I am an admitted hater of white stiltons with "stuff" in them: lemon, mango, blueberries, pear, what have you. I find that the sweetness tastes artificial rather than the wonderful natural sweetne...

We add jalapeno, onion, and cilantro-- but nix the pecans and pineapple. So good!

I wonder if it would taste similar to kombucha-- I've always thought kombucha had a little vinegar-y kick to it.

This post is spot on! We have a knife set, but never use anything in it but the bread knife, preferring to use either our Henckels chef's knife (most often) or paring knife (less often-- those per...

halloumi! and lamb chops! and fish for fish tacos! and peaches! and and and!

I was an adult before I realized that there were people in this world, real live people with all their tastebuds and in their right minds, who didn't like okra. And I just barely believed that suc...

Molinari, Fra'Mani, and Columbus are all excellent companies, all out of California. Columbus has the largest selection, I think, followed by Fra'mani and then by Molinari.

Since I love shopping at small local stores (and happen to work at one), I can't see myself ever really using this, except maybe for household things like cat litter, toiletries, paper goods, etc. ...

I think I could eat my weight in herbs. I've been loving eggs with fresh tarragon and freshly grated nutmeg lately. I used to hate cilantro, and now I could eat it plain for days and days-- salsa...

Did I just miss the link to the wallpaper in the first picture?

I saw a clever idea in Blueprint magazine last summer that I've used a few times-- stuff Peppadew peppers with a mixture of goat cheese and cilantro (I like Vermont Butter & Cheese Company's Creamy...

Though Emmenthaler, Gruyere, and Appenzeller are the most traditional fondue cheeses, you could be wild and crazy and try some other mountain cheeses like Beaufort (oh, man, it's the best), Comte, ...