apartment therapy changing the world, one room at a time

What was once a shabby liquor store on a nondescript street is now arguably one of the best little boutiques on the East side of town.

Founded by a furniture designer and his hat-making wife, Clover specializes in impeccable modern design with a slight bohemian twist, from local as well as international designers. The store boasts a bountiful and well-chosen selection of men and women's clothing, books, toys, and other clever accessories, but what I love most are the house wares.

Only six chefs remain and things are getting pretty dramatic.

For the Quickfire Challenge the chefs are asked to create a snack incorporating one of three Kraft (not to be confused with Tom Colicchio's Craft) products - Kraft Original Barbeque Sauce, Kraft Zesty Italian Dressing or Kraft Real Mayo. Here's what they came up with:

• Lamb Kebab with Curried Kraft Mayo, Endive and Tomatoes
• Steak Tartare with Kraft Mayo, Cornichons and plums
• Sandwich of Tempura Shrimp, pickled peaches and BBQ Aioli
• Brie and Crab Quesadilla with Chipotle Salas and Kraft Mayo Salad
• Fig Raisin Toast with Yogurt, Honey, Almonds, Grapes and BBQ Sauce
• Smoked Salmon Napoleon with Zest Italian Dressing (Why are there so many Napoleons this season?)

Alex Karpanos, the lead singer/guitarist for Franz Ferdinand, it turns out, is a bit of a foodie.

In the February 2007 issue of Bon Apptit, the Scottish musician gives a brief interview, talking about some of his favorite cities in which to eat (Melbourne, Sydney and Mexico City), his addiction to kimchi, and the therapeutic qualities he gets from cooking. What's more, he's recently published a book called Sound Bites: Eating on Tour with Franz Ferdinand. The book is a collection of essays and columns he wrote for The Guardian about his culinary adventures whilst on tour with his band. Sounds tasty.

I know there is no shortage of antique stoves for sale on Craigslist, but here's a particularly nice one.

This Wedgewood from the 30's has been completely restored to its original condition. It has four burners, a center griddle, two ovens and a double broiler. The owner says it works perfectly. It's being sold for $750.

And don't forget to post your own listings at The Kitchen's classifieds by clicking that pretty yellow button to the right.

OTHER COOKS' STUFF
• Electric Rice Cooker for $20
• Assorted Kitchen Items for $200
• Brand New Moen Faucet for $50
• Cuisinart Ice Cream Maker for $40
• Le Creuset Cookware for $75
• Knife Block for $10

Thanks, Craig!

• Chefs, Inc. is offering an Indian Cooking class taught by Neela Paniz, the former owner of Bombay Cafe. Among the dishes students will learn to prepare are Sindhi Cornish Hens Poached with whole Spices and finished with Coriander, Cayenne and Green Mango Powder, a Green Mung Bean Dal with Fried Onions and Cumin, and Railway Station Potato Curry. The class is at 7 pm on Friday, January 12 and the cost is $95.

• The Epicurean School is offering a workshop on gluten free baking. Recipes will include hearth breads, sweet breads as well as gluten free cakes and pastries, all using ingredients you can find at your local Whole Foods. The class is Saturday, January 13 from 2:30 to 5:30 pm and the cost is $90.

• The Wine Hotel hosts wine tastings every Saturday from 4 to 6 pm, where for $20 you can taste five different wines. Call 323.937.9463 to make reservations.

Perhaps you've read a recipe that calls specifically for canned San Marzano tomatoes. But what's so great about these particular tomatoes anyway?

San Marzano tomatoes are the most famous plum tomato to come out of Italy. They are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. In fact while regular round tomatoes usually have four or five locules or seed pockets, plum tomatoes like those from San Marzano have only two.

In San Marzano, the tomato harvest begins in August and runs through September. The crops are very delicate and all the tomatoes are picked by hand at the peak of their ripeness. Because of the close attention to quality, many cooks consider San Marzano tomatoes to be among the best in the world to use in a sauce.

Recently I was browsing through the cookware selection at Anthropologie and this rather interesting piece caught my eye.

The box referred to it as a "measuring scoop," for obvious reasons, although I think it looks nice enough to use maybe as a gravy or sauceboat. I just love the elegant, modern shape and for just $15 it's quite a bargain. For those of us who don't know, apparently Gary Rhodes is an English restauranteur, cookbook author, and celebrity chef, sort of along the same lines as Gordon Ramsey. And like most celebrity chefs these days, he has a line of kitchen tools. His is put out by Typhoon and also includes a beautiful mortar and pestle ($24.00), this lovely salad bowl with servers ($50), and a funny little egg separator ($10).

Tuesday on Emeril Live, Emeril makes shrimp four different ways - Italian, Indian, Spanish and Greek.

Wednesday on Molto Mario, Mario throws together some Ricotta Gnocchi with Sausage and Fennel as well as some Lamb with Olives.

Thursday on The Martha Stewart Show, Martha joins a woman from Cincinnati known as "Aunt Flora" and together they make some soul food, including a Savory Vegetable Cobbler.

Friday Giada's Weekend Getaways premieres on Food Network with back to back episodes in which Giada explores the foods of Seattle and Miami.

Saturday on Healthy Appetite with Ellie Krieger, Ellie gives a couple classic family dishes, Chop Suey and Sloppy Joes, a bit of a modern makeover.

We're taking this week and next off to enjoy some holiday family time blogging-free. However, watch the site each day for a review of the year... we continue with June.

Recipes
• Lemonade Stand Lemonade
• Basic Vanilla Ice Cream
• Aoli
• Basil or Mint Sorbet

Good Questions & Tips
• Melting Chocolate 101
• How To Clean Sponges
• What's the Deal with Fair Trade?
• What's the Deal with Capers?

Products
• Wind-up Mario Batali Toy
• Kuhn Rikon Swiss Peeler
• Sriracha Hot Chili Sauce
• Dundee Orange Marmalade

Stores
• Stinky Bklyn (Brooklyn)
• Surfas Commercial Kitchen Supply (Los Angeles)
• Foragers Market (Brooklyn)

We're taking this week and next off to enjoy some holiday family time blogging-free. However, watch the site each day for a review of the year... we continue with May.

Recipes
• Salsa Habaero
• Guacamole
• Margaritas To Make Men & Women Giggle
• Sweet Morning Potato

News
• Rachael Ray One of Time's 100 Most Influential People
• Whole Foods = Whole Paycheck?

Products
• Children's Dinnerware by Kate Spade
• Pots&Pans by Jasper Morrison
• Lodge Sportsman's Grill
• Boxwood Design Studio's Linen Apron

Stores
• Global Table (NYC and online)
• Bottlerocket Wine & Spirit (NYC)
• Saxelby Cheesemongers (NYC)

Grant is our Los Angeles editor and he has a few ideas for some last minute gifts you can make yourself.

• I'm planning on making chocolate truffles to give as gifts. Who doesn't love chocolate? To make them extra special I'm going to infuse some with ginger. I'm also going to try an interesting recipe that I saw where balsamic vinegar is added to the chocolate.

• Going along with the infusing theme, a friend told me about homemade gifts the she does - infused vodkas. Just add a split vanilla bean, an assortment of fruits, ginger and lemongrass or even more savory flavors like garlic, chili, and rosemary and then let the vodka sit for 3 to 7 days. Easy and very elegant.

• One of my favorite things to prepare for my loved ones is a Christmas breakfast. I like to make something festive and decadent like Panettone French Toast with Cinnamon Syrup. It's the perfect finish to a morning spent opening presents.

The Studio City Farmers' Market is likely the most family-friendly market in the city.

Since most children probably don't enjoy shopping for organic produce, the market has found a clever way of keeping the kids occupied. They have pony rides, a giant inflatable bouncy castle and a petting zoo filled with ducks, chickens, bunnies, and pigs.

In a city where 8-year-olds have cell phones, it's comforting to know that kids still can still get excitement from something as simple as petting a billy goat.

The first thing you notice after walking through the doors to India Sweets and Spices, is the exotic and fragrant scent that fills the air. Welcome to the world of Indian cooking.

If you've never been to the store, head straight toward the signature spices. Hanging from hooks are bags of fenugreek, green and black cardamom, sumac, dried chilies, and a huge variety of seeds, from coriander, mustard, and fennel to quince and plantain. There's also plenty of popular spice blends like garam masala and Dhaniya powder. They have an astonishing selection of peas, beans, lentils and rice. Industrial shelves are stacked with sacks of sweet nutty Channa dal, urad split dal, bright orange masoor dal, kuthi, green split peas, and dried garbanzos.

Top Chef was a repeat last night but I thought I would take the opportunity for us to debate and discuss the remaining chefs.

I've heard the next several episodes are supposed to be really good and that the finale is amazing. I can't wait. So who do we think might make it to the final three? If it is a final three. In a season filled with surprises, twists and turns, anything is possible. Like it or not, it's not all about talent. A good finale has to be built on drama, conflict and a little bit of the unexpected.

From Thanksgiving through New Years, the holidays seem like one big endless feast - going to parties, baking, creating meals for friends and family. It's a time when many of us will be cooking for large groups of people, some of whom may not be able to eat many of the things we ourselves typically enjoy.

For example, when I was preparing Thanksgiving dinner this year, I had to take into account the fact that my mother is diabetic and both she and my father aren't supposed to have much salt in their diet. It was a little strange for me to not be able to just scatter in more salt when wanted, but I think I made it work. For New Years Eve, I will be joining some friends who I often cook with to make a big Greek mezze spread. One of the couples is vegetarian, although they do eat seafood however the husband is allergic to shellfish. So what to make?

It's not too late to find the perfect gift for your loved one.

Anyone with more than a passing interest in baking would adore this classic White KitchenAid Mixer. It's brand new, still in and box and is being sold for just $90. How pretty would that look sitting under your tree with a big red bow on it?

And don't forget to post your own listings at The Kitchen's classifieds by clicking that pretty yellow button to the right.

OTHER COOKS' STUFF
• Contemporary Kitchen Faucet for $100
• LG Side-by-Side Refrigerator for $1000
• Vintage Aluminum Canister Set for $50
• 8 Limoge Soup Plates for $200

Thanks, Craig!

I love the idea of Christmas cookies but I have to admit I find many of them, cut out in different shapes, slathered with colored icing, well they can taste a bit cloying.

Sure, they're pretty, but I tend to prefer good old-fashioned oatmeal cookies. Of course I do dress them up a little for the holidays, studding the dough with raisins, chocolate chips and walnuts. The edges get nice and crisp, while the middle stays soft and chewy. They may not be as eye catching as a platter plied with stars, Santas, and reindeer, but warm oatmeal cookies really feel like the holidays to me.

Click through for recipe.

Dear Kitchen,

I have a bit of a love/hate relationship with Trader Joe's. I hate that they only sell curly parsley and onions in bags although I love their inexpensive free-range chicken broth and their varied selection of jarred sauces and spreads.

Right now I'm loving their Pinjur sauce. In Macedonia, Pinjur is a common condiment usually made with roasted eggplant, onion, garlic and sometimes nuts. Trader Joe's version has no nuts but does have roasted red peppers. It's sweet and smoky with a noticeable spicy kick and a very fresh, light taste.

Tuesday on The Martha Stewart Show, Miss Piggy joins Martha to make Chocolate Peppermint Cookies. Believe it or not, but Martha and Miss Piggy have really good chemistry. And if that isn't enough, Seattle chef, Thomas Douglas, demonstrates his recipe for Crab Cakes.

With just two more weekends until Christmas, I'm sure that many of us have a number of holiday parties on the books. It got me wondering. What's the food situation at the holiday parties you typically attend?

Yesterday my office held a holiday party for all the employees. There was music, food and a raffle for an array of prizes. I have to say, I was pleasantly surprised by the spread of food they had for us - a salad of greens, endive, candied pecans and roasted butternut squash, two different kinds of potatoes, roast turkey, ham, and even lamb. By contrast, my boyfriend's office does a potluck. Does your place of employment hold holiday parties and if so, do they provide the food, or do you and your co-workers all pitch in? If so, what do you bring?

Right around the corner from Marc Jacobs and Diane Von Furstenberg is one of my favorite farmers' markets in the city.

Almost every Sunday I make my way to Melrose Place where I have a tamale for breakfast and browse the stands in leisurely search of fresh ingredients around which I'll build a few dinners for the week. The market is not huge. In fact compared to most, it's quite small, but it has a great variety and it never seems to get packed with people pushing carts and strollers. It's refreshing not to have to elbow past people to reach the cauliflower.

This season so far has been pretty dramatic, however last night's episode actually featured someone quitting, sacrificing herself so another chef wouldn't have to go home. Be we'll get to that later.

For the Quickfire Challenge brought to you by Bailey's Irish Cream, the chefs were asked to create an original Bailey's cocktail as well as a snack or bite to accompany it. Some of what they came up with follows:

• Caramel Bailey's, Bushmills, Guinness Foam and Candied Rim, accompanied by a Cherry Ice Cream Sandwich
• Original Bailey's mixed with Rum, Vodka, and a Vanilla Bean, accompanied by Grilled Beef, Crme Fraiche Fondue, Nutmeg and Chocolate
• Bailey's Hot Chocolate with Godiva Liqueur and Heavy Cream and to go with it an Eggnog French Toast topped with Apple Rosemary and Onions

Aren't we all glad the low-carb hysteria that paralyzed the nation a few years back is over? Why would anyone ever want to vilify bread? Bread is perfect.

Just in time for bread's triumphant resurgence, LA has gotten an amazing new bakery. Breadbar was created by artisinal baker Eric Kayser, who is also responsible for Maison Kayser, considered by many to be one of the outstanding most boulangeries in Paris. Its American cousin is a hip bakery/cafe with the best baked goods LA has seen since Nancy Silverton opened the legendary La Brea Bakery.