would you buy wallpaper that smells?


Do you have fond memories of scratch-n-sniff stickers from your youth? Why do we suspect that if were to smell them today, we’d be less amused? Didn’t they always stop smelling after that first initial scratch? Thoughts like these have us suspicous of these fruit smelling wallpapers we spotted at Outblush yesterday. They’re from Flavorleague’s Fruit Cocktail Collection and come in three flavors — bananas, cherries and a combo called tutti frutti. At $150 a roll, they’re no casual investment, but even if they were, would you want fruit smelling walls in your home?

From our partners

real life test kitchen: healthier lasagna


Okay, so we needed a food stylist. Or we should have at least waited till the lasagna cooled over a bit before dishing onto our plates, but I swear this dish tastes better than it looks! I love trying out the “healthier” recipes in Everyday Food (like previous hit chicken meatballs with spaghetti squash) so I just had to give this Healthier Meat Lasagna a try. A few things make this dish better-for-you than the traditional, ricotta-filled classic: Whole wheat noodles (barely noticed the difference, honest); Cottage cheese instead of ricotta (you mix in a bit of Parm which gives a robust flavor); and sauteed eggplant mixed in with the meat. The result actually was like a cross between eggplant parmesan and lasagna — not a bad thing at all! My only suggestion on the recipe: It only calls for six noodles, but that wasn’t enough to make three good layers in pan. I’d use eight next time. And, honestly, the whole damn thing was so yummy, you could double this recipe and enjoy the leftovers during the week. Click here to see full recipe! — Angela M.

From our partners

help! what should i do with this pink bathroom?

Reader Susan R. has decorating dilemma. Any ideas for her?


What on earth can I do with a fifties pink bathroom if I don’t want to go retro? Replacing the sink, toilet, tub AND the wall and floor tile aren’t an option right now. I can paint walls and moulding, and replace towels and curtains. What can make the pink look modern? Thanks for suggestions. — Susan R.

From our partners

post off: do cookbooks need photos?


As a food editor who scans a new cookbook daily, I’m beginning to develop an intolerance for image-less books. I admit, I’ll still always reach for my copy of Joy of Cooking (despite its lack of photos) when I find myself a bit lost in my kitchen , and there are certainly a list of others that I’ll let slide because of their place in the “cookbook canon” so to speak. But that said, I’m really pretty peeved when I get a seemingly fun new cookbook and then find it’s void of any pictures! I’m so much more inclined to try my hand charting new and unknown recipe territory when I have a picture of the end result to aim for. Recently when trying to pick out a cookbook as a gift, I hemmed and hawed over whether or not to pick a highly praised book by a well-regarded chef that had no photography or, a less hyped, image-heavy one. I eventually went with my gut and bought the book sans photos. I’m happy with my choice as the book seemed to go over well with its receiver, however, had it been filled with gorgeous photos of the food that sounded oh-so-delicious, it would have been no contest. My minutes spent deliberating would have likely been passed drooling over delectable food porn instead. So Shelterrific readers, we’ve talked about our favorites, but what are your thoughts on the picture debate? Should a cookbook have food photography, or is a well-written recipe enough to whet your taste buds? — Erica P.

From our partners

real life test kitchen: angela’s zucchini pasta


This is a pasta recipe I first learned of during a vacation to Sicily about eight years ago. We were staying in a town, Toaromina, that was ruled by pistachios. The whole town smelled a nutty baked goods. One of the simplest, best pasta dishes I ever had was served to me there, and I asked how to recreate. It’s the simplest thing ever! All you do is slice up some zucchini nice and thin, and the sauté it in butter in large pan on the stove. I often do a blend of butter and olive oil — but you really do need the butter. Cook until zucchini is cooked through and soft. (Tip: before cooking the zucchini, let it set in a colander in the sink, sprinkled with a bit of salt, to release some of its liquid beforehand). Meanwhile, cook the pasta — I like to use rigatoni because the ridges make everything stick better. When the pasta is done, toss in the pan with the zucchini, adding a little more olive oil if you need. Sprinkle in crushed pistachio nuts and top off with fresh grated parmesan and maybe a hint of fresh pepper. I always serve this for impromptu dinner parties with a salad and it’s a big hit. Nutty and buttery and so good! — Angela M.

From our partners