We rounded up eight outdoor furniture sets that can each seat two people for a quaint meal outside (on even the smallest of balconies).
From Apartment Therapy → 8 Itty-Bitty Outdoor Dining Sets Big on Style, Not Space
I’m always looking for new ways to eat fruit — especially for dessert. Taking a page from the classic French dessert crème brûlée, juicy chunks of fruit are broiled with brown sugar until caramelized on top, and then topped with a creamy mascarpone-yogurt sauce and buttery macadamia nuts.
There is something that makes sense about turning to wholesome, natural pantry ingredients for nourishing our bodies from the outside as well the inside. You might not have considered deodorant a recipe for your kitchen, instead of from the drugstore, but let me show you how even this body basic can come from your own home.
To say restaurant wine lists are daunting is an understatement. Often they’re as big as phone books and filled with obscure names, confusing italics, and triple-digit price tags.
But vodka need not be the answer to quenching thirst and relieving wine list anxiety — even Michelin-starred restaurants have inexpensive gems hidden on their pages, and rigorous sommelier training isn’t needed to uncover them. In fact, four simple strategies are all you need to discover a new favorite wine at a price that’s easy to swallow.
Summer entertaining season is ALMOST upon us. Get a jump on your signature smoothies (via Daily Harvest) with a brand new Vitamix. OH and don’t forget to get your shop on at Crate & Barrel. My friends, now is the time to re-invigorate the hearth of your home!
As a person who at least two to three nights a week doesn’t understand why we plan menus and grocery lists when we could just be eating an egg on toast, scrambled, crispy, poached or soft-cooked and smashed, I, too, would expect this site to have more frittata recipes than it does. (It has one. Sorry.) But I don’t make them much at all because they always feel like a lot of work for something that’s essentially a baked omelet with none of the 2-minute butter-drenched speed of a French one. (We’re also on an omelet kick.)
I blame the parcooked vegetables. Be they peas or broccolini, they almost always requiring trimming (i.e. knife and cutting board), a pot of boiling water, a colander to drain them and then usually an ice bath so they keep their perky green crunch, after which you get to drain them again. Oh and then you’ll probably want to dab them dry on paper towels and all of this is before you even add them to the egg mixture. Maybe you enjoy a ramp frittata? Me too, but they’re going to need to be sauteed for a bit before you add eggs. It’s not like making croissants or anything, but the tiny tasks add up to something that usually outmatches my 5:45pm motivation level.
… Read the rest of shaved asparagus frittata on smittenkitchen.com
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The minute I get my hands on the first radishes of spring, I’m off to enjoy them sliced with lots of butter and judicious pinches of flaky sea salt. As the season continues and the bounty begins to pile up, I start looking beyond raw preparations and sauté or roast my radishes instead. Radishes cook up beautifully; their affinity for butter and sea salt is just as apparent in the skillet. Sautéing mellows their pungency and renders the once-crisp flesh tender, the golden edges tasting of smoke.
Pancakes, waffles, and French toast are all great, but these breakfast basics are really just a vessel for us to eat more maple syrup, right? While unflavored maple syrup is a delight in its own right, every now and then it can be a real treat to dress it up.
Flavoring maple syrup is a fun way to make breakfast an adventure. Here are five delicious ways to do it.
With so much being written these days about food waste, comparatively less is written about the wastefulness of food packaging. Yet food packaging waste accounts for at least as much as, if not more than, food waste.
From complex, tri-fold plastic egg cartons to snack-friendly boxes of individually wrapped apple slices, it’s not uncommon to find two or more layers of “protection” between us and the food we eat. And most of that shrink wrap, plastic, cardboard, and styrofoam can’t (or won’t) be recycled.
Tiny sweet red beets and vibrant orange young carrots — each with a shock of fresh greens — are among spring’s most colorful arrivals. This salad makes the best of both, combining marinated beets, quick-roasted carrots, and tangy beet greens. A creamy ranch-style dressing made with Greek yogurt, green onions, and herbs brings it all together for a salad that’s both fresh and hearty.
