| We know you have some No images? Click here  Fresh ideas for using up stale breadWe’ve all been there before: you bake or buy a beautiful loaf of bread and make a lot of plans for how to use all of it. Then life gets in the way, and a few days later you realize you didn't follow through and all you've got is some stale bread on the counter. “What a waste!” you say as you throw up your hands in frustration. You pick up the no-good loaf and begin your walk of shame towards the trash can. But wait! What if there was some way you could bring that stale bread back to life? What if it could be used to make creamy soups, crispy croutons, and more? It’s true! Stale bread can make its way into a number of recipes, so step away from the trash can and join us at the drawing board. From a cheesy French onion strata to a hearty Tuscan stew, these are our favorite ways to make use of leftover bread. 
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Thursday, June 11, 2020
Fresh ideas for using up stale bread
Tuesday, June 9, 2020
Indonesian coffee and avocado shakes
| No images? Click here  Jus Alpukat (Indonesian Avocado and Coffee Shake) Jus alpukat may translate to "avocado juice," but this rich, chilled Indonesian beverage is thick enough to be called a shake. It gets its creamy texture from silky avocado and milk, and its sweeteness from condensed milk. Here, we spike it with strong coffee or a double shot of espresso, though you can also omit the coffee for a non-caffeinated version—you'll find it served both ways in Indonesia. To push it even further into dessert territory, you can also drizzle it with chocolate syrup. Feel free to play with the ratios here to your own liking: add more milk for a thinner shake, more or less condensed milk to adjust sweetness, and more or less ice for either a colder and frostier treat or a thicker and more intense one. More frosty beverages 
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Monday, June 8, 2020
Glazed carrots with burnt honey and gochugaru
| No images? Click here  Glazed Carrots With Burnt Honey and Gochugaru Glazed carrots are a classic vegetable side dish that employs a trés French technique called glaçage, for which vegetables are cooked at a rapid boil with stock, butter, and a sweetener such as sugar or honey until tender and the liquid has reduced to a glossy emulsified sauce. Agitation from the boiling, along with swirling and stirring the pan that the vegetables are cooking in, provides the mechanical action required to build a stable emulsion for the glaze (just as you would for a silky pan sauce or properly finished pasta). Inspired by Korean sweet soy-glazed potato banchan, this version of glazed carrots pairs Bugs Bunny's vegetable of choice with an assertively seasoned glaze made with gochugaru (Korean chili flakes) and burnt honey that strikes the perfect balance between savory, sweet, and spicy. More simple vegetable sides 
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