I grew up using sponges in the kitchen. I used sponges for everything: wiping countertops, washing dishes, cleaning the floor. I only started to use a scrub brush very recently, and now I know I can never go back. When it comes to cleaning a kitchen, a scrub brush is a powerful tool!
Q: I’m trying to get an honest opinion on concrete countertops. Everything I’m finding on the web is written by the manufacturers — I need something a bit more honest.
My husband and I cook a lot so I need to know how concrete actually holds up in a well-used kitchen. I’ve also heard that it’s terrible for rolling out dough; if anyone has any experience with that it would be incredibly helpful.
Sent by Amber
Q: This past fall I dined at Osteria Via Stato in Chicago. That night, there was a seasonal special on their board: Pumpkin Ravioli with Sage Brown Butter sauce.
That “special” ravioli was the most fantastic meal I have had in as long as I can remember. I wasn’t enamored of the idea of Pumpkin Ravioli, because I couldn’t see liking pumpkin in ravioli, but it was exquisite. The crisped sage and brown butter sauce lent a subtle, nutty crispness to the dish.
Do you know how I can possibly find this amazing recipe, or one very similar to it? I have turned up many recipes for pumpkin ravioli, but none whose ingredients seem to truly capture the essence of the insanely delicious meal I had that night.
Sent by Cat
It’s cold and snowy outside, and we would like to give our breakfast egg a little zing and a kick for extra warmth. These deep-fried eggs are a little work-intensive for a weekday morning, but oh they look so good!
Reader Gillian sent in pictures of her new locker pantry!
“During the renovation of our kitchen, we made the choice to only have lower cabinets. We love the look but soon found ourselves short on space, specifically pantry space. Instead of adding the upper cabinets we had avoided, we sunk a set of six half sized lockers into the wall between our kitchen and powder room.”
• Read the full post at Apartment Therapy
Roasting has been our cooking method of choice these past few weeks. It’s so pleasant to turn on the oven full blast and cook up some tender, crispy, winter vegetables. Here’s a look at some of the many roasted vegetable recipes we have in our archives, from slow-roasted tomato sauce to crunchy roasted chickpeas to succulent roasted baby cabbage.
Are you buried under two feet of snow? Is there white stuff on your windowsill and in your boots? Much of the country has received a seemingly unending supply of snow these past two weeks, and so we’ve decided to stop complaining about it and get inspired instead! Here’s a look at a dozen recipes inspired by snow.
We are looking for a better way to store our garlic, onions, and potatoes, and we love the look of this multi-tray vegetable store from Garden Trading.
Q: I would like to find a kitchen soap dispenser that doesn’t involve pushing a button or using pressure from your hands or fingers to get the soap to come out. I have arthritis in my hands and the button types are too hard for me to use.
My previous one (Libman) was about 5″ tall, stood upright, soap came out of the brushhead, which unscrewed to put the soap in, and had a rubber gasket inside with slits that kept the soap from coming out too fast. It appears to have been discontinued now. If anyone knows of something similar that doesn’t require pressure from your fingers or hands, I would appreciate it.
Sent by Joan
Q: Counter space is so coveted in our house and both my husband and I hate the look of a utensil caddy filled with all our tongs and spatulas and ladles. Are there any creative ways to store commonly used utensils without cramming them all in jars on the counter but still keep them handy and easily accessible?
Sent by Jessica
Q: Hi! My fiance and I just (mostly) finished a year long kitchen renovation, and are starting to cook again.
Now, here’s the thing: I want to make my own chicken stock, but neither of us really like white meat. Roasting a chicken is actually sort of a waste for us. Can you make chicken stock with just bones and shreds of meat from roasted drumsticks and thighs? Or does it totally botch the flavor? Do you really need a whole carcass?
Sent by Christine
We have slightly crazy cabinet doors in our old rental kitchen. The hinges must be busted somewhere inside, because as much as we fiddle with them, they never allow the doors to close completely. This drives us completely batty, and we’ve been thinking about a hinge-replacing spree. But hinges can be pricey, so we were glad to learn this alternate door-closing hack from This Old House.
What were the most popular posts published in the last week? Well, there was a snippet of science on how to cool down your hot drinks, plus very non-scientific flowcharts of food decision-making. There were 10 ways to use a bag of frozen broccoli, how to make no-knead sandwich bread, our recipe resolutions for the month, and more! Read on for the top 10 posts of the past week.
15. 10 Baked Goods That Won’t Weigh You Down
14. Editor’s Choice: Faith’s Favorite Posts of 2009
13. Butterscotch Pudding from Shuna Fish Lydon
12. Slow and Easy: How to Cook Perfect Steel-Cut Oats
11. Free Seasonal Calendar Download from Cottage Industrialist
One of the easiest and simplest ways to be a little greener is to turn off the water while you’re brushing your teeth or soaping up your hands. But that’s not always possible: you’ve got a job that’s complicated or dangerous, you’ve turned the faucet on for a kid who’s too small to reach it himself.
• Read the full post at Re-Nest
What’s cooking this weekend, folks? I confess I am not cooking much, as I am in the middle of a semi-spontaneous painting project in the kitchen. But I still have recipes on the brain; we had so many good ones this week! Here’s a look back at some of the week’s events and recipes, and do tell us what you’re cooking and eating too!
We have been thinking a lot about muffins this week; we often neglect to make muffins, and we wonder why! They are quick, easy, and simple to clean up. They are great little snacks during the day, and they are awesome for grab-and-go breakfasts too. So we were really pleased when reader Elise sent us this tip about a pumpkin chocolate chip muffin recipe.
Kristin has a busy life. She’s juggling family, home, career, and even blogging, with a weekly podcast she creates and shares at her website Manic Mommies. With young children and a busy schedule, her kitchen is at the heart of her home, and ever since last year she and her husband have been slowly yet steadily renovating it. Well, it’s finally done, and here’s a peek into her brand-new kitchen!
Do you use a “granny fork”? To be honest, we really hadn’t heard of this kitchen tool — at least not by that name — but it features prominently in Saveur‘s Top 100 List and Bon Appetit’s list of the best kitchen gadgets of the year. It was a favorite tool of Julia Child’s, and we all know how popular Julia and her kitchen have been this year!
Q: On a whim, I purchased a 1/3 lb. bag of organic cacao nibs. They smell delicious; almost savory.
I’ve had them in chocolates before, but other than making my own, what can I use them for?
Sent by PepperReed
Q: I am thinking about giving up meat for Lent. But I do not know much about cooking vegetarian meals. I don’t want to confine myself to eating only salads and soups.
I am looking for simple, delicious meals that won’t take forever to make. I’m into comfort food, Southern food, Italian food, and Mexican food.
Sent by Tara