We loved the warm, woody feeling of this Pacific Northwest kitchen. Love the look? Want to emulate some of it in your own kitchen? Here are sources to help you get the look. Fill in the blanks in the comments!

Warm Traditional Kitchen Sources

Architects: Emerick Architects
Cabinets: Custom by Treeform Woodworking, Clear Vertical Grain Oregon Fir
Cabinet Hardware: Linnea
Countertops: Honed Caesarstone
Dishes: Vietri
Faucets: ______________
Flooring: Oregon White Oak
Lighting: CP Lighting
Paint – Walls & Ceiling: Coastal Point by Miller
Range: Wolf
Refrigerator: ______________
Sink: Sonoma Cast Stone
Stools: ______________
Tile: ______________
Windows/Doors: ______________

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Tortitas de plátano are our version of American Pancakes or French Crêpes. It’s not among the daily…



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4.54 / 5 Stars | 472 Reviews

by Sarah Jane

“Use a slow cooker to make this chili with chicken, pinto beans, and corn, flavored with salsa, cumin, and chili powder.”

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Kelle’s Kenosha, Wisconsin kitchen is clean and fresh with small touches of grass green and pale pink — just like a Spring day! It’s a respite from the dramatic patterns in the rest of the house, but still stays true to Kelle’s self-described “classic with hints of vintage whimsy” style. See more photos below:

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We’re looking for a part-time assistant editor to join The Kitchn’s team in our New York City office. If you’re enthusiastic about food and home cooking (read our mission here), experienced in social media, and interested in working on both the editorial and business sides of the The Kitchn, we’d love to hear from you. Read on for more info…

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Q: I am going on vacation with my husband’s family in Hawaii in April, and each family is responsible for cooking dinner at least one night. I am a vegan so I’m wondering what kind of of vegetarian/vegan meal can I make, possibly using fresh local ingredients, that will satisfy the meat-eaters?

Sent by Melissa

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I have an uneven history with chef cookbooks. I have learned the hard way more often than I’ve wished to that just because I might enjoy sitting down at someone’s restaurant table does not mean that their work will translate into an enjoyable home cooking experience — you know, one without sous-chefs and dishwashers, plural, at ones disposal, and a customer base footing the bill for the Himalayan pink salt. The best of these books make for wonderful reading and bring the fresh air of a new flavors and tricks into your home cooking routine but the worst, well, yikes. You’re not getting those hours back.

So, despite the fact that I gushed about The Breslin nearly a year ago and also in an interview for Amazon, and even though I’ve fussed over The Spotted Pig, I didn’t even consider picking up chef April Bloomfield’s* book, A Girl and Her Pig because the odds felt slim that it would provide me with anything close to the joy that her cooking does at a dark table in the Ace Hotel, with a grapefruit gin-and-tonic (swoon) in my hand.

… Read the rest of lentil and chickpea salad with feta and tahini on smittenkitchen.com

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permalink to lentil and chickpea salad with feta and tahini | 73 comments to date | see more: Beans, Photo, Salad, Vegetarian

4.73 / 5 Stars | 78 Reviews

by CINDYLEE65

“Spread cream cheese on your favorite crackers and top with this zesty relish. Red bell peppers and sweet onion are simmered in white wine vinegar and red pepper flakes.”

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The last day of March. Easter. Passover. Asparagus and pea shoots in the market.  Renewal time. Emerging time, with tender greens, and cherry blossoms, and rhubarb. The turning of winter into spring is in full force now. How will you celebrate?

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4.18 / 5 Stars | 16 Reviews

by Lovesmurfs

“Fresh blueberry jam is a real treat. Spread it on your favorite baked good, fresh from the oven.”

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