Back in grade school, we were rewarded with peanut butter sandwiches for finishing our lunch – the ultimate treat for a five-year-old! Well, we still think this is a pretty good treat, and now that we’re adults, we don’t even need an excuse to get one. Do you love peanut butter sandwiches, too?
Pastry cream, or crème pâtissière, is like the best, richest, creamiest pudding you can imagine. You can certainly eat it with a spoon (been there, done that!), but it’s really meant to be a filling for pastries, cakes, and tarts. Here’s are step-by-step instructions for making it at home!
A friend of ours casually mentioned the other day that she had tapped her mother’s maple tree and was planning on turning it into syrup on her stove. But get this: our friend doesn’t live in Vermont. Or in Canada. Or anywhere pictured in an LL Bean catalog. She and her mother are both urbanites from Boston, Massachusetts!
Perusing the meat section at the grocery store this weekend, we spotted an inexpensive package marked “London Broil.” It looked like a flat skirt or flank steak with long muscle fibers and very little marbling. We’ve definitely heard of london broil before, but had trouble placing it. What do you usually cook with london broil?
Has anyone else noticed the explosion of pancake recipes lately? We can’t seem to open a magazine or surf the web without running into a picture of syrup-drizzled, crispy-edged, meltingly-tender pancakes. We even talked about making light and fluffy pancakes here on the Kitchn just last week. Might as well give in!
Do you really need a tutorial just to make chocolate chip cookies? Nah! We just wanted an excuse to whip up a batch of our very favorite cookies and share it with you! Besides, everyone makes cookies a little differently, so maybe you’ll pick up a new trick or two. How do you make chocolate chip cookies?
If you bake cakes with any frequency, you know how how tricky it can be to divide the cake batter evenly between both pans. Eyeballing isn’t always accurate, and trying to measure it in cups can get messy. Most happily, there is another way!
As part of our ongoing efforts to minimize redundancy and conserve space in our small kitchen, we’ve often thought about keeping either our dry or our liquid measuring cups and ditching the other set. Ultimately, we think it’s worth keeping both, and here’s why!
Maybe “party favors” isn’t quite the right word – that brings to mind cellophane bags of plastic kazoos and bubble wands! What we’re thinking of is an adult version: more like party “keepsakes,” maybe or a treat for the road. Do you give guests something special at the end of the evening?
Your suggestions the other day for more herbs and spices that need our attention were fantastic! We’re jumping right in with a look at cardamom. Ground or whole, this is warming and highly aromatic spice is one of our favorites during cold winter months. How do you use cardamom?
We were craving pulled pork something fierce last week, so we got ourselves a nice pork shoulder and got looking for a good indoor recipe. We finally decided on a slow-cooker pulled pork recipe published a few years back on The Splendid Table radio show. And, people? You have got to try this recipe!
Baking a loaf of bread can seem both intimidating and like an awful lot of work. Don’t worry – it’s really quite simple once you get the hang of it! In this tutorial, we’ve broken it down into teeny-tiny steps to walk you through the whole process of making a traditional artisan-style loaf of bread.
When we’re standing in front of a wall of beer at the store, we often have trouble remembering our dopplebocks from our imperial stouts and our pilsners from our pale ales. As much for our benefit as for yours, we wanted to do a few round-ups of common beer styles for handy reference. First up: lagers!
Can mashed potatoes really qualify as a meal by themselves? If you mix in enough other ingredients, we think they certainly can! Mashed potatoes are really just like polenta, rice, or any other starchy side, and they make the perfect foil for just about anything we have in the fridge. Here are a few of our favorites extras!
Thinking about staying in for Valentine’s Day this year? So many of our home-cooked meals veer toward the practical and budget-friendly that can feel really special to splurge on an elegant homemade dinner for two! Here are some ideas we’ve been toying with making for our own Valentine’s Dinner.
Artichokes are not the most inviting of all vegetables. The spiny leaf tips prick our fingers and the downy interior choke can literally make us gag and cough if swallowed. But once you work past all that, artichoke hearts are one of the most delicious, tender, and even beautiful vegetables around! Here’s how to get them ready to cook.
Ikea may call this a bar table, but we saw it an thought, “Most Perfect Kitchen Island Ever.” We’ve been in the market for a good kitchen island for months and this one seemed to fit everything we were looking for: stainless steel top, room for our legs underneath, sturdy construction (as observed at the Ikea store), and sleek look.
Our discussion the other day about the best way to wash dishes made us think about the strategy that also goes into filling the dishwasher – not to mention the tetris skills! To our mind, a well-packed dishwasher is a very satisfying event. What’s your method?
We were tired of our kitchen towels constantly slipping off the oven handle and winding up on the floor, so we devised this handy solution. It works quite well and we think it looks pretty cute, too!
We’re new to curries and taking it in baby steps. We developed this quicker, weeknight curry using several of our favorite recipes. It uses a lot of ingredients and spices that we already have in our pantry and the result is a fragrant, very satisfying Indian stew for a chilly winter evening – or any other night!