I absolutely agree that dealing with everything right away is important to making sure nothing gets accidentally wasted. And I stand by my salad spinner as absolutely KEY in the battle...

I love Cooks Illustrated for actual information... The analysis and food science they provide is fantastic. My roomie gets Real Simple, and they've got pretty pictures and some very handy tricks fo...

The souffle cups are really cute, and I love the use of dried fruit, especially in peachless January. But yeah... You can pretty much sign me up for anything that has a peach in it.

Ah sweet! My mom gave me this one for Christmas, so that's perfect timing!

I love my microplane grater. It's inexpensive and it makes heavenly citrus zest. I happen to use zest quite often in baking. It's also fab for grating hard cheeses like parm. I always used to shre...

I love a carrot cake with cream cheese frosting and my beloved cardamom poundcake .

Chocolate, prunes and tea? I may die in a blissful swoon... Thanks so much for posting. Can't wait to try this.

ooo. Nicely done! I think it's cool that you took the time to make the cake delicious (jam filling meringue buttercream) as well as intricately decorated. Some people just play up the exterior...

We never had a traditional food, but I got a black truffle for Christmas, so we're making a turkey-truffle pot-pie with the leftovers. It's a new recipe for me, so I'm excited to see how it turns out.

I love-love-love genmai chai, but my boyfriend also makes a killer breakfast blend. It's one part assam to one part ceylon with just a dash of lapsong souchong (about a teaspoon to a 1/4 poun...

So far, I've made up a batch of tomato chutney , some

Beautiful packaging design, too. I'd be pleased to open my cabinet and see a few of those on the shelf.