OH MAH GOSH. Everyone should make pesto with butter. Why isn’t this an everyday thing? Why does olive oil reign supreme in the world of pesto? Time to step down olive oil, because butter makes pesto crazy good. And while were at it, let’s ask pine nuts to scoot over a bit. Pistachios are kind of genius… Continue reading
Garlic scapes are everywhere! Hurry, get some! Hurry, read this post! Yesterday, at the farmers’ market, I saw a giant pile of garlic scapes calling to me. “Make me into stuff,” they whispered. How could I resist? They are so garlicky and oh so good. I decided to do their bidding and walked out with… Continue reading
This Korean seafood broth recipe is so full of heads, you will be a genius after you eat it. I’m going to recommend that you step out of your comfort zone and get a whole fish carcass. Don’t freak out. They can’t hurt you. They can’t see you either. They can only do good for you.… Continue reading
This delicious, easy-to-make broth can be used for any Southeast Asian soups or stews. It can even be used to add more flavor and nutrition to curries or stir fries. I had a dream once that I cooked rice in this beautiful broth, then cooled that rice and used it to make a cold shrimp… Continue reading
Since I’m new to blogging, I wanted to make sure that everyone understood my Broth Rules. You can’t just make a brothy manifesto and not show how to implement it. I mean, you could, but then you’d be a horrible and cruel broth dictator. So my gift to you is this post which is a short tutorial/simple beef broth… Continue reading
I had some fish stock itching to be used. Let me clarify, fish stock made with a fish’s HEAD. You feel me? I bet if you’re reading this you do. Also, I would like to take this opportunity to mention that I have no clue what the difference between broth and stock is. I use… Continue reading
