by SlimPicksKitch on Sunday, January 27, 2013

by Guest on Sunday, January 27, 2013

A totally versatile dip that is perfect with veggies, crackers, pita chips, or spread onto sandwiches! by Guest on Sunday, January 27, 2013

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

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.”

View Complete Recipe Details and Reviews

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
More

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” »