The Kitchn | Inspiring cooks, nourishing homes

Perfect Summer Cocktail Recipe: Honey Bourbon Lemonade — 10-Minute Happy Hour

Maureen Petrosky — Fri, 24 May 2013 15:00:00 GMT

Memorial Day weekend is the official summer kick-off. Every year, this weekend marks the calendar with family picnics, backyard BBQs and of course pool parties. In our neck of the woods, it inevitably rains. But that never stop us from celebrating like it's sunny outside! Grab a pitcher and join me in turning summer's favorite staple — lemonade! — into the perfect cocktail for happy hour.

How To Make Classic Chicken Salad — Cooking Lessons from The Kitchn

Dana Velden — Fri, 24 May 2013 14:00:00 GMT

Chicken salad is a favorite treat in my household. Even though it's a simple recipe with easy to find ingredients, there's still something fancy about it. So while it makes a nice lunch for guests — either in a sandwich or served on a bed of lettuce — I sometimes make up a batch for when it's just me and I need a pick-me-up. This recipe is an old favorite, a real a classic that can easily be adapted to all manner of delicious variations and additions. Perfect for picnics and pot lucks, too!

True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers — Recipes from The Kitchn

Sara Kate Gillingham-Ryan — Thu, 23 May 2013 16:00:00 GMT

When I embarked on my trip to Greece last week, I knew I'd be documenting the heck out of it, and when I landed in Athens, the first thing I did was order a Greek salad, take notes, and snap it with my iPhone. It was beautiful: ripe red tomatoes from Crete, substantial chunks of feta cheese, perfectly sweet raw purple onions, and lots of fragrant olive oil and dried oregano. Seemed familiar, and yet I relished in the experience of consuming these simple ingredients on foreign soil. Of course it's better there, I thought to myself.

"I'll document all of the Greek salads I eat!" Spoken like a true American. Then I got to the Island of Kea, my final destination, and met my host, Aglaia Kremezi, who set me straight about What Is a Greek Salad.

One-Pot Recipe: Braised Chicken Thighs with Bell Peppers and Onions — Recipes from The Kitchn

Nealey Dozier — Thu, 23 May 2013 15:00:00 GMT

There are perhaps two universal truths that all of us (non-vegetarian) writers at The Kitchn share: a mutual love for flavorful, inexpensive chicken thighs and for rich, hearty braises. When the first is paired with the second, their powers know no bounds. And a braise might sound like more of a cold-weather meal, I really love the savory combination all year round — plus it's an easy one-pot dinner for weeknights. Here I added a plethora of bright bell peppers and sweet red onions to help shout "summer braise" from the rooftops.

Recipe: Spring Fruit and Nut Tabouli — Recipes from The Kitchn

Megan Gordon — Wed, 22 May 2013 17:00:00 GMT

Growing up, my sisters and I ate a lot of casseroles, baked chicken, and occasional corn dogs or frozen pizza. My mom was a full-time teacher and I can only imagine how she managed as well as she did. Speed and ease were always of the essence. For that reason, I think this salad would've appealed to her, just as I think it will appeal to many of you. It's quick, only requires some minor chopping, and is pretty enough to make you feel like you've created something great — all in under a half an hour.

Soda Recipe: Homemade Ginger Ale — Cookbook Recipe from True Brews

Emma Christensen — Wed, 22 May 2013 16:00:00 GMT

I have been so very excited to share my new homebrewing book, True Brews, with you this week. Yesterday we gave you a little peek into the book, and today here's one more tidbit to spark your homebrewing daydreams! I have many favorites from the book — the Peach Iced Tea Kombucha, the Mocha Stout, the Chai-Spiced Mead — but this ginger ale is The One. It's like all your wildest ginger ale dreams come true: snappy and fresh, sweet and a little spicy, and perfect for these early summer days. Even better, you can start a batch tonight and be sipping your first glass of homebrewed soda by tomorrow.

Summer Recipe: Gluten-Free & Vegan Strawberry Shortcake — Recipes from The Kitchn

Emily Ho — Wed, 22 May 2013 15:00:00 GMT

This week marks the first time I will be celebrating my birthday as a gluten-free, dairy-free, and refined-sugar-free person. Friends have expressed their condolences, staring into space with looks of pity (or is that horror?) as they imagine a birthday without a "real" cake. Me, on the other hand, I'm feeling energized and ready to pile my plate with a tumble of biscuits, strawberries, and cream. It's strawberry shortcake season!

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.

One-Skillet Recipe: Tortilla Espanola with Rainbow Chard — Guest Post from Erin Gleeson of A Forest Feast

Erin Gleeson — Tue, 21 May 2013 16:00:00 GMT

This week at The Forest Feast, I needed to use up some chard from the nearby farmer's market, so I cooked up a big skillet Tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch or dinner!

Make-Ahead Lunch Recipe: Chopped Kale, Farro & Chickpea Salad — Recipes from The Kitchn

Emma Christensen — Tue, 21 May 2013 15:00:00 GMT

This six-ingredient salad right here has been my lunch for the past week — and it's looking highly likely that I will have it again next week! Made with a simple lemon-miso vinaigrette, this combination of tender kale, chewy farro, and nutty chickpeas holds up very well for several days in the fridge. All I have to do come lunchtime is scoop a portion into a bowl. With some orange segments and a slice of toast on the side, this easy lunch keeps me happy all afternoon.

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?

Recipe: Thai Ginger Chicken Stir-Fry — Recipes from The Kitchn

Anjali Prasertong — Mon, 20 May 2013 16:30:00 GMT

As much as I love eating out at fancy restaurants and watching TV shows like Top Chef, the cooking that is closest to my heart is home cooking — dishes that are humble and maybe a little homely, but feel like the food equivalent of a warm hug. This gingery chicken stir-fry is home cooking at its best: quick and simple to prepare, with a punch of flavor that manages to be both exciting and deeply comforting. Make it once and you may never call for Thai take-out again.

Easy Entertaining Recipe: Grilled Peppadews with Smoked Mozzarella — Recipes from The Kitchn

Nealey Dozier — Mon, 20 May 2013 15:00:00 GMT

Every now and then I stumble upon a recipe that quite literally stops me in my tracks. It can happen anytime, anywhere, with any type of food, but it's not often that a combination of just two ingredients blows my mind. But there is something about zippy little Peppadews — yep, the ones you find in the your grocer's salad bar — that always keep me coming back from more. When you add a melty cheese to the mix and throw 'em on the grill? Better hold me back!

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.

Summery Pitcher Cocktail Recipe: Peruvian Pisco Punch — 10-Minute Happy Hour

Maureen Petrosky — Fri, 17 May 2013 15:00:00 GMT

Pisco Punch made with a traditional Peruvian Pisco is the ideal big batch drink to celebrate a warm-weather happy hour. The key ingredient in the classic recipe is gum syrup (an emulsifier using gum arabic that may be difficult to source). When made from scratch, this ingredient wouldn't exactly work for our 10-minute happy hour, but I easily fixed the problem.

Lunch Recipe: Fried Brown Rice with Asparagus, Bell Pepper & Cashews — Recipes from The Kitchn

Faith Durand — Thu, 16 May 2013 17:00:00 GMT

Last year my friend Grace Young gave me what turned out to be the most useful gift of 2012: a wok, and a lesson in using it. We shared some in-depth cooking lessons from Grace last year, like how to buy and season a wok, and how to stir fry chicken . I've fallen in love with my wok, and I use it weekly to cook vegetables and supper dishes. So it was the first thing that came to mind when I saw reader requests this week for fresh recipes for lunches.

Here's a non-Chinese twist on the stir fry that you can make in your wok or in a big sauté pan, with brown rice, snappy asparagus, and flavors of lemon and cashew. It's been my go-to dinner (and lunch) this week!

Recipe: No-Bake Fat Elvis Peanut Butter, Pretzel & Banana Pie — Recipes from The Kitchn

Sarah Rae Trover — Wed, 15 May 2013 19:00:00 GMT

There are very few cravings as strong as the combination of peanut butter and chocolate. Combine it with pretzels, bananas and salty goodness and what do you have? A no-bake Fat Elvis pie, that's what!

Recipe for Two: Taco Salad with Creamy Cilantro Dressing — Recipes from The Kitchn

Megan Gordon — Wed, 15 May 2013 16:00:00 GMT

Living alone or as a couple can prove to be a challenge come dinner time. When a recipe serves six but there's only two of you, it can be a bore to eat the same thing several days in a row. This is why I wanted to write a recipe today that was the perfect size: a hearty dinner salad just for two.

How to Make Easy Kimchi at Home — Cooking Lessons from The Kitchn

Emily Ho — Wed, 15 May 2013 15:00:00 GMT

The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. I still have a lot to learn from Mom when it comes to kimchi making (there are over a hundred different kinds!) but this mak kimchi, or simple kimchi, recipe has been a great place to start.

Dessert Recipe: Easy Key Lime Pie — Recipes from The Kitchn

Leela Cyd Ross — Wed, 15 May 2013 10:30:00 GMT

This Key lime pie is full of clean and bright notes, and it's surprisingly simple to make — and easy to love.

Recipe: Creamy Watercress Soup with Lemon-Goat Cheese Dumplings — Recipes from The Kitchn

Emma Christensen — Tue, 14 May 2013 17:30:00 GMT

When Cambria asked Faith and myself for some help coming up with a main course for her Spring Vegetarian Dinner Party for Six, at first we couldn't decide. Faith thought it should be creamy and green. Cambria wanted a vegetarian dish that wasn't just another platter of pasta. I advocated for something satisfying and hearty, but still light enough for a spring meal. The final vote was unanimous: a pureed soup of peppery spring watercress served with warm goat cheese dumplings. Done and done. This recipe is a winner.

Recipe: Creamy Green Garlic & Avocado Pesto Over Gnocchi — Guest Post from Erin Gleeson of The Forest Feast

Erin Gleeson — Tue, 14 May 2013 16:00:00 GMT

Hello! Erin from The Forest Feast here, bringing you the second recipe in my series of Farmers Market Feasts for the month of May. There is a fantastic little seasonal farmers market that recently began down the road from me in the mountains. I try to go every week, and I've been getting to know the farmers, which is fun! This week I picked up some green garlic and fresh basil to make a creamy avocado pesto.

Easy Vegetable Recipe: Grilled Carrots with Lemon and Dill — Recipes from The Kitchn

Anjali Prasertong — Tue, 14 May 2013 15:00:00 GMT

As the weather warms up, turning on the oven to roast a pan of vegetables stops being an option, but that doesn't mean you have to spend the next five months eating green salads or steamed broccoli. Instead, look to your grill — or a stovetop grill pan — to quickly transform vegetables into soft, smoky, irresistibly summery versions of themselves. Carrots are one of my favorites on the grill, their charred, sweet flavor needing just a squeeze of lemon and some fresh herbs to become a simple but surprising side dish.

Recipe: Pasta Salad with Smoked Gouda, Roasted Red Peppers & Artichoke Hearts — Recipes from The Kitchn

Nealey Dozier — Mon, 13 May 2013 15:00:00 GMT

I am always hunting for new warm weather recipes, whether I am hosting a barbecue, attending a potluck, or just filling my fridge with a simple salad for the week. Pasta salad is a particular favorite of mine (you can never have too many in your arsenal), so when a reader requested "copycat" recipes from the Whole Food's salad bar, I jumped at the chance. This version — with smoked gouda, roasted red peppers, and artichoke hearts — is rich, creamy, and one of the best I've made yet.

A Toast to Gatsby: Champagne Mint Julep — 10-Minute Happy Hour

Maureen Petrosky — Fri, 10 May 2013 15:00:00 GMT

This week's end gives us lots to toast. Tonight, the alluring Jay Gatsby and his dazzling Daisy hit the box office in Hollywood's latest version of The Great Gatsby. On Sunday, moms everywhere get to celebrate. If that weren't enough, it's Friday, people! That means a delicious 10-Minute Happy Hour just for you.