I fully agree with the premise of this book which is: scaling down a recipe is not necessarily simple math. In other words, you can’t just divide all the ingredients by 2 or 4 to get the right sized meal for two people. Why? Because...
I love when a dish can be both elegant, special, and yet an absolute snap to make. Gnaw-on-the-bone delicious doesn’t hurt either. This — from the April 2008 issue of Bon Appetit — checked all the boxes. It’s laughably simple: lamb...
As I write this local Chicago weather professionals are going bonkers over a predicted record-setting temperature tomorrow. National weather folks are saying there will be wind chill factors in FLORIDA. And what most experts will tell you is that the best...
I never truly embraced banana bread (or zucchini bread, or carrot cake) and only make it for the very sound reason that I often have black bananas. And having lived through the Great Depression and traveled Route 66 through most of the dust bowl with all my...
So, believe it or not, people get very heated on the topic of food, particularly when it comes to tales of origin and authenticity. And poor hummus, such a humble yet deeply satisfying food, makes people just bonkers in Israel. According to Ottolenghi and...
From the April 2013 issue of Bon Appetit comes this very delicious, very easy Tikka. There are just a couple of things I want to say about it. One, the spices are key so if yours are old, or if you have no idea how old they are, or if they have a paper price sticker...
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