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Yesterday, we brought you the secret of our house burger… onion marmalade. Today, we bring you the secret of our favorite sandwich… it is, er, onion marmalade. Pictured above is the sandwich that makes us happy. Especially on those nights. Read More...
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It isn’t right to torment your husband.
I know this, and yet, when it comes to Banana & Vanilla Wafer Pudding (’nilla wafer puddin’ for short), I can’t help myself. It’s just so good.
Yes, my husband has had months of Read More...
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Braise (tr.v. braised, brais*ing, brais*es): To cook by browning in fat, then simmering in a small quantity of liquid in a covered container.
Seldom has a definition been so inadequate. Shouldn’t the definition of braise include words like “sublime,” Read More...
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And it’s over. There were tears of joy, tears of sorrow, tears of bitterness. And finally, a winner.
But first, the cooking and the parade of celebrity chefs come to get their grub on. Perhaps unfairly, three of them actually had to work for their Read More...
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It’s hot here. Brutally hot. The kind of hot where the scorching seat of your car can inflict third-degree burns and the sidewalk can literally cook eggs. It’s too hot to venture outside. It’s too hot to move. It’s almost — Read More...
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I think we can all agree that food resembling baby food is generally unappetizing. Take, for example, jarred mashed peas. Greenish gray, strained yet lumpy, smelling vegetal and yet not fresh… baby food peas are, well… gross.
That is why this Read More...
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This is it! This episode will determine who the final four will be! This is the big showdown! This is where it all happens! This is — yawn — so boring…
Perhaps it’s the lack of drunken head shaving (nice tip, Ilan), or the fact Read More...
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I think pickling may be the next big thing.
Yes, you heard it here first. Granted, I have never accurately called a trend. Molecular gastronomy still sounds to me like an uncomfortable side effect of eating too many beans. I like farmer’s markets Read More...
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Ah, the pig.
That regal creature that Homer Simpson once referred to as a “wonderful, magical animal.” Indeed, I believe the pig may be magical: After all, a little bit of pig seems to make everything a lot more delicious. (And, never having Read More...
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Many people don't realize that the South Beach Diet isn't really a low carb diet . Instead it's based on the glycemic index , a measure of how quickly foods turn to glucose when they're digested. Foods that quickly turn to sugar (like white flour, starchy Read More...
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I was surprised recently when I realized I'd never featured Fini Balsamic Vinegar for Kalyn's Kitchen Picks , because I've been using it as long as I can remember, and it's been listed on my ingredient sources for ages. I can vividly remember the first Read More...
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I should probably confess right now that I'm a bit of a condiment freak. At any given time I normally have 40-50 different types of sauces, pastes, mustards, and other assorted bottles of things of various nationalities in my refrigerator. That's why Read More...
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Kitchen help: To bookmark or print just this recipe click the timestamp that follows "posted by Kalyn" below. Then bookmark to save or highlight the recipe to print. Cook and enjoy. TECHNORATI TAGS: Food Recipes Cooking South Beach Diet Recipes Low Carb Read More...
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Filed under: Tastings , East Coast , Restaurants , How To , Did you know? , America , Festivals , Celebrations Maine Fare- Celebrating the Bounty of Maine! Is a three day event held each year in the mid-coast area with tastings, book signings, cooking Read More...
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It's been nearly a month since I gave an update about the garden, and things are really growing around here. This is a slightly diagonal view of my vegetable garden which covers the south end of my backyard. The bushiest plants you see are tomatoes (no Read More...
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