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What would we ever do without pasta? When it comes to quick, simple dinners, pasta reigns in my household. (My husband's family is Italian, which also has something to do with this; pasta is one of the major food groups around here.)
Last week Sara Kate showed you her favorite way to use up a lot of odds and ends from the pantry and fridge: Free-form soup. Here's one more way to use up little scraps of cheese, vegetables, herbs, nuts, and even beans that you would like to sweep out of your pantry. Pasta casserole!
SFoodie's countdown of our 92 favorite things to eat and drink in San Francisco, 2011 edition. With the Foo Fighters' new album reuniting Dave Grohl and Krist Novoselic and with the number of 16-year-olds on the streets now looking like extras from Singles , it seems fitting that meatloaf, which underwent a great revival-slash-upscaling in the 1990s before slipping back to the depths of critical esteem, is looking awfully appetizing again. Or maybe it's just that the meatloaf sandwich at Fatted Calf is so damn good. Tyler Boetticher's staff make the meatloaf by grinding pork, beef, and house-cured bacon more coarsely than your average burger, then adding caramelized onions and herbs in the mix. Each bite first passes through a series of stroboscopic flashes ― whole-grain mustard, pickled onions, sweet tomato glaze. Once you stop squinting and can focus on the meatloaf itself, there are enough fine details worth studying.
[Photographs: Erin Jackson] Sessions Public 4204 Voltaire Street, San Diego CA 92107 ( map ) 619-756-7715; sessionspublic.com Cooking Method: Griddled Short Order: Gourmet toppings like housemade aioli and Winchester gouda make this one of the best burgers in San Diego Want Fries With That?
In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out?
This content series is sponsored by Texas Beef Council representing Texas farmers and ranchers who work every day to produce safe, nutritious, and wholesome beef for your family. [Photographs: J. Kenji Lopez-Alt, except where noted] We do quite a bit of steak talk around here, but we've never covered the true basics: how to pick the one you want.
SLIDESHOW: The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide [Photographs: J.
Confession: we've never really liked turnips. So what to do when the turnip problem strikes and a big bunch of them arrives in the CSA box? To balance out the bitter flavor we dislike, we turned to pickling.
In my previous post, I did a how to make cube shaped & pyramid shaped hard boiled eggs. (see “how to mold a hard boiled egg” )It was a lot of fun making the molds, but some of you must be thinking “Yeah, but that’s a lot of work to make a mold for a hard boiled egg…” and I completely agree. I’m just a nut. So I’ll show you a very easy & popular method to mold a hard boiled egg in Japan. [How to make a <3 shaped hard boiled egg] - Egg - Milk carton or any juice carton (cut open, washed well and dried) - Chopstick (round one is ideal) - Rubber bands Step 1: Cut milk carton and fold it in half lengthwise.
We think this is one of the best skills a home cook can have. Making your own salad dressing is extremely easy—you can even skip the whisking, if you want, and shake it in a jar—and the end result is far superior to what comes in a bottle, in our opinion. There are countless variations (like adding bacon drippings or making it creamy ), but today we're laying the groundwork with the steps to a basic balsamic vinaigrette. What You Need Ingredients balsamic vinegar olive oil salt and pepper sugar (brown or granulated)
[ Photographs: Daniel Zemans ] DMK Burger Bar 2954 N. Sheffield Avenue, Chicago IL 60657 ( map ); 773-360-8686 ; dmkburgerbar.com Cooking Method: Griddled Short Order: Outstanding patties with wide selection of complementary toppings make this a standout burger spot Want Fries With That?
[Photos by Grav Weldon and Kat Robinson ] Capital Bar & Grill The Capital Hotel, 111 W.
Alessandra Sanguinetti for The New York Times The kitchen at PieLab. More Photos » If there was any thought that this was just a typical small-town cafe, the blue flag above the front door dispelled the notion.
Edamame are high in fiber, high in protein, and best of all, high in deliciousness. As our previous round-up of edamame meal ideas can attest, frozen edamame is also a great pantry staple for any kitchen, vegan or omnivorian. Here are five more ideas for you to try this week.
[ Photograph: Sydney Oland ] Cornmeal is a wonderful, versatile ingredient that can be made into both sweet and savory creations. These pancakes take advantage of that versatility, making a dish both sweet and savory and allowing the cornmeal to be the standout ingredient of the dish. As with all pancakes, the toppings are an essential component. Try these pancakes with a variety of different honeys and salts to see which ones you like the most. The amount of corn kernels you add to this dish is personal preference; I find that a small handful is the ideal amount.