July 2010
9 posts
4 tags
Roundup! "What makes a good tomato sauce?"
A long time ago, delicraig asked, right here on ffffood: What Makes A Good Tomato Sauce? Lea & Perrins, Tobassco, Sugar, Wine, Chilli, Bacon…..Opinions Please? Also a long time ago I thought it was a great question and collected some of the responses and now, a long time later—but tomato season— here they are all in one place! ephemeron(dead link): CANNED TOMATOES. And...
Jul 30th
1 note
Jul 29th
28 notes
Jul 25th
19 notes
5 tags
Jul 21st
11 notes
Jul 10th
62 notes
4 tags
Jul 8th
15 notes
4 tags
Jul 6th
556 notes
Jul 6th
37 notes
5 tags
Jul 1st
56 notes
June 2010
9 posts
Jun 29th
96 notes
Jun 27th
286 notes
Jun 23rd
1,147 notes
Jun 20th
17 notes
2 tags
Jun 17th
69 notes
Jun 17th
39 notes
Jun 12th
12 notes
Jun 9th
128 notes
2 tags
Jun 3rd
261 notes
May 2010
22 posts
May 27th
698 notes
May 27th
53 notes
May 25th
159 notes
May 25th
38 notes
May 23rd
89 notes
1 tag
May 20th
141 notes
May 20th
42 notes
May 20th
91 notes
May 17th
17 notes
May 16th
453 notes
May 15th
128 notes
May 15th
23 notes
May 11th
98 notes
May 11th
203 notes
You Tell Me
nutritionista: Which is the farm-fresh egg and which is the grocery store egg?
May 10th
136 notes
May 9th
16 notes
May 9th
35 notes
May 7th
13 notes
2 tags
May 3rd
2 notes
May 3rd
124 notes
May 3rd
50 notes
May 1st
55 notes
April 2010
14 posts
2 tags
Apr 29th
17 notes
4 tags
Apr 28th
112 notes
3 tags
Recipes for Health - Sauces for Grains and... →
“The possibilities for such a combination are endless. You might draw on the cuisines of the Mediterranean with pungent yogurt-based toppings. You might serve olive oil emulsions like the garlicky mayonnaise called allioli in Spain and aioli in Provence, or nut-based sauces like skordalia or romesco sauce. They will inspire you to cook up healthy grains and vegetables just as an excuse to...
Apr 27th
6 notes
Apr 25th
186 notes
Apr 24th
206 notes
6 tags
Apr 20th
213 notes
Apr 20th
52 notes
1 tag
Apr 15th
66 notes
Apr 9th
63 notes
5 tags
Apr 8th
36 notes