My husband and I will be in Asheville, North Carolina in 10 days. We have started a trend where we like to eat seafood on every adventure we take together. Is anyone familiar with the area and know of a good seafood restaurant?
I love everything nuts. When I was pregnant with my first son, I would (shamefully) sit and eat peanut butter and Nutella straight from the container. Thank goodness I have pregnancy to use as an excuse for that!
Something I have had on my mind lately is that I want to try to create my own nut butter. I've come across a few different recipes, but they all seem too simple. I want something really nutty and delicious.
I have been searching for ten years for a good authentic chicken pad thai dish in the Minneapolis area, and just have not been able to find a restaurant who has what I'm searching for.
Hey everyone, I'm new to this site! What an awesome little community. I'm so excited to meet some of you!
Anyway, I'm not sure why my previous post on this topic seems to have been deleted so I'll try again!
I recently made a delicious pesto recipe and honestly did not know what to do with it! I started experimenting and came up with some pretty delicious little recipes/uses. I'm curious what others might use pesto for or put pesto in? I plan to make this a lot and would love additional suggestions you are willing to share! Thanks!
It's very hot in the Midwest right now, so I’ve been trying to keep cool any way I can. The many crisp green salads I ate to cope with the heat were fine for a while, but I need to...
When it's time to grill, the one thing I crave most is a great big steak. I'm talking a massive 16-ounce, one-inch thick monster. Accept no substitutes. One of these guys can easily feed two, and I actually still had...
This pesto may look similar to other pestos, but it swaps the pine nuts for pistachios, and stays green thanks to a handful of spinach. It's not as herbaceous as the traditional version, but it's creamier and more delicate.
It initially seemed so strange. Sure, pesto and pasta obviously pair well together, but what about those potatoes? How can this dish be anything other than a heavy, gluey, starch-filled mess? Turns out that all that starch from the potatoes helps to lovingly coat the pasta, making each bite oddly creamy and rich.