Hello, I’m Dorie, and I’m a gravy snob. I do not need a support group to get over it, thank you very much.
One of the side-effects of trying to create a new recipe is that I don’t know how much of an ingredient I might need, and then am left with extra that I need to figure out how to use. It’s a rough life.
My Medium Boy’s exact words were “Oh my God, this is delicious” when a spoonful of this dip hit his mouth. I’m not sure, but I think he may have liked it.
Spring and summer wouldn’t be complete without the cool and creamy wonderfulness that is tzatziki (tzah-TZEE-kee). Forget ketchup and ranch dressing, it’s time to move on!
I consider myself to be a fairly serious kitchen DIY-er. I enjoy learning about a food’s history and recreating it in my kitchen. But then there’s that whole time thing.
A while ago, I had purchased a rather large quantity of spinach. Even though I often grow my own, spinach is pretty picky about not liking my hot summer temperatures and I don’t always get around to growing it when it will thrive. Thank goodness for grocery stores!
I have known only one person in my life that has ever uttered the phrase “that’s too much garlic”. Yes, I’m still friends with them.
It is amazing what one can create in the world of food with only the simplest of ingredients. Proof again that complex, obscure, and expensive materials are not what makes a cook great.
If you’re from the West Coast, you likely know about mizithra cheese from The Old Spaghetti Factory’s browned butter and mizithra cheese pasta (which is really good). What you may not know is that this cheese has a history that goes back thousands of years. That should tell you how easy it is to make if ancient Greeks could do so without modern kitchens!