Have you ever tried shakshuka? It’s a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce.
In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal.
One of my favorite things — although, honestly, it’s not easy to choose — we ate in Portugal was small clams cooked in a garlic wine sauce, usually with cilantro and always only eaten with bread, which I learned when we went to one of those* restaurants on the beach one night where you pick your dinner from what’s been caught that day and everyone is a little vague about preparations because they assume you already know. “How are the clams prepared?” “What do you mean? Steamed!” “And they’re served with…?” “Well, in Portugal, we eat clams with bread, only bread. Would you like something else?” And so it was. 
The dish, called Amêijoas à Bulhão Pato, is named after the 19th century Lisbon poet Bulhão Pato, who was known to be a gourmand. It’s usually a first course. And, no, this isn’t officially it — unable to follow the simplest directions, I replaced the olive oil with butter, threw in some shallots, used parsley instead of cilantro because I killed my cilantro already and added red pepper flakes. But we did eat it with bread. And more of the wine (I mean, the bottle was now open so we were basically obligated) and intentionally or not, managed to unlock my new favorite date night dinner, even if you are sharing your table with little people disinterested in wine-steamed clams. READ THE REST
(Image credit: Kate Bowie Carruth )
I spent quite a few years cooking in a tiny New York City apartment kitchen, where storage space was at a serious premium. One of the many things it taught me was how to be creative and resourceful when it came to maximizing space.
Even when it feels like you’re utilizing all the storage space you possibly can, there are still ways to squeeze even more storage out of your kitchen. Here’s how.
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Update: Last Thursday more details were announced in the digitalization of the SNAP program. We learned that Amazon, Fresh Direct, and five other retailers will be partaking in the online program. The program will launch in summer of 2017, run for two years, and be available to participants in the following states: Maryland, New Jersey, New York, Pennsylvania, Oregon, Washington, and Iowa.
Participants in the SNAP program living in these seven states will be able to use food stamps to buy the same things online that they would normally be able to purchase at a grocery store. The International Business times notes that “The program will not cover additional costs associated with the online service or delivery of goods.”
If the program is successful after two years, the USDA intends to add more retailers and expand to SNAP users across the country.
This article was originally published on September 19, 2016, at 2:15 p.m. EST.
(Image credit: Lauren Volo)
This Thai curry can be whipped up in less time than it takes to call for takeout, so put the phone down and get in the kitchen. It’s also meatless, but thanks to hearty vegetables like butternut squash and broccoli, plus creamy coconut milk, it’s immensely satisfying and has all the necessary flavors to make you feel like cooking for fall has finally arrived.
(Image credit: Emma Christensen)
The Hasselback potato is clearly the most impressive spud to ever call itself a side dish. It’s also like having all of your potato dreams come true at once: these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes — plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise.
Want one more reason to make them tonight? How about the fact that despite their frilly fancy-pants appearance, they take no more time and little more effort than your average foil-wrapped baked potato.
(Image credit: Samara Vise)
20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.
Profession: Chef and Co-owner, Mei Mei Restaurant, Mei Mei Street Kitchen, Mei Mei by Design, Pantry at Mei Mei
City: Boston, MA
Twitter: @meimeiboston
Irene Li is the youngest of the sibling team behind Mei Mei, a restaurant and food truck offering Chinese-American cuisine sourced from fresh, local ingredients to Boston eaters since 2012. A self-taught chef, Irene prides herself on hiring people who are new to professional cooking and training them on knife skills. She once taught herself to butcher a whole pig in her mom’s kitchen. She needed multiple knives for that one, and a very supportive mom.
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From Apartment Therapy → How Much Do You Really Know About Cleaning?
(Image credit: Erin Francois)
From Apartment Therapy → How To Actually Get a Project Done Before Summer Ends
