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Recipes I've Shared:
This is an inexpensive (less than $1 per plate), pantry-friendly version of an American Thai food restaurant staple. Consider adding chunks of pineapple, tomato, or another fruit to balance the acidity and sweetness with the salty, spicy, savoriness of the dish :)
This is a really great way to sneak vegetables into something everyone will eat all of. There will be nothing left. Hide some for yourself--LEARN FROM ME :(
This is the basic archetype for a delicious Americanized rustic continental-style soup that you can make inexpensively any time of the year. It takes advantages of pantry-stable ingredients and durable vegetables to remain healthy, too!
Bonus: Your home will smell like grandma's over Winter vacation!*
*As long as your grandma was an awesome cook.
This recipe is inspired by Iron Chef Morimoto, and trust me: It is fantastic with beef, pork, and chicken. I have yet to try it with fish.
Good Eats - 1211 - A Cabbage Sprouts in Brussels
Reluctantly agreeing to help refurbish the reputation of Brussel sprouts, host Alton Brown discovers that with the proper preparation they can make a surprising range of good eats.
Good Eats - 612 - Salad Daze II: Long Arm of the Slaw
Alton Brown's slaw-centric guest slot on a popular morning talk show turns into a strange and wonderful half hour of good eats.
This is a wholly original recipe I've been developing for a couple of years now.
This is meant to be cooked beneath a large, brined, butterflied-and-boned turkey on Thanksgiving
Good Eats - 1417 - Use Your Noodle IV: Lasagna
If lasagna (the noodle) is the most comforting ingredient of all time (and it is) then lasagna (the casserole) must be the most comforting dish of all time. Problem is, most American lasagnas deliver more consternation than comfort. Join host Alton Brown as he puts lasagna back in its place.