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With Leftovers

Thursday, April 24, 2014. My Buddy, Sorrel*. As hipsters trample over each other to snatch the first overpriced signs of spring- ramps, really? You'd be better off sauntering to a farm stand that features sorrel, a tart lemony green, and a superb companion for fish and shellfish, particularly the richer ones. (Speaking of richer. with scallops at $25 per pound, a sprightly sorrel sauce can be a good helpmeet in stretching those expensive nubbins a little further.). Posted by Barbara L. Hanson. Cook for a...

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With Leftovers | withleftovers.blogspot.com Reviews

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Thursday, April 24, 2014. My Buddy, Sorrel*. As hipsters trample over each other to snatch the first overpriced signs of spring- ramps, really? You'd be better off sauntering to a farm stand that features sorrel, a tart lemony green, and a superb companion for fish and shellfish, particularly the richer ones. (Speaking of richer. with scallops at $25 per pound, a sprightly sorrel sauce can be a good helpmeet in stretching those expensive nubbins a little further.). Posted by Barbara L. Hanson. Cook for a...

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1 with leftovers

2 no comments

3 in a stew

4 dippy onion meatloaf

5 pasta

6 olive oil

7 red pepper flakes

8 salt pepper

9 2 comments

10 my sole rejoices

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With Leftovers | withleftovers.blogspot.com Reviews

https://withleftovers.blogspot.com

Thursday, April 24, 2014. My Buddy, Sorrel*. As hipsters trample over each other to snatch the first overpriced signs of spring- ramps, really? You'd be better off sauntering to a farm stand that features sorrel, a tart lemony green, and a superb companion for fish and shellfish, particularly the richer ones. (Speaking of richer. with scallops at $25 per pound, a sprightly sorrel sauce can be a good helpmeet in stretching those expensive nubbins a little further.). Posted by Barbara L. Hanson. Cook for a...

INTERNAL PAGES

withleftovers.blogspot.com

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With Leftovers: Take My Cookbooks...Please!

http://withleftovers.blogspot.com/2010/11/take-my-cookbooksplease.html

Tuesday, November 09, 2010. Take My Cookbooks.Please! Over the last few nights, I have been overly elaborate, filling the sink with dishes and our plates with, well, some dinners that didn't live up to the hype. On Friday, I made boeuf bourguinon from a NY Times recipe. Stew (There are no photos of the boeuf, I collapsed in a swoon as soon as it was done.). Quiche Lorraine involves no cheese at all. No cheese? An exhaustive and intelligent cookbook, I found an off-beat Pork Vindaloo that resembled in no ...

2

With Leftovers: A Hiccup at Il Laboratorio del Gelato?

http://withleftovers.blogspot.com/2010/11/hiccup-at-il-laboratorio-del-gelato.html

Monday, November 15, 2010. A Hiccup at Il Laboratorio del Gelato? S big, shiny, new Houston Street location was scooping the sorbetto over the weekend, but not today. I was planning on a black-sesame gelato for lunch on my way home today, only to find the lab closed. There was much activity involving ladders and a large bag of either insulation or cotton candy on the floor. Posted by Barbara L. Hanson. Cotton candy, Please? Subscribe to: Post Comments (Atom). A Hiccup at Il Laboratorio del Gelato?

3

With Leftovers: And a Cheesy New Year to You

http://withleftovers.blogspot.com/2011/01/and-cheesy-new-year-to-you.html

Tuesday, January 04, 2011. And a Cheesy New Year to You. There are leftovers and then there are leftovers. If you haven’t finished up the last of the turkey and stuffing, it’s time for it to go. If that just reminded you of Thanksgiving. Leftovers lurking in the back of the fridge, well, you’re my kind of housekeeper. There is a way for those cheese bits to go out in a French blaze of glory: fromage fort. There, isn't that better than those festive turkey-stuffing balls you were considering?

4

With Leftovers: 11/7/10 - 11/14/10

http://withleftovers.blogspot.com/2010_11_07_archive.html

Tuesday, November 09, 2010. Take My Cookbooks.Please! Over the last few nights, I have been overly elaborate, filling the sink with dishes and our plates with, well, some dinners that didn't live up to the hype. On Friday, I made boeuf bourguinon from a NY Times recipe. Stew (There are no photos of the boeuf, I collapsed in a swoon as soon as it was done.). Quiche Lorraine involves no cheese at all. No cheese? An exhaustive and intelligent cookbook, I found an off-beat Pork Vindaloo that resembled in no ...

5

With Leftovers: 11/14/10 - 11/21/10

http://withleftovers.blogspot.com/2010_11_14_archive.html

Monday, November 15, 2010. A Hiccup at Il Laboratorio del Gelato? S big, shiny, new Houston Street location was scooping the sorbetto over the weekend, but not today. I was planning on a black-sesame gelato for lunch on my way home today, only to find the lab closed. There was much activity involving ladders and a large bag of either insulation or cotton candy on the floor. Posted by Barbara L. Hanson. Links to this post. Subscribe to: Posts (Atom). A Hiccup at Il Laboratorio del Gelato?

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EV Grieve: Early word on Mast

http://evgrieve.com/2010/05/early-word-on-mast.html

EV Grieve is an East Village blog where you'll find local news on the real estate, restaurants and residents of the East Village NYC. Sunday, May 9, 2010. Early word on Mast. The used book store opened yesterday. On Avenue A between Fifth Street and Fourth Street. And the store is not called. Anyway, people who shopped here yesterday have good things to say. EV Grieve reader BaHa. And from another reader:. Previously on EV Grieve. More on the Avenue A used bookstore. Best wishes to Bryan and the staff at...

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Thursday, April 24, 2014. My Buddy, Sorrel*. As hipsters trample over each other to snatch the first overpriced signs of spring- ramps, really? You'd be better off sauntering to a farm stand that features sorrel, a tart lemony green, and a superb companion for fish and shellfish, particularly the richer ones. (Speaking of richer. with scallops at $25 per pound, a sprightly sorrel sauce can be a good helpmeet in stretching those expensive nubbins a little further.). Posted by Barbara L. Hanson. Cook for a...

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