If you tend to open your kitchen cabinets with a sense of trepidation because you’re never sure what’s going to fall out on your head or feet, it’s time for an intervention.
Don’t feel too bad: Kitchen cabinets can quickly turn into a messy black hole — a place where things go in and never seem to come out, unless they’re avalanching. What can you do? Invest in some cabinet organizers. We’ve rounded up 10 of them that will make your kitchen (and your life) run more smoothly.
Have you ever been subjected to “filler fruit” in a fruit salad? This wasn’t even a term I was aware of until a friend who served a truly gorgeous fruit salad at a brunch a while ago used the term to note the absence of melon and banana.
Now, I know some people like these fruits in their salad, but I’m going to go out on a limb here and say, for the most part, that bananas and cantaloupe are the least desirable additions to the whole of it. So now, when I come back to this minimalist fruit salad of papaya and mango tossed in a honey-lime dressing with a hint of mint, I know it’s better for being super simple with not a filler fruit in sight.
It’s a very particular kind of morning we’re talking about when we say this is the Cuban sandwich you want for breakfast — specifically the kind that starts closer to noon than it does to nine, and one where the night before might’ve included lots of dancing. That, or those mornings when you wake up ravenous and ready for something truly hearty to eat.
The Cuban medianoche is a close sibling to the more famous cubano. With an identical filling — Swiss cheese, pork, ham, pickles, and sharp yellow mustard — the one distinguishing element here is the bread. Often called pan medianoche or pan sauve, this bread is smaller, richer, eggier, and usually sweeter than the crusty, baguette-like bread used for cubanos. I think it makes for an all-around tastier sandwich, but then I really don’t care for bread that scratches up the roof of your mouth with every bite.
With its origins in Havana and a legacy solidified by the numerous shops, stores, and restaurants that offer it day, noon, and night throughout Cuban communities in the States, the medianoche is really the sandwich to sink your teeth into when you want to do breakfast Cuban-style.
Dunking a cookie in a cold glass of milk is one of life’s greatest pleasures. The crispy cookie slightly softens as it absorbs the milk, while the milk takes on the cookie’s flavor. When you’re done eating your cookie (or, who are we kidding, a few cookies) you get to wash it down with that sweet glass of milk — it’s basically a two-for-one deal.
Kitchn contributor Tessa Huff played off this nostalgic treat and transformed it into a whimsical three-layer cake. Now you can have your milk and cookies (cake) and eat it, too.
As far as I am concerned, there is never a bad time to eat ice cream. So when Jeni’s comes out with new spring flavors, you know who doesn’t care that it’s raining and cold out? That’s right — me. I also don’t care that it’s too late for an afternoon snack and that my ice cream tasting will inevitably be something I call “dinner.” It’s work(ish). Also, I love ice cream. And tomorrow I’ll eat broccoli and only broccoli.
When you think of Miami, what do you think of? A place to catch some rays with a frosty beverage in your hand and miles of sandy beaches at your feet? A place where salsa dance beats and international flavors create a tangible energy and sizzling nightlife scene? This is the Miami you see in the movies and hear about in songs. This is the Miami that everyone knows.
And it’s impossible to talk about food and Miami in the same conversation and not think of chef Michelle Bernstein. The James Beard Award winner, author, and Miami native has garnered wide acclaim for her simple yet flavorful approach and has pretty much become a household name over the years.
She still keeps busy in the kitchen with her café, Crumb on Parchment, in the Miami Design District, which she runs with her husband and business partner, David Martinez, and she’s also the host of local Channel 10’s SoFlo Taste and the Emmy award-winning series Check, Please! South Florida on PBS. In other words, she’s an expert on South Florida cuisine and an obvious choice to share everything there is to love about Miami.
There seem to be two camps when it comes to electric kettles: those who can’t live without them and those who don’t really see the point. The question is, do you need one in your kitchen?
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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Warrior Fit Testimonials
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When I was first told about Tabata I was very excited from the word go, however that excitement stemmed from the fact that I had no clue what it meant. I missed the first week of class b/c I was traveling for work so when I came in during the 2nd week I had some making it up to do.
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For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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Scavenger 100 Players
