Paella—a Spanish rice dish—is traditionally made with seafood, chicken or sausage, and a seasoning base of saffron and tomato. But in this vegetarian version, I’m swapping the meat and fish for fresh produce and legumes. It’s a veggie-filled dinner perfect for any night of the week.
Last week Cambria shared The Kitchn’s (almost) A-Z guide for organizing your kitchen. The fearsomely organized kitchens in that roundup represented a great deal of hard work, ingenuity, and probably power drill expertise on the part of their owners.
But what if you’re kinda lazy and don’t have a power drill? What if you’re in a rental? What if you just want to appear organized, or need a quick and budget-friendly way to keep your kitchen gear in check? Well, lazy friends, this is the guide for you.
How do you store your bananas? Do you keep them together in a bunch? Do you separate them as soon as you get home from the grocery store?
Some people insist that when bananas are separated, they last longer than when they’re kept as a bunch. I also found a tip that takes it one step further. So of course, I had to put this to the test to see if it actually works.
We’ve already seen how Smitten Kitchen’s Deb Perelman organizes her food cabinets. The other interesting thing about her kitchen setup, though, is how she stores her baking pans. We thought it was such a smart solution for a small kitchen!
Here’s how she does it.
Eating spicy food is an energizing experience. Adding another round of cracked pepper to your recipe is great and all, but cayenne, paprika, jalapeño, and chilies can make otherwise plain food feel more alive and tingling with flavor. You may sweat, your tongue may burn a little, but it all just tastes (and feels!) so good.
These recipes can ease you into just a little heat, and a little sunshine. They won’t make your mouth feel on fire all night – they’ll just add a little warmth to your dinner table. From a spicy grapefruit guacamole, to a 30-minute chicken posole, to bibimbap tacos – you have plenty to choose from.
Upon purchasing her new home, reader Xan, who writes the blog cirqueduppicadilly, knew one thing for sure — those upper cabinets had to go. Not only were they too low (which cut off a good portion of the counter space), but they made the kitchen feel like a rental. “Superficially, they looked fine, but as soon as you touched them they felt like they might just fall apart,” she wrote.
With a small budget in hand, Xan and her husband set out to complete a mostly DIY renovation.
I have a serious thing for diners and their intrinsic Americana nostalgia. Sometimes the food isn’t even so hot, but I still pop in for a basic sandwich and cup of mediocre coffee every now and again. Chef Trevor Rudd of City State Diner in Portland, Oregon, walked me through one of my most beloved — and America’s most beloved! — diner specials: the wedge salad. Want to know the secrets behind this iconic dish? You know you do!
You’re either an egg yolk person or you’re not. If you’re the latter, drippy egg yolks are confusing and repulsive — and this recipe is not for you. If you’re among the former, welcome! You have come to a place where egg yolk oozes over garlicky kale, crispy bacon and a toasty bun, pooling on the plate for extra dipping as you eat. Ready to start your day off right?
I am fluent in the language of grocery. I speak POS and SOP, FIFO and EDLP*. I believe Doose’s Market is the true star of Gilmore Girls and deserves its own mention in the opening credits. My favorite Christmas song is Dan Fogelberg’s “Same Old Auld Lang Syne,” because unrequited love in a grocery store parking lot is the best kind of love. And I can’t help but feel that East of Eden is as much a story about the advent of the modern grocery as it is a biblical allegory. I mean, how can you have a produce department without a cold supply chain? (Admittedly, the phrase “cold supply chain” rarely, if ever, appears in Steinbeck’s work.)
This week we asked a few of our favorite food writers and bloggers to share how their organize their kitchen. If you’re just tuning in now, here’s a look back at their ideas and advice.
