11 Unexpected Ways to Add Color to Your Kitchen

Kitchen equipment tends to be pretty neutral. A red stand mixer or deep blue Dutch oven might be exceptions, but everyday essentials like pans, baking sheets, measuring cups, and cutting boards are usually the standard metal, wood, rubber, plastic, or …

Kitchen equipment tends to be pretty neutral. A red stand mixer or deep blue Dutch oven might be exceptions, but everyday essentials like pans, baking sheets, measuring cups, and cutting boards are usually the standard metal, wood, rubber, plastic, or glass.

And while there’s nothing wrong with that, there are often more colorful (read: fun!) versions of the same hard-working tools. It’s a low stakes way to start incorporating brighter, bolder hues into your daily routine. After all, committing to a neon drain tray is a lot easier than committing to a neon couch.

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8 Things to Know Before Growing Your Own Herbs

There are few things more satisfying than picking food that you grew yourself. But nurturing fruits and vegetables can be a tricky business. It takes trial and error (no matter how much you read on the subject), and requires time, energy, and some amou…

There are few things more satisfying than picking food that you grew yourself. But nurturing fruits and vegetables can be a tricky business. It takes trial and error (no matter how much you read on the subject), and requires time, energy, and some amount of space to get a worthwhile harvest. Herbs, comparatively, are quite simple to bring up. No one knows this better than Mark Diacono, who put it most succinctly when he said, “The leaves are the prize and the plant’s job is to grow them to survive.”

Herb: A Cook’s Companion. Photo by Amazon

That sentence comes from the food writer’s new book, Herb: A Cook’s Companion, a glorious encyclopedia of information on how to grow—and then subsequently cook with and preserve—more types of herbs than you have probably ever heard of before. There is a whole section dedicated to the nitty-gritty particulars of each (the varieties of fennel, the ideal conditions for lovage once winter comes, how to space marjoram seeds). But throughout, there are tips that apply more broadly to the vast majority of herbs, because it is Diacono’s belief that they are powerhouses of the garden and kitchen, requiring little work and little space for maximum reward.

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A Newbie-Friendly Guide to Starting a Vegetable Garden

Jeni Afuso used to kill her houseplants. “For years, I thought I had a black thumb,” the Los Angeles-based food photographer told me over the phone. Turns out, she was wrong. Frustrated by the lack of regularity of certain kitchen staples at her market…

Jeni Afuso used to kill her houseplants. “For years, I thought I had a black thumb,” the Los Angeles-based food photographer told me over the phone. Turns out, she was wrong. Frustrated by the lack of regularity of certain kitchen staples at her market, the abundance of plastic used to wrap the ingredients she did buy on a regular basis, and the money she was spending on them, Afuso decided to start her own outdoor edible garden—previous failures be damned.

In a certain way, it’s no surprise things went better than expected. Gardening is in her blood. Her great-grandfather emigrated from Okinawa to Maui and ended up, as many Japanese immigrants did, working in the sugarcane fields. Her grandfather, who moved the whole family from Hawaii to Los Angeles in the mid-’50s, had his own gardening and landscaping business in the Valley. Her parents, though not professionals, grew food in their backyard. “I don’t remember my mom or dad ever buying green onions,” she says.

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The No-Fail Way to Store Your Brown Sugar

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Take charge of your ingredients; store your brown sugar without the mess and without the clump…

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Take charge of your ingredients; store your brown sugar without the mess and without the clumps.

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