Giada De Laurentiis is famous for her simple Italian food, her annoyingly cute accent when pronouncing Parmigiano Reggiano, and her ability to look darn good while slaving over a hot stove. (Why can't we have a personal hair and makeup staff on call in our kitchen? Huh?) The enviable chef adds do-gooder to her list of attributes, now auctioning off, for Oxfam America, the chance for one winner and three friends to come to the Los Angeles set of her Food Network show Giada at Home to watch filming, tour the set, and lunch with Giada herself. Bidding runs now through October 8.

Gain inspiration for your own abode from this stirring slideshow of summer-rental kitchens, curated by the ladies at, where else, The Kitchn. We love the hanging glass bulbs and colorful tableware in this one.

In the New York Times last week, Michael Pollan, renowned author of In Defense of Food: The Omnivore's Dilemma, and the upcoming Omnivore's Dilemma for Kids (all from Penguin), explored the evolution of food television and how it has gone from a teaching tool and a source of empowerment to a spectator sport that does nothing to encourage viewers to get off their butts and whip up a meal.

Encouraging you to get off said butt is newly discovered site No Take Out, which gives you a tasty menu each day for a delicious dinner, no excuses.

It's amazing to me how different sliced almonds are from their whole-nut brethren. Smooth, subtle, and somehow more almond-y than uncut almonds, those little blond shards have become my favorite stealth flavor and texture weapon lately. And not just because they are loaded with protein, calcium, fiber, vitamin E, and good-for-you fat; they are also scrumptious. To appease my addiction, I add them to pancakes, oatmeal, yogurt, salads, rice dishes, and whatever fruit happens to be on hand for breakfast. Much to my surprise, my 2 1/2-year-old--who thinks he likes whole nuts and often tries one when a dish has been set out, only to spit it into my hand moments later--loves them also. 

I thought this was such a sweet idea -- using those waterproof gingham tablecloths for cookbook covers. (Use whatever is leftover for art project drop cloths!) Pick a few up at the dollar store when you go back-to-school shopping and you and the kids can wrap books together.

Martha Rose Shulman of the New York Times writes about feeding herself and her son using the dregs of her pantry.

For us city dwellers, whose closest thing to a garden exists on our fire escape, The Kitchn provides a useful primer on window box gardening.

I think I came up with what may be an untoppable menu for lunch at the beach, if I do say so myself. Shrimp rolls, potato chips, and lemonade. I made a tray of them last weekend at my sister's beach house and think I may have to make a ritual out of it. (At least until the tomato-sandwich season kicks in next month). Click to the jump to read the recipe. Continue reading Lunch at the Beach »

Chefs Mark Gaier and Clark Frasier of Arrows restaurant in Ogunquit, Maine, share their recipe for the quick pickling of serrano peppers, but this formula works just as well with carrots, daikons, and tons of other fresh produce from the garden or farmers' market.

Makes about 1 quart

¼ cup olive oil
8 ounces fresh Serrano chiles
5 pearl onions, peeled, or 1 small onion, peeled and cut into 6 wedges
1 medium carrot, peeled and thinly sliced
6 cloves garlic, peeled
2 sprigs marjoram
2 sprigs thyme
2 sprigs oregano
3 bay leaves
1½ tablespoons kosher salt
1 teaspoon sugar
1 cup distilled white vinegar
1 cup water

1.  Warm the oil in a large sauté pan over medium heat. Add the chiles, onions, carrot, and garlic. Cook, stirring frequently, until fragrant, 3 to 5 minutes. Do not let the vegetables brown.
2.  Add the herb sprigs, bay leaves, salt, and sugar, and stir until the herbs wilt. Add the vinegar and water, increase the heat, and bring the mixture to a boil. Reduce the heat to low and simmer for 5 minutes.
3.  Remove the pan from the heat. Transfer the mixture to a 1-quart mason jar, cover, and refrigerate for at least 12 hours to allow the peppers to macerate. The peppers will keep in the refrigerator for up to one month.

Mireille Hyde, Assistant Editor

With as many beneficial essential fatty acids as olive oil and only half the saturated fat--not to mention a healthy dose of the same antioxidants found in red wine, this delicate-tasting oil is great on fresh salads. It's even better f or making perfect popcorn, thanks to a high smoking point.

Coat the bottom of a large pot with the oil. Drop in 5 or 6 kernels and set it over medium heat, covered, until you hear them pop. Remove pan from heat, pour in enough kernels to coat the bottom of the pan, cover again, swirl for 30 seconds, then return to heat. Kernels should pop all at once. Serve, sprinkled generously with Parmesan and fresh ground pepper.