Mustard now comes in dozens of varieties. Why has ketchup stayed the same? Interesting commentary on the लोकप्रिय condiment from New Yorker magazine.
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पेश
द्वारा
smokyjoe
एक साल से अधिक पुराना
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3 fans
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The Cook's Thesaurus provides a nice visual overview for many of the most common पास्ता shapes. Lumaconi (giant घोंघा, घोंघे shaped pasta) anyone?
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पेश
द्वारा
smokyjoe
एक साल से अधिक पुराना
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3 fans
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Good cooks rely on recipes, but only to a point. Chef Daniel Patterson examines the pitfalls of written directions and urges a return to a riskier—and ultimately और rewarding—approach.
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पेश
द्वारा
papa
एक साल से अधिक पुराना
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3 fans
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"Cut into a स्टेक या a kebab, and somehow आप can still deny that you're eating another animal, but with ribs, it's carnivoria in all its glory."
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पेश
द्वारा
smokyjoe
एक साल से अधिक पुराना
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3 fans
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Discusses alternatives to teflon. If restaurants don't need teflon, neither do you!
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पेश
द्वारा
samantha
एक साल से अधिक पुराना
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4 fans
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You've probably heard adherents in both camps diss the other. However, this NYTimes लेख lauds the merits of both. Long live both fat and skinny asparagus.
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पेश
द्वारा
papa
एक साल से अधिक पुराना
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5 fans
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Ribs are easy to cook, but there's और to the process than simply throwing them on the grill.
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पेश
द्वारा
smokyjoe
एक साल से अधिक पुराना
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3 fans
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Very nice चित्र gallery द्वारा a खाना photographer.
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पेश
द्वारा
samantha
एक साल से अधिक पुराना
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3 fans
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The SF Chronicle discusses local सैल्मन, सामन shortages and some (delicious) alternatives to work with instead.
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पेश
द्वारा
samantha
एक साल से अधिक पुराना
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3 fans
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Some fun cookbook lists in this article: "Desert Island Cookbooks", "Most Beautiful Cookbooks" and "Glad To Own Them But Barely Use Them".
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पेश
द्वारा
samantha
एक साल से अधिक पुराना
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5 fans
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