Q: Where can I purchase the kitchen whisk as pictured in your Lego Utensil Holder? My cousin has one and we cannot find it for purchase in any store or website. Thanks so much!!
Sent by Patti More
Whether due to a particularly abundant CSA delivery, an impulse buy at the supermarket, or unexpected leftovers after a party, we’ve all been there: staring down at a pile of ingredients we don’t quite know what to do with. But we can always count on our readers for guidance and a ton of great ideas. Here are 20 ingredients that stumped cooks this year — which you responded to with (literally) hundreds of smart suggestions. More
This stunning recipe makes a real celebratory centre piece for any dinner party or special family gathering. by KarenBurnsBooth on Saturday, December 22, 2012
Small kitchen cooks have a unique set of challenges, and we understand that. Many of us cook in small kitchens as well, which means when we find something cool, useful, or inspirational for our tiny kitchen, we want to share it with you, too! Here are 15 of this year’s favorite tips, products, and inspirational ideas for small kitchens: More
4.27 / 5 Stars | 215 Reviews
by Anna
“Mashed potato, flour and an egg — all you need to knead for gnocchi.”
What was popular in May 2012? Let’s see: Pasta carbonara (an authentic recipe!), and 25 food writers’ safety drinks to order at bad bars. Plus, flavor variations for magic banana ice cream and why recipe writers lie about caramelizing onions. More
If kitchen eye candy is your thing, we had quite the year for that. A number of our Kitchen Tours upped the ante in the glam department with sleek appliances, custom detailing, and other jaw-dropping elements that had us pinning them to our “Dream Kitchen” board post-haste. Here are 10 favorites to feast your eyes on: More
Q: I bought two small pumpkins (about 4 pounds each) back in October. I don’t want to just throw them away, but I’m unclear on whether I can cook with them. Some places I’ve read say you can but they aren’t as flavorful, and other places say just don’t do it. What should I do?
Sent by Randi More
The Smitten Kitchen Cookbook Book Tour ended its 2012 run on Monday evening at the New York Public Library in Midtown, as fine of a place to call a finish line as any, and with great company to boot. I know I should say something here that sums up this sprawling, incredible last couple months in one neat paragraph. There’s so much we haven’t had time to talk about! But, it feels too soon to get my head around all of it and I’d rather talk about this here site because as overwhelmingly grand the last few weeks have been, once I got reunited with my kid/husband/bed, it’s this place I’ve missed the most — fiddling in the kitchen, sharing things we’re excited about and chatting in the comments. So thank you for being part of it. I can’t wait to catch up.
I’d like to tell you that my first foray back into the kitchen was a raging success, alas, this is no time to start teetering on the edge of facts. The second was not much better, and only cemented my hunch that cookbook book tours and cooking are, quite ridiculously, mutually exclusive activities. The third, however, must be shared, despite the fact that the technical errors I encountered were largely avoidable had I, 800-plus site recipes and a cookbook later, yet learned to go with my gut. Why be hasty, right?
… Read the rest of cashew butter balls on smittenkitchen.com
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4.49 / 5 Stars | 47 Reviews
by Kevin Ryan
“This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.”