As if you needed another reason to friendly up with your farmer’s market and community gardens: if it’s just the greens you’re after, and as long as it isn’t toward the end of the season where smaller outlets are letting things flower or go to seed, you should be able to snag ‘em it for a song.

Long story short: I had to be rebuilt.

what some would call “too much red meat”

not your grandma’s purple drank

You’ve just given me the most wonderful flashback of my life.

I’m out of gin

if “hoo boy!” isn’t a regular in your vernacular, you aren’t living your best life.

My annual ham is a bone-in city using Alton’s crust, a utility knife that I rattle can’d matte pink and poorly stenciled “HAM KNIFE” onto in crack-whore red, and the oven bag method from Cook’s Maple-Glazed.

Tender and juicy from the in-bag steaming, you’re just baking on the crust at the end without fear of dry,…

Talk to me about that cleaver/style blade. I’m after a new one and it is painful to be unable to get them in hand.

I honestly can’t remember the last time I went to Chowhound. Mostly just popped in from a Google search result.

I got really disillusioned with Food Network when they switched their focus from education and simple home cooked to reality/competition programming and shoving Bobby Flay into everything.

I think the dislike of Rachel Ray was due to her boom in popularity during a time when people were thinking they needed to drop…

This seems to be the consensus. I’ll give it a go this weekend!

Between a new desk and rushing to my finish an undergrad, I’ve simply got no time to contribute.. even once a week. :(

I’m exploring a blog (I might even have a sponsor already!) and corresponding Twitch stream, but even then.. I’m not sure how much time I’d be able to devote to it.

It’s just so much easier to just…

She’s doing Piglet judging for Food52 this year and it is causing me a very serious crisis.

I can’t wrap my head around nutritional yeast, but I’ll say this:

Last year I made a cider vinegar “glaze” because I had a bottle of Bragg’s and I was sans spouse for a week. I put it on everything, from fancy lad style meals all the way down to macaroni and cheese (do not @ me). It is a door I wish I had never…

BECAUSE I’M GREY STILL, AND THERE IS NO BUTTMILK IN THIS RECIPE

but actually it’s because “holy shit that is the EXACT difference and it will now make that argument so much easier to win at Easter brunch”

Why am I calling it “bread pudding” and not “French toast casserole?” I suppose either name would work, but this doesn’t have the crisp edges I associate with the latter.

I wrote for the site for like 8 months! But I had to log out of my old account and I lost the Burner account pw, so.. here I am again.

you need to do a cheese

i don’t care what ends up happening, i’m just here for the EASTER MEATS! tag