Sarah Copeland has a way of making every recipe she writes seem deeply and immediately exciting. It’s in the way she pulls ingredients together (Plumped plums and lime with oatmeal? Apples and rye pancakes? Asparagus and miso butter? Yes to all of the above), partly in the photos that make me want to nibble the pages, and partly something ineffable that just screams, “Yes. This food, right now. This feels right.” Needless to say, I’m on board with this whole situation.
Q: The Kitchn readers were so helpful in providing suggestions for our Olympics party two years ago and I’m reaching out again about my opening ceremonies party, this time for the Winter Olympics in Sochi. We need help with Russian food ideas! We can’t afford caviar and our friends won’t touch a pot of borscht.
Mise en place (“putting in place” or “set in place”) is a cooking habit you’ve undoubtedly heard of, and may even implement. But what if I told you it was also the guiding concept behind the fanciest kitchen island we’ve ever seen? The ‘Mise en Place’ Work Table, billed as an “all-encompassing chefs work table” has a place for everything, and everything in its place. Here’s what it includes:
This week we’ve been sharing the everyday cooking habits of chefs, cookbook authors, and other people who spend a lot of time cooking, and we’re ending the series with a peek inside our own kitchens. Here are the 18 daily habits The Kitchn editors rely on to stay motivated and inspired in our everyday cooking — plus the six habits we’re hoping to adopt in the coming year.
4.69 / 5 Stars | 371 Reviews
by Kathy Bias
“Balsamic vinegar adds a delicious zip to easy bruschetta.”
We all know that muffins teeter precariously on a razor-thin line that divides the food categories of “Acceptable for Breakfast” and “Nope, This Is Dessert” and one must maintain firm boundaries during the breakfast hours lest the day that follows devolve into a full-on bacchanal of Resolution decompensation that ends with one passed out amid scatters of Cheetos, ketchup packets and French fry grease with a side of cronut.
Thus, when I come upon a new muffin recipe — or in this case, when my son is told to pick a recipe for us to make from a new book, and he predictably chooses the thing that most resembles cake — I immediately assess the list of ingredients and label them accordingly:
… Read the rest of pear and hazelnut muffins on smittenkitchen.com
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Does the above pantry look familiar? It’s all too easy to let our pantries get messy and disorganized. That’s why I was so inspired when I saw how Emily of DecorChick completely transformed her pantry area with the help of a few carousels. (So smart!) That’s her ‘before’ pantry above; jump below to see how she fixed it up!
Small kitchen habits can make a big difference in your cooking, so we love learning about the everyday cooking habits of cookbook authors, chefs and other food professionals. What are the small habits they practice every time they step into the kitchen?
This week we are talking to our favorite food experts to find out the simple cooking practices they rely on, and today Beth Moncel, budget cooking expert and author of the forthcoming Budget Bytes, shares eight habits that save money while also making life in the kitchen easier, cleaner and a whole lot happier.