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GARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine the butter, the herbs, and the garlic. Mix to distribute. SHAKE UP YOUR HASH BROWNS! The best hash browns in the world – and they’re easy! Ingredients. 2 1/2 pounds Yukon Gold potatoes (about 5 medium potatoes), peeled and cut into 1 1/2-inch chunks. Salt. 1 teaspoon smoked paprika. 1/4 cup olive oil. Instructions. Put the potatoes in a medium-sized stockpot of cold water. Add 1 teaspoon of salt and bring to a boil over PERFECT INSTANTPOT CHICKPEAS 1/2 cup olive oil. 1 1/2 teaspoons salt. Instructions. Put the chickpeas in a big bowl. Cover with a few inches of water and stir in the yogurt, lemon juice, or starter if using. Soak overnight. When you’re ready to cook, drain off the soaking water. Put them in the pot of the InstantPot. Add water to cover by 1 inch, then put in thecarrot
MARMALADE MUFFINS
9. Ice Cream Scoop. A perfect sundae begins with the perfect scoop of ice cream. Use it to also measure out equal portions of cupcake andmuffin batter.
BROCCOLI & PARMESAN ISRAELI COUSCOUS Sprinkle with cheese and bake at 400°F for 15 to 20 minutes, until bubbling. 2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem) Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer. STRAWBERRY-RHUBARB CRISP DINNER PARTY DESSERTS: Amazingly Easy Rich Lemon Tart; Coconut Budino; Whipped Mint Ganache and Blackberry Tart; Nutella Soufflé My new favorite night for dinner parties is Sunday. Alex and I had friends over this past Sunday, and I have to say, cooking and socializing did a much better job of closing out a weekend than pasta, TV, work, andMonday dread.
PHYLLO PIGS IN A BLANKET 16 sheets phyllo dough from half a package of Athens Food Fillo Dough, defrosted at room temp for 2 hours or in the fridge overnight. 1 stick (1/2 cup) butter, melted. About 1 tablespoon sesame seeds. BBQ sauce, ketchup, and/or honey mustard, for serving. Preheat the RECIPES – BIG GIRLS SMALL KITCHEN Two Gifts: Coconut Granola and a Scale December 17, 2016. The last-minute gift for your family and friends is a jar of this homemade coconut granola, which hits all the right notes: salty, sweet, crunchy, and rich. I love it. The gift for you (or your favorite baker) is a kitchen scale. Hear me out. ABOUT – BIG GIRLS SMALL KITCHEN About. Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. Not long after Thanksgiving in 2008, my co-founder and old friend Phoebe Lapine and I took stock of our surroundings. DINNERS FOR RIGHT NOW Utica Greens. Nirvana: greens loaded with olive oil, parm, bread crumbs, hot peppers, and prosciutto. Add chicken or chickpeas to make a full meal. Sardine Pasta. This is an all-star, an absolute dinner winner for pantry cooks and pasta lovers. It’s been on the rotation for five years or more.GARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine the butter, the herbs, and the garlic. Mix to distribute. SHAKE UP YOUR HASH BROWNS! The best hash browns in the world – and they’re easy! Ingredients. 2 1/2 pounds Yukon Gold potatoes (about 5 medium potatoes), peeled and cut into 1 1/2-inch chunks. Salt. 1 teaspoon smoked paprika. 1/4 cup olive oil. Instructions. Put the potatoes in a medium-sized stockpot of cold water. Add 1 teaspoon of salt and bring to a boil over PERFECT INSTANTPOT CHICKPEAS 1/2 cup olive oil. 1 1/2 teaspoons salt. Instructions. Put the chickpeas in a big bowl. Cover with a few inches of water and stir in the yogurt, lemon juice, or starter if using. Soak overnight. When you’re ready to cook, drain off the soaking water. Put them in the pot of the InstantPot. Add water to cover by 1 inch, then put in thecarrot
MARMALADE MUFFINS
9. Ice Cream Scoop. A perfect sundae begins with the perfect scoop of ice cream. Use it to also measure out equal portions of cupcake andmuffin batter.
BROCCOLI & PARMESAN ISRAELI COUSCOUS Sprinkle with cheese and bake at 400°F for 15 to 20 minutes, until bubbling. 2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem) Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer. STRAWBERRY-RHUBARB CRISP DINNER PARTY DESSERTS: Amazingly Easy Rich Lemon Tart; Coconut Budino; Whipped Mint Ganache and Blackberry Tart; Nutella Soufflé My new favorite night for dinner parties is Sunday. Alex and I had friends over this past Sunday, and I have to say, cooking and socializing did a much better job of closing out a weekend than pasta, TV, work, andMonday dread.
PHYLLO PIGS IN A BLANKET 16 sheets phyllo dough from half a package of Athens Food Fillo Dough, defrosted at room temp for 2 hours or in the fridge overnight. 1 stick (1/2 cup) butter, melted. About 1 tablespoon sesame seeds. BBQ sauce, ketchup, and/or honey mustard, for serving. Preheat the DINNERS FOR RIGHT NOW Utica Greens. Nirvana: greens loaded with olive oil, parm, bread crumbs, hot peppers, and prosciutto. Add chicken or chickpeas to make a full meal. Sardine Pasta. This is an all-star, an absolute dinner winner for pantry cooks and pasta lovers. It’s been on the rotation for five years or more. PRESS – BIG GIRLS SMALL KITCHEN Book Praise. “Those who’ve never been confined to a tiny kitchen rarely learn to cook smart and joyfully with full awareness of the miracle of dinner. Cara and Phoebe make me wistful for the good old days of cooking for twenty in a four-foot-square kitchen.GARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine the PERFECT INSTANTPOT CHICKPEAS 1/2 cup olive oil. 1 1/2 teaspoons salt. Instructions. Put the chickpeas in a big bowl. Cover with a few inches of water and stir in the yogurt, lemon juice, or starter if using. Soak overnight. When you’re ready to cook, drain off the soaking water. Put them in the pot of the InstantPot. Add water to cover by 1 inch, then put in thecarrot
STOVETOP RICE PUDDING 1 teaspoon vanilla extract. In a large saucepan, combine the rice, 2 cups milk, salt, and nutmeg. Bring all this to a rapid boil over medium-high heat (watch out, it will foam up and get high), stirring constantly to avoid scorching. Keep at a soft boil for 10 minutes, stirring frequently, and adding the sugar once the rice is tender,about 5
ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juice BIG GIRLS, TEST KITCHEN: JAMES BEARD POT PIE Bake 15 minutes in a 450-degree oven. Redue the heat to 350 degrees and continue baking til the crust is nicely browned and cooked through, about 35 minutes. Serve with either a green vegetable, such as peas or snap beans, or a salad. Combine the flour, salt, and sugar in a food processor. SWEET POTATO AND CARAMELIZED ONION FRITTATA I like to use two different colored sweet potatoes, just for the hell of it. You can make both the sweet potatoes and the caramelized onions ahead of time – up to 2 days before – and I encourage you to do so, because then the frittata will come together really quickly when it’s actually time to eat. MAY 2012 – BIG GIRLS SMALL KITCHEN QUICK DINNERS: Cous Cous with Sausage, Greens, and White Beans; Baked Shells with Tomato and Mozzarella; Chicken Sausage and Ravioli Soup I go through phases: sometimes I’ll plan a week’s worth of dinners, do the shopping, and make meals according to my schedule. MARCH 2014 – BIG GIRLS SMALL KITCHEN This afternoon, I’m going to sound like a hack selling some cure-all elixir on the street corner. This homemade, heart-warming, health-giving brew is so good, it’s RECIPES – BIG GIRLS SMALL KITCHEN Two Gifts: Coconut Granola and a Scale December 17, 2016. The last-minute gift for your family and friends is a jar of this homemade coconut granola, which hits all the right notes: salty, sweet, crunchy, and rich. I love it. The gift for you (or your favorite baker) is a kitchen scale. Hear me out. ABOUT – BIG GIRLS SMALL KITCHEN About. Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. Not long after Thanksgiving in 2008, my co-founder and old friend Phoebe Lapine and I took stock of our surroundings. DINNERS FOR RIGHT NOW Utica Greens. Nirvana: greens loaded with olive oil, parm, bread crumbs, hot peppers, and prosciutto. Add chicken or chickpeas to make a full meal. Sardine Pasta. This is an all-star, an absolute dinner winner for pantry cooks and pasta lovers. It’s been on the rotation for five years or more.THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juice PHYLLO PIGS IN A BLANKET 16 sheets phyllo dough from half a package of Athens Food Fillo Dough, defrosted at room temp for 2 hours or in the fridge overnight. 1 stick (1/2 cup) butter, melted. About 1 tablespoon sesame seeds. BBQ sauce, ketchup, and/or honey mustard, for serving. Preheat the HOMEMADE DOUGHNUTS FOR HANUKKAH In a saucepan over medium-low heat, or in the microwave, warm the milk and water together until just over room temp. Remove from the heat and add the olive oil. In a separate large bowl, mix together the flour, yeast, sugar, and salt. Pour the liquid ingredients over the STOVETOP RICE PUDDING 1 teaspoon vanilla extract. In a large saucepan, combine the rice, 2 cups milk, salt, and nutmeg. Bring all this to a rapid boil over medium-high heat (watch out, it will foam up and get high), stirring constantly to avoid scorching. Keep at a soft boil for 10 minutes, stirring frequently, and adding the sugar once the rice is tender,about 5
BROCCOLI & PARMESAN ISRAELI COUSCOUS Sprinkle with cheese and bake at 400°F for 15 to 20 minutes, until bubbling. 2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem) Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer. STRAWBERRY-RHUBARB CRISP DINNER PARTY DESSERTS: Amazingly Easy Rich Lemon Tart; Coconut Budino; Whipped Mint Ganache and Blackberry Tart; Nutella Soufflé My new favorite night for dinner parties is Sunday. Alex and I had friends over this past Sunday, and I have to say, cooking and socializing did a much better job of closing out a weekend than pasta, TV, work, andMonday dread.
RECIPES – BIG GIRLS SMALL KITCHEN Two Gifts: Coconut Granola and a Scale December 17, 2016. The last-minute gift for your family and friends is a jar of this homemade coconut granola, which hits all the right notes: salty, sweet, crunchy, and rich. I love it. The gift for you (or your favorite baker) is a kitchen scale. Hear me out. ABOUT – BIG GIRLS SMALL KITCHEN About. Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. Not long after Thanksgiving in 2008, my co-founder and old friend Phoebe Lapine and I took stock of our surroundings. DINNERS FOR RIGHT NOW Utica Greens. Nirvana: greens loaded with olive oil, parm, bread crumbs, hot peppers, and prosciutto. Add chicken or chickpeas to make a full meal. Sardine Pasta. This is an all-star, an absolute dinner winner for pantry cooks and pasta lovers. It’s been on the rotation for five years or more.THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juice PHYLLO PIGS IN A BLANKET 16 sheets phyllo dough from half a package of Athens Food Fillo Dough, defrosted at room temp for 2 hours or in the fridge overnight. 1 stick (1/2 cup) butter, melted. About 1 tablespoon sesame seeds. BBQ sauce, ketchup, and/or honey mustard, for serving. Preheat the HOMEMADE DOUGHNUTS FOR HANUKKAH In a saucepan over medium-low heat, or in the microwave, warm the milk and water together until just over room temp. Remove from the heat and add the olive oil. In a separate large bowl, mix together the flour, yeast, sugar, and salt. Pour the liquid ingredients over the STOVETOP RICE PUDDING 1 teaspoon vanilla extract. In a large saucepan, combine the rice, 2 cups milk, salt, and nutmeg. Bring all this to a rapid boil over medium-high heat (watch out, it will foam up and get high), stirring constantly to avoid scorching. Keep at a soft boil for 10 minutes, stirring frequently, and adding the sugar once the rice is tender,about 5
BROCCOLI & PARMESAN ISRAELI COUSCOUS Sprinkle with cheese and bake at 400°F for 15 to 20 minutes, until bubbling. 2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem) Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer. STRAWBERRY-RHUBARB CRISP DINNER PARTY DESSERTS: Amazingly Easy Rich Lemon Tart; Coconut Budino; Whipped Mint Ganache and Blackberry Tart; Nutella Soufflé My new favorite night for dinner parties is Sunday. Alex and I had friends over this past Sunday, and I have to say, cooking and socializing did a much better job of closing out a weekend than pasta, TV, work, andMonday dread.
THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
PERFECT INSTANTPOT CHICKPEAS 1/2 cup olive oil. 1 1/2 teaspoons salt. Instructions. Put the chickpeas in a big bowl. Cover with a few inches of water and stir in the yogurt, lemon juice, or starter if using. Soak overnight. When you’re ready to cook, drain off the soaking water. Put them in the pot of the InstantPot. Add water to cover by 1 inch, then put in thecarrot
STOVETOP RICE PUDDING 1 teaspoon vanilla extract. In a large saucepan, combine the rice, 2 cups milk, salt, and nutmeg. Bring all this to a rapid boil over medium-high heat (watch out, it will foam up and get high), stirring constantly to avoid scorching. Keep at a soft boil for 10 minutes, stirring frequently, and adding the sugar once the rice is tender,about 5
GARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine theDILL TARTAR SAUCE
1 tablespoon capers, drained and chopped. 1 tablespoon finely chopped dill. 2 teaspoons finely chopped shallot or onion. 1 teaspoon Dijon mustard. 2 teaspoons lemon juice. 1/8 teaspoon salt. In a small bowl, stir together all the ingredients. Taste for THE SECRETS OF IRISH BUTTER Ingredients. 2 cups organic cream. 3 tablespoons plain whole milk yogurt with live active cultures. 1/4 teaspoon fine sea salt. Whisk together 1/2 cream and the yogurt in a ceramic bowl until no lumps remain. Slowly whisk in the remaining cream. Cover the bowl with plastic wrap and set it in a warm corner of your kitchen for about 18hours.
ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juiceMARMALADE MUFFINS
9. Ice Cream Scoop. A perfect sundae begins with the perfect scoop of ice cream. Use it to also measure out equal portions of cupcake andmuffin batter.
CRISPY POTATOES WITH BAKED EGGS AND PESTO YOGURT Sprinkle with salt. Bake for 25 minutes, until the bottoms of the potatoes are golden and easily pried from the pan. Flip the potatoes, making space for the eggs. Crack in the eggs. Sprinkle with salt and pepper. Bake another 6-8 minutes, until whites are set. Meanwhile, make the pesto yogurt. SWEET POTATO AND CARAMELIZED ONION FRITTATA I like to use two different colored sweet potatoes, just for the hell of it. You can make both the sweet potatoes and the caramelized onions ahead of time – up to 2 days before – and I encourage you to do so, because then the frittata will come together really quickly when it’s actually time to eat. RECIPES – BIG GIRLS SMALL KITCHEN Two Gifts: Coconut Granola and a Scale December 17, 2016. The last-minute gift for your family and friends is a jar of this homemade coconut granola, which hits all the right notes: salty, sweet, crunchy, and rich. I love it. The gift for you (or your favorite baker) is a kitchen scale. Hear me out. ABOUT – BIG GIRLS SMALL KITCHEN About. Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. Not long after Thanksgiving in 2008, my co-founder and old friend Phoebe Lapine and I took stock of our surroundings. DINNERS FOR RIGHT NOW Utica Greens. Nirvana: greens loaded with olive oil, parm, bread crumbs, hot peppers, and prosciutto. Add chicken or chickpeas to make a full meal. Sardine Pasta. This is an all-star, an absolute dinner winner for pantry cooks and pasta lovers. It’s been on the rotation for five years or more.THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
PRESS – BIG GIRLS SMALL KITCHEN Book Praise. “Those who’ve never been confined to a tiny kitchen rarely learn to cook smart and joyfully with full awareness of the miracle of dinner. Cara and Phoebe make me wistful for the good old days of cooking for twenty in a four-foot-square kitchen. Bravo!”. –Molly O’Neill, author of One Big Table.ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juice PHYLLO PIGS IN A BLANKET 16 sheets phyllo dough from half a package of Athens Food Fillo Dough, defrosted at room temp for 2 hours or in the fridge overnight. 1 stick (1/2 cup) butter, melted. About 1 tablespoon sesame seeds. BBQ sauce, ketchup, and/or honey mustard, for serving. Preheat the STOVETOP RICE PUDDING 1 teaspoon vanilla extract. In a large saucepan, combine the rice, 2 cups milk, salt, and nutmeg. Bring all this to a rapid boil over medium-high heat (watch out, it will foam up and get high), stirring constantly to avoid scorching. Keep at a soft boil for 10 minutes, stirring frequently, and adding the sugar once the rice is tender,about 5
BROCCOLI & PARMESAN ISRAELI COUSCOUS Sprinkle with cheese and bake at 400°F for 15 to 20 minutes, until bubbling. 2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem) Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer. BIG GIRLS, TEST KITCHEN: JAMES BEARD POT PIE Bake 15 minutes in a 450-degree oven. Redue the heat to 350 degrees and continue baking til the crust is nicely browned and cooked through, about 35 minutes. Serve with either a green vegetable, such as peas or snap beans, or a salad. Combine the flour, salt, and sugar in a food processor. RECIPES – BIG GIRLS SMALL KITCHEN Two Gifts: Coconut Granola and a Scale December 17, 2016. The last-minute gift for your family and friends is a jar of this homemade coconut granola, which hits all the right notes: salty, sweet, crunchy, and rich. I love it. The gift for you (or your favorite baker) is a kitchen scale. Hear me out. ABOUT – BIG GIRLS SMALL KITCHEN About. Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. Not long after Thanksgiving in 2008, my co-founder and old friend Phoebe Lapine and I took stock of our surroundings. DINNERS FOR RIGHT NOW Utica Greens. Nirvana: greens loaded with olive oil, parm, bread crumbs, hot peppers, and prosciutto. Add chicken or chickpeas to make a full meal. Sardine Pasta. This is an all-star, an absolute dinner winner for pantry cooks and pasta lovers. It’s been on the rotation for five years or more.THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
PRESS – BIG GIRLS SMALL KITCHEN Book Praise. “Those who’ve never been confined to a tiny kitchen rarely learn to cook smart and joyfully with full awareness of the miracle of dinner. Cara and Phoebe make me wistful for the good old days of cooking for twenty in a four-foot-square kitchen. Bravo!”. –Molly O’Neill, author of One Big Table.ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juice PHYLLO PIGS IN A BLANKET 16 sheets phyllo dough from half a package of Athens Food Fillo Dough, defrosted at room temp for 2 hours or in the fridge overnight. 1 stick (1/2 cup) butter, melted. About 1 tablespoon sesame seeds. BBQ sauce, ketchup, and/or honey mustard, for serving. Preheat the STOVETOP RICE PUDDING 1 teaspoon vanilla extract. In a large saucepan, combine the rice, 2 cups milk, salt, and nutmeg. Bring all this to a rapid boil over medium-high heat (watch out, it will foam up and get high), stirring constantly to avoid scorching. Keep at a soft boil for 10 minutes, stirring frequently, and adding the sugar once the rice is tender,about 5
BROCCOLI & PARMESAN ISRAELI COUSCOUS Sprinkle with cheese and bake at 400°F for 15 to 20 minutes, until bubbling. 2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem) Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer. BIG GIRLS, TEST KITCHEN: JAMES BEARD POT PIE Bake 15 minutes in a 450-degree oven. Redue the heat to 350 degrees and continue baking til the crust is nicely browned and cooked through, about 35 minutes. Serve with either a green vegetable, such as peas or snap beans, or a salad. Combine the flour, salt, and sugar in a food processor.THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
PRESS – BIG GIRLS SMALL KITCHEN I’m honored to have the blog, the book, and/or me included in these stories. My Writing, Elsewhere. Crain’s New York – Brooklyn’s Food Businesses Are Getting Chewed Up (5/30/16); Crain’s New York – Behold, “Ghost” Restaurants (2/21/16); Bon Appétit – Timing Is Everything in the Kitchen (10/1/15) Bon Appétit – Everything You Need to Know About How To Cook in College (8/17/15)ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juiceDILL TARTAR SAUCE
1 tablespoon capers, drained and chopped. 1 tablespoon finely chopped dill. 2 teaspoons finely chopped shallot or onion. 1 teaspoon Dijon mustard. 2 teaspoons lemon juice. 1/8 teaspoon salt. In a small bowl, stir together all the ingredients. Taste forGARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine the PERFECT INSTANTPOT CHICKPEAS 1/2 cup olive oil. 1 1/2 teaspoons salt. Instructions. Put the chickpeas in a big bowl. Cover with a few inches of water and stir in the yogurt, lemon juice, or starter if using. Soak overnight. When you’re ready to cook, drain off the soaking water. Put them in the pot of the InstantPot. Add water to cover by 1 inch, then put in thecarrot
BIG GIRLS, TEST KITCHEN: JAMES BEARD POT PIE Bake 15 minutes in a 450-degree oven. Redue the heat to 350 degrees and continue baking til the crust is nicely browned and cooked through, about 35 minutes. Serve with either a green vegetable, such as peas or snap beans, or a salad. Combine the flour, salt, and sugar in a food processor. THE SECRETS OF IRISH BUTTER Ingredients. 2 cups organic cream. 3 tablespoons plain whole milk yogurt with live active cultures. 1/4 teaspoon fine sea salt. Whisk together 1/2 cream and the yogurt in a ceramic bowl until no lumps remain. Slowly whisk in the remaining cream. Cover the bowl with plastic wrap and set it in a warm corner of your kitchen for about 18hours.
BAKING FOR OTHERS: BUDINO 1 teaspoon minced preserved lemon peel. 1/4 cup whole milk. Preheat oven to 350 degrees. Butter two 3/4-cup ramekins. Combine 2 tablespoons sugar, egg yolks, flour, lemon juice, and preserved lemon peel in medium bowl and stir to combine. Whisk in the milk. In a separate large mixing bowl, whisk the egg whites with a sprinkle ofsalt until frothy.
CRISPY POTATOES WITH BAKED EGGS AND PESTO YOGURT Sprinkle with salt. Bake for 25 minutes, until the bottoms of the potatoes are golden and easily pried from the pan. Flip the potatoes, making space for the eggs. Crack in the eggs. Sprinkle with salt and pepper. Bake another 6-8 minutes, until whites are set. Meanwhile, make the pesto yogurt. RECIPES – BIG GIRLS SMALL KITCHEN If you give me an assortment of ingredients and tell me to make dinner, you'll likely be eating one of two cuisines, broadly interpreted. I'll cook greens in tons of olive oil, with lightly sautéed garlic and a pinch of red pepper flakes (let's call that Italian) and serve them with pasta or eggs or bread. ABOUT – BIG GIRLS SMALL KITCHEN Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. DINNERS FOR RIGHT NOW To avoid the pre-spring dinner rut, I’ve put our meals on a rotation. It’s not the most creative I’ve ever been in the kitchen. But sometimes it’s more useful to have two weeks’ worth of regulars than to improvise and invent every single night, particularly when winter mealsTHE BGSK BOOK
In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment.It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. PRESS – BIG GIRLS SMALL KITCHEN I’m honored to have the blog, the book, and/or me included in these stories. My Writing, Elsewhere. Crain’s New York – Brooklyn’s Food Businesses Are Getting Chewed Up (5/30/16); Crain’s New York – Behold, “Ghost” Restaurants (2/21/16); Bon Appétit – Timing Is Everything in the Kitchen (10/1/15) Bon Appétit – Everything You Need to Know About How To Cook in College (8/17/15)ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juice BIG GIRLS, TEST KITCHEN: JAMES BEARD POT PIE EVENT: James Beard’s American Cookery, Republished VENUE: The Internet PARTY SIZE: Unlimited TYPE: History in the Present MENU: Old-Fashioned Rich Chicken Pie If you’re new to BGSK, welcome! I hope you like it here! Stay in touch on twitter and facebook, or check out the book.Hope you come back soon. -Cara. American food is not always easy to define, especially when you live in New York STOVETOP RICE PUDDING Natalie of Good Girl Style is here today, and she’s brought an easy dessert that you can make to satisfy your late-winter craving for easy sweets. And you probably have all the ingredients, which means you don’t have to leave the house til spring. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not BROCCOLI & PARMESAN ISRAELI COUSCOUS Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in amesh strainer.
PHYLLO PIGS IN A BLANKET In Great Britain, a pig in a blanket is a mini sausage wrapped up in bacon. I had no idea! As someone who shuns neither tradition nor bacon, I suddenly felt like a rebel for rolling up what I thought was a completely classic version of pigs in a blanket today, which I thought you might like to add to cocktail menus during this week before Christmas and then New Year’s. RECIPES – BIG GIRLS SMALL KITCHEN If you give me an assortment of ingredients and tell me to make dinner, you'll likely be eating one of two cuisines, broadly interpreted. I'll cook greens in tons of olive oil, with lightly sautéed garlic and a pinch of red pepper flakes (let's call that Italian) and serve them with pasta or eggs or bread. ABOUT – BIG GIRLS SMALL KITCHEN Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. DINNERS FOR RIGHT NOW To avoid the pre-spring dinner rut, I’ve put our meals on a rotation. It’s not the most creative I’ve ever been in the kitchen. But sometimes it’s more useful to have two weeks’ worth of regulars than to improvise and invent every single night, particularly when winter mealsTHE BGSK BOOK
In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment.It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. PRESS – BIG GIRLS SMALL KITCHEN I’m honored to have the blog, the book, and/or me included in these stories. My Writing, Elsewhere. Crain’s New York – Brooklyn’s Food Businesses Are Getting Chewed Up (5/30/16); Crain’s New York – Behold, “Ghost” Restaurants (2/21/16); Bon Appétit – Timing Is Everything in the Kitchen (10/1/15) Bon Appétit – Everything You Need to Know About How To Cook in College (8/17/15)ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juice BIG GIRLS, TEST KITCHEN: JAMES BEARD POT PIE EVENT: James Beard’s American Cookery, Republished VENUE: The Internet PARTY SIZE: Unlimited TYPE: History in the Present MENU: Old-Fashioned Rich Chicken Pie If you’re new to BGSK, welcome! I hope you like it here! Stay in touch on twitter and facebook, or check out the book.Hope you come back soon. -Cara. American food is not always easy to define, especially when you live in New York STOVETOP RICE PUDDING Natalie of Good Girl Style is here today, and she’s brought an easy dessert that you can make to satisfy your late-winter craving for easy sweets. And you probably have all the ingredients, which means you don’t have to leave the house til spring. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not BROCCOLI & PARMESAN ISRAELI COUSCOUS Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in amesh strainer.
PHYLLO PIGS IN A BLANKET In Great Britain, a pig in a blanket is a mini sausage wrapped up in bacon. I had no idea! As someone who shuns neither tradition nor bacon, I suddenly felt like a rebel for rolling up what I thought was a completely classic version of pigs in a blanket today, which I thought you might like to add to cocktail menus during this week before Christmas and then New Year’s.THE BGSK BOOK
In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment.It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. PRESS – BIG GIRLS SMALL KITCHEN I’m honored to have the blog, the book, and/or me included in these stories. My Writing, Elsewhere. Crain’s New York – Brooklyn’s Food Businesses Are Getting Chewed Up (5/30/16); Crain’s New York – Behold, “Ghost” Restaurants (2/21/16); Bon Appétit – Timing Is Everything in the Kitchen (10/1/15) Bon Appétit – Everything You Need to Know About How To Cook in College (8/17/15) BIG GIRLS, TEST KITCHEN: JAMES BEARD POT PIE EVENT: James Beard’s American Cookery, Republished VENUE: The Internet PARTY SIZE: Unlimited TYPE: History in the Present MENU: Old-Fashioned Rich Chicken Pie If you’re new to BGSK, welcome! I hope you like it here! Stay in touch on twitter and facebook, or check out the book.Hope you come back soon. -Cara. American food is not always easy to define, especially when you live in NewISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juiceDILL TARTAR SAUCE
Dill Tartar Sauce Makes 1 cup. If you like your tartar sauce sweet, this is not the recipe for you. Sweet relish is used in classic tartar sauces–and sweet relish is not for me. PERFECT INSTANTPOT CHICKPEAS I had the most idiotic moment in the kitchen a few months ago, when I tried to make the chickpea portion of the puréed Chickpea and Kale Soup from the Franny’s cookbook in my InstantPot.. The InstantPot is an electric pressure cooker that’s taken over the nation’s kitchens.Like any pressure cooker, it speeds up time by increasing the pressure inside the cooking environment.RICE ‘N CHEESE
I had always saved my leftover rice for fried rice or breakfast-style rice pudding.. Last year, I read about a method for making leftover rice pudding that used rice’s starchiness as a natural thickener, activated by a slow simmer with the liquid of your choice–coconut milk, half and half, whole milk, or aGARLIC BREAD
DISH: Great Garlic Bread TYPE: Italian-American Side Dish MAIN INGREDIENTS: Bread, Butter, Garlic I’m not a food snob. Officially. Though I abhor fast food and flavored corn chips (aka Doritos–yegh), I’m mostly happy eating simple fare, some of it kind ofold-fashioned.
THE SECRETS OF IRISH BUTTER Supposedly my great-grandmother, who lived to be 104, started each day with a piece of toast spread with both cream cheese and butter, and Ithink
CRISPY POTATOES WITH BAKED EGGS AND PESTO YOGURT So. We’re off to Thailand on Friday. I have a new striped maxi dress, a hat with SPF50 fabric that somehow still manages to look stylish, a plan to see Chiang Mai, Angkor Wat, Bangkok, and Krabi, and Not Derby Pie‘s recommendations for eating khao soi, pad kee mau, lard na talay, and kai jiew pu. I can’t wait for the food (and everything else, too. . . like the beach and the ancient RECIPES – BIG GIRLS SMALL KITCHENBIG KITCHENS Two Gifts: Coconut Granola and a Scale December 17, 2016. The last-minute gift for your family and friends is a jar of this homemade coconut granola, which hits all the right notes: salty, sweet, crunchy, and rich. I love it. The gift for you (or your favorite baker) is a kitchen scale. Hear me out. ABOUT – BIG GIRLS SMALL KITCHEN About. Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. Not long after Thanksgiving in 2008, my co-founder and old friend Phoebe Lapine and I took stock of our surroundings. DINNERS FOR RIGHT NOW Utica Greens. Nirvana: greens loaded with olive oil, parm, bread crumbs, hot peppers, and prosciutto. Add chicken or chickpeas to make a full meal. Sardine Pasta. This is an all-star, an absolute dinner winner for pantry cooks and pasta lovers. It’s been on the rotation for five years or more.THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juiceGARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine the butter, the herbs, and the garlic. Mix to distribute. BROCCOLI & PARMESAN ISRAELI COUSCOUS Sprinkle with cheese and bake at 400°F for 15 to 20 minutes, until bubbling. 2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem) Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer.DILL TARTAR SAUCE
1 tablespoon capers, drained and chopped. 1 tablespoon finely chopped dill. 2 teaspoons finely chopped shallot or onion. 1 teaspoon Dijon mustard. 2 teaspoons lemon juice. 1/8 teaspoon salt. In a small bowl, stir together all the ingredients. Taste for seasoning. Tartar sauce can keep for up to a week in the fridge. PERFECT INSTANTPOT CHICKPEAS 1/2 cup olive oil. 1 1/2 teaspoons salt. Instructions. Put the chickpeas in a big bowl. Cover with a few inches of water and stir in the yogurt, lemon juice, or starter if using. Soak overnight. When you’re ready to cook, drain off the soaking water. Put them in the pot of the InstantPot. Add water to cover by 1 inch, then put in thecarrot
STOVETOP RICE PUDDING 1 teaspoon vanilla extract. In a large saucepan, combine the rice, 2 cups milk, salt, and nutmeg. Bring all this to a rapid boil over medium-high heat (watch out, it will foam up and get high), stirring constantly to avoid scorching. Keep at a soft boil for 10 minutes, stirring frequently, and adding the sugar once the rice is tender,about 5
RECIPES – BIG GIRLS SMALL KITCHENBIG KITCHENS Two Gifts: Coconut Granola and a Scale December 17, 2016. The last-minute gift for your family and friends is a jar of this homemade coconut granola, which hits all the right notes: salty, sweet, crunchy, and rich. I love it. The gift for you (or your favorite baker) is a kitchen scale. Hear me out. ABOUT – BIG GIRLS SMALL KITCHEN About. Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. Not long after Thanksgiving in 2008, my co-founder and old friend Phoebe Lapine and I took stock of our surroundings. DINNERS FOR RIGHT NOW Utica Greens. Nirvana: greens loaded with olive oil, parm, bread crumbs, hot peppers, and prosciutto. Add chicken or chickpeas to make a full meal. Sardine Pasta. This is an all-star, an absolute dinner winner for pantry cooks and pasta lovers. It’s been on the rotation for five years or more.THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juiceGARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine the butter, the herbs, and the garlic. Mix to distribute. BROCCOLI & PARMESAN ISRAELI COUSCOUS Sprinkle with cheese and bake at 400°F for 15 to 20 minutes, until bubbling. 2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem) Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer.DILL TARTAR SAUCE
1 tablespoon capers, drained and chopped. 1 tablespoon finely chopped dill. 2 teaspoons finely chopped shallot or onion. 1 teaspoon Dijon mustard. 2 teaspoons lemon juice. 1/8 teaspoon salt. In a small bowl, stir together all the ingredients. Taste for seasoning. Tartar sauce can keep for up to a week in the fridge. PERFECT INSTANTPOT CHICKPEAS 1/2 cup olive oil. 1 1/2 teaspoons salt. Instructions. Put the chickpeas in a big bowl. Cover with a few inches of water and stir in the yogurt, lemon juice, or starter if using. Soak overnight. When you’re ready to cook, drain off the soaking water. Put them in the pot of the InstantPot. Add water to cover by 1 inch, then put in thecarrot
STOVETOP RICE PUDDING 1 teaspoon vanilla extract. In a large saucepan, combine the rice, 2 cups milk, salt, and nutmeg. Bring all this to a rapid boil over medium-high heat (watch out, it will foam up and get high), stirring constantly to avoid scorching. Keep at a soft boil for 10 minutes, stirring frequently, and adding the sugar once the rice is tender,about 5
RECIPES – BIG GIRLS SMALL KITCHEN EVENT: 3rd of July on the Island VENUE: Phoebe’s Parent’s House, Martha’s Vineyard PARTY SIZE: 2 TYPE: Romantic Saturday Night Dinner by the Sea MENU: Broiled Oysters with Siracha-Lime Butter; Southeast Asian Paella with Bay Scallops and Shrimp; Patty Pan Squash Sauté Since oysters have long been considered an aphrodisiac and usuallyappear on every
THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
PRESS – BIG GIRLS SMALL KITCHEN Book Praise. “Those who’ve never been confined to a tiny kitchen rarely learn to cook smart and joyfully with full awareness of the miracle of dinner. Cara and Phoebe make me wistful for the good old days of cooking for twenty in a four-foot-square kitchen.CATCHING UP
Whew, I didn’t mean for my pause to go on quite that long. Three months is the longest period of time I’ve gone without posting on Big Girls, Small Kitchen in eight years, a break in routine that should have seemed shocking – except, it didn’t!DILL TARTAR SAUCE
1 tablespoon capers, drained and chopped. 1 tablespoon finely chopped dill. 2 teaspoons finely chopped shallot or onion. 1 teaspoon Dijon mustard. 2 teaspoons lemon juice. 1/8 teaspoon salt. In a small bowl, stir together all the ingredients. Taste forGARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine theRICE ‘N CHEESE
Salt. ¼ cup grated Parmesan cheese. ⅓ to ½ cup grated cheddar cheese. Instructions. In a small saucepan, combine the rice, milk, Parmesan, sage or other flavoring, peppercorns, and a few pinches of salt if the rice wasn’t salted to begin with. Bring to a boil, then turn the heat down to super low and simmer, uncovered, for 40 minutesBEACH PASTA
In a large bowl, combine the tomatoes, shallot, herbs, tuna, olives, olive oil, and a few pinches of salt. Leave at room temperature for at least one hour, or up to about 4. BIG GIRLS, TEST KITCHEN: JAMES BEARD POT PIE Bake 15 minutes in a 450-degree oven. Redue the heat to 350 degrees and continue baking til the crust is nicely browned and cooked through, about 35 minutes. Serve with either a green vegetable, such as peas or snap beans, or a salad. Combine the flour, salt, and sugar in a food processor.AL FORNO CONCHIGLIE
I should give you a Valentine’s Day dish, shouldn’t I? If you’re here, maybe you don’t have a reservation, don’t want to deal with prix fixes and crowds and ersatz romance. RECIPES – BIG GIRLS SMALL KITCHENBIG KITCHENS Two Gifts: Coconut Granola and a Scale December 17, 2016. The last-minute gift for your family and friends is a jar of this homemade coconut granola, which hits all the right notes: salty, sweet, crunchy, and rich. I love it. The gift for you (or your favorite baker) is a kitchen scale. Hear me out. ABOUT – BIG GIRLS SMALL KITCHEN About. Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. Not long after Thanksgiving in 2008, my co-founder and old friend Phoebe Lapine and I took stock of our surroundings. DINNERS FOR RIGHT NOW Utica Greens. Nirvana: greens loaded with olive oil, parm, bread crumbs, hot peppers, and prosciutto. Add chicken or chickpeas to make a full meal. Sardine Pasta. This is an all-star, an absolute dinner winner for pantry cooks and pasta lovers. It’s been on the rotation for five years or more.THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juiceGARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine the butter, the herbs, and the garlic. Mix to distribute. BROCCOLI & PARMESAN ISRAELI COUSCOUS Sprinkle with cheese and bake at 400°F for 15 to 20 minutes, until bubbling. 2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem) Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer.DILL TARTAR SAUCE
1 tablespoon capers, drained and chopped. 1 tablespoon finely chopped dill. 2 teaspoons finely chopped shallot or onion. 1 teaspoon Dijon mustard. 2 teaspoons lemon juice. 1/8 teaspoon salt. In a small bowl, stir together all the ingredients. Taste for seasoning. Tartar sauce can keep for up to a week in the fridge. PERFECT INSTANTPOT CHICKPEAS 1/2 cup olive oil. 1 1/2 teaspoons salt. Instructions. Put the chickpeas in a big bowl. Cover with a few inches of water and stir in the yogurt, lemon juice, or starter if using. Soak overnight. When you’re ready to cook, drain off the soaking water. Put them in the pot of the InstantPot. Add water to cover by 1 inch, then put in thecarrot
STOVETOP RICE PUDDING 1 teaspoon vanilla extract. In a large saucepan, combine the rice, 2 cups milk, salt, and nutmeg. Bring all this to a rapid boil over medium-high heat (watch out, it will foam up and get high), stirring constantly to avoid scorching. Keep at a soft boil for 10 minutes, stirring frequently, and adding the sugar once the rice is tender,about 5
RECIPES – BIG GIRLS SMALL KITCHENBIG KITCHENS Two Gifts: Coconut Granola and a Scale December 17, 2016. The last-minute gift for your family and friends is a jar of this homemade coconut granola, which hits all the right notes: salty, sweet, crunchy, and rich. I love it. The gift for you (or your favorite baker) is a kitchen scale. Hear me out. ABOUT – BIG GIRLS SMALL KITCHEN About. Welcome! Big Girls Small Kitchen is a food website for cooks looking for accessible, affordable ways to navigate their small kitchens. It’s written, edited, and photographed by me, Cara. Not long after Thanksgiving in 2008, my co-founder and old friend Phoebe Lapine and I took stock of our surroundings. DINNERS FOR RIGHT NOW Utica Greens. Nirvana: greens loaded with olive oil, parm, bread crumbs, hot peppers, and prosciutto. Add chicken or chickpeas to make a full meal. Sardine Pasta. This is an all-star, an absolute dinner winner for pantry cooks and pasta lovers. It’s been on the rotation for five years or more.THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
ISRAELI SALAD
Israeli Salad Serves 2-4. Ingredients 2 tomatoes, cored, seeded, and diced 1 seedless cucumber, diced 2 tablespoons chopped flat leaf parsley 2 tablespoons lemon juiceGARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine the butter, the herbs, and the garlic. Mix to distribute. BROCCOLI & PARMESAN ISRAELI COUSCOUS Sprinkle with cheese and bake at 400°F for 15 to 20 minutes, until bubbling. 2 1/2 cups broccoli (from one small head, you can use both florets and most of the stem) Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer.DILL TARTAR SAUCE
1 tablespoon capers, drained and chopped. 1 tablespoon finely chopped dill. 2 teaspoons finely chopped shallot or onion. 1 teaspoon Dijon mustard. 2 teaspoons lemon juice. 1/8 teaspoon salt. In a small bowl, stir together all the ingredients. Taste for seasoning. Tartar sauce can keep for up to a week in the fridge. PERFECT INSTANTPOT CHICKPEAS 1/2 cup olive oil. 1 1/2 teaspoons salt. Instructions. Put the chickpeas in a big bowl. Cover with a few inches of water and stir in the yogurt, lemon juice, or starter if using. Soak overnight. When you’re ready to cook, drain off the soaking water. Put them in the pot of the InstantPot. Add water to cover by 1 inch, then put in thecarrot
STOVETOP RICE PUDDING 1 teaspoon vanilla extract. In a large saucepan, combine the rice, 2 cups milk, salt, and nutmeg. Bring all this to a rapid boil over medium-high heat (watch out, it will foam up and get high), stirring constantly to avoid scorching. Keep at a soft boil for 10 minutes, stirring frequently, and adding the sugar once the rice is tender,about 5
RECIPES – BIG GIRLS SMALL KITCHEN EVENT: 3rd of July on the Island VENUE: Phoebe’s Parent’s House, Martha’s Vineyard PARTY SIZE: 2 TYPE: Romantic Saturday Night Dinner by the Sea MENU: Broiled Oysters with Siracha-Lime Butter; Southeast Asian Paella with Bay Scallops and Shrimp; Patty Pan Squash Sauté Since oysters have long been considered an aphrodisiac and usuallyappear on every
THE BGSK BOOK
The BGSK Book. In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World is the cookbook to go with your first apartment. It’s full of recipes and tales behind themed cocktail parties, at-home dinner dates, lonely lunches, and all manner of kitchen disasters. It was published by William Morrow, a division ofHarper Collins
PRESS – BIG GIRLS SMALL KITCHEN Book Praise. “Those who’ve never been confined to a tiny kitchen rarely learn to cook smart and joyfully with full awareness of the miracle of dinner. Cara and Phoebe make me wistful for the good old days of cooking for twenty in a four-foot-square kitchen.CATCHING UP
Whew, I didn’t mean for my pause to go on quite that long. Three months is the longest period of time I’ve gone without posting on Big Girls, Small Kitchen in eight years, a break in routine that should have seemed shocking – except, it didn’t!DILL TARTAR SAUCE
1 tablespoon capers, drained and chopped. 1 tablespoon finely chopped dill. 2 teaspoons finely chopped shallot or onion. 1 teaspoon Dijon mustard. 2 teaspoons lemon juice. 1/8 teaspoon salt. In a small bowl, stir together all the ingredients. Taste forGARLIC BREAD
Preheat the oven to 375°F. Score the cut side of each side of the bread in a crosshatch, using a small serrated knife to cut partially through the bread. Don’t cut all the way through! This is so the butter will sink right in. In a small mixing bowl, combine theRICE ‘N CHEESE
Salt. ¼ cup grated Parmesan cheese. ⅓ to ½ cup grated cheddar cheese. Instructions. In a small saucepan, combine the rice, milk, Parmesan, sage or other flavoring, peppercorns, and a few pinches of salt if the rice wasn’t salted to begin with. Bring to a boil, then turn the heat down to super low and simmer, uncovered, for 40 minutesBEACH PASTA
In a large bowl, combine the tomatoes, shallot, herbs, tuna, olives, olive oil, and a few pinches of salt. Leave at room temperature for at least one hour, or up to about 4. BIG GIRLS, TEST KITCHEN: JAMES BEARD POT PIE Bake 15 minutes in a 450-degree oven. Redue the heat to 350 degrees and continue baking til the crust is nicely browned and cooked through, about 35 minutes. Serve with either a green vegetable, such as peas or snap beans, or a salad. Combine the flour, salt, and sugar in a food processor.AL FORNO CONCHIGLIE
I should give you a Valentine’s Day dish, shouldn’t I? If you’re here, maybe you don’t have a reservation, don’t want to deal with prix fixes and crowds and ersatz romance.MENU
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* Homemade Doughnuts for HanukkahDecember
14, 2017
We lit the first Hanukkah candles on Tuesday night and ate latkes and brisket. It's never been part of my family's tradition to make?homemade doughnuts for Hanukkah, but the fried sweets, usually filled with jelly and known as sufganiyah–are one of the customary dishes on the Hanukkah table. But frying? At home? Isn't that to …Read more
* Miso-Balsamic Tofu Rice BowlsSeptember
28, 2017
If you give me an assortment of ingredients and tell me to make dinner, you'll likely be eating one of two cuisines, broadly interpreted. I'll cook greens in tons of olive oil, with lightly sautéed garlic and a pinch of red pepper flakes (let's call that Italian) and serve them with pasta or eggs or bread. Or, I'll …Read more
* Organic Apple Cider Vinegar & Blueberry SodaJuly
29, 2017
Though this looks like any pretty?fruity, fizzy, cool summer drink, there's a lot more to it. This organic apple cider vinegar-blueberry soda is made with?Pompeian?s Organic Apple Cider?Vinegar – a bottle?that includes the "mother." Not all vinegars do.? Vinegar is a fermented product made from wine, fruit, grain, or cider. When you expose alcoholic drinks … Read more * Savory Sourdough Pancakes with Cheddar & ScallionMay
27, 2017
My sourdough starter is nine months old. During the week, it lives in the fridge, but on Thursday nights I move the jar to the counter so I can feed the goo twice to revitalize it so that the natural yeast can leaven the crust on our Friday night pizza. I won't bore you with the… Read more
* Dinners For Right NowApril 17,
2017
To avoid the pre-spring dinner rut, I've put our meals on a rotation. It's not the most creative I've ever been in the kitchen. But sometimes it's more useful to have two weeks' worth of regulars than to improvise and invent every single night, particularly when winter meals are past their prime but spring produce hasn't … Read more * The Best Chocolate Banana SmoothieApril
7, 2017
Do you know what happens when you put a frozen banana in a high-powered blender with cocoa powder, peanut butter, a little sweetener, and some milk? You make a smoothie that's as creamy and rich as a chocolate milkshake, satisfying and filling but not indulgent. In general, I abhor fake-y substitutions. If you want a chocolate milkshake, have … Read more * Pressure Cooker Chicken & Prune TagineApril
2, 2017
At the end of winter, food seems to need extra flavor. I've got lots of tricks for adding that flavor: plenty of aromatics, spoonfuls of spices, intense dried fruit, salty olives, or?rich olive oil. In this chicken tagine, a hearty end-of-winter stew, I use them all. The best part is that the ingredients are?all healthful, … Read more * Perfect InstantPot ChickpeasFebruary
5, 2017
I had the most idiotic moment in the kitchen a few months ago, when I tried to make the chickpea portion of the puréed Chickpea and Kale Soup from the Franny's cookbook in my InstantPot. The InstantPot is an electric pressure cooker that's taken over the nation's kitchens. Like any pressure cooker, it speeds up … Read more * 20 Dinner Tasks To Knock out Early in the DayDecember
28, 2016
I work from home, and one way I've found to make weeknight dinners part of the routine is to take five minutes here and there throughout the day to do a little prep. That might mean picking up an onion on my way back from a meeting or measuring out the soy sauce and sugar for gyudon in between calls. … Read more * Two Gifts: Coconut Granola and a ScaleDecember
17, 2016
The last-minute gift for your family and friends is a jar of this homemade coconut granola, which hits all the right notes: salty, sweet, crunchy, and rich. I love it. The gift for you (or your favorite baker) is a kitchen scale. Hear me out. I had thought kitchen scales were for wanna-be professionals until … Read more* A Beef Stew
December 11, 2016
For the second Sunday in a row, there's a pot of this stew in the oven. That's a picture of how colorful it looks when it goes in. When the timer beeps, four hours later, the greens and oranges have caramelized into the height of flavor. It's based off of the very famous (in my … Read more* Catching Up
December 5, 2016
Whew, I didn't mean for my pause to go on quite that long. Three months is the longest period of time I've gone without posting on Big Girls, Small Kitchen in eight years, a break in routine that should have seemed shocking – except, it didn't! It seemed exceptionally natural to take a little break, especially from … Read more* Beach Pasta
September 4, 2016
I wanted to get this one down before the big, juicy tomatoes are gone. In fact, we have a bit longer than we think before that happens. They're usually here til mid-October, and sometimes they're less expensive then, since the more antsy eaters have moved onto winter squash. By then, a dish called Beach Pasta … Read more * A Tacobell Crunchwrap Supreme LookalikeAugust
16, 2016
Here's an uncharacteristic move: I made a Taco Bell Crunchwrap Supreme. I haven't eaten a bite of "traditional" fast food in at least 10 years (Shack Shack not included). But when my editors at First We Feast suggested we branch out from classics like roast chicken and chocolate chip cookies to show people how to craft … Read more * A Simple Summer Salad To Write Home AboutAugust
9, 2016
The right selection of stuff on top of lettuce makes the difference between a dutiful salad and a professional salad. I say selection, because with salads less really can be more. Often a mediocre salad, edited, would have been a great salad, in my opinion. Especially this time of year when the farmstand abundance practically begs you …Read more
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