Recipes

I had a cookbook for years that was written by a French female author for Americans. I can’t remember the name of either the book or the author, but there was a recipe for French Onion Soup that had a small amount of milk in it. The date of publican Reading More May Cause Envy…  

Ever since Popeye’s introduced its ‘Spicy Buttermilk Crispy Fried Chicken Sandwich’ a couple of weeks ago. Food blogs like ourselves have been posting exchanges about how this novelty match-up with similar products from chained-competitors like KFC, BK or McD as well as others, like Chick-fil-A or even artisan ‘ cook Reading More May Cause Envy…  

For lunch, I made myself one of the tastiest and simplest to execute pasta dish. – Spaghetti Alle Vongole.

Both the Venetians and the Neapolitans claimed they made the best tasting version. One calls for adding a touch of diced tomatoes to its recipe, the other would like to enhance Reading More May Cause Envy…  

I wonder if you could broil them skin side up? Thoughts? Reading More May Cause Envy…  

Yeah. I live on the other side of the NYC Hudson River in NJ and the shoprite grocer there surprisingly had berkshire pork at $10 a lb. wow. I bought two rib chop steaks for me and my GF. 
 
I also got veal tongue, veal brain, etc. (cuts not easily found at Reading More May Cause Envy…  

Debbie, your tip for blending the cold milk with the flour before adding it to boiling soup or other hot mixture is gold!! I had never heard this before a few months ago, and it is priceless. There is no need, as the majority of opinions I’ve read Reading More May Cause Envy…  

So I just got some really thin salmon fillets, essentially the tails with the skin on, and am trying to figure out a good way to use them. My husband loves salmon cooked with crispy skin, but the skin to flesh ratio just seems to high with these. Appreciate any Reading More May Cause Envy…  

I’ve been cooking more Indian food (now that I finally acquired some garam masala from Penzey’s) and I find myself casting about for recipes that are at the right level–not wildly complicated but not too Americanized. (For Japanese food, I love justonecookbook.com, as she tells you how to do Reading More May Cause Envy…  

I usually marinade my chicken with a little avocado oil, salt, pepper, and garlic, then I vacuum seal it and marinade for 24 hours, however, I had to leave on a business trip and was gone for a few days and today I’m back home and it’s been 5 days Reading More May Cause Envy…  

Gosh… I can’t even begin to imagine why anyone would even think of canning a kipper!! Just step away from the abomination…

No you can’t interchange kippers with anchovies or sardines… completely different fish and certainly a recipe calling for a kipper wouldn’t ever imagine that it would come from Reading More May Cause Envy…