Yeah, the thing about CSAs is they can force you out of your comfort zone! I mean, I had never even SEEN kohlrabi before we got some in our box a few years ago. I pulled it out and thought, "WTF am I supposed to do with this Sputnik??"
Hello, cookbook fans! Spring is in the air! What shall we cook in May? Please nominate as many books as you like, and CAPITALIZE THE TITLE as you nominate. If you’re mentioning or discussing the book but not nominating, just name the book without capitalizing. Thanks! I would like to...Read more
If you like this cookbook, you would probably like (this cookbook)">If you like this cookbook, you would probably like (this cookbook)
I've been thinking about my cookbooks and which ones I routinely use and why. I went through my library on EYB and found that I've cooked from approximately 32% of my books. Even that is stretching things because many of those I've cooked from once or I cooked...Read more
A neutral vegetable oil. Cocoa butter is what makes the chocolate firm in the first place, adding more will make it more fluid when melted but it will be equally hard once solidified. Reading More May Cause Envy...Read more
Hi. So I'm making a fried chicken recipe in two batches because I don't like reheating fried food. I have half of the chicken in a marinade right now, and will fry it tonight, and I was thinking I could add the other half to the marinade tonight after removing the...Read more
I tried to make this Serious Eats recipe for a potluck. Because I was serving 25, I doubled it, and it turned out insanely salty. I added three cans of northern white beans to try to dilute the salt, to no avail. Tried adding sugar, adding apple cider vinegar, even...Read more
I'm making meringues that will be dipped in chocolate but there's too much difference between the hardness of the chocolate and the tenderness of the meringue. If you bite hard enough to get through the chocolate the meringue shatters and goes everywhere. So what is the secret to taking some of...Read more
I'm looking to make a raspberry lemonade jam, focusing on the flavor of the lemons, but I'm afraid it will be too tart to be used as a convetional spread. I heard of and have tried salt on lemons before to bring out more of their sweetness, and I was...Read more
Hi all, I received a gift pack (pictured) and really struggling to find recipe ideas. (annoyingly it came with no suggestions!) I've not cooked with semolina pasta and am not sure how to best incorporate the truffle cream? (the truffle cream is olive oil, mushrooms and truffles. Any ideas or...Read more
How much of this ham recipe can I make ahead of time?">How much of this ham recipe can I make ahead of time?
I just recently read a different recipe, and they used the clove to poke into the meat to hold the fruit, kind of like a nail :) Also, in roasts, the recipe I was using cut the onion in half, and used a few cloves to hold the bay leaf onto...Read more