I am having an informal luncheon this weekend. I am going to be serving sandwiches, soups, and a plethora of appetizers. I have been trying to find a good sandwich recipe for one of my guests who is vegan. She would be fine snacking on the crudites, but I don't want her to feel left out. I would appreciate it if anyone could suggest a simple vegan sandwich idea! Thanks!
Okay, so i've made veggie stock, chicken stock, fish stock and beef stock. But i've never heard any one talk or write about pork stock, and i've never seen a recipe that called for it.
So I made some. Any ideas on how to use it? Thanks!
I've made bagels before and it's fun and easy. I want to make some as a gift for a friend who adores bagels, but the only recipes I can find are for plain bagels. Does anyone have any tips, advice, or secrets for different flavors?
In a moment of wide eyed bravery, I bought a small portion of "Truffle Mousse" from my local Fresh and Easy market. I thought I'ld be very sophisticated and have a glass or two of wine for dinner with my mousse and some toast points. Well, I chickened out (and only had the wine!) and now it's in the freezer. Can it be saved? Can I add it to a recipe? Any ideas? Any one ever done this with any other un-ordinary ingredient or food?
Sorry if this has been asked before- and yes, I did google for info. :) I'm going to be in NY in a few weeks, and i'm taking a short cruise that originates from the South Street Seaport. (it's the Waterfall art installation cruise, which I am very excited about) Anyway, does anyone know of any unique restaurants in the area for lunch? Thanks for any recommendations!
I bought a bag of gorgeous baby squash last night. I thought of just steaming theme whole and tossing with olive oil, garlic, and lemon, but that seems too simple. Does anyone have any other ideas?
At the market yesterday I saw two different packages of eggs- one said "Organic" and one said "Cage Free". Does anyone know how each is defined?
A friend of mine asked me to cook for his 45th birthday party early next year. Not being one to procrastinate, especially when it comes to food, I am already trying to find recipe ideas for appetizers and such that originate from the early '60's. Any ideas?
I bought a Food Network cast iron enamel dutch oven. Not being able to afford a Le Creuset, and never having had any experience with one, I thought $100 was a good bargain for the FN pan. Well, after two days (with careful use), the cover was chipped around the edge. I exchanged it for a different one at the store where I bought it. When I got it home and took it out of the box to look at it, I noticed that the enamel isn't covering some spots on the very inside cover, and the overall paint doesn't look "even". Should I exchange it again? Are there other brands besides Le Creuset that are better quality and not too expensive?
aungeinphx hasn't favorited a post yet.