We've got pears on the brain right now. While we love Fall apples, it's nice to switch it up every few days so we don't get tired of either fruit. First we talked about making pearsauce. But this is e...
We don't have a waffle iron. It's one of those small appliances that's only good for one thing, and we don't eat that one thing often enough to warrant owning one. But if we could use it to make coo...
More sugar! Halloween is over, but we're not quite finished with the candy. We saw a slideshow of photographer Craig Kanarick's work over at Saveur and thought it was pretty sweet. We could see thes...
Pot pie feels like a weekend dish to us. You have a little extra time to make the pastry, and it's just as cozy and comforting as making a bit pot of stew... only you get a bonus buttery crust alo...
A ladder in the kitchen? We've dreamed of a library lined with bookshelves and a sliding ladder, but we never thought about a ladder in the kitchen. But that turned out to be exactly the right solutio...
We're huge proponents of panna cotta as a dessert; this silky eggless custard is so easy and pretty. But what about a savory panna cotta? This two panna cottas from Regina Schrambling use seasonal squ...
True or false: A potato can save a salty soup, boiled veggies lose all their nutrients, and mushrooms should never be cleaned with water. Think you know the answers? ...
We love how this kitchen has clean, crisp modern touches right alongside some really traditional elements—the toile-like wallpaper and the wooden cabinet (maybe it's antique?) tucked into the far ri...
We're rather fascinated by this recipe for tarte tatin. See, it doesn't call for the traditional apples, or even pears or quince: it's topped with eggplant. What do you think? Does eggplant have desse...
Australian Gourmet Traveller highlights the flavors of Spain, Catalonia, and Basque Country this month, and we are swooning over their beautiful dessert recipes and photos. Featuring warm and enticing...
We don't know exactly what's going to happen to Gourmet's gorgeous, gorgeous website now that the magazine is closing. But we're getting our fix while we can, and this easy applesauce cake looks like ...
We cooked with raw pumpkin once last year, and it was a disaster. But these recipes are giving us new courage. Some are made with canned pumpkin, yes, but others use a specific pumpkin that is the b...
If you're a fan of industrial-looking kitchens that still feel suited to a warm, family home... you're welcome. There are a lot of inspiring things about this kitchen (the open shelving with sliding d...
Condé Nast will announce today the folding of Gourmet Magazine. The November issue will be the last. A little slice of beauty and inspiration will go with it. Thank you for 68 great years. Res...
Soupy beans with garlic, tomato, and thyme. We took one look at that recipe and description in Gourmet's latest issue, and we were hooked. ...
Looks humble, doesn't it? But think about it: A sweet, spicy, barely boozy chutney that you can make up to a month ahead of time can be the perfect pizzaz for any old pork chop or chicken breast. It's...
This kitchen looks more traditional than many of the ones we feature here at The Kitchn (maybe it's the mural painted on the back wall?) but it belongs to a very sophisticated lady- opera star Renee F...
OK, 50 is a liiiittle bit of an overstatement, considering many of the "ideas" are product placements from the House Beautiful Kitchen of the Year that was on display in Rockefeller Center. However...
We love seeing Ruth Reichl's ten favorite recipes in each issue of Gourmet, and this month's were particularly enticing. They all seem to be saying: Welcome fall! Here are three we just bookmarked to ...
Would you expect a Martha Stewart kitchen to look this industrial? We don't think this is a new kitchen (in fact, given the slight graininess of the photos and, OK, the overalls, it might be pretty ol...
There's a nip in the air in New York today, and it's making us really excited for chilly weather. And chili weather. Chilly chili weather, if you will. Here are 14 recipes perfect for Fall, from ch...
We ate a lot of bad lentils growing up. They were so often mushy and gluey, and the faint greenish brown color didn't exactly help when it came to enticing a kid to dig in. Those memories have kept us...
This kitchen doesn't look too shabby, right? Well, this is the before. The after looks fairly similar, but with some really smart changes that greatly improve functionality without requiring a complet...
Here's an interesting makeover for you: a kitchen that traded in white cabinets for pine cupboards — an opposite direction than we would generally go. Do you think it works? Read on for more p...
We should have included this in our roundup of Street Fair Food, because it reminds us of the trademark Del's Frozen Lemonade we see at every outdoor festival and beach boardwalk in the Northeast. Thi...
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