The shape of Sfrido is quite ap-peel-ing. No?
Ever wonder what to do with that left-over half onion? Here’s a way to keep it fresh. Made me chuckle.
This beautiful Ceramic Steamer is a modern take on an age-old design. You can use it directly on the stove or in the oven while keeping the same temperature unlike more unpredictable stoneware. #wishlisted
This snowflake cookie cutter seems like a very efficient way to go about cookie making…
I am not convinced this LEGO Lunch box is all that practical but it sure would make
a my little boy’s head explode!
I only once had a Dutch Baby, but that one time left a huge impression. So happy I stumbled upon this recipe!
I am not usually not big into tea towels but this one, by School of Life made me smile. I most certainly consider cooking as a form of therapy.
When I was in Japan a little over a year ago I fell in love with Onsen Tamago, a fancy version of a medium boiled egg. For some reason I just remembered how much I loved the and and searched on YouTube. Of course (!) there is a Tutorial on how to prepare them. I love the internets.
I just received a copy of these incredibly charming booklets that will help you navigate restaurant menus in Spain, Italy and France. The three phrase books feature simple A–Z listings that make it easy to find items that perplex the diner, allowing for navigation around ingredients that offend, disgust or just don’t appeal. While it’s probably easier to quickly Google the ingredient on your phone, I appreciate the analog approach to this ‘problem’.
This egg holder makes your soft-boiled egg look like it just landed on your plate, from outer space. Made me smile.
I know what I am making this weekend: Caramelized Apple Tarte Tatin.
The new Nomiku Sous Vide immersion circulator looks fantastic. If you like to be a nerd, even in the kitchen, Nomiku is for you.
“A salad with too many walnuts or a sauce with too many capers is like a Sunday with too many free hours – you stop appreciating the pleasure they provide. I think about that when I cook. Put just enough sweet cubes of carrots in a soup, and you won’t have to search too hard to find one, but when you do, it’ll still give you a little thrill.”
– April Bloomfield
From the new book called The Chef Says: Quotes, Quips and Words of Wisdom by Princeton Architectural Press