Q: I just moved into a new house with a great IKEA kitchen, with a discontinued door style that we love (SOLAR beech). We’d love to switch out some base cabinet doors for deep drawers. We can get the drawer hardware, but I’m not sure if there’s anywhere to find discontinued IKEA drawer fronts.
Have you spent most of your life peeling carrots before cooking or eating them just because that’s what you’ve seen other people do, so you followed suit? Don’t worry, you’re not alone.
When it comes down to it, you don’t ever really have to peel carrots. As long as you wash and scrub them well to remove dirt and any debris, unpeeled carrots are perfectly safe (and delicious) to eat. Here are five instances that prove it.
Sleepy at work? Need a way to get over the late-afternoon slump? The key, my friends, is the tried-and-true coffee nap. Yes, it actually works — watch our super short video to see how!
Q: I love Vietnamese fresh spring rolls, and enjoy rolling salads into them, to be dipped into soy and nyokmam. However, I cannot figure out how to prep the rice paper itself. The instructions say dip in warm water for five minutes, and then take out, but once you do this, they stick to everything.
This week we’re visiting the kitchen of the food-obsessed entrepreneur, Craig Kanarick, who, with his wife, Rebecca, built a smart, personal kitchen for themselves and their kids. But while Craig’s interest in food may begin at home, it doesn’t stop there. He’s also the founder of Mouth, a fun and inspiring online store, chock-full of small-batch and high-quality food from around the country — from liquor to barbecue sauce to pickles. Especially pickles.
If your dad loves to eat, then take a look at Craig’s own picks for Father’s Day gifts from Mouth this year.
Who cooks and eats here: Rebecca Odes and Craig Kanarick, with their children Ezra (nearly 12) and Odessa (8 1/2)
Where: Manhattan
Rent or Own? Owned for 5 years
Here at The Kitchn we have visited all types of kitchens, from small and cozy to big and dreamy. I love seeing how people make the most of limited spaces, but I also really enjoy seeing cooks’ dream kitchens — their finally, at-last, this-is-what-we-always-wanted home. Today we’re peeking into one of these, a vibrant, juicy space for entertaining and family cooking designed and owned by Rebecca Odes, an artist and entrepreneur, and Craig Kanarick, the founder of Mouth, a playful and delicious marketplace for American small-batch foods.
We’re visiting with Craig, Rebecca, and their kids all week long. First up: a tour of their home kitchen in Manhattan.
On any given summer afternoon at my house, you will hear the subtle, constant hum of my food dehydrator running on the back porch. I devote its use entirely to drying herbs. I’m reminded by its faint sound that it is capturing my garden’s peak aromas and flavors and saving them for a later date. And oregano is always in rotation.
Of course, I will be tossing fresh oregano leaves in all things tomato-based over the next few months, so why am I not just eating it all up with reckless abandon? Oregano has a little secret: It is one of the only herbs that tastes so good dried that you would use it, even if a fresh version is available.
Turn your back for five minutes and suddenly there are zucchini a foot long in every vegetable garden. Summer is in full swing, and summer squash (zucchini, yellow squash, crookneck squash, and pattypan squash) are super versatile; great shredded as a raw salad, grilled with garlic, or, as I did this week when it was too hot to stand over my grill, baked with a generous coating of breadcrumbs and Parmesan.
We all experience it — the anxiety that comes with bringing fresh produce home from the market, a little worry that settles in around day three when you haven’t yet used the new inventory. The first day holds so much promise and excitement for all the potential dishes that will come. There’s a new recipe for cauliflower hummus (wink, wink) you want to try. You expect to cook a beautiful bunch of Swiss chard with garlic and herbs, and wilt it down into a frittata filling. There are zucchini, eggplants, and peppers you plan to stew into ratatouille.
One crazy work day after another and all of a sudden you feel an overwhelming sense of concern (and guilt) that you won’t get to those veggies before they expire. You can almost feel the spinach wilting, the cucumbers shriveling, and the heirloom tomatoes leaking their juice onto your kitchen counter.
With BBQs and the season of outdoor entertaining upon us, don’t get caught empty-handed heading into your next get-together. When a bottle of wine won’t do, try making your own hostess gift! At the peak of strawberry season, turn a basket of these juicy gems into some DIY strawberry syrup to gift to friends and family.
An edible gift is one of the most practical yet personal items worth sharing. Before your next backyard cocktail hour or dinner party spent under the stars, whip up a batch of this strawberry syrup to present to your host.
