We've gotten into the habit of going to a local market that sells local eggs that come from a farm located a mile or two from the market itself. We pay around $5-$6 for a dozen, and once we got ove...
Not entirely sure why this poses such a problem. Here's my foolproof method--works every time, and is transferable to duck eggs (but not quail, for obvious reasons): Fill a medium sauce pan 3/4 wit...
Enough, to this point, has been far, far too much.
That's how we got into this predicament.
Enough is two cars when you only need one; two televisions when you only need one; t...
I work for a large publishing company (day job), and we have an enormous cafeteria on premises; the only problem is that I have gotten sick every time---literally, every time---I eat there. Doesn't...
Even Dorie Greenspan, in her Paris Sweets book (fabulous, BTW), doesn't give a recipe for them (if memory serves), citing them as really, really tough to make.
But boy, are they amazing.
My partner and I bought a 4 lb pork butt last week for $7.55. I boned it out, and made 1) porchetta (or a manageable variation on it); 2) caramelized shredded pork with onions and balsamic glaze on...
My tried-and-true truc: make your spuds, and then pour a THIN layer of milk/cream/half-and-half (any of them) onto the surface of the potatoes. Let it sit, cover it, and before you're ready to serv...
I love a designer who was featured in AT a few weeks ago, George Lowell Arduser. Don't know what he charges, but you can look him up by doing an AT search, I guess....
Latest Comments...
We've gotten into the habit of going to a local market that sells local eggs that come from a farm located a mile or two from the market itself. We pay around $5-$6 for a dozen, and once we got ove...
None. I live in Newtown CT, and we have nothing so far.
Thin with care, but then eat up!!!! Far better than $15/lb microgreens that have been dragged from one side of the country to the other.
Go to Trattoria Quattro Leoni in Oltrarno...... I'm jealous!!!!
Not entirely sure why this poses such a problem. Here's my foolproof method--works every time, and is transferable to duck eggs (but not quail, for obvious reasons): Fill a medium sauce pan 3/4 wit...
An absolute MUST read is Katherine Whiteside's fabulous THE WAY WE GARDEN NOW!
Enough, to this point, has been far, far too much. That's how we got into this predicament. Enough is two cars when you only need one; two televisions when you only need one; t...
James' recipes are spectacular!
Absolutely gorgeous. I'm so jealous!
The owners don't look very happy or zen....
I work for a large publishing company (day job), and we have an enormous cafeteria on premises; the only problem is that I have gotten sick every time---literally, every time---I eat there. Doesn't...
I've made gnudi from leftover braciole filling. DELISH!
Call me crazy. I like Melissa's kitchen, pre-reno. Much warmer.
WHERE'S THE DOG?????!!!
Even Dorie Greenspan, in her Paris Sweets book (fabulous, BTW), doesn't give a recipe for them (if memory serves), citing them as really, really tough to make. But boy, are they amazing.
Grace's mother looks shell-shocked. So does Grace.
My partner and I bought a 4 lb pork butt last week for $7.55. I boned it out, and made 1) porchetta (or a manageable variation on it); 2) caramelized shredded pork with onions and balsamic glaze on...
Diane Morgan ROCKS
My tried-and-true truc: make your spuds, and then pour a THIN layer of milk/cream/half-and-half (any of them) onto the surface of the potatoes. Let it sit, cover it, and before you're ready to serv...
I love a designer who was featured in AT a few weeks ago, George Lowell Arduser. Don't know what he charges, but you can look him up by doing an AT search, I guess....