#cookbook storage

[bejoga-kitajiko]

Kitchen in San Francisco An illustration of a sizable, traditional eat-in kitchen with a gray floor and marble countertops, a red or brick backsplash, stainless steel appliances, an island, gray countertops, an undermount sink, recessed panels, and medium-tone wood cabinets.

[druitts]

Kitchen Philadelphia

Eat-in kitchen idea with a large, conventional l-shaped porcelain tile backsplash, granite countertops, an undermount sink, raised-panel cabinets, white cabinets, beige backsplash, porcelain backsplash, stainless steel appliances, an island, and green countertops.

[daybreakatdawn]

Rustic Kitchen An open concept kitchen with a farmhouse sink, shaker cabinets, green cabinets, quartz countertops, green backsplash, porcelain backsplash, paneled appliances, a peninsula, and multicolored countertops in a medium-sized mountain style is shown in the photo.

[autumnlesterhowell]

Kitchen Enclosed Sacramento Enclosed kitchen - small transitional u-shaped painted wood floor and gray floor enclosed kitchen idea with shaker cabinets, soapstone countertops, stainless steel appliances, no island, black countertops, gray backsplash, subway tile backsplash and blue cabinets

[frothandbubble]

Minneapolis Kitchen Pantry

[heckyeahdeathnote]

Enclosed (Bridgeport)

[vintagehomecollection]

This kitchen spot envelops the aura of another time and place. In it are the commercial products of yesteryear, tastefully preserved and arranged on antique shelving.

Beyond The Kitchen: A Dreamer’s Guide, 1985

[oldfarmhouse]

keeping storage in mind

https://www.instagram.com/cottonwoodandco

[naomiknight-17]

Why is it always when company is coming over and I am already struggling to get things in order that I knock over a water glass onto my stack of cookbooks and have to drop everything to grab a towel and save what I can

[krenenbaker]

Recipes for Dove (and others, too)

This is a small selection of recipes that I put together for @dove-da-birb. They are some of the recipes that I and my family use, mainly vegetarian, but also with a few non-vegetarian options. I tend to adapt these a bit when I make them, usually adding more of the seasonings and aromatics, but the recipes are a good basis to build off of.

The recipes are from The Ultimate Vegetarian Cookbook, The Paleo Diabetes Diet Solution, and a couple websites (which I've linked).

Recipe Websites I Often Use

The 1940s Experiment - A website containing a variety of recipes from 1940s Wartime Britain. They can be a little hit-or-miss, but I linked a few of my favourites below. They're definitely rather British in nature, so may or may not appeal. Many of the recipes are wither vegetarian, or have a vegetarian option.

Just One Cookbook - A HUGE collection of Japanese recipes, from mains, to sides, to desserts, to a whole lot of other dishes. There are a lot of recipes that I've enjoyed from here!

Sides and Starches

Tattie Scones (Tippitiwychett) - I LOVE this recipe. It's just a really good starch to have with a meal!

Mock Black Pudding (The 1940s Experiement) - One of the many "mock" foods of the era, this is a fried, seasoned oat patty. It's nice with either veggies and a protein for dinner, or with eggs and tomatoes for a savoury breakfast.

Lemon Garlic Pasta (Pinch and Swirl) - Just a nice, simple pasta recipe. I generally add some spinach towards the end of the cooking process to wilt a little, and it's also really tasty if made (significantly) spicier. Roasting the garlic beforehand also adds another layer of richness to the dish, but it's not necessary.

Mains (Vegetarian)

Mushroom risotto (Recipe Tin Eats) - I posted about this the other day, but it's a really rather nice recipe if you enjoy risotto and/or mushrooms :)

Mock Goose (the 1940s Experiment) - Not goose, but a baked lentil dish! It's surprisingly nice, especially topped with cheese in the last few minutes of baking.

Mock Crab (The 1940s Experiment) - Again, not crab, but a cheesy scrambled egg dish. It's nice on toast as a quick lunch, with some fresh veg as a side. I would definitely recommend using less margarine/butter, as it can get a bit too oily otherwise.

Masoor Dahl (Choosing Chia) - This is an alright basis for this recipe, but I usually add about double the amount of seasoning (if not more). It's a quick recipe, though, so it's nice in that way.

Tofu Katsu Curry (Okonomi Kitchen) - I'm a HUGE fan of curries, especially Japanese curries. This recipe, with breaded tofu cutlets, is a nice recipe, and I often use it. I usually just make triangles, rather than the "cutlet" shape suggested on the website, and I also make "family style" curry (as in this recipe). (Also, Okonomi Kitchen is another website with a lot of good vegetarian/vegan dishes!)

Curried Squash Soup - I don't remember what this exact recipe is like, but you can alter the seasoning to suit your tastes ^w^ (Using frozen, cubed squash is a really good option here!)

Vegetarian Bolognese - You can use canned beans instead of dried, and though they won't have the bay leaf flavouring, it's a quicker way to make this sauce. I'd also recommend adding some heat, either with pepper flakes, fresh hot peppers, or canned chipotles.

Roasted Ratatouille - You can of course just use normal diced tomatoes for this. It won't have the same smokiness, but it's still just as good!

Mains (non-Vegetarian)

Greek-Style Turkey Burgers - My family makes these into meatballs, usually. They also need more seasoning than is called for in the recipe, by quite a bit. (Mint is also a nice addition to these!)

Baked Haddock with Peppers and Tomatoes - This recipe is more me just putting the concept in this collection, of white fish baked in a chunky tomato sauce. It's always just a nice, simple meal to have, especially with some rice or wild rice.

[strongbookthoughts]

Notes on The Beginner's Guide to Dehydrating Food by Teresa Marrone

Wow. This book is thorough!

Despite the fact this book is technically a cookbook, I wouldn't say it has a lot of recipes. What it has is a lot of instructions, and that's a good thing. Like, if this is a beginner's guide, what's left for an advanced one to say??

The book does uphold using a dehydrator as the best way to dry food, but it does so with a solid foundation of math and risk assessment. The appliance is more energy- and space-efficient than an oven. And it's faster and more predictable than sun drying. That said, the book still talks about how to do all three methods, and how the results can vary between them.

See that? That's 100 pages of detailed instructions about how to prepare pretty much any plant based food you can easily find in North America. It includes the best way to eat your results, too. So it'll call out if something (like watermelon) is just snackable, or if it rehydrates well (like beans) so you can then cook with it later.

The meat section is pretty honest that dried meat isn't great for cooking, but jerky is delicious as is. On the other hand, dried meat will survive a power outage in ways that frozen won't. So there are still directions.

There are also just enough recipes to give you a good idea of how to do your own combos. I like the look of the jars of dried soup ingredients. That's an amazing way to turn your gardening results into gifts that aren't just jars of jam. And the fruit leathers also look amazing. I'm pretty sure I could generate a pretty good ramen topping mix, too.

Oh, and also, basically, home-dehydrating dairy isn't a good idea. The book explains why in a reasonable amount of detail. and it never mentioned eggs. I feel like I've heard about dehydrated eggs before... Just note to self.

[mydreamsarentrare]

My supervisor is so fucking incompetent and literally undid some of my work today cause he didn’t read the email oh my fucking god

[ringbinderdepotus]

Stay organized and stylish in the kitchen with our Cookbook Recipe Binder. This 3-ring binder is designed to hold your recipe cards securely, with matching cards included for a cohesive look. Say goodbye to scattered recipes and hello to effortless meal planning!

[veganmisanthrope]

Contemporary Kitchen - Kitchen Large modern u-shaped kitchen pantry idea with recessed-panel cabinets, white cabinets, and granite countertops is shown.

[biggerlovers]

Kitchen Enclosed in Chicago Kitchen idea with a large, traditional u-shaped ceramic tile backsplash, an undermount sink, raised-panel cabinets, dark wood cabinets, quartz countertops, beige backsplash, ceramic backsplash, stainless steel appliances, and an island.

[yaguniversity]

Kitchen Seattle Inspiration for a large, modern, l-shaped, medium-tone wood floor, gray floor, farmhouse sink, flat-panel cabinets, gray cabinets, quartz countertops, gray backsplash, stainless steel appliances, an island, and white countertops remodel.