This cute little studio kitchen in Austin has a lot of vintage charm — all the better for renter Emily Ardoin, who has a soft spot for old things. She makes the kitchen feel cozy with bright accent pieces and textiles that go well with the scalloped edge cabinets.
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Q: I have really gotten into baking my own bread in a dutch oven. So far, the loaves have been beautiful — and then I cut into it. I have a good bread knife and wait a painfully long time until the loaf has cooled, but every time I try to cut, the slices are either far too thick or too thin and always uneven. Any tips out there for evenly slicing a fat, round loaf of homemade bread?
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Is there a truer harbinger of fall than the pumpkin? This time of year we start to see pumpkin-flavored everything, but hardly any of it uses the real thing, relying instead on spices, syrups, and canned versions. But this week I got a lovely little pumpkin in my CSA box, which has me wondering what to do with it besides carving it up for Halloween…
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A delectable pork casserole with shallots, cider and apples, which is cooked in a slow cooker for tender meat and an easy mid-week family supper or… by KarenBurnsBooth on Thursday, September 26, 2013
A wonderful way to combine two seasonal vegetables together to make a tasty vegetable accompaniment for any roast dinner or mid-week supper. by KarenBurnsBooth on Thursday, September 26, 2013
A gently spiced and warming soup that is perfect for casual lunches, family suppers or even as a hearty lunch box meal in a flask. The pre-roasting… by KarenBurnsBooth on Thursday, September 26, 2013
A fabulous Irish style Soda Bread made with yoghurt and porridge oats; this quick bread is perfect as an accompaniment to soups and stews, as well as… by KarenBurnsBooth on Thursday, September 26, 2013
A delightfully rustic open-faced tart/pie that is quick and easy to make with ready-made and ready-rolled pastry. Use crisp eating apples as they… by KarenBurnsBooth on Thursday, September 26, 2013
An easy recipe for making Egyptian bread. by Guest on Thursday, September 26, 2013
4.19 / 5 Stars | 98 Reviews
by Trudi Davidoff
“Skinless, boneless chicken breasts are marinated in ranch dressing that has been spiked with garlic and fresh basil. Then they’re chilled for a bit, and then grilled to become moist and flavorful.”