Mike Price of The Clam in New York cooks clams with white wine, garlic and thyme until they just begin to open up from their shell. He gives them a fine chop and combining them with sour cream, lemon juice, Worcestershire sauce and cayenne.
Instead of grabbing a store bought can of processed and overly sugary sweetened condensed milk, you can make your own with less than a handful of ingredients and a slow cooker using real food ingredients, fresh milk, & maple syrup!
Kimchi fried rice is a weekly staple at my house. It’s quick, easy and delicious. We can’t get enough of the spicy, aromatic fermented cabbage. We love it as a side dish to any Asian-faire food and even with eggs for breakfast!