Editor Announcement

Babies need constant care, but a mama can’t forget to care for herself. Stylist and herbalist Darienne Sutton offers a week of homemade body care — simple little luxuries like belly butter, facial oils, and eye masks for the morning after those 3 a.m. wakeups. These are dreamy homemade gifts for mothers of all ages. I was always drawn to the idea of natural healing, although back in the ’80s it was really very fringe.

This month I have precisely one job and one message, which is to tell you, unequivocally, that Kitchn stands with Black Lives Matter.

Six inspiring cooks, writers, and moms we think you should follow.

And after you've taught yourself a thing or two about preserving, it's truly back-to-school time. Are you ready for more lunchbox inspiration than you thought possible? We're here for you!

On October 18, join The Kitchn at the Food Network New York City Wine & Food Festival! As part of their Grand Tasting Presented by ShopRite Featuring KitchenAid® Culinary Demonstrations presented by MasterCard®, we will be hosting a panel discussing the future of food blogging. Spend your day wandering The Grand Tasting—sample delicious foods, try new products, and watch exciting demos by the greatest food stars in the country—and then top it off by hearing from The Kitchn.

Dear Readers, We launched the first responsive mobile design of The Kitchn and Apartment Therapy last night. It provides an optimal experience on any device (check it out right now by making your browser window smaller if you’re not on a phone already). It was inevitable, as we’ve watched our mobile readership grow significantly in the past 24 months. Every day more folks read our two sites via Facebook, Twitter and Pinterest off of their mobile devices.

We've got everything you need to feel confident at the grill.

Dear readers, I’m writing to you today with some exciting news, as we enter a new year together. Today marks the official launch of our new Wellness vertical, a better and more beautiful place to discover and enjoy your own path to healthy living. From the very first day of Kitchn’s life, over 10 years ago, we have worked to be a smart, personal, and encouraging resource for people who want to eat well and live well.

Dear readers, hello! Hello, hello, hello. It has been a long time since we spoke directly and a lot has changed at Kitchn. So starting now — right now! — I am going to write you a note every month about what’s happening at Kitchn, what’s cooking in my own kitchen, and see how we can do even more for you in your daily struggle and joy of eating well.

Dear Readers, This April we will be celebrating our fifteenth birthday. For me, personally, it will be a celebration of growing, doing better and better work over the years, and staying true to our mission. From 400,000 readers a month, we’ve grown to over 30 million, and each day we are still bringing you the best of the web and of the world to help you live better at home.

It’s March, and am I glad to see it! February roughed up my little family with a bingo card of pathetic (sniffles, Tamiflu, bedridden partner, grouchy children — the works!). Anyone else with me? It seems to have been a hard winter for many, a challenging time to eat well; yet of course the tough times are when we need nourishment the most.

April is a month where I don’t quite know what I want or what I’m doing in the kitchen; is it spring? Is it winter? Why do I still have a cold? Where’s the asparagus? April is a month where I at least (and maybe you?) need a fresh start, a jolt of inspiration. I had one very significant experience at the beginning of the month that I have been thinking about every day since; can I share it with you?

Dear Readers, You might not realize it, but Apartment Therapy Media is kind of a weird and quirky corner of the internet. We got started back in the good old blog days when you could just roll your thoughts, ideas, and musings down a page, throw in a bad photo or two, and then open up this starkly empty box at the bottom called Comments to see what people would say in return. Over the years, as we added more writers with more perspectives, more readers came along for the ride.

Dear Readers, Happy New Year! On this pivotal day of our year I thought it would be nice to step back and air something again that is close to my heart and which represents my highest aspirations for the company: helping people to live better on any budget and at any age. While we center on the youthful part of life, the lessons are evergreen. So here it is.

Want to make the world (or even the sliver of world around you) a little bit better? Start by making more good. We’ve partnered with our friends at Land O Lakes to celebrate the everyday moments that bring happiness to ourselves and our communities with projects, presents, and little acts of kindness. Keep reading to find out how we plan to help you get your weekly dose of good — starting now through the rest of the year.

Okay, I’m totally excited … next week is the official launch of the first true product I’ve ever designed under my own name, especially for the Apartment Therapy and Kitchn audience. While I can’t say too much until next Thursday, February 4, you can all come get a sneak peek next Monday night here in NYC during the NY Now Show. I’d love to see you. All the info is below.

Today we’d like to introduce you to a new member of The Kitchn’s full-time editorial staff: Hali Ramdene. Hali comes to us from Better Homes and Gardens, where she was an associate food editor. We’re thrilled to have Hali joining us; she’ll be uniting our recipe and cooking content under one integrated food department. She’s just one of several new faces to come on our team page; we have quite a lot of new things cooking here at The Kitchn!

When you need advice on how to properly cook a piece of meat, or how to cut it up just right, who do you ask? Your butcher, naturally. But what about when we need a little help on the vegetable front, too? Enter The Vegetable Butcher. June is the month when gorgeous vegetables finally hit the farmers market like a rainbow flood. So, naturally, we’re devoting June here at The Kitchn to vegetables in all their glory.

A few years ago, Jerry James Stone, a blogger and cook, received a $100 grant from Yahoo!’s Ripple of Kindness campaign. He used the cash to bake bread — 300 loaves! — and to give it away to the homeless in downtown San Francisco. While rewarding, it was also a lot of work, and Jerry was curious to find a simpler way to connect more people with the simple act of giving away food.

Dear readers, It has come to our attention that we have made a grievous error. For years we have been working to bring you excellent stories, tips, and recipes, fact-checking and copy-editing to the best of our ability — but all the while missing the glaring error at the very top of our page. Today, we’d like to issue a correction. The Kitchn should, indeed, be The Kitchen. Here’s a selection of the letters we’ve received on this topic.

It’s the home stretch for the Love Your Kitchen Challenge! We’re on to week four, and here are the tasks for this week from our friends at Every Day With Rachael Ray. Remember, follow them on Instagram and tag your completed challenges with #RRKitchenLoveSweepstakes for a chance to win $2500 (and a copy of The Kitchn Cookbook). Here’s your last week of challenges! Watch our Instagram too to see how we put these to work in our own home kitchens.

We’re just a month away from the big launch of our very first book, The Kitchn Cookbook, and we can hardly wait to put it in your hands! But you can get a sneak peek right now, when you pick up the October issue of Every Day with Rachael Ray. Our friends there created a wonderful feature around some of our favorite kitchen tips (and recipes) from the book. And that’s not all — Every Day with Rachael Ray is also hosting a monthlong Instagram event, and we’re in on it too!

Today we’d like to introduce you to a new member of The Kitchn’s full-time team: Christine Gallary, our new food and cooking editor. Christine comes to us from CHOW and Cook’s Illustrated, and she has a culinary diploma from Le Cordon Bleu in Paris. She lives in San Francisco, where she’ll be blogging and editing for us, bringing you fresh tips, techniques, and ingredient intelligence. Here are a few questions for Christine, to help you get to know her better!

Dear Readers, In honor of our tenth birthday, I want to share with you all my remarks last night at a little party we had here in NYC. What I said last night is even more for all of you, because you made us what we are today: First of all, I want to say how grateful I am to everyone who is now a part of our websites on a day-to-day basis.

Have you recently undergone a kitchen makeover or renovation and have great ‘before’ and ‘after’ photos of the process? Did you figure out a smart, efficient way to organize your pantry or cupboards, or come across a tip or product that changed your life in the kitchen? We want to see it! Every week we showcase reader kitchens in our Before and After feature, and we’re always looking for examples of smart kitchen solutions and organizing ideas.

Last year we ran a week of posts here at The Kitchn that were in response to reader requests. It was such a hit that we’re doing it again! In two weeks, our Reader Requests Week will bring you only posts that were written in response to a question or request from a reader (we even note on the post who requested it!). We have about 80 post slots to fill, and we’re wide open: What do you want to read about during Reader Request Week?

Discussing a shot with the visuals team on set in a Portland, Oregon winery!It’s been a long time coming. In the years since I started The Kitchn in 2005, Apartment Therapy has published three design books, and Faith and I have each published two of our own cookbooks, but until now, there hasn’t been a cookbook to share The Kitchn with the world beyond the internet. For the last several months we’ve been hard at work on the biggest book yet.

La cucina povera is an Italian phrase that means “cooking of the poor,” or “peasant cooking.” This often refers to a now-fashionable mode of Italian cooking, popularized by Mario Batali and usually involving entrails, in some fashion. On a deeper level it reflects a necessary philosophy that is common in all cultures: making do with what you’ve got to transform humble ingredients into dishes that are more than the sum of their parts.