It’s time to introduce one of my favorite cooking methods: the salt dome.
Before I get started on my tried-and-true hummus recipe, let me just say that I have been looking forward to this blog post for a long, long time (and so has Nate, because that means he gets to eat all of it).
After a crazy September full of Jewish holidays, challahs, and an unhealthy dose of bubbe-meise, I bring to you a bombshell of a brisket recipe that will cut like butter and takes *almost* no work at all. Yes, yes, I know… You’re welcome.
What do you think of when you hear the word “tofu”? Do you think of Japan? Do you think of vegetarians and vegans and all those who avoid meat and embrace tie dye?
Do you think of sad Thanksgivings with fake birds on the table? Would it blow your mind to think that the secret to my delicious, vegan-friendly, dairy-free, gluten-free decadent dark chocolate mousse is tofu?
Summer might be winding down, but drinking goes on year-round… at least in my world it does.