spreads
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How to Make Spreadable Butter With Two Ingredients
I am a diehard devotee of the room temperature butter lifestyle, but sometimes I forget to replenish the butter dish, which leaves me with nothing but frigid, brittle butter. Though I have found ways around this, it’s moments like these where I “get” the appeal of a spreadable not-really-butter butter-like substance.
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Fromage Fort Is An Amazing Spread Made From Cheese Plate Scraps
There is no such thing as “leftover cheese” but, if you are a cheese collector such as myself, you probably find yourself with little nubs and ends of various dairy treasures. You could keep making increasingly tiny cheese plates, or you could make fromage fort.
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How To Turn Peels And Rinds Into Delicious Snacks
I’ve never been a huge fan of peels, crusts, or any hardened, outer portions of various foods. Though I rarely take the time to do it, I prefer my apples peeled, and I still remove the crusts from my sandwiches if I’m feeling slightly juvenile. As a result, I tend to shy away from recipes…
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Make An Umami-Packed Pesto With Seaweed
There are a lot of reasons to eat seaweed — it’s good for you, it’s good for the environment and so on — but I mostly eat it because I like the taste. It has a savoury, slightly funky flavour that’s great in sushi, soups and salads, but I’m particularly interested in the seaweed pesto…