Have you ever wanted to go to cooking school? Le Cordon Bleu may not be in the cards just yet — but there’s another way!
Starting this coming Monday, October 6, we’re inviting you to come to cooking school with us. The Kitchn’s Cooking School will be 20 days, 20 lessons to help you become a better cook. Every day we’ll tackle an essential cooking topic and explain what you should know. (Yes, there will be homework — but it will be tasty!) Whether you want to refresh your skills or start from scratch with a structured course of basics, come and learn with us.
With school back in session, we’re feeling a little nostalgic for the days when pop quizzes terrified us and had us weeping in our Trapper Keepers. Oh Lisa Frank, your unicorns saw us through many a heartbreak. In honor of midterms, we’ve dug through our archives and picked 10 of the trickiest mystery gadgets that our readers have sent us, puzzled by their unknown qualities.
This Los Angeles bungalow kitchen made me gasp just a little bit when I first saw it. Look at the ceilings, and that soothing paint color. But the closer I looked, the more I admired many decisions made by Jeff and Joseph, the owners. Here are five takeaways from their lovely kitchen.
I got this recipe from a friend of the family. Apparently, these little shortbread cookies were a huge hit in the teachers’ workroom at my friend’s elementary school. I figured that any humble cookie that can wow a bunch of teachers — who’ve likely eaten more cookies in their day than they can count — was worth trying. And you know what? Yup, totally worth it.
If you’re anything like me — someone who begins each workday with grand ambitious to be startlingly productive, but finds themselves at 4 p.m. most days aimlessly clicking random links shared on social media, trying not to nod off onto their keyboard and wondering if there’s maybe any chocolate anywhere? — you may have found yourself a few weeks ago on that day’s viral food content du jour, an enticing recipe for tater tot waffles.
What could be more delicious than tater tot waffles? Nothing, nope, nada. But it lost me when it called for a bag of frozen tots smashed onto a waffle iron, not because it wouldn’t be delicious or because I have any opposition to frozen tater tots, but because if I ever crossed a bag of them in a dark galley kitchen, the last thing I’d want to do is mash them into something no longer recognizably tot. Essentially, it’s all about the wee cylinder shape for me.
After you’ve stuffed yourself with Honeycrisps, Sweet Tangos, and Jonagolds at the farmers market, you should start thinking about ways to incorporate your favorite fall fruit into your daily meals. From puffed apple pancake for breakfast, to stuffed streusel apples for dessert, plus savory goodness like a roasted apple and winter squash soup, here are plenty of ways to get your apple fix this fall.
Ah, autumn, when crisp mornings make me forget about chilled overnight oats and smoothies, and instead push hot breakfasts to the front of my mind. The only challenge is finding warm breakfasts that are still quick enough to make on busy fall mornings. Enter these freezer-friendly breakfast wraps.
Following these tips for freezing burritos, I made vegetarian wraps filled with eggs, tomatoes, spinach, and feta that are ready to microwave in the morning. Skipping breakfast at Starbucks is a lot easier when I can have this on my plate in only two minutes.
When Jenna moved into her house in the California countryside, she had some dated details to contend with. Just off the entry to her home was a dining room, complete with recessed bar, and a kitchen that was closed off except for a pass-through to the dining room. It wasn’t ideal for entertaining or for Jenna’s aesthetic.
After five months of renovating, you’ll barely recognize this transformed kitchen and dining area. Take a look!