In Praise of the Really, Really Big Pan
I promise that this post is not just an excuse to show off the new All-Clad sauté pan my husband bought me for Christmas. It was the big gift, the one wrapped in a really large box. It was also...
Archive for the week of
Food Science: Calling All Questions!
It's a new year and we're starting to compile a brand new list of food science mysteries that need some explaining! Is there something in the kitchen that's always confused your sense of logic or made...
Another Dinner Party Under $100
Delicious links for 01.06.08
We noticed this great post from Penny Plastic over the break. She threw another under-$100 dinner party (inspired by this one), to see if she could do better. Go see how it turned out, and if she made...
Recipe: A Proper Chicken Giblet Gravy
Tossing out that baggie of vitamin- and flavor-packed giblets inside your chicken is kissing goodbye the opportunity for a proper chicken giblet gravy. What would grandma say? Mine would say tsk-tsk. ...
Eating Light: Citrus Recipe Roundup
What's the best way to stave off post-holiday melancholy and face another dreary winter morning? For us, it's bright, juicy citrus. Now that we're eating light again, we've been devouring as much citr...
The Homies 2008: 8 Hours to Go!
Polls close tonight at 8pm.
Today's the last day to vote for your favorite home blogs, check out one's you've never seen and spread some link love. Click on any of the five links below. Trouble log...
The Cheesemonger: All About Manchego
It's one of the most widely recognized names in the gourmet cheese marketplace. And for good reason. Here, all you've ever wanted to know about this Spanish cheese warrior, which has dominated the mod...
Kitchen Tech Survey: Do You Own an Electric Kettle?
We are on the record as loving our electric kettle. It boils water in a fraction of the time needed to heat water on the stove or in the microwave, and it's earned precious countertop space because we...
Editor's Choice: Kathryn's Favorite Posts of 2008
Best of 2008
Here is just one more roundup of favorite posts from last year. These are from Kathryn, who just returned from a long trip to Japan. (We're looking forward to seeing those vacation pictures!)
What w...
Watch This: Rachel Maddow Makes a Jack Rose Cocktail
When she's not on the radio or hosting her show on MSNBC, Rachel Maddow likes to mix drinks; we've read about her love of old-fashioned cocktails and mixology. On New Year's Eve, New York Magazine ...
Good Food with Evan Kleiman: Vinegar That You Drink?
We had never heard of drinking vinegar until Elizabeth blogged about Toby Cecchini's article on vinegar "shrubs" last November. And now wouldn't you know, Toby Cecchini himself was on Good Food this p...
Open Thread 189
New year, new week. Welcome back to The Kitchn. What are you cooking tonight, and how can we help?
To Previous Open Thread 188...
Cooking Resolutions for the New Year! What Are Yours?
We make resolutions for things like keeping a clean house, biking to work, and spending less money - why not throw a few cooking resolutions into the mix? Think about trying a new food, mastering a ne...
The Homies: Best Home Cooking Blog of 2008?
Vote for one...
Voting closes tomorrow,Tuesday, at 8pm Eastern.
Thanks to all of you who sent in nominations for this year's best Home Cooking Blog. We received 43 amazing nominations and whittled the field down ...
Blogging The New York Times: Tangerine Sherbet
We know what you're thinking: It's the first day of Eating Light month, and this is the second dessert post of the afternoon (first mini sweets, now frozen ones). Well, we wanted to highlight a new fo...
Recipe Review: Fennel Braised in Pernod
Fennel is one of those vegetables that seems to always be in season. Its juicy crunch tastes like summer, and those delicate fronds look like spring. But the hardy bulb is really at its peak in the wi...
Look! Pumpkin Casserole Dish
One of our favorite dishes this winter has been a recipe for pumpkin casserole that we brought back from France. So this actual pumpkin casserole really caught us! ...
Tip for Eating Less: Make Mini Desserts
As Faith posted earlier today, we're going to be offering lots of ideas for clean, healthy eating in the weeks ahead. That means different things to different people, of course; maybe you want to add ...
Quick Tip: How to Make and Use a Slurry to Thicken Soup
Most of the time, we think of thickening soups and sauces with a roux, which is a mix of flour and fat added at toward the start of cooking. But a slurry added toward the end of cooking is another eas...
How To Make Sugared Cranberries
Delicious links for 01.05.09
A few holiday leftovers today in our Delicious Links, including a tip for making pretty cranberries. ...
Year-Round Table Decorating From the Yard
This is our Christmas dinner table at Maxwell's mother's house. Maxwell's job was the table, as usual, and he did a gorgeous job with things he found in the yard. I thought this was a nice reminder, a...
January: Eating Light
The excess of the holidays is past, and we're looking forward to lighter, healthier cooking this month at The Kitchn. We are going to focus (mostly!) on eating light this month. What does that mean? ...
Farmers' Market Report: Colorful Roots
Los Angeles
We don't always think of January as a time for brilliantly colored produce, but on a recent trip to the farmers' market, we were dazzled by the array of root vegetables like turnips, beets, and rutaba...
Good Question: Best Honey Dispenser?
We've been drinking gallons of lemon-ginger-honey tea to ward off winter colds, and so we can sympathize with reader Hildy, who is looking for a better honey dispenser.
Do you have any good ideas ab...
Still Partying: Humphry Slocombe Finally Opens!San Francisco
I was in Trader Joe's on the Friday after New Year's Day and at 3 PM the place was packed. I mean jammed: people were fighting over the last remaining carts, the shelves were empty and the checkout ...
Food Crush: Quince
We're not quite done talking about 2008 yet; it's still fresh in our minds, after all. I spent some time personally thinking back over foods I developed crushes on in 2008. It was a year of pulled por...
Word of Mouth: Labneh
labneh: n. A fresh cheese made from strained yogurt, popular in the Middle East, that is served as a spread or formed into soft balls.
Several of us here at the Kitchn were traveling over the holida...
Holiday Food: Talk About Your Triumphs
Hello! We've missed you all the last two weeks. There was so much cooking and baking, so many dinner parties and Christmas cookies, and we want to hear all about your triumphs. It's not too late to ta...
Craving: Overnight Yeasted Waffles
Over the holidays, we had some overnight yeasted waffles at a family brunch and haven't been able to stop thinking about them since. So light. So fluffy. Just a bit crunchy and slightly sweet-tasting....
Pork and Beans: Food and Cooking Predictions for 2009
What will 2009 bring to our tables? What will be the big stories, the hot new trends, the foods everyone is talking about? Well, at the risk of sounding terribly blasé, we really think that the...
Recipes for Vegetarians (and Vegans Too)
Best of 2008
Even though most of us who write for The Kitchn are omnivorous, we all are trying to eat less meat and more vegetables. We enjoy vegetarian dishes quite a lot, and the vegetarians among us (Emily, Joa...
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