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People tend to have this idea that everything in my kitchen turns out perfectly… That couldn’t be further from the truth! I’ve noticed lately that a lot of my friends are hesitant to cook for me. They’re afraid that the food won’t turn out perfectly or that I will hate what they choose to make. I wish they didn’t feel that way… I love sharing food with my friends and family, and I don’t want anyone to be intimidated!
I tried this last night and loved it! This dish can be used as a side or main dish- it's that filling. And the best part?
Chances are you’re familiar with KFC’s Famous Bowl: mashed potatoes, corn, bite-sized crispy chicken, gravy, and cheese, merged into a damp, heavy pile and served in a black plastic container. You may have encountered one on a lonely highway pit stop somewhere, or maybe you saw an ad on TV. More likely, though, you heard about it from Patton Oswalt. “Stop right there!”
One of my favorite parts about holiday dinners is the leftovers. In addition to the turkey sandwiches , there are so many different things that you can do with the leftovers. I am always on the lookout for tasty ways to enjoy holiday dinner leftovers and when I came across this recipe for Thanksgiving risotto on Mike's Table I bookmarked for the holidays.
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Food Network Magazine (March 2013) We both grew up eating a lot of dishes described as "stewed." Stewed greens, stewed tomatoes, stewed potatoes, stewed apples, stewed prunes -- one of those managed to show up at every family reunion, church potluck or big Sunday dinner. It always meant the same thing: something cooked in a liquid, and often, cooked within an inch of its life.
If you're here, you're part of a quiet revolution. "Slow Food," "Locavore", or whatever you choose to call it. For some, it's about community. For others its about conservation, sustainability, or even health.
December 29, 2009 at 1:47 pm When I was in 5th grade, my class went on an overnight trip to a pioneer farm. We took a tour of the farm, learned about the equipment and tools, and slept that evening in a real pioneer cabin. The next morning after breakfast, we were given our authentic pioneer chores. Mine was cleaning up after the farm’s pig, Susan Bacon Anthony.
Nothing screams Easter like the arrival of brightly colored marshmallow Peeps snuggled inside crinkly packaging at the grocery store. For many people, the sweet is meant to be hidden: some stuff them into plastic eggs hidden in the backyard for their kids to find, while others tuck them away in desk drawers at the office to satisfy late afternoon hunger pangs. But for one distinct group, marshmallow chicks and bunnies are stuffed (and baked and blended and broiled) into otherwise Peep-less recipes in the kitchen. Thanks to the massive proliferation of food blogs in recent years, we can witness the surprising culinary places a few of the 2 billion Peeps produced each year end up.