Stainless steel is the default color choice for most kitchen trash cans, but what if you want to punch it up a little bit? Ever since I saw this yellow trash can (OXO, no longer available), I've loved the look of colorful cans. And Brabantia has a whole range of color options!
It's surprisingly difficult to find large kitchen trash cans in any colors other than stainless steel, black, white, or red. Vipp has a fabulous limited edition green option right now, but it clocks in at almost $500 for an 8 gallon can.
These trash cans from Brabantia aren't exactly cheap ($250 for a 12 gallon can) but if you're looking for a large, high-quality canister in a hot color, this is a great option. Available in Apple Green, Violet Purple, Cobalt Blue, Lemon Yellow, Chrome Orange and Lipstick Red, there's certainly a color to suit your kitchen style!
Buy It! Brabantia Touch Bin De Luxe, 45L (12 Gallons), $246 from Trash Can Central
Related: What's the Perfect Trash Can for Cooks?
(Images: as linked)
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Buying colored cabinets (or even painting the ones you have) is not a choice for the faint of heart. But you spend a lot of time in your kitchen -- shouldn't it be a color that makes you happy?
Wine of the Week: 2008 PV Sagrado (Quinta do Sagrado)
Cut flowers are perhaps the most common decoration for the dinner table. But cut flowers can be expensive and tall arrangements can even obstruct your guests' view of one another! This party table from Martha Stewart provides a great reminder that fresh-cut stems aren't always the only way to go!
I don't have kids. But I'm an aunt. And the other day, I decided to involve my twin niece and nephew in a tasting designed to gauge their openness to so-called grownup cheeses. Because while I can't blame my busy sister for feeding her kids quesadillas with pre-shredded cheese, I've always wondered if she doesn't give their palates enough credit.
Maybe it's precisely because I'm not a mother, but I've always kind of thought that children get the short end of the stick when it comes to food. Why do we automatically assume that they like only the most simple of things?
I always admire the holiday projects Megan at Not Martha comes up with (remember these gingerbread houses that perch on the edge of a mug?). But she's outdone herself this Halloween, with trick-or-treat cookies with, yes, a trick or a treat inside!
Q: My husband has a big birthday coming up and has made only one request: carrot cake. While this is seemingly easy (I was over the moon) I'm a vegan and would like to attempt to make a delicious, vegan, layer carrot cake, fit for a dinner party.
We're heading into the fall holiday season, which means that brunch casseroles are about to enjoy their heyday. So we decided to revisit one of our most popular recipes ever a recipe published several years ago for a breakfast bake with bread, pancetta, Gruyere, and eggs. I'm afraid that I'll sound horribly hyperbolic if I talk about this recipe too long. It's rich, eggy, and unbelievably, incredibly delicious. This is one to memorize, folks, and to pull out for in-laws and overnight guests. It may just be the very best brunch casserole we've ever made.
We ate a lot of breakfast casseroles growing up. Any time there was a crowd to be fed before noon, this baked dish of egg, sausage, cheese, and day-old bread would appear. And yet, as adults, we've discovered that the classic breakfast casserole is a relative mystery to many of our friends.
Welcome to our new series Expert Essentials for the Home Cook where we will interview chefs and other food professionals about their top five things a home cook should have, know, do, or understand to be a great cook. We begin our series with Preeti Mistry, a Top Chef contestant in 2009 and a former Google chef. Read on for Preeti's top five tips for a home cook looking to build flavor.
Preeti trained at Le Cordon Bleu in London, where she was born, and currently lives in Oakland, CA. She is in the process of opening a restaurant in the Bay Area called Juhu Beach Club where she will serve Indian street and snack food. Here she offers five great ways for home cooks to boost flavor.
Every Halloween I like to cook something warm and pumpkin-y for dinner. This year I'll pair my favorite pumpkin tortilla soup with enchiladas de pipin rojo, a smoky, nutty, spiced (but not too spicy) sauce made with pumpkin seeds, chile peppers, and roasted vegetables.
In Mexico, pipin is a type of mole or sauce served with meat or over enchiladas. Made with ground seeds or nuts, it may be green (verde) or red (rojo). In pre-Colombian times, the seeds would have been squash; later, nuts like peanuts and almonds were introduced. My version has pepitas, or pumpkin seeds, sesame seeds, and peanuts, which give it a toasty, nutty flavor and add body to the sauce. The "rojo" comes from charred tomatoes and ancho and guajillo chile peppers de-seeded so you get the bittersweet flavor without too much heat.
I grew up miles away from the city in Ohio farmland, and I went to school every morning on a bus that stopped before sunrise at an apple orchard. In the wintertime you crest a hill, the cornfields break, and black branches on stubby trees emerge from the darkness as far as the eye can see. In the summer these branches are a waving cloud of green leaves, and in the fall they turn polka-dotted with bright red apples.