Shell tweezers. It's fun to eat with your hands. You're going to get them dirty using a fork anyway. Might as well do it like the Belgians, where they know a thing or two about 'em.

these are great for reducing onion odor in the fridge and reduces the use of plastic bags or plastic wrap.

I grew up with "tuna and peas on toast." Basic bechamel, throw in a can of tuna, add frozen peas, serve on toast.

I hate the Amana ad. We all. Hate the Amana ad. Please take it down.

The Amana ad is making me angry for the second day in a row. Beautiful cookies!

caliloud--i totally thought the same thing immediately; she's totally holding a celery rifle. ridiculous.

My kitchen reaches maximum occupancy at 1.5 persons. No counter space is my beast of burden. Plus little cabinet space—I store pots and pans in my coat closet. Wanting a dish washer is so far...

I agree that it's too much. It is visually too much. It's certainly not boring like before, but wow. Kind of worse with clutter.

Absolutely not; especially with children in the home. It's bad enough that some cleaning detergents have been made to look like sports drinks etc. Packaging is very important. Why use them for spic...

chusmabilly: start with sauteing a clove or two of garlic. add two cans of diced tomatos. add to that one package of cream cheese. once melted into the sauce, let it reduce a little bit. add ...

It is most evident that I do this when eating sushi. When it comes to three pieces left, I spend time figuring out the best ending. I've totally been caught doing this.

kushkush: maybe some mascarpone with a pinch of nutmeg. let us know how it goes!

I haven't yet found a Malbec that I like, and am pretty close to giving up. I'll continue trying them, but likely won't buy a bottle.

I just don't even know what to say. Probably the most disappointing conclusion to Top Chef yet. Of the three, Hosea has the least talent. If I heard him say "I'm a seafood chef" one more friggin ti...

Yum! I also recommend confectioners sugar with a squeeze of fresh lemon.

Yeah. We're not faced with this in DC. Although I will sneak on a coffee when it's not rush hour (usually the weekends).

My oven is finicky, but holy cow, making those puff pastry wafers this weekend was a pain in the butt! they stuck to the parchment, which nearly ignited on fire at that temp. And then the goat chee...

Lines in DC are long but moving efficiently. I have been eating coffee today.

I'm going to make some bacon-wrapped bacon, and smear some baconnaise on it.

I just made linguini with clams last week, but all of the sand wasn't filtered out of the clams. Tips?