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What Is Harissa? — Ingredient Intelligence

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Maybe you've heard of harissa, but have you ever tried it? If you love condiments and adding a kick of spice to your meals, you'll want to check this out!

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10 Small, Renter-Friendly Projects for the Kitchen — Apartment Therapy

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From Apartment Therapy → 10 Small, Renter-Friendly Projects for the Kitchen

The kitchen is one room that's pretty set when you're in a rental. What's a renter to do in order to make the kitchen their own? We've got some ideas.

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How Is Egg Salad So Bad Sometimes? — Kitchen Diaries: Kate in New York City

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The first time I ate egg salad was surprisingly late in life, when I was 16 or 17. The memory wouldn't be noteworthy except that it was so exceptionally un-noteworthy. All I recall is that a glob of yellowish gray mush devoid of any flavor, or even salt and pepper, sat in front of me. So this is it, I thought. Years later, I've become obsessed with the versatility of salads like this — egg salad, tuna salad and the like. But really, how can something so good be so bad so often?

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The 1st Round of Voting is Over! Stay Tuned for Our 4 Finalists & the Grand Prize Vote Tomorrow — The Big Reveal 2014

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Thanks to all the readers, friends, and family members who voted in the first round of The Big Reveal, our kitchen makeover contest! Voting has now ended, and we're evaluating the results to determine our four finalists. Stay tuned and join us for the Grand Prize vote tomorrow, Wednesday, July 30th. Voting will open at 12:00 pm EST and stay open for 24 hours.

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What We Learned About Food Trends from 10 Years of Yelp Data — Food News

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Finally, we'll have an answer to whether or not the cupcake craze is dying out. (Spoiler: it's actually not.)

Yelp, the local recommendation site, is marking their 10 year anniversary this year. To celebrate they launched a new tool that allows you to compare searches by city over the past 10 years.

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Recipe: Grilled Stuffed Mushrooms — Recipes from The Kitchn

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This is the time of year where it's just silly to turn on your oven if you can avoid it. It's just too darn hot.

This also happens to be the perfect time of year to find the seasonal peppers that go well in a stuffed mushroom. Normally, I would bake these, but the grill works just fine as well and ends up giving the final mushrooms a smoky flavor.

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