The Latest From the 2 Kitchens
Want to suggest an Ingredient?
Email the chefs at firstname.lastname@example.org and we'll work on recipes featuring your ingredient!
As Hillary mentioned – ramp season is fleeting. So I decided to preserve their goodness in what else, but butter. Oh, and if you were wondering who first ramped up the ramp here’s a great Grub Street article on the subject… I originally … Continue reading
OK so clam chowder might not be the first thing that comes to mind when you have a hankering for potatoes but it is one of the main ingredients so maybe you can grant me a little leeway here… Being … Continue reading
It’s a fact: bacon improves almost anything. From egg dishes to soups to cocktails, that salty smokiness works like a charm. So why not extend that list of bacon buddies to fruit? These bacon-wrapped figs stuffed with blue cheese are … Continue reading
This week I re acclimated myself with two long lost loves. 1. Iceberg lettuce (pipe down health nuts, I know it basically has the nutritional value of a glass of water) and 2. Bacon. I know what you’re thinking, “Amy … Continue reading
I was about 99% ready to make Ina Garten’s lentil vegetable soup after the string of dreary days we had last week — I went to hear Ina speak at the 92nd Street Y last summer and her response to … Continue reading
I, like Hil, am finding the road to moderation-ville a little bumpy. It’s not that I have a problem eating healthful things, the problem is that they all taste so good paired with bacon… I swear I tried to overlook … Continue reading