Bryan and Sarah's Brooklyn galley kitchen is a mix of gray, black, and white — a minimal color scheme that suits the couple who cooks there!
Q: I was asked to bring dessert to a Japanese dinner party this Friday. I live in a fairly remote area without any kind of Japanese specialty store nearby.
Christy Frank of Frankly Wines This year for a change, I decided to include not just my own personal wine picks for the holiday season, but to also ask a few local retailers what they think is hot to celebrate the 2013 holiday season, or to buy as a special gift.
All right. Truth-telling time. What do you see when you look at this photo? A golden opportunity to sneak a sweet treat, or just another bowl to be washed?
'Tis the season for smelly kitchen hands, right? It always seems that this time of year I find myself chopping away at clove after clove of garlic, or slaving at the cutting board as I attempt to slice onions "as thin as possible." The result, aside from teary eyes on the onion end, is that it seems like my hands always smell like garlic, onions, or something even funkier from about November onwards.
Ben Corey-Moran is the Director of Coffee Supply at Fair Trade USA where it's his job to develop and strengthen the supply chain between the small coffee farmers of Africa, Southeast Asia and Latin America and coffee buyers from all over the world, some of them as large as Walmart.
The other week, a friend brought over some pre-grated Parmigiano-Reggiano to cook with. It was from a nice cheese shop, and you could tell that the cheese had been grated very recently.
This week, I'm staying with a friend in Brooklyn, a far cry, in many ways, from my home in South Carolina.
So far this week, I've talked about the plan for my holiday potluck, shared the recipe for the incredible slow-cooked bigos stew that I made as my own dish, and showed you how to set a beautiful, easy holiday table with evergreens.
In this harried, indulgent time of year what I actually crave most is food that's simple and nourishing, something that doesn't take a lot of time or fuss to eat but provides warmth and balance.
This past month you've been making and sharing our recipes on Instagram, and it's been fun to follow along.
Stocking stuffers are so fun, aren't they? Take a bunch of things that seem eh on their own, put 'em in a big sock together, and suddenly it's a party of all things small and cool.
Brie, tomato, and red onion grilled cheese; mini quiches with caramelized pears and gorgonzola; and vanilla bean hot buttered rum in today's Delicious Links.
Q: I am shopping for two budding chefs —a second grader and a sixth grader. Do you have any recommendations for child-friendly cookbooks or cooking gifts for the newest generation of foodies?
If you are buying one thing this Christmas, make it a Swedish Party Ham, available at Many Kitchens. Nothing says Christmas like ham.
James and Dom both love "cooking good food and building good stuff," so it should come as no surprise that their Chicago kitchen pays tribute to that.
Q: I made pumpkin puree with my Thanksgiving pumpkin and ended up with a big batch! Any suggestions on easy, healthy recipes to use up what I have?
There's enough going on with the holidays — let's make setting the table the easy part, shall we? When my friend Tracy and I were planning our Cozy Holiday Potluck, we agreed that we wanted to keep the table simple, rustic, and festive.
Looking for a way to give back this holiday season? How about supporting a food-related cause on behalf of yourself or another food lover?
Dinner parties, open houses, and cocktail parties are just a few of the gatherings you might be hosting this holiday season, and balancing the flow of these get togethers in small or large spaces can be a challenge!