Even before we'd been to the Northstar Cafe in Columbus, Ohio, we'd heard about their veggie burgers. "They are unlike any other veggie burger you've ever had," we were promised by both vegetarians an...
Here's a new recipe to add to the list of ideas for quick and flavorful couscous. We're nicknaming it "Couscous Veneziana," as it was inspired by the toppings on our favorite Veneziana pizza at London...
We have a thing for cocktails with complexity: we like more than a touch of bitterness, with a little sweet, a little sour, a little fizz to keep us interested all the way to the last drop. If you lik...
We have a terrible weakness for those Chinese take-out stir fries that come coated with glossy, unctuous sauces. We could never quite duplicate it in our kitchen, and then we stumbled upon the secret ...
Q: I had this fabulous lemon tart while on holiday in Amsterdam. It was so different to the lemon-curd style tart that I'm used to in Montreal. It was very soft and tender, consistent, sort of eggy/ca...
Q: Because I'm human, I love Nutella. I really want to try to make it myself, but all the recipes I've found call for grinding hazelnuts yourself. I don't have a food processor (I make pesto in a coff...
Q: I have always loved, loved, loved the dill dressing that Greek restaurants serve with salads and souvlakis, but I have never ever had luck with making it in my own kitchen. Does this stuff just c...
Can you love a waffle so much that it becomes essentially impossible to do justice to its magnificence? The first time I tried Gaufres de Liege I was in Amsterdam, where the waffles must have migrate...
Here's a very interesting question about "cookie dough" ice cream from Kristin. Read her question carefully; it's not the cookie dough ice cream you may be thinking of! About 20 years ago in New Haven...
This week, Dana reflected on influences, particularly those restaurant meals which inspire us in our own kitchens. This is a dish influenced by my own recent visit to the Porthminster Café, a b...
Last week we ate at Mario Batali's pizzeria, Otto and promptly afterward I decided to tell you about my vegetables sides tucked in little bowls. Last week's email gave the recipe for some minty Englis...
Tuesday night we ate at Mario Batali's pizzeria, Otto. The not-so-secret secret to enjoying this place is to order a bunch of the sides and just munch. And so we did. Minty English peas and prosciutto...
When we do dine out, often times we eat in places where the following sentence can be completed: "We must eat here, I just love their _______." In our home one of our biggest weaknesses when it com...
Here's an interesting case of identify-the-cookie from Marcus in Oslo. Can you help him? I'm looking for your help identifying a cookie made of almonds (I think). It is a little bit hard on the outsid...
Here's a good question from Amanda. Can you help her? My boyfriend has been talking about these small tarts his dad used to bring home from a Scottish bakery when he was a kid. We figured out that th...
We don't talk much about eating out here on The Kitchn, but our visit to Marfa, Texas, yielded a lunch spot with a specialty we've got to recreate at home. ...
Every time we see a new cookbook by a top chef featuring recipes from their high-end restaurant, we feel torn. We're drawn in by the possibility of recreating a fantastic restaurant meal in at home, b...
It's been quite the week for fried chicken. First we gave you Grandma's recipe, then we showed you oven-fried crispy chicken. And now we're giving you one more crispy, greasy, delicious recipe for fri...
I'm still in LA, and Maxwell finally joined me a few nights ago. I took him straight from the airport to dinner at Mozza, a Nancy Silverton/Mario Batali/Joseph Bastianich production in Hollywood that ...
Shayna is trying to save money and explore a new recipe by cracking the code on these crisps. Can you help? I need some help figuring out how to work backwards from the super tasty (and way out of my...
We're here to help you with your good questions and your recipe searches. Here's one from Jake. Can you help him? Just recently, I just went to a local organic restaurant and they had a black bean p...
We are really excited about this recipe from Sarah Peck, the head chef at charming Brooklyn eatery Ortine. We just did a kitchen tour of Ortine, and Sarah gave us this recipe to share with you. The th...
Here's a good question from reader Kim, who is craving a real mango lassi, made at home! I love Indian food, and I really love the mango lassis that you can get at Indian restaurants. I have looked ...
We ate at a new Middle-Eastern restaurant over the weekend and our dish came with a warm sauce of tiny berries we can't wait to try at home. The sauce was just so deliciously tart and paired so well w...
This recipe was inspired by a similar salad at Caffe Falai, a little skinny restaurant downtown in Soho. When we ate it, we knew it was a great healthy, hearty dish that would be perfect for lunch or ...
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