I'll second How to Cook without a Book--I picked it up for my brother a few years ago and was so annoyed that I hadn't found it when I was learning how to cook.
Also, next gift-...
One of the most epically delicious panini I've made featured mascarpone with fig preserves, prosciutto and arugula on crunchy toasted bread. I photographed it, it was so good.
When it comes to browsing for recipes/inspiration, I'm still attached to physical cookbooks and magazines. Something about the pictures, the act of turning the pages, that makes the recipes more re...
Sometime in the mid-late-90s I swear Dr Pepper changed their formula to make it sweeter and play down the spicier notes. I still love the Dr, but it's not quite the same.
Neither the hubs nor I are corned beef fans, so we're going the Dublin coddle route. So simple, yet so satisfying--though with both bacon and sausage, it too is an every-so-often kind of dish.
Hate that gap, but my previous home had one. The cabinets were white, the appliances stainless steel, so I filled the space with some fake plants to soften the industrial edge. (I chose fake becaus...
Like the others, I tend to cook & serve the whole batch at once, though I do hang it to dry for a little bit to prevent it from becoming a gloppy mess in the water. But I've always wondered about t...
I used to follow recipes religiously the first time, just so I could set a basis for comparison. Now that I've been cooking nightly dinners for eight years, though, I've developed the confidence to...
For years I've used a recipe database called PDACookbook Plus that synchs with a handheld--first my Palm, then my smartphone. That way I can always look up recipes/ingredients and create menus and ...
I know I'm in the minority, here, but I am so thoroughly bored with eating the same basic roast turkey, stuffing, mashed potatoes etc., etc., that I welcome every article on how to shake things up.
Yikes, the thought of being in the kitchen without shoes disturbs me. Broken glass, splattering grease, dropped pans, boiling water--at least when you have shoes on you can deal with these issues i...
I'm intrigued. I have a syrup-like aged balsamic that might be good to go as-is, with just a splash of fruit flavor. But I'm definitely going to try making my own!
I'd never even heard of huitlacoche until I moved to southern California, when I had a chance to taste it for the first time in a deeply black and earthy-tasting quesadilla. Delicious, and well wor...
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Would be even more delicious if you poached the egg, so its runny yolk could make a delicious thick sauce...
I generally think of the best Chicago-style pizza as having just a touch of cornmeal in the crust as well.
I'll second How to Cook without a Book--I picked it up for my brother a few years ago and was so annoyed that I hadn't found it when I was learning how to cook. Also, next gift-...
One of the most epically delicious panini I've made featured mascarpone with fig preserves, prosciutto and arugula on crunchy toasted bread. I photographed it, it was so good.
When it comes to browsing for recipes/inspiration, I'm still attached to physical cookbooks and magazines. Something about the pictures, the act of turning the pages, that makes the recipes more re...
Love it! Though I doubt I'll ever be motivated to actually do it.
Sometime in the mid-late-90s I swear Dr Pepper changed their formula to make it sweeter and play down the spicier notes. I still love the Dr, but it's not quite the same.
Neither the hubs nor I are corned beef fans, so we're going the Dublin coddle route. So simple, yet so satisfying--though with both bacon and sausage, it too is an every-so-often kind of dish.
Simply beautiful!
Hate that gap, but my previous home had one. The cabinets were white, the appliances stainless steel, so I filled the space with some fake plants to soften the industrial edge. (I chose fake becaus...
Yay, Drewes Brothers! They were my first neighborhood butchers. Now that I'm in LA, it's Huntington Meats in the Farmers Market.
Like the others, I tend to cook & serve the whole batch at once, though I do hang it to dry for a little bit to prevent it from becoming a gloppy mess in the water. But I've always wondered about t...
I used to follow recipes religiously the first time, just so I could set a basis for comparison. Now that I've been cooking nightly dinners for eight years, though, I've developed the confidence to...
For years I've used a recipe database called PDACookbook Plus that synchs with a handheld--first my Palm, then my smartphone. That way I can always look up recipes/ingredients and create menus and ...
Aha! I always wondered what that was but was too distracted by the other fabulous produce to ask.
I know I'm in the minority, here, but I am so thoroughly bored with eating the same basic roast turkey, stuffing, mashed potatoes etc., etc., that I welcome every article on how to shake things up.
Yikes, the thought of being in the kitchen without shoes disturbs me. Broken glass, splattering grease, dropped pans, boiling water--at least when you have shoes on you can deal with these issues i...
I'm intrigued. I have a syrup-like aged balsamic that might be good to go as-is, with just a splash of fruit flavor. But I'm definitely going to try making my own!
Those are my faves too--available at Bristol Farms in SoCal.
I'd never even heard of huitlacoche until I moved to southern California, when I had a chance to taste it for the first time in a deeply black and earthy-tasting quesadilla. Delicious, and well wor...