You know how it is: You get your mouth set for a particular dish, are certain you have everything you need to make it and then, in the kitchen and rarin' to cook, discover you misremembered and are missing a key ingredient ( Read more... )

Sometimes the simple dishes are the best... I think chicken thighs are sadly underrated. With our obsession with boneless ("dull"), skinless ("low-flavor") breast meat, I think we miss out on the virtues of the other parts of the bird. You can debone and remove the skin from chicken thighs without losing the flavor and moisture that you so often ( Read more... )

it feels like fall here. I'm sure next week, it will go back to feeling like summer, but right now it feels like fall. And fall means Garden Green Soup. This soup is a catchall for me-- what greens are starting to go a little mushy? do i have anything that needs to go? This time, though I wound up doing double duty... soup and savory pancakes ( Read more... )

My neighbor has a garden, and it was through this neighbor and this garden that I found myself with a surplus of eggplant.

I have never prepared eggplant in my life, and it was fun at first...peeling it, slicing it, slathering it in bread crumbs and frying it up for eggplant parmesan, simple stuff, really.

And then I got the ridiculous notion to ( Read more... )

It's hot, I don't feel like cooking and I had a big lunch, so I probably won't be hungry till close to bedtime. But I just realized that my pantry holds the fixings for a light supper in the Spanish style, thanks in large part to Safeway ( Read more... )

That recipe crossfire_ posted looked so fabulous that I had to try it out right away. Not surprisingly, there were a few improvisations along the line. What I did ( Read more... )

Rice pudding ( Read more... )

I've just added a whole bunch of new people to the community. Welcome! I was wondering, though...how did y'all hear about us? Usually, I get maybe one join request every couple of months, but I've had about a dozen in the last couple of days. Could some of you new folks tell us how you got here?

I bought a lovely papaya and have read that the seeds are edible. The seeds are so pretty, I just hate to throw them away. What have you done with them, all uses, food wise or any other use? Thanks in advance.

I got this recipe from The Vegetarian Table: France by Georganne Brennan, and I swear to you, it's brilliant. Harissa is a spicy chili-garlic paste that's North African in origin, but apparently popular in France. This version is modified slightly based on what I had available (couldn't find dried Anaheim chilis, and I added a couple of things), ( Read more... )