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


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.


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