Q: I have a lot of cans of mixed fruit. I don't like to throw out good food, but what can I do with them?
Sent by Sara
No, it wasn't grape — good guess, though! This glimpse at the history of artificial flavorings on First We Feast is just fascinating. The story also starts much earlier than I would have expected, with the first artificial flavoring created in the late 1800s. So, if it's not grape, what flavoring do you think was created first?
From Apartment Therapy → How To Grow Baby Lettuce (It's Easier than You Think!)
With winter out of the way, one vegetable I've been seeing in abundance at Bay Area farmers markets is the sputnik-like vegetable with the funny name, kohlrabi. Eaten raw, it's fresh, crisp, and the ideal ingredient for a summer slaw.
The USDA has a whole page dedicated to what they've called the "Danger Zone." Do you know what that is, and how it relates to food safety? It's worth knowing this important temperature zone and what happens when food is within this range.
Who cooks and eats here: Rebecca Odes and Craig Kanarick, and kids
Where: Manhattan
Rent or Own? Owned for five years
See the kitchen tour: Rebecca and Craig's Family Kitchen in Manhattan
This week we're visiting Rebecca and Craig, two independent entrepreneurs who live in New York City with their children. They built their dream kitchen — full of smart, interesting details.
Today I want to take a closer look at one of the smartest: A kitchen sink inspired by industrial kitchens, one that does double-duty in all kinds of ways.
Do you fill your fridge with salad greens and have big plans to make healthy, diverse salads for the work week ahead? Many of us do, but if your house is anything like mine, a few of those lunches didn't happen, and at the end of seven days you still have limp lettuce looking longingly at you when you open the door.
Take a page from the grocery store playbook and extend the life of your greens in a few short minutes!
Celery root — also known as celeriac — is a hairy, knobby, all-around-gnarly-looking type of celery, one that is specifically cultivated for its root. (It’s not the root of the celery that we commonly eat.)
Despite the root’s awkward, tough exterior, there are rewards to be discovered on the inside. Just get right to it — don’t give it time to intimidate you. The faster you work to remove the unsightly bits, the sooner you’ll discover the earthy, sweet, and herbaceous white meat on the inside.
We talk a lot about essential gadgets that we can't live without and useless gadgets to toss in the Goodwill bin, but we rarely talk about the ones that got away. Those gadgets that we purged from our kitchens in fits of "tidying" and then almost immediately regretted. Deep, everlasting regret.
I'll tell you mine, if you'll tell me yours.
To close out our week of carrots, let's talk about their crunch. Shredded carrots have a firm crunch and sturdy bite that rivals all other vegetables, and when they get thrown in a mix like this glorious salad, they are an essential supporting player. But it's not just about the carrots and their sweetness here, in this Thai-inspired hash — it's also about the cabbage, the grapefruit, the zucchini, and so much more.
Vegetables by themselves are glorious. Steamed, roasted, grilled – when you find your vegetable match, it can be a beautiful thing. But sometimes, you need to step things up a little – you know, get a little more creative with what you've got. And sometimes, being creative is as simple as treating your vegetables like you treat your meat.
Whether you're trying to add more vegetables to your diet, or are just bored and want some ideas, here are five fun ways to treat your veggies like meat.
Q: One of my favorite Thai dishes is a salad with Tiger Cry Beef, or Crying Tiger Beef. I have been looking for recipes so I can start making this dish at home, but everything I look at is different and I'm not sure which way to go.
Congrats! You made it to the end of the work week. You deserve some popsicles. Not just any popsicles, mind you: boozy horchata popsicles. And while you're at it, you should invite friends over tonight for a taco party. Friends + tacos + boozy horchata popsicles — what could be better?
Good news, Corona lovers! A large brewery expansion is in the works for this fan-favorite brand of cerveza.
The expansion is linked to concern from the beer's owner, Constellation Brands, about their ability to meet the recent, rapidly growing demand for Corona.
• $14
• Spartan
It's been rainy like monsoon season here — unseasonably wet! As I sip my tea in the mornings and look at my mud pit of a yard, I'm trying to focus on how pretty the sky will look afterwards. These three mugs are for those rainy mornings before the sun comes out — blue and calm.
Who cooks and eats here: Rebecca Odes and Craig Kanarick, and kids
Where: Manhattan
Rent or Own? Owned for five years
See the kitchen tour: Rebecca and Craig's Family Kitchen in Manhattan
When I talked to Craig Kanarick, founder of Mouth, about his family kitchen in Manhattan, inevitably the conversation turned to pickles. He started Mouth, he told me, with the ambition of building the greatest pickle store in the country. But the pickle obsession isn't just a work thing; the love begins at home. "We're a pickle family," he told me.
Here are a few of Craig's current favorite pickles, and some smart ways he uses the whole jar — not just the pickles.
Can't stand your countertops but don't have the funds to tear them out and replace them with the materials of your dreams? Try these 5 DIY disguises.
From Apartment Therapy → Fake It Till You Make It: 5 Kitchen Countertop DIY Disguises
Need a replacement knob for a Dutch oven, but don't want to spend a lot of money on a branded knob? Here's the easiest, cheapest way to get a handle for your heavy pot.
Who cooks and eats here: Rebecca Odes and Craig Kanarick, and kids
Where: Manhattan
Rent or Own? Owned for five years
See the kitchen tour: Rebecca and Craig's Family Kitchen in Manhattan
We've been taking peeks into a family kitchen in Manhattan — one of those dreamy spaces that happen when a homeowner is at last able to build the space they've dreamed of for years.
In Rebecca and Craig's kitchen, one of the elements I loved the most was the custom baking station — a movable cart designed for many hands and full-on family baking. Here's Rebecca's story of how it came about.
From Apartment Therapy → Would You Dare? Glamorous Gold Kitchen Cabinets & Islands
