Comments for Three Points Kitchen

Comment on Grenadine by Grenadine, Take Two « Three Points Kitchen

Grenadine, Take Two « Three Points Kitchen — Mon, 20 Feb 2012 20:16:01 +0000

[...] Dave has been searching for a good grenadine recipe that uses pomegranate juice instead of the fresh pomegranate version posted previously, and comes up with this super simple syrup from the book Boozehound: On the [...]

Comment on Three Cubed Project by Three Cubed: Banana Salad « Three Points Kitchen

Three Cubed: Banana Salad « Three Points Kitchen — Thu, 16 Feb 2012 17:39:52 +0000

[...] Three Cubed Project [...]

Comment on Long Live the King! by Rebecca

Rebecca — Tue, 14 Feb 2012 01:21:30 +0000

You can always put one in the mail to NYC.

Comment on 1. . . 2. . . 3. . . Strukli by deana

deana — Sat, 04 Feb 2012 15:04:20 +0000

I am crazy about Gastronomica… but sometimes even Homer nods. I think dumplings are a bitch. Every once in a while you have a great one but mostly they are deathballs. The great ones have some secret that the maker will never fully divulge… I think these are the same… they gave 80% of the recipe and left out the uber-secret that makes them great. Good for you to give it a try.

Comment on Baked Cheese Strukli by 1. . . 2. . . 3. . . Strukli « Three Points Kitchen

1. . . 2. . . 3. . . Strukli « Three Points Kitchen — Sat, 04 Feb 2012 00:41:24 +0000

[...] full recipe makes 20 pieces, enough to try the three different variations [...]

Comment on Sweet Unity by Kate

Kate — Tue, 31 Jan 2012 15:22:18 +0000

And they are delicious dipped in chocolate!

Comment on Povitica by Blair K.

Blair K. — Sun, 29 Jan 2012 21:47:06 +0000

So interesting, all the variants of this wonderful bread! In my family, we call it by the Slovenian name, potica. Also walnut-filled, but with so much honey and cinnamon it tastes like baklava! My grandmother never used recipes, so my mother got one from a Serbian friend, with a sour cream yeast dough that gets refrigerated overnight.

Comment on Enter the Dragon by Rebecca

Rebecca — Tue, 24 Jan 2012 14:30:50 +0000

And now I want noodles!

Comment on Enter the Dragon by Kate

Kate — Tue, 24 Jan 2012 01:47:35 +0000

Yum. Boy, I was craving long noodles today, which was the traditional Chinese New Year dish at Sarah’s annual brunch (before she moved to San Fran). Now I want dumplings! .

Comment on Chinese New Year Dumplings by Enter the Dragon « Three Points Kitchen

Enter the Dragon « Three Points Kitchen — Mon, 23 Jan 2012 23:21:45 +0000

[...] Potstickers, served with soy sauce-sesame oil dipping sauce. (See slideshow below for tips.) [...]