Yesterday I checked out the International Contemporary Furniture Fair in New York, an annual trade show highlighting what's new in design. It's not a kitchen-focused show, but I like going to see what's exciting for the dining room. A big reveal at this year's show was the brand-new Stockholm dining table and chairs from IKEA, made of walnut and due in stores in August! See more photos below:

If you're one of our UK readers, then Hugh Fearnley-Whittingstall will likely need no introduction.  And to a certain extent, American readers may be familiar with many of his cookbooks published here from 10 Speed Press (River Cottage Meat, River Cottage Fish and River Cottage Veg have been reviewed by The Kitchn.)  It is my hope that many more Americans discover this passionate cook, writer, and activist and become inspired, as I have, to cook with fresh ingredients sourced as locally as possible.  

For just a hint of the enthusiastic and delicious ideas that come from this very creative and exuberant cook, read on for Hugh's 5 essential things for the home cook.

Orange Julius fudge, asparagus pizza, and a healthy Greek salad for lunch...

Q: My boyfriend is in love with quinoa and I am too. I'd like to expand our horizons and get him a quinoa cookbook for his birthday; does anyone have recommendations? If it includes desserts or baked goods, all the better.

Sent by Marla

If you ever wanted an excuse to start talking about yourself in the royal "we," here you go: we humans are not just human — we're also made up of about 100 trillion microbes that live on our skin, in our mouths, and in our guts. In fact, Michael Pollan says that when you count them all up, we're really only 10% human. What's more, studies are finding increasing evidence that we need these microbes for everything from helping us digest our food to feeling less stressed at work.

TW Salt Mill by William Bounds

• $24
• Amazon.com

I ate last night at The Jugged Hare, a lively and tasty gastropub in London. The salt mills on the tables caught my eye; I turned mine upside down and discovered it was a William Bounds mill -- made in the USA, actually. The top handle is smartly designed and easy to turn. A great little mill.

You may have heard that Taco Bell recently began testing a breakfast Waffle Taco at a few locations in Southern California. I haven't tried it and — being an admitted fast-food snob — probably never will, but I can understand the appeal. Hot, crisp, chewy waffles aren't just made for maple syrup or fruit. Pair them with cheese, chives, fried chicken, a runny egg, or even chili, and you have a plate of waffles ready for a savory brunch or even dinner.

I've been so inspired by Small Cool 2013 that I've even begun visiting the archives to get more ideas. Here are some of my favorite small space tricks, drawn from last year's Small Cool entries. 

• Designs Tips for Small Spaces
  Apartment Therapy

It might not seem like Korean food and Southern cuisine would have much in common — or even be able to share the same plate. Especially once you add a splash of classic French to the mix. But with Chef Edward Lee at the helm, these seemingly strange bedfellows start to make perfect sense. With this book, Smoke & Pickles, he's bringing his unique cuisine straight into our kitchens.

Not every meal is a fresh new recipe or an exciting twist on an old classic. Many, many meals are grab-what-you-can endeavors or thrown together affairs using up leftovers from the refrigerator. In these instances, it's nice to have a well-rounded pantry to supplement and build a meal from not a whole lot. Here are 10 of our own low-budget pantry staples. More

This week at The Forest Feast, I needed to use up some chard from the nearby farmer's market, so I cooked up a big skillet Tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch or dinner!