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    Recipe: Mediterranean Breakfast Pitas — Breakfast Recipes from The Kitchn

    February 29th, 2016 by Our Webmaster

    By Olivia Mack Anderson

    Mediterranean Pita Egg Sandwiches

    It’s easy to become rigid about what flavors are appropriate at breakfast time. Although cinnamon is delicious, it’s not the only spice on the morning market. Bringing your favorite Mediterranean-flavored sandwich from lunch to breakfast is as easy as putting an egg on it.

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    Source:: The Kitchn – Apartment Therapy

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    6 Ways to Make the Slow Cooker Work When You’re Gone All Day — Tips from The Kitchn

    February 29th, 2016 by Our Webmaster

    By Anne Wolfe Postic

    In theory, with a little effort in the morning, a slow cooker greets you at the end of the day with a home-cooked, ready-to eat-meal (martini not included). Opening the door to the smell of lasagna, chicken soup, pot roast — to almost anything — is heaven. But most recipes call for three to six hours of cooking, so for those of us who are operating on more of an eight- to 10-hour schedule, that isn’t so convenient. I’m on a mission to make my slow cooker work for me, because I love coming home to a great meal. Here’s how we do it.

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    Source:: The Kitchn – Apartment Therapy

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    3 Ways You Can Clean the Tough Stains in Your Slow Cooker — Cleaning Advice from The Kitchn

    February 29th, 2016 by Our Webmaster

    By Cambria Bold

    When you use your slow cooker as much as we do in the wintertime, eventually you make a meal that leaves behind some serious burnt or stuck-on food that you can’t easily wash away. When that happens, it’s time to give that ceramic insert a deep clean — which is easy to do! You just need to keep a few things in mind.

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    Source:: The Kitchn – Apartment Therapy

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    5 Sweet Bites to Make in Your Slow Cooker — Sweet Tips from The Kitchn

    February 29th, 2016 by Our Webmaster

    By Kelli Foster

    The slow cooker has been our answer for soups, stews, hands-off dinners, and even the occasional breakfast. But it doesn’t stop there — this handy appliance is also your ticket to satisfying your sweet tooth.

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    Source:: The Kitchn – Apartment Therapy

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    The Coolest Way to Paint Your Tiny Kitchen on a Budget — Kitchen Projects

    February 29th, 2016 by Our Webmaster

    By Christy Williams

    Operation Cityscape

    It seems to me that I’m always one or two steps behind my peers in the general scheme of things. My friends have beautiful homes with expansive kitchens and adorable children and handsome, hard-working husbands, and I’m over here in my tiny house that I rent, single, and I can’t even keep a plant alive. I realize that everyone gets there (wherever there is) in their own time, but I wanted to do something that would inspire me on a daily basis and remind me that there are big things out there, even while I was standing in my tiny kitchen.

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    Source:: The Kitchn – Apartment Therapy

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    roasted yams and chickpeas with yogurt

    February 29th, 2016 by Our Webmaster

    By deb

    roasted yams and chickpeas with yogurt

    If one was ever to question their lifetime of unwavering devotion to New York City, February would the month to do it. It’s cold and has been for some time. It’s cold and will be for some time. And somewhere out in California, a “friend” — but really, are they if they torture you so? — is welcoming their first strawberries. You get strawberries in New York, too, but for about 5 minutes every June and they cost about as much per square foot as real estate in a neighborhood with multiple pour-over coffee outlets.


    wedges with honey and two peppers

    So, yes, February is the month. But this February? I never thought it would be the one. This is, by every measurement known, the mildest winter we’ve ever had, and the shortest too. I am, by almost every measurement I can invent, the most loyal and content New Yorker you’ll meet (but not the shortest, although close). But every night for the last week, I’ve pestered my husband with talk of Los Angeles, a mythical place where it’s warm and sunny all year round, where the …read more

    Source:: Smitten Kitchen News

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    2016 Oscars Coverage on The Kitchn — Food on Film

    February 28th, 2016 by Our Webmaster

    By Geraldine Campbell

    In our office, we get really excited about things like yum emojis and blender butter, but we’re also normal people with lives outside of food. So this weekend, we’re going to make ourselves some popcorn, open a bottle of rosé, and find out who will be taking home an Oscar.

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    Source:: The Kitchn – Apartment Therapy

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    5 Vegan Munchies from Gina Eykemans — Menus from The Kitchn

    February 28th, 2016 by Our Webmaster

    By Gina Eykemans

    This week we’ve been having a full-on vegan snack attack! It turns out that vegan snacking is pretty simple, and also extremely delicious. Admittedly, when I was put on the case to make a queso dip devoid of cheese, I was a bit skeptical. But not only did I surprise myself with how amazingly delicious it is, I also managed to sneak in a bunch of nutritious vegetables to the recipe. In fact, most of these snacks, although they might sound decadent, have a secret hidden healthy component. So if you’re planning on going on a snack binge, these recipes might be your friend.

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    Source:: The Kitchn – Apartment Therapy

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    Brooklyn Then & Now — The 2016 Oscars

    February 27th, 2016 by Our Webmaster

    By Alia Akkam

    Ellis Lacey in Brooklyn

    The borough depicted in Brooklyn, one of this year’s Oscar contenders for Best Picture, is a nostalgic, blue-collar departure from today’s posh condos flaunting shiny granite kitchens. While 21st-century Brooklyn remains proudly anchored to its deep ethnic roots, it is no longer defined by middle-class families savoring carefree afternoons on brownstone stoops or parish dances (leading, many immigrant women hoped, to a potential suitor). And food is one powerful way of chronicling Brooklyn’s transformation.

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    Source:: The Kitchn – Apartment Therapy

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    The Fire and Soul of Fondue — Food & Ritual by Anne Bramley

    February 27th, 2016 by Our Webmaster

    By Anne Bramley

    Cheese Fondue

    Why do we crave food to bless a union, lavish a birth, or bury the dead? Why toast the future and savor the past? Why do we use bread and bones and salt and wine to tell the stories of ourselves and our people that cannot possibly be told in any other way? Because we like to give meaning to our food, and food to our meaning. Ask any anthropologist — humans like ritual.

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    Source:: The Kitchn – Apartment Therapy

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