The Kitchn | Inspiring cooks, nourishing homes

How Can I Make a Lighter "Newman's Own" Vinaigrette at Home? — Good Questions

Emma Christensen — Tue, 21 May 2013 20:00:00 GMT

Q: I am desperate to re-create Newman's Own Olive Oil & Vinegar salad dressing with less oil. I buy Newman's regularly, only to pour (and discard!) at least 3/4 cup of oil from the bottle before using it. Newman's light dressings do not have the same appeal; I am looking for a make-at-home solution with the same exact flavor.

Can You Learn to Love the Foods You Used to Hate?

Stephanie Barlow — Tue, 21 May 2013 19:30:00 GMT

I had a discussion a while back that opened my eyes. After I confessed to a friend about my general dislike of mayonnaise (I know, I know), he told me that he had the same feeling. However, he’d managed to condition himself into liking the stuff. His rationale was that as a food lover, he couldn't accept just not liking a food that’s loved by so many. Do you push your taste buds in order to like new foods?

A Work Week Menu Plan That You Can Do

Chris Perez — Tue, 21 May 2013 18:00:00 GMT

Planning meals for an entire week is a tedious task. It's difficult to plan one that gives you variety yet simplicity in your weekly labors of love. Cooking for a week is even harder — it's tough to stay motivated and energetic through all the outside stresses we encounter in the work week. On that note, I present a full menu for a household of two that gets you through the week. This is a work week menu plan you can do!

Quick Tip: Separating Unpopped Kernels from Popcorn

Emma Christensen — Tue, 21 May 2013 17:30:00 GMT

I've been making a lot of caramel popcorn recently — talk about the perfect treat for everything from Teacher Appreciation Day to a birthday potluck! But the unpopped kernels always bug me. Nothing worse than munching a handful of caramel popcorn clusters and suddenly biting into a hard kernel. I finally figured out an easy way to eliminate nearly all those unpopped kernels before they ruin the batch.

How to Make Fresh Pasta Dough in the Food Processor — Cooking Lessons from The Kitchn

Emma Christensen — Tue, 21 May 2013 16:30:00 GMT

Want to make pasta, but lack the motivation to do all that mixing and kneading by hand? No problem. If you have a food processor, you can have a batch of pasta dough ready in about two minutes flat.

How To Wrap a Burrito (So It Doesn't Fall Apart When You Eat It!) — Cooking Lessons from The Kitchn

Faith Durand — Tue, 21 May 2013 14:00:00 GMT

My husband Mike brought many valuable qualities to our partnership: He's kind, charming, smart, and has good taste in books. He loves good food, and makes me coffee every single morning. And somewhere among the upper pantheon of his stellar attributes is also this: He can wrap a burrito so that you can eat it all the way down to the very nub, without it falling apart in your hands. Want to see how he does it?

Help! I Need Advice on Picking the Right Cooking Class — Good Questions

Anjali Prasertong — Tue, 21 May 2013 13:00:00 GMT

Q: I am a recent college graduate looking to take a culinary course for the first time. I'm interested in learning some new techniques for preparing and cooking ingredients and maybe meeting some younger like-minded people along the way, but being in Cleveland, there is a surprising number of choices.

Get Over the Fear of Frying: Start with Chicken

Megan Gordon — Mon, 20 May 2013 18:30:00 GMT

Perhaps it's my many years as a vegetarian or my general aversion to the way fried food makes the house smell that have kept me from making fried chicken at home. But really, if I'm honest with myself, the truth of the matter is: I have no clue what I'm doing.

12 Ways To Use Rose Petals in the Kitchen

Dana Velden — Mon, 20 May 2013 14:00:00 GMT

Where I live on the West Coast, the roses are in the peak of their first bloom, and their heady, delicious scent and bright blossoms are everywhere! Soon this lovely, intoxicating event will spread across the country. While roses are pretty to look at and sweet to smell, they also can be delicious to taste. Used in many Middle Eastern and Indian cuisines, roses make sweet, floral preserves and vibrant garnishes. Read on for 12 ways you can use fresh rose petals in the kitchen.

Wedding Desserts I Can Make Now and Freeze? — Good Questions

Anjali Prasertong — Mon, 20 May 2013 13:00:00 GMT

Q: My wedding is at the end of June and I am doing a "potluck" dessert table where people can bring chocolate, vanilla, strawberry or lemon desserts. I love to bake and I'm planning on making a few desserts myself ahead of time. What are some freezer-friendly desserts that I can make now, that will still be delicious in a month and a half?

Until We Go Metric: 7 Cooking Conversions to Know By Heart

Anjali Prasertong — Mon, 20 May 2013 11:30:00 GMT

I'm sure I am not the first cook to drop her head in her hands and groan, "Why can't we just go metric!" while trying to scale a recipe up or down, or trying to divide by 32 in her head. Unfortunately, you can't force the country to measure in easily-converted units of ten just because it would make baking brownies for the school bake sale less of a headache. But you can make life easier for yourself by memorizing this short list of essential cooking conversions.

What is the Best Way to Organize My Grocery Store Receipts? — Good Questions

Emma Christensen — Fri, 17 May 2013 18:30:00 GMT

Q: I am trying to get organized and stay on budget in 2013, how do I organize my receipts in a manageable and non-cluttered way? Thanks so much!

Sent by Amy

15 Cheap and Pretty Ways to Spruce Up a Tiny Kitchen

Cambria Bold — Fri, 17 May 2013 18:00:00 GMT

Glamorous kitchens are fun to look at and aspire to, but what about the little things everyone can do to make their kitchens prettier and more functional? That's what one Kitchn reader wanted to know, so I've rounded up 15 cheap yet effective ways you can spruce up a small kitchen:

How To Cook Tender, Chewy Wheat Berries on the Stovetop — Cooking Lessons from The Kitchn

Dana Velden — Fri, 17 May 2013 17:00:00 GMT

Wheat berries are a versatile whole grain, full of vitamins and fiber, with a sweet, nutty taste and a delightful chewy texture. They can take a fair amount of time to cook (up to 50 minutes or more), so making a big batch in the beginning of the week and storing it in the refrigerator is both a smart idea and a great beginning to many quick, healthy meals throughout the week

Read on for more about wheat berries and an easy method for turning them into a delicious and healthy refrigerator staple.

Pickling Primer: How To Get Started!

Stephanie Barlow — Fri, 17 May 2013 16:00:00 GMT

Ready to spearhead the world of homemade pickles but not sure where to start? You don't need elaborate canning equipment or tools to pickle, just a little time. Read on for our best tips on pickling from which vegetables to use to favorite brines and spices! More

Want to Bake Bread at Home? Start With These 3 Beginner Bread Recipes

Emma Christensen — Fri, 17 May 2013 14:00:00 GMT

So, I hear you want to bake bread! That's music to my bread-loving ears. Even if you've never opened a package of yeast or taken your KitchenAid's dough hook out of the box, don't worry about a thing. Here are our three easiest, most basic, and most foolproof bread recipes for you to try first, plus plenty of helpful tips and tutorials to make sure your first loaf is a success.

Ideas for Healthy, Quick Recipes for a Sit-Down Family Breakfast? — Good Questions

Anjali Prasertong — Fri, 17 May 2013 13:00:00 GMT

Q: My husband is going back to school in the fall and we have two young kids, so we've decided that we'll try switching our main family meal to breakfast rather than dinner to try and keep us connected. I know we can have family time over bowls of cereal, but it would be nice to make it a little more special as often as possible.

Post-Gym Meals: Quick, Simple Dinners To Accommodate Weeknight Workouts

Megan Gordon — Fri, 17 May 2013 12:30:00 GMT

Weeknights can be tough dinner nights. Weeknights when you try to squeeze the gym in after work? Even tougher.

Get the Most Out of Your Mandoline: Tips and Techniques

Stephanie Barlow — Thu, 16 May 2013 20:30:00 GMT

Do you have a mandoline hiding in the back of your pantry, just begging to be used? Get into the habit with these recipes and tips for making the most out of this versatile tool. More

Suggestions for Make-Ahead Picnic Foods for a Crowd? — Good Questions

Emma Christensen — Thu, 16 May 2013 19:30:00 GMT

Q: I am hosting a family picnic in Wisconsin the 2nd week of June. Some kids but mostly adults. I'm living in California now and am much more of a foodie than my Midwestern family. I'd love some family-friendly and "not too foodie" ideas for a picnic. We won't have a grill, so all the dishes will need to be made ahead.

Why You Should (Almost) Always Pair Cheese with White Wine, Not Red

Mary Gorman-McAdams — Thu, 16 May 2013 18:00:00 GMT

When we think of a wine and cheese party we automatically think of red wine, but in fact white wine is actually a much better partner for many types of cheese. Read on to find out more about perfect cheese and wine pairings.

How I Turned Store-Bought Flowers into Pretty Arrangements for a Party — Gatherings from The Kitchn

Cambria Bold — Thu, 16 May 2013 15:30:00 GMT

I love flowers, tulips especially. So when I decided to throw a spring dinner party earlier this month, I knew that flowers would be a major part of my decorating plan. But here's the thing: I'm not a floral designer, nor did I have a huge budget to spend on a fancy professional arrangement. So here's how I put together a few pretty arrangements for my table with only a bunch of lilacs and two bouquets of tulips.

Gelling Without Gelatin: Vegetarian and Vegan Substitutes

Emily Ho — Thu, 16 May 2013 14:30:00 GMT

Gelatin is made from animal collagen, but that doesn't mean vegetarians and vegans have to miss out on gelatin-based sweets like panna cotta, mousse, and jellies. Here are some great alternatives and tips for cooking with them.

When You're Tired of Leftovers: Freeze Your Cooked Whole Grains

Megan Gordon — Thu, 16 May 2013 14:00:00 GMT

I love leftovers, but I realize not everyone shares the sentiment. My boyfriend, for one, is in this camp. We often make a big pot of grains on the weekend to eat throughout the week, but there are times when Wednesday rolls around and we're simply sick of quinoa and brown rice. Then the question inevitably arises: what to do with half a pot of cooked grains? Freeze it!

I Want to Start Cooking. Where Do I Start? — Good Questions

Anjali Prasertong — Thu, 16 May 2013 13:00:00 GMT

Q: I am one of those "can't boil water" people who never really cooks. I want to learn, but I'm not sure where to start. I'm finally moving into my own place this summer and I don't have any tools of my own. What do I need and what are some easy recipes that I can start learning with?