Q: I’ve been experimenting with making Thai-style curries at home. I’ve got the curry paste, and coconut milk, and the flavors seem there, but the texture is off. I want to get that thick, silky curry texture, but how?
Sent by Casey
4.71 / 5 Stars | 28 Reviews
by Michelle
“Fresh bell and chile peppers are balanced with cilantro, banana, and brown sugar to deliver a uniquely spicy and sweet salsa that’s best consumed shortly after making it.”
Broccoli rabe, Italian sausage, and ricotta pizza; banoffee parfait, and roasted salmon with tabloui in today’s Delicious Links.
Q: Why do my chocolate chip cookies look like cowpies? The recipe I used had one cup of butter and 1/3 cup shortening. I prefer to substitute some whole wheat flour, so I used half whole wheat pastry flour and half unbleached flour. They taste fabulous but look awful. What is the trick to plump, full chocolate chip cookies?
Two years ago we toured Alina’s beautiful New York kitchen, a rich, warm space full of pieces picked up on her travels around the world. While looking through this tour again recently, I found myself drawn to one photo in particular: a shot of a soap dispenser installed on the wall above Alina’s kitchen sink. It was beautiful and interesting, so I went looking for more information about it:
4.21 / 5 Stars | 53 Reviews
by Maryanne
“This soup uses vegetable stock for the base and then goes on beautifully from there. Fresh corn, zucchini and cabbage join potatoes, carrots and celery. And lots of beans. This thick, thick soup cooks for only half an hour and is perfect. Thick broth, te”