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Posts tagged “Ed Levine”

Good Eats: Elephant Pour Spout

We have to agree with Robyn over at Serious Eats when she says that this little elephant pour spout on her latest bottle of oil is pretty awesome. Not only does it help oil pour straight and smooth, w...

Good Eats: Celebrate July 4th with a Plop

Our friends over at Serious Eats are telling us to celebrate July 4th with a plop instead of a bang. What's a plop, we ask? ...

Good Eats: Eat Red Dragonfruit - Not White

What's cooking this week over at Serious Eats? One writer argues that dragonfruit should be sweet and delicious, not insipid - you just have to buy the red version, not the white. That and more from S...

Good Eats: Kitchen Renovation in Progress

There's a kitchen renovation in progress over at Serious Eats, and here's a peek at the fifth stage in the process. This and more from our friends at Serious Eats below, including a plate to help you ...

Good Eats: What Is White Chocolate?

What is white chocolate? Is it really chocolate? Our friends at Serious Eats tackle this perplexing question. They also have a pear, parmesan, and cashew salad, DIY distilling, and the truth about chi...

Good Eats: How To Hack Mason Jars

Our friends at Serious Eats point out that the glass Mason jar is not only a classic, with veritable cred in the design department, but it also remains a fresh alternative to all the plastic we're sup...

Good Eats: Mangosteens and Healthy Oatmeal Cookies

So, mangosteens are now legal in the States. Are they worth the hefty price tag they command? Boxes of 8 go for up to $39, due to their highly perishable nature. Ed Levine says yes, though, quoting R....

Good Eats: Lighten Up With Cream Whippers

Whipped cream isn't exactly "eating lite" but the siphons that make whipped cream instantly can be used for more than just the creamy topping. Our friends at Serious Eats explain how cream siphons wor...

Good Eats: A Recipe for Pickled Ramps

From our friends over at Serious Eats, here's one more way to use (and preserve) those deliciously wild spring ramps. Check out their recipe for ramps pickled with coriander, fennel seed, mustard and ...

Good Eats: Broccoli and Crisp Garlic

Broccoli Sautéed with Crisp Garlic - you don't have to say much more to get our attention. Yes, broccoli is perhaps the most over-used and abused vegetable on the face of the earth, but done right (e...

Good Eats: Broccoli and Crisp Garlic

Broccoli Sautéed with Crisp Garlic - you don't have to say much more to get our attention. Yes, broccoli is perhaps the most over-used and abused vegetable on the face of the earth, but done right (e...

Good Eats: Giant Pine Nuts from Chile

We were captivated by this photo from Serious Eats. It's a photo of a whole bowl of piñones, or pine nuts, that Robyn Lee discovered on her recent trip to Chile. These, however, are more the size of ...

Good Eats: Giant Pine Nuts from Chile

We were captivated by this photo from Serious Eats. It's a photo of a whole bowl of piñones, or pine nuts, that Robyn Lee discovered on her recent trip to Chile. These, however, are more the size of ...

Good Eats: Egg Salad And Watercress Sandwich

Our friends at Serious Eats are always up for a good sandwich, and this week it's a British classic: Open-Faced Egg Salad And Watercress Sandwich. The creamy egg and peppery watercress, pulled togethe...

Good Eats: Egg Salad And Watercress Sandwich

Our friends at Serious Eats are always up for a good sandwich, and this week it's a British classic: Open-Faced Egg Salad And Watercress Sandwich. The creamy egg and peppery watercress, pulled togethe...

Good Eats: Carrots in Marsala

In our weekly roundup of the best eating and cooking over at Serious Eats, we're continually drawn towards Gina DePalma's Snapshots from Italiy. This week she makes a recipe from Elizabeth David's cla...

Good Eats: Carrots in Marsala

In our weekly roundup of the best eating and cooking over at Serious Eats, we're continually drawn towards Gina DePalma's Snapshots from Italiy. This week she makes a recipe from Elizabeth David's cla...

Good Eats: Fondue With Puréed Beans Instead of Cheese

Here's something new! Our friends at Serious Eats want you to try lightening up for spring with fondue. The twist? Switch out a bunch of the cheese for puréed white beans. They say that the white bea...

Good Eats: Fondue With Puréed Beans Instead of Cheese

Here's something new! Our friends at Serious Eats want you to try lightening up for spring with fondue. The twist? Switch out a bunch of the cheese for puréed white beans. They say that the white bea...

Good Eats: Ham, Brie, and Apple French Toast Panini

One of the things we like most about our friends over at Serious Eats is their unfailing eye for a delicious photo. This one above, of Ham, Brie, and Apple French Toast Panini from Serious Eats' Cook ...

Good Eats: Rate Your Fruit Choice on Taste and Difficulty

There's something about the fruit coverage at Serious Eats; last week it was branded fruit and this week it's a graph of fruit rated according to each variety's respective taste and difficulty of eati...

Good Eats: Branded Fruit from Artist Sarah King

Typography and fruit - two of our favorite things, and in one place too! This is Serious Eats' Photo of the Day - customized fruit from artist Sarah King. What would you write on your apple? More ...

Good Eats: Branded Fruit from Artist Sarah King

Typography and fruit - two of our favorite things, and in one place too! This is Serious Eats' Photo of the Day - customized fruit from artist Sarah King. What would you write on your apple? More ...

Good Eats: Chocolate Scrabble and Serious Valentines

Serious Eats is quite candid about not liking Valentine's Day much, and Ed Levine searches for a way to make Valentine's Day fun without pressure. But they do have some great candy and treats, like ...

Good Eats: Chocolate Scrabble and Serious Valentines

Serious Eats is quite candid about not liking Valentine's Day much, and Ed Levine searches for a way to make Valentine's Day fun without pressure. But they do have some great candy and treats, like ...

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