The Kitchn | Inspiring cooks, nourishing homes

Bottle Stock's Wine Wrap Papers: The Perfect Packaging For a Wine Bottle

Cambria Bold — Tue, 21 May 2013 18:30:00 GMT

If you're gifting a bottle of wine, you might think the bottle itself is gift enough. But if you want an extra special presentation, I have just the thing: wine wrap papers from the newly launched Bottle Stock, a small shop based out of LA catering to design-minded wine lovers. Each sheet is cut to fit most 750ml wine bottles, and the paper designs are lovely and eye-catching!

Panch Phoron: Bengali Five Spice

Emily Ho — Mon, 20 May 2013 19:30:00 GMT

Ever since cooking through Indian Vegetarian Feast, we've been inspired to add a tablespoon of panch phoron to everything from sautéed broccoli to a pot of beans or a jar of refrigerator pickles. This five spice mix is so easy to make yet adds tremendous flavor and aroma to Bengali dishes and anything else you can think of.

Printmeneer: Creative Cookie Cutters For Math Geeks, Mountain Climbers, and More — Store Profile

Cambria Bold — Mon, 20 May 2013 18:00:00 GMT

If you've grown tired of run-of-the mill cookie cutter shapes — the star, the heart, the Christmas tree — then you're going to love Printmeneer. This small Dutch company makes the coolest cookie cutter shapes: diamonds, clouds, mountain range profiles, pig cuts, penguins, even a Herschel graph! And they're all made using a 3D printer.

Don't You Dare Call Them Boring: Hearts of Romaine — Ingredient Spotlight

Emma Christensen — Mon, 20 May 2013 17:30:00 GMT

Hearts of romaine are one of those kitchen workhorse ingredients that rarely get the attention they deserve. We use them to fill out our salads and perhaps add some crunch to a sandwich, and...don't think much of them beyond that. So what can you do with them beyond the usual? I have a few ideas! What about you?

A Delicious Dilemma: 15 Recipes to Use Up Leftover Cream

Anjali Prasertong — Fri, 17 May 2013 11:30:00 GMT

If you have a carton of leftover cream in your fridge and are wondering what to do with it, you are in luck. Tender cream biscuits, the creamiest scrambled eggs, strawberry panna cotta and salted coffee caramel sauce are just a few of ways you can solve the "problem" of leftover cream.

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?

Mildly Tart, Non-Alcoholic Grape Juice? That's Verjus! — Ingredient Spotlight

Emma Christensen — Wed, 15 May 2013 17:30:00 GMT

Not quite wine and not quite vinegar, verjus settles Goldilocks-style somewhere in between. It's made from the pressings of young, unripe grapes cut at the beginning of the grape season to allow other vines more room to grow. Verjus isn't fermented, so there's no alcohol, and the flavor is a gentler, sweeter version of vinegar — though definitely still tart. So, do you drink it? Do you cook with it? Let's discuss.

25 Spice Mixes From Around the World

Emily Ho — Tue, 14 May 2013 18:00:00 GMT

From ras el hanout to herbes de provence, herb and spice mixes are essential to many cuisines around the world. Bringing these blends into your own kitchen can lend authenticity to international dishes and provide creative inspiration for your everyday cooking. Ready for this trip across the globe? No passport required!

Tips For Making the Farmers Market the Only Place You Shop

Anjali Prasertong — Tue, 14 May 2013 11:30:00 GMT

I find shopping at a farmers market relaxing: the colors, the smells, the tables spilling over with fresh, seasonal fruits and vegetables. It is a feast for the senses. Shopping at the grocery store, on the other hand, is usually anything but relaxing. Is there a way to shop only at the farmers market and skip the weekly trip to the supermarket? Sure! Here are my strategies for making it happen.

Some Thoughts On Organizing Your Cookbook Collection

Dana Velden — Tue, 14 May 2013 11:00:00 GMT

OK. So we've made our peace with our cookbook addiction. Now, how are we going organize all those precious volumes in a way that is attractive, useful, and practical? Read on for a few hints.

10 Pretty Domed Cake Stands & Keepers — Product Roundup

Cambria Bold — Mon, 13 May 2013 20:30:00 GMT

A reader recently expressed her frustration with the available selection of ugly, plastic cake keepers. She wanted something pretty she could display on her countertop, but also something with a lid to keep things fresh. Well, there are plenty of options that marry those two functions! Here are 10 lovely places to start:

What Should I Make With My Leftover Cotija Cheese? — Good Questions

Emma Christensen — Mon, 13 May 2013 20:00:00 GMT

Q: I bought a rather expensive hunk of cotija cheese for our Cinco de Mayo tacos. What else can I do with it besides add to salads?

Sent by Diane

Chowing Down on Bok Choy! 10 Ways to Love This Asian Green — Ingredient Spotlight

Emma Christensen — Mon, 13 May 2013 17:30:00 GMT

Bok choy was not even on my radar before it started showing up in my first-ever CSA a few years back. At first I was baffled. What was this crunchy bulb-bottomed vegetable with its tender greens? But then me and bok choy? We hit our stride. Oh, boy, did we.

6 Ways to Manage Your Cookbook Addiction

Dana Velden — Mon, 13 May 2013 14:00:00 GMT

Hello. My name is Dana and I am addicted to cookbooks. I'm only half joking here. The truth is that I have a huge cookbook collection, and try as I might, it doesn't look like I'm going to stop adding to it any time soon. What I have managed to do is learn to control it some. Read on for a few helpful hints for managing a cookbook obsession.

3 Ways You May Be Ruining Your Knives

Cambria Bold — Mon, 13 May 2013 12:30:00 GMT

Do you know the quickest way to dull a knife? Turns out there are three. I'm the first to admit I've done two out of three of these things at one time or another, but now I know better — and you can, too!

Ideas for Using Up Leftover Cilantro? — Good Questions

Anjali Prasertong — Fri, 10 May 2013 12:30:00 GMT

Q: I love making homemade salsa, but when I buy cilantro, half the bunch always goes to waste. I use quite a bit in the salsa, but I just don't know what to do with the rest. Are there any good ways to use the rest up?

Sent by Whitney

What's the Best Brand of Butter for Baking? — Good Questions

Emma Christensen — Thu, 09 May 2013 20:00:00 GMT

Q: I am making the Overnight Buttery Streusel Coffee Cake for a brunch I'm having on Sunday. The recipe recommends using Kerrygold Butter, but I'm wondering what other brands people like to use for baking?

Sent by Elle

Fun for a Party: Fruit-Shaped Wood Serving Boards from J.K. Adams

Cambria Bold — Thu, 09 May 2013 18:30:00 GMT

How cute are these fruit-shaped wooden serving boards? They're perfect for small appetizers, with just the right amount of whimsy. (Take note of the painted edges.) And they're made in Vermont!

On Letting Go of Your Food Magazine Collection: Got Any Tips for Me?

Megan Gordon — Wed, 08 May 2013 18:30:00 GMT

Let me first say that I'm far from qualified to write on this subject. As you can see, I've got food magazines piling up — soon to overtake the large wicker basket I bought to house them. While I know of schools, libraries, and friends who would gladly take them off my hands, it seems more of an emotional tie than a rational or logical one. When is it time to let go of all these glossy magazines? More

Chic and (Not) Shiny: Matte Black Kitchen and Dining Products — Product Roundup

Cambria Bold — Wed, 08 May 2013 18:00:00 GMT

I absolutely love the smooth chicness of anything matte black, particularly in the kitchen. With so much that's already bright and shiny in that room — stainless steel appliances! Shimmering tile! Glossy ceramic plates! — I find matte textures a welcome diversion. They're understated yet still glamorous. Here are a few matte black kitchen and dining things I've had my eye on lately, from a simple faceted vase to a mind-blowing Bertazzoni range. (Guess which one I will not be purchasing anytime soon.)

Don't Let the Rhubarb Party End! Freeze It Now to Use Later

Emma Christensen — Wed, 08 May 2013 17:30:00 GMT

As I was spooning my way through a bowl of strawberry-rhubarb ice cream this past weekend, I got to thinking. Strawberry and rhubarb are old pals, of course, and rhubarb is definitely great all on its own — but there are so many late-summer fruits that totally miss out on the rhubarb party! Rhubarb-peach? Blackberry-rhubarb? I want these combos in my pie! The best solution is to start freezing.

3 Reasons Why You Should Start Using Lab Beakers In the Kitchen

Cambria Bold — Wed, 08 May 2013 14:30:00 GMT

I'm married to a scientist, so that fact that I haven't thought of this until now is kind of embarrassing. I currently have a 1000ml Pyrex beaker (well, technically a flask) that I brought home from a wedding. (The bride and groom — also scientists — used them as flower vases at the reception.) I'd been using it as a vase, too, when suddenly it dawned on me. These are actually perfect prep tools for cooking! They're non-porous, heat-, cold-, and crack-resistant, have easy-to-read measurements on the side, and a spout for pouring. So why aren't more people using them in the kitchen? Here are 3 reasons why we should all start:

How Do You Know What Food Labels Mean and Whether They're Trustworthy?

Dana Velden — Wed, 08 May 2013 14:00:00 GMT

It may come as a surprise to some, but buying foods labeled cage-free or grass-fed does not necessarily mean that those items are what they say they are, or what we assume they mean. This can be really frustrating if you are trying to do your best to purchase humane and sustainable food, not to mention that foods labeled with these claims are often more expensive. Do you pay extra for organic, or non-GMO, or hormone-free foods? Do you know which labels are reliable? Read on for more information and sources for identifying which labels you can trust.

Whatever Happened to Red Pistachios?

Anjali Prasertong — Wed, 08 May 2013 11:30:00 GMT

While watching the movie The Naked Gun the other night, my husband and I were distracted by the scene of Frank Drebin and a fellow cop sitting in a car eating a mountain of pistachios, their mouths smeared lipstick-red. Red pistachios! They were a staple of my childhood, but I never see them anymore. Whatever happened to them?

What Are the Best Ways to Use Duck Fat? — Good Questions

Emma Christensen — Tue, 07 May 2013 20:00:00 GMT

Q: I have a little tub of duck fat in my fridge — about a cup and a half. What should I do with it?

Sent by Julia