Carrie in the Kitchen: Pumpkin and White Bean Pasta with Fried Sage Leaves
Carrie in the Kitchen is a new monthly column by our friend Carrie Havranek who runs The Dharma Kitchen. Each month, she’ll take on the challenge of creating a dish out of a few things left over in her pantry in an effort to show how to get creative in the...
How To Cook Chicken Legs: The Sweet, The Spicy, The Cheap
How To Cook Chicken Legs I have already said that I think chicken breasts are the tofu of the meat world. There is lots you can do to make them tasty, but they just are not on the top of the list of great eats, ok eats sure, but great, no. A few steps up on the list...
Once We Make Buttermilk What Do We do With It?
To Make Buttermilk is Easy – Then What? Make Buttermilk and Make Happiness. Buttermilk is one of those simple life pleasures from which so much deliciousness can be gained. As discussed earlier, it is fairly simple to make buttermilk. Simply put, soured cream...
Dessert-Worthy Fall Fruits You Should Have in Your Fridge
When you think about delicious Fall food foods, if you’re like most people your mind probably wanders to Fall veggies like butternut squash, brussels sprouts, and sweet potatoes. But keep in mind, with Fall vegetables comes Fall fruits, and they can make the...
Welcome to The Culinary Exchange. My name is Matthew. I am a husband, father, innovator, chef, author, blogger, spokesman and more. I created The Culinary
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