Most of our slicing and dicing in the kitchen is done on our wood cutting board. We do still have a plastic one around for a spare and until now have been quite confident in our ability to keep it cl...
It's the middle of August, and you know what that means? It's fair time! County, state, and street fairs are happening all over America right now. We admit to secret cravings for fair food: the frie...
We just received two very good question about one of our favorite ingredients: lemon zest. So we thought we'd do a lemon zest extravaganza and solicit reader advice on these questions, plus anything e...
While searching through Flickr for some backyard beverage inspiration, we came across these beautiful glasses of lemonade. After searching further, we discovered that the delicious beverage inside w...
When we first got curious about this question after making Jamie Oliver's chicken-in-milk recipe, we had no idea how complicated the answer would turn out to be. It definitely requires a trip back to ...
We're deep into a lemon kick right now, so we thought we'd take a moment to craft an ode to our current favorite darling. We just can't seem to get enough of that clean, tart flavor! How do you use le...
This post earlier today on a trick for juicing key limes leads us to a broader question: What is the best way to juice a lemon? ...
A couple weeks ago I asked you what kind of cake I should make in a new cake pan from IKEA. Well, we had a couple guests over Saturday night, and I had a chance to use the pan for the first time. Here...
Do you ever taste a dish at the end of cooking and think that it tastes okay, but just kind of...blah? What you need is something to perk up the flavors, and in our kitchen, that "something" we reach ...
Another title for this post might’ve been “The Earl Grey MarTEAni Or How I Learned to Stop Worrying and Mix My Favorite Cocktail.” I don’t know about you, but there are plenty drinks I love t...
Carrot cake is one of those desserts we associate very strongly with Easter. The piped carrots and plastic bunnies on the supermarket versions seem to line right up with the spirit of the holiday, and...
Lemon? In a savory egg dish? Why yes - it works beautifully here. In fact, we find the flavor of the lemon to be so nice that we didn't mind the absence of butter and meat in this quick frittata. ...
Yesterday we gave you a tip on keeping your Brussels sprouts bright green, and now here is a recipe that will show off that bright, fresh color -- even in the dead of winter. ...
This soup is a riff on the Greek avgolemono: a delicious concoction of beaten eggs and lemon juice, whisked into broth and cooked just enough to thicken. We borrowed the egg and lemon motif, and we al...
As the cold days of winter arrive, the Farmer's Markets start to fill with bright, sunny citrus fruits in many sizes, shapes, and colors. One such fruit that livens up the cold market days is the Mey...
Something's missing and you just can't quite put your finger on it. Skip an ingredient? Nope. Need more salt? Nah. What do you reach for when your dish just needs a little "something?"...
A little while ago I asked for your opinions on what kind of ice cream and sorbet I should make to pair with my homemade wedding cakes. Well, the decision is made! Read on for the recipe... ...
With all the rain and warm weather we've had in Boston recently, our pot of rosemary has started to look a bit wild and scraggly around the edges. It's in definite need of a trim! We tagged this Mark...
Limoncello is a heavenly concoction made up (of course) by Southern Italians. It's blessedly simple: take the peel off a bunch of lemons, steep them with sugar syrup in a bottle or two of grain liquor...
After two weeks away from our kitchen, we returned last week to find the market positively brimming with spring vegetables. When we'd left there were only the first signs of ramps, but now there was ...
While visiting a friend of ours the other day, she begged us to take some lemons from her lemon tree, as it was bursting with more fruit than she could handle. ...
In with spring and out with winter - but don't let go of your winter citrus just yet. This soup bridges the divide between fresh spring produce and the zip of winter citrus like oranges, lemons, and g...
Early summer seems perfect for lemon meringue pie, blowsy with airy meringue and easy to wolf down before a late afternoon nap. But here on the precipice of spring, when it's still cold outside and su...
Blancmange is having its 15 minutes of fame over here at the Kitchn, and last week's reader photo jogged our memory of a similar childhood dessert that's not quite a pudding but not quite a cake, eith...
We sense a theme. Lemons are all we want right now. Lemons and olive oil combine in a sunny, new favorite cake - it's really the best thing we've had in a long time. ...
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