cookthink
total posts: 204
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An impromptu quinoa with summer vegetables was ready in the time it took to feed a plum to a 10-month old.
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A quick and delicate lunch of udon noodles and zucchini.
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A little sambal-roasted chicken to beat the heat
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Impromptu: Spaghetti with peas, bacon and fried almonds
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The storm has passed and everything is green and bursting. It's got us craving something green and bursting.
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A root source on the garnish's garnish - chives.
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An Q&A with Virginia Willis, author of Bon Appetit Y'All, on southern cooking, bourbon, and cooking at home.
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What's the difference between pulled pork and shredded pork?
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Rethinking prosciutto e melone - a cantaloupe soup with chives and chopped prosciutto.
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A new study that shows that listening to music affects how you taste wine. Try your next Malbec with some Rolling Stones and see what happens...
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What to fry up these Sardine Fritters in? Is olive oil the only way to go?
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Sardine Sandwich With Dill Sour Cream Mayonnaise
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Spring stylings of salmon, mustard, and potatoes. Simple and delicious
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A deep discussion of soufflé scaffolding: parmesan vs. emmental.
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Refreshing lemon granita and other frozen desserts from the Barbara Kafka Dessert Anthology.
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This week's root source brings you the pork chop, in all its meaty glory.
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A root source on the sandwich staple - peanut butter.
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10 ways to use up leftover fresh herbs...because a herb is a terrible thing to waste.
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March 28th is National Something on a Stick day - celebrated by Feel Good Anyway studios. [Editor's Note - see the video!]
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A new favorite thing - homemade cutting boards and how to season them.
