Make your plan and then ditch one side dish. Kind of the culinary equivalent of removing one of your accessories before going out. I used to try to make all the wonderful sides that I grew up with ...
@ratheartsbikes, how do you make rosehip syrup? I love rosehip tea, and I've had rosehip jelly. Loved the rhubarb syrup on this site this spring. But where do you get rosehips?
First ever calzones. I had smoked mozzarella to use up, and way, WAY more cipollini onions arrived from Fresh Direct than I realized I'd ordered! Man oh man--smoked mozz w/roasted cipollinis is rea...
My preschooler's class just studied Jackson Pollack for a month. Boy would they have loved to make Jackson Pollack cookies! Yeah, I know he didn't blow paint around with a straw and he's the antith...
God I hate our countertops but there is no way our landlord will go for ANY change. Paint and putting up a clock are already controversial. This is one rental that is probably always going to feel ...
I'm not anti-candy on Halloween, but the fruit leather suggestion is a good one for little kids. That stuff is highly coveted by the pre-school set. As is the yogurt in tubes. I don't generally let...
I've done microwave and I've done the dry-skillet method. If I'm going to be in the kitchen working, the dry skillet wins. It doesn't really take any longer, and I think the results are better. Als...
I keep it around a dozen by periodically chucking ones I'm no longer using. Before I do that, I go through and pull out pages. I always write comments (to the SHOCK of my preschooler--"Mommy, you'r...
I just took the applesauce cake linked on this site out of the oven. I'll be making maple-cream cheese frosting for it once it cools!
The cold kind of caught me off guard. I've got a c...
@Brooklynnina, put it with the cans (metal).
I've used another brand and it was VERY thin and A LOT more expensive. I'm eager to try Reynolds and fine with a 50 cent premium.
I've got a butternut and a kabocha coming from Fresh Direct tonight! First up, a butternut soup. Next, the kabocha-tofu pie from last year on this site.
I've been hunting the site but ...
@Polpol, YES, toasted sesame is the best. I've had good luck with plain oil specifically refined for high heat (Spectrum makes a couple different ones). I get things going with that and add a bit o...
@Rianne, Liquid Amino (gluten-free substitution)--Dr. Bronner's of soap fame used to make one but I can't find it anymore. Bragg's?
I often make sauce without cornstarch or broth. I s...
I'm a vegetarian who cooks for an omnivore with lactose intolerance, so a really great vegan cookbook is exactly what I'm looking for. So glad to hear people chime in with endorsements. I've collec...
My weekend has been kind of disrupted by unexpected work demands, but I do have a pot of roasted tomato sauce on the stove now. Can't really go wrong with pasta and homemade sauce. Might cave and b...
I've been wondering how to use up the jar of molasses in my pantry and I wonder no more. (Although I use enough brown sugar that the convenience of buying it "pre-mixed" is probably worth it.)
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Not cored? Seems like these would be a pain to serve/use if not cored when raw.
I've made pear sauce with Bosc pears--just Bosc pears. It was delicious.
Make your plan and then ditch one side dish. Kind of the culinary equivalent of removing one of your accessories before going out. I used to try to make all the wonderful sides that I grew up with ...
@ratheartsbikes, how do you make rosehip syrup? I love rosehip tea, and I've had rosehip jelly. Loved the rhubarb syrup on this site this spring. But where do you get rosehips?
First ever calzones. I had smoked mozzarella to use up, and way, WAY more cipollini onions arrived from Fresh Direct than I realized I'd ordered! Man oh man--smoked mozz w/roasted cipollinis is rea...
My preschooler's class just studied Jackson Pollack for a month. Boy would they have loved to make Jackson Pollack cookies! Yeah, I know he didn't blow paint around with a straw and he's the antith...
God I hate our countertops but there is no way our landlord will go for ANY change. Paint and putting up a clock are already controversial. This is one rental that is probably always going to feel ...
I'm not anti-candy on Halloween, but the fruit leather suggestion is a good one for little kids. That stuff is highly coveted by the pre-school set. As is the yogurt in tubes. I don't generally let...
I've done microwave and I've done the dry-skillet method. If I'm going to be in the kitchen working, the dry skillet wins. It doesn't really take any longer, and I think the results are better. Als...
I keep it around a dozen by periodically chucking ones I'm no longer using. Before I do that, I go through and pull out pages. I always write comments (to the SHOCK of my preschooler--"Mommy, you'r...
I just took the applesauce cake linked on this site out of the oven. I'll be making maple-cream cheese frosting for it once it cools! The cold kind of caught me off guard. I've got a c...
@Brooklynnina, put it with the cans (metal). I've used another brand and it was VERY thin and A LOT more expensive. I'm eager to try Reynolds and fine with a 50 cent premium.
I've got a butternut and a kabocha coming from Fresh Direct tonight! First up, a butternut soup. Next, the kabocha-tofu pie from last year on this site. I've been hunting the site but ...
Ochazuke. Salted and poured over leftover rice and topped with bits of nori and rice crackers.
@Polpol, YES, toasted sesame is the best. I've had good luck with plain oil specifically refined for high heat (Spectrum makes a couple different ones). I get things going with that and add a bit o...
@Rianne, Liquid Amino (gluten-free substitution)--Dr. Bronner's of soap fame used to make one but I can't find it anymore. Bragg's? I often make sauce without cornstarch or broth. I s...
I'm a vegetarian who cooks for an omnivore with lactose intolerance, so a really great vegan cookbook is exactly what I'm looking for. So glad to hear people chime in with endorsements. I've collec...
My weekend has been kind of disrupted by unexpected work demands, but I do have a pot of roasted tomato sauce on the stove now. Can't really go wrong with pasta and homemade sauce. Might cave and b...
I've been wondering how to use up the jar of molasses in my pantry and I wonder no more. (Although I use enough brown sugar that the convenience of buying it "pre-mixed" is probably worth it.)
We always have leftover wine. My husband's idea of drinking is to steal a sip of mine. That drunken pasta is great.