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From Apartment Therapy → 5 Delicious Ways to Use Food as Decor Inspiration

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Q: I recently bought a beautiful handmade cutting board at my local farmers market. They mentioned that they had only oiled it a couple of times and that I should do it again when I got it home, but otherwise it was ready to go. I oiled it and let it sit for a day and then started using it.

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Until recently I was constantly confusing evaporated and condensed milk, especially at the grocery store when trying to remember which one a recipe called for. It didn’t help that the cans look nearly identical. The differences are small, but they can have a big impact on your recipe.

Do you know the difference between condensed and evaporated milk?

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We eat apple peels and peach skin — why not banana peels, too? According to Business Insider, banana peels contain some really great vitamins and nutrients that we’re just throwing in the compost. Blend them up in smoothies! Bake until crispy! Or heck, just eat them along with the banana.

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I love stuffing chicken breasts. I’ve given you my recipe for roasted chicken breasts stuffed with goat cheese and fresh garlic, one of my favorites, and I consider this one a fall-inspired version. The technique is easy, with a big wow payoff, and I love the combination of a simple, buttery skin with a complex filling.

The sweet, salty, nutty mess that spreads out over your plate as you eat is pure perfection.

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I’m guilty of always reaching for the same appetizers when having friends or family over: good olives, flatbreads, interesting cheeses, and rosemary nuts. If you’ve been to our house for drinks or dinner, this likely sounds pretty familiar. The reason for the repetition is ease, but what if there were a creamy, lightly fried bite of polenta that was just as simple? An appetizer that would trump olives and nuts any day of the week?

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Our piece aboutJamie Oliver’s chicken in milk got me thinking about other possibilities for cooking a whole chicken in milk — what could be easier than filling a pot with liquid and spices, turning on the heat, and walking away until what’s left is the most succulent fall-off-the-bone bird?

So I decided to try the sweet and pungent flavors of coconut milk, lemongrass, and star anise. Served over rice, it’s a one-bowl meal complete with wilted greens and soupy coconut broth.

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