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From Apartment Therapy → Summer Survival: Store This Stuff in the Fridge

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I first met Canadian Chef Cameron Stauch when I wanted to stop spending so much money on Indian takeout by making my own Indian food, and I had no idea where to start. Cameron went as far as to bring me recipes and guide me around three different mini-marts where I could find Indian ingredients that had been brought into the country in the shop owner’s suitcase. His enthusiasm to share other cultures’ cuisines and ability to make Indian cooking accessible for me was a huge kindness, and I’ve since discovered that making Indian food can be quick, filling, and even easy. I even make better aloo jeera than my favorite restaurant now!

Here is Cameron’s beginner’s guide to Indian spices that shows you don’t need to buy out your local Indian market to start cooking flavorful Indian dishes (that are better than takeout).

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Pizza Hut in Hong Kong has gone to great lengths to strengthen the concept of “dinner and a movie.” The pizza chain is delivering some pizzas in boxes that can be turned into movie projectors with the help of your smartphone.

See the short video on how the whole thing comes together.

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It’s nice to have a few salad recipes that can serve as main dishes, and the rice in this one makes it especially filling. A big forkful of tender leaves with little piles of rice, sweet dates, and crunchy nuts made the perfect combination of flavors and textures.

This was a tough recipe to name. I thought about calling it my “wild rice, chickpea, date, cashew, celery, and mixed green salad,” but decided that something simpler might be best! Needless to say, there’s a lot going on in this salad — and it’s all good.

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In this video, we share our quick trick for softening brown sugar when you find your sugar is getting a little too rocky for that chocolate chip cookie fix on the horizon.

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Item: The Mantry Company Artisan Food Subscription
Price: $75 / month
Overall Impression: If you like stereotypically male-marketed foods, especially snacks, liquor, prepared sauces, or flavor enhancers, then this curated box of artisan foods is for you.

The first time I saw the name Mantry, I was intrigued and a bit skeptical at the same time. Was it geared just towards men, and if so, what kind of products would be in this subscription service? With Father’s Day fast approaching, I decided to find out what the deal was.

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Like many things cute and useful, emoji originated in Japan, which means many of the icons are specific to Japanese culture. With food being a vital part of the culture — there are at least 80,000 restaurants in Tokyo alone, according to Frommer’s — it’s no surprise that there are quite a few food and drink emoji that may leave you scratching your head. What’s with all the shapes on sticks? Is that flan? And what’s in that delicious-looking rice dish?

Our guide to Japanese food emoji answers those questions and many more. Itadakimasu!*

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Fennel has some serious PR issues, I know. Its reputation has eaters on the defense, and I’ll agree, it isn’t so intuitive to cook. Some farm partners have told me they have had to stop growing fennel (this makes me sad) — their CSA members are not interested or simply don’t know what to do with it.

At my restaurant, if we mention “fennel” in a beautiful slaw or soup, some customers will steer clear. I’ve discovered some have never even tried fennel, and don’t plan on it. That’s when I become a little defensive. Tell me you don’t like fennel, and I’ll do my best to change your mind.

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