Ketchup and mustard are classic summertime condiments. And while I certainly have nothing against them, sometimes the occasion calls for a burger, hot dog, or brat topping that’s a bit more satisfying, sophisticated, or fun. Making a sauce that meets any (and perhaps even all) of those qualities doesn’t take much — especially when you’ve got the slow cooker to help out.
(Image credit: Jerrelle Guy)
As I hustle around my kitchen, I make a mental note of spices I need to buy before Ramadan. I am all out of coriander seeds, curry powder, and mustard seeds. In doing this very act, I realized that I have transformed into my mother, which makes me rather happy because she has been a pioneer in turning every Ramadan into a festive memory — something I am proactively trying to do, as I am about to celebrate my very first Ramadan with my husband, who comes from a culture that is different from mine.
(Image credit: Jaren Jai Wicklund/Shutterstock)
Buddy, you’re never going to get another decent night of sleep again! My husband and I heard this line several times a day in the months leading up to our son’s birth. Now that he’s here, people continue to inquire almost daily about the sleeping habits of our new little family.
I implore you: Stop asking new dads about how much sleep they are getting. If dad or baby aren’t sleeping well, they don’t want to talk about it more than they already are. And if they are sleeping well, your question could make them feel guilty or start wondering if last night was the best night of sleep that they’ll get for a while.
Also no cufflinks, please — they are a choking hazard for infants. Instead, here are some little luxuries and useful treats that new dads really want.
(Image credit: Samantha Bolton)
There are a few websites that I check almost every morning, and one of them is Joanna Goddard’s blog, A Cup of Jo. She covers everything from family, to dating her husband, to travel, and she even includes great recipes from time to time. Her honesty and vulnerability make her feel like a close friend, even though I’ve never met her in person.
If you, like me, are a longtime reader of Joanna’s blog, it might not come as a surprise that her favorite pint of ice cream has a great sense of place and story behind it. Have you tried this delicious scoop?
People enjoy parks for all sorts of reasons. Maybe they’re throwing a casual picnic with brie and red wine, or relaxing with friends and family on the grass. Perhaps they just want to soak up some sun while they catch up with their Kindle. The point is, most people don’t head over with the goal of being a nuisance.
But if you’ve ever given some side-eye to an overly boisterous person at the park, you’ll understand that there are some etiquette rules that ought to be universal. Here are some tips to keep in mind when you’re at the park, whatever the reason, to ensure a great time is had by all.
Choosing an ice cream isn’t as simple as vanilla and chocolate anymore. Slow-churned, non-GMO, no-sugar-added, grass-grazed — your grocer’s ice cream section is a display of never-ending banners, slogans, and callouts, all vying for your attention with a very wide array of pricing options. The freezer is crowded, the goalposts are always changing, and new arrivals seem to come every week.
Amid all the claims, there’s one distinction you won’t see on the front of the carton. It has nothing to do with “all-natural, real” ingredients, or whether or not it’s “grand,” but it’s the one that grocers and the dairy industry use behind the scenes to measure quality.
Weeknight meals can be tricky. You want to put something interesting and healthy on the table, but when time is short, takeout or a frozen meal is sometimes the more appealing option. These 16 meals will help you stick to your plans of actually fixing dinner. After all, when it only takes 30 minutes, you might have dinner on the table before that delivery even arrives.
If you’re not familiar with Yossy Arefi, the food photographer, stylist, and baker behind Apt. 2B Baking Co., you need to be. Her recipes are as gorgeous to look at as they are to eat — and we couldn’t be more excited about her new book, Sweeter off the Vine. To celebrate its release, which happens to dovetail perfectly with berry season, we invited Yossy to our studio kitchen for a berry bake session.
We’re sharing recipes from the shoot, of course, but we also wanted to highlight some of the plates, bowls, cups, and accents we used on set. We think they’re nearly as swoon-worthy as Yossy’s desserts.
Do you often reach for the bagged carrots at the grocery store only to have them wallow in the fridge, forgotten and unused? Maybe you need to skip the two-pound bag; maybe you even need to skip the one-pound in favor of buying carrots loose. Here’s how to eyeball one pound of carrots so you can scale up or down as needed.
Baking is equal parts science and art. Once you’ve diligently measured, weighed, and mixed your batter or dough, you still have to finesse it through the actual baking process. This is when familiarity with your oven becomes the difference between a beautiful baked good and a so-so one.
Here are the five most important things you need to know about your oven for better baking.
