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Posted by Grace Bonney

My mind can hardly wrap itself around the catastrophic photos coming out of Mexico, Puerto Rico, Dominica and all of the islands affected by both Hurricanes Irma and Maria. Seeing families searching for loved ones in Mexico City after the earthquake and watching as our friends at The Sato Project (where our dogs Hope and Winky were rescued) desperately try to support those at their home base in Yabucoa, PR has been heartbreaking, to say the very least. So as we head into the weekend, the only thing on my mind is: how can we help? Rather than our typical wrap-up and links out to other sites this week, this post is dedicated to ways you can support those trying to rebuild, from Houston to Mexico City to the Caribbean.

If you know of any other organizations doing great work, please feel free to share them below. We will continue to look for ways to help and give back individually and as a company here at Design*Sponge, so stay tuned for more updates as electricity and connections resume in these areas and direct calls for support start to be shared. Our hearts are with everyone affected by these horrifying natural disasters.

*Artwork above by Grace D. Chin, author of last week’s essay about Artists and Social/Political Responsibility


The Caribbean 


  • Houston is struggling to rebuild and there are many organizations still in need of funds, supplies and basic personal goods. Here are a few lists to get started.
  • This piece at The Atlantic and this piece at PBS address how undocumented immigrants are struggling to rebuild without the access and support others have. Catholic Charities is doing a lot of great work to support this community in Houston.
[syndicated profile] 101cookbooks_feed

This post is all about putting your waffle iron to use. We have a really great waffle maker, and I use it regularly, but pretty much only for my favorite waffles. It's the most egregious example of a single use appliance. So! I was chatting with a friend the other morning about the clever menu at The Riddler. It's a chic, little Champagne bar on a sunny corner in the Hayes Valley neighborhood of San Francisco. They don't have a traditional kitchen, but they do work wonders with a waffle iron and hot plate (w/ a glass of bubbles in hand). They make a now-famous Tater Tot Waffle, which got me thinking about all the other ways to use a waffle maker. Apparently I'm quite late to this party, because there are already tons of brilliant ideas out there. I've included a few that caught my attention here. Lastly, it seems like the trend is a lot of junk food meets waffle maker, so I tried to focus on more healthful (and savory) ideas! Let me know (in the comments) if you make anything clever in yours :) -h

1. Waffle Frittata with Tzatziki - (supergoldenbakes)
Making frittatas in your waffle maker is a thing. And, there are a lot of examples out there. That said, this is the one that caught my attention. Lots of herbs, cooked potatoes, chopped spinach - look at the color! Get the recipe here.

8 Things You Should be Making in your Waffle Iron

2. Pizza Waffles - (Jeff Garroway / Bijoux & Bits)
I came across this incredible photo (below) by Jeff Garroway. It's a decadent tower of crispy crusted, herb-flecked, cheesy pizza waffles. In the comments Jeff notes that he used the recipe from Bijou & Bites. I appreciate the idea that, like regular pizza, you can incorporate all sorts of seasonal sauces and ingredients, and keep the technique consistent. Get the recipe here.

8 Things You Should be Making in your Waffle Iron

3. Leftover Stuffing Waffles - (Just a Taste)
So, Thanksgiving is right around the corner, and everyone ends up with extra stuffing. Here's what happens when you put stuffing in your waffle maker. Use veg-broth / stuffing to keep them vegetarian. I'm thinking you also might be able to get away with a vegan version using flax eggs & vegan stuffing? Worth a try! Get the recipe here.

8 Things You Should be Making in your Waffle Iron

4. Crispy Sesame Waffled Kale - (KCRW Good Food)
Featured on the KCRW Good Food site, kale chips. But the twist here is, guess what? They're made in your waffle iron. Faster than doing an entire batch in the oven. Get the recipe here.

8 Things You Should be Making in your Waffle Iron

5. Waffled Polenta - (Julie's Jazz)
We've talked before about what to do with those tubes of polenta nearly everyone has in their pantry. I came up with this Lentil Polenta Casserole, but these Waffled Polentas blow that idea out of the water! Imagine all the different toppings you can deploy. Get the recipe here.

8 Things You Should be Making in your Waffle Iron

6. Leftover Mashed Potato Waffles - (Just a Taste)
Love this idea! I'd likely scale way back on the cheese, and use leftover mashed sweet potatoes for the added nutrition boost. Of course there are a thousand ways you could play around with the seasonings, and stir-ins as well! Get the recipe here.

8 Things You Should be Making in your Waffle Iron

7. Kimchi Fried Rice Waffles - (Miss Hangry Pants)
I often have left-over cooked rice & grains on hand. Check out this kimchi fried rice waffle. Such a smart idea, and would make a great component in a quick lunch. Get the recipe here.

8 Things You Should be Making in your Waffle Iron

8. Sarah Fit Healthy Waffle Iron Recipes (video)
Sarah talks through all the different ways she uses her $10 lil waffle iron. Some super fun ideas here - apple chips!?!

Continue reading 8 Things You Should be Making in your Waffle Iron...

Tandoori Spiced Cauliflower

Sep. 22nd, 2017 04:00 pm
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Posted by Kristina Gill

I was never a huge fan of cauliflower until I read Lukas Volger’s cookbook, Bowl. I didn’t dislike it, but I didn’t look for it at the market. Lukas’ book was the first time I had seen a recipe using cauliflower “couscous.” It made me think of the vegetable in a whole new way, and consequently I’m always on the lookout for new ways to try it. One of my favorite cookbook authors, Anjum Anand, has a recipe for Tandoori Cauliflower in her most recent cookbook, I Love India, which is all about Indian street food. The preparation for Anjum’s tandoori cauliflower is quick and easy, and the cooking is hands-off. It’s a beautiful dish for entertaining, or even during the week. If you would like an alternative to tomatoes and sour cream atop your cauliflower, Anjum notes that you can skip those and simply serve it with a more traditional mint chutney, if you prefer. —Kristina

To win a copy of Anjum’s I Love India, leave an answer in the comment section below. The question is: “What is your go-to appetizer for entertaining?”

Why Anjum loves this recipe: I have always enjoyed cauliflower cooked in every way imaginable, even grated, spiced and stuffed into breads. In recent years, in the West, cauliflower is finally receiving some much-deserved love after a decade of neglect. In India, it never went out of fashion and tandoori cauliflower is a restaurant staple. Tandoori dishes refer to foods baked in a coal-fuelled, super-hot, barrel-shaped clay oven which was traditionally used to bake breads, then meats and now vegetables. These ingredients are marinated in delicious spiced marinades and it is these flavors which now define tandoori food in the absence of a tandoor, which few of us have at home. This way of preparing cauliflower is such a super easy dish to make, I cook it really often!

About Anjum: Anjum Anand is an award-winning cookbook author and television show host, based in London. She has written seven cookbooks on Indian food, and hosted two of her own shows, Anjum’s Spice Stories and Indian Food Made Easy. In 2011, she launched her own food line, The Spice Tailor, which includes cooking sauces, chutneys, and naans. You can find more of Anjum’s recipes on her own website, and connect with her on Twitter .

{Cover and recipe photographs by Martin Poole}

I Love India by Anjum Anand

Street vendor photograph by Issy Croker

Tandoori Cauliflower photograph by Martin Poole

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Posted by Grace Bonney

I’m in the midst of a big new project (a spinoff of our latest book, In the Company of Women) and I could use a little pick-me-up right now. Sometimes when deadlines are looming and every day feels like a new hurdle to jump, the right bit of inspiration can get you through a tough spot. I follow a number of artists and makers on Instagram who specialize in turning inspiring words into beautifully illustrated or decorated pieces, and today I’m sharing 10 of my favorite for anyone who could use a little lift. Here’s to getting through that next challenge! –Grace

Image above via @mamastryin at Instagram

Image above via @subliming.jpg

Image above via @robertandstella 

Image above via @shibuisouth

Image above via @ckelso

Image above via @tanya_val

Image above via @bossladiesmag

Image above via @dearwomenproject 

Image above via @freelancewidsom 

Image above via White Cellar Door on Etsy 

Squeakity Squeakers Squeak

Sep. 22nd, 2017 01:00 pm
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Posted by Jen



Thanks Julie A. for the cake, the cake for Kuzco, the cake chosen specially to kill Kuzco, Kuzco's cake.

That cake?


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Wood’s boiled cider

Sep. 22nd, 2017 12:00 pm
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Posted by Julia Reed

Wood's Boiled Cider via @kingarthurflour

The Fall 2017 issue of Sift magazine features one of our favorite secret ingredients – boiled cider – and the story of a family’s effort to preserve this New England tradition. Wood’s Cider Mill sits on a rolling hillside, overlooking a sweeping valley below. Steam billows out of the boil room into the crisp autumn air, where the […]

The post Wood’s boiled cider appeared first on Flourish - King Arthur Flour.

Studio Tour: Marina Dunbar

Sep. 21st, 2017 04:00 pm
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Posted by Sofia Tuovinen

Artist Marina Dunbar’s Studio in an Old School | Design*Sponge
In the heart of the historic district in Columbus, GA stands an old brick building that oozes old-time charm and nostalgia. Despite its stately demeanor and excellent location in the small neighborhood, this old school is still somewhat of a hidden gem, even for locals. When Marina Dunbar was looking for a new art studio space, she didn’t even know that this building existed. “Most people in the community don’t know who works here or what people do here. I heard of this space from a friend and when I came to visit I absolutely fell in love with it,” Marina explains.

As spacious and practical studios are hard to come by in Columbus, Marina knew that the old school building, located in her favorite part of town, was a unique find. The tall windows not only add to the historic feel, they also serve as a vessel for one of the most precious tools an artist could ask for — light. “It makes or breaks a studio space, and the light in this building is incredible, which is how I knew instantly that this would be the perfect workspace,” Marina adds.

Marina’s studio is an old classroom, with a large chalkboard running along an entire wall and windows facing two directions. Despite the wonderful light and generous size of the space, there were still several things that needed to be updated to make it accommodating to Marina’s creative process. To brighten up the studio, Marina painted the lavender-colored walls white as soon as she moved in. Even with the help of her mom and husband, this turned out to be the most challenging and time-consuming part of the update. It’s great having tall walls and high ceilings, but painting them is a whole different story!

When setting up her studio, Marina wanted to preserve the openness of the space while utilizing as much of it as possible. She creates her signature, nature-based paintings with layers of ink and watercolor washes, which she applies while the paintings are lying flat. The work method is very physical and to create even a medium-sized painting, Marina needs a good-sized table and plenty of space to move around. For a stable and flat work surface, Marina put together two plastic tables and stacked small wood squares under the legs to level out the unevennesses of the old warped wood floors. She also laid out thick foam padding around the work table — this trick both protects the floors and provides comfort when standing around the table for hours at a time. In between color washes, Marina hangs up her paintings to dry. A suitable drying station for her artwork was achieved by installing two cable wires that run parallel to the walls and act like clotheslines. Not only are they practical, they also create a wonderful installation of art in the making.

Besides making her studio suitable for her artistic process, Marina also wanted her space to feel comfortable and inviting. “It needs to be a place where I am excited to work but also feel relaxed,” she says. With this and her studio visitors in mind, Marina created a seating area in front of the large chalkboard, which has turned out to be ideal for writing down notes and to-do lists. Marina has made the most out of her old classroom studio, and she couldn’t be more grateful for having a space that is so perfectly suited to her needs. We’re so excited to share Marina’s creative process and selected works of art with you today, shown here in the gorgeous and bright setting of her beloved studio space. —Sofia

Photography by Sammie Saxon and Ken Rodriguez 

Image above: With six windows facing two directions, Marina’s 750-square-foot studio receives plenty of natural light throughout the day. “I love hanging my works on paper directly in front of the window. I think it looks really beautiful when the paintings are lit up from the back,” Marina says.

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Posted by Caitlin Kelch

We’re still on the Fiskars Orange-handled Scissors 50th Anniversary party train and last week, when we asked you to share your Fiskars Orange-handled Scissors story, we knew there would be some talk of “the forbidden” and the “do not touch,” but seriously — that was the overwhelming theme! “Keep away from my scissors!” We should all just hold hands now and start a “Fiskars” chant. I feel like our next DIY should be a hollow book where you can hide your favorite Orange-handled Scissors.

Considering the “hands off” theme rang out loud and proud, we thought long and hard about a pretty (but possibly embarrassing) way to 1. make people think twice about taking your scissors; and 2. to dispel any ideas that the thief won’t be caught when the scissor owner realizes their prized possession is gone and they do a quick visual scan looking for said scissors. Aside from a loud alarm and a mini shock collar (kidding!), we thought a large — and perhaps a tad gaudy — tassel might dissuade any potential scissor thieves. We didn’t add bells to this DIY, but we did purchase them and may consider adding them if our Fiskars go missing again. Feel free to add them to yours from the get-go.

And again: “Calling all Orange-handled Scissors lovers!” Will you please share your Fiskars story with us in the comments below? Aside from being entered to win 1 of 4 awesome gift packs (DIY or design book + Orange-handled Scissors + Fiskars Kids Scissors) packed by yours truly, your feedback will be contributed to some weird scientific research and possibly a fancy pie chart around the different categories of orange-handled memories that I’m obsessed with creating.

Now, let’s DIY! — Caitlin

(P.S. We used beautiful yarn from Purl Soho and, of course, our beloved Fiskars Orange-handled Scissors!

Here are some of our favorite Fiskars Orange-handled Scissors snippets from you!

From Lynda, who always has a pair of Fiskars Orange-handled Scissors in her home:

“These scissors are classic. I still remember teachers guarding these scissors like they were lottery tickets.”

This one comes from Andrea, who explains her Fiskars Orange-handled Scissors “saved her from the dark consequences of procrastination as I sewed my way through my wedding veil a few hours before I was due at the church.”

“I’ve seen the sunrise at least a dozen times with my Fiskars by my side.”

And our final quote of the day comes from Sarah, who asks a profound question:

“Fiskars means scissors, or should it be scissors mean Fiskars?”

Add your story to the comments to be entered to win our Fiskars Orange-handled Scissors giveaway prize!

A Series of Unfortunate Monograms

Sep. 21st, 2017 01:00 pm
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Posted by Jen

Who thought this was a good idea?


Or this?

(Never in my life have I so fervently hoped that a cake was chocolate.)


Or, Aunt Flo help us, this?

"So, when's the party?"

"At the end of the month."


Amy M., Jenna B., & Kim W., URQTs. At least, I like to think that you are. Not in a creepy way, of course, or like I know firsthand because I secretly stalk you or anything...that would just be weird. I mean, look, I'm just trying to give you a friendly compliment, in a completely platonic, non-stalker-esque kind of way, Ok? Ok. As you were.


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Pasta videos are one of my favorite things on the internet. To be specific, the making and shaping of pasta using traditional ingredients and methods. There are all sorts of videos out there, and pasta enthusiasts on all the different platforms, but I love watching Italian grandmas (nonnas) the most. I'm going to highlight a handful of favorite pasta videos here, and let these Italian grandmas show us how it's done.

I also want to mention a channel on You Tube, Pasta Grannies, because it's an absolute treasure trove of pasta videos by Vicki Bennison. I've embedded a few favorites episodes down below, definitely poke around the archives as well. There's also some great inspiration at #pastamaking, and Miyuki Adachi is one of my all-time favorite Instagram accounts. Let me know in the comments if you have any favorites in this vein as well, I'm always adding to my list!

1. Pici
Pici(!!!) Pici is my first pasta love, and my favorite pasta to shape by hand. You roll out long spaghetti-shaped noodles across a countertop, and because you're doing it by hand the shape is beautifully irregular and rustic. I thought my pici game was respectable until I came across this Tuscan grandma. Around the :50 second mark of this video, she shows us who's boss.

2. Trofie
Trofie is the most recent shape I've tried to master. To make these tiny coils, some people wrap the pasta dough around a thin needle or umbrella spoke. I don't have the patience for that (I'm so slow), and always resort to something more like this. Look at her outside-the-palm technique!

3. Fusilli Ricci
Proof that making fresh pasta keeps you strong! A beautiful portrait of nonna Maria at 86 years old making fusilli ricci.

4. Tagliatelle
Nonna Elena makes beautiful tagliatelle here, and make you think you can ditch your pasta machine for a pasta board and mattarello rolling pin. If you watch carefully, you get a sneak peek into her refrigerator too :).

5. Orecchiette
I visited Puglia years ago, and could watch the ladies make traditional orecchiette (little ears) for hours. In this video we see an orecchiette master at work, but don't look away, because at the 2:00 minute mark, she goes big.

6. Cavatelli
The shaping of the cavatelli kicks in around the 2:00 minute mark here. I remember meeting some of these ladies when I travelled to Puglia years ago.

7. Sicilian Maccheroni
One more from the Pasta Grannies series. Filmed in Menfi, Sicily, I love this video for a hundred reasons. Watch Damiana and Gaetano make an incredible fava bean pasta lunch. Her knife skills are the best, the fresh from the garden favas(!), the sunny patio(!), Damiana's fruit and berry tablecloth!

8. Miyuki Adachi
Not a nonna, but I suspect you'll love Miyuki nonetheless. I found her on Instagram, and love watching her video shorts and pasta shaping demonstrations from Toronto. This is a video of some of what you'll find her working on. As you can see, her trofie game is quite strong as well! (Follow Miyuki)

Continue reading These Incredible Italian Grandmas Teach you to Make Pasta from Scratch...

A Spicy, Boosted Nut Butter

Sep. 19th, 2017 07:01 am
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Around here we call this fire butter, but that's probably being overly dramatic. It's an invigorating mix of ground ginger, cinnamon, and cayenne pepper blended with walnuts and vanilla extract into a homemade walnut butter. If I have maca powder or mesquite flour on hand, I add those too. This became a fast and feisty house favorite, and a way to boost an everyday favorite nutritionally with a host of spices. When you blend your own nut butters, it's hard to resist adding things! This version is perfect spread on toast, dabbed on banana coins or apple wedges, or thinned out into a spring roll dipping sauce.

A Spicy Boosted Nut Butter Recipe

I like to use walnuts here, but feel free to use almonds, or a blend of walnuts with another favorite nut. The texture is nice, and I haven't had a problem with separation.

A Spicy Boosted Nut Butter Recipe

One last note, I don't salt this, although it definitely needs a bit of salt. I wait until I spread it across something, and then sprinkle a bit of salt at that point, and it seems to be plenty.

A Spicy Boosted Nut Butter Recipe

Continue reading A Spicy, Boosted Nut Butter...
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I believe in the power of a tidy, happy refrigerator - even if I don't always succeed. And those of you who follow me on Instagram know I like to take a few minutes to freshen up my refrigerator each weekend. I'm working on a more detailed post about my favorite fridge storage strategies, best containers, produce preservation tips, and the like, but in the meantime, I thought I'd share some of the refrigerators I've come across and taken note of. These are refrigerators on their #fridgegoals A-game. Masters of refrigerator organization (or simply deploying a super clever tactic or two).

Before we start, there are a few best practices I've come to embrace. The aforementioned weekly tidy is key. I typically do mine on Saturday after getting home from the farmers' market. Wash and prep as many of your ingredients as possible at this time, and you'll thank yourself later. It might sound strange, but I think of this exercise as merchandising my refrigerator. And when you do it, far less goes to waste, and you'll feel more energized about cooking throughout the rest of the week.

I also want to note, this post is focused on refrigerators. Freezers are another thing altogether. I'm still trying to get a handle on mine, and haven't quite been able to nail down a great system, it always turns into a dumping ground. More to come on that front, in the meantime, hopefully there is something here that will inspire!

1. My Refrigerator

This is where I'm at - a work in progress, but I have a few set-in-stone strategies. First, like I mentioned up above, try to tidy it once a week. Second, store things in clear containers, preferably glass. That way you can see everything you have at a glance. I love our counter depth refrigerator, because it doesn't allow things to hide in the far back corners. Everything is up front and in your face. I want to get a wine bottle insert (mentioned below), and love anything stackable, like the Weck jars, which come in a range of sizes. These containers have been great, these (w/ compartments) are great for lunches on the go, and keeping things separate. I post refrigerators shots here now & then.

Ten Refrigerators that Inspire Healthy Eating

2. Kristen's Eat to Live Fridge - (Hello Nutritarian)
Woah. I'm not sure I've seen a stronger fridge game. Look at all the color here! And the prep! And when you get past that, look at the storage strategy. A lot of super smart suggestions on all fronts here. More shots from Kristen.

Ten Refrigerators that Inspire Healthy Eating

3. The Home Edit's Updatable Labeling
Labelling is key, especially in the freezer, or for anything that isn't going to get used in a few days. Until now, I've always used washi paper tape to label jars and baggies, but I'm loving Clea and Joanna's chalk marker strategy as well. Super clever, and easily helps your family put things where they're supposed to go. More details here.

Ten Refrigerators that Inspire Healthy Eating

4. How to Stock Your Fridge (& Cook) Like an Adult - (Refinery 29)
A nice snapshot of three culinary pros - Karen Mordechai, Lauren Godfrey, and Barrett Prendergrast. You can see some clever strategies in the photos - bowls for produce, wrapping greens, the catch-all nut drawer, etc. See the profiles here.

Ten Refrigerators that Inspire Healthy Eating

5. Beyond Meal-prep & CIY meals - (Coveteur)
I thought this portrait of Samantha Wasser's refrigerator was interesting because it shows how things might come together if you're more likely to buy your meals vs. cook them. There are a lot of people who don't cook much, and I thought this seemed like a better option than ordering lots of take-out. Lunch, dinner, breakfasts, and lots of drinks for a few days at least.
More photos of Samantha's kitchen here, and check out Sarah Britton's kitchen / fridge while you're there.

Ten Refrigerators that Inspire Healthy Eating

6. Jen's Counter Depth Fridge & Freezer Strategy - (I Heart Organizing)
I love Jen's use of those little mini-bins, and the can holder. Super clever. And her detailed freezer drawer write-up makes me feel like there might be hope for mine. Some great ideas, aprticularly for anyone with a counter depth, French door, and freezer drawer configuration. Mini-bins on order ;) More details here.

Ten Refrigerators that Inspire Healthy Eating

7. Lots of Jars & Baskets - (The Intentional Minimalist)
This is one of the few examples I could find with clever use of natural fiber baskets. I like how Kristin has used them here, and look at her smart use of large jars for greens. More tips from Kristin here.

Ten Refrigerators that Inspire Healthy Eating

8. Merchandise Your Healthy Drinks - (Brit + Co)
I'm a big fan of this strategy (as you can see in the opening photo). Storing hydrating, healthy beverages in glass containers and carafes is a sleek, beautiful way to showcase drinks. I also like the vote for clear containers here. There are a lot of fridge organization articles that highlight opaque containers, making the contents hard to see, and easy to forget about. Get the recipe here.

Ten Refrigerators that Inspire Healthy Eatings

9. Wine & Tall Bottle Inserts - (The Container Store) I find myself short on space for tall items like wine bottles and sparkling water. Not sure why it didn't occur to me to add some bottle inserts, but this post got me thinking. More photos here.

Ten Refrigerators that Inspire Healthy Eating

10. Wide Open - What European Chef's Keep in their Refrigerators - (Bon Appétit) In case you weren't sure how a chef can differ from a home cook, their refrigerators lend some fascinating insights. Bon Appétit highlights Inside Chefs' Fridges, Europe, a book by Adrian Moore and Carrie Solomon. Read the article & browse the pics.

Ten Refrigerators that Inspire Healthy Eating

Continue reading Ten Refrigerators that Inspire Healthy Eating...
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I'm going to share with you a bigger, better, crunchier breakfast cereal. Some of you aren't going to be interested in this concept at all, and that's cool (I think a taco recipe is up next). For some of you, this is going to be a game changer. I've been making my own dry cereal breakfast blends in recent months. But, here's where things got interesting. I started making it in increasingly larger, and larger batches. Now I cherry-pick boxes of favorite cereals, dump entire boxes into the most massive bowl I can find, and add quick oats, oat bran, ground flax, and freeze dried fruit. Give everything a really good toss, and transfer to two XXXL glass Weck jars. The big-batch thing is the magic. Especially if you're at all lazy, but still want a great breakfast. I'm including the recipe for what I think of as my "master" cereal recipe, but use it as a jumping off point, and don't get hung up on whether you can track down the exact cereals I use.

A Big, Crunchy, Better Breakfast Cereal

So much to say about this. My cereals of choice are oat flakes, shredded wheat, and some sort of dense nugget cereal - but a mix of sugar-free / whole grain / high-fiber cereals is what you're going for. Said another way, a mix of textures, and nutrient diversity. Because the components are dry, it means weeks of quick breakfasts, and you can easily scoop some into baggies for simple travel breakfasts.

A Big, Crunchy, Better Breakfast Cereal

This is the berry version. There are times I do a "tropical" version, swapping out the berries for freeze-dried bananas, pineapple, and apples. You can also add fresh fruit when you add the milk, and anything else you have on hand.

A Big, Crunchy, Better Breakfast Cereal

A Big, Crunchy, Better Breakfast Cereal

Continue reading A Big, Crunchy, Better Breakfast Cereal...
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Because pumpkin recipes can often be so wrong, you need a list of when they are so right. A hit-list of recipes to have in rotation for peak pumpkin (and winter squash) season. Emphasis on dinner, emphasis on savory.

1. Pumpkin and Rice Soup - (101 Cookbooks)

Six ingredients stand between you and this favorite ginger-chile kissed pumpkin soup. Served over rice it makes the perfect simple, soul-warming meal. Get the recipe here.

Fantastic Pumpkin Recipes worth Making this Fall

2. David Kramer and Hayley Magnus' Squash and Kale Salad - (Salad for President)

Use whatever pumpkin or hard winter squash you've got, cut into thick slabs. Kale represents big here accented with hazelnuts, pickled onions, and cilantro. Get the recipe here.

Fantastic Pumpkin Recipes worth Making this Fall

3. Pumpkin Cauliflower Risotto - (Wild Apple)
A beautiful autumn risotto made with pumpkin, cauliflower, and sage. You can up the veg even more, and, on occasion I'll even boost a risotto like this with a good amount of shredded kale...(The site seems to be gone, I'll replace the link if it comes back)

Fantastic Pumpkin Recipes worth Making this Fall

4. Incredible Squash Pizza - (Wholehearted Eats)
If you're open to alternative interpretations of pizza, this is a beauty. The "crust" is a riff on the popular cauliflower crust, this one made with pumpkin (or winter squash) slathered with a basil-spinach nut sauce, and topped with vibrant cherry tomatoes or other seasonal veg. Get the recipe here.

Fantastic Pumpkin Recipes worth Making this Fall

5. Two Ingredient Fresh Pumpkin Pasta - (Wholefully)
Making fresh pasta when I have a lazy weekend afternoon, is one of my favorite things. This Pumpkin Pasta caught my attention. Get the recipe here.

Fantastic Pumpkin Recipes worth Making this Fall

6. Pumpkin Miso Broth with Soba - (My New Roots)
Soba noodles in a pureed pumpkin soup flavored with miso and ginger. Top with lots of scallions, sesame seeds, seaweed (I like toasted nori, crumbled), and sautéed (or roasted) shiitake mushrooms. Or you can simply make the base soup and top with whatever you have on hand. Get the recipe here.

Fantastic Pumpkin Recipes worth Making this Fall

7. Pumpkin & Feta Muffins - (101 Cookbooks)
These are a super interesting, hearty beast of a savory muffin. Packed with seeds, spinach, herbs, and seasoned with mustard, you can use any winter squash. Get the recipe here.

Fantastic Pumpkin Recipes worth Making this Fall

8. Pumpkin, Spinach and Walnut Spaghetti - (Lazy Cat Kitchen)
If I can't be bothered to carve and cube an actual pumpkin or squash for a recipe like this one, I grab for a bag of frozen sweet potatoes. They're pre-cubed, and I always keep a couple bags in the freezer for lazy weeknights. Alternately, you might carve a number of pumpkins or squash on your own, and freeze any you wont be using. Being nice to your future self! ;)Get the recipe here.

Fantastic Pumpkin Recipes worth Making this Fall

9. Roasted Delicata Squash Salad - (101 Cookbooks)
If breaking down a big pumpkin or squash fills you with dread, this is your recipe. A longtime favorite, it calls for thin-skinned delicata squash, and you leave the skins on. Tossed with a miso harissa paste, roasted and combined with potatoes, kales, and almonds. Give this one a go for sure. Get the recipe here.

Fantastic Pumpkin Recipes worth Making this Fall

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Non-alcoholic cocktails don't have to be a bummer. Seriously, I mean that. And there are a lot of compelling reasons to enjoy them over their boozy counterpoints. For example, if you're pregnant, if you're attempting to improve your health overall, or, if, you're twelve years old ;)...Having something special to drink at the end of a day is a favorite ritual, though. A celebration of sorts, and a way for to transition from to-do list mode, into a more relaxed frame of mind. I'm hoping these will provide some inspiration. Play around with aqua frescas, shrubs, kombuchas, and fresh fruit syrups. All can be fun components in mocktail-type drinks. I like to keep the components in nice jars and decanters, and serve in pretty glassware. Enjoy!

1. Rose & Rhubarb Soda - (QUITOKEETO)
Keep blushy pink rhubarb syrup on hand, and you're just a splash away from a special soda. Love this for brunches, and if you serve the syrup on the side everyone can sweeten to their liking. Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

2. Hibiscus, Lemongrass, Basil, and Honey Sweet Iced Tea - (Half Baked Harvest)
If there's hibiscus being brewed, I'm drinking it. Especially if something like this! I love the tangy sourness of this flower, and the incredible saturation of (anti-oxidant-packed) color. Hibiscus, lemongrass, lime and basil, in one electric iced tea. Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

3. Beet-Sumac Soda - (Healthyish)
Just look at that color! Fresh beet juice is paired with a quick syrup made from tangy sumac. Then you have bit of spritz from soda water, and a jolt of fresh lemon. Love this for autumn. Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

4. Homemade Tarragon Soda - (101 Cookbooks)
This is what you do with any leftover tarragon you find in your refrigerator. When you steep sprigs of it, the scent is like falling into a cloud of anise, and fennel, and green-ish black licorice. Making a syrup from it is simple, keeps well refrigerated, and makes a beautiful soda.Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

5. Pineapple Coconut Water - (101 Cookbooks)
Fresh pineapple juice is one of life's simple pleasures. Enjoy it like this, spiked with fresh ginger juice, and rounded out with coconut water for a fragrant tropical refresher. Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

6. Tangerine Rosemary Mocktail - (The Merrythought)
Herbal citrus drinks are a weakness, and I love the unexpected use of tangerine juice here. The rosemary syrup is made separately, which is nice because you can sweeten to taste easily. Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

7. Cranberry Rosemary Refresher - (In Sonnet's Kitchen)
The rosemary makes this refresher. Add it to your holiday repertoire this year! Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

8. Chai Blossom - (Healthyish)
I could drink this all day, every day. Perhaps the most vibrant, refreshing thing you can do with chai spices, lime juice, and club soda. Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

9. Louisa Shafia's Watermelon, Mint, and Cider Vinegar Tonic - (Food52)
A beautiful summer option here. And, you can totally switch up the melon based on what you have on hand. Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

10. White Peach Maple Syrup - (QUITOKEETO)
When peaches are in peak season, make this. Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

11. Cider, Thyme, and Tonic Mocktail - (Offbeat + Inspired)
The combination of cider and tonic here, with a bridge of thyme, is quite brilliant. Get the recipe here.

Eleven Brilliant Non-Alcoholic Cocktails everyone Loves

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Blender dressings are the best. They typically have a short list of ingredients, and come together in a whirl and blitz of the blender. The most important thing about them? They're not just for salads. You can use these dressings on grain bowls, inside spring rolls, spread on sandwiches, and spooned onto tacos. You know every ingredient that goes into them, and you can tweak them to your liking. High-speed blenders lend a silky, emulsified texture, but any blender (or even food processor) will work!

1. An Exceptional Ginger Carrot Dressing - (101 Cookbooks)

A vibrant blend of blend carrots, turmeric, coconut milk, ginger, and sesame. Also, lots of shallots. Use this on everything from green salads to grain salads. It's also fantastic over vegetables - simmered, steamed, or sautéed! Get the recipe here.

Seven Great Blender Dressings to Keep on Hand

2. Creamy Cashew Green Goddess Dressing - (The Bojon Gourmet)
An beautiful, herb-forward green goddess dressing made with basil, chives, and tarragon, blended with soaked cashews, capers, and garlic. Perfect for sturdy lettuces, dipping vegetables, and even as a sandwich spread. Get the recipe here.

Seven Great Blender Dressings to Keep on Hand

3. Fennel Dill Dressing with Mint and Lime (Amy Chaplin)
Amy uses this to top a veg-packed rainbow bowl, but this super adaptable fennel dressing is also great as a dipping sauce, drizzled over rice bowls, or as a sweet potato topping or drizzle. Get the recipe here.

Seven Great Blender Dressings to Keep on Hand

4. Spicy Lemon Coconut Dressing - (101 Cookbooks)
A dressing that just makes everything you put it on better. Garlic and green chiles are pulsed into a paste, then bulked out with lots of scallions and cilantro. Coconut milk is the base, and the creaminess is balanced out with a good amount of fresh lemon juice. Get the recipe here.

Seven Great Blender Dressings to Keep on Hand

5. 5-Minute Avocado Cilantro Dressing (Pinch of Yum)
Yogurt and avocado based, this is a super creamy garlic and cilantro flecked dressing that I like to add to tacos, and inside burritos! Get the recipe here.

Seven Great Blender Dressings to Keep on Hand

6. 5-minute, 5-ingredient Ginger Cranberry Dressing - (Glue & Glitter)
A punchy, simple, 5-ingredient cranberry dressing. Perfect for fall and winter salads and vegetables. Get the recipe here.

Seven Great Blender Dressings to Keep on Hand

7. Mango Cilantro Salad Dressing - (My Food Story)
All about the mango here. So good inside spring rolls, or, I also do a version of this cilantro salad with this as the dressing. Get the recipe here.

Seven Great Blender Dressings to Keep on Hand

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Veg Ramen and Four Seasons of Ideas

Sep. 10th, 2017 09:03 am
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Today we're going to tackle veg ramen. Slurping noodles from a big bowl of feisty, aromatic broth is hard to beat, and I wanted to share how great ramen bowls can come together relatively easily, year round. Ramen is incredibly versatile, and I play fast and loose with the concept overall. You have the ability to adapt the noodles, the tare (seasoning), the broth base, and the toppings, and I'll talk through a bunch of the ways you can play around below. The goal here is to give you a great jumping off point if you're not already making ramen at home, and for you to feel like you can wing it on a weeknight based on what you have on hand.

Four Seasons of Veg Ramen Recipes

If I'm eating out, and a vegetarian or vegan ramen is on the menu, I'll order it. I've had some incredible versions, but broadly speaking they can be very salty, and quite oily. This version is not that. In fact, part of what I love about making ramen at home is that you can season your broth to be just how you like it. This version delivers a rich miso-scallion nut milk broth. You introduce your favorite noodles, a blitz of seasonal toppings, and spicy turmeric oil to finish.

Four Seasons of Veg Ramen Recipes

Noodles: There are many different noodles you can use here. Seek out fresh udon or ramen noodles, or keep a variety of dried noodles on hand for last-minute ramen. Soba noodles work great. I've also been using some of the whole-grain noodles, and they're pretty good. The one in the photograph is a millet & brown rice ramen.

Miso tare: Think of this as the seasoning paste for your ramen broth. I've included a base recipe here, but please(!) use it as a jumping off point. It's fine to adapt with other chopped herbs and spices as well. My main advice here - make a big batch of the miso tare and keep it on hand. I keep some in the refrigerator, and the bulk portioned out in the freezer. This is the secret to quick weeknight ramen. If you're avoiding soy, use a chickpea miso.

Broth: You want to get the broth right. My favorite broth base for this is a blend of homemade cashew milk & almond milk. It has beautiful body and flavor, and grips the noodles nicely. That said, there are plenty of nights when I'm feeling lazy, and I just grab for whatever almond milk is in the refrigerator. Still delicious.

Spicy Turmeric Oil: This is another component you can keep on hand. Both in the refrigerator and/or freezer. If you have everything else needed to make a ramen bowl, but don't have the spice oil - cheat with a dollop of something spicy from the condiments in your refrigerator, or stir some crushed chile flakes into a bit of oil over gentle heat, and use that as a finishing drizzle, or to toss the raw veggies.

Seasonal Variations: The ramen you see pictured is a late-summer version. But part of the fun here is adapting through the year. Toss quick-cooking vegetables like broccoli, asparagus, and cauliflower into the noodle water for the last minute, and drain everything together. This way you don't have to get an extra pot going.

Continue reading Veg Ramen and Four Seasons of Ideas...
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Kale every day. Your body will thank you. Kale is incredibly beneficial to your health, and I've selected a mix of stir-fries, salads, grain bowls, and soups to keep your kale levels topped up!

1. Kale Stir Fry with Crispy Curried Tofu - (Lauren Caris Cooks)
Everyone needs a strong stir-fry repertoire, and this version is packed with goodness - curry-spiced tofu with kale, cabbage, and carrots. Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

2. Harissa Spaghettini - (101 Cookbooks)
I wrote this recipe nearly a decade ago(!), and it's still in regular rotation. Black olives, pine nuts, lots of kale, and a big dollop of harissa. Boom. Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

3. Grilled Corn Kale Salad - (The Almond Eater)
This. For lunch. Today. Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

4. Curried Cauliflower Rice Kale Soup - (Cotter Crunch)
Curry-spiced and creamy (you can use coconut or a nut milk), this is a hearty soup packed with cauliflower, kale, and carrots. Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

5. The Prettiest Purple Kale, Eggplant & Blackberry Salad - (Green Kitchen Stories)
Love this brilliant combination of roasted eggplant and purple onions with warm spices. Massaged kale with herby dressing, and black lentils with creamy avocado. Hazelnuts bring the crunch, and juicy blackberries top it off. Skip the feta to keep it WFPB, and use maple syrup in the dressing if you're looking to keep it vegan. Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

6. Roasted Vegetable Orzo - (101 Cookbooks)
I often make this with a whole wheat orzo (or small bean-based pasta), and non-dairy yogurt. You can also substitute all sorts of different whole grain for the pasta - farro, quinoa, or a brown rice blend. Get the recipe here.

Twelve Whole-food Plant-based Kale Recipes You Should Try This Week

7. Sweet Potato & Kale Tortilla Soup - (Local Milk)
Sweet potatoes, kale, cilantro, tomatoes, spices, and chiles all in a beautiful bowl. Simply skip the quest fresco, and ase a dairy-free yogurt to keep it WFPB. Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

8. Chopped Kale Salad with Peanut Chili Vinaigrette - (Little Broken)
A chopped kale salad with feisty peanut chili dressing. I can imagine this in a lettuce wrap (or spring roll) with a bit of grilled tofu as an ideal lunch! Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

9. An Excellent, One-pan, Protein-packed Power Pasta - (101 Cookbooks)
A full pound of chopped kale goes into this! It's pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds. Perfect weeknight dinner. Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

10. Autumn Kale Slaw - (Green Kitchen Stories)
Another beautiful green Kitchen Stories recipe. Carrots, kale, apples, and hazelnut come together in a crunch-tactic autumn slaw. Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

11. Creamy Kale Pasta - (Pinch of Yum)
Five ingredients. And I'm going to bet you have all of them. Use whatever pasta you like, and my sense is you can scale back the olive oil a bit, or use a really rich, thick homemade nut milk, and scale it back a lot. Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

12. Kale Detox Salad with Pesto - (Well and Full)
All the good things in one bowl. This is an ultra-super green salad. With roasted potatoes, brown rice, chickpeas, a bit of kick from jalapeño chiles, and a carrot top(!) pesto. Brilliant. Get the recipe here.

Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week

Continue reading Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week...
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Posted by Quelcy Kogel

3 Jewelers Choose Collaboration Over Competition via Design*Sponge

I recently caught up with one of my close friends from architecture school. We reminisced how our school years were simultaneously the most challenging years of our lives and the most fun. We reflected on how our collective studio environment was both intensely competitive (cut-throat even) and collaborative. We were all fiercely committed to our studies, to bettering ourselves and presenting work of which we could be proud, but we were also nearly dependent on each other for encouragement and constructive feedback. In talking with my friend, I realized how much I still seek that balance of collaboration and competition in my professional world and how difficult it is to find.

Jewelers Sharon Zimmerman, Corey Egan and Christy Natsumi are three independent business owners who have managed to strike that balance. Each woman has her own brand, but they share a San Francisco studio and showroom. As Christy explains, “In an industry that is traditionally secretive and competitive (not to mention male-dominated), we’ve found a way to work together as torch-and-hammer-wielding metalsmith businesswomen. In fact, we spend so much time at the studio together that we’ve started calling each other ‘studio-wives.’ We hope our way of working can be inspiring and helpful to [the Design*Sponge community].” Below, Sharon, Corey and Christy share their tips on collaboration and creative work, as well as glimpses of their stunning, sustainable jewelry designs. —Quelcy

Photography by Ryan Leggett

Image Above: From left to right, jewelers Sharon Zimmerman, Corey Egan and Christy Natsumi in their shared studio. Sharon and Corey originally teamed up with another partner to create the downtown studio in 2014. When that partner moved out, they reached out to San Francisco’s tight-knit jewelry community, and as they hoped, Christy expressed an interest in joining them. As to working in the same space, Corey says, “We realize we have more to gain by sharing resources than we do by working in secret.”


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