Fresh pomegranate season may have ended, but it’s still possible to cook with these fruits in their dried, spice form. Dried pomegranate seeds, also known as anardana, are a fairly new ingredient for us, but here are some of the things we have learned.
Wireless appliances, a splash-resistant recipe reader, and an interactive oven were among the intriguing new home kitchen products we spotted at CES – the International Consumer Electronics Show – last week. Read on to find out which products are available now, and for a sneak peek at the technologies we’ll be seeing in the new decade.
Do you have any New Year’s cooking traditions? For some, the day brings black-eyed peas. With my boyfriend’s Korean family, we always sip dduk gook, a clean and soothing soup made with rice cakes, green onions, eggs, and seaweed. In addition to being a lucky New Year dish, dduk gook can also be a simple comfort food for any winter day.
While preparing our usual morning smoothie the other day (milk/yogurt + frozen berries + protein powder), we realized we were in a rut. Somehow, our love of diverse, seasonal ingredients had never been applied to smoothie making. In an attempt remedy things, here are five foods we’re now adding to our winter smoothies. What are your favorite smoothie add-ins?
2009 was the year that issues like local food, sustainable food systems, and agriculture reform went mainstream, and we expect this national conversation to intensify in 2010. Unfortunately, much of the time it looks less like dialogue and more like, as LA Times food editor Russ Parsons writes, “two armed camps deeply suspicious of one another shouting past each other.” How can “hard-line aggies” and “know-nothing urbanites” create meaningful discussion and change?
One of our new discoveries this citrus season is the tiny kishu mandarin, a sweet and seedless little treasure.
Our first Hollywood Farmers’ Market visit of the new year was filled with the scent of oranges, mandarins, and lemons, and colorful piles of red, gold, and striped Chioggia beets. We came home with several varieties of each and intend to make some beautiful citrus and beet salads this week. We love this combination and rounded up some recipes featuring our farmers’ market finds…
As we close the year, I am filled with appreciation for all the ingredients, recipes, experience, and knowledge shared here on The Kitchn. Here are some of the posts that taught, inspired, and delighted me in 2009.
From the street, it can be hard to tell just what or even where Spice Station is. Located in Silver Lake’s Sunset Junction, the shop is hidden from the general hustle and bustle, and the curious shopper, perhaps lured by a chalkboard listing “Today’s Spice Prices,” must amble down a walkway, past a fountain, and through a small courtyard. But inside awaits a world of herbs, spices, chiles, salts, and teas…
Goat cheese is one of life’s loveliest pleasures, as far as we’re concerned, but until recently we had never tried making it ourselves. Goodness, why not?! Thanks to our friends at Home Ec., who gave us this kit from Urban Cheesecraft to try, we have a delicious new hobby.
How far does a carrot travel from farm to store? An infographic from GOOD illustrates local and conventional produce miles – with an interesting new approach.
We got quite a surprise when we split open this spaghetti squash – inside were sprouted seeds! Has this ever happened to you? Did you eat it?
Ahh, flu season. Aches and pains and a sore throat put me in no mood to cook right now, but I am sipping copious amounts of tea. Ginger is my old standby, which I usually mix with honey for a warm, soothing drink. This time I added another ingredient: turmeric.
We recently harvested and dried a bunch of pink pepper and have been playing with ways to savor this delicately sweet, spicy, and almost citrusy berry. Here are two bright and festive appetizer recipes that pair pink peppercorns with thyme: a warm, creamy goat cheese spread, and zesty marinated olives.
We have to admit, we were initially a little skeptical of TasteTimer, an app that offers “over 300 different timer settings for simple tea, coffee, and food preparation.” We already know how to make coffee and tea (or so we thought…), and most cooking apps fail to impress us. But we gave it a spin and were pleasantly surprised. Click through for our thoughts and a demo video.
We have all felt the pangs of a grumbling stomach, but how many of us know what it’s like to be truly hungry, to not be able to afford enough food or nutritious food? More than you may think. According to the USDA’s annual Household Food Security report, a staggering number of Americans – over 49 million – are food insecure. The new Feed A Neighbor program suggests several ways to help…
Looking for another edible – or in this case, drinkable – gift idea? How about tea? With just a little time and imagination, you can create beautiful homemade blends, bags, and sachets for the tea lovers in your life. (Bonus: tea is light and easy to ship!)
If we ever wanted to convince someone of the importance of breakfast, we wouldn’t enlist the help of mothers, doctors, or even chefs. No, we’d simply introduce them to the photography of Jennifer Rakowski, whose daily documentation of her morning meals is quietly stunning and inspirational. We have admired Jen’s photos for some time, and when we heard that she had published a book, we asked to share some of her work on The Kitchn. She also gave us a glimpse into her small Philadelphia kitchen…
Poking around the kitchen the other morning, I discovered a handful of eggs, two leftover tortillas, a knob of cheese, and a jar of salsa. It was clear what I had to do. Make migas.
Although I haven’t made them since childhood, I recently remembered how enamored of stained glass cookies I once was – the crushing of candies, the careful cutting and filling, and the magical transformation into translucent windows. Do you bake stained glass cookies? Here are some images, recipes, and tips inspiring me to revisit this old favorite.