http://www.thealternativedaily.com/
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http://www.thekitchn.com/feedburnermain
On my last trip to New York, I stopped at Russ & Daughters for a bagel sandwich. I didn’t know the “right way” to order it — I felt anxious and shy with a serious fear of missing out — so I asked the kind man at the counter to make it the way he liked. My prize was heavy, loaded with chive cream cheese, bright red onions, a slice of tomato, and a generous portion of lox. I tucked the paper sack into my laptop bag and then, yes, ate it shamelessly at my terminal in LaGuardia. No worries — I packed gum!
http://www.thekitchn.com/feedburnermain
While you likely have white granulated sugar tucked in the pantry, you might not always have a box of powdered or confectioners sugar on hand. Although it’s not called for in as many recipes as regular sugar, it’s an essential ingredient to make the best cake frosting or when decorating other sweets.
http://www.thekitchn.com/feedburnermain
Sometimes personal preference dictates your choices, but when you have an immersion blender and a stand blender in your kitchen, which do you reach for to help you do some mixing? While both have their merits, there are instances where one is better than the other.