Displaying items 1 - 20 of 196.
Great interview. I love this line: “The trend I’ll be glad to see the ass of is paleo.” On Culinate we have Ms. Dragonwagon’s recipe for Raisin-Pumpernickel Bread with a Secret — it’s wonderful.
Mark, I confess when I first read the recipe I was puzzled and wished for a weight measurement instead. But here’s what I did and it turned out just fine: chopped a hunk of chocolate into approximately 1/2-inch chunks (of course some were smaller, some were larger), which I then placed into a two-cup measuring cup. When I got to the 3/4 cup line, I gave the measuring cup a shake, added a bit more chocolate and proceeded from there.
I used a combination of bittersweet and semisweet.
On Culinate: Simple Pickled Beets.
1. Don’t fill it too full (make two leaner burritos instead of one bulging one).
2. Fold up the bottom end of the tortilla before rolling the burrito; this will keep the filling tucked in so it doesn’t fall out the bottom.
3. Take half of a paper towel and wrap it tightly around the bottom half of the burrito before putting it in the paper bag. The paper towel will help keep the burrito in tact, then can be used as a napkin.
Hope that helps!
So is that a demi cup of butter the recipe calls for? Thanks for the good suggestions, Cynthia, and for starting a conversation that made me laugh:)
Yes, the glass jars do fine in the freezer; they’re very solid. About those rice balls, how do you make them?!
It’s ridiculous how often I make and enjoy this! It’s so easy to pull together and the combination of spices, toasted couscous, and broth utterly satisfying.
So good! Perfect with brown rice.
Though I always use the light green parts of the leeks, the green-green parts can be chewy. That said, I save them and throw them into the pot when I’m making stock. When I made this soup, I threw together a stock of leek greens, asparagus ends and parsley stems — great for soup and asparagus risotto.
Welcome Cynthia! Thanks for the good information on noodle noodles!
Beautiful! And now I’m really, really jealous . . .
In with the wet ingredients! Thanks for the heads up, I corrected the recipe.
Susan, either Meyer or regular juice would be fine for preserved lemons — you choose!
Missy, this is the recipe verbatim from the book, which is an American edition.
Thanks Joe. I love honey and appreciate all the hard work you and the bees do (as I sit here reading this fine tale with my honey-sweetened cup o’ tea).
A fantastic winter salad!
Good questions! I worked the answers into the recipe.
Indeed the recipe calls for 1 1/2 eggs. This wasn’t a problem for me, as I often have a jar of either yolks or whites in the fridge; for this recipe I spooned out what I estimated as half an egg. If that seems too fussy for you, go with one and see how it works, adding a splash more of oil if the batter seems too dry.
As for using flax instead of oil, give it a try and let us know how it turns out!
Most of the time with cooking and eating, the rules are clear.