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I’ve been fascinated by Thai cuisine recently, mainly because one of its tenets is a balance of hot, sour, salty, and sweet. I took that balance to heart when creating this easy weeknight stir-fried noodle dish; it’s seasoned with condiments I always have in the door of my refrigerator, and peppered with plump shrimp I keep on hand in the freezer.

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From Apartment Therapy → 5 Ideas Worth Stealing from a Bright Brooklyn Kitchen

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If Hawaii has always felt a bit, well, out there, that’s because it is. The 50th state is nearly 2,500 miles from California (and less than 4,000 miles from Japan). But Hawaiian culture — and Hawaiian food in particular — is having something of a moment on the mainland. Poke, a traditional Hawaiian raw fish salad that’s basically a chunkier version of tuna tartare, is everywhere; SPAM is staging a comeback; and it seems inevitable that the loco moco, a two-patty burger with fried eggs and gravy, will make an appearance on the Shake Shack menu any day now.

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Hello and welcome! Thanks for joining The Kitchn’s seven-day spring refresh. It’s sort of like a cleanse for your kitchen, but there’s no dieting or fasting — just a weeklong journey to a cleaner, calmer cooking space.

As a home-clearer, I teach mindful methods of clearing space — both internal and external. I believe our inner and outer worlds are connected, so when we change something in our physical environment, it has the potential to shift something inside, too.

That’s why we’re starting this program by clearing off and wiping down our counters. This small, simple task can open up space in our minds, too — space we’ll use to figure out what we want for ourselves and for our kitchens over the coming week.

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The frozen waffle contenders.

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Not every morning gets a fresh-off-the-iron waffle. Some mornings the best we can do is warm up two frozen waffles in the toaster. But that’s not to say those mornings don’t deserve the very best. To discover the frozen waffle that’s most likely to make those mornings better, we tasted some of the most popular and widely available varieties at our office in New York City. Today, we’re sharing our thoughts on the brands we tried — as well as our winning pick.

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