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June 14, 2018 |

Archive for » June 14th, 2018«

8 Genius Egg Shortcuts To Make Any Meal Easier And More Delicious

Whether it’s breakfast, lunch or dinner, if you have a carton of eggs in the fridge then you have a meal. And it’s a healthy one to boot! You might think you know everything there is to know about the various ways to cook eggs, but we found eight genius ways to make eggs even easier and more delicious. From proper preparation to time-saving tricks and make-ahead recipes, these ideas will take your eggs from ordinary to eggs-traordinary.

1. Crack eggs on a flat surface.

Instead of cracking an egg on the edge of a bowl, crack on the counter or other flat surface. “This will prevent eggshells from landing in your food,” Claudia Sidoti, Head Chef and Recipe Developer at HelloFresh, told Simplemost.

Additionally, crack eggs into a small bowl before adding them to whatever you’re cooking in order to more easily scoop out any misplaced shell.

Getty Images | Adam Berry

2. Whip eggs with water.

To make sure your omelet is as light and fluffy as possible, Sidoti recommended adding a bit of water as you beat the eggs. And while you’re at it, don’t overbeat them, either!

Hello Fresh

3. Cook with nonstick pans.

“Nonstick pans are the ultimate cooking tool when making eggs in order to avoid the egg sticking to the pan,” said Sidoti. If you use other cookware, the eggs are more likely to burn or brown too quickly.

Hello Fresh

4. Warm up your eggs to room temperature.

Yes, eggs need to be refrigerated long-term. But if you let eggs sit at room temperature before adding them to recipes, they will disperse more evenly into the batter. According to Sidoti, the batter will also cook more evenly, which leads to a lighter texture in cakes.

Getty Images | WPA Pool

5. Bake your hard-boiled eggs instead of boiling them.

If you’re feeding a crowd, or planning ahead for the week, it’s easier to prep hard-boiled eggs by baking them in the oven. Zested Lemon shared her fool-proof technique for making batches of hard-boiled eggs in a cupcake or individual brownie pan.

Zested Lemon

6. Great creative with your omelets by cooking them in bread.

Why make toast and eggs separately when you can bake them together in one delicious dish? This recipe for Baked Egg Boats from Spoon Fork Bacon is a perfect way to switch up how you usually eat eggs. The finished product is like an omelet tucked into crunchy bread.

Spoon Fork Bacon

7. Or use veggies as your vessel!

This quick recipe from Brooklyn Supper packs a balanced meal into an adorable fresh tomato. It’s equally delicious as an afternoon snack or a breakfast side dish.

For another tasty recipe, try baking your eggs in acorn squash.

Brooklyn Supper

8. Make the world’s easiest pancake recipe.

If you have one egg and one banana, then you have a recipe for pancakes. Yes, seriously. There are many variations on this simple theme — some add a little flour, protein powder, or other ingredients — but this basic recipe from Gimme Delicious is hard to beat.

Gimme Delicious

Time to get cracking!

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Macron says his new dishes cost $58000. Others say it’s more like $580000.

French President Emmanuel Macron and wife, Brigitte, in La Malbaie, Quebec, on June 8. (Saul Loeb/AFP/Getty Images)

It has been a while since the Elysee Palace ordered new dinnerware. Some of the plates at the French presidential residence date as far back as the 1950s and are missing certain pieces.

So President Emmanuel Macron and his wife, Brigitte, shelled out $58,000 for a new 1,200-piece set, which includes 300 bread plates and 900 presentation plates.

The Sevres porcelain factory is responsible for making the plates for the Elysee Palace, and the cost will come out of the Elysee’s annual budget — which is partly funded by France’s Culture Ministry. The factory has supplied plates to the Elysee since the 1800s, and the price paid, the Elysee said, will go toward the artists who designed the new plates.

But on Wednesday, the satirical newspaper Le Canard Enchaîné claimed that the plates may actually cost upward of $580,000. The paper publishes some fiction but has a history of exposing scandals and bringing down French politicians. And, according to its analysis, hand-painting a single plate would cost at least $465. (Other French publications have estimated that it’s about half that.)

The accusations come at an inconvenient time for Macron. On Tuesday, his office posted a video to Twitter in which he says that France is spending “crazy money” on welfare. “We must prevent poverty and make people take more responsibility for themselves to break out of poverty,” he said.

Those remarks alone caused a social-media frenzy. Then the plate scandal broke, and French citizens mocked the discrepancy between Macron’s potentially lavish spending vs. his critique of welfare programs. Many responded with pictures of their own plates, advertising the price and asking why Macron couldn’t have bought dinnerware at Ikea instead.

“Hello Emmanuel Macron,” comedian and prankster Rémi Gaillard posted on Twitter. “Are you really going to eat on 420 euro plates? I’m just leaving the supermarket, where the most expensive plate cost 4.50 euro.” He added a hashtag that translates to “fairy dust,” a reference to when Macron used the term to describe far-right politician Marine Le Pen’s promises on the campaign trail.

Another person tweeted that to avoid spending “crazy money” on plates, he just looked around his basement and found one. “What if you did the same at the Elysee?” he asked, adding that it would probably be worth saving 500,000 euro.

The United States once had its own presidential plate scandal, when first lady Nancy Reagan spent more than $200,000 on china for the White House during a recession. It cost almost $1,000 per setting, and she paid for it with donations sent to the White House Historical Association.

Read more:

Why does Emmanuel Macron’s presidential approval rating keep falling?

Macron warned against authoritarianism. In France, he is seen as a liberal strongman.

Macron risks his image as a humane globalist by approving a crackdown on migrants

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Colorful new art gallery opens in unexpected neighborhood

Alexander’s Art House, near Clarendon School in Canton, is eclectic and welcoming.

CANTON News of an art gallery opening on Fourth Street NW is not so unusual, as Fourth Street is one of the main arteries of the downtown Canton Arts District.

But Alexander’s Art House, which opens today, is on a different stretch of Fourth Street, next to Clarendon School, well west of the district.

The gallery and studio, at 2433 Fourth St. NW, stands as a bright and lively accent to an older, largely residential neighborhood. Large windows let in plenty of light, and it feels airy and spacious. There’s even a disco ball hanging from the ceiling.

“I’m not afraid of color,” said Alex Minturn, whose vibrant acrylic paintings on canvas line the walls.

With furniture, a small kitchen area and vintage accessories (many for sale) accompanying Minturn’s paintings, the Art House feels homier than some formal galleries, which was the goal.

“Some galleries are so high-end that you feel out of place,” said Minturn, who recently relocated to Canton from Mount Vernon. “I’m not that full of myself to have that type of place.”

Minturn’s paintings are in a variety of styles and color schemes. Some are abstract, some have patterns, some are mid-century modern in feel. One new series, titled “Tree of Life,” was inspired by the ’70s singer Melanie, whom he recently saw in concert.

“I don’t like to be blocked in,” Minturn said about his diverse paintings. They are priced from $45 to $300, mostly on the lower end. “I would much rather it get a new home, have a new life and take a journey.”

There also are some doll-like sculptures and block-printed T-shirts ($25), which he said reflect his punk-rock roots. (A bulletin board in the back of the gallery includes vintage pictures of Blondie and the B-52s.) Industrial-style kilts (yes, kilts!) are on the way. Minturn is not presently seeking out other artists to display at the gallery.

“I’d eventually like to offer children’s art classes,” Minturn said. In the months leading up to the gallery’s opening, he observed Clarendon students walking by and peering into the space with its fanciful and regularly changing window displays.

Born and raised in Columbus, Minturn is a graduate of the Columbus College of Art Design, where he studied everything from ceramics to photography, 3D design to screen-printing. He previously owned an antique shop in Mount Vernon.

The brick building that houses Alexander’s Art House — its occupants over many years have included a grocery store and Blecker TV Appliances — was purchased by David DiChiara, Minturn’s partner, in 2012 and has undergone extensive renovation.

DiChiara uncovered boarded-up display windows. The hardwood floors have been refinished and made gleaming. A drop ceiling was removed to expose an 11-foot, pressed-tin ceiling. A bathroom with 1970s paneling has been restored to its vintage luster. DiChiara has dedicated the building to his mother, Elena.

Hours for Alexander’s Art House are noon to 6 p.m. Thursdays, Fridays and Saturdays.

Reach Dan at 330-580-8306 or

On Twitter: @dKaneREP

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Solidteknics Launches Kickstarter Campaign For New Skillet

Solidteknics is launching a Kickstarter campaign for its US-ION skillets.

According to the company, the pan is made from wrought iron and is half the weight of a regular cast iron skillet. Made in the U.S., the pans were inspired by French carbon steel pans. At 3mm, the pans won’t warp under high heat like thin carbon steel pans, which means the user can cook with any heat source, from induction to campfire, the company said.

The cookware also features ergonomic handles which come with ventilation gaps so heat won’t transfer to the hand, the company noted.

According to the company’s Kickstarter timeline, production is set to begin on the pan in July with shipping beginning in September. The skillets are available in 7.5-inch and 10-inch sizes.

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Oh-la-la! Celebrate Le Creuset grand opening


The Banyan Tree Chef de Cuisine Alvin Savella will dazzle spectators from noon to 1 p.m. Sunday as part of the all-star Maui chef lineup at the grand opening of La Creuset at the Outlets of Maui in Lahaina. The Maui News / CARLA TRACY photo

The Outlets of Maui mall in Lahaina will celebrate the grand opening weekend of Le Creuset, the premium French cookware manufacturer known for its colorful cast-iron enamel pieces, as it hosts Le Creuset Maui Chef Weekend from Friday through Sunday.

The mall spans 150,000 square feet on Front Street and is an oceanfront shopping and dining destination.

Le Creuset is now open between Michael Kors and Gap Factory Store in the Banyan Courtyard. The Outlets of Maui’s newest store offers customers enameled cast iron, stainless steel and non-stick cookware along with bakeware, kitchen accessories and much more.

At 1,600 square feet, the new Maui store prominently features a Le Creuset outlet “showrooming concept” that allows customers to conveniently buy in-store and ship home directly.

“The addition of Le Creuset represents our ongoing commitment to bring to our customers both unique and island-centric brands to our tenant mix,” says Outlets of Maui General Manager Lisa Donlon.

“We welcome this globally-renowned and iconic brand and are confident Le Creuset will quickly become a must-visit stop during a visit to Outlets of Maui.”

During its grand opening, Le Creuset customers will enjoy storewide savings of 25 percent off, a special gift with purchase (while supplies last), and the opportunity to register to win an iconic Dutch oven.

“While we’re known for our legendary enameled cast-iron cookware, Le Creuset today is a source for all kitchen needs, from stainless steel and non-stick cookware to bakeware, accessories, wine tools, gifts and more,” says Diane Foster, vice president of retail. “We’re excited to welcome visitors to Maui as well as the Maui community and look forward to supplying color and joy for years to come.”

From Friday through Sunday, Le Creuset Maui Chef Weekend will offer three days of cooking demos in which a collective of Maui’s top chefs will prepare, and share, a variety of Le Creuset-inspired dishes. All cooking demonstrations take place on Main Stage and the mouthwatering weekend’s event schedule follows:

From 3 to 4 p.m. Friday, Lyndon Honda of Sheraton Maui Resort Spa will take the stage, followed by Seville Jackson of Ruth’s Chris Steak House from 4 to 5 p.m. The fun continues on Saturday — Thomas Hagist of Hyatt Regency Maui Resort Spa will be on stage from noon to 1 p.m., followed by Daisiel Escobar of Pi Artisan Pizzeria from 1 to 2 p.m. Then on Sunday, Alvin Savella of The Ritz-Carlton, Kapalua will wow the crowds from noon to 1 p.m., followed by Sherif Elhadidi of Waikiki Brewing Co. from 1 to 2 p.m. and James “Kimo” Simpliciano of Simpli-Fresh. Savella was recently named “Best Chef on Maui” by a local isle magazine. He will make scallop-and-foie sausage with ogo-inamona chimichurri and Kauai shrimp chips.

As for the mall, Outlets of Maui features a collection of more than 30 leading designer and brand-name stores that offer 65 percent off regular retail prices. For more details, visit

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How to Make Perfect Lemon Curd in the Microwave

Photo: A.A. Newton

No matter how many flawless custards or mirror glazes you’ve made in your life, some culinary techniques just seem to invite disaster, especially those that hinge on precise temperature control. If you need to evenly heat a delicate substance to a precise temperature, the microwave might seem like a horrible choice—but it’s often the best tool for the job.

Traditional heating methods—double boilers, ovens, skillets, and the like—heat food via thermal conduction, so the outer layers necessarily heat before the center does, even with constant whisking or stirring. Uneven heat is the enemy of temperature-reliant processes like tempering chocolate or caramelizing sugar, so an old electric range or uncalibrated oven can really work against you. Double boilers and bains-marie can effectively moderate finicky heat sources, but they could add excess moisture to whatever you’re cooking. In some cases, a little water is no big deal—but in others, it’s the kiss of death.

If you’re trying to heat a homogenous liquid to a specific temperature as quickly and evenly as possible, the humble microwave oven won’t let you down. Microwaves work by making water, fat, and sugar molecules spin around like crazy—which releases heat—so they cook the interior of liquids at roughly the same rate as the exterior. (This isn’t true for solid foods, especially frozen items like Hot Pockets, whose molecules are tied up in rigid structures that prevent them from rotating at a consistent rate.) Even better, they’re usually so powerful that whatever temperature increase you’re after happens in mere minutes.

Zapping a custard in the microwave feels like cheating—but the results will convert you. I’ve recently started cooking lemon curd in the microwave, and I’m never going back. As custards go, lemon curd is pretty chill; it doesn’t need to be tempered, and all that acid facilitates a smooth emulsion. That forgiving nature makes lemon curd a perfect poster child for this method. If the microwave significantly improves an already-simple process (and it sure does), just think of what it can do for more annoying ones; consider this a gateway drug to the wonderful, low-pressure world of microwaved custard.


Microwave Lemon Curd

Photo: A.A. Newton

The proportions called for below work perfectly for my tastes—super-tart, with a good hit of salt to balance the sugar, and soft enough to eat like pudding straight from the jar—but if you’re in a committed relationship with a specific lemon curd recipe, use that one. Just don’t skip the microwave, which is kind of the whole point here. A fast-read electronic thermometer will ensure you nail the temperature, but skip it if you’re confident in your ability to eyeball a perfectly-cooked custard.


A note on lemon size: the lemons at ALDI have been absolute units as of late, so two of them yielded a generous half-cup of juice and a mountain of zest. If your lemons are smaller, you might need three, or even four. This will make just about a cup and a half of curd, which perfectly fills a repurposed jam jar; it scales well though, so make as much as your heart desires.


  • ½ cup (200 g) granulated sugar
  • ¼ teaspoon table salt
  • Zest and juice of two large or three medium lemons; you need about ½ cup (120 milliliters / 120 grams) of juice
  • 1 large egg plus 1 egg yolk
  • ½ stick (4 ounces, 114 grams, 4 tablespoons) salted butter


Measure the sugar and salt into a large, microwave-safe bowl or measuring cup. Zest the lemons directly into the sugar and salt, then rub together with your fingertips until everything smells nice and lemony.


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