• $26
• Sur La Table
I’m a big fan of this style of whisk, and I’m even more so now that I received a long and scientific explanation of its merits from a Sur La Table employee last week (short version: it’s all physics). I have a cheap version from IKEA that works well, but I couldn’t help but admire this much sturdier and even better engineered example from Rösle.
Let’s face it — deep-frying, or even shallow-frying, food is a pain, even if the results are delicious. Oil splatters everywhere, your kitchen gets hot, and sometimes that greasy oil smell can linger in your kitchen and house for days and days. Who wants to smell like fried fish or latkes? Nobody.
An easy solution? Take the frying outside. Here are five reasons why you should take frying to the great outdoors.
From Apartment Therapy → The 9 Best Kitchen Updates You CAN Do (When You Can’t Renovate Your Rental)
4.09 / 5 Stars | 17 Reviews
by sal
“A mixed seasoning topping makes these crispy little bagel bites an exceptional treat.”
I’m paying an unexpected visit to my ancestral home in Wisconsin this week to take care of my mother who is recovering from surgery. It’s been an interesting few days so far, what with various medical administrations, a big winter storm (snow plus lightning!) that prompted a power outage, loss of heat, followed by sub-zero temperatures. Not to mention a new not-quite-housebroken puppy. Oh, and frozen drain pipes.
4.11 / 5 Stars | 63 Reviews
by EMILKALIL
“Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.”