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Kitchen Experiments: Forbidden Fried Rice
Earlier this week, I gave you a recipe for a Balsamic Soy Chicken. I purposely made an extra serving for lunch the next day. However, when it came time for lunch, the chicken and Forbidden Rice wasn't cutting it.
Kitchen Experiments: Apple-Date Muffincakes
This weekend I was expecting houseguests and wanted to offer them a homemade treat. I figured a nice breakfast muffincake would be a good option, as it would work for breakfast, dessert, or an afternoon snack. However, I didn't know what kind I wanted to make, so I headed to my kitchen without a recipe and scoped out the ingredients.
Kitchen Experiments: Baked Egg in a Ham Shell
Earlier this week, I wanted a simple, yet hearty breakfast. I knew I had some eggs and ham, but I didn't have a lot of time. I had to get ready for work, but also wanted something yummy.
Kitchen Experiments: "Heavenly" Banana Bread Pudding
Although my 52 Weeks of Baking series is officially over, that doesn't mean I won't be in the kitchen all the time. This year, in addition to trying new recipes, I have vowed to share my kitchen experiments with you guys. As much as I love recipes, I also just enjoy throwing things together and seeing what I get.
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Do You Experiment With New Recipes In The Kitchen?
Do You Experiment With New Recipes In The Kitchen?
Yes, all the time! It's half the fun of cooking.
Good Vegan Recipes/Products?
This story was written by member notinthemood and comes from the Kitchen Goddess group in the YumSugar Community.
I have somewhat recently become totally lactose intolerant — as in, no butter, no cheese, no yogurt, and nothing dairy. I'm totally opposed to relying on drugs to allow me to eat something my body clearly doesn't want to digest, so I've been experimenting with vegan cooking.
Say Cheese! Pimento Cheese
I am not from the South, so before this week, I had never tasted the comforting spread native to the region that's known as pimento cheese. However, I was eager to experience this seemingly exotic food, so I decided to make it. Pimento cheese isn't a type of cheese, but rather, a seasoned cheese mixture.
Introducing the YumSugar Community!
If you're a regular user, you may have noticed that we've made some positive changes around here with the unveiling of our fabulous new YumSugar Community! Our new food neighborhood is all about you. You can start your very own groups, meet new friends, discuss culinary mishaps, get cooking tips, and most importantly, share your favorite recipes and mouth-watering images.
Star Chefdom: Does It Affect a Restaurant Kitchen?
Should a diner expect to find a renowned chef in the kitchen the night he pays a visit to an acclaimed restaurant? That's the question molecular gastronomy superstar Grant Achatz poses in his latest guest post for the Atlantic. Achatz, the mastermind behind Chicago restaurant Alinea, addresses the concern, reassuring diners that they shouldn't be too disappointed when the chef isn't in the kitchen the night they dine.
The Basics: Pie Crust
Years ago I was one of those people who thought making pie dough from scratch was difficult, a waste of time, and downright ridiculous. If the grocery store conveniently sold premade pie crusts, why on earth would I make one? Then I realized the reason I used store bought pie dough was because I was horribly afraid of being a pie-dough failure.
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