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Salem, MA
Sunday, August 20, 2017
Blog Page 60

Crab Rangoon Dip

Crab rangoons have to be one of the best appetizers ever made. (In fact, we probably have one of the only dogs on the planet who comes running when offered one.) This hot crab dip is basically a dippified version of a crab rangoon filling. It's amazing with fresh crab—or canned (so shoot me, it's practical and still tastes really...

Fried Chicken, Done Right

I learned the proper way make fried chicken about five or six years ago when I worked for a friend of mine. She was part owner of a caterer/cafe, which has since (sadly) changed hands. I was working as a freelance writer at the time, and working at the shop got me away from the computer for a little while—and...

Koi Plates

Normally, I like really plain plates, to keep the focus on the food, but these are really nice. Koi in a Fountain dessert plates are available online from Anthropologie for $12  

A few good pointy things

We have a lot of sharp things lying around the house. In fact, one of the first things we did when we moved was hang up the knife racks. Of all the knives we have (these are just a few), it turns out that we actually only use a few. I suspect a lot of folks do this. I mainly...

Best Vanilla Extract

It's hard to find a good vanilla extract that has strong, true flavor, and doesn't cost a million bucks. Vanilla is the most expensive spice in the world after saffron, mainly due to how manually intensive production is. The plants are pollinated by hand, and take about five years from the time they are planted before the beans are ready...