Ingredient

20 New & Exciting Ways to Eat Zucchini for Dinner — Recipes from The Kitchn

Oh, zucchini — it's hard to explain our feelings about this summer vegetable. We cheer when it arrives, but then all too quickly it overwhelms us. How do you keep up with the vegetable that just never seems to stop giving? The good news is that it's one of the most versatile veggies out there, so you've got loads of options when looking for ways to keep your zucchini consumption exciting. Here are 20 ways to enjoy the summer standby.

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Why Is Peach Skin Fuzzy? — Ingredient Intelligence

With peach season nearly upon us, it's time to finally answer the question that crosses my mind every year: Why are peaches coated with a soft fuzz? If you've ever eaten a fresh peach, I'm sure you've wondered the same. It's time to finally put your curiosity to rest, because I have the answer for you.

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This Is the Most Popular Strawberry Recipe on Pinterest — On Trend

(Image credit: Life, Love and Sugar)

It's summer! Hello, outdoor BBQs, twilight reaching into almost the wee hours of the morning, and all the strawberries you can handle.

Like tomatoes, corn, and freckles, strawberries reach their peak in summer. They are tart, sweet, ruby-hued jewels that tastes unmistakably of June, July, and August. Although they are absolutely perfect straight from the farmers market, sometimes you want something a little fancier — something to serve at parties, to savor after dinner, and, quite frankly, to dig into for a decadent midnight snack. Lucky for you, Pinterest has you covered.

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The 5 Recipes That Made Me Love Zucchini — Tips from The Kitchn

Confession: I don't really like zucchini. It's not that I don't like how it tastes; it's more that I just find it pretty boring. Each and every summer I try hard to embrace it, picking up plenty when it hits the farmers market, but then, once I'm home, I get distracted by the juicy tomatoes and sweet corn I also bought, leaving the zucchini to sit sadly in the crisper drawer until I have to face it before it goes bad.

Poor zucchini — I've treated it so unfairly for so many years. Really, it's not a bad vegetable; it just needs a little more TLC than others to make it awesome.

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Goa Ahead, Fall in Love with This Pantry Staple from India — Travel Intelligence

(Image credit: Liz Clayman)

Earlier this year, I traded the frigid New York-Paris grind for a tiny beach hut in Goa. Situated on the Arabian Sea, midway down India's southwest coast, the former Portuguese enclave is known for its miles of beaches and (for lack of a better word) enthusiastic full-moon parties. While I have nothing against large groups of people dancing all night under the light of the moon, I skirted the issue entirely and tucked myself into the more rustic south Goa, which offers seclusion and a low-key attitude.

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Why You Should Travel With Prunes (You Kind of Know Already) — Travel Intelligence

Even if you've never tried a prune, you know of their reputation. Grandparents keep prune juice in the fridge to keep them, er, regular. Younger backed-up relatives (read: your baby-boomer parents) may indulge in the dried plums to help them relieve themselves. And prunes can be useful for another crowd: constipated travelers.

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