(Image credit: Devon Jarvis)
What do most of us do every day — and, let’s be honest, many times a day? Yes, drink a nice cup of coffee or tea. Now, how many of us have a designated coffee cart in our homes? Crickets. That’s what I thought. Why not give the ritual we hold so dear a platform to live on? IKEA’s RÅSKOG cart proves its usefulness once again.
<p><a href=’http://www.thekitchn.com/the-ikea-raskog-cart-as-coffee-station-236455′><strong>READ MORE »</strong></a></p>
Germany is, of course, known for its Wurst. But its sausage obsession goes beyond your standard Brats. There are Knackwursts and Bierwursts, Liverwursts and Weisswursts, and in Berlin, where I live, the most street-food snack love goes to Currywurst.
But sausage isn’t the only meaty treat in town. For disco-loving Berliners, the preferred late-night repast is actually the Döner Kebab.
But which is better? Read on — and decide for yourself.
<p><a href=’http://www.thekitchn.com/is-the-doner-kebab-more-german-than-currywurst-236470′><strong>READ MORE »</strong></a></p>
You simmer up a big pot of soup and it’s just too brothy for your liking — what to do? Head to the pantry. There’s a smart ingredient that thickens soups and sauces that you might never have thought to use before.
<p><a href=’http://www.thekitchn.com/to-thicken-soups-and-sauces-look-to-the-pantry-234592′><strong>READ MORE »</strong></a></p>
(Image credit: Maria Midoes)
When you buy pans at the store, their size is clearly labeled, but when you inherit them from family or find them at a garage sale, it’s a little harder to decide. You may have a good eye for these things, but for those of us less fortunate, here’s a quick and easy tip for finding the volume of baking pans. Knowing the size you have on hand can make or break a recipe.
<p><a href=’http://www.thekitchn.com/a-tip-for-finding-the-volume-of-your-bundt-pan-and-why-it-will-help-you-236284′><strong>READ MORE »</strong></a></p>
From time to time when someone learns that I’m married to a Russian, they’ll ask me if I can come up with a recipe for a Russian dish they’ve had, which is hilarious because I have never been to Russia, have probably only picked up 20 words (by generous estimation) in the 13 years we’ve been together and of the maybe five Russian dishes I’ve made, I’ve simply done them my mother in-law’s way. It’s almost like people might know that I have a tendency to get really obsessive when I decide I want to crack the code of a recipe and they’re hoping I’ll apply it to a long-lost loved dish they want to make a regular part of their lives again? Nah, that would be ridiculous.
Enter: medovik. Or maybe smetannik. Guys, if you’re ever looking for a sign that a recipe is going to be a doozy to unpack, definitely aim for a dish that nobody even agrees on the name of.*
There’s something about Rice Krispies Treats that already make them seem fit for the Halloween season — perhaps it’s that candy-like, extra-gooey thing they have going on — but with the addition of candy corn, they become the perfect treat.
<p><a href=’http://www.thekitchn.com/candy-corn-rice-krispie-treats-236349′><strong>READ MORE »</strong></a></p>
If you’re already embracing chickpea flour, in socca and other gluten-free treats, here’s a way to enjoy it even more. It takes less than 15 minutes of your time and makes the flour even more rich and flavorful before using it.
<p><a href=’http://www.thekitchn.com/before-using-chickpea-flour-do-this-first-234591′><strong>READ MORE »</strong></a></p>
(Image credit: Devon Jarvis)
This cart is so spiffy it will make you want to mop your floors, morning, noon, and night. Okay, maybe not, but it will help tackle the headache you get when you’re screaming, “Where is that sponge I saved specifically for scrubbing the oven?”
Take a deep breath. With its cool steel construction and narrow silhouette, which allows for ultra-flexible placement in your home, the IKEA RÅSKOG cart is the answer to your cleaning supply storage dilemma.
<p><a href=’http://www.thekitchn.com/the-ikea-raskog-cart-as-cleaning-kit-236479′><strong>READ MORE »</strong></a></p>
Who says you have to say goodbye to s’mores when summer ends? These warm, gooey treats deserve to be enjoyed year-round — especially this time of year, since you’re likely have a few too many chocolate bars lying around the house. Gather them up and you’ve got Halloween s’mores.
<p><a href=’http://www.thekitchn.com/halloween-smores-236348′><strong>READ MORE »</strong></a></p>
The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.
Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.
Cioppino, it turns out, translates just fine to East Coast tables.