leadership

Quick Tip: Freeze Marinara In Muffin Tins

050211-marinara.jpgWe've been making pizzas (and rolled sandwiches) like crazy. They're quick, easy, and best of all use up random ingredients in your refrigerator. The hard part? We don't always want to whip up a batch of marinara each time we feel like some pizza pie! That's where the muffin tin comes in. More


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Recipe: Derby Pie Bars — Dessert Recipes from The Kitchn

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My sister and brother-in-law are famous (or perhaps infamous?) for their Kentucky Derby parties. What started out as a college excuse to throw a good bash has evolved into a decade-long tradition of epic proportions.

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5 Steps to Master Perfect Pie Crust

pie.jpgThere are certain things that people tend to shy away from in the kitchen. Pie dough from scratch is often one of them. For many, it all just seems so mysterious&mdash how to achieve that perfect flakiness? Well, here are 5 tips to help you master that perfect no-fail pie crust. More


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10 Ways to Eat a Potato (and Just a Potato) for Dinner

2010_08_31-bakedpotato.jpgIt's going to involve a little more than butter and sour cream. But making a baked (or sweet) potato a meal is an easy, satisfying way to solve dinner. We don't do it nearly enough. More


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Scrambled Egg Toast from Deb of Smitten Kitchen — Breakfast with a Blogger

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What do our fellow bloggers, writers, and online friends eat, first thing in the morning? This is a series Leela Cyd designed for us a couple years ago, and in honor of Breakfast Week we're bringing back five of our favorites!

This morning Deb shares a recipe for scrambled eggs with chives and goat cheese on toast. It sounds simple, but as with all things wonderfully delicious, it's all in the details of this divine preparation of a breakfast classic. Deb talks us through in her usual writing style, full of wit and grace.

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Dinner Tip: "Salt the Pot, Not the Pasta"

2011-04-18-SaltPasta1.jpgEven the most generic dried pasta can be turned into a tasty meal if it's salted properly. One of the best pieces of advice I was taught in culinary school was, "Salt the pot, not the pasta." Confused? Here's what that clever little phrase means. More


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