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A couple with a nose for the extraordinary turn their talents to an unexpected discovery. Stacey Pyne has a mysterious talent for finding treasure, even when she isn’t looking. It’s this innate ability to stumble across great riches that led to the discovery of her family’s dream home. Stacey and her husband Jake had just ... Read more

This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.

From the outside, you’d never guess that behind the front door of this unassuming mews house on a quiet, cobbled street in Knightsbridge is a 5,000sq ft family home spread over five floors. “Yup

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Name: Michele and Ryan Tansey (plus Jake, Paws and Princess) Location: Madrona, Seattle, Washington Size: 2,080 square feet Years lived in: 3 years; Owned Michele and Ryan Tansey may look familiar to you — they were featured in an Apartment Therapy House Tour in 2011 and in an editorial post about their wedding at home.

One of our mid-size acreage home designs, the Retreat 285 features a stylish front verandah and open plan kitchen. An acreage home plan to suit all families.

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