Alina takes the best of what a country's cooking and design tradition has to offer and brings it into her home. All the materials are natural and all the colors are warm. It seems that, aside from the food, everything about this kitchen will last forever.
Who: Keavy Landreth What: Owner and head baker of Kumquat Cupcakery Where: Brooklyn, New York
Inside a nondescript warehouse on a busy street in Fort Greene, Brooklyn, Keavy Landreth makes some of the most delicious mini cupcakes I've ever had. When I visited her tiny, industrial kitchen she was about to frost a batch for a wedding delivery that weekend: chocolate peanut butter, coffee caramel bourbon, peanut butter banana honey, and (her bestseller and my personal favorite) maple bacon, which is every bit as sweet and salty and scrumptious as the name implies.
Do you love cottage-style kitchens, with white cabinets, apron front sinks, and scads of sunlight? If so, you have to see today's kitchen tour: a sunny, cozy cottage in Silver Lake, Los Angeles. Last month Apartment Therapy had a full house tour of photographer Tyler Parker's home. Today we are taking a closer look at his remodeled bungalow kitchen — cottage perfection.
Who: Andrew H. Garrett What: Executive Chef/Hot Sauce developer at NW Elixirs Where: Portland, Oregon
Andrew H. Garrett is the executive chef/owner of NW Elixir's Hot Sauce line, creators of hot sauces with tang, pluck, flavor and heat unlike any I've tasted before. After years in the restaurant business, Andrew's recent turn to all things spicy has set Portland on fire!
Haleigh's small apartment kitchen in Paris is full of personality, lightness and great space–saving ideas. And most important, it is the locale of her favorite purchase ever, the baby blue Smeg fridge in the corner! This is certainly the piece de resistance, although I adore every little detail in this creative place to cook.
Karen Morgan is the clever baker and cookbook author behind Austin's gluten-free Blackbird Bakery. We showed you the rest of her downtown Austin apartment last week over at Apartment Therapy, but we also have a special look at Karen's kitchen. She shines doing what she does best: making amazing, doesn't-taste-or-look-gluten-free-at-all gluten-free food! We take a closer peek at the space she uses to devise and create her amazing gluten-free recipes (and she shares the one she was creating: Blueberry Galettes!).
Who: Andrew Curren and David Norman What: Chef and Baker, respectively, at Easy Tiger Where: Austin, Texas
Five years ago my wife and I took a trip to Germany, and when we returned what we missed most from the trip were the pretzels. The dark brown salted exterior and the soft, chewy interior was perfection and like nothing we'd ever had in the States. Then late last year we began hearing rumblings of a bakery and beer garden opening up in Austin, one that would have chef Andrew Curren and his farm-to-table philosophy behind the traditional bratwursts and cured meats, and skilled doughpuncher David Norman at the helm of a bakery producing heritage breads. They called the place Easy Tiger, and when the doors finally opened the fare was all we ever imagined. The sausages were handmade and the breads were a perfected art.
"It was so magical," Scott told me, as we drove from the train station to the farm. "A tempest was literally happening! [The actor playing] Prospero, the magician, was talking about his art and magic, and as he waved his hand, there was a flash of lightening outside! It couldn't have been better."
That's the first thing Scott Chaskey, poet-farmer of Long Island's Quail Hill Farm, wanted to talk about when I made my mid-summer visit to him earlier this week. For the second year in a row, six actors performed a play on the grounds of Quail Hill—this year was, obviously, The Tempest—and Scott went to all four performances. Shakespeare performances on a farm? Well, that's just one element of this farm's mid-summer swing.
One of summer's great pleasures is eating handful after handful of fresh, sweet, crimson cherries, cold from the fridge, until all you're left with is a pile of green stems and pits. But producing a bag of perfect cherries isn't as easy as simply plucking the fruit from the trees and hoping for the best.
On a recent trip to Washington, I learned all about the cherry's journey from the field to your local supermarket's produce section, and the most surprising aspect of the process is the number of tests and quality checks the fruit go through to ensure only the best cherries end up on store shelves. It's a lot of work — but as any cherry-lover would agree, it's certainly worth it.
While visiting Tel Aviv a few weeks ago, I spent a few Thursday night hours in Bnei Brak, located in the Dan metropolitan region east of Tel Aviv, observing preparations for the Sabbath. One of my visits that evening included a trip to the area's largest challah bakery, which operates 24 hours a day, six days of the week (every day except Saturday). Here's a sneak peek into how that traditional Jewish braided loaf gets made on an industrial scale: