Any trip to Texas will likely include an experience with chicken fried steak and Cholula hot sauce. Chicken fried steak (lovingly called CFS) is a southern classic, while Cholula hot sauce (introduced to the states here in Austin, TX) is a popular condiment that adds a Texas kick. See what happens when these icons get hitched in this new take on a Lone Star tradition.
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4.19 / 5 Stars | 17 Reviews
by BUGABLUE
“A family favorite recipe that is very quick, when time is short and leftovers are plenty. This may also be made in a slow cooker. I like to add zucchini, peas, corn or any leftover ‘soup friendly’ veggie.”
It’s been over six years since I mooned here over a lost dumpling love. Dumplings are kind of a fixation for me; I am unwaveringly convinced that small pockets of food wrapped elegantly in a thin dough are among the universe’s most perfect foods; portable and petite, servings easily scaled, I dare you to find a nutritious food not improved by an adorable doughy package. The vegetable dumplings that I used to get a chain of otherwise average west side Chinese restaurants were my all-time favorite; before they changed the recipe, I regularly rerouted my day to stop there for an order, and a beer. (Sidebar: Can we talk about how delicious a cold beer in a glass is with potstickers? No, different conversation, huh? Onwards!)
Anyway, I hope you haven’t mistaken my silence since on the matter as a sign I’ve found any peace. I have not. While I still cannot resist vegetable dumplings/wontons/gyoza/potstickers on any take-out menu, hoping to find within their centers the dumplings I once knew and loved, I’ve had enough mystery vegetable mush to accept that if you want spectacular vegetable dumplings, you’ll want to make them at home.
… Read the rest of spring vegetable potstickers on smittenkitchen.com
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permalink to spring vegetable potstickers | one comment to date | see more: Asparagus, Dumplings, Peas, Photo, Spring, Vegetarian
Jammy pink rhubarb, coconut custard, and a honey-rose water drizzle! Who needs gluten (or dairy or nuts or refined sugar, for that matter) when you’ve got all this going on?!
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If someone were to take the doors off all your kitchen cabinets and snap a photo, what would that image say about you? That’s what Dutch photographer Erik Klein Wolterink explores in Kitchen Portraits, a photography project and the subject of his new book by the same name.
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Most likely you already have Good Food, The Splendid Table, and America’s Test Kitchen Radio lined up in your podcast subscriptions. And maybe you even take it to the next level with Spilled Milk, Joy the Baker/Homefries, and The Sporkful. But if you’re looking for even more food-related podcasts, these two new offerings are worth checking out:
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4.11 / 5 Stars | 15 Reviews
by Lea Conner
“A sweet biscuit crust flavored with lemon zest is pressed into a 9-inch pie pan. Raspberries and blackberries are then spooned in and topped with a lovely sour cream custard flavored with sugar and spices. This lovely pie is baked and ready in less than an hour.”
