Did you hear? Brunch is on the way out. If you believe the New York Times Opinion pages that is.
Over the weekend, a writer came out against the culture of brunch, citing that “it has become a twice-weekly symbol of our culture’s increasing desire to reject adulthood.” Ouch.
Do you ever look into your fridge and think, “There’s nothing to eat. Better go to the store?” Because I do that occasionally. Reality check: There’s plenty of food in my fridge, freezer, and pantry. All I have to do is put it together. The other day, short on time and cash, I pulled out the slow cooker and made dinner, without buying a single thing. Here’s what I did.
The vegetables I discovered in my crisper this morning were not upholding the expectations of their location very well. In other words, they will never again be described as crisp. If I don’t rescue them today, they are doomed to the compost carton and since that would be a crying shame, I pull out my knife and get to work.
This year we’ve been following the rhythms and daily life at a New York farm, Amber Waves, run by two young women, Katie Baldwin and Amanda Merrow. We’ve seen their daily life
This week we want to introduce one more collaborative partner on the farm: Carissa Waechter, who bakes the beautiful bread that comes in the CSA shares. And she not only bakes it with wheat from the farm, but with a very local yeast starter.
Hello cooking friends! It has been wonderful to meet many of you this week during our tour for The Kitchn Cookbook. Thanks so much to all of you who came out in New York City, Chicago, and Houston! We totally appreciate it, and we hope to see more of you tomorrow in Dallas (Los Angeles, Columbus, and Philadelphia coming up next week). We’d love to hear what you’re cooking this weekend, so tell us all about it — whether it’s here in the comments or in person at one of our parties!
Plus some favorite posts from the past week:
Slow cooked meals, side dishes, and cookies – oh my! What are you making in the kitchen this weekend? Try busting out your slow cooker and make chicken tikka masala for dinner. You won’t regret it. If you’re looking for some excellent side dishes, go for the saffron rice pilaf or baked potato casserole. Want a cookie? Try the pumpkin snickerdoodle if you’re a sweets person, or a savory oatmeal cookie if you’d rather go savory.
Even growing up in a Chinese-American family that predominantly ate Chinese food, I knew what pot roast was. I’d seen it mentioned on television and read enough about this classic American dish to know that it was homey and delicious.
Now that I have my own young family to feed, I truly understand why pot roast is so popular — it’s inexpensive, makes a ton of servings, and makes the whole house smell delicious and warm. Although it’s pretty hard to screw up pot roast, there is one big factor that will make or break the dish: choosing the right cut of beef.
This last week has been unseasonably warm in California, but you’d never know it at my neighborhood Trader Joe’s! The place is cozied up for fall with harvest-themed displays, cold weather produce, and orange packaging galore. Heat wave aside, we are officially in the midst of Pumpkin Spice Season.
Here are ten of the best buys from the over three dozen pumpkin and pumpkin-spiced products on offer at TJ’s right now.
One of the easiest and least expensive ways to bring bold color to any space is to slap a coat of paint on those bland and boring white walls. But if you’re having a hard time committing to a color or are just renting your current digs then it’s not always the best option.
Here are five ways to make a colorful splash without busting open a paint can.
For me, transitioning into cooler weather means spending more time in the kitchen again after a long hot summer spent avoiding the oven. Once there’s a slight chill in the air, I get excited about devoting more time to meal-making.
A warm bowl of pasta is always an easy, cold-weather comfort food and this hearty whole wheat spaghetti is exactly what I want right now. It’s coated in an herby pesto and speckled with the last of summer’s sweet corn — exactly the right dish to carry me into fall.
