4.76 / 5 Stars | 73 Reviews
by JTRAMMELL
“This is a great cocktail sauce recipe straight from the heart of the Rockies (Aspen, Colorado), via Cape Cod. The tequila gives it a good kick! This recipe yields a large amount, you may want to half or quarter it.”
What’s the best way to pick out a great ear of sweet corn? We had some tips on this and other aspects of sweet corn the other day, and I loved this first comment about a funny way to tell the great from the not-so-great ears.
You don’t need fancy butter, designer pie tins, or a pastry degree in order to make a pie from scratch — all you need is gumption. It doesn’t have to be perfect; it just needs to pair well with ice cream.
In today’s video, watch just how easy it is to transform butter and flour into a gorgeous pie of your very own.
When things get busy in grocery stores, it’s all hands on deck. In my grocery days, the siren call from Sarge (the nickname for the drill sergeant-like cashier in charge of the intercom system) could be heard through the store and into the corporate offices: ALL CASHIERS AND CARRYOUTS TO THE FRONT, PLEASE. The “please” at the end was code for “everyone.” And so I’d go to the registers, bag groceries, and load trunks with paper sacks of specialty cheeses, gluten-free crackers, and Meyer lemons.
Whatever joy I’d had in realizing that my promotional email about cave-aged Gruyere worked would be destroyed when I saw the other inhabitants of the trunk: paper towels peeked out of Target bags, frozen dinners spilled from a reusable Trader Joe’s bag, and cases of Diet Coke donned the iconic “I’ve been Krogering” sticker.
4.5 / 5 Stars | 173 Reviews
by Ned Bruce
“This is the best recipe ever for barbecue shrimp: very tasty with a little kick!”
