I've been making quesadillas with thin-sliced potatoes sauteed with salt and ancho chile powder, a bit of chopped steamed chard, and smoked goat cheese. Topped with salsa and a fried egg, they're d...
It's cold and rainy again in Portland; I think I'll make hand pies--a few with cauliflower and a few with lamb. We have a ton of peas and radishes to pick, too, so you can bet what we'll being eati...
I wholly recommend a raw diet as others have suggested and for the reasons they cite, but if you're not ready/don't want to do that, you could train your dog to use only one area of the yard. Shoul...
leepert, you may be putting your butter in when it's too cold. Let it soften, not completely to room temperature but enough that you can spread it, then put it in the bell. OR it may be too warm wh...
I don't think it's necessary to be quite so strict or mean about someone using salted butter for baking; Clothilde Dusolier (chocolateandzucchini.com) has a recipe for tarte tatin which calls for s...
I brought leftovers from last night's dinner to school with me--a few slices of pork, rubbed with ancho, cayenne, and cumin with a spicy yoghurt sauce, some roasted cauliflower, carrot slices, and ...
The patio looks great, Art! We have a square of concrete in the backyard that is just begging to be turned into something like that. Thanks for the inspiration.
I just don't think the flavor is worth it. I can bake sourdough bread in the same amount of time, letting my mixer do the kneading if I need to, and the taste is miles above no-knead. I tried it tw...
I have a little tomato corer that works great for strawberries also. It looks like a tiny melon baller with teeth. If the strawberries are teeny tiny I do still have to use a knife so I don't take ...
@ bkg0712--I think it's to reduce the splatter mess and potential burning (of the bacon) if you start bacon in a hot pan. I haven't thought about it too much though--that's how my mom and grandmoth...
@ Hellcat13, you'll have to share what you put in your Greek burgers!
Farmers market is loaded right now; it's hard to choose just enough for two people! Got some fennel, artichokes, c...
I agree with letting everyone top their own pizza--I did this for my girlfriend's birthday in February for about ten people, and it worked great. I had a cast iron skillet and a pizza stone in the ...
This kitchen is eerily similar to mine! I even have the same calendar with the cabbages on it, though if it's the same one, we should be on peas right now. :) The yellow on my walls is just a bit m...
I made Thai-style pork burgers once, and they were wayyyy too rich for us. The flavor was great, but the next time I did them, I just made tiny patties and floated them in broth. I don't think I wo...
I've heard that Japanese knives should not be honed, and they require sharpening on a special stone. So I haven't done anything with my Togiharu yet; I may just mail it somewhere because I don't wa...
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I love a slice of whole wheat bread with a few avocado slices on top. It's even better with a few cherry tomatoes and a sprinkle of salt.
I've been making quesadillas with thin-sliced potatoes sauteed with salt and ancho chile powder, a bit of chopped steamed chard, and smoked goat cheese. Topped with salsa and a fried egg, they're d...
It's cold and rainy again in Portland; I think I'll make hand pies--a few with cauliflower and a few with lamb. We have a ton of peas and radishes to pick, too, so you can bet what we'll being eati...
Bundt cake! Lemon, I think. With a tart glaze.
I wholly recommend a raw diet as others have suggested and for the reasons they cite, but if you're not ready/don't want to do that, you could train your dog to use only one area of the yard. Shoul...
leepert, you may be putting your butter in when it's too cold. Let it soften, not completely to room temperature but enough that you can spread it, then put it in the bell. OR it may be too warm wh...
I don't think it's necessary to be quite so strict or mean about someone using salted butter for baking; Clothilde Dusolier (chocolateandzucchini.com) has a recipe for tarte tatin which calls for s...
I brought leftovers from last night's dinner to school with me--a few slices of pork, rubbed with ancho, cayenne, and cumin with a spicy yoghurt sauce, some roasted cauliflower, carrot slices, and ...
The patio looks great, Art! We have a square of concrete in the backyard that is just begging to be turned into something like that. Thanks for the inspiration.
I just don't think the flavor is worth it. I can bake sourdough bread in the same amount of time, letting my mixer do the kneading if I need to, and the taste is miles above no-knead. I tried it tw...
I have a little tomato corer that works great for strawberries also. It looks like a tiny melon baller with teeth. If the strawberries are teeny tiny I do still have to use a knife so I don't take ...
@ bkg0712--I think it's to reduce the splatter mess and potential burning (of the bacon) if you start bacon in a hot pan. I haven't thought about it too much though--that's how my mom and grandmoth...
I bookmarked these recipes as soon as I saw them! Fine Cooking is my favorite food magazine; I'm glad you featured them here.
@ Hellcat13, you'll have to share what you put in your Greek burgers! Farmers market is loaded right now; it's hard to choose just enough for two people! Got some fennel, artichokes, c...
I agree with letting everyone top their own pizza--I did this for my girlfriend's birthday in February for about ten people, and it worked great. I had a cast iron skillet and a pizza stone in the ...
This kitchen is eerily similar to mine! I even have the same calendar with the cabbages on it, though if it's the same one, we should be on peas right now. :) The yellow on my walls is just a bit m...
I made Thai-style pork burgers once, and they were wayyyy too rich for us. The flavor was great, but the next time I did them, I just made tiny patties and floated them in broth. I don't think I wo...
I made the carrot cake from 101cookbooks last week: http://www.101cookbooks.com/archives/carrot-cake-recipe.html
From scratch falafel. Hands down. With homemade pita, pickled onions, a bit of yoghurt, and some feta if I'm not feeling too frugal.
I've heard that Japanese knives should not be honed, and they require sharpening on a special stone. So I haven't done anything with my Togiharu yet; I may just mail it somewhere because I don't wa...