4.73 / 5 Stars | 13 Reviews
by SUBEAR
“The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.”
September has always been my favorite month. The grimy, relentless sauna that is New York City in August finally lifts and we can almost always count on a solid week (or more) of impossibly sunny low-humidity days that I consider my personal obligation — as happy repentance for all the above griping — to spend entirely outdoors. My best memories are from Septembers; this may sound weird, but I remember going to work on the morning that nobody knew yet would be 9/11 and thinking it was as clear-skied and gorgeous out as a day could ever be. Two years later, I met my husband on that day. Six years and a few days after that, we met our baby boy, and I distinctly remember checking into the hospital on a hot summer day and checking out three days later when it was unquestionably fall, disoriented.
And yet, the last few Septembers have roundly kicked my ass. Since having a kid, a pattern has emerged of September being back to everything that will continue for a decade or two. This one is especially a doozy — good stuff, all (holidays and baby namings and birthdays and first days of all the things) but still lacking in a single unscheduled, unstructured day. All of this is to say: thank god for freezer meals.* I didn’t make many when I was frenetically nesting in the third trimester. Mostly, I liked the idea of them more than I had the energy to make them happen. Post-baby, my husband was off for few weeks and worked from home for a couple more, making dinner every night (yay) so freezer reserves needn’t be called in. But now, now that we are ostensibly back to “it,” Deb of June 2015, I’d like to thank you.
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You just finished eating dinner and now you have a gigantic pile of dishes in the sink waiting to be cleaned. What do you do? Here is a list of 101 reasons for putting them off until tomorrow. Do with it what you will.
British chef Jamie Oliver’s recipe for chicken braised in milk has made the rounds here at The Kitchn, and we all agree it is absolutely divine. It’s a recipe that takes some trust — cook a whole chicken in milk? But trust you should — the results more than speak for themselves.
This lemony, sage-infused chicken with its incredible golden sauce has become a perennial visitor to my autumn menus, and this year, I decided to take it to the slow cooker. Here’s my riff on the original — same tender chicken, now with even more hands-off time.
Why do so many of us have an unabashed crush on Paris, and French culture in general? I know it’s all very romanticized, and yet if a Paris apartment shows up on Apartment Therapy or there’s a peek into a French kitchen here on The Kitchn, there I am — drool on face, dreams in head. It doesn’t matter if the kitchen is the size of a shoebox; it’s the size of a shoebox … in Paris.
I thought I’d take a more practical approach today, however, and point out some of the recurring details and interesting features I’ve noticed in many Paris kitchens. It may help explain in part our fascination with French kitchens, but really, they’re just good insights for any small, city kitchen!
The Kitchn has teamed up with PopSugar, Liquor.com, and Open Sky to give away a sweet trip to the Food Network & Cooking Channel New York City Wine & Food Festival! Prize includes round-trip airfare for two, a three-night stay at Hudson New York, and access to five incredible NYCWFF events. ENTER HERE for a chance to win! Your stomach will thank you.
We have learned so very many things from the venerable Ms. Julia Child — how to cook like no one’s watching, how to pour ourselves a glass of wine before pouring some in the pan, how to wrangle a lobster — but I think this simple tip for perfectly poached eggs might be one of her best. Hate wispy whites? Channel your inner-Julia along with me and try this egg poaching trick with your breakfast today!
A few weeks ago I shared the best and worst things I’ve ever bought for my kitchen. It was only later I realized I’d forgotten to include one key purchase that has definitely made my life in the kitchen a little — well, a lot! — better.
I’m dubbing it the best $20 I ever spent for my kitchen, and because that’s too good a secret to keep to myself, I asked my fellow Kitchn editors and writers to chime in with their own picks! Here’s what they said.
For those of you who don’t know me well, I am a full-fledged pizza junkie. I’m no snob, either — I don’t care whether it’s Pizzeria Mozza in Los Angeles or Papa John’s down the street. I’ll eat a slice from a truck stop, no problem, and I keep a secret stash of pepperoni bagel bites in my freezer. It’s okay, I’ve got no shame! But my favorite pies and calzones are always the ones straight from my own oven.
3.88 / 5 Stars | 7 Reviews
by SARAH HARDIMON
“This focaccia bread is almost like pizza, and makes great appetizers!”
