When we got together and threw this year’s outdoor California Thanksgiving bash for The Kitchn I knew I wanted to have a centerpiece that was easy, colorful, and very California. This led me, naturally, into the easiest centerpiece I’ve ever created for a Thanksgiving table, and probably my favorite as well.
You too can do this; I swear it will only take you five minutes.
When it comes to cranberry sauce, I am a cranberry-plus girl. Cranberries plus dried cherries; cranberries plus booze; and in this particular case, cranberries plus figs. It’s not that cranberries aren’t good on their own (they are!); it’s just that they play so well with so many other things.
This is a rich, jammy cranberry sauce with dried figs and plenty of spices — the perfect complement to our California-inspired Thanksgiving menu this year.
At our October Maker Talk, Kelsey Nixon shared with us who her wish-upon-a-star dinner date would be. Hint: she is another food personality who may or may not wear shoes. And you probably want to eat dinner with her too.
It’s getting colder, and the busy holiday season approaches, which means there is no better time to bust out your slow cooker. Warm, nourishing, and above all easy meals are close at hand — it’s as simple as starting one in the slow cooker before you go to work.
Here are 15 hearty meals that will cook while you’re away. From vegan pumpkin curry, to chicken burrito bowls, to slow cooked brisket with onions, make a little kitchen magic happen in your home for dinner, thanks to the slow cooker.
Thanksgiving is just a few weeks away, which means it’s time for us to bring you this year’s menu from all of us at The Kitchn. When planning this year’s Thanksgiving Gathering, however, we decided to try something a little different and host this party outdoors — California-style!
A warm and sunny Thanksgiving may seem out-of-step for those of us who expect wintry mix on Thanksgiving Day, but it’s not unexpected for many folks in California, Florida, Texas, and throughout the South. And for the rest of us, we think this menu offers a fresh take on Thanksgiving with all the trimmings you expect — rustic sourdough stuffing, fig and cranberry sauce, pecan pie bars — but also just a few more vegetables and a fresher harvest sensibility.
Read on for the menu and a little more about this year’s party; we’re sharing all the details this week!
I’ve got the whole morning free, so I wander into the kitchen to see what I can find to make for lunch. I don’t want to run out to the market, or leave the house even. My mood is quiet and connected to home. There’s a feeling of intimacy, a heart-thread to follow that needs to stay incubated in the familiar. Everything I need is here.
Many times over the course of the growing season, I have witnessed Katie Baldwin and Amanda Merrow of Amber Waves Farm, a community organic farm on the East End of Long Island, start and end their days on tractors.
Today we’re taking a closer look at the integral role the iconic tractor plays in real-life, day-to-day farming.
Happy weekend everyone! What’s cooking? Tell us what’s going on in your kitchen this weekend, and check out these favorite posts from the past week. Stay warm; I think it’s definitely soup weather this weekend!
Q: How do you keep green onions (scallions) fresh? I have tried putting them in a container with water just on the roots, and storing in the fridge. After a day or two, they tend to wilt (the green tops always get limp).
What is the solution, or is there a solution?
My young daughter has started to eat more and more solid food but has decided that she generally doesn’t like to eat much meat. Since I want to make sure she gets enough protein, we’ve turned to a pantry staple: canned beans.
I love that they’re pre-cooked, inexpensive, easy to have a variety of kinds around, and are the perfect convenience ingredient to make a quick but still nutritious dinner on a hectic weeknight. Here are five ways that I’ve found to make canned beans more interesting!
