We drew our inspiration from Argentina’s chimichurri sauce, which is made by blending both fresh and dried herbs, garlic and vinegar.
Ready for the annual Thanksgiving math quiz?
“Bee lawns aren’t 100 percent flowers. They have some grass included,” said Mary Meyer, an extension horticulturist and professor with the University of Minnesota.
I have great respect for the person who answered and didn’t hang up laughing. Instead he paused and said, politely, “We accept walk-ins.”
“We’re kind of getting into a new flavor territory,” Krishnan said. “When I went to school, Mexican food was exotic.”
Beets are more than just their sweet earthy flavor.
We love this combination, but we decided we could make it better.
It’s partly philosophical, partly practical. Let’s start with the latter. Truth is, I’m just not good at producing food that tastes all that great in a slow cooker. Whatever I make ends up either tasteless mush or wildly overcooked or — on days when I’m really shining — both mushy and wildly overcooked
“The idea came out of a need my co-founders and I had in our own lives,” says Matt Salzberg, co-founder and CEO of Blue Apron, a 2-year-old New York startup that delivers high-end, pre-measured ingredients to your doorstep.