I've only ever eaten at Kokeb near SCCC. I like it, but was wondering if anyone has a different preference. I want to take my finance out for Ethiopian and being his first time I'd like it to be really nummy.
Whether added to snickerdoodle cookies to make them wonderfully soft, to whipped egg whites to make them stable, or to simple syrup to prevent sugar crystals from forming, cream of tartar is an all-around good thing to have on hand.
All hail the ripe summer tomato, potentially a perfect food. Here, the inside of the tomato is the star: the juicy sweet-tart pulp adorns garlic-rubbed, toasted ciabatta, proving that simple food doesn’t mean boring.