A tall open shelf in the kitchen is great for storing pantry essentials, but without a solid way to organize things, it can end up looking untidy and uninspiring. “The whole arrangement looked kind of sad,” Katrin of the blog Taking Notes writes of her pantry shelf above. “But! There’s nothing paint couldn’t make better.” See how she transformed this shelf into a beautiful and super organized pantry setup:
We’ve all been there. We buy a gallon of milk for a recipe or a weekend brunch, and then it lingers in the fridge, half-used, with the expiration date barreling down upon our guilty heads. It’s a sad waste to pour sour milk down the drain, and we’re here to tell you that you never need to do that again.
Here are 10 simple ways to use up leftover milk, from quick and practical projects like homemade mozzarella and yogurt, to treats like homemade strawberry milk and a sweet, smooth liqueur (yes, booze!). And if all that fails, we have one simple tip that will make sure you never waste milk again.
4.3 / 5 Stars | 6 Reviews
by USA WEEKEND Pam Anderson
“Pork tenderloins turn out tasty and juicy when briefly brined, glazed with orange, and grilled over coals.”
This time of year slays me; in New York City, the snow is pretty much finished, the ear muffs have been packed up and early daffodils and crocus blossoms are poking their way through the packed city soil. And yet, there is no food growing yet.
It’s the season when my dreams are populated with ramps, fiddlehead ferns and asparagus. A few weeks ago I was visiting my family in Los Angeles and had plenty of springy food, including some of the most beautiful asparagus spears I’d ever seen. So in anticipation of my own northeastern asparagus season, I’m thinking about a dish I’ve made for years with barely cooked asparagus and boiled eggs.
4.31 / 5 Stars | 12 Reviews
by Christiane Potts
“This simple cucumber salad with ginger and lime will be a refreshing side to any Asian meal.”
Deep in the Julia Child archives, past the boeuf bouguignon, onion soup, jiggling aspics and the patently untrue yarn about the chicken that fell from the counter, mid-trussing, and was dusted off and put back into use with a remark about “nobody’s in the kitchen but you,” there are recipes so low in butter and bacon that they hardly fit the stereotype of French food as gluttony, as are thus rarely mentioned. A good lot of them are in From Julia Child’s Kitchen; published in 1975, it contained recipes and kitchen wisdom that came from episodes of her PBS show. Gentler to novices than her Mastering the Art of French Cooking classics, the recipes seemed more familiar to American audiences, such as leek and potato soup, sauteed chicken breasts with tarragon and tomatoes, and, here, even a riff on deviled eggs that I am making my mission to rescue from obscurity.
I’m a big fan of the hard-boiled egg; I find that keeping a few in the fridge makes for an easy breakfast with a slice of whole-grain cinnamon toast, a wholesome way to add protein to a lunch salad, or for snacks. My favorite way to eat them is slightly undercooked, peeled, halved and schmeared with the thinnest film of mayo and then sharp Dijon, followed by a few flakes of sea salt, but Julia Child’s version might be their highest calling: the potential to stuff their centers with something like a balanced meal, or at least a really gush-worthy appetizer.
… Read the rest of asparagus-stuffed eggs on smittenkitchen.com
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