Amy Campbell loves to travel — so much so that she opened her own online shop, Brilliant Imports, to sell some of her favorite global goods. Her home is full of her travel inspirations, even in the kitchen, which she’s made light and welcoming despite working with a mostly brown palette.
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Q: I received a $25 gift card to Williams-Sonoma for my birthday. I know it’s not enough to buy much, but was thinking of getting a nicer kitchen tool. Any suggestions? I’m open to anything, but I mostly cook simple meals for myself and only occasionally bake. Thanks!
Sent by Elizabeth
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4.25 / 5 Stars | 341 Reviews
by Bobbi Jo
“These garlic-and-cayenne-stoked chicken breast morsels are baked instead of fried for a low fat version of Buffalo Wings.”
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3.95 / 5 Stars | 339 Reviews
by Lucy Loo
“This chicken steeps in a rich, bourbon-based marinade before baking.”
Happy weekend, folks! It’s time to catch up on the most popular posts from The Kitchn. This week we announced the 10 semi-finalists in our Small Cool Kitchens contest, gave you a few etiquette tips and hints for canning and preserving, showed you how to make quick pickled onions, and told you why strawberry jam and cucumber pickles are the worst ways to start canning. Enjoy!
15. What’s Up With Strange Hybrid Burgers?
14. The Pure Magic of Oil-Poached Tomatoes
13. Small Cool Kitchens 2013: Announcing Our 10 Semi-Finalists!
12. How To Make Strawberry Thyme Jam, As Told by Cats
11. 8 Etiquette Tips and Helpful Hints for Canning and Preserving
10. How To Make Quick Pickled Red Onions
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4.15 / 5 Stars | 353 Reviews
by dakota kelly
“Baked cod with a parmesan cheese, cornmeal, and italian seasoned crumb topping.”
Recipe: Grilled Chicken Thighs with Apricot-Miso Glaze
Happy weekend everyone! What’s cooking? Or grilling? Or pickling, or jamming? Is something bubbling on your stove? I’m baking a birthday cake for a small friend, and working my way through a big box of farm-fresh vegetables. What about you? What’s cooking in your kitchen this weekend?
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We’ve switched over into full-on Preserve Mode this week with recipes for making homemade sauerkraut in a mason jar, quick-pickled red onions, a berry freezer jam, and plum preserves that will last you into winter. Need a little sustenance for your canning session? Dive into a plate of grilled apricot-miso chicken thighs with a side of summery farro salad. Take a look through all of this week’s recipes and plan your next project!
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