Minimalism. Mindfulness. Munchies.
Today’s Kitchen is a series of posts documenting my adventures cooking through the recipes from my grandmother’s 1950′s-era cooking show of the same name. These are genuine retro recipes, updated (as needed) for a modern table. Chip Bunburgers. Isn’t that just the best name ever?? I mean, it conjures up all kinds of images...
Whew! I just did my first EVER Google+ Hangout on Air! And it was super easy. Fun times! I can see myself using this more in the near future… This salad is SO fresh and flavorful, and it’s gluten free (as long as you use GF soy sauce and fish sauce). Get the recipe...
I just adore Indian food, but I’ve never had the courage to try to cook it at home—UNTIL NOW! I was inspired by a recipe for tandoori-style chicken in my Everyday Food magazine recently because it looked awfully easy, not to mention cheap. The recipe calls for a whole chicken, which (since I try...
I don’t think the word “salumi” entered my vocabulary until a couple of years ago, but when it did—hoooo, boy! Suddenly, cured meats are everywhere, on restaurant menus, on pizzas and sandwiches, as the backbone of my favorite gourmet market in Boulder. Heck, I even know a nice young couple in Lyons who cure...
Today’s Kitchen is a series of posts documenting my adventures cooking through the recipes from my grandmother’s 1950’s era cooking show of the same name. These are genuine retro recipes, updated (as needed) for a modern table. Have you noticed how many meals are being made in muffin tins these days? You need...
My husband just LOVES the creamy lemon and caper pasta at our local Sweet Tomatoes restaurant, so I decided to try to make it for him at home. I found a recipe from Souplantation (owned by the same company as Sweet Tomatoes), but I couldn’t bring myself to make it as heavy as the...
We really didn’t know what to expect with this recipe. I mean, the ingredients are innocuous enough, but with a name like “omelette puff…” Turns out, these are pretty tasty, if a little unusual. They have a nice, fluffy, slightly spongey texture. The other nice thing is that they lend themselves almost infinitely to different toppings; pretty much...
I’ll admit, when I got my Grandmother’s collection of more than 180 recipes from her 1950s-era television show, Today’s Kitchen, I was a little daunted. I knew I wanted to cook my way through it, but where to start? Should I start with recipe No. 1 and just work my way through numerically? Or...