By Conor, on June 3rd, 2009%
Good With: Chips, Grilled Chicken, Hispanic cuisine,
Prep Time: 10 minutes
Cook Time: N/A
Cost: $2.75 for 2 cups
It’s easy to go down to the store and spend $3.99 (or more) on a jar of salsa, But it’s just as easy as well as cheaper and more fun to make your own. Oh, and it creates less waste and . . . → Read More: Easy Spicy Salsa
By Conor, on May 21st, 2009%
Ever since I saw Alton Brown make what looked like incredible crackers with the greatest of ease, I’ve wanted to try it myself. Turns out, it was as easy as it looked on TV and the crackers were even better than I expected. . . . → Read More: One Cent Crackers
By Conor, on May 21st, 2009%
Left overs from other dishes and an urge to experiment with dry sherry were the inspiration for Drunken Goat Pasta. . . . → Read More: Drunken Goat Pasta
By Conor, on May 13th, 2009%
Try this. Seriously. If you love pepper (and who doesn’t?), you’ll absolutely love pepper bread. . . . → Read More: Black Pepper Bread
By Conor, on May 7th, 2009%
I know what you’re thinking, but trust me, there’s nothing strange about feta cheese going in to tacos. . . . → Read More: Black Bean & Feta Tacos
By Conor, on May 7th, 2009%
For something you can whip up in less time than it takes to watch the original Thriller video, this salad is huge on flavor. . . . → Read More: Red Pepper, Black Bean & Feta Salad
By Conor, on April 29th, 2009%
For our first week we concentrated on getting ingredients that we could cross-match, and using every last bit of everything we bought. . . . → Read More: Shopping List & Menu #1
By Conor, on April 27th, 2009%
These tiny ham sandwiches are extremely easy to make, and can be great as a main course, appetizer or just a snack. . . . → Read More: Prosciutto & Gouda Sliders
By Conor, on April 27th, 2009%
Flat bread pizza? Oh, yes. Trader Joe’s strikes again, providing an easy, delicious recipe and the products to use in it. . . . → Read More: Naan Pizzas with Vegetable Tapenade
By Conor, on April 27th, 2009%
Escalope is a french word that means a very thin white meat fillet. Pounding out the chicken before baking allows it to absorb a lot more flavor than it normally would. . . . → Read More: Chicken Escalopes with Lemon and Prosciutto