January 30th, 2017

Sweet Tea: It’s Where I Draw The [Mason-Dixon] Line

There’s a line Founding Foodie Amy won’t stand to be crossed when it comes to iced tea: SUGAR. As in, don’t add any. Sweet tea wasn’t even in her vocabulary before moving to Washington, D.C. Though she’s lived in the area for more than a decade now, it’s still not a taste she’s acquired — until now. But not in the way you might imagine… Continue reading Read more

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Posted in Dear Diary
We The Eaters
November 29th, 2013

In Flavor Of Turkey

Turkey can be one of the most labor-intensive meals to make. All that energy to get it READY for the oven, then, once it’s in, all you can do is wait. WTE hopes having a few of these tricks up your sleeve will stack the odds of a juicy masterpiece in your favor. Brine on…

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Posted in Savory




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photo credit to Aaron Otis Photography 2014


March
This month we're teaching you (and, in the process, learning ourselves) how to make our own butter. We start with the basics then talk browned, clarified and flavored. No matter how you roll it, butter just might be our favorite food group.

 
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