Come July and our refrigerator starts to overflow with zucchinis from the garden. It really is the land of plenty during these summer months. My zucchini radar bursts into action, homing in on any recipe with zucchini in it that sounds palatable. So when my friend Katie told me about the turkey zucchini burger recipe she makes from the drop-dead-gorgeous cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi I couldn’t wait to try it.

All I can say is WOW. This really is one of the best burger recipes I’ve ever encountered. You know how turkey burgers can sometimes be on the dry side? The shredded zucchini added to the mix makes these turkey burgers incredibly moist. Both turkey and zucchini can be a little dull flavor-wise, but you when boost them with herbs and spices like mint, cilantro, garlic, cumin, and cayenne, they are anything but dull. 

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Somewhere around June, it finally settled in that our all-consuming home renovation was over (it took six months for the exhaustion to ebb) and that I could possibly have energy for tiny satisfying projects like organizing the kitchen junk drawer. Which I did, and it was glorious. Here’s my next project: My sink cupboard! Isn’t it trashy? Does yours look like this? Or maybe it’s a peachy masterpiece of organization, like this one I have to show you…

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I am very worried, friends. Worried that the fear of pie crusts may be keeping a great many of you from making your own pies at home. Is this true? Does this sound like you? Do debates over butter vs. lard or tender vs. flaky make you want to run and hide? Well, take a deep breath and grab your notebook — today we’re going to go over how to make a pie from start to finish, one step at a time.

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by Guest on Tuesday, July 9, 2013

Rebekka Seale’s home smells like lavender, lemons, and melted butter. It’s small and cozy, the type of place in which you want to snuggle up and read a book on a rainy afternoon. Everything in Rebekka’s kitchen and dining room is meticulously matched, from the white subway tiles to the fresh flowers that grace her windowsill. She even bought a minty, mossy green-yellow nail polish to match her favorite ice cream flavor (Jeni’s honey pistachio). Join us as we tour her lovely space!

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4.37 / 5 Stars | 25 Reviews

by Michel Brewer

“Frozen sugar-coated grapes are a perfect after-school snack, party appetizer, or late-night snack.”

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Have you ever heard of the haskap berry? Looking at it here, I can’t help but think that my favorite gum-smacking whippersnapper from Willy Wonka would have loved this chiclet-shaped purple berry. If it tastes even half as magical as a snozberry, then I have to find some to try!

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Maureen’s Maximized & Upgraded Kitchen & Bryce’s Kitchen of Memories
A finalist and Grand Prize Winner from the 2012 contest.

It’s that time of year again! Small Cool Kitchens 2013 begins today, our yearly salute to the art of the small(ish) kitchen. Is your kitchen under 120 square feet (or even smaller and truly teeny-tiny)? Have you improved it in some way? Would you like to show it off to the world, and perhaps win some great prizes? This is your chance. We’re accepting entries beginning today, and the sooner you enter the better. Read on for more info and to enter your own small kitchen! 

→ Enter Small Cool Kitchens 2013

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In the pantheon of summertime pies, blueberry pie is right up there at the top. A good one should be packed to the brim with plump roly-poly berries, the flaky and buttery crust barely able to contain the jewel-like bounty. It should need only a scoop of ice cream or a dollop of whipped cream to finish it off. Here is our recipe for a classic blueberry pie — no frills, no secret ingredients, just blueberries in all their summery glory.

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Five years ago, I fell in love with dry-rub barbecue. Prior to the summer of 2008, I naively believed that the only way to make ribs deliciously on the grill was to mop it with copious amounts of a wet, tomato-based barbecue sauce. I know, I know, silly Deb, but what can you really expect from a Yankee?

Under my friend Molly’s tutelage, I learned the error of my ways. The thing is, no matter how unappealing the word “dry” may sound against meat of any sort, the results are anything but. While a wet sauce just wants to roll off your meat, the dry rub spices adhere themselves to it, almost crusting in the meltingly tender meat within as it cooks slow-and-low over a the grill, and losing none of its punch, no matter how long it cooks. You might have some barbecue sauce around when you’re done as a dip for the meat, but in general, there’s so much flavor from that spice crust, you probably won’t need it.

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