Step back in time to the most fun decade to view 1960's photos & videos

Even chefs have to eat. And, boy, do they eat! Staff meals, served family-style in the dead zone between the lunch hour and arrival of the first dinner guests, are made of the odd bits and leftover scraps from the restaurant’s regular menu dishes. But don’t think this means that these dishe are boring, sloppy, or otherwise unexciting.

Create coconut bread as you explore French Polynesia with your kids in the kitchen. We're traveling the world through activities and recipes and invite you to join the fun. Welcome back to "Around The World

Vegan fried rice is a quick mid week dinner idea that is great for using up leftover rice. It's easy to put together, versatile, naturally vegan and gluten-free too.

This stunning redevelopment of a private historical estate is situated on 640 acres of sprawling agricultural land in rural Philadelphia, Pennsylvania.

Whether you’re just learning how to cook or you’ve been doing it for years, it’s inevitable that you’ll make your fair share of mistakes in the kitchen. Yes, even good cooks and seasoned pros make mistakes. It happens when we’re in a rush, feeling a little bit lazy, or are simply new to the kitchen. Could you be making cooking mistakes? Become a better cook by knowing how to avoid some of the most common errors, and learn what you should be doing in the kitchen.

What happens when the guest house becomes home? Retired couple Suzanne and Brooks Kelley found out when a pair of brainy New Haven architects breathed new architectural life into the property they’ve inhabited for over thirty years.

Michelin-starred chef Dominique Crenn shares her thoughts on Tom Kerridge's recent remarks that women might not have what it takes to run a kitchen and thrive as a professional chef.

All About Me! Let me show you how it's easy to build a website and make money. Better than blogging! Stay-at-home mom, retiree, out-of-work? It'll work for you too!

This recipe brings the restaurant to my home kitchen. And it’s easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. —Kathi Jones-DelMonte, Rochester, New York

If you’ve ever visited a Bojangles restaurant, you know that their signature Bojangles Coleslaw Recipe is a side dish worth raving about. This classic southern-style coleslaw is creamy, tangy, and perfectly balanced with just the right amount of sweetness. And the good news is, you don’t have to visit Bojangles every time you want to enjoy this delicious coleslaw.

It's been a little while since I posted about one of my Fun Finds, but this one leapt out at me from a crowded shelf of old books as if th...

Moody kitchens, unexpected exteriors, brownstone bathrooms, these were a few of our most popular posts on the @remodelista Instagram feed in 2018. Today, o

Our favorite focaccia recipe requires zero skill and provides ample opportunity to be amazed by yourself and by the wonders of yeast.

Because beauty can take time.

Not a lot of foods have a signature sound, but if you've ever ordered fajitas at a restaurant, you know the sound we're talking about. It's the wild jungle-cat sizzling sound the platter makes when it arrives from the kitchen. Sure, it's pure restaurant theatrics, but dang it all if it doesn't get us every time. Capture some of that magic in your own kitchen with these fajitas, made with gently spiced chicken breast served on a bed of fresh bell peppers and onion. Pass the warm tortillas around and bask in the ovation for pulling off such a tasty culinary feat.

Pasta and lemon are a delicious culinary duo: lemon’s acidity perfectly and simply brightens up hearty pasta. This recipe uses sunny lemon flavor in three ways: with juice, zest and fresh, lemon-infused linguine. We’re tossing the linguine with sautéed chard and caramelized onion in a creamy sauce made with Greek yogurt and a little butter. The result is a gourmet, vibrant meal, topped off with walnuts and shaved Parmesan cheese.

It's been a little while since I posted about one of my Fun Finds, but this one leapt out at me from a crowded shelf of old books as if there were roaming klieg lights originating from its jacket! It's a hardbound celebrity cookbook, a 1978 fund-raiser for a rehabilitation center in Hawaii called Habilitat! The center had previously published a (slender by comparison) book of recipes submitted by primarily Hawaiian-based personalities, but this time (Volume II) had opened it up to include stars from the Continental United States. No harm to her in the slightest, but any book that would choose to place Anne Francis' photo on the all-important spine (the part that we see when the book is placed between others) was something I just had to pick up! Anne Francis over Ann-Margret or Mary Tyler Moore? Other show business luminaries, some to be named later, didn't make the jacket at all. I hope you find this as hooty as I did and, who knows, maybe you'll even be compelled to try out one or more of the recipes! Habilitat was (and is) a youth-oriented drug rehabilitation facility, set in a stunning locale with a variety of services and athletic-oriented programs and amenities. In order to compile this book, a number of celebrities were approached to provide their own favorite recipes along with, presumably, a head shot. In some cases, a brief congratulatory quote might also have been provided from the star. In other cases, the compiler might editorialize, always favorably about the dish. Some of the stars who promised to visit Habilitat if they were ever in the area really did do so, including Carroll O'Connor, Marie Windsor and Bob Newhart. The captions on the head shots provided me with several big smiles as I leafed through! The Shangri-La-esque building that housed the organization from 1971 on... ...was later added on to and re-faced with a brighter, cleaner (if a touch blander) look. The organization is still in full operation as we speak (I don't believe we've seen a drop in the need for help in drug rehabilitation in this country lately!) Sadly, I couldn't begin to scan in all of the recipes from all of the celebs. This is a sizable cookbook! I had to make some decisions along the way and do my best. They aren't in any order other than how the items are arranged in the book (appetizers, meats, salads, and so on.) What struck me about this first recipe more than anything was that the author decided to describe Cher Bono (not just Cher!) as “willowy.” Is that the first adjective that comes to your mind?? I love the way Carol Burnett chose to word some of her recipe's instructions. (Thank goodness she admonishes us to wash our hands... I never would have thought of that before diving into a big ol' raw meatloaf!) What would a book supporting drug rehabilitation be without Valley of the Dolls' Neely O'Hara herself, Patty Duke? At the time, she was wed to John Astin and going by the name Patty Duke Astin. I hope you can somehow follow this intensely complicated recipe. Another excruciatingly difficult recipe to follow comes from Richard Anderson of The Six Million Dollar Man and The Bionic Woman, among many other movies and TV shows. Mr. Anderson smoked like a train, worshipped the sun to an almost ridiculous extent and ate red meat for dinner practically every night, yet he's still kicking today at age eighty-six! June Lockhart (of Lassie and Lost in Space) provides a Yorkshire pudding recipe. I had no clue that this was how this item was made, though I only had it once when I was about eleven! Famed Hollywood Squares panelist Paul Lynde had a lifelong struggle with food (among other things, bless his heart.) He supplied two recipes to the cookbook, including this one (which I suspect could be done in a large crock pot, too.) But does it sound “diet” to anybody?? Not sure... Mr. Burt Reynolds also has a beef stew recipe. I guess compared to this one, Paul Lynde's recipe was lower calorie! (Frying floured beef chuck in bacon grease?!) Tastes change over the years. I cannot imagine anyone I know preparing beef tongue for themselves or a guest. Monty “Let's Make a Deal” Hall's recipe is reprinted (one of very few like this) from another source. I would not touch this with a ten-foot pole, but I am a very finicky eater anyway and also don't like very many ingredients in my food. (One of the three cookbooks in my home is one called “Five Ingredients or Less!”) Here we have former First Lady, Lady Bird Johnson. I wonder if she used to whip some of this stuff up for L.B. Johnson when he was in the White House? Note that at the time of this book, Barbara Walters was still appearing with Harry Reasoner as co-host of ABC Evening News, a partnership that was riddled with difficulty and enmity. This same year, she departed the broadcast and later went on to 20/20 and The View. If Anne Meara cooked dishes like this very often, it's a wonder her husband Jerry Stiller is still alive (and that son Ben Stiller wasn't a total tub!) The sad thing is, I sorta want to make this! Country-fried comedienne Judy Canova (mother of Soap's Diana Canova) supplied several recipes for this cookbook. The one shown below made me chuckle because of her remark in the final sentence of the paragraph! Hmmm... I don't know about this recipe of Miss Phyllis Diller's. Sounds really tacky! But maybe, like a lot of other things, it congeals into something wonderful during the baking process. I recall my stepmother once making a stunning pork roast in a slow-cooker, so tender and flavorful, and when I asked her what she did to it, she said "every condiment bottle in the door of the fridge that had hardly anything left in it I emptied onto the roast." !!! Love the choice of photo, though. When you think of Gunsmoke's Festus (and I know you think of him frequently!), does salmon spring quickly to mind? Ha! Corn pone would probably be my first guess for a recipe from him, but, no, we have salmon loaf (which would never pass my lips even if I were on Survivor!) It might have been fun for Tippi Hedren to have supplied a bird recipe like quail or pigeon! Hee hee! Instead, she gives us one for seafood delight. This photo of the Tipster looks more like Melanie Griffith than most of the other ones I can recall seeing (perhaps due to the pale makeup and the hairstyle?) Melanie probably would have benefited from a stay at this rehab center! Former-President Jimmy Carter shocked me by not submitting a peanut recipe, but the one he chose does include “nuts.” Perhaps it's up to the cook to decide which kind? Barnaby Jones/Jed Clampett of The Beverly Hillbillies Buddy Ebson has an egg recipe that is another item I wouldn't go near. I do like omelets, but don't consume any eggs that aren't “done.” If you're into runny yolks, this might be a good recipe to try, perhaps with toast. The name of this dish made me smile. I presume Jeff and Beau Bridges were treated to their fair share of this concoction growing up! You know I love me some Dick Gautier and this head shot of him is dreamy. “A neat dish...” indeed! I can't help chuckling at some of the “recipes” with scintillating titles like “Cloris Leachman's Baked Potato,” though it must be added that she does indeed put a spin on it. It's not just a potato pricked with a fork, rolled in salt and tossed in the oven. This was another head shot that amused me. With apologies in advance to her fans, I have never been able to warm up to Gretchen Wyler and have always found to come off as very self-congratulatory and unnecessarily self-important. My grandmother would have considered Miss Olivia Newton-John's chicken soup recipe to be the height of tackiness! But, hey, it's “easy, cheap and nutritious...” It's interesting to me that in the caption for Judy Lewis, there is no mention at all of her being Loretta Young's daughter. Even though I have since discovered that she had a (primarily daytime soap opera) acting career all her own, I really only ever knew of her as just that... Loretta Young's daughter! NOTHING would get me to try Miss Bea Arthur's dish (and I had to investigate what madrilene even was – never heard of it before!), but I worship the way she looked at this stage of her career. That face and attitude. Love it! I'm sure they didn't mean it in a derisive way, but there's something so amusing about the terminology used to describe Samantha Eggar's part in The Collector (1965) for her caption. I wonder if this tuna salad recipe of Natalie Schafer's is something she developed while stranded on Gilligan's Island for all those years! Good gravy, this seems like a tremendous amount of work for some pancakes! How interesting, too, the use of bacon fat in the recipe. You wouldn't be likely to see that much these days. Incidentally, David Janssen dropped dead from a heart attack at only age forty-eight! (He had also been a very heavy smoker.) We next come to desserts and a battle of the pecan pies. Which one would you make? Dear Abby's seems to be very simple. (And could they have selected/sent a more diminutive photograph?!?!) George Peppard's recipe seems slightly more complex (befitting the man, who was quite complex, too!) I didn't even realize who Suzanne Hunt was until I read her caption. I thought she was generally better known as Suzy Hunt. She was married to Richard Burton directly after his second divorce from Elizabeth Taylor in 1976 and they remained wed until 1982. I liked the final word of Sharon Gless' recipe. Without her advice, I would have missed out. Ha! Her caption is fun, too, though it must be said that in her heyday she really was a vibrant, confident, capable and appealing “type” in most of her roles. At this juncture, Nancy Reagan was billed in her caption not as a former actress, but as the former first lady of California. In just a few years, she would graduate to First Lady of the United States for eight years (and, perhaps, serve Ronnie these Vienna bars in the White House? No, I doubt it!) The final recipe comes from Mr. George Burns and doesn't involve food at all. Perhaps his laid-back, undemanding approach to food (and life?) is one of the things that helped him live to the remarkable age of one-hundred (and most of it with considerably good health!) I wish the same to you. Take care until next time!

The 2023 kitchen trends have finally been announced and we can't tell you how excited and inspired we are. How many of them will you like??

Kombucha can be made at home with just a handful of ingredients. In this tutorial, we'll show you exactly what to do in detailed step-by-step instructions.

Zellige tiles have chips and imperfections. Handmade in Morocco and perfect for a range of interiors.

It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Lighter than American potato salad, the Austrian version is flavored with onions, vinegar, and mustard, all bound in a light sauce.

The 2020 Color Forecast from Sherwin-Williams has been name Color In Balance and contains 45 of the most on-trend colors arranged in 5 color palettes - Mantra, Heart, Alive, Play and Haven. Sue Wadden, director of color marketing at Sherwin-Williams, and her global forecast team researched color, design, and pop culture trends across the globe for months in order to select the five themes that will welcome in a new decade in interior design.

As promised, we're back with a final indoor planting project for the week. Our kitchen window is beginning to get overrun with plants in various stages and we're loving it. We've decided to try our hands at growing sweet potatoes — we've really got nothing to lose other than half a potato if we fail. After picking up 3 more large sweet potatoes over the weekend to make more of our own sweet potato dog chews, we decided to see if we couldn't try to grow some of our own. Yes, we have lofty dreams of growing bountiful potato vines that supply our natural dog treats and recipes, haha. More realistically, we'd just be happy if we were able to get one good potato to grow this first time round and build up down the road as we learn. To get potatoes started, it's not quite as simple as planting a seed. We decided to go the route similar to our avocado plants by cutting the potato in half, inserting 3 toothpicks midway into the halved potato and resting it in a shallow vase of water. With the cut portion of the potato resting in water and the upper half exposed to the air in a sunny window, supposedly roots will begin to grow from the bottom and stems from the top. Some references said up to 50 shoots could sprout from the top, all of which could become their own potato plant. There is a process for pruning and planting the stems in order to get successful potato vines, but we'll simply try our hand at getting this guy to sprout before tackling anything further. Wish us luck — we'll keep you posted if we have any! - + - + - + - + - + - + - + - + - + - + - Update: After a few more weeks of growing time in our sunny window, our sweet potato has sprouted both roots and stems as we'd hoped for: Read even more about the potato sprouting stems and roots in our mega plant update. - + - + - + - + - + - + - + - + - + - + - Update 2: Once the sprouts reached about 5 inches long, we twisted them off and set them in a shallow bowl of water to promote root growth directly from these slip vines: Read about how to twist the slips off the main potato and get them prepared for root growth right here. - + - + - + - + - + - + - + - + - + - + - Update 3: Not even a day later the slips began growing roots from the base of their stems: Once the roots reached about 1 inch long, we planted them in a burlap coffee sack planter bag: Read all the details about their root growth and exactly how we planted them outdoors right here. - + - + - + - + - + - + - + - + - + - + - Update 4: It's been a little over a month since we planted our potatoes and their vine growth has taken off so well: Read more on this latest update and the new batch of purple potato plants we planted here. - + - + - + - + - + - + - + - + - + - + - Update 5: Not long after the vines began taking off, they really accelerated growth and began to cover the ground around the bags. We decided to make some diy vine supports from branches we had on hand: Read more on this latest update with the full details on how we built out the supports here. - + - + - + - + - + - + - + - + - + - + - Sweet Potato Dog Chew Recipe Update: For those interested, we bought the additional potatoes to try making thicker, more substantial dog treat chews for Basil. Our first batch was very successful, though lacked that thickness and "meatiness" we were going for. This go round we simply chopped them with a sharp knife in much thicker portions — 3/4 of an inch each give or take. The dehydration process took about twice as long, but when these guys came out of the oven, they were much closer to the look and feel we were going for — plus they take that much longer for Basil to chew through. Find the full recipe for our version of the sweet potato chews here. Discover More: * More DIY Projects | All Gardening Projects * P.S. We're thrilled to be named among many blogs nominated for the Apartment Therapy "Homies Awards" in the DIY blog category. Today is the last day to vote and we'd love yours for 17 Apart! Click here to vote and scroll waaaaaay down the list to find us. While over there, be sure to check out the plethora of other awesome DIY focused blogs — it's a pretty amazing list. Thanks to all that voted for us already!

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The apple harvest is here! We're baking these autumn gems into cakes and tarts and cooking them into applesauce, and today we're sharing an exciting new