When Kelly Moseley lived in New York City, she was always envious of a certain friend with a large kitchen island. So when she and her husband Louie bought a 1930s cottage in Austin, Texas, she made sure she got one of her own. The kitchen was the first room the couple tackled in their new house, knocking down walls to create a big, family-friendly space with beautiful, muted gray tones and a sophisticated feel.
We were flipping through Dam Good Sweet, a new cookbook about New Orleans-style desserts, and stopped dead in our tracks when we saw this. So gorgeous! And a perfect alternative to pie for Thanksgiving. Get the recipe and read more about the cookbook (including some delicious peanut butter brownies we made last night) below.
We picked up this tip from one of the vendors at the Union Square Greenmarket. We bought a cup of hot cider a few weeks ago and noticed floating slices of apple in our cup. If you already add cloves and cinnamon sticks to jazz up store-bought cider, we highly recommend doing this, too. The soft, sweet chunks of apple are so yummy to slurp up.
Last week, Costco opened a 105,000-square foot store on East 116th Street. Which means we city dwellers can now shop like our suburban friends and family—for 5-liter bottles of olive oil and 18-packs of paper towels.
Of course, several of the articles we've read focus on the non-edible goods (Louis Vuitton bags, Rolex watches), but we're curious about the food. Is there stuff there that we'd appreciate, even though we can't store enormous jars of peanut butter?
We've got some thoughts, but we don't have a membership (yet). Which means we're hoping some of you have been and can report back to us.
Last month we devoted a lot of space to bringing color into the kitchen. But we'll admit that browns, grays, and black remain some of our favorite colors for home decor—yes, even in the kitchen. (Remember this brown kitchen? So lovely.) This time of year, we'd love to be cooking in either of these warm, enveloping spaces.
A gravy boat isn't a necessity, but it is quite useful for Thanksgiving (and you could use it to serve chocolate sauce or drizzle cream on desserts other times of the year). We've rounded up some of our favorites before, including the beautiful, modern one above, but we found even more affordable options we wanted to share.
This was a tough one, because, frankly, we're not sure we'd give up our favorite cranberry relish recipe. But if you want something fruity, tart, and sweet that's not made of cranberries, we've got some ideas. A couple close to the original, a couple that are way off the map. The recipe above has something special in it. Can you guess?
Yesterday we gave you some non-marshmallow ideas for sweet potatoes. Now we're tackling another old-fashioned dish that frequently shows up at Thanksgiving: the green bean casserole. We've modernized it before, but the recipes below are entirely new creatures (and most of them are really easy, too).
Are you planning your Thanksgiving menu yet? Sticking to the tried-and-true dishes or are you trying to branch out? We know everyone has different traditions (sweet potatoes with marshmallows on top isn't a given) but over the next couple of days, we'd like to give you some alternatives to the straight-from-central-casting side dishes you usually see. First up, sweet potatoes.
When friends give birth (we've had several in the past few months), we tend to stick to the traditional dishes that please almost everyone and freeze well—lasagna, casseroles, and hearty stews. But in talking to moms who've been on the receiving end, we've started to hear more and more that they'd love something specifically for lunch.
We've got pears on the brain right now. While we love Fall apples, it's nice to switch it up every few days so we don't get tired of either fruit. First we talked about making pearsauce. But this is even easier—oven-roasted pears that you can use many, many ways. The Atlantic has nine different options...
We don't have a waffle iron. It's one of those small appliances that's only good for one thing, and we don't eat that one thing often enough to warrant owning one.
But if we could use it to make cookies? Maybe we'd reconsider.
We saw this tip at Fine Cooking and were immediately intrigued. Crispy, chewy, thick oatmeal chocolate chip cookies baked in 90 seconds, just like a waffle. What do you think?
We are pretty close to overdosing on pasta dishes with squash. It's one of our very favorite things to eat this time of year. Butternut, acorn, delicata... you name it. The sweetness and creaminess of winter squash is so perfect in pasta, whether it's in big chunks or puréed into a sauce. If you haven't tried this combination, do it tonight. It's easy.
Applesauce is one word, but pearsauce? That one isn't common enough to warrant its own one-word name. Maybe it should be, though. We've got a bag of seckel pears we need to use asap, and we're wondering why we've never thought of making pearsauce/pear sauce...
More sugar! Halloween is over, but we're not quite finished with the candy. We saw a slideshow of photographer Craig Kanarick's work over at Saveur and thought it was pretty sweet. We could see these prints in a modern kitchen (or, if you really want to drive your kids crazy, a child's room). Take a look...
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