We really can’t imagine breakfast without eggs, can you? When we start thinking about all the ways eggs can transformed into something delicious, we just get hungrier and hungrier. Here’s a quick guide to everything we know about buying, preparing, and cooking eggs for breakfast!
When we first heard about this gingery beer from Left Hand Brewing, we were a little…leery. Beer and ginger makes us think of those overly-spiced winter warmer beers that flood the shelves around the holidays, and we couldn’t imagine the flavor translating to springtime. Oh, how we love to be proven wrong!
Even if you don’t always eat breakfast, we bet you have an opinion on it! On one end of the breakfast spectrum, you have things like sweet pancakes topped with sugary berries and drenched in syrup. And on the other end, you have savory egg frittatas with herbs and fresh veggies. Which way do you gravitate?
When it comes to snacking, we are devout popcorn fans. It’s quick to make, travels well, and never fails to hit the spot. We have a fondness for popcorn that’s simply tossed with a little melted butter and kosher salt. But when the desire for something fancier hits, we immediately turn to the spice cupboard.
Sifting is a way to lighten flour that’s gotten packed down in a bag during storage and shipping. It’s also useful for mixing dry ingredients together and making sure there aren’t any stubborn clumps. You don’t need a fancy sifter (though they’re great fun!), but a few basic kitchen tools you probably already have.
It’s an age-old debate, and one that was stirred up for us again in last week’s post on over-the-top brunch muffins. Once you start loading muffins with things like chocolate and topping them with sugary glazes, it starts getting hard to distinguish it from a cupcake! Where do you draw the line between muffins and cupcakes?
We have a secret fondness for those ginormous, over-the-top cakey muffins that walk the line between muffin and cupcake. (Case in point: Sarah Rae’s Double Chocolate Butterscotch Muffins made us swoon.) These are not everyday muffins. No, these are most definitely special occasion muffins!
The discussion earlier this week on using the Cookbooker site got us thinking. Maybe part of the key to using our cookbooks more often is organizing them in a way that makes a particular title accessible and easy to find. What’s your system for keeping cookbooks ordered?
We love a gooey center to our cookies and bars, and our obsession occasionally leads us into a batch or two that can only be called underbaked. Even UNbaked! We’re always loath to toss a whole pan of goodies in the trash, so we wonder if there’s anything we could do to save them. Any suggestions?
Mention butter molds, and we immediately flash back to Little House on the Prairie. Remember Ma’s special butter mold?! We love the idea of passing a creamy butter rose around our holiday table or setting a little heart-shaped pat on the edge of each person’s plate. It would be just the right touch to make a meal feel special!
We love serving poached eggs with hollandaise at brunch gatherings, but doing more than a few can end up feeling annoying and time-consuming when hungry guests are waiting out in the dining room. Luckily, eggs can actually be poached ahead of time and then reheated right before serving. Here’s what to do!
We cook a big pot of this thick and chunky tomato sauce at least once a month. It’s incredibly easy to pull together, re-heats like a charm, and even freezes well if we get tired of eating it before it’s gone. Feel free to play around with the basic recipe to fit your likes, dislikes, or whatever is in the fridge – we certainly do!
Think of your broiler as an upside-down grill. You’re exposing your food directly to very high heat, which works great for quick-cooking thin cuts of meat and some kinds of vegetables – just like on a grill. There are a few tricks for using your broiler most effectively and getting the best results!
Planning a whole dinner party can sometimes feel like a giant logic puzzle: if we serve this dessert, then we’ll do that appetizer, but if that person comes, then we won’t serve that, and on and on! Deciding out how much meat to buy per person is all part of the game. How do you figure it out?
Browse through the beer section of any well-stocked store and you’ll notice the word “imperial” showing up in front of many of your favorite beers: imperial stout, imperial pale ale, imperial pilsner and who knows what else. That word might actually mean something different than you think!
Yesterday, we mentioned how we’ve been cooking a big pork shoulder over the weekend and then using it in recipes all week long. This is a great way to make one meal (pulled pork sandwiches!) stretch into several different meals. Here are some ways we like to use the leftovers!
This time of year can sometimes be tough for home cooks. We’re tired of winter braises and roasts, but fresh spring veggies are still pretty scarce. Let’s take some inspiration from each other – what are you cooking and loving right now?
It can be hard to get homemade whole wheat bread as soft and fluffy as the loaves we see at the grocery store. All too often, our loaves end up like dense heavy bricks. But there is hope! A few baking tricks can help us get much closer to the pillowy whole wheat loaves we crave.
We’re usually so excited to see something fresh and green this time of year that the first few batches of asparagus simply get roasted or steamed before being devoured on the spot. Once the novelty wears off, we start looking around for other things to do with our asparagus. Here are a few recipes we’ll be trying!
Looking for something a little different for your Easter dinner this year? We recently discovered that bigos, or Hunter’s Stew, is traditional Easter fare throughout Poland! This is a hearty stew filled with smoky sausage, tangy sauerkraut, and plenty of garlic. Have you had bigos before?