Elizabeth Passarella's Recent Articles
Page 5
Creamy, Green, and Sweet: The Avocado Smoothie
Somehow “avocado smoothie” sounds less bizarre than “avocado milkshake,” but that’s essentially what we’re talking about here—an avocado whirled with sugar and milk that turns out the prettiest shade of pale green. Could this replace our favorite avocado-centric breakfast? Or, hey, pass for dessert?We started searching for avocado smoothie recipes this week because we equate this meaty, creamy fruit with Latin America.
Sep 17, 2010
Leftover Cilantro? Quick Ways to Use It Before it Goes Bad
Recipes so rarely call for more than a handful of cilantro, which means we frequently have a half-used bunch slowly turning to brown mush in our refrigerator. Why? There are so many things you can do with a little cilantro, including that lovely cocktail above.It’s a shame to let cilantro go to waste; it can perk up an ordinary dish—even one that’s not typically Latin American or Indian—so beautifully.Here are seven ways to use a few snips.• Cocktails.
Sep 14, 2010
Recipe: Squash, Bacon, and Goat Cheese Pasta with Basil
This recipe was inspired by one of our favorite vegetable gratins—a combination of summer ingredients that you should eat now, before Fall arrives and you switch to pastas like this. (P.S. We’ve also made this dish without the bacon, and it’s just as good.)This pasta is a cinch to put together. But you can make it even easier by caramelizing the onion and cooking the bacon ahead of time.
Sep 10, 2010
Espresso Martinis & Milkshakes: A Coffee Cocktail PrimerThe Atlantic
While we’re on Italy, here are some excellent tips from an Italian barista on how to make espresso-based cocktails. Guess which alcohol is the least compatible with coffee?According to Giorgio Milos, master barista for illycaffe, it’s gin. He writes: “The only one true enemy of coffee’s taste is gin. Its herbal properties are at odds with coffee’s chocolate and other key components.
Sep 9, 2010
A Martha Stewart Staffer’s Colorful, Very Organized Kitchen
With a color-coordinated, Roy G. Biv-ishly arranged dish display like this one, we’re not even sure we needed to say her name. This kitchen belongs to the magazine’s design director, and the rest of the space is just as immaculate and charming.This was featured in a 2008 issue of Martha Stewart Living, but we’d never seen it until we found it on the website.
Sep 3, 2010
Computers in the Kitchen: 5 Well-Designed Home Offices
Unless you have a separate room in your house designated as the office, the kitchen can be a good place for one. We’re increasingly bringing our computers and iPads into the kitchen anyway. And several of these work stations could easily convert to extra counter space if you’re having a party or need to roll out some sugar cookies.We love the look of a built-in office with plenty of storage and overhead cabinets.
Aug 27, 2010
Look! Deep-Fried Donut Peaches (aka Donut Peach Donuts)
Really, it was only a matter of time before someone took the adorable, UFO-shaped donut peach and turned it into an actual donut. Or doughnut, depending on how you spell it (it is back to school week, so maybe we should get that straight).These deep-fried peaches are from Cathy at Sixpoint Brewery in Brooklyn. She makes lunch there every day and writes about it on her blog, Lunch at Sixpoint.Of course, given the setting, she used a beer batter.
Aug 24, 2010
Before & After: A Small Boston Kitchen Goes BigDwell
At first we couldn’t quite get behind the zig-zaggy, dropped ceiling in this space. But once we realized its purpose (and saw the cramped, dark room before) we were on board. This is not a huge kitchen, and the owners made it feel open and expansive. Go take a look.See the before? So confusing! What’s with the floating wall and the hulking refrigerator blocking the entrance? The owners (he designed the space) clearly needed to remove some walls and cabinets and open up the room.
Aug 20, 2010
Lime and Sugar: Gin Gimlet Without the Rose’s
Traditional gimlets (read all about them here) are made with Rose’s, a sweetened, bottled lime juice that’s electric green. Our love for gimlets runs deep, but our patience for the syrupy, artificial flavor of Rose’s was wearing thin. We needed to have a fling with something new—a fresher, tangier, not-as-sweet gimlet. And this is definitely it.We’ve had plenty of gimlets at restaurants and bars.
Aug 19, 2010
Crushed, Cubes, Pellets: What Shape of Ice Do You Prefer?
When we were in high school, we used to drive to a specific chain restaurant just because they had the perfect ice. Little cylindrical pellets that crushed easily between our teeth as we drank our Dr. Pepper. Pellet ice was the best. It made the long, half-moon shaped cubes that came from our home ice dispenser look sooo pedestrian.As we’ve gotten older, we’ve realized that different drinks call for different ice.
Aug 17, 2010
No Pints? The Best Container for Storing Ice Cream
Some of us looked long and hard to find the perfect pint containers for our homemade ice cream. Did we make the wrong choice? According to a tip we just read, we need to be taking cues from gelato makers when it comes to storing our ice cream. Wide and shallow, not short and squatty, is the key.The tip came from Serious Eats—it was #8 on a list of 10 tips for making homemade ice cream. Apparently, storing ice cream in shallow containers helps it keep its creamy consistency longer.
Aug 10, 2010
Before & After: Elizabeth’s $500 Transformation
Yesterday we showed you a $1,527 kitchen renovation. Well, this lovely re-do was only $500. It goes to show how much of a difference a little paint can make. We were stunned by this. Are you ready?Elizabeth moved in to her husband Randy’s 1940s house in St. Louis a few years ago. Randy had renovated some of the other rooms, but kitchen was still dated and crummy. Together, they tore down tile and painted over a lot.Kitchen cabinets? Painted. Green floor? Painted (with such a chic pattern!
Aug 6, 2010
What Is this Vintage Kitchen Gadget?
It’s more than a gadget, really. It’s a piece of furniture that takes up an entire wall. Any ideas? Manually operated tea kettle? Magical bubblegum maker?It’s an antique Danish coffee grinder. Coffee grinder cabinet, actually. We’re not sure if the grinder still works or it’s just a decorative piece of furniture, but this Boston homeowner went to great lengths to use it in her kitchen.
Jul 30, 2010
Deep Purple! Blueberry-Lavender Buttercream Frosting
When we saw this cake, our first thought was, “White icing? Never again.” This is frosting, friends. Gorgeous, bold, sexy frosting. And we’ve got the recipe.Ginny Branch Stelling of My Favorite Color is Shiny made this cake for a friend’s birthday. She admits that her first cake had to be trashed (there was a flour weevil incident), so this one is from a box.
Jul 29, 2010
Naked Peaches! How to Boil and Peel Them in a FlashSmitten Kitchen
We love naked fruit around here. We’ve discussed naked lemons at length, and now we’re talking naked peaches. Oh, the indecency. But this method of skinning peaches from Smitten Kitchen is too easy. You’ll get to the cobbler (or the crumble) with less work.We’re a little embarrassed that we’ve never done this with peaches. We’re always pitting, slicing, peeling. Pitting, slicing, peeling.
Jul 22, 2010
Old Wood Tables in the Middle of the Kitchen
This kitchen and the one below came from international design magazines, but we see this in plenty of American kitchens: chunky wood tables just a foot or two away from the sink, stove, and countertop. How do you feel about dining in the middle of the kitchen?Of course, I dine in my living room; such is the case when you live in an apartment where rooms serve several functions. But I am not a fan of the dining table right in the kitchen.
Jul 16, 2010
French or American? Guess the Country of These Kitchens
Have you had an afternoon snack? Ready for a quiz? We were browsing some French kitchens this morning, sighing over the airy, casual, neutral quality we love about so many of them. But many Americans have adopted this look—and, of course, there are modern kitchens in France. Can you tell which country these kitchens are in?Some of the fixtures and appliances give it away. Maybe even the styling or lighting of the photographs (American magazines tend to have a specific look).
Jul 9, 2010
Banana Bites! A Good Way to Clean Out Your Pantry
You could make these because they look delicious (and easy). Or, you could follow the advice of Kate from Framed and make these because it’s a great way to use up all the little, rolled-up, rubber band-ed bags of nuts, cookie crumbs, and chips you have lying around.Reason #3: Bananas and chocolate! An irresistible combination.This is a super simple recipe: slice bananas, dip in chocolate, roll in toppings, freeze.
Jul 8, 2010
How To: Make Iced Coffee
Making iced coffee is easy — you do it the night before. And when it’s this hot outside, there’s no better way to start the day. Get the details, below…We’re recent converts to making coffee at home. Yes, we know, we’re not the norm. But we didn’t drink coffee every day, it was a nice treat we enjoyed on a break from work, and, to be honest, all the paraphernalia intimidated us.
Jun 30, 2010
What to Put on a Fresh Vegetable Sandwich
There are a lot of vegetable sandwich options out there. Most involve roasted vegetables, and those are just fine for another occasion. For this sandwich, though, we’re talking a salad on two slices of bread. It’s so refreshing and satisfyingly crunchy. If you fear it won’t be filling enough, add some cheese (a smear of cream cheese is good, too).And blame it on Subway, but two things we absolutely, positively have to have are banana peppers and dill pickles.
Jun 29, 2010
Pea Pickles! Sweet, Crunchy, Pickled Sugar Snaps
Peter Piper picked a peck of pickled peas… Yeah, we’re taking some literary license here. Because these look way better than pickled peppers.It’s hard to improve upon the flavor of simple, raw sugar snap peas. If they’re fresh, you don’t need to do a darn thing to them. Serve them in a bowl (leave the little curly tips on, too!) with a dip—as one of our friends did this weekend for a cookout, and they were amazing.
Jun 22, 2010
Gooey and Caramelized: Strawberry Tarte Tatin
When we find fresh strawberries at the market, we tend to envision them being eaten in their simplest form– sliced into something like this, preferably, or maybe macerated with a bit of sugar. But this changed our mind. A bright, glossy, caramelized layer of strawberries baked with a puff pastry crust. Yum.This beautiful treat comes from Anita Chu at the blog Dessert First, and the recipe is adapted from Donna Hay.
Jun 15, 2010
Three-Ingredient Dessert: How to Make a Fool
Do you have a little bit of whipping cream dying a slow death in your fridge? (Maybe the perfect amount to whip in a french press?) A fool is one of the quickest, easiest, and most awesomely named desserts we know. If you’ve got some whipping cream, you really only need two more things.Sugar and fruit! That’s it.Now, the recipe pictured above (and linked below) calls for more than three ingredients, illustrating the fact that your fool can get fancy, if you fancy fancy fools.
Jun 10, 2010
Fish and Shrimp on the Grill: 8 Quick Recipes for Summer
Fish is a perfect food for hot-weather cooking. It’s light, it pairs well with fresh vegetables and fruits, and it takes so little time to cook that you barely have a chance to start sweating while standing over the grill. Here are eight recipes that look especially interesting to us right now.Before you start, it might be helpful to read grilling expert Diane Morgan’s tips about how to grill fish.Here are the recipes we’re bookmarking for the summer:• 1.
Jun 8, 2010
Vodka Watermelon! How to Fill a Fruit with Booze Sweet Paul
So, you’re at a picnic, and you bring out what looks like an average watermelon. You cut it into wedges. You shoo away any children under the age of 21. Then you watch your friends’ faces light up as they realize the cold, juicy fruit is infused with vodka–like boozy popsicles, only way, way cooler.This tip comes from Sweet Paul (who has a beautiful online magazine), and he makes it look ridiculously easy.
Jun 3, 2010
Countertop Quiz! Can You Tell What These are Made Of?
At first glance, we thought it was soapstone or maybe polished black granite, but it’s actually closer to butcher block.These countertops are made from mahogany that’s been stained and sealed. We’ve actually never seen this before! Wood countertops? Of course. But dark ones? Not so much.The color gives a nice, crisp contrast to the white cabinets but still feels warm, which is just right for this Florida beach house that’s filled with lots of wallpaper and cottage charm.
May 28, 2010
Cheap-O: Under-$10 Dinners We’d Like to TryRachael Ray Magazine
(Image credit: Apartment Therapy) We all know Rachael Ray appeals to the masses with recipes prized for speed and ease. But she’s also all about keeping costs down, and we appreciate that. With these two recipes (which both feed four people), we think you could buy organic ingredients and still come in well under the $10 mark.We realize Rachael Ray is a polarizing figure, and many of her recipes rely too heavily on poultry seasoning, ground beef, and shredded cheese. But you know what?
May 20, 2010
Flaky, Buttery Phyllo Pie with Ricotta and Pesto Recipe Review
This savory pie from Country Living was one of the options we highlighted in a recent quiche roundup. And since we had a lot of phyllo dough left over from making these, we decided to try it. The entire thing is so easy to put together, and it’s absolutely delicious. Plus, the phyllo re-crisps really well for leftovers.
May 18, 2010
Where’s All the Stuff? Almost Naked Kitchen Walls
This goes beyond open storage. We’re talking completely cabinet-less walls here, with room for art instead of canned goods. What do you think? Modern and clean or too un-kitchen-like?Of course, you need enough storage elsewhere to keep your walls this bare. There need to be a lot of bottom cabinets or a butler’s pantry, for heaven’s sake. We’re guessing not many of our Small, Cool contestants have the luxury of leaving their walls naked.
May 14, 2010
Recipe: Asparagus Spears Wrapped in Prosciutto & Phyllo
We’ve had asparagus spears wrapped in prosciutto as an appetizer more times than we can count. They’re good (and easy), but we think these are better. We added a flaky layer of phyllo dough for texture; plus, you don’t have to pre-cook the asparagus.We did have one issue with our phyllo dough, though, which we’d love your comments on. Even though we studied this post on how to work with it, we’re not experts.
May 14, 2010
Salty and Sweet: Grilled Cheese on Raisin Bread
Yeah, we know. It’s hard to see the raisins. Looks like a plain old grilled cheese. But trust us, they’re there. And they made our cobbled-together lunch a smidge more delicious.It helps that our raisin bread was raisin challah bread, too. It’s sweeter in general than regular bread, so it made a nice foil to our sharp cheddar cheese.Raisin bread isn’t something that’s normally on our radar.
May 13, 2010
Mirrored Cabinets: Check Your Hair While You Cook!
Mirrors are a great way to reflect light and make a room feel bigger and more open. But in a kitchen? Are mirrored cabinets the new, airy alternative to glass-front cabinets? Our opinion: Eh. We love the idea of a mirror in a kitchen, but we’d steer more towards a big, antique one to hang on the wall. We imagine these being hard to keep clean, too.However, we could see this idea working in a limited capacity- say, in a small section of cabinets over a bar area.
May 7, 2010
Cheery Tomatoes with Jalapeño-Pimiento Cheese Cookbook Recipe
We sometimes forget about pimiento cheese, that Southern lunch staple of cheddar, mayonnaise, and pimientos that is much more than the sum of its parts. Well, cookbook author Denise Gee (whose book Southern Cocktails is another favorite) reminded us how good it can be with these summery, bite-sized appetizers.These cheery cherry tomatoes are part of her new book, Porch Parties, which is all about entertaining outdoors.
May 6, 2010
All-Time Favorite: 9 Scrumptious Chocolate Chip Cookies
Whether you make the ones on the back of the Nestle bag or have a secret family recipe (which, let’s face it, may have come from the back of the Nestle bag), we bet you have a chocolate chip cookie you love. These nine cover the classic, the trendy, and a few that are outside the box.We love a very basic chocolate chip cookie—full of chips, but with enough batter to keep it from being too rich or sweet, and slightly underdone in the center.
Apr 29, 2010
The Easiest Raspberry Tarts You’ll Ever Make
This recipe started out on a splattered, stained note card in my grandmother’s kitchen, and it has made its way into a lovely cookbook that’s very personal to me (more on that below). The filling could not be easier to make. You can use it several different ways, but I think these two-bite tartlets would be perfect for Mother’s Day or a little girl’s baby shower.So, here’s the story on the cookbook.
Apr 28, 2010
Inexpensive (and Impressive!) Main Dishes for Parties
We are all about entertaining on a budget. Dinner parties should never be sacrificed because of the economy or lack of ability to buy chateaubriand. You can feed a lot of people without spending a fortune, and we’ve got five dishes that prove it. Just so you know, you’ll probably need a big pot.There are a few myths about throwing a party on the cheap. One is that you should have a bunch of appetizers- a roving, heavy hors d’oeuvres type of affair instead of a sit-down dinner.
Apr 22, 2010
Breakfast Bubbly: 5 Alternatives to the Classic Mimosa
The mimosa is just about the most virtuous cocktail we know; nothing nefarious about orange juice and the dainty effervescence of champagne. But as far as pre-noon brunch drinks go, it’s not the most inventive. Enter these five adaptations that up the danger a bit.There are dozens and dozens of champagne cocktails out there, but these maintain the delicate nature of a mimosa. You don’t want something too bitter or too heavy in the morning. We like something sweet, fruity, and soft.
Apr 6, 2010
Brunch Upgrade! Crunchy, Deep-Fried “Eggs Benedict”Fine Cooking
We have to admit, making regular eggs benedict at home is somewhat of an undertaking for us, so pulling off a deep-fried version may be asking too much. But it’s so incredible looking! The soft, silky egg flecked with crispy bacon and covered in glistening, fried English muffin crumbs… Are you up for a challenge?
Mar 25, 2010
Print and Hang! Menus from the New York Public Library
The New York Public Library has a breathtakingly vast digital archive. You can browse botanicals, photographs, historic apartment floorplans, and (our favorite) old menus. It’s addictive! And here’s the best part: You can order prints, framed or unframed, or print them out yourself for free. We can so see a row of these whimsical menus in a kitchen.Most of the menus are from hotels and cruise lines and date back to the early-to-mid 1900s.
Mar 19, 2010
Lighter Treat Recipe: Frozen Banana, Peanut Butter & Chocolate Chip Milkshake
You may have heard about one-ingredient ice cream, one of our all-time most popular recipes here at The Kitchn. It’s a marvelous trick of a treat, made from frozen bananas that have been whipped furiously into a smooth, dreamy dessert. And yes, it tastes (and scoops) just like soft-serve ice cream.
Mar 18, 2010
How to Level Your Stove Top So Your Pots Don’t Rattle
For two years, we listened to the clank-clank of our pots and pans rocking on the stovetop grates as we stirred. We thought it was something we had to live with- an ever-so-slightly off-kilter stove that made it impossible for pots to sit flat and still. Guess what? There’s a way to fix it. So easy it’s embarrassing, really.A very handy family member spent five minutes at our stovetop and declared he could solve the problem. Turns out some stoves have feet that are like big screws.
Mar 11, 2010
Stocking Stuffer for the Nut Lover: The Walnut Key
This is truly the trinket for the person who has everything (or maybe just that lucky someone with a big batch of red walnuts from the farmers’ market). But when we saw it, we thought it was an oh-so-lovely stocking stuffer that’s practical, too. There’s only one problem with the one pictured above.It’s currently out of stock, unfortunately. And the company, Cox & Cox, is in England, so you’d be paying a pretty price for shipping.
Dec 17, 2009
Crusty Bites: 10 Appetizers Served on Toast
Toast some slices of baguette in the oven, slap on a spread, and call it a night. We love any appetizer we can serve on toast rounds (crostini, if we’re getting fancy). They’re easy for guests to pick up and eat in one or two bites, and you can really make them out of anything—tapenade, thin slices of meat, cheese and a drizzle of honey, you name it. Here are 10 options that would be great for a holiday party.Again, let us reiterate: You can make crostini out of anything.
Dec 16, 2009
A Cocktail Party for 20 for Just $140 Country Living
We spent a lot of time last year talking about throwing holiday dinner parties on a budget. There was this winter wonderland dinner from The New York Times, which prompted us to come up with our own $100 menu. Well, the theme is back—only this menu from Country Living serves 20 people. It’s a cocktail party, with the food served buffet style, so there are homemade biscuits with pulled pork in them and little, pretty glasses filled with a few slurps of soup.
Dec 11, 2009
Holiday Entertaining: Throw a Breakfast Party
Our schedules for the next couple of weeks are packed. We’re sure yours are, too. But if you want to get together with friends to celebrate the season and don’t have an evening to spare, why not invite friends over for breakfast or brunch? They can fuel up before they head out Christmas shopping.If you work from home (and have friends who do, too) or have a flexible schedule, you might even be able to throw a casual breakfast party during the week.
Dec 8, 2009
Edible Craft: Marshmallow Dreidels for HanukkahMartha Stewart Kids
Hanukkah starts at sundown on Friday, December 11th, so for those of you celebrating, the planning/cooking may have already begun. We think making these marshmallow dreidels would keep kids occupied even longer than playing with an actual dreidel. That is, until they eat them. Get the instructions below.The team at Martha Stewart must have a thing for marshmallow dreidels, because these aren’t the only ones the magazine has featured.
Dec 3, 2009
Tips for Freezing Holiday (or Any Day) Cookies
Cookies are one of the easiest things to get a jump on when it comes to planning for the holidays. And most recipes freeze beautifully. So if you have the space, and you’ve already got our recommended tools for easy baking, why not start? We’ve got some tips for freezing those homemade treats.You have two very obvious options when it comes to freezing cookies: before baking or after.
Dec 2, 2009
Cleaning Tip: Vacuum Your Stovetop and Refrigerator
We pull out our vacuum a couple of times a week for a quick clean-up of crumbs, dust, hair, or whatever else is scattered on our kitchen floor. And vacuuming is essential before we get down on our hands and knees for a deep-cleaning scrub.But we’ve started popping on the small attachments and using the vacuum for cleaning other areas of the kitchen. First came the stovetop, which was extremely dusty a few weeks ago.
Nov 23, 2009