i'm not a fan of white meat, but even if i did, i think i'd avoid it for stock. dark meat is so much more flavorful & doesn't dry out completely in the process (take it out when it's cooked and le...
looker, judger. we all do it, and i couldn't even tell you how often people comment on my cart items -- usually when my cart is loaded with veggies ("look at all the different kinds of vegetables ...
agree with verily -- get a standing mixer and let it do the work. you can make cookies, cakes, quick breads, and all sorts of other sinful delights with it.
oh, and it's also much c...
Honest, I'm not a mean-spirited person, but a whole post to suggest that we boil our veggies in our pasta water ... really?? Has theKitchn well run dry?
Sorry, bitchiness is over, pr...
I'm a Nortena now living in Souther California, and I've never had any home-made guacamole that consisted of more than avocados, cilantro, onion, lime juice, peppers, tomatoes, and S&P. Mangos in ...
Totally agree with BlackandWhite. As long as the process isn't too messy, I'll do it. I'm incredibly tactile, and for me, this is just an extension of eating by sight and smell, as most people do...
Oh, how I miss Berkeley! I've just emailed my local (san diego) environmental services department about such a program here. I'll post their response if I have any luck.
I mean no disrespect to the other Fall Colors participants, but this is the only entry that has really excited me. GORGEOUS. Adventurous and welcoming at the same time (a hard combo to pull off, ...
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i'm not a fan of white meat, but even if i did, i think i'd avoid it for stock. dark meat is so much more flavorful & doesn't dry out completely in the process (take it out when it's cooked and le...
i'm with msingerman: make chilaquiles (which beat menudo as perfect hangover food, imho).
looker, judger. we all do it, and i couldn't even tell you how often people comment on my cart items -- usually when my cart is loaded with veggies ("look at all the different kinds of vegetables ...
"beautifully moody" perfectly said, SparkerShop.
the sweet(er) tamarind variety is widely used in mexico for candy-making, snacking, aguas frescas, and (my favorite!) as a topping for raspados.
agree with verily -- get a standing mixer and let it do the work. you can make cookies, cakes, quick breads, and all sorts of other sinful delights with it. oh, and it's also much c...
big, fresh salads -- when i'm home, i have one at least once a day, and i always crave them when i'm away.
Honest, I'm not a mean-spirited person, but a whole post to suggest that we boil our veggies in our pasta water ... really?? Has theKitchn well run dry? Sorry, bitchiness is over, pr...
Ashbadger, I do this all the time. All-veggie frittatas last about 3 days, in my experience.
I'm a Nortena now living in Souther California, and I've never had any home-made guacamole that consisted of more than avocados, cilantro, onion, lime juice, peppers, tomatoes, and S&P. Mangos in ...
Dude.
holy ma-jesus, that looks so good right now!
Phsh, easy. SMITTEN KITCHEN. I want to write like Deb when I grow up.
spiralcma, my thoughts exactly.
Totally agree with BlackandWhite. As long as the process isn't too messy, I'll do it. I'm incredibly tactile, and for me, this is just an extension of eating by sight and smell, as most people do...
Oh, how I miss Berkeley! I've just emailed my local (san diego) environmental services department about such a program here. I'll post their response if I have any luck.
I mean no disrespect to the other Fall Colors participants, but this is the only entry that has really excited me. GORGEOUS. Adventurous and welcoming at the same time (a hard combo to pull off, ...