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.

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30-Minute Chicken Posole

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.

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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.

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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!

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