so i was planning on making a small batch of panzanella for tomorrow's brown bag lunch, but i can't decide whether to assemble the ingredients tonight or in the morning. would preparing the panzanella the night before make the bread too soggy the next day? the bread is pretty stale, definitely unsandwichable. eep, help!!
ps any extra super special panzanella recipes are welcomed in this thread.
Heading out of Miami this week and snagged myself an 8-hour layover in Newark, NJ (groan). Does anyone know of any good restaurants / eateries around the city? Help a sista out!!
Hey serious eaters!
So, the budget is tight again this month (ah, university life) so I'm going to need to cook cheap for two. I've already exhausted chili last week.. I find the best time to make comfort food is when I have the least amount of money in the bank... especially if said comfort food has the potential to last all week long!
So, I come to you asking for your favorite recipes that won't burn a hole in my pocket. Fire away :)
Ok, so I recently suffered a major party foul during homecoming weekend. Let's just say I'm on crutches, and one of my legs is healing away in a giant cast.
Because I'm at school all day (10-6) I'll need to pack myself a lunch for the next few weeks-- grabbing things on the go is more or less out of the picture (ha ha).
Basically, I'm looking for some suggestions on what to pack! I'm thinking something that is easy to prepare in advance... and something that will stay lively if left to sit in the fridge for a few hours before eaten. Oh, I also eat relatively vegetarian. Any suggestions would help, I expect to be lame for the next couple of months and don't want to get tired of the same ol' lunches!! :)
I bought a package of sweet potato vermicelli to make my own variation on jap chae at home... however, all of the instructions are in Korean! I know with rice noodles, I typically soak them in cold water for an hour, then stir fry them into a dish until tender. However, I can only imagine sweet potato noodles would differ in preparation.
Does anyone know the proper way to prepare these noodles?
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