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Soft and Rich Chocolate Frozen Custard Recipe

This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Culver's, and all sorts of custard shops around the South and Midwest. For the softest, creamiest results, eat the custard within two hours of churning.<p>This recipe can be easily doubled, but take caution to only …

Berbere-Spiced Grilled Okra With Ricotta

We've been covered up in cucumbers, dealing with a ton of tomatoes, and processing a peck of peppers. It's the time of year when the garden is in …

Jerk Chicken Recipe

To make our authentically flavored jerk chicken, start with a powerfully flavored marinade and brine combination, followed by a low and slow smoke over smoldering allspice berries and bay leaves.<p><b>Note:</b> Scotch bonnet peppers are extremely hot. Handle with caution. Wash knife, cutting board, and all …

Fruit and Spice Lassis

<i>Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.</i><p><i>Today: A summer-y, yogurt-y take on a smoothie.</i><p>As a general rule I like to eat my food, not drink it. I think …

Indian Spiced Chickpea Gravy (Chole) Recipe

<b>Note:</b> To use canned chickpeas, start from step 2. In step 3, add 1 cup of water to pan with the chickpeas. Ginger-garlic paste can be found bottled in Indian markets or in a well-stocked supermarket. To make ginger-garlic paste from scratch, combine equal parts garlic and fresh ginger grated on a …

Cheaper than Takeout: Make Chinese Food at Home

<i>Cooking on the cheap shouldn't mean minute rice and buttered pasta every night. With a little creativity and a little planning, you can make the most of a tight budget -- without sacrificing flavor or variety.</i><p><i>Today: Gabriella tells you how to make your regular takeout order at home.</i><p><i></i><p>American Chinese …

Pastry Affair

Incredible Italian Scotch Egg | Gennaro Contaldo

Spicy, Savory & Sweet Watermelon Rind Pickles

<i>Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.</i><p><i>Today: Who says you can only have good watermelon in the summer?</i><p>WHO: Nancy Manlove is a home cook, photographer, and food stylist …