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 😉 Bone-in chicken thighs especially have 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 make a meal that’s balanced, satisfying and deeply flavorful – and you only need to dirty one pot! See how after the jump.
Summer berries are here, huzzah! To celebrate, I was going to make a typical fruit tart with cream cheese filling. But then I remembered this wonderful berry pie recipe from Cooks Illustrated and decided to combine the two. It takes some time to put together, but if you like berries and the tangy richness of cream cheese, this pie’s for you!
Ever notice that customizing your food makes it taste better? There’s something about being involved in the process and making choices for 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!
This 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 combine inexpensive pork chops with leftover bread crusts to make this tasty meal after the jump!
One day I had way too much leftover whipped cream (you know, it happens sometimes..). See my spoon drowning in the excess? My roommate suggested I just throw it away to which I gasped audibly and dramatically. WASTE this heavenly, pillowy goodness?
Instead, I decided to make a crepe cake – I had been wanting to try one and this was the perfect opportunity. See how I punched up the flavor after the jump!
My friend came to visit recently with bunches of fresh-cut herbs from her backyard. Instead of hiding them in plastic bags in the fridge like I usually do, she treated them like flowers and put them in a glass containers filled with water.
They kept fresh for two weeks this way! All I had to do is change the water every few days when it started to get cloudy.
These herbal displays added such a vibrant, natural touch to the kitchen (even the curly parsley looks gorgeous!). And since they were right in front of my eyes, I used them all up instead of letting them go slimy in the fridge.
This is so perfect for me because I’ve never been a huge fan of cut flowers. They’re beautiful for special occasions but then they die and go in the trash and I can’t help but think about how much land and water it’s taken to cultivate them, just to be looked at for a few days.
But herbs! They’re so wonderfully useful and flavorful and nutritious. They’re key to the culinary identity of so many cultures. I heart them. And I can’t think of a better way to store them than this natural, low energy, beautiful display.
I’m so proud when I can draw on my Korean heritage to make something epically awesome and yummy. Which these sliders are: plump, juicy, full of salty/sweet flavor and so so good on lightly toasted Kings Hawaaiin Rolls. Seriously, these will make you the hero of any party. Get the recipe after the jump!
