Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, this streamlined recipe from @ericjoonho cooks entirely in the microwave. https://t.co/J6y1VEFaII
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Whole Foods will start charging for its delivery service next month, even if you're a Prime member. People are angry. @washingtonpost has the story: https://t.co/gT6eyEZ5r2 https://t.co/bqrkUrL6b7
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For the best potato skins, try frying them instead of baking—and take another stab at how they're cut. https://t.co/5KwNGNaAaL
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A beautifully soft homemade white sandwich bread, with a touch of extra flavor from buttermilk. This bread is fantastic for sandwiches, toasting, or right out of the oven. With an added ingredient to make it stay fresh longer! #bread #homemade #recipe https://t.co/Jd6Pxcq8sz https://t.co/sldlq0dbV2
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Just another one of the many variations of raita for serving atop biryani or alongside kebabs. https://t.co/G7TZGswk5q
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[Homemade] Shepherd’s Pie
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My first attempt at tikka masala
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[Homemade] Pumpkin roll
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Workers throughout the food system, from brewers to chefs to fast-food employees, have found themselves locked into non-compete agreements. Could that change under the Biden administration? via @NYTopinion: https://t.co/NFG3mB2XPm https://t.co/JEfJiFogYQ
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How to cook for a whole week if food only lasts 3-4 days in the fridge?
I have been meal prepping for an entire week and storing it in the fridge, but recently found out that food should only be kept for 3-4 days after cooking. How do you guys meal prep for an entire week? Should I freeze half of the meals? What are the kinds of cooked meals that can be frozen and reheated? Thank you!
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