This is the soup my one-fourth Mexican mother used to make all the time and for that reason alone, it is authentic to me. Yes, go to Mexico and you will have a pretty different soup, but this is the way she fed me as a child, and so it is how I make it today. It has a lot to do with using up leftovers.
I have spent most of my egg-eating life doing everything in my culinary power to avoid getting texture of any kind on my eggs. Even the smallest amount of a wire-like edge to a firm-cooked white made me want to run, so when I’d cook eggs, I’d opt for any method that didn’t involve a frying pan. Hard-boiled? Good. Scrambled? Better. Soft-boiled, peeled and smashed? Oh yes. Poached? Yeah we can.
And then a month or so ago I started following Frank Prisinzano, a restauranteur in my neighborhood on Instagram, a man that is unwaveringly obsessed with both eating and writing about crispy eggs. “The eggs should almost explode in the hot oil, the white should soufflé around the yolk” he writes, “the bottom should form a crispy crust hard enough that you can remove the egg from a normal pan with just a little scraping and shimmying.” You should eat it immediately, “like a steak,” showered with sea salt, pepper flakes, herbs or spices of your choosing.
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We love our iced coffee in the summer, but fall and winter belong to the latte. We love to sit inside on a chilly day with a hot, frothy latte or cappuccino. But a latte shouldn’t just be a coffee shop treat. Even without an espresso machine, a milk frother, or other toys of the trade, you can make a pretty decent latte at home — and yes, it will have a beautiful cap of foam.
Here’s how we do it when we want a latte at home, to sip in the morning, or with a visiting friend.
When we talk about easy, inexpensive ways to improve the storage in your kitchen — any kitchen, even a rental — a pot rack comes up quickly. Hanging your pots and pans for easy access frees up cupboards. But what if you, like me, are just too short for a traditional pot rack? I have tall friends with racks that loom high over their island or stove, but I am not tall enough to manage that!
Here are 12 inspiring photos of other options: pot rails and racks, mounted on the wall, low enough for us shorties.
Ah, college cooking. It brings to mind such sophisticated fare as Rice Krispie treats (eaten straight out of the bowl, of course), thick dining hall chili, boxed brownie mixes and the like.
For me, college was when I really figured out that I liked to cook, so my memories actually include somewhat sophisticated foods like homemade pita bread, baba ghanoush, gnocchi, and risotto. I found a few favorite recipes along the way that I still use today — read on to find out which ones!
4 / 5 Stars | 10 Reviews
by Ellen Crow
“This is a simple, tasty, and colorful variation of a classic ambrosia salad. My son loves it; he keeps asking me when I’m going to make some more of that ‘marshmallow casserole’!”
