Personally, I find it hard to watch Top or Iron Chef without pausing part way through to head into the kitchen and throw something together. Snacking on some innovative creation of my own lets me a...
Check your brand of ramen. Some are fried, but some aren't and there's a huge difference in the level of fat. Udon, of course, is never fried so that's a good option too. Check out the selection at...
I made this recipe a while back and wasn't really wowed by the marrow but I did really like the parsley salad. I got my marrow bones frozen at Whole Foods and I wonder if the freezing or the (proba...
I'm in Miami so my CSA is about to start up for the season. Last year I had a bit of difficulty keeping up with the vegetable onslaught, and I'll admit that I did waste a good bit of lettuce, but m...
Jeff's mini cornbread things got plenty of love. They were chorizo spoonbread and the judges liked them better than the chicken. My prediction for the season: chorizo is the new bacon.
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Frozen (and then defrosted) bananas substitute beautifully for eggs in ice cream. They give a great texture to the ice cream, eliminate all cooking from the process and lower the fat content. Or th...
I picked up a set of cheap thin plastic cutting sheets color coded the same way that I lay on top of my wooden cutting board. They're nice because they can all hang from one hook when not in use an...
I like to make mine with dried shrimp, shiitakes, chinese sausage and scallion to make a sort of liquid version of dim sum sticky rice, but it's good with just a bit of soy sauce and sesame oil too.
I've got a couple of questions.
First on baking: I started using the no-knead recipe last year but have become confident enough to start kneading with my mixer and trying different re...
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Personally, I find it hard to watch Top or Iron Chef without pausing part way through to head into the kitchen and throw something together. Snacking on some innovative creation of my own lets me a...
Check your brand of ramen. Some are fried, but some aren't and there's a huge difference in the level of fat. Udon, of course, is never fried so that's a good option too. Check out the selection at...
I made this recipe a while back and wasn't really wowed by the marrow but I did really like the parsley salad. I got my marrow bones frozen at Whole Foods and I wonder if the freezing or the (proba...
I'm in Miami so my CSA is about to start up for the season. Last year I had a bit of difficulty keeping up with the vegetable onslaught, and I'll admit that I did waste a good bit of lettuce, but m...
Jeff's mini cornbread things got plenty of love. They were chorizo spoonbread and the judges liked them better than the chicken. My prediction for the season: chorizo is the new bacon. ...
Frozen (and then defrosted) bananas substitute beautifully for eggs in ice cream. They give a great texture to the ice cream, eliminate all cooking from the process and lower the fat content. Or th...
I picked up a set of cheap thin plastic cutting sheets color coded the same way that I lay on top of my wooden cutting board. They're nice because they can all hang from one hook when not in use an...
I like to make mine with dried shrimp, shiitakes, chinese sausage and scallion to make a sort of liquid version of dim sum sticky rice, but it's good with just a bit of soy sauce and sesame oil too.
I've got a couple of questions. First on baking: I started using the no-knead recipe last year but have become confident enough to start kneading with my mixer and trying different re...