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We’ve heard a lot of haters complain that Joanna Gaines (the decorator half of Fixer Upper, HGTV’s hit home renovation show based in Waco, Texas) makes every kitchen look the same. While she does have a very specific farmhouse style — with lots of white, shiplap, and oversized clocks — she also has plenty of range and great ideas.
Don’t believe us? Just check out these final projects and all the great ideas.
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These days, we’re all about treating our taste buds. The average American diet is thoroughly doused in sweet, salty, umami (MSG, anyone?) and even the occasional sour foods. Together, these comprise four of our five taste senses, but the fifth flavor is virtually absent from our modern day diets. Can you guess what it is? […]
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We know you’ve got that bag of frozen peas or cauliflower languishing in the freezer because we do too. Want to make more room for ice cream in your freezer by using up those frozen vegetables regularly? Same!
Our very best advice for using up the frozen vegetables is to skip the lengthy directions on the back of the box or bag and try these few shortcuts instead. You’ll get the same tasty, nutritious vegetables in less time from the freezer.
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You’re gonna need a spoon (or some cones), if you plan on hitting Whole Foods this weekend. The grocery chain is having a great sale on ice cream: Starting today, July 13, and running through Sunday, July 15, you can get two pints of either Talenti or Ben & Jerry’s for just $6 — and that includes their expanding line of dairy-free options. (Amazon Prime members get an additional 10 percent off the sale price!)
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The freezer is such a treasure chest of kitchen delights. I reach into my own for frozen vegetables to get dinner done in a pinch, ice for cold brew and boo-boos alike, and frozen fruit like berries, cherries, and peaches (yes, even in the height of summer!).
And yet, I’m not making smoothies every day. No, I’m using frozen fruit for everything from dessert to dinner in a few surprising ways that makes these frozen gems worth their weight in gold. Here are seven clever ways to use frozen fruit that have nothing to do with morning smoothies.
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Friday Night Lights fans can all agree that it’s not just a show about football. The NBC series, which first aired over a decade ago, gives a glimpse into a small, football-obsessed Texas town and the lives of the people who call it home. If the teeniest part of you hasn’t been the same since the series ended, let this serve as a friendly reminder that you can currently stream all 76 episodes on Hulu, Amazon, or nbc.com.
Since the show’s twists and turns take place both on and off the field, we decided that it’s only fitting to follow the show into the kitchen too. Consider this list a guide: What to eat while binge-watching Friday Night Lights, based on your favorite character.
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Our sister site, Apartment Therapy, has written before about kitchens with green cabinets, and blue cabinets, and black cabinets — and those are all lovely, but this post is dedicated to a particular favorite of mine: gray cabinets. Whether you’re looking for a pearl gray or a seal gray or a dark almost-charcoal gray, this color has a timeless allure, and suits practically any space.
Here are five reasons why this hue is here to stay.
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Burgers are quintessential summer fare and, as is true for most idealized foods, people make up a lot of rules about what you can and can’t do to burgers at home.
As a home cook who prefers my own burgers to anything takeout, I can tell you some of those rules are helpful and some are just rumors. Here are the seven things I never do when making burgers at home.
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“I’m never gonna let you close to me/Even though you mean the most to me,” Sam Smith sang in his ever-vulnerable tenor. “Cause every time I open up it hurts/So I’m never gonna get too close to you.”
That song — Too Good at Goodbyes — explains why he tries to maintain some emotional distance in relationships. It also explains how I’ll be handling Costco’s food court menu from now on, because if they’ll pull the venerable Polish Hot Dog from the lineup, then absolutely nothing is safe anymore.
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It started with a tweet. Kate Hill, who ran Kitchen at Camont in Gascony, was taking applicants for a culinary writing residency at her 300-year-old farmhouse retreat in rural southwest France. She wanted someone to come stay in a little blue room, join in Camp Confit, and write their heart out. Sitting in my dim, windowless office where I worked on websites all day, something clicked in my mind. I had to do this.
The only problem was that I was a vegetarian. I’d slashed most meat from my diet after reading The Jungle in high school. This residency required that I had to go learn all about ducks. I had never had duck. I hadn’t had meat in eight years. But I’d recently read Barbara Kingsolver’s Animal, Vegetable, Miracle and was questioning why I’d eat tofu flown across the world but not beef from cattle raised on pastures in my own Kentucky home.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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