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Recent Reviews

Re:Basic Buttermilk Pancakes

If you don't have buttermilk and are using sweet (i.e., "regular") milk, don't add the baking soda. OR, you can use some milk-thinned yogurt or sour cream in place of the buttermilk and keep the soda (this is actually a better idea). Anyway, the texture of the batter and finished pancake will be DRAMATICALLY different if you use plain ol' milk.

Posted: 09:36 am on August 29th 2011

Re:Brown Butter Summer Squash Linguine

This is a wonderful technique. I have a bumper crop of basil, so I used that (and added a touch of garlic to give a sort of "pesto-ish" twist).P.S. @twood-- if you salt the zucchini about 1/2 hour before you start the dish, leave in a colander over a bowl, then wrap it in a clean kitchen towel and GENTLY squeeze it (you don't want to break up the strips), you'll extract a lot of excess water from the squash. Just don't salt it again when you're sauteing it in the brown butter.

Posted: 12:25 pm on July 12th 2011

Re:Greek Salad Skewers

These are wonderful as-is, and I've made them that way several times, but my favorite version is to substitute a "Greek" dressing (high-quality olive oil, red-wine vinegar, dried oregano, fine lemon zest and a hint of garlic) for the plain olive oil. P.S. If you have fresh mint, a leaf added to the skewer is lovely, too, as is finely chopped dill sprinkled over. (Sometimes gilding the lily is wonderful!)

Posted: 03:26 pm on February 14th 2011