blistered peas-in-the-pod with lemon and salt – smitten kitchen
Even though my kids are not yet on summer break and even though I, as an adult, do not have a thing called a summer break, I’ve apparently helped
Even though my kids are not yet on summer break and even though I, as an adult, do not have a thing called a summer break, I’ve apparently helped
As far as culinary staples go, fruit salad is an elder—it has been around for generations and it isn’t going anywhere. A fruit salad will always be easy, but
2/3 cup (130 grams) granulated sugar 1/3 cup (45 grams) cornstarch 1/2 teaspoon kosher salt 1 pound cream cheese (2 8-ounce/227-gram packages) [see Note at end] 3 large eggs
Children of the ’90s: Rejoice, for bruschetta is due a revival. If you, too, grew up with parents piling carelessly cut tomatoes on any old piece of toasted bread
Thanks to How Sweet Eats for inspiring the combination of grilled feta and chimichurri. While I’m adding asparagus and red onion here, I truly think this would be excellent
Chinese home cooking is full of vegetarian fare that requires a quick toss in a hot wok, just like this sweet, savory, and slightly tart cabbage stir-fry. Green cabbage
Note: Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups
Don’t let the grocery store fool you—asparagus has a season (and it’s not the middle of August). Spring is prime time for these green stalks, when they’re at their
Note: This makes a lot! We end up eating it for at least two days. When we run out of chips, we end up scooping it onto small flour
Once it began cutting, the stability of the Wusthof’s blade really showed when we were slicing sourdough; The Wusthof easily made even bread slices barely a quarter-inch thick—thinner than