The latest DIY ideas, techniques and tools for cooking, brewing, feasting and festing.
Dot at Dabbled is hosting Lemon Week this week, and today’s entry is a tutorial that’s been in high demand from her for a while. She’s showing how she made limoncello, an Italian lemon liquer. Looks delicious! Related: Lemon Cello
Lenore at Evil Mad Scientist Laboratories writes: Gyoza, or Japanese potstickers, are not normally served with chocolate fudge sauce, but ice cream gyoza are! Learn to make your own dessert gyoza over at their site.
A story about how I discovered microwave rice krispy treats in college.
So, it’s just about the end of peach season (sniff!) and therefore of one of my very favorite treats in the world, homemade peach ice cream. My friend Andrea recently made the best peach ice cream I have ever tasted in honor of the last days of summer, and so I share it with you. Go out and buy some peaches!
Chow has a primer of 10 of their favorite grains in their whole grains 101 with descriptions of each grain and recipes for how to cook them.
The prickly pear cactus holds a unique position in nature. It is a fruit, vegetable and a flower and all parts of the plant are edible. Even the seed can be ground into flour. Also known as Indian fig, the plant produces food and medicine. Once it’s thorny exterior is tamed the prickly generously gives up nutrition, healing and a hot pink sweet-tart punch. Prickly pear grows wild in deserts throughout the west as well as Mexico, Columbia, Israel and Italy. It is characterized by thorny pads (nopales) with clumps of large flowers and juicy fruits (tunas) that appear in the fall. The tunas high in calcium, magnesium and potassium. They also contain antioxidant compounds. The plants medicinal properties are still being discovered. Some say that prickly is on it’s way to becoming a curative superstar.
Looking for a tasty frozen treat in this hot weather? Sarah James at Instructables has a brilliant way of blending, you guessed it, bananas! I can’t wait to try it.
