4.78 / 5 Stars | 78 Reviews
by BONNIE544
“Flavored Syrup to drizzle over shaved or crushed ice. Yummy on a hot summer day.”
Low-Fat Recipes: Snow Cone Syrup II
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Author Archives: artislyfe
Can I Reuse Leftover Broth from Corned Beef and Cabbage? — Good Questions
Q: Can I use the leftover broth from corned beef and cabbage in a soup the next day?
Sent by Jane
Aspirational Inspiration: Stone Slab Backsplashes — Kitchen Inspiration
I see monolithic stone backsplashes like these and think expensive — prohibitively so, but I still can’t help but pore over them as if a mason were standing by waiting for me to decide on one for my own kitchen. The beauty of natural stone is really allowed to shine in the running veins of large slabs, making backsplashes like this the focal point of the room.
The New Southwest by Meagan Micozzi — New Cookbook
The angle: All your favorite comfort foods, now with a Southwest twist!
Recipes for right now: Mushroom & Leek Migas, Sweet Potato & Bacon Sopes, Sage & Honey Skillet Biscuits, Vegan Puffy Tacos with Cumin-Spiced Hummus, Chicken Tinga Pot Pie, Coffee-Rubbed Lamb Chops with Weeknight Mole
Who would enjoy this book? Anyone who keeps their spice cupboard stocked with dried chilis, home cooks looking for a spicier kind of weeknight dinner
Low-Calorie Recipes: Crossing All Borders Fusion Dip and Spread
Low-Fat Recipes: Baked Chicken In a Sweet BBQ Sauce
4.18 / 5 Stars | 26 Reviews
by Ally T
“Flavorful baked chicken breasts are served with a sweet, tangy barbecue sauce made with maple syrup.”
I Bought Too Much Baby Bok Choy! Can I Freeze It? — Good Questions
Q: After a very “inspired” trip to Chinatown this past week, my husband and I have found ourselves with more baby bok choy than we know what to do with. We’ve been using it in a variety of recipes, but are finding it impossible to make it through the bag fast enough. Can we freeze it?
5 Colorblocked Kitchens That Take Their Inspiration from Fashion — Kitchen Trends
We know that interior styles can follow the more nimble fashion world. So, following the return of colorblocking being cool for clothing, it’s no wonder we’re also seeing the trend in kitchens!
Kitchen Confidence by Kelsey Nixon — New Cookbook
The angle: Confidence is the secret ingredient
Recipes for right now: Skillet Sausage Hash with Eggs, Cilantro Lime Slaw, Meatball Parmesan Heroes, Asian Chicken Noodle Soup, Lemon-Scented Chicken Thighs, Steak and Pepper Stir-Fry, Bacon & Blue Cheese Twice-Baked Potatoes
Who would enjoy this book? Folks cooking on their own for the first time, anyone who could use a shot of Vitamin Confidence in the kitchen
double chocolate banana bread
I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend. They’re for getting back on the gym horse, resuming those eight glasses of water again, and going to bed early. They’re for kale salad; they are not for chocolate cake. But, guys, those bananas that are one day from fruit flies are not going to eat themselves, and they must be addressed, which brings us to this.
I joked earlier this year that I had a new mantra to address all future cooking indecisions: WWAE (What Would Alex Eat?), because my husband rarely chooses wrong. Thus far, it’s had spectacular effects: hazelnut-nutella linzer hearts, a chocolate-peanut butter cheesecake, and a dijon and cognac beef stew. (Don’t worry; my interests haven’t been fully occluded, see also: fennel and blood orange salad and stuck-pot rice — you know I can hear you snoring, right? — oh, right, and morning bread pudding with salted caramel.) And for years, he’s been angling me to put chocolate in my banana bread. “But why?” I’d demand to know. “Banana bread is perfect the way it is. Can’t there be one dessert that’s not improved by the addition of chocolate?”
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