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From Apartment Therapy → How To Transform Your Kitchen With Texture

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Q: I was given a bottle of apple pie-spiced “drinking vinegar” and have no idea what that is or what to do with it. Making a shrub or vinaigrette is about all I’ve come up with, but it’s a fairly large bottle. Any good cocktail recipes or anything else that would make a good match?

Sent by McKenzie

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I have a question: Does this breaking news that my beloved Dunkin’ Donuts is now delivering mean I can get a large hazelnut delivered straight to my doorstep in California? Because you can take the girl out of Boston, but you can’t take the Dunkin’ Donuts coffee out of my blood. And California is seriously lackin’ in my Dunkin’.

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Fusilli with Tahini-Yogurt Sauce and Nigella Seeds

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I don’t know how things go down in your house, but on nights I don’t really feel like cooking, the solution is usually pasta. It’s quick, simple, and comforting — all the right qualities for a midweek meal.

I also like to keep dinner from getting boring, so I skip the jarred sauce and top my pasta du jour with something from the pantry. It can be a single ingredient, or a combination of a few staples I have handy, but I always have them on hand so I don’t have to run out to the grocery store. I bet that most of these are things you have in your pantry as well, but there might a few that surprise you!

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I’ve always viewed spaghetti squash — with its clever, noodle-like interior — as a fun party trick, always surprising both for its ability to reasonably mimic pasta and how satisfying the results can be. It’s good, sure, but it’s also never really had a “wow” moment for me.

Now, let me introduce you to this pad Thai. This dish has “wow” written all over it. It’s tangy and savory in all the right places; it’s crunchy and chewy and tender, all together. It has all the hallmarks of your favorite take-out pad Thai — except those spaghetti squash noodles are the star of the show.

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Now that we’re all back to school and back to work, the mornings feel a lot more rushed than they did back in July. These days it’s all about speed and convenience. Whether you’re eating breakfast at home or on the go, packets of instant oatmeal are handy to keep around. Add water or milk and give them a few minutes in the microwave or on the stovetop, and you’re good to go.

Because breakfast is the most important meal of the day, members of our office tried six national brands of regular, unflavored instant oatmeal. We’re sharing our thoughts on all six brands, as well as our most favorite type of instant oats in the bunch. Want to see our top pick?

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Why is it that keeping the refrigerator organized is such a battle? For some reason everything seems to get pushed around and out of order. Then you end up with one lonely tomato or zucchini or cucumber that gets shoved to the back to rot and make a mess, which leads to spending your whole Saturday morning scrubbing the shelves.

You can take steps to avoid the rotten produce disaster scenario, but we can’t guarantee it will be foolproof — especially if there are other people in your household. But as they say, an ounce of prevention is worth a pound of cure. Try a few of these tricks to maintain order in your fridge.

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