A Balans Berrylicious cocktail. by FoodIFancy on Tuesday, January 1, 2013

Champagne Bar for New Year’s Eve: Three Bubbly Cocktails, A Lucky Brunch for New Year’s Day & Recipe: Hoppin’ John Risotto with
Collard Pesto

Happy New Year from all of us at The Kitchn! We hope you had a festive New Year’s Eve, full of delicious things. We’ve wrapped up our year-end review, and we’ll be back bright and early tomorrow morning to kick off a whole new year of posts. Have a lovely holiday! More

by SlimPicksKitch on Tuesday, January 1, 2013

4.61 / 5 Stars | 27 Reviews

by Kimber

“Fresh green beans are steamed and then canned with a clove of garlic and sprigs of fresh dill. You can substitute 1 teaspoon of dill seeds for the 2 sprigs of dill, if desired.”

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We cannot prove that eating certain foods on New Year’s Day brings luck and prosperity, but most of us aren’t taking any chances. To be a day that marks new beginnings, we sure do like to repeat our traditions. It’s a fresh start for our old habits. More

The end of December is the perfect time to take a long look around your kitchen and decide how you can make it a cleaner, better-organized, happier place to cook in the year ahead. To give you a little help, here are the best cleaning and kitchen organization tips we shared in 2012, including the proper way to use your refrigerator’s humidity drawers, a smart way to store olive oil, a surprising use for address books, and the “one soapy sponge” trick to motivate even those who hate washing dishes to tackle the dreaded task. More

4.11 / 5 Stars | 47 Reviews

by Jill M.

“This is a very simple recipe from one of the best cooks ever — my grandmother. The proportions are a little ambiguous, use your eye — that’s how the best cooks do it! The secret — be sure and dry the cucumbers well!”

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From the recipe archive. First posted in 2003.

Remember those retro fish molds? I have two of them, both of which I have used to make this salmon mousse over the years. But try as I may, it’s almost impossible to make salmon mousse in a fish mold look good. These days I take the easy way and just pour the mousse mixture into serving bowls, chill until set, and serve. This doesn’t mean the fish molds are retired, I just have to be up for a decorating challenge if I use them again. In any case, this is an easy-to-make, delicious salmon mousse, not too rich, and quite flavorful. The recipe comes from my friend Tina Seelig’s book The Epicurean Laboratory, now long out of print (but a great book if you can get a hold of a used copy.) This mousse was presented to a flock of teenagers who hungrily ate it up with loud exclamations of “This is GREAT!”

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I’m doing a little project over the next few weeks: exploring the biggest problems (and solutions if you’ve got them) in the various rooms of our homes – starting with The Kitchen.

When it comes to all the things you do in using and keeping up your kitchen, what are the biggest problems that really bug you?? Yes, I’m talking about everything from cooking to storing things to washing and drying dishes…. you name it. I’m even interested in big LITTLE niggling problems as well as problems with your kitchen around healthy eating and mealtime issues. Here are some of the problems that irritate me: More

Our readers’ favorite posts in November included a detail cooking lesson making simply the best mashed potatoes you’ve ever had, and a collection of essential Thanksgiving recipes. We toured Deb of Smitten Kitchen’s very own home kitchen (a little rental in NYC!). Read on to see more of our favorites from November 2012… More