Start off the day right with this slow cooker sausage, has brown and cheese casserole, via Brown Eyed Baker.

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Learn more about how to prepare and enjoy this unusual root, via Huffington Post.    

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Discover new ways to utilize the cucumber, via New York Times.    

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Video: looking for something different to make this summer, try Melissa Clark’s corn ice cream, via New York Times.

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I was about 24 hours into my vegan experiment, planning to prepare pasta with asparagus and olive oil. In Ruhlman’s Twenty, I write about what a felicitous pairing scallops and asparagus are and make a sauce by pureeing the stems and mounting the puree with butter, serving the reheated tips as garnish. Finding myself with a good bunch of asparagus, I thought, “I’ll bet pureed asparagus makes an excellent sauce for pasta. But still it’s going to need a little oomph. Hmmm. Perhaps some freshly grated Parmigiano-Reggiano. Oops, not strictly vegan. But maybe just a few shaving, it’ll taste sooo much better.” I was hungry, and the dish needed a little extra something, which in so many instances is solved simply by adding an egg. Oh hell, why not mount a good deal of butter into Read On »

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