user-friendly kitchen life for the conscientious consumer
Last Thanksgiving, my husband became the keeper of the keys, I mean leftovers. By Sunday, he began mumbling about making chili with what we still had in turkey, sweet potatoes, mashed potatoes, and greens. I said, “Go for it.” That he did. He found some cans of beans in the cupboard and some chorizo in the freezer and nothing short of magic happened.
Continue reading “Cha cha cho chorizo! Chorizo sweet potato balls. Yes, really.”
We are snowed in. Snowmageddon 2017. Helena hails. Williamsburg wonderland. A foot of snow! You get the picture. Or, if not, see below. Ok, I’ll admit that with the possibility of being stuck indoors looming, I began plotting what I might cook. And these are things you can do anytime you’re stuck at home because the ingredients are either simple and short or can be modified easily.
Continue reading “SNOW DAY COOKING: Marshmallows, and crackers, and soup, oh my!”
Happy 2017 from us here at Food Process! Continue reading “Out of sight, out of mind– and, off the hips.”
Making homemade goods during the holiday is an old tradition.
Continue reading “Homemade bark without the bite (out of your wallet)”
Continue reading “A fast on food: new evidence on the benefits of a break”
Fall cooking is an exciting time for us cooks. Continue reading “Over the moon – about pumpkin moon pies!”
It’s been a long hot summer and my posts fell by the wayside while I wallowed in the heat-on the tennis courts, in the lake, on a roller coaster–or escaped to a restaurant, a movie theater, Target. I can’t even say I did much cooking. It was too hot to turn on the oven or to even grill outside. Continue reading “Cool as a cucumber soup”
