True story: I go through more chili powder and cumin than just about any others of the spices in my kitchen. When I adopt a recipe into my regular rotation, like Twice-Baked Potatoes, it's rarely long before I'm applying a liberal dose of these two spices and figuring out how to work some black beans and corn into the mix. I blame Tex-Mex Tuesday in my college cafeteria — it's been over a decade since my last meal there, but my love for these flavors is still going strong.
from Recipe | The Kitchn http://ift.tt/16qeS1D
via IFTTT
Aucun commentaire:
Enregistrer un commentaire