Aaron and John’s Chelsea, New York kitchen was dingy and cramped, with rickety appliances and sad cabinets. There wasn’t even room for the fridge which, along with the microwave, had to sit outside the kitchen. Desperate for help and a serious redesign, the couple called upon Susan Hughes of Modify Interiors to transform the kitchen into a beautiful, usable space. See what this kitchen looks like now:
4.44 / 5 Stars | 361 Reviews
by Lynn
“A winter time favorite at our house. We always have it for New Year’s Day while we watch football! Serve with a tossed salad and corn bread.”
The angle: Curious or blissful, nutty or nostalgic, heartbroken or a bit tipsy — you pick your mood and Ample Hills has an ice cream to match.
Recipes for right now: Sweet as Honey, Vegan Coconut Fudge, Strawberries and Cream, Bananamon, Butter Pecan Brittle, Peanut Butter Munchies, Mexican Hot Chocolate, Salted Crack Caramel, Ooey Gooey Butter Cake
Who would enjoy this book? Ice cream lovers knee-height and tall-sized, young or old.
I have the most boring thing, ever, to tell you today (and clearly it’s not “how to write an enticing lede”): I tried not to eat bread for a couple months. Wait, come back! Let me explain. I don’t mean ever. I am not anti-carb or anti-dessert, nor is Wheat Belly our new idea of a good bedtime story; I am ever your gluten-full host. I remain certain that freshly-baked, crackly-crusted artisanal bread is one of the greatest things in the world; to turn it down a moderate serving of it when you’re able to enjoy it (chemically and all that) is a sacrilege. But that’s not really what most of our bread looks like, does it? Most often, bread is merely bookends on a sandwich, with the goal of making filling portable. Or, it’s toasted so that it can sop up butter, jam or a runny yolk, or crouton-ed to make a salad feel bulkier. It’s all too infrequently in and of itself noteworthy. These latter categories of bread were what I suspected I wouldn’t miss if when I challenged myself to skip them. That is, at least two meals a day: an ascetic, I am not.
But I promise, I didn’t drag you here today to sell you on a refined carb-free life as I myself have little interest in living one. What I’d hoped to share was the neat thing that many less stubborn than myself have known of eons: when you tip the food scales away from lackluster bread-fill, a wonderful thing happens: vegetables, beans and protein come back into prominence, and it was just the cooking recharge that I needed. To wit, since the beginning of the year we’ve talked about eggs baked in a nest of spinach and mushrooms (biscuits on the side), a seasonal mayo-light riff on devilled eggs, my new favorite three-bean chili (a small amount of brown rice underneath), chicken fajitas loaded with vegetables, beans, slaw, pico, and guacamole (all perched on one or two small corn tortillas) and a kale-quinoa salad I’m so addicted to, if I don’t have it for lunch at least three days a week, I feel twitchy.
… Read the rest of avocado cup salads, two ways on smittenkitchen.com
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For the budget-minded shopper, Swedish superstore IKEA offers a treasure hoard of inexpensive basics. I’ll admit to seduction by cinnamon roll, drifting starry-eyed through aisles of glassware, piling my delightfully maneuverable cart high with kitchen goods… then coming to earth with a bump, realizing I brought home a few too many $3.99 goodies. When it comes to IKEA, inexpensive doesn’t always mean a smart buy.
I still consider IKEA one of my top sources for quality kitchenware; you just need to know what they do best. Today we have 15 picks for you — kitchen goods that have stood the test of time, or are best found at IKEA — all things that are both smart and inexpensive.
