A tiny, windowless kitchen with no natural light and only 54 square feet to work with. Is it possible to create an elegant, sophisticated kitchen for an avid cook who throws dinner parties nearly every weekend? Why yes! And it’s absolutely beautiful. Take a look at this lovely before and after in a New York City studio apartment.
A veggie cake from Tokyo, and a wonderful treat for Easter brunch, plus two vintage-style treats for your kitchen.
Easter is just around the corner; have you started thinking about your Easter bread or spring lamb yet? Well, this recipe for Golden Chocolate Easter Eggs certainly woke us up to spring. This dazzling treat was created by Francisco Migoya , an instructor in baking and Pastry Arts at The Culinary Institute of America New York. See how he does it, below…
Q: We’re throwing a spring housewarming party soon. I’d like it to be a sort of outdoor barbeque theme. I’ve been trying to think of some good menu ideas but I’m not too pleased with my ideas. I was hoping you could help!
We intend on feeding a large group of people, so it would be great if we could make the menu simple, yet a bit elegant (as elegant as a BBQ can be, hah!).
Sent by Amanda
Looking for a last-minute concept for an easy, cute Easter cake? Here are some fun cakes rounded up by Delish.
There’s a mint and chocolate grasshopper cake, a mango-kiwi tart, and of course a coconut Easter bunny.
Wow, here is one design concept we really wish we could buy. It’s a hanging herb planter and fruit basket for the kitchen, and we know exactly where we’d put it.
Here’s a very special treat for spring and Easter from Bouchon Bakery! They sent us these gorgeous yet easy eggs made from Rice Krispies, rolled in bright, pretty colors and flavors. Read on for recipes for chocolate, peanut butter, and strawberry Rice Krispie Easter eggs!
For your morning inspiration- we’ve rounded up a few beautiful kitchens. Even if you’re not in the position to overhaul your whole kitchen, there are plenty of family-friendly ideas here that you can easily integrate.
Think colorful bunting, chalkboard walls, or open shelving.
• Read the full post at Ohdeedoh
Do you remember this kitchen? We gave you a glimpse of it a few months ago, but now we’re returning to it with the full story of its renovation. It’s a very special thing when someone at last gets to create the kitchen of their dreams, which is what happened to Greg of food blog Sippity Sup. He and his partner spent nearly 2 1/2 years in a protracted, complicated renovation — combining rooms, pouring new foundations, and dealing with unexpected load-bearing walls (as he puts it, “How come contractors can’t forsee these things?”) — but the final result is stunning.
Q: Since Gourmet went under, I’ve been receiving Bon Appétit as a replacement. It’s fine, but it doesn’t come close to Gourmet in content or quality. I’ve decided to cancel Bon Appétit and I’m looking for some more food magazine recommendations.
I already receive (and love) Cook’s Illustrated and Saveur. I’m a former subscriber to Cooking Light and if I can’t find anything ‘new’, I might have to give it another shot. Any ideas??
Sent by Danielle
Q: I’ve got spring fever and I’m starting to think about what to plant in my garden this year. I’m thinking this year I want to grow some red peppers and tomatoes for sure.
Is there any reason I can’t just save some seeds from produce purchased at my local grocery store to plant? Or will I have better luck purchasing seeds or seedlings instead?
Sent by Rebecca
A milk jug that tells you whether you milk has soured or not, and two sets of cute jars for the kitchen.
Q: It is almost my daughter’s first birthday. In my family it is a tradition to let a one-year-old eat/destroy their own cake.
The only problem: I am not ready for my daughter to start eating sugar. Any ideas for no-sugar cake and frosting?
Sent by Siouxzy
Open shelving in the kitchen is a nice idea, but can sometimes be hard to pull off. Recently our editor, Grace, wrote about her own frustrations with this type of look. We want to share some inspirational examples of open shelving in real homes. Maybe it will change your mind and if you love this aesthetic, show you ways you can incorporate it into your own home.
• Read the full post at Apartment Therapy
OK, you know we’re almost always about home cooking here at The Kitchn; we don’t linger long over candy and other packaged foods. But we just cannot pass up the creative (and culinary) possibilities of Peeps. This diorama has been making the rounds, and it’s our favorite of the season so far.
Let my Peeple go!
Q: I came across a bag of Lupini beans while cleaning the pantry. When I bought them, the guy at the store told me to boil them then shower with salt, lemon juice and parsley like you might do with fava beans. After coming home, I googled them and read a few things that makes it sound like they need to be boiled/soaked for days on end.
Is that for real? Any suggestions on how to cook and use these beans? And if they take days, are they really worth it?
Sent by Nithya
Our survey of countertop choices among our readers revealed that an overwhelming majority of you have laminate in the kitchen. Laminate is a manmade, composite material made of paper or other materials bonded at high heat and pressure between resins or plastic. It’s cheap, mass-produced, and very adaptable. But how do you clean it?
Simple and perfect roasted broccoli, a Peruvian chicken soup, and simply amazing butter sculptures in today’s Delicious Links.
Do you shop from the bulk bins? I get nearly half of my shopping list at the bulk bins these days, and I am trying to make this a little more convenient (and greener) by skipping the disposable bags and bringing my own containers. I buy just what I need and no more, and I eliminate a step because I don’t have to fill up my jars at home. Only one issue: I need to know what my containers weigh.
Q: I tried the Hearty and Healthy Apple Muffins (which were delicious) but now I have leftover white whole wheat flour.
I normally use all purpose but was hoping for some more recipe ideas for white whole wheat flour? Specifically desserts?
Sent by Amanda