Q: I save up roast chicken leftovers to make stock, but in my recent batch, I forgot to pick out the lemons that I baked with the last chicken. I removed the lemons at once, but the damage was done and the stock is unmistakably bitter. How can I save the broth from being trashed?
Sent by Barbara
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This is high season for the farmers market, that celebrated highlight of the food-lover’s week. We love to chatter about what’s in season, and what kind of interesting things crop up at your market. We’ve shared tips for getting almost everything you need at the market, and some farmers market etiquette advice. But let’s back up — we’re curious. Do you shop at the farmers market? Or do you find your produce and Saturday morning socializing elsewhere? Are there good markets where you live, or do you prefer the grocery store?
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I would like to state for the record that one can never have too many ice cream sandwiches, particularly between the months of July and September. Having Cookies & Cream by Tessa Arias at my side also guarantees that I will never eat the same sandwich twice. Why would you when every page contains a new and irresistible combination of cookie + ice cream? Right?!
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The other day, while eating a delicious tomato sandwich, I wondered if anyone ever baked with watermelon. Tomatoes are watery, and they’re used in a variety of ways (okay, usually not baking, but still), so why not watermelon? I did what I always do when I have a cooking question. I googled, and was rewarded with a bunch of recipes for watermelon-flavored cupcakes with lots of food coloring and sugary icing. Cute, but not what I wanted. I did find one recipe for (actual) watermelon muffins and I had to try it. Was it worth it? Well…
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You’ve probably heard of roasting pumpkin and other winter squash seeds, but what about summer gourds like cantaloupe, honeydew, and watermelon?
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by Guest on Friday, July 12, 2013
Delicious freshly baked cheese and spring onion scones are not only wonderful for the tea-time table, but make great alternative sandwiches for the… by KarenBurnsBooth on Friday, July 12, 2013
4.2 / 5 Stars | 128 Reviews
by Rebecca Tally
“Good rice, beans, and tomato dish that takes about 20 minutes to prepare.”
“I feel like I’m on a boat.” These are the words I found escaping my mouth while spending time with Becca Piastrelli in her narrow Oakland, CA kitchen. She laughed and agreed her tiny kitchen is reminiscent of a ship’s galley — cozy, bright, and a bit quirky!
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Pies, cobblers, and airy cakes are the ideal summer dessert and I imagine everyone has tried one of them at some point. But have you ever had fruit filled with dessert? I’m talking strawberries pumped full of cake and oranges filled with giant brownies. These desserts are probably not as satisfying or elegant as a cake or pie you’ve slaved over, but they look really fun to eat and seem relatively easy to make. Here are 5 examples:
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