coconut Milk Chicken
Since falling in love with Jamie Oliver’s Chicken in Milk recipe, I’ve wanted to try another take on the concept and simmer a whole chicken in coconut milk. How decadent! Yesterday afternoon I had my chance when the weather in New York turned chilly and a friend with a two-week-old baby called hungry.It was fantastic. Imagine a succulent chicken bathed in a thick, sweet sauce with herbal citrus notes, alongside gorgeous little pink potatoes.
Oct 16, 2009
10 Best Uses for Your Toaster Oven
We often get questions about cooking in small spaces. While recommending another appliance might not seem like the logical answer, a counter-top oven is actually a great solution for energy-conscious, small-space cooking. Let me count the ways… I’ve been playing with the Breville Smart Oven, which yes, makes toast, but is so much more than a toaster oven. It’s just big enough to bake a pie, even a 13″ round pizza.
Oct 12, 2009
Birthday Cake Two Ways
To celebrate our daughter turning three, we had a feast with friends and family. She requested lobster, corn and beans and so lobster, corn and beans it was. More on that fiasco another time. What I want to tell you about today is the cakes.We’ve introduced her to very little sugar in her short little life so far, and in that spirit I developed a very low sugar vegetable-based cake for her second birthday called a Harvest Cake. It was such a hit we decided to do it again this year.
Oct 2, 2009
Margaret Roach’s Vibrant Garden Kitchen
When I first met Margaret Roach, it was during her days as Editorial Director at Martha Stewart Living Omnimedia. She was always dressed to the nines and perfectly manicured. Little did I know we’d become friends under different circumstances: trading cooking and gardening tips and sharing an affinity toward dirty hands across the blogosphere, plus an occasional lunch. A few weeks ago, as summer began to wind down, I had the pleasure of visiting her at home in the Berkshires.
Sep 30, 2009
A Home-Cooked Weeknight Dinner (But Not By Me)
It pays to leave cookbooks lying about when my mother comes to town. This week she surprised us with two great mid-week home-cooked meals. All I had to do was take the picture.Last night’s spread was from Nate Appleman and Shelley Lindgren’s A16: Food & Wine (Ten Speed Press), a book from the acclaimed A16 restaurant in San Francisco that, despite it having come out a year ago, I hadn’t yet explored.
Sep 25, 2009
Asian Dumplings by Andrea Nguyen Book Review 2009
I’ve learned a lot of my small store of Asian cooking skills from Andrea Nguyen. Her first book, Into the Vietnamese Kitchen was award-winning and I don’t doubt that her newest, Asian Dumplings (Ten Speed Press), will get some similar attention. For a curious cook like me, it’s the kind of book you open and want to make everything on its pages.
Sep 14, 2009
Recipe: Homemade Potato Chips with Rosemary
When I was little, my dad and I spent Sunday mornings on the Santa Monica beach. Before heading home we’d sometime hike up to the pier and buy a newspaper cone of freshly made potato chips from a little stand there and share them on the ride home. They were warm, and slightly soft in the middle, just out of the fryer.
Aug 21, 2009
Recipe: Back to Basics Cherry Pie
When we were in Italy in June, we stayed at a friend’s house that, as luck would have it, was down the road from a fantastically fertile wild cherry tree. Each morning we’d hike up to it and fill our hats. One morning we even used the rental car as a ladder in order to reach some more choice branches.So of course, I had to make cherry pie.
Aug 7, 2009
Secrets From My Tuscan Kitchen by Judy Witts Francini
Earlier this summer, I spent a day in Florence with Judy Witts Francini, an American who moved to Italy in 1984, married an Italian, and stayed put. She leads tours, teaches hands-on cooking classes, blogs and is the author of a charming book called Secrets From My Tuscan Kitchen. Judy took us all around Florence, tucking into wine shops for sips, and going deep into the aisles of the San Lorenzo Mercato Centrale. It was my birthday, and she left me with a copy of her book.
Aug 5, 2009
For Cherry Pies, Use a Cherry Pitter
There are very few things I’ve avoided cooking in my life. Cherry pie is one of them. I’m definitely not a canned filling kind of person, frozen cherries just never seem sweet enough, and I cannot stand single-purpose kitchen gadgets like, say, cherry-pitters. The combination of those three factors has, until now, left me cherry pie-less.But wait: why have I been so unfair to the innocent cherry pitter? Well, those days are over.
Jul 14, 2009
Cooking By Feel: Baked Pastas
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 involve some cooking by feel. The way this is done is by arming oneself with skills, but you also need ideas. Here’s a great idea for making pasta: bake it. Baked pasta doesn’t need to conjure up memories of school cafeteria baked ziti.
May 14, 2009
Recipe: Cooking By Instinct Pizza Formula (with Morels & Ramps)
Tuesday night some old friends who live upstate came for dinner, and surprised us with an armful of Morel mushrooms and a sack full of ramps. I’d planned a simple roasted chicken and vegetable dinner, but when I saw the gift I’d been brought, I clicked into cook-by-instinct mode, the kind of cooking we are about to start espousing in the second half of our online Kitchen Cure (today is the last day to sign up and catch up.)I had to practice what I’m about to preach.
May 1, 2009
Best Jars to Organize Your Pantry
Those who are participating in The Kitchen Cure know that Week Three’s Assignment has you stocking the kitchen. This is a nice opportunity to stream-line your cabinets by replacing some of that ugly, clunky packaging with jars.I love storing our food this way because I get a good seal and I can see what’s inside.
Apr 30, 2009
What Every Pantry Needs: Savory
(Here’s a post from last year’s cure that I’ve updated. We’ll keep this one alive with each and every Cure, taking into account your suggestions.)Beginning next week in the Kitchn Cure, I’m going to start giving techniques for cooking by instinct rather than by recipe. In most places in the world, spring is a great time of year to try this style of free-hand cooking because inspiring ingredients, produce in particular, are bountiful.
Apr 28, 2009
Recipe: Sardine Salad with Chickpeas and Feta
My mom grew up in the 40s and 50s camping in Yosemite where she dined on my grandfather’s version of a sardine sandwich: a Ritz cracker with a slice of cheddar, a lump of sardine packed in mustard, and a bit of dill pickle on top.Sixty years later, there aren’t many fish left that we can eat without feeling like we’re destroying the environment or poisoning ourselves with mercury, but the sardine is still a great choice.
Apr 24, 2009
Solving the Pot Lid Problem: The Space Above the Pot Rack
When we launched the Kitchen Cure, we asked people to tell us about the problems they had with their kitchens. One issue that came up many times was the problem of where to store pot lids.Faith and I have two different solutions. Mine isn’t perfect by any means, but for me it solves the problem and gets those clanky lids out of my way.I keep my pots on a hanging pot rack, and my lids on top of the rack.
Apr 22, 2009
Tips for Organizing a Refrigerator and Freezer
Let’s help Kitchen Cure-taker woodnymph here with their refrigerator and freezer issue. This was their note to me along with the above photos:fridge (notice the gross spill in the bottom – who knows how long that’s been there?)door (thing often fall out when you open or close it)freezer (no idea what’s in back) We need to help this person get their Cure going!What are your favorite tips for organizing your refrigerator and freezer?
Apr 16, 2009
How to Make Onion-Skin Easter Eggs
It’s Easter egg time at our house. Last year we brought you the story of Huevos Haminados, a Passover tradition of dying eggs with onion skins. This year, I decided to try it with both yellow and red onions, on white and brown eggs. The result was a gentle palate of reds and browns.My favorites were the chocolaty brown eggs that came from dying brown eggs with red skins.This is a great, natural way to make subtly beautiful Easter (or Passover) eggs.
Apr 10, 2009
Recipe: Mexican Sprout Slaw
Corn and sunflower sprouts jumped out as a perfect accompaniment for the Mexican themed Goat Taco dinner party I had going that night.
Mar 27, 2009
Recipe: Roasted Goat Tacos
Last week, when Meat/Un-Meat month was covering lamb, pork and goat, I gave a quick Goat Meat 101 but getting a recipe up was a different matter. It took the better part of the week and weekend to find it, cook it, and serve it, let alone write about it. So here, a bit belated, is my goat taco post. I bought my 8-pound goat leg from Ottomanelli’s in the West Village. Frank, the butcher, cut the leg, bone-in, into 2-3″ chunks.
Mar 24, 2009
Where Do I Get Chianina Beef for Bistecca alla Fiorentina?
Dear Kitchn, A few years ago my husband and I traveled to Tuscany, and we have been trying to recreate the food experiences we had there ever since we got back. The one thing we have had a hard time finding are the amazing steaks used for the Bistecca alla Fiorentina. I know it comes from the Chianina breed, but are there any sources for that beef in the U.S.? If not that breed, is there maybe a heritage breed that could work in its place?
Mar 13, 2009
On Recession Eating & Cooking (It’s Not Depressing)
The shot above is from years back when our big group of summer friends would put in $15 each on Friday and see what meals we could cook up throughout the weekend. It was beautiful, inexpensive, chaos.Two days ago, Maxwell’s email at Apartment Therapy was called “AT on the New Reality” and it got me thinking about sending Kitchn readers a similar note.
Mar 13, 2009
Kale Chips: How To Eat a Bunch of Kale in One Sitting
Maxwell was lucky to be part of a kale chip making project a few nights ago — very un-meat, eh? — when he was visiting an apartment being photographed for his upcoming book. He came home, barely put his briefcase down, and started rummaging through the fridge asking “do we have any Kale? I want to make chips!” Pic: ChowMama“Sure, you know Dana posted a Kale Chip recipe in November.
Mar 11, 2009
That’s SOOOOO LA: Bauerware
After a month in LA, I’m freezing my buns off here in NYC and dreaming of all things LA. I was just milling around the website of Bauerware, the Los Angeles-based pottery company that manufactures Bauer 2000 pottery, styled after Bauer vintage American pottery. My grandmother had a gorgeous collection of vintage Bauerware and taught me that there is nothing more LA than a Bauerware bowl filled with guacamole.Isn’t that cake stand rainbow delicious?
Mar 4, 2009
Recipe: Endive, Fennel and Parmesan with Anchovy Date Dressing
I’m still in LA, and Maxwell finally joined me a few nights ago. I took him straight from the airport to dinner at Mozza, a Nancy Silverton/Mario Batali/Joseph Bastianich production in Hollywood that I’ve been wanting to try. We sat at the bar and nibbled on this knock-out salad: a concoction of crispy crimson endive, whisper thin fennel and slabs of Parmesan cheese tossed with a dressing made from dates and anchovies.
Feb 26, 2009