If I'm baking, I use one of the old-school handle-turned peelers that sticks to your table, because in addition to peeling (and making a long yummy string of skin to eat while I cook) it cores the ...

Our table crank version also slices the apples/potatoes/whatevers. Great when you're baking with apples, one cut with a chef's knife down the middle and you've got even-sized slices. Also puts th...

I'm having the same layout problems, and I also love lasagna. Soup always makes good leftovers because it almost always gets better with time and the flavors infuse. I made some chick...

My 8 inch chef's knife is by far my favorite.

A lot of people have lofts in our dorms but they aren't attached to the wall, just up on four legs, so it doesn't save you quite as much space and definitely doesn't look as nice.

Right now my dishes are pretty much all white, but growing up, my parents had lovely brown stoneware dishes, and I think they usually looked great and matched the homey, earthy kind of food we ate....

Mmmm, pulled pork barbecue. Also stews are pretty delicious in a slow cooker, and this quick cool-down we're having in DC has fall foods on my mind.

Lemon raspberry! Or chocolate lavender.

If you're worried about losing the anti-bacterial (and anti-odor) properties of the chemicals, you can microwave your sponges after use to kill bacteria and make your sponges last longer before the...

Jeffzelli--you're quite right, food should taste like it looks. Otherwise, you're asking your eyes to set your mouth up for a big disappointment!

With dandelion greens! Mmm, summer food.

I think we all like our food to look appetizing. When you sit down to a plate that looks like it was put together with love and care--even if you were the one who did it--it makes you feel loved a...

when I freeze veggies I usually put them out flat on a cookie sheet and then put them into jars after they've frozen--helps to prevent the clumping some people are concerned about. I've never real...

Despite the mysterious silence of the internet, I *will* be figuring out exactly how one is supposed to cook pamphrey. Anyone got any tips? Otherwise it's going in boiled with some corned beef and...

I just bought my first ever fresh apricots, which I am enjoying with much juice and mess. I also picked up some lovely fresh peas and some greens I have never seen before but came very highly reco...

Mmmm makes me think of good southern peach pie, where you ask the vendors at the market if they've got any peaches too ripe to sell. Not only are they usually practically free, they make the best ...

My mom keeps philodendrons in pots on top of her kitchen cabinets, though she trims them before they get quite as drape-y as these. The tops are too high for her to be able to store anything, beca...

I'd try upping the flour to an even 2 or even 2 and a half cups and cutting down the eggs by one perhaps? Also perhaps more butter, less cream. I know a lot of people that also use yogurt instead...

What recipe did you use for your scones? Also the light fluffy sort of biscuits or the denser, heavier "dinner" buscuits--normally I see scones that are more the latter but since I've moved to Irel...

But how do they scoop once you've already taken out a few cylinders and the top of the ice cream is uneven? The image that comes to mind is trying to cut out cookie shapes from dough that has alrea...