I’m a woman of many secrets, or at least I try to be, and my barbecue sauce recipe is by far one of my most valuable. Luckily for you, I’ve decided to cash it in.
Summer might be winding down, but drinking goes on year-round… at least in my world it does.
Earlier this week my friend Keaton posted a vital (and familiar) question to the CITK Facebook page: “Do you have a good recipe for potato knishes? I have been craving them but haven’t found the quality that I have been looking for in Cincy.” That is a good question, indeed.
There are many questions that science has yet to answer. How does a bee fly with such tiny wings? Where does consciousness arise in the human brain? Today we’re going to explore one of the universe’s great, unanswered questions: “why is caramel sticky?”
My hot-blooded Latina mother has never granted me the privilege to write down any of the family recipes. Normally, she guards her secret formulas with sharp knives and booby traps, but recently she trusted me with the family beef empanada recipe. Little does she know that I have decided to share it with all of you wonderful people on my food blog! (Mamá, if you’re reading this: Lo siento mucho de verdad mamá… ¡No fue mi intención lastimarte!)