Wireshelves — frequently a staple of garage or basement organizing projects — might not be the first thing you think of adding to your kitchen, but they are incredibly useful. Not only can they hold a lot of weight (your stand mixer can find a home there, no problem), but they add a bit of an industrial look that can really complement your stainless steel appliances. Here are 12 beautiful kitchens and pantries that put the organizing staple to good use.
Ahhh, Memorial weekend. BBQ grills are getting hot as you read this. Are you fasting right now so you can eat way too much at someone else’s BBQ party? No? Uh, neither am I. I’m lying, I totally am. Don’t setting for boring hot dogs. Jazz it up a little like I did.
Nothing says spring like an abundance of cheap cucumbers. I fell victim to that supermarket marketing troupe “X for a $1” In my case it was 7 cucumbers for $1. Shopping tip: If it says 7 for $1, you don’t have to get 7 unless it tells you that you have to for the price. You could buy just 1 cucumber for $0.142857142857.
I grew up in a ‘because I said so’ household. “Why can’t I have an Easy Bake Oven?”, I no doubt said in the whiniest voice ever. “Because we have a real oven and because we said so!” was likely the answer from my very reasonable parents. “Why can’t I wear these filthy overalls andRead more
Everyone seems to be getting sick right now. My friends and family are all telling me how they caught a bug or know someone that’s just hacking their brains out at work. It got me thinking about this drink my mom used to give us to make us feel better when we got the case of the coughs.
Verdant, peppery, bright green pesto is one of those things we could put on anything — heck, you could put it on a rubber shoe, and it’d probably still taste delicious. It’s usually made out of fresh basil, pine nuts, Parmesan, garlic, and olive oil, but did you know you can actually make a pesto out of pretty much anything?
When I first started to play around with cooking and was reading recipe after recipe, I would get psyched and hit up the market with a list of spices to buy. Then reality hit when I stood at the spice isle and saw the prices of what I needed. Tiny fashionable glass jars and pure white containers of anything under the sun all for at least (!) $6 each. That list I was holding just to make one recipe turned out to be $20+ just on spices alone, and I only needed the tiniest amount. There has to be a cheaper way to go about this.
The shrimp “cocktail” as we know it originated in the late nineteenth or early twentieth century. The proud, flavorful shrimp of my youth have been reduced to rubbery sauce shovels sadly sharing sherbet cups with week-old lemon wedges. It’s just not right. There’s a secret ingredient in this new cocktail sauce: smoked almonds. Trust me on this.
A bit of time ago I was running around town getting errands done, I forgot to have lunch and a burger sounded really good. Along the way I was thinking about the burger joints that I frequent and they were out of the way. What was in my way was a supermarket. The phrase “don’t shop hungry” nagged at me once again as I pulled into the parking lot. I had to put my blinders on and focus on just getting stuff to make burgers and nothing else. No fancy stuff, either.