Right now, when freshKitchen herb garden or windowsill planter, is a perfect time to bottle some olive oils infused with herbs. You can use dried herbs, of course, but the appearance of a few sprigs of a freshly picked herb in the olive oil is quite attractive. I should also note that you can use other things besides herbs—garlic, dried peppers, or dried citrus peels, for instance work well. I'm going to assume that you're using fresh herbs in the following post; the instructions are close enough that you can certainly figure out what to do with dried herbs. I'll be using olive oil; you could conceivably use hazelnut or walnut oil for a similar lovely result.
Dandelions is in a yard full of weeds, the idea of a “Dandelion Salad” didn’t sound all that appetizing, but I decided to try it.
Last week, my husband picked several Dandelions at a near-by farm and was eager to use the leaves for a salad. He googled for a Dandelion Salad recipe he liked and then added Roasted Pine Nuts, Red Onion, and Red Cabbage to the young Dandelion leaves and then made a quick Olive Oil-based dressing.
However, you don't actually have to knead your bread in order for this to happen. "No-knead bread" became fantastically popular after Mark Bittman (one of my favorite food bloggers) talked about it in a New York Times article. The exact same thing happens, on a molecular level, if you just let the dough sit there longer.
I will tell you my personal candidate: grilled cheese. The simplicity of the form alone should do the trick for its nomination. The ideal grilled cheese sandwich is a combination of textures - crunchy toasted bread and creamy melted cheese. It can also be a foil for a simple sauce - I often have mine with ketchup, or a bit of ranch dressing as a dipping sauce.
MSNBC about common mistakes people make when following recipes. I have said it before and I will most definitely say it again: I am not a cook. I haven’t let that little teensy, weensy fact stop me from bravely attempting numerous recipes- some of which come out better than others.
All of the tips, which included suggestions like “Don’t Overheat” and “Read the recipe” were pretty straightforward. However, that doesn’t mean that I necessarily agreed with everything the writer suggested, especially the tip, “Do not substitute.” Maybe it works in most cases, but when I make muffins, which are my specialty, the substitutions are what makes the muffins delicious.
Whether you are being overwhelmed by leftover baked potatoes or leftover mashed potatoes, let's take a look at what you can do with them!