The other day a friend and I took a quick, half-day road trip. We had a quest (Blenheim apricots), we had a destination (a slightly obscure orchard) and we had the possibility of lunch (tacos). Like all adventures, we encountered a few setbacks. 

We got a little lost, we had to backtrack to an ATM (the orchard was cash only) and the taco stand, once a charming shack, had moved to a strip mall and now more closely resembled a food court. Still, it was a perfect morning spent in good company and the tacos (pastor, of course) were delicious despite the surrounding decor. Even more important, the effect of our journey continued into the week, bringing the scent of ripening apricots into my daily routine and reminding me that the adventures found close to home are just as pleasurable, just as significant, as something experienced half way around the world.

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4.55 / 5 Stars | 10 Reviews

by dgjcooks

“Pineapple sherbet is mixed with bananas and raspberries for a quick, frozen treat.”

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Happy Saturday, friends! Popular posts this week on The Kitchn include a look at 25 condiments that could push sriracha out of the hot-new condiment spot, a tour of sweet, family-friendly kitchen in Atlanta, a recipe for a clean-out-the-fridge airplane salad, and our favorite backpack snacks for traveling. Enjoy!

15. Sweet Travel Snack: Raw Peanut Butter Bites Sweetened with Dates
14. Lunch Recipe: Couscous Salad with Cucumber, Red Onions, and Herbs
13. Look! Brand New Blue Ball Canning Jars
12. My Travel Snack: Asian Dumplings
11. The New Sriracha? 25 Condiments That Could Be the Next Must-Have Thing
10. Why Chickpeas Are the Perfect Travel Snack: And 8 Recipes to Try!

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4.32 / 5 Stars | 39 Reviews

by Andee

“Cherry gelatin mold with Bing cherries, pineapple, and pecans. This has been my family’s favorite for Thanksgiving for many, many years.”

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Shiitake Mushroom & Tofu Potstickers

Happy Friday! I’m really excited for this weekend, as it’s the first one in a while with no major events or travel planned, and I’m looking forward to trying out a few new recipes. We’ll hit the farmers market in the morning, pick up some vegetables, and relax in the kitchen. What about you? Are you headed out to a market this weekend? What’s been showing up there? What are your plans for all those June berries and fresh vegetables? What’s cooking? 

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This past week, we gave you all of our favorite pack-and-go meals for a long day of travel. If a car trip or plane ride is in your near future, take your pick! A dish like this cool noodle salad with creamy peanut sauce or couscous with cucumber and feta make a mid-flight meal you can look forward to. Fruit-filled energy bars and deluxe trail mix raise flagging spirits, while Asian potsticker dumplings make a surprisingly satisfying one-bite meal. Take a look back through all our recipes from this week for even more road food inspiration!

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Q: My friends and I recently went on a 3-day kayaking-camping trip. We didn’t have room for coolers so we had to get creative with meals.  Our stand-by is PB&J, fruit, and mac & cheese, but we’d like to class it up a little! Any ideas for meals or ingredients that keep well on a multi-day camping trip?

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Yesterday we showed you the first round of awesome small kitchens from Apartment Therapy’s Small Cool Contest, which just recently finished up. (See the winners here!) Haven’t had your fill of impressive small spaces yet? That’s good, because we have 20 more kitchens for you today! More colors, more storage ideas, more smart solutions for small kitchens of all kinds. 

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A few weeks ago, I retold the sad tale of the late rhubarb meringue tart that met its end when it slid off the plate and managed to coat nearly every part of the open fridge I’d intended to put it into with smears of curd, puffs of meringue and crust of crumbs. Rhubarb, although not to blame, and I took a break after that, and it might had continued longer had I not been haunted by an Instagram commenter (hi!) who urged me to try my hand at a rhubarb cream cheese danish. I imagined the tart pink rhubarb against a lemony slick of cheesecake, enveloped in a puff of orange-scented pastry and I could not bear it.

However, as I began researching danish dough, my interested waned. I don’t think it will be a bad project for one day, but all of that envelope folding and yeast and butter and carefully timed steps seemed a bit much for six to eight folded pastries that wouldn’t survive beyond the breakfast meal. And certainly not when it is finally high pie season, that blissful period from May to September when we in this hemisphere are lucky enough to have more fruit than we know what to do with.

… Read the rest of rhubarb cream cheese hand pies on smittenkitchen.com

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