Summer Delight: Cold Poached Shrimp - AROMA CUCINA http://bit.ly/ifCt7ZSweet, soft and irresistible. These babies should be prepared in their shells and served with their heads still on. Just decapitate and eat! Mangia bene!...more
I learned to respect blenders and food processors many years ago. If you have never seen one go mad and spew avocado and sour cream or chopped ice and fruit juices all over a kitchen, perhaps this will not make sense to you, but trust me, this equipment is not to be taken lightly! That said, sometimes there are things that simply cannot be accomplished without mechanical help. It is too hot to cook, too hot almost to eat, and that makes it smoothie weather in my kitchen. ...more
The first time I had tapas the only item I recognized on the menu was "tortilla". I ordered it expecting a thin soft flat round piece of wheat or corn "bread", something to use for mopping my plate or wrapping around bits of the other offerings. I didn't see anything like that on the table, and asked my (by then long-suffering) waitperson about it. He pointed to a nearly two-inch thick wedge of potato "pie", for lack of a better word, and I shut up and ate. Mmmm......more
Summer has definitely arrived. Even in the normally temperate San Francisco Bay Area, elevated temperatures and a dash of unexpected humidity have sent plenty of people in my Twitter stream into lamentations about how sticky it is outside. When the heat gets to be too much, it helps to have some refreshing recipes to turn to. Chilled soups, for example, can be a great way to feed your family (and get a solid dose of vegetables or fruits) without breaking a sweat.
I’m just going to go ahead and lay my lack of deep thinking right out before you. Garbanzos or chickpeas? Before last year, I never thought of how they got from plant to can. I just assumed the choices were organic or not, store-brand or Goya or whatever else was available on the shelf.
Then I discovered a bulk aisle with dried chickpeas, which became a revelation. Soak them and cook them up, and they taste so much better than the canned kind. As easy? No, but still…an improvement over what I’d assumed was the status quo.
It's a big holiday weekend in the U.S. and everywhere you look you see red, white, and blue, even in the kitchen. If you're planning a holiday party or family dinner, why not put some red, white, and blue food on the menu?
Since it's a holiday, I'm starting with desserts, but if you'd like some other options for Fourth of July Food, check the list after the photos!
Nothing shouts 'summer' -- and summer parties and summer easy -- than a big pitcher of sangria shared with friends. There's no one way to make sangria and once you've the basics down -- don't worry, they're easy -- you'll make pitcher after pitcher, no two alike.
Find out what the new generation of makers, creators and mold-breakers thought of Goldieblox and the American Express #PassionProject, and enter to win a game for the young girl in your life. Read more
We asked 15 bloggers how PAM Cooking Spray helps them spend less time in the kitchen, and more time eating and celebrating with loved ones. Read their tips, tricks and recipes for great holiday cooking with PAM Cooking Spray, and enter to win a $100 Visa gift card. Read more