- Me: What are we going to eat tonight? Did you make any food?
- CR: ...yes. ...I made cookies.
Make your own vegetable stock for soup anytime once you get this vegetable bouillon in your freezer.
I’ve been making this vegetable bouillon for a few years now, and it’s SO GREAT.
Greg has brought these to Thanksgiving a few times, and they are so much more delicious than any grape leaves I’ve had at Greek restaurants. Learn his grandmother’s recipe secrets!
I wish I had these leftovers for lunch every day.
The new “Joy of Cooking” doesn’t have the squirrel, or the beaver.
Artist Howie Michaels, in a sweet piece about cooking with his wife (WSJ)
I love the food parts of the Saturday Wall Street Journal.
This recipe is a Mexican-influenced spin on breakfast eggs that is a favorite in Austin, Texas. I had a lot of fun cooking with Adriene of the beautiful YouTube channel Yoga with Adriene (check out her 29-day yoga Reboot to feel great this spring).