aanewton
A.A. Newton
aanewton
Sep 16
4

This sounds delicious and easy to make variations on - roasted red peppers or sun dried tomato would be a great add-in.

Apr 24
3

It can be so damn good in the right hands. It’s wonderful to see you making more of those hands!

Dec 16
14

One thing I’ve also noticed is that, depending on how you’re eating them, you can also just cook them with the bone still in and remove it very easily once they’re done.

Dec 16
5

I think it depends on the size of the pack of chicken. Where I live, the boneless thighs come in packs of 8, and the bone-in thighs are half price for the same number (sometimes 1 more). You’re still saving money compared to the pre-deboned stuff.

Dec 2
4

Good idea. I also use mine to make a Thanksgiving pizza. My personal format Is gravy for the base, turkey (or whatever meat we had that year. This year It was turkey and ham so... both), and then usually the mac and cheese on top. We also put cranberries on one half of the pizza because I don’t like the stuff and Read more

Nov 27
4

What a fantastically-crunchy-sweet idea. And just to be clear, the(your) plan is to dissolve the sugar in the boiling water, then add the berries to just coat them with the syrup AND NOT to cook the berries...right?

Nov 26
1

since you just want the milk solids maybe start with canned evaporated milk?

Nov 25
6

This is one of my favorite Turkey Day side dishes. Thank you for the recipe.

Nov 23
4

I roll it out in a 1-gallon freezer bag because it’s so easy to toss it into the freezer for a few minutes. Then I cut the side of the bag and lift up the dough.

Nov 22
10

Worst thing that ever happened to a otherwise good pie crust is unsalted butter.

Nov 22
3

I feel lucky—mother and aunts were old school and we were taught kneading and checking frequently to avoid the dreaded overwork. In addition they were attuned to environmental factors. Living on the north Cali coast with lots of humidity and winter cooler temps, people have a tendency to crank up the heat in the Read more

Nov 22
14

As the holidays fast approach, I’d like to remind everyone you don’t have to be hungry to eat pie.

Nov 19
5

Absolutely will try this! Our family is a mix of omnivores and vegetarians, and I usually make two stocks for gravy, one turkey-based and one veggie-based (roasted mushrooms, carrots, shallot, celery, spices, etc.). But I like the idea of a chickpea stock as I don’t have to waste the beans after they’re cooked.

Nov 19
4

Thanks for this - I shall give it a try; however, I have never been able to prepare chick peas to (my) satisfaction when starting with dried beans...not by soaking (for hours) nor by not soaking. I now use canned (Goya brand) garbanzos. Might I be able to utilize the original liquid (“that sweet, sweet bean juice”) Read more