What’s the Best Way to Keep Fruit Flies out of the Kitchen? — Good Questions

Q: I understand you need to store tomatoes on the kitchen counter, rather than in the fridge, but in Pennsylvania we get a ton of gnats and fruit flies, and they love to eat whatever is out. Do you have any suggestions on how I can protect my tomatoes?

Sent by Betsy

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Tips for Getting Rid of Red Wine Stains — Apartment Therapy

From Apartment Therapy → How To Get Rid of Red Wine Stains

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Is It Gross to Dab Greasy Pizza with a Napkin in Front of People? — Do It Right

Scenario: You and your friend both make or order pizza. You get your slices, and are about to chow down, when your friend whips out a handful of napkins and starts dabbing away at all the grease you hadn't even noticed. Soon, their plate is piled high with orange-stained napkins.

Are you still hungry?

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5 Extra-Easy Ways to Make Pizza in the Toaster Oven — Tips from The Kitchn

I've always wanted to hug the person who invented the toaster oven. I often use it multiple times a day, from toasting slices of bread for breakfast to baking cookies for dessert.

One of my favorite toaster oven uses is for quick pizzas — especially in the summer, when I don't want to heat up the whole kitchen by turning on the regular oven. To make things even easier, I also skip the pizza dough. Here are five other pizza bases you can use in the toaster oven instead!

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5 Extra-Easy Ways to Make Pizza in the Toaster Oven — Tips from The Kichn

I've always wanted to hug the person who invented the toaster oven. I often use it multiple times a day, from toasting slices of bread for breakfast to baking cookies for dessert.

One of my favorite toaster oven uses is for quick pizzas — especially in the summer, when I don't want to heat up the whole kitchen by turning on the regular oven. To make things even easier, I also skip the pizza dough. Here are five other pizza bases you can use in the toaster oven instead!

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Recipe: Shrimp & Arugula Salad with Preserved Lemon Dressing — Side Dish Recipes from The Kitchn

When I started cooking my way through Plenty More, I purchased a large jar of preserved lemons. While I loved their applications in Ottolenghi's recipes, they sat idle in the back of my fridge for months afterward; that is, until about a month ago when I challenged myself to put them to good use.

Some of their standout uses over the past several weeks have been a topping for salmon, a lemony party dip, and, most notably, in an acutely citrus-y, honeyed dressing for this baby arugula and chilled shrimp salad.

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