Happy weekend, kitchen friends! What’s cooking? I’m home after a long week of travel and looking forward to making brunch and perhaps a pot of leek soup to go with our blustery April weather. What about you? What’s in your grocery basket, and what’s in your fridge? What’s cooking in your kitchen this weekend?
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Who’s feeling ready to throw a dinner party? I know I am after this past week, if only as an excuse to make these tasty-looking Herbed Polenta Bites. We also had a tutorial on how to make the softest dinner rolls, a cauliflower pasta dish with tomato-cream sauce, miso sweet potato bites, a tomato and goat cheese quiche, and a springtime orange-y margarita — all party-worthy dishes if I ever saw them!
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Last week I had the pleasure of attending the annual conference for IACP (International Association of Culinary Professionals) and if there was one hot topic in food media right now, it’s mobile. People are looking for recipes and food media on more devices than ever: the phone, the iPad, and any device you can access from the grocery store. Read on for a few interesting tidbits from folks like Tanya Steel, editor-in-chief of Epicurious — but first! We’d love to hear a little more about how you use your phone and tablet. Have they changed how you find recipes and read about food?
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My favorite part about the weather slowly turning warmer are more opportunities to eat together with friends, preferably outdoors. Potlucks are the easiest way to go about that, and lucky for us, there’s a whole world out there beyond potato salad.
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As you stroll through the farmers’ market this April, keep your eye out for ramps. This is their season, and it’s a fleeting one. These wild leeks have a pungent garlicky flavor, and pair wonderfully with eggs and creamy dishes, like risotto. If you have a bunch in hand, try one of these 10 recipes spotlighting this quintessential spring ingredient. But do it fast — they’ll be gone before you know it.
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One of the most common woes in small kitchens is not enough countertop space, and no room for an island or breakfast table. One solution? Hang a collapsible table on the wall! When collapsed, the table in this photo serves as a small shelf, but just flip the end up and you’ve got a mini breakfast table, or another work surface for food prep.
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4.56 / 5 Stars | 21 Reviews
by Cornpop
“This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you’ll need to find another way to use up your cheese and crackers.”
Are you following Andi’s kitchen reno? This week she put in zinc countertops and wrestled with IKEA cabinets…
• Andi’s Reno: Zinc Countertop
Apartment Therapy
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Shell’s newly renovated studio in Greenwich Village, New York feels much more spacious than it actually is! The 520-square-foot apartment is smartly laid out and full of hidden storage solutions, including a hidden pantry in the open kitchen. The kitchen cabinets are IKEA (a budget choice), but the countertops are 2.5″ thick monolithic white Corian countertops — a worthwhile investment, according to Shell. See more photos below:
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Q: My husband and I just bought our first house and in the kitchen (a very old kitchen) I found this “tool.” It has an inscription on the side that says “ASTUGRID,” and a series of numbers. Does anyone know what this is?
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