Tag: food
member name: Jonathan S.
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February 29, 2008 04:33 PM EST --
I turned 40 about two weeks ago, and my brother, who is a restaurant manager, gave me a small, heavy package at my birthday dinner. Since I love to read, I had no problem discerning that the present was . . . more
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June 21, 2008 07:42 AM EDT --
It seems that I've been in a real Mediterranean mood lately. While browsing through the fridge for what I could make with what was on hand, I came up with these Greek-flavored lamb meatball . . . more
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February 16, 2008 11:21 PM EST --
I'm not conceited enough to call this "How To Make Habanero Hot Sauce" - there are more opinions on that than on slightly controversial topics like whether the Universe was created . . . more
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June 10, 2008 10:46 PM EDT --
As promised, here's the first of what I hope will be several recipes utilizing my new (fair-weather) best culinary friend, garlic scapes. For those of you who didn't see my earlier article, . . . more
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June 11, 2008 06:16 PM EDT --
I've been hooked on farmers' markets ever since I spent five years living in Madison, Wisconsin, where the Dane County Farmers' Market takes up the entire square around the Capitol in downtown . . . more
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June 19, 2008 12:46 PM EDT --
Anyone who's read more than one of my articles or responses to the Cook's Challenge here on Gather knows that I love the Italian (or Mediterranean) tradition of antipasto, and in fact would . . . more
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April 24, 2008 09:03 PM EDT --
We had work to do in the garden tonight and I spent the whole day writing SQL scripts, so dinner was on the quick and easy side.
Ingredients for 2 quesadillas:
- 1 boneless skinless . . . more
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March 26, 2008 05:31 PM EDT --
This or something like it is what (in Scotland) I grew up calling "French dressing" (vinaigrette with mustard). Imagine my surprise in coming to this country, asking for French dressing and getting . . . more
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September 02, 2008 10:29 AM EDT --
All cooks love their gadgets, and everybody has their favorites. If I had to name one, it's probably my santoku knife - I use it for everything and it has the sharpest edge of any in my collection. . . . more
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January 14, 2008 11:58 AM EST --
This fall, I found myself with a bumper crop of habanero peppers, about 400 or so, from my nine plants. I used the bulk of the ripe ones to make hot sauce, but I had about 120 or so green and a few stray . . . more
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January 09, 2008 11:43 AM EST --
Shortbread is a Scottish tradition, and I've always enjoyed making it around Christmas as a little present for friends and family. The simplicity of the recipe doesn't make the results taste any . . . more
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