Recently on Serious Eats: A Dispatch from the Old School Pancake parties: This reminds one that last year pancake parties were all the go at the fashionable seaside places in France. At Étretat especially it became quite a mania. The pancake batter was brought on the beach ready mixed in a jar, and a small […]
There’s chile that is spicy There’s chili that is pork There’s chilly that is cold And chili that’s a fork. —Iris
This week in Gourmet: Three meatless tacos worth your time Sure, textured vegetable protein is cheap (it’s a byproduct of soybean oil production) and the reconstituted soy flakes are filling. The texture is even reminiscent of ground beef, which is why it’s often used for vegetarian sloppy joes and other meat substitutes. Yes, TVP would […]
I was making macaroni yesterday, and after the shells were boiling, I realized we were completely out of butter. “We have cream,” said Laurie. “You could put a little of that in instead.” But I had another idea. “Are you whipping the cream?” asked Laurie when she heard the whir of the hand mixer. “Not exactly.” “Are you […]
Me: Iris, do you want some greens with dinner? Iris: What kind of greens are they? Me: Kale. Iris: Bleah, I only like bok choy. Laurie: Dada’s making homemade dumplings tomorrow. Iris (picking up the remote): Let’s skip to tomorrow’s dinner.