Happy weekend, fellow cooks! Are you wrapping up Friday in anticipation of three-day weekend? I’m looking forward to an extra day of lazing about, trying some new recipes, and munching toast in bed. What about you? What’s cooking? We’d love to hear all about your menu plans for next week; are you writing up a meal plan this weekend?
Remember this clever idea to use a magazine file for storing foil and plastic wrap? If the aesthetics of that weren’t to your liking, but the door storage bit was, then this project may be just what you need. Whitney of the blog Shanty 2 Chic built her own door organizer for all her parchment, foil, and plastic wrap boxes. It cost $10 and only took her about 10 minutes, and look how sleek it looks!
Sarah Copeland has a way of making every recipe she writes seem deeply and immediately exciting. It’s in the way she pulls ingredients together (Plumped plums and lime with oatmeal? Apples and rye pancakes? Asparagus and miso butter? Yes to all of the above), partly in the photos that make me want to nibble the pages, and partly something ineffable that just screams, “Yes. This food, right now. This feels right.” Needless to say, I’m on board with this whole situation.
Q: The Kitchn readers were so helpful in providing suggestions for our Olympics party two years ago and I’m reaching out again about my opening ceremonies party, this time for the Winter Olympics in Sochi. We need help with Russian food ideas! We can’t afford caviar and our friends won’t touch a pot of borscht.
Mise en place (“putting in place” or “set in place”) is a cooking habit you’ve undoubtedly heard of, and may even implement. But what if I told you it was also the guiding concept behind the fanciest kitchen island we’ve ever seen? The ‘Mise en Place’ Work Table, billed as an “all-encompassing chefs work table” has a place for everything, and everything in its place. Here’s what it includes:
This week we’ve been sharing the everyday cooking habits of chefs, cookbook authors, and other people who spend a lot of time cooking, and we’re ending the series with a peek inside our own kitchens. Here are the 18 daily habits The Kitchn editors rely on to stay motivated and inspired in our everyday cooking — plus the six habits we’re hoping to adopt in the coming year.
4.69 / 5 Stars | 371 Reviews
by Kathy Bias
“Balsamic vinegar adds a delicious zip to easy bruschetta.”