Serious Eats - seriouseats.com

kenji- didn't you also develop a quick tomato sauce in which the onion was sauteed in butter because of off flavors that develop when it is cooked in oil? is that true only in certain applications?

thanks for this and every other veg recipe this past month!

THANK YOU! i totally agree with this, and maoz is the shit.

looove the steak jokes, you all are def the first to think of those...

really though, i think you've done fine shopping so far! maybe a pressure cooker for beans?

oh gawd, i heart this place... and off to ithaca i go!

deborah madison. love.

my lil garden more than feeds myself and the fam, the star being the beauteous tomatoes. they are the reason i started growing my own foods, and they do not disappoint!

when my garden gives me my first cherry tomato of the year, drool.

girl and the goat

cream cheese on an everything bagel half, with some vegetation squashed on top

sprouts, mmm...

arugula plucked and eaten as i did my daily garden rounds.

thank you for all of this!! i grew up near binghamton (we make our own spiedie marinade in this house), with my ice cream-loving mum, who tought me by a young age which were the best stands within a pretty massive radius. she loved the dole whip, and knew which places had what flavor on tap at what time- and you always twist it with vanilla!
i feel kind of sad that there are places where it's harder to happen across my most favorite of summer joys- twist soft serve (and my by that, i mean choco/vanilla- i've had that "twist" argument with a boy before, and i was not very nice about his wrongness)! i eat ice cream throughout the year, but there's absolutely nothing like the unexpected sight of a brightly-lit stand in the distance, and knowing you'll soon have that creamy melty treat in your hand.