In large parts of the developing world, people have abundant heat from the sun during the day, but
most cooking takes place later in the evening when the sun is down, using fuel — such as wood, brush or dung — that is collected with significant time and effort.
Not exact matches
Fortunately, in
most cases (we hope for your business), you can rely on an accountant who isn't
cooking the books, or
taking chances when he or she shouldn't.
I started out as a nervous amateur
cook who knew little about what it
takes to run a business to a savvy owner and seasoned chef who created one of the
most recognized tacos in NYC.
As CEO of Apple, Tim
Cook took home $ 145 million in 2016,
most of it in vested stock.
Chef Consorti's culinary career
most recently
took him to the Hyatt Regency Louisville in Kentucky where he was introduced to a new set of Southern flavors and
cooking techniques.
Then, as I have for many years
taken deep interest in the
cook's art generally, I have paid greater attention, perhaps, to the practical side of the work than
most of my compatriots in the land of India, who, while excellent judges, no doubt, of what a curry should be on the table, never put their hands to one in the stewpan in their lives.
When you
cook with coconut milk it
takes away
most of that coconut flavor, plus the garlic and bacon help even more.
does
most paleo
cooking take this degree of dedication?
I enjoy the Irish - style steel - cut oats the
most, but they
take so long to
cook that I rarely make make time for them in my morning routine.
It
took less than an hour from start to finish, and
most of that was
cooking the rice and meat.
Cook Time does not include the time it
takes the Instant Pot to get up to pressure, usually 10 - 15 minutes at
most.
The
most tender pot roast you can imagine in a fraction of the time it would
take in your oven or slow
cooker.
Most days I wish she
took the time to show me how to
cook and bake at early age, but some days I'm happy she didn't.
Using my years of
cooking experience along with my unique
take on ingredients, sustainability and food, I am going to create the dopest,
most awesomest,
most unicorn - saving cookbook out there!
From my family — which I am
most grateful for, and love
cooking for and
taking the time to figure out all of these recipes for — to your family, Happy Thanksgiving!
:) and if u do want a myriad other ways to
cook greens which
take less than 40 minutes, keep well and yet taste like you have spent half the day in the kitchen (i do nt know about kale, but spinach and chard definitely, we can write to each other 1:1) as a bonus,
most of the recipes are vegan too!
Every Grain of Rice — authentic Chinese home -
cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French
cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the
most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais
Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire
cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for
cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the
most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese
taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness
It's been a year of cold meals due to
taking photos for too long; A year of
cooking up a storm in our little kitchen; A year of fails, triumphs, late nights and early mornings; A year of batter splattered clothes and flour in my hair; And
most importantly, a year of doing something that I love and look forward to every day.
For example, bacon is loved by
most people, but some people don't like that it can be greasy, splatters when you
cook it on the stove and
takes quite a long time to
cook.
Like
most stews, this one
takes a while to
cook, about 4 hours.
It
takes off the
most stubborn
cooked on stains very easily.
I would say that 1 cup of dry quinoa yielded a bit too much
cooked quinoa... I used
most, but kept out about 3/4 of a cup because I was worried the quinoa would completely
take over the filling!
Take the lid off and
cook uncovered until
most of the liquid has evaporated.
Our interests lie in exploring the world around us,
cooking with fresh, wholesome ingredients, slowing down to fully
take in our surroundings and spending time with those who mean the
most to us.
The pressure
cooker I have
cooks most beans in under 10 minutes (garbanzos
take 11 or 12).
What I like about this recipe is, after it's
cooked you are supposed to
take most, but not all of the sauce including the raisins and olives and put it in the blender and then pour it back over the top of the roast.
John has willingly
taken on
most of the
cooking duties, and we're also still making our way through the freezer meals I prepared in advance.
I am the eldest of twelve siblings so I often did
most of the
cooking for everyone as a child so my mother could
take care of my brothers and sisters.
You can make the recipe in a crockpot but honestly the whole dish
takes less than 60 minutes from start to finish - and
most of that time is just
cooking the chili.
Side note, my oven
takes longer then
most to
cook, I had my bread in for approximately 50 minutes.
I'm a vegetarian food blogger who loves to
cook, write,
take photos, and (
most importantly) eat.
SoupAddict
took a little staycation last week, and spent
most of it in the kitchen,
cooking,
cooking,
cooking.
Though it does
take a bit of time to prepare,
most of it is hands - off time that you can spend doing something else around your house while the squash and quinoa
cook to perfection.
Eggless Steamed Chocolate Cake — This is one of the more unique recipes we've seen for cake,
taking out a staple of
most cake, the egg, and
cooking it without baking it.
Once you have your base ingredient
cooked (
most often a grain; sometimes noodles) a bowl should
take hardly longer to prepare than a sandwich or salad.
Spaghetti Squash — spaghetti squash is a great side dish, or even a meal, but they
take a long time to
cook so
most people give up on this veggie.
Simmer until
most of the liquid has
cooked off, which should
take 5 - 10 minutes.
2 Turn the heat up to medium and
cook, stirring occasionally until
most of the liquid is absorbed (this should
take about 8 minutes).
A fun and irreverent
take on vegan comfort food that's saucy, sweet, sassy, and
most definitely deep - fried, from YouTube sensation Lauren Toyota of Hot for Food.In this bold collection of more than 100 recipes, the world of comfort food and vegan
cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheese...
Our offset smokers consist of the firebox (the smaller box), the
cooking chamber where
most of the
cooking takes place and an additional vertical
cooking chamber if you choose one of our Durango models.
Combined with a fresh tomato and cheddar cheese sandwich on gourmet buns, the meal was outstanding and only
took an hour to fix, with
most of that time spent in
cooking the chowder.
Fresh corn on the cob will
take on the
most flavor when
cooked on a charcoal grill, but it is also delicious and easy when
cooked under your oven's broiler.
This home -
cooked meal probably contains less fat and fewer calories than
most carry - outs, and preparing it
takes no longer than a pick - up trip to a restaurant.
I find
most take - out versions of pad - thai much too sweet for my own tastes and I'm always on the lookout for a good home -
cooked version.
Taken together, they create a kind of Venn diagram of my favorite books of recent years, from The Violet Bakery Cookbook, written by a Chez Panisse pastry chef who ended up making alt - grainy sweets in deepest London (the book I've
cooked from and gifted the
most in the last year) to Gjelina, the rustic Cal - Med restaurant in Venice, CA, and, of course, Plenty.
It
takes literally fifteen minutes and the
most taxing thing is
cooking the pasta!
Just
take 5 minutes to get your ingredients into the slow
cooker, set your slow
cooker on low, and when you come home, you'll have the
most amazing hot drink waiting for you!
When you
take a tough cut of meat that's NOT super lean and you
cook it beyond well - done, all of the connective tissues break apart and creates the
most tender, luscious, shreddable meat.
If you're sensitive to heat,
take out some of the seeds from the peppers, use just 1 tablespoon of chipotle peppers or just wipe
most of the chilis off before you
cook them.
With all the geegaws that
take up so much space underneath the hoods of
most vehicles today, it would be hard to warm up a Big Mac on the manifold, much less do any
cooking on it.