July's Instagram theme for The Kitchn was frozen – all those popsicles, drinks, and ice cream scoops that cool you down when it's basically too hot to live. We were so impressed with all your ideas! Here are some of our favorite photos that you shared with us throughout the month.
We'll also reveal August's Instagram theme, which includes a special month-long contest with Staub. Care to join?
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We've finally reached the last herb in our Herb Gardening 101 series, and we've definitely saved the trickiest for last. Cilantro was one of the earliest herbs ever cultivated for culinary use — dating back over 3,000 years — and over that period of time, it has found its way into almost every major cuisine.
Its tendency to go to seed at the slightest rise in temperature can make it a little frustrating to grow in hot, dry climates, but where would our guacamole, Asian spring rolls, or Dhanya Chatni be without this incredibly aromatic herb? Here's how to turn one packet of seeds into a garden staple for years to come.
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Nothing tops eating fresh summer produce the second it hits the farmers market, but preserving it is a close second. With preserving, you get to enjoy your bounty for months and months, even after the warmth of summertime has passed.
My preferred preserving method is pickling — you just can't beat that flavorful, vinegary tang. From quick-pickled mushrooms to classic dill pickles, here are 10 pickled recipes to try this summer.
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Everything is ready to go. The alarm clock is set for 3 a.m. Ouch. Instead of running Friday morning we went for breakfast instead. Omelet for me and chocolate chip pancakes for the Brooke. Lots of hydrating because it is going to be a HOT one. We missed our exit on our way to the expo so we decided to roll with it and go to Scheels for a bit. Brooke’s first ferris wheel. Picked up the bibs and […]
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