Meet the Home Cook Making Every Ina Garten Recipe—Ever

Trent Pheifer was celebrating. He arranged oysters and clams—lustrous, exposed on the half shell—shrimp, crabs, and four blazing-red lobsters over ice. Among the shellfish menagerie he slipped lemon wedges and three dips: mignonette, cocktail, and must…

Trent Pheifer was celebrating. He arranged oysters and clams—lustrous, exposed on the half shell—shrimp, crabs, and four blazing-red lobsters over ice. Among the shellfish menagerie he slipped lemon wedges and three dips: mignonette, cocktail, and mustard sauce. The impressive spread was to commemorate a milestone for Pheifer: Over the course of five years, he has cooked more than 1,000 of Ina Garten’s recipes. And in a little over a year from now, he’ll have cooked his way through her entire culinary oeuvre.

Pheifer began his project, Store Bought Is Fine, five years ago (October 10 is the official anniversary). In the years since its inception, he’s learned a bevy of culinary techniques, sharpened his photography skills, amassed a sizable online following, and even met his culinary idol. What began as a whim has become an all-consuming and life-altering project.

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It’s Not Too Late to Start a Vegetable Garden—Blue Hill Shows Us How

You might have a scallion, shooting out of its bulb, sitting in your windowsill. Or a stalk of romaine, stretching up and away from its leafy base, waiting to be plucked. The coronavirus pandemic and widespread stay at home orders saw our ideas about k…

You might have a scallion, shooting out of its bulb, sitting in your windowsill. Or a stalk of romaine, stretching up and away from its leafy base, waiting to be plucked. The coronavirus pandemic and widespread stay at home orders saw our ideas about kitchens, and our practices of feeding ourselves take new shape, much of it couched in self-sufficiency. As we eke into the fifth month spent relatively homebound, the team at Blue Hill at Stone Barns is developing an even more comprehensive way to grow at home.

When COVID-19 hit, like many restaurants across the country, Blue Hill at Stone Barns was forced to let go of a majority of their employees. Located an hour north of New York City, the restaurant and the farmland upon which it sits were suddenly, uncharacteristically empty. Chef Dan Barber and Jack Algiere, the Stone Barns farm director, considered their now-jobless cooks, starting with a guiding inquiry: “What would it look like if out-of-work cooks around the world dug in and built a garden?” Thus, the The Kitchen Farming Project, was born: An online curriculum for first-time gardeners wanting to plant, harvest, and cook all their own food at home.

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How Community Fridges Are Fighting Food Insecurity

On a sidewalk, in a corner of Bed-Stuy in Brooklyn, there sits a fridge. It hums quietly—indicating it’s working, and not abandoned. The fridge is painted purple and sports a face with arched green eyebrows and a playful curl down its forehead. Beneath…

On a sidewalk, in a corner of Bed-Stuy in Brooklyn, there sits a fridge. It hums quietly—indicating it’s working, and not abandoned. The fridge is painted purple and sports a face with arched green eyebrows and a playful curl down its forehead. Beneath the face, a written message: “Free food for all! Take some, leave some, keep it clean!” Inside, on its shelves, is fresh produce, left there by caring neighbors, supportive passersby, or bought with donations made to Playground Coffee Shop, a community-minded cafe run by Zenat Begum. Everything inside the fridge is free.

In a little over a week, Begum and her team of Playground employees, volunteers, and friends have set up almost 10 such fridges across Brooklyn—the majority in Bed-Stuy, Crown Heights, and Sunset Park. The premise is simple: functioning fridges, usually sourced through Craigslist, filled with fresh fruits and vegetables for the taking. “We’re only encouraging people to give fresh produce because that’s what the war is on,” Begum tells me over the phone. Most of the fridges are also set up near local independent businesses, in the hopes that they’ll also receive some of the attention the fridges attract. “We’re using our own sidewalks to do this because that’s where the people are at.”

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The Secret to Keeping Lemons Fresher, Longer

At all times of year—be it in the balmy heat of summer or the brutal slog of winter—citrus provides an electric, refreshing respite. Behind a thick peel, sharp and vibrant wedges are seasonal starbursts.

I, for one, never pause to order an orange from…

At all times of year—be it in the balmy heat of summer or the brutal slog of winter—citrus provides an electric, refreshing respite. Behind a thick peel, sharp and vibrant wedges are seasonal starbursts.

I, for one, never pause to order an orange from an outdoor fruit vendor, its insides made cold and unexpectedly refreshing by icebox temperatures. I always have spare oranges for snacking and lemons/limes for squeezing into salad dressings or bringing light to avocados in my kitchen. They roll around my crisper drawer or across my countertop, and sometimes get lost behind the jars at the top of my fridge. I forget about them and, as if in response to my negligence, they spite me by shriveling up.

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Pancake Cereal Is the Breakfast Trend We Didn’t Know We Needed

I was raised on Scooby-Doo, cereal, and 70s music. These days, only one of those things seems relevant to my life. Cartoons gave way to better television and I traded in Cap’n Crunch for two fried eggs or a bowl of oatmeal. Honestly, it’s been a while …

I was raised on Scooby-Doo, cereal, and 70s music. These days, only one of those things seems relevant to my life. Cartoons gave way to better television and I traded in Cap'n Crunch for two fried eggs or a bowl of oatmeal. Honestly, it’s been a while since I gave cereal any serious consideration.

That is until this week, when cereal made its way back into popular culture (and my consciousness). How else, but via TikTok, the popular video app that’s taken on new levels of frenzy now that we’re even more connected to our phones than before.

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You’ve Been Told to ‘Shelter in Place’—but What Does That Mean?

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


There have, in the past few weeks, been a myriad of new terms crawling their way into our lexicon. It began with the novelty of the novel coronavirus, then social distancing waltzed in, we started to talk of curves and their flattenings, quarantines and their happenings. The implications of these terms are as in flux as the current situation—which is to say, we’re learning more about them and what they mean to us every moment, every day.

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Remembering the Man Who Put the ‘Joe’ in Trader Joe’s

Joe Coulombe, founder of Trader Joe’s—the U.S.-based supermarket chain we love to love—died on February 28, 2020, after battling a long illness. The pioneering businessman was 89 years old.

Coulombe, who lent his first name to the megapopular business…

Joe Coulombe, founder of Trader Joe’s—the U.S.-based supermarket chain we love to love—died on February 28, 2020, after battling a long illness. The pioneering businessman was 89 years old.

Coulombe, who lent his first name to the megapopular business, was born near San Diego and received a master's degree in business administration from Stanford University. In 1967, after years of owning and operating a series of convenience stores across the Los Angeles area, Coulombe opened the first Trader Joe’s store in Pasadena, Calif.. His Californian upbringing and love for travel suffused the store’s general vibe—Coulombe decided on a South Seas aesthetic, decorating the aisles with fishnets and plastic lobsters, and instituting an employee uniform of floral tropical shirts.

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The Brilliant Life of B. Smith, Culinary Icon & Entrepreneur

Earlier this week the trailblazing B. Smith, lifestyle entrepreneur, restaurant owner, TV personality, and former model died after a yearlong struggle with Alzheimer’s Disease.

The news of her departure arrived via Facebook, where her husband, Dan Gas…

Earlier this week the trailblazing B. Smith, lifestyle entrepreneur, restaurant owner, TV personality, and former model died after a yearlong struggle with Alzheimer’s Disease.

The news of her departure arrived via Facebook, where her husband, Dan Gasby, announced to her fans and friends her passing. “Heaven is shining even brighter now that it is graced with B.'s dazzling and unforgettable smile,” he wrote. Her full name was Barbara Elaine Smith.

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The Viral Croissant-Making Video We Can’t Stop Watching

Get this: A croissant takes 30 hours to make. Not 4 hours (the running time of the 2018 Oscars ceremony), not 12 hours (a flight from London to Singapore), not even 24 hours (the duration of a day for Monica Aldama, the star of Netflix’s Cheer and the …

Get this: A croissant takes 30 hours to make. Not 4 hours (the running time of the 2018 Oscars ceremony), not 12 hours (a flight from London to Singapore), not even 24 hours (the duration of a day for Monica Aldama, the star of Netflix’s Cheer and the award-winning coach of the Navarro cheer team). No, no, it takes 6 hours more than the sun’s rotation around the earth for my favorite pastry to be made from start to finish.

How do I know this fact? Because this video made by the lovely crew at Le Marais Bakery in San Francisco, taught me this fact.

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A ‘Why Didn’t I Think of That?’ Hack for Longer-Lasting Lettuce

It’s a big week in salad news. Yesterday, author and TV producer Elan Gale exploded Twitter with his nine-part series on how to optimize salads in 2020.

I’ve got some NEWS for you people about WHY your salads are dull and flavorless. Are you rea…

It’s a big week in salad news. Yesterday, author and TV producer Elan Gale exploded Twitter with his nine-part series on how to optimize salads in 2020.