Too many to list, but here's a start:
Aviaton cocktail: just delicious, especially with homemade brandied cherries
Empanadas: taught by a good friend from Honduras, amazing and s...
I also have two large (2 inch) 3-ring binders, only for recipes that I've made. They're meticulously organized (one has entrées and desserts, the other has everything else from breads to so...
Apples, mini Clif bars (when I'm out of homemade ones), raw vegetables, tiny bowls of dry cereal.
Wow, my snacks make me sound rather Spartan. I choose to save my calories for the rea...
I made them! I saw a package just like that in a wine store, and figured I could have a go at making them after seeing the ingredient list. Here's the ...
It's always refreshing to see someone giving sensible advice on how to eat healthily in the real world. "Diets" are impossible to keep up, but if you generally eat real, nutrient-rich food without...
I haven't baked bread in over a week, and I'm loving it (for now). I just finished up my year of breadmaking! The last one I made, though, was extremely good:
This is the last weekend at home before traveling for Christmas, so I'll be finishing up my bread blog with the following Christmas breads: panettone, stollen, christopsomos (Greek), kolach (Ukrani...
I'll definitely be popping open a bottle or two of Gruet brut this New Year's. It's from New Mexico (!), made with the méthode champenoise, and is crisp and impressive. $15 for all this? ...
For Thanksgiving, I made braised oxtails, from a recipe in the Zuni Café cookbook. Fairly straightforward, and incredibly delicious. Oxtail is extremely flavorful, and the meat was almost ...
I second all these comments, especially about not over-mixing the batter. Some lumps of flour are okay!
My favorite quick bread is still the always-delicious beer bread. Couldn't be ...
Yeah, I'm calling shenanigans on those Bourbon Balls. Seems like every recipe I see for them calls for 'Nilla Wafers and rolling in sugar, but I've never had them like that (both my parents...
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Too many to list, but here's a start: Aviaton cocktail: just delicious, especially with homemade brandied cherries Empanadas: taught by a good friend from Honduras, amazing and s...
I also reuse them to hold refills from the bulk bin. It's so, so, so much cheaper!
I also have two large (2 inch) 3-ring binders, only for recipes that I've made. They're meticulously organized (one has entrées and desserts, the other has everything else from breads to so...
Apples, mini Clif bars (when I'm out of homemade ones), raw vegetables, tiny bowls of dry cereal. Wow, my snacks make me sound rather Spartan. I choose to save my calories for the rea...
I made them! I saw a package just like that in a wine store, and figured I could have a go at making them after seeing the ingredient list. Here's the ...
PS - I switched the regular cabbage for Napa cabbage, and used button and shiitake mushrooms instead. So good!
Made this tonight, and my jalapeños were not messing around. Really good, but it took an effort to get through!
It's always refreshing to see someone giving sensible advice on how to eat healthily in the real world. "Diets" are impossible to keep up, but if you generally eat real, nutrient-rich food without...
Geez, people, it's just food. That hot and sour mushroom soup sounds amazing. I'll definitely be making it one day this week.
I love Mitsuwa so hard. This looks like exactly the sort of thing I crave year-round, but especially now when it's so cold out.
Looks just wonderful! If only I had some avocados...
I haven't baked bread in over a week, and I'm loving it (for now). I just finished up my year of breadmaking! The last one I made, though, was extremely good:
This is the last weekend at home before traveling for Christmas, so I'll be finishing up my bread blog with the following Christmas breads: panettone, stollen, christopsomos (Greek), kolach (Ukrani...
That looks delightful!
I made something quite similar to these with hazelnuts. They were fantastic!
I'll definitely be popping open a bottle or two of Gruet brut this New Year's. It's from New Mexico (!), made with the méthode champenoise, and is crisp and impressive. $15 for all this? ...
For Thanksgiving, I made braised oxtails, from a recipe in the Zuni Café cookbook. Fairly straightforward, and incredibly delicious. Oxtail is extremely flavorful, and the meat was almost ...
I second all these comments, especially about not over-mixing the batter. Some lumps of flour are okay! My favorite quick bread is still the always-delicious beer bread. Couldn't be ...
Yeah, I'm calling shenanigans on those Bourbon Balls. Seems like every recipe I see for them calls for 'Nilla Wafers and rolling in sugar, but I've never had them like that (both my parents...
This is exactly the way I roast vegetables. Love the lightly caramelized bits!