I've got a sugar baby in my fridge that is just waiting to be eaten. I'd love to find some of those other petite varieties though. Time to go check out the Farmers Market this weekend.

I've always wanted to try making jerky. A local Asian market sells beef cut very thin for bulgogi. I bet that would be perfect for drying out. As for flavors, I think a basic worcestershire sauce r...

Fried egg over sauteed greens over cheesy grits. mmmm mmm.

I love queso fresco for just munching on and have never seen the Italian version. Might have to look for it in the fancy cheese section next time.

I don't even bother to remove the stems if I'm just sauteing them.

It seems like the rocker motion of chopping something would make having a peeler or grater on the plane of the knife quite hazardous to your fingers. It might be ok if you chop right handed, but if...

There are lots of loquat trees lining the sidewalks of neighborhoods surrounding downtown San Antonio. I always wondered how they came to be so widespread around there.

And they've got two flavors at World Market, too...at least in my area. An Aussie taught me how to do the tim tam slam and it is deeeelish. I've been trying to find cheaper American e...

I've never been treated to real Chicago deep dish, but I love to make it at home. I use a copycat Gino's dough recipe and bake it in a cast iron skillet. Turns out very nice. Now I ju...

I think it's harder in my house to find enough sour cream leftover to use on anything. ;) Love to use it in mashed potatoes or as a topper on a number of savory foods (cornbread, tacos, burritos, ...

Neither grandmother has ever served a relish tray to gatherings, but I am fairly positive that my nana keeps candy in one in her living room.

Never used Greenling. It struck me as a bit overpriced for stuff you could find at the farmer's market or at any of the nicer grocery stores around town (and Austin has a treasure trove of them).

I keep my list on my phone. I've also looked up recipes in the store from time to time to see what I might need. I don't use it in the kitchen, but I should think about it. It would c...

I never had a word for this either, but it's what my mom always taught me to do to thicken stews and gravies.

Sam Adams is everywhere. It's the macro of micros.

Braeburns, but Arkansas Black and Pink Lady apples are also really high up on my list. I like really crisp apples with just a hint of tartness.

Here are my faves in no particular order: 1. Croque monsieur - no bechamel though. I put a slice of cheese on top. 2. Tuna salad with lots of lettuce on whole grain bread....

My parents had a yew tree when I was young. I used to pick off the berries and stick them on my fingers. It's a wonder that I never poisoned myself.

My parents have a down-draft vent on a Jenn-air countertop stove. It works pretty well. It's situated in the middle, doesn't raise or anything, and you just flick a switch to turn it on. Only down...

Pudding pops was what made me go out and buy a mold. I do have some gelatin mix...I should try this recipe.