Just wait until you see how toasty and gooey the marshmallows get. READ MORE…
Monthly Archives: July 2020
The $3 Trick That’ll Make Your Dish Gloves a Million Times Better
Why didn’t we think of this earlier? READ MORE…
I Tried Nearly Every Kind of Coffee at Trader Joe’s — Here Are My 3 Favorites
After trying almost every option in TJ’s coffee aisle, we narrowed it down to the top 3.
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5 Smart Organizing Ideas to Steal from a Diner Chef
Get rid of cheap, low-quality tools.
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SPONSORED POST: Masala Tomato Soup with Chutney & Tomato Grilled Cheese Is the Ultimate Dinner Duo
It’s hard to name a better pair than tomato soup and grilled cheese. Whether you like to dunk the melty sandwich into the steaming bowl or enjoy them separately, the combination always makes for a comforting, winning meal.
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pasta with pesto genovese
Welcome to the point of the summer when I don’t remember why I chose a career in cooking when I only want to eat about five things — tomatoes, melon, iced coffee and/or drinks, and popsicles — until the heat and humidity recede. The fifth, pasta with homemade basil pesto, is a craving that arrives like clockwork every July. It usually comes with very specific instructions, a list of everything I think tastes good with, near, or stirred into pesto pasta, things like white beans, grilled and marinated zucchini, halved cherry tomatoes, and bocconcini (or tinier!) mozzarella. And that’s it, that’s my whole menu for the rest of July. I’ll come back when I’m interesting again, okay?
… Fine, here’s the thing: I’ve never written up a recipe here for basil pesto with few bells or whistles because whenever I want to share a recipe for something really basic, I tend to talk myself out of it. Doesn’t the internet have enough pesto recipes, Deb? Why speak if you’re not adding something new to the conversation? This is my constant internal monologue. And yet! I do keep notes for how I make pesto on my computer to refer to every July because almost every recipe I find on front-page Google results is missing information I need, like a weight measurement for basil (good luck finding two cups of basil leaves that weigh the same or guessing how much of a larger plant you’d need for a couple cups of leaves), an accurate estimate of the amount of olive oil you’ll need, a reminder to please toast your pine nuts for maximum flavor, and, most importantly, the amount it makes and the amount of pasta the yield can generously coat. Yes, what I just described is called “a recipe.” And yes, this is a recipe blog. Maybe it’s time to finally close this loop.
Cleaning Gel Is the Answer for Everyone Who’s Been Eating Over a Laptop These Last 4 Months
Crumbs galore!
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2020’s Best-Selling Cookbook (So Far) Shouldn’t Come as a Surprise
This is, as cookbook newsletter Stained Page News put it, to the surprise of absolutely no one.
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30+ Cool Smoothies to Sip for Breakfast
Need some cool inspiration?
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This $4 Painter’s Tool Is the Secret to a Perfectly Clean Stovetop
Scrape. Scrape. Scrape!
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