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The TDM staff dreams big — this time, on kitchens
Join the TDM staff in dreaming: what would your fantasy kitchen entail?
Lately, The Daily Meal staff has shared a few of our fantasies with our readers — courtesy of our Entertain editor, we’ve discussed, contributed, and published the dizziest details of our no-budget party fantasies (and menus) and our most overflowing gift bags and party treats.
Click here to see TDM's Dream Kitchens Slideshow
But then we thought of something we hadn’t done, something we don’t know how we could have missed… what, without money limitations, would be our absolute, sky’s-the-limit, kitchen dreams?
Taking into account everything from the theme, style, purpose, and utility to the cabinets, floors, countertops and knobs, not to mention the sinks, faucets, seating, appliances, and design, what would we include in our decked-out, all-expenses paid, never-have-to-worry-about-it-again, someone-will-always-be-there-to-fix-it-for-you, total kitchen remodel? (Or first-ever build.)
TDM has plenty of answers.
Tyler is The Daily Meal's assistant editor.
Follow Tyler on Twitter.
Reading the Kitchen Poems to Brighten the Day
This little poem clipped from a vintage newspaper was given to Mom by my Grannie Bell who being Scottish, took great delight from it.
Grannie called it "a cheery wee poem." Maybe it reminded her of her own grandpa when she was a bonnie wee lass in Uphall, West Lothian, Scotland.
He's Scotch as He Can Be
He's Scotch as He Can Be
The following poetry must have given Mom strength when days were difficult and things didn't turn out quite as expected.
Question not, but live and labor,
Till your goal be won
Helping every feeble neighbor,
Seeking help from none.
Life is mostly froth and bubble:
Two things stand like stone—
Kindness in another's trouble,
Courage in your own.
—Adam Lindsay Gordon (1833-1870)
On the Dallas Road
On the Dallas Road by Margaret Wallace Reid
(Source: ©Don Bell)
Cars run past my neat front door,
I gave up trying to keep the score.
Ships salute as they pass me by
And the lighthouse winks a merry eye.
Puppies are walking their owners out,
Slimming those who are much too stout.
The waves rise high with a wild outcry
Then gently they're lapping their own lullaby.
The gulls aloft are tilting their wings,
Playing they're jets and planes and things.
Lonely I? How could I be?
When there is so much for a lass to see!
—Margaret Wallace Reid (1885-1973)
Mrs. Margaret Wallace Reid (1885-1973)
(Source: ©Don Bell)
My Great Aunt Peggy was a remarkable lady and Scottish through and through. She was known for her fancy gelatine desserts and homemade candy, and she loved to write poetry that reflected her bright and optimistic view of life.
Auntie Peggy at Her Dallas Road Home in Victoria, BC
(Source: ©Don Bell)
In her latter years, Auntie Peggy lived in her little white house by the sea at 1486 Dallas Road, Victoria, BC. She enjoyed watching the ships and seagulls and on blustery days, she cheerfully wiped the salt spay from her windows and wrote a wee poem.
It would've saddened her to know that her beloved little house has since been torn down and replaced by a modern duplex structure, but her endearing poetry lives on.
The clipping of Auntie Peggy's poem was always kept carefully tucked in Mom's old recipe book and fondly kept as a cheery kitchen poem. It was published in the Victoria Times newspaper in the late 1950s.
May Your Dreams Come True
And every cook who has ever borrowed a recipe can smile at this one.
She found it in that corner—
The recipe, so rare.
She made it to perfection,
And asked us out to share.
We had chicken, rolls and salad
And things we couldn't make.
But oh! the most delectable
Was Annie's fresh Dream Cake.
Now we're going out to Annie's,
Just when the day is fair
For when we tried to make that cake
The Dream was one nightmare.
A Kitchen Cabinet
The little kitchen poem that follows likely reminded Mom of her own wooden baking cabinet that stood against a wall in our farm kitchen.
The white metal shelf that pulled out for rolling dough was decorated with blue squares in a sort of checkerboard pattern that I improvised to play games on as a youngster.
I have a kitchen cabinet,
Painted green like grass that's wet,
And when I want a flower vase
I use the sugar jar of glaze,
And marking squares off, more or less,
I use the baking board for chess!
—Margaret Clarke Russell, author of Housework Poems, 1923
What Every Wise Child Should Know
If I want to be happy
And quick on my toes,
I must eat my food slowly
And breath through my nose.
I must press back my shoulders
And hold up my head,
And not close my window
On going to bed.
I must soap my bath flannel
And scrub all I know
I must then take a towel
And rub till I glow.
I must love what is noble
And do what is kind
I must strengthen my body,
And tidy my mind.
Yes, if I would be healthy
And free from all cares
I must do as I've told you,
And mean all my prayers.
The Kitchen Clock
There's Always Time for Friendship
(PD Source: Don Bell)
And this little kitchen poem is a thoughtful reminder that our time is so precious and not to be taken for granted.
I am the Kitchen Clock.
A friend, not a slave-driver to be feared.
The guide to leisure, not a whip.
I measure the minutes that make up life.
I tick serene and steady in joy or catastrophe.
Often I had best be forgotten, for watching
me too closely means time lost, not gained.
I am not your mentor.
There is but One.
He does not recognize me,
For I cannot measure the infinite.
When is the tomorrow that you fear?
Do today the thing's that are today's.
Let me work happily with you.
Let me play with you.
Forget me—and win a race with time.
All Goes if Courage Goes
It isn't life that matters —
It's the courage you bring to it.
—Hugh Walpole, in Fortitude
A crust of bread and a corner to sleep in,
A minute to smile and an hour to weep in,
A pint of joy to a peck of trouble,
And never a laugh but the moans come double
And that is life!
A crust and a corner that love makes precious,
With a smile to warm and the tears to refresh us
And the joys seem sweeter when care comes after,
And the moan is the finest of foils for laughter!
And that is life!
A world of love shut in
A world of strife shut out.
Poetic Table Graces
We thank Thee, Father, for this food
For all Thy gifts, so wise and good
Help us to show our thanks today
In everything we do and say. Amen —Anon
God is great,
God is good
And we thank Him
For our food. Amen —Anon
To God who gives us daily bread,
Our thankful hearts we raise
And pray that He who sends us food
Will fill our hearts with praise. Amen —Mary Rumsey
Let Kitchen Poems Brighten Your Day
A Poem Can Brighten a Day Like a Bouquet of Flowers
Mom always believed in combining pleasure with her work, and by sandwiching poetry between the pages of her recipe books, she had only to turn a page or two to find some helpful thought or word of encouragement or a smile to help her through a busy day.
Her favorite cooking poetry was always present whenever the days got too stressful or busy, and she needed a boost. Sometimes reading a special kitchen poem can brighten one's day like receiving a fresh bouquet of yellow flowers.
Do you have favorite little poems you've clipped from magazines and newspapers? Try randomly inserting them one by one into your recipe books so they'll be found whenever you need a little dose of happiness.
Our complete meals menu features smaller portions, with a main course and one or two side dishes packaged together. Convenient for seniors, those on special diets, for weight control, and as easy work lunches. Just heat & eat!
A peek inside the test kitchens at 'Every Day with Rachael Ray'
Seaman, of course, would be the first to tell you that running recipe development and testing for the magazine's midtown offices has its share of hard work – her small staff works on up 60 to 70 recipes a month, she says, like the must-try fried chicken and summer peach sandwich (recipe below). And "Rachael approves everything and reads everything," she says. But she'll admit to its perks, like the test kitchen in their new offices, whose features would make even those who use their ovens for shoes drool with countertop envy.
For starters, says Seaman, there's the wall of original windows that let in "a ton of natural light," and provide a lovely view of the garden terraces next door (she has since come to meet the neighbors). There's also Corian counter tops, writeable walls for grocery lists, custom step-stools, a GE Monogram Ice machine, two GE Profile double-door fridges, three induction cooktops "so the kitchen doesn't heat up," three dishwashers, four ovens and an espresso machine and a Vita-Mix, says Seaman, that they use "to make smoothies twice a day."
Oh yeah, there's also a demo kitchen designed for Ray's photo shoots and videos with two stoves, a fridge, and an extra-long dining room with a stellar view and a sleek table for staff tastings. For a real peek the details - like their custom-built lazy Susan and hanging spice racks - see our photo gallery at right.
The name "Hell's Kitchen" generally refers to the area between 34th to the south and 59th Street to the north. Starting west of Eighth Avenue and the north side of 43rd Street, city zoning regulations generally limit buildings to six stories. As a result, most of the buildings are older, and are often walk-up apartments. For the most part, the neighborhood encompasses the ZIP Codes 10019 and 10036. The post office for 10019 is called Radio City Station, the original name for Rockefeller Center on Sixth Avenue.  
The neighborhood overlaps Times Square and the Theater District to the east at Eighth Avenue. On its southeast border, it overlaps the Garment District also on Eighth Avenue. Two landmarks are located here – the New Yorker Hotel at 481 Eighth Avenue, and the Manhattan Center building at the northwest corner of 34th Street and Eighth Avenue. Included in the transition area on Eighth Avenue are the Port Authority Bus Terminal at 42nd Street, the Pride of Midtown fire station (from which an entire shift, 15 firefighters, died at the World Trade Center), several theatres including Studio 54, the original soup stand of Seinfeld ' s "The Soup Nazi"' and the Hearst Tower. 
The northern edge of Hell's Kitchen borders the southern edge of the Upper West Side, though the section west of Ninth Avenue and south of 57th Street is also part of the Columbus Circle neighborhood. 57th Street was traditionally the boundary between the Upper West Side and Hell's Kitchen, but another interpretation puts the northern border at 59th Street, where the names of the north–south avenues change. Included between 57th and 59th Streets the Time Warner Center at Columbus Circle Hudson Hotel Mount Sinai West, where John Lennon died in 1980 after being shot and John Jay College. 
Beyond the southern boundary is Chelsea. The Hudson Yards neighborhood overlaps with Hell's Kitchen, and the areas are often lumped together as "West Midtown", given their proximity to the Midtown Manhattan business district. The traditional dividing line with Chelsea is 34th Street.  The area between the rail corridor at Pennsylvania Station and the West Side Yard and 42nd Street, and east of the Jacob K. Javits Convention Center, is also known as Hell's Kitchen South.  
The western border of the neighborhood is the Hudson River at the Hudson River Park and West Side Highway. 
Several explanations exist for the original name. An early use of the phrase appears in a comment Davy Crockett made about another notorious Irish slum in Manhattan, Five Points. According to the Irish Cultural Society of the Garden City Area:
When, in 1835, Davy Crockett said, "In my part of the country, when you meet an Irishman, you find a first-rate gentleman but these are worse than savages they are too mean to swab hell's kitchen." He was referring to the Five Points. 
According to an article by Kirkley Greenwell, published online by the Hell's Kitchen Neighborhood Association:
No one can pin down the exact origin of the label, but some refer to a tenement on 54th Street as the first "Hell's Kitchen." Another explanation points to an infamous building at 39th as the true original. A gang and a local dive took the name as well. a similar slum also existed in London and was known as Hell's Kitchen. 
Local historian Mary Clark explained the name thus:
. first appeared in print on September 22, 1881 when a New York Times reporter went to the West 30s with a police guide to get details of a multiple murder there. He referred to a particularly infamous tenement at 39th Street and Tenth Avenue as "Hell's Kitchen" and said that the entire section was "probably the lowest and filthiest in the city." According to this version, 39th Street between 9th and 10th Avenues became known as Hell's Kitchen and the name was later expanded to the surrounding streets. Another version ascribes the name's origins to a German restaurant in the area known as Heil's Kitchen, after its proprietors.  But the most common version traces it to the story of "Dutch Fred the Cop", a veteran policeman, who with his rookie partner, was watching a small riot on West 39th Street near Tenth Avenue. The rookie is supposed to have said, "This place is hell itself", to which Fred replied, "Hell's a mild climate. This is Hell's Kitchen." 
The 1929 book Manna-Hatin: The Story of New York states that the Panic of 1857 led to gangs formed "in the notorious 'Gas House District' at Twenty-First Street and the East River, or in 'Hell's Kitchen', in the West Thirties." 
Hell's Kitchen has become the most frequently used name of the neighborhood, even though real estate developers have offered alternatives of "Clinton" and "Midtown West", or even "the Mid-West". The "Clinton" name, used by the municipality of New York City, originated in 1959 in an attempt to link the area to DeWitt Clinton Park at 52nd and Eleventh Avenue, named after the 19th century New York governor. 
Early history and development Edit
On the island of Manhattan as it was when Europeans first saw it, the Great Kill formed from three small streams that united near present-day Tenth Avenue and 40th Street, and then wound through the low-lying Reed Valley, renowned for fish and waterfowl,  to empty into the Hudson River at a deep bay on the river at the present 42nd Street.  The name was retained in a tiny hamlet called Great Kill, which became a center for carriage-making, while the upland to the south and east became known as Longacre, the predecessor of Longacre Square (now Times Square). 
One of the large farms of the colonial era in this neighborhood was that of Andreas Hopper and his descendants, extending from today's 48th Street nearly to 59th Street and from the river east to what is now Sixth Avenue. One of the Hopper farmhouses, built in 1752 for John Hopper the younger, stood near 53rd Street and Eleventh Avenue christened "Rosevale" for its extensive gardens, it was the home of the War of 1812 veteran, Gen. Garrit Hopper Striker, and lasted until 1896, when it was demolished. The site was purchased for the city and naturalistically landscaped by Samuel Parsons Jr. as DeWitt Clinton Park. In 1911 New York Hospital bought a full city block largely of the Hopper property, between 54th and 55th Streets, Eleventh and Twelfth Avenues.  Beyond the railroad track, projecting into the river at 54th Street, was Mott's Point, with an 18th-century Mott family house surrounded by gardens, that was inhabited by members of the family until 1884 and survived until 1895. 
A lone surviving structure that dates from the time this area was open farmland and suburban villas is a pre-1800s carriage house that once belonged to a villa owned by former Vice President and New York State governor George Clinton, now in a narrow court behind 422 West 46th Street.  From 1811 until it was officially de-mapped in 1857, the diminutive Bloomingdale Square was part of the city's intended future it extended from 53rd to 57th Streets between Eighth and Ninth Avenues. It was eliminated after the establishment of Central Park,  and the name shifted to the junction of Broadway, West End Avenue, and 106th Street, now Straus Park. In 1825, the City purchased for $10 clear title to a right-of-way through John Leake Norton's [a] farm, "The Hermitage", to lay out 42nd Street clear to the river. Before long, cattle ferried from Weehawken were being driven along the unpaved route to slaughterhouses on the East Side.  Seventy acres of the Leakes' (later the Nortons') property, extending north from 42nd to 46th Street and from Broadway to the river, had been purchased before 1807 by John Jacob Astor and William Cutting, who held it before dividing it into building lots as the district became more suburban.
Unity with the city and deterioration Edit
There were multiple changes that helped Hell's Kitchen integrate with New York City proper. The first was construction of the Hudson River Railroad, whose initial leg – the 40 miles (64 km) to Peekskill – was completed on September 29, 1849, By the end of 1849, it stretched to Poughkeepsie and in 1851 it extended to Albany. The track ran at a steep grade up Eleventh Avenue, as far as 60th Street. 
The formerly rural riverfront was industrialized by businesses, such as tanneries, that used the river for shipping products and dumping waste. The neighborhood that would later be known as Hell's Kitchen started forming in the southern part of the 22nd Ward in the mid-19th century. Irish immigrants – mostly refugees from the Great Famine – found work on the docks and railroad along the Hudson River and established shantytowns there.
After the American Civil War, there was an influx of people who moved to New York City. The tenements that were built became overcrowded quickly. Many who lived in this congested, poverty-stricken area turned to gang life. Following Prohibition, implemented in 1919, the district's many warehouses were ideal locations for bootleg distilleries for the rumrunners who controlled illicit liquor. At the start of the 20th century, the neighborhood was controlled by gangs, including the violent Gopher Gang led by One Lung Curran and later by Owney Madden.  Early gangs, like the Hell's Kitchen Gang, transformed into organized crime entities, around the same time that Owney Madden became one of the most powerful mobsters in New York. It became known as the "most dangerous area on the American Continent".
By the 1930s, when the McGraw-Hill Building was constructed in Hell's Kitchen, the surrounding area was still largely tenements.  After the repeal of Prohibition, many of the organized crime elements moved into other rackets, such as illegal gambling and union shakedowns. The postwar era was characterized by a flourishing waterfront, and longshoreman work was plentiful. By the end of the 1950s, however, the implementation of containerized shipping led to the decline of the West Side piers and many longshoremen found themselves out of work. In addition, construction of the Lincoln Tunnel, Lincoln Tunnel access roads, and the Port Authority Bus Terminal and ramps destroyed much of Hell's Kitchen south of 41st Street. 
In 1959, an aborted rumble between rival Irish and Puerto Rican gangs led to the notorious "Capeman" murders in which two innocent teenagers were killed. By 1965, Hell's Kitchen was the home base of the Westies, an Irish mob aligned with the Gambino crime family. It was not until the early 1980s that widespread gentrification began to alter the demographics of the longtime working-class Irish American neighborhood. The 1980s also saw an end to the Westies' reign of terror, when the gang lost all of its power after the RICO convictions of most of its principals in 1986.
First wave of gentrification Edit
Special Clinton zoning district Edit
Although the neighborhood is immediately west of New York's main business district, large-scale redevelopment has been kept in check for more than 40 years by strict zoning rules in a Special Clinton District  designed to protect the neighborhood's residents and its low-rise character.
In part to qualify for federal aid, New York developed a comprehensive Plan for New York City in 1969–70. While for almost all neighborhoods, the master plan contained few proposals, it was very explicit about the bright future of Hell's Kitchen. The plan called for 2,000 to 3,000 new hotel rooms, 25,000 apartments, 25 million square feet (2,300,000 m 2 ) of office space, a new super liner terminal, a subway along 48th Street, and a convention center to replace what the plan described as "blocks of antiquated and deteriorating structures of every sort."   However, outrage at the massive residential displacement that this development project would have caused,  and the failure of the City to complete any replacement housing, led to opposition to the first project – a new convention center to replace the New York Coliseum. 
To prevent the convention center from sparking a development boom that would beget the rest of the master plan with its consequent displacement, the Clinton Planning Council and Daniel Gutman, their environmental planner, proposed that the convention center and all major development be located south of 42nd Street where public policy had already left tracts of vacant land. 
Nevertheless, in 1973 the Jacob K. Javits Convention Center was approved for a 44th Street site that would replace piers 84 and 86. But in exchange, and after the defeat of a bond issue that would have funded a 48th Street "people mover,"  the City first abandoned the rest of the 1969–70 master plan  and then gave the neighborhood a special zoning district to restrict further redevelopment.  Since then, limited new development has filled in the many empty lots and rejuvenated existing buildings. Later, in 1978, when the city could not afford the higher cost of constructing the 44th Street convention center over water, the Mayor and Governor chose the rail yard site originally proposed by the local community. 
The SCD was originally split into four areas:
- Preservation Area: 43rd to 56th Streets between Eighth and Tenth Avenues. R-7 density, 6-story height limit on new buildings, suggested average apartment size of two bedrooms (this was a response to the fact that between 1960 and 1970 developers had torn down 2,300 family-sized units and replaced them with 1,500 smaller units).
- Perimeter Area: Eighth Avenue, 42nd and 57th Streets. Bulkier development permitted to counterbalance the downzoning in the preservation area.
- Mixed Use Area: Tenth and Eleventh Avenues between 43rd and 50th Streets. Mixed residential and manufacturing. New residential development only permitted in conjunction with manufacturing areas. Later combined into "Other Areas".
- Other Areas: West of Eleventh Avenue. Industrial and waterfront uses. Later combined with "Mixed Use Area"
Special permits are required for all demolition and construction in the SCD, including demolition of "any sound housing in the District" and any rehabilitation that increases the number of dwellings in a structure. In the original provisions. no building could be demolished unless it was unsound. New developments, conversions, or alterations that create new units or zero bedroom units must contain at least 20% two bedroom apartments with a minimum room size of 168 square feet (16 m 2 ). Alterations that reduce the percentage of two-bedroom units are not permitted unless the resulting building meets the 20% two-bedroom requirement. Finally, building height in the Preservation Area cannot exceed 66 feet (20 m) or seven stories, whichever is less.
As the gentrification pace increased, there were numerous reports of problems between landlords and tenants. The most extreme example was the eight-story Windermere Apartments complex at the southwest corner of Ninth Avenue and 57th Street. Built in 1881, it is the second-oldest large apartment house in Manhattan. 
In 1980, the owner, Alan B. Weissman, tried to empty the building of its tenants. According to former tenants and court papers, rooms were ransacked, doors were ripped out, prostitutes were moved in, and tenants received death threats in the campaign to empty the building. All the major New York newspapers covered the trials that sent the Windermere's managers to jail. Although Weissman was never linked to the harassment, he and his wife made top billing in the 1985 edition of The Village Voice 's annual list, "The Dirty Dozen: New York's Worst Landlords."  Most of the tenants eventually settled and moved out of the building. As of May 2006, seven tenants remained  and court orders protecting the tenants and the building allowed it to remain in derelict condition even as the surrounding neighborhood was experiencing a dramatic burst of demolition and redevelopment. Finally, in September 2007, the fire department evacuated those remaining seven residents from the building, citing dangerous conditions, and padlocked the front door.  In 2008 the New York Supreme Court ruled that the owners of the building, who include the TOA Construction Corporation of Japan, must repair it. 
Failed rezoning attempts Edit
By the 1980s the area south of 42nd Street was in decline. Both the state and the city hoped that the Jacob K. Javits Convention Center would renew the area.  Hotels, restaurants, apartment buildings, and television studios were proposed.  One proposal included apartments and hotels on a 30 acres (12 ha) pier jutting out onto Hudson River, which also included a marina, ferry slip, stores, restaurants, and a performing arts center.  At Ninth Avenue and 33rd Street, a 32-story office tower would be built.  Hotels, apartment buildings, and a Madison Square Garden would be built over the tracks west of Pennsylvania Station.   North of the Javits Center, a "Television City" would be developed by Larry Silverstein in conjunction with NBC. 
One impediment to development was the lack of mass transit in the area, which is far from Penn Station, and none of the proposals for a link to Penn Station was pursued successfully (for example, the ill-fated West Side Transitway  ). No changes to the zoning policy happened until 1990, when the city rezoned a small segment of 11th Avenue near the Javits Center.   In 1993, part of 9th Avenue between 35th and 41st Streets was also rezoned.   However, neither of these rezonings was particularly significant, as most of the area was still zoned as a manufacturing district with low-rise apartment buildings. 
By the early 1990s, there was a recession, which scuttled plans for rezoning and severely reduced the amount of development in the area.  After the recession was over, developers invested in areas like Times Square, eastern Hell's Kitchen, and Chelsea, but mostly skipped the Far West Side. 
September 11, 2001 Edit
While most fire stations in Manhattan lost firefighters in the September 11, 2001, terrorist attacks, the station with the greatest loss of firefighters was Engine Co. 54/Ladder Co. 4/Battalion 9 at 48th Street and Eighth Avenue, which lost 15 firefighters.  Given its proximity to Midtown, the station has specialized in skyscraper fires and rescues in 2007, it was the second-busiest firehouse in New York City, with 9,685 runs between the two companies.  Its patch reads "Pride of Midtown" and "Never Missed a Performance". Memorials dot the station's exterior walls and a granite memorial is in a park to its north. Ladder 21, the "Pride of Hell's Kitchen", located on 38th Street between Ninth and Tenth Avenues, and stationed with Engine Co. 34, lost seven firefighters on September 11.  In addition, on September 11, Engine Co. 26 was temporarily stationed with Engine Co. 34/Ladder Co. 21 and lost many firefighters themselves.
Redevelopment and second wave of gentrification Edit
Hell's Kitchen has become an increasingly upscale neighborhood of affluent young professionals as well as residents from the "old days",    with rents in the neighborhood having increased dramatically above the average in Manhattan.  It has also acquired a large and diverse community as residents have moved north from Chelsea. Zoning has long restricted the extension of Midtown Manhattan's skyscraper development into Hell's Kitchen, at least north of 42nd Street.  The David Childs- and Frank Williams-designed Worldwide Plaza established a beachhead when it was built in 1989 at the former Madison Square Garden site, a full city block between 49th and 50th Streets and between Eighth and Ninth Avenues that was exempt from special district zoning rules. This project led a real-estate building boom on Eighth Avenue, including the Hearst Tower at 56th Street and Eighth Avenue.
An indication of how fast real estate prices rose in the neighborhood was a 2004 transaction involving the Howard Johnson's Motel at 52nd Street and Eighth Avenue. In June, Vikram Chatwal's Hampshire Hotel Group bought the motel and adjoining Studio Instrument Rental building for $9 million. In August, they sold the property to Elad Properties for about $43 million. Elad, which formerly owned the Plaza Hotel, built The Link, a luxury 44-story building, at that location. 
Hudson Yards Edit
In 2003, the New York City Department of City Planning issued a master plan that envisioned the creation of 40,000,000 square feet (3,700,000 m 2 ) of commercial and residential development, two corridors of open space.  Dubbed the Hudson Yards Master Plan, the area covered is bordered on the east by Seventh and Eighth Avenues, on the south by West 28th and 30th Streets, on the north by West 43rd Street, and on the west by Hudson River Park and the Hudson River. The City's plan was similar to a neighborhood plan produced by architect Meta Brunzema and environmental planner Daniel Gutman for the Hell's Kitchen Neighborhood Association (HKNA). The main concept of the HKNA plan was to allow major new development while protecting the existing residential core area between Ninth and Tenth avenues.  
As plans developed, they included a mixed-use real estate development by Related Companies and Oxford Properties over the MTA's West Side Yard  a renovation of the Javits Convention Center  and the 7 Subway Extension to the 34th Street–Hudson Yards station at 34th Street and 11th Avenue, which opened on September 13, 2015.   The first phase of the Related project, completed in March 2019, comprises The Shops & Restaurants at Hudson Yards, a public space centered around the Vessel structure, the Shed arts center, and several skyscrapers.  By the 2010s, the neighborhood had become home to young Wall Street financiers. 
Based on data from the 2010 United States Census, the population of Hell's Kitchen (Clinton) was 45,884, an increase of 5,289 (13.0%) from the 40,595 counted in 2000. Covering an area of 422.45 acres (170.96 ha), the neighborhood had a population density of 108.6 inhabitants per acre (69,500/sq mi 26,800/km 2 ).  The racial makeup of the neighborhood was 56.4% (25,891) White, 6.3% (2,869) African American, 0.2% (70) Native American, 15.0% (6,886) Asian, 0.1% (31) Pacific Islander, 0.4% (181) from other races, and 2.4% (1,079) from two or more races. Hispanic or Latino of any race were 19.3% (8,877) of the population. 
The entirety of Community District 4, which comprises Hell's Kitchen and Chelsea, had 122,119 inhabitants as of NYC Health's 2018 Community Health Profile, with an average life expectancy of 83.1 years.  : 2, 20 This is higher than the median life expectancy of 81.2 for all New York City neighborhoods.  : 53 (PDF p. 84)  Most inhabitants are adults: a plurality (45%) are between the ages of 25–44, while 26% are between 45–64, and 13% are 65 or older. The ratio of youth and college-aged residents was lower, at 9% and 8% respectively.  : 2
As of 2017, the median household income in Community Districts 4 and 5 (including Midtown Manhattan) was $101,981,  though the median income in Hell's Kitchen individually was $98,727.  In 2018, an estimated 11% of Hell's Kitchen and Chelsea residents lived in poverty, compared to 14% in all of Manhattan and 20% in all of New York City. One in twenty residents (5%) was unemployed, compared to 7% in Manhattan and 9% in New York City. Rent burden, or the percentage of residents who have difficulty paying their rent, is 41% in Hell's Kitchen and Chelsea, compared to the boroughwide and citywide rates of 45% and 51% respectively. Based on this calculation, as of 2018 [update] , Hell's Kitchen and Chelsea are considered to be high-income relative to the rest of the city and not gentrifying.  : 7
Entertainment industry Edit
Hell's Kitchen's gritty reputation had made its housing prices lower than elsewhere in Manhattan. Given the lower costs in the past and its proximity to Broadway theatres, the neighborhood is a haven for aspiring actors. [ citation needed ] Many famous actors and entertainers have resided there, including Burt Reynolds, Rip Torn, Bob Hope, Charlton Heston, James Dean, Madonna, Jerry Seinfeld, Larry David, Alicia Keys, and Sylvester Stallone. This is due in large part to the Actors Studio on West 44th at which Lee Strasberg taught and developed method acting. 
With the opening of the original Improv by Budd Friedman in 1963, the club became a hangout for singers to perform but quickly attracted comedians, as well, turning it into the reigning comedy club of its time. Once located at 358 West 44th Street and Ninth Avenue, it has since closed. 
Manhattan Plaza at 43rd Street between Ninth and Tenth Avenues was built in the 1970s to house artists. It consists of two 46-story towers with 70% of the apartments set aside for rent discounts for those who work in the arts.  The Actors' Temple and St. Malachy Roman Catholic Church with its Actors' Chapel also testify to the long-time presence of show business people.
The neighborhood is also home to a number of broadcast and music-recording studios, including the CBS Broadcast Center at 524 West 57th Street, where the CBS television network records many of its news and sports programs such as 60 Minutes and The NFL Today the former Sony Music Studios at 460 West 54th Street, which closed in 2007 Manhattan Center Studios at 311 West 34th Street and Right Track Recording's Studio A509 orchestral recording facility at West 38th Street and Tenth Avenue. The syndicated Montel Williams Show is also taped at the Unitel Studios, 433 West 53rd Street, between Ninth and Tenth Avenues. In 2016, rock music singer and songwriter Sting recorded his album entitled 57th & 9th at Avatar Studios, a music studio located near the intersection of 57th Street and Ninth Avenue in Hell's Kitchen.  The progressive metal band Dream Theater recorded their fourth studio album Falling into Infinity at Avatar Studios. Their song Hell's Kitchen is named after this area. 
The Comedy Central satirical news program The Daily Show has been taped in Hell's Kitchen since its debut. In 2005, it moved from its quarters at 54th Street and Tenth Avenue to a new studio in the neighborhood, at 733 Eleventh Avenue, between 51st and 52nd Streets. The 54th and 10th location was used for The Colbert Report throughout its entire run from 2005 until 2014. Until its cancellation, the studio was used for The Nightly Show with Larry Wilmore, following Stephen Colbert's departure from Comedy Central. Next door at 511 West 54th Street is Ars Nova theater, home to emerging artists Joe Iconis and breakout star Jesse Eisenberg, among others.
The headquarters of Troma studios was located in Hell's Kitchen before their move to Long Island City in Queens. The Baryshnikov Arts Center opened at 37 Arts on 37th Street in 2005, the Orchestra of St. Luke's opened the DiMenna Center for Classical Music in the same building in 2011. The Alvin Ailey American Dance Theater opened at 55th Street and Ninth Avenue in 2006. The Metropolitan Community Church of New York, geared toward an LGBTQ membership, is located in Hell's Kitchen.
Ninth Avenue is noted for its many ethnic restaurants. The Ninth Avenue Association's International Food Festival stretches through the Kitchen from 42nd to 57th Streets every May, usually on the third weekend of the month.  It has been going on since 1974 and is one of the oldest street fairs in the city. There are Caribbean, Chinese, French, German, Greek, Italian, Irish, Mexican, and Thai restaurants as well as multiple Afghan, Argentine, Ethiopian, Peruvian, Turkish, Indian, Pakistani, and Vietnamese restaurants. Restaurant Row, so-called because of the abundance of restaurants, is located on West 46th Street between Eighth and Ninth Avenues. Notable establishments on Ninth Avenue include Mickey Spillane's, part-owned by the mobster's son, who also owns Mr. Biggs on Tenth Avenue/43rd Street. There are more restaurants and food carts and trucks on Tenth Avenue between 43rd and 47th Streets, including Hallo Berlin.
USS Intrepid Museum Edit
The Intrepid Sea, Air & Space Museum is located at Hudson River Pier 86, 46th Street. Besides the aircraft carrier USS Intrepid, the museum exhibits the cruise missile submarine USS Growler, a Concorde SST, a Lockheed A-12 supersonic reconnaissance plane, the Space Shuttle Enterprise, a Soyuz descent module, and other items.
Hell's Kitchen's side streets are mostly lined with trees. The neighborhood does not have many parks or recreational areas, though smaller plots have been converted into green spaces.
One such park is DeWitt Clinton Park on Eleventh Avenue between 52nd and 54th Streets.  It is across the West Side Highway from Clinton Cove Park. Another is Hell's Kitchen Park, built in the 1970s on a former parking lot on 10th Avenue between 47th and 48th Streets. 
A newer park in Hell's Kitchen is the Hudson Park and Boulevard, which is part of the Hudson Yards Redevelopment Project. 
The 100 by 150 foot (30 by 46 m) Clinton Community Garden is located on West 48th Street between Ninth and Tenth Avenues, and consists of 108 plots. Previously a haven for illegal activity, in 1978 the West 48th Street Block Association joined with the Green Guerillas to secure a lease for the site to renovate it for community use. When the city put it up for auction in 1981, residents formed the Committee to Save Clinton Community Garden, through both appeals to Mayor Ed Koch and unsuccessful efforts to purchase the site. In 1984, one month before the auction, the garden was transferred to the city's Parks Department, making it the first community garden to become parkland. It is open from dawn to dusk, and over 2,000 residents have keys to the park, which is used by an average of 500–600 people, including over 100 children, during the warm months. Recreational programs provide for events that include an annual Summer Solstice event, art shows, chamber music picnics, gardening seminars, and dance recitals. Residents have also held weddings in the park, and photographers have used it for photo shoots. 
Hell's Kitchen is patrolled by two precincts of the NYPD.  The area south of 42nd Street is patrolled by the 10th Precinct of the NYPD, located at 230 West 20th Street in Chelsea,  while the area north of 42nd Street is patrolled by the 18th (Midtown North) Precinct, located at 306 West 54th Street.  The 10th Precinct ranked 61st safest out of 69 patrol areas for per-capita crime in 2010,  while the Midtown North and Midtown South precincts ranked 69th safest out of 69 patrol areas for per-capita crime.  As of 2018 [update] , with a non-fatal assault rate of 34 per 100,000 people, Hell's Kitchen and Chelsea's rate of violent crimes per capita is less than that of the city as a whole. The incarceration rate of 313 per 100,000 people is lower than that of the city as a whole.  : 8
The 10th Precinct has a lower crime rate than in the 1990s, with crimes across all categories having decreased by 74.8% between 1990 and 2018. The precinct reported 1 murder, 19 rapes, 81 robberies, 103 felony assaults, 78 burglaries, 744 grand larcenies, and 26 grand larcenies auto in 2018.  The 18th Precinct also has a lower crime rate than in the 1990s, with crimes across all categories having decreased by 84.2% between 1990 and 2018. The precinct reported 3 murders, 21 rapes, 130 robberies, 190 felony assaults, 175 burglaries, 1,875 grand larcenies, and 31 grand larcenies auto in 2018. 
Hell's Kitchen is served by four New York City Fire Department (FDNY) fire stations: 
- Rescue 1 – 530 West 43rd Street 
- Engine Company 26 – 222 West 37th Street 
- Engine Company 34/Ladder Company 21 – 440 West 38th Street 
- Engine Company 54/Ladder Company 4/Battalion 9 – 782 8th Avenue 
As of 2018 [update] , preterm births in Hell's Kitchen and Chelsea are the same as the city average, though births to teenage mothers are less common. In Hell's Kitchen and Chelsea, there were 87 preterm births per 1,000 live births (compared to 87 per 1,000 citywide), and 9.9 births to teenage mothers per 1,000 live births (compared to 19.3 per 1,000 citywide).  : 11 Hell's Kitchen and Chelsea have a low population of residents who are uninsured. In 2018, this population of uninsured residents was estimated to be 11%, slightly less than the citywide rate of 12%.  : 14
The concentration of fine particulate matter, the deadliest type of air pollutant, in Hell's Kitchen and Chelsea is 0.0098 milligrams per cubic metre (9.8 × 10 −9 oz/cu ft), more than the city average.  : 9 Eleven percent of Hell's Kitchen and Chelsea residents are smokers, which is less than the city average of 14% of residents being smokers.  : 13 In Hell's Kitchen and Chelsea, 10% of residents are obese, 5% are diabetic, and 18% have high blood pressure—compared to the citywide averages of 24%, 11%, and 28% respectively.  : 16 In addition, 14% of children are obese, compared to the citywide average of 20%.  : 12
Ninety-one percent of residents eat some fruits and vegetables every day, which is higher than the city's average of 87%. In 2018, 86% of residents described their health as "good," "very good," or "excellent," more than the city's average of 78%.  : 13 For every supermarket in Hell's Kitchen and Chelsea, there are 7 bodegas.  : 10
Hell's Kitchen is located within three primary ZIP Codes. From north to south they are 10018 between 34th and 41st Streets, 10036 between 41st and 48th Streets, and 10019 between 48th and 59th Streets.  The United States Postal Service operates three post offices in Hell's Kitchen:
- Radio City Station – 322 West 52nd Street 
- RCU Annex Station – 340 West 42nd Street 
- Midtown Station – 223 West 38th Street 
In addition, the James A. Farley Station, the main post office for New York City, is located at 421 8th Avenue. 
Hell's Kitchen and Chelsea generally have a higher rate of college-educated residents than the rest of the city as of 2018 [update] . A majority of residents age 25 and older (78%) have a college education or higher, while 6% have less than a high school education and 17% are high school graduates or have some college education. By contrast, 64% of Manhattan residents and 43% of city residents have a college education or higher.  : 6 The percentage of Hell's Kitchen and Chelsea students excelling in math rose from 61% in 2000 to 80% in 2011, and reading achievement increased from 66% to 68% during the same time period. 
Hell's Kitchen and Chelsea's rate of elementary school student absenteeism is lower than the rest of New York City. In Hell's Kitchen and Chelsea, 16% of elementary school students missed twenty or more days per school year, less than the citywide average of 20%.  : 24 (PDF p. 55)  : 6 Additionally, 81% of high school students in Hell's Kitchen and Chelsea graduate on time, more than the citywide average of 75%.  : 6
The New York City Department of Education operates the following public elementary schools in Hell's Kitchen as part of Community School District 2: 
- P.S. 35 (grades K, 2-12) 
- P.S. 51 Elias Howe (grades PK-5) 
- P.S. 111 Adolph S Ochs (grades PK-5, 7-8) 
The following high schools are located in Hell's Kitchen, serving grades 9-12 unless otherwise indicated: 
- Business of Sports School 
- Facing History School 
- Food and Finance High School 
- High School of Hospitality Management 
- Independence High School 
- Manhattan Bridges High School  (grades 6-12) 
- Urban Assembly Gateway School For Technology 
- Urban Assembly School of Design and Construction 
The Success Academy Charter Schools group opened an elementary school,  Success Academy Hell's Kitchen,  in the High School of Graphic Communication Arts building in 2013. 
The Roman Catholic Archdiocese of New York operates Catholic schools in Manhattan. The Holy Cross School served the Hells Kitchen/Times Square area. Circa 2011 it had about 300 students.  Some students originated from areas outside of New York City and outside New York State. In 2013 the archdiocese announced that the school was to close.  The school had the possibility of remaining open if $720,000 in pledges to the school were obtained, and the school community almost got to the number however, the school was to be closed anyway. 
The New York Public Library (NYPL) operates the Columbus branch at 742 10th Avenue. The Columbus branch was founded in 1901 as the Columbus Catholic Club's collection, and it became an NYPL branch four years later. The current Carnegie library building opened in 1909 and was renovated in 2004–2005. 
Public transport Edit
Hell's Kitchen is bounded on the east by the New York City Subway's IND Eighth Avenue Line ( A , C , and E trains). The MTA built the 7 Subway Extension ( 7 and <7> trains) for the aforementioned Hudson Yards development. The extension to 34th Street–Hudson Yards opened on September 13, 2015,   making the IRT Flushing Line the westernmost New York City Subway line within Midtown. 
Several New York City Bus routes (namely the M11, M12, M31, M34 SBS, M42 and M50, as well as express bus routes) also service the area. 
Ferry operations in the neighborhood include Circle Line Sightseeing Cruises at West 42nd Street.  NY Waterway service is available at the West Midtown Ferry Terminal at 38th Street.  Service on the St. George route of the NYC Ferry system will also begin serving 38th Street in 2020.   
Private transport Edit
The Lincoln Tunnel connects New York City to New Jersey. The tunnel consists of three vehicular tubes of varying lengths, with two traffic lanes in each tube. The center tube contains reversible lanes.  
Parking lots dot the neighborhood but are dwindling in quantity as developments are being built. Eleventh Avenue is lined with car dealerships, many of which claim to have the highest volume among all dealerships for their brands in the country. 
Many of the horse-drawn carriages from Central Park stay in stables just off the West Side Highway. It is not uncommon to hear the sound of horses in the neighborhood. There have been calls for banning horse-drawn carriages, especially from Mayor of New York City Bill de Blasio following a handful of collisions between cars and carriages.    The carriage horses live in stables originally built in the 19th century, but today contain modern design features such as fans, misting systems, box stalls, and sprinkler systems. The carriage horses live upstairs in their stables while the carriages are parked below on the ground floor.  
Intercity and long-distance transport Edit
The massive Port Authority Bus Terminal is between 40th and 42nd Streets and Eighth and Ninth Avenues. It serves numerous commuter and intercity routes, as well as airport shuttles and tour buses. 
Cruise ships frequently dock at the New York Passenger Ship Terminal in the 48th to 52nd Street piers, respectively numbered Piers 88, 90, and 92.  The piers originally built in 1930 are now considered small, and some cruise traffic uses other locations. 
Located just southeast of Hell's Kitchen is Penn Station. It is the busiest railroad station in North America,   with 600,000 Long Island Rail Road, NJ Transit Rail, and Amtrak passengers using the station on an average weekday as of 2013 [update] .   One railroad line to Penn Station runs through the neighborhood, the Empire Connection, which is located in the sunken West Side Line west of Tenth Avenue. Parts of the trench have been covered over. 
Cottagecore Interior Design Ideas
You may not even recognize cottagecore as your interior design style. Even if you do, you may be wondering how to achieve the look without a complete overhaul of the space. If you&rsquore trying to match your home interior vibe with the social media frenzy of cottagecore, we&rsquove got simple solutions that will transform your current elements into the romantic countryside minimalism that marks the design.
What is Cottagecore Interior Design?
Cottagecore is almost more about what it is not. It&rsquos not contemporary or urban or techie. It&rsquos not bustling or hectic or modern. Cottagecore is about creating a space that repels the hustle of daily life. The colors and textures of cottagecore are aimed at simplicity, minimalism without starkness, and a sense of a prior era before technology. In design terms, cottagecore encompasses a bit of romanticism, a touch of cottage, a dose of minimalism, and a shake of rustic all into one. In the end, cottagecore can be whatever you want it to be.
The interior design theme of cottagecore incorporates animals, nature, plants, and peaceful colors. The color palette revolves around creams, pale greens, muted yellows, and vintage style floral patterns.
Bring in the Plants
People enthralled with cottagecore are looking for a connection with nature. Nothing provides that better than plants. Place plants on every surface from the bathroom counter to the kitchen window sill. While you&rsquore at it, plant an indoor herb garden to keep in a sunny window.
If your hands are missing a green thumb, go with a fake version for the same affect. Drape garlands across your headboard or along the curtain rod. Similarly, place stemmed flowers in a floral ceramic vase.
Selections for your walls can be inexpensive and still provide a big impact. Look for large or small tapestries with animal or flower prints to hang from the wall or mount to the ceiling. Find prints of farm animals, ferns, or mushrooms and place them in a weathered frame. Better yet, collect and press your own leaves to frame or display pine cones in a shadowbox. Then add some three-dimensional art with animal figurines on mismatched shelves.
For horizontal surfaces, decorate with pieces that speak to you about rural life. A teapot, a log holder, a quilt holder, or a basket of pinecones are welcome additions. You can put together a basic terrarium to further welcome outdoor elements into the space.
Add Some Fantasy
Part of the appeal of cottagecore is that it doesn&rsquot represent real life. Instead it romantacizes what rural life was like. Create that cottage romantic fantasy with small twinkling lights, candles, incense, and soft decor like cozy blankets and decorative pillows.
Swapping out a few items here and there can offer a completely different feel in the space. In the shower, add a natural loofah in place of a plastic one. Bring in bath salts and surround the tub with primitive candle holders and drip candles.
Use linen tablecloths and dress them up with a lace overlay. In the kitchen, build with naturally colored woods, and select floral dinnerware and add cotton curtains with dainty roses or vine patterns.
Create the quaint relaxing cottagecore vibe with authentically or purposely antiquated furniture. Hit up the thrift shops, Grandma&rsquos garage, and estate sales for rustic furniture in each space. Mismatched side tables next to an aged white bed frame couple well with a quilt and a few carefully book selections like Anne of Green Gables, Alice in Wonderland, and Little House on the Prairie.
Paint and Wallpaper
If ever there is an interior design theme that goes well with wallpaper, cottagecore is it. Select a simple print of dainty flowers, sayings, lace, or a pattern. Having outdoor elements on the walls gives an immediate foundation to set the tone and build on.
If painting, think natural. Go with sage or moss green or try a pale yellow. Creamy white is a classic go to that provides a clean slate for accessorizing.
Remember the Outdoor Space
While you&rsquore creating your cottagecore surroundings, keep the style in mind outdoors too. Create a fire pit sitting area or accessorize a porch or patio with a swing, hammock, throw pillows, and flowers. A chicken coop can also bring the connection with nature you desire.
Better understand how to optimise your rectangular kitchen space, from unit layouts to furniture and styling choices.
Start planning your kitchen
Use our simple yet brilliant online planning tool, to start visualising and pricing your new kitchen.
Choose from the widest range of kitchen finishes and colours of any UK supplier. We also have a vast range of worktops, handles and flooring to plan with.
40 Genius Kitchen Gadgets You Never Knew You Needed Until Right Now
We would just like to apologize to your wallet in advance.
We are total suckers for cool kitchen gadgets and gizmos. However, fun does not always have to mean frivolous. From an automatic pan stirrer that gives sore wrists a break to a singing pasta timer for perfectly al dente noodles every time, the kitchen gadgets we found below are quite literally game changers for home cooks.
Whether you're looking for a funny conversation starter or a time-saving tool that'll make cooking at home way more enjoyable, these kitchen gadgets are actually useful in addition to being delightfully quirky. Scroll through our picks, and remember that cooking should be fun.
It's happened to all of us &mdash we try to cut the kernels off the cob and they end up rolling off our cutting board all over the counter. A week later, we find little pieces of corn hiding behind our coffee makers. Don't be that guy. This corn stripper quickly and easily separates your kernels from the cob without making a mess.
2021 Prepared Meal Company Reviews
Freshly does it all. Their Prepared Meals consist of fresh, never-frozen ingredients that can be reheated (when needed) in just 3 minutes or less - giving you convenient meals that are also nutritious. Everything shipped by Freshly is gluten- and peanut-free, which is a huge plus for families with those food sensitivities.
Because all deliveries contain fresh food, it's a good idea to keep track of "use by" dates: most of your Prepared Meals should be eaten within 3-4 days of delivery. So, when choosing your plan with Freshly, you'll want to set up a schedule that matches when you'll be eating at home. This provider's delivery calendar depends on your zip code some places in the US only have options for Thursday, Friday, and Saturday deliveries, so make sure to see what's available in your city, particularly if you're looking for Prepared Meals on weeknights after work.
Even though you won't find any wheat-based items on the menu at Freshly, we doubt you'll miss them. Your menu choices - more than two dozen options each week - include mouth-watering favorites like Shrimp & Andouille Paella and 3-Bean Ancho Turkey Chili. Start by selecting the number of meals you'd like (4, 6, 9, or 12) and then choose from the breakfasts, lunches, and dinners that are on the weekly menu. Freshly also gives you the option of using their Meal Planner tool to indicate your dietary preferences, if you'd rather not take the time to choose individual entrees each week. Your "preference profile" will also develop over time as Freshly sees your meal history and tweaks your selections accordingly.
Also, you can choose your meals up to three weeks ahead of time. For those who like to have everything figured out in advance, you can do it with Freshly. You've also got the ability to custom-design your Prepared Meals in other ways. For example, if you need 12 meals in a typical week but your spouse is going out of town, you cut your plan in half for the time that you'll be on your own. Or, if you usually have Thursday delivery but won't be back from vacation until Friday, you can change your normal delivery day as needed (as long as those days of the week are available where you live). Best of all, your Freshly plan can follow you to your work conference, quick getaway, or wherever you may roam: just change your delivery address and you're good to go.
So, how about the cost? Depending on what you order, the average Freshly meal has a per-serving price between $8.99 and $12.50. Every Prepared Meal plan includes free shipping/delivery. Those prices and complimentary shipping make Freshly extremely competitive among meal delivery services.
We were thrilled to see lots of positive comments about Freshly's service. Customers rave about how easy it is to create a plan that works for their needs and schedules, how delicious the entrees are, and how friendly and pleasant Freshly's representatives are when handling any issues that arise.
Freshly offers affordable, convenient, and remarkably allergy-friendly Prepared Meals. They earn our highest recommendation.
Created by Dr. Caroline Cederquist in 2005, bistroMD was developed as a result of her interactions with patients she worked with at her clinic for medical weight loss. Her observations showed that even completely dedicated clients faced challenges when figuring out how to develop healthy eating habits at home. Every Prepared Meal designed for bistroMD is formulated to allow customers to lose weight while resetting their metabolism, through eating foods that contain the proper balance of micronutrients.
You'll find four main menu plans in bistroMD's Prepared Meals: Standard, Diabetic, Gluten-Free, and Menopause. Once you've chosen the plan that's right for you, you'll decide whether you want to have bistroMD entrees 5 or 7 days per week, as well as your preference for breakfast/lunch/dinner or only lunch/dinner on those days. There are also a handful of other menu plans, like Silver Cuisine, Women's Program, and Men's Program you can find those links at the top of the page, to get more details about the specific nutritional focus of each plan.
Once you've ordered your Prepared Meals, the dietitian team at bistroMD will design a unique plan for your weekly delivery. You'll always be able to see ahead of time which entrees have been chosen for your plan. Find something you don't like in your scheduled shipment? No problem: remove unwanted entrees from your plan and replace them with ones that you like from among the 150 available meals for that week.
There's also no cooking required with bistroMD Prepared Meals: everything delivered by the service is pre-cooked from all-fresh ingredients, frozen in a vacuum-sealed pouch, and then shipped in a container with dry ice right to you. Your tasty-and-healthy meal only requires a few minutes in the microwave to be fully ready to eat.
You won't have to sign a long-term contract when choosing bistroMD. However, a few customers have reported that they were charged for Week 2's deliveries before receiving Week 1, not giving them the opportunity to try the food first. Keep an eye on that, especially if you're not sure how long you'll be using this Prepared Meals service.
Fortunately, bistroMD's satisfaction guarantee promises, "We'll do our best to make it right or refund your money", and most customers report that the business keeps that promise - although some were only offered partial refunds for less-than-perfect deliveries. On the other hand, bistroMD has a good "A" rating with the BBB, and company representatives are very proactive when responding to customer complaints.
One very compelling reason to choose bistroMD for Prepared Meals is their price. When we visited the site most recently, there was a limited-time discount of 25% on the first week of any plan. Promotions aside, bistroMD tends to be the most affordably-priced on the market while still providing high-quality entrees.
See for yourself: the default plan has 7 breakfasts/lunches and 6 dinners ("My Night" is a once-per-week dinner where you're expected to practice your healthy eating habits when cooking for yourself or eating out) and has a regular cost of $179.95. With the 25% savings offer on the first week, those 20 Prepared Meals would only cost $134.96. Competitor services usually cost $9 or more per serving.
bistroMD also gives you access to support through individual and group sessions, dietitian consultations, and weekly wellness emails from their trainers, doctors, nutritionists, and the "resident foodie".
Naturally, bistroMD won't be your go-to Prepared Meals provider if you're looking to spend time in the kitchen learning how to cook new things, or if you're not trying to lose weight. On the other hand, if you really like the idea of having nutritionally-balanced, delicious meals delivered to your doorstep - and weight loss is your goal - bistroMD is a terrific way to help you make that happen.
- Cost: Prices start at $99 for a package of 12 meals
- Available a la carte options
- Free shipping on orders over $199
What's the greatest food on earth? If you said "Plants!", Veestro is going to be your match made in heaven for Prepared Meals.
Over time, Veestro has come a long way with an excellent selection of 100% vegan Prepared Meals. Whether you're trying an all-plant lifestyle on for size or you're fully dedicated to eating vegan, Veestro has you covered. Take a look at some of the options they offer:
- Starter Pack: 10 meals and 1 juice, starting at $8/meal
- Meatless Monday: 24 meals designed to transition you into eating more plants, includes 24 meals, starting at $9/meal
- 21 Day Kickstart: 3 packs to choose from, 1-3 meals per day, starting at $8/ meal
- Lunchbox Pack: 20 meals and 5 juices, all designed to be easy to heat (if necessary) and eat, with gluten-free options available, starting at $9/meal
- Protein Pack: 25 high-protein meals, starting at $9/meal
- Gluten-Free: 24 meals with a variety of breakfasts, lunches and dinners, starting at $9/meal
- Wedding Prep: lunch and dinner for 30 days, starting at $9/meal
- Kosher Pack: 28 kosher meals, with gluten-free choices available, starting at $9/meal
Trying to lose weight? Veestro does that too, with options for 3-, 5- and 7-day packages. You'll get about 1,200 calories each day, with prices from $209-$369 each week. Gluten-free packages are also available.
Veestro also offers a Juice Cleanse package, with 100% organic vegetable and fruit juices. Before you decide to order their 3- or 5-day option, it is recommended that you read through their Juice Cleanse Success Plan to make sure that it's a good fit for you and your nutritional goals.
If you're not sure you want to commit to a full package of Prepared Meals, Veestro has a fantastic array of a la carte options. Sort through all of the possibilities by browsing the categories: Breakfast, Soups, Entrees, Desserts, Juice, and What's New - or simply browse All Products to see what catches your eye (and your appetite).
No one will ever tell you that it's cheap to go vegan, but Veestro wants it to be as economical as possible for you to make the leap. They offer a rewards program on every order earn points that you can use to get discounts on future deliveries. You'll get additional points for referrals and on your birthday, too. And, when you sign up for Veestro's newsletter by providing your email address, you may get a 10% discount on any a la carte Prepared Meals in your next order.
Unfortunately, the cost of delivering your food many not be as affordable, unless you live in California (where all orders under $198 ship for a flat rate of $12). If you live somewhere else, you may want to think large for your order: shipping is free for orders over $199, $19 if your order is $99 to $198, and a hefty $35 if it's less than $99. Veestro's Prepared Meals are usually delivered on Wednesday, Thursday, or Friday, based on your delivery address.
Veestro's customers are a happy, helpful bunch. Click on any of the available menu options and you'll find not just reviews but also suggestions for modifying recipes to add flavor or make them more filling. We were impressed with the number of entrees that earned 5 stars from customers two of the most popular are the Chick'N Nuggets and the Breakfast Burrito, if you're looking for a likely winner to start with.
Aside from the spendy delivery fees on smaller orders, there's only one obvious drawback to getting Prepared Meals from Veestro: their menu is strictly limited to vegan recipes. We're big fans of services that meet the needs of customers who often aren't able to buy meals elsewhere - like peanut-free prep facilities for people with nut allergies or diabetic-friendly entrees for those who are managing that condition - especially when those companies create meals that actually taste good too. But, only offering 100% plant-based meals doesn't make them a likely choice for individuals and families who are picky eaters or who want eggs, dairy, or even meat in their meals.
However, if you are vegan - or giving it a try - Veestro is probably the only provider of Prepared Meals that is guaranteed to fit the bill.
Home Chef has one of the longest histories among businesses that provide customers with regular deliveries of fresh ingredients and simple-to-prepare recipes. They deliver over 10 million meals a year, definitely establishing Home Chef as a recognized service in the Prepared Meals marketplace - and with their growing relationship with the Kroger brand of families, you're likely to see even more of this company in the future.
Every delivery comes with fresh, already-portioned ingredients to be used in recipes that are ready for the table in 30 minutes or less. Feel free to browse their available entrees before signing up for the service you'll find Creamy Parmesan Steak Penne, Wood-Fired BBQ Chicken Pizza, and Korean Fried Chicken among the customer favorites. You will have to enter your email address in order to see your specific choices for Prepared Meals packages.
As you begin that process, keep an eye out for pop-ups we got an offer of a $30 discount on our first order if we gave them our email address, so you may get a similar promotion. Later, while we were getting our account set up, there was another "flash sale" discount of $10 on a future order.
To get started, you'll need to select how many Prepared Meals you'd like to cook each week, from 3-6. Home Chef is one of the only services that has options for larger families: each of your meals can serve 2, 4, or 6 people, depending on what you choose. Another convenient feature of Home Chef's Prepared Meals is that you can plan your selections as far as five weeks in advance, allowing you to sit down and figure out more than a month's meals in a short time.
Another part of customizing your Prepared Meals is choosing your menu style. Do you like to eat meat? Vegetables? Seafood? You can select any or all of them to be included in the entrees you receive. You'll also be able to specify if you're looking for low-carb or low-calorie options, or if you want certain ingredients to be avoided (like milk, soy, red meat, mushrooms, shellfish, wheat, or pork).
Finally, enter the address where you want your Prepared Meals to be delivered and select the day you prefer. Make sure not to miss that step, because it defaults to Tuesday if you don't choose another day of the week. In our area, available delivery days were Tuesday, Wednesday, Thursday, or Friday.
In the past, Home Chef was criticized for not making their cancellation and refund policies abundantly clear - but comparing those policies with their competitors', Home Chef's are very similar. Weekly deliveries can be cancelled or paused anytime, with no long-term contracts. If you're not completely satisfied with their Prepared Meals, you can request a refund or credit. Be aware that if only part of your delivery had a problem - like a bruised apple or wilted basil - Home Chef may issue a replacement or a credit only for that part of your shipment, not for the entire package.
It seems that the Better Business Bureau also thinks that Home Chef is doing a good job in responding to customer complaints: at the time of this review, the BBB still rated Home Chef as an "A+". Looking at customer reviews presents a more mixed picture. Several of the more recent comments mentioned issues with the new delivery service chosen by Home Chef packages were delivered late or to an incorrect address multiple times. Other customers had problems pausing or canceling the service, still receiving shipments even after submitting the request to put it on hold. Even customers who report being very satisfied with Home Chef sometimes mentioned missing ingredients - even essential ones like fish or chicken, and not just smaller components like cinnamon or garlic salt.
Home Chef continues to be a solid option if you like cooking but want the convenience of having ingredients and recipes delivered to your home. They're especially likely to be your Prepared Meals company of choice if you have a big family and don't want to order two packages just to feed everyone at your table. But, we recommend that you inspect every delivery carefully to make sure that all of your ingredients came in the box, and that you get in touch with Home Chef representatives right away if anything comes up short.
Headquartered in CA, Sun Basket brings you whole grains, "good fats", high-quality protein and nutrient-dense produce in every Prepared Meal they offer. You probably won't even miss the processed ingredients and added sugars that are so common in foods these days, because Sun Basket's entrees are delicious and healthy too.
Like many of the Prepared Meals providers in our review, Sun Basket's deliveries come with fresh ingredients and recipes to follow: no reheat-and-eat entrees here. For that reason, you should plan on having some basic pantry staples available, such as:
- Olive oil, grapeseed, or sunflower oil
- Salt and freshly-ground pepper
- Basic pots and pans
- Vegetable peeler
- Cooking spoon, spatula, and ladle
- Measuring cups
- Wine and/or butter as optional recipe items
Sun Basket keeps it simple when it comes to Prepared Meals: choose between the Family Menu or the Classic Menu. What's the difference? If you've got kids, chances are good that you also have a picky eater in the mix. The Family Menu includes a number of kid-friendly entrees that also invite you to have your child help with the cooking. Even if your child follows a vegetarian diet, Sun Basket has a meal plan for him or her too.
On the other hand, if you prefer a wider variety of flavors, you'll want to consider the Classic Menu. Choices include the following varieties:
- Chef's Choice
- Lean & Clean
- Quick & Easy
In this plan, it's no problem to select entrees across various cuisine types. Maybe you are a pescatarian and your partner has diabetes feel free to customize your Prepared Meals plan to include recipes that meet both of those preferences.
Sun Basket keeps their pricing simple too. On the Family Menu, servings cost $10.99 each, and you decide if you want 2, 3, or 4 recipes to prepare every week. Each recipe in this plan makes four adult-sized portions. With the Classic Menu, you'll get 3 recipes each week, with your choice of 2 or 4 servings each serving costs $11.99.
Sun Basket's Prepared Meals all come well-packaged to stay fresh, even if the box sits on your porch for a while. But, the company recommends that you refrigerate your ingredients as soon as they come out of the box (when appropriate). If you've ordered a Prepared Meal with shellfish or seafood, you'll want to eat it within 3 days of delivery, and recipes with mushrooms/delicate greens/poultry/meat should be prepared and eaten within 5 days. Because of those guidelines, Sun Basket doesn't offer delivery in Hawaii, Alaska, Montana, or some areas in New Mexico.
What do customers have to say about the Sun Basket experience? Some clients have enjoyed the Prepared Meals service for years. They've stuck around because almost every recipe has been a success, and Sun Basket reps have been helpful with sending timely replacements for those that didn't go over as well. Given that Sun Basket advertises a 100%, no-questions-asked refund policy, we'd expect that level of service.
However, there were also more than a few complaints from customers who said that getting that refund - or even a replacement or store credit - was not as easy as promised. Plus, some people who tried Sun Basket in addition to other companies offering Prepared Meals said that this service seemed to send recipes with smaller servings while charging higher prices.
Sun Basket gets points for having so many menu options, and for making kids a part of the process. You may need to be proactive in getting help for missing or spoiled ingredients, though, and you should expect that your portion sizes might be smaller than you'd like.
Kitchen Fantasies: No-Budget Dream Kitchens of the The Daily Meal Staff - Recipes
There are many different varieties of Witches we come in all shapes and sizes and have a wide range of interests and specialties. One of the special areas of interest that some Witches have is what has come to be called "kitchen witchery" but what does that really mean? What makes a kitchen witch different from a regular Witch (if there is such a thing as a "regular" Witch)? Well, in my experience, a kitchen Witch is a Witch of any tradition that prefers to work magic and ritual with items that are readily available (such as garden herbs and kitchen utensils) instead of exotic ingredients and ornate ceremonial tools. Kitchen Witches tend to use "what is available and what works," in similar style to the old village Witch from days gone by. They seek their magic in the everyday items around them. This usually results in a large amount of magical products being made (of course) right in their kitchens.
Personally, I think I fall somewhere in the middle. I would say at least half of the magical items and spells I work with are made using everyday ingredients. I like exotic herbs and fancy tools, too, but let's face it: a lot of those items can be really expensive. Also, when we are in immediate magical need, difficult to find or high-priced ingredients that we have to send away for only slow down the process. In those times when you need quick, readily-available magical ingredients, it is so much easier to open your pantry door or take a trip to the supermarket and just spend a few dollars to get what is needed. In my opinion, money spells in particular that call for exotic, expensive ingredients have never made sense if I could afford those ingredients, I wouldn't have need for the spell, right?
The fact that kitchen magic is usually less expensive than other forms of magic is only one part of its allure. Another attractive aspect of this type of magic is that it is very easy to fold into your everyday life and thus, it keeps you in continual connection with your spirituality. It makes it really easy to see the sacred in the every day on a real and practical level. I've always felt that one of the best traits of Witchcraft is that it challenges each Witch to realize the sacredness and interconnectedness of all things&mdashwhen we can find that in our own homes, it greatly helps us see that reflected in the rest of the world, a microcosm/macrocosm effect.
Any Witch can use Kitchen Witch techniques to add to their personal Craft. In my new book, Supermarket Magic, there are dozens of recipes for potions, oils, vinegars, powders, charms, foods, and drinks, as well as outlines for spells that can be made with simple kitchen items and everyday ingredients. I would say that probably the easiest way to add magic into your daily life is through food. When you cook, it is possible to make the whole process into a ritual and the resulting meal into a magical spell. In baking, for example, when you grease a cake or pie pan, you can trace magical symbols in it with your fingers to channel magical energy into what you cook. For dishes like pizzas, quiches, or homemade cheesecakes, you can etch or trace symbols directly onto the crust and then cover with the filling/topping to seal in your intent.
When working magic for a specific goal, it is best to use ingredients that align with that goal. To use money magic as an example, wheat, rice, basil, onions, sea salt, and sunflower oil or seeds are all attuned to prosperity and abundance, and there are a ton of pasta, rice, and bread dishes that you can make using these ingredients. Once you know the magical correspondence of the ingredients, you can literally find magic in any cookbook (which is why my focus in Supermarket Magic is more toward magical oils, brews, charms, etc.). All you have to do is find a recipe that contains ingredients that correspond to your magical goal and as you make the meal, bless and charge each ingredient to your desire and combine them all into the finished product. Once the food is cooked, give it one more charge/blessing before eating. As you eat the meal, focus on your magical goal and see the act of eating the food as a way of bringing that goal to you. It is also a good practice to reserve a portion of the food to give in tribute to the Gods, Ancestors, and/or faery folk, depending on your individual tradition. This portion is usually buried in the ground, left outdoors, or given to the fire in sacrifice.
If you wish to invoke the elements in your cooking, you can invoke them at the appropriate time during the cooking process. When you turn on the oven or stove you could invoke fire into your spell. When you add water or other liquids to the food, you could invoke the water element into your magic. If you are baking and you add yeast or other leavening such as baking powder, or if you use carbonated water or beer in the food, you can invoke air while you add these ingredients. Lastly, when cooking with any grains, grain products, salt, or potatoes, you can invoke earth while you add these to the food.
Food magic is so easy and versatile. It can be as simple as spreading butter on some whole grain bread and tracing a rune onto the butter before you eat it to bring prosperity or healing within, to a full-fledged Sabbat feast shared with many people. You can also add candle magic as easily as turning a regular meal into a candlelit dinner, simply by charging the candles beforehand. Kitchen Witchery in general, and food magic in particular, can become a true foundation of your practice if you so choose. In the old, old days the Witches, Druids, and magicians, cunning men and women of the time, didn't have the Internet or occult supply shops or supermarkets from which to buy their ingredients, they either had to grow or find the ingredients they used in their magic. We are lucky enough to be able, in this day and age, to just take a quick trip to the store and gather all we need.
Since it is the intent and the energy that spark the magic, we do not have to necessarily make everything from scratch. We don't have to churn our own butter, and if making homemade pastry is not your strong suit, you can buy a prepackaged pie crust. Ideally, organic is best for magic even if it is prepackaged, but the real key to the process is to use ingredients that align with your magical goal and to charge and bless the ingredients as you cook. The charging and blessing are what transforms the ordinary into the magically extraordinary.