I saw a tweet from a friend who loves to cook at home and to eat out. He said that his family hadn’t eaten food prepared elsewhere since March. I’ve seen similar posts from others.
The last time Maggie visited she had a taste for Korean food. I told her that if she could find me recipes I would give them a shot.
The last time I made giardiniera it was more of a traditional one. I left out the cauliflower because I leave it in the jar. I mixed peppers, carrots, celery, onion, and radish (I had some on hand), and green olives.
I have a problem during summertime when vegetables and herbs are fresh.
One of the things I miss the most during this pandemic is going to the grocery store four or five times a week and looking at what is fresh or catches my fancy.
No recipes today. I just want to share a day that featured peaches and grits with fresh baked bagels in between.
If you’ve never made your own refried beans, you may be surprised that it’s much easier to make than you expect. (Also, it’s not really fried.)
Berry season is my favorite time to enjoy yogurt. It turns out, that it is very easy to make yogurt at home.
I was looking to replicate the idea of a Chicago Italian beef sandwich but with the mushrooms i had in the house. This came close.
Whether you call them Sub sandwiches, Hoagies, Hero’s or Grinders - for me the most important component is the roll. It has to have just the right mix of firmness and softness.
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