This kitchen doesn't look too shabby, right? Well, this is the before. The after looks fairly similar, but with some really smart changes that greatly improve functionality without requiring a complet...
Here's an interesting makeover for you: a kitchen that traded in white cabinets for pine cupboards — an opposite direction than we would generally go. Do you think it works? Read on for more p...
We should have included this in our roundup of Street Fair Food, because it reminds us of the trademark Del's Frozen Lemonade we see at every outdoor festival and beach boardwalk in the Northeast. Thi...
One of our favorite holiday cooking features last winter was Gourmet's look back at seven decades of their favorite cookie recipes. Well, right now they're doing the same for cocktails, and it's one o...
We've been gathering inspiration for heat-free suppers from a recent slideshow at Bon Appétit. They have a week of no-cook, no heat dinners, and we have our eye on a couple of the recipes. But ...
We love the classic look of black and white, diamond-patterned kitchen floors. They're very 1950s diner but can look clean and modern, too. Well, this is an eco-friendly riff on that idea, with sustai...
We like to dream about our ideal kitchen, but we run up against one difficult decision in our fantasizing. Open kitchen, or closed? Open is great for entertaining and people flow, but what about hidin...
Could you take a dated, 1950s kitchen with brown wood cabinets and unfashionable appliance colors and transform it for just $30? Well, it's possible. Read on for a before photo of this $30 makeover ki...
We're proud to say that we've covered several of the foods on The Atlantic's "must try" list (tempeh and cardoons come to mind). Which ones have you eaten?...
We're sure the shelving in this Los Angeles kitchen was designed to fit the exact space. But doesn't it look just like the generic wire shelving (like the Metro Shelving at the Container Store) most o...
Struggling to come up with a creative idea for a weekend cocktail party? How about an all-frozen event, with boozy popsicles as the signature "drinks"?...
Are we destroying the earth with our stomachs, as one commenter moaned on a new article from New York Magazine? Maybe, but we can help by applying wisdom to our food choices, says the article, which i...
The blue in this House Beautiful kitchen of the month stopped us in our tracks: Gorgeous! Read on for another photo and more about this deep, deep blue kitchen....
These remind us of the classic, store-bought, rectangular ice cream sandwiches, and they don't seem any harder than making the cookie sandwiches we love so much... ...
A little twist on the old-fashioned wooden ice cream spoons that we used as kids... This image is from Martha Stewart Living, which offers a template for cutting your own spoon shapes with a paring kn...
If you want an impressive side dish (that really isn't as hard as it looks), we think this is the one... ...
In the past 24 hours, we've read two articles about this technique—one from Mark Bittman in yesterday's Times and one in Bon Appétit. Must be a trend. Both articles insist this method of p...
Remember our somewhat unsatisfactory attempt at the Pasta alla Norma from Cook's Illustrated? Well, based on your suggestions, recommendations, and encouragements, we decided to give it another go. As...
We envy Dorie Greenspan for many reasons: her baking genius, for one, but there's also the fact that she splits her time between New York City, Paris, and a country house in Connecticut. On Bon App&ea...
Looking at all the peaches and berries at the farmers' market gives us a bittersweet feeling; we're delighted, but we also know that their season is short-lived. All the more reason to learn how best ...
We've shown you pink in the kitchen before, but most of the spaces we've seen use pink in a sweet way—more cupcake frosting than Dancing with the Stars costume. What do you think of this look?...
Oooh, doesn't it just look like holiday eggnog? This drink, which originated in Central America, has a decidedly summer twist to it, though. It's made with sweet corn that's blended with milk and simm...
It's rare that glossy shelter magazines show anything but kitchens with multiple islands and sitting rooms attached, but occasionally House Beautiful comes through for us (remember this one?). We love...
We've seen these big, floating orbs on occasion in super fancy cocktails at super fancy bars. Gourmet has a good reason why you should use them (not just for looks) and a not-too-expensive source... ...
The squeamish and the vegetarian can look away... But we actually found this video from Fine Cooking really interesting and helpful. Get a link below....
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