Each week we round up our favorite posts and recipes from our friends at The Kitchn.

20090312-kitchn.jpg

This week, the Kitchn teaches us how to make Chicago's trademark hot dog—the ketchup-less one with cucumber slices and celery salt on a poppy seed bun. Seriously, no ketchup.

Also on the Kitchn, home-curing corned beef for St. Patty's, kale chips, photos of Pierre Hermé's kitchen, and fish recipes for lenten Fridays.

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: