• $20 to $35
Julienne? Matchsticks? Brunoise? If you’re still working to master all those terms and what they mean for your knife skills, check out this poster from Brainstorm Prints & Goods.
At Apartment Therapy, we are huge fans of Jennie Garth and her HGTV show, The Jennie Garth Project. Not familiar with the show? Basically Jennie did an insane/awesome/stunning makeover on a dated Hollywood Hills home.
Jennie, who has partnered with the MOTRIN® Brand for their Make It Happen Weekends campaign, will be our guest of honor on the evening of Monday, May 4th, to talk all things DIY and share her personal home renovation stories just in time for National Home Improvement month.
We invite you to join us at the breathtaking Canoe Studios in the Starrett-Lehigh Building for this exciting evening. This event is not to be missed – purchase a ticket before it is sold out!
When: Monday, May 4. Doors open at 6:00pm, Event begins 7:00pm sharp.
Where: Canoe Studio, 601 West 26th Street, Suite 1465 (in the Starrett-Lehigh Building, on 26th between 11th and the West Side Highway)
When it comes to dinner parties, Ina Garten is the queen. And this week Ina is helping you throw your next dinner party with a menu that is designed to be made ahead. Because making it ahead is the key to everything that Ina says makes a great party: you’ll be relaxed, and you’ll have more fun.
Today we have everything you need to put this menu together from start to finish — whether it’s for a dinner party or simply a Friday night in with your family.
We are doing some major chair dancing over here as we just got the news that The Kitchn Cookbook just won a James Beard Award in our category of General Cooking. Congratulations to Sara Kate, Faith, and the whole Kitchn team!
This week Jayme introduced us to Jenni Lyons and Mike Burns of Happy Leaf Kombucha, a small-batch kombucha maker out of Denver. We learned how they turned their hobby into a business, what to expect the first time you try kombucha, how to pair kombucha with food, and what a giant, industrial-sized scoby looks like. (It’s kind of scary — not gonna lie.)
Now the only question left to ask is: What’s cooking this weekend, Jenni and Mike?
For our dinner party menu from Ina Garten’s new book, Make It Ahead, we knew we needed a classic Ina dessert — something easy and relaxed, but totally showstopping. When we flipped to the page with this chocolate banana cake, we knew we’d found it.
And when Faith talked to Ina, she also got an ingenious tip for not only making this cake ahead, but making even more moist a day later.
What’s it like to write a cookbook? I’ve written three, so I get asked this a lot. My friends have made me laugh at times with the perceptions they have about writing cookbooks. It looks so glamorous! (It’s not.) Now you’re famous! (Errr, no.) Can you quit your day job now? (Ha, no.)
Perhaps the biggest misperception, however, about cookbooks is that they are always executed by people who know what they are doing from beginning to end. To the contrary, every time I’ve written a cookbook it has taught me something new about cooking. Here are some of the things I’ve learned along the way, plus even more learning moments from friends and Kitchn contributors who have also given us delicious and hard-won cookbooks.
This week we’re sharing a dinner menu from Ina Garten’s latest book, Make It Ahead, and along with that fabulous lasagna and a dessert you will simply love, we wanted to get Ina’s own thoughts on what makes a dinner party fun for both the host and the guests.
I chatted with her about these questions, and she shared her smart and sensible tips for making a dinner party menu, what she does before everyone shows up (yes, Ina gets stressed just like we mortals do), and her rules about doing the party dishes.
In my family, when there is an occasion that calls for more than a single dessert, a spread of sweets, there are a few things you know will make an appearance, and these rather unusual raspberry jam bars are one of them.
They’re from my mother’s family, and while we call them Hungarian, we really have no idea why or where they actually came from. Does this matter? Perhaps not — all I know is that they are so easy to make, and always a hit. They’re rich and sweet, but with a bit of savory lightness in their flaky crust and fine dusting of walnuts.
The idea that you can brew your very own fizzy, amber-hued, hop-filled beer at home is incredibly exciting — but also not without a fair share of worries. I get that. In my time teaching homebrewing, I think I’ve heard all the questions and all the concerns, so trust me when I say that the worrywart elbowing for position with the part of you who just wants to dive in head-first is totally normal.
Today, I want to put some of these fears to rest. Exploding bottles? Beers that make you sick? Bring it! Here are five fears to lay to rest so you can participate gladly in our upcoming Beer School.