I keep a bag of frozen shrimp, already peeled and deveined, in my freezer at all times. It’s become a staple in my kitchen. Why? My peeps love them and I love that they’re quick to thaw, even faster to cook and it doesn’t take a lot of effort to make them taste good. → Hungry for more?
I know. I know. We’re not supposed to fry. The fat. The calories. The bad stuff. But every now and again you need a little crunch in your life and these Mini Fried Oyster Po’ Boys will give you just that. Crispy, crunchy life. How do we create this life-giving crisp? We pan fry. → Hungry for more?
How to Cook Fish in Parchment Cooking fish in parchment paper, or en papillote (pa-pee-YOAT) if you’re French or just fancy, is a simple way to get a delicious meal on the table in minutes. If you’re a beginning cook, this is a foolproof way to cook fish properly. Technically, cooking en papillote is → Hungry for more?
Winter is being downright disrespectful. (Make soup – Spiced Butternut Squash Soup.) Seriously, WHY must it be so darn cold? (Go make this soup.) Can someone please tell me the point of these 10 ridiculous degrees? (The soup!) For me, the only upside to winter, the most delicious silver lining, is warming up with → Hungry for more?
If cumin hasn’t found a space in your spice rack, get. shopping. now. It can be your secret weapon in the fight against those same-old, same-old spice selections. I use it to breathe a little life into simple roasted veggies, like those carrots up there. What is CUMIN anyway? Cumin is a spice → Hungry for more?