Happy weekend everyone. Let’s talk about what we’re cooking this weekend. Actually, no. Let’s get specific. What’s for breakfast tomorrow morning? Saturday morning breakfast is a treasured tradition around here, sprawling into the late morning and even the afternoon. This week I’m considering omelets, English muffins, and as many clementines as I can eat. What about you? What’s for breakfast tomorrow? We’d love to hear all about your kitchen plans this first February weekend.
Whether you’re headed to a Super Bowl party this weekend or are looking forward to some quality couch time at home, we have a recipe from this past week that is sure to pique your interest. Like this Maple & Dijon Pot Roast — it’s simmers all day in the slow cooker and makes enough for either a football-cheering crowd or for you to have easy meals all week long. Need more last-minute Super Bowl snacks? Take a look at our chorizo nachos and French onion dip with Greek yogurt. These are all recipes that you won’t want to miss!
Ah, the quest for the best way to store pot lids continues. Do you hang them on the door? Or keep them on top of your pot rack? Maybe you’ve never found a good solution and they’re stacked on top of each other in the cupboard. Well, you may find some new inspiration in today’s idea, which is admittedly pretty clever!
Q: Can I make breakfast smoothies, especially green smoothies, the night before I want to drink them? My roommate’s room is right next to the kitchen, and I’m the first one up in the morning, so making a fresh smoothie before I go to work would be out of the question as far as considerate roommating is concerned.
I first began experimenting with lard a few years ago when I became really interested in baking more pie, personally and professionally. I took a pie class from Kate McDermott, a Seattle-based baker and teacher who makes very special pie crust — made with lard. At the time, McDermott liked a mix of rendered leaf lard and butter so after class I set out to pick up fresh lard from our local butcher and gave it a go on my own.
The resulting crust was flakier and had a slightly savory quality that my all-butter crusts just didn’t have. I was a convert.