You guys. I’m kinda proud of this one. I tried something weird and new and it actually worked! Deliciously! See more about this unusually spiced, comforting dish after the jump! Continue reading
This week’s recipe was inspired (once again) by the poor leftover things languishing in my fridge. Namely this guy:
I’ve always preferred legs to breasts – on chickens, of course š Ā Bone-in chicken thighs especially haveĀ so much more character (a.k.a. fat) than chicken breasts. And the price! You just can’t beat it, especially when it’s on sale.
That’s like 50 cents per thigh! Wowza. With the help of some bright, fresh ingredients, these chicken thighs makeĀ a meal that’s balanced, satisfying and deeply flavorful – and you only need to dirtyĀ one pot! See how after the jump.
Summer berries are here, huzzah! To celebrate, I was going to makeĀ a typical fruit tart with cream cheese filling. But then I remembered this wonderful berry pie recipe from Cooks IllustratedĀ and decided to combine the two. It takes some time to put together, but if you like berries and the tangy richnessĀ of cream cheese, this pie’sĀ for you!
Ever notice thatĀ customizing your food makes it taste better? There’s something about being involved in the process and making choices forĀ yourself… it’s no wonder places like Chipotle and Yogurtland are doing gangbusters. So why not use this basic human psychology for your next lunch party? After the jump, see how to put together a Vietnamese Summer Roll spread so people can make their own, maybe learn something new and definitely have a blast!
ThisĀ is budget cooking that kicks ramen noodles’ ass(es?). Don’t get me wrong, I love me some instant ramen but this is so much better and still super affordable. See how I combineĀ inexpensiveĀ pork chops with leftover bread crusts to make this tasty meal after the jump!
