(Image credit: Devon Jarvis)
A bar cart should never be a luxury — we’ll drink to that! But wait, where are you going to fit it? The crowd-favorite, small-scale RÅSKOG cart from IKEA comes to the rescue again. It’s the perfect size for any space, whether that’s a tiny apartment or not-so-noticeable nook in the corner of your dining room.
<p><a href=’http://www.thekitchn.com/the-ikea-raskog-cart-as-home-bar-236282′><strong>READ MORE »</strong></a></p>
Last week, we kicked off fall with some delicious savory pumpkin recipes. This week, we’re getting to the good stuff: pumpkin desserts. Bring on the pumpkin cookies, Pumpkin Spice Lattes, and yes, even the pumpkin pie. We’re ready.
Just in case you weren’t in the mood for fall, you will be after browsing these recipes for everything from a pumpkin cinnamon roll to pumpkin kettle corn.
<p><a href=’http://www.thekitchn.com/the-15-best-pumpkin-treats-for-fall-236140′><strong>READ MORE »</strong></a></p>
My love for cast iron is so deep and abiding that I won’t even let my own husband clean my beloved cast iron skillet. While there are myths aplenty about the curing, caring, and cleaning of cast iron, I subscribe to very few of them. In fact, here are six things that I will never do to a cast iron skillet.
<p><a href=’http://www.thekitchn.com/all-the-things-i-never-do-to-my-cast-iron-skillet-235233′><strong>READ MORE »</strong></a></p>
We can all probably agree that fish tastes best with crispy skin, but with the high heat and time it takes to sear the skin, the fish itself frequently gets overcooked. Especially when using thinner or less fatty pieces of fish, getting the best of both worlds seems impossible. Not quite.
<p><a href=’http://www.thekitchn.com/the-key-to-getting-crispy-skin-on-fish-without-overcooking-it-236427′><strong>READ MORE »</strong></a></p>
Your freezer doesn’t have to be a sad wasteland of ice cubes and freezer-burned leftovers. With a little bit of preparation, it can be stocked full of from-scratch meals that can be taken straight from the freezer to the slow cooker, pressure cooker, oven, or even the grill. No thawing, forethought, or last-minute grocery store run means your freezer can be your weeknight dinner lifesaver.
<p><a href=’http://www.thekitchn.com/5-dinners-to-freeze-now-and-cook-later-236710′><strong>READ MORE »</strong></a></p>
Cutting boards are arguably one of the most important tools in your kitchen — it’s near impossible to cook without one, which means it’s equally important to be well-informed about them. From how many to own, to what material to buy, to how to care for one, here are five useful things to know about cutting boards.
<p><a href=’http://www.thekitchn.com/5-important-things-to-know-about-cutting-boards-235204′><strong>READ MORE »</strong></a></p>
(Image credit: Maria Midoes)
Chile verde is more than a simple stew. Pork shoulder is rendered into supple, tender meat after a slow simmer in a sauce of roasted tomatillos, peppers, cilantro, and oregano. The resulting meat and sauce can be poured over rice or tucked into a tortilla. While the salsa verde requires a little prep work up front, the rest of the cooking is hands-off, thanks to the trusty slow cooker. This is a perfect dish to perfume your house when the weather gets crisp this fall.
<p><a href=’http://www.thekitchn.com/how-to-make-really-good-chile-verde-in-the-slow-cooker-235221′><strong>READ MORE »</strong></a></p>
From Apartment Therapy → Notes from a Moderate Couponer: Easy, Non-Extreme Ways to Save Money Using Coupons
<p><a href=’http://www.thekitchn.com/7-easy-ways-to-save-money-using-coupons-236695′><strong>READ MORE »</strong></a></p>
Why are Mondays so hard? And do they really have to be? We asked five smart, successful women to share how they make the first day of the week just a little bit easier. Here are five smart pieces of advice from an actress, an author, a chemist, a philanthropist, and a budding surgeon.
<p><a href=’http://www.thekitchn.com/5-tips-from-smart-successful-women-on-making-monday-better-234782′><strong>READ MORE »</strong></a></p>
All cutting boards are created equal, right? And you can cut anything on any kind? Unfortunately, no. Cutting boards come in all shapes and sizes and, while you don’t need to have all of them to have a well-stocked kitchen, it’s important to know exactly which you should invest in for which purpose.
The short answer: you should have one cutting board for raw meat and one for everything else.
<p><a href=’http://www.thekitchn.com/the-best-cutting-board-for-raw-meat-235223′><strong>READ MORE »</strong></a></p>
