sizetoosmall , people exclude oats from their gluten-free diets only because they are so easy to contaminate in the fields, not because of something inherent in the oats. Practically everyon...
mlleErica, by "regular stove-top" do you mean the boxed stuff? I'd rather eat real cheese than the powder in those things, so this is definitely an improvement. And you get to pick your own macar...
I've made versions of that dish a lot - almost exclusively with whole wheat pasta. I don't know how you can save it now, but in the future, I'd recommend cooking the pasta slightly differently. I ...
No one has mentioned the staining....I found out that turmeric is photosensitive so if you've turned a utensil or piece of clothing yellow try leaving it in the sunlight to help fade more quickly.
I just used my Trader Joe's box of Israeli couscous last week. I tossed it with some blanched broccoli trees, a quick greek dressing and ricotta salata.
It was very satisfying; I'm go...
Wow. I think you're asking the wrong question here. :)
I have a Lodge cast iron enameled dutch oven - it is nowhere near as expensive as Le Creuset and is high-quality and beautiful w...
Love that pasta/vegetable article.
Just curious, but is there a reason I cannot remember you featuring the Washington Post? Is there some objection to the Beard award-winning section ...
Wow, great ideas here! I would also love details about baked oatmel, and I love learning new things - never heard of Cardoon - do you get yours in your yard or at the farmer's market?
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I made this for mine: http://tipnut.com/bamboo-knife-holder/ I did not use a soda bottle but a cylindrical metal container I bought...
Oops, wrong post! Will re-comment on the knife post. :)
I made this for mine: http://tipnut.com/bamboo-knife-holder/ I did not use a soda bottle but a cylindrical metal container I bought...
I have the identical wood spatula. Looooooove it!
sizetoosmall , people exclude oats from their gluten-free diets only because they are so easy to contaminate in the fields, not because of something inherent in the oats. Practically everyon...
If anyone lives in the DC area, Lyle's Golden Syrup and treacle are available at Rodman's on Wisconsin near Chevy Chase.
mlleErica, by "regular stove-top" do you mean the boxed stuff? I'd rather eat real cheese than the powder in those things, so this is definitely an improvement. And you get to pick your own macar...
I've made versions of that dish a lot - almost exclusively with whole wheat pasta. I don't know how you can save it now, but in the future, I'd recommend cooking the pasta slightly differently. I ...
I have that Polder thermometer. It doesn't register the oven temp at all.
I really like this idea! Incredibly easy, and I think it looks just lovely; what an interesting texture.
Love it! Thanks for the bar photos, they're so fun to examine.
No one has mentioned the staining....I found out that turmeric is photosensitive so if you've turned a utensil or piece of clothing yellow try leaving it in the sunlight to help fade more quickly.
I just used my Trader Joe's box of Israeli couscous last week. I tossed it with some blanched broccoli trees, a quick greek dressing and ricotta salata. It was very satisfying; I'm go...
I don't work at Whole Foods, but I've never seen them either. Really odd. Maybe you should speak to the store management.
Wow. I think you're asking the wrong question here. :) I have a Lodge cast iron enameled dutch oven - it is nowhere near as expensive as Le Creuset and is high-quality and beautiful w...
Love that pasta/vegetable article. Just curious, but is there a reason I cannot remember you featuring the Washington Post? Is there some objection to the Beard award-winning section ...
This video is great, and offers a clarification on the boiling water (hint: don't do it): http://www.chow.com/stories/11367
Wow, great ideas here! I would also love details about baked oatmel, and I love learning new things - never heard of Cardoon - do you get yours in your yard or at the farmer's market? ...
I just wanted to point out that while the recipe was on Mark Bittman's blog, there are multiple contributors - this post was by Kerri Conan.
Eggs! Especially runny ones, although I love them in all forms, and for all meals. SO versatile.