I’ve recently been cooking my way through some of the older recipe on Simply Recipes and came across this gem—Moroccan spiced grilled chicken breasts. It’s a winner!
Continue reading “Moroccan Spiced Grilled Chicken Breasts” »
Even the most experienced, gifted, and diligent homebrewer still occasionally gets a bum bottle. It happens. And when it does, it’s useful to take a few minutes to try and figure out what went wrong — and how to avoid it next time. Let’s take a look at some of the most common problems with finished beer.
The words dentist and knives together in the same sentence don’t sound very pleasant, do they? Don’t worry, they have nothing to do with any painful dental work, but instead are a good way to think about knife honing and sharpening!
Trader Joe’s is great for regular pantry items and kitchen staples, but one area where they really excel is snacks. And, judging by some of your favorite buys at Trader Joe’s, it sounds like you agree.
They carry everything from everyday basic munchies and dinner party-worthy nibbles to healthy snacks and indulgent sweets. There are more than a few snacks that have won my heart since I started shopping at Trader Joe’s years ago. But it’s these 10 that would cause the most heartbreak should they ever stop appearing on the shelves.
4.56 / 5 Stars | 60 Reviews
by LORIELEECOOPER
“Serve this surprisingly sweet and spicy spread with cream cheese over crackers.”
If you’ve been following along with our Beer School timeline, you’ll still be a little more than a week away from bottling your first batch at this point. Let’s take advantage of the downtime to make sure you’re all set for what happens next. Today, we’ll go through the whole process of getting your beer into bottles — the final step before actually getting to drink it!
For someone who is patently terrified of all the offerings in the deli case pasta salad universe — the tri-colore, mayo-slicked, sugar-sweetened, canned tuna-flecked, curry powder-ed, and dotted with green peppers, raisins or ohgodboth — I sure spend a spectacular amount of each summer trying to come up with cold pasta preparations I’d find agreeable. I know that there’s one out there I could love and could love me back, but although a few attempts have gotten me closer, and even temporarily sated, my perfect picnic pasta salad eluded me.
Late last summer, I began forming an idea of how to make this, a pasta salad that would be loud, punchy and full of texture where others are mellow and limp. My notes are adamant about a well-toasted crunch, such as pine nuts, a good salty crumbled cheese, like ricotta salata or feta, chopped black olives, such as those oil-cured ones I was slowly developing an affection for, and pasta taken off the stove when it’s an aggressive al dente, even two minutes before tender “doneness” instead of one, so that no matter how long it soaks in dressing, it does not collapse. But I got stuck on the last ingredient, because what I really wanted in there was not those “sun-dried” tomatoes you find in dry-packs and jars, but these wondrously slow-baked oven tomatoes, all chewy, tart and intense.
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If you’ve ever taken the Myers-Briggs personality test, you know that afterwards every aspect of your life takes on immense clarity. Qualities that were previously irksome are now essential to your personhood; habits become lifelines to deeper understanding. You are that four-letter formula! Everything makes sense now.
We are fascinated with trying to define ourselves, but it’s okay, because today that fascination led you to this: a totally scientific, totally foolproof guide to your personal kitchen style, as identified by your Myers-Briggs personality type and this editor, who was given inspiration from above to make the connections known to you. Prepare to be enlightened.
