We love it when we come across a delightful kitchen makeover that has a little bit of that wow factor. Erin’s 1950s house had a lot of “retro charm” but it had been neglected by the time she bought it as a foreclosure in 2011, and the kitchen in particular suffered from outdated and dingy cabinets, appliances, and floors.

But after a few really stellar upgrades —including a stenciled floor and a gorgeous blue-green paint job — it’s an entirely new space! See what Erin’s kitchen looks like now — we said, “Wow!”

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It’s summer and I’m whipping out all kinds of sweet deliciousness today! If you’re a fan of sweet red beans or Azuki bean paste, you will love this Korean spin on shaved ice.

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Potato, Squash & Goat Cheese Gratin

Do you hear that? Listen closely. You hear it, right? It’s the sound of a million zucchinis and other summer squashes being tucked away into your CSA boxes or stacked neatly at the grocery store. (Maybe even waiting on your front porch, left there at midnight by a desperate neighbor gardener.) The zucchini and squash are waiting for you.

Are you ready for summer’s most prolific producers? We’ve got you covered with recipes that range from summer squash with baked eggs, to green curry with chicken and zucchini, and of course the always popular zucchini bread.

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Today we’re launching a new contest at The Kitchn! The Big Reveal is a kitchen makeover contest that invites you to share your own big reveal with all of us.

Have you improved your kitchen in some big or small way? We want to see your very own big reveal. Show us your painting project, DIY improvement, or full-on kitchen renovation. All that matters is that you have a before and an after photo to show us. You could win up to $2000 from our friends at Dot & Bo! So don’t wait: Enter today! We’ll start posting entries next week.

P.S. — We have a limited number of slots for posting entries, so the earlier you get yours in, the better chance it has of being posted!

→ Enter The Big Reveal 2014

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Once, not so long ago, my life was saved by a meal. But not literally. At the time I was eating three deliciously prepared vegetarian meals a day, made with mostly organic ingredients, served in a lovely setting, surrounded by friends and other good people. Food was abundant and easy to obtain, as it usually is here in the Western world.

Nonetheless, I was utterly and completely depleted. Exhausted and overworked, I was pushed beyond my limits in my position as head cook of, ironically, that very same vegetarian kitchen. There I was, feeding over sixty people three meals a day, six days a week but I had forgotten how to feed myself.

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