What could be better than a well-dressed pug that serves cocktails? This is a dream life I want to live.
This Pugtender Is the Cutest Bartender of All Time — Food News
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Monthly Archives: March 2016
Recipe: One-Bowl Food Processor Muffins with Oats, Figs, and Hazelnuts — Food Processor Baking Recipes from The Weiser Kitchen
This is a delicate, flavor-packed, nutrient-rich muffin that takes advantage of the grinding power of the food processor, but doesn’t take away from the tender crumb of a muffin. With chunks of figs, hazelnuts, and oats, this muffin passes for breakfast, but nothing beats it warm out of the oven with a pat of butter.
Is It Safe to Cook with the Flour I Use to Bread Fried Chicken? — Good Questions
Q: I was wondering about frying chicken. I use a resealable bag to put my flour in, along with my spices, and then I shake my chicken pieces in it. There seems to be a lot of flour left after I am through shaking; is this same flour OK to use in my chicken gravy?
World’s Greatest Internship Pays $12,000 to Travel World and Drink Beer — Food News
This isn’t a joke. Three lucky folks are about to have the summer of their lives — and one of them could be you!
Recipe: Big-Batch Egg Noodle Dough — Food Processor Recipes from The Weiser Kitchen
Delicate though they might seem, these egg noodles are in reality rough-hewn, homey, and versatile. They’re great added to slurpy soups, served with a light sauce, or topped with a hefty, meaty stew or mushroom ragout.
Do Red Split Peas Exist? — Good Questions
Q: Is there such a thing as a red split pea, and does it look like a red split lentil? I have always used red split lentils to make soup, but recently my soup had a burnt-orange color (although the soup was not burnt).
Sent by Margaret
sesame soba and ribboned omelet salad
In times of lots of worry and little sleep, like most of us, I return to my comforts and staples: avocado toast, a great pot of meatballs, and as many ways as I can find to intersect noodles and eggs. While I am fairly certain I could live off this fiery, crunchy spaghetti pangrattato with crispy eggs for the rest of my life, as bits of spring have been in the air, I am always ready for fresh takes on cold noodles.
Flipping through Heidi Swanson’s wonderful Near & Far a few weeks ago, I became entranced with the cold soba salad in part for the ingredients but really it was the footnote at the end that stayed with me: “Serve topped with a poached egg or an omelet sliced into a whispery-thin chiffonade.” Whispery-thin chiffonade. Could anything be so lovely? I imagined the strands of eggs tangling with the strands of noodles, punctuated with a sesame-seed flecked sauce and crispy raw vegetables and I needed it in my life.
… Read the rest of sesame soba and ribboned omelet salad on smittenkitchen.com
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A Guide to the Food Processor Blades and Discs You’re Not Using — Tips from The Kitchn
When I first got a food processor, I tossed all the extra parts in the box aside and just focused on the essentials: the bowl, lid, and standard blade. After a while, I realized I was missing the point.
The Top 5 Kitchen Scraps to Turn into Plants — The Living Kitchen
Here’s the truth: Not all plants are created equal. Some actually are more flavorful, more robust, and more delicious than others. And so instead of tossing the scraps from that amazing piece of garlic, mind-blowing potato, or ideal onion, why not get the most bang for your buck and use its winning genes to create a new plant?
Recipe: The Tastiest Whole-Grain Pizza Crust — Food Processor Baking Recipes from The Weiser Kitchen
Healthy and pizza aren’t words that often cohabitate well, but this dough — rich in the nutritional benefits of two types of whole-wheat four, and laced with the addition of semolina — tastes and behaves like a “real pizza dough” (not a this tastes like it must be good for you version). It is not as mild-mannered as a pizza parlor dough, but that allows it to stand up to and complement strong flavors, like bitter and garlicky broccoli rabe, salty pancetta, and scamorza cheese, a dried cousin of mozzarella that works exceptionally well on any pizza.