Kitchenware,equipment
“Tadaima!” – “I’m home!”
Happy Year of the Horse from Tokyo, Japan. My husband, Dick and I are on our annual (well almost, we skipped last year) January visit this time only for less than 2 weeks instead of our usual 1 month stay making it is really difficult to see all of our friends this time. January is usually …
Read moreGifts that keep on giving
Gifts that keep on giving In the right hands, cookware makes for happy returns By Debra Samuels, Globe Correspondent December 22, 2008 If you’re still looking for a holiday gift, think outside the mall. In fact, think outside all your usual places. The Institute of Contemporary Art’s museum shop offers many ultra-hip selections (including an …
Read moreThinking inside the box
More people than ever are packing a lunch for work or school. The number of ways to carry the meal have grown, too.Are you still brown-bagging it? If so, it may be time for a change. Lunch has evolved beyond the sandwich, and lunch containers have kept pace. They keep your salad crisp, your dressing …
Read moreClay pots irresistable in design, function
What do a Romertopf Schlemmertopf, tagine, and donabe (donabay) have in common? They are all earthenware pots with covers, from different parts of the world. The high-domed Romertopf and Schlemmertopf are from Germany, the pyramid-shaped tajine (tagine) is from Morocco, and the round donabe is from Japan. Using clay pots is an ancient method for …
Read moreYard sale cycle can spin out of control
What do a bread machine, electric wok, heart-shaped waffle maker, Tater Twister, and avocado-green fondue pot have in common? They all seemed like a good idea at the time! A wedding present? Spur-of-the-moment buy? Mother’s Day (Father’s Day) present? What was your excuse? Whatever the reason, these contraptions that ended up hidden in the back …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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