by cheflome on Monday, April 29, 2013
Stuffed Zucchini
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Category Archives: News
Quick Cheddar Herb Bread
by Guest on Monday, April 29, 2013
Middlewest: A New (Deconstructed) Cooking Magazine
Do you remember recipe cards, those preprinted cards that were often sold in sets or by subscription? They would have a photo of the recipe on the front and the recipe was printed on the back. For some reason, I’ve always associated them with meals made from condensed cream soups and canned green beans. But the people at Middlewest have kicked that notion straight out of my head with their beautiful new food magazine, which consists of 10 double-sided recipe cards and nary a canned green bean in sight.
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Painting Kitchen Doors a Different Color: Would You Do It? — Kitchen Inspiration
It’s Monday, folks, and once again I’m talking about color. I know, I know — it’s been on my mind a lot lately. But spring is blooming, and color is inescapable right now. So for today’s color question, I bring you this: would you ever paint your kitchen door in a different color? Preferably something bold and bright, like a shocking red or a glowing, golden yellow?
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Fresh Ideas for Raw, Vegan Recipes? — Good Questions
Q: Help! My father-in-law is coming to stay with us for a few weeks. He’s a raw vegan, and I am desperately trying to find a fun, new recipe to share with him. Any ideas?
Sent by Sara
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Spiced Chicken breasts [Flickr]
Spiced Chicken breasts
We are always in a hurry. We want things done immediately. We aren’t patient enough. We eat badly…
Get the rest in my blog! See you there!
Low-Fat Recipes: Matzah
4.79 / 5 Stars | 11 Reviews
by Batyah
“Making your own matzah breads is a wonderful way to prepare for Passover.”
An Uncomplicated and Bold Way to Cook — Weekend Meditation
A favorite way for me to be in the kitchen is also the simplest way: no recipes, no special ingredients, no plan. It starts with hunger, a tugging in my belly that eventually takes over all my thinking so that I have to stop what I’m doing and wander around to see what’s on hand.
This morning I found a ripe avocado, a lemon, and a single piece of stale flatbread on the counter. In the garden, some mint and parsley, and a handful of wee lettuces just poking up. In the fridge a half of a cucumber, a few scallions, some peas, and a few radishes that were just barely on this side of fresh. It’s clear that a springtime salad, something close to but not quite a fattoush, is what’s for lunch today.
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Low-Fat Recipes: Mango-Strawberry Salsa
4.36 / 5 Stars | 36 Reviews
by Sarah Waller
“A refreshing summer salsa for those who want something not so spicy. Extremely easy and very flavorful.”