Food

So. Much. Grease! READ MORE…

It’s inexpensive and so, so fast. READ MORE…

That bold green, though! READ MORE…

The creamy, buttery sauce will upgrade everything from eggs Benedict to asparagus. READ MORE…

The staple dish is the perfect gateway into South Indian cuisine. READ MORE…

As the vaccine rollout continues across the country, there’s a glimmer of hope for social gatherings (birthday dinners! baby showers!) this summer. And while we’re nowhere near going back to punch bowls and communal platters of crudités and dip (hello, double-dipping!), we can begin to approach socializing from a COVID-conscious perspective. After more than a year of isolation, it feels like a privilege and a blessing to be able to celebrate again, especially the emergence of new life. If you or someone you know got particularly busy during the quarantine, and are now expecting a little one, here are some ideas for baby showers to welcome in the new baby while keeping everyone safe! And before you send out those invites, take a peek at our recommendations for how to safely gather a group these days. Because even if you’re vaccinated, there are still plenty of precautions to keep in mind. Read More >>

This week is all about minimum effort and maximum reward. READ MORE…

After a few different taste tests, here’s what we learned. READ MORE…

See how Park and her son make the milky and slightly sweet alcoholic drink At Boksoondoga brewery in South Korea, makgeolli — an alcoholic fermented rice beverage that’s milky, effervescent, tangy, and sweet — is hand-brewed with a lot of tender loving care. As owner Park Bok-soon enters her brewery’s fermentation room, she greets the onggi pots with a friendly “Hey guys, how have you been?” and is answered by the slight pitter patter of bubbling, fermenting rice. This is just one example of how she treats her product with respect. “Treat even a single grain of rice as precious,” she mutters as her partner pours the grains into a bowl. Park starts her day hand-washing local rice 10 times before she steams it al dente. The rice is left to cool while she readies the nuruk, or fermentation starter. For the nuruk, wheat flour is fermented for 20 days, and pressed firmly into a square shape that holds together like a cake. Once the nuruk cake, is ready, it heads to a humidity and temperature controlled room where it can flower and produce the bacteria necessary to make makgeolli. “It has a direct influence on taste,” explains Park. “It’s very hard to get the nuruk to flower, so a lot of people use artificial bacteria.” The starter stays in the nuruk room for 15 days before it’s mixed with the cooled rice and water. Then, the entire mixture is added to enormous onggi pots and left to ferment for 15 to 20 days. Upon entering the fermentation room, the sound of rain hitting pavement can be heard. Except it’s not rain, but the crackling of rice fermenting and bubbling in the pots. After the 15 to 20 day fermentation has finished, the liquid is strained from the rice, and the rice is used as feed for cows, pigs and chickens. The liquid is then mixed with water, bottled, and ready to drink. “Japan has sake, Europe has wine, but there was no real traditional Korean makgeolli,” says Park. “A lot of love and care go into making makgeolli by hand for it to be delicious”

They’re weeknight dinner heroes. READ MORE…

Today in My Perfect Week, our series of weekly food diaries, we asked Kitchn’s brand partnerships director, Grace, to tell us how she and her family get through a busy schedule on a vegetarian meal plan. Grace lives with her partner Patrick, 8-month-old baby Finn, and sweet pup Moxie, and everything they eat (even Moxie’s food!) is made from scratch with carefully sourced whole foods, with a definite emphasis on fresh fruits and veggies. (It’s a busy week. READ MORE…

Including a few smart uses for dish soap! READ MORE…

Taco night will never be the same. READ MORE…

It’s rare that a new decluttering or organizing method comes along that feels like something new. But Christine Platt, the author of the forthcoming book The Afrominimalist’s Guide to Living With Less and the person behind @afrominimalist on Instagram, has our attention with her slow-and-steady decluttering challenge. Christine’s brand of minimalism looks very different from the one in our popular imagination—that of white rooms filled with the bare minimum of furnishings. It looks a lot more like what I’d call real life: In her home you’ll find colorful textiles, plenty of books, personal photos, and a cute (but small) collection of coffee mugs. Christine Platt, aka, the Afrominimalist Christine’s approach to decluttering is also radical in its simplicity. Two years ago, she dreamed up the #1thing1day1year challenge. The idea came about after hearing from so many people who said they wanted to live a more minimalist lifestyle, but couldn’t do it. Christine says, “I thought if it’s just one thing a day, it would be a nice way to have people ease into it. Making it just one thing keeps it low-pressure.” But she also knows the infectious nature of clearing space out would get people to say goodbye to more than just one thing on some days. Read More >>

Plus, there’s a cool DIY concrete countertop! READ MORE…