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Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:
- If you can't satisfy the craving for Girl Scout cookies, try your hand at Samoa Tartlets.
- Don't be afraid to show off your pot rack, spice rack or canned-food cave.
- Batali brings Eataly, a Turin-based Italian food bazaar, to New York -- brewpub included!
- Don't scribble grocery items as they come to mind -- there's a better way.
- Never mind debating white or red wine -- the most important question is: crunchy or creamy peanut butter?
- Get your oopa on with a Greek drink menu.
- Bag some baby bok choy before winter's end.
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2-25-2010 @2:48PM verdegrrl said... My fav way to prepare baby bok choy is to lightly saute some sliced shallots, add a sprinkle of fresh garlic, then pour in 3/4 of a cup of chicken/veggie broth with a few tablespoons of soy sauce for good measure. Heat until simmering, then turn up the wok and add the bok choy. Flash steam/stir fry briefly while leaving some crunch to the stalks.
Also works well with thinly sliced carrots and sliced/slivered cabbage. Add carrots while broth heats up, since they require longer cooking. Cabbage cooks really fast, so don't overcook or it turns into mush.
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2-25-2010 @5:19PM cassandra's mom said... It's the last week of Girl Scout cookies and, if you're like me, the boxes of Thin Mints are looooonnng gone.
Check out this locator & find more cookies!
http://www.k103.com/main.html
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