7 expert kitchen design tips to make cooking a delight

“WE SPEND SO much time in the kitchen,” says kitchen designer Marie Browne. “But we don’t ask ourselves, how are we using this space? How could we be using it better?”

For most households in Ireland, the kitchen is where life happens. Not just cooking, but everything from the morning scramble to afternoon schoolwork; from lazy lunches to late-night conversations. 

We asked Marie – a designer with Cash & Carry Kitchens – for her tips on designing a kitchen that makes life easier, not harder. Say goodbye to cluttered worktops and make awkward storage a thing of the past with her expert advice. 

1. First, make your ‘must-have’ list of appliances

The first step, says Marie, is to look at the things that you really need. “That’s where the design process really starts,” she says. And it’s crucial to be realistic. “If you’re a family of four, you don’t want

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Local Eats: Grand Blanc’s Grafted Root Eatery features home cooking and a full bar

GRAND BLANC, MI — For the past six years, Michele Matthews has crafted her business to simulate the same atmosphere of her home: a cozy feel with mix-and-match chairs, hearty meals and an array of alcoholic beverages.

Grafted Root Eatery in Grand Blanc is known for its locally sourced ingredients and meals from scratch.

“It’s basically home cooking,” said Matthews. “I was a stay at home wife and mom before I opened up this. So everything is basically how I cooked at home and I was raised to cook everything from scratch, not pre-processed. I try to buy as much local as I can.”

Related: New restaurant and bar ‘The Grafted Root Eatery’ to open in Grand Blanc

The breakfast and lunch eatery serves up its staple items like banana bread, cherry walnut French toast, bacon and Swiss cheese quiche, salads and soups. It also features a full bar with

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Hints from Heloise: Thrifty cooking ideas | Columnists



Heloise 9.28

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Dear Heloise: I am thrifty in the kitchen. I rarely discard cooking water from any vegetables and even save pasta and potato water. In the fall, I make tasty vegetarian soup from all these liquids; add tomatoes, vegetables, beans and or grains/pasta.

When my carrots got a little too old, I cooked them in enough water to cover, drained and pureed them in a blender, using the cooking liquid to get consistency. I froze the carrot puree in ice cube trays. I added several cubes to soup, stews, sauces, etc. Other things to freeze in ice cube trays: pesto, pimentos in their liquid, mashed bananas for smoothies, broth and tomato paste. — Reader in Ohio

CRUMBS

Dear Heloise: After family gatherings we find ourselves with small portions of various crackers, pita chips, etc. I grind them up in my blender and use them for breading pork chops,

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Ina Garten gives a tour of her kitchen, shares design tips for optimal cooking

It’s the perfect time of year to cozy up with some comfort food, and Ina Garten has some tips to make your fall and winter cooking as easy as possible.

The Barefoot Contessa, as she’s known in her popular Food Network show, stopped by TODAY’s fourth hour on Tuesday to show co-hosts Hoda Kotb and Jenna Bush Hager around her East Hampton kitchen and offer some design advice.

“When I’m designing a kitchen … I think of setting the stove, the sink and refrigerator in a triangle so you can move around really well,” she explained, adding that in her own kitchen, these three appliances are “really close together, but they also have a lot of workspace in between.”

“I always like the sink to have a really nice view,” Garten, 72, continued. Her kitchen sink points to her beloved garden where she grows fresh produce and hosts outdoor dinner

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OUR NEIGHBORS | Job Corps kitchen duo says cooking for others can be form of love | Features

Barbara Bishop and Carol Laster believe cooking food for others can be an expression of love, and when you cook for hundreds of people a day, there’s a lot of love to go around.

Bishop, 63, and Laster, 61, both of Manhattan, have each worked in the Flint Hills Job Corps Center’s kitchen for more than 20 years.

Bishop began working part time at the Job Corps, a technical education training program, in 1997 after she retired from the military. She and her husband became stationed at Fort Riley in 1991, though both are from Arkansas, and have stayed in the area over since. Over the years, Bishop eventually worked up to becoming the kitchen manager.

Laster, the lead cook, initially began working at the Job Corps around 1993. The Baltimore, Maryland, native said she initially moved to the area in the early 90s to be closer to a family

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Enthusiasts suffer cooking burnout 6 months into stay-at-home life, look for fresh ideas | Pune News

Pune: After participating in various social media challenges that gained momentum when the lockdown began, enthusiastically baking, plating and taking ‘Insta-worthy’ images, people are at their wit’s end trying to keep things interesting in the kitchen.
Six months after staying home, people are going through a cooking burnout. “I love to cook, but thinking of what to make has become frustrating of late. We’ve tried many different recipes from various cuisines — Mexican, Spanish, African, and so on, to shake things up between regular Indian home food. But even that has become boring now,” said a cooking enthusiast in the city.
Chef and restaurateur Rachel Goenka said, “It’s unfair to burden one person with deciding what to cook. We usually plan a menu in advance for the week. We think about splitting up the week into vegetarian and non-vegetarian days or deciding on what day you would like to cook
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Home Cook Beats Out Professional Chefs In $100,000 Cooking Contest

Lidia Haddadian is crowned the 8th World Food Champion

Moments after Lidia was crowned the new World Food Champion.
Moments after Lidia was crowned the new World Food Champion.
Moments after Lidia was crowned the new World Food Champion.
Food Sport Commissioner Mike McCloud awarding Lidia with the Golden Platter engraved with the former champions names.
Food Sport Commissioner Mike McCloud awarding Lidia with the Golden Platter engraved with the former champions names.
Food Sport Commissioner Mike McCloud awarding Lidia with the Golden Platter engraved with the former champions names.

INDIANAPOLIS, Ind., Oct. 04, 2020 (GLOBE NEWSWIRE) — California’s Lidia Haddadian, known as the “Diamond Chef” in Food Sport, has finally claimed her World Food Champion title after defeating nine other talented category champions in a culinary gauntlet that occurred in Indianapolis, Indiana. The two-time category champion, who originally claimed her titles at the World Food Championships in 2018 and 2019, went home to Pasadena with her name engraved on the event’s golden platter and the $100,000 grand prize.

WFC is the largest culinary competition in the

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McCormick Riding The Home Cooking Wave, But Valuation Looks Unsustainable (NYSE:MKC)

It’s been a long, long time since the packaged foods category, was really thought of as a growth opportunity, but with COVID-19 leading to major changes in consumer behavior, that’s what we have … at least for the moment. Therein lies one of the key issues for McCormick & Company (MKC) (“McCormick”) as an investment idea – how much of the shift from paying others to make food for you to doing it yourself will persist once COVID-19 has faded from view?

It always fascinates me when analysts more or less agree on the financial outlook for a company but come up with significantly different fair values, and that’s the case here. The spreads between expectations for revenue, EBITDA, and free cash flow aren’t all that wide over the next three years, but the spread between the Street-low price target ($134) and Street-high price target ($205) is wide indeed, with

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Celebrate National Cooking Day with a Look Inside Vacasa’s Top Vacation Rental Kitchens

North America’s Largest Vacation Rental Company Dishes Up Its Six Picks

Recipe searches have surged and yeast supplies have dwindled as people take up cooking as a new stay-at-home hobby. Since today is National Cooking Day, it seems an especially fitting time to tie on an apron and celebrate at home—or, if you’re lucky, in a vacation rental. At this point in 2020, we could all use a getaway and a little comfort food, right?

This press release features multimedia. View the full release here: https://www.businesswire.com/news/home/20200925005082/en/

Whidbey Island Modern Farmhouse, Greenbank, WA: A copper hood and wooden beams bring warmth to the farmhouse-style kitchen, with wraparound views of the Puget Sound. (Photo: Business Wire)

Whidbey Island Modern Farmhouse, Greenbank, WA: A copper hood and wooden beams bring warmth to the farmhouse-style kitchen, with wraparound views of the Puget Sound. (Photo: Business Wire)

Whether you’re ready to hit the road, planning ahead for the holidays (when a prime kitchen is essential), or simply looking for design inspiration after an DIY marathon, we’ve rounded up some of our favorite chef’s

Read More

Celebrate National Cooking Day with a Look Inside Vacasa’s Top Vacation Rental Kitchens

North America’s Largest Vacation Rental Company Dishes Up Its Six Picks

Recipe searches have surged and yeast supplies have dwindled as people take up cooking as a new stay-at-home hobby. Since today is National Cooking Day, it seems an especially fitting time to tie on an apron and celebrate at home—or, if you’re lucky, in a vacation rental. At this point in 2020, we could all use a getaway and a little comfort food, right?

This press release features multimedia. View the full release here: https://www.businesswire.com/news/home/20200925005082/en/

Whidbey Island Modern Farmhouse, Greenbank, WA: A copper hood and wooden beams bring warmth to the farmhouse-style kitchen, with wraparound views of the Puget Sound. (Photo: Business Wire)

Whether you’re ready to hit the road, planning ahead for the holidays (when a prime kitchen is essential), or simply looking for design inspiration after an DIY marathon, we’ve rounded up some of our favorite chef’s

Read More