|
http://stumptownsavoury.com
Stumptown Savoury feature traditional recipes interspersed with improvisational and artisanal cooking techniques and descriptions.
The elder of the two Ladies of Stumptown Savoury skips egg production once about every ten days, then makes up for it a day or two later with a really large egg that has two yolks. I have no idea how she manages to walk after laying such a large egg (read full article)
One of the Ladies of Stumptown Savoury laid a larger than normal egg (on the left). She’s done this before. The egg is about twice the normal size, weighs about twice as much, and will have a double yolk. A three-egg omelet from two eggs– (read full article)
After cracking open this first egg from The Ladies of Stumptown Savoury I am redefining “fresh” as it applies to eggs. Note how thick the inner white is, how the yolk is tall and well-defined. This egg was opened less than 2 hours after (read full article)
I wanted a nice Spring afternoon snack today, and when I spotted some lovely blueberries, I knew that a simple blueberry scone with lemon curd would go really well with a cup of coffee and a healthy dose of lazing about. Fortunately, I had lemon c (read full article)
I have to thank Martha Stewart for this one, or, more likely, the unnamed but talented chef Martha Stewart paid for this recipe. It comes from Martha Stewart’s Cookies. Peppermint Meringues 3 egg whites ¾ cup sugar ½ teaspoon peppermint e (read full article)
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
