I've been doing this for the past year or so, and it makes a huge difference. I go to the local Korean market for produce, meat, and dairy--usually about once a week--and then a once-a-month trip ...
@clampers
I can get as much as half a gallon of stock from a chicken, but that takes all day (I keep it at a low simmer and add water or white wine to the stockpot intermittently, so b...
@Ladidi:
I've found that the best food for practicing flipping is crepes: they won't make much of a mess if you biff it because they're pretty much cooked through by the time you flip ...
@violet222:
My parents live in Boise, so I've had some experience trying to track down obscure ingredients there. Have you tried the co-op? They usually carry just about anything. ...
Just wanted to say that this definitely works for no-knead bread, as long as you have a heavy dusting of flour on the board and your hands. I've actually had more success with that recipe by incre...
I have a loaf of no-knead bread in the oven right now, and I'm contemplating starting another--seems like fresh bread is gobbled up within a few hours of coming out of the oven.
Pot ro...
Roasted green beans. Toss the beans with a splash of olive oil, sea salt, fresh pepper, and a clove or two of minced garlic and roast until slightly browned and crispy (usually about half an hour ...
Living with three guys, none of whom is particularly enthusiastic about cooking, has made me especially appreciative of cook-ahead-and-freeze recipes. It's easy to assembly-line prepare these kind...
They're gorgeous, but they don't seem terribly practical. Isn't the point of the lightweight metal biscuit cutters that they're very sharp and won't smoosh down (I believe that's the technical ter...
I'm a partial convert--while I'll definitely incorporate the 36-hour rest into my cookie baking in the future, and think that the recipe results in a really good basic chocolate chip cookie, I'm un...
Latest Comments...
I've been doing this for the past year or so, and it makes a huge difference. I go to the local Korean market for produce, meat, and dairy--usually about once a week--and then a once-a-month trip ...
@clampers I can get as much as half a gallon of stock from a chicken, but that takes all day (I keep it at a low simmer and add water or white wine to the stockpot intermittently, so b...
I'm right in the midst of cake-baking season: birthdays and holidays all summer long. The two I've done recently from recipes posted on this blog (
@Ladidi: I've found that the best food for practicing flipping is crepes: they won't make much of a mess if you biff it because they're pretty much cooked through by the time you flip ...
@violet222: My parents live in Boise, so I've had some experience trying to track down obscure ingredients there. Have you tried the co-op? They usually carry just about anything. ...
The recipe Mark Bittman posted for New Orleans-...
My partner and I keep a change pig, though it's not nearly as lucrative now that we've moved back to the States from Canada. All of those loonies ...
Just wanted to say that this definitely works for no-knead bread, as long as you have a heavy dusting of flour on the board and your hands. I've actually had more success with that recipe by incre...
I have a loaf of no-knead bread in the oven right now, and I'm contemplating starting another--seems like fresh bread is gobbled up within a few hours of coming out of the oven. Pot ro...
Roast chicken. Mmm, comfort food-y.
Roasted green beans. Toss the beans with a splash of olive oil, sea salt, fresh pepper, and a clove or two of minced garlic and roast until slightly browned and crispy (usually about half an hour ...
Living with three guys, none of whom is particularly enthusiastic about cooking, has made me especially appreciative of cook-ahead-and-freeze recipes. It's easy to assembly-line prepare these kind...
That looks glorious. Between this and Joy Manning's glorious butternut squash and sausage bake at Se...
Wow, that's gorgeous!
A shady porch.
They're gorgeous, but they don't seem terribly practical. Isn't the point of the lightweight metal biscuit cutters that they're very sharp and won't smoosh down (I believe that's the technical ter...
I'm a partial convert--while I'll definitely incorporate the 36-hour rest into my cookie baking in the future, and think that the recipe results in a really good basic chocolate chip cookie, I'm un...
Zucchini!
No harm in trying!
Chicken, for sure. The line between not-going-to-food-poison-my-friends and dry-as-hell is very fine.