I am not normally a fan of mayonaise-based dips, but this one over at Half-Assed Kitchen has both curry and horseradish to redeem it. [photo via Half-Assed Kitchen]
I only like granola when it is mostly clusters. I have never made my own granola, in fact, because most homemade granolas I have had are completely sans clusters. Why is that?, I have always wondered. If you are in the same granola boat, the Kitchn has some help (a kind commenter posted a clustery recipe, too!).
In case you need an excuse not to go to a hot dog street cart: Here’s one that has admitted to charging based on looks! Yikes. [via Midtown Lunch]
As we slog through the New York heat and humidity that seems finally to have arrived this Summer, the Amateur Gourmet departs for Spain. To go eat at El Bulli, no less. I eagerly anticipate the report on his experience there! Lucky perro.
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July 26th, 2009 at 12:19 pm
I’m totally in agreement about the cluster factor in homemade granola. I do make my own, simply because I like certain ingredients, but am even more excited to try these tips next time I make a batch. Thanks!