Cheers for a recycling setup that's not also an eyesore! Aspiring interior designer Sofia built this custom kitchen recycling station herself using large baskets and (what appear to be) chalkboard labels. The wicker looks so much better than plastic, and the baskets' uniform size really pulls it all together.
My husband is something of a guacamole connoisseur. When good avocados can be found in our decidedly non-tropical state, he scoops them up and works on perfecting his guacamole technique. So I've also spent some time trying to make his guacamole last. In the rare instances we don't polish off the bowl, it seems a terrible shame to waste an ounce of that good green stuff.
But my efforts to keep guacamole green and fresh overnight have always failed — until now. I've discovered a simple, foolproof, and easy way to keep guacamole green and delicious — and no, it doesn't involve avocado pits or extra lime juice. Want to see how I do it?
If you work with beautiful fabrics in some capacity — sewing clothes, curtains, tea towels, or cushion covers — you probably have a few scraps left over. A really good way to put those scraps to use? Use them as covers for your preserves!
Over the last five years, I have taught lots of people to can. I’ve written many thousands of words about canning online, I’ve taught hundreds of hours of live classes, and I have answered countless questions about food preservation in both person and in writing. All that interaction has led me to the following opinion: People start canning with the wrong recipes.
I love having preserved lemons on hand to add a little salty zing to grain salads, pastas and more, but sometimes the giant jar crammed into the back of my fridge seems to take up more space than it's worth. That's why I love this idea from Melissa Clark — via Marisa McClellan of Food in Jars — instead of storing them whole, puree your preserved lemons into a flavorful paste. It is easy to use and takes up less space in the refrigerator.
At some point last winter, I began making my own yogurt. And I haven't turned back since — although I can't seem to help buying all of the new, interesting commercial yogurts on the market. While I'm not one to encourage diving into each and every DIY-type kitchen task (I'm a lackluster jammer and a crummy preserver), making your own yogurt simply makes sense if you eat it a few times each week. The main thing you must consider to get the first batch under your belt: your starter. More and more yogurt aficionados these days are turning to heirloom starters. Have you tried any of them?
Britain's Jamie Oliver released a 30-Minute Meals cookbook and TV show a few years ago to address the fact that it's possible to get a healthy, delicious, made-from-scratch meal on the table in less than 30 minutes. Last year he upped the ante and released his 15-Minute Meals, I'm guessing in response to the fact that for some people, 30 minutes is too long to wait.
It's hot. I don't feel like cooking. I'd rather be outside sipping a cold drink, or next to the fan reading a good book, or pretty much anywhere but in front of the stove. Luckily, one of the best things about summer is that being lazy in the kitchen actually makes for better meals.
Salad can be a tough sell to a picky kid, or even a more adventuresome eater. A lot of parenting books recommend waiting for a child to accept a new food until after they've tasted it several times. The trick is getting them to try it to begin with. Deconstructing salad works for us.