Site Map Site Map 2008 Posts April – Page 2 Reader Review: TSP Spices' Sweet Heat Collection Thursday Giveaway Winner: Linden Spice Grinder Baking: Which Chocolate Works Best? Survey: Do You Disable Your Smoke Alarm When You Cook? Not in Season: Watermelon Small Space Saver: Cupboard Lid Organizer Kitchn Cure: Week Three! Checking in... Good Quote: Calvin Trillin on Not Getting What You Want In the Kitchen: Shaker Meyer Lemon Pie Web Resource: D'Artagnan Cooking with Kids: Permission to Play With Your Food Recipe: Pork Stir-Fry with Asparagus and Sugar Snap Peas Recipes from The Kitchn Easy Summer DIY: Dill Pickles The Art of Eating: No. 77, Island Sheep Reader Feedback: What Should We Do With These Lemons? Recipe Review: Spring Spinach and Herb Soup Make This: Yogurt, Lemon, and Herb Dip Good Question: How Can I Make Creamier Ice Cream? Use a Quick Brine to Make Any Cut More Tender Tips from The Kitchn What's Cooking This Weekend...Weekend of April 12-13, 2008 Food Coloring, Slaughterhouse Suspensions, and Corn-Based Film Fighting BacteriaTop food news for April 7-12 Weekend Reading: Greek Yogurt Revival Entertaining Tip: Our Answer to "What Can I Bring?" Hot Kitchens from the New York Times Kitchen-related design from our network Recipe: Basic Pie Crust Food Science: What is Sourdough? Kitchn Cure: Week Four! Checking In... Still With Us? Find them Now: Kosher for Passover Foods Good Question: Can I Adapt European Appliances for American Electrical Outlets? NYC Event: Umami Festival This Week Is It Time for Ice Cream Yet? Ice Cream and Sorbet Recipes from The Kitchn Good Product: Cowgirl Creamery Cheese Safe What Does Your Breakfast Cereal Say About Your Vote?News from the New York Times Dining Section 04.16.08 Good Question: Does Anyone Have Tips for Making Cheese and Yogurt at Home? Beautify: Flowers in the Kitchen Passover Roast Beef, Spicy Cupcakes and Oyster HashRecipes from the New York Times Dining Section 04.16.08 Cooking for Passover for the First Time: Q&A With Leah Koenig - Editor of The Jew and The Carrot NYC Food Find: Home Baked Rice Cakes from Westside Market How To Warm Bread In the Microwave Home Hacks Vote Your Favorite Small Cool Kitchen: Week 2 Edition San Francisco Farmer's Market Report: Noe Valley A Tale of Two Tax Days: Recipes for the Frugal and the Flush Seasonal Recipe: Nettle Soup The Cheesemonger: A Bit of Crunch in Your Cheese? Good Question: Help! Why Do Cupcakes Always Get Stuck In These Silicone Muffin Cups? Entertaining Tips: Sassy Cocktail Napkins! Good Question: Where Can I Find Imitation Mustard for Passover? Kitchn Cure: Week Five! Bread Baking Assignment Look! Roast Chicken and Zuni Bread Salad Top Chef Chicago: Were You Surprised? Company Spotlight: Kona Blue Water Farms Book Review: Clotilde's Edible Adventures in Paris Kitchen Tour: London Urchin's Fold-Out Jewel Box On the Menu: Polenta with Andouille and Broccoli Rabe Organization: Getting Rid of Old Food Magazines Earth Day: Cork and Teak Cutting Boards Chocolate Matzo and a Fold-Out KitchenTop posts from the week of April 13-19 Recipe: John Besh's Louisiana Speckled Trout Amandine Thursday Giveaway: Win a Copy of Cooking with Shelburne Farms: Food and Stories from Vermont This Week's Kitchn Email: Grilled Potato, Gorgonzola and Prosciutto Pizza Food on Film: King Corn, The True Cost of Food, Black Gold, and More Survey: What Kind of Stand Mixer Do You Have? Duh! Tip: No-Drip Custard Pie Filling Quick Tip: Beating Egg Whites Recipe: Blueberry Lavender Cream Pie More Grocery Gloom and Doom: Organic Sticker Shock in the New York Times What's For Dinner? Spring Vegetables Tiered Dessert Stand: Eco-Chic Ideas from Martha Stewart and Danny Seo for Earth Day Kitchn Cure Monday Check-In: How Did the Weekend Bread (or Matzah) Baking Go? Recipe Review: Polenta with Andouille and Broccoli Rabe Hot or Not? Clear Knife Holders What's Cooking This Weekend...Weekend of April 19-20, 2008 Kitchen Meditation: Three Things That Inspired Me This Week Spring Table: Best Wood Bread Boards Hot or Not? Get a Grip Wine Glass Holders Fickr Find: Smoked Asparagus Soup Vert Why We Love: Single Layer Cakes Look! Green Breadcrumbs in Elle Decor Vote Your Favorite Small Cool Kitchen: Week 3 Edition Good Question: Good Books on Kitchen Design? Good Question: Best Burr Grinder Under $100 Straight Up: How to Rim a Cocktail Glass for Margaritas - and More Speaking of Top Chef... Casting is On for Season 5 NYC Shopping: Have You Bought Spices at a Street Fair? Entertaining: Theme Parties and Pie Socials Good Question: What Is the Best Chef's Knife? Beautify! Carton Vase from CB2 Kitchn Cure: What Every Pantry Needs: Savory Food Safety: How to Use Ice Baths to Cool Food Quickly Cure Menu Inspiration: Ready to Grill? Recipe: Cinnamon-Spiked Tomatoes Vintage Stovetop Potato BakereBay Scavenger Survey: Laundry in the Kitchen? Good Question: What Color Should My Kitchen Be? Pantry Helper: All Out Of Pads from Knock Knock Design Friday: Fridgy - The Folding Refrigerator Recipe Review: Rhubarb Fool That's No Joke International Craving: French Macarons, Minus the Plane Fare to Paris Seasonal Spotlight: Fava Beans Weekend Meditation: Identity Crisis Weekend Cooking: Braised Radishes (Again) - This Time with Rice Vinegar and Mint Recipes from The Kitchn Good Eats: Giant Pine Nuts from Chile Spring Supper: Easter Egg Radishes Peonies & Asparagus: Spring Centerpieces from Epicurious Easy Spring Dessert: White Stilton with Lemon What's Cooking This Weekend...Weekend of April 26-27, 2008 Antique Linen Kitchen TowelseBay Scavenger Thursday Giveaway: Tastebook for Mother's Day Web Resource: iGourmet Good Question: Help! Can We Get Rid of This Microwave? Sweet Bread and Golden Eggs: It's Easter (Again) Essential Kitchen Tools: A Baking Stone Make This at Home: Pulled Pork BBQ Good Grains: What Is Spelt? Blogging the NY Times: Confusing Reports on Commodity Crops Cooking By Feel: Italian Ingredients and Flavors Spring Pesto, Salmon with Ramps, and Radishes with MintRecipes from the week of April 20-26 Recipe: Linguine with Mussels and Dandelion Greens Video: Fava Beans 101 Food Science: How Does Brining Work? Good Question: Help Me Find a Glass Water Crock Cooking By Feel: Asian Flavor Combinations Thursday Giveaway Winners: Custom Tastebook Kitchn Cure: Week Six! Checking In... Farmer's Market Report: Languedoc-Rousillion, France Good Food with Evan Kleiman: Grocery Shopping at 99-Cent Stores Test Tube Hamburgers, Food Carbon Footprints & RationingTop food news for April 28 - May 2 Kitchen Spotlight: Green in the Kitchen Twist on a Classic: Square-Edged Wooden Spoon Italian Template Recipe: Meat, Greens, and Cheese with Pasta Word of Mouth: Noble Rot Cooking By Feel: Indian Ingredients and Flavors Recipe: Grilled Potato, Gorgonzola and Prosciutto Pizza Bobby Flay Will Judge Next Food Network Star This June Straight Up: Creme de Violette and Blue Moon Cocktails Top Chef Chicago: Fill Us In! Basic Sauces 101: Hollandaise, Emulsions, and More Learn How To Butcher in Brooklyn Organic Cheese: Friend or Foe? Morning Survey: Is Your Kitchen Color Coordinated? Favorite Storage Jars Recipe: Spelt Farotto with Tuna and Artichokes NYC Events: Chocolate Walking Tour, Conference on Food in Schools, Coffee and Tea Good Question: Where Can I Find Spice Jars Like These? Recipe: Braised Radishes with Shallots & Bacon Recipes from The Kitchn Cook's Resource: Jessica's Biscuit The Minimalist Live: Watch Last Weekend's Webcast Good Question: Sources for Potted Herbs in New York City Straight Up: IMBIBE! by David Wondrich Food Safety: Is It Safe to Order Hamburgers Rare? Recipe: Overnight Oatmeal with Apricots and Buttermilk Seasonal Inspiration: Raw Beet Salads Tip: Getting A Good Caramelized Top On Crème Brûlée Kitchn Cure: What Every Pantry Needs: Sweet Olive Bars vs. Pre-Packaged Olives: Which Do You Prefer? Kitchen Tools: My Pro Kitchen How To Sear Meat Properly Cooking Lessons from The Kitchn Recipe: Fluffy Ricotta Pancakes Recipes from The Kitchn Food on TV: Sara's Weeknight Meals Recipe of the Day: Gooseberries and Cream Good Question: Help Me Find This Coffee Maker! New KitchenAid Stand Mixer Attachment: The BeaterBlade Open Thread #151 The Cheesemonger: All About Feta Tip: How To Use Frozen Edamame What's the Difference Between Broilers, Fryers, Roasters & Other Sizes of Chicken? Ingredient Intelligence Entertaining Tips: Get Organized! Good Food with Evan Kleiman: Melt the Vote, Fishy Sea Bass, Lamb Fries, and Passover Recipes Getting Ready: Carbing Up for the Boston Marathon Party Appetizer Recipe: Cheddar Olives Ostrich Eggs, Paris Sweets, and Pantry BasicsTop posts from the week of April 20-26 Rare Moon and Stars Watermelon From the NY Times Dining Section 04.30.08 Video: Curtis Stone On How to Cut a Mango, Plus Bellinis!International Home and Housewares Show 2008 Salmon Fishing Ban, Grocery Budgets, Mangosteens, and Raw Milk Ban PossibleTop food news for April 14-18 Video: Fiesta Rainbow!