Projects

Many of us keep heaps of spices on hand in the kitchen, and that can create quite the storage conundrum. From wrangling dozens of little bulk-bin bags to rummaging around in the cupboard for the right jar, the whole process shouldn’t be so maddening. We love seeing how other cooks store and organize their spices because we’re always on the lookout for that “why didn’t I think of that?” tip.

Depending on where you live, a snow day is a quite common or decidedly uncommon occurrence. In certain Southern climates, a few inches is enough to shut everything down, while up north it’s business as usual until a few feet have fallen. Regardless, when a snow day is finally called, it’s kind of great. Staying inside is basically mandatory, all routines get upended, and while you may have to work from home, you’re still likely to end up with a bit of time on your hands.

Go ahead — give this idea a whirl.

Creating a stockpile of healthy, homemade freezer meals has been on my to-do list since I started grad school, but I never had the time to get organized and make it happen. This year, however, I’ve found some major motivation for spring cleaning and organization: the arrival of my first baby in early June. So join me over the next several weeks as I take my freezer from disorganized disaster zone to fully-stocked, home-cooked dinner central (I hope!).

Over the past month I’ve been sharing the planning process behind my big spring project: stocking my freezer with healthy meals before the arrival of my first baby in early June. Checking in every week has been hugely motivating, but the even bigger benefit of letting The Kitchn readers in on the process has been the wealth of helpful advice you’ve given me in the comments. Here are the 7 best reader tips for filling your freezer before the arrival of a new baby.

Last spring I embarked on an ambitious project: filling my freezer with two months of meals to feed my husband and myself after our first baby was born. I cleared out my freezer; came up with a list of vegetable-centric, freezer-friendly recipesnecessary suppliesa cooking planlots of helpful advice Nine months later — I swear the timing wasn’t intentional — I’m here to update you on how it went and share what I learned along the way.

There is something that makes sense about turning to wholesome, natural pantry ingredients for nourishing our bodies from the outside as well the inside. You might not have considered deodorant a recipe for your kitchen, instead of from the drugstore, but let me show you how even this body basic can come from your own home. Our skin is the largest organ in our body and it needs to breathe.

Holidays have a tendency to sneak up on us. Easter especially, because the date can change year to year. Luckily, you probably already have everything you need in order to get in on the egg-dying fun. Instead of buying one of those wasteful kits at the corner drug store, you really just need food coloring and white distilled vinegar. And eggs. You will definitely need some eggs.

Kitchen renovations are pricey! A recent Consumer Reports survey found that the mid-range kitchen remodel lands between $25,000 to $50,000. While that number may seem wild, it’s actually not that surprising when you look at all the elements involved, including cabinetry, countertops, appliances, and even less-expensive items like hardware (multiply that $5 knob by 30 and you’re getting into the hundreds even when you choose a cheaper option!).

Today’s Topic: A quick overview of the next 5 weeks, from brew day to pouring the first glass.The Kitchn’s Beer School: 20 lessons, 7 assignments to brew your first 1-gallon batch of beer.Sign up & see all the assignments! The Kitchn’s Beer School Brewing a batch of beer is not an overnight affair (unfortunately!). From brew day to cracking open your first bottle, you need to allow a minimum of five weeks.