by Guest on Wednesday, May 8, 2013

Wine of the Week: 2011 Nerocapitano Frappato
Region: IGT Sicilia, Italy
Price: $25

If you have not yet discovered Frappato, a Sicilian red grape, which makes the most deliciously refreshing light bodied red wines, now is your chance. 

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Let me first say that I’m far from qualified to write on this subject. As you can see, I’ve got food magazines piling up — soon to overtake the large wicker basket I bought to house them. While I know of schools, libraries, and friends who would gladly take them off my hands, it seems more of an emotional tie than a rational or logical one. When is it time to let go of all these glossy magazines? More

I absolutely love the smooth chicness of anything matte black, particularly in the kitchen. With so much that’s already bright and shiny in that room — stainless steel appliances! Shimmering tile! Glossy ceramic plates! — I find matte textures a welcome diversion. They’re understated yet still glamorous. Here are a few matte black kitchen and dining things I’ve had my eye on lately, from a simple faceted vase to a mind-blowing Bertazzoni range. (Guess which one I will not be purchasing anytime soon.)

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4.25 / 5 Stars | 11 Reviews

by Christiane Potts

“This simple cucumber salad with ginger and lime will be a refreshing side to any Asian meal.”

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Does your mom love tea? Here’s a simple and inexpensive, yet heartfelt, idea for Mother’s Day.

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Last week we asked those of you who garden in small spaces to share your best advice for starting and maintaining a successful kitchen garden in pots or containers. You had lots of tips to share, but we culled the top five. If you’re ready to jump in and start your own cook’s garden, read on for advice from those who’ve done it before:

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We all know that the amount of juice lemons and limes generate varies greatly based on the size of the fruit, temperature, and how long the fruit has been sitting on your kitchen counter. But did you know there’s a surefire way to get the most juice — one that doesn’t require any new tools or gadgets? And this method can produce as much as three times as much juice! Watch the video after the jump for a eye-opening demonstration.

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This recipe is nothing new. It was first published, as far as I can gather, in 1896 in The Boston Cooking-School Cook Book by Fannie Merritt Farmer and has since been fussed over and had its virtues extolled by more food writers, newspaper dining sections and food bloggers than it has not been. It’s the equivalent Proust’s Madeleine/Jim Lahey’s No-Knead Bread/Three-Ingredient Peanut Butter Cookie*/Hey, Did I Tell You About The Time I Killed My Own Dinner? of modern food writing.

But even if I’m not going to be making an unprecedented mark on the home cooking conversation today, it would be a glaring omission not to share it here as well because there’s so much that’s very important about it. The first is the book it hails from, the late, awesome Marion Cunningham’s Breakfast Book. Do you know anyone who just got engaged/about to get married/just moved into their own apartment/thinks they want to start cooking/trying to drop a hint to their significant other that certain meal shifts are up for grabs? What better place to start than at the top of the day, and this is the book everyone — yes, girls and boys — needs on their shelves. It covers all bases. It makes people happy. These are respectable cooking goals.

… Read the rest of essential raised waffles on smittenkitchen.com

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permalink to essential raised waffles | 86 comments to date | see more: Breakfast, Pancakes, Photo

3.6 / 5 Stars | 4 Reviews

by THELASTBARON

“Another fine summery soup – refreshing, light, and different! Elderberries are common in my native Germany. This soup may be served hot or cold, but is better cold as a summer treat. Serve with gingersnaps crumbled into each serving. Drizzle in heavy cream, if desired.”

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