mini grilled cheese/tomato soup
Things to Boast About: Chef’s Linguine Alle Vongole is named one of the “100 Dishes to Eat Now” over at Village Voice. Way to go Chef!
I think we’re due for another edition of “Ask Chef”! Ask Chef your culinary questions! I’ll be collecting questions and posting his responses when I can. E-mail me the questions (anniew at fritesandfries.com) or ask here!
Dark Chocolate Caramel Nutella Twix Bars
Not getting a tax refund this year? That’s okay, neither did we. This week, Chef Brendan McDermott shows us how to make everyone’s favorite empty-wallet dinner: pasta.
Share your favorite homemade pasta sauce recipe with us. Have you made your own homemade pasta before?
Doing it right.
The power is still out, so I’ve developed a Hank Hill-like appreciation for propane.
my mom’s zucchini bread recipe
don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!
- 2 cups sugar
- 2 cups and 2 tbsp shredded zucchini
- 4 tbsp corn starch mixed with 2/3 cup water
- 1/2 cup oil
- 1/2 tsp dried lemon peel
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 2 tsp cinnamon
bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!