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.
How To Cure Corned Beef (In Time for St. Patrick's Day): Curing beef is fairly simple: You rub the beef with spices and salt and let it sit in the fridge for seven to ten days. Get crackin' before next Tuesday.
Kale Chips: How To Eat a Bunch of Kale in One Sitting: After about five minutes of prep and fifteen in the oven, you'll have a bowl full of crispy kale chips.
Kitchen Spotlight: Pierre Hermé's Paris Kitchen: Photo tour of the macaron god's sleek apartment.
Fish on Fridays: Seafood Recipes for Lent: Though it's really hard to turn down that steak taco or meatball sub, observant Catholics have many options before Easter.