Our kitchen design/gear contributor Amanda Clarke recently gave tips on squeezing space out of your fridge, but here's another handy guide that tells you where and how to store all the fruits and veggies you bring home from the grocery store.
Posted by Amanda Clarke, December 20, 2007 at 10:30 AM
In my experience, this time of year has a way of testing (and overcoming) the capacity of even large refrigerators. Opening the door, out comes a bottle of mustard and a head of lettuce, and a slippery little pouch of baby carrots—and where exactly were you planning on putting that container of freshly made cranberry sauce that you balance in one hand while you stuff and shuffle to make space with the other hand? Oh, and there’s that block of cheddar you looked all over for earlier, crammed in the back, next to the pickles, under the hummus, sort of behind the cocktail sauce and sandwich meat, of course.
Using your crisper drawer as your starting point, you can alleviate some of the clutter, freeing up valuable fridge space for cream cheese loaf and leftover roast beast.
Continue reading »
Posted by Ed Levine, November 6, 2007 at 7:00 AM
Or, 'How to Glom on to Someone Else's Feast'
Turkey Day is a mere 16 days away and counting. If you already know where you're eating this year, this is optional reading. If you're unsure of your Thanksgiving plans at this relatively late date, the clock is ticking—loudly.
Keep reading, and I'll tell you how to get yourself invited to someone else's Thanksgiving feast.
I am a master Thanksgiving invitation garnerer. I speak from experience. I lost my parents when I was a teenager, so I had to develop this expertise early on or face a lifetime of Swanson Hungry Man turkey dinners. Knowing how difficult Thanksgiving can be for the uninvited, my wife and I make sure any strays we know are invited to our admittedly fat-laden but oh-so-delicious repast.
So here's a 10-step moocher's guide to getting invited to Thanksgiving dinner, practically guaranteed to land you at least one invitation you'd actually accept.
Continue reading »
Posted by Robyn Lee, October 30, 2007 at 6:45 PM
Not Martha shows you how to make crawly spider cakes for Halloween using various kinds of Pocky, snack cakes, sugar eyes and chocolate sprinkles. Spiders will never again look as freakishly adorable or taste as sweet.
Learn how to make a bacon costume. All you need is foam, some big plastic bags, stick pins, spray paint in various baconesque colors, a hot-glue gun, Velcro fastener tape, and a burning love for bacon. [via Make]
Posted by Adam Kuban, August 7, 2007 at 6:30 PM
Now that absinthe is legally available in the U.S. again, you might be at a loss as to the proper way to drink it. Time Out New York comes to your rescue. Just don't ...
... set it on fire. Yes, it was very cool to light your absinthe-laced spoonful of sugar on fire before stirring it into your glass in that dingy Prague pub, but that’s how the Czechs drink it. The only (legal) absinthe you’ll find on these shores is produced in the French style, and thus should be consumed the French way.
Posted by Adam Kuban, July 16, 2007 at 3:29 PM
Somewhere in cartoonland, Homer Simpson guffaws heartily at the fact that this information is not common knowledge and has to be compiled online. But for the rest of us, here's a guide to getting the most out of an all-you-can-eat buffet. Rules 1 and 2 (there are nine total):
Rule #1: Do a Lap Before you Commit. This one is obvious, but there's nothing worse than getting to the end of the buffet line, and having to balance a nice piece of Fillet Mignon on top of a pile of iceberg lettuce and industrial ranch dressing. Don't feel awkward about cruising the entire layout before you pick up a plate.
Rule #2: Focus on the Expensive Stuff. That's one of the beauties of the buffet, right? It's the same price if you eat only bread or only meat. Have another steak. Try some fish. If you don't eat meat, hover around the cheese or the sweets. Don't be shy.
Posted by Alaina Browne, May 24, 2007 at 2:00 PM
A great tip from the Wine Spectator blog: Can't finish an open bottle? Freeze it. Just make sure there's enough room in the bottle for the wine to expand and it should keep for up to a week.
