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Floral Scents from Prada and Nina Ricci

Officially summer doesn't end for another few weeks, but the unofficial finish line is in sight-dreaded Labor Day, when, alas, we start to think of back-to-school, back-t

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Summer Camp for Furs: Alexandros

By this time, your furs should have gone to summer camp -- if they haven't, now is definitely the time. Don't think that keeping them sequestered in the back of a closet in an air-conditioned apart
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KITCHEN

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Cooking up a Hearty (and Healthy) Brew or Stew: Karen Lee

Karen Lee has spent over 30 years at the stove -- whether teaching, lecturing, writing cookbooks, catering, developing recipes, or just fiddling around doing her favorite thing: cooking. Suffice it to say, she really knows her way around a whisk. And you and your "better half" will, too, if you take one of her heart-healthy cooking classes for couples. (Fret not: If you're not part of a couple, but might like to be, she's got classes for singles, too.) Everything Lee makes -- and will teach you to make (and you?ll dine plentifully after class) -- is geared toward wholesome eating, but unlike so many other so-called healthy meals, Lee's repasts are so flavorful, you'll swear the chef cheated.

Lee's tasty cuisine is heavy on Asian and fusion influences, and all of her recipes are exciting?red snapper a la Veracruzana, chicken with shallots and walnuts, and winter squash stew (we swear, we?ve never eaten anything that is this delicious). Couples classes will meet on Tuesday nights, with a revolving schedule throughout the month); classes for singles on Thursday evenings. (Per person: $90 per class for four classes, or $100 per class.) Call for reservations and information. 212-787-2227; www.karenleecooking.com (This article originally appeared in the 2/06 issue of Manhattan Living)

Posted on Monday, November 26, 2007 @ 03:51 PM | 248 replies View/Post Feedback
Browse: Services | Kitchen

OXO Good

We have had barbecues on the mind for weeks now, and decided to see what little culinary helpers our friends OXO have created to make our BBQ chores more fun. (Barbecues brought to mind s’mores, too, but we quelled the urge to go out and buy all those s’mores-y type ice creams.) We have always loved OXO’s Good Grips tools and utensils, and sure enough, when we looked into what was new in the company’s cupboard, there were some gizmos that we couldn’t wait to test drive. Sure enough, after road-testing them, we can report that they are well worth yakking about, and even if you’re not planning any grilling or al fresco dining, you might still want these great tools.

For starters, there’s the classic basting brush, but with an extra-long handle to keep your digits away from the heat. The silicone bristles are designed with space in-between them to suck up and hold your basting solution or BBQ sauce from bowl to bass, and then it disgorges its bounty. And it’s heat-resistant to 600 degrees F, too.

Then there is the brand-new corn stripper. Very neat. You can collect all the kernels in a little container, and when you’re done, you can pop it in the dishwasher, too. We think this is a very neat gadget and we’re glad that we don’t have to get all those corn kernels stuck in our teeth. (Not to mention, this is the BEST time for that Silver Queen corn from Jersey and Long Island.)

Next, we fell in love with OXO’s cherry pitter. How cool is this? Take the pits out of those Bings in one easy motion -- and because OXO is so clever about all the little details, there is a splatter guard so you don’t get nasty cherry juice on your summer whites.

And the last item, for dessert, is the ever-trusty ice cream scoop. OXO makes many, but our favorite is the large aluminum one, with the beak that digs into really frozen ice cream. It has a little ejector button (like a James Bond sports car) to coax that nice ice cream ball right out of the scooper.

They’re all $11.99 (save the scoop, which is $14.99)…get them all, because they’re cheap enough and are perfect additions to any kitchen cupboard, regardless of whether you have a BBQ or picnic in mind.

Posted on Monday, August 13, 2007 @ 10:15 AM | 0 replies Start the Discussion

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