(Image credit: Lauren Volo)
This Thai curry can be whipped up in less time than it takes to call for takeout, so put the phone down and get in the kitchen. It’s also meatless, but thanks to hearty vegetables like butternut squash and broccoli, plus creamy coconut milk, it’s immensely satisfying and has all the necessary flavors to make you feel like cooking for fall has finally arrived.
(Image credit: Samara Vise)
20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.
Profession: Chef and Co-owner, Mei Mei Restaurant, Mei Mei Street Kitchen, Mei Mei by Design, Pantry at Mei Mei
City: Boston, MA
Twitter: @meimeiboston
Irene Li is the youngest of the sibling team behind Mei Mei, a restaurant and food truck offering Chinese-American cuisine sourced from fresh, local ingredients to Boston eaters since 2012. A self-taught chef, Irene prides herself on hiring people who are new to professional cooking and training them on knife skills. She once taught herself to butcher a whole pig in her mom’s kitchen. She needed multiple knives for that one, and a very supportive mom.
(Image credit: Emma Christensen)
The Hasselback potato is clearly the most impressive spud to ever call itself a side dish. It’s also like having all of your potato dreams come true at once: these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes — plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise.
Want one more reason to make them tonight? How about the fact that despite their frilly fancy-pants appearance, they take no more time and little more effort than your average foil-wrapped baked potato.
(Image credit: Maglara/Shutterstock)
From Apartment Therapy → How Much Do You Really Know About Cleaning?
(Image credit: Erin Francois)
From Apartment Therapy → How To Actually Get a Project Done Before Summer Ends
(Image credit: Chungah Rhee)
Chungah Rhee, author of the blog Damn Delicious, has been creating recipes and taking photos of food for five years, all with the goal of helping people figure out what to make for dinner. The blog began as a way to track the recipes she was making, but quickly gained a following on Pinterest, thanks to her short ingredient lists, popular dishes, and bright photography.
As we take a look at the concept of miracle meals this week — those dinners that come together despite all the odds against them — we chatted with Chungah about her favorite miracle meal, what she keeps in her pantry, and what doesn’t make it on the blog.
One-pot pasta has been all the rage when it comes to quick-cooking dinners, and while we’re a fan of that method, our current crush is the sheet pan miracle meal. We’re talking about the dinner you feel confident about putting together to make sure dinner happens at home, on time, and without stressing out the cook while still appealing to the eater. From our essential method of making sheet pan supper of chicken, veggies, and potatoes, to a honey-sesame glazed tofu to appeal to meat-eaters and vegetarians alike, here are the five five recipes that have us shouting “I believe in miracle meals!”
(Image credit: Anchors & Honey)
Did you have a play kitchen when you were a kid? I did. Mine was made out of plastic and was Sesame Street-themed. It wasn’t chic-looking, and it definitely didn’t include a gold sink. The kitchen you see above is hands-down the most gorgeous play kitchen I’ve ever seen. The bright pink color, mixed with the gold and floral backsplash is a palette I’d want in my current adult kitchen.
Would you be surprised to learn that this play kitchen was originally a plain, white kitchen you’d find at IKEA? Now this is a before and after you have to witness.
(Image credit: Kelli Foster)
Cooking scrambled eggs on the stove only takes 10 to 15 minutes, but sometimes you don’t even have that long. Enter: the microwave. Yes, the microwave. Scrambled eggs made in the microwave are a smart, perfectly good alternative to those made on the stovetop. I know — you may be utterly incredulous, but hear me out.
Will your eggs be as creamy and soft as those made on the stove? No, and we won’t deny that, but when you’re looking to save time, it’s totally acceptable to lean on the microwave.
