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 »
Chips are the ultimate snack, so why limit your selection to just potatoes? Here are 11 recipe suggestions to get you started.
Cream pie is one of those things I don’t enjoy often enough. Light, creamy and fluffy, I can eat an entire one by myself. Try whipping up one of these cream pies and grab a fork for an indulgent night.
I’m coming out. I’m a buttersexual. Or, I mean, my tongue is, but my tongue is part of me, so. What I’m saying is, I’m just not at all attracted to canola oil. Jam is great and maybe once in a while I’m sort of interested in it on my toast, but in general, I’m just attracted to butter. In my mouth. Keep reading »