Early December, the gods brought us Audry II — our sourdough starter from King Arthur Flour of Norwich, Vermont. We now take it out once a week, remove a cup for baking or passing along, feed it a bit more and give it some downtime in the back of the fridge.
This is Offbeat Home's archive of Food posts.
This is our category dedicated to eating, cooking, baking, and feeding.
I read a critique recently that said cooks are too dependent on garlic and onion to spice dishes. I know I've been quite guilty of that. so when I identified that I'm allergic to onions and garlic, I'm trying to look at it as an opportunity to break out of a rut and try out some new flavors in my kitchen. So homies, tell me about some of your favorite spices and how you use them!
Since it's that time of year when squash is cheap and plentiful, I picked up a kabocha squash (a.k.a. Japanese pumpkin) and decided to make something with it for Thanksgiving dinner. But I don't like pumpkin pie or any other vegetable-as-dessert type things, so I figured I'd make something savoury. Anything with cheese tends to be a winner, and with the stripe-y pumpkin-bowl the dip is baked in, you can gain bonus points for fancy-ass presentation.
The number one thing I hear from customers is "I just came in here for one thing." These are people with overflowing baskets, with $300 orders. Don't make that mistake. Here is my guide to grocery shopping effectively.
Experimenting with One-Pan Pasta is the culinary equivalent to a night out on the town: Irresistibly decadent and utterly worth the occasional indulgence. Sometimes a little self-indulgence is just what a girl needs — especially when it only takes 30 minutes. Try this one pot pasta for a show-stopping quick and easy dinner for friends.
For those of us in the middle of the fall season where EVERYTHING MUST BE APPLE AND PUMPKIN, here's my Megan-simple Hot Spiced Cider recipe!