Today is the last day of the blogging marathon (thank goodness, right?). And since Edible Times offered a lot of foodformation this month, I thought I would end the streak with ways to ensure a successful meal every single time. And the tips and techniques are not hard or complex. A child could do them (if a knife-toting five-year-old didn’t…
Read More
Two weeks ago, it was too hot to even think about turning on my oven. This week, it’s too hot to even look in the direction of the stove. It’s often times like these that lead to edible discoveries, even if they’re born out of necessity and desperation.
No, it’s not too good to be true. It’s creamy, it spreads like whipped butter and it’s made from cookies.
Catfish may not be the classiest fish in the sea, but it sure is Southern, and it’s definitely sustainable. Like striped bass (last week’s featured fishy) it is mostly farmed in the United States. And when it’s dredged in cornmeal and fried, it’s just plain delicious. Now my dad is by no means a supercook, but he has his niche…
Read More
It’s not new information that here at Edible Times we love new and unusual ingredients (by we, I mean me and the dog). And while rice in America in the form of Uncle Ben’s is not a new concept, forbidden, or black rice, is quite undiscovered. It’s a shame too, because it brings so much more to the table than…
Read More
