Shopping for kitchen fittings can be overwhelming. Do you want an undermount or a drop-in kitchen sink? Stainless steel or cast iron? Our guides to basic faucet, sink, and range hoods will give you a quick overview of the various styles and designs, so you’ll know what you want and what to look for when you start sourcing for your kitchen. More
Q: I need some online inspiration for “burning calories”! I don’t need Fitocracy or a goal-making program — I want a website that will help me geek out on fitness the way The Kitchn makes me geek out on food. Any suggestions?
Sent by Carolyn More
If you’re looking for a little guidance or inspiration for your party planning, take a look at our 15 best entertaining and party tips from the past year. There are guides to throwing all types of parties — from a summer crêpe party to an awesome ice cream party — advice on managing your time on party day, and one essential tip for setting up a buffet. Read on and get ready to host your best gathering yet! More
Got the baking bug? We spent a whole week talking about baking this past November, and here are some of our favorite posts from that week. We gave you some good tips on working with yeast, and the surprising secret to the best cinnamon rolls ever! There was a tutorial for making tarte Tatin, and some ideas for budget-friendly baking… More
Popular posts in October included surprising things you can make in the slow cooker, plus some great soups for fall. Thin crust pizza crust (requires almost no time to make!) and a fresh pasta recipe collection were some more of our readers’ favorite posts in October 2012. More
Floral wallpaper. Minty green cabinets. Sliding ladders. A multi-purpose bookshelf. Copper pipe utensil racks. These are just some of the clever, eye-catching kitchen design ideas we loved this year. Read on for more! More
I think we should all go to a party. And we should all eat this. I know, it doesn’t look like much. I am sure you’ve seen cheese spread on a slice of baguette before. It probably looked prettier than this too; less blue, more smooth. But please, lean in anyway, because I have to tell you: this is brilliant. And I can’t believe I’ve gone most of my life without knowing about it. Don’t let it happen to you.
You know that thing that happens when you have friends over? No, I don’t mean the Santa Baby sing-along or red-wine-on-the-white-sofa thing or the ow-my-head-hurts thing the next day, though all of those are grand too. What I mean is, what we usually do is stop by a cheese store or counter and pick up a bunch of wedges of this and that and put them out with wine and bread and at the end of the night, there’s always one sorry little glass left of wine left and a few nubs of cheese. Maybe they end up in the trash. They shouldn’t. And they won’t anymore because let me introduce you to (drumroll, Oprah voice, please)… fromage fort!
… Read the rest of fromage fort on smittenkitchen.com
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Soup Week! Now that’s a week we look forward to all year long, and we had an especially good time talking soup this past October. Here are a few favorite posts, from vegetable soup with dumplings, to tips for better soup from the slow cooker, to Cuban black bean soup (silky and rich). More
Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.
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