4.17 / 5 Stars | 25 Reviews
by Karen-Jean Coxe
“I made up this recipe when I had no idea what to make for dinner, I had a lot of canned foods so I decided to use them. I hope this works for you as good as it works for me. Serve hot with homemade cornbread and green salad.”
Today’s Sunday… a lazy Sunday. March has started and if feels like spring already. We have gone…
Get the rest in my blog! See you there!
I started to take an online quiz the other day but stopped short when it asked me what kind of cook I thought I was. My choices were something like Generous (enthusiastic and sharing), Methodical (likes long, complex kitchen projects), Innovative (goes for the new and unusual), Competitive (into impressing and being the best, having the best), Healthy (interested in freshness and nutrition). I was only allowed to pick one but what I ended up clicking on was the button to take me away from the quiz. Each choice was both too much and not enough, and the idea of choosing just one was frustrating. More
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4.49 / 5 Stars | 147 Reviews
by REBECKAH MACFIE
“This thick, flavorful salsa will please everyone with it’s exciting array of flavors and textures.”
Happy weekend, folks. Popular posts this week on The Kitchn include an interview with teen blogger Joshua Weissman of Slim Palate, a look at a stunning 1980’s kitchen makeover, a recipe for roasted winter vegetables with miso-lime dressing, a guide to making your own protein powder, and more. Enjoy!
15. What Have You Been Most Surprised (or Embarrassed) to Learn in the Kitchen?
14. Most Nutrients in Fruits & Vegetables Are Found in the Skin: Fact or Fiction?
13. 10 Easy Supper Side Dishes That Sing
12. How To Make Gimbap: Korean Seaweed and Rice Rolls
11. From School Bully Target to Teen Blogger: Meet Joshua Weissman of Slim Palate
10. Skip the Weird Additives: Make Your Own Protein Powder More
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4.29 / 5 Stars | 6 Reviews
by Forgemaster
“A classic African dish which can be served as an accompaniment to dishes such as Egusi Soup. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped into the soup before being eaten.”
Don’t you love petrale sole? Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market. A classic piccata is a great way to prepare sole, or any small flat fish such as flounder or fluke. Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!
Continue reading “Sole Piccata” »
Don’t you love petrale sole? Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market. A classic piccata is a great way to prepare sole, or any small flat fish such as flounder or fluke. Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!
Continue reading “Sole Piccata” »
Don’t you love petrale sole? Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market. A classic piccata is a great way to prepare sole, or any small flat fish such as flounder or fluke. Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!
Continue reading “Sole Piccata” »
