Word: kitcheners
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...1960s reflected a Kennedyesque sensibility," he writes in a typical summation. The effect can be grating-a magazine which calls the naked librarian gracing its pages "as dewy as a decimal system" cannot then be said to embody the Cold War ideological gulf demonstrated by Nixon and Khruschev's "Kitchen Debates." Hefner was a canny brand manager and a social visionary. He prodded the public to bare its darker desires-and in the process demystified sex for a generation. However, Watts may be inflating the impact of a man whose enduring legacy is a magazine often found stashed under teenage...
...rugs. Bailey said she takes a small commission on her sales to pay costs such as her RV, which she uses to travel around the country. Her vehicle, which was parked outside of the Peabody Museum for the duration of her show, is fully equipped with a bedroom, kitchen, and bathroom, providing Bailey with what she calls a “nice, nice lifestyle.” Bailey is currently on a three-month stint across the country. Her next stop: Dayton, Ohio. And while some 92-year-olds might find such an itinerant existence tiring, McLaughlin said...
Canning isn't for grandmas anymore. Take Steve Doherty, a heavily tattooed and pierced New York City bartender. He's an unlikely enthusiast, but he's been pickling and preserving in his tiny kitchen in Brooklyn for the past two years...
...innovators of the canning renaissance are professional chefs whose goal is to feature local produce on their menus, even when they're out of season. At the acclaimed Arrows restaurant in Ogunquit, Maine, chefs Mark Gaier and Clark Frasier grow a majority of the produce they use in the kitchen. From their own gardens, they're currently harvesting Serrano peppers, cucumbers and daikon to pickle and use off-season, as well as late-season bumper crops of rhubarb and eggplant, neither of which they've ever tried pickling before, but are excited to try. Diners will also see pickled...
...cooked by dipping raw ingredients, primarily vegetables and thinly sliced beef, into a simmering metal pot of stock placed at the center of each table. Having first met in 1990 at Montien—a Thai restaurant in Boston’s Theater District where Lymswam was a kitchen worker and Kordsomboon was a chef—the partners bought the restaurant four years later and went on to open up the two popular restaurants in Harvard Square. Kordsomboon started out as a teenage chef in Thailand, cooking at restaurants across the country and quickly mastering the tastes and recipes...