Q: I’ve been thinking about the ideal Thanksgiving Day breakfast. You know, something to tide you over till the main meal, keeping you safely out of the Hangry Danger Zone, but also something light enough that you feel appropriately eager to dive into a mile-high plate with abandon. Any tried-and-true suggestions?
I’m sure someone somewhere has an intelligent, sobering thesis on why we as a culture are so drawn to makeovers (something about dissatisfaction, a need for transformation, etc), but that’s not what I’m going to talk about today. No, today I will just say this: these 20 kitchens were once lost, and now they’re found. And it remains just as thrilling to click through and see the ‘after’ photo as it ever was, if for no other reason than you know you’re curious! So go on. Take a look.
5 / 5 Stars | 1 Review
by Joshua Peri
“This traditional Jewish dish of carrots, plums, and scallions can be served as a salad.”
I have several stuffing-related confessions to unload today:
My first stuffing love was found at a friend’s house, when her mother served us an apple stuffing from a Pepperidge Farm mix that is no longer made, I presume because it’s not 1989. My god, did I nag my mother (who wasn’t terribly keen on packaged foods, meanie) to make it too. Sometimes she’d cave, though never often enough, but it didn’t stop me from growing up thinking that the dreamiest stuffing includes tart apples, celery, lightly caramelized onions and herbs, a dream I was repeatedly denied as a child and yes, I’m requesting a very tiny violin.
I think if you’re limiting your stuffing consumption to a single day in November, you are missing out. When you snip stuffing free of its holiday-specific tethers, it doesn’t take long to realize how welcome it could be speared onto your fork the other 364 days a year, a category it shares with latkes (as awesome at cocktail parties as they are for weekend breakfasts topped with a lacy-edged fried egg, and especially fitting this year), yule logs (for Thanksgiving or just the mega-Yodel of it) and fairy lights, which you should not even pretend aren’t as awesome strung across a yard on a July evening as they are outlining shutters and fire escapes in December. I would eat stuffing every week of the year if everyone would stop looking at me so strangely about it.
… Read the rest of apple-herb stuffing for all seasons on smittenkitchen.com
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permalink to apple-herb stuffing for all seasons | 98 comments to date | see more: Apple, Bread, Celery, Photo, Side Dish, Thanksgiving
If you’ve ever wondered whether the super-styled kitchens in IKEA’s annual catalog could actually work in a home like your own, wonder no more: here are 20 real-life examples of IKEA kitchens, as seen in reader homes published on Apartment Therapy and The Kitchn.
Our readers are pretty crazy about IKEA kitchens, and we think the hype is justified. From sleek all-white cabinets in a Birmingham loft to warm wood veneer in a classic Eichler home, these spaces prove that IKEA’s budget-friendly kitchens can work in just about any space. Read on to see all 20 — each of them a visual reason why we think an IKEA kitchen can be a smart, personalized choice.
As you’ve probably heard, this holiday season includes the once-in-a-lifetime convergence of Thanksgiving and the first day of Hanukkah, an occasion more popularly known as Thanksgivukkah. Cooks all over the country are embracing the opportunity to mix the traditional foods of two holidays on one table, and this week we are sharing Thanksgivukkah recipes and ideas from our favorite chefs and cookbook authors.
Today kosher chef and cooking instructor Kim Kushner, author of The Modern Menu, shares her fresh and vibrant holiday menu, including a no-stress recipe for turkey braised with pumpkin, figs and honey. (It will make your kitchen smell amazing!)
5 / 5 Stars | 1 Review
by Kate
“This saucy topping combines brandy with raisins, mandarin oranges, prunes, peaches and pineapple. Serve over ice cream, or on any dessert.”
