Dear Readers,
It’s finally the month for our Sixth Annual Homies Awards – the biggest linkfest of our year. Starting in one week, we will be inviting all of you to share your favorite home design and home cooking blogs, dig deep into the blogosphere, and spread link love everywhere we go. All info is below. Join us and share your favorites!
Best, Maxwell
Happy weekend everyone! What’s the cooking outlook? I’m getting ready to go grocery shopping for the weekend and I’m planning out my meals for next week. What are you cooking? Soup? Risotto, like me? What’s keeping you warm in the kitchen? We’d love to hear all about it.
From lasagna roll-ups to easy turkey chili – we’ve got your comfy winter weeknight recipes covered this week. If you’re looking for a hearty side dish for dinner, you definitely need to check out the hasselback potatoes. They’re crispy on the outside and creamy on the inside — so good! If you’re in the mood for something a little sweet, try the fudgy hazelnut rye brownies or the brown butter apple loaf. And no matter what your plans are this weekend, finish off your evenings with a Kneecap Nightcap.
Q: What are some great recipes for meals to take to neighbors and friends who are sick, recovering from an illness, just returning from a trip, or otherwise unable to cook for themselves?
Sent by Paddy
A James Bond movie is nothing without champagne, and so it only stands to reason that any good James Bond spoof needs a silly scene where corks get popped.
Fortunately the first Casino Royale (1967) rises to the occasion. In this early satirical take on the Ian Fleming novel (remade with a straight face in 2006), Peter Sellers plays Evelyn Tremble, one of a small army of agents assigned by the real James Bond (David Niven) to impersonate him: driving fast cars, dallying with beautiful women, assassinating spies, and, of course, drinking champagne.
My question for you yesterday on dried herbs got me thinking about the way we get ourselves into repeating loops with ingredients. Maybe you love chicken breast and never think to cook chicken thighs. Maybe you cook quinoa every week but want to branch out into a different grain. It’s good to gravitate towards the things we love, but there’s also real pleasure in trying new things.
So I’m curious: is there an ingredient you’d like to cook with more often — or perhaps for the first time — this year?
4.36 / 5 Stars | 10 Reviews
by lola
“Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.”