I have tons of basil in my herb spiral. However, this stuff is precious, and I always feel bad when I throw away the basil flowers when I make pesto sauce. Is
We found a nice recipe lately for barbecue sauce and made 3 variations to test out. The problem is: now we have ~3 pints of homemade barbecue sauce that we need
I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep du
A friend of mine told me she uses sumac (I am not sure she was teasing me, or what). Is sumac used in cuisine? If it is used, what is it used for?
I have a bay tree, and it's far too big. If I cut it back, I think I'll have around 40 pounds of bay leaves (and I'll still have a bay tree). It seems like a w
I have some very pungent roses in bloom at the moment, on smelling them my first thought was that they smelled like Turkish Delight. My Second thought that was
We got a bag of purple plums from our CSA that have a great flavor and seem ripe, but that are very tart. I'm the only person in the family wh
Last night I made a delicious vegetarian stromboli and was left with a lot of excess crumbled extra-firm tofu. It was the first time I have e
I made an apple pie the other day and peeled 6 or so apples. I ended up composting the peelings, and it got me wondering, what else could I have done with them
I sometimes make sauces that use tomato paste. The problem is that usually I need only one or two tablespoons and I don't know what to do with the rest of the c
I bought some blueberry hot sauce while on vacation in Maine. It seemed like a good idea at the time, but now I have no clue what to pair it with. Any suggestio
My Australian friend introduced toast with butter and vegemite to me. Recently I saw an episode of "Chopped" on the food network and one of the ingredients in
Ok, so, I know the answer, "You shouldn't, because it's easy to make it fresh." But on occasion, I end up making too much pasta, not having enough sauce, etc.
I have taken elements of a number of different recipes and have developed my own recipe for potato leek soup. The ingredients are: Potatos Leeks Vegetable and
I made a large pot-roast with sweet onion, carrots, green beans, mushrooms and Yukon Gold potatoes (all cooked in the same pot). All the vegetables except for
I was watching a cooking show and one of the chefs used dry ice to "flash freeze" some fruit for a dessert - are there any other uses for Dry Ice that can be em
I have rarely (if ever) looked forward to eating leftover grilled fish. What is the best technique to reheat the fish so that it has the best flavor and textur
Recently I got some hazelnuts and walnuts to snack on, but I got too many. What interesting things can I do with them before they go bad?
I saw a jar of this condiment called 'liutenzia' on sale at the supermarket here in Los Angeles. The ingredients say that it has tomato paste, pepper paste, car
I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise