Unless you’re a professional chef, most of your cooking happens in your home, behind closed doors. Occasionally friends come over or even rarer, a stranger might tag along with them. You might volunteer to cook for a shelter or a church event now and then, or bring a favorite dish to a potluck or picnic. But mostly our cooking and eating is an intensely private family affair kept inside the confines of our homes. I wonder what would happen if that wasn’t always the case? More
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Raw kale salad is one of my favorites – I almost always have some made in the fridge! by Guest on Sunday, January 27, 2013
4.51 / 5 Stars | 456 Reviews
by BLCHRISMAN
“A hearty quick bread that’s great with soup or chili and makes excellent toast. Flavor of bread will change, depending on type of beer used.”
Welcome to Saturday, folks. Is it freezing where you are? We’re in the midst of frigid but sunny weather here in New York. All the more reason to stay inside and catch up on this week’s hot posts, including a tour of an archeologist’s kitchen in Italy, a recipe for two (just two!) chocolate chip cookies, reader suggestions on what to eat after a workout, and a step-by-step guide to making kale chips at home. Enjoy!
15. Snack Recipe: Apple Sandwiches with Honeyed Peanut Butter, Oats & Raisins
14. Why Do Health Articles So Often Get It Wrong?
13. 5 Delicious Ways to Healthify Your Hot Chocolate
12. 10 Recipes That Remind Us Why Cabbage Is Awesome
11. What It Really Means to “Salt to Taste”
10. An Archeologist’s Kitchen in Italy
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Please welcome Hank Shaw as he serves up some Alaskan king crab! ~Elise
One of my early memories as a kid was eating piles of Alaskan king crab legs in restaurants. Dipped in lots of melted butter and served with a lemon wedge I rarely used, it was tons of fun pulling big chunks of rich, luscious crab meat from those enormous legs. I grew up in New Jersey, where the much smaller blue crab reigns supreme, so the idea of gigantic crabs up to six feet long wandering around on the bottom of the ocean was both exotic and slightly scary. Eating these crabs was like traveling to a different world.
Continue reading “Classic King Crab” »
Please welcome Hank Shaw as he serves up some Alaskan king crab! ~Elise
One of my early memories as a kid was eating piles of Alaskan king crab legs in restaurants. Dipped in lots of melted butter and served with a lemon wedge I rarely used, it was tons of fun pulling big chunks of rich, luscious crab meat from those enormous legs. I grew up in New Jersey, where the much smaller blue crab reigns supreme, so the idea of gigantic crabs up to six feet long wandering around on the bottom of the ocean was both exotic and slightly scary. Eating these crabs was like traveling to a different world.
Continue reading “Classic King Crab” »
Please welcome Hank Shaw as he serves up some Alaskan king crab! ~Elise
One of my early memories as a kid was eating piles of Alaskan king crab legs in restaurants. Dipped in lots of melted butter and served with a lemon wedge I rarely used, it was tons of fun pulling big chunks of rich, luscious crab meat from those enormous legs. I grew up in New Jersey, where the much smaller blue crab reigns supreme, so the idea of gigantic crabs up to six feet long wandering around on the bottom of the ocean was both exotic and slightly scary. Eating these crabs was like traveling to a different world.
Continue reading “Classic King Crab” »
4.33 / 5 Stars | 479 Reviews
by Nell Marsh
“A package of onion soup mix flavors the tomato broth in which six different vegetables are combined with shredded cabbage in this fat free, low-calorie soup.”
Happy weekend everyone! What are your plans for your kitchen and your table this weekend? Diving into a good book, tea in hand? A Sunday supper with friends? I’m hitting the kitchen hard, with some serious recipe development for a new project we’re excited to tell you about next week. I’m looking forward to throwing some vegetables in the oven, and exploring some new ingredients. What about you? What’s cooking this weekend? More
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I haven’t been able to stop thinking about this chicken marsala all week long — I know exactly what’s on the menu this weekend! There was also that shaved fennel salad with juicy roasted tomatoes and pistachios, steel-cut oats with soft apples and cheddar, and a great guide to making healthy kale chips at home. And if you’re looking for a quick side dish, you’ve got to try pan-searing your favorite vegetables with a pinch of red pepper and a squeeze of lemon. It makes them irresistible. More
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