I'm a fan of hoppy beers. Here are some recent favorites:
- Shmaltz Steel Hop Amber (Swordswallower)
- Boulder Beer's Hazed and Infused
- Squatter's IPA
These three are pret...
You'll rarely find an Indian kitchen without one. My mom's had a couple -- one was dedicated for grinding cardamom and other spices for chai. I don't drink chai twice a day like my parents, but I s...
Make a Tofu spread.
Sautee some garlic in olive oil, and mix into some mayo with spices (cumin, coriander, garam masala, salt, pepper, etc.), minced celery, onion, and the tofu. Also add som...
I'm with Taratootie42 for the most part in that I use yogurt, not buttermilk. The sweetening should not be necessary, at least with fresh mangos (I've never tried puree). Use mangos that are quite ...
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I've also tried something similar. Grilled peaches, marscapone cheese and a white wine. I think the idea started with a
If you make any chapatis or paranthas , a small dollop of ghee or white butter makes a fantastic topping. ...
I'm a fan of hoppy beers. Here are some recent favorites: - Shmaltz Steel Hop Amber (Swordswallower) - Boulder Beer's Hazed and Infused - Squatter's IPA These three are pret...
I tried this mascarpone recipe from the food network a few years ago and really en...
You'll rarely find an Indian kitchen without one. My mom's had a couple -- one was dedicated for grinding cardamom and other spices for chai. I don't drink chai twice a day like my parents, but I s...
Make a Tofu spread. Sautee some garlic in olive oil, and mix into some mayo with spices (cumin, coriander, garam masala, salt, pepper, etc.), minced celery, onion, and the tofu. Also add som...
Jumping on the cheese idea: wrap some brie in puff pastry and bake it. Pour the honey on top and serve with fruit, etc.
I'm with Taratootie42 for the most part in that I use yogurt, not buttermilk. The sweetening should not be necessary, at least with fresh mangos (I've never tried puree). Use mangos that are quite ...