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1 week ago | 
yahoo.com | Sarah Nowicki Nicholson
Remodeling a kitchen is probably one of the biggest do-overs in a home. The kitchen is truly the heart of any house -- the spot where people gather, eat, gossip, and enjoy each other's company over a good meal. It should be a warm, easily accessible, efficient and practical spot that draws people in. It should also be a reflection of the folks that live there and a mirror for the rest of the home's design.
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2 weeks ago | 
yahoo.com | Sarah Nowicki Nicholson
In the world of kitchen renovations and remodels, there are multiple mini-projects that need to get done as part of the larger, prettier picture. In addition to swapping out those old appliances, replacing old cabinets, and refinishing floors, you'll likely also need to update that old, stained, crusty kitchen backsplash. The backsplash feels a little forgotten in the kitchen -- protecting the wall dutifully from splatters, spills, and whatever else your stovetop can throw at it.
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2 weeks ago | 
yahoo.com | Sarah Nowicki Nicholson
In the world of kitchen renovations and remodels, there are multiple mini-projects that need to get done as part of the larger, prettier picture. In addition to swapping out those old appliances, replacing old cabinets, and refinishing floors, you'll likely also need to update that old, stained, crusty kitchen backsplash. The backsplash feels a little forgotten in the kitchen -- protecting the wall dutifully from splatters, spills, and whatever else your stovetop can throw at it.
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2 weeks ago | 
yahoo.com | Sarah Nowicki Nicholson
Remodeling or renovating a kitchen can feel like the biggest improvement to a home. The kitchen ends up being the place where everyone gathers -- whether we like it or not -- so having a fresh, clean, efficient, and functional space is why changes to this heart-of-the-home seem to be on the top of any redo list. I married a construction guy, namely, a civil engineer, who also loves doing things himself and is pretty handy.
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1 month ago | 
yahoo.com | Sarah Nowicki Nicholson
Whether it's late in the fall or winter, or the start of spring, roasted vegetables are an easy, satisfying, and healthy side or main dish for breakfast, lunch, and dinner. Although they seem deceptively easy, roasting vegetables requires patience and the right seasoning.
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1 month ago | 
yahoo.com | Sarah Nowicki Nicholson
As the weather starts turning warm, the want — no, the need — to add fresh herbs to dishes begins to claw its way into our culinary headspace. Mint, the prolific, near weed-level green that's known to overtake flowerpots, garden beds, and any patch of dirt where it's free to roam, is a common go-to, but varietals are extremely different. So different, in fact, that using the wrong one could greatly impact your dish or drink -- for better or worse. There are many, many types of mint.
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1 month ago | 
yahoo.com | Sarah Nowicki Nicholson
We may receive a commission on purchases made from links. If you're Italian or have an Italian mother-in-law (raises hand slowly), you'll have heard the old adage of throwing spaghetti at a wall to judge its doneness. It's always seemed a little wonky, but like many kitchen myths (and the spaghetti, in some cases), this one seems to have stuck.
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1 month ago | 
yahoo.com | Sarah Nowicki Nicholson
If you haven't noticed, beef tallow is having a bit of a moment. The glow-up started when Robert Kennedy Jr. began praising the fat as a wellness superstar and far superior to seed oils in media interviews. Beef tallow itself, though, is nothing new -- it has been made from the fatty tissue of animals and used in cooking since the early 20th century, along with lard, butter, and bacon grease.
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1 month ago | 
yahoo.com | Sarah Nowicki Nicholson
We may receive a commission on purchases made from links. If you've tried your hand at making fudge (which is different from chocolate) at home, you know that the emulsion of milk, sugar, and butter is sometimes deceptive in its simplicity; a lot can go wrong with those rich, buttery cubes of delight. For one, fudge can easily turn out grainy. Another issue that can arise when making your own fudge is the tricky batter not hardening.
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2 months ago | 
yahoo.com | Sarah Nowicki Nicholson
Quiche is one of the ultimate comfort foods: a custardy bite juxtaposed with a crisp, buttery crust. But going the traditional route with pastry or opting for a frozen pie crust doesn't have to be the only way. You can try a savory, crisp potato crust. Yes, add a layer of heartiness to your next quiche Lorraine, leek and mushroom quiche, or quiche with broccoli and cheddar by using a layer of good ol' fashioned spuds as the structure. A potato crust can be made several different ways.
