Month: March 2014

How To Cook Chickpeas | TheSaucyCulinarian.com

How To Cook Chickpeas

As I am a big fan of the dry goods section in the food market, chickpeas are something I…

The Perfect Hard-Boiled Egg

I love hard-boiled eggs; their…

Featured Recipes

The Neely's “Sweet and Spicy Slaw” | TheSaucyCulinarian.com

The Neely’s “Sweet and Spicy Slaw”

Southwest Corn Salsa | TheSaucyCulinarian.com

Southwest Corn Salsa

Marinated Flank Steak | TheSaucyCulinarian.com

Marinated Flank Steak

Roasted Vegetable Gazpacho | TheSaucyCulinarian.com

Roasted Vegetable Gazpacho

Green Beans in a Light and Creamy, Tomato, Bell Pepper and Basil Flavored Sauce | TheSaucyCulinarian.com

Green Beans in Tomato & Sour Cream Sauce

Slow Cooker “Refried” Beans

Archives

Kitchen Tips

Tip #901: Choosing Avocados

Ripe avocados should be slightly squeezable, but not mushy. If using avocados to slice or dice them to put on a sandwich or in a salad, pick avocados that are a bit more on the firm side. If using avocados to make a sauce or dip (like guacamole), pick avocados that are more on the soft side.