Category Archives: News
In Praise of the Beet — Kitchen Meditation
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“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” — Tom Robbins, Jitterbug Perfume
Recipe: Homemade Almond Butter with Honey & Cinnamon — But First, Breakfast!
Toast is certainly having a moment. Avocado toast is popping up on numerous cafe menus around our city, and I’ve been to a number of spots that serve toast with nut butters “made in-house.” And while I love a crusty slice of toasted bread slathered thick with almond butter, I often scoff at the price tag. So lately I’ve been making my own version at home. It takes half an hour (and much of this is inactive time spent toasting the nuts in the oven), it’s cheaper, and you can customize your almond butter to suit your own tastes and preferences.
5 Essential Tips for Keeping Your Refrigerator Clean and Organized — Cleaning Tips from the Kitchn
Your refrigerator is probably the most-used appliance in your kitchen, so it’s only natural to encounter spills, drips, sticky spots, and food debris. It happens to even the cleanest of cooks; the key is knowing these five essential tips that will keep it clean and organized year-round.
Healthy Salads: Lebanese Fattoush
5 Vegetarian Grain Bowls for a Week of Winning Fall Dinners — Meal Plans from The Kitchn
For this week-long dinner series, I came up with five different grain bowls, each filled with a generous variety of grains, veggies, sauces, and toppings. They’re warm and filling, and also take full advantage of late-summer produce — the perfect way to transition into fall and the cooler days ahead.
Fresh Recipes for 5 of Our Favorite Weeknight Meal Templates — Recipes from The Kitchn
Earlier this week I shared 20 weeknight meal templates, which assign a food theme to each night of the week and are an easy way to think about meal planning.
Once you have your template down, it’s time to nail down your recipes. Here are recipes to go with our five favorite weeknight meal templates.
How To Cook Eggs in an Electric Pressure Cooker — Cooking Lessons from The Kitchn
The pressure cooker is an old-fashioned appliance that is enjoying a renaissance of sorts, and there are many good reasons why. Chief among them is the fact that it just cooks so many foods so well; if you have a pressure cooker, you know what I mean. You probably had a gateway experience that made you say Oh! This is what this thing can do.
For me, that gateway cooking experience was simple and elemental: soft- and hard-boiled eggs. The pressure cooker makes them better than any other method I know. Here’s how!
How To Make Everything Bagel Spice — Cooking Lessons from The Kitchn
I live in New York City, the home of amazing bagels, so it should come as no surprise that I eat plenty of them. And no matter the filling, my bagel choice is always the same: an everything bagel.
Yes, you can buy the everything bagel spice blend that gives them their signature flavor, but we’ve got something better: a recipe to make it yourself at home.
10 Things We’ve Learned on Our Travels — The Kitchn Abroad
There are many great things about traveling: beautiful sights, great food, one-of-a-kind souvenirs, funny moments we tell around the table for years to come. Then there are the things we learn — about ourselves, about others — while abroad; the cultural and culinary habits and traditions that make such an impression on us we still think about them years later and, in some cases, even start doing them at home. Here are 10 examples.