The Kitchn | Inspiring cooks, nourishing homes

Easy Pickle Recipe: Cucumber Kimchi Bites — Recipes from The Kitchn

Emily Ho — Wed, 19 Jun 2013 15:00:00 GMT

Recently, I shared a recipe for making easy cabbage kimchi, which is a staple at my house. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. I think of this as "gateway kimchi" — it's lightly fermented (or not at all), so it isn't as pungent as many other kimchis, and it has crisp texture that any pickle lover should appreciate.

Kitchen Before & After: A Cookbook Author Transforms His 1950s Kitchen — Reader Kitchen Remodel

Cambria Bold — Wed, 19 Jun 2013 14:30:00 GMT

After spending two years cooking and recipe testing in his 1950s kitchen, cookbook author Chris Reynolds knew the time was right to redo his kitchen. As he tells us, it was "while baking, at least, three recipes a day" that he was able to plan out his perfect kitchen — something timeless, free of gimmicks or trendy finishes.

Cookbook Colossi: Which Cookbooks Defined the Past Decades of Cooking?

Dana Velden — Wed, 19 Jun 2013 14:00:00 GMT

Have you ever noticed that certain cookbooks and their signature dishes can define a decade and become the go-to source for dinner party menus? In the 80s everyone was serving Chicken Marbella from The Silver Palate (chicken marinated in garlic, oregano, prunes, green olives and capers, in case you weren't born yet). In the aughts, it was the Zuni's Roast Chicken which sat, heavily salted, in the refrigerator for three days before being roasted to juicy perfection and served over a bread salad. What do you think is the 'IT' cookbook and dish is for today?

Pad Thai & Honeysuckle Sorbet — Delicious Links

Faith Durand — Wed, 19 Jun 2013 13:30:00 GMT

Springtime pot-au-feu, rice with carrots and nuts, and a very creative sorbet in today's Delicious Links.

Ideas for Using Peaches Preserved in Bourbon Syrup? — Good Questions

Anjali Prasertong — Wed, 19 Jun 2013 13:00:00 GMT

Q: My husband, who is a bourbon lover, preserved peaches last year in a sweet bourbon syrup. They are delicious, but I don't know what to make with them. I want to use the juice, as that is the best part. Any recipes would be appreciated.

Sent by Donna

Kitchen Colors: The Elegance of Black, White, and Gold — Kitchen Inspiration

Cambria Bold — Wed, 19 Jun 2013 12:30:00 GMT

While I could do without the large fish above the hood, I wouldn't turn it down if it meant I could call this kitchen my own. I find there to be something so timeless, so elegant about black, white, and gold in the kitchen.

My Staple Summer Cocktail Recipe: Campari & IPA Spritzer — Recipes from The Kitchn

Anjali Prasertong — Wed, 19 Jun 2013 11:30:00 GMT

Two years ago I stumbled onto the description of an intriguing summer cocktail: a shot of Campari topped with IPA, served with ice and a twist of lemon. One bitter sip was all it took; I was hooked on what has since become my favorite simple summer apéritif. Have you tried it?

Tour: Robert Siegel Handmade Ceramics — Apartment Therapy

Cambria Bold — Wed, 19 Jun 2013 11:15:00 GMT

From Apartment Therapy: "Ceramic [kitchenware] artist Robert Siegel's name kept coming up on blogs, with everyone raving about his handmade designs. I was curious to take a peek inside his studio and see his work process, and then I found out that he actually lives in the studio as well!"

Read the Post → The Live/Work Studio of Robert Siegel Handmade Ceramics

Slice & Bake Cookies by Elinor Klivans — New Cookbook

Emma Christensen — Wed, 19 Jun 2013 11:00:00 GMT

I think that we can all agree that a cookie is a glorious and wonderful thing to behold. And a slice-and-bake cookie — one that you make ahead, keep in your freezer, and literally slice-and-bake whenever the mood strikes — well, that just makes the deal even sweeter, doesn't it? In her latest book, the aptly titled Slice & Bake Cookies, Elinor Klivans rounds up all the freezer cookies she can think of and hands them to us in one very tempting package.

Get the Look: Pink Scandinavian Kitchen — Style & Renovation Resources

Cambria Bold — Tue, 18 Jun 2013 20:30:00 GMT

This kitchen has a distinct Scandinavian aesthetic, and feels completely accessible, effortless, functional, and cozy. Love the look? Want to emulate some of it in your own kitchen? Here are sources to help you get the look. If you recognize other elements in the kitchen, please fill in the blanks in the comments! See another photo below:

Pale Pink Scandinavian Kitchen

Artwork: ______________
Cabinets: IKEA with custom lath additions
Cooktop: Wolf Gas Range
Countertop: Butcher block from IKEA
Faucet: ______________
Flooring: ______________
Hardware: ______________
Lighting: Track lighting from Home Depot
Paint – Wall: Homemade mix of Maimeri Polycolor Rosa Chiaro
Rug: ______________
Sink: ______________
Tile: Wholesalers USA

What Can I Make With Powdered Sugar? — Good Questions

Emma Christensen — Tue, 18 Jun 2013 20:00:00 GMT

Q: I've been helping my mother clean up her kitchen. Because her kitchen was so disorganized before, she would buy groceries she already had. For the most part, I've been able to use up all the excess, except for one ingredient: powdered sugar.

Smart and Safe Idea: Allergy Alert Temporary Tattoos for Kids from SafetyTat

Faith Durand — Tue, 18 Jun 2013 19:30:00 GMT

The smartest idea came across my desk today: a tool to help give parents peace of mind when taking kids on vacation or packing them off to a field trip with supervising adults who may not be aware of allergies. These temporary tattos are a cheery little tool for making sure the right info stays with the right kid.

Yes, You Can! Make Cold-Brewed Coffee in Your Hotel Room

Emily Ho — Tue, 18 Jun 2013 19:00:00 GMT

From the equipment to the grounds, hotel room coffee can leave much to be desired. Some travelers opt to bring their own coffee beans, an Aeropress, or other brewing supplies. Here a simple solution that doesn't require you to pack anything — but still gives you a much better tasting cup of joe.

For a Summer Party: A 3-Tier Stacked Glass Drink Dispenser

Cambria Bold — Tue, 18 Jun 2013 18:30:00 GMT

Looking for a pretty way to serve drinks at your parties this summer? Try this glass stacked beverage server. Three different sections means you can serve three different drinks without taking up a ton of space. (Plus, all those drinks together just looks so pretty!)

Why Cooking on Vacation Can Make The Trip Last a Little Longer

Chris Perez — Tue, 18 Jun 2013 18:00:00 GMT

Do you have a travel limit — the number of days you can be on vacation before you start feeling that slight tug to return back home? My personal limit is somewhere around six or seven days. That's about the time I start to think about how much I've spent, worry about how much I've eaten out, and generally just miss the routine of life at home. There is however, a way to extend this limit. It all starts with taking time to cook a meal while on vacation. Are you doing this yet?

Caring For Sourdough Starters, Kombucha, and Other Fermented Foods While Away

Emma Christensen — Tue, 18 Jun 2013 17:30:00 GMT

My sourdough starter is like a beloved pet or houseplant. I made it from scratch almost 8 years ago and have kept it going through two cross-country moves, three states, and many lapses in bread-baking. When I go on a long vacation, making sure that it is taken care of — along with all my other fermented food projects! — is at the top of my vacation check-list.

Travel Tip: Visit Local Grocery Stores!

Stephanie Barlow — Tue, 18 Jun 2013 17:00:00 GMT

We've talked about visiting local farmers' markets to get a flavor for a city, and a similar argument can be made for local grocery stores as well. Even the most suburban, fluorescent-lit supermarket can give an interesting look into everyday life in another town and its people.

The 5 Best Ingredients to Bring Home from Mexico City — Guest Post from Lesley Tellez of Eat Mexico

Lesley Tellez — Tue, 18 Jun 2013 16:30:00 GMT

Mexico City is my second home. I lived there for four years up until January, and I fell in love with its wild, chaotic energy. I fell even harder for the food — so much so that I went to Mexican cooking school and started my own culinary tourism business there.

In a few weeks I’ll make my third trip back so far this year. I pack lightly as a rule, but when traveling to DF, I always take a second fold-up bag to fit all my purchases. (They’re almost always food-related.)

How to Make Buckwheat Soba Noodles from Scratch — Cooking Lessons from The Kitchn

Emma Christensen — Tue, 18 Jun 2013 16:00:00 GMT

I must confess to eating this entire bowl of soba by myself. I didn't share. I didn't look up from the bowl. I just inhaled. Fresh buckwheat soba is an entirely different food group from the dried soba we usually buy at the store. It's like night and day. The nutty aroma of the buckwheat, the perfect chewiness of the noodles, the way they slip perfectly around a chopstick — fresh soba needs little more than some dashi and a splash of soy sauce to be the perfect meal. Here's how you can make it at home.

Bo and Lindsey's Travel-Inspired Kitchen — Kitchen Tour

Erika Tracy — Tue, 18 Jun 2013 15:30:00 GMT

Bo and Lindsey are right at home in the Old Cloverdale historic district of Montgomery, Alabama, but that doesn't mean they don't enjoy seeing the world! Ten years ago Lindsey moved to Montgomery as part of the city's historic preservation team and met lifetime resident Bo at a neighborhood house party. Since then, this travel-loving couple have enjoyed many trips around the world together, always bringing back flavor and recipe ideas they can't wait to try out in their historic home's remodeled kitchen.

Essential Summer Recipe: Creamy Blue Cheese Dressing — Recipes from The Kitchn

Anjali Prasertong — Tue, 18 Jun 2013 15:00:00 GMT

Last August, I spent a relaxing week vacationing on North Carolina's Outer Banks with a friend (and fellow personal chef) and our husbands. Away from our work kitchen and surrounded by fresh seafood and summer's best produce, cooking was a real joy instead of part of the daily grind. No complicated menus, no stress, just a week of straightforward, satisfying meals made from scratch. The vacation kitchen is where easy-to-memorize recipes like this classic blue cheese dressing really shine.

Do You Keep a Travel Journal for Food?

Cambria Bold — Tue, 18 Jun 2013 14:30:00 GMT

Do you keep a food journal when you travel? I'm not talking about food journal in the way it's often used, i.e. a place to write down the caloric value of everything you put into your mouth. No, I'm talking about a journal where you jot down notes about the experience of the food you ate while on vacation — the restaurant dish you tried to decipher so you could recreate it at home, the totally off-the-cuff seaside meal you made after getting inspired at a local fish market, your memories of the particular flavor and feel of the region you visited. Do you do this?

Are Bay Leaves Really Worth the Trouble?

Megan Gordon — Tue, 18 Jun 2013 14:00:00 GMT

I have a confession to make: I'm not sold on bay leaves. I'm not convinced they actually do much to change the flavor of a dish. We make a lot of lentils around here — and soups in the winter — and whenever I break out the bay leaves as instructed, I never notice a major change one way or another.

Papaya Slushies & Raspberry Chocolate Chip Muffins — Delicious Links

Faith Durand — Tue, 18 Jun 2013 13:30:00 GMT

Gorgeous (and delicious) rice pilaf, a whole roasted head of cauliflower, and refreshing papaya slushies in today's Delicious Links.

Help Me Make a Healthier Version of Totino's Party Pizza! — Good Questions

Anjali Prasertong — Tue, 18 Jun 2013 13:00:00 GMT

Q: Lately my husband and I are trying to make healthier versions of foods that we like to eat in order to improve our diet without giving up everything we enjoy. One of our horrible addictions is Totino's Party Pizza, mostly because the crust has such a unique texture and flavor.