Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Hooray for Friday! We have a jackpot of recipes this week — plenty of ideas for enjoying seasonal produce at its peak and preserving it for later. How about some warm dinner rolls flecked with sun-dried tomatoes and pesto? Or a quick batch of fruit jam — no canning required! There are cherry and blackberry syrups to drizzle over ice cream (or into cocktails), and a step-by-step guide to making dill pickles. Recipes for these, plus grilled steak, fresh clam chowder, and more, right here!

More

I tend to be a member of the if it’s not broken, don’t fix it camp. And when it comes to waffles, a simple buttermilk waffle with sliced strawberries is pretty tops. But when I ran across this recipe last week I decided I could be swayed. Fragrant coconut oil, coconut whipped cream and shredded coconut on top of a single waffle? Yes, please!

More

Our Small Cool Kitchens contest wrapped up this week. Did you enjoy it? We always love this contest because it gives us a unique snapshot of what’s going on in kitchens around the country (and world!). This year, we were reminded of a few trends that aren’t dying anytime soon, some tips to make small kitchens the best they can be, and one hot new color we see hitting it big in the next year.

More

I am completely and utterly enchanted by this book. There is just something so personal and intimate about these hand-drawn and lettered recipes — it’s like receiving a letter from a dear friend who’s been living abroad. Every page is so colorful and vibrant, you can almost smell the spices.

More

If you’ve never tried gnudi (pronounced like nude-y), the tender, gnocchi-like pasta dumplings, then you’ve come to the right place. These creamy ricotta creations are actually deceptively light and shine with simple sauces and fresh ingredients. And it’s the perfect season to add fresh herbs straight from the farmers’ market to your gnudi tonight!

More

We’re coming up on back-to-school time and while I don’t have kids, I sense the season in every store or market I walk into. There are specials on school supplies, packaged cereals, and energy bars. While here at The Kitchn we love to tout the benefits of making your own granola and snacks, most of us have a box of granola bars or cereal for backup in the weekday hustle and bustle. So is there a way to do packaged foods smarter?

More

Whole berries on board

When fresh berries are abundant this summer, do yourself a big favor and snatch them up for jam making. No need to make a huge fuss over buying special ingredient or equipment for canning — you can make summer berry jam with just the fruit, lemon juice, and sugar in about 30 minutes at home.

The resulting jam is fruit forward, sweet, and full of dark pungent berry flavor. It will make you feel like a kitchen super hero every time you open a jar for your morning toast.

READ MORE »

4.5 / 5 Stars | 244 Reviews

by Pattie Price

“Several steps build to the final salad crescendo. Chopped apples and bananas marinate in pineapple juice, and kiwi and strawberries are sliced. Then everything is mixed into peach pie filling and spooned into a beautiful serving bowl.”

View Complete Recipe Details and Reviews