Entries tagged with 'The Kitchn'
Page 4 of 10
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn introduces us to the sushi roller. Do we really live in a world where grass mats are passé? The concept is for the kitchen ecology exhibition at Dwell on Design in Los Angeles this June. Also on the Kitchn, a look at the Nishiki Market in Japan, a caterpillar-shaped cake mold, touring Ina Garten's kitchens, and knife storage solutions....
Continue reading »
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn introduces the second annual KitchnCure, a six-week series devoted to addressing your "my kitchen is a disaster, I can't find anything, so I never even go in there, help!" pleas. Today they have good advice on detoxing fridges and freezers. Also on the Kitchn, almond meal's purpose, a no-cook oatmeal trick, the return of ramps, and Bulgarian buttermilk? Not Estonian or Croatian, but Bulgarian....
Continue reading »
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 the hollowed-out sugar Easter eggs that you thought required a factory of skilled craftsmen. Also on the Kitchn, lamb recipes for Easter Sunday, making matzo from scratch, a tour of a famous poetess's farmhouse kitchen, and a better understanding of hops....
Continue reading »
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, The Kitchn explains how artichokes make other foods taste sweeter with advice on how to pair it with other foods and wines. Also on The Kitchn, the differences between non-dairy milks, how to brew beer at home, uses for half and half, and what to do with mushroom stock....
Continue reading »
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, The Kitchn tells you to put aside your fear of frying with a recipe for finger-licking fried chicken. Also on The Kitchn, the differences between various colored miso pastes, what to do with extra lemons, how to make cheese stock, and how to protect your laptop in the kitchen....
Continue reading »
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn introduces us to a shirt, perfect for the bacon flexitarian in your life. Also on the Kitchn, the new Edible Schoolyard book by Alice Waters, Cream of Wheat's pudding cousin, the Seattle-based coffee company Storyville, and how to make just three muffins in one sitting....
Continue reading »
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....
Continue reading »
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn makes an anatomically correct LEGO cake. Because the imperfectly proportional ones are so much less delicious. Also on the Kitchn, Brazilian pão de queijo, chalkboard paint on kitchen walls, scrubbing dishes with loofahs, and Daniel Boulud's baked chicken liver....
Continue reading »
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn spotlights a kitchen island made of shopping carts, crafted by a San Francisco man. The carts were cut above the wheels, turned on-end, and re-welded. Also on the Kitchn, the urge to open oven doors, Kentucky jam cake, why eggs get poofy when baked, and the deal with dates....
Continue reading »
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn celebrates the kumquat. The little orange dude peaks in February and March. Also on the Kitchn, winter salads with fennel and cabbage, reheating rice, Kenyan cuisine, and a backstage pass to KCRW's Good Food radio show....
Continue reading »
