Ice Cube Pancakes Are the Perfect Bite-Size Breakfast Hack

If you’re well-versed in TikTok food trends—cottage cheese, rat snacks, or boozy pineapple spears, anyone?—you may already know about the recent sushi-related food trend that influencers are trying their hand at: the sushi bake. This riff on the super popular Japanese dish is quick and easy to prepare, making the flavors of sushi much more accessible from home.

Nothing screams vacation like a pina colada—and when we say pina colada, we don’t mean the kiddie cocktail version. Because the internet is chock-full of creative culinary geniuses, TikTok has taken this fan-favorite summer sipper and turned it into a straight-up snack: pineapple spears soaked in Malibu rum.

Did you know that citrus fruits are one of the only fruits in season during the winter? Not too long ago, the joys of taste-testing some unique citrus fruits was limited to winter, but now we can enjoy many citrus fruits (and their many benefits) all year long. One delicious type of orange that you may not be familiar with is the cara cara orange. A relatively new kid on the block, the cara cara is not only beautiful, but it also has a flavor profile that might just make it your new favorite citrus.

Rugs can define a space. Aside from the paint on the walls, they’re most likely any room’s largest source of color, which means they really set the tone for the space. A rug’s pattern, too, is an important influence on the atmosphere of a space. An intricate floral might make the perfect backdrop for a formal living room, while a loose, abstract design could signal a laid-back, family-friendly lounge.

With this cooler early fall weather, I just had to get out and do some pruning, which I typically do not do this time of year. I pruned my Curly Willow (Salix matsudana ‘Tortuosa’), a tree with curly, tortuous stems perfect for flower arrangements.

2 packages frozen phyllo dough tartlet shells 1 small package instant vanilla pudding 1 cup milk ½ cup canned pumpkin or sweet potatoes (pureed) 1 tsp pumpkin pie spice (½ tsp cinnamon, ¼ tsp nutmeg and ¼ tsp ginger) ¹⁄3 cup whipped topping (optional)

Since the book “Planting in a Post-Wild World” came out in 2015, co-authored by Claudia West with Thomas Rainer, I’ve been gradually studying their ideas and starting to have some light bulbs go off, on how to be inspired to put plants together in the ways that nature does, in layered communities.Claudia joined me on the July 17, 2017 edition of my public-radio show and podcast to about some of the practical, tactical aspects of plant community-inspired designs that we can app

I cook by feel, and my recipe books don’t get off the shelf much. With pesto, in particular, it’s all “to taste” in my kitchen, and to texture: Too little oil, and the blender or Cuisinart can’t process it; too much, and it won’t really freeze nicely. For me, freezing’s the main point. I don’t want to OD on pesto in high summer, but want a steady supply year-round.I make a lot of pizza, crust and all, and I smear the unbaked crusts with olive oil, my pesto, and roasted garlic before I layer on homemade tomato sauce (stored frozen beside the pesto) and the cheeses.An “ice cube” or two of defrosted pesto also makes a welcome spread on baguette or crackers with olives and cheese and other snacking things, when guests stop by. Nothing’s easier as a seasoning when m

WHO TOOK THAT PHOTO IN MY LIVING ROOM? When your lunch guest is as crafty and charming as founder Maxwell Gillingham-Ryan of the popular Apartment Therapy blog network, all you need to do is turn your back for a moment and poof! He’s off peering at your world through his Canon–and look what happens: an impromptu take on where I live, write, and ruminate–which Maxwell published as a newsletter to his readers just the other day. I am always fascinated to see what surprises other people see in spaces that to me look so familiar.

I’ve been asked various times this year, in interviews about my own new life, whether I’d have other contributors to this blog, which represents my first act of personal (not corporate) creative expression in far too many years.“Absolutely not,” I’d say without a second’s reflection. “This is about my voice.”How someone who five months ago was a total stranger could have me eating those words is not so easy to explain.Andre and I still have never met, with only blog comments, Skype sessions and emails forming the concrete connection, but this goes deeper:Fr

I sat in wait, determined to find out. The answer was a bit of a surprise:It was a blue jay. And a few feet away, watching from a branch as the first bird chipped paint off a column on the porch, three companions cheered her on, as if awaiting their turns at bat.But why? Maybe Google will know.Though the original articles it refers to—from “Bird Watcher’s Digest” and Cornell Lab of Ornithology’s former me

TALK ABOUT THE UNWELCOME WAGON! Bearers of bad tidings like this beware: Loving parents don’t like hearing that their kids are running wild, and especially not from the neighbors, “sorry.” This latest weekly utterance from Andre Jordan reminds me of another doodled pair of boots altogether (not the remarkably similar ones worn by the plant police above).