Please forgive the exalted name of this simple dish. Like its black-eyed pea cousin Texas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs.
It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. It’s not remotely fancy, but one can pretend, right?
Please forgive the exalted name of this simple dish. Like its black-eyed pea cousin Texas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs.
It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. It’s not remotely fancy, but one can pretend, right?
Please forgive the exalted name of this simple dish. Like its black-eyed pea cousin Texas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs.
It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. It’s not remotely fancy, but one can pretend, right?
Please forgive the exalted name of this simple dish. Like its black-eyed pea cousin Texas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs.
It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. It’s not remotely fancy, but one can pretend, right?
Please forgive the exalted name of this simple dish. Like its black-eyed pea cousin Texas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs.
It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. It’s not remotely fancy, but one can pretend, right?
4.52 / 5 Stars | 32 Reviews
by KB COUNTRYGIRL
“It took me three years and many tries to perfect this salsa recipe. Everyone says it’s a hit.”
As we’re done with Labor Day, but skid into – if you’ve got kids — back-to-school time, the realization that a roster of simple weeknight dinners needs to be figured out starts to set in. For many people, it’s not the cooking itself that poses stress — it’s the meal planning. Seriously, who amongst us wouldn’t feel some stress if 5:30 p.m. rolled around and there were no concrete dinner thoughts to act on, much less ingredients to act with?
A few of the most common questions we get here at The Kitchn start like this: What do I do with ______? and How do I use up a lot of _______?
Fill in the blank: onions, lemons, exotic oils, coconut jam, duck fat, an abundance of hot peppers, quinoa, barley, leftover pie dough, rice, pasta — the list goes on and on. Maybe you also are discovering some leftovers or challenging ingredients as you clean out your pantry and fridge for the Cure. Well, don’t throw them away, here’s a smart way to use up every last bit!
4.64 / 5 Stars | 54 Reviews
by Spence
“Lime juice and cider vinegar balance the sweetness of the tomatoes, onion, mango, and sugar in this salsa recipe.”
Days Until October 1 Move-In: 18
In this week’s episode, Karis and Ashley grab blindfolds to introduce the new space to some of The Kitchn and Apartment Therapy’s employees. It’s all coming together, y’all!
