Here’s a handy chart for cooking times of common and not so common beans and legumes.
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There’s a butter shortage  in Israel. I know, who would’ve thought?

Luckily, the technology for making butter predates the technology in the checkout line by a few thousand years. But before you hit eBay for a butter churn, try this for some fresh, homemade butter using a little boost from that miracle of modern food science, the blender.

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Over the years I’ve had several different kitchen scales. The first one I remember was a cheap spring-driven one that almost never got used. It sat on the shelf with the glasses, and sometimes we used it to weigh letters (like emails on paper; you remember those).

My current kitchen scale is a fairly inexpensive electronic scale. But it does an amazing job of making sure that I’m giving you recipes that are easily replicated and scalable. It’s usually only the small stuff (1/4 tsp. black pepper, etc.) that I resort to volumetric measurements. (If you have trouble with amounts when you have to multiply by 20, let me know.) (more…)

A sourdough starter is one of those things that always seems like a good idea, and recipes that use them sound and look delicious. The problem is you never have one around when you need it, and when you have the time to think about it, it always seems to be too much trouble.

What crap.

You need five things for a starter. Go get them now. Right now.

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