Come on in 'The Kitchn'

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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