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Robert Sutor

Robert Sutor's Public Library

about 24 hours ago

"These potstickers, adapted from Chinese cookbook author Fuchsia Dunlop, are simple enough to make during any night of the week. Freeze them to have a snack at a moment's notice."

Feb 12, 16

"The exhibit features a collection of midsize and small drawings, paintings and hybrids culled from the more than 70 sketches and paintings Diggory created in each location."

Feb 12, 16

"Don’t forget about the dangerously cold conditions, especially on Saturday. If something goes wrong in the backcountry under these conditions it can be a matter of life and death, for you and for your rescuers."

Feb 12, 16

"As you hit the near-freezing water, you’ll gasp for breath and begin to hyperventilate. Don’t thrash. Remember what Giesbrecht calls the 1-10-1 principle: ‘‘One minute to get control of your breathing. Ten minutes of meaningful movement. One hour before you become unconscious.’’"

Feb 11, 16

"For those willing to make a five-mile trek on snowshoes or cross-country skis, a historic winter wonderland can be found deep in the Adirondack woods."

Feb 11, 16

"The Adirondack Museum and The Wild Center are offering a variety of winter activities during the upcoming Presidents’ Week."

Feb 07, 16

"My homemade dressing doesn't try to emulate store-bought versions, because if that’s what you’re craving, then only the original will do. Instead, I've come up with a tangy rendition, packed with herbs and with enough body to coat greens and vegetables without overpowering them. Yogurt lightens up the mix, basil brings extra fragrance and sweetness, and paprika lends a smoky note. It has quickly become a household favorite for us -- give it a try, and you'll soon be putting it on everything. "

Feb 07, 16

"Blue cheese dressing can, and should, be brash -- yet still refined. Gutsy with cheese, bright with vinegar, and mollified with a hint of sweetness that’s bolstered by the richness of the mayonnaise and sour cream. It should have body without unnecessary weight. "

Feb 07, 16

"Chicken wings have got a bad reputation for hanging around sketchy bars. It's time to intervene. Because you can make chicken wings that are crispy and tender, that are doused in homemade hot sauce butter or your favorite spices, that are actually addictive and not at all dubious—and you can do it in under a half hour without any frying oil at all (unless you want to). There will be no bottled stuff—only fiery, fruity peppery flavor and dark meat cooked in its own fat (plus a bonus round of wing tips to chew on when nobody's looking)."

Feb 07, 16

"If you’re short on one or more of the dried herbs for the breadcrumbs, just compensate by using more of another. But please, don’t use pre-seasoned fine crumbs; the crunch factor will suffer."

Feb 07, 16

"The ethics around algorithms is a topic that lives only partly in a technical realm, of course. A data scientist doesn’t have to be an expert on the social impact of algorithms; instead, she should see herself as a facilitator of ethical conversations and a translator of the resulting ethical decisions into formal code. In other words, she wouldn’t make all the ethical choices herself, but rather raise the questions with a larger and hopefully receptive group."

Feb 07, 16

"This is the quintessential beef stew. Jacques Pepin's mother served it at her restaurant, Le Pelican, where she made it with tougher cuts of meat. Jacques likes the flatiron--a long, narrow cut that's extremely lean but becomes tender and stays moist. He doesn't use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce."

Feb 07, 16

"These twice-baked potatoes are so large and filling that some of Emeril Lagasse's customers order them as an entree. The reason Lagasse calls them overstuffed is that he adds an extra baked potato to the stuffing mixture, but if these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes."

Feb 07, 16

"Mars has committed to removing artificial colors from all of our human food products. As we make these changes we are dedicated to delivering the same great tasting products you love, and we will provide absolute transparency about our ingredients in our labeling."

Feb 06, 16

"Lucky for you, we have all those great recipes right here -- including the classic, of course. Make them for game day, make them for friends, or make them just because they're so good. (Bonus: they're an easy, quick meal, too.) Either way, just try them all. "

Feb 06, 16

"Cover crops are coming back in other areas of the country, too. The practice of seeding fields between harvests not only keeps topsoil in place, it also adds carbon to the soil and helps the beneficial microbes, fungus, bacteria and worms in it thrive."

Feb 06, 16

"But I have a few tricks up my sleeve for getting great color on those chops without accidentally suffocating your guests."

Feb 04, 16

"The study, which was funded by NASA, the Deep Carbon Observatory and a grant from the European Research Council, focused on comparing moon rocks to Earth matter. The findings led the research team to the conclusion that Earth and the moon are so similar because the moon was created at the same time that Theia impacted and altered Earth."

Feb 03, 16

" The search for a new water source for the Star Lake Water District moved a step forward Monday when drilling began on the first test well."

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