This is really wonderful and inspiring! Kudos to this couple for doing it! However, I think at it's essence, this post speaks to simply considering humble, homegrown options for weddin...

I don't usually make meat stock as we're not big meat eaters. But if we're having shrimp, I throw the shells in a tupperware; and when I'm prepping veggies and herbs, I throw all of the scraps into...

Actually, polenta can also include ground buckwheat as well, as with one of my favorite brands, Moretti Polenta. If you look at a website that sells some of their stuff here, they also give a nice...

How about 2008 King Shag Sauvignon Blanc from New Zealand. Only $8 at Trader Joe's, delicious and a super hot weather wine with lots of citrus.

I hear you--we have the same issue! And we have a similar solution that I see you using above with a kind of buffet table at the side. We cover our ubiquitous Ikea Expedit bookcase with a tableclot...

I usually work on cabinet and leftover cooking the most--it's the most creative I get in the kitchen! Last weekend, we had nothing in the fridge except for a few mushrooms, some radish...

Everything! But especially in lemon yogurt mousse: http://www.deborah.org/consumer/jimcoleman/desserts/Le...

Even better, ask at your local grocery or bakery for the "unbaked" baguettes. I don't mean the dough. At Kroger's and other grocery stores I've been to, they have baguettes that are just barely coo...

Mashed avocado, squirt of lime, sea salt, spread on toasted sourdough.

This is a great idea I'll try soon! We also have a tiny little patio grill that gets super hot (around 500 with the lid on). It also reminds me of college. I lived in a tiny cabin by a creek with ...

Oh wow. This is a great idea! I had thought of tagging design ideas, but never recipes. So far, I've been copying and pasting recipes from the Kitchn and elsewhere and then emailing them to myself ...

Sliced eggplant and zucchini, thrown under the broiler (can be done day or two ahead) and dressed with good quality balsamic and olive oil, sea salt and pepper with a loaf of crusty bread.

I really dislike a lot of wedding cakes I've had, often with not delicious fondant or other "hard" icings/decor made for holding up in hot/humid weather. We went for the tried and true cupcake (car...

I also make a simple arugula pesto to go in everything and just to eat on it's own. I like it simply on crackers or crudite, as a "dressing" for grain salads, and especially swirled into gazpacho. ...

When I have parties, I love to line a wooden clementine box (with those cool retro lettering/prints) with kale and then overload it with veggies like steamed new potatoes, carrots, broccoli, radish...

I have to say (and I'm a southerner), I've never seen that fine a texture for pimento cheese. In my experience it has never been served as a puree. My family makes theirs much like misswhisk, but w...

The best are the coils, though they seem very poisonous...

Wow, I love this decorating style, but had never heard it characterized that way. Now I'll have a term to use when I maybe, someday, hopefully can hire a designer or afford to buy things, rather th...

exactly hishtafel--what's a good alternative?? I don't use Palmolive, but I've looked for an environmentally-friendly dish soap that acutally works for some time now. i've tried ecover...

Ry-Vita crackers with their caraway flavor are so delish! Also, this recipe I found over at Chowhound: Rosemary Crackers from krissywats on chowhound.com's Home Cooking board