What I do with leftover bread depends on what type of bread it is too.
Panzanella, ribollita, bread pudding, strata, stuffing/dressing, french toast, bread crumbs, stuffed pumpkin, b...
I always peel carrots and feed the scraps to the dog, who eyes me like a hawk the entire time, waiting for the goodies. I wouldn't want to deprive her. Apple peels and cores are her other favorit...
It was interesting to realize how many "non-all-star" Top Chef contestants I had completely forgotten about (mostly showing up in the clips...Lisa from Season 1, Sarah Nguyen, Joey & Howie all from...
I was raised to believe that the only way to really get a floor clean is to get down on your hands and knees and scrub. My husband believes mopping does the job just fine.
That being ...
I remember seeing this recipe in Fine Cooking sometime last year too and thought the same thing, that they looked delicious and fun to make but wasn't sure it merited owning a waffle iron.
Angel biscuits are one of my old standards too, love them!
The dough is a cinch, adaptable to lots of variations, and really resilient -- you can make a big batch and the dough stays f...
I hated oatmeal until a friend introduced me to steelcut oatmeal. And I introduced it to my parents.
I eat it all sorts of ways but I love it most with something sweet (maple syrup,...
What a gorgeous renovation! Thanks for sharing this.
BTW, that "vintage Chinese teakettle" looks like your basic, traditional Chinese clay medicine pot, unchanged for eons and still w...
Another vote for old Osterizers. They're amazing and just keep going and going.
Otherwise, would your mom consider subsidizing a Vita-Mix purchase instead of full-on paying for a new ...
Keep the kale ideas coming! The cavolo nero kale in our garden is going bonkers.
I made some ribollita with it already but it hasn't made a dent in our kale supply.
I grew up in England and various households would have spurtles but I've never seen one here in the States.
However, eclectica's brilliant tip from Alton Brown might be the way to go f...
graciela is right!
One of my favorite chefs (Gabrielle Hamilton) was recently talking about how it's easy to cook crowd-pleasing food with things like pork belly but that it takes more...
I use my ladle all the time. I make big batches of soups, stews, sauces, etc. and the ladle does its job perfectly, mixing everything up and getting to all the stuff down at the bottom of the pot....
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I'm knitting myself one of those tea cozies, pronto!
Oh wow, is this like a southern version of milk toast? I often had milk toast as a kid but it's been years!
What I do with leftover bread depends on what type of bread it is too. Panzanella, ribollita, bread pudding, strata, stuffing/dressing, french toast, bread crumbs, stuffed pumpkin, b...
Very pretty. Does anyone know how well these teapots insulate heat?
I always peel carrots and feed the scraps to the dog, who eyes me like a hawk the entire time, waiting for the goodies. I wouldn't want to deprive her. Apple peels and cores are her other favorit...
It was interesting to realize how many "non-all-star" Top Chef contestants I had completely forgotten about (mostly showing up in the clips...Lisa from Season 1, Sarah Nguyen, Joey & Howie all from...
I was raised to believe that the only way to really get a floor clean is to get down on your hands and knees and scrub. My husband believes mopping does the job just fine. That being ...
I remember seeing this recipe in Fine Cooking sometime last year too and thought the same thing, that they looked delicious and fun to make but wasn't sure it merited owning a waffle iron.
Mmm, I'm making this ASAP. I love anything, sweet or savory, with chestnuts.
I second the cozy hot water bottle. Something so comforting about the heft of it against the body.
Angel biscuits are one of my old standards too, love them! The dough is a cinch, adaptable to lots of variations, and really resilient -- you can make a big batch and the dough stays f...
I hated oatmeal until a friend introduced me to steelcut oatmeal. And I introduced it to my parents. I eat it all sorts of ways but I love it most with something sweet (maple syrup,...
What a gorgeous renovation! Thanks for sharing this. BTW, that "vintage Chinese teakettle" looks like your basic, traditional Chinese clay medicine pot, unchanged for eons and still w...
Another vote for old Osterizers. They're amazing and just keep going and going. Otherwise, would your mom consider subsidizing a Vita-Mix purchase instead of full-on paying for a new ...
Keep the kale ideas coming! The cavolo nero kale in our garden is going bonkers. I made some ribollita with it already but it hasn't made a dent in our kale supply.
I grew up in England and various households would have spurtles but I've never seen one here in the States. However, eclectica's brilliant tip from Alton Brown might be the way to go f...
Mmmm, those look good. I can't believe that I had completely forgotten about the charms of a twice-baked potato! Thanks for reminding me!
Oh, and I'm an omni.
graciela is right! One of my favorite chefs (Gabrielle Hamilton) was recently talking about how it's easy to cook crowd-pleasing food with things like pork belly but that it takes more...
I use my ladle all the time. I make big batches of soups, stews, sauces, etc. and the ladle does its job perfectly, mixing everything up and getting to all the stuff down at the bottom of the pot....