月光水井

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The Bright, Fresh Tomato Sauce They Teach You First in Culinary School

The first time I ever saw fresh tomatoes get turned into tomato sauce, it was a revelation. I was a teenager, and I stared at the fresh sauce as if I had lived in the desert my entire life and was seeing snow for the first time. The fresh sauce was vibrant, delicate, and light pink in color. It …

Ask a Local: An Insider's Guide to Oklahoma City, Oklahoma

What to do, where to go, and what to eat (and drink) in Oklahoma City, Oklahoma—according to Elena Hughes of Elemental Coffee, a local in-the-know.<p><i>This is Spilling the Beans, where plugged-in baristas give us the lowdown on where to go, what to do, and what to eat (and drink) in their …

Life Is Short, But There's Always Monkey Bread

You deserve all this cinnamon and sugar<p>Human bodies need cinnamon and sugar to function. That's an ironclad fact we got from a completely legit Harvard study published next year. Take that medicine by the spoonful like the nourishing vitamin it is—or just eat monkey bread, which is a fluffy and …

Why You Should Be Flavoring Your Pie Crust

Bumping up the flavor of everyone's favorite confection is as easy as pie.<p>While pie crust is far from boring (cut-outs! lattice!), its flavor has mostly played second fiddle to that of the filling. That is, until <b>Ashley Capps</b>, pastry chef at Buxton Hall Barbecue, one of our Hot 10 Restaurants of …

IPAs for People Who *Think* They Hate Them

Think you really hate IPAs? We guarantee we've got one you'll actually like.<p><i>This is Foaming at the Mouth, Joshua M. Bernstein’s hopped-up adventures in the ever-expanding universe of beer. And yes, he would like another round, please.</i><p>Everyone loves IPAs, right? That was my theory when I started …

Holy Bento Box! These Kids Have the Best Lunches

Bento boxes with dried mango, arugula-ham wraps, salami snacks, and Moroccan meatballs—Restaurateur Andrew Tarlow's kids have school lunches we'd gladly trade our cubicle salads for.<p><i>There's a pleasant whiff of Elmer's glue and hand sanitizer in the air, because it's back to school week at</i> …

These Heirloom Tomatoes Are in Danger of Extinction

How often can one (reasonably) lump tomatoes and dinosaurs into the same sentence? Probably not very often, which is why I’m taking advantage of the unique opportunity. As strange as it might seem to say, though, it’s not a set-up for a joke: There are heirloom tomatoes in danger of going the way …

The Funky, Flavorful Sides a Korean Meal Wouldn't Be Complete Without

"Banchan is very important to me," says Sunny Lee, who leads the banchan program at the Korean restaurant Insa in Brooklyn, New York. "It has a very long history in Korea."<p><i>Banchan</i> means side dish in Korean, but in reality it's <b>a bunch of small dishes filled to the brim with pickles and the like that</b> …

The Beefy Korean Barbecue Classic That's Surprisingly Easy to Make at Home

<i>We're always looking for tips on how to add something global to our meals, so we teamed up with the Beef Checkoff to share a favorite Korean preparation of beef—bulgogi.</i><p>Walk the streets of the west mid-30s in Manhattan and you'll pass rows and rows of Korean restaurants and markets and food courts, …

Cheddary, Mustardy, Tomatoey—and a Quick Dinner to Boot

Few ingredients, if any, aren't transformed and improved upon by pie crust. Take sweet ingredients (stone fruit, yogurt, apple cider), pantry staples (coconut, oatmeal, tahini), or savory foods (Swiss chard, chicken, mushrooms): Wrap them up in a buttery, flaky pie crust and every single one …

Our Sage Advice for Road Trips: Stop Planning So Much

For our latest episode of Burnt Toast, we took a bet that you're either gearing up for vacation, have recently returned from one, or better: <b>You're lounging in a beach chair right now.</b><p>We dedicate this episode to road trips: I talk with Kristen Miglore about road trip food strategies and with Senior …

Why the Texture of the Chicken You've Been Getting Might Be Off

Earlier this week on the Hotline, JessicaHansen shared a troubling phenomenon: the texture of some of the chicken breasts she’s been getting has been a little odd. As she describes it, “When I cut into the chicken I feel resistance (like you would when butchering raw chicken rather than …

And the Winner of The Great British Baking Show...

<i>Allison Robicelli has been recapping each episode, week-by-week. Catch up on them here, and tune in to the show on PBS. Then take a moment of silence, because we’ve come to the end of this season of The Great British Baking Show.</i><p>The judges remind us all what Tamal, Ian, and Nadyia already know: …