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http://takebackyourkitchen.com
Elizabeth and Michael: by day, a market research professional and physical chemist (respectively). By night: passionate home cooks who celebrate the simple pleasure of eating well in the comforts of home and they invite you to do the same.
Stuffed Mushrooms Here, Elizabeth’s early training in ‘innovation’ [Ed. Note: These are not innovation fingers. These are innovation fingers. And these are GOLD!] pays off in a very real and edible way. One night while making (read full article)
Sockeye Salmon with Dill Yogurt Sauce I am always looking for new and easy ways to embiggen the taste of the average every-night dinner. I am also enormous fan of Greek yogurt. The non-fat, unflavored kind has become a must-half for me over the (read full article)
Spicy Scallops and Shrimp over Capellini I’m in a Spanish state of mind today—I’ve been listening to the Vicky Cristina Barcelona soundtrack on loop for most of the day, and I’m in the process of planning a tapas dinner for Friday that is low (read full article)
Breaded Veal Cutlets Before I begin, let me say that (obviously) I don’t have a problem with eating veal. However, this is one of the few cases where I do understand why people might object to this food. I prepare this meat very rarely and (read full article)
Cacio e pepe, Sicilian-style There are few things that delight me more than the unexpected dinner party among close friends (though planned dinner parties come close), so when L told me while shopping that her husband wouldn’t be finished his (read full article)
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