It’s 65 degrees out in Chicago, and that means it’s STEW SEASON! I get really excited about stew because of the variety of accoutrements you can eat with it — rice, couscous, chips, crackers, bread, potatoes. Plus it’s basically thick soup, which is the best kind of soup, with a lot of meat in it, which is something I really like to accomplish with my meals. Plus, every single culture in the world (OK, I’m speculating, but I don’t think it’s a bad speculation) has some kind of stew, which means that stew can be a culinary adventure!
You can make these on the stove, but let’s be real, guys, one of the great things about stew is that if you happen to have a slow-cooker, you are in for a delicious-smelling home all day. More bonuses: Make a big batch, get some tupperware, and freeze portions of stew, and you have lunch for weeks. Get it in your mouth and let it make you feel all cozy!
It’s apple-picking season! The good news: coming home with sooooo many appppplesssss. The bad news: WTF do you do with sooooo many appppplesssss anyway? Here are 13 ideas!
So it turns out you guys are as big of freaks about butter as I am! I really did feel weird writing my Ode to Butter until a rash of you swooped in and expressed how dedicated to butter you are, too. There’s nothing like the Internet to build communities you didn’t know you needed.
That being said, it’s also given me a damn good excuse to sift through the web to find the best compound butter recipes out there. Use this shit on bread. Put it in your oatmeal. Cook burgers in it. Cook steaks in it. Mash it into potatoes and sweet potatoes and cauliflower. Slather it on all your vegetables. Use it for your Italian buttercream. Use it for your American buttercream. Put it in your cocktails and your coffee. Eat it plain for that matter! Just get more butter in your life.
Sometimes, the best things come in little packages. Correction: crispy little packages that melt in your mouth. Getting hungry? Here are 10 recipes for wontons that will deliver little bites of AMAZING straight into your mouth.
Summer produce is just the best. Peaches, watermelon, plums, cherries, eggplant, green beans, tomatoes and, my personal favorite, CORN. During the summer months, I find myself serving corn-on-the-cob as a side with at least half of my home cooked meals, boiling it for only a few minutes so the kernels keep some of their crunch, slathering the steaming hot ear with salty melted butter. But with corn selling for, like, 50 cents an ear, I want to eat much more of it before the season is up and I’d like to get a little more creative. Here are 10 recipes I’m totally corny for. (Sorry, that was a stupid joke.)
I love toast. I love butter. I especially love toast slathered in butter. And nothing ruins a perfectly good piece of toast like cold, hard butter that refuses to spread, breaks the bread and nestles into little chunks that refuse to melt. And then when you bite into it? Dry toast with chunks of butter all up in your mouth, ruining your day. If only there was a way to cut and spread cold butter in a way that keeps the structural integrity of the toast, I have found myself thinking every single time my breakfast has been destroyed.
Well, NOW THERE IS. Keep reading »