An Interesting Tip for Peeling Jicama — Comment of the Day
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Last week we talked up one of our favorite vegetables — jicama. It’s a crisp, juicy, totally refreshing vegetable.
You had many encouraging comments about your own love for this vegetable. One reader offered an interesting tip for peeling this vegetable a little more easily, too!
4 Picnic Ideas — Apartment Therapy
Chef Cameron Stauch’s Home Kitchen in Hanoi — Kitchen Tour
Who cooks and eats here: Chef Cameron Stauch; his wife, Ayesha; children, Lyla (11) and Kiran (6); and his family’s cook, Hong
Where: Hanoi, Vietnam
Rent or Own? Rent through the Canadian Embassy
Canadian Chef Cameron Stauch has cooked for Queen Elizabeth, Will and Kate, and the Emperor and Empress of Japan. As the husband of a Canadian diplomat, he’s lived and cooked in Delhi, Hong Kong, and Hanoi, and he’s currently working on a cookbook of vegetarian Vietnamese recipes.
Take a look inside this versatile wandering chef’s current home base in Hanoi, Vietnam.
Design + Co-Working Spaces: The Future of How We’ll Work — Maker Talk @ Northside Festival 2015
What: June Maker Talks @ Northside
When: Friday, June 12. Panel begins at 11:00AM sharp.
Where: Entrepreneurship Stage at Wythe Hotel
What do one badass app, co-working spaces, the Brooklyn Navy Yard and a new-age advertising agency have in common? One word, us, oh, and that they all are building empires around innovative new collective workspaces.
This Friday, I’m hosting a Maker Talk panel – Design & Co-Working Spaces: The Future of How We’ll Work – at Northside Festival in Williamsburg, Brooklyn. The organizers gave us free rein on topic and we made sure to zero in on co-working spaces.
Healthy Appetizers: Cottage Cheese Clam Dip
2.71 / 5 Stars | 6 Reviews
by sal
“This creamy clam dip is excellent! Garnish with a pinch of paprika and bits of pimento. Nonfat yogurt may be substituted for the sour cream.”
Healthy Main Dishes: Mediterranean Chicken with Eggplant
A Love Letter to Lettuce — Strong Opinions
I always enjoy salad, but never quite as much as in the summertime, when its crisp, light, refreshing-ness perfectly fits the bill for almost every meal.
Typically, I load our salads with whatever veggies are happening at the farmers market and, as the season progresses, our own garden. But sometimes, amidst awe for the tomato and cucumber and radish and carrot, it’s easy to overlook the star of the show.
Lettuce.
Recipe: Breakfast Grain Salad with Blueberries, Hazelnuts & Lemon — Breakfast Recipes from The Kitchn
The search for tasty, healthy breakfast dishes is a neverending quest. I am always looking for a breakfast that can be made ahead and munched on for several days, offering a tasty, easy meal each weekday morning. In the winter, my standby is my beloved steel-cut oatmeal, and sometimes, if I have extra time on the weekend, I’ll make up a big pan of egg casserole with seasonal vegetables.
But now, as the summer heats up, what to make? Here’s one idea: A fluffy, tender grain salad with oats, quinoa, and millet, nutty with hazelnuts and bursting with blueberries.
Recipe: Grilled Chicken Thighs with Apricot-Miso Glaze — Recipes from The Kitchn
I have a confession: Until recently, I found the idea of grilling meat slightly terrifying. Maybe it’s because I’ve never owned a grill of my own. Or because I usually skip over the articles about grilling in magazines. Or maybe it was due to some ingrained sexism on my part, pushing “grilling” into the “things men cook” category.
Whatever the reason, this summer I’ve set out to change this sad state of affairs and I’m happy to report a series of successes — including these sticky, savory chicken thighs. Glazed with an addictive mixture of apricot jam and miso paste, they are a foolproof win for first-time grillers or a tasty addition to the repertoire of veteran grill-masters.