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.
Pumpkins are an obvious choice to carve for Halloween. They are orange, they are stiff (ideal for carving, and lasting longer), and they can be pretty cheap. But it’s 2016, and while it might have been cool to do the traditional thing for the last century or so, there are plenty of other foods that you can also carve. Because why not? Maybe we all just need to live a little.
Go ahead and impress your friends by having a food-carving party that doesn’t involve pumpkins. These eight foods (like avocados!) are a great place to start.
<p><a href=’http://www.thekitchn.com/8-surprising-foods-you-can-turn-into-jack-o-lanterns-236475′><strong>READ MORE »</strong></a></p>
(Image credit: Devon Jarvis)
Serving pieces can be awkward to store. They come in all shapes and sizes, and sometimes they are seasonally specific. For example, you need your red glass, gold-rimmed condiment tray out and at the ready the entire month of December, but the rest of the year it goes into hiding.
That’s why I love this tiny cart, which is the perfect home for pieces on deck.
<p><a href=’http://www.thekitchn.com/the-ikea-raskog-cart-as-dining-room-sideboard-236456′><strong>READ MORE »</strong></a></p>
Stare your hot chocolate right in the eyes — spooky, no? Well, not really. It actually is pretty cute. This easy finish to a steaming mug of the good stuff involves ingredients you already have in your pantry, but dresses it up for the holiday and makes it a lot more fun to sip.
<p><a href=’http://www.thekitchn.com/spooky-eyeball-hot-chocolate-236347′><strong>READ MORE »</strong></a></p>
September is like gateway or fake fall, appropriate considering that the season exists officially for only one-third of it. But October — and especially so this year, ushered in with a week of gray rainy (which I just typed as grainy, also somehow fitting) weather — almost without fail sets off the following things in the following order:
* I spy the season’s first interloper.
* All of a sudden the children need to wear socks again and there are no socks anywhere. Ever.
* I spend approximately one week extoling the virtues of cardigan weather before I remember it’s here to stay until June of next year and worry that I chose poorly.
* We get all Fall Cute and plot afternoons of apple picking, hayrides, corn mazes, apple cider doughnuts, leaf peeping, posing for pictures in pumpkin patches and pretend we do it for the kids.
* I immediately crave soup, chili, roast chicken, caesar salad, grilled cheese sandwiches and hearty baked pastas. Let’s waste no time getting to that last part.
(Image credit: Devon Jarvis)
Out of something the same can grow something new. Not to get too precious, but it really is the miracle of life — and there’s something wonderful about bringing that miracle into your home, in the form of plants, flowers, or herbs.
The RÅSKOG cart can play the role of plant stand quite well, but I like it in particular for a good old-fashioned herb garden. The sturdy casters allow for easy transportation, letting you wheel the cart into the perfect afternoon sunny spot. Once your ingredients have grown to perfection, you can roll them into the kitchen for a swift turn-around into your special dish or secret recipe.
<p><a href=’http://www.thekitchn.com/the-ikea-raskog-cart-as-herb-garden-236481′><strong>READ MORE »</strong></a></p>
When fall finally returns, we start to crave roast chicken. You can eat it just out of the oven on the first night, make chicken salad for lunch the next day, and make chicken noodle soup after that.
Make your roast chicken dinner even better with a selection of tasty sides. We have plenty of suggestions to help you fill the table. Here are our top 25 sides for your roast chicken dinner.
<p><a href=’http://www.thekitchn.com/25-fall-side-dishes-to-accompany-roast-chicken-236139′><strong>READ MORE »</strong></a></p>
On October 4, 2016, The Mindy Project is back on Hulu for a new season, with the first episode, called “Decision 2016,” penned by Mindy Kaling herself. To mark the occasion, I am making some fast and easy chocolate-filled baby bear claws to nosh on, because that’s what Mindy would want.
<p><a href=’http://www.thekitchn.com/the-mindy-project-is-back-tonight-lets-make-bear-claws-to-celebrate-237014′><strong>READ MORE »</strong></a></p>
That liquid hiding in your can of chickpeas is the magical egg replacement vegans and non-vegans alike are going crazy about. Aquafaba, the drained chickpea liquid in a can or a pot of cooked beans, can be whipped like egg whites into meringue or swapped out for eggs entirely in baked goods.
So how to start using it? You just need to know the simple formula to swap out one unexpected ingredient for the other.
<p><a href=’http://www.thekitchn.com/the-simple-formula-for-using-aquafaba-as-an-egg-replacement-234588′><strong>READ MORE »</strong></a></p>
(Image credit: Devon Jarvis)
A bar cart should never be a luxury — we’ll drink to that! But wait, where are you going to fit it? The crowd-favorite, small-scale RÅSKOG cart from IKEA comes to the rescue again. It’s the perfect size for any space, whether that’s a tiny apartment or not-so-noticeable nook in the corner of your dining room.
<p><a href=’http://www.thekitchn.com/the-ikea-raskog-cart-as-home-bar-236282′><strong>READ MORE »</strong></a></p>
