Wow, it's been years since I had an Easter basket - but traditionally, it was the only time I had white chocolate, which (yes, I know it's not *really* chocolate) still to this day is my favorite? ...
This cheese is amazing. We picked some up from Curds and Whey earlier this summer and had it on crostini along with some fresh heirloom tomatoes basil, and balsamic glaze. I got raves from everyone...
While making maque choux yesterday (a dish that requires the corn to be off the cob, meaning I had a dozen ears to do), I tried three different methods - the corn stripper, the corn zipper, and a r...
My goodness. I've stayed in hotel rooms with more space and a better kitchen setup than this. Sad thing is - in LA, he's probably spending as much in rent on this tiny place as I do on my entire mo...
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I'd include my mom's bacon fried rice recipe, it's a classic in our family: http://www.columbusfoodie.com/2007/07/17/bacon-fried...
The tyrosine is one of the reasons I love Robusto cheese (especially more mature versions) so much. Yay for tyrosine!
Wow, it's been years since I had an Easter basket - but traditionally, it was the only time I had white chocolate, which (yes, I know it's not *really* chocolate) still to this day is my favorite? ...
This cheese is amazing. We picked some up from Curds and Whey earlier this summer and had it on crostini along with some fresh heirloom tomatoes basil, and balsamic glaze. I got raves from everyone...
While making maque choux yesterday (a dish that requires the corn to be off the cob, meaning I had a dozen ears to do), I tried three different methods - the corn stripper, the corn zipper, and a r...
My goodness. I've stayed in hotel rooms with more space and a better kitchen setup than this. Sad thing is - in LA, he's probably spending as much in rent on this tiny place as I do on my entire mo...