Food

  • Most Topular Stories

  • 25 Quick and Classic BBQ Sides

    Epicurious.com: Latest Features
    epicurious.com
    19 Jun 2013 | 3:00 pm
    Easy upgrades and quick tweaks for everyone's favorite barbecue side dishes: cole slaw, potato salad, corn, beans, and pasta salad >>

  • northern california food adventures.

    Hungry for Life
    Shana
    16 Jun 2013 | 3:39 pm
    Northern California Food - point reyes station to visit a farmers market and cowgirl creamery to Marshall in Marin for oysters at Hog IslandThe post northern california food adventures. appeared first on Hungry for Life.

  • What We’re Reading

    Diner's Journal
    By THE NEW YORK TIMES
    19 Jun 2013 | 7:14 am
    A collection of links from the reporters and editors of the Dining section.

  • Rant: Wine Blog Awards, Sexism & More Questions

    The Passionate Foodie
    Richard Auffrey
    17 Jun 2013 | 12:00 am
    Last week's Rant created a stir of discussion, in the comments, on Twitter, Facebook and in emails. I questioned the reason why so few women have been named as finalists in the Wine Blog Award (WBA) category of Best Overall Wine Blog. I hoped to start a discussion and it happened, especially sparked by the hot button issue of sexism, despite the fact that was only one element of many in my post. That topic raised emotions as well as defensiveness, and it overwhelmed the rest of the discussion.In my prior post, my only conclusion was that there was a disparity between the number of female…

  • Foolproof Apple Pie

    Amateur Gourmet
    Adam Roberts
    17 Jun 2013 | 11:35 am
    I’m a pie fool which isn’t the same thing as being a fool for pie. Julie Klausner recently pointed out in her podcast that Jews are cake people, Christians are pie people. From my own life experience, I find that to be true: my Jewish parents and grandparents, when at a social gathering, would put out cake. My dad would eat Entenmann’s crumb cake or lemon coconut cake at home for breakfast or dessert. I can’t recall a single time that a pie ever made an appearance at my house in my childhood. Whereas Craig, who grew up in a Christian family in Bellingham, Washington,…
  • add this feed to my.Alltop

    Amateur Gourmet

  • Kachin Chicken Curry

    Adam Roberts
    19 Jun 2013 | 10:35 am
    Confession: if I lead a post with an image that isn’t the finished dish, that’s because the finished dish isn’t very pretty. Which doesn’t mean it isn’t very good. In this case, the dish comes from a book that’s been sitting on my shelf for a long time, a book that my publisher published around the same time my book came out: Burma by Naomi Duguid. As much as I felt like I went on an adventure with my book, this book is The Amazing Race to my Double Dare. What’s so remarkable about Duguid’s work here is how immersive it is: the book isn’t…

  • Rocio’s Mole de Los Dioses

    Adam Roberts
    18 Jun 2013 | 2:04 pm
    Sometimes you have to tap into your inner Mary Poppins and remind your inner George Banks that flying a kite is a perfectly respectable way to spend an hour or two, even on a busy day. So in the middle of my mad apartment hunting, I gave myself a break by driving up on the highway to Sunland to check out a restaurant I bookmarked a few months ago after Jonathan Gold wrote about it; a Mole-specialty joint called Rocio’s Mole de Los Dioses (aka: Mole of the Gods). Click here to read the rest of this Amateur Gourmet post »

  • Foolproof Apple Pie

    Adam Roberts
    17 Jun 2013 | 11:35 am
    I’m a pie fool which isn’t the same thing as being a fool for pie. Julie Klausner recently pointed out in her podcast that Jews are cake people, Christians are pie people. From my own life experience, I find that to be true: my Jewish parents and grandparents, when at a social gathering, would put out cake. My dad would eat Entenmann’s crumb cake or lemon coconut cake at home for breakfast or dessert. I can’t recall a single time that a pie ever made an appearance at my house in my childhood. Whereas Craig, who grew up in a Christian family in Bellingham, Washington,…

  • Cinnamon Toast French Toast

    Adam Roberts
    14 Jun 2013 | 11:38 am
    I’d like to propose a toast to toast. It can do so many miraculous things: drizzled with olive oil and topped with tomatoes, it becomes bruschetta; brushed with butter and topped with eggs, it’s an open-faced breakfast sandwich. And then there’s the matter of French toast; where you dunk the bread in custard, fry it up in butter and serve it hot with good maple syrup. The only thing that could make that better is if you double the toast quotient by toasting the bread before making it French. And the only thing that could make THAT better is if you make the toast cinnamon…

  • Hipster Service, Out-Ordering

    Adam Roberts
    13 Jun 2013 | 3:29 pm
    This delightful new episode of Jerry Seinfeld’s web series “Comedians in Cars Getting Coffee” features Seinfeld in Silverlake with Sarah Silverman (how’s that for alliteration?). There’s lot of great food stuff here: worries about hipster service (a very modern predicament), the concept of “being out-ordered” (when the other person’s dish is better than the one you got) and that moment when you realize the person you’re dating is rude to servers. P.S. Stick around for the end to see if Seinfeld’s a good tipper.
 
  • add this feed to my.Alltop

    Diner's Journal

  • Baking His Own Tart

    By ANDREW SCRIVANI
    19 Jun 2013 | 12:41 pm
    Photographing Martha Rose Shulman's healthy recipes and her delectable desserts.

  • What We’re Reading

    By THE NEW YORK TIMES
    19 Jun 2013 | 7:14 am
    A collection of links from the reporters and editors of the Dining section.

  • Front Burner

    By FLORENCE FABRICANT
    18 Jun 2013 | 2:33 pm
    This week, Chez Panisse reopens; a new tequila with a kick and an online course for would-be bartenders.

  • Smoked Bread to Make at Home

    By MELISSA CLARK
    18 Jun 2013 | 12:56 pm
    A recipe from Pearl & Ash, a restaurant on the Bowery.

  • Making Pizza With Mario Batali and Sons

    By JULIA MOSKIN
    18 Jun 2013 | 12:25 pm
    For the latest Recipe Lab, try this highly practical Batali family recipe.
  • add this feed to my.Alltop

    Steamy Kitchen: recipes and cooking

  • Food Blog Forum Orlando

    SteamyKitchen
    14 Jun 2013 | 12:18 pm
    Every year, we keep out-doing ourselves when creating Food Blog Forum events. It’s a great thing (I’m not complaining), but one of these days, there will be no way to “wow” food bloggers unless we host the event on a cruise ship to the Caribbean. Hmmm…..maybe…one day. What Todd, Diane, Scott and I love most about FBF is that the entire family is always invited. We try to make our events at fun locations and affordable enough so that you could bring your entire clan. Which is why we were thrilled that our gracious host for 2nd year in a row was Walt Disney…

  • Wasabi Shrimp with Avocado on Rice Cracker

    SteamyKitchen
    11 Jun 2013 | 7:37 am
    If you’re not familiar with Gaby from What’s Gaby Cooking, let me give you a little introduction. Gaby LOVES avocado (we were in Mexico a couple of times together and she snarfed an entire bowl of guacamole the size of a soccer ball in one sitting!), is the only woman I know who can look totally glamorous in 95F Austin heat at an outdoor bbq and Gaby is FUN. Loads of fun. You can’t help but be goofy around her! Left to right, that’s me (dork), Elise & Guy of Simply Recipes, Gaby and Catherine of Weelicious. Gaby’s brand new book, Absolutely Avocadoes just…

  • How to Make Curly Green Onion Garnish

    SteamyKitchen
    8 Jun 2013 | 11:20 am
    How many times have you just pushed aside that little sprig of herb garnish the chef throws on? The garnish provides a little flair and color to a dish (and if I’m paying $24 for an entree, it better have flair). Thrifty Asians know better than to just flick off the garnish, we eat it! Carrot cut with Japanese vegetable cutters, radishes carved into chrysanthemums or daikon artfully chiseled into a swan are all eaten. The exception would be the fake green grass that separates your wasabi from your sushi (ewww). One of the most popular Asian garnish is green onion – which adds…

  • Korean Kalbi Baby Back Ribs

    SteamyKitchen
    4 Jun 2013 | 1:12 pm
      *I recently posted this recipe with the LG Oven Giveaway (hey, I’m giving away an oven!!!) and updated this recipe to include a video on how to make these yummy ribs. ~Jaden The nearest good Korean BBQ restaurant is over an hour drive away, simply too far when the best accompaniment to Korean BBQ is several super-cold OB beer alternating with sips of chilled soju (Korean rice alcohol, like Japanese sake). That’s why we love making Korean food at home, but it also means that I have to modify ingredients and cooking methods a bit. You might be more familiar with Bulgogi, a…

  • Giveaway: iPad Mini

    SteamyKitchen
    4 Jun 2013 | 10:15 am
      This giveaway is sponsored by me Steamy Kitchen – see all those lovely ads to the right? That’s what pays for the iPads that I give away, so I’m happy to do it. Thank you advertisers! The last iPad Mini was won by Mr. Glenn Kawatachi from Hawaii! Congrats Glenn. Here’s entire list of winners from all the giveaways we’ve had. Good luck to you! ~Jaden   Enter the iPad Mini Giveaway Just enter below. For a bonus entry, subscribe to my YouTube channel, where I publish short recipe videos, mostly easy Asian recipes! ©Steamy Kitchen Recipes, 2013. |…
 
  • add this feed to my.Alltop

    Epicurious.com: Latest Features

  • 25 Quick and Classic BBQ Sides

    epicurious.com
    19 Jun 2013 | 3:00 pm
    Easy upgrades and quick tweaks for everyone's favorite barbecue side dishes: cole slaw, potato salad, corn, beans, and pasta salad >>

  • What To Eat for Your Sign

    epicurious.com
    19 Jun 2013 | 7:00 am
    Have you checked your food horoscope for June? Mercury is in retrograde. Consider yourself warned... >>

  • Summer Berry Recipes

    epicurious.com
    18 Jun 2013 | 3:00 pm
    Make the most of summer's freshest berries with 27 recipes starring blueberries, raspberries, blackberries, and more >>

  • Stealthy and Healthy

    epicurious.com
    18 Jun 2013 | 5:00 am
    Surprising superfoods: 11 delicious ingredients you should be eating now >>

  • The Rib Commandments

    epicurious.com
    17 Jun 2013 | 10:00 am
    Everything you ever wanted to know about making barbecue ribs but were afraid to ask >>
 
  • add this feed to my.Alltop

    Umami Mart

  • Conbini Cabaret: My Inconvenient Conbini Town

    Moto
    19 Jun 2013 | 6:00 am
    Conbinis are everywhere in Japan. Lawson, 7-Eleven, AM/PM, Yamazaki Daily, to name a few. You throw a rock, and you would probably hit three conbinis simultaneously. Well, let me tell you, that only happens in urban Japan. I grew up in Wakayama, in the middle of the mountains. The holy Koya mountain is about an hour away, and a cat station master resides about 15 minutes away. Recently, CNN featured this article about Wakayama as Japan’s hidden gem. Great article! But the reality is that I grew up in the middle of nowhere, where conbinis don’t exist. While growing up, I had to…

  • Conbini Cabaret: Conbini Sushi Cherry Pop

    Anders
    18 Jun 2013 | 6:00 am
    *For the next week, we will be celebrating conbini culture on Umami Mart, in preparation for the opening of U-MART on Tuesday 6/25. Check back every day for a new Conbini Cabaret article. Umami for life! -KA The first time in my life I stepped into a conbini (convenience store) in Tokyo was on the evening I arrived in Japan: January 3, 2005. I had rented a small, dirty, dense room in a dorm house and was still jetlagged and dizzy from the long flight and lack of sleep. I stepped out into the dark evening of my new neighbourhood Sendagaya; it was a Lawson that caught my eye, with its…

  • Upcoming Event: U-MART Opens 6/25 (Party of the Year!)

    Kayoko
    17 Jun 2013 | 6:00 am
    Conbini is a shortened word for “convenience” which is referred to when talking about convenience stores in Japan. Littered around on any street corner in most cities, conbinis are like a typical corner store, or bodega — but from the future. They are well-lit, sparkling clean havens stocked with freshly prepared foods to-go, nail clippers, panty hose, comic books and magazines, cigarettes, cup noodles, cold + hot drinks, and anything else you would have ever fantasized about picking up on your way home after a long day of work. In a country where they have perfected the…

  • Kayo’s Kitchen @Hopkins Buffet: Ume Gin Cocktail

    Kayoko
    14 Jun 2013 | 10:42 am
    Welcome to a special edition of Kayo’s Kitchen: Live from Hopkins Buffet! For those who follow our Instagram, you may have asked yourselves, “Where is the Hopkins Buffet?” Well, it’s Yoko’s house of course! God forbid she should name her place something bore-a-thon like Yoko’s Kitchen! I tested out a new cocktail creation recently in Yoko’s new kitchen. Her kitchen is literally brand spankin’ new — new dishwasher, new stove, new refrigerator, new countertops. It’s pretty dreamy. Plus it’s huge — there’s a lengthy…

  • Umamiventure #34: Umeshu Class with Peko Peko

    yoko
    13 Jun 2013 | 9:00 am
    We learned, we drank and we ate all things ume during our Umeshu Class last Sunday. During the two-hour session, we learned about the history of ume and umeshu, how to make it and ate an array of dishes that highlighted ume. Along side sips of umeshu, of course. Ume, or Japanese plum, originated from China and is genetically closest to the apricot. Today, Japan hosts hundreds of varieties of ume mainly grown in Wakayama prefecture. On Sunday, we were greeted with a huge basket of gorgeous California Nanko ume, just harvested from Sacramento: Junko of Peko Peko was our instructor and took…
  • add this feed to my.Alltop

    Culinary Media Network | Gilded Fork

  • A Spoonful of Sugar

    info@culinarymedianetwork.com (Culinary Media Network)
    30 May 2013 | 8:32 am
    That’s the best way for me to describe Monica Glass. In 2004 I received an e-mail from a lovely young woman who liked the way I talked about food. She wondered if she could help out as an editorial intern, and I said yes without hesitation. There was something that came through her words — I could tell she was a kindred spirit. When she began to create recipes for us, I nearly fell off my chair. I’ve worked with a lot of chefs in my life, and I’m talking about the very best, from Bocuse to Keller and everyone in between. This girl was special; there was a complexity to…

  • FP7: Chef Thomas Keller

    info@culinarymedianetwork.com (Culinary Media Network)
    25 May 2013 | 6:00 am
    Here’s an oldie but a goodie from the archives. This podcast was originally published on May 15, 2006. Thomas Keller joined me for a chat on food philosophy and what that means in the world of The French Laundry and its siblings. His perspectives on food are some of the most well respected in the industry, and with good reason, as his passion for cooking has helped to elevate American cuisine to a new place in the international landscape. He also shared some interesting thoughts on the world of celebrity chefdom, seasonal vs. local cuisine, and his new life as a jet-setting…

  • Rosemary & Honey Roasted Pears

    info@culinarymedianetwork.com (Culinary Media Network)
    10 Feb 2013 | 6:00 am
    When it comes to simple desserts, there are few things as comforting and satisfying as warm pears. Don’t be deceived by the simplicity of this recipe; treated to a simple roasting, this is an elegant and flavorful way to enjoy them. Fragrant sprigs of sweet rosemary add a wonderful, yet unusually aromatic and peppery flavor to an otherwise ordinary dessert. This is also a perfect dessert for effortless entertaining — just prepare ahead of time and pop into the oven to roast while enjoying your main course. Buy firm pears, as they maintain their shape best with heat. 6 servings…

  • Ever After Cocktail

    info@culinarymedianetwork.com (Culinary Media Network)
    9 Feb 2013 | 7:02 am
    Rosemary, named ‘dew of the sea’ by Pliny the Elder, symbolized love, loyalty, friendship and remembrance. Its forest-like scent seduces even the mythical elves, and forms the heart of this elixir. Orange blossom honey and matcha (Japanese green tea powder) are woven into this understated tapestry, while the classic peach bitters and smoothest vodka complete the encounter. Fall in love with “Ever After”. 1 serving Ingredients 3 ounces of rosemary green tea mix (see recipe below) 1/2 ounce of orange blossom honey 1 ounce of premium vodka (recommended: wheat-based vodka)…

  • Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce

    info@culinarymedianetwork.com (Culinary Media Network)
    5 Feb 2013 | 7:05 pm
    This simple and rustic dish uses honey to sweeten the sauce and bring together the dish. The lemon zest, cinnamon and cumin are all flavors that evoke Morocco. The pièce de résistance would be the addition of Moroccan preserved lemons, which you can find in Middle Eastern specialty stores or make yourself with our preserved lemon recipe. This authentic ingredient offers the perfect tanginess to balance the sweetness of the honey. 4 servings Ingredients 4 split chicken breasts, bone in ¼ cup flour ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon smoked paprika [Chef's Note: If desired,…
  • add this feed to my.Alltop

    Rasa Malaysia: Easy Asian Recipes

  • Thai Chili Beef Burger

    Rasa Malaysia
    18 Jun 2013 | 12:07 pm
    Summer officially starts in 3 days, on June 21. I am sure everyone is ready for some summertime fun: endless BBQ’s, pool parties, beach, sun, warmth, and family. Summer is my favorite time of the year as I can just wear light, carefree summery clothes and don’t need layers of clothing. I also love the warmth of the sun on my skin and humidity (yes, I do!). Somehow, my complexion is better in summer; the nice tint of color on my skin and the humidity adds some glows to the face. I have a ton of summer recipes on my site (please click the link to check out all recipes). Some of my…

  • MOLECULE-R Cuisine R-EVOLUTION Kit Giveaway

    Rasa Malaysia
    17 Jun 2013 | 2:35 pm
    I am partnering with my friends at MOLECULE-R to give away a Cuisine R-EVOLUTION kit. There will be one (1) winner whom will receive one (1) Cuisine R-EVOLUTION kit. The value of the Cuisine R-EVOLUTION kit is $58.95. At least once, while growing up you heard the proverbial – don’t play with your food. MOLECULE-R is breaking the rules and allowing you to experiment with food in the comfort of your own home. With MOLECULE-R’s Cuisine, Cocktail, and Siphon R-EVOLUTION kits, any dish or cocktail can be deconstructed into a 5 star restaurant recipe with these all-encompassing D-I-Y…

  • Sicilian Orange Cake

    Rasa Malaysia
    13 Jun 2013 | 11:28 pm
    It’s the Father’s Day weekend and I am sure many of you will be celebrating the special day. I always think that Father’s Day is way underrated compared to Mother’s Day. I personally think that fathers give as much as mothers, if not more. They are out working, making a living to support the family, and when they come home, they have to play with the kids and help out with the chores. I have the world’s best father at home (Mr. Rasa Malaysia), and my son is very lucky that he has a wonderful father. I am blessed that I have someone whom I can “unload”…

  • Lobster and Mushroom Somen

    Rasa Malaysia
    11 Jun 2013 | 4:19 pm
    A few days ago, my good friend Alice at Eat A Duck I Must texted me that I ought to try out their lobster somen recipe, citing that it takes only 15 minutes to prepare and it’s their ultimate go-to summer lunch dish. She even sent me a picture of the dish. At the sight of their gorgeous photo, I knew that I had to make it. It’s also a great coincidence that lobsters are on sale at $6.95 per pound in my Asian store. The timing couldn’t be better. Somen, a type of Japanese noodles, is popular especially during summertime in Japan. Somen is usually served cold in a…

  • Magimix Vision Toaster Giveaway

    Rasa Malaysia
    9 Jun 2013 | 5:33 pm
    To celebrate the upcoming Father’s Day, I am partnering with my friends at Magimix to give away a Vision Toaster. There will be one (1) winner whom will receive one (1) Magimix by Robot-Coupe Vision Toaster in black color. The suggested retail price of the Vision Toaster is $199.95. A decade in development, the Magimix by Robot-Coupe Vision Toaster has made its debut as the world’s first see-through toaster. Now available in three new shades of ivory, red, and jet black, it’s the ultimate kitchen gadget for those who love technology and design. With double borosilicate insulating…
 
  • add this feed to my.Alltop

    101 Cookbooks

  • Five Herb Pesto

    Heidi Swanson
    17 Jun 2013 | 7:01 pm
    Last week we updated the collection at QUITOKEETO, for summer, and sprinkled some new recipes across the shop site as well. One of the recipes I did was this simple twist on a classic pesto. It starts with toasted coriander seeds smashed with garlic and salt, before you work in almonds and lots of lemon zest. I chose a mix of fresh basil, arugula, oregano, chives as the blend of herbs, and immediately noted how much I Iike the chives for their strength and fragrance. There's lots of grated Pecorino cheese, and a final thinning with good olive oil. Bright, summery, and a offbeat - it's all the…

  • Salad Booster

    Heidi Swanson
    11 Jun 2013 | 7:56 pm
    I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. I got the idea years back when I saw the words "salad booster" on a jar in the spice section of one of the natural foods stores I frequent. The seasoning was a blend of a few types of seaweed, sprouted seeds, and the like. Nutrient-dense and delicious, you'd use it as a healthful seasoning for salad, vegetables, stir-fries - whatever you like. The idea stuck with me and I started making my own, usually using a toasted nori and kale base. From there I'd add nuts and/or seeds, and whatever…

  • Mung Bean Hummus

    Heidi Swanson
    4 Jun 2013 | 9:49 pm
    The scene at my kitchen table was this: me, my pal (the lovely Tina Dang), 1:30 in the afternoon, mid-week, a tangle of just-baked whole wheat pita strips, and a bowl of mung bean hummus. Sounds strange, I know. Mung beans. For hummus. But they're one of my very favorite ingredients. And they were there, already cooked, in the refrigerator. So I made a quick snack for us - the smoothest, creamiest hummus I've made to date - from mung beans. No joke, consider shelving your chickpeas. Topped with shallot oil (leftover from this), and the resulting crispy shallot bits, fresh chives, and za'atar.

  • Edible Flowers

    Heidi Swanson
    28 May 2013 | 9:43 pm
    I like to use edible flowers - both fresh and dried - in my cooking. The fragrance, the color, the range of petal shapes - it all makes them irresistible to me. Spring and summer are when I encounter the widest range of blossoms, and because I get a lot of questions related to sourcing and using edible flowers, I thought I'd write up a few of the things I do to ensure I have a supply throughout the year. I've included a number of the things I've learned down below, in the section that normally hosts the recipe. One of my favorite things to do, with certain flowers, is simply dry the petals.

  • Favorites List (5.23.13)

    Heidi Swanson
    23 May 2013 | 9:33 pm
    So much good stuff out there right now. Here's a little compilation list for the weekend. xo-h - Reading: this. Looking forward to this. - To see. - In season: Sangria - Short Stack Editions - West Coast represent! here, here, and here - Ramp Bloody Mary - Mission to India (audio story) - The Flavors They Remembered - To visit: 101 Spring Street - Spicy Lentil Summer Rolls - Delicatessen with love. - Spray-painted Flowers - To try: Roasted Squash and Pepita Spread - Dream workplace: Ambatalia Studio Visit - Really smart people got together with a spray gun and the rest is history... - Mike…
  • add this feed to my.Alltop

    Simply Recipes

  • Baked Tilapia with Sun-dried Tomato Parmesan Crust

    Elise
    19 Jun 2013 | 11:31 am
    Do you cook with tilapia? Tilapia is farm-raised and rather mild in taste. I usually lean toward more flavorful fish, that said, this recipe is one of the best recipes I’ve ever made with any white fish. The flavor is all in the crust, a mixture of sun-dried tomatoes, Parmesan cheese, breadcrumbs and spices—perfect to liven up tilapia, or another mild white fish like snapper or cod. Continue reading "Baked Tilapia with Sun-dried Tomato Parmesan Crust" »

  • Shrimp and Grits

    Hank Shaw
    11 Jun 2013 | 11:39 pm
    Shrimp and grits is one of those iconic Southern dishes that stir something deep inside those who grew up with them. Originally from the oceanic South—Georgia, the Low Country coast of the Carolinas and Gulf Coast states all have their versions—this homey bowl of awesome was historically a simple fisherman’s breakfast: Grits, with some bacon and a few shrimp tossed on top. If you’ve ever eaten it, you can understand why shrimp and grits has burst from the seaside shrimp shanties. The grits are soft, buttery, and often cheesy, with a savory, bacon-studded sauce surrounding…

  • Chipotle Salsa Baked Chicken

    Elise
    4 Jun 2013 | 10:56 pm
    Dear restaurant chain by the same name, thank you for making chipotle a household word! (And for helping to teach people how to say it correctly—”chee POAT lay”.) I love cooking with chipotles—smoked, dried, red jalapeños—especially those packed in adobo sauce. In this recipe we are making a simple salsa with fire roasted tomatoes, onions, lime juice, and chipotles packed in adobo, coating chicken breasts with the sauce, topping them with melty jack cheese, and baking them in the oven in a casserole dish. So easy. And so versatile. First, chiles in adobo last a long time in…

  • Buckwheat Waffles

    Elise
    30 May 2013 | 6:13 pm
    Do you like buckwheat? When I lived in Japan I used to eat buckwheat soba noodles all the time, and a few years ago I started making buckwheat pancakes which have become a favorite. The taste is a little bit like whole wheat or whole grain versus white flour, but not wheat-y. Buckwheat isn’t actually grain—it isn’t a grass, but a plant that produces seeds that are used like wheat, hence the name. It is completely gluten-free. So if you are trying to avoid gluten for any reason (my mother and I are a bit sensitive to gluten), buckwheat is a great option. Continue reading…

  • Mediterranean Chicken Salad

    Elise
    26 May 2013 | 8:38 pm
    Do you have a favorite chicken salad? I love making chicken salad because it’s so versatile. You can easily make it ahead, it holds up well for a picnic or potluck, and you can eat it straight, in bread or toast as a sandwich, or toss it with lettuce or pasta. Here’s a tangy twist on the classic we know and love, a Mediterranean-style chicken salad with chopped poached chicken, lots of olives, capers, red onions soaked in red wine vinegar, and olive oil. Serve it straight, or toss it with some pasta. Or serve it in lettuce cups. If you want to be extra fancy, make little boats…
  • add this feed to my.Alltop

    Simply Stated Blogs

  • Wednesday Trivia: Technology Before Bed

    Julia Edelstein
    19 Jun 2013 | 2:19 pm
    . According to the National Sleep Foundation, almost all of us (95 percent, to be exact) use some form of technology in the hour before bedtime. You know that’s not good for you, but it turns out: Not all forms of pre-sleep technology are equally bad. A recent study from the University of Texas-Pan American shows that people who text, email […]

  • How to Do a Braided Updo

    Brigitt Hauck
    19 Jun 2013 | 11:30 am
    Keep your hair off of your neck on a hot summer's day with a gorgeous braided updo that's casual enough for everyday wear, but can easily be dressed up for a wedding or cocktail party.

  • How to Cook Lobster

    Brigitt Hauck
    19 Jun 2013 | 7:56 am
    With summer's abundance of fresh vegetables and seafood, it's no wonder backyard barbecues are full of so many tasty dishes. According to search data from Yahoo!, it seems like people want lobster on their menus (searches for "how to cook lobster tails" are up 1,538 percent this week).

  • Today’s Thought

    rsdailythought
    19 Jun 2013 | 4:30 am
    Get the daily thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com 7 Stylish Beach Cover-Ups 3 Elegant and Easy Bridal Hairstyles The Best Frozen Desserts Filed under: Daily Thought

  • How to Keep Your Kid Calm During a Haircut

    Brigitt Hauck
    18 Jun 2013 | 1:44 pm
    Does getting his haircut make your toddler anxious? Instead of getting snippy with him, use these three strategies to keep him calm.
 
  • add this feed to my.Alltop

    Portland Oregon Food and Drink

  • Pancake Film Festival: Look Back in Batter – Tonight!

    Food Dude
    19 Jun 2013 | 11:57 am
    Just crazy enough that I wanted to post it here – and it’s tonight! Get ready for mouths to water as the historic Hollywood Theater joins forces with the International Pancake Film Festival (IPFF) to host an unforgettable night of film shorts dedicated to the beloved breakfast food on June 19th, 2013 at 7pm. Attendance is $5 with a short stack being provided for all fellow pancake lovers. It’s as amazing as it sounds. Founded in Chicago, Illinois back in 2007, the International Pancake Film Festival holds the world’s title for longest film festival exclusively about the…

  • Last Party at Plainfields’ Mayur

    Food Dude
    18 Jun 2013 | 10:37 am
    In case you missed the news, Plainfields’ Mayur, the Indian restaurant above the MAC club is closing. After 35 years we have decided to close our restaurant permanently. The Multnomah Athletic Club has bought our building and we have to empty the building within 45 days. I thought it would be great fun to invite all our past customers to a open house party and art sale. The restaurant is full of beautiful Indian art. I will even be bringing some pieces from my private collection. We will be selling hundreds of pieces of art at liquidation prices. Starting at $5 up to $50,000. “Click…

  • Ladies – No Heels, No Service

    Food Dude
    18 Jun 2013 | 10:34 am
    A local bar/restaurant is on the defensive this week after posting a new dress code that mandated “must have heels” for female patrons. According to Huffington Post, ProAbition, located about an hour outside Los Angeles in Riverside, California, posted a flyer for its Twenties-themed opening with the following dress code: No tennis shoes. No baggy attire. No sports hats. No hooded sweaters. No t-shirts. Ladies: No flat shoes or sandals. Must have heels. (Exception will be made if injured.) The uproar on Facebook was enough that ProAbition posted a response later that day,…

  • Tipping from a Brits Perspective

    Food Dude
    18 Jun 2013 | 10:25 am
    An article in The Guardian yesterday explores tipping in various countries throughout the world – where you should and should not tip, and the percentages you should pay. How does America stack up? We certainly do things differently here in the USA. How much do you tip? The standard service charge is 12.5% of the bill in Britain, certainly in London. And 10% still seems to be accepted in places not charging for service. In North America, less than 20% can get you in trouble. There are stories of people being hounded out of restaurants for tipping 10%, which quite frankly is…

  • Two Events Benefit Dogs and More!

    Food Dude
    17 Jun 2013 | 2:41 pm
    My dog after a long day of cider As a dog lover, a couple of events coming up this summer have caught my eye. The first is the “Canines Uncorked” License to Taste Passport and Wine Tour, which benefits the Oregon Humane Society The event features complimentary wine tastings and activities for dog owners and their pets at more than a dozen dog-friendly wineries. “Guests and their furry friends will enjoy food, contests and special activities for $40, with 100% of proceeds benefitting the Oregon Humane Society.” Last year the event attracted more than 200 dog owners and…
  • add this feed to my.Alltop

    Start Cooking

  • Vegetable and Chef Salad

    16 Jun 2013 | 11:00 pm
    Make your own basic vegetable salad and then transform it into a chef salad with a just a few more ingredients.

  • Potato Salad with Lemon Vinaigrette

    2 Jun 2013 | 11:00 pm
    Potato salad is a classic dish loved by all. This great video will show you how to make your own delicious potato salad with lemon vinaigrette!

  • Tex-Mex Cheeseburgers

    19 May 2013 | 11:00 pm
    Add some variations to your burger recipes with these fantastic and delicious tex-mex cheeseburgers! Anyone can cook tasty burgers by following those simple and easy steps to making tex-mex cheeseburgers.

  • Fruit Salad

    5 May 2013 | 11:00 pm
    A simple fruit salad or fruit kabob makes the prettiest dish and is easy to prepare.

  • Meatloaf

    21 Apr 2013 | 11:00 pm
    The meatloaf is a staple of American cuisine. Learn how to make a delicious homemade meatloaf with the help of this step-by-step video. You'll be cooking a fantastic meatloaf in no time!
  • add this feed to my.Alltop

    Once Upon a Feast

  • Frittata - A Perfect Breakfast

    Ruth Daniels
    9 Jun 2013 | 1:27 pm
    If you ask me what to make for dinner when I a) have unexpected guests; b) am exhausted and don't even have the energy to check out a cookbook or the web; c) am plain brain dead... I'd say pasta, but if you ask me for the perfect breakfast/brunch I'd have to say... frittata and if you check HERE you can see how often I share my inspirations with you. Simple to throw together, pop in the oven before you even brush your teeth or pour your coffee.  It can be elegant or rustic, spicy or subtle, and a perfect way to showcase each season.   Sometimes my inspirations come from visits to…

  • Lobster - You've Come a Long Way

    Ruth Daniels
    9 Jun 2013 | 7:01 am
      We've all been asked the question "If you were on a desert island, what one food would you choose?"  A ridiculous question for those stranded who could be eating the same thing over and over and over and ....well, you get the idea.  But my very first thought would be LOBSTER!!!!! without question. I have a few lobster recipes pinned on Pinterest, not to mention pages and pages of magazines and cookbooks with corners turned down - mac n cheese, curry, chowders, sandwiches.... but unless I really was stuck on an island eating nothing but lobster, I still would choose…

  • The Joys of Sleepovers

    Ruth Daniels
    4 Jun 2013 | 4:15 pm
    If you come here often, you know I write about food... where to find it, what to do with it when you do... but this time it's not really about food at all.  It's about sleepovers at Grandma & Poppa's and |I'm sure you're curious as to what that's a photo of... well it's a constellation in a jar and one of the many fantastic projects we did a couple of weeks ago during our latest sleepover. Yes... we are THOSE grandparents... the ones with iPads with not only Angry Birds, but tons of educational, creative and very fun apps.  One of our favorites is Toontasitc which is…

  • Daydreaming of Greece and Portugal

    Ruth Daniels
    31 May 2013 | 3:12 pm
    After a week of sneezing and coughing every five seconds, not to mention rarely leaving my cozy bed, I'm finally returning to the Land of the Living. Having a leisurely coffee, sitting on the balcony and enjoying the view of Bedford Basin and Halifax Harbour on a such a sunny morning, made me think Mediterranean ..... which naturally had me thinking of food. I defrosted my last skirt steak from Getaway Farm, so hopefully I'll be up to visiting the market tomorrow.  Thinking Mediterranean, my natural instinct went to lemons, oregano, garlic and olive oil, but.... since my taste buds are…

  • Love My Market Breakfast for Dinner Omelet

    Ruth Daniels
    14 May 2013 | 12:09 pm
    Ever have one of those rushing around days when you've wolfed down a quick breakfast, run around town and missed lunch?  Of course you have.  Ever droolingly planned what you'd eat once you got home and then been too tired to make it?  Me too! My intention was to make one of two very tasty looking dishes from my latest cookbook acquisitions Jerusalem the Cookbook - which is so spectacular - the photos, the stories, the recipes... but I digress, you'll just have to wait for my review.  I bought  a rack of lamb for a spiced lamb chop recipe from Curtis Stone's…
 
  • add this feed to my.Alltop

    NPR: Food

  • And The Winner Of The World Food Prize Is ... The Man From Monsanto

    19 Jun 2013 | 12:14 pm
    The prize is sometimes called the "Nobel Prize for food and agriculture." And this year's winners include Monsanto executive Robert Fraley, a pioneer in genetically engineered crops. If there's a single person who personifies the company's controversial role in American agriculture, it's probably Fraley.» E-Mail This     » Add to Del.icio.us

  • Women And Children Caught In Middle Of Potato War

    19 Jun 2013 | 9:25 am
    The National Potato Council wants potatoes to be allowed in a supplemental food program for low-income women and children at nutritional risk. But advocates for the program say the industry just wants to circumvent the scientific process that sets policy on nutrition.» E-Mail This     » Add to Del.icio.us

  • The Martini: This American Cocktail May Have An International Twist

    19 Jun 2013 | 8:28 am
    The martini has been called "the only American invention as perfect as the sonnet." But is this cocktail perfectly American? Maybe not entirely. In honor of National Martini Day, we decided to dig into the drink's muddled past.» E-Mail This     » Add to Del.icio.us

  • Stalking The Elusive, Worthy Apricot

    18 Jun 2013 | 9:10 pm
    Apricots are the finest of summer's fruits, with dense, juicy flesh and delicate, velvety skins. That's why it is so disheartening when you bite into one, only to find it is mealy and flavorless. To find the best ones, head to your local farmers market.» E-Mail This     » Add to Del.icio.us

  • The Mystery Of the Ridiculously Pricey Bag Of Potatoes

    18 Jun 2013 | 1:06 pm
    Did a 10-pound bag of potatoes really cost $15 back in 2008? We get to the bottom of some puzzling numbers in the lawsuit alleging America's potato growers have become a spud cartel.» E-Mail This     » Add to Del.icio.us
  • add this feed to my.Alltop

    Vegan Bits

  • Eating Vegan in Las Vegas

    Lane
    26 May 2013 | 7:53 am
    Paul McCartney may have proclaimed that Austin is the most vegan friendly city. Well, another Paul, Paul Graham has written an e-book that describes how to be vegan in Las Vegas. I've had reasonable success finding vegan eats in Las Vegas. Mr. Graham gave himself the challenge of eating one vegan meal in a restaurant [...] You might also be interested in the following: Vegan Attraction in Vegas? Vegas Vertical Farm? Maybe not… Vegan Eating Trumps Eating Locally 365 Days Of Vegan Eating Eating Animals

  • Austin: Most Vegan Friendly City?

    Lane
    26 May 2013 | 7:40 am
    Austin is the most vegan friendly city? Paul McCartney thinks so. I would say it's Portland.     This is exciting for Austinites leading epicurean lives: Paul McCartney—who just wrapped two back-to-back nights of performances at the Frank Erwin Center—and PETA have awarded Austin for being the most accommodating city in the country for vegan [...] You might also be interested in the following: Vegan Restaurants in Austin Best Places to Live — If You’re A Vegan Top 10 Vegan Locations, Redux Sometimes It’s Just Tough New Vegan Strips… No Bacon, but Plenty…

  • March Against Monsanto

    Lane
    26 May 2013 | 7:35 am
    People all over the USA on Saturday protested against Monsanto. Here's an article from the LA Times: Hundreds of protesters took to the streets in downtown Los Angeles on Saturday as part of a global series of marches against seed giant Monsanto Co. and genetically modified foods. Organizers said the “March Against Monsanto” demonstrations were being [...] You might also be interested in the following: Food, Inc. Review Vegan Attraction in Vegas? Veggies Gain Ground In NYC Vegan Menu At Hilton Proposition 2 – Yes or No

  • forAnima.com Seeks Part Time Employee

    Lane
    17 May 2013 | 11:21 pm
    Our friends at forAnima.com sent us an email message. They are searching for some part time help. I you are interested, read the following:   Dear friend, We launched forAnima.com in beta about 6 weeks ago and as we prepare for our major launch (currently scheduled for September 15, 2013), we realize that we could [...] You might also be interested in the following: Administrative Update Animal Rights National Conference 2009 Fit Fruit And Vegetable Wash Animal Rights National Conference Your Thanksgiving Recipes

  • VEGAN BOSS Performs at Animal Advocacy Museum

    Lane
    16 May 2013 | 10:36 am
    May 16, 2013 – PADASENA, Calif. – Vegan rapper and animal rights visionary VEGAN BOSS performs at the Animal Advocacy Museum’s “Maze of Understanding” exhibit launch in Pasadena, California, on Saturday, May 18. The exhibit launch party is from 7pm – 10pm; VEGAN BOSS performs at 8:30pm. The event is also part of a WorldFest [...] You might also be interested in the following: Animal Cruelty and McDonald’s Eggs Farm Animal Treatment Proposition 2 Passes In California Oprah Talks Animal Rights PETA’s List of Animal By-Products Animal Rights National Conference 2009
  • add this feed to my.Alltop

    Average Betty

  • The Secret is Out on Secret Menus

    Sara O'Donnell
    19 Jun 2013 | 10:13 am
    Secrets are great when you're in on them, but how do you feel about Secret Menus at restaurantsThe post The Secret is Out on Secret Menus appeared first on Average Betty.

  • Hash Brown Benedict Video

    Sara O'Donnell
    14 Jun 2013 | 10:56 am
    Hash Brown Benedict will make you sing. Or maybe it makes me sing? Either way, this special occasion breakfast is perfect for Dad this Father's DayThe post Hash Brown Benedict Video appeared first on Average Betty.

  • Hash Brown Benedict Recipe

    Sara O'Donnell
    14 Jun 2013 | 10:23 am
    Make Dad feel like royalty this Father's Day with a breakfast fit for a King: Hash Brown BenedictThe post Hash Brown Benedict Recipe appeared first on Average Betty.

  • A Little Very Big Announcement!

    Sara O'Donnell
    12 Jun 2013 | 10:15 am
    I have a little announcement to make! Well, actually it's a really big announcement... Watch the videoThe post A Little Very Big Announcement! appeared first on Average Betty.

  • C ROCK SAMMIE Video

    Sara O'Donnell
    7 Jun 2013 | 10:09 am
    How did the C ROCK SAMMIE get its name? Like all rock legends, it's well deservedThe post C ROCK SAMMIE Video appeared first on Average Betty.
 
  • add this feed to my.Alltop

    Washington DC: Restaurants and Food

  • ALOHA FOOD PLATE in Annapolis on Saturday June 22nd 2013

    Shashi Bellamkonda
    19 Jun 2013 | 9:16 pm
    Food Network’s The Great Food Truck Race is coming to Town Annapolis is in for a treat on Saturday. The reality show The Great Food Truck Race has eight teams of food truckers from all over the country hit the road, but only one will drive off with the cash prize and their own food truck. The show is in it's 4th season and we are going to have a chance to watch one of the participants- The ALOHA Food Plate Truck will be in Annapolis on Saturday June 22 with the Food Network TV crew. Watch the Facebook page of ALOHA Food Plate Truck or follow them on Twitter @AlohaPlateTruck for the exact…

  • [VIDEO] Bozzuto’s Signature 25th Anniversary Cupcake Recipe

    Shashi Bellamkonda
    11 Jun 2013 | 8:00 am
    My colleagues at Bozzuto give you the recipe and tips to make the Bozzuto 25th Anniversary Cupcake. You can participate in the 25 for 25 sweepstakes on the Bozzuto Facebook page where every month we have a different theme . Read more on the Bozzuto Blog. Find the full recipe on Sally’s blog at http://bit.ly/15SZOZ8. 

  • Restaurants Open in the National Cancer Institute Building in Rockville

    Shashi Bellamkonda
    9 Jun 2013 | 7:52 am
    This news is sure to delight foodies living in the Rockville- Gaithersburg area. The newly opened campus of the National Cancer Institute ( Developed by JGB Companies)has several restaurants that have opened, giving the area even more variety. These new eating places are on Medical Center Dr. close to the intersection of Key West Ave. ( Route 28) and Medical Center - Omega Dr. and add to the choice of places to eat near the Shady Grove hospital. Subway Freshii West Wing Cafe & Bakery Oishii Blue Fin Other places with a good choice of eating places are FallsGrove, Travilah Square, Traville…

  • 5 Things to Expect at Today's Happy Hour at Indique Heights

    Shashi Bellamkonda
    14 Mar 2013 | 10:39 am
    Source: Uploaded by user via Shashi on Pinterest If you see the photo above nicely done by K Vinod (Chef and co-owner of Indique Heights)  thats your 5 things. But being serious here are 5 things you can get out of this Happy Hour : Meeting a lot of people that you may know online and can finally met in person Great food and drinks at Happy Hour rates at Indique Heights Get to meet Allyson >apin Author of the book "Social Change Anytime Everywhere" Make new friends Wish me luck as I start my new job as Vice President of Digital Marketing at The Bozzuto Group on Monday If you have not…

  • Not the Oscars - The Guacamole Awards at Whole Foods in Kenlands, Gaithersburg

    Shashi Bellamkonda
    24 Feb 2013 | 11:48 am
    It was an unplanned visit today (February 24th 2013) to  Kentlands Whole Foods in Gaithersburg. My kids and I love Whole Foods for the exotic foods that we may find and the samples that we could snag while my wife does the serious shopping there. Today was a treat, There was a Guacomole contest here and you got to taste the different recipes and vote for the best Guacomole. A live Mariachi band and a fun pair of fake boxing ladies dancing to the band were all part of the festivities today  I remembered the words of Monica Bhide one of the panelists at a recent Social Media…
  • add this feed to my.Alltop

    Red Cook

  • That’s Alkaline Zongzi You’re Smelling

    Kian Lam Kho
    30 May 2013 | 9:24 pm
    About two years ago two neighbors of ours separately stopped us in the corridor and wondered if we had a good time smoking pot in our apartment the night before. I was initially perplexed and rather indignant by the insinuation. Then I realized the odor they smelled through our door was in fact from boiling zongzi, which I was preparing for the annual Duanwu Festival, commonly called the Dragon Boat Festival in the West. The concoction of bamboo leaves, meat and spices has an odor very similar to marijuana smoke, or so I’ve been told.The post That’s Alkaline Zongzi You’re Smelling…

  • Spring into Spring Bamboo Shoots

    Kian Lam Kho
    16 May 2013 | 9:22 pm
    A Chinese children fable called “Spring Bamboo Shoot and the Pebbles” (春筍與亂石) tells a story of a spring bamboo shoot aspiring to burst through the soil, but is halted by a group of pebbles above him. He politely asks the pebbles to let him through but to no avail. With shear determination he pushes through between the pebbles and grows out of the soil. The pebbles are so impressed that they start celebrating him as a superstar. I’m actually not quite sure what the moral of the story is. But “success through determination” is so typically Chinese and very tiger-mom like.

  • My Father’s Island Paradise

    Kian Lam Kho
    3 May 2013 | 12:24 pm
    Across a very narrow strait from the downtown waterfront of Xiamen (廈門) sits the island of Gulangyu (鼓浪嶼), a hilly outcrop smaller than Central Park in New York City and dotted with colonial-era European style buildings. Warren and I took the short five-minute ferry ride to this island last month while we were in Xiamen. Gulangyu occupies a very special place in my heart because my father spent his formative years there attending the Anglo-Chinese Middle School in the 1930’s. The post My Father’s Island Paradise appeared first on Red Cook.

  • The Enduring Flavors of Jinjiang

    Kian Lam Kho
    24 Apr 2013 | 11:34 pm
    Growing up in Singapore I often chatted with my grandfather about Jinjiang (晉江), our ancestral hometown in Fujian (福建) province of China. The stories he told painted a picture of a fishing village with a thriving commercial center where our ancestors lived and worked as merchants and traders. So imagine my surprise when I learned that Jinjiang is now a city with a population of one million. Still a busy fishing port, Jinjiang has become the largest center of underwear and swimsuit production in all of China, and by extension the whole world. That is the product of economic…

  • Exploring My Roots in China’s Fujian Province

    Kian Lam Kho
    11 Apr 2013 | 12:00 pm
    Two weeks ago Warren and I left Shanghai’s Hongqiao International Airport bound for Xiamen (廈門), a major southern port city of Fujian (福建) province where my ancestors are from. The first thing I noticed onboard our Xiamen Airlines airplane was that the pre-flight announcement was in the Southern Min (閩南) dialect that I spoke with my grandparents. During my travels in China over the last decade I've never heard any local dialects used in such official announcements. So this was surprising to me since China’s central government pretty much dictates people's life including the…
  • add this feed to my.Alltop

    Coconut & Lime: recipes by Rachel Rappaport

  • Thai Basil Baby Summer Vegetable Salad

    Rachel Rappaport
    18 Jun 2013 | 9:00 pm
    Ingredients: 1 1/4 lb mixed heirloom cherry tomatoes 1/4 lb yellow baby carrots, cut into coins 5 "mini" cucumbers, cut into coins 3 tablespoons sherry vinegar 2 tablespoon olive oil 1/4 (loose) cup Thai basil, chopped sea salt freshly ground pepper Directions: Toss all of the vegetables together in a small bowl. Set aside. In a separate bowl, whisk together the remaining ingredients. Drizzle the dressing over the vegetables. Allow to sit at room temperature for 20 minutes prior to serving for best flavor. My thoughts:It isn't quite tomato season yet here in Baltimore but it must be somewhere…

  • Bratkartoffeln (German Home Fries)

    Rachel Rappaport
    16 Jun 2013 | 9:00 pm
    Ingredients: 1 1/2 lb small yellow potatoes, parboiled 2 onions, halved and thinly sliced 4 strips thick cut bacon (preferably German bauchspeck), cut into 1/4 inch pieces 2 tablespoons minced flat leaf parsley sea salt freshly ground black pepper Directions: Peel and slice the potatoes. Heat some canola oil in a pan. Saute the onions until they are a deep gold, about 20 minutes. Add the bacon and cook until nearly fully cooked, about 5 minutes. Add the potatoes and cook until they are browned and cooked through. Sprinkle with parsley, salt and pepper. Serve immediately. My thoughts:I was…

  • Slow Cooker Chicken Ragu

    Rachel Rappaport
    13 Jun 2013 | 9:00 pm
    Ingredients: 1 lb ground chicken 1 1/4 lb sweet Italian turkey (or chicken) sausage, casings removed if necessary 1 onion, diced 3 cloves garlic, minced 6 green onions, diced 1 carrot, finely diced 1 stalk celery, finely diced 1-2 tablespoon(s) hot red pepper flakes 2 tablespoon Merlot vinegar 28 oz canned crushed tomatoes 14 oz canned diced fire roasted tomatoes, drained 1/4 teaspoon fennel seed sea salt freshly ground black pepper Directions: Spray a nonstick skillet with cooking spray. Add the ground chicken, sausage, onion and garlic. Saute until the chicken and sausage is fully cooked…

  • Crab Cakes with Dill & Capers

    Rachel Rappaport
    6 Jun 2013 | 9:00 pm
    Ingredients: 1 shallot, minced 16 oz backfin blue crab meat 16 oz lump blue crab meat 2 eggs, beaten 2 thin slices sourdough bread, torn into small bits 2 tablespoons Dijon mustard 1 tablespoon mayonnaise 1/2 teaspoon freshly ground black pepper 1/4 teaspoon celery seed 2 tablespoons minced fresh dill 1 1/2 tablespoons nonpareil capers Directions: Place the crab meat in a large bowl. Whisk together the mustard, mayo, pepper and celery seed. Stir it into the crab without breaking up the lumps of crab meat. Add the remaining ingredients and gently mix in by hand. Cup handfuls of the crab…

  • Spinach and Caramelized Fennel Dip

    Rachel Rappaport
    4 Jun 2013 | 9:00 pm
    Ingredients: 6 oz steamed baby spinach, squeezed dry 1/2 cup large dice fennel 1 shallot, minced 8 oz brick Greek Cream Cheese and Greek Yogurt 1 tablespoon Greek yogurt 1 tablespoon mayonnaise 1 teaspoon ground mustard 1/4 teaspoon celery seed 1/4-1/2 teaspoon garlic powder sea salt freshly ground black pepper Directions: Heat a small amount of oil in a nonstick pan. Saute the fennel until softened and lightly caramelized. Add the fennel to a food processor. Pulse into small bits. Add the spinach and pulse twice. Add the remaining ingredients and pulse until a relatively smooth dip forms. My…
 
  • add this feed to my.Alltop

    Cooking with Anne

  • Making Homemade Goat Cheese

    Anne Coleman
    19 Jun 2013 | 4:17 am
    Homemade Goat CheeseWhen it comes to cheese everyone has a favorite. Speaking with Jeff Mauro recently I found that his was aged cheddar. Most of my kids love Muenster (so do I!), but my all-time favorite-hands-down cheese is goat's milk.I really can't recall the first time I had it, I wish I could, but I do know for years and years it's been the one I can never get enough of. It seems that the youngest of my 3 children can't get enough either. The cost for that many of us is so prohibitive that it's become a once-in-a-while treat.We made a short trip to get raw milk a couple days ago and on…

  • Garden Frittata

    Anne Coleman
    12 Jun 2013 | 3:09 am
    Garden FrittataNearly every year since I began gardening my yard has been filled with zucchini, grape tomatoes and fresh herbs. One of the quickest and easiest way to use them up is in a frittata. Economical and fast, it's a favorite here and the ways to change it up are many. Whatever is growing in your garden or being sold at your local farmers' market is game here. Serve with a green salad and toasted bread for a delicious and frugal meal.Garden FrittataHands-On Time: 7 minutesReady In: 10 minutesServes: 4 to 6Printable RecipeIngredients:6 large eggs1 Tablespoon milk3 Tablespoons freshly…

  • Jeff Mauro and Cracker Barrel Cheese

    Anne Coleman
    5 Jun 2013 | 1:22 pm
    Guess what I did yesterday? Yes, I ran the kids all over, did laundry, washed dishes, cooked and tried to breathe in-between, but guess what else? Give up? I had the chance to talk with none other than Jeff Mauro. Yes, Jeff Mauro Sandwich King. Jeff Mauro winner of the 7th season of The Next Food Network Star. Jeff Mauro host of not just one, but TWO shows on Food Network, Sandwich King and $24 in 24.He's just as personable and funny as you'd think and as an added bonus, his mom was visiting and was in on our call. How fun! We talked all things cheese and food in general with a sprinkling of…

  • Raspberry Chocolate Cannoli

    Anne Coleman
    29 May 2013 | 6:33 am
    Raspberry Chocolate CannoliLast night we had a fabulous dinner. Really. I didn't realize just how fabulous until my social media outlets were all abuzz about it. I made braciole and homemade ravioli with my near-famous marinara. The kids loved it and so did the man. I only took phone photos (and it was rainy and yucky here so none were very good) and put them together so you can glimpse what was going on in my kitchen yesterday.Braciole with filling, rolled and tied, browned, covered in sauce, eggs and flour, pasta dough and machine, "candy wrapper ravioli (filled with Asiago and ricotta) and…

  • Cooking with My Kids

    Anne Coleman
    23 May 2013 | 8:01 am
    Five of the Kids Making PizzaI've been raising children for 23 years now and by the time I've "raised" them all (you know, to the magical age of I'm-never-moving-out-18) I'll have been raising kids for 35 years. That's a lot of kid time and a whole lot of meals, especially as there are so many of them.One in a while I let go of my OCD self and let them help cook. The results aren't always perfect and I find myself looking over shoulders and correcting, but usually they have a good time. Kids are always more likely to eat something they've helped prepare, so it helps me avoid uneaten meals and…
  • add this feed to my.Alltop

    Cheese and Biscuits

  • Camélia, Paris (by Badoit)

    7 Jun 2013 | 5:46 am
    There are advantages and disadvantages in unshakeable self-belief. The certainty that you are the best in a particular field surely (I wouldn't know, but I'm guessing) gives you the confidence to push further and in more radical directions than others not blessed with such convictions. For chefs, not normally a group of people known for their insecurities, self-belief allows greater levels of experimentation and risk-taking, but crucially also the ability to convince others along for the ride with you, particularly important if you're leading a large kitchen team and can't realise your vision…

  • The Big IF...

    5 Jun 2013 | 2:52 am
    Please excuse this brief break in normal programming. I've been asked to say a few words about the Big IF... campaign to combat global hunger, and their rally in Hyde Park this Saturday (8th June). I'm sure I don't need to flag the irony of a restaurant blogger being asked to ally himself with a charity like this. We could all do more, every day, to help those in need but coming from a self-confessed glutton who eats out far more than he should, I can understand why you'd want to tell me where to stick it. But if all my years of food blogging have left me with anything tangible apart from a…

  • Story, Bermondsey

    3 Jun 2013 | 3:36 am
    There is nothing wrong with a bit of ambition. In a town where most new places are aiming for no more than to be the next filthy burger joint or comfort-food slop-house ("hey guys, can we do what X are doing, only worse and with bigger profits?"), it's hard to get too irritated with anywhere with the opposite problem. Hard, perhaps, but not impossible. Story tests our patience to such a degree, with its twee, pretentious concept laid on so thickly, that the whole thing threatens so dissolve into self-parody from almost the first moment we sit down. The menu is hidden inside a weather-beaten…

  • SushiSamba, Bishopsgate

    28 May 2013 | 5:41 am
    A meal at the Heron Tower always gets off to the best possible start, thanks to a thrilling journey up the Fastest Lift in Europe(TM). Unlike my first white-knuckled ride up to Duck & Waffle a year ago, I am now able, thanks to far more return trips than are good for my liver or my wallet, to have my eyes open for the entire thing. But the novelty never wears off - it's an extraordinary thing, being rocketed up into the sky, ears popping and stomach churning, and is no less spectacular on a Saturday lunchtime spending hours watching the trains snake in and out of Liverpool Street station,…

  • Jamie Oliver's Diner, Piccadilly

    21 May 2013 | 8:35 am
    Taking "inspiration" from an existing successful business is not, in itself, evil. Noting the success of Bubbledogs and the Big Apple Hot Dogs and then opening your own hot dog stall is not evil. Spotting the crowds in MeatLiquor and opening your own burger and cocktail joint is not evil. Being envious of the queues trailing down Beak Street from FlatIron then serving your own version of the dish is not evil. Wanting to get in on the market for slow-cooked BBQ ribs pioneered by Pitt Cue is not evil. But doing all this at once? It's not just that Jamie's Diner is cynical. It's not merely that…
  • add this feed to my.Alltop

    Passport Delicious | Chicago Restaurant Blog | London Restaurant Blog and Reviews | Londonelicious

  • Why You Should Get TripIt Pro

    Krista
    15 Jun 2013 | 8:38 am
      Let’s start with the free stuff. I am totally in love with TripIt. I book some flights, I book some hotels, I forward the email confirms to plans@tripit.com and it creates nice little itineraries for me. But then it goes to the next step…landing in London at 11 am? TripIt knows where your hotel is and will estimate how much time it will take you to get there. In my case, TripIt has estimated two hours from Heathrow to the City, which I think is a fine estimate, based on my experience. (But you don’t know about my superb airport-leaving skills. I will be in the City,…

  • Virgin Atlantic Reward Seat Sale

    Krista
    1 Jun 2013 | 11:37 am
    I’ve been trying to figure out what to do with this blog for a while and the simple answer is…I DON’T KNOW. But I received this e-mail from Virgin Atlantic today and it certainly got ME thinking…here’s what it said… Our Reward Seat Sale starts today. For two weeks only (until 17 June 2013) you can book a reward flight to a dazzling destination for 25% less miles* – helping you take your travel plans that much further! And if you need a few more miles to get in reach of your ideal ticket, we’ll help by giving you 15% extra when you top up your…

  • I went to Lima. You know, in Peru.

    Krista
    31 May 2013 | 6:22 pm
    I remember places by songs. I was drinking a pisco sour at a place called Mayta in Lima — careful there, Mayta’s got a terrible Web site with Flash AND sound — and a remix of a Shirley Horn song, Come Dance with Me, came on. Head bobbing, I was good for the walk home along 28 de Julio, where the taxis just won’t stop honking. Time passed so quickly in Lima and we did so  many different things, that this is the song I hear now. I stayed at the Hilton Miraflores and I LOVED IT.  The bed was awesome, the gym was awesome, the service was awesome. Free wifi everywhere! I…

  • Guarantees

    Krista
    8 May 2013 | 7:00 am
    Can’t stop listening to this…Guarantees by Atmosphere

  • Chicago Chicago Chicago

    Krista
    7 May 2013 | 7:27 pm
    I’m behind on things. The New York Times was talking about Chicago about a few weeks ago. Chicago is talking about the The New York Times book review that talks about Chicago. And I am caught in between in ways I probably shouldn’t put words to. I live in Chicago but I was born in Queens and raised on Long Island and then the rest…well, you know. As I write this, I’ve spent 46.1% of my life in The Great State of New York, 28.2% of my life in Chicago, and the rest elsewhere. (And I’m 29!!!!!) There are things that drive me crazy about Chicago. Super crazy.
 
  • add this feed to my.Alltop

    Under the High Chair

  • Time Out

    3 Jun 2013 | 5:12 pm
      The lights of The Strip from the window of my limo, a mesmerizing fountain that moved to the music of ‪Andrea Bocelli‬, sipping bubbly ‪V‬euve Clicquot while touring a private collection of Picasso’s work – last week was just a little out of the ordinary for this urban homesteader. I’ve just returned from Las Vegas, where Saveur and the Bellagio hosted a group of food bloggers for the BFBA’s awards. What an amazing time.Catch the story and the back story over on Simple Bites.

  • Mother's Day in four (food) photos

    17 May 2013 | 7:13 pm
    Last Sunday was a good day for eating and of course I had my iPhone handy for capturing the plates and tablescapes. They were too pretty not to share here. Now why can't every day include breakfast in bed, seared scallops and macarons? First up: a simply beautiful breakfast tray prepared by Danny and the boys, and delivered to my sunny bedroom on  Mother's Day morning. Noah had whipped the cream by hand (he's a pro) and made the crepe flower. Mateo arranged raspberries and a chocolatine (warmed) on a plate, while Danny prepared the all-important cafe latte. Can you tell this was a brunch…

  • 12 things to do at a food bloggers conference (that you can’t do at home)

    18 Apr 2013 | 8:29 pm
    Check in. Conference organizers Mardi, Ethan and Melissa did their homework with the location of the very first Canadian food bloggers conference. Hockley Valley Resort provided us with a rustic, yet comfortable setting, stellar service, and hand’s down the best food I’ve enjoyed at any conference. Fires flickering in the foyer set a warm, welcoming tone that continued throughout the entire weekend - even when we lost power for a few hours. It is safe to say that Hockley will be seeing me again, perhaps on a future anniversary getaway, ideally when the garden is bursting and the grapes…

  • 2012 > 2013

    12 Jan 2013 | 8:02 am
    Most memories start as a impersonal note on the calendar: Baby Due Date. Easter. 10th Anniversary. Photography Workshop. School Out. Blogging Conference. Birthday Dinner. Thanksgiving. Cookie Swap. Christmas... Before you know it, you've swept through all the dates, snapped the photos, kept the mementos, and these moments are threaded together to make a full year of memories. The uncomfortable bits - like labor, humidity, and waiting in line - tend to fade away, and the really important parts, such as holding one's teeny newborn girl, are recalled as clearly as the day they took place. At the…

  • December Days

    12 Dec 2012 | 10:37 am
    Not everyone understood my last rant post. My own mum gave me flack about it, "I thought Under the High Chair was a food blog" she said. It was, I defended, and gave the short version of how it has morphed into my personal blog. (Clearly Simple Bites is the 'all food, all the time' blog of the two.) "Well your aunt thinks you're pregnant," she sniffed. However, unfounded baby rumors aside, a lot of people related to my sound off. A lot. Even one guy is sick and tired of being asked when he's going to start having kids. And he's a guy. It's all very interesting. In a nutshell, we'd all…
  • add this feed to my.Alltop

    the strong buzz, by andrea strong

  • May 28, 2013 - 12:53 pm: Crab Boils at Back Forty Start June 4th (and go all summer long)

    28 May 2013 | 9:53 am
    May 28, 2013 - 12:53 pm: Crab Boils at Back Forty Start June 4th (and go all summer long) || June 4th marks the beginning of the ever-popular Sixth Annual Back Forty Crab Boil Season. You know the drill--roll up your sleeves, grab a mallet and dig into a mess o' blue crabs steamed with house made spicy old bay and beer. If heaping p... || Go to TheStrongBuzz.com to see the full posting.

  • May 23, 2013 - 1:02 pm: Memorial Day Salt Water Splash

    23 May 2013 | 10:02 am
    May 23, 2013 - 1:02 pm: Memorial Day Salt Water Splash || If you've decided to skip the Hamptons this summer, you can still get your salt water fix at King Grove, along with a refreshing selection of cocktails, boozy ice pops and beer buckets. Beginning this Saturday, May 25th,... || Go to TheStrongBuzz.com to see the full posting.

  • May 23, 2013 - 11:32 am: Blue Ribbon Beer Garden Open Now

    23 May 2013 | 8:32 am
    May 23, 2013 - 11:32 am: Blue Ribbon Beer Garden Open Now || Blue Ribbon Beer Garden, the first seasonal barbecue and beer venture from Blue Ribbon's brothers Bromberg is now open on the Lower East Side!   Arriving just in time for summer in a spacious terrace on the Lower East Side, Blue ... || Go to TheStrongBuzz.com to see the full posting.

  • May 23, 2013 - 11:26 am: Battery Harris: Beer, Booze, and More in Williamsburg

    23 May 2013 | 8:26 am
    May 23, 2013 - 11:26 am: Battery Harris: Beer, Booze, and More in Williamsburg || It's balmy out. The kinda day you just want to kick back and drink a cold pint. Why not check in at Battery Harris, a craft beer and cocktail bar at 64 Frost Street (at Meeker Avenue) in Williamsburg, which opened today, with a wide sel... || Go to TheStrongBuzz.com to see the full posting.

  • May 14, 2013 - 11:08 am: Free Shake Shack! (YES, FREE.)

    14 May 2013 | 8:08 am
    May 14, 2013 - 11:08 am: Free Shake Shack! (YES, FREE.) || On May 24, Delta Air Lines will unveil the new JFK Terminal 4 ndash; part of Delta's $1.4 billion JFK redevelopment project.  Among the highly anticipated new amenities are several internationally ... || Go to TheStrongBuzz.com to see the full posting.
  • add this feed to my.Alltop

    Dancing on My Table

  • Cooking Classes June

    admin
    26 May 2013 | 9:02 pm
    Mid Winter Feast Saturday 15th or Thursday 20th June A mid winter feast is just an excuse to have friends around! It doesn’t have to be classic British cooking as[.....]

  • Borlotti beans

    Julie
    9 Apr 2013 | 2:15 am
    I cannot walk past a pile of borlotti beans without wanting to grab a bunch. They’re pretty stunning with their stripy pinky pods and randomly pinked beans. I’m hoping to[.....]

  • First walnuts of the season

    Julie
    9 Apr 2013 | 2:08 am
    With dirt and twigs still attached, the first of the season walnuts caught my eye at La Cigale market on Saturday. I had to have some! And you can too…over[.....]

  • Remo’s chillies

    Julie
    9 Apr 2013 | 1:57 am
    Our cat Grigio (a loveable lump of lard, though looking quite respectable in this pic), does NOT like chillies and is only hanging around in the hope of yet another[.....]

  • A visitor in Hawke’s Bay

    Julie
    21 Mar 2013 | 8:25 pm
    Yes, that was me, last week, traipsing around Hawke’s Bay with friend Marg, visiting wineries, a figgery and an olivery (mmm, unusual that last one!). We only had two days, so[.....]
 
  • add this feed to my.Alltop

    David Lebovitz

  • Pärlans Caramels

    David
    17 Jun 2013 | 12:14 am
    One of the things that most excited me most about coming to Stockholm was to visit Pärlans Konfektyr. The moment I heard about it, I knew I had to go. I mean, a small shop that makes artisanal caramels, in one of the best dairy-producing countries in the world, with a wink-and-a-nod to traditional Swedish charm? Count me in. So I asked if I could come and watch them make caramels. When I walked in, I got the usual cheerful Swedish greeting, and I realized I was surrounded by caramels in an array of flavors – some traditional, others less-so, and some beautiful jars of sauce which,…

  • Smörgåstårta

    David
    14 Jun 2013 | 3:31 pm
    Eating and travel are lots of fun. Hopefully when you hit the air – and the road – with friends, there will be a lot of hits. But inevitably, you do run the risk of a few misses. En route to a remote part of Sweden, we drove for a while, seeing nothing but trees, remarkably blue skies, one or two clouds, and a car-free road in front of us. But soon our tummies started rumbling. We had hoped to pass a charming little place on one of the picturesque little lakes that we kept driving by, dreaming of platters of fresh fish caught that morning with a bowl piled with new potatoes, slick…

  • Lemon Yogurt Cake with Apricot-Cherry Compote

    David
    11 Jun 2013 | 7:13 am
    Even though we come from different worlds – my life (in some ways) depends on gluten, and her life (in some ways) depends on avoiding it. But Shauna of Gluten-Free Girl both share a common love of cooking and baking. and that’s good enough for me. (I’ve never asked her, but I hope she feels the same.) We met several years ago when I was in Seattle. At the time, I didn’t know much – actually, anything – about gluten-free eating…but it was interesting to see how recipes and life could be adapted to eat in a different way without feeling deprived. Much had to do with…

  • Paris Safety Tips

    David
    9 Jun 2013 | 2:48 am
    Paris is a relatively safe city, as cities go, and recently, I was having a discussion with someone about places to be wary about traveling to and was told that the only place in the world that they felt unsafe was in….San Francisco. (And they were from Naples!) So anything can happen anywhere in the world and petty crime sometimes occurs in places where you don’t expect it, like museums, hotel dining rooms, and restaurants. Sometimes it’s just bad luck. Other times, it’s a lapse of common sense. For example, if you wear fancy jewels or tote a pricey handbag on the…

  • La Graineterie du Marché

    David
    6 Jun 2013 | 6:30 am
    There are a number of “have-to” lists in Paris, places where people just have to go while they’re here. Often people have limited time, and I hear ya, so I might suggest the departments stores on the Boulevard Haussman, Printempts and Galeries Lafayette (although even since Printemps started charging €1,5 to use the restrooms, I’m inclined to go to the Galeries Lafayette, just on principle.) Some of the well-known chocolatiers and pastry shops have kiosks in those stores, so you can hit the “big names” in one fell swoop. If that’s your thing. For those wishing to shop on a…
  • add this feed to my.Alltop

    Cybele Pascal

  • Allergy Friendly Father’s Day and Allergen Free Food Market Shows no Signs of Slowing

    cybele
    15 Jun 2013 | 3:13 pm
      Dear Readers: I want to tell you about a few things. First, my food allergic son Lennon woke up this morning requesting rice cakes with sliced avocado and salt for breakfast.  I am both thrilled and confounded by this. I’m thrilled that he leans towards the nontraditional, allergen-free option, but confounded by his lack of craving for protein.  Getting enough protein into Lennon is a running problem. He will eat hot dogs, chicken apple sausage, occasionally a fried egg (he is not allergic to eggs, in case you are wondering “WHAT’S SHE TALKIN’…

  • Allergy Friendly Friday 5/31/13 and 6/7/13

    cybele
    31 May 2013 | 12:13 pm
    I’ve been a very bad blogger. Very bad indeed. All I can offer, by way of explanation, is that sometimes life gets in the way.  And boy, oh boy, does it ever. Without getting into the down and dirty details (kids, school issues, too much work, cookie business, out of town event almost every weekend, swamped… you get the picture), please know, I’m coming back. In the meanwhile, if you just happen to be in the San Francisco area, please join me this SUNDAY, JUNE 2nd, from 12-1 at the Gluten-Free Grocery Thank you for contributing to the last Allergy-Friendly Friday! Here are…

  • Allergy Friendly Mother’s Day

    cybele
    10 May 2013 | 7:25 pm
    I’m a mother.  You probably already know that if you are reading this post.  I am the mother of two wonderful boys, Lennon and Monte.  And  my primary identity is as a mother.  First and foremost, that’s what I am. But on Mother’s Day, I don’t think about myself, and my motherhood. I think about my mother, Susanna.  I think of myself as the child, and my mother is the object of celebration. My mother is turning 70 this year, the day after Mother’s Day.  She is coming to visit me.  I’m very happy to be able to share both Mother’s Day and her…
  • add this feed to my.Alltop

    Hungry Crowd

  • Richard Blais, Kristin Kish and Marcus Samuelsson Star in 6-Second Snapshots of the F&W Classic in Aspen

    18 Jun 2013 | 6:41 am
    At the Food & Wine Classic in Aspen over the weekend, genius chef Richard Blais further solidified his place as a Vine master by posting brilliant 6-second video clips on F&W's account (foodandwine) and his own (richardblais). He wasn't th...

  • Whole Roasted Red Snapper

    17 Jun 2013 | 3:00 am
    Photo © Kate N.G. Sommers This is the simplest way I know to roast a fish. Yes, you can rub with oil, dust with salt and roast. And I do that a lot. But you need a sauce, and the vegetable one here combined with the wine makes this the roa...

  • Father’s Day Whiskies for Every Type of Dad

    13 Jun 2013 | 5:38 am
    © Tina Rupp Dads may love whiskey. But not every whiskey is perfect for every dad. Here, eight different and amazing whiskies for eight different and amazing types of dads, from a tie-dye–wearing free spirit to an ascot-sporting gent...

  • Parker Posey Dreams of Being a Mushroom Farmer, Thinks She Can Beat the Cronut

    11 Jun 2013 | 7:45 am
    ABCSA launch at ABC Kitchen; © Laina MacRae. Parker Posey is not a farmer but she does have fond memories of produce. “When my parents were dating they were very poor, so my dad couldn’t take my mom out,” Posey says. &ldq...

  • Steamed Natural Chicken with Scallion and Ginger

    10 Jun 2013 | 3:00 am
    Photo © Kate N.G. Sommers This is the dish to make when you get a fresh, natural chicken at the farmers’ market and you really want to show off its insane flavor. I use heritage chicken breeds and the results are stellar. It’s ...
 
  • add this feed to my.Alltop

    Eater NY

  • EaterWire: Vitaly Paley at Saxon + Parole; Meat Men at Hill Country

    Marguerite Preston
    19 Jun 2013 | 2:30 pm
    NOHO — Brad Farmerie is teaming up with Portland chef Vitaly Paley to host an Oregon-centric dinner at Saxon + Parole next Thursday, June 27. The meal will be a four-course, family style feast, featuring various native Oregon ingredients like spot prawns, geoduck, and Oregon truffles. Dinner is $125 per person, to reserve a spot call 212-254-0350 or email Bethaney@saxonandparole.com. [EaterWire] FLATIRON — This weekend's edition of the Guest Pitmaster Series at Hill Country Barbecue Market features Mark Pastore and both Pat LaFrieda, Jr. and Sr. For $35 per person, the trio will…

  • Etiquette and Protocol: The owner of Miriam Restaurant in...

    Alexander Hancock
    19 Jun 2013 | 2:15 pm
    The owner of Miriam Restaurant in Park Slope has started offering etiquette classes for public school kids from Crown Heights, Brownsville, and East Flatbush. A server tells the Daily News: "Each kid leaves me a dollar. They are very polite. They say, 'Please' and 'Thank you.' And they don't leave a huge mess when they leave. The Park Slope kids leave crazy messes." [NYDN]

  • Crunch Time: The Last-Minute Wednesday Night Reservation Guide

    Alexander Hancock
    19 Jun 2013 | 1:50 pm
    Eater scanned through all 1,419 NYC restaurants on OpenTable with reservations for two still available for tonight. Here's the best of the bunch. Get 'em while they're hot: · Bouley (8:30, 9:00) · Jungsik (7:15, 8:00, 8:15) · Daniel (9:45) · Tocqueville (8:00) · Jean Georges (8:00) · Gotham Bar and Grill (8:30, 9:30) · Dining Room at The Modern (7:00, 9:00) · Aquavit (7:30, 8:00) · Marc Forgione (9:30) · Scarpetta (8:30) · Ai Fiori (7:30, 7:45, 8:15) · Perilla (7:15, 7:30, 8:15, 8:30) · Bar Room at The Modern (8:30, 8:45) ·…

  • Openings: 10 Crucial Facts About Ducasse Studio's pinch

    Marguerite Preston
    19 Jun 2013 | 1:30 pm
    [Instructions for the growler station via Facebook] Tonight the Empire City Casino at Yonkers Racetrack gets a new flagship restaurant called pinch. This shiny red monster is run by Alain Ducasse's consulting company, Ducasse Studio, and they clearly had some fun with the design and overall concept. Here are 10 crucial facts about Ducasse Studio's Yonkers racino restaurant, pinch: 1) It's pinch, not Pinch. 2) Total capacity is 245 seats. 3) Both the beverage and the dessert menus come on an iPad. They're interactive. 4) The restaurant has a growler filling station, where you can choose from…

  • Crime Wire: A drunk and high driver jumped...

    Alexander Hancock
    19 Jun 2013 | 1:00 pm
    A drunk and high driver jumped a curb on Second Avenue in the East Village earlier today, injuring five people including a Citi Bike rider and sending a fire hydrant (and more) flying. While it didn't get hit directly, the damage shut down the popular Calliope for the day; the restaurant expects to open for dinner service tonight. [DNAinfo, Facebook]
  • add this feed to my.Alltop

    gastropoda

  • Truffle boner

    regina
    26 May 2013 | 3:20 pm
    Even I am sick to death of reminding Panchito he helped hugely in the Bushwhacking of America. But one of his latest paycheck justifications, passed along by my e-pal who knows him from way back when, merits particular scorn. He’s actually trashing a lesbian for TMI on her scarf-and-barfin’? Didn’t he tell beyond all with [...]

  • “Flashing cleavage”

    regina
    26 May 2013 | 3:17 pm
    Meanwhile, the original weapon of misdirection still has a steady paycheck even as one of the smartest guys in NYC food has been shitcanned. “Freelance bloggers” are already being recruited, because everyone knows advertisers will prop up your site if there’s rabble-regurgitation going on on it. Not surprisingly, the hometown paper took an oddly passive [...]

  • Pecorino Mountain, melting on charded-out

    regina
    26 May 2013 | 3:13 pm
    On the lighter side, touting kale salad as the new cool thing really had to be trollbaiting of the highest order. I mean. Come. On. Next they’ll be telling us raw fish on rice is what the skinny girlz prefer with their Cosmos.

  • Cream before 6

    regina
    26 May 2013 | 3:12 pm
    You have to give the golden-arched evil empire props for balls. On the same day its honchos were denying any role in the ballooning of the human race, the chain was boasting that it had come up with its most caloric item ever. Which happens to be merely a mega-order of enough fries to feed [...]

  • Hoppin’ grenouille

    regina
    26 May 2013 | 3:10 pm
    One of the best developments since Al Gore invented the series of tubes is that Americans no longer have to slog through sanitized versions of how the Congressional sausage is made. We can search out our own information on these dunces and bag men/women to whom reporters have to pander to retain access. And Jeebus, [...]
 
  • add this feed to my.Alltop

    Orangette

  • June 4

    Molly
    4 Jun 2013 | 12:30 pm
    Last night, it occurred to me that I had inadvertently neglected to write down something important: that June’s head smells like strawberry jam. I’ve thought about it for a long time, trying to make sure that was it, and now I’m certain: not strawberries, but strawberry jam.  She smells like something I would like to eat on buttered toast.  Now there’s a menu idea for Delancey. Brandon bought

  • Eureka

    Molly
    23 May 2013 | 11:04 am
    You women who manage to keep up smart, articulate blogs while raising young children? You women who manage to keep up smart, articulate blogs while working and raising young children and doing all that household stuff that most of us wind up doing? I throw myself at your feet.  I don’t have anything remotely original or insightful to say on the subject; I just think you’re remarkable. I have

  • I'm feeling daring

    Molly
    3 May 2013 | 10:20 pm
    I have finally learned how to use the espresso machine that Brandon chased down on eBay and gave me for Christmas in 2011!  The best part of this development, however, is not the double espresso that I can now enjoy each morning while sitting on the living room floor with June, reading Madeline or singing along (poorly, loudly) to our favorite song, “On the Road Again.” No, no, the best part is

  • April 7

    Molly
    7 Apr 2013 | 9:16 pm
    I’ve been feeling a little under the weather for the past few days, but I wanted to pop in. I promise not to breathe on you. June is going to be seven months old on April 9, this Tuesday, which would have been my dad’s 84th birthday. Brandon says that she has my eyes, and if it’s true, then she has my dad’s eyes, because that’s where I got mine. She and I are flying to Oklahoma City

  • We have a rhythm

    Molly
    24 Mar 2013 | 6:24 pm
    June is six months old. She has two teeth, monstrous thighs, and is my favorite person in the world. Totally predictable, I know, but I really never thought I would say that about someone who spends most of the day drooling and pulling my hair.  Sometimes she looks at me tenderly, places a dimpled hand on either side of my face, and then lunges forward, giggling, and savagely bites my nose.  She
  • add this feed to my.Alltop

    Serious Eats

  • Leftovers: Stray Links From Our Editors

    Jamie Feldmar
    19 Jun 2013 | 3:45 pm
    A new bill all about eggs [Photograph: Kenji Lopez-Alt] The new hot thing in artisan fast food: deliberately imperfect slices of turkey, Egg McMuffins, and pizza. "The goal is to get the same action as if you were cutting with a knife," says an engineer at Kraft. Mmmm, love that hand-engineered turkey. —Max Falkowitz, NY Editor It's almost the festival of Midsummer so I was happy to stumble on Canille et Vanille's recent photo journey through Gothenburg, Sweden. The photos are so beautiful and alive. And yeah, I want to live in that pot of crayfish. — Carrie Vasios, Sweets Editor…

  • Sugar Rush: Lemon Tart Slice at Macrina Bakery, Seattle

    Erin Jackson
    19 Jun 2013 | 3:15 pm
    From Sweets [Photographs: Erin Jackson] When seeking something sweet at Macrina Bakery in Seattle, it's tempting to choose a traditional pastry like a muffin, scone, or slice of coffee cake to accompany a cup of joe. My pick at any time of day is a slice of the Lemon Tart ($4.00). The generous slice is decorated with swirls of white chocolate and a duo of precisely placed berries. A take on lemon chess pie, it's the bakery's signature tart—but it's at least twice as deep as a standard pie. I didn't have the foresight to pack a ruler, but my best estimate is that the distance from the…

  • Sauced: Salmorejo Dip

    Joshua Bousel
    19 Jun 2013 | 2:45 pm
    [ Photographs: Joshua Bousel ] It was hard to go to a meal in Córdoba, Spain without getting a bowl of salmorejo, the pride of the local cuisine. While this simple cold soup—a tomato-based mixture thickened with bread and topped with chopped hard-boiled egg and jamón Ibérico—had a pretty consistent flavor from one restaurant to the next, its thickness varied greatly. Over three meals I experienced salmorejos that ran from a thicker and creamier gazpacho, to one with the spoon-filling consistency of Greek yogurt, and even one that was so dense it wasn't served in bowl at all,…

  • The Burger Lab's Toppings Week 2013: Burgers with Creamy Feta Sauce and Tomato-Cucumber Relish

    J. Kenji López-Alt
    19 Jun 2013 | 2:15 pm
    From A Hamburger Today [Photographs: J. Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. I've been on a Greek yogurt sauce kick recently. It's something that I tend to slip into when the summer comes and I'm looking for something that's cooling, easy to make, and darn tasty to boot. That it goes on just about anything—as a dip…

  • Sugar Rush: Fennel Scone from Las Delicias Bakery

    Niko Triantafillou
    19 Jun 2013 | 2:00 pm
    From Serious Eats: New York [Photograph: Niko Triantafillou] In the last few summers, New York's greenmarkets have exploded in popularity. And in addition to the farms selling fresh produce, a number of excellent bakeries have become regular attendees. I recently wrote about Hot Bread Kitchen, but another fast-growing bakery to check out is Las Delicias. Las Delicias Bakery has been at the Columbus Avenue and Union Square greenmarkets for a few years, selling both standard and gluten-free baked goods. Their fennel scone is a pleasant departure from most of the other scones sold at the…
  • add this feed to my.Alltop

    Slice

  • Pizza Obsessives: Jimmy Coponi

    19 Jun 2013 | 1:15 pm
    Say hello to Jimmy Coponi. He's the youngest pizza obsessive we've ever interviewed, but don't be fooled by his age. The 17-year-old fanatic is all about hyper-traditional Neapolitan pies and it's pretty damn clear that he's got the chops to back it up. Name: Jimmy Coponi Location: Colonia, NJ Occupation: Student Website: Instagram.com/jimmynso First things first, what's your favorite kind of pizza? Neapolitan. That's probably the most concise response we've ever had! Care to elaborate? Any crazy toppings you enjoy? My favorite topping combination is a Neapolitan Pizza Margherita with water…

  • Pizza Hut Strikes Again, Unveiling 'Firebaked Style Flatbread Pizzas'

    18 Jun 2013 | 3:15 pm
    [Photograph: Pizza Hut] If you're generally outraged by Pizza Hut's continued riffs on pizza crust, you might enjoy hearing that the company is taking a bare-bones approach and rolling out a line of Firebaked Style Flatbread Pizzas.* Or, you might, you know...not. *What, you ask is "firebaked" style? Honestly, we're not remotely sure. Connoisseurs of misleading pizza terminology are encouraged to speculate. The announcement follows close on the heels of more outlandish creations, like Pizza Hut Canada's recently released Cheesy Beef Poutine and Creamy Butter Chicken pies. Clearly geared…

  • My Pie Monday: Squash Blossom Pizza, Potato Pie, and More!

    17 Jun 2013 | 12:00 pm
    VIEW SLIDESHOW: My Pie Monday: Squash Blossom Pizza, Potato Pie, and More! Come feast your eyes on some My Pie Monday action! This week's round-up of homemade pizzas run the gamut—we've got red pies, white pies, and pretty much everything in between. Click through the slideshow to see them all! As always, if you're making pizza at home, we wanna see. Send us a shot for next week's My Pie Monday. Just take one snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Please title your email "My…

  • Pizza Hut Canada Mixes it Up with Cheesy Beef Poutine and Creamy Butter Chicken Pizza

    13 Jun 2013 | 1:00 pm
    [Photographs: Courtesy of Pizza Hut] If the promises of pristine wilderness and endless outdoor fun haven't lured you to the Great White North just yet, the new additions to Pizza Hut Canada's menu surely will. The geniuses who brought you the Crown Crust Pizza are at it again, and this time they've dreamed up new exploitations of the slice that will stagger even the most loyal Pizza Hut connoisseur. That's right, as part of its "new innovative menu," the chain is introducing the Cheesy Beef Poutine Pizza, a creation featuring their take on the famous Québécois combo. But they don't stop at…

  • Top This: Brussels Pie (à la The Privateer Coal Fire Pizza)

    12 Jun 2013 | 12:15 pm
    VIEW SLIDESHOW: Top This: Brussels Pie (à la The Privateer Coal Fire Pizza) [Photographs: Kelly Bone] Coal is a different sort of beast. Standing before the red and black embers, awash in the steady, direct heat, Chef Stephen Reyna explains all the intake and exhaust points of the EarthStone oven. His father, Executive Chef Hector Reyna, is behind us, overseeing the kitchen prep and reviewing the night's specials. Since opening 8 month ago, the father-son team behind The Privateer Coal Fire Pizza has served blistered pizzas with modern, chefy toppings in their hometown of Oceanside, CA.
 
  • add this feed to my.Alltop

    smitten kitchen

  • bowties with sugar snaps, lemon and ricotta

    deb
    14 Jun 2013 | 6:37 am
    So, I didn’t really know how to tell you this earlier, but we’ve gone to roam. I mean, we are in Rome, here, for a week and a half. Why so long? Why Rome? Does it even matter? The itch for travel that was more than an overnight book trip to one city or another was intense, as I remember a time pre-kid when we used to go places all of the time, just following the promise of cheap airfare passable-enough hotels to Vienna and Prague and Paris, just because. But we were scared of travelling with a three year-old because I don’t want to wreck the reputation of the one…

  • rhubarb cream cheese hand pies

    deb
    7 Jun 2013 | 10:08 am
    A few weeks ago, I retold the sad tale of the late rhubarb meringue tart that met its end when it slid off the plate and managed to coat nearly every part of the open fridge I’d intended to put it into with smears of curd, puffs of meringue and crust of crumbs. Rhubarb, although not to blame, and I took a break after that, and it might had continued longer had I not been haunted by an Instagram commenter (hi!) who urged me to try my hand at a rhubarb cream cheese danish. I imagined the tart pink rhubarb against a lemony slick of cheesecake, enveloped in a puff of orange-scented pastry…

  • lobster and potato salad

    deb
    29 May 2013 | 7:56 am
    One of the aspects of my personality that I should probably be less proud to admit to is that I can be a tad bit lazy. I often consider doing many things when I could be doing fewer things a bother. Much praise may be given these days to the pursuit of busyness, and days jam-packed with frenetically fun activities, but I’m more protective of time that could be spent daydreaming/staring slack-jawed into space and letting disparate thoughts knit together in my head. So, last summer when an editor reached out to me about spending a day with a famous cookbook author as part of a larger…

  • two classic sangrias

    deb
    23 May 2013 | 9:56 am
    Last Friday, we had 17 people over for dinner. No, we haven’t moved to a larger apartment. No, my kitchen hasn’t grown to the size of a normal one (though some mornings I tiptoe in, hoping it will surprise me). No, I hadn’t really expected almost all of my friends to be able to make it when I invited them, but I wasn’t the least bit sad when I found out they’d all come, mostly because my vision of the ideal apartment gathering resembles the party scene from Breakfast At Tiffany’s. And boy, we get closer every time. The precursor to this was when, about a…

  • greek salad with lemon and oregano

    deb
    21 May 2013 | 10:27 am
    Recently, I attempted to roughly outline the parameters of the gap between the recipes you see here on this site and what I might have made for dinner last night. In the first category, we’ve got words like aspirational and exceptional or unusual and best in category or just seriously we all need to make this right now. It’s fun, noteworthy stuff. Sure, it’s also our dinner, you know, on the days such exciting things come to pass in my kitchen, but it’s the second category — staples, comforts and easy wins, things that miraculously make all three people around…
  • add this feed to my.Alltop

    The (ex)Expatriate's Kitchen

  • Pretty in pink: Lemon-mint Beet Hummus

    Beth Bader
    7 Jun 2013 | 12:38 pm
    I like hummus. But, I concede to a co-worker that the plain old stuff is, well, rather plain. It's like white paint at the hardware store. Great for ceilings, right, but even better as the base for mixing in pigment to make all the different paint colors imaginable. Whether its decorating, cooking or just life in general, everything is a lot more exciting if you see what they could be instead

  • School Lunch by Democracy Or, when that whole menu-voting thing goes horribly wrong

    Beth Bader
    24 May 2013 | 7:12 am
    One last post on school lunches before the bell rings and it's summer! <!--[if gte mso 9]> 0 0 1 868 4954 VML, Inc. 41 11 5811 14.0 <![endif]--> <!--[if gte mso 9]> Normal 0 false false false EN-US JA X-NONE <![endif]--><!--[if gte

  • Is a CSA Right for You?

    Beth Bader
    17 May 2013 | 9:43 am
    by Beth So, you’re thinking about joining a CSA. It sounds all locavore and romantic, right? But every day you are already getting surprised by some school project that your kid forgot to tell you about, or if you can just get your socks to match. Do you really want to be ambushed weekly by a vegetable, too? Here’s how to tell if a CSA is your best bet — and how to make it work for

  • Spring Green (and White): Mixed Greens, Herbs and Soba Noodles with Asian Dressing

    Beth Bader
    3 May 2013 | 12:33 pm
    I always say that spring's first burst of greens is Mother Nature's way of reminding me that I need to get in a swim suit soon. It's a bit hard to tell myself this, however, when there is snow on the ground in May. I'm really going to miss spring this year. It's my favorite season we are skipping. Ironically, this is our first year trying a "spring CSA." While we should be seeing some sexy new

  • A Mom's Food Manifesto: Ten Simple Ways We Can Change the Food System

    Beth Bader
    23 Apr 2013 | 1:33 pm
    <!--[if gte mso 9]> 0 0 1 342 1951 VML, Inc. 16 4 2289 14.0 <![endif]--> <!--[if gte mso 9]> Normal 0 false false false EN-US JA X-NONE <![endif]--><!--[if gte mso 9]>
  • add this feed to my.Alltop

    FoodChannel.com Articles

  • Comfort & Spice

    13 Jun 2013 | 3:38 pm
    Recipes for Modern Living Reviews It isn't just her popular food and travel blog, "Eat Like a Girl," that is surpassing others of its sort. Now the author is taking on the cookbook world. In her new cookbook, Comfort & Spice, Niamh Shields assures all readers, regardless of skill level, that they can make impressive meals without feeling intimidated. A self-taught home cook, Shields takes a common sense approach when teaching readers how to improve their cooking skills. She declares a few basic tips that every good cook must know, and promises, “Cooking really isn’t…

  • Father's Day Gift Ideas For Every Type of Dad

    12 Jun 2013 | 4:32 am
    Sportsman, Foodie or Master Griller--we celebrate dad! Food News Whether he enjoys camping, grilling, or going out for his favorite meal, the way to win a man’s heart just may still be through his stomach. And that includes dear old dad! So, we’ve compiled a list of our favorite gift ideas that are sure to show just how much you appreciate him--just in time for Father's Day. THE SPORTSMAN DAD Is your dad a present-day Davy Crockett? For the natural outdoorsman, plenty of gadgets and gizmos are available to fuel his interest. Excalibur Unit - This camping-trip essential makes a…

  • The Great American Backyard Campout

    10 Jun 2013 | 8:37 am
    Food News Jumping rope, one-on-one basketball, and outdoor scavenger hunts . . . remember those days of childhood? If so, chances are you were raised before the days of computer games! That outdoor fun has found itself in tough competition with indoor activities, such as playing with the latest app or computer game, when it comes to getting a child’s attention these days. In fact, the decrease in the amount of outdoor activity of children over the past couple of decades has become a major concern of the National Wildlife Federation (NWF).  As a result, the NWF is sponsoring the…

  • Celebrate National Doughnut Day with a Cronut!

    7 Jun 2013 | 3:57 am
    The New York Craze Gets Hacked Food News Today is National Doughnut Day (June 7, 2013). And, just in time, can you name the latest food craze? It’s a donut-croissant hybrid and people in New York City, where it originated at the Dominique Ansel bakery in SoHo, simply can’t get enough. They aren’t the only ones. People are lining up for hours to wrap their mouth around the Cronut™. From Rose Vanilla to Lemon Maple, the Dominique Ansel bakery, which has trademarked the name “Cronut,” reportedly has to impose a six-cronut limit for customers who seem happy to…

  • National Chocolate Ice Cream Day

    6 Jun 2013 | 7:13 pm
    Celebrate with a big bowl! Food News The warm months of June and July lead to thoughts of how to keep cool in the intense summer heat. A scoop or two of ice cream is perhaps the most popular way to chill out after a long, hard day of lounging at the pool or perfecting your swing at the driving range. In factAmericans consume about six pounds of ice cream each year on average, according to eZcater.com, and the majority of this consumption is done during the summer months. That may seem crazy, but the heat has to be beat somehow, right? The two most popular flavors of ice cream, as one might…
 
  • add this feed to my.Alltop

    delicious:days

  • Breadly Pleasures called Bialystoker Kuchen. Or Bialys.

    Nicky
    23 May 2013 | 7:05 am
    Ever since Oliver has taken up bread baking with his own sourdough, my bread baking has decreased – he’s just too good at it. But rolls, buns and similar are still my business. So today you’ll get a new recipe video of a Jewish favorite you might not even have heard of yet, unless you live in NYC or have a broader knowledge of its culinary intricacies…Read the rest of Breadly Pleasures called Bialystoker Kuchen. Or Bialys.Copyright © 2013 delicious:days. Please contact blog@deliciousdays.com.

  • Pink in Disguise - The Tipsy, Nutty, Chocolatey Cake

    Nicky
    5 May 2013 | 11:10 pm
    If you ask culinary inclined people what their very first memories about helping in the kitchen are, most would likely respond with “baking a cake” or “baking cookies”. Not sure why this seems to a have turned into such a stereotype, but maybe it has to do with the mess we created and the fun we had in doing so?Read the rest of Pink in Disguise - The Tipsy, Nutty, Chocolatey CakeCopyright © 2013 delicious:days. Please contact blog@deliciousdays.com.

  • Scones with fresh ramps & cheese - An old favorite goes savory

    Nicky
    23 Apr 2013 | 8:58 am
    One of the most-loved recipes on delicious:days is this scones recipe. It is super simple to prepare, the results are light and fluffy and its versatility makes it a winner. What stroke me in hindsight is, how come I never prepared a savory version of them?Read the rest of Scones with fresh ramps & cheese - An old favorite goes savoryCopyright © 2013 delicious:days. Please contact blog@deliciousdays.com.

  • Links from the Food Universe - Weekly Compilation NO.7/13

    Nicky
    8 Apr 2013 | 8:03 am
    News from the food universe that are informative, will make you laugh or simply scratch your head.Read the rest of Links from the Food Universe - Weekly Compilation NO.7/13Copyright © 2013 delicious:days. Please contact blog@deliciousdays.com.

  • Meringue-Tarteletts with Passion Fruit Curd - Recipe with Video

    Nicky
    31 Mar 2013 | 8:52 am
    When skimming through cookbooks or food blogs there are certain recipe steps that instantly kill my enthusiasm to make the respective dish any time soon or ever. “Blind bake/line with parchment paper/fill with dried beans” probably belongs to my anti-fave top three – it kills me every time and I would rather skip the recipe altogether.Read the rest of Meringue-Tarteletts with Passion Fruit Curd - Recipe with VideoCopyright © 2013 delicious:days. Please contact blog@deliciousdays.com.
  • add this feed to my.Alltop

    La Tartine Gourmande

  • The Warmth of Andalusia

    Béa
    17 Jun 2013 | 11:13 am
    El Esparragal Hotel in Gerena, Andalusia I am only one day back from Spain. Tired and jet lagged. But oh so happy after the incredible past ten days I’ve spent with Marta and our group gathered at El Esparragal in Andalusia. As a few students exclaimed when our small bus pulled in front of the main house, the photos on their website are far from doing justice to the beauty and warmth of the place! We are lucky! What an incredible experience we’ve had! I need a few days to gather my thoughts and rest my body, but I promise to be back with pictures and words about it all. I sense…

  • September 7th and 8th at Sunday Suppers

    Béa
    24 May 2013 | 6:44 am
    Le pique-nique You may recall that last summer, I was very lucky to collaborate with the very sweet Karen Mordechai from Sunday Suppers to teach a food styling and photography workshop and lead one of her successful suppers in her fabulous loft in Brooklyn. Her studio space is gorgeous! I am very pleased to announce that I will be teaching a two-day food styling and photography workshop at Sunday Suppers again the weekend of September 7th and 8th, 2013. Our theme will be the celebration of the end of summer with a picnic. Tickets cost US$850 each, and will be going on sale on Tuesday May 28th…

  • La fête des mamans

    Béa
    12 May 2013 | 4:39 pm
    Bonne fête à toutes les mamans ! Mother’s Day, la fête des mères, is only celebrated on May 26th in France, but one time is never enough to show the appreciation and love I have for my mother, and for all of the things she taught me. Including bringing me into the kitchen to cook with her. I wish her, my mother-in-law, all my mother friends, and all of you who are lucky mums, a very happy special day! Tonight, P. is cooking Japanese for me and Lulu. We are both happy and hungry for a bowl of beef donburi ! Comfort food at its best!

  • The Easy Way to Lunch

    Béa
    10 May 2013 | 1:51 am
    Quinoa Salad with Fava Beans, Asparagus, and Orange “Moi j’adore le quinoa !” (I love quinoa!) Lulu exclaims as she reaches towards me across the dining table to grab a spoonful of quinoa from my plate. I am caught off guard as I look at her put the food in her mouth with a smile that tells me she is proud of herself. “Mais tu en as dans ton assiette !” (You have some in your plate!) I reply. It makes her laugh even more. I can not help but feel lucky that it’s happening in that way. Lulu indeed loves quinoa. Red. Black. Or white. P. and I like to joke…

  • In the Mood for Strawberries for Mindful Magazine

    Béa
    8 May 2013 | 11:38 am
    Les fraises Ah les fraises ! One of my favorite early summer fruit. Thinking about strawberries makes me feel mellow and warm inside as I imagine picking them, smelling their sweet aroma, and tasting their delicate juice. Their beautiful red color invariably inspires my desserts. But you already know that, n’est-ce pas ? I remember how my mother always made sure to keep the very first ones of the season for me to taste. Every year in May, including this year, my birthday cake is one that involves strawberries. Strawberry, Almond, and Buttermilk Cake No surprise then that I right away…
  • add this feed to my.Alltop

    Grub Street New York

  • Red Rooster’s Spiked Snow Cones; Maison Premiere and Fatty ‘Cue’s Fourth of July Parties

    19 Jun 2013 | 3:15 pm
    • Red Rooster is now serving spiked snow cones. For $12, try flavors like tres leches, with shaved white chocolate and Blackwell Jamaican rum, and lemon bourbon basil, served with a candied poached lemon slice. Nonalcoholic versions are available for $6. [Grub Street] • The Strand Smokehouse is sponsoring an all-female meat eating competition on Sunday, July 7, at 6 p.m. For $15, the first ten women to sign up will each get one and a half pounds of brisket and other meats. The first woman to finish her mound of meat — using only her hands — without throwing up for five…

  • Dunkin’ Donuts Introducing Gluten-Free Doughnuts This Year

    Hugh Merwin
    19 Jun 2013 | 3:05 pm
    You still have to watch out for the half-eaten ones, though. In a somewhat surprising move, Dunkin' Donuts chief executive Stan Frankenthaler announced plans to roll out a gluten-free cinnamon-sugar doughnut and gluten-free blueberry muffins at stores across the country this year, Bloomberg reports. Frankenthaler confirmed that the no-gluten products will be "packaged separately" to avoid contact with gluten, which is pretty much everywhere else inside Dunkin' Donuts stores, so while those with celiac disease will not be able to eat these things, those with mild sensitivities will soon be…

  • Watch David Levi Introduce Vinland, His Hyper-Regional Maine Restaurant

    Hugh Merwin
    19 Jun 2013 | 2:25 pm
    New York native David Levi has been planning to open a restaurant that champions very small-scale food systems in Portland, Maine, for some time. He trained everywhere you might expect, first cutting meat with Dario Cecchini in Italy, then staging at Fäviken in Sweden and Noma in Copenhagen. Vinland will follow guidelines similar to the ones made popular by Sean Brock at Husk, which means everything on the plate — from the meat to the fish, from the mushrooms to the blueberries to the sumac — will come from local farms or will be foraged or extracted from the wild. (Salt…

  • Negronis, Batman, and Naked Women

    Sierra Tishgart
    19 Jun 2013 | 2:00 pm
    "Red wine, Scotch, tequila. Not at the same time. If I have to drink a cocktail, I'd go for a Negroni: It's three alcohols in one cocktail, so it hammers you right away." —Eric Ripert reveals his drink(s) of choice, as well as his love for superheroes and naked women, in this week's 21 Questions. [DI] Read more posts by Sierra TishgartFiled Under: quote of the day, eric ripert, le bernardin

  • Massive New Italian Restaurant and Club Headed to East 58th Street

    Beth Landman
    19 Jun 2013 | 1:45 pm
    The bar at B & Co. Max Burgio, who ran Float in Times Square and then the private club upstairs at Cipriani in Soho, is striking out on his own. The Palermo native was initially in talks with Roberto Cavalli about doing a café. When that didn't work out, Burgio met Fabio Briatore, the entrepreneur who owns the full-fat Billionaire Club in Sardinia, about opening in New York, but ultimately decided to go with his own concept. And what a concept it is. B & Co., at 14 East 58th Street — just next to Bergdorf Goodman Men's — will consist of an 80-seat restaurant on the first floor, a…
 
  • add this feed to my.Alltop

    The Passionate Foodie

  • Taste Camp: The Wine Industry of Quebec (Part 2)

    Richard Auffrey
    19 Jun 2013 | 12:00 am
    Vinifera are also important at Vignoble Les Pervenches. The vineyard was established in 1991, but the current owners, Michael Marler and Véronique Hupin, purchased it in 2000. The vineyard consists of three hectares, certified organic, and they grow hybrids and vinifera, though since 2003, they have only planted vinifera grapes. Their most planted grape is Chardonnay, and they possess some which is 22 years old. You'll also find grapes like Zweigelt, Pinot Noir, Marechal Foch, Seyval Blanc, and Frontenac. They plan on planting some Pinot Gris this year, planting a few rows to see how it…

  • Taste Camp: The Wine Industry of Quebec (Part 1)

    Richard Auffrey
    18 Jun 2013 | 12:00 am
    Exploring emerging wine regions is always a fascinating endeavor even if their wines are not readily available outside of that region. It is an educational experience that can reflect the realities faced by many other emerging regions. It is also fascinating to witness the early growth of a wine region, to be one of the first to see their potential. During TasteCamp, our three-day exploration of the wines, beer and food of Quebec, we encountered one of these emerging regions, which has an approximately thirty year history, and an even shorter history with vinifera grapes.Quebec's first…

  • Rant: Wine Blog Awards, Sexism & More Questions

    Richard Auffrey
    17 Jun 2013 | 12:00 am
    Last week's Rant created a stir of discussion, in the comments, on Twitter, Facebook and in emails. I questioned the reason why so few women have been named as finalists in the Wine Blog Award (WBA) category of Best Overall Wine Blog. I hoped to start a discussion and it happened, especially sparked by the hot button issue of sexism, despite the fact that was only one element of many in my post. That topic raised emotions as well as defensiveness, and it overwhelmed the rest of the discussion.In my prior post, my only conclusion was that there was a disparity between the number of female…

  • Authors, Alcohol & Accolades: Volume 8

    Richard Auffrey
    14 Jun 2013 | 12:00 am
    “Alcohol, taken in sufficient quantities, may produce all the effects of drunkenness.” --Oscar WildeI am back with another volume in my fun series: Authors, Alcohol & Accolades. Please check Volume 1 for links to all of the prior installments.Each installment showcases some of my favorite authors, and I have returned to highlight a few more, and to delve into their drinks of choice. I have found this to provide a fascinating glimpse into the life of the writers I enjoy and hope you like the interviews as well. You can look forward to further volumes in this series…

  • Thursday Sips & Nibbles

    Richard Auffrey
    13 Jun 2013 | 12:00 am
    I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.**********************************************************1) Boston Chops, the new steakhouse in the South End, is debuting a new Brunch menu, held every  Saturday and Sunday, from 10am-3pm, including some elements of their Rarely Celebrated beef cuts. Their food menu is divided into the following sections: Raw, their full raw menu is available for brunch; Tossed, with three salads not available on the…
  • add this feed to my.Alltop

    OUPblog » Food & Drink

  • Important announcement from the OUPblog

    Alice
    28 May 2013 | 5:55 am
    Dear readers, We’re planning to make several changes to the OUPblog this year to improve the site and your reading experience. Some of the first changes will be taking place over the next couple weeks. We will change some of our navigation and categorization on the blog based on reader behavior: deleting, adding, shifting, and renaming several categories. For example, our current ‘dictionaries’ category will be renamed ‘language’ and sub-categories will better reflect the full range of our language publishing from lexicography to linguistics. We will also migrate…

  • Cinco de Mayo and the insurgent taco

    AlanaP
    5 May 2013 | 12:30 am
    On the fifth of May, many in the US and Mexico will celebrate Cinco de Mayo, the commemoration of Mexico’s victory over the French at the Battle of the Puebla in 1862. In this excerpt from Planet Taco: A Global History of Mexican Food, Jeffrey Pilcher looks at Cinco de Mayo and the first written instance of the word “taco.” Although Manuel Payno introduced the taco to many readers in the 1890s, there was at least one prior literary reference to the snack, which likewise revealed ambiguities and social divisions within the national cuisine. This earlier mention, by another…

  • Alcohol advertising, by any other name…

    Kirsty
    25 Mar 2013 | 12:30 am
    By Steve Pratt and Emma Croager Most adults won’t be familiar with the music video You Make Me Feel by Cobra Starship, as it has much greater appeal to young people. There is little doubt however that the overwhelming majority of adults would quickly identify the product placement in the video, as seen in screenshot below. The commercial intent of the product placement in this example is self-evident. Despite this, it is not considered to be an “alcohol beverage advertisement” by the Australian Alcohol Beverages Advertising Code (ABAC). There are a number of concerns with the current…

  • A quiz on Prohibition

    Alice
    17 Feb 2013 | 3:30 am
    Old Man Prohibition hung in effigy from a flagpole as New York celebrated the advent Repeal after years of bootleg booze. Source: NYPL.How much do you know about the era of Prohibition, when gangsters rose to power and bathtub gin became a staple? 2013 marks the 80th anniversary of the repeal of the wildly unpopular 18th Amendment, initiated on 17 February 1933 when the Blaine Act passed the United States Senate. To celebrate, test your knowledge with this quiz below, filled with tidbits of 1920s trivia gleaned from The Oxford Encyclopedia of Food and Drink in America: Second Edition. Get…

  • Comfort food

    KimberlyH
    14 Feb 2013 | 5:30 am
    By Georgia Mierswa This Valentine’s Day-themed tech post was supposed to be just that—a way to show that all that sexy metadata powering the Oxford Index’s sleek exterior has a sweet, romantic side, just like the rest of the population at this time of year. I’d bounce readers from a description of romantic comedies to Romeo and Juliet to the three-act opera Elegy for Young Lovers, and then change the Index’s featured homepage title to something on the art of love to complete the heart shaped, red-ribboned picture. I didn’t do any of these things. I got distracted. As it turns…
  • add this feed to my.Alltop

    weber_cam

  • Summer To Do list

    Dave
    2 Jun 2013 | 1:37 am
    Guanciale - source of pork jowl: CAM, @_Bluescreek, ...Coppiette (jerky from pork)Salatini (salty snacks) laminated dough w topping/fillingsAperitifs ...

  • DIY Carbonator Cap

    Dave
    23 May 2013 | 5:14 am
    The worst part of brewing is bottling.  One solution is to keg, but an equally nifty alternative is taking your aged, flat beer and carbonating it.  It can age forever at room temperature.  When you thirst for beer: decant into a PET bottle, place cap on, chill and carbonate (feel free to take on the road, no need to let settle) - beats the shit out of a growler.A Carbonator cap is pricey, about $15 plus shipping.  I saw this DIY on a YouTube vid but couldn't find the link again and built a few from memory.  They cost about $2.50 each and seem to work swell. …

  • slider buns

    Dave
    20 May 2013 | 10:05 am
    I don't hate the 43g Schwebel hamburger bun,  but as a substrate for pork or little burger, it fails on many counts, the worst of which is it almost instantly disintegrates when exposed to a slight excess of moisture.  You'd think making your own buns would be easy, right?  Not really.  It's not just a squat piece of focaccia-ish bread.  That's certainly an option, but it looks terrible.  I wanted something with some lofty volume, soft inside and able to stand up to a moist burger or saucy bbq pork with coleslaw.After playing with some variations, I came up with…

  • Slider buns

    Dave
    11 May 2013 | 12:43 pm
    Straight dough: egg 50 g, water 130 g, butter 12 g, veg oil 30 g, salt 5 g, yeast, flour 300 g, 60 g each, yolk glaze w sesame seeds, 2.5" x 2.5", cut in portions prior to baking, baked against each other at 400F, about 15 min.

  • Big strides in the world of croissants (remember, this is my electronic kitchen notebook of sorts, this is a horrible post if you're looking for something fancy and bloglike)

    Dave
    9 May 2013 | 4:14 pm
    I found a piece on the KAF blog recently called capturing butter heaven: making baker’s croissants which changed my life.  Some time ago, I took a class at @LaChatColumbus with the infamous Tad.  One particular instruction he provided was NOT to use too much flour between layers while turning (a turn is when the rolled out dough is folded into thirds, a lamination step). Based on Tad's ethereal croissants, I can't argue with anything he says, but, from my own experience in long multi-step processes where the effect of each step is nearly impossible to isolate, such…
 
  • add this feed to my.Alltop

    SugarMyBowl.com

  • Barbara Millicent Roberts is still on the go!

    MJ Tam
    17 Jun 2013 | 5:25 pm
    My love for Barbara Millicent Roberts started in the 70s. A love affair that started from the 1960s Barbie books borrowed from our school library and with my wild imagination that came with reading them. I still remember it well. I read and reread those same books that you can see my daughter is holding on that picture above. I daydreamed about the blushing Barbie on dates with the handsome Ken, and the first Roberts family luau that I obsessively read in the Hawaiian Holiday book. It was all too exciting. It wasn't until I was in 6th grade (and probably too old to be playing with…

  • First Grade, here we come!

    MJ Tam
    4 Jun 2013 | 10:12 am
    My little miss just graduated from Kindergarten this morning. She also happens to be our youngest child. All in all it was a milestone for the family. She walked in looking proud and made our hearts skip a little. My husband and I looked on with pure joy. This is the last time we're seeing one of our children graduate kindergarten and it is bittersweet.  Happy Graduation, Katie! with her teacher, Mrs. Gunawan

  • Still Smiling... [NBCnews video]

    MJ Tam
    16 May 2013 | 11:20 pm
    Still smiling from inside and out. This was since NBCnews Chicago aired their special segment called "Blogging For Buck$ - Secrets to Cyber Success" that featured me and another blogger friend, Bobblehead Dad Jim Higley. But it was a very different scenario days before the night it aired. Of course there was the excitement of the actual filming day but I was nervous. Afraid that things will be taken out of context and the false and misconstrued reality of professional blogging will be seeping through like the all too common feature on bloggers today. You know, the one where all bloggers…

  • Perfect day to film with PBS Family Travel Show with Colleen Kelly!

    MJ Tam
    27 Apr 2013 | 10:02 pm
    It's not very often that I get to take the kids with me to a video or photo shoot but this one called out for a family adventure! While the hubs is chillin' at home, I joined Colleen Kelly on her show called Family Travel with Colleen Kelly. A family vacation PBS series for the family. We filmed for a day at the Lincoln Park Zoo that created more excitement for my little girl. It was a win-win weekend for us. It was a gorgeous day to be out (weather has been nuts here), the kids got to work with me (they had fun too), and it was showcasing my favorite city, Chicago! Hey, I'm a…

  • #ONEMoms raise voices through a journal

    MJ Tam
    25 Apr 2013 | 9:17 pm
    In light of a blogger bashing WSJ article today, I am happy to receive this package from my blogger friends that traveled to Ethiopia with ONEmoms. On October of 2012 a dozen moms travelled to Ethiopia to listen and learn about other women and their families living in that community. There they witnessed families living in extreme poverty but some who are slowly improving their lives through international help. The bloggers took notes, drew pictures, took photos and compiled them in this beautiful journal. The journal filled with Karen Walrond's amazing photos, and notes after notes from…
  • add this feed to my.Alltop

    Epicurious.com: Editor's Blog

  • Mango Makes Its Mark

    Carolina Santos-Neves
    19 Jun 2013 | 2:00 pm
    Two weeks ago we decided our dessert menu needed a little something: mango. I've always been a huge fan of parfaits. So I started playing around with a recipe. I wanted that tropical fruit in there, and a little Greek yogurt. I knew I also wanted to keep it relatively healthy, airy, and light. I recently tried a dessert with sesame sticks, the salty kind you find at every corner store. So decided I needed that contrast in flavor in there. I need to make it Latin, so Felipe suggested adding dulce de leche. I got out the food processor and just started adding things. I took medjool dates,…

  • Washing Lettuce, With the Right Tool

    Regina Schrambling
    19 Jun 2013 | 12:00 pm
    While I was laundering my lettuces the other night, it struck me that I would be doing it all wrong if I hadn't worked in a restaurant after finishing restaurant school. The chef there went bonkers when he saw me cleaning the spinach for the "Gruyere" omelets (actually Emmenthal): I washed it in a big bowl, then dumped that into a colander. As he not so gently pointed out, I had just poured the sand right back over it. For some reason, they never taught us that in class. But I suspect many other cooks don't know to plunge the leaves up and down, then lift them out to drain (then rinse and…

  • Food News Round-Up: Crunch Time

    Michael Y. Park
    19 Jun 2013 | 10:03 am
    False Promotion: You know how every couple years there's a rash of supposed heroes who it turns out have falsified their military histories? The perpetrator this time? Your beloved breakfast Navy man Cap'n Crunch who, it turns out, is really only a commander, as Foodbeast has uncovered. Animal Husbandry: Nigella Lawson might want to consider speaking to a divorce lawyer, after her husband, art collector and former advertising bigwig Charles Saatchi, choked her in public after what appeared to be a dispute during a meal in the London neighborhood of Mayfair. Cameras caught Saatchi with his…

  • Ask Kemp: Linguine With White Clam Sauce

    Kemp Minifie
    19 Jun 2013 | 8:00 am
    Linguine with white clam sauce always reminds me of summer in the city. That's because the first time I had it was during my first summer as a career girl in New York City, in a restaurant in Little Italy, and I've loved it ever since. I was therefore intrigued with what seemed like a question about it. @GailJoyZD asks: Can you thicken a pasta sauce made with clam juice, lime juice, and pasta water without adding milk or cream? Kemp: The mention of pasta sauce and clam juice in the same sentence makes me think that @GailJoyZD is making some form of pasta with white clam sauce. But the…

  • Myron Mixon's Smoked Whiskey Wings Recipe

    Lauren Salkeld
    19 Jun 2013 | 6:05 am
    Three-time Memphis in May Grand Champion Myron Mixon has been busy. In addition to opening a barbecue restaurant in New York's East Village, appearing as a judge on "BBQ Pitmasters," and teaching at Jack's Old South Cooking School, Mixon recently wrote Everyday Barbecue: At Home with America's Favorite Pitmaster. This book is all about home cooking; it's a chance for the "winningest man in barbecue" to take his competition-level expertise and apply it to backyard cooking. Everyday Barbecue opens with "How It's Done," a chapter in which Mixon goes over important details, such as how to prepare…
  • add this feed to my.Alltop

    Cooking with Friends Blog

  • Summer Cooking is Here

    ajbermack@msn.com
    11 Jun 2013 | 3:41 am
    Summer cooking is here and it couldn’t have been clearer than last week at Debbie’s as we made various marinades for our impromptu barbeques.

  • Asian Cooking Party

    ajbermack@msn.com
    29 May 2013 | 3:33 am
    I’m excited to teach a group of women how to make dumplings, Asian salad and fried rice this evening.Cooking parties are the new girl’s night in, where women put on their aprons, gather for wine and learn how to cook something new.

  • I’m a Flexitarian (so it seems)

    ajbermack@msn.com
    16 May 2013 | 3:43 am
    I’ve lived my entire life eating little to no red meat, an abundance of fruits and vegetables and minimal amounts of processed foods.

  • Electric Skillet Pizza

    ajbermack@msn.com
    8 May 2013 | 1:40 pm
    Teaching middle school students how to cook in a pre-school classroom furnished with tiny chairs and miniature tables can be tricky at times, especially when all I’ve got is a microwave, toaster oven and a small slop sink to wash the dirty pots and pans.

  • Tinkering with the Ordinary

    ajbermack@msn.com
    24 Apr 2013 | 1:57 pm
    Corn muffin purists would be aghast at my latest muffin concoction. I like to toy with my fares, often messing with the standard to shake things up.
 
  • add this feed to my.Alltop

    Culinate Main Feed

  • Properly seasoned — Embracing a childhood pan

    Maureen Berry
    19 Jun 2013 | 2:25 pm
    Sometimes the things we collect as adults are the things we lost as children. When I was growing up, we had exactly one cast-iron skillet in my family. It was something I took for granted, like the fact that we ate meatloaf on Monday and Mrs. Paul’s fish sticks on Friday. Our black, 12-inch, cast-iron skillet was always there, stored in the oven with the baking sheets.The skillet seemed to have always been there. I never met any of my grandparents, so I never had the chance to ask them if it had been theirs. Perhaps my father bought it, but he died when I was seven, before I thought to ask.

  • Fertilizer around the world — A report on the state of the globe

    Culinate staff
    19 Jun 2013 | 1:27 pm
    The May issue of National Geographic features a report on fertilizer by Dan Charles. Boring, you say? Hardly. “If we don’t watch out, agriculture could destroy our planet,” announces the story. “Here’s how to grow all the food we need with fewer chemicals.”The article, which travels to China and Africa as well as the American Midwest, is really a profile of nitrogen, an element that’s essential for healthy crops. “Almost half of the nitrogen found in our bodies’ muscle and organ tissue started out in a fertilizer factory,” notes Charles. “Yet this modern miracle exacts a…

  • Meaty lists — Checklists of problems

    Culinate staff
    14 Jun 2013 | 10:18 am
    Sometimes it seems like the conventional meat industry is just one long reel of a horror film. There’s so much going on, in fact, that food reporters have taken to compiling lists of offenses, just to keep track of it all.On his Mother Jones blog, Tom Philpott recently posted a list of seven food-industry practices banned in Europe but allowed in the U.S., including drugs and chemicals in meat and gestation crates for sows.On AlterNet, Martha Rosenberg detailed six categories of scary stuff about hog farming, including problems with disease, slaughter, environmental damage, and health…

  • On the road again — Eating well during summertime travel

    Culinate staff
    13 Jun 2013 | 2:36 pm
    Summertime: it’s finally here, or nearly. If you haven’t already hit the road this season, here are some tips for eating well on the go.For locavores, the Canadian Sarah Elton is your go-to gal. As she told the New York Times, do your homework first, then bring collapsible cooler bags with you so you can safely stash fresh goodies.Men's Fitness magazine reminded readers to stock up on healthy snacks, preferably from grocery stores instead of corner marts, and to eat lightly while traveling.USA Today provided a walk-through of what to eat on a sample first day on the road and noted that…

  • New potatoes in sorrel sauce — A dish for early summer

    Deborah Madison
    12 Jun 2013 | 8:24 am
    Sorrel has been up for a while, but now come the first new potatoes, and sorrel and potatoes are a match worth making — whether in a classic potato-sorrel soup or in another dish. Potatoes are starchy and subtle, while sorrel is sharp and bright; together they make a rather attractive unit in the mouth, balancing out the play of such distinct tastes. Dishes that mix these two vegetables are usually good served chilled. That dull green sorrel-tinted potato soup can be the most refreshing one you’ll eat when the early summer weather turns hot — and so can this dish of potatoes.When raw,…
  • add this feed to my.Alltop

    No Fear Entertaining

  • Green Leaf & Bananas

    1 Jun 2013 | 8:25 pm
    I found a really cool giveaway through one of the sponsors of the Foodie Blogroll!!! Thought you all might be interested... Also be sure to "LIKE" them on Facebook to keep up to date on all of their upcoming promotions! Green Leaf's & Bananas on Facebook This from and about the sponsor...At Green Leaf’s, we serve made-to-order salads from our “Pick &  Mix” salad bar, delicious wraps, grilled Panini sandwiches and hearty homemade soups. We use only top-quality, fresh ingredients … a difference you can taste in every bite. For location details click here…

  • Chilean Sea Bass

    28 Feb 2013 | 6:51 am
    I am a proud member of the Foodie Blogroll and through them I was able to sample some product from Certified Steak & Seafood Company.  A little bit about them in their words... Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned…

  • Easiest Sausage, Pepper and Onion Recipe ever...

    29 Jan 2013 | 9:43 am
    A month or so ago I was chatting with Aggie from Aggie's Kitchen on Twitter (follow me there).  We were talking about dinner ideas and it was decided that dinner was going to be sausage, peppers and onions.  But I was feeling real lazy and insisted on doing it in the crock pot.  Neither of us were really sure it would work.  But it did and... It turned out good.  Really, really good.  So good in fact that I make it that way at least every other week now. Sausage, Peppers and Onions in the Crock pot Ingredients: 1 package of Italian style sausage (chicken or pork…

  • Filet Mignon for dinner and a review

    23 Dec 2012 | 4:55 pm
    I am a proud member of the Foodie Blogroll and through them I was able to sample some product from Certified Steak & Seafood Company. A little bit about them in their words... Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory…

  • Skillet Queso Dip (Chili's copy cat recipe)

    22 Dec 2012 | 11:32 am
    Love, love, love Chili's Skillet Queso Dip and I was in need of an appetizer to take to a party this week.  As luck would have it Tony came home with this recipe and all of the ingredients for it!  You have to try it.  It's dead on... Chili's Skillet Queso Dip (Cheerios and Lattes) Ingredients: 16-ounce box Velveeta Cheese 1 c. milk 2 teaspoons paprika ½ tsp. ground cayenne pepper 15-ounce can Hormel Chili (No Beans) 4 tsp. chili powder 1 tablespoon lime juice ½ tsp. ground cumin Directions: 1. Cut the Velveeta into cubes. Combine the cheese with the remaining ingredients in…
  • add this feed to my.Alltop

    Food Gal

  • Run, Don’t Walk, to B. Patisserie

    foodgal
    19 Jun 2013 | 6:25 am
      It’s a good thing I don’t live close to the new B. Patisserie in San Francisco’s lower Pacific Heights neighborhood — or I’d be 300 pounds. If I lived within walking distance, it would be a far, far dangerous thing. That’s because these are pastries worth every single calorie. Pastry Chef Belinda Leong and [...]

  • Former Chef of Ad Hoc Planning His Own Restaurant

    foodgal
    17 Jun 2013 | 6:26 am
      After leaving Thomas Keller’s Ad Hoc in Yountville, where he was head chef for seven years, Dave Cruz has some big plans of his own. Look for Cruz to open his own restaurant late this year or sometime next year. He’s been scouting locations in Napa to open Miles Restaurant, a casual spot serving [...]

  • Crunch-A-Licious Almonds and a Food Gal Giveaway

    foodgal
    14 Jun 2013 | 6:25 am
      By now, you probably know how much of an almond addict that I am. I love to eat them by the handful, of course. But I also love to bake with almond flour, smear almond butter on toast, dig into spoonfuls of almond jello at Chinese restaurants,  and nosh on any cookie made with [...]

  • Buttermilk Coconut Blondies From the Farm That Supplies the French Laundry with Butter

    foodgal
    12 Jun 2013 | 6:25 am
      When my Dad was still alive, he loved nothing more than embarking on cruises with my Mom. He’d return from sailing around places like the Hawaiian islands with a scrapbook full of photos. Of their room on the ship. Of the breakfast buffet on the ship. Of the fancy dinners on the ship. And [...]

  • Seafood for Father’s Day and a Food Gal Giveaway

    foodgal
    10 Jun 2013 | 6:26 am
      My Dad loved nothing better than scrambled eggs in the morning enfolded with salty chunks of SPAM. Yup, that was his breakfast of choice, if given his druthers. If he were still alive this Father’s Day, I’d change that up. I’d present him with pillowy scrambled eggs, all right. But topped with briny caviar [...]
 
  • add this feed to my.Alltop

    Laylita's Recipes - Latin recipes with step by step photos

  • Fried plantains with cheese

    Layla Pujol
    12 Jun 2013 | 11:07 am
    Easy recipe for fried plantains with melted cheese, made with sweet ripe plantains topped with grated quesillo or grated mozzarella.The post Fried plantains with cheese appeared first on Laylita's Recipes - Latin recipes with step by step photos.

  • Strawberry rhubarb sauce or compote

    Layla Pujol
    10 Jun 2013 | 1:05 am
    Easy recipe for homemade strawberry rhubarb sauce or compote made with strawberries, rhubarb, lemon juice, sugar and water.The post Strawberry rhubarb sauce or compote appeared first on Laylita's Recipes - Latin recipes with step by step photos.
  • add this feed to my.Alltop

    Bake or Break

  • Lemon-Strawberry Shortcake

    jennifer
    19 Jun 2013 | 10:44 am
    Before we moved to New York, we had visited countless times. It had been our favorite city for many years. So, of course, we were amazingly excited when we were able to move here in 2010. I did wonder a bit if the day-to-day of living here would be a bit tough. Fortunately, it's everything we wanted it to be and more. A fine example of "more" is our neighborhood's CSA. I had never really thought about the possibility, but I found out about it just before the sign-up deadline. Quinn and I excitedly jumped on board and started pondering all the beautiful, fresh possibilities for summer and…

  • Salted Chocolate Truffle Cookies

    jennifer
    17 Jun 2013 | 10:13 am
    I hesitate to make big, definitive declarations about recipes. We all have different tastes and preferences, so "the best" to one person may not appeal to another. But, these cookies. Well, these cookies are something special. I'm just going to say it. This is my new favorite chocolate cookie. These cookies exist somewhere between cookies and brownies. If you're a fan of both, then you'll be ecstatic. While they take on the form of a cookie, the texture is fudgy like a brownie or a truffle. And, they are oh so rich. Wow.

  • Weekly Mix: Nutella {Plus a Bundt Giveaway}

    jennifer
    14 Jun 2013 | 11:13 am
    It's hard to imagine a time that I didn't know about Nutella. But, I only discovered it since I started this blog in 2006. In the spirit of making up for lost time, I do use it frequently in baking. And, honestly, it gets used up with a spoon directly in the jar, too. I went through the archives here at BoB and found some of my favorite recipes that feature Nutella. If you're a Nutella fan, too, then go ahead and check that you have some in your pantry. You're going to want to do some baking!

  • Banana Oatmeal Crumb Cake

    jennifer
    12 Jun 2013 | 7:57 am
    As long as there are overripe bananas, I'll be looking for ways to use them. After years of baking, I've made countless banana breads and muffins. I love them, but a little variety is nice, too. I happened upon this recipe as I was browsing through Buttercup Bakes at Home, a great little cookbook from the owner of Buttercup Bakery in New York. I've had past success with Buttercup's recipes, so I took my overripe bananas and got to work.

  • Chocolate Hazelnut Brownie Cups

    jennifer
    10 Jun 2013 | 11:05 am
    If you follow me on Twitter, you may have seen the astonishing news that I ran out of Nutella last week. Of course, that would be the moment that I had three different Nutella-containing recipes I wanted to bake. While I am fortunate to have a bodega just down on the corner, it was raining so hard that I had to abandon my Nutella baking dreams. Luckily, Quinn was kind enough to pick up some for me the next morning on his coffee run. He's pretty handy like that. I'd had my eye on this super quick brownie recipe for a while. I love that it incorporates Nutella much like a thumbprint cookie. The…
  • add this feed to my.Alltop

    Skinny Chef

  • Some Like it Really Hot: Habanero

    Jennifer Iserloh
    19 Jun 2013 | 8:09 am
    Are you a bona fide chili freak like me? Then habaneros surely rank high on your list of favorite foods. Some have even gone as far as to write a whole website about them. These little hotties gets their name from the Cuban city of La Habana, or Havana as we call it, because they were traded there — although the chili originally hails from Mexico. Habaneros have been in use for over 8,500 years and are still going strong! Some believe that they are the same as Scotch bonnets, another killer chili in the same family, but habaneros have a different pod shape that’s slightly more…

  • June 2013 Newsletter

    Jennifer Iserloh
    17 Jun 2013 | 1:12 pm
    Summer is a great time to get cooking outdoors, and enjoying good times with friends, reconnecting with extended families and making great summer memories. It’s been my mission for the last 10 years to show America that healthy cooking & eating can be fresh, fun and flavorful — and empower people to take on a bigger role in their own health while enjoying life more. I am passionate about making cooking at home, at your kitchen stove or on your outdoor grill, a lot easier and irresistibly delicious — which is why last year, I embarked on a new project to bring out my own line…

  • 5 Fun Ways to Enjoy Blueberries

    Jennifer Iserloh
    17 Jun 2013 | 3:23 am
    Do you remember your parents telling you to eat your spinach for muscles like Popeye or munching on carrots will help your eyesight? Oh, and then there’s “eating peas will make your hair curly”… I don’t know about the curly hair but now there is a new saying that you can tell your kids “blueberries help your memory” that’s absolutely true! Here are five clever ways to get more blueberries into your diet! 1. Blueberries are rich in pectin, low in sugar and calories — making them ideal for a healthy dipping or BBQ sauce. You can try my spicy…

  • How to Pick and Store Produce

    Jennifer Iserloh
    14 Jun 2013 | 3:44 am
    Picking produce isn’t an art, it’s a science! Once you learn theses simple tips, you’ll be a pro around the produce isle. The best place to get the freshest produce is always your local farmer’s market, where it’s simple to eat seasonally. Don’t have a farmer’s market nearby? Many grocery stores are getting hip and now stock seasonal produce from local farmers! So keep an eye out for signs in your local store as you cruise the isles. Avocado Avocados are — botanically speaking — fruit. And most fruit are best eaten when they are soft to…

  • 5 Cool Things To Do With Goji Berries

    Jennifer Iserloh
    13 Jun 2013 | 3:57 am
    Goji berries, also called wolf berries, come from Northern Asia, mainly grown in Tibet. They come in dried form, much like cranberries or raisins — but have a rough texture and a tart, smoky flavor. Don’t let their tough exterior fool you, these little wrinkled berries are seriously beauty food. They have 20 times the antioxidant power of prunes (that already rank extremely high in antioxidants) and contain over 3 times more than blueberries. The have a wonderful tart flavor and remind me of a cross between a raspberry and sun dried tomato.  Shop for gojis in your local health food…
 
  • add this feed to my.Alltop

    Free Online Recipes | Free Recipes

  • Burrito Supreme Recipe

    Bobby
    18 Jun 2013 | 2:15 pm
    If you are a fan of the burrito supreme at Taco Bell you are sure to enjoy this copycat recipe. These burritos are loaded with refried beans, taco meat, shredded cheese, enchilada sauce, lettuce, tomato, onion and sour cream. This recipe is not very difficult to prepare—the only work that is involved is cooking the beef and doing a little prep work. These burritos have great flavor and you can use whatever type of enchilada sauce is your favorite. I like to prepare these burritos when I am looking for something quick and easy to have for dinner. Enjoy. Ingredients: 1lb lean ground beef ¼…

  • Pancetta Mac and Cheese Recipe

    Bobby
    13 Jun 2013 | 8:21 am
    I can’t say I ever get tired of eating macaroni and cheese; there are so many different types of cheeses that create different flavors. This pancetta mac and cheese uses several different types of cheese including goat cheese, white cheddar, yellow cheddar, brie, and provolone. If you can’t tell this recipe can get a little expensive but it really tastes amazing. I found the flavors of the cheeses to come together very nicely and it turned out to be one of the best macaroni and cheese recipes I have tried yet.  This makes a perfect side-dish or it can be served as a dinner. Enjoy.

  • Pork Burritos Recipe

    Bobby
    10 Jun 2013 | 8:43 am
    These pork burritos are loaded with amazing flavor. Whenever I am looking to prepare easy meat for burritos, I always look for slow cooker recipes. This recipe uses the slow cooker and there is not much work involved. A few ingredients are mixed in the blender and then placed into the slow cooker with the pork roast and cooked on low for 8-10 hours. I found the flavor of the meat mixture to be very good and it was a little spicy, but I did not find the heat to be too extreme. If you do not want to make burritos this recipe could be used to make meat for tacos, enchiladas, quesadillas, etc. I…

  • Sweet Chili Chicken Strips Recipe

    Bobby
    6 Jun 2013 | 2:36 pm
    Sweet chili chicken strips make a delicious appetizer or are great served for dinner. These chicken strips use Chinese flavors such as sweet chili sauce, soy sauce, and rice wine vinegar. These chicken strips have both sweet and spicy flavor. The process to preparing this recipe is simple- the chicken strips are coated in a flour mixture and then deep fried and tossed with the sweet and spicy sauce. What works well for this recipe is using a package of not breaded, uncooked chicken tenders—that way you do not have to even slice the chicken yourself. These chicken strips go great served with…

  • Western Hot Dogs Recipe

    Bobby
    4 Jun 2013 | 9:05 am
    What I really enjoy about making hot dogs is that they are so easy to prepare for dinner. The Western Hot dogs are very easy to make and will take very little time. This recipe consists of grilled hot dogs that are topped with crispy bacon, French fried onions, and BBQ sauce. The buns are toasted and topped with melted slices of white American cheese. If you do not want to use white American you could replace it with any sort of cheese you would like—cheddar may be good option. For the hot dogs, I like to use the all-beef ones because I enjoy the flavor. The hot dogs can be grilled on an…
  • add this feed to my.Alltop

    Sugarlaws

  • summer colorblock

    katy
    19 Jun 2013 | 7:17 pm
    It’s no secret that I’m a big fan of Banana Republic’s collaborations, but this Milly collection is my absolute favorite, hands down.  When I saw this maxi dress for the first time, I immediately imagined summer nights by the pool, lazy walks out for dinner, and just generally everything beautiful and relaxed about my favorite season.  And when I tried it on?  I knew my gut was exactly right. Summer is the perfect time for maxi dresses, and I feel like they solve that ever-present “what to wear” debate in almost every situation.  They’re…

  • rainbow prints

    katy
    17 Jun 2013 | 3:34 am
    There’s something so cool about watercolor prints — they make me think of being fifteen, and seeing Monet’s home at Giverny for the first time (actually, the first and only time — in my cherished repeat trips to Paris, I’ve never made it back)!  Paris is such a special city for me — some of you may remember that shortly after starting this blog, almost five years ago, Chad proposed during a surprise trip there!  It’s always been such a special place for me, and extra-special for being the backdrop for one of the most important moments of my…

  • recipe: homemade granola

    katy
    13 Jun 2013 | 7:43 pm
    I made this granola a week or two ago, and I couldn’t wait to share it with you guys!  If you haven’t had homemade granola, you’re completely missing out — the store-bought kind tastes so processed and not nearly as yummy in comparison!  Truth be told, I’d usually pick cereal over granola in the supermarket, but homemade?  It beats anything, hands down. And the best part about granola is that you probably have all the ingredients on hand!  We have so many bags of dried fruit, nuts, oatmeal and sweet syrups in our house, it’s a wonder I…

  • soak up the sun

    katy
    10 Jun 2013 | 3:09 am
    One season we don’t get much of in Texas: Spring.  The weather tends to jump from kinda-sorta-chilly (dead of winter) to brutally hot without much of a stepping stone in between.  On the bright side, it’s been sunny and warm since February — on the downside, July and August are going to be pretty uncomfortable.  So I’m trying to make the most of early summer while I can!  It’s still an adjustment to remember that September and October won’t mean jackets and boots — there’s plenty of summer still to be had once August is…

  • recipe: perfect baked spinach and eggs

    katy
    6 Jun 2013 | 3:56 am
    Chad and I have been traveling a lot lately — some of it together, some of it on our own, and it’s been really rare that we have a break for a Whole. Entire. Weekend.  Which is essentially what happened on Saturday and Sunday.  We woke up in our house, looked around, and realized we could just… chill out. Which, obviously, for me, meant the opposite of chilling: it meant cooking!  Breakfast, lunch and dinner, and a few snacks in between.  You guys may have seen some of these photos already on Instagram, but I wanted to give you the whole recipes! So start…
  • add this feed to my.Alltop

    The Fresh Loaf

  • Hello! First post and link.

    Relaxin
    19 Jun 2013 | 9:32 pm
    Hello! First post and link.Submitted by Relaxin on June 19, 2013 - 9:32pm.Hi everyone.  Here's my intro post.  I just posted a writeup for my experiences buying a cordierite kiln shelf tile for use as a baking stone.  Hope someone finds it useful and informative somehow.I've been working as a baker for almost four years but am taking summer classes working towards a culinary Assoc. in Science (Patisserie) degree.  I'm transitioned from having fixed computers for about fourteen years.  I've always enjoyed working with my hands and eating more than just playing computer games, hehe.Oh, and…

  • Purchasing a cordierite kiln shelf for use as a pizza stone (lotsa pics)

    Relaxin
    19 Jun 2013 | 8:41 pm
    Purchasing a cordierite kiln shelf for use as a pizza stone (lotsa pics)Submitted by Relaxin on June 19, 2013 - 8:41pm.Hello everyone.  Thought I'd write this up to help document my experiences in case anyone wants to go this route as well.  I've read a little here and there for alternatives to using a more expensive pizza stone in my home oven.  I've been a baker for almost four years at work but this is my first time trying to approximate a baking stone at home.  What follows is what I've learned from my cordierite stone so far.  It's a list of things I've noticed and a few…

  • Problems when baking my bread

    lshak
    19 Jun 2013 | 7:58 pm
    Problems when baking my breadSubmitted by lshak on June 19, 2013 - 7:58pm.Does anyone know why my bread falls while baking?

  • Challah splitting

    varda
    19 Jun 2013 | 12:15 pm
    Challah splittingSubmitted by varda on June 19, 2013 - 12:15pm.Lately I've been making Challah and most of the time I get a split like in the picture.   Any ideas how I can avoid this?   This is made with starter but other than that is a pretty basic challah.   Thanks.  -Varda

  • Good beginner book for teaching class

    chera
    19 Jun 2013 | 11:25 am
    Good beginner book for teaching classSubmitted by chera on June 19, 2013 - 11:25am.What book is recommended for beginners?  I am teaching a basic bread course and looking for a book that I use to base my lectures from.  Needs to explain the basics simply and easy enough for folks who have no prior knowledge of bread making or how the ingredients work.
 
  • add this feed to my.Alltop

    Homesick Texan

  • Barbecue baked black-eyed peas

    Lisa (Homesick Texan)
    12 Jun 2013 | 10:18 am
    Last Monday, which was also my birthday, I finished my second cookbook. It was the best present I could ever give myself. After I sent my manuscript to my editor, I then spent a week being lazy. With... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Carne asada stuffed potatoes

    Lisa (Homesick Texan)
    23 May 2013 | 10:13 am
    In Southern California, there’s a dish called carne asada fries. It’s a pile of French fries topped with carne asada, cheese, and a variety of other toppings, such as sour cream and salsa. While I’ve... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Avocado-coconut ice cream

    Lisa (Homesick Texan)
    9 May 2013 | 9:44 am
    If your mom is anything like my mom, then she probably loves avocadoes. While everyone in my family enjoys this tropical fruit, I most identify it with my mom, as when I was growing up it seemed that... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Strawberry cream cheese kolaches

    Lisa (Homesick Texan)
    22 Apr 2013 | 10:28 am
    Last week I began the writing phase of my book, which means every morning I get up early and begin working. Because I like to write without any distractions, I don’t talk to anyone or go online until... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Spring break in Texas

    Lisa (Homesick Texan)
    15 Apr 2013 | 6:15 am
    The other night I dreamt that I was in Texas. It was the end of my visit, and I hadn’t seen many wildflowers while I was there, but as we pulled into the Austin airport, suddenly the surrounding... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • add this feed to my.Alltop

    The Pioneer Woman Cooks | Ree Drummond

  • Watermelon Pico de Gallo

    Ree
    19 Jun 2013 | 2:13 am
    First of all, I endured great agony over what to call this unbelievably delicious and delightful concoction that’s as scrumptious with a bowl of tortilla chips as it is served on top of grilled chicken or fish. Most normal people would call it Watermelon Salsa. And technically, that would be correct. Salsa, after all, is technically a garnish or sauce made with uncooked vegetables or fruit. But salsa, to me, is…well, salsa. Pureed. Liquidy. Saucy. The soupy stuff you dip your chips in. Now, pico de Gallo, on the other hand, is chunky. Colorful. Lovely, gorgeous, and fresh. And so,…

  • Grilled Peaches & Pecans

    Ree
    17 Jun 2013 | 4:32 am
    Yesterday I had time, at long last, to settle in and cook a new recipe for this here website o’ mine. It was a beautiful feeling and made me realize how much I love doing this whole foodblogging thing. And part of why I love it is that I don’t have to worry about what my makeup looks like. I got a little excited about having all this time to do a post, so I decided to show you three recipes rather than one. They all use the same two basic elements—grilled peaches and pecans—and it was fun to think about how many different ways they can be used. It was also fun to eat…

  • Guinness Float in June!

    Ree
    12 Jun 2013 | 6:41 am
    My holiday cookbook is now in the layout stage, and it has just become apparent that I got way too excited about all the different holidays I was cooking for, and I’ve wound up with too many recipes. So I am now going through the exceedingly painful, gut-wrenching, soul-crushing process of sticking a scalpel into my cookbook and choosing which recipes have to go. Nooooooooooooooooooo! Okay, I’m better now. And the bright side is, whatever recipes I wind up having to slice and dice from my cookbook can come straight here to this here website of mine. Case in point: Today’s…

  • I Love Migas!

    Ree
    10 Jun 2013 | 7:03 am
    I was in Austin over the weekend, and I had the best (and most delicious!) time. One of the things on my agenda for the weekend was eating Migas, which I first tried in Austin many moons ago when I was visiting my seestor Betsy, and which remains one of my all-time favorite breakfast dishes. My friend Sheila loves Migas too, so on Saturday, when we joined a group of our friends for lunch, that’s exactly what we both ordered.   This was the plate of Migas both Sheila and I were served. Here’s the scoop on Migas (pronouned MEE-guz). It’s a different dish in Tex Mex…

  • Mocha Brownies

    Ree
    7 Jun 2013 | 12:09 pm
    I make these ridiculously rich and delicious mocha brownies on tomorrow’s new Food Network episode, and I wanted to share the recipe with you today. This recipe is in my first cookbook and I just realized today that I’ve never posted the step-by-step recipe here. What kinda food blogger am I? Here’s the handy dandy printable recipes of the marvelous mocha brownies. They’re wonderful, and keep two things in mind: 1. You can easily halve the icing recipe if you want a less-thick layer. This is a lot, lot, lot of icing. 2. You can bake the brownies in a 9 x 13 inch pan if…
  • add this feed to my.Alltop

    Chew On That

  • Every Day is Doughnut Day

    StephanieK
    19 Jun 2013 | 11:07 am
    I don’t know how I managed to let this slip my mind: June 7 was National Doughnut Day. Though it pains me to think about the many finger-licking freebies I missed out on– especially the French Crullers and Long Johns– that’s not the worst of it. What hurts me the most is the neglect I’ve given to the national debut of Dunkin’ Donuts’ newest creation: the Glazed Donut Breakfast Sandwich. Luckily for me, every day is doughnut day– and today seems like a great day to celebrate. So what eggsactly is this heavenly creation? As you can see, it’s…

  • Chipotle’s New Taste Test: The Sofrita

    AndiSummers
    18 Jun 2013 | 1:29 pm
    Have you heard about the new Sofritas from Chipotle Mexican Grill? If not, they sound delicious and I cannot wait until they make their national debut. Or debut in my next burrito bowl. Sofritas are shredded tofu braised with chipotle chilis, roasted poblanos and a blend of aromatic spices. Not only does that sound wonderful, they are raising the stakes and continuing with their mission to provide great Food with Integrity. With the Sofritas being with organic, non-GMO tofu from Oakland’s Hodo Soy, they will be a welcomed addition to the menu. The taste test for the Sofritas began in the…

  • The Military Diet

    MorganQ
    18 Jun 2013 | 11:05 am
    Yesterday my friend and I were hanging out when she began telling me about this diet she was going to try out. I immediately thought to myself, “Oh great, another diet where you can only eat carrots for 5 days.” But when she began reading off the meal plan for The Military Diet, I was shocked that the list actually included real food and meals. I mean, you actually get to eat ice cream on this diet. I was highly intrigued and after doing some research about the diet, I’m going to try it too! The diet is only a 3 day plan, but should be followed for several weeks. Although…

  • Mariano’s Fruit & Veggie Smoothies A+ Rating

    ShalayneP
    17 Jun 2013 | 5:00 am
      Drinking my vegetables has never really been my style, but these smoothies looked so creamy and delicious I had to try them. I’m so glad that I did.  Mariano’s has found a way to mask the bland veggie taste with sweet fruits creating smoothies that have double the benefits. Less thick than most others, these double threat fruit and veggie smoothies are perfectly refreshing yet creamy. They may look intimidating (most are varying shades of green), but they taste amazing. My favorites are the Green Mango and Tropical Green Detox. The Green Mango is the sweeter of the two with…

  • Free Food Fridays: Enter to Win an ips Chips Prize Pack!

    Dan Kamys
    14 Jun 2013 | 7:18 am
    Did you know they’re making chips out of egg whites now? Keep reading to enter for the chance to try these out! ips All Natural, a new natural food company based in Los Angeles, has cracked the code on creating a better-for-you, protein-packed snack with the introduction of the first-ever egg white chip. ips, a.k.a. ‘intelligent protein snacks’, harness the power of egg whites to create a delicious snack with a crisp, satisfying crunch that contains seven grams of healthful protein per serving. Each one ounce bag of these tasty (ch)ips delivers as much protein as two eggs whites,…
 
  • add this feed to my.Alltop

    This Mama Cooks! On a Diet™

  • Grilled Corn and Poblano Guacamole #iloveavocados

    Anne-Marie Nichols
    19 Jun 2013 | 10:00 am
    This post brought to you by Avocados from Mexico. All opinions are 100% mine. My husband, Paul, and I threw a party for his coworkers and their families after work last Friday, figuring that would be a perfect evening for our guests since it didn’t interfere with their weekend plans. As we do for many of our barbecues, we ask our guests to bring a side dish, buns, or dessert since we’re providing the drinks and the main course – in this case two smoked Boston butt pork shoulders and two smoked chickens. (Check out my recipes for smoked pulled pork and smoked chicken.) However, I wanted…

  • Wordless Wednesday: JD McPherson at the 40 Watt Club in Athens, GA #ww

    Anne-Marie Nichols
    19 Jun 2013 | 5:15 am
    It’s rare that I write about anything but food, health and occasionally travel here at This Mama Cooks! On a Diet. But I had to share seeing the wonderful JD McPherson last week at the world famous 40 Watt Club in Athens, Georgia. Not only that, but the band stayed at my home for a couple of nights, while they played Atlanta. You see, Paul and I are good friends with JD’s bass player and producer, Jimmy Sutton, from when lived in Chicago a thousand years ago. (Or so it seems.) Having the guys staying with us, getting caught up with Jimmy, and seeing the band reminded me of the days before…

  • Sponsored video: foods you should be buying organic

    Anne-Marie Nichols
    18 Jun 2013 | 8:32 am
    This post is sponsored by Horizon Organic. I try to buy organic foods whenever possible because I’m concerned with the amount of pesticides my family is exposed to in their food. That’s why when I shop, I use the Environmental Working Group’s "Dirty Dozen Plus" list. These are the fruits and vegetables that have the highest pesticide load, making them the most important to buy organic versions: Apples Strawberries Grapes Celery Peaches Spinach Sweet bell peppers Nectarines Cucumbers Potatoes Cherry tomatoes Hot peppers The 2013 version of this list includes “plus” vegetables that…

  • Yam Chocolate Spice Bars from Holly Clegg’s Eating Well to Fight Arthritis cookbook

    Anne-Marie Nichols
    17 Jun 2013 | 4:58 am
    I saved the best for last – Holly Clegg’s recipe for Yam Chocolate Spice Bars from her new cookbook, Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link]! Holly says that one bite of this incredible fall favorite made with a spice cake mix, yam filling and chocolate chips is a taste sensation. In fact, she finds that everyone requests this recipe after having a bite. It’s also a great way to use up leftover cooked sweet potatoes. Finally, since bar cookies freeze well, feel…

  • Chicken Thai Pizza from Holly Clegg’s Eating Well to Fight Arthritis cookbook

    Anne-Marie Nichols
    14 Jun 2013 | 4:41 am
    Here’s another recipe from Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link]. Holly shares this Terrific Tip: Buy pre-shredded carrots in bag. Purchase chopped green onions in produce department for extra ease. If Peanut Sauce is too spicy or if desired, substitute barbecue sauce. You can also top with red pepper slices for vitamin C. If you’re gluten free, use Udi’s Gluten Free Pizza Crusts. Chicken Thai Pizza Chicken, onion and carrots with peanut sauce make a spunky…
  • add this feed to my.Alltop

    Best Cooking Videos: Recently Posted Videos

  • LOW FAT MANGO SURPRISE - 3 INGREDIENTS

    19 Jun 2013 | 9:21 pm
    Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my low fat mango surprise. Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel Facebook https://www.facebook.com/pages/The-Simple-Cooking-Channel/205871066123327?sk=... Twitter http://twitter.com/#!/SimpleCookingCh Ingredients 150 grams of ricotta cheese…

  • CREAMY CHICKEN DIJON & MUSHROOM

    19 Jun 2013 | 9:21 pm
    Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my creamy chicken dijon mushroom. Check out San Remo's awesome recipe this week http://sanremo.com.au/san-remo-recipes/salmon-asparagus-and-couscous-parcels/ Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel Facebook…

  • HOW TO MAKE CARAMEL SAUCE

    19 Jun 2013 | 9:21 pm
    Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my homemade caramel sauce. Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel Facebook https://www.facebook.com/pages/The-Simple-Cooking-Channel/205871066123327?sk=... Twitter http://twitter.com/#!/SimpleCookingCh Ingredients 1/2 a cup of water 1.5 Cups…

  • MANDARIN & STRAWBERRY CRUMBLE

    19 Jun 2013 | 9:21 pm
    Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my mandarin & strawberry crumble. Check out San Remo's awesome recipe this week http://sanremo.com.au/san-remo-recipes/indian-spiced-couscous/ Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel Facebook…

  • SELF-RAISING FLOUR SUBSTITUTE

    19 Jun 2013 | 9:21 pm
    Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like this self raising flour substitute recipe. Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel Facebook https://www.facebook.com/pages/The-Simple-Cooking-Channel/205871066123327?sk=... Twitter http://twitter.com/#!/SimpleCookingCh Ingredients 1 Cup of all…
  • add this feed to my.Alltop

    Cooking For Engineers

  • Off Topic: Wolfgang Puck Phone Interview

    Michael Chu
    6 Jun 2013 | 4:58 pm
    On June 5, 2013, I had the opportunity to spend ten minutes on the phone with Chef Wolfgang Puck who is introducing a new countertop appliance, the NovoPro Oven. Chef Puck was able to speak a few minutes about his new oven (which he is selling on HSN this weekend), and I got the opportunity to ask him a few questions ranging from the theatricality of fine dining to eggs to barbecue.

  • Dining Out: Jai Yun (San Francisco)

    Michael Chu
    9 Feb 2013 | 8:52 pm
    There is a Chinese restauarant in San Francisco that is a hidden gem. As one dining companion said recently, "Jai Yun's chef could be the best Chinese chef in America, but no one knows about him!" I've had the opportunity to eat at Jai Yun three times (each a delight) and planned to write about the restaurant the first two times but never did because I felt the task was too daunting. After this last meal, I felt that I could keep silent no longer and had to tell as many people as I could about my unbelievable dining exeriences at Jai Yun.Jai Yun680 Clay StreetSan…

  • Dining Out: Ramen in Austin (Michi Ramen and Ramen Tatsuya)

    Michael Chu
    4 Feb 2013 | 2:00 pm
    When we moved to Austin, Texas in 2009, the type of restaurant that we missed the most was a ramen-ya ("ramen shop"). Having spent well over a decade living in the San Francisco Bay Area, we had become spoiled by not only the availability of ramen, but also the quality and variety of ramen. Most people know ramen as the homemade instant noodle soup made from dried noodles and special powders that borrows the same name. However, real ramen is a truly satisfying, labor intensive, and difficult dish to make well. In the last year, ramen has finally arrived in Austin and it's not…

  • Off Topic: Food Fete 2013

    Eleanor Lee
    31 Jan 2013 | 3:35 pm
    We attended the ninth annual Food F&ecirc;te on January 21 in San Francisco, a media event showcasing specialty food and beverage products. There were quite a few cheese and snack purveyors among the 20 or so exhibitors and here are a few that stood out, for better or for worse.Eleanor loves to eat and write and share her opinions to anyone who will listen. Her favorite food is ice cream.

  • Off Topic: The Unofficial LEGO Technic Builder's Guide Book Review

    Michael Chu
    17 Dec 2012 | 12:50 pm
    I have long been a fan of LEGO. Over the years, I collected a few sets and built them (most recently a remote control excavator), but it wasn't until I read The Unofficial LEGO Technic Builder's Guide by Pawel "Sariel" Kmiec that I actually felt that I was learning how to really build and started to truly understand the mechanics behind it all.
 
  • add this feed to my.Alltop

    Blog | King Arthur Flour

  • Gluten-Free Dessert Crêpes: Pardon my French

    Amy Trage
    18 Jun 2013 | 1:24 am
    We all know that crêpes come from France, right? Brittany, to be exact. But did you know that the word crêpe actually originates from the Latin word, crispus, which means curled? I guess this is fitting, considering that crêpes are typically rolled up, like big cigars, around some sort of sweet or savory filling. But there are so many unique ways to present them, and they answer to so many names. OK, maybe they don’t actually answer you when you call them, but cuisine often DOES talk in some way or another, having a story to share, or a rich history to carry. So whether you’re…

  • Easy Biscuits for Shortcake: it’s (not all about) the berries.

    PJ Hamel
    13 Jun 2013 | 10:01 pm
    “You’re kidding.” That was the dominant crowd reaction at a recent shortcake demo I gave. “That’s ALL that’s in those biscuits?” That’s right: the short list of ingredients in these biscuits is vanilla, sugar, cream, and… My New Best Friend in the Kitchen. Actually, make that either of my TWO NBFs in the kitchen: Self-Rising Flour, and All-Purpose Baking Mix. Both of these lower-protein flour blends are ideal for a whole range of baked treats, from pancakes and biscuits to cookies, cake, muffins, and quick breads (think banana bread).

  • Peachberry Buckle: just peachy… and berry good!

    PJ Hamel
    11 Jun 2013 | 10:01 pm
    Grunt. Slump. Buckle. What do these three words have in common? Choose from the following: A) They’re words from a third-grade spelling test B) ee cummings would have liked using them C) Phonics teachers find them useful auditory illustrations of the “uh” sound D) They’re a wonderful way to use summer berries E) All of the above! You guessed it – E is the answer. Grunt, slump, and buckle, while they might in fact sound like a Dickensian law firm, are all classic New England summer fruit desserts. I probably never would have known that had I not spent 10 years working side…

  • Microwave Berry Jam: all the flavor, none of the fuss

    PJ Hamel
    9 Jun 2013 | 10:01 pm
    Homemade strawberry jam. Nice goal; but what does it take to get there? Canning jars, rings and seals, funnels, paraffin, jar lifters, sterilizing…? OUCH. The thought of all that gear and all those steps puts a knot in my stomach. Let’s just cut to the chase here: Berries. Sugar. Lemon juice. A microwave. And 10 minutes later: jam! Are you ready to A) Make jam for the first time; or B) Let go of your long-held belief that jam and preserves are best cooked in a pot atop the stove, spooned into clean, sterilized jars, simmered in a water bath, and stored on a dark shelf to be dug…

  • Whole Wheat Pizza: all fired up!

    Amber Eisler
    6 Jun 2013 | 10:01 pm
    In any weather, I’m always eager to light a fire and bake some pizza! Are you with me? No wood-burning oven in your yard? No worries! Our Baking Education Center has tips and tricks for perfect pizza that go beyond fancy ovens. Let’s take a look at a recent class, baking in a brick wood-fired oven with Richard Miscovich. Richard, an instructor at Johnson and Wales, led 12 students in the 2-day class, with pizza baked on Friday night, and hearth breads the next day. OK, I admit it’s mostly the intense heat of the wood-burning oven that gives this particular pizza its allure.
  • add this feed to my.Alltop

    My Sweet and Saucy

  • Bows for Blake – Part 2

    admin
    5 Jun 2013 | 6:28 pm
    I have to say that I felt a little bit of pressure to pull off quite a dessert extravaganza for Blake’s 1st birthday party, but once we came up with a theme and my mind started going it became a lot of fun to dream up what I wanted for my little girl’s special day!  My amazing sister made the fabulous bow backdrop (with help from my cousin Kandyce too) and I have to say I was in love with it!  I added some gold dots and a golden “B” and that was the backdrop!  I also added plain and glitter gold dots to accent the table as well.   I have to thank my amazing team at…

  • Blake’s 1st Birthday Party…Bows for Blake Part 1

    admin
    4 Jun 2013 | 11:51 am
    I am SOOO excited to share with you my little girl Blake’s 1st birthday party!  I definitely went over the top I guess (I’m an all or nothing kind of person…haha)!  It was quite a lot of work to plan and execute, but I had a lot of help and definitely couldn’t of done it without the key people below!  I told myself that I wanted to make sure and really enjoy the party and not be in crazy mode and I have to say I accomplished that and was able to enjoy every moment with my little girl, friends, and family!  She has been the biggest blessing this past year and I…

  • The Sweet & Saucy Shop Team

    admin
    23 May 2013 | 12:34 pm
    Over the years our bakery has grown and I am so blessed to share with you the wonderful team behind Sweet & Saucy Shop!  My mom and I are so blessed to have such an awesome staff and we really couldn’t do anything without them!  A couple months back my good friend and talented photographer Carlie of Gabriel Ryan Photography took new staff photos for us and I want to show them off today!  We also have a couple photos from our previous shoots with Ashley Rose Photography &  Diandra Ann Photography as well and they both captured my team perfectly too! First we must of course…

  • Mother’s Day, Father’s Day & Graduation Desserts

    admin
    26 Apr 2013 | 4:30 pm
    `Get ready for a post with LOTS of photos!  I thought I would group together the upcoming celebrations into one large post and let you see what kind of fun treats we have in store for your loved ones!  Mother’s Day is right around the corner and we have lots of beautiful, delicious goodies for you!  Everything from “MOM” sugar cookies to rose cupcakes, french macarons with hand painted messages and of course of tasty and cute mini mason jar desserts!  We can even ship our baskets to your mother is she isn’t local so just email or call us at either location for…

  • Sweet & Saucy Shop Birthday Party

    admin
    23 Apr 2013 | 4:55 pm
    I never thought I would see something so sweet and special to my heart! The photos below are of the cutest little birthday party ever and it happens to be themed around our bakery…it’s a Sweet & Saucy Shop Party!!!  I was blown away when Hilary from The Sugar Studio, in San Francisco took a decorating class from me and then told me about her daughter’s birthday party and how it was themed after our shop since she was such a big fan!  When I finally saw the photos I couldn’t stop smiling!  Thanks so much Hilary for sharing these with us…your dessert skills…
 
  • add this feed to my.Alltop

    The Perfect Pantry®

  • Smoky corn chowder recipe

    Lydia (The Perfect Pantry)
    19 Jun 2013 | 9:16 pm
    The first time I made this smoky corn chowder, to test the recipe, our friends Bob and Charlotte came for dinner. Bob, a wonderful potter, brought a new soup tureen he'd designed. I proclaimed the tureen a hit, and he ate three servings of soup, which I think qualifies as a hit, too. Here in New England, everyone loves chowder. Clam chowder, fish chowder, scallop chowder -- clear or white or, sometimes, red -- each has its devoted fans. If you don't eat fish or shellfish, you need not be left out of our lovefest; this fish-free corn chowder might become your new favorite. It has all…

  • Recipe for spinach salad with bell pepper, olives, feta, and pine nuts

    Lydia (The Perfect Pantry)
    17 Jun 2013 | 9:18 pm
    Remember when spinach salad meant warm bacon dressing and chopped hard-cooked eggs, and we all loved it and felt oh-so-sophisticated when we ordered it at a café? Did you know (I didn't) that spinach salad, an adaptation of a German dish of dandelion greens with a bacon-vinegar dressing, probably originated in Pennsylvania Dutch country, and not in the kitchen of a French chef? These days, when it comes to spinach salad, there are no rules, as this version with bell pepper, olives, feta cheese and pine nuts proves. There are a few secrets to making great salads that draw on ingredients…

  • Seven things I want to know about you (and The Perfect Pantry celebrates seven years)

    Lydia (The Perfect Pantry)
    15 Jun 2013 | 9:34 pm
    All blogging is personal. When I wrote my first blog post in June 2006, I had no idea how much that sentence would set the course for my writing over the next seven years. A blog doesn't have to be confessional, but it is always about the blogger. After all, that's why you're here, isn't it? To get my take on recipes, pantry ingredients, and healthy cooking. If you've been reading The Perfect Pantry for a few months, or a few years, or from the very beginning, here are a few things you've learned about me.

  • The Pantry Quiz #39

    Lydia (The Perfect Pantry)
    14 Jun 2013 | 9:30 pm
    Do you know? An onion is an onion is an onion, right? Wrong. To everything there is a season, and that includes onions. I've been making batches of caramelized onions lately, sometimes in the slow cooker, to stir into frittatas and strew on pizzas. Which onions are best for caramelizing: onions planted in the fall and harvested in the spring, or onions planted in spring and harvested in the fall? (Extra credit if you know why.)
  • add this feed to my.Alltop

    Cajun Chef Ryan

  • 7Up Poster

    Ryan Boudreaux
    6 Jun 2013 | 6:49 am
    I remember many summers when we would take a walk down the street to the local corner grocery and buy a tall bottle of 7-UP. Cool and refreshing! Fresh Up with Seven Up! – Vintage 7-Up Soda Advertising Poster

  • Anyone Can Farm

    Ryan Boudreaux
    18 Apr 2013 | 5:24 am
    Anyone Can Farm Ran across this Web News piece from my Permaculture Google Alert Anyone Can Farm » Permaculture – Bakers Green Acres. Bakers Green Acres based out of Marion, MI  is a farm which raises, produces and sells chicken, pork, beef, and eggs and also teaches classes for those who want to learn how to farm. They also raised funds to build a learning center to help encourage and teach more folks about the importance of growing our own food, and not just meat and protein, but vegetables and carbohydrates as well.  Mark Baker describes in the video embedded below how important…

  • Saveur’s Classic New Orleans Dinner Party Menu Selections

    Ryan Boudreaux
    3 Apr 2013 | 8:47 am
    Saveur Classic New Orleans Dinner Menu Several times a week I receive an email from Saveur featuring an exotic or special menu, and they range in themes including ethnic, holiday, and social occasions among others. Today I received the Saveur Menu: A Classic New Orleans Dinner. The selected “Classic” menu includes the following items: Commander’s Palace Sazerac Oysters Rockefeller Shrimp and Tasso Henican Pompano en Papillote Sautéed Collard Greens New Orleans French Bread Bananas Foster Here is my take on the Saveur Classic New Orleans Dinner menu. Start your…

  • Tujague’s Restaurant Up For Grabs

    Ryan Boudreaux
    2 Apr 2013 | 12:14 pm
    Tujague’s Restaurant Once the news of Steven Ladder’s passing hit the streets of New Orleans, in particular the French Quarter,  the future and fate of Tujague’s Restaurant (pronounced TOO-jacks) starting flying around like sparks out of a Mississippi Levee bonfire on Christmas Eve. Except for the fact that Ladder, the then owner of the restaurant passed away in his sleep on February 18, 2013, and this is not the giving season! So what would become of the coveted gem of a restaurant that has stood for over 150 years as a beacon of culinary refuge holding up some of the…

  • Pepper Picking Time

    Ryan Boudreaux
    24 Oct 2012 | 7:22 am
    It’s that time of year again when we start harvesting our peppers, and did we have a load of them this year. With our buckets in hand Monique and I took several hours on Sunday afternoon and harvested all the peppers from twenty-four plants within the far west side raised bed. The pepper plants included: 4 Sweet Bell Peppers 6 Jalapeno 4 Ancho Chili 4 Hungarian Wax 2 Cayenne 2 Anaheim The harvested peppers filled up 17 gallons full from three 5-gallon buckets and a little over half of a 3-gallon bucket. Once the peppers were washed we started the sorting process, as you can see many of…
  • add this feed to my.Alltop

    A Cowboy's Wife

  • Playstation 4 Pre-Order

    A Cowboy's Wife
    18 Jun 2013 | 7:42 pm
    We are die hard gamers, as I’ve said a million times before.  We play sports on the Wii, Halo on the Xbox, and Call of Duty of PS3.  I’m sure you can imagine how excited we get when a new console or game comes out right?  Playstation 4 is on pre-order but l’m sure like many, you want to know if it’s worth the purchase right? Well that’s a big ol’ DUH! One of the things you’ll notice about the PS4 controller is the comfort in the triggers.  They are much softer and fitting to your finger.   PS4 will track both the controller in a gamer’s…

  • Maybe I’m Meant to be Fat……

    A Cowboy's Wife
    14 Jun 2013 | 11:57 pm
    I was never a skinny girl.  I was a size 9 in high school and my friends were a 3 and 5.  I can remember our high school coach teasing me about my weight, saying that if I needed any extra pairs of jeans, he could bring me a pair of his but that they might be too small.   It was always something though.  Whether it was my red birthmark that covered my leg or my unpretty face, I always felt like I was sub-par at best.  But my weight, well that’s always been a mental struggle.   Did you know, for as long as I can remember, I have always pulled at my shirt?  I stretch it and when…

  • Fusion Juicer

    A Cowboy's Wife
    12 Jun 2013 | 9:00 am
    Fresh juice early in the morning, right after work or even during work acts as an excellent antioxidant and nutrition center for the body.   With so many people going organic and gmo-free,  the Fusion Juicer is the perfect appliance.  I personally just desire fresh juice every now and then. The Product Features Wide Chute Mouth – Unlike other juicers, the Fusion Juicer has an extra large chute that can take whole veggies and fruits without the need to cut, chop, peel or prepare. It saves time and makes juicing a whole lot more fun. Surgical Quality – The stainless steel blades used in…

  • Grilled Steak Marinade

    A Cowboy's Wife
    11 Jun 2013 | 8:00 pm
    With Father’s Day around the corner, I’m willing to bet that many of us will be grilling steak for that special Dad in our lives.  While I’m not much of griller myself, I’m more than happy to prepare steak to be cooked.  Today, I’m bringing you a steak marinade, guaranteed to make your steak tender and flavorful! This particular marinade can be tweaked to your taste.  You can be as tame or as adventurous as you want!   We normally just use the coke, pepper, and season salt as a go-to base.  For this one, we wanted to try the new A1 Bold Dry Rub.  I had…

  • Snack Console for the Gamer

    A Cowboy's Wife
    6 Jun 2013 | 4:00 am
    Father’s Day is just around the corner and me and the boys thought we’d go with a unique idea that we all come up with together; a snack console for gamer Dad! The older boys thought Dad would like snacks while he plays the game and Truett said he needed something to hold his tea so that it doesn’t accidentally get knocked over (because it almost has several times).  As we were browsing the automotive department at walmart, I saw this truck console and the light bulb flashed!  By combining the older boys and Truett’s ideas together, Dad would have the ultimate snack…
 
  • add this feed to my.Alltop

    Cooking with Amy: A Food Blog

  • All about Strawberries

    Amy Sherman
    17 Jun 2013 | 11:00 am
    Nothing tastes better than a freshly picked strawberry, sweet and bursting with juice, still warm from the sun. Strawberries are easy to love--they are gorgeous to look at, delicious to eat and very healthy. But growing strawberries is no piece of cake. Their roots can be susceptible to rot and fungus, pests attack them and unpredictable weather patterns can make growing them a risky proposition. The California Strawberry Commission invited me to visit some farms and meet with growers. Here is some of what I learned about strawberries on my trip to the Central Coast. California is the leader…

  • Un Diet Cookbooks

    Amy Sherman
    10 Jun 2013 | 8:06 am
    When is a diet book, not a diet book? Diets are often considered temporary, just until you lose weight, or get a medical condition under control. But if you are celiac, then gluten free is more than just a diet, but a a way of life. Some dietary changes are necessary, others might be considered optional. Several books have caught my attention recently, because on first glance you might think they are diet books, but they could really be seen as "lifestyle" books, because they represent changes for the long term, not the short term.  Recently I was at a breakfast with Mark Bittman and he…

  • Jordan 2011 Chardonnay--Wine on Friday

    Amy Sherman
    7 Jun 2013 | 8:22 pm
    Recently I've been drinking more Chardonnay. I wrote an article for a magazine about it and the "anything but Chardonnay" phenomenon. Was I one of the sheep who avoided Chardonnay because of one style in particular, the butter bomb? Yes, I think I might have been. All the sommeliers I interviewed were big fans of Chardonnay, but were very particular about the ones they liked. They told me about the regions they favored--which ranged from France to Chile and South Africa. The Russian River came up in conversation quite a bit as a preferred region. I think of Russian River and Pinot Noir, but…

  • Salmon Tacos with Mango Corn Salsa

    Amy Sherman
    30 May 2013 | 9:40 am
    To be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing. But yesterday I was at the store and I found local king salmon on sale and some beautiful white corn. I thought about the mango I had and just like that, a plan came together. Sometimes ingredients speak to you and the lightbulb goes off. I diced the mango to serve with dessert a few nights before but it was firm and a little too sour. That's not good for dessert…

  • Dearie: The Remarkable Life of Julia Child Book Giveaway

    Amy Sherman
    20 May 2013 | 1:10 pm
    If you’re a fan of Julia Child, it’s really worth reading Dearie: The Remarkable Life of Julia Child, the biography written by Bob Spitz. It covers a lot of territory, starting with her family history and fills in gaps, sharing much more than you'll find in previously written books about her. Because Child was an avid letter writer, there’s a lot of source material. But there are also wonderful anecdotes from those who knew her best--from her editor Judith Jones to her TV director Russ Morash and many other colleagues, relatives and friends. It’s an entertaining book, and has the kind…
  • add this feed to my.Alltop

    Carrie's Sweet Life

  • Taco Salads

    Carrie
    7 Jun 2013 | 5:43 am
    This theme was Mexican dishes. I couldn’t pass it up no doubt about it it is my favorite dish. I was excited when I got my recipe which was from Amy’s Kitchen Creation. Amy and I live about an hour away from each other and were actually having lunch when I received the email with my choice. Small world. I was even more excited when I saw the recipe. I have had these “taco salads” before but using Doritos. I was excited to try it with fritos. It was delicious and a fun different take on normal taco salads. Taco Salads (aka Walking Taco) from: Amy’s Kitchen…

  • No bake Nutella Pretzel Cookies

    Carrie
    19 May 2013 | 9:00 pm
    I had a blast browsing Rhondas Blog The Kitchen Witch. I kept searching for the perfect recipe. But I kept going back to the nutella no bake cookies. I loved that there was no heating of the oven, it was everything I already had in the pantry and Maddy could help make them as they were simple. Oh and no eggs so I didn’t care how much dough she ate. These were so simple to make. I halved the recipe as I didn’t need 2 dozen cookies sitting around but they were gobbled up quickly.     Print This!     No-Bake Nutella and Pretzel Cookies (From:…

  • Vanilla Chai Cupcakes

    Carrie
    6 May 2013 | 4:00 am
    It was just a year ago that Krystal welcome her little girl. Our girls are about a week apart. Krystal and her husband Eric are waiting the arrival of their little boy any day now. The wonderful Eva at Eva Bakes decided to throw Mrs. Krystal a wonderful baby shower for their sweet baby “cupcake” as they call him. The theme was cupcakes, and who doesn’t like cupcakes? I know I do. I received these cupcakes when a Mom delivered a meal after Hanna. I LOVED these cupcakes. I was quick to ask for the recipe and have it had it stored away since. I figured this was the perfect…

  • Crispy Smashed Potatoes

    Carrie
    26 Apr 2013 | 4:00 am
    Sarah at A Taste of Home Cooking hosted another Bloggers choice recipe swap. This time I was paired with The Jey of Cooking. I have been having trouble picking sides to make lately. When I ran across these little potatoes I knew they had to be made. And they were awesome!       Print This!     Crispy Smashed Potatoes (From: The Jey of Cooking) Baby Yukon Gold Potatoes (I used baby red) 3/4 Cup Water Olive Oil, for drizzling Salt and Pepper, to taste Fresh Chives, chopped Shredded Parmesan Cheese, to taste Preheat oven to 450. Place the potatoes on…

  • Chicken Broccoli Stir Fry

    Carrie
    21 Apr 2013 | 9:00 pm
    This month I was assigned Danielle’s blog Hugs & CookiesXOXO. I had so much fun browsing her blog for things to make. I kept finding sweet treats to make but I wanted to go more savory. And then I found this. I had some pineapple in the fridge that was close to going bad and figured this would be perfect way to use it up. This was quick to whip up. Danielle cooked the chicken then the rest and re-added. But I kept it to one pan. This was a delicious stir-fry. The chicken, pineapple and broccoli flavors really melded together. Thanks for the wonderful recipes Danielle.
  • add this feed to my.Alltop

    INKWATU

  • Morning walk: trawler

    Hilton Kean Jones
    29 May 2013 | 7:59 am
    After a week and a half of neglecting my walks, I finally restarted them. Lapses are bound to happen. As in meditation, all that matters is returning to the task at hand. It was good to be back. Pretty humid this morning, but a good strong wind helped keep it from being overwhelming. Saw a trawler this morning that I believe had been made over into a pleasure boat. Only once did I ever really consider buying a boat. The boat that had taken my fancy was a trawler. Thankfully, I was wisely dissuaded from pursuing that folly. I can barely keep a tiny condo shipshape, let alone a boat. This boat…

  • Morning walk: sound heals

    Hilton Kean Jones
    19 May 2013 | 5:57 pm
    Click here to listen to water’s sound Listening to this sound (recorded on a walk last week) as I walk in the predawn colors is a big part of what keeps me going back. I know now that the days I walk seem to last longer, are more productive, and my head’s in a better place. As a kid, on my grandfather’s old upright floor console radio, in my bedroom late at night, I’d listen to an AM radio broadcast from San Francisco. There was only AM and shortwave in those days; FM radio didn’t exist yet. I’d listen to shortwave symphony concerts from Europe sometimes.

  • Jumping fish

    Hilton Kean Jones
    9 May 2013 | 11:03 am
    As the sun rises earlier and earlier heading toward summer, I walk earlier. I’m not sure how the tides and sunrise figure into this but I’ve noticed that the fish are jumping out of the water a lot more at this earlier hour. The birds know it too. Some of the splashes aren’t fish, I know, because they have a different character wave action from the ones where I see fish jumping. I suspect they’re from manatee. There are signs everywhere warning the boaters about them. But, the water’s too murky to see them. Maybe later in the day when there’s lots of…

  • New motivational goal for my morning walks

    Hilton Kean Jones
    6 May 2013 | 4:11 am
    It may be that one of the reasons I’ve not been taking snapshots on my morning walks recently is that I’ve mistakenly thought I’ve taken a snapshot of everything there is to see at my favorite walking spots. Wrong! There’s always something new to see, isn’t there? As many times as I’ve walked past that topiary ship’s anchor, I’ve never seen it before. So, got myself a new goal to trick myself into taking a morning walk: spot sonething I’ve never seen before and take a picture of it. Most images link to larger images. click on larger image…

  • Morning walks: still at it

    Hilton Kean Jones
    10 Apr 2013 | 4:19 am
    I was able to help motivate myself to establish my habit of morning walks, earlier this year, by tricking myself, telling myself I was just going out to take snapshots. No attempt at “photography,” not even “street photography.” Just snapshots. It worked. I haven’t been posting many of those photos recently, simply because I haven’t needed to take snapshots to get my body in motion. The habit of walking seems pretty well established. Pretty well…not 100%! Lest I become a slacker, something I do with the greatest of ease, I’m going to make a…
 
  • add this feed to my.Alltop

    Kalyn's Kitchen®

  • Tuna and Macaroni Salad Recipe with Dill Pickles, Capers, and Green Onions

    Kalyn Denny
    19 Jun 2013 | 6:01 pm
    It's the dressing of mayo mixed with the tuna oil, lemon juice, pickle juice, and Spike Seasoning that makes this Tuna and Macaroni Salad so spectacular! This Tuna and Macaroni Salad Recipe with Dill Pickles, Capers, and Green Onions is something I came up with one day when I was hungry and wanted to cook with pantry ingredients.  I usually take photos and write down the recipe when I'm experimenting in the kitchen, but even though I did that, I wasn't sure I would post this recipe, because after all, does the world really need another recipe for Tuna and Macaroni Salad?  Then I…

  • Spinach and Basil Pesto Recipe (and Ten More Interesting Pesto Variations)

    Kalyn Denny
    18 Jun 2013 | 6:27 am
    In early summer, make this Spinach and Basil Pesto to stretch out your basil! (Updated with better photos and step-by-step directions June 2013.)  One of my favorite things about having a garden is Pesto,  something I make many times every summer.  Pesto is a great way to use and preserve huge bunches of basil, but this Spinach and Basil Pesto is something I make early in the summer when my basil is just starting to come on.  (Later when I have a surplus of basil, I freeze some of the fresh basil for winter and make some into Basil Pesto with Lemon, which I also freeze.)  This double…

  • Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa

    Kalyn Denny
    17 Jun 2013 | 1:00 am
    Slow Cooker Brown Rice Mexican Bowls have a vibrant combination of flavors, with just enough spicy heat to keep it interesting! I don't remember my mother cooking black beans when I was a kid, but sometime after I left home she must have started using them, because they became my father's favorite type of bean, and any dish that had black beans was something he would enjoy.  I was thinking about that as I missed him on Father's day, and remembered all the black bean salads I made for him the last few years of his life when he was in an assisted living center where I'd visit…

  • Capturing Austin Food Photos by iPhone: Curra's Grill, La Condesa, The Salt Lick, and El Sol Y la Luna

    Kalyn Denny
    15 Jun 2013 | 1:00 am
    A Weekend of Fun and Good Food in Austin Texas, plus BlogHerFood 2013! Back when I was a relatively new digital camera user, I used to do a blog feature called Friday Night Photos.   I was taking lots of photos then partly to learn to use my new camera, and it was fun sharing some of them on the blog.  Then I guess it started to feel like work, because I quit doing the photos and started Phase One Fridays, a feature that might be more useful to most of my readers.  But fast forward a few years and now I'm the proud owner of a brand new iPhone5, which takes amazing pictures.  I'm…

  • Easy Recipe for Grilled Mushrooms

    Kalyn Denny
    14 Jun 2013 | 6:12 am
    Grilled Mushrooms taste fantastic with just about anything! (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and these delicious grilled mushrooms would be perfect to accompany most anything you're cooking on the grill this weekend!) This is one of those recipes that's so ridiculously easy to make, so delicious, and so healthy, that you'll wonder why you shouldn't make it at least once a week. A recipe couldn't get much easier than this one with only two ingredients. It does help a lot to have a pan like the one…
  • add this feed to my.Alltop

    A Mindful Carnivore

  • Dietary fundamentalism impairs sight and hearing

    Tovar
    10 Jun 2013 | 6:09 pm
    Conversations about diet raise important questions concerning the ethics and ecology of food. Too often, though, these conversations get short-circuited by the certainty and intolerance characteristic of fundamentalism. One symptom of fundamentalism is tunnel vision: seeing only what we want to see. Certain that a meat-and-potatoes diet is the American way to eat, some people buy beef, pork, and poultry without a second thought. They neither know nor want to know where that meat comes from. They neither think nor want to think about actual animals, let alone about how these beings live and…

  • Of the Earth: Eating and being

    Tovar
    22 Apr 2013 | 9:01 am
    Here in north-central Vermont, the earth is just beginning to thaw. By May, though, my wife Catherine and I will be planting tiny seeds in the circular bed at the center of our garden. A few weeks later, we will kneel there with scissors, snipping lettuce—oak leaf, red sails, blushed butter, merlot, and troutback—into a basket, along with the blossoms of heartsease pansies and lemon-gem marigolds. Back in the kitchen, I will trim silverskin from a piece of venison. Sautéed, then sliced thin and arranged over greens, the steak will complete the salad. Then, on the back porch, warmed by…

  • Hunting: The encyclopedia entry

    Tovar
    17 Mar 2013 | 5:22 pm
    Suppose you knew someone who was asked to write an encyclopedia entry. The topic: hunting in the United States today. The encyclopedia: a new three-volume, million-word tome on Food Issues. The goal: to give readers—mainly high school and college students—an overview of issues, controversies, and fascinating things about hunting the range of perspectives on hunting who hunts and who doesn’t related laws and regulations the current resurgence of interest and so on. All in 3,000 words or less. A foolhardy mission, perhaps. But I accepted. So here’s the question: If you pulled this…

  • You never know

    Tovar
    9 Jan 2013 | 6:11 am
    I once knew a man who had a small horizontal sign above his front door frame, up against the ceiling. If you looked up, you saw it just before you stepped outside: “You never know.” The more time I spend in the woods, the more sense the motto makes. Four years in a row, I was genuinely surprised when I killed a deer: the first time because I had begun to think it might never happen, the second because it had happened again so soon, the third because it had happened twice in a row in the same spot near home, the fourth because it had happened a third time in that spot and in the first hour…

  • The not-so-clean kill: Intent gone wrong

    Tovar
    9 Oct 2012 | 7:00 am
    Photo by Ken Thomas This summer, an aspiring hunter sent me an e-mail. Had I, he asked, ever wounded an animal but failed to kill and recover it? If so, how did I deal with that? He was contemplating taking to the field for the first time, and didn’t know how he would handle such an experience. Yet he knew it might happen someday. The thought troubled him. My answer, thankfully, was no. That hasn’t happened. Though my first, foolish rifle shot at a whitetail failed to kill, I’m ninety-nine percent certain it was a clean miss: The bullet struck a spruce branch, the animal pranced off…
  • add this feed to my.Alltop

    The World's Stage

  • 5 Steps to Pulling Off Short Hair

    Jennifer
    19 Jun 2013 | 9:22 am
    Whether your inspiration is Emma Watson circa 2010, Carey Mulligan in The Great Gatsby, or even Miley Cyrus, chances are you’ve at least considered the idea of cutting all your hair off and going for one of the many chic short hairstyles in fashion today. As much as you may love your long flowing locks, there’s definitely something freeing about chopping it off and letting your face get a little more of the attention. Here’s some advice on how to get up the nerve to go for it, and how to avoid looking like a man (we know that’s your worst fear!) after. 1. Think About…

  • Top Advice for Long-Distance Relationships (And Why It’s All Wrong)

    Mikalah
    17 Jun 2013 | 12:12 pm
    Long-distance relationships seem almost like a rite of passage in today’s world. If you truly want to understand the entire spectrum of romantic comedies, you have to go through the pain and anguish that only Skype can (temporarily) heal. While loving from afar is theoretically possible, it’s well known that this is one of the most difficult and most doomed decisions that a couple can make. Luckily, between magazines, the internet, and our dear friends and family, we are exposed to a barrage of advice for long distance relationships. Here are some of the most cited tips, and why…

  • Octopus’s Garden

    Allison
    14 Jun 2013 | 9:39 am
    Take a minute and ask yourself- do you know what Ringo Starr is up to these days? Probably not. But, for probably the first time in decades, Ringo is making music news for not only one reason, but many. First, the Beatles’ oddly named drummer is the star of a new exhibit at the Grammy Museum that opened just Wednesday. The exhibit, “Ringo: Peace & Love” features a collection of momentos that highlight Ringo’s rise to fame with The Beatles. The items from his musical and creative life include the drumset he used on the Ed Sullivan Show and an outfit belonging to the…

  • 5 Reasons to Follow Hillary Clinton on Twitter

    Leland
    12 Jun 2013 | 6:57 am
    Everyone’s (well, not everyone’s) favorite former first lady & Secretary of State Hillary Clinton joined Twitter this week, and she has already amassed 430,000 followers. If you haven’t already followed the pantsuit queen, here are a few reasons why you should. 1. She’s remarkably self-aware. Hill’s bio does a great job of summing up her entire life story in acronyms and tongue-in-cheek titles. Under her handle, Hillary describes herself as “Wife, mom, lawyer, women & kids advocate, FLOAR, FLOTUS, US Senator, SecState, author, dog owner, hair icon,…

  • Online Dating Gets a Thumbs Up

    Leland
    10 Jun 2013 | 10:12 am
    A new study released by the journal Proceedings of the National Academy of Sciences last week gives hope to the millions of Americans looking for love on online dating sites. The study, surveying 20,000 married individuals, showed that couples who had met online were happier and less likely to divorce. Perhaps more noteworthy though, was the surprising statistic that 35% of these individuals had met their spouse online. To be fair, only half of these did so through a dating site, but the shift away from conventional ways to meet potential partners is certainly evident in this study. The study…
 
  • add this feed to my.Alltop

    Spicy Tasty

  • Split Moong Dhal and Green Peas Dosa

    arthi
    16 Jun 2013 | 11:08 am
    Looking for some easy, tasty and new recipe???? This Split Moond Dal and Green Dosa is a healthy and tasty recipe which will taste like Pesarattu. But it is less time consuming and it is something different than a usual Dosa. Thanks to my cousin for this wonderful recipe. Time of Preparation : 40 minutes No of Servings : 2 Spice level : 2 out of 5 Ingredients: Split Moong Dhal – 1/2 cup Green Peas ( I have used frozen) – 1/2 cup Ginger (chopped) 2 tsp Green chillies – 2 Salt – to taste Oil – 6 to 8 tsp For Seasoning: Oil – 2 tsp Cumin seeds – 1 tsp…

  • Best Chocolate Chip Cookies

    Nithu
    12 Jun 2013 | 4:57 pm
    This is one of the best  (or the best) Chocolate Chip Cookie I have ever had. No wonder it was featured in the New York Times. I came across this recipe in pinterest and decided to give it a try. I am glad I did and these are hands down the best CCC ever. It is loaded with chocolate. The bread flour and the cake flour does the magic. Try these delicious cookies and share with your friends and family. Preparation time: 40 minutes Yield: 18 cookies Ingredients: Cake flour – 2 cups minus 2 tablespoon (8 1/2 ounces) Bread flour – 1 2/3 cups (8 1/2 ounces) Baking soda – 1.25 tsp…

  • Vegetable Hakka Noodles

    arthi
    11 Jun 2013 | 9:21 pm
    This is the simplest way of making Chinese style noodles. In this recipe I have added many veggies of different colors. The vibrant colors will make anyone to eat it. Since we are adding lots of veggies it is a healthy meal for kids too . Time of Preparation : 20 minutes No of Servings 2 Spice level : 3 out of 5 Ingredients: Hakka Noodles – 1 packet / 200grams Oil – 3 tsp Onions – 1/2 cup (finely chopped) Garlic – 5 cloves (grated) Bell peppers (I have used 3 colors of bell peppers) – 1/2 cup each color (thinly sliced) Cabbage – 1 cup (thinly sliced) Carrot…

  • Instant Korma for Idly / Dosa

    arthi
    10 Jun 2013 | 8:25 pm
    Thinking of a quick side dish for Idly/Dosa other than chutneys???…Here is the recipe for Instant Korma..Yeah Korma without grinding or without any veggies. I have never heard of Kormas without grinding any ingredient until I got this recipe from my Mother-in-law recently. But it tasted absolutely like Korma. I tried this and it tasted awesome . Time of Preparation : 20 minutes Spice level : 3 out of 5 No of Servings : 2 to 3 Ingredients: Onion (preferably red) – 1 1/4 cup (thinly sliced) Green chillies – 2 (slitted lengthwise) Garlic – 5 (crushed) Bay leaf – 1…

  • Aloo Poha (Batata Poha)

    Nithu
    8 Jun 2013 | 9:33 pm
    Aloo Poha or Batata Poha is a traditional Maharashtrian recipe made using flattened rice or Poha (aval) and potatoes. A simple and delicious recipe served for dinner or a healthy breakfast. It can also be made during Navaratri festival for serving your guests. You can use thin or thick poha for making this dish except that the soaking time varies. Preparation time: 30 minutes No. of servings: 4 Spice level: 3 out of 5 Ingredients: Poha (flattened rice or beaten rice) -  2 cups Big potato – 1 (boiled, peeled and cubed) Chopped onion – 1 cup Green chilies – 3 to 4 A few curry…
  • add this feed to my.Alltop

    FoodChannel.com Recipes

  • Fruit Pizza

    14 Jun 2013 | 10:00 am
    Prep Time:10 minutes Cook Time:12 minutes Serves:8   Tagged: almond extract, cream cheese, fresh fruit, orange marmalade, sugar cookie dough, Fruit Pizza is wonderful dessert for a crowd, loaded with fruit. And one of the best things is that whatever fruit you have on hand will work! This one has a sugar cookie crust with a sweet cream cheese spread.   Ingredients 1 package sugar cookie dough1 package cream cheese, softened1/3 cup sugar1/2 teaspoon almond extractAssorted fresh fruits (strawberries, bananas, kiwi)1/2 cup orange marmaladeWater Preparation Preheat oven to 375°F.Spread…

  • Blueberry Mini Pies with Lemon Buttermilk Ice Cream

    14 Jun 2013 | 4:47 am
    Prep Time:3 hours Cook Time:12 minutes Serves:4   Tagged: blueberries, buttermilk, heavy cream, ice cream, lemon juice, lemon zest, puff pastry, Capture the sweetness of summer with these individual desserts. Bursting with fresh blueberries and topped with lemon buttermilk ice cream, the petite pies will satisfy kids and adults alike. The ice cream is a snap to prepare, thanks to our convenient starter. Recipe courtesy of Williams-Sonoma   Ingredients For the ice cream:1 packet vanilla ice cream starter1 1/2 cups cold buttermilk1 tablespoon lemon zest1/4 cup fresh lemon juice1 1/2…

  • Tri Colore Insalata

    13 Jun 2013 | 8:14 pm
    Prep Time:10 minutes Cook Time:N/A Serves:4   Tagged: arugula, balsamic vinegar, endive, parmesan cheese, radicchio, Tri Colore Insalata--or three color salad--is bright, colorful, healthy, and easy. This salad uses arugula, radicchio, endive and Parmesan cheese. Then, it's just dressed with balsamic vinegar, olive oil and a little salt. Great served with a grilled steak!   Ingredients 2 cups baby arugula, chopped2 heads Belgian endive, chopped1 head radicchio, choppedParmesan cheese, shavedBalsamic vinegar, drizzle as neededKosher salt, to tasteOlive oil, drizzle as needed…

  • Balsamic BBQ Sauce

    13 Jun 2013 | 3:18 pm
    Prep Time:10 minutes Cook Time:up to 3 hours   Tagged: balsamic vinegar, garlic, hot sauce, ketchup, lager beer, red onion, worchestshire sauce, Balsamic BBQ Sauce is a wonderful barbecue sauce that simmers while you cook your meat of choice. Tangy and a little sweet, easily adaptable, and fun to make your own. Just add some mustard for even more depth of flavor.   Ingredients 1 red onion, diced6 garlic cloves, minced2 cups ketchup1/4 cup Worchestershire sauce1 cup balsamic vinegar1 1/4 cup lager beerHot sauce to taste Preparation In a large saucepan combine all of the…

  • Balsamic Bloody Mary Drink

    13 Jun 2013 | 4:47 am
    Prep Time:10 minutes Cook Time:N/A Serves:4   Tagged: balsamic vinegar, celery salt, cherry tomatoes, green chilies, horseradish, limes, tabasco sauce, tomato juice, vodka, worcestershire sauce, Balsamic vinegar adds its characteristic pungent sweetness to this popular brunch cocktail. For the best flavor, choose a good-quality, multifiltered vodka. Recipe courtesy of Williams-Sonoma Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).   Ingredients Ice cubes as needed 1 cup…
  • add this feed to my.Alltop

    The Hungry MouseThe Hungry Mouse

  • Wordless Wednesday: Hunting for Cider Doughnuts at Russell Orchards

    Jessie
    19 Jun 2013 | 5:52 pm
    #NewEnglandOrchard #AppleCiderDoughnutLove #VictoryIsMine! #PettingZooFun Related posts: Wordless Wednesday: Flour Bakery in Boston #Drooling #GorgeousPastry #GottaGetTheCookbook #FlourBakeryFortPoint  ... Wordless Wednesday: Breakfast for Dinner #QuietNightAtHome #LongWeekOnlyWednesday #ThankfulForSmallThings #BostonMarathon #BostonStrong #YouCantKeepUsDown [youtube]http://youtu.be/ALH9afb4r2s[/youtube]... Wordless Wednesday: Porky Little Piggy #ThisPorkyLittlePiggy #FarmFriends #TendercropFarm...

  • Strudel in Rockport, MA

    Jessie
    18 Jun 2013 | 11:13 am
    Last weekend, The Little Black Cat and I headed North up to Rockport, MA in search of one thing: Strudel. Not a bad weekend adventure, right? There’s a place up there called Helmut’s Strudel that makes fantastic pastry. It’s apparently some kind of little franchise. I’ll get to that in a minute. First, a little [...] No related posts.

  • Enter to Win the Naked Power Garden Pinterest Sweepstakes

    Jessie
    17 Jun 2013 | 7:33 am
    Happy National Eat Drink Your Veggies Day! There’s no end to the food holidays, right? So, in honor of this healthy day, I invite you to enter The Naked Power Garden sweepstakes! For those of you keeping track, this is part 2 of my Bacon Bloody Mary post. Please vote for my Bacon Bloody Mary [...] Related posts: Bacon Bloody Mary This is my new favorite Sunday brunch cocktail. I’ll put...

  • Mint Simple Syrup

    Jessie
    14 Jun 2013 | 2:03 pm
    If you’ve ever planted mint, you know that it grows like mad and spreads like wildfire. I always put it in pots because it’s so invasive. Plant mint right in your yard and by the end of the summer, you’ll have mint everywhere. If you don’t grow your own, you can usually find fresh mint [...] Related posts: How to Make Elderberry Syrup Have you had the flu yet this season? How about... Featured in Country Woman Magazine! Heya! Wanted to share some exciting news with you guys.... Homemade Mayonnaise Once you have homemade mayo, you won’t want to go...

  • Bacon Bloody Mary

    Jessie
    13 Jun 2013 | 8:52 am
    This is my new favorite Sunday brunch cocktail. I’ll put bacon in anything. I’m one of those people. I’d like to agree with you guys who are over the whole bacon-on-the-internet thing. But I can’t. Bottom line, I like the stuff too much. Sorry. Thanks, Naked Juice! The good folks at Naked Juice tossed me [...] Related posts: Maple-Glazed, Bacon-Wrapped Apricots Forget candy, this is my kind of treat. A friend... Homemade Gin (Infusion) Let's get one thing straight: This ain't your grandma's bathtub... Maple Whiskey Chicken Grab a fork and put on your fat pants. This...
 
  • add this feed to my.Alltop

    Panini Happy®

  • 8 Essential Panini Tools…and Big OXO Giveaway!

    Kathy Strahs
    17 Jun 2013 | 2:35 pm
    Truth be told, you don’t need much more than a good pan to make panini. That said…I’ve found some simple, inexpensive tools that have made panini-making a whole lot easier (and tastier!) for me over the years. Today I’d like to share with you my 8 Essential Panini Tools – what they’re good for and why I use them. Plus, one lucky reader will have the chance to win ALL 8 TOOLS, thanks to OXO (worth more than $100!). The giveaway details are at the end of this post! Silicone Grill Brush Many grills come equipped with their own grill scraper, but for those that…

  • Grilled Asparagus & Prosciutto Panini

    Kathy Strahs
    3 Jun 2013 | 11:45 am
    {I first posted these Grilled Asparagus, Prosciutto and Mozzarella Panini in March 2009, now updated with a new-and-improved photo!} Before I started making panini on a regular basis it never would have occurred to me to insert something long, skinny and roly-poly like asparagus into a sandwich. But some of the folks I Twitter with have gotten me intrigued with all of their excitement over asparagus sandwiches as of late. Spring is finally here which means asparagus are in season, so what better time to expand my horizons and give this concept a try. Since asparagus and prosciutto is such a…

  • Nominate the Best Sandwich in Your Hometown!

    Kathy Strahs
    28 May 2013 | 3:33 pm
    Summer is almost here – it’s high time we updated Panini Happy’s Great American Sandwich Guide, don’t you think? We first put together this guide to the best sandwiches across the country two years ago, and also shared mobile guides for four cities on Foodspotting. I say “we” because it was built largely on recommendations from the Panini Happy community. I hope you guys have found this resource as valuable as my husband and I have – whenever we visit a new city, we pull up the list and plan out our lunching itinerary! Restaurants have opened and…

  • How to Make Super-Melting Cheese

    Kathy Strahs
    15 May 2013 | 9:51 pm
    Let it be said that I love how cheeses like cheddar and Gruyere melt naturally, even when it breaks, browns, or exhibits any other “imperfect” traits. But it doesn’t mean I wasn’t absolutely intrigued when I heard it was possible to make your own perfectly melting cheese at home – cheese that would soften, stretch and drape itself gently when heated, rather than break or separate. The next thing I knew, I was ordering sodium citrate online and gathering the other necessary ingredients – good quality cheese and Hefeweizen – to give this super-melting…

  • Breakfast Panini for Mother’s Day

    Kathy Strahs
    7 May 2013 | 10:08 pm
    If you’re looking for a special way to show love to the mom or grandma in your life this Mother’s Day (it’s this Sunday!), might I make two suggestions that are pretty much guaranteed to win her over? 1. Breakfast Panini - best if made by you, even better if served in bed (unless your mom has a “no food outside the kitchen rule” – I’ll leave it up to you, you know her best. ) Here are some great options: Bacon, Egg and Cheddar English Muffin Panini Avocado Bacon Toasts Strawberry, Banana and Nutella Panini Granola-Crusted Pear and Almond Butter Panini…
  • add this feed to my.Alltop

    Appetite for China

  • Summer Cooking Classes in New York

    Diana
    16 Jun 2013 | 3:11 pm
    Announcing this summer’s cooking classes in New York! Whether you live in the city or are just visiting, here are a few that are coming up: Wednesday, June 19, 2013 – Dumplings and Wontons at West Elm Market, DUMBO Love dumplings and eager to make them at home? Join us in this 2-hour dumpling extravaganza, now at West [...]The post Summer Cooking Classes in New York appeared first on Appetite for China.

  • Malibu Spiced Rum Cocktails + Giveaway

    Diana
    13 Jun 2013 | 7:54 pm
    As a food writer and cooking teacher, I spend a lot of solo time in the kitchen testing recipes and solo time at my desk researching and writing. So recently, when I got asked by BlogHer and Malibu to go out for a night on the town with friends to sample cocktails, I was more than [...]The post Malibu Spiced Rum Cocktails + Giveaway appeared first on Appetite for China.

  • Cooking and Food Blogging on TV

    Diana
    12 Jun 2013 | 7:01 pm
    A couple of weeks ago, I was contacted by reporter Christie Clements from SinoVision, the NY-based TV station promoting Chinese culture in the U.S.  The station wanted to tape a short segment about the day-to-day work life of a food blogger and cookbook author. I been on TV few times before before (most memorable being [...]The post Cooking and Food Blogging on TV appeared first on Appetite for China.

  • Sichuan Dry-Fried Green Beans

    Diana
    10 Jun 2013 | 2:21 pm
    I first attempted making Sichuan dry-fried green beans 5 years ago while living in Beijing. Night after night I would have these delicious crispy green beans at Sichuan restaurants alongside dishes like mapo tofu and kung pao chicken, and finally decided I needed to try making them on my own. The results of my first [...]The post Sichuan Dry-Fried Green Beans appeared first on Appetite for China.

  • Stir-fried Sugar Snap Peas and Radishes

    Diana
    6 Jun 2013 | 12:38 pm
    One of my favorite things about spring is that sugar snap peas are everywhere right now. If I go to a farmer’s market, there will be bins full of sugar snap peas piled high. And inevitably someone offering a sample using the peas, like a salad with a lemony dressing. My favorite way to cook [...]The post Stir-fried Sugar Snap Peas and Radishes appeared first on Appetite for China.
  • add this feed to my.Alltop

    Recipe Girl

  • Roasted Vegetable Lasagna Roll Ups

    Lori Lange
    18 Jun 2013 | 7:25 am
    I was cleaning out my pantry like a madwoman recently and found some lasagna noodles- EIGHT, to be exact.  It wasn’t enough to make a full-blown, proper lasagna, so I set to work thinking up something else to do with these pesky leftover noodles.  I thought maybe I could break them apart and use them as pasta pieces in soup, but since it’s a few days away from summer… that wasn’t the best idea.  Roll ups with a lasagna-like filling was the perfect option since it would be a good amount of food for dinner for my family of three, and there would be leftovers too:…

  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    12 Jun 2013 | 3:00 am
    Here ya go… this week’s gossip on Stuff I’ve Gotta Share and You’ve Gotta See… Here’s the delicious and summery recipe I shared on Parade Magazine’s blog this week:  Cherry- Limeade Popsicles.  I guess you could say that I’m a little enamored with Cherry Limeade this week since I shared that Cherry Limeade Sangria recipe too!  What can I say… it’s good stuff! I went to Austin, Texas last weekend- yee hah!  I love that city so much… even though it’s sticky and miserably hot in the summer.  I stopped by Allen’s…

  • Cherry- Limeade Sangria

    Lori Lange
    10 Jun 2013 | 3:00 am
    Summer is almost here, and it’s starting to get nice and warm in San Diego. I’ve put lighter blankets on the beds and I’m opening the windows at night.  Flip flops and shorts are pretty much daily wear at this point, and the beach is beckoning us for a visit. Our neighborhood has begun having its outdoor Happy Hour gatherings in the late sunny afternoons- where we share friendship, cheese & crackers, gossip and wine. Sangria sometimes makes an appearance too- most recently this Cherry- Limeade Sangria. We live in an area of San Diego where the houses are very much…

  • BAILEYS Dessert Recipes to share

    Lori Lange
    6 Jun 2013 | 9:03 am
    I’m excited to share that I’ve partnered with BAILEYS® Coffee Creamers to create some dessert recipes.  The folks at BAILEYS have three new flavors of their creamers that they debuted recently, and they asked me to come up with a dessert recipe inspired be each of the new flavors.  I’m sharing those recipes with you today!  Here are the goodies… (pictured left to right):  BAILEYS® Vanilla- Brown Sugar Cookie Bars, BAILEYS® Chocolate- Espresso Brownie Bites, and BAILEYS® White Chocolate Raspberry Swirl Sandwich Cookies Here are the three new flavors…

  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    5 Jun 2013 | 3:00 am
    Hey you!  Here’s this week’s Stuff I’ve Gotta Share and You’ve Gotta See! Here’s what I did for Parade Magazine this week:  I was recently informed that McDonald’s Chicken Nuggets are actually only 50% chicken (the other 50% you just kind of don’t want to know).  I don’t go to McDonalds unless I’m driving across country and it’s the only place around for miles, but I know some kids really dig those nuggets.  Homemade is such a better, more healthy option for your kids!  Here’s a collection of SIX healthy, homemade chicken…
 
  • add this feed to my.Alltop

    wine me, dine me

  • Preview: Holtman’s Donuts & Salazar

    julie
    14 Jun 2013 | 10:46 am
    Taste of NFL was on Wednesday, and one of my favorite things about it is often, restaurants preview dishes before they open, giving lucky attendees a little taste of what’s to come. This year, Holtman’s Donut Shop and Salazar were the two previews. Holtman’s, which will open “soon” at 13th and Vine, featured glazed and cake donuts and cinnamon swirl donuts, all with a Bengals orange-and-black theme. And they are delicious– Katy and I tried a chocolate glazed and a cinnamon swirl, and both were fantastic, old-school bakery donuts. Salazar, which will open at…

  • Review: Kaze

    julie
    13 Jun 2013 | 12:25 pm
    It’s been interesting watching the progression of the Gateway Quarter north on Vine.  When I moved to the Gateway Quarter (a whole two blocks from where I was off Main) there were two restaurants , only a couple of stores, and you didn’t want to go north of Venice on Vine or Suder’s. Now, with Mercer Commons opening and a bunch of condos on Republic and near the Park (the list goes on), business development is moving north as well, and the food is becoming more diverse.  One of the largest buildings, the Paint Building, recently became home to Kaze, a Japanese-inspired…

  • Food and Art at the CAC

    julie
    13 Jun 2013 | 11:24 am
    Last summer, the Contemporary Arts Center had craft lessons on selected Mondays. You could learn to knit a project, sew– all sorts of things. Now, they’re expanding to food. Here’s the schedule– you can learn to make beer, sushi, paint with wine… all kinds of things. June Monday, June 24th, 6-8pm, One Night One Craft: Dairy Day with Snowville Dairy Put on your apron and learn how to create dairy concoctions that include yogurt, cheese and ice cream with our friends from Snowville Dairy. Materials fee: $5 member, $8 non-member Seating is limited, for Reservations:…

  • Book Review and Giveaway: Cocktails Step By Step

    julie
    12 Jun 2013 | 7:09 am
    I seriously love cookbooks. I particularly love cocktail books– though often, the books aren’t groundbreaking, I love the different approaches different bartenders have, the history, everything. Step By Step Cocktails: The Perfect Guide to Cocktail Making, which is part of Parragon’s Love Food line of books, is great for someone who is a very visual learner– there are pictures for every step, a picture of a mise en place, and a picture of the finished drink, so you can read the instructions and see exactly how to make the drink. The list is pretty wide– standards…

  • Taste of the NFL Tomorrow

    julie
    11 Jun 2013 | 2:21 pm
    Wednesday night. I have a few questions for you. Do you love football? (Okay, this part could be optional.) Do you love food? (I guess this could be optional too, if you answered “yes” to A.) Do you want to help the Freestore Food Bank raise $150,000 in one night? If you’re a fan of Cincinnati food and Cincinnati football and helping the hungry in Cincinnati, Taste of NFL is for you. I actually get to go this year, and I’m super excited. The host this year on the culinary side is David Falk, and on the football side, it’s Carlos Dunlap. Tickets are $150, and all…
  • add this feed to my.Alltop

    Cooking Up A Story: cooking fresh

  • Other Fine Wines: Roussanne

    Local Food Sustainable Network
    18 Jun 2013 | 4:02 am
    Other Fine Wines: Roussanne As the title implies, there are other great wine varietals in the region, in addition to Pinot Noir, including a relative new comer: Roussannne. Grown in the... From: cookingupastory Views: 25 0 ratings Time: 02:37 More in Entertainment

  • Strawberry Picking at a U-Pick

    Local Food Sustainable Network
    13 Jun 2013 | 9:04 am
    Strawberry Picking at a U-Pick It's that time of year to get your buckets ready and go pick your own fruit and/or vegetables. There's nothing tastier than a fresh picked strawberry. In fact, I have to say, it's almost like... From: cookingupastory Views: 144 6 ratings Time: 00:58 More in Entertainment

  • An Oregon Wine Grower: From Wall Street to Vineyard Farm

    Local Food Sustainable Network
    13 Jun 2013 | 4:03 am
    An Oregon Wine Grower: From Wall Street to Vineyard Farm Dick Shea, of Shea Wine Cellars, grows wine grapes for other specialty winemakers, and produces his own vintage wines in limited quantities. A former Wall St... From: cookingupastory Views: 93 3 ratings Time: 02:13 More in Entertainment

  • LIVE: A Sustainable Program for Wine Growers and Wineries

    Local Food Sustainable Network
    11 Jun 2013 | 4:00 am
    LIVE: A Sustainable Program for Wine Growers and Wineries Ted Casteel started the LIVE program (Low Input Viticulture and Enology) in 1997, and 2 years later began certifying its first Oregon vineyards and wineries.... From: cookingupastory Views: 170 2 ratings Time: 02:39 More in Entertainment

  • Sparkling Wines

    Local Food Sustainable Network
    6 Jun 2013 | 4:00 am
    Sparkling Wines Chris Berg winemaker at Laurel Ridge Winery near Forest Grove, Oregon shares his thoughts about making sparkling wines, and what key characteristics help def... From: cookingupastory Views: 166 0 ratings Time: 02:42 More in Entertainment
  • add this feed to my.Alltop

    What's For Lunch Honey? | Experience Your Senses

  • Kanelbullar–Swedish Cinnamon Buns

    19 Jun 2013 | 4:06 am
    How fast time trickles through our fingers. For me this blog is a fantastic journal of how my year progresses, noting my ups and downs and making me aware to live my life consciously and with purpose. I find it helpful to be able to click on a past post, reading through the paragraphs of what... [Read the rest of this post on my website]

  • From Plate to Page: Creativity Unleashed in Ireland

    12 Jun 2013 | 5:49 am
    One never knows how the dynamics and mechanics of a group will function. It’s an intricate matter bringing 12 people together, each from different parts of the world, with different personalities, characters and desires. The drive has to flow in positive directions and the synergy between the group... [Read the rest of this post on my website]

  • South Indian Inspired Sambar Vegetable Curry

    30 May 2013 | 5:18 am
    My parents were anxious and zealous to instill the values and cultures of our Indian traditions and roots to their two children, who spent their entire lives living outside of the homeland. As young and new parents of a first-born girl, they decided never to force the rituals on me. Both my brother... [Read the rest of this post on my website]

  • Dubai 2013: Food Styling and Photography Workshop

    23 May 2013 | 5:48 am
    There are some big dates and events in the calendar that one always looks forward to in the year. You know the ones. You can count on the highlight every year: the child’s Birthday party knowing that there will be plenty of chocolate cake, summer vacation promising a few weeks of relaxation or... [Read the rest of this post on my website]

  • Moving Pictures: A Video Post

    8 May 2013 | 12:21 am
      Today I leave you with a few moving pictures as I pack my bags and head towards Ireland for the Plate to Page Workshop. This fantastic video brings back great memories of the Weimar Food Styling and Photography Workshop, which Sandy and I gave in March this year. It gives a small... [Read the rest of this post on my website]
 
  • add this feed to my.Alltop

    Freezer Burns: Video Frozen Food Reviews from the Frozen Food Master, Gregory Ng

  • Hot Pockets Limited Edition Cuban Style Review (Ep580)

    Gregory Ng: The Frozen Food Master
    19 Jun 2013 | 7:46 pm
    Last weekend the Frozen Food Master was joined by lovely co-host Shane on Freezerburns Live! where they reviewed the Limited Edition Hot Pockets Cuban Style. The Frozen Food Master hates pickles and mustard so this was especially painful for him. Could he suffer through this review? The answer is “barely” with the help of some tequila! The Frozen Food Master reviews this Hot Pockets Limited Edition Cuban Style. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts of the Hot Pockets Limited Edition Cuban…

  • Announcing: Freezerburns Live! Edy’s & Dreyer’s Ice Cream Edition Saturday June 15th, 2013

    Gregory Ng: The Frozen Food Master
    12 Jun 2013 | 12:24 pm
    If you’re from the East Coast you know them as Edy’s. If you’re from the West Coast you know them as Dreyer’s. Regardless of the name, if you have a mouth and a tongue filled with tastebuds you know them as awesome. 2 weeks ago I got a package on dry ice (my favorite kind) sent to Freezerburns Studio. It was packed with new flavors perfect for summer from Edy’s/Dreyer’s! This saturday night lovely co-host Shane will join me to review these bad boys. And as a bonus, I will be giving away 3 free ice cream coupons to those that attend! WHAT: Freezerburns Live!

  • Free Edy’s Ice Cream! Freezerburns Live, Moon Pie Review: Freezerburns N.O.W. Vlog #5

    Gregory Ng: The Frozen Food Master
    11 Jun 2013 | 5:26 pm
    This is a brand new videoblog series called Freezerburns N.O.W. Each week I will structure the show into 3 parts: News, Obsession, and What? News: Announcing Freezerburns Live! This Saturday June 15th, 8:00 PM EST at http://live.freezerburns.com. You could win free ice cream from Edy’s! Obsession: Hot lava stone steak cooking from Burwell’s Stone Fire Grill in Charleston, South Carolina What?: My review of the original marshmallow cookie, the Moon Pie.

  • Hot Pockets Limited Edition Spicy Beef Nacho Review (Ep579)

    Gregory Ng: The Frozen Food Master
    6 Jun 2013 | 7:39 pm
    Limited Edition Hot Pockets have been hit or miss. And coming off that horrible Lean Pocket Tomato melt last month I was scarred. And not just scarred on the roof of my mouth. This one is called Spicy beef Nacho and that sounds like a winner to me. Hopefully this thing is as hot and spicy as that Spicy hawaiian Pizza one. The Frozen Food Master reviews this Hot Pockets Limited Edition Spicy Beef Nacho. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts of the Hot Pockets Limited Edition Spicy Beef Nacho below:…

  • Chocolate Peanut Butter Pop Tarts and Clif Shot Bloks Reviews: Freezerburns N.O.W. Vlog #4

    Gregory Ng: The Frozen Food Master
    5 Jun 2013 | 5:24 pm
    This is a brand new videoblog series called Freezerburns N.O.W. Each week I will structure the show into 3 parts: News, Obsession, and What? News: Announcing the winner of the AMC Movie Theatre Gift Card Contest! Obsession: Clif Shot Bloks What?: My review of the brand new Chocolate Peanut Butter Pop Tarts. Link to TheImpulsiveBuy.com’s review: http://www.theimpulsivebuy.com/wordpr… Thanks to Youtuber: https://www.youtube.com/user/skitzovoice for the beat box intro!
  • add this feed to my.Alltop

    Printable Manufacturer Grocery Coupons 2012 | Savings Lifestyle

  • Free Stuff: P&G Samples, Potty Break Phone Call, The Coolest Iced Cold Coffee Beverages + More

    Savings Lifestyle: Kathy
    19 Jun 2013 | 1:30 pm
    The Free Stuff page has been updated with some great freebies! Here are a few highlights for your convenience:P&G Samples (Sam’s Members)Potty Break Phone Call from Mike or SullyTeaching Kids to Clean by Dana WhiteThe Coolest Iced Coffee Beverages by Linda BeveridgePaleo Slow Cooker Favorites for Meat Lovers by Andrew MoorehousePaleo Comfort Foods by Karen Evans30 Days to Intimacy by Shari PopejoySeveral more!Search the Free Stuff page to see a comprehensive list of active Freebies!Disclaimer: This post contains a link to an affiliate. By using the links above, you are supporting…

  • Walgreens Deals: $0.36 Jell-O Instant Pudding {Begins 6/30 – Print Now!}

    Savings Lifestyle: Amber
    19 Jun 2013 | 1:00 pm
    Go ahead and print this $1/3 Jell-O Pudding or Gelatin Mix Coupon and save for a really nice deal at Walgreens beginning Sunday, June 30. I love grabbing these for little out of pocket since there is so much you can do with them!Here are the details:$0.69 Jell-O Instant Gelatin or Pudding Mix With In Ad Coupon ~ Limit 3 $1/3 Jell-O Pudding or Gelatin Mix Coupon Net Price $0.36 eachThanks, Wild For Wags!Find more Walgreens Deals + Scenarios before you shop!Disclaimer: This post contains a link to an affiliate. See my Disclaimer Policy for additional information.

  • Walgreens Deals: $0.99 Oscar Mayer Hot Dogs {Begins 6/30 – Print Now!}

    Savings Lifestyle: Amber
    19 Jun 2013 | 12:00 pm
    Go ahead and print this $1/2 Oscar Mayer Hot Dog Coupon now to save for a nice deal at Walgreens beginning June 30. You’ll be able to pick these up for just $0.99 per pack!Here are the details:B1G1 $2.99 Oscar Mayer Wieners, 16 oz $1/2 Oscar Mayer Hot Dog Coupon Net Price $0.99 eachThanks, Wild For Wags!Find more Walgreens Deals + Scenarios before you shop!Disclaimer: This post contains a link to an affiliate. See my Disclaimer Policy for additional information.

  • Weight Watchers Magazine Sale, $4.50

    Savings Lifestyle: Andrea
    19 Jun 2013 | 11:00 am
    Here is another great sale on Weight Watchers Magazine! Pay just $4.49 for a 1-year subscription. Use promotion code 2003 during checkout to receive the discount.Weight Watchers Magazine is the perfect publication for anyone who is dieting. Although the magazine is aimed at those following the Weight Watchers program, there is a lot of assistance here for anyone who just wants to eat better and feel healthier. With a blend of weight loss advice, healthy recipes, and fitness tips-all designed to help you look and feel your best-this magazine has something for every dieter.Pick up the Weight…

  • Vera Bradley Deal: eReader Sleeve, $12.99

    Savings Lifestyle: Bridgett
    19 Jun 2013 | 10:30 am
     Today only, Vera Bradley is offering a great deal on select patterns of the eReader Sleeve for only $12.99 ( a $34.99 Value).  I really love this one with the greens and blues that is perfect for summer.Also, they are offering the Double Zip Backpack for $49.99 or the Backpack for $39.99.  These are awesome to keep snacks, sunscreen and wallet for day trips.  I have even used mine while visiting theme parks, too.You can get Free shipping with $75 or more purchase.  Hurry, this deal ends at 11:59 pm EST, tonight.Disclaimer: This post contains a link to an affiliate. See my Disclaimer…
  • add this feed to my.Alltop

    Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen

  • Sweet Corn Chicken Soup

    Sailu
    18 Jun 2013 | 6:04 am
    Sweet corn chicken soup is a classic soup among Indo Chinese recipes. An easy soup recipe made with cream style corn and shredded chicken is very flavorful. The post Sweet Corn Chicken Soup appeared... Read rest of the story at my blog, http://sailusfood.com.

  • Kerala Egg Roast

    Sailu
    14 Jun 2013 | 6:51 am
    Egg roast with Appam is the best breakfast food combination among Kerala style recipes. Nadan egg roast is flavorful and one of the best Indian egg dishes. The post Kerala Egg Roast appeared first on... Read rest of the story at my blog, http://sailusfood.com.

  • Kerala Vegetable Stew

    Sailu
    11 Jun 2013 | 4:11 am
    Vegetable Stew recipe is a healthy, easy and quick to make dish among Kerala recipes.This vegetarian dish is served with Appam, Kerala style white pancakes. The post Kerala Vegetable Stew appeared... Read rest of the story at my blog, http://sailusfood.com.

  • Appam Recipe

    Sailu
    10 Jun 2013 | 5:30 am
    Appam recipe is made with rice and fresh coconut with or without yeast.Its popular among Kerala breakfast recipes that are healthy, simple and easy to make. The post Appam Recipe appeared first on... Read rest of the story at my blog, http://sailusfood.com.

  • Rajma Masala

    Sailu
    6 Jun 2013 | 5:10 am
    Rajma Masala is one of the best Indian recipes in North Indian cuisine. Red kidney beans curry, prepared in a spiced onion tomato base and served with rice. The post Rajma Masala appeared first on... Read rest of the story at my blog, http://sailusfood.com.
 
  • add this feed to my.Alltop

    Nibbles of Tidbits, a Food Blog

  • Pretty In Purple Deviled Eggs: It’s All About The Beet Juice Baby.

    FoodBlog
    19 Jun 2013 | 12:56 am
    Pretty in Purple Deviled Eggs — Any Deviled Egg recipe will do.  It’s the addition of Beet Juice that makes them pretty in purple.  Once boiled the Eggs were peeled, and then soaked in Beet Juice in the fridge for a day, way longer than necessary to give them a striking color. It only takes minutes to give the Eggs color – Less time in Beet Juice yields more of a contrast between the purple and white (a purple ring), and more time in makes ‘em mostly purple. The Beet Juice imparts a sweet, earthy flavor into the Eggs adding a tasty dimension.

  • Experience The Speakeasy Sanctuary From Tedium: Pie Society.

    FoodBlog
    17 Jun 2013 | 12:28 am
    Pie Society is inconspicuously set within the back of Pitfire Artisan Pizza in Costa Mesa. When I first read… Experience the Speakeasy Sanctuary from Tedium — I thought, what? It’s Pie Society, a separate, connected, somewhat secret Bar, open Tues. – Sun., from 5p.m. to “Close” whenever that may be – Enter through Pitfire Artisan Pizza, if you can find how. There’s also a back entrance to this speakeasy-type Bar — I love the idea.  It makes it cool. And you can tell from its look, menu, drinks and related peeps — It is cool!

  • The Sweetest Happy Father’s Day Card In The World.

    FoodBlog
    14 Jun 2013 | 8:50 pm
    Happy Father’s Day to all great Dads in Heaven and on earth — Life is sweet because of y’all.

  • Wild Goose Lands At The Little Knight Knighted Black Knight.

    FoodBlog
    12 Jun 2013 | 1:28 am
    We enjoyed stiff Cadillac Margaritas, Pizza and more at Black Knight Gastro Lounge (new and improved) at The Triangle — It once was on 17th Street as The Little Knight, a cool dive bar. It has a more polished, clean look and a larger outdoor patio, something I usually hope for in a place.  Pizza is available inside and at times via the pass-through window adjacent to it. The Cheese Platter was generous in size and unique with spicy, sweet and colorful Cheeses. Our Salad (forgot which one) was good to share too — Check their website menu when it’s up. Upstairs view from…

  • I’ve Finally Arrived At Park Avenue: The PAG Is Better Than Expected.

    FoodBlog
    7 Jun 2013 | 11:35 pm
    What a surprise – A Park Avenue Dinner for my birthday.  I’ve wanted to go there for so long. I’ve finally arrived!  I knew they had a garden, but WOW on the PAG — Park Avenue Garden. Cheers to this exceptional restaurant and to my hunny for ziz-zagging the streets to get us there on the sly.  Where are we going?  Park Avenue – It’s the best birthday dinner surprise! We started with Squash Blossoms filled with Goat Cheese and PAG Dried Oregano. Park Avenue seems to transcend decades — Its exterior is reminiscent of the 60′s or…
  • add this feed to my.Alltop

    Appoggiatura

  • Iron CSA: Week 1

    Haley
    15 Jun 2013 | 6:44 pm
    For our anniversary this year, Jeremy and I decided to purchase a small CSA share. We ordered from Bray Family Farms, a local farm near where we live. Last Saturday was the first pickup, and I’m excited to see what comes for the rest of season. I felt a bit like I was playing Iron Chef in trying to figure out what I was going to do with my box contents, and I thought it would be fun to track how we cook and eat everything. Unfortunately, I decided to do this after we had eaten most of the first box, so there’s no picture of that one.   Week One Here’s what we got (and what…

  • Fried Squash

    Haley
    15 Jun 2013 | 6:36 pm
    This is one of those simple, homely recipes that I love. My Grandma used to fry squash regularly when I was growing up, and I don’t really remember her preparing squash any other way. I’m sure she must have made some casseroles, but I don’t recall those. Now, I always feel like the first yellow crookneck squash of the season need to be sliced and fried the way she used to. The rest of the summer crop can be used more creatively, but fried squash always helps me ring in the summer. I’ve written the recipe below to serve four, and it’s very adaptable and easy to…

  • Chicken Tacos

    Haley
    8 Apr 2013 | 6:04 pm
    This isn’t a terribly original recipe, but it’s dead easy and absolutely delicious. It’s a mashup of the Penzey’s recipe for chicken tacos, and a chicken taco recipe from a back issue of Real Simple. It’s become my go-to taco recipe  1 lbs boneless, skinless chicken breasts canola or vegetable oil 1 onion, diced salt and pepper juice of a lime 1 4.5 oz can diced green chiles 2 T Penzey’s chicken taco seasoning 1/2 C of water Heat about a little oil in a large skillet over medium high heat. Slice the chicken breasts into thin strips, then saute in the oil…

  • Crunchy Cole Slaw, Remixed

    Haley
    8 Apr 2013 | 5:36 pm
    16 oz cole slaw 1 bag broccoli slaw 1 C grated carrot 1 C grated celery 1 C green onion, sliced 1 C toasted almond slices 1 C sunflower seeds 1 package ramen noodles, crumbled 2 T sesame seeds 1/2 cup oil 1/4 cup rice wine vinegar 1/4 cup soy sauce 1/4 cup honey 1/2 tsp ground ginger 1/2 tsp garlic powder salt and pepper In a large bowl, toss together the slaws, carrot, celery, green onion, almonds, ramen, sunflower seeds, and sesame seeds. In a separate bowl, whisk together the remaining ingredients. Drizzle over the slaw then toss well to combine. Serve immediately. Serves a crowd! Filed…

  • Chana Masala (Chickpea Curry)

    Haley
    7 Dec 2012 | 9:40 pm
      I have been spoiled, in that until recently I have always lived near at least one really good Indian restaurant. Now that the closest one with decent food is about 30 minutes away, I have been making do with a lot of Trader Joe’s frozen Indian dishes. That is, until about a month ago, when I decided that it was time to learn to make a few of my favorites myself.    This recipe is the product of that project. I can’t speak to its authenticity, but it certainly tastes better than its frozen counterpart, and it’s made with ingredients that can be readily picked up at any…
  • add this feed to my.Alltop

    Just Food Now

  • Sojourn in Abu Dhabi

    J @ JFN
    5 Jun 2013 | 1:09 pm
    Finally it’s all over and my life is beginning to take shape again. We moved out of my childhood home, spent two  months in a tiny apartment pretty close to the beach and moved into ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • The Idiot’s Guide to Curry, Part 2: Thai Curry

    J @ JFN
    24 Jan 2013 | 2:55 am
    Yet again we have a perfect day in the Cape but, quite frankly, I didn’t pay much attention. I enjoy winter and love the rain & the dark, cloudy skies but that’s only because I ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • The Idiot’s Guide to Curry, Part 3: Cape Curries

    J @ JFN
    24 Jan 2013 | 2:30 am
    There are times when you need to do something but you dread it, so you leave it & leave it and never get round to doing it; in the English language, it’s called procrastination. I’m... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • The Idiot’s Guide to Curry, Part 1: Indian Curry

    J @ JFN
    24 Jan 2013 | 2:00 am
    For my sins, I’m the family spice queen, probably because I loathe plain steamed food – unless I can add lemon juice, olive oil (or butter), salt or pepper to food, I give it a ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Apologies

    J @ JFN
    15 Jan 2013 | 6:10 am
    Hallo everyone. This is an apology post because for this month I will not be able to write posts because I am moving which, as you all know, is probably the most stressful time in ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
 
  • add this feed to my.Alltop

    delicious:days

  • Breadly Pleasures called Bialystoker Kuchen. Or Bialys.

    Nicky
    23 May 2013 | 7:05 am
    Ever since Oliver has taken up bread baking with his own sourdough, my bread baking has decreased – he’s just too good at it. But rolls, buns and similar are still my business. So today you’ll get a new recipe video of a Jewish favorite you might not even have heard of yet, unless you live in NYC or have a broader knowledge of its culinary intricacies…Read the rest of Breadly Pleasures called Bialystoker Kuchen. Or Bialys.Copyright © 2013 delicious:days. Please contact blog@deliciousdays.com.

  • Pink in Disguise - The Tipsy, Nutty, Chocolatey Cake

    Nicky
    5 May 2013 | 11:10 pm
    If you ask culinary inclined people what their very first memories about helping in the kitchen are, most would likely respond with “baking a cake” or “baking cookies”. Not sure why this seems to a have turned into such a stereotype, but maybe it has to do with the mess we created and the fun we had in doing so?Read the rest of Pink in Disguise - The Tipsy, Nutty, Chocolatey CakeCopyright © 2013 delicious:days. Please contact blog@deliciousdays.com.

  • Scones with fresh ramps & cheese - An old favorite goes savory

    Nicky
    23 Apr 2013 | 8:58 am
    One of the most-loved recipes on delicious:days is this scones recipe. It is super simple to prepare, the results are light and fluffy and its versatility makes it a winner. What stroke me in hindsight is, how come I never prepared a savory version of them?Read the rest of Scones with fresh ramps & cheese - An old favorite goes savoryCopyright © 2013 delicious:days. Please contact blog@deliciousdays.com.

  • Links from the Food Universe - Weekly Compilation NO.7/13

    Nicky
    8 Apr 2013 | 8:03 am
    News from the food universe that are informative, will make you laugh or simply scratch your head.Read the rest of Links from the Food Universe - Weekly Compilation NO.7/13Copyright © 2013 delicious:days. Please contact blog@deliciousdays.com.

  • Meringue-Tarteletts with Passion Fruit Curd - Recipe with Video

    Nicky
    31 Mar 2013 | 8:52 am
    When skimming through cookbooks or food blogs there are certain recipe steps that instantly kill my enthusiasm to make the respective dish any time soon or ever. “Blind bake/line with parchment paper/fill with dried beans” probably belongs to my anti-fave top three – it kills me every time and I would rather skip the recipe altogether.Read the rest of Meringue-Tarteletts with Passion Fruit Curd - Recipe with VideoCopyright © 2013 delicious:days. Please contact blog@deliciousdays.com.
  • add this feed to my.Alltop

    Comestiblog

  • Queens Taste 2013

    Comestiblog
    11 Jun 2013 | 11:41 am
    Queens Taste 2013, hosted by the Queens Economic Development Corporation (QEDC), took place at Citi Field's Caesars Club on 14 May. Forty vendors dished up a world of flavors to more than 900 eager tasters at the eleventh anniversary of the gastronomic extravaganza.

  • Celebrate a World of Flavors at Queens Taste 2013

    Comestiblog
    7 May 2013 | 6:51 pm
    The Queens Economic Development Corporation and lead sponsors Citi and Fairway Market are proud to invite you to the borough's premiere food-and-networking event, Queens Taste 2013, at Citi Field's Caesars Club from 6 P.M. till 9 P.M. on Tuesday, 14 May 2013.

  • Tbilisi Keeps Georgia on My Mind

    Comestiblog
    6 Apr 2013 | 9:04 am
    Tbilisi on Kings Highway in Gravesend, Brooklyn afforded me a fine introduction to the marvelous flavors of Georgian cooking. Simple and unassuming, this restaurant serves delicious, authentic dishes from its namesake, Georgia's capital (and largest) city. On my inaugural visit, I feasted on traditional dishes of Spinach Pkhali with Walnuts, Khachapuri Imeretian, and Khinkali.

  • Happy New Year!

    Comestiblog
    31 Dec 2012 | 3:11 pm
    Should auld acquaintance be forgot, And never brought to mind? Should auld acquaintance be forgot And auld lang syne? For auld lang syne, my dear, For auld lang syne, We'll tak a cup o' kindness yet For auld lang syne.

  • "Seasoned" Greetings 2012

    Comestiblog
    25 Dec 2012 | 12:22 pm
    Wishing you a Merry Christmas, a Happy New Year, and Peace on Earth.
  • add this feed to my.Alltop

    $5 Dinners

  • National Campout Day – This Saturday! {Plus, Best Campfire Recipes!}

    Erin, The $5 Dinner Mom
    19 Jun 2013 | 11:00 am
    Did you know that this Saturday is the 9th annual Great American Backyard Campout on June 22, 2013?!? It’s the perfect opportunity to head outside for some great food and family fun this summer. We love love love being outside, and eating outside…and the boys just might get the tent out (if they can stand to sleep in the heat, we’ll let them!). If not, they might set the tent up in the playroom and sleep indoors! If you’re looking for some new things to try (Try 13 Challenge!!) on the campfire, or grill, this weekend, check out these ideas: Pigs in a Sleeping Blanket:…

  • Pasta Beads- Kids in the Kitchen

    Kristy
    19 Jun 2013 | 7:00 am
    Are you looking for a good activity for your kids this summer?  Check out these colored pasta beads!  Lots of fun crafts can be done with these!  Head on over to My Name is Snickerdoodle to learn more!   Related StoriesHomemade Bread- Kids in the KitchenColor Changing Milk Experiment- Kids in the KitchenPopovers from Pretend Soup- Kids in the Kitchen

  • Restaurant Coupons & Deals – 6/18

    Jenn K
    18 Jun 2013 | 5:18 am
    If you are looking for some coupons and freebies to to help you save on dinner on the town, date nights, and for when you need a break from cooking, then you’re in the right spot! While we certainly know that eating out is more expensive than eating in, it is nice to treat yourself and your family every now and again to a meal out on the town. Our family eats out 2 or 3 times a month, and we’ve been able to do so for less than $60 for the month…in part because of all the great coupons, daily deals, and other offers from restaurants in our area. Check out the latest coupons,…

  • Update ~ I’m Taking a Vacay!!! {Sorta.}

    Erin, The $5 Dinner Mom
    17 Jun 2013 | 2:00 pm
    {Photo Credit – Tyler and me at the 2011 Summit in Colorado Springs. This year, I’ll just have baby Austin in tow.} So it’s been a super busy spring for me. And the next 2 weeks are the busiest of my year, every year. This week is the 4th annual Savvy Blogging Summit in Cincinnati. We gather with fellow bloggers once a year to network, swap blogging ideas, talk trends, tips and tricks of the trade and also have lots of fun too! It also means that I step away from my computer for almost a week. Then I dive into the “post-event” stage of following up and making…

  • Lots of Kraft, Coffee, Condiments and Cereal Printable Coupons

    Jenn K
    17 Jun 2013 | 5:33 am
    Here are some of the latest and hottest printable coupons: Food $1/1 A.1. Steak Sauce, 10 oz+ (exp 07/03/2013) $0.50/2 Breakstone’s or Knudsen Sour Cream, 16 oz+ (exp 07/03/2013) $1/1 Cardini’s Salad Dressing (exp 07/03/2013) $1/2 Country Time Drink Mixes (exp 07/03/2013) $0.50/2 Cracker Barrel Cheese, 6 oz+ (exp 07/03/2013) $1/2 Crystal Light Liquid Drink Mixes, 1.62 fl oz (exp 07/03/2013) $0.50/1 General Mills Chex Cereal SavingStar (exp 06/30/2013) $0.50/1 General Mills Lucky Charms Cereal SavingStar (exp 06/30/2013) $1/1 Gevalia Coffee, 12 oz (exp 07/03/2013) $1.50/1 Gevalia…
 
  • add this feed to my.Alltop

    MyGourmet Connection

  • Chinese Lemon Chicken

    Erika Pitera
    18 Jun 2013 | 2:23 pm
    Because it's not fried, this lemon chicken recipe is a lighter take on the versions you'll find in Chinese restaurants. A frothy coating of egg white and cornstarch keeps the chicken superbly moist and tender and the lemon sauce is tangy, with just enough sweetness. The dish is a perfect choice for a quick weeknight meal. Serve with white rice and steamed broccoli. Get the full recipe →        

  • Twice-Baked Goat Cheese-Truffle Potatoes

    Lynne Webb
    17 Jun 2013 | 1:59 pm
    These potatoes are so simple to make, yet they're decadently rich and delicious. The naturally buttery flavor of Yukon Gold potatoes blends so well with the goat cheese and white truffle oil, that even though they're not generally used for baking we felt we had to make an exception. Get the full recipe →        

  • Summer Bourbon Cocktails

    Lynne Webb
    14 Jun 2013 | 2:19 pm
    A collection of 7 refreshing bourbon cocktails from Wild Turkey - perfect for warm-weather entertaining. Continue reading →        

  • Spaghetti with Garlic-Toasted Crumbs and Anchovies

    Lynne Webb
    14 Jun 2013 | 2:55 am
    Even if you're not a fan of anchovies on pizza or salads, we'd be willing to bet you'd find the subtle, rich flavor they lend to this Sicilian-style pasta dish to be pretty incredible. Anchovies are rich in umami - that coveted fifth taste that makes certain savory foods so appealing. Combined with toasted garlic breadcrumbs, a handful of capers and fresh parsley, the anchovies in this easy pasta dish add a wonderful depth of flavor without being fishy. Be sure to check our notes for purchasing recommendations. Get the full recipe →        

  • Real Florida Key Lime Pie

    Lynne Webb
    11 Jun 2013 | 2:15 pm
    Florida Key Lime Pie (aka the easiest pie you'll ever make) is a simple custard pie made with sweetened condensed milk, lime juice and egg yolks and baked in a graham cracker crust. Despite the minimal ingredient list it has a bold and tangy lime flavor and creamy consistency that can't be beat. The authentic Florida version doesn't include meringue, but a topping of a little whipped cream (we prefer unsweetened) is a nice complement to the crisp acidity of the limes. Get the full recipe →        
  • add this feed to my.Alltop

    Eat Boutique - handmade food giftbox, homemade, homespun, gift basket, food that hugs you back

  • Puritan, Cambridge, Massachusetts

    Shelby Larsson
    16 Jun 2013 | 5:43 pm
    We feature many boutique food makers on Eat Boutique and, just in case you were wondering, restauranteurs are makers too! After several visits to Puritan & Company, I felt the vibe of a true maker in every detail. Between the food, the design and the sweet hello/goodbye at the door, Shelby’s become a fan as well. Alongside Katie Noble’s beautiful photography of the space, she shares an inside look. -Maggie You can tell a lot about a restaurant by the bread that they serve.  Whether they intend to or not, that first offering of food that graces your table will set the tone for…

  • What We’re Loving: Summery Drinks

    Amy Feiereisel
    14 Jun 2013 | 8:10 am
    We’re revisiting our lovely series from last summer “What We’re Loving” every Friday this summer. Let’s kick it off by introducing Amy and some delicious Summer-inspired drinks from our favorite bloggers. Amy is an apprentice with Eat Boutique this summer, so show her a little love! -Maggie Summer still seems relatively new in June. We revel in the heat and the sunshine, giddily pull out sandals and sunglasses, and swim even when the water is still chilly. Flash forward to early July and you’ve got desperate people broiling in the heat and praying to the…

  • Chocolate Smoothies

    Mia Moran
    13 Jun 2013 | 6:34 pm
    Mia Moran is a mom, wife, friend, teacher, graphic designer, amateur photographer, and most recently, a chef. Here is her journey from dishwasher to cook, and a yummy Chocolate Smoothie recipe. Thanks, Mia! -Maggie I spent most of my life avoiding the kitchen. Luckily, I married a man who loved to cook and made pretty much every meal that we ate at home for the first few years. He cooked and I washed the dishes — it was fabulous! But then we had kids, which changed everything. Kids meant that dinner had to be on the table at a certain time, and I was usually the one cooking. With our…

  • Jasmine Strawberry Iced Tea

    Heidi Murphy
    9 Jun 2013 | 6:45 pm
    Happy Monday and Happy Iced Tea Day! Ever since Heidi described this fruity and floral cold tea drink, I hoped for the day when I could share her recipe. Well, move over Maggie; here’s Heidi to share her go-to process for a very special version of Jasmine Strawberry Iced Tea. Pardon me while I go put the kettle on! – Maggie This warm weather beverage has quickly become a favorite. I was never particularly fond of floral flavors, but after developing an affinity for elderflower from sampling more than a few cocktails with St. Germain, I have found that I really do love floral notes…

  • Homemade with Love

    Matthew Petrelis
    3 Jun 2013 | 8:48 am
    I am an unofficial member of the Jennifer Perillo fan club. And if there’s no official club just yet, let’s make it so. She’s a doll and her story, shared on her blog, In Jennie’s Kitchen, and in her new cookbook is bittersweet, sincere and delicious. I asked Matthew to provide his objective take on her new book and love bloomed there too. – Maggie As soon as I unwrapped Homemade with Love, the newly released cookbook from Jennifer Perillo, I knew this was going to become one of my favorite cookbooks. Yes, I was absolutely judging this book by its cover, and I…
  • add this feed to my.Alltop

    We are not Martha

  • Strawberry Banana Daiquiri with Bacardi Classic Cocktails Light

    Sues
    18 Jun 2013 | 9:00 pm
    Don’t daiquiris make you just want to jump on a boat and go on a cruise somewhere? Except maybe not a cruise because, well, do people actually want to go on cruises anymore? I think that ship has sailed. Pun intended, obviously. So, how about jumping on a plane and heading to a beach where there’s a cabana boy who mostly stays out of your way until he sees that a) you need your umbrella raised and b) your glass is empty. That’s more like it. Siiiiigh. Let’s go now. OK fine, a daiquiri will definitely take second place. And I speak from experience when I say it’s…

  • Breakfast Risotto with Bacon and Poached Egg

    Sues
    17 Jun 2013 | 4:42 am
    Only 18 days until I’m taking a glorious week of summer vacation. 18 days. Not that I’m counting or anything. Not at all. I mean, who would count down to a week of vacation with your family on a lake with breweries, cocktails, and relaxation everywhere in sight? Not me. I’d much rather be spending my days in an office with no sunlight or fresh air. But if I’m forced to take this vacation, I’ll try to make the best of it. Really. 18 days away and I have a feeling I’ll be mentioning it in every blog post I write until then. Because I need a vacation more than…

  • Asparagus, Orange, and Gorgonzola Salad

    Sues
    13 Jun 2013 | 8:23 pm
    April showers bring May… wait. Isn’t it June right now? Yup. And it’s been raining for 40 days and 40 nights straight. Well, practically. Maybe more like four. All I know is that I’m totally sick of it. This isn’t what June is supposed to be all about. I do, however, have to admit that there’s nothing quite so awesome as falling asleep with the windows open, a cool breeze blowing in, and the rain pouring down. Can anyone explain to me why the sound of rain is so relaxing? I just wish that darn rain would quit it come 6:00 a.m. Why hasn’t Mother Nature…

  • BlogHer Food 2013 in Austin, Texas

    Sues
    11 Jun 2013 | 8:55 pm
    Howdy! I just returned from BlogHer Food 2013 in Austin, Texas, and can now definitely say that Austin is one of my favorite places in all the world. I was attending the BlogHer Food conference partly for work and partly for play. One of my clients was attending as a sponsor (Baileys Coffee Creamers), so I went to help with the booth and do a little networking and have a little fun. I would say all of the above were accomplished! I didn’t take photos like I usually do at conferences, but thought I would share what I did have from the weekend. Because I was attending as a brand instead…

  • Peach and Blackberry Bruschetta

    Sues
    7 Jun 2013 | 10:04 am
    Can we talk for a moment about how summer fruits are available once again? AKA the most wonderful time of year, besides pumpkin season and maybe blood orange season, too. I guess it’s safe to say all seasons bring with them a food that I am THE MOST EXCITED EVER about. Once upon a time, I would have added Easter candy season to that list, too. But now that Easter candy all seems to be sold in various forms throughout the year, it’s just not that exciting anymore. I mean, at Halloween, I saw Cadbury Eggs with “green slime” in them. And the other day, I saw Bubblegum…
 
  • add this feed to my.Alltop

    Simple Comfort Food

  • Bacon Cheeseburger Flatbread

    Dax Phillips
    18 Jun 2013 | 8:52 am
    I’ll be the first to admit, I love a good cheeseburger. I know it is grilling season and all, and trust me I love a great burger cooked over charcoal, and I especially have been loving the smash style burgers on a cast iron skillet, but some times you just need to change some things up a bit. I’ll be the first to admit that I typically do not plan what I am going to cook for my family on a daily basis either. A challenge for me? Maybe. Or maybe it is just that I want to eat what I am in the mood for, or simply going off that idea of a ‘Chopped Challenge’, looking…

  • Gyro Pizza

    Dax Phillips
    12 Jun 2013 | 6:13 am
    Let me start by saying nothing beats a good slice of pizza. A while ago I would have thought that a simple taco, or maybe even a cheese burger would trump a slice of pizza, but I think I am sticking with the pizza. You have probably noticed that I have been making a lot of pizzas recently, and different ones at that. Everything from the Muffuletta pizza, the BBQ pizza, the jalapeño popper pizza, and the buffalo mac and cheese pizza, only to name a few. Well, low and behold as I was shuffling through some items in my freezer, I noticed a package of homemade gyro meat that I had recently…

  • Avocado Deviled Eggs

    Dax Phillips
    10 Jun 2013 | 8:39 am
    I love my wife, like big time. Recently I have been investigating her eating habits during the week. She’s extremely disciplined when it comes to lunch and snacks during the work week. Me on the other hand, well, I typically rock out an egg with a Thai chili, then I make a mixed berry smoothie for breakfast. My lunch is a gamble where I typically bring in a small bowl of leftovers, or get easily persuaded to head out to lunch with my colleagues. Dinner, well, it’s whatever I can play rock and roll cook before everyone gets out of control hungry. But my wife, man, she is pretty…

  • Mexican Picadillo

    Dax Phillips
    6 Jun 2013 | 1:47 pm
    It was not too long ago when I started to think of a vacation we took years ago to South Carolina. It was a great family trip, and even cousins from the west coast decided to join us as well. Let me just say we had a great time, especially at dinner time when everyone would rotate cooking responsibilities. My night was a feast of Mexican chimichangas, guacamole, rice, beans, and a salad. It was good. But one quick dish stood out on morning, being made from our cousin Marlon, and that was his take on Filipino torta. I loved it so much I made it when I returned home. It was that torta however…

  • Thai Grilled Chicken

    Dax Phillips
    3 Jun 2013 | 2:06 pm
    Grilling season is finally back in Wisconsin. Those winter months were extremely long this year, and granted the weather is only in the 60′s in early June, well, we consider that summer, and with summer comes grilling season. I will be one to admit that I never put my grill away, and even in the winter months you will find me in the garage, firing up some coals, and getting the grill ready. But that is not like that now. Now we can sit back, light up some coals and hardwood, enjoy the sun, and relax as we monitor the grill. Yes, that excites me. So this past week as I was thinking of…
  • add this feed to my.Alltop

    Whipped

  • Confetti Cookies

    Caroline
    29 May 2013 | 7:29 pm
    This cookie was created by my brood primarily to carry a slew of chewy and sweet goodies. The girls have been spending many Fridays home with their Daddy. They tool about town getting errands done and preparing for the weekend. A few weeks ago there was talk of cookie making. What to put in them? What kind to bake? One little mouth squealed for cranberries and white chocolate, the other preferred M&Ms. When I came home Friday evening, a delectable aroma hit me at the door. I found these beauties cooling on the rack. Immediately, the bright colored confetti in the cookies made me smile…

  • Soutzoukakia – Greek Smyrna Meatballs in Sauce

    Caroline
    7 May 2013 | 10:27 am
    Keep reading to learn how you can win your own set of Nambe CookServ Saute pans. Those who have been following this blog for awhile know that my husband grew up in the Netherlands and spent summers on his father’s native island of Corfu in Greece. When we first met, I visited the Netherlands and easily became acquainted with his friends and family since nearly all Dutch people speak fluent English. The introductions to his Greek world were not as seamless. Though younger people in Greek speak English, it isn’t customary for older generations. I did a lot of smiling and nodding and…

  • Italian Turkey Meatball Soup

    Caroline
    29 Apr 2013 | 7:53 pm
    Might you accept just one more soup recipe before spring weather hits us full time? Sure, it was 70 degrees and gorgeous in Chicago today but just a few days ago I was tugging my down comforter up to my ears at night. Such is our Midwest spring. My husband first made this soup years ago. We found it in cookbook called 1,001 More Low-Fat Recipes. It is one of those recipes that we keep forgetting about and then resurrect and wonder why we forgot about it. The spices are minimal and turkey is often bland but somehow the ingredients all come together to make a simple but flavorful soup. Though…

  • City News from Chicago

    Caroline
    21 Apr 2013 | 7:14 pm
    A few bits of news from the Chicago food scene. I love Chicago. Though I appreciate all that New York and other big cities have to offer, I am a hometown, Midwestern girl. It’s true that our fashion scene isn’t as savvy and I don’t expect us to keep up in that department. But, our food scene is pretty amazing and getting better all the time. In the past decade that I have lived here, I have been eagerly watching from a front row seat as creative, entrepreneurial chefs and foodies surprise, engage and wow us. Through my work and this blog, I’ve had the pleasure of…

  • Rhubarb Tequila Cocktails

    Caroline
    8 Apr 2013 | 6:59 pm
    Discovering new drinks through simple syrup experimentations. Though my mixology skills are still somewhat limited, I am venturing into new territory through experimentation of flavored simple syrups. Ginger syrup led me to my cocktail “ah-ha!” last year. Since then, I have tried other infusions and sipped my way through various combinations. Mixing homemade syrup with some sort of liquor and a some freshly squeezed syrup yields a wide variety of different drinks. My recipe creation is a bit like a slot machine. Start with 1 ounce of infused simple syrup. Let the wheel turn and…
  • add this feed to my.Alltop

    Skinnytaste

  • Grilled Salmon Kebabs

    Skinnytaste Gina
    18 Jun 2013 | 8:02 am
    These lovely grilled salmon and lemon kabobs are delicious and easy to make – with mega omegas in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection. This was last night's supper, it was a beautiful night and we ate outdoors, oh how I love summer! I served this with a great big garden salad and everyone loved them – including my 3 year old which was a happy surprise for me. I have so much oregano growing in my garden and I'm always looking for ways to use it. I came across this recipe on Bon Appetit and was intrigued because I would never think to…

  • Roasted Strawberry Banana Bread

    Skinnytaste Gina
    16 Jun 2013 | 7:02 am
      This banana bread is moist and delicious, made with white whole wheat flour, sweet roasted strawberries and ripe bananas, with just a smidgen of butter, so you can enjoy a slice without the guilt! I had some bananas that were getting brown and I was really in the mood for banana bread, so I combined the two for a delicious quick bread. You can turn these into muffins if you prefer. In the past I attempted this recipe, but the strawberries released too much liquid which made the bread a little too moist. Roasting the strawberries is the perfect solution, most of the liquid dries out from…

  • Spicy Chipotle Ketchup

    Skinnytaste Gina
    15 Jun 2013 | 9:21 am
    Homemade ketchup made with clean ingredients you can feel good about eating. Last summer I made my own homemade ketchup which turned out so GOOD, I made it again this year... with a twist! I added some chipotle paste to give it some heat, it goes great with turkey burgers or grilled sweet potato fries! Finally someone came up with a chipotle paste in a tube, perfect since I never use the whole can. The brand is Olo's which I found on Amazon, but of course canned chipotle sauce will work fine here, you'll have to mince the chipotles.  This is so EASY to make, just put a few…

  • Roast Beef Sandwich with Melted Cheese and Caramelized Onions

    Skinnytaste Gina
    12 Jun 2013 | 9:44 am
    I wish this photo could capture how delicious this sandwich is. I made a few attempts at photographing this, but the photo can't capture how sweet these caramelized onions are and how perfect they taste with yesterday's leftover garlic infused roast beef and melted Swiss cheese. Father's Day is coming up and I'm trying to think of dishes that would make Dad happy. For those of you who are Pinterest obsessed, I made a Skinny Father's Day board and pinned recipes I think Dads would love. My husband loves caramelized onions, I can't say I blame him. I never knew just how…

  • Garlic Lover's Roast Beef

    Skinnytaste Gina
    11 Jun 2013 | 10:58 am
    Vampires beware, there's garlic in every bite! And if that's not enough garlic, I like to serve this with roasted broccoli with smashed garlic and skinny mashed potatoes... in my house, there's never too much garlic. With Father's Day right around the corner, I thought it was time to re-shoot this recipe which means this is what's for dinner tonight. I make roast beef quite often in my house because it's pretty simple to make and we all love it. Roast beef is really hard to mess up as long as you have a meat thermometer and you let it rest before slicing. For lunch…
 
  • add this feed to my.Alltop

    Elle's New England Kitchen

  • Iron Craft ‘13 Challenge #12 - Picnics

    Elle
    5 Jun 2013 | 5:10 am
    Hello Iron Crafters! I’m guest hosting the current challenge while Kathy is making her way through Ireland. Since it’s June and the weather is finally shaping up to look like summer around here, my mind is drifting away to picnics. Doesn’t matter where you have them, they’re always fun. So the challenge is to show us something you use, eat, play, etc.--at a picnic. It can be your grandma’s best fried chicken, your favorite picnic menu, a portable game you like to play with friends and family--anything like that. Have fun, and think picnic thoughts! Here are some ideas to get you…

  • Dark Chocolate Cherry Kale Smoothie

    Elle
    3 Jun 2013 | 9:30 am
    Dark cherries, super dark cocoa, and so-good-for-you kale come together in your blender with a few other ingredients to make your daily green smoothie more like an indulgent cherry chocolate shake. And it tastes fantastic! No lie. My secret ingredient in this smoothie is an avocado. It adds such a creaminess and richness to any smoothie! I also use them in sauces and salad dressings. So--yeah, this smoothie won’t win any beauty contests, but who cares about that when it’s so good for you? Kale packs a huge amount of nutrients into a serving, and after it’s gone through the blender, you…

  • The New England Trading Company, LTD. Sea Bags Giveaway

    Elle
    28 May 2013 | 10:26 am
    There are just some things that go together. When I think of New England, I think of beautiful countryside, towering mountains, small towns and big cities, and most of all--our beautiful coastline. It’s one of my favorite places to be! A drive along our picturesque coastline will reveal many small bays and coves that are full of sailboats, docked and patiently waiting to hit the open sea. Large ones, small ones--even tiny ones! I don’t sail, but if I did--I’m living in one of the best places to do it. Thanks to the New England Trading Company, Ltd., I can get my sailing fix…

  • Kicking Off Summer Recipe Ideas

    Elle
    22 May 2013 | 1:24 pm
    I can’t believe this weekend is Memorial Day. Seems like just a few weeks ago we still had snow! Time, as always, flies by. So let’s get some recipe ideas out there for the official summer season, shall we? (Please forgive some of the old photos.)   Appetizers and Snacks Roasted Red Pepper Hummus (which goes so well with the next recipe…) Fresh Summer Salad Guacamole Watermelon Nectarine Salsa with Homemade Chips - Two Ways Teddy Graham Trail Mix (Don’t forget the kids!) Garden Gazpacho with Hazelnuts Balsamic Berry and Ricotta Bruschetta   Main Dishes White…

  • FIORE Olive Oils and Balsamic Vinegars Giveaway

    Elle
    15 May 2013 | 12:27 pm
     Balsamic Berry and Ricotta Bruschetta Think of your favorite olive oils and balsamic vinegars. Now imagine those oils bursting with flavors like Meyer lemon and tart lime, or raspberry, blueberry or peach balsamic. And more! Think of how you could enjoy them on so many foods--especially with summer upon us. The fresh vegetables and fruits that are so bountiful this time of year, and not to mention grilling. A splash of a flavorful oil or vinegar can take any dish from good to “oh-my-word-what’s-your-secret-ingredient?!” A while back, Billy and I were having dinner with…
  • add this feed to my.Alltop

    SFoodie

  • County Fair at Pizzaiolo: Pie/Jam Contests, Belcampo Sausages & Tartine Buns

    Mary Ladd
    19 Jun 2013 | 1:00 pm
    Where's the MoveOn.org petition to get county fairs to improve food fare once and for all? Although corn dogs and funnel cakes still give us the warm and fuzzies, we've also trapped ourselves in... Continue reading "County Fair at Pizzaiolo: Pie/Jam Contests, Belcampo Sausages & Tartine Buns " >

  • ROKA BAR Preview: Drinking and Eating like a Roka Rolla

    Lou Bustamante
    19 Jun 2013 | 12:00 pm
    If you've been around long enough, you start to catalog the past lives that certain spaces have had when you see them in a new incarnation. Walking through the dining room of ROKA AKOR to the sta... Continue reading "ROKA BAR Preview: Drinking and Eating like a Roka Rolla" >

  • Watch This Farm-Fresh Parody of The Fresh Prince of Bel-Air Theme Song

    Anna Roth
    19 Jun 2013 | 11:25 am
    Attention, 90's kids who are also really into agriculture: Something amazing has happened on the Internet, and it is an agricultural parody of the Fresh Prince of Bel-Air theme song from a trio o... Continue reading "Watch This Farm-Fresh Parody of The Fresh Prince of Bel-Air Theme Song" >

  • Richmond District Farmers Market Starts This Sunday After Three Year Wait

    Mollie McWilliams
    18 Jun 2013 | 2:35 pm
    Starting a neighborhood farmers' market in San Francisco is no simple feat. More than three years after Richmond SF first reported on a group of neighbors petitioning to have a few produce stands... Continue reading "Richmond District Farmers Market Starts This Sunday After Three Year Wait" >

  • Food Truck Bite of the Week: Lemon-Ricotta Doughnuts from Go Streatery

    Lou Bustamante
    18 Jun 2013 | 10:20 am
    Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks. The Truck: Go Streatry The Cuisine: "Glorious peasant food" Specialty Items: ... Continue reading "Food Truck Bite of the Week: Lemon-Ricotta Doughnuts from Go Streatery" >
  • add this feed to my.Alltop

    Cookerati

  • Cookerati – Food News June 18, 2013

    Diana
    19 Jun 2013 | 12:42 pm
    Here are a few cool food news items for this week.  Some are repeats from my facebook page.  We’ve had a very busy week with a very ill dog this week, so I hope to have a little more time to find more new items for next week. Enjoy! Has anyone seen the Cooking Caravan in action?  They are artists, entertainers and cooks who have put together food programs to teach kids about food, their flavors, preparation and where it came from. Check out their schedule of events in the Central Ohio area to get a look at what they do. The winners have been announced on Earth Balance’s Made…

  • Deb’s Tortellini Salad

    Deb Ng
    18 Jun 2013 | 7:00 pm
    Everyone has a few tried and true favorite BBQ dishes they cook up for a party or bring to share. My tortellini salad is one of my Barbecue staples. Before I share the recipe, I want to discuss pasta salad fails. These are, in my opinion, common pasta salad mistakes: Pasta is way too al dente. It’s one thing if it’s being served hot and will cook to perfection once sauce is added. It’s a whole other story to under cook. Hint: Pasta should not be crunchy. Pasta is too soft:  Pasta shouldn’t be mushy, it should be firm. When boiling pasta remove when it just starts…

  • Boozy Iced Teas

    Diana
    15 Jun 2013 | 7:02 pm
    Ice tea is great for hanging out in summertime on the deck noshing on good food with friends and family.  If you add a little bit of booze to the iced tea, just a smidge it makes it the perfect gathering. Here are some Iced Tea ideas from 3 Olives Vodka:     LA Iced Tea  2 oz. Three Olives Grape Vodka 4 oz. sweetened iced tea Mix in a glass filled with ice Garnish with a lemon wedge       Tuaca Iced Tea  1½ oz. Three Olives Mango Vodka  ¾ oz. Tuaca ¼ oz. Sweet & Sour Mix  Splash  of lemon-lime soda  Mix in a glass filled with ice Garnish with a lemon…

  • Cookerati Food News – June 11, 2013

    Diana
    12 Jun 2013 | 12:02 pm
    Mid Ohio FoodBank Food Fight - One day – June 26th to eat out and support the Mid-Ohio Foodbank.  Eat and drink at one of the listed restaurant and 5 percent of the check will go to the foodbank. 790 The Zone presents the 2013 MidSummer Music and Food Festival.  It starts on Friday with Street Food Trucks and Artist Market and then Saturday is the Festival in Candler Park, Atlanta, GA.  King Arthur Flour has some great cooking classes and camps – scroll through the months to see if you can find one because a lot are sold out, but there are still a couple of camps in July and…

  • Small Bites: Garlic Scapes

    Diana
    5 Jun 2013 | 12:52 pm
    Garlic scapes are in season.  What is a garlic scape- you ask?  Why it’s the shoot that the garlic plant sends up that will turn into flowers and then a seed pod with bulbettes.     Cutting the garlic scape off is supposed to help the garlic bulb to become larger because it’s not putting the energy into small bulbs.  It has a milder garlic flavor but can be used in place of garlic.  Some garlic scapes circle around while others just grow straight up.  The garlic scape should be cut off early while it is still soft because the stem becomes more fibrous and tougher as…
 
  • add this feed to my.Alltop

    Sweets Foods Blog

  • WP Reviews Plugin – the Author hReview Plugin Amplified

    Gera
    3 Jun 2013 | 3:44 pm
    WP Reviews plugin is literally the Author hReview with steroids. With this WordPress plugin you can add Rich Snippets Markups (those shining stars you see in the results of the Google) – more... This is a content summary only! The full article is available at the blog.

  • Tips for a Healthy Lifestyle 8 Weeks – Change Your Starvation Diet

    Gera
    22 Apr 2013 | 8:12 pm
    Each week, follow these simple tips for a healthy lifestyle and create new healthy habits to reduce the risk of getting sick from some chronic diseases and also start to live healthier and more fun... This is a content summary only! The full article is available at the blog.

  • The Ultimate Guide to Writing Killer Headlines

    Gera
    9 Apr 2013 | 7:36 am
    80% of the people reading your blog or web page will read your headline. If you’re lucky, 20% of those will go on to read your article. Killer headlines matter…period.   Headline... This is a content summary only! The full article is available at the blog.

  • How to Start a Food Blog – The Ultimate Guide to Successful Food Blogging

    Gera
    25 Mar 2013 | 4:32 am
    People are now more critical on the presentation of food than ever. Coupled with the taste, uniqueness and the awesomeness of the ingredients, the look of the plating is what gives the food a more... This is a content summary only! The full article is available at the blog.

  • Chatwing Review: Take Control of an Ultimate Chat Box in an Advance Method

    Gera
    13 Mar 2013 | 8:29 pm
    Chatwing chat widget is now one of the leading chat apps online. Most users find it easy to use and effective in providing global connectivity. Another positive feedback about this dynamic chatbox is... This is a content summary only! The full article is available at the blog.
  • add this feed to my.Alltop

    Scraping the Skillet

  • The Celebrities’ Favorite Diners and Grills

    admin
    23 May 2013 | 5:00 pm
    Celebrities tend to have a habit of going to some of the best diners and restaurants in the world. If you want to know where these celebrities dine, you really need to know which grills and restaurants are best in the area you’re visiting. One way to accomplish this is to look online for some basic information on restaurants and the reviews that they have received. Many people will rate and review the restaurant they have gone to, making it easy for you to choose the one that is perfect for a night out. One thing to keep in mind is that all restaurants are going to have good and bad…

  • America’s Grills with the Juiciest Hamburgers

    admin
    25 Mar 2013 | 5:00 pm
    The hamburger is an American tradition. There is nothing quite as delicious as a juicy ground beef patty cooked to perfection in a soft bun with onions and cheese. While you can get a burger just about anywhere, there are a few places that serve some of the best burgers in the world. Wedl’s in Jefferson, Wis., has some of the best sliders in America. They don’t have a website and they don’t have a ton of fancy options. The burgers come with meat, cheese and onions. The only options are if you want one, two or three patties. The burgers are juicy, and the onions are perfectly…

  • Le Bernardin – New York City’s Finest Seafood Restaurant

    admin
    2 Sep 2012 | 5:00 pm
    Le Bernardin, a seafood restaurant located in Midtown Manhattan, is one of the best dining experiences in not only America, but the entire world. It was opened by Maguy Le Coze and Gilbert Le Coze in 1986. Check out a few of the accolades Le Bernardin has earned over the years: In 2009, Le Bernardin was ranked the 11th best restaurant in the world in the Restaurant magazine Top 50. Le Bernardin is just one of seven New York City restaurants awarded three Michelin stars. Gayot ranked Le Bernardin among the Top 40 restaurants in the United States, giving it a rating of 18/20. Le Bernardin has…

  • The States with the Best Diners and Dives

    admin
    11 Mar 2012 | 5:00 pm
    I have traveled through many states and eaten at many diners and dives. The state that has the favorites on my list is Missouri. They have some of the most unique diners and dives that I have ever seen. The menus are impeccable. Some of the concoctions that these chefs come up with seem off the wall but are amazing in flavor and value. Another state that has great diners and dives is Ohio. There are many local “Mom and Pop” run places with family recipes that date back over a century. Ohioans all have their own favorite place to eat, and it’s not usually a chain restaurant.

  • Diners and Grills that Fry Everything

    admin
    26 Feb 2012 | 4:00 pm
    There are 2 amazing diners that will deep fry just about anything. Many other establishments also offer deep fried items, but these 2 go all out and will deep fry anything. Sumo Grub and Park Slope ChipShop are the 2 most recognized diner style restaurants that deep fry outrageous items. Sumo Grub is located in Berkeley, California right across the street from Berkeley High School. This small diner was featured on Food Network’s show called Outrageous Foods. There is a platter there called Six Feet Under which includes deep fried hamburgers, twinkies, macaroni and cheese, and oreos.
  • add this feed to my.Alltop

    Food Storage Made Easy

  • Food Storage Meats and a Delicious Meatballs Tetrazzini Recipe

    Jodi
    18 Jun 2013 | 11:43 pm
    When you look at typical food storage calculators you’ll notice that the main source of protein is in the legumes. For a long time Julie was a little “scared” of beans and just decided that she could store tuna and peanut butter and call it good for protein. (not really, but kind of). Since then, we have both learned to love beans and the MANY MANY uses they have and how healthy they are to use in your everyday cooking. We also have discovered that it is not too difficult to add REAL meats into your food storage. We actually did a post a while back all about incorporating…

  • Podcast Episode 3: Water Storage FAQ

    Jodi and Julie
    12 Jun 2013 | 11:15 pm
    Today our third podcast episode went live over at the Survival Mom Radio Network. We’ve had a fun time with these shows and hope that you guys enjoy hearing from us in a different way every now and then. Click the banner above to listen to Episode 3 now! In this week’s podcast we cover water storage in depth. It’s hard to cover such an intensive topic in a 30 minute show so we gave a pretty good general overview. However, we have also compiled some of our most commonly asked questions and included them here in the show notes so you can do additional research on areas where you…

  • When life gives you lemons….

    Julie
    11 Jun 2013 | 11:46 pm
    You know that saying… “When life gives you lemons, make lemonade”. Well let me tell you about my front porch. It is quite possibly the hottest place in the state at about 5pm each night. We also have a lot of windows on that side of the house, which allow way too much heat into the house but that is a different story. Last summer I was always using my sun oven in our side yard and getting decent results, but never could get it quite up to 350 degrees. It never even dawned on me to use it on my front porch. Yesterday was one of those days. My kids were kind of wild, it was…

  • How to Make Omelets Freeze-Dried Style

    Jodi
    31 May 2013 | 11:02 pm
    Two years ago Julie and I won a trip to Cancun and we both brought our husbands and made a fun trip out of it. My husband and I fell in love with this breakfast place there that had the most amazing custom-made omelets. When we got home we had a little bit of an obsession with trying to recreate these omelets. (Our backyard chickens were still laying like champions so we had no shortage of eggs to try it out on every morning.) The problem was that we kept running out of the fresh veggies needed for the omelets. One day I was really wanting one of the famous omelets but had no peppers or…

  • Podcast Episode 2 – How to Plan a 3 Month Supply of Food

    Jodi and Julie
    29 May 2013 | 11:10 pm
    In case you missed the announcement a couple weeks ago, we have a radio show now on the Survival Mom Radio Network. Every 2 weeks, we upload a new podcast that you can listen to on your computer, ipad, iphone etc. Click the banner above to listen to Episode 2 now! This week’s episode featured a topic we get asked about all the time. The topic was “Questions To Ask Yourself When You Are Building a 3 Month Supply”. A 3 month supply of food is typically foods you regularly eat. Generally people don’t consider items like wheat, beans, salt, sugar etc (your staples) as part…
 
  • add this feed to my.Alltop

    Living the Culinary Life, Every Day.

  • Springtime Redesign!

    steph
    17 Jun 2013 | 8:00 am
    - Behold, the redesign! - I’ve spent months staring at the sorry state of this site after a web host issue ate my stylesheet, and now, finally, I’ve got a very exciting announcement to make! I’ve just gone through and complete gutted TheCulinaryLife.com, with the help of my friend and kick-ass designer Ben. I also had a lot of help from Mel, who has been instrumental in getting my ad networks under control. You two are awesome! What’s new? Well most importantly, we switched themes from Thesis to Genesis. Thesis has changed a lot over the past year, and it just…

  • Tips for Cooking with Cheese Recipes

    steph
    12 Jun 2013 | 9:00 am
    - Cooking with cheese recipes isn’t all that hard – I promise! - We’re all used to eating fine cheeses on a cheese plate, and sure, that’s an awesome way to enjoy expensive dairy treats. But have you thought about actually cooking with fine cheeses? For some, this may be the ultimate gourmet blasphemy; taking a small production, artisan-made cheese and whirring it into a greater dish. Well, I just wrote an entire book dedicated to the idea of cooking with fine cheeses, and I’m here to tell you that a cheese that makes your cheese plate sparkle can also take your…

  • My Boyfriend’s Easy Spaghetti Sauce Recipe

    steph
    5 Jun 2013 | 9:00 am
    - Love is… a huge pot of spaghetti sauce. - The way to my heart is through a huge helping of meaty spaghetti sauce, so I’m a huge fan of any easy spaghetti sauce recipe that hits it out of the park in the flavor department. Having grown up Italian in the Bay Area, spaghetti is something my mom made all the time, and to this day I still ask her to make it every time she invites me to dinner. It’s my idea of the world’s most comforting food; all carbs and meat and salty parmesan scattered over the top. Heaven. ... Read the rest of My Boyfriend’s Easy Spaghetti…

  • The Word on Curd: Brebirousse d’Argental

    steph
    31 May 2013 | 9:00 am
    Some days I want complicated cheeses. I look forward to nuances of flavor, a vibrant gradient of moldy flora, maybe a few hidden flecks of intrigue buried within a billowing or stalwart texture. As a person who loves interesting food, there are days when I want to eat something that’s smarter than I am… like a cheese that flushes my food jerk IQ down the john and asks me, “Who the hell do you think you are?” Today is not one of those days. ... Read the rest of The Word on Curd: Brebirousse d’Argental on The Culinary Life. Permalink | Posted in Cheese on…

  • The Word on Curd: Délice de Bourgogne

    steph
    23 May 2013 | 11:13 am
    - Délice de Bourgogne is a velvet smoking jacket, a swatch of swooshy softness. Um, yeah. - If you’re a fan of rich, plush cheeses, I have three words for you: Délice de Bourgogne. Produced in Burgundy, this fine French cheese has a handful of exciting flavors hiding beneath its bloomy rind: salty, sour, and tart, with an intoxicating sweetness that wraps the whole thing together. The cheese’s voluptuous texture is often the first (and last) thing people remember about this creamy treat. ... Read the rest of The Word on Curd: Délice de Bourgogne on The Culinary Life.
  • add this feed to my.Alltop

    About.com British & Irish Food

  • Green, Hairy and Tart - I Love Them

    18 Jun 2013 | 10:40 pm
    Green, hairy and particularly tart they may be but a British gooseberry must not be forgotten! There has been quite a bit of publicity about the demise of the lovely gooseberry particularly in relation to the newer upstart, the blueberry and I am a little worried for our neglected "Goose Gob' (our childhood name for the gooseberry). Summer could never be the same without them as they bring a welcome tartness to foods, which has been the responsibility of rhubarb and cooking apples until this point on the calendar. No more Gooseberry Fools, pies, crumbles and creams, and what will the oily…

  • Time to Preserve Asparagus

    17 Jun 2013 | 5:54 pm
    It's such a shame but the asparagus season is slowly winding down with only a few weeks left to enjoy. There's still plenty around so I am cooking and eating as much as I can and today heading to the asparagus farm to buy more. My local farmer has gorgeous big, fat spears for sale but often also has a box at the back full of twisted, mishapen ones. These are the ones I am after today, not only are they much cheaper, these are the ones I can cook now for eating later in the year. It is best to eat the tips now to enjoy them at their best then preserve the rest of the stalk as you can see in…

  • Meat Free Monday - Green Gazpacho

    16 Jun 2013 | 6:55 pm
    This week's Meat Free Monday Recipe Green Gazpacho from Yotam Ottolenghi's new book Plenty Read Full Post Meat Free Monday - Green Gazpacho originally appeared on About.com British & Irish Food on Monday, June 17th, 2013 at 01:55:59.Permalink | Comment | Email this

  • Make Dad's Day Special on Father's Day

    15 Jun 2013 | 7:15 pm
    The years roll on and I still miss my Dad every day, Father's Day this weekend is always poignant for me. If you are sharing Father's Day this weekend ...Read Full Post

  • Great Burger Recipe for Father's Day

    14 Jun 2013 | 8:49 pm
    Loving this Beef Burger and Guacamole recipe from Irish Beef. Homemade beef burgers really are the best and I don't know about you, but the men in this house love them, so a perfect recipe for Father's Day on Sunday. Irish Beef Burger with Guacamole More Great Recipes for Father's Day ...Read Full Post
  • add this feed to my.Alltop

    Cook (almost) Anything at Least Once

  • Weekend Herb Blogging #389 Hosting

    Haalo Cooks
    16 Jun 2013 | 10:06 pm
    Marta from Mangiare è un po'come viaggiare will be hosting both the English and Italian versions of Weekend Herb Blogging.If you haven't taken part or it's been a while since you last joined in, here's a quick summary of the rules.You have the week to post about any herb, fruit, vegetable, nut, seed, flower or plant. Your post can be informative - spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.You can post any time during the week but remember to send your email by the following cut-off times:3pm Sunday -…

  • Peach and Hazelnut Crumble Tart

    Haalo Cooks
    15 Jun 2013 | 4:56 am
    Graziana from Erbe in Cucina (Cooking with Herbs) is hosting both editions of Weekend Herb Blogging and this week I've given a simple peach tart a crunchy hazelnut topping.Peach and Hazelnut Crumble TartMakes 1x22cm tartBrown Sugar Shortcrust Pastry:125 grams plain flour75 grams softened butter, diced into small cubes25 grams brown sugariced waterFilling:6 peaches, slicedground hazelnutsCrumble Topping:50 grams self-raising flour80 grams rolled oats50 grams brown sugar80 grams melted butter, cooled80 grams roasted hazelnuts, roughly choppedMake the pastry:Sift the flour into a bowl and stir…

  • Black and White Wednesday #88

    Haalo Cooks
    11 Jun 2013 | 11:01 pm
    Sreevalli from Ammaji Recipes is hosting Black & White Wednesday and I'm featuring a snap of my home town Melbourne that I call "drink in the view"All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.

  • Weekend Herb Blogging #388 Hosting

    Haalo Cooks
    9 Jun 2013 | 10:00 pm
    This week Graziana from Erbe in Cucina (Cooking with Herbs) will be hosting both the Italian and English editions of Weekend Herb Blogging.It's very easy to join in - you have the week to post about any herb, fruit, vegetable, flower, nut, seed or grain - in fact if it is plant based we'd love to know more. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe. To find out more just check out the rules.Entries need to be submitted by the following times:3pm Sunday - Utah Time10pm…

  • Caramelised Fennel Tart

    Haalo Cooks
    7 Jun 2013 | 10:56 pm
    Cristina from La Cucina di Cristina is hosting both the English and Italian editions of Weekend Herb Blogging as I'm well and truly back into the chill of winter, I thought I'd feature the warmth of fennel.It took me a while to truly appreciate fennel - aniseed hasn't been a favourite flavour but I think as you evolve so to does your taste. What really swung me into the fennel camp was slow cooking it, allowing the sugars to release and caramelise, softening its harsh notes.I've used this slow cooked fennel as the filling in a tart - adding a little parmesan and cheddar for bite…
 
  • add this feed to my.Alltop

    Food GPS

  • Interview: Amanda Salisbury (Dolcezza Director of Coffee)

    Joshua Lurie
    19 Jun 2013 | 4:30 pm
    Food GPS - Food. Drinks. People. Amanda Salisbury is D.C. native who’s logged time in Maryland and now works as the Dolcezza Artisanal Gelato Director of Coffee. She presides over coffee programs at the company’s four storefronts in Washington, D.C., Bethesda, Maryland, and Fairfax, Virginia. We met at the D.C. location near Dupont Circle on June 5, and Salisbury subsequently shared several insights about her coffee background and multi-roaster approach. What’s the very first cup of coffee you ever remember drinking? I tried coffee a bunch of times as a teenager and an adult and…

  • Bell Street Farm: Charming Wine County Comfort Food Cafe

    Joshua Lurie
    19 Jun 2013 | 9:00 am
    Food GPS - Food. Drinks. People. Bell Street Farm: Charming Wine County Comfort Food Cafe

  • Dose of Vitamin P: Tim Ho Wan Baked Bun with BBQ Pork

    Joshua Lurie
    18 Jun 2013 | 6:00 pm
    Food GPS - Food. Drinks. People. Hong Kong Tourism made a strong showing in Los Angeles as part of their culinary promotional efforts, with a VIP Pop Up Media Luncheon at Lukshon and three days of programming at The Grove. I was lucky enough to receive invites to both experiences, which Hong Kong Tourism Executive Director Anthony Lau said was intended to showcase “the best of the best of Hong Kong.” That included flying over three chefs with a total of five Michelin stars between them: Mango Tsang from Ming Court, Kam-fu Cheng from Celebrity Cuisine, and Kwai-pui Mak from Tim Ho…

  • Gyutan: Japanese Beef Tongue Specialist Focuses on Costa Mesa

    Joshua Lurie
    18 Jun 2013 | 9:00 am
    Food GPS - Food. Drinks. People. Gyutan: Japanese Beef Tongue Specialist Focuses on Costa Mesa

  • Food of the Week: Bay Cities Italian Deli Bread + Burrata

    Joshua Lurie
    17 Jun 2013 | 6:00 pm
    Food GPS - Food. Drinks. People. Keep it simple. That’s a great rule for dinner parties, when the experience ends up being at least as much about the people as it is about the food. That’s at least part of the reason for the success of the starter at last Saturday’s dinner, where Linda ended up bringing a big container of Gioia burrata and three loaves of soft, pull apart bread with chewy crusts from Santa Monica’s Bay Cities Italian Deli. The creamy burrata, produced in South El Monte, formed milky strands with the tug of my fork’s tines, and with a dusting of salt and…
  • add this feed to my.Alltop

    SippitySup

  • Green Gazpacho is One of the Best Cold Dishes in the World

    Greg Henry
    18 Jun 2013 | 8:02 am
    According to Mark Bittman gazpacho is “one of the best cold dishes in the world”. According to Greg Henry “green gazpacho is even better”. Notice that’s a quote? I don’t mean to imply that those words have ever appeared in print (at least not accredited to me) but I do want to set a precedent. I do want to make my feelings known. Put something in “quotes” and folks “believe”. And believe they should. Because gazpacho is “one of the best cold dishes in the world” (MB) and “green gazpacho is even better” (GH).

  • Rosemary Ice Cream- The Math and Science

    Greg Henry
    16 Jun 2013 | 9:58 am
    This Rosemary Ice Cream with Pine Nut Pralines was inspired by a cookie, a rather well-known cookie that is served with butterscotch budino at Pizzeria Mozza here in Los Angeles. Which of course means this rosemary ice cream could have been an utter disaster. Get it “udder” disaster? Anyway. One of my dirty little kitchen secrets is that I spent years making crappy ice cream. I could never understand why I made crappy ice cream. I mean I came up with some fantastic flavor combinations. I bubbled and boiled and broke new ground. I came up with culinary concoctions that would make…

  • California Road Trip with The Boys Club

    Greg Henry
    14 Jun 2013 | 8:59 am
    California Road Trip: “Watch your step,” my partner Ken says to me as we walk from the car onto the cliffs lining California’s iconic Highway 1, a gorgeous though sometimes treacherous stretch of asphalt running right along the far edge of the rough-hewn Central Coast. You can hear the violence of the oddly named Pacific crashing somewhere down below. But up here all you can sense is the sweet light and the briny mist of yet another perfectly golden afternoon. We’re making a rather mechanically gutsy road trip in my 1974 MGB convertible. We have the vague idea we might stop at a…

  • Is Tequila Mezcal or is Mezcal Tequila?

    Greg Henry
    12 Jun 2013 | 10:41 am
    This cocktail can be made with either Tequila or Mezcal. But how do you decide and what exactly is the difference? Mezcal Tequila? Tequila Mezcal? Well let’s mix a cocktail or two and figure it out. The drink for today’s lesson is called Hot Time in Mexico City. It’s a cocktail of my own invention. I’ve been sort of obsessed with Mexico City, though I’ve never been. Mexico City is foodie destination. Innovative chefs are making their mark with dishes that are both creative and distinctly Mexican. This Mezcal or Tequila jalapeño cocktail is both cool and hot.

  • What is a Cemita?

    Greg Henry
    10 Jun 2013 | 11:03 am
    What is a cemita? Well, the cemita is a sandwich originally from Puebla, Mexico. Making it a type of torta. What distinguishes it from other more generic tortas is its place of origin within Mexico and the roll it’s made with– also called a cemita. The roll itself is pretty specific. It’s made with an egg-rich dough and is often (usually) topped with sesame seeds, giving it the appearance of a traditional American style hamburger bun. But its texture is much different. Hard and crunchy on the outside. Soft and rich on the inside. Best described as a cross between challah and…
  • add this feed to my.Alltop

    Chez Us - The Daily Dish

  • Strawberry Rhubarb Margarita

    Denise Woodward
    5 Jun 2013 | 12:15 am
    I am hoping that you are not completely tired of seeing the strawberry rhubarb combination as this drink is sultry.  This recipe for a strawberry rhubarb margarita is the perfect companion for a hot summer night.  No need to worry about using the last of the Spring time rhubarb as it is made with rhubarb bitters! We are gearing up to take a mini-vacation.  A much overdue mini-vacation.  Our last real one, was when we decided to head to France for part of the summer.  Much like that one, this was pretty much a last minute decision as well, if you call a couple weeks back last minute.  We…

  • Grilled Herbed Shrimp Skewers

    Denise Woodward
    3 Jun 2013 | 6:46 pm
    This recipe for grilled herbed shrimp skewers was inspired by a grilled shrimp recipe that our friend Evelyn makes;  it is a summer time classic.  The only difference between our recipes is the fresh herbs that were used.  Evelyn uses mixture of basil and parsley, we took things South of the Border by using cilantro and Serrano peppers. We are in desperation mode over at Chez Us, trying to ease away a few pounds before tossing on swimsuits this week.  There have been lots of heavy veggie meals at our house the past week, with the exception of going away last weekend and blowing it.  That…

  • Strawberry Rhubarb Compote

    admin
    29 May 2013 | 12:15 am
    This recipe for strawberry rhubarb compote is simple to make, and even more delicious to eat.  I have a love/hate relationship with rhubarb and have written about it before. I can honestly say that with time my heart has grown fonder, and even more so since making this recipe. One of my favorite ways to cook with summer fruits besides enjoying as is is to roast them.  This technique is especially perfect for those lingering berries that are begging to be eaten but are not quite 100% any more.  I tend to roast strawberries often as we cannot seem to finish a half of a flat fast enough.  It…

  • Rib Recipes

    admin
    22 May 2013 | 5:14 pm
    I have been shooting some rib recipes for Lava Lake Ranch (who raises the best lamb, seriously) this week, and one of my favorites involved lamb ribs, as in tender and moist lamb ribs.  It was a delicious shoot that got me thinking about how much I love ribs.  Come to think about it, I am not biased either, I will gladly inhale a platter of beef, pork or lamb ribs.  Heck I have even nibbled on a few rabbit ones during my life time. With Memorial Day weekend lurking around the corner, I know a lot of you are planning on entertaining, as in grilling.  If, we were going to be around, I…

  • Potato Salad

    Denise Woodward
    21 May 2013 | 1:36 pm
    No grilling session is complete without a classic side dish such as potato salad being served along side the main entree.  Summer is officially kicking off this weekend, and we thought it was a good time to share our go-to potato salad recipe, as it is really a classic salad recipe. What is everyone up to for the long weekend?  We are heading up to the mountains to stay at a friend’s cabin, and are really looking forward to a weekend of R&R.  Lenny will be getting in some mountain biking, and I am hoping to just take advantage of being disconnected for a few days.  I plan to…
 
  • add this feed to my.Alltop

    Foodess.com

  • Just sayin’ hi…

    Jennifer Pallian
    16 Jun 2013 | 10:16 pm
    Hiya friends… just wanted to pop in and say hello! New baby has been keeping me exceptionally (but wonderfully) busy. For example, right now I’m nursing and typing (one-handedly, at an excruciating slow pace) at... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Samosa Pie

    Jennifer Pallian
    7 Jun 2013 | 2:06 pm
    I luuuurve samosas. The kind we get around here are mostly vegetarian – chunky mashed potatoes, soft peas, gentle heat from green chili, enclosed in a flakey, deep-fried pastry crust and served with a sticky-sweet... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Lemon-Blueberry Sour Cream Muffins

    Jennifer Pallian
    27 May 2013 | 9:40 pm
    I started this blog post about two weeks ago… it went like this: Yesterday being Mother’s Day, I was completely convinced that baby boy was going to make his appearance. I woke up excited about... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Date & Walnut Zucchini Loaf

    Jennifer Pallian
    8 May 2013 | 5:22 pm
    It turned summer in Vancouver. Being 9 months pregnant in the summer is something I tried to avoid. I’m love love loving the sunshine. But it’s definitely robbed me of any residual trace of glamour.... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Kitsilano Cookies

    Jennifer Pallian
    1 May 2013 | 9:13 pm
    These cookies. Oh, these cookies. I worked at a coffee shop during university, and they had cookies brought in by an outside bakery – they called them Kitsilano cookies. The coffee shop is in the... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • add this feed to my.Alltop

    Edible Garden

  • Dingri Dolma - Mushroom Paneer Masala Recipe - Awadhi Cuisine

    19 Jun 2013 | 2:59 am
    The name Dingri Dolma (or Dhingri Dolma) struck me as funny the first time we read it on a menu in one of our favourite Andhra recipes in Singapore. TH ordered it since the Dingri Dolma had two of his favourite ingredients - paneer and mushroom, a popular Awadhi dish from Lucknow beautiful because of its Mughal and royal influence. We both fell in love with the dish instantly and each time we go back to that restaurant, it's very hard to pick anything else knowing that their Dingri Dolma is so delicious. Even then, it never occurred to me to make Dhingri Dolma at home although I cook with…

  • Easy Vegetable Biryani Recipe (Pressure Cooker-Rice Cooker Method)

    17 Jun 2013 | 1:02 am
    I always turn to my trusted rice cooker when it comes to making an easy vegetable biryani on a busy weeknight or lazy weekend. Biryani is often seen as time-consuming and needing many ingredients but it needn't be that way. Often, I just make this one-pot, healthy, and easy vegetable biryani with whatever vegetables I have in hand and it makes a wholesome meal with some raita and papad. I have quite a few different biryani recipes in here so check it out if you want some variety. So if you are not a biryani purist (and for my sake, I hope you are not!), then this one-pot vegetable biryani…

  • Banana Mango Milkshake Recipe (Vegan Option Included)

    13 Jun 2013 | 11:44 pm
    Banana Mango Milkshake is a delicious and filling breakfast option if you are a lazy cook in the mornings or just want something quick and healthy. I have made a vegan version with coconut milk and a regular milkshake with cow's milk and love both. Take your pick!  This mango season has been very kind to us. Usually, the mangoes we buy in Singapore are average at best and I am nostalgic about the hot Kerala summers and mango memories at this time of the year. But this year, I got amazing mangoes at Mustafa and bought them by the kilo. They are definitely more expensive but oh-so-totally…

  • Green Chutney for Chaat - Mint Coriander Green Chutney Recipe

    12 Jun 2013 | 9:45 pm
    I have been making green chutney (hari chutney) for years now. This mint coriander green chutney goes with all types of chaat, masala papad - this is the same green chutney or dip Indian restaurants serve with papadas as soon as you sit at your table - a spread for sandwiches, with dhokla and pakoras, heck, I even serve it with South Indian bajjis. One of my favourite ways to use green chutney is in a sandwich with cheese. Just these two ingredients and bread makes for an amazingly quick snack. The reason why I have never shared the recipe is because the green chutney I make at home wasn't…

  • Tomato Thokku Recipe - Thakkali Thokku - Step by Step Recipe

    10 Jun 2013 | 11:32 pm
    Tomato Thokku is one of those condiments I make often and store in the refrigerator to serve with dosa, idli, chapati, rice, pretty much anything, on a busy weekday. A good tomato thokku is probably the easiest thing to make since most of the cooking time is passive and you can go about your other work while the thokku gets cooked on the stove. While not as quick to prepare as the tomato onion chutney, this tomato thokku has a longer shelf life and so I make it in larger batches. Tomato thokku is probably the most flexible thing you'll make. You can add and subtract ingredients as you please…
  • add this feed to my.Alltop

    The Gotham Palate

  • Drinkable Art and More – Review of Little Fox Cafe’

    admin
    19 Jun 2013 | 11:49 am
    BY CAROLYN ONOFREY 62 Kenmare Street 310-637-2301/littlefoxcafe.com Nolita   Little Fox has the cool kind of Nolita vibe that one would expect from a cafe in, well, Nolita.  It doesn’t try too hard – the interior is minimalist yet homey and reclaimed wood from the recently demolished Kenmare Hotel comprises the, rather excessive, all-wood interior [...]

  • What’s On… East 20th Street? (between Broadway and Park Avenue South) Gramercy

    admin
    12 Jun 2013 | 9:24 am
    BY CAROLYN ONOFREY Gramercy Tavern may make this block a cut above these days, but before the famed restaurant called East 20th home, Theodore Roosevelt did.  Stop by the Teddy Roosevelt Museum on this block and take a tour of the house in which he was born.  The site pays homage to the life and [...]
 
  • add this feed to my.Alltop

    The Italian Dish

  • Homemade Popsicles

    [Elaine]
    18 Jun 2013 | 4:18 am
    Here is a fun summer treat that's easy to make and doesn't require popsicle molds.  These fun homemade popsicles are made in little dixie cups.  I've made them with three layers - two fruit... A new post from The Italian Dish! Click the title to get all the delicious details!

  • Easy Asparagus Ravioli and a Magimix Food Processor Giveaway!

    [Elaine]
    4 Jun 2013 | 5:00 am
    What would I do without my food processor in the kitchen?  Honestly, I don't know.  I absolutely love to make pestos in it and pie dough and grind cheese.   I puree fruit, make... A new post from The Italian Dish! Click the title to get all the delicious details!

  • Homemade Beet Chips

    [Elaine]
    21 May 2013 | 4:20 am
      I dare you to eat just one of these amazing homemade beet chips.   They are just downright addictive. This is healthy snack food that you can feel good about eating.  They are... A new post from The Italian Dish! Click the title to get all the delicious details!

  • Tuscan Roast Pork in a Baguette

    [Elaine]
    7 May 2013 | 3:36 am
    Here's an easy recipe that lets you do something different with pork tenderloin.  It uses the classic combination of fresh sage, rosemary and sea salt that goes so well with pork.  It's a... A new post from The Italian Dish! Click the title to get all the delicious details!

  • Avocado Caesar Dressing

    [Elaine]
    23 Apr 2013 | 2:07 am
    I know a gal who is so obsessed with avocados that she has written a cookbook devoted to just avocados!  She is Gaby Dalkin, author of "What's Gaby Cooking" and she just happens to be my... A new post from The Italian Dish! Click the title to get all the delicious details!
  • add this feed to my.Alltop

    chaos in the kitchen

  • Basic Garden Pesto and Quick Pesto Chicken

    katie
    28 May 2013 | 11:44 pm
    It’s summer!  Finally the season has arrived for strawberry salads and garden tomatoes, cool soups and no-cook meals, and sandwiches for dinner and peach pie and cherry pie and watermelon.  Every summer I plunge into gardening with such enthusiamsm that I typically kill off everything I have planted within a few weeks.  Apparently vegetables don’t appreciate my particular style of helicopter parenting.  Basil is especially challenging because I want to pick and prune a little here and few leaves there until the poor thing is one tall nude stem.  This summer I have…

  • Moms Deserve the Perfect Cup: A Mother’s Day Giveaway from Nespresso! {closed}

    katie
    7 May 2013 | 1:05 am
    Congratulations Suzanne!  Please check your email for further information.  Thank you all and I hope everyone had a wonderful Mother’s Day. Being a Mom can be tough.  Heck, life is tough.  And then you became a Mom.  One of my favorite moments in the day is the quiet bit after everyone is off to school or tucked into bed and I get to enjoy a few minutes all to myself.  It is my chance to do something just for me-to reset and unwind.  I brew my favorite espresso, gently froth some milk and honey, and crack open my feed reader for some serious me time.  It never fails to…

  • Beer Braised Bratwurst and Caramelized Sauerkraut

    katie
    27 Apr 2013 | 11:35 am
    If I was a smart blogger I would hold this recipe for Oktoberfest.  Or I would have gotten my act together and made it back in March around St. Patty’s day.  But since I have never been either a smart blogger or an appropriate seasonal menu eater, here you go.  Here are some amazing sweet and sour caramelized sausages for your rainy spring dinner.  You can thank me later.     (...)Click here for the recipe Beer Braised Bratwurst and Caramelized Sauerkraut Hello, feed readers! Momma's gotta buy groceries, I appreciate the click through. Love you. :D © Katie Lee & chaos in…

  • Calamari Fritti (Fried Calamari)

    katie
    24 Apr 2013 | 3:23 am
    I can’t even tell you.  I can’t even tell you how excited this picture makes me.  I LOVE fried calamari.  There is no natural explanation for this level of excitement and yet here it is.  Yum.  There is just something about the tender rings, crisp and chewy, with a hint of the sea.  And don’t get me started on the creepy crunchy tentacles.  Tentacles!  Warm and salty, with a generous dollop of chunky marinara and a squeeze of lemon-a plateful of fried calamari is one of those special moments.  It’s one of those perfect, lazy weekend snack-meals.  Like a…

  • Baked Shrimp Scampi and Barbecue Glazed Shrimp

    katie
    14 Apr 2013 | 11:33 am
    Having shrimp for dinner always feels luxurious and special.  Considering how quickly they cook, it is a great way to bring everyone to the table for a special meal in the middle of the week.  This is a recipe that Grandpa makes on the grill, fashioning little foil boats of shrimp and sauce, on summery days when the weather is beautiful and the family is all together.  Maybe that’s why it always feels like a special occasion to come home with that big bag of fresh gulf shrimp.   (...)Click here for the recipe Baked Shrimp Scampi and Barbecue Glazed Shrimp Hello, feed readers!
  • add this feed to my.Alltop

    Recipe Girl

  • Roasted Vegetable Lasagna Roll Ups

    Lori Lange
    18 Jun 2013 | 7:25 am
    I was cleaning out my pantry like a madwoman recently and found some lasagna noodles- EIGHT, to be exact.  It wasn’t enough to make a full-blown, proper lasagna, so I set to work thinking up something else to do with these pesky leftover noodles.  I thought maybe I could break them apart and use them as pasta pieces in soup, but since it’s a few days away from summer… that wasn’t the best idea.  Roll ups with a lasagna-like filling was the perfect option since it would be a good amount of food for dinner for my family of three, and there would be leftovers too:…

  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    12 Jun 2013 | 3:00 am
    Here ya go… this week’s gossip on Stuff I’ve Gotta Share and You’ve Gotta See… Here’s the delicious and summery recipe I shared on Parade Magazine’s blog this week:  Cherry- Limeade Popsicles.  I guess you could say that I’m a little enamored with Cherry Limeade this week since I shared that Cherry Limeade Sangria recipe too!  What can I say… it’s good stuff! I went to Austin, Texas last weekend- yee hah!  I love that city so much… even though it’s sticky and miserably hot in the summer.  I stopped by Allen’s…

  • Cherry- Limeade Sangria

    Lori Lange
    10 Jun 2013 | 3:00 am
    Summer is almost here, and it’s starting to get nice and warm in San Diego. I’ve put lighter blankets on the beds and I’m opening the windows at night.  Flip flops and shorts are pretty much daily wear at this point, and the beach is beckoning us for a visit. Our neighborhood has begun having its outdoor Happy Hour gatherings in the late sunny afternoons- where we share friendship, cheese & crackers, gossip and wine. Sangria sometimes makes an appearance too- most recently this Cherry- Limeade Sangria. We live in an area of San Diego where the houses are very much…

  • BAILEYS Dessert Recipes to share

    Lori Lange
    6 Jun 2013 | 9:03 am
    I’m excited to share that I’ve partnered with BAILEYS® Coffee Creamers to create some dessert recipes.  The folks at BAILEYS have three new flavors of their creamers that they debuted recently, and they asked me to come up with a dessert recipe inspired be each of the new flavors.  I’m sharing those recipes with you today!  Here are the goodies… (pictured left to right):  BAILEYS® Vanilla- Brown Sugar Cookie Bars, BAILEYS® Chocolate- Espresso Brownie Bites, and BAILEYS® White Chocolate Raspberry Swirl Sandwich Cookies Here are the three new flavors…

  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    5 Jun 2013 | 3:00 am
    Hey you!  Here’s this week’s Stuff I’ve Gotta Share and You’ve Gotta See! Here’s what I did for Parade Magazine this week:  I was recently informed that McDonald’s Chicken Nuggets are actually only 50% chicken (the other 50% you just kind of don’t want to know).  I don’t go to McDonalds unless I’m driving across country and it’s the only place around for miles, but I know some kids really dig those nuggets.  Homemade is such a better, more healthy option for your kids!  Here’s a collection of SIX healthy, homemade chicken…
 
  • add this feed to my.Alltop

    Tamarind and Thyme

  • Mango Lassi Ice Lollies

    Su-Lin
    15 Jun 2013 | 8:19 am
    There was sun yesterday! And the forecast looks like sun next week (fingers crossed). Oh no, I checked it again – now it looks like rain. Well, here are some mango lassi inspired ice lollies (popsicles for the North Americans) that are a fabulous sunny colour (I know, I know, not exactly a valid substitute)! I used alphonso mangoes as that’s what I had but if you can get hold of some Pakistani honey mangoes, those would be good here too. As they’re mainly fruit, they have a great soft-frozen texture that’s not too icy. And please let’s ignore their slightly…

  • A Long Weekend in Lymington

    Su-Lin
    9 Jun 2013 | 9:43 am
    You know that feeling when you desperately need to get out of the big city? Yeah, that was us a few weeks ago and we organised a trip out to Lymington by the sea (it’s just on the edge of the New Forest) for the last long weekend. It was more about the fresh air (ok, and the full English breakfasts at our B&B) than the food but we still managed to eat well without really trying. Upon arrival at Lymington (we took trains, changing at Brockenhurst), I dragged us both first to The Buttery for lunch where we split an order of scampi and chips and then the finest Bakewell tart we’d…

  • Tapas Revolution

    Su-Lin
    3 Jun 2013 | 11:05 am
    Westfield London is quite dangerously on my way home from work each day and once in a while, Blai and I meet there for dinner at the Byron there. We’d tried other places there but they were all mostly grim and so burgers were the only thing we ate at Westfield. We had spotted Tapas Revolution right smack dab in the middle of the mall but didn’t have much confidence in a mall tapas bar. It took an invitation to have dinner there one night (a blogger event) for us to finally try it. Tapas Revolution is owned by Spanish-born and El Bulli trained Omar Allibhoy. He first worked at a…

  • Chuan Chuan Xiang

    Su-Lin
    28 May 2013 | 10:31 am
    On Little Newport Street in Chinatown, next to Baozi Inn (and owned by it too, I believe), there’s a tiny slip of a shop that sells chuan chaun xiang, a Sichuan spicy snack food. It also goes by the name mala tang and is not dissimilar to Sichuan hotpot, only the foods are on skewers and its the vendor who cooks your selection in their one gigantic communal pot. Jeanne and I stopped in one afternoon to try it out. The little place has a menu posted outside on the window and inside on the counter. Everything costs the same per skewer and there’s a good variety of meats (mainly…

  • Old Town 97

    Su-Lin
    22 May 2013 | 3:17 pm
    A recent disappointing meal at Hong Kong Diner had us looking around for another restaurant in Chinatown that served good Hong Kong style cuisine. I came across a lot of positive reviews for Old Town 97, the year being significant as that was the end of British rule in Hong Kong. We had a late lunch there one Saturday not too long ago. They have a great lunch deal – £4.80 for a dish of rice or noodles with a free bowl of their daily soup. We chose the char siu on fried hor fun which came out looking quite plain but turned out to be some well fried hor fun topped with a generic Asian…
  • add this feed to my.Alltop

    Jacqueline Church .com

  • National Sushi Day – More Sushi Secrets

    Jacqueline Church
    19 Jun 2013 | 1:21 pm
    This book figured into an almost mystical, years-long unfolding story of sushi, secrets, family and friends. I learned after the fact that June 18 is National Sushi Day. Someone once said “if she didn’t have bad timing, she’d have none at all.” This may be the best timing I’ve ever had. So let me take this timely opportunity to visit the book apart from my own story. First, let’s address sustainability issues, after all part of how Marisa came to ask me for a jacket blurb was through my sustainable seafood writing. Tuna or No Tuna or ??? I was…

  • Sushi Secrets – What’s a Little Spam Musubi between Friends? Rings Lost and Found.

    Jacqueline Church
    17 Jun 2013 | 12:09 pm
    It all began with my Grandma. I went to visit her, in Hawaii the year before law school. She’d made a lunch of American cheese on white bread for her hapa granddaughter and I’d brought home a freshly grilled mackerel from the Japanese grocery. We had a good laugh and when she realized I loved Japanese food and flavors she asked me if I’d ever had sushi. At that point, I really hadn’t — save for a late night party in restaurant after closing hours. A female chef told me hilarious stories of trying to learn how to make this new thing called sushi from Japanese…

  • Homemade Summer Solstice

    Jacqueline Church
    16 Jun 2013 | 7:59 pm
    With the summer solstice nearly upon us, it’s time to get together and celebrate Homemade-style! Come pick up your own copy of Yvette Van Boven’s acclaimed book: Homemade Summer. We’ll have a glass of wine and catch up. We’ll plan our summer solstice blog party and we’ll toast Tammy Donroe for the excellent inspiration! Thanks to Les Zygomates for hosting and Kitchenwares for goodies! WHEN: Monday June 17; 6-7 PM WHERE: Les Zygomates Wine Bar & Bistro; 129 South Street; Boston, MA 02111 RSVP to me here – just a few seats left. Click on the image to see…

  • Boston Strong Starter – Contest Winners and an Offer

    Jacqueline Church
    11 Jun 2013 | 10:59 am
    This is good bread:   This is where it began, sort of. Doesn’t look like food, does it?  This was my sourdough starter that I nearly killed.   But I am not a quitter as you know if you read about my family’s ten commandments here: Starters, Quitters, and Finishers. So I was tenacious and now, my starter looks like this:   Boston Strong Starter is what I’m calling it. Partly because my earlier neglect was caused by the shocking bombing — our lives were disrupted in some way here in Boston. I’m so buoyed by the stories of the bombing survivors,…

  • Pasta Frittata – Frugal Gets a Facelift

    Jacqueline Church
    10 Jun 2013 | 2:51 pm
    It was either Calvin Trillin or Woody Allen who is attributed with saying his mother served the family leftovers for 30 years, the original meal could never be recalled. In my house growing up, Mom almost always ate the odd bits of “food” in foil balls in the back of the fridge, while serving the rest of us a fresh meal. I’m not talking about those “meals”. When we’re talking about good leftovers, we set aside the ones bordering on science experiments. I like leftovers and often think of meals that we can enjoy together for dinner which will also provide…
  • add this feed to my.Alltop

    Provecho Peru

  • 5 Favorite Potato Recipes for Peruvian Potato Day

    Gretchen Noelle
    30 May 2013 | 10:00 am
    Given the fact that there are literally thousands of varieties of potatoes here in Peru, it seems only appropriate that an entire day is dedicated to celebrate them. Every May 30th, the Peruvian potato has it’s spotlight and we are reminded of favorite potato recipes that feature different potatoes. The bottom basket in my kitchen has no fewer than 4 varieties of potatoes at nearly all times.  Because certain ones are used for certain dishes, I am always grabbing just “one more kind” at the grocery store. Most commonly, I have papa negra, papa canchan, papa cocktail and…

  • Peru Food News – Weekly Round-Up

    Gretchen Noelle
    29 May 2013 | 10:00 am
    What is happening in the culinary world in Peru? Great question! Here at Provecho Peru, we keep you up to date on Peru Food News – both news about food in Peru and Peruvian food around the world. The Sancochado Festival has returned to the Hotel Crown Plaza Lima every Wednesday until the end of the year. Sancochado gives you the opportunity to taste a variety of meats, such as chicken, pork, beef, lamb, chorizo, bacon, and more. It is accompanied by other vegetables like native potatoes, garbanzo beans, fava beans, corn, potatoes, sweet potatoes, yucca root and cabbage as well as a…

  • Mistura Market opens this weekend!

    Gretchen Noelle
    18 May 2013 | 10:00 am
    One of the best parts of the annual gastronomic event of Mistura is the Gran Mercado which gathers small farmers and their products in one place so that the visitors to Mistura can see, taste and buy things that they do not typically find on the shelves of their local grocery store. As part of the months leading up to Mistura in September 2013, Peruvian Society of Gastronomy (Apega) has worked with the City of Magdalena to offer a miniature Gran Mercado on a weekly basis. The Mistura Market opens it’s doors for the first time this Sunday, May 19th. The initiative was created by the…

  • Peru Food News – Weekly Round Up

    Gretchen Noelle
    17 May 2013 | 10:00 am
    What is happening in the culinary world in Peru? Great question! Here at Provecho Peru, we keep you up to date on Peru Food News – both news about food in Peru and Peruvian food around the world. Peru’s Export and Tourism Promotion Board, or Promperu, will showcase the best of Peruvian cuisine at the 2013 National Restaurant Association (NRA) Show on May 18-21 in Chicago, Illinois. Promperu stressed the importance of its participation in the annual event because it will help position Peru as a culinary destination, with an emphasis on the capital Lima. The Second Annual Bread…

  • Peru Food News – Weekly Round Up

    Gretchen Noelle
    11 May 2013 | 10:00 am
    What is happening in the culinary world in Peru? Great question! Here at Provecho Peru, we keep you up to date on Peru Food News – both news about food in Peru and Peruvian food around the world. The World Economic Forum was held in Lima, Peru recently and the Huaca Pucllana Ruins were chosen as a destination at a Cocktail Hour for the Forum participants. They enjoyed the silver exhibit, beautiful music, creative presentations and delicious food. Agraria.pe reported that the Peruvian delegation that attended the Specialty Coffee Association of America (SCAA) in Boston last month was…
 
  • add this feed to my.Alltop

    Pig Pig's Corner

  • Duck Curry

    4 Jun 2013 | 6:18 am
    I've been craving for spicy stuff and duck for some weird reason. Well, noone can explain pregnancy cravings, a certain someone is just glad that I'm not craving for lobsters, abalone, or anything of that sort, you know what I mean. Duck is fairly easy to get, just that we cook it once in a blue moon due to the amount of oil that it contains.... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

  • News to share...

    31 May 2013 | 8:36 pm
    Sorry for the lack of updates but I have good reasons. A lot has happened over the past few months, actually things ARE still happening...ongoing...After N years of being a nomad, we've finally decided to settle down in Singapore and bought our own place!!! We will be getting they keys to our new home end of June, so life's been pretty hectic over... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

  • FoodBar DaDa Tapas Bar

    12 Jan 2013 | 4:23 am
    I tagged along my wife and two of her girlfriends for a semi-girl’s night out. My choice of the venue that night was Foodbar DaDa, a new place for all of us, but with pretty good reviews so far. I loved eating tapas in London, but have yet to sample the popular ones in Singapore so far, so was quite keen to break my duck here. In trendy... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

  • Food Hunting in Penang 2012

    24 Dec 2012 | 1:34 am
    “Little Children on a Bicycle”, Armenian Street, George Town, Penang, by Ernest Zacharevic Ah Leng Char Kway Teow 亞龍炒粿條 Lorong Selamat Char Kway Teow (goggle lady) Sister’s Char Kway Teow, McAlister Road Air Itam Assam Laksa Line Clear Nasi Kandar Seng Thor Coffee Shop - oyster omelette Old Green House Restaurant 老青屋 - Hokkien mee/ prawn... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

  • Food Hunting in Ipoh, Malaysia 2012

    15 Dec 2012 | 8:23 am
    Sin Yoon Loong 新源隆 - Ipoh white coffee Thean Chun (House of Mirros) 天津茶室 & Kong Heng - pork satay and sar hor fun Xin Quan Fang Curry Mee 新泉芳咖哩面茶餐室 Restaurant Taugeh Ayam Lou Wong 老黄怡保芽菜鸡 Funny Mountain Soybean & Traditional Tau Fu Fah 奇峰豆腐花 Sin Eng Heong 新荣香 - mini kaya puff Sin Yoon Loong 新源隆 Our first stop-Sin Yoon Loong-the birth... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/
  • add this feed to my.Alltop

    Food Hunter's Guide to Cuisine

  • Koryo Korean BBQ

    The Food Hunter
    19 Jun 2013 | 5:00 am
    My first experience with Korean BBQ was many years ago. It involved a Vietnamese couple and several bottles of Cognac at an undisclosed location in North Philadelphia.  I don't remember much of that night, except the table top grill and the pickled sides. It must've been the Cognac for I can't even tell you the type of meat that was grilled.  I do remember leaving there thinking I'd like to try this again sometime but never really had a reason to go back; until last week. When I got the invitation to attend a media event at Koryo I was thrilled; finally a chance to check out Korean…

  • Interview with Pastry Chef Gina DePalma

    The Food Hunter
    17 Jun 2013 | 6:00 am
    Every serious home cook has a favorite chef; someone they try to emulate. For me that person is Gina DePalma.  I was first introduced to her work when I had dessert at Babbo several years back and since then have baked my way through her entire cookbook, Dolce Italiano. (at least that's how it seems) Gina is an amazing pastry chef and it shines through in all her recipes. Recently I was fortunate enough to chat with her, by email, about  her passion for pastries and I want to share that with all of you.  1. As a pastry specialist what are some intuitive things people need to…

  • Homemade Yogurt and Fruit Parfaits

    The Food Hunter
    14 Jun 2013 | 7:00 am
    I'm not going to lie,  it took me a long time to become a "fan" of plain Greek yogurt. Like most people I grew up eating the flavored or fruit on bottom kind of yogurt. Of course I loved it; who wouldn't with all that added sugar....but I digress.  These days I'm eating yogurt just about every morning; but I've switched to plain all natural Greek yogurt.  It's an acquired taste for sure, that can easily be sweetened up by adding fresh fruit or some homemade granola.  Recently I've been wanting to take my yogurt experience to the next level by making my own. So when I was…

  • The Classic Milkshake...Is All Grown Up

    The Food Hunter
    12 Jun 2013 | 6:00 am
    Start with the traditional vanilla shake, mix in a few shots of bourbon, add some homemade hot fudge, and top it off with bourbon whipped cream. That's all it takes to take this classic little kid drink into the adult world. Looking for other creative cocktail ideas?  Check out this page for some additional unusual cocktail recipes. Bourbon and Hot Fudge Milkshake (adapted from Creative Culinary) For the Milkshake: 2 cups vanilla ice cream 3/4 cup milk (whole) 1-2 ounces bourbon 1 tsp pure vanilla extract  For the Whipped Cream: 1/2 cup heavy cream 2 tablespoons powdered sugar 1 tsp…

  • Wine in the Pines Give Away

    The Food Hunter
    9 Jun 2013 | 12:00 am
    I've partnered with Just My Ticket Phx to offer one lucky reader two tickets to the inaugural festival of Wine in the Pines. Located at Charlie Clark's Orchard in Pinetop-Lakeside  on 6/14-6/16, the festival will showcase the best wines of Arizona. There will be tasting from the following participating wineries: Alcantara Arizona Stronghold Vineyards Carlson Creek Vineyards Flying Leap Vineyards Gallifant Cellars Hannah’s Hill Vineyard Javelina Leap Vineyard & Winery Kief-Joshua Vineyards Lawrence Dunham Vineyards Page Springs Cellars Pillsbury Wine Company Pleasant Valley Winery…
  • add this feed to my.Alltop

    Choosy Beggars

  • Kale and Chickpea Salad (That Actually Tastes Good)

    Tina
    17 Jun 2013 | 8:43 am
    I thought that we had turned the corner on kale in our house, but I was wrong. After spending several years  trying to convince Mike (and myself, for that matter) that we were “a Kale Loving Couple”, I was almost ready to admit defeat and just buy spinach instead. Because, you see, I had learned to tolerate kale, but I was still a far spell away from loving it. The thing is, I figured that it was just mind over matter in this case. If I truly believed that I loved kale,  I would eventually love kale. Except that I totally didn’t love kale. I had found ways to make kale…

  • Curried Cauliflower “Couscous”

    Tina
    30 May 2013 | 6:07 pm
    Today’s post is brought to you by the letter “C”, as in “creative”, “clean” and “crave-worthy”. Or, you know, “cauliflower”. I have always felt that cauliflower, like most crucifers, is often sadly overlooked. We spend so much effort on eating the rainbow, filling our plates with vibrant, colourful fruits and vegetables, that we sometimes forget the value in those that are just plain white. Pallid parsnips get passed over for purple and orange carrots, and poor old cauliflower plays a distant second fiddle to just about…

  • Perfect Lamb Chops, Perfectly Easy

    Tina
    5 Apr 2013 | 3:00 am
    There are people out there who don’t like eating lamb. Those people are crazy and it is probably best to avoid associating with them. Lamb is one of my absolute favorite meats and I have yet to meet a cut that I haven’t enjoyed, from succulent slowly braised neck to a glorious roasted leg, and literally everything in between. Well, except for lamb fries, but only because I haven’t had the opportunity to try them yet (mind you, considering my sexy-time crush on Chris Cosentino, it’s only a matter of time before they’re filling my plate). My favorite cut of lamb,…

  • Love is a Many Tentacled Creature

    Tina
    25 Feb 2013 | 2:00 am
    Things have changed a lot for Mike and I over the past couple of years. We got married, went on a couple of exceptionally fun vacations, and were blessed with a gorgeous baby girl who is our absolute world. What hasn’t changed, thankfully, is that we’re still best friends, spending time with each other is the best part of every day, and I still derive no greater pleasure than tricking him into eating things that horrify him, or the few dishes that he thinks that he hates. For real. I always keep an emergency block of tofu in the fridge specifically for times that I’m…

  • Strange Fruit: Longan

    Tina
    14 Jan 2013 | 9:19 am
    There are many reasons why you would want to come to my house for dinner. For example, there is no such thing as a “last” bottle of wine, unless you mean “the last one we opened’. Before and after dinner, putting your feet up on the couch is encouraged, and nine times out of ten, you will leave with a packed lunch for work the next day. There are also many reasons why you would not want to come to my house for dinner. These include the warning that any given evening might end up being Octopus Night, the cats throw up more often than our five month old – always…
 
  • add this feed to my.Alltop

    Flanboyant Eats™: Latin Fusion Cooking & Tasty Travels Under Pressure!™

  • Dark Chocolate Bread Pudding at LivingSocial

    Chef B
    11 Jun 2013 | 12:00 pm
    (Sexy chocolate goodness via my iPad) I’m not a baker. Nope. Sure am not. You’d think I love being a dry and liquid chemist as much as flan has become my weekly experiment. I love it, no doubt, but I’m not giving up my skillets for measuring cups and weights. …

  • #FlanFridays: Pisco Cherry

    Chef B
    31 May 2013 | 1:34 pm
    Something serious is happening over here in Casa Herrera. Happiness is in the air. I’ve landed 3 new major cooking gigs, I’m considering buying a motorcycle, I ran my first ever 1/2 marathon and got a beautiful Tiffany’s necklace as the “medal,” and I finally accepted the reality that …

  • Peruvian Causa de Tuna

    Chef B
    29 May 2013 | 5:37 pm
    “Summer breeze makes me feel fine, blowing through the jasmine in my mind.” The hook of the Seals & Croft song came to mind as I was prepping to write this post. I’m not exactly why it popped up, I started sining along and felt at ease after a day …

  • The Most Memorable Salad… Marshmallow & Fruit

    Chef B
    22 May 2013 | 9:03 am
     I’m in a particularly happy place this week. The so-called spring fever has hit me hard and it seems that the smallest of beautiful makes me smile. And when I smile, life is really good. When life is really good, my mind is restless and I dive into a myriad …

  • Peruvian Dishes in DC Are Reinvented at Las Canteras… Kind of.

    Chef B
    17 May 2013 | 1:11 pm
    One of the most fun things about moving back to DC has been discovering the food scene. It’s a completely different gastronomic city from 7 years ago when I left for Atlanta. At the time I had an extraordinary social life, doing the most in DC.  Adams Morgan was one …
  • add this feed to my.Alltop

    Farmgirl Fare

  • Wednesday Dose of Cat Cute: Growing and Harvesting Heat Tolerant Lettuce (and The Whole Picture)

    Farmgirl Susan
    19 Jun 2013 | 5:47 pm
    Lots more below. . . Click here for the rest of this post »

  • Tail End of the Week: Get Your Friday Farm Fix #30

    Farmgirl Susan
    16 Jun 2013 | 3:06 pm
    Welcome to the Friday Farm Fix, a sporadic series where I share a random sampling of what's been happening around the farm during the past week (sometimes actually on Friday). Just joining us? You'll find all the previous Friday Farm Fix posts here and here. Haying round two: cutting the far end of the hayfield. Wondering what was happening on the farm this time last year? Check out the Friday Farm Fix #14. I was going to just blow off this week's Friday Farm Fix—seeing as how it's already Sunday afternoon—but while sorting through the past week's photos (so many!) I…

  • Friday Dose of Cute: Have a Happy Weekend.

    Farmgirl Susan
    14 Jun 2013 | 8:02 am
    More photos below. . . Click here for the rest of this post »

  • Thursday Dose of Cute: Down at the Sheep Barn

    Farmgirl Susan
    13 Jun 2013 | 3:51 pm
    Four more photos and a Jasper report below. . . Click here for the rest of this post »

  • Monday Dose of Big Dog Cute

    Farmgirl Susan
    10 Jun 2013 | 11:15 am
    Happy Marta Happier Marta Wishing you a wonderful week. More Marta? Here and here and here. More farm dog photos? Here and here. © FarmgirlFare.com, where the joyful urge to fall over and roll around on the ground is reaching epidemic proportions.
  • add this feed to my.Alltop

    Food Loves Writing

  • Garlic Scape Pesto (+ Photos from the Woods)

    Shanna Mallon
    18 Jun 2013 | 5:00 am
    Thursday through Sunday, I was away in the northwoods with no Internet, little phone signal, creatures crawling in the walls in the middle of the night (!!) and daily dinners at supper clubs where the only vegetables were potatoes. It’s a funny world to escape to for a greens-loving girl, but, every year when I go to Minocqua, I think again how nice it is to detox a little from a connected life. In order to take the trip, I was away from Tim for the longest time since we got married, and, kind of like Mary in Downton Abbey, I have to say that it’s amazing how another person can…

  • Writer Chats, Part V: What Writing Means to Me

    Shanna Mallon
    16 Jun 2013 | 5:00 am
    Here we are with week five of our Writer Chats series, which comes from Lan Pham of More Stomach. Lan was one of my first blog friends many years ago—She is likely one of five or so people who’s seen almost every post here, and she’s been blogging in her own spaces the whole time, too. In April, Tim and I had the pleasure of sitting down to lunch with her and her fiancé, at which point she brought us presents (books! the best kind of gifts!). Here in this post, she talks about what writing means to her. I remember the first time I received an A on a writing assignment. I…

  • Homemade (Einkorn) Ravioli with Sundried Tomato, Capers and Ricotta — Made with a Food Processor!

    Shanna Mallon
    14 Jun 2013 | 5:00 am
    The exclamation point at the end of this post’s title is a little gimmicky, I know. But if there were ever a time to use an exclamation point in a post title, this is it. As soon as I saw this post at The Kitchn about making homemade pasta in the food processor, I was curious. As any Italian grandma would tell you, pasta-making traditionally involves very specific rules, from the mounding of the flour on the counter to the setting the eggs in the center to the incorporating everything into a workable dough. If the process could actually be as simple as a few minutes in a food processor,…

  • Strawberry Peach Tart on Maple Shortbread Cookie Crust

    Shanna Mallon
    11 Jun 2013 | 5:00 am
    From your comments, I know many of you experience strawberry season a little later than we do here in Tennessee. So if it’s been June instead of May that’s sent you picking strawberries and bringing buckets of them home, listen up. Whether you’ve just made homemade jam or are about to (or if you picked up jam from another source!), have we got a treat for you. You already know about turning strawberry jam into ice cream. You already know how good it is slathered on buttered toast. And maybe you’re like us and have already whipped up this Bon Appétit recipe for…

  • The Moments That Make Up Our Days | A Monthly Photo Essay (June)

    Shanna Mallon
    10 Jun 2013 | 8:20 pm
    The first thing I thought when I woke up this morning was that it was June 10, the day for Ten on Ten. The next thing I thought was that I’d like to go back to sleep. Our house is as cold as winter in the mornings, even in June. In the end, both ideas won me over, although, as you’ll see below, the first one took much more discipline than the last. Enjoy the June edition of a photo every hour of the day—which, admittedly, turns out to be more like Twelve on Ten—we’ll be back with a fresh recipe post in the morning, but for now, here’s a photo-focused peek…
 
  • add this feed to my.Alltop

    White on Rice Couple

  • Merci-Handmade Vintage Satchel Giveaway

    White on Rice Couple
    18 Jun 2013 | 12:06 am
    I love curating, collecting and shopping. And I love finding handmade or one of a kind pieces to giveaway on our blog. I purchase these treasures myself, so my little giveaways are never sponsored. If anything was ever sponsored, you, my readers, would be the first to know. If this post really needed a disclosure, then this is it. Last week Todd and I ventured out to Austin, Texas again to speak at a conference. This year it was the BlogHer Food 2013 conference where we gave a presentation on mobile photography. As always, we had a blast meeting some super fine folks in this blogging…

  • Juicy Lucy Burger Party & Recipe

    White on Rice Couple
    17 Jun 2013 | 12:03 am
    How can someone resist a burger that comes with a warning disclaimer? That was exactly our predicament a little over two years ago and we soon found our burger world rocked. In the middle of a whirlwind trip we found ourselves in the Minneapolis/St. Paul area, affectionately dubbed the twin cites. We were one set of the speakers on slate for the Creative Connection, which in a twist of fate was perfect timing to meet up with the lovely, talented, and ever so sweet Zoe of Zoe Bakes to film her and the charismatic Jeff Hertzberg for their Pizza in 5 cookbook promo. And as an added bonus, Gina…

  • The Value of Every Person – Food Blog Forum 2013 Disney World

    White on Rice Couple
    12 Jun 2013 | 12:05 am
    “You can design and create, and build the most wonderful place in the world. But it takes people to make the dream a reality.” -Walt Disney Walt’s words were said over fifty years ago, but they still resonate so powerful today. His message could not ring any truer than it could right here, right now, and for some, especially a few weeks ago where one hundred bloggers gathered together to make magic happen. Food Blog Forum started as an idea Jaden and I had when we were in Mexico together on healthy retreat trip in 2010. We had the opportunity to spend a few days together and really…

  • Roasted Zucchini with Cheese and Herbs

    White on Rice Couple
    10 Jun 2013 | 6:20 am
    A vegetable side dish doesn’t have to be complicated. I often remind myself of this when menu planning for a party of twelve or more. Even if I’m making dinner for two, I remind myself again and again: keep it simple, keep it fresh and it will be great. Sometimes I’ll browse through a cookbook and see a massive list of ingredients for a vegetable dish and I’m already exhausted. I’m not new to cooking vegetables. After 19 years of being a vegetarian, I’ve pretty much cooked every vegetables a few times over. But if a vegetable recipe has an ingredient list a…

  • Happy Birthday Puppy Lexi

    White on Rice Couple
    7 Jun 2013 | 2:11 am
    Dear Lexi, We’re out of town and aren’t there to wish you a happy 1st birthday. You won’t be getting those extra little nibbles that fall on the floor nor those home-baked incentives (click for recipe) that you would normally get if you didn’t chew up any of our shoes. Yes, we know it’s been a while since you’ve killed a pair (it’s been over a week – yay!), but we always assume the worst in your chewing habits. Why? because you’re still torturing all the drip irrigation lines in the garden, thus some of the dead raspberry plant and herb…
  • add this feed to my.Alltop

    Bay Area Bites

  • Stalking The Elusive, Worthy Apricot – Summer Recipes

    NPR Food
    19 Jun 2013 | 6:12 pm
    Apricots. Photo: Domenica Marchetti for NPR Post by Domenica Marchetti, Kitchen Window at NPR Food (6/19/13) Get recipes for Strawberry-Apricot Pie, Broiled Apricots With Honey Mascarpone, Apricot-Anise Jam and Cheryl’s Apricot Frangipane Galette. Apricots are the finest of summer’s fruits, with dense, juicy flesh and delicate, velvety skins. Piled in baskets in farmers market stalls, they seem to glow in the early morning light. The prettiest ones have a celestial blush and a sweet, floral fragrance. That’s why it is so disheartening when you bite into one only to find it…

  • And The Winner Of The World Food Prize Is … The Man From Monsanto

    NPR Food
    19 Jun 2013 | 1:45 pm
    The sign at Monsanto headquarters in St. Louis. Photo: James Finley/AP Post by Dan Charles, The Salt at NPR Food (6/19/13) Ever heard of the World Food Prize? It’s sometimes called the “Nobel Prize for food and agriculture,” but it has struggled to get people’s attention. Prize winners tend to be agricultural insiders, and many are scientists. Last year’s laureate, for instance, was Daniel Hillel, a pioneer of water-saving “micro-irrigation.” A pioneer in genetically modified crops, Robert Fraley has spent his entire career at Monsanto. He’s now…

  • The Martini: This American Cocktail May Have An International Twist

    NPR Food
    19 Jun 2013 | 1:26 pm
    The martini: international drink of mystery? Photo: iStockphoto.com Post by April Fulton, The Salt at NPR Food (6/19/13) There’s no cocktail more distinctly American than the martini. It’s strong, sophisticated and sexy. It’s everything we hope to project while ordering one. Baltimore-born satirist H.L. Mencken is said to have called the martini “the only American invention as perfect as the sonnet.” But is the martini perfectly American? Maybe not entirely. So in honor of National Martini Day on Wednesday, we decided to dig into the drink’s muddled past.

  • LGBT Pride Profile: Jennifer Johnson & Serafina Palandech of Hip Chick Farms

    Mary Ladd
    19 Jun 2013 | 9:46 am
    Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms Jennifer Johnson & Serafina Palandech are partners in life and business: the duo co-founded Hip Chick Farms, a small batch company that fills a real need: chicken fingers, meatballs and wings that are quick-frozen minus hormones and fillers. Anyone who’s ever felt guilty over the “I’m a busy parent, here’s another quesadilla” dinner routine may find relief and surprisingly good—even for adults–flavor in Hip Chick’s products. The…

  • Obama Would Veto House’s Farm Bill, White House Says

    NPR Food
    18 Jun 2013 | 3:32 pm
    Post by Bill Chappell, The Two-Way, at NPR (6/17/13) President Obama will be advised to veto a multi-year farm bill slated to be discussed in the House this week, the White House says. The administration issued a statement on the legislation Monday afternoon, criticizing it for cutting food programs for the poor. At more than 575 pages, the bipartisan bill was introduced by Reps. Frank Lucas, R-Okla., and Collin Peterson, D-Minn., the chairman and ranking member of the House Committee on Agriculture. When it was released in early May, Rep. Lucas called the bill, officially titled the Federal…
  • add this feed to my.Alltop

    Dinners for a Year and Beyond

  • Sweet and Tangy Meatball Hoagies with Poppy Seed Cole Slaw

    16 Jun 2013 | 3:58 pm
    A comforting meal of Sweet and Tangy Meatball Hoagies with a crunchy Poppy Seed Cole Slaw. http://amycaseycooks.com/sweet-and-tangy-meatball-hoagies-with-poppy-seed-cole-slaw/

  • Presenting my new cookbook.... Dinner for a Year!

    5 Feb 2013 | 10:30 am
    I am so excited to announce that my new cookbook Dinner for a Year 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning has been published!! After many years of gathering my dinnertime recipes in binders, cookbooks and on my blog Dinners for a Year and Beyond, I have published my cookbook to help you add a little zip and zing to your weekly dinners.Like most home cooks, I can fall into a rut of making the same dinners day after day and week after week. I decided to shake things up a bit by adding 1 new recipe a week to my dinner menu plan. It did not take much thought with all…

  • I Don't Want to Lose You

    25 May 2012 | 1:00 pm
    My deskNothing in life ever seems easy.  And for me, my computer is a magically and mystically beast.  At the speed of light, it does more for my food writing and personal chef business than I could ever do with telephones, faxes, and the good ole' US mail.  But along with the magic it performs comes the mystery of not knowing what is going to happen if I press a certain key or click a link.  I guess I should have paid more attention in my Computer Science 101 class and not had the guy sitting next to me write my programs.So to all you loyal Feedburner subscribers, I am in…

  • amycaseycooks

    25 Apr 2012 | 8:00 am
    Alert the media!!!I am excited to announce my new website www.amycaseycooks.com.  The site is a combination of my blog Dinners for a Year and Beyond and my personal chef services website.  All new blog posts will be on my new website so sign up for my newsletter to receive updates.To keep up with what is cooking in my kitchen, check out my cooking videos, read my articles, and see what my personal chef services are all about stop by www.amycaseycooks.com.You can also follow me on Facebook and Twitter.

  • Grilled Balsamic Glazed Mahi Mahi

    14 Apr 2012 | 5:00 am
    Grilled Balsamic Glazed Mahi MahiWith a few warm days interspersed with to cooler Spring weather, I decided it was time to venture outdoors and fire up the grill.  I am lucky to have a family of fish lovers and with mahi mahi on sale, last night was the night to introduce them to this firm, white fish. Grilled Balsamic Mahi Mahi is a super simple recipe that lends itself well to many different types of fish such as salmon, tuna, and halibut. With the grill fired up, dinner was on the table in less than 15 minutes. I also served basmati rice and fruit salad. We all enjoyed the…
 
  • add this feed to my.Alltop

    MarxFoods.com Blog

  • Review Contest for Bloggers: Beef Edition

    Katie
    17 Jun 2013 | 11:35 am
    Seattle, we want to know: what do you think of our New Zealand Angus grass-fed beef? We love our New Zealand Angus grass-fed beef for a lot of reasons…but it’s always good to get some fresh perspective and hear new thoughts, so we’re looking for some bloggers in Seattle to join our exclusive* review contest comparing our grass-fed beef to your usual beef of choice. If you’re up for the challenge, then put on your test kitchen hats and get ready to analyze! We’re looking for thoughtful and thorough reviews, no skimping! We want in-depth analyses of the…

  • Traditional Danish Elderflower Recipes

    Matthew
    17 Jun 2013 | 8:06 am
    Elderflowers are an edible flower variety prized for their culinary applications in Europe. Marx Foods customer Mimi Lytje was kind enough to share traditional Danish recipes for elderflower fritters and elderflower cordial so you can enjoy them too!  If you’re looking for an easier way to try elderflowers at home, we also offer excellent elderflower syrup. Elderflowers Fried in Beignet Dough Beignet Dough: ¾ cup of Flour 1 tablespoon Melted Butter 1 tablespoon Olive Oil ½ cup of Beer ½ cup of Buttermilk 2 Egg Yolks 1/3 teaspoon Salt 2 teaspoon Sugar Freshly grated Lemon Peel 2 Egg…

  • How to Adapt Plain Lamb Recipes for Merino

    Matthew
    13 Jun 2013 | 8:04 am
    Alpine Origin Merino is leaner than conventional lamb, so we recommend treating it a little bit differently – more like game meat – by using lower heat and cooking for less time. Searing Merino: When a lamb recipe calls for searing cuts over high heat, instead sear Merino over medium-high heat. Cooking Time: Merino can cook more quickly than conventional lamb, so check the meat earlier for doneness. Testing Merino Lamb for Doneness: In our experience, Merino lamb reaches Medium Rare at lower temperatures than conventional lamb. We would likewise assume that other levels of doneness will…

  • Cherry Chutney Chard with Rice & Beans

    Matthew
    9 Jun 2013 | 8:00 am
    Hearty, satisfying and vegetarian/vegan!  This recipe is really more of an example designed to show you how easy it is to jazz up old standbys with the addition of a few dollops of fine preserves.  Just a little bit of chutney brings a lot of flavor to sautéed greens. Ingredients:             Makes 4 Servings ½ cup Bing Cherry Chutney, plus extra for the plate 1 cup Rice   (we used Camargue Red Rice) 9 oz Dried Beans, soaked(we used Giant Peruvian Lima Beans) 1 bunch Swiss Chard, cleaned & chopped 1 Garlic Clove, peeled 2 tbsp Olive Oil ½ tsp of Salt Salt & Pepper…

  • Merino Shoulder Racks w/ Fattoush & Yogurt Sauce

    Matthew
    5 Jun 2013 | 8:01 am
    Here Merino shoulder racks are roasted and sliced into elegant bone-in chops, then served with  fattoush salad and a creamy, dilly yogurt sauce. Fattoush is a Lebanese salad made with pita bread that has been toasted until crispy, then crumbled.  It is crunchy, fresh, bright & salty, and balances the richness of the lamb beautifully. Wine Pairing: Syrah Ingredients:             Makes 4 Lunch Servings 2 Merino Lamb Shoulder Racks Yogurt Sauce: ½ cup Yogurt ¼ tsp Dill Pollen ½ tsp Honey (we used Wild Heather Honey) Pinch of Salt Dill Pollen for Garnish Fattoush: ½ English…
  • add this feed to my.Alltop

    Alosha's Kitchen

  • Chicken and Orzo Soup with Kale and White Beans

    18 Jun 2013 | 5:51 pm
    Chicken and Orzo Soup with Kale and White BeansIngredients2 slices smoky bacon, chopped1 lb skinless, boneless chicken thighs, trimmed and cut into bite-sized pieces2 medium carrots, chopped1 medium sweet onion, chopped3 garlic cloves, minced1 15-oz can petite diced tomatoes1 tablespoon dried oregano1 tablespoon dried basil1/2 tablespoon Kosher salt1/2 teaspoon crushed red pepper flake1/2 teaspoon black pepper2 quarts stock or water1 cup uncooked orzo1 (15-ounce) can cannellini beans, rinsed and drained1 bunch kale, tough stems removed, finely chopped1/4 cup chopped fresh flat-leaf…

  • Cumin-Lime Chickpea Salad

    26 May 2013 | 6:21 pm
    Cumin-Lime Chickpea SaladIngredients4 large cloves garlic, minced2-3 tablespoons lime juice, depending on how zingy you want it2 teaspoons cumin1/4 teaspoon cayenne pepper1 teaspoon salt3 (15 ounce) cans chickpeas (garbanzo beans), rinsed and drained1/2 large red onion, very finely diced1/2 bunch cilantro, finely chopped*(*Feel free to substitute parsley if you have an aversion to cilantro; I've tried it both ways and it's awesome either way!)MethodIn a large bowl, combine the garlic, lime juice, cumin, cayenne, and salt. Add to the chickpeas, cilantro and onion; stir gently to combine. Serve…

  • Chicken Vindaloo

    14 May 2013 | 6:02 pm
    Chicken VindalooIngredients1 tablespoon coriander seeds12 whole cloves1/2 tablespoon cayenne3 cinnamon sticks2 teaspoons fenugreek2 teaspoons cumin seeds 2 teaspoons mustard powder2 teaspoons turmeric powder1 teaspoon cardamom seeds1 teaspoon whole black peppercorns1 tablespoon ginger, fresh, minced2 teaspoons Kosher salt3 large cloves garlic, minced1/2 cup red wine vinegar + 1/2 cup water2.25 lb boneless, skinless chicken thighs, cut into large chunks1 tablespoon grapeseed or other neutral oil1 large sweet onion, chopped4 bay leaves1 8-ounce can tomato sauce1 cup waterMethodPlace the…

  • Chili Cornbread Skillet

    29 Apr 2013 | 5:57 pm
    With beansAnd without beansChili Cornbread Skilletwith thanks to my dear Amy at Very CulinaryIngredients1 pound lean (90/10) ground beef1 medium sweet onion, finely diced1 red bell pepper, finely diced (I used half red, half green)3 large cloves garlic, minced1/2 tablespoon cumin1/2 tablespoon oregano1/2 tablespoon chile powder1/2 tablespoon smoked paprika1/2 tablespoon kosher salt1 (10-ounce) can condensed tomato soup1 15-ounce can pinto or kidney beans, rinsed and drained (optional)1/4 cup hot salsa2 tablespoons ketchup1 package (8.5 ounce) Jiffy corn muffin mix1 egg1/3 cup…

  • Potato Salad

    27 Apr 2013 | 5:47 pm
    Potato Saladslightly adapted from The Saucy SouthernerIngredients1 1/2 pounds russet potatoes, peeled and cubed, cooked in salted water until just about to fall apart, drained well in a colander, added back to the hot pan to dry out (seriously, do all that)5 eggs, hard-cooked, peeled and very finely chopped3/4 cup celery, finely diced1/2 cup red or sweet onion, minced1/2 cup dill pickle relish3 tablespoons yellow mustard2 tablespoons dill pickle juice1/2 cup + 2 tablespoons mayonnaisesalt and ground black pepper, to tasteMethodPlace the potatoes, eggs, celery, onion and dill relish into a…
  • add this feed to my.Alltop

    foodista.com

  • Cooking Basics: Balsamic Vinaigrette

    lrodrigues
    19 Jun 2013 | 3:30 pm
    Balsamic vinaigrette is is a versatile salad dressing that goes beyond lettuce leaves.  You can drizzle balsamic vinaigrette over pasta salad, a dip for bread, or a sauce for grilled vegetables.  Once you have mastered this technique, you can add other flavorings like fruit preserves, fresh herbs, or honey.

  • Sesame Tofu Burgers with Wakame and Wasabi Mayo

    sheriwetherell
    19 Jun 2013 | 3:20 pm
    Before you say you hate tofu let me tell you about these bursting-with-flavor burgers. The great thing about tofu is that it's a blank slate as it takes on virtually any flavor you introduce to it. This Japanese-style vegan burger is made flavorful and bright with green onions, soy sauce, sesame oil and my favorite sauce, ponzu (a yuzu lemon flavored soy sauce). It's topped with a spicy kick of wasabi mayo and a wakame seaweed salad. This burger will seriously turn tofu haters into lovers! Sesame Tofu Burgers with Wakame and Wasabi Mayo Makes 6 burgers 1 brick firm or extra firm tofu…

  • Poppin' Peanut and Tofu Noodles

    lrodrigues
    19 Jun 2013 | 2:09 pm
    Peanut and tofu noodles are an Asian inspired meatless meal.  Whole wheat spaghetti is tossed in a creamy peanut butter sauce that is flavored with soy sauce, rice vinegar, chili garlic sauce, and brown sugar.  A variety of veggies and cubes are crispy tofu are added to the noodles.  Chopped cilantro brings the whole dish together with a pop of freshness.  These peanut and tofu noodles can be served either cold or hot and are a wonderful dish for summer. Peanut and Tofu Noodles Ingredients: 1/3 cup peanut butter (smooth or crunchy is fine) 1/4 cup soy sauce for sauce plus…

  • Wheatless Wednesdays: Grilled Lemon Garlic Artichokes

    lrodrigues
    19 Jun 2013 | 12:40 pm
    Artichokes are delicious when cooked on the grill.  This recipe for lemon grilled artichokes from Goody Girl Red is simple and full of flavor.  Grilled artichoke can accompany any meal, especially alongside chicken, fish, or even a quinoa salad. Grilled Lemon Garlic Artichokes Ingredients: 2 to 4 large globe artichokes 1 lemon, cut into wedges 1 lemon juiced and zested 1 tsp. chopped garlic 1/3 cup olive oil 1 tsp. chopped fresh thyme leaves 1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thyme Kosher Salt to taste Fresh ground black pepper to taste   For…

  • Decadent Duck Egg Omelette With Caviar and Sour Cream

    sheriwetherell
    19 Jun 2013 | 12:11 pm
    This luxurious omelette is topped with a delicious caviar substitute that is sustainable, high in nutritional value, and far less expensive than traditional caviar (learn more about it here). This duck egg omelette recipe is so decadent we'd eat it for dinner!   Duck Egg Omelette With Caviar and Sour Cream Submitted to Foodista by Almudena Vázquez Makes 2 omelettes 4 duck eggs 2 tablespoon water Large knob of butter 2 tablespoon sour cream 3/4 gram jar Arënkha MSC sustainable caviar substitute Salt & freshly ground black pepper An omelette pan with a 15cm (6") base. Make…
 
  • add this feed to my.Alltop

    Seduction Meals

  • Cheesy Gnocchi with Mushrooms and Baby Arugula

    17 Jun 2013 | 9:11 am
    Meatless Mondays: If you love Mac and Cheese you will love this recipe: Cheesy Gnocchi made with a mix of gruyere and freshly grated Parmesan cheese topped with sauteed mushrooms and baby arugula. Admittedly this is a rich dish so I would serve this as an small appetizer to whet the appetite to complement a lighter main course. Or you can serve as a main course with a simple salad as a side dish. Cheesy Gnocchi with Mixed Mushrooms and ArugulaServes six as a small appetizer / Serves 4 as a main courseIngredients2 tablespoons olive oil1 tablespoon of unsalted butter2 shallots or 1 small…

  • sexy music to cook by

    14 Jun 2013 | 9:11 am
    by MK BurnellWhen I want to create a truly spectacular seduction meal, it's vital that I have the right soundtrack to keep me cooking! Slinky, sexy, energetic beats to get me boogying in the kitchen - that's the best way I've found to keep the fun in food prep and get me pumped up for a fun, romantic night at home. If your date happens to wander into the kitchen, pull them in for an impromptu dance party. Good times are guaranteed. &amp;amp;amp;lt;A…

  • domo arigato, honey!

    11 Jun 2013 | 9:11 am
    Father's Day is all about showing dad a good time. Out of ideas? Look to the east for inspiration and demonstrate your appreciation with the timeless gift of sake!Sake has been referred to throughout history as "the drink of the Gods," and dad will definitely feel like one while imbibing TY KU Sake. With pure ingredients and a refined flavor, this premium selection of sake will leave him feeling like a smooth connoisseur. Even better, there's no need to heat it - TY KU encourages experimentation and invites you to sip it straight, mix it in a cocktail or bomb it with your favorite beer!

  • Crispy Stacked Potatoes

    4 Jun 2013 | 9:11 am
    I saw this recipe on Martha.Steward.com and had to try it. Crisp yet tender individual potatoes stacked up for an impressive presentation. I had large potatoes so I used a large muffin pan for six stacks. I made a few changes to the recipe but not much: I added fresh thyme and a bit more cream (1 1/2 tablespoons instead of 1). You could also add grated parmesan or gruyere cheese in-between a few slices for a special treat. I Love this recipe - let us know what you think. xoxo.Crispy Stacked PotatoesIngredients: Unsalted butter, room temperature, for muffin cups2-3 medium russet potatoes…

  • Creo Restaurant in Albany New York

    1 Jun 2013 | 9:11 am
    So there I was..at the BMW dealer in Albany... at lunch time, and someone's stomach decided it was time to eat! So I set about asking for lunch recommendations other than the fast food places that seemed to be everywhere. CREO was the word that simultaneously came from the mouths of three - so we decided that was good enough for us. Located in a strip mall, CREO touts an ambiance that is hip, modern, warm and inviting-- whisking you away from questionable thoughts of dining in a mall. The staff was very attentive and the service quite good. We shared three items: Lobster Bisque (very good),…
  • add this feed to my.Alltop

    ecomii food & health alternative blog

  • Ayurvedic Eye Care

    Lissa Coffey
    14 Jun 2013 | 4:00 am
    Most people pay attention to their eyes only when they have a problem. Yet the many hours we spend watching TV and working at the computer can take a toll on eye health. According to Ayurveda, the eyes are one of the most important organs of the body. All five elements play a role in [...]

  • Are Microgreens Healthier?

    Michael Greger M.D.
    5 Jun 2013 | 4:00 am
    Researchers at the U.S. Department of Agriculture (USDA) recently published a study assessing the nutrition content of 25 commercially available microgreens, seedlings of vegetables and herbs that have gained popularity in upscale markets and restaurants.[1] Just a few inches tall, these microgreens boast intense flavors and vivid colors, but what about their nutritional content? No [...]

  • Plant-Based Eating – Good for Body and Mind

    Sherry Brooks
    3 Jun 2013 | 4:00 am
    We go to great lengths to be happy.  We try so many things, most of which bring misery and lasting negative side effects, in the end. Perhaps you recognize your quest for elusive happiness in some of these behaviors. Do you overspend, overeat, social climb, work too long, or as a majority of adults do [...]

  • Men’s Health – An Ayurvedic Perspective

    Lissa Coffey
    30 May 2013 | 4:00 am
    Prostate health can be a serious issue for men in middle age. Half of men in their sixties and up to 90 percent of men in their seventies and eighties are found to have enlarged prostates in America. Prostate cancer is the second leading cause of death from cancer in men, with about 80 percent [...]

  • Throw a Party for the Earth this Memorial Day with a Delicious Vegan Cookout

    Marie Oser, Managing Editor
    23 May 2013 | 3:17 pm
    In the U.S., Memorial Day Weekend is the official start of the summer cookout season. All over America, grills are being readied for the grilling season’s inaugural event. Take advantage of this long weekend to prepare healthful and eco-friendly meals for family and friends. This Memorial Day, choose a meatless menu. It can be one [...]
  • add this feed to my.Alltop

    Meal Makeover Moms' Kitchen

  • Foods that Boost Beauty and Longevity … and a Recipe for Rustic Red, White and Green Pizza (Podcast #221)

    The Meal Makeover Moms
    19 Jun 2013 | 6:54 pm
    As we get older (and no, we will NOT reveal our real ages), we’ve been thinking more about the connection between what we eat and how we feel and look … inside and out.  The link is quite strong. Take berries for example. Strawberries, blueberries, and blackberries are rich in antioxidants, which protect against the daily wear and tear of our cells and cell membranes and guard against premature signs of aging. And then there are foods like Swiss chard, kale, spinach and other dark green leafy vegetables that contain vitamins A and C (both powerful antioxidants), vitamin K, a…

  • My Recent Visit to the Pacific Northwest … A Food Lover’s Paradise

    Janice
    17 Jun 2013 | 2:35 pm
    I recently returned from a trip to Portland, Oregon for an executive committee meeting of the Food & Culinary Professionals (FCP) subgroup of the Academy of Nutrition and Dietetics. I’m the new chair of this 2,700-member organization, and this was our annual planning meeting. FCP’s mission is to empower members to be the nation’s food, culinary, and nutrition leaders, and to that end, we provide a wide variety of educational and networking opportunities. I chose Portland for the meeting site for a few reasons: It’s a great foodie city and we’re all dietitians who…

  • A Recipe for Chicken Fingers with Honey PB Dipping Sauce … And the Story of a Hungry Llama

    The Meal Makeover Moms
    14 Jun 2013 | 6:00 am
    When you’re a busy mom, entertaining is often spelled, P-L-A-Y-D-A-T-E. We have four kids between us—Liz has two boys and Janice has two girls—and over the years, we’ve hosted our fair share of playdates. Entertaining kids can mean lunch, which is why we decided to take chicken nuggets with ketchup, a quintessential kid-combo favorite, and give it a healthy makeover. To do that, we used a bunch of wholesome ingredients: skinless, boneless chicken breast halves, wheat germ, honey, and peanut butter. Read on for the recipe and a funny story about a bag of groceries and a…

  • 7 Tips for Picky Eaters to Guide Parents Through Mealtime

    The Meal Makeover Moms
    11 Jun 2013 | 6:52 am
    Every week, we hear from moms who are struggling with the issue of picky eating. Picky eating is normal and most kids eventually outgrow it, but when you’re in the thick of an all-white food jag or if a green vegetable hasn’t passed your child’s lips ever, finicky eating can be tough for any parent to swallow. We have created many resources to guide parents and kids through this challenging eating phase including a Picky Eater Makeover page on our site, two Cooking with the Moms radio podcast episodes devoted to the subject (show #133 and show #218), and our latest cookbook, No Whine…

  • A Whole Grain Waffle Recipe for Father’s Day and a Heart-Shaped Waffle Maker Giveaway (Podcast #220)

    The Meal Makeover Moms
    6 Jun 2013 | 11:14 am
    Father’s Day is just around the corner, and this year, we decided to devote an entire Cooking with the Moms podcast to the topic of healthy recipes for Dad … and Granddad. On the show, we share our newest recipe for Crunchy Oat-y Granola—it’s awesome layered into a parfait with low-fat Greek yogurt and sliced fruit—and a recipe from Food Network host, Ellie Krieger, for Whole-Grain Waffles with Strawberry Rhubarb Topping. For Ellie’s waffle recipe, visit CanolaInfo.com, and while you’re there, check out her other breakfast and brunch creations,…
 
  • add this feed to my.Alltop

    SaltShaker

  • Of Carrots & Radicchio

    dan
    19 Jun 2013 | 6:16 am
    The Carrot has a somewhat obscure history, surrounded by doubt and enigma and it is difficult to pin down when domestication took place. The wide distribution of Wild Carrot, the absence of carrot root remains in archaeological excavations and lack of documentary evidence do not enable us to determine precisely where and when carrot domestication was initiated.” – History of Carrots – A Brief Summary & Timeline, World Carrot Museum Come on, admit it, you had no idea there was a World Carrot Museum. Me three. The last two weeks we basically put on the same menu as the…

  • More Shrimps on the Barbie

    dan
    16 Jun 2013 | 6:49 am
    Picking up on a past project of searching out seafood mixed grills and here, it just seems time to get back to that – especially since I said a year ago I’d get back to it in a month. Plus I’m kind of taking a mini-break from the 92 pizza project, or at least slowing it down. I’ve come up with a bunch of new spots that serve up mixed platters of seafood, and I went a little further afield this time, as well. Starting from furthest afield, a trip to Tigre and a stop in at El Muelle, Paseo Victoria 278 on the waterfront. Here, a 199 peso parrillada de pescados is on the…

  • The Little Prince

    dan
    11 Jun 2013 | 7:33 am
     What matters most are the simple pleasures so abundant that we can all enjoy them…Happiness doesn’t lie in the objects we gather around us. To find it, all we need to do is open our eyes.” - Antoine de Saint-Exupéry, The Little Prince If a new Peruvian restaurant opens in Buenos Aires and Henry and I haven’t rushed to it, did it really open? Sometimes it seems like whenever we go out, Peruvian food is what we head for. I have to start balancing that, I mean, Henry shouldn’t always get his way, right? But, we heard about a new spot (4 months old) over near…

  • 92 Bus, Stops 20 – 23

    dan
    8 Jun 2013 | 4:00 pm
    A month ago on this crazy trek I left off in Caballito, just past Parque Centenario, with deep debates on the merits of tasting the pizza from a second branch of a chain that I’d already tried. The final decision mine, I opted to just mention it, number it, and move on, sans nibbling. The couple of block stretch following Parque Centenario turns out to hold potential for pizza lovers, as I walked to the next turn off point and counted several pizzerias along the way. Now that I’m back in the pizza saddle, so to speak, let’s ride on. (20) The first spot we encountered turned…

  • More class

    dan
    7 Jun 2013 | 6:01 am
    I posted last week about a three-class birthday present for one young lady from another, and this week we had the other two sessions. The birthday girl asked for a bit of Peruvian and Brazilian food, so I put together a couple of classes that pulled out some favorites and even added in a new dish to the repertoire that I’ve been working on getting right. First up the Peruvian class, of course we had to make a lenguado (sole) ceviche, and a lovely mero (grouper) sudado, and rice. What Peruvian meal would be complete without rice? The new dish… …Puka Picante, a traditional…
  • add this feed to my.Alltop

    LoveFeast Table

  • Spring Beauty Event

    Chris Ann
    29 May 2013 | 3:18 pm
    When Kristin and I started our business journey here at our blog and at our online boutique, LoveFeast Shop we couldn’t imagine that eventually our journey would lead us to hosting boutique events in our cities, Baltimore and Maryland.  To begin with they were a way to mingle with the blogger friends we were making in each of our cities.  Eventually they grew as our business grew to include businesses and brands. “Whatever you do, do it with gust-0.” BlogLove events are places for both businesses, brands and bloggers to connect in real life.  We know a great place for…

  • Win $2,500 Shopping Spree at Havertys!

    Kristin
    22 May 2013 | 6:31 am
    Every now and then an opportunity comes along that we just have to share with you! This is one of them. I don’t know about you, but every spring, when the sunshine begins to come out and the flowers pop their heads above ground, I look around my house and I’m ready for a little sprucing and refreshing. The sofa might look a little tired, or my kid’s dressers are just not functioning anymore. Maybe I just need a new pop of color in my decor or new comfy chairs to put around my dining room table. I get a little antsy for change. Havertys hears your cries! Ok, maybe…

  • Oh The Places You’ll Go Graduation Party Ideas

    Chris Ann
    21 May 2013 | 12:18 pm
    Graduation celebrations and parties are just around the corner.  Like many planning a party I turned to Pinterest for graduation party ideas and inspiration.  (photo credit from The Brass Paperclip Project)  We’re getting ready for that milestone here at our home with my first of four about to graduation. Celebrate the interests and future of your graduate by add personal details and decoration! Travel experience have always been important to our family.  We’ve taken our family on many excursions and vacations.  It wasn’t hard to choose a travel themed party for…

  • Business from Dream to Reality

    lovefeasttable
    17 May 2013 | 8:20 am
    *The above picture is a screen shot of the new look of LoveFeast Shop. You get a sneak peek! We were rolling our bags down the conference hallway at Blissdom and looked at each other. “I can’t believe we did it!” Chris Ann said. Five years ago when we started this blog, we had three goals. One, to see each other more often. Two, to start an online boutique and three, to help fund college for our 9 kids. We use to joke that we’d have to turn our dryer lint into dreams. We had been stay at home moms who had become pretty proficient at managing our homes, juggling…

  • London Shopping At Hoss Intropia

    Chris Ann
    15 May 2013 | 4:53 am
    A couple of months ago I accompanied my husband on a business trip to London.  While he was in meetings I wandered the cobblestone streets around Covent Garden.  The coffee shops, street fashion (lots of plumb, textured black tights and fur) and boutiques brightened my creative spirit even though the weather was similar to our Minnesota chill.  A little down the street after stopping in the flagship Barbour store, which I absolutely had to do since, Kristin’s sister-n-law designs their women and children lines I wandered into the Spanish boutique, Hoss Intropia. At first glance I…
  • add this feed to my.Alltop

    MANGO and GINGER

  • Learning Something New Every Day: Orange Crushes

    Kit Pollard
    18 Jun 2013 | 4:50 am
    I spent this past weekend in Dewey with my sister and friends, celebrating my sister's upcoming wedding. The weekend involved many of my sister's favorite things (tax-free shopping, cover bands, oysters, beach time, one actual good night of sleep). Like most trips to Dewey, it also involved orange crushes. Lots of them.Orange crushes...I'm a fan (and here's a good recipe). Here's a little flashback - from our trip to Duck in 2011:So here's the crazy thing: I had no idea that crushes are a regional drink. I just assumed that everyone in the country drank them. I mean...they're delicious. Why…

  • The Incredible Edible Egg

    Kit Pollard
    13 Jun 2013 | 4:52 am
    Lately, I have just not had the time or inclination to get crazy in the kitchen.But I still get bored by the same things over and over again.The solution: Eggs.Egg-based recipes are easy to shop for, easy to cook, and usually pretty good.This onion frittata from the May 2011 issue of Bon Appetit is a great example:It was super easy to make and, with a salad, made a perfect dinner.We also liked the huevos rancheros from - of all places - the Williams Sonoma catalog:I used a jar of Ceriello tomato sauce instead of making my own roasted sauce(not that I'm opposed to making my own...I just didn't…

  • From the Sea

    Kit Pollard
    11 Jun 2013 | 4:20 am
    It's been seafood city at my house lately. First, Mike and Alicia brought home a ton of trout from Memorial Dayat Keuka Lake, so Cooper smoked a bunch of it: Then Cooper spent an afternoon fishing on the Bay with his friend Tony. He came home with four rockfish filets that made outrageously goodrockfish ceviche (my own recipe):And THEN we closed our our weekend with a bushel of crabs from Conrad's:Mike, Alicia, Kyle, Mary, Bill, Jeff and Christine came over (we hadn't seen J&C forever...that was the official occasion for the crab feast).The crabs were my first all year and…

  • Get In My House

    Kit Pollard
    6 Jun 2013 | 5:47 am
     A Jeffrey Bilhuber-designed (updated) game room in a Tuxedo Park home? Umbrellas inside? A massive floral sofa?Yes. Please.When I think about the parties I could have in this space, it nearly makes me cry.[Photo from Elle Decor.]

  • NYC Recap

    Kit Pollard
    5 Jun 2013 | 5:50 am
    Last month, Cooper, Mike, Alicia and I spent a very fun, slightly rainy, completely exhausting weekend in New York. We stayed in Chelsea (super central) and got to hang out with a bunch of friends (Stacy, Eileen and Brad and my college friend Sumi), eat and drink really well, and generally have a great time. Like this:Highlights included:The seafood tower at Balthazar. Though overall, Balthazar isn't actually any better than Petit Louis, that tower was impressive. I wish Team Wolf-Foreman would put one on their menu.The many floors of inspiration at ABC Carpet & Home. Seriously, that…
 
  • add this feed to my.Alltop

    Mango & Tomato

  • Beet Salad with Mayonnaise & Walnuts: Russian Recipes Revisited

    18 Jun 2013 | 6:56 pm
    This Beet Salad with Mayonnaise and Walnuts is one of the easiest and most satisfying Russian salads I've grown up with. I actually almost forgot all about it, but then I made this beet dish from Jerusalem cookbook and thought: omg, the Russian version is sooooo much better. So I had to make it for this month's Russian Recipes Revisited. Beet Salad with Mayonnaise and Walnuts {I'm not

  • What to do with Dates: Spinach Salad with Dates, Summer Berries & Almonds

    17 Jun 2013 | 8:06 am
    Who wants dates!? If this wasn't a food blog, I bet you'd think I'm talking about the dates of romantic type. Alas, those have been quite rare over here, but there is always hope, right? Ok, let's get back to the food. Earlier this month I received four huge boxes courtesy of Bard Valley Natural Delights which contained organic Medjool dates, pitted dates, chili lime date rolls, almond

  • Perfect Summer Brunch Dessert: Apricot & Almond Crostata

    14 Jun 2013 | 2:42 pm
    Looking for a perfect summer dessert? Then you must make this Apricot & Almond Crostata. Here's the back story: I flew to Seattle at the beginning of June to visit my family and friends and to celebrate my mother's birthday. Clearly I've known my parents my entire life, but there are certain things about them I will never understand. For example, when asked what she wanted for her birthday,

  • What to do with Leftover Wasabi? Wasabi Potato Patties with Canadian Bacon and Peas

    12 Jun 2013 | 1:56 pm
    Do you ever wonder "Good lord, how does she come up with this stuff?" I mean really, how many people wake up one day and make Wasabi Potato Patties with Canadian Bacon and Peas? Ok, I'll tell you. A few weeks ago I picked up sushi at my grocery store. The trick to hopefully not getting sick from a grocery store sushi is to ask the sushi people to make a combination "plate" instead of picking

  • How to Bake Biscotti at Home: Hazelnut Date Biscotti Recipe

    10 Jun 2013 | 8:19 am
    Last week I flew to Seattle to spend time with family and friends and to celebrate my mom's birthday. One of her favorite cookies is the super easy to make biscotti. I've written several times before about the process of making biscotti at home, adding different fun things to your biscotti, and about my not so stellar attempt at making chocolate biscotti. This time I decided to make Hazelnut
  • add this feed to my.Alltop

    SheSimmers

  • Thai Grilled Chicken: Smoked Soy-Honey-Rum Cornish Game Hens

    Leela
    14 Jun 2013 | 8:56 am
    About two years ago, a reader who was about to move back to his native Australia, wrote me lamenting a life without the rotisserie chicken which he had enjoyed five times a week for the past six years of living in Bangkok. I can commiserate as I, too, am an unabashed fan of this famous [...] ....

  • Thai Grilled Chicken: Southern Curry-Basted Grilled Chicken (ไก่ย่างกอและ)

    Leela
    5 Jun 2013 | 4:21 pm
    Several emails have come in since I made a remark about how ubiquitous and prominent grilled chicken is in Thailand and how, quite quizzically, the sauce that is made to go with it – its sidekick, if you will – has somehow become more well-known internationally than the grilled chicken itself. Quite a few have [...] ....

  • Thai Grilled Chicken: Lemongrass Grilled Chicken (ไก่ย่างตะไคร้)

    Leela
    31 May 2013 | 8:49 am
    Now that the basics have already been addressed, let’s dive into the first recipe of our Thai Grilled Chicken: The Heroine Upstaged by Her Sidekick series: my mother’s lemongrass grilled chicken. This grilled chicken is not made according to any regional tradition or restaurant (though fans of Sirichai Kai Yang in Bangkok would probably see [...] ....

  • Thai Grilled Chicken: The Basics

    Leela
    30 May 2013 | 5:21 pm
    This is the first part of the Thai Grilled Chicken: The Heroine Upstaged by Her Sidekick series. It’s difficult – no, impossible – to define “traditional” Thai-style grilled chicken, because there are so many types of it. Each region does its own thing. Then we also have a handful of shops and stalls from different [...] ....

  • Thai Grilled Chicken: The Heroine Upstaged by Her Sidekick

    Leela
    24 May 2013 | 12:51 pm
    When people think of Thai cuisine, images of coconut-based curries, warm herbal soups, and stir-fried noodles are often the first to pop up in their minds. Meanwhile, balking indomitably from a place of neglect is a vast repertoire of grilled chicken traditions from every region of Thailand. It is noteworthy that Thai sweet chili sauce, [...] ....
  • add this feed to my.Alltop

    Walker Tea ReviewWalker Tea Review

  • How To Evaluate Tea Quality

    Jason
    19 Jun 2013 | 6:30 am
    As you expand your tea palate, one of the most useful things you can do is to record your impressions when you taste a tea. For one,

  • Top 10 Teas To Expand Your Tea Palate

    Jason
    14 Jun 2013 | 6:25 am
    Researchers continue to predict the rise of tea consumption in the US. As more people drink tea will that mean they have a broader or deeper experience of tea? In order to more fully appreciate the hundreds of teas available, here are 10 that will serve as guiding lights and points of comparison. As there [...]

  • Tea Review 475: Ineeka Himalayan Green

    Jason
    13 Jun 2013 | 12:56 pm
    Comment: xxx. . Origin: Darjeeling region Score: 80 Price (as of post): 2 count tin = $4.99 Sample provided by Ineeka. Get even more in the Member Content. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to see a tea reviewed? Contact me: jason@walkerteareview.com Subscribe in a reader or by email

  • Tea Bloggers Roundtable

    Jason
    4 Jun 2013 | 11:52 am
    Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to see a tea reviewed? Contact me: jason@walkerteareview.com Subscribe in a reader or by email

  • What Does It Taste Like – Tie Guan Yin

    Jason
    4 Jun 2013 | 8:24 am
    There are so many versions of tie guan yin wulong that it is difficult to describe what they all taste like. More modern-style tie guan yins are generally greener in color and more floral in character, while the more traditional roasted can have toasted nut and caramel notes. Perhaps because of the abundance of variations [...]
 
  • add this feed to my.Alltop

    Food and Farming Canada

  • Local processor wins award for allergen-free meat products

    Lilian
    10 Jun 2013 | 6:46 am
    Brothers Kevin (squatting), Terry and Shawn Stemmler of Stemmler Meats and Cheese in Heidelberg, ON.They built their business on the power of local long before it was popular and their allergen-free meat products are a life-line to many food allergy sufferers.These efforts have won Waterloo Region’s Stemmler Meats and Cheese a Premier’s Award for Innovation [...]

  • Young farmers reach out to consumers

    Lilian
    3 Jun 2013 | 5:56 am
    A group of young farmers has taken to social media to share with Canadians how they produce food and two fruit and vegetable growers are right in the thick of it.Erin McLean, whose family runs a pick-your-own berry operation near Peterborough and serves farmers’ markets and local grocers with fresh fruits and vegetables, and potato grower [...]

  • Beef farmers raise 70K for local cardiac rehab centre

    Lilian
    29 May 2013 | 5:03 pm
    Picton – A desire to give back to a community that supported them in their time of need led to a fundraising campaign by local beef farmers that has raised $70,000 for a cardiac rehabilitation program in Picton, Ontario.The donation by the Prince Edward County Cattlemen’s Association was instrumental in helping to establish an outpatient rehabilitation [...]

  • Sustainability, stewardship at heart of fifth generation family farm

    Lilian
    7 Mar 2013 | 1:05 pm
    The Tyler farm family includes (from left) Sam, Jean, Joanie and Godfrey Tyler(Haliburton Highlands) – If you take care of the land, the land will take care of you. That’s the philosophy of Godfrey and Jean Tyler who farm their family’s fifth generation century farm in the rocky Haliburton Highlands.With no off-farm income, the Tylers [...]

  • Ultrasound helps beef farmers make better marketing decisions

    Lilian
    17 Jan 2013 | 5:54 am
    Using ultrasound on cattle to identify carcass characteristics is helping beef farmers maximize their profitability.A project led by Beef Improvement Opportunities (BIO) has shown that ultrasound technology can accurately predict specific carcass characteristics, such as weight, back fat and marbling, which directly affect how much a producer is paid for an animal.“Historically, beef cattle have been [...]
  • add this feed to my.Alltop

    About.com American Food

  • Dad's Day = Cookout

    13 Jun 2013 | 2:50 pm
    I think it's very fortunate that Father's Day falls in the middle of June right when the barbecue season is gearing up. What would we do if we couldn't buy Dad the latest grilling gadget or honor him with a grilled dinner? As it turns out, there's no need to worry about that, so here's a menu perfect for celebrating the most important man in your life--and all from the grill! Cheese Bruschetta with Grilled Figs Grilled Rib-Eye Steaks Grilled Asparagus with Lemon an Garlic Grilled Fresh Peaches Like AmericanFood on Facebook, and follow AboutFoodUSA on Twitter and me on Pinterest.

  • Pesto and beyond...

    7 Jun 2013 | 2:50 pm
    This is the time of year when I usually make my first batch of pesto. Delicious and bursting with flavor, this bright green sauce is, of course, great on pasta, but also delicious on fish, steak, grilled vegetables and more. And while you're at it, go beyond basil and experiment with some other great flavors - you may be surprised at how truly versatile this sauce is. Pesto Pasta Salad Rigatoni with Asparagus Pesto Grilled Butterflied Leg of Lamb with Herb Pesto Almond Arugula Pesto Like AmericanFood on Facebook, and follow AboutFoodUSA on Twitter and me on Pinterest.    

  • 3 Great Chicken Salads

    30 May 2013 | 12:27 am
    Summer is here, well unofficially at least, and if you're like me, when it comes to cooking--simple is the operative word.  Many nights I turn to salad for dinner. Easy on the cook, main-dish salads are light, healthy and easily adjustable to accommodate special diets and tastes. Chicken salads are always one of my go-to recipes this time of year. So this summer, try one of these delicious versions and say good-bye to boring chicken salad. Chicken Waldorf Salad Curried Chicken Slaw Southwestern Chicken Salad Like AmericanFood on Facebook, and follow AboutFoodUSA on Twitter and me on…

  • Summer Kick-Off

    22 May 2013 | 12:46 pm
    The calendar may not agree, but in my mind Memorial Day is the unofficial start to summer. Time to clean the grill, get out the deck furniture and invite some friends over for some great food and drinks. Kick-off the season with this easy menu, it's not only delicious, but will leave the cook plenty of time to enjoy the festivities! Memorial Day Cookout Great Guacamole 5 Easy Potato Salads Best Grilled Burgers Grilled Lemon-Yogurt Chicken Chocolate Strawberry Shortcakes Homemade Lemonade  

  • Let the berry season begin!

    13 May 2013 | 11:57 pm
    We are heading into one of my favorite times of year--the fresh berry season. It begins with the first harbingers of spring, bright, sweet strawberries, and is quickly followed by juicy blueberries, raspberries, blackberries and more. If you can visit a local pick-your-own farm, where you can harvest these tasty gems right from the vines, you're all the more lucky. But berries don't only offer the cook a wide canvas from which to cook and bake, they're also packed with antioxidants and lots of vitamins and nutrients--just another reason to love them! 10 Great Berry Desserts Like…
  • add this feed to my.Alltop

    Are you hungry?

  • Easy Greek Gyro Meat Recipe

    Kathy Scott
    5 Jun 2013 | 6:02 pm
    We love Greek food, especially Gyros. This Gyro meat recipe is super easy, OMG delicious, and has become a household favorite. Thanks Alton Brown, you rock! Easy Greek Gyro Meat Recipe Inspired... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Quick and Easy Stromboli w/ Pillsbury Pizza Dough

    Kathy Scott
    24 Feb 2013 | 2:04 pm
    Italian Days at Publix® – Taste the Tradition… I smell an Italian feast coming on!! The Italian food lovers (like us) find greats deals on favorite brands including Progresso, Muir Glen, and... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Mushroom Mezzaluna Ravioli #culinarychic

    Kathy Scott
    11 Feb 2013 | 7:07 pm
    The opportunity to sample and review Lean Cuisine’s Culinary Collection “Chef’s Pick” meals could not have come at a better time. This was the much needed [push] inspiration to getting back to this... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Best Cranberry Upside Down Cake EVER!

    Kathy Scott
    3 Jan 2013 | 6:44 pm
    WOW It's been way too long since my last post... I really missed you all! I'm thankful to have a few minutes to wish you a Happy, Healthy, and Prosperous New Year. Lots of  totally awesome and... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Tropical Storm Chicken & Rice Recipe #SundaySupper

    Kathy Scott
    26 Aug 2012 | 2:38 pm
    Chicken and rice is one of my all time favorite meals. Last month Isabel Foodie and the #SundaySupper group featured a number of phenomenally delicious Chicken and Rice recipes. Since then I’ve had... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
 
  • add this feed to my.Alltop

    girlwithaglass.com

  • Sharing Zinfandel with International Wine Lovers

    Alana
    18 Jun 2013 | 11:17 am
    The producers of the 2013 Dominican University Global Wine Marketing Conference for University Professors asked me to talk about California’s wines so I decided to conduct a tasting from two unique wineries and discuss how each winery does their marketing.  The wineries were Cornerstone Cellars and Robert Biale Vineyards.  When Dominican’s Robbie Hayes recommended Robert Biale Winery, [...]

  • Marketing a Small Production Winery

    Alana
    18 Jun 2013 | 10:50 am
    As part of Dominican University’s invitation-only inaugural Wine Marketing Conference, I was invited to speak on the topic, “Observations of a Wine Marketing Practitioner.” Since all of the other attendees were marketing professors from around the world, I thought it’d be opportune to conduct a tasting of local wines while speaking about wine marketing.  The [...]

  • Hello From Spain

    Alana
    4 Jun 2013 | 9:10 am
    (This is a post that just reflects who I am and some writing I shared with a friend while traveling in Spain a few months ago.) I’m enjoying a vacation in Barcelona for 2 days and thought of you. I spent a week as the guest of Segura Viudas, owners of Freixenet Cava and added [...]

  • 4 Jun 2013 | 9:07 am

    Alana
    4 Jun 2013 | 9:07 am
    Note to readers…my true love is creative writing which I’ve been doing ever since I can remember. While I’ve always had a category on my blog, called “On My Mind”, I’ve been super sensitive to only publishing things that I imagine my readers care about, i.e., wine, food and travel.  I’ve been desiring to change [...]

  • Inspired by Earth Day: What is Really Important?

    Alana
    22 Apr 2013 | 10:00 am
    I’m not a fan of specific days or months being allocated to observe something, I like to think people are capable of caring about issues they believe in every day of their lives. However, perhaps declaring Black History Month or one day to celebrate Earth brings an awareness over time that helps raise people’s consciousness. [...]
  • add this feed to my.Alltop

    In Jennie's Kitchen

  • chai spice breakfast buns & a few more recipes

    Jennifer Perillo
    18 Jun 2013 | 6:57 pm
    I wanted to pop in real quick. and say hello to see how everyone’s (almost) summer vacation is going. It feels like school is never going to end here in NYC. I started a countdown on the dining room blackboard in anticipation of the last school lunch I’ll have to pack. Yes, even I lose my steam after nine months of the daily grind. Before we head out of town for some R&R and I wanted to share a few new recipes that have been published over at Relish Magazine. I write for them twice a month, and while I’m generally good about sharing them on Facebook and Twitter, I often…

  • catching up…

    Jennifer Perillo
    18 Jun 2013 | 6:42 pm
    I’ve written dozens of lines on this screen, and deleted them all, not knowing how to describe what I’m feeling. Being a tightrope walker sums it up a bit, at least the last few weeks. Don’t look down, that’s the key, right? Keep my eyes focused on the path ahead, and getting across to the other side. But what is the other side of grief? It is so hard to shed the cloak of being a widow. It’s a double-edged sword, not wanting to be identified as the girl who’s husband died, our story being interrupted so abruptly. And yet, when people start to see me as I am…

  • the sunny side of life…

    Jennifer Perillo
    11 Jun 2013 | 11:56 am
    I’m known for cooking hot breakfasts for the girls every day, but I rarely partake in them during the week. Sundays are my day to linger at the table with coffee, a hot meal, and the newspaper, if I’m feeling extra decadent with my time. During the week, I usually set about the kitchen packing lunch and preparing for the day while the girls eat. I don’t feel particularly guilty for not sitting with them since the kitchen opens into the dining room. I’m a stone’s throw from them, just across the counter, caught up in chatter about the day ahead. Once the busyness…

  • (almost) summer corn salad

    Jennifer Perillo
    3 Jun 2013 | 1:35 pm
    I feel like a stranger in my own life, and wonder if I’ll ever fit in again. The more I walk the streets of New York City, a reality is settling in. I’ve said this to friends, but somehow saying it here is going to make it feel real. Saying it here means I really have to face this fact, and figure out my next step… My story feels finished here in Brooklyn, in New York City, in fact. The thing is I can’t really go anywhere until next summer. Isabella has one more year left in elementary school, and for all she’s been through, she deserves to close that chapter…

  • some things i’m loving…{strawberry rhubarb crumble}

    Jennifer Perillo
    31 May 2013 | 1:21 pm
    Oh dear May, your exit feels as abrupt as your entry. Time feels like a treadmill full speed ahead. Much as I try to keep up, I always seems to fall behind. In some ways it’s a good salve. One day you pluck your head from the fog and realize in just two months, it’ll be two years since a jagged gap was suddenly inserted into your life. How did that happen? How is it I’ve managed to live almost two years since that moment? I suppose it’s resilience and determination. But mostly, it’s the fact that I learned very early that bad things happen to good people. Life is…
  • add this feed to my.Alltop

    Marinate Me Baby!

  • Homemade Tequila Honey Lime Beef Jerky

    BrianChild
    16 Jun 2013 | 11:14 am
    I thought that beef jerky was out my reach as a home cook when I first got married 18 years ago. Well, silly me. My wife Cindy introduced me to a dehydrator version using ground beef. I was leery... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Happy Memorial Day Weekend

    BrianChild
    24 May 2013 | 1:40 pm
    This rendition of America the Beautiful by Keb’ Mo’ is one of my all time favorites. It’s gritty, full of blues and the video is a snap shot of what America is. We are diverse, we... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • 15 Ways to Beat the Summer Heat

    MarinateMeBaby
    16 May 2013 | 5:46 pm
    Learn to beat the Summer Heat [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Marinate Me Baby’s Mother’s Day Class 05/11/2013

    MarinateMeBaby
    10 May 2013 | 6:37 pm
    Come on you love your mom right? Well cook for her. Make dinner with your own hands, and don't break the bank! [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Cheesy Potatoes

    Steve Fawcett
    18 Apr 2013 | 5:37 pm
    This is one of our family favorites. Ingredients: 2lb Diced Potatoes Frozen 1lb Sliced Cheese 1 pint Half & Half 40z Butter First preheat oven to 350. Combine slices of cheese, butter, and half... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
 
  • add this feed to my.Alltop

    food philosophy™

  • A Tale of Two Women

    Jennifer Iannolo
    4 Jun 2013 | 6:49 am
    This is my first post for ONE.org, an organization I’m honored to work with not only because of their humanitarian efforts, but also for the use of “hard-headed” in their tagline. The photo above is courtesy of my dear friend C.C. Chapman, who toured Ghana with ONE last year. I’ve had two women on my mind lately. They are counterpoints; polar ends of a spectrum whose very existence is difficult to reconcile. Each woman is fighting a battle — to the death — on her own end of the spectrum. And though one of them faces a matter of critical urgency, the other presents a…

  • Everyday Indulgences: Olive Oil Facial Scrub

    Jennifer Iannolo
    10 May 2013 | 9:47 am
    Though I would love to be indulgently pampering myself with a spa day right now, the very thought of such a luxury seems sadly far off. Having said that, my soul and skin need a little rejuvenation every now and then to keep the stress at bay. For me, there’s nothing more sensually satisfying than baby-soft skin, and there are lots of ways to achieve this right at home. Here’s a little secret: Chefs swear by olive oil and kosher salt for exfoliating hands. In the same vein, but a bit more delicate, is a scrub I use for my face: olive oil and table sugar. You only need a little of…

  • Exercising the Mental Mouth

    Jennifer Iannolo
    26 Jan 2012 | 5:11 am
    I’ve just received the first set of menu ideas for my first Sex on a Plate™ event, which will be part of a documentary called “Eat, Cook, Love” in which I’ll be featured as a food expert. The subject matter is the art of lost indulgence, so I think I’ve got this. As I review the flavor profiles, my mental mouth is hard at work to determine what I think will work, and what I might like to tweak. So I thought this was a good time to talk more in depth about this phrase to which I’m constantly referring. When I talk about the “mental mouth,”…

  • Thank you, Steve.

    Jennifer Iannolo
    5 Oct 2011 | 8:19 pm
    Without your genius and vision, I would not have created a podcast. Or the world’s first food podcast channel. On iTunes. The people who are crazy enough to think they can change the world…are the ones who do. You did, and for that I thank you.

  • My Favorite Ice Cream…

    Jennifer Iannolo
    11 Jul 2011 | 7:51 am
    …in the whole wide universe. July is ice cream month, so when I’m feeling overheated and need a little something, I break out my ice cream maker. This recipe was created during our first year of The Gilded Fork, crafted by Donna Marie Desfor. The basil and orange combination is like sunshine screaming in your mouth, so it’s the perfect taste of summer. NOTE: If you are gluten-free, skip the cinnamon tuiles. If you are lactose intolerant or dairy-free, you can substitute the cream with 3 cups of full-fat coconut milk (canned). recipe: basil & orange ice cream with…
  • add this feed to my.Alltop

    Midtown Lunch

  • Buffalo Chicken Wraps: My Search for Midtown’s Best

    Chris Thompson
    19 Jun 2013 | 8:30 am
    Let’s face it. Buffalo chicken wraps are great. Back in college, my friends and I would visit the local dive bar for wings at least two nights a week, and ever since, I’ve had a deep appreciation for this thing we call “buffalo chicken.” Created upstate in Buffalo, Wikipedia describes the sauce as cayenne pepper [...]

  • Ben & Jerry’s Is Now Open On 44th Street

    Rachel Goldner
    19 Jun 2013 | 6:00 am
    A few weeks ago, a new sign went up above the old Times Square Hot Bagel storefront (on 44th btw. 7+8th). And now, Ben & Jerry’s is open, bringing free cone day above ground for the first time in years (remember, there once was a location nearby on 8th ave). Too bad we have to wait [...]

  • Fusion 9th has Melted Down and Closed

    MJP
    18 Jun 2013 | 11:15 am
    If there was a betting pool going, the winning figure might just have been six months for this place… Fusion 9th is shuttered, covered up in newspaper, and dark. We weren’t really big on their food, so this doesn’t come as too much of a major disappointment. The sign taped to the insurance gutter asks the [...]

  • Skip the Fries, Get the Onion Rings at Fatburger

    Blondie
    18 Jun 2013 | 8:15 am
    The opening of a new franchise of Fatburger (3rd Ave btw 34th+35th) in Murray Hill last week caused a bit of fanfare. Prior to last week, I had never visited a Fatburger as In-N-Out usually tickles my fast food fancy when on the West Coast. I stopped by to check out the scene and eat [...]

  • Little Collins Coffee Shop Takes Over Peter’s Since 1969 East Side Location

    Alexa C.
    18 Jun 2013 | 6:00 am
    I’m not sure if anyone in Midtown except for me and three of my coworkers cared for Peter’s Meatloaf, but according to Lunch’er Nick, the old Peter’s Location on Lexington Avenue (btw. 55th & 56th Streets) has signs on their window indicating that the location is turning into Little Collins, a high-end coffee bar serving [...]
  • add this feed to my.Alltop

    Burp!

  • Happy Burp-Day: Let's Drink to Six Years of Burp! Blog

    16 Jun 2013 | 9:36 pm
    Six years. Wow. Six years of blogging flies past faster than you'd think. But, here we are, still cooking up a storm and loving what we do. And we have only you to thank. Thank you, dear readers, for reading and interacting.  For hanging tough when we've suffered from recipe block and when we didn't have much to say. For understanding when posts weren't quite as frequent as we would have liked. We may not have the MOST readers of any blog out there. But, I can assure you that we have some of the best. And we're privileged to have gotten to know you all -- some of you in person, but even…

  • Tequila Lime Butter Grilled Chicken: The Best Chicken is Drunk Chicken

    30 May 2013 | 9:28 am
    Ah, yes. Grilling season is finally here. And is there anything more classic than marinated chicken? Probably not. But, I'll bet you're bored with your usual recipes. So, let me offer this suggestion: start mixing your favorite cocktails with your chicken breasts. Seriously, folks. A chicken breast marinated with a Bloody Mary is positively delicious. And rum and pineapple will give you an awfully nice tropical chicken dish. Or pour on the gin and grapefruit juice and make yourself delicious "Salty Dog" inspired chicken. The possibilities are limited only by your imagination. And your liquor…

  • Wisconsin Classics Revisited: Grilled Chicken Taco Salad and Stuffed Burgers

    19 May 2013 | 4:16 pm
    When it comes to cooking, I really love a good challenge -- which is probably what makes me so fond of recipe development. I love the tasting and tweaking.  I love trying new techniques to get different results. And I love searching for just the right balance of flavors and ingredients. A favorite pet project of mine is recreating favorite dishes we've eaten at restaurants -- or thinking of creative ways to revamp recipes that didn't quite make the flavor cut (there's always a way to save a good concept, after all... you just need to bring a new eye to it). So, this latest project --…

  • Edible Milwaukee AND Fluffy Key Lime Pie in a Jar

    15 May 2013 | 12:19 pm
    If you've been wondering where we've been, I have a really, really, good explanation. We've been busy planning the launch party for Milwaukee's newest food magazine, Edible Milwaukee.  If you have an Edible publication in your home town, you probably know why we're so excited to be getting one here in Milwaukee. The fact is, Milwaukee has always been known for its food traditions in beer, cheese, and sausage.  But, some people have missed the fact that, over the last ten years, it's become a virtual hotbed for foods of all kinds -- from cocktails to coffee to amazing food…

  • Spring Ramp Risotto

    1 May 2013 | 7:26 pm
     There's nothing like a warming bowl of risotto to warm your cockles in the depths of winter. There's also nothing like that same bowl of risotto to comfort you during the damp days of spring. Fortunately, there's also little better than a big bowl of creamy rice teeming with the allium-scented perfume of fresh spring ramps. If you've made risotto before, you'll find that this recipe isn't fancy or fussy. But, the flavor is plenty complex, and it harbors a deceptive richness that's brightened by the pop of a bit of lemon zest. Perfect served alongside a slice of grilled fish, this…
 
  • add this feed to my.Alltop

    goodLife {eats}

  • Three of My Favorite Underappreciated YA Novels

    Jennifer
    18 Jun 2013 | 5:30 am
    We've Moved! Update your Reader Now. This feed has moved to: http://www.goodlifeeats.com/feed/ Update your reader now with this changed subscription address to get your latest updates from us.

  • Black Bean and Egg Breakfast Tacos

    Katie
    17 Jun 2013 | 5:30 am
    We've Moved! Update your Reader Now. This feed has moved to: http://www.goodlifeeats.com/feed/ Update your reader now with this changed subscription address to get your latest updates from us.

  • Chocolate Peanut Butter Cookie for One

    Caroline Edwards
    12 Jun 2013 | 5:00 am
    We've Moved! Update your Reader Now. This feed has moved to: http://www.goodlifeeats.com/feed/ Update your reader now with this changed subscription address to get your latest updates from us.

  • 5 Books for the Beach!

    Janssen
    7 Jun 2013 | 10:31 pm
    We've Moved! Update your Reader Now. This feed has moved to: http://www.goodlifeeats.com/feed/ Update your reader now with this changed subscription address to get your latest updates from us.

  • Shredded Beef, Black Bean and Quinoa Stuffed Poblanos

    Katie
    6 Jun 2013 | 10:46 pm
    We've Moved! Update your Reader Now. This feed has moved to: http://www.goodlifeeats.com/feed/ Update your reader now with this changed subscription address to get your latest updates from us.
  • add this feed to my.Alltop

    The Dogs Eat the Crumbs

  • The Pinishers: family wedding photo display

    24 May 2013 | 10:39 pm
    Last week, for the Pinisher theme "Adventures" I featured my daughter's barn wedding reception, specifically how we decorated the barn entrance.  This week the Pinisher theme is "Family" and, sure enough, I can fit the wedding into that theme too.Dorian, the inventer of the Pinisher link-up says in her host post that we are free to post about "things we did a few weeks ago." Let's see: it's been 85 weeks since the wedding.  I say it's close enough.  Seems just like yesterday!On to the pin.  We wanted to display wedding photos of the bride and groom's parents and…

  • The Pinishers: DIY barn wedding reception adventure

    15 May 2013 | 10:56 pm
     This week's theme for the Pinisher link-up is "Adventures" and my greatest Pinterest adventure was the reason I joined Pinterest in the first place.Back in 2010 my daughter was newly engaged and my specific purpose in signing up for Pinterest was to get ideas for the wedding.  The young couple wanted to hold their wedding reception on a farm.  Did I talk sense into them?  No, I actually thought it was a cool idea. While I'd never yearned to make all the things for a wedding that's pretty much what ended up happening.  Our barn reception turned out to be a major…

  • The Pinishers: a beginner's gallery wall

    7 May 2013 | 7:18 am
    [I know that the photo below is not a plate of food or a yummy dessert.  I'm joining Dorian's Pinisher link-up again this week, and the theme is "home,"]A few years ago my cousin and her husband bought a new house.  Three days after the moving van dropped off all of their earthly belongings, they had a completed picture-perfect house: furniture positioned, drapes at the windows, every picture hung.  And although we must have some DNA in common, seeing as we're related, I definitely don't share her "finished house" gene.  In fact, we moved into our current house 12 years…

  • Spring Salad with Strawberries, Asparagus, and Avocado-Orange Dressing

    29 Apr 2013 | 10:01 pm
    In case there are any long-time readers out there, I know it's been nearly a year since I've posted on this blog.  Although I have not been photographing or posting my food lately, my adventures in the kitchen have not stopped.  There are tempting recipes to be tried - always! - and now, more and more, I've been finding intriguing recipes through social media.  One site (service? obsession?) I've enjoyed has been Pinterest.  Maybe you've tried it too?  It's borderline-addictive to explore food (and crafts, and quotes, and decorating ideas, and organizational tips)…

  • Apple Gruyere Date Scones

    17 Jul 2012 | 12:29 pm
    Way back in the mists of time, before my blog even existed, my daughter JDE came home for a summer break during college toting a copy of Dorie Greenspan's book, Baking: From My Home to Yours, a dazzling book, filled with a mind-boggling array of enticing baked goods. The question:Where to start?With Apple Cheddar Scones, of course!  At any rate, that's where we started, back in the summer of 2008.  That was the first recipe we baked from Dorie's book, although it was more my daughter doing the baking and me rounding up the ingredients and equipment.  Neither one of us was all…
  • add this feed to my.Alltop

    Cooking Light: Eating Smart

  • MyPlate-Inspired Salads

    3 Jun 2013 | 1:00 am
    Enjoy our favorite MyPlate-inspired salad recipes, which incorporate a variety of protein, vegetables, and fruits for well-rounded meal and side-dish options.

  • Top Nutrition Mistakes

    3 Jun 2013 | 1:00 am
    Learn how to avoid these common nutrition mistakes for better health.

  • 75 Healthy Summer Tips

    3 Jun 2013 | 1:00 am
    Get your summer started with these 75 tips for a healthy, happy season.

  • 12 Healthy Habits

    1 Jun 2013 | 2:00 am
    Join the Cooking Light staff and challenge yourself to develop habits that positively affect your overall health, one month at a time.

  • Heart-Healthy Recipes

    1 Jun 2013 | 1:00 am
    Delicious recipes filled with good-for-the-heart fresh ingredients, healthy fats, and whole grains.
 
  • add this feed to my.Alltop

    Dairy Queen Blog

  • The Graduating Class of 2013 is Ready for Cake!

    Penny H
    23 May 2013 | 6:28 am
    So, granted, graduating is a big deal. But, you know what else is a big deal? Our soft serve frozen cakes. Some say they’ve gotten many a senior over the last hump. OK, nobody actually said that but it seems reasonable. Choose from a Blizzard® Cake (yes Blizzard
cakes!) or our famous soft serve with the awesome fudge crunch center. Or, you can easily design your graduate a personalized cake with your own message like, “Go Get a Job Now and Move Out of Your Parents Basement” or maybe something sweeter? I’ll leave that up to you.

  • I can almost smell summer from here.

    Penny H
    16 May 2013 | 4:25 am
    OK – not totally sure what that means other than every time
I look outside and see the sun peeking through the clouds and smell a freshly grilled burger or a Strawberry Cheesequake® Blizzard® Treat I think of summer. The kind of lazy summer days where you hang out at the park, toss a ball around, walk down to the DQ® store and grab a Blizzard® Treat. Man, I love those lazy days full of good times. What’s your favorite summer tradition?

  • Smoothify?

    Penny H
    9 May 2013 | 12:05 pm
    Is that a word? No? I think it should be, like “let’s smoothify this day” or “stop, drop and smoothify”. It’s that feeling
when you’re stressed and thirsty and hungry and you need something tasty to get you through the day. That’s when a hand blended smoothie made with real fruit steps in and saves the day (yes, “smoothifies” the day). Ever since Orange Julius® drinks moved in to DQ® stores I’ve become addicted to the Strawberry Banana Smoothie and I’ve never looked back. It’s pretty cool having a world famous smoothie shop neatly tucked into a DQ location. I…

  • The Blizzard® of the Month is…

    Penny H
    2 May 2013 | 3:45 am
        The Blizzard® of the Month: Yummy Wrapped Inside Amazing Wrapped Inside Choco Goodness. Also known as the Choco Peanut Butter Brownie Blizzard Treat. I gotta say, this one’s hard to beat. Just when you’re like, “Hey that’s Peanut Butter” you get hit with “YES, that’s a chewy brownie situation!” then whammo comes the choco chunks. That’s what I call the triple threat soft serve style. It’s also what I call the Blizzard of the Month for May because I really, really like May.

  • Working hard or hardly working?

    Penny H
    30 Apr 2013 | 9:00 am
    Doesn’t matter. Tomorrow is International Workers Day. I don’t actually know what that means, but I know that since I’m a “worker” I will be treating myself to something extra special. After all, you know that DQ® locations will be announcing a new Blizzard® Treat of the month tomorrow, and according to my secret sources, it’s a new flavor called the Choco Peanut Butter Brownie Blizzard Treat. I’ll pause so you can take that in… You good? Okay, so it’s chewy brownie pieces, choco chunks and smooth peanut butter all brought together into happily ever after by creamy vanilla…
  • add this feed to my.Alltop

    About.com Culinary Arts

  • Drying Salad Greens

    19 Jun 2013 | 6:27 pm
    Speaking of salads, my neighbor came by today to offer us some fresh lettuce and spinach from his garden, so I ended up making a huge salad for lunch. Danilo's Everyday Salad. Photo © Danilo Alfaro Obviously it's a good idea to wash your salad greens before using them, but it's equally important to dry them thoroughly. Why? Because your salad dressing won't stick to wet lettuce. It'll just slide right off and make a pool at the bottom of the salad bowl. Salad spinners are great, but if you don't have one, here's a trick: Put your wet greens in a plastic bag along with a dry paper towel.

  • Danilo's Everyday Salad

    19 Jun 2013 | 5:10 pm
    First there was Waldorf. Then came Caesar, with Cobb following close behind. Not much happened for many decades after that, but I'm pleased to announce, at long last, the fourth and final member to complete that Mount Rushmore of salads: Danilo's Everyday Salad. Danilo's Everyday Salad. Photo © Danilo Alfaro This salad is so good, and so easy to make, that I have it nearly every day. It has relatively few components — your everyday salad should be simple, after all. The ingredients are all pretty straightforward, but I should note that I prefer to use the mild French variety of…

  • How to Make Coleslaw

    9 Jun 2013 | 7:02 am
    Coleslaw is one of the classic summertime salads, and with good reason. Crunchy cabbage and carrots tossed in a creamy, tangy, slightly sweet dressing pairs perfectly with all the traditional summer foods like barbecued pork, fried chicken, hamburgers and grilled steak. How to make coleslaw. Photo © Danilo Alfaro Another great thing about coleslaw is that once you have the basic framework of how to make it, you can make all kinds of little variations. Use all green cabbage, or all red. Make it with rice vinegar, or substitute lemon juice for the vinegar. Or add some shredded celery and…

  • Quinoa Salad Recipe

    30 May 2013 | 6:06 pm
    Quinoa (pronounced KEEN-wah) is a South American grain with a nutty flavor and a slight crunch, and it's a perfect ingredient for a cool summer salad. There are three types of quinoa — white, red and black, and each one has its own unique flavor and texture. White quinoa is light and fluffy; red quinoa has a nuttier flavor; and black quinoa has a little extra crunch. Quinoa salad recipe. Photo © Danilo Alfaro I like to make my quinoa salad using a combo of all three types. You can usually find a quinoa blend, which might be described as tri-color quinoa or rainbow quinoa. But if…

  • Cooking with Chive Blossoms

    30 May 2013 | 9:12 am
    As you may know, I'm growing my own herbs for the first time, thus fulfilling a long-time dream of being able to step out into my yard and snip off fresh herbs from my garden for whatever I'm cooking. Chive blossoms. Photo © Danilo Alfaro It's been great, and I've never been able to do this before because I've always lived in big expensive cities where you had to be a millionaire to have enough outdoor space for a garden. And in case it's not obvious, I'm both a chef and a writer, a pair of professions with little in common beyond the fact that neither one is normally associated with…
 
  • add this feed to my.Alltop

    Cooking In Stilettos™

  • Tried and True: Cookies and Cream Brownies #recipesfromtheheart

    Aly
    16 Jun 2013 | 5:00 am
    Today’s event is being hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. They teamed up with their blogger friends to help raise awareness and support for Cancer and Hospice today in memory of Kim’s dad. We encourage everyone to read the posts and share their own experiences with cancer. We also would like to encourage everyone to donate to the Canadian Cancer Society, the American Cancer Society and also to the Canadian Hospice Palliative Care Association. Hospice was a key element during Kim’s father’s battle with cancer. They…

  • Bacon Mac ‘n Cheese Bites and a #SaucyMamaGiveaway

    Aly
    10 Jun 2013 | 6:07 am
    I’m not a gal to back down from a challenge and when I heard about Saucy Mama’s Sliced Recipe Contest, I decided to throw caution to the wind, toss my stiletto in the ring and give it my best shot. See – not many people know I adore mustard. I don’t know what it is but if I’m ordering a sandwich or something, while many opt for ketchup, I’m more of a mustard gal. When Saucy Mama told me that I was one of the contestants picked, I clicked my stilettos with glee and started thinking about what to make for this culinary competition. Various bloggers will be given…

  • Fab Friday – Fab Treats Edition

    Aly
    7 Jun 2013 | 6:07 am
    I decided that, for this week’s Fab Friday – I would show you things that would make a gal’s heart sing – whether it’s for shoes (my personal fave), for laughter or for culinary inspiration. With today’s dreary rainy fun, a gal needs a glimpse of sunshine, right? Let’s get to {virtual} shopping, shall we? Fab Friday – Fab Treats Edition 1. Pour La Victoire is one of my favorite shoe lines – well made, fits perfectly and they last for ages! Discovering PLV has definitely affected my stiletto arsenal for the better with classic staples and eye-catching…

  • Firecracker Slaw – The Perfect Summer Side #HebrewNational

    Aly
    6 Jun 2013 | 4:05 am
    The unofficial start to summer has begun and, while I don’t have a ton on my summer dance card yet, I know that there will be some weekend trips to see family and friends, a possible trip to the shore, wandering through farmer’s markets and seeing more of this gorgeous city that captured my heart as a child. Really – is there anything better. One thing that is on the agenda – a cookout (or four). Whenever there is a cookout planned, I know there is one side that has to be on the menu – my favorite coleslaw recipe ever – Sunny Anderson’s Firecracker Cole Slaw.

  • Secret Recipe Club: Cherry Bon Bon Smoothie

    Aly
    2 Jun 2013 | 9:01 pm
    “Shake Your Bon Bon – Shake Your Bon Bon” or so starts those infamous lyrics that have been stuck in my head since I got my Secret Recipe Club assignment. You remember this track, right? Hey – I just want to start your Monday off on the right note Anywhoo – when I got my Secret Recipe Club assignment, An Opera Singer In The Kitchen, the minute I saw this recipe, I knew I had to give it a whirl.  Noelle, another Philadelphia area gal, runs An Opera Singer In The Kitchen which hosts some seriously delish recipes.  Originally, she focused primarily on vegetarian…
  • add this feed to my.Alltop

    A Hamburger Today

  • The Burger Lab's Toppings Week 2013: Burgers with Creamy Feta Sauce and Tomato-Cucumber Relish

    J. Kenji López-Alt
    19 Jun 2013 | 2:15 pm
    From A Hamburger Today [Photographs: J. Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. I've been on a Greek yogurt sauce kick recently. It's something that I tend to slip into when the summer comes and I'm looking for something that's cooling, easy to make, and darn tasty to boot. That it goes on just about anything—as a dip…

  • Chain Reaction: A Solid Burger at BJ's Restaurant and Brewhouse

    Damon Gambuto
    19 Jun 2013 | 8:45 am
    From A Hamburger Today Of course we love our mom & pops, and our favorite burger joints around the country are pretty much all independently owned, but there are certain times in life—overnight layovers, hungover Sunday mornings, all-day shopping trips at the outlets—that the only options around are the chains. This column is here to help you decide when to go for the burger, and when you're better off sticking with the chicken fingers. [Photographs: Damon Gambuto] BJ's Restaurant and Brewhouse 107 South 1st St., Burbank, CA 91502 (map); 818-557-0881; 137 other locations in…

  • The Burger Lab's Toppings Week 2013: Pepperoni Garlic Bread Burgers

    J. Kenji López-Alt
    18 Jun 2013 | 2:45 pm
    From A Hamburger Today [Photographs: J. Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. As a burger lover and a pizza lover, I've always liked the idea of some sort of burger-pizza hybrid, but it never really works according to plan. As our Home Slice Adam can tell you, designing a good hamburger pizza is no easy feat (I've yet to…

  • NPR Tackles the Monstrosity of Wendy's 9-Patty T-Rex Burger

    Robyn Lee
    18 Jun 2013 | 11:45 am
    From A Hamburger Today [Photograph: NPR] Until last week, you could get the T-Rex Burger—a cheeseburger featuring nine quarter-pound patties and nine slices of cheese—at just one Wendy's location in Manitoba, Canada. Not wanting to look like they condoned the 3,000 calorie meat tower, Wendy's took the semi-secret item off the menu after someone posted about the burger on Reddit. But nothing (aside from common sense) is stopping you from combining three triple cheeseburgers. And thus the staff of NPR's Wait Wait...Don't Tell Me! did just that in their latest Sandwich Monday post,…

  • Portland: Fatty Melts and Big Mac Clones at Brunch Box

    Erin Jackson
    18 Jun 2013 | 7:45 am
    From A Hamburger Today [Photographs: Erin Jackson and Adam Lindsley] Brunch Box 620 SW 9th Ave, Portland OR (map); 503-287-4377; brunchboxpdx.com Cooking method: Griddled Short Order: Big, crazy burgers that are more about entertainment value than being perfect specimens Want Fries With That? Meh, I'd skip them. The fries were on the dry and cardboardy side Price: YouCanHasCheeseburger, $7; Burgermeister, $9; fries, $1.50/$4 With the opening of their brick and mortar store on 4/20, Brunch Box expanded out of Food Cart Alley on the corner of SW 5th and Stark, offering Portlanders another place…
  • add this feed to my.Alltop

    Kahakai Kitchen

  • Parsley-Lemonade Ice Pops: Guest Posting at girlichef for the Summer Of The Popsicle!

    18 Jun 2013 | 9:35 pm
    Stop by girlichef and you can find me hanging out, guest posting for my pal Heather's Summer Of The Popsicle event. I linked up a few of my popsicles last year when Heather first created her gathering of icy treats. This year, since I am "holding the (popsicle) stick" for this week, I came up with some tasty ice pops just for this fun event.   Sweet/tangy/slightly herby Parsley-Lemonade Ice Pops were inspired by the house lemonade at my favorite restaurant, Town in Kaimuki on Oahu. You can find the recipe for these refreshing treats here at girlichef.  If you are a fan of…

  • Udon Noodles with Tofu & Asparagus in Miso Broth for Souper (Soup, Salad & Sammie) Sundays

    16 Jun 2013 | 4:10 pm
    Sometimes the craving for a big bowl of thick noodles strikes. Something simple in taste and quick to make. This bowl of Udon Noodles with Tofu and Asparagus in Miso Broth comes from Donna Hay. I made a few changes to the recipe such as adding some garlic broth to my soup base--just enough to add a little more flavor without overpowering the miso/dashi broth. I also cooked it a bit differently as Donna Hay has the miso boil for a few minutes and I like to stir mine in at the end to keep the enzymes intact. That and the other changes are noted in red below. Udon Noodles with Tofu &…

  • Butter Bean Purée with Dukkah & Egg: An Ottolenghi Hummus Variation

    13 Jun 2013 | 6:21 pm
    Butter bean or lima bean? Ottolenghi's online recipe says butter bean, the Ottolenghi iPhone app says lima bean. Sometimes the lima and butter are used interchangeably, other times butter bean refers to a larger lima bean. It gets a little confusing but judging from the response I get from most people when I tell them I made lima bean purée and since I used the larger dried lima beans, I am titling this post and recipe: Butter Bean Purée with Dukkah & Egg. It just sounds a bit sexier, doesn't it? ;-)Butter also describes the texture of this hummus-like purée--it's smooth and silky in a…

  • Blueberry Gazpacho with Avocado & Feta: Sweet, Tangy & Spicy for Souper (Soup, Salad & Sammie) Sundays

    9 Jun 2013 | 4:34 pm
    With pints of on-sale blueberries in my fridge and freezer, and a desire to see if blueberries and a blender can create something that isn't a smoothie, I decided to try make a Blueberry Gazpacho. I searched on line, but the few recipes I came up with were all more of a dessert-style, playing up on the sweet. I wanted something that combined the sweet with spicy and had enough tangy acidity to balance it all out, so I just threw together my own. It's unusual but refreshing, flavorful, pretty and great for a starter on a warm, humid day. Blueberry Gazpacho with Avocado & Fetaby Deb,…

  • Almond/Walnut & Blueberry Crumble Cream: The Ultimate in Comforting Desserts

    6 Jun 2013 | 11:47 pm
    There is a saying that "when life (or Whole Foods in this case) gives you a lot of blueberries you make a lot of blueberry recipes..." Or something like that. I have a lot of blueberries at my house. How can you pass up a one day sale on organic blueberries for $1.99 a pint or $22 for a case of 12 pints? You can't. Combine that with store credit for one of my healthy tour/cooking demo gigs and they were free--even better. So two full cases came home with me. Besides eating them in all of their natural glory, I have frozen some, juiced some, dried some, put them in smoothies, eaten them in…
 
  • add this feed to my.Alltop

    Daily Blender

  • The Taste of Dom Pérignon Vintage 2004 [SPONSORED]

    Jennifer Heigl
    13 Jun 2013 | 10:03 am
    Champagne – the classic drink of celebrations around the world. And nothing is more classic than Dom Pérignon. With the recent release of the 2004 Vintage – a perfect balance of Chardonnay and Pinot Noir grapes – the result is a fusion of complementary and contrasting elements. “The 2004 vintage has Dom Pérignon’s harmony and streamline, and also its particular embracing quality. It is all there, expressed in a way that enhances its classicism,” says Richard Geoffroy, Chef de Cave. “In the end, the challenge was greater than expected. The vintage’s introspective quality…

  • Quick Spin: Noelle Scaggs of Fitz and the Tantrums

    Jennifer Heigl
    5 Jun 2013 | 8:46 am
    It’s one of those stories you tell about that favorite band, the one you saw years back, when they were just starting out. The moment you heard the notes and knew that this band was something, that this music was unlike anything you had heard before. You stopped whatever you were doing and stood there to listen, taking in the tune, finding the beat with your fingers. For me, I first saw the band at the Taste of Beverly Hills. The inaugural event, now better known as Los Angeles Food & Wine Festival, took place in September of 2010, just...The post Quick Spin: Noelle Scaggs of Fitz and…

  • The Secret Of St. Croix

    Jennifer Heigl
    22 May 2013 | 5:48 am
    I was so enamored by my experience, so enthralled by my visit, that I couldn’t wait to tell friends. Here are my pictures, I wanted to say. Let me tell you my stories, I started to stammer. Until I realized that I didn’t want to tell anyone. I didn’t want anyone to know about the treasure I had found. I wanted to keep it all to myself. It is a gem hidden among the more popular Caribbean destinations, a haven away from the tourist traps and tchotchkes that clutter the beaches and streets of so many other islands. It is...The post The Secret Of St. Croix appeared first on Daily Blender.

  • Portland’s Blind Pilot Ups The Musical Ante with the Oregon Symphony

    Jennifer Heigl
    1 May 2013 | 9:07 am
    By the time the first few notes of “We Are The Tide” began to swirl through the auditorium, the crowd had already made it to their feet. Swaying back and forth in their seats throughout the evening, toes a-tapping, it had been a relatively even-keeled set, a bit of the pomp of the Oregon Symphony keeping the generally raucous Portland crowd at an easygoing level. But when the band members of Blind Pilot struck the chords of their final song, prior to the encore, after the strings and horns of the symphony had been paired so bewitchingly all evening on...The post Portland’s…

  • Comedy Can Save the Day: Portland Comic Ian Karmel

    Kat Vetrano
    18 Apr 2013 | 5:12 am
    I cannot think of a better week for the Bridgetown Comedy Festival to arrive. Portland will welcome heaps of comics of all varieties this weekend, at a time when it feels as though we could all really use a good laugh. Comics are coming in from all over the country, including a few of my personal favorites like Moshe Kasher, Natasha Leggero and Guy Branum, while showcasing some of Portland’s finest. One comic who stands out among the city’s comedy scene is Ian Karmel. Recently, I heard an interview with Chris Rock where he described his pre-show ritual  of just writing the...The…
  • add this feed to my.Alltop

    Chocolate & Zucchini

  • U Salognu: A Sunny Place in Corsica

    clotilde@clotilde.net
    19 Jun 2013 | 9:50 am
    During our recent trip to Corsica, we chanced upon U Salognu -- "the sunny place," in Corsican -- as we do many of our happiest discoveries: by following a roadside sign. "Traditional Corsican cuisine," the sign promised from a grassy shoulder off the road that leads from Cargese to Piana. We hadn't had lunch yet, the hour was creeping dangerously into mid-afternoon territory, and we pulled over hopefully. It was an old sheep pen made of stone, like there are thousands of abandoned ones across the island, but this one had been restored and turned into a tiny restaurant: six tables inside, and…

  • Parents Who Cook: Camille Labro

    clotilde@clotilde.net
    12 Jun 2013 | 9:00 am
    Camille Labro with Cléo, 6, and Noé, 8. Camille Labro is a French cook and food journalist who writes for M, the weekly magazine published by Le Monde. On her blog, Le Ventre libre ("the free belly"), she shares her gastronomic adventures and joys, and explores ways to eat better in an urban environment. She is the mother of two children, and I am delighted to have her as a guest in my Parents Who Cook interview series. Read on for her many inspired tips! (Interview conducted in French and translated by myself.) Can you tell us a few words about your children? Ages, names, temperaments?

  • Homemade Natural Deodorant (Travel-Friendly)

    clotilde@clotilde.net
    5 Jun 2013 | 9:00 am
    Interestingly enough, one of the most popular recipes I've ever posted on Chocolate & Zucchini is not for a cake or a salad, but for a personal hygiene product: it's an easy-as-pie formula for homemade natural deodorant made with coconut oil, baking soda, and starch. I myself have been using it for two years, and I am so happy with it I sing its praises to whomever will listen: just a couple of weeks ago, I converted the sales assistant at the store where I splurged on this cute dress. I have tinkered with the formula a bit since that initial post, and thought I would now share the latest…

  • May Favorites

    clotilde@clotilde.net
    3 Jun 2013 | 9:00 am
    Photography by Gabriele Galimberti. A few of my favorite finds and reads for May: ~ A French Tastespotting-like site devoted to vegetarian and vegan recipes. ~ I am intrigued by these Miso Almond Brownies. ~ A gorgeous sun-shaped spinach pie. ~ A photo essay by Gabriele Galimberti celebrating grandmothers and their signature dishes. ~ Roti prata being shaped and cooked at Namnam restaurant in Copenhagen. ~ DIY polka-dot tablecloth. ~ How cheap canned tuna is made (in French). ~ My Life in Sourdough, a mini-series about dating and cooking in NYC, directed by my friend Marie. ~ Other people's…

  • Springtime Pot-au-feu Beef Stew

    clotilde@clotilde.net
    28 May 2013 | 9:30 am
    Our spring has been less than exemplary, with record low temperatures and downpours. And in a country that loves (loves!) to complain about the weather, the season has turned into a total moan fest. I usually try to steer clear of such discussions -- is there anything less constructive than griping about something no one can control? -- and just nod non-noncommittally whenever bad-weather comments are made. But in this instance, even I have to admit that boy, this May has felt a lot like a November. And so, in order to bridge the gap between the expected season and the actual one, I decided…
  • add this feed to my.Alltop

    David Lebovitz

  • Pärlans Caramels

    David
    17 Jun 2013 | 12:14 am
    One of the things that most excited me most about coming to Stockholm was to visit Pärlans Konfektyr. The moment I heard about it, I knew I had to go. I mean, a small shop that makes artisanal caramels, in one of the best dairy-producing countries in the world, with a wink-and-a-nod to traditional Swedish charm? Count me in. So I asked if I could come and watch them make caramels. When I walked in, I got the usual cheerful Swedish greeting, and I realized I was surrounded by caramels in an array of flavors – some traditional, others less-so, and some beautiful jars of sauce which,…

  • Smörgåstårta

    David
    14 Jun 2013 | 3:31 pm
    Eating and travel are lots of fun. Hopefully when you hit the air – and the road – with friends, there will be a lot of hits. But inevitably, you do run the risk of a few misses. En route to a remote part of Sweden, we drove for a while, seeing nothing but trees, remarkably blue skies, one or two clouds, and a car-free road in front of us. But soon our tummies started rumbling. We had hoped to pass a charming little place on one of the picturesque little lakes that we kept driving by, dreaming of platters of fresh fish caught that morning with a bowl piled with new potatoes, slick…

  • Lemon Yogurt Cake with Apricot-Cherry Compote

    David
    11 Jun 2013 | 7:13 am
    Even though we come from different worlds – my life (in some ways) depends on gluten, and her life (in some ways) depends on avoiding it. But Shauna of Gluten-Free Girl both share a common love of cooking and baking. and that’s good enough for me. (I’ve never asked her, but I hope she feels the same.) We met several years ago when I was in Seattle. At the time, I didn’t know much – actually, anything – about gluten-free eating…but it was interesting to see how recipes and life could be adapted to eat in a different way without feeling deprived. Much had to do with…

  • Paris Safety Tips

    David
    9 Jun 2013 | 2:48 am
    Paris is a relatively safe city, as cities go, and recently, I was having a discussion with someone about places to be wary about traveling to and was told that the only place in the world that they felt unsafe was in….San Francisco. (And they were from Naples!) So anything can happen anywhere in the world and petty crime sometimes occurs in places where you don’t expect it, like museums, hotel dining rooms, and restaurants. Sometimes it’s just bad luck. Other times, it’s a lapse of common sense. For example, if you wear fancy jewels or tote a pricey handbag on the…

  • La Graineterie du Marché

    David
    6 Jun 2013 | 6:30 am
    There are a number of “have-to” lists in Paris, places where people just have to go while they’re here. Often people have limited time, and I hear ya, so I might suggest the departments stores on the Boulevard Haussman, Printempts and Galeries Lafayette (although even since Printemps started charging €1,5 to use the restrooms, I’m inclined to go to the Galeries Lafayette, just on principle.) Some of the well-known chocolatiers and pastry shops have kiosks in those stores, so you can hit the “big names” in one fell swoop. If that’s your thing. For those wishing to shop on a…
 
  • add this feed to my.Alltop

    Dorie Greenspan - On the Road and in the Kitchen with Dorie

  • Asparagus + Farm Eggs = Happy Marriage

    Dorie Greenspan
    6 Jun 2013 | 4:03 pm
     When I was in Paris in April, it was the start of asparagus season and every restaurant had asparagus on their menus.  A few had soups and a few more had asparagus salads, but the hands-down-just-about-everywhere dish was some varation on asparagus with a soft egg.  This version had some herbs and a scattering of Pamesan shards.  Others had jambon iberico.  Some chefs wrapped each stalk in pancetta or prosciutto and roasted them until the pancetta was transparent.  And here's the thing: They were all great!  And now we're getting the first local asparagus…

  • Jamie Oliver's Food Revolution Day. Cook it! Share it! Salted Butter Breakups

    Dorie Greenspan
    17 May 2013 | 8:14 am
     Today is Food Revolution Day, the brainchild of Jamie Oliver and a worldwide event.  The purpose is to support hands-on food education and the theme this year is one close to my heart:  Cook it!  Share it!  It's a theme also near and dear to the cooks and bakers at French Fridays with Dorie -- especially to wonderful Mardi Michaels of Eat. Live. Travel. Write. who is part of the team of volunteers working to coordinate this event in Canada.  I'm participating in this event with FFwD by sharing Salted Butter Breakups, a recipe from Around My French…

  • A Cook's Tip: Sniff. Taste Too

    Dorie Greenspan
    13 May 2013 | 1:21 pm
    This photo is the best illustration that I’ve got of an important tip: Sniff and taste before you pour, sprinkle, chop, cook or bake.  So many things can go wrong with ingredients and when any one of them does, there goes your dish.My husband snapped this picture of me shortly after I’d found a bottle of lavender syrup hidden behind way too many things.  Good thing I smelled it before making those Kirs – it was off by a mile.  And I thought mold was the only bad thing that could happen to sugar syrup!  Hmmm. The usual suspects for rancidity are oil…

  • NUTS: They're what to make when friends are coming

    Dorie Greenspan
    10 Apr 2013 | 1:45 am
    Friends were stopping by for a too-fast hello and a drink last night and I was prepared: I’d put wine in the refrigerator, bought nuts and some peppery dried sausage (saucisson sec) cut nibbling thin.  But an hour before they were due to arrive, I felt like making something for them.  The problem: I’m in Paris for a quick work trip and there isn’t much in the way of ‘raw materials’ in the house. Well, except for the cupboard basics, fresh milk, butter and eggs in the fridge, and those nuts …  Forty-five minutes later, I had candied…

  • Recipe for the Weekend: Beef on a String (or maybe chicken)

    Dorie Greenspan
    15 Mar 2013 | 1:23 pm
    A couple of weeks ago, I was talking to Lynne Rosetto Kasper on Splendid Table, and the subject was one of my favorite recipes:  Beef on a String.  Lynne was especially interested in it because the dish involves poaching, a technique we turn to all of the time for chicken and fish, but rarely for beef.  And it's a shame.  When you've got a full-flavored, aromatic and scorchingly hot bouillon, poaching a filet or rumpsteak for a crowd takes just 15 minutes and there's no fussing about who wants their meat rare, medium or well - the beef comes out of the pot very rare and…
  • add this feed to my.Alltop

    DINER'S DIARY

  • PIERRE SANG BOYER--Superb Contemporary French Cooking, A-

    Alexander Lobrano
    18 Jun 2013 | 1:04 am
          The first two times I tried to go to Pierre Sang Boyer's restaurant in the Oberkampf district of the 11th arrondissement, my luck ran dry. Since they don't have a public phone number, we showed up one night to find that the restaurant was 'exceptionally' closed. Then another time, the crowd waiting to be seated at this compact counter-service no-reservations restaurant was so huge that it would have been an optimistic hour's wait before we were seated. So my interest drifted a bit, because this place seemed so hard to get into.     During the year or so since…

  • OLIVIER ARLOT--A Young Star in the Loire (Montbazon) B+/A-; CAFE DE LA PROMENADE (Bourgeuil)--A Superb Country Auberge, B+

    Alexander Lobrano
    7 Jun 2013 | 11:16 am
        A week recently spent in the Loire Valley, which I hadn't visited for more than a day or two in many years, caused me to fall into love with this magnificent and graciously green patch of France all over again. And this despite the fact that it's not always an easy place to eat. Oh, there's lots of good food in the Loire to be sure, but after two or three of the very old-school French feeds that so many restaurants in the region still feel it incumbent to offer, I found myself squirming for relief from the relentlessness of these heavily formatted meals and their…

  • MONSIEUR BLEU--Dining Chic-to-Chic at the Palais de Tokyo, B-

    Alexander Lobrano
    29 May 2013 | 5:23 am
    @ Adrien Durand   As a child of suburbia, I love cities with a passion that goes back to my earliest memories of trips into New York City from our safe and pretty but hopelessly dull nest in suburban Connecticut. I was hugely envious of cousins who were growing up in Manhattan, and once, on the way back to the woods from a Sunday visit to them in the big metropolis, I infuriated my father by suggesting that they were really the lucky ones to live in New York.         "New York is a terrible place to raise children," he said as an edict, and I squirmed in the back seat…

  • HUGO DESNOYER Table d'Hotes--A Great Place to Meat, B+/A-

    Alexander Lobrano
    22 May 2013 | 2:18 am
         Often there's no faster route to high spirits than a sudden surge of spontaneity and a good dose of extravagance (deeply considered penuriousness somehow just never seems to work). So on a gloomy Saturday morning, Bruno and I set out on a gastronomic expedition that I was certain would raise our weather-dampened spirits. We were heading to the new butcher shop that Hugo Desnoyer had opened in such a remote and very quiet corner of the remote and very quiet 16th arrondissement that it barely seemed like Paris when we got there.     Or at least the Paris I know,…

  • LES CLIMATS--Suave Contemporary French Cooking, Brilliant Burgundies, B+; WANDERLUST--Good Eats Where the Wild Things Are, B

    Alexander Lobrano
    14 May 2013 | 6:27 am
        This year in Paris, a late, damp and often overcast Spring has been pushing and pulling my appetite in all different directions. To be sure, I've eating as much French grown asparagus--both green and white, as I can get my hands on, but the gray skies and cool temperatures have left me yearning for sturdier comfort food than I'm accustomed to craving at this time of the year. Then I went to dinner the other night at Les Climats, a very pleasant new restaurant in one of my favorite restaurant venues in Paris, the elegant Belle Epoque dining room of a handsome old dormitory…
  • add this feed to my.Alltop

    John Talbott's Paris

  • FAQ Where to go with an x-month old baby?

    John Talbott
    19 Jun 2013 | 5:57 am
    “I like good food and I have an x-month old baby – where can I eat that will be high quality but we’ll have space” Quote unquote. A bit of personal history; For almost 50 years we’ve eaten out with our children and grand-children in Paris whether they have been 3 months, 3 years,  5 years, 9 years, etc, etc, old.  While we have accommodated to their age-specific interests (coloring books, stickers, jump-ropes, mobile devices, etc.) we’ve never suffered from bad food because of them.  That said, we’ve also not gone to starred places, instead choosing more…

  • The Chesapeake in Baltimore: A wonderful new/old haunt.

    John Talbott
    18 Jun 2013 | 4:41 am
    When Colette and I first came to Baltimore from New York in 1985, the city’s restaurant scene produced in us a profound culture shock; no high end French food, mediocre seafood places (compared to the bounty found in the stores to cook at home), no genuine ethnic cuisine and no places around the corner that we had become so used to after 25 years on the Upper West Side of Manhattan. But there was the Chesapeake, a Grande Dame of a place, resembling the great inns of New England, just north of the train station as one approached the only “art” cinema house.  Its fare was…

  • Reviews of reviews: The week of June 10th, 2013

    John Talbott
    17 Jun 2013 | 6:49 am
    Monday-Tuesday in A Nous Paris, Jerome Berger reviewed and gave 3/5 dots to Le Cette, coordinates in the 14th given before and Philippe Toinard gave 3/5 to the previously mentioned Les Climats in the 7th. Tuesday, Matthieu Jauniau-Dallier in Le Fooding, reviewed Frenchie To Go, another offshoot of  Frenchie at 9, rue du Nil in the 2nd, closed Sundays and Mondays,  running one 16-35 E for sandwiches and hot dogs as well as fish and chips. On Wednesday, in Figaroscope, Emmanuel Rubin reviewed his usual five new restaurants, giving 2 hearts to four places:  the H.

  • FAQ: “Are Reservations Needed?"

    John Talbott
    14 Jun 2013 | 4:43 am
    I cannot tell you how many times this question is asked in/on the blogosphere. The best answer I’ve seen is that from a poster on CH, lemarais, who said “Why don't you want to make a reservation? Is there a downside to making one?”  Perfect. One makes reservations, even at a 100-cover joint turning tables (of which there are none here) because:It is Courteous, Kind, Obedient, Cheerful, Thrifty, Brave, Clean, and Reverent, It ensures you the best table, for me by the window not the bathroom or swinging door to the kitchen.They know your name and despite the bad rep the French…

  • Reviews of reviews: The week of June 3rd, 2013

    John Talbott
    13 Jun 2013 | 4:47 am
    Monday-Tuesday in A Nous Paris, Carine Chenaux and Agnes Ruskowiak listed their places for great terrace eating this summer:Le Royal MonceauLa Green 211  de Villette EnchanteeL’IleLe Café “Le Jardin du Petit Palais”Monsieur BleuLes ClimatsLa Maison BlancheLa Maison des Polytechniciens, Ma CocotteLe Sparkling Garen Hotel W Paris-Opera Tuesday, Francis Morteau in Le Fooding, reviewed Le Cette, 7, rue Campagne-Première in the 14th, closed weekends but weekdays serving three meals a day, running one from 36-50 E with items such as herring, hachis parmentier and a blanc-manger with…
 
  • add this feed to my.Alltop

    Adrian Moore

  • Restaurant Manger, Paris

    Adrian
    6 Jun 2013 | 7:23 am
    I'm always game for a new address, and when John Talbott wrote his highest rated review of the year and called this new table "some of the most interesting cooking since Ze Kitchen Galerie" and Condé Nast Traveller proclaimed Manger as the "best new restaurant in Paris", how could I resist?Located in the same part of the gentrifying 11th as other foody shrines Septime and Bones, this long and lofty restaurant is spacious and luminous, the staff (many comprised of unemployed people learning the restaurant trade) friendly and welcoming, and the menu, from thirty something chef, William…

  • La Haine a Table

    Adrian
    21 May 2013 | 11:26 pm
    An interesting review / rant popped up on Le Fooding's website the other day, in conjunction, I guess, in some way with the Cannes Film Festival, resulting from a meeting at the LA Fooding event, the first in their new series, "Jus de Cervelle" ("Brain Juice"),  a place for "criticism, praise ... to report on the times..let's see if your mouth is big enough".

Self confessed "MacDonald's addict", French actor Mathieu Kassowitz, discussed Table, indie food blogger Bruno Verjus' new product driven place not far from the Gare de Lyon in Paris.
Kassowitz, a perhaps unlikely…

  • Pakta full of fusion-y goodness

    Adrian
    2 May 2013 | 12:20 pm
    CevicheWhere does one go, I found myself wondering when you've created perhaps the greatest upheaval in recent world cuisine (El Bulli) when the steam runs out of the idea which has fueled and inspired thousands of chefs worldwide. When molecular gastronomy gives way to New Nordic. Niche cuisines!"After all those years at El Bulli, I just wanted to take it easy and have fun", Albert Adria explained to me last night at his hot new table, Pakta, located in an edgy and seemingly uninteresting corner of Barcelona, across from a massive concrete fire station. The thirty something seater, with a…

  • Lobster Bar, Paris, jumps on the Yankee comfort food bandwagon

    Adrian
    10 Apr 2013 | 3:02 am
    Let's be frank, lobster rolls are sexy sandwiches. Maybe, the sexiest sandwich that exists, conjuring up images of New England summers, secluded beaches, the pervasive smell of suntan oil. Firm, delicate meat, creamy sauce, the crunch of an ever so slightly toasted bun. In New England, with lobster available pretty much everywhere for cheap, it's part of the local culture and collective memory, yet still has cachet.Flash to Paris where a new Lobster Bar has been opened by a former Swiss screenwriter, pining for an imagined Maine, seaside childhood that never happened, replacing the local…

  • Goust

    Adrian
    9 Apr 2013 | 2:34 am
    A surefire way of measuring the excellence of a restaurant is how it haunts you. Now matter how many stars a certain chef may have, or how hot that new bistro chef is or how much science went into the cooking of that astoundingly impossible looking dish, the yardstick of true culinary goodness and greatness is gastronomic flashback, a dish or dishes that just won't let loose their grip on your primordial taste brain.Well Goust did that to me. A week after my meal there with my gastronomic partner in crime Alec, "The second restaurant from the world's number one sommelier" as the chin…
  • add this feed to my.Alltop

    ..::ChrisoScope::..

  • STAY Beyrouth : snob’exotisme!

    chrisos
    11 Jun 2013 | 1:55 am
    STAY (Simple Table Alleno Yannick), vous en aviez eu un premier avis il y a quelques temps. L’été dernier (2012), nous y avons diné. Très bien, mais cher C’était une bonne soirée, avec une carte type brasserie de luxe et de bons produits (asperges, burrata, côte de boeuf, et desserts classiques français…), essentiellement importés. Déco de vaisseau sapatial, un peu froide. Service qui s’en sort convenablement, pas grand chose à redire…Si l’on veut bien manger à Beyrouth, presque comme si on était à Paris, alors c’est très bien. Sauf que…

  • La boucle est bouclée!

    chrisos
    9 Feb 2013 | 8:02 am
    Fin 1996, vacances de Noël au Liban. Au lieu de faire des maths et de la physique, histoire de progresser un peu (après une série de 3, 5, 5, 3 / 20 en maths inoubliable), je découvre internet avec une connexion à 28.8kbps! Je m’amuse rapidement à monter mon site perso, le Chrisos Web. Je réalise très vite que ma petite vie de taupin n’intéresse pas grand monde, malgré mon humour et des sujets passionnants (écriture de soi, hamburger manging contest, ou concerts de la taupe…). Pour faire de l’audience, je m’oriente alors vers d’autres types de…

  • AntePrima, fermé pour travaux ou pour de bon?

    chrisos
    12 Jan 2013 | 12:43 pm
    Après Oth Sombath, qui a fermé mi 2012, c’est AntePrima, la sympathique cantine-club-buffet de la rue du Faubourg Saint Honoré, que j’ai trouvé fermée fin 2012. Il semblait y avoir d’assez gros travaux. Mon dernier déjeuner là-bas date de l’été dernier. C’était pour moi une adresse « durable ». Visiblement, les foodies ne passent pas souvent dans ce coin de la rue du Faubourg Saint Honoré. Je n’ai pas trouvé grand chose sur le web. Alors, rénovation ou changement d’enseigne?Lire aussi : Café Zaf, avenue Percier,…

  • Voeu pour 2013

    chrisos
    3 Jan 2013 | 1:35 am
    Je vous souhaite plein de bonnes et belles choses pour 2013. Ce que je souhaite aux blogs pour 2013, c’est que les journalistes, bloggueurs et chroniqueurs restaurants sur internet apprennent à vérifier au minimum ce qu’ils écrivent. Qu’ils aillent chercher de l’information de première main. Par exemple, comme expliquer que le nom de famille du chef du restaurant Garance (34 rue Saint Dominique),  ouvert fin 2012, se retrouve amputé de ses deux dernières lettres : le pauvre Guillaume Iskandar (Alexandre) est devenu « Guillaume Iskand ».

  • La Tour d’Argent, mythe vivant

    chrisos
    24 Jul 2012 | 8:57 am
    [Faire défiler] 12► La Tour d’Argent 15 Quai de la Tournelle  75005 Paris Tél. : 01 43 54 23 31. Site Web. Lire aussi : Cinq bonnes raisons de ne pas manger au restaurant Laurent (75008) Time warp… Atelier de Joël Robuchon St Germain : en mode vache à lait? Spring, 75009, Janvier 2009 Pâtes à gogo…
  • add this feed to my.Alltop

    Cooking Up a Story

  • Other Fine Wines: Roussanne

    Cooking Up A Story
    18 Jun 2013 | 4:00 am
    Originally published on Cooking Up a StoryCarlton, Oregon. Andrew Rich’s early passion for wine first evolved out of his love for French culture. Later, as an editor for a travel magazine where he also wrote the magazine’s wine column, he enthusiastically immersed himself into the broader wine culture. In 1987, after making the almost inevitable decision to cross-over into winemaking, Rich enrolled in a enology program in Burgundy, France.Andrew Rich 2008 RoussanneAfter the program in Burgundy, Andrew Rich worked at a commercial winery in California before moving on to produce his first…

  • Strawberry Picking at a U-Pick

    Cooking Up A Story
    13 Jun 2013 | 4:00 am
    Originally published on Cooking Up a StoryOriginally published June 12, 2009 It’s that time of year to get your buckets ready and go pick your own fruit and/or vegetables. There’s nothing tastier than a fresh picked strawberry. In fact, I have to say, it’s almost like eating a different fruit— ones that are fresh picked versus the standard fare in the supermarket. The biggest secret of all, at least in my area around Portland, the u-pick strawberries are substantially less than the price at the store.I urge you to find what is available in your region and have a go at it.

  • An Oregon Wine Grower: From Wall Street to Vineyard Farm

    Cooking Up A Story
    13 Jun 2013 | 4:00 am
    Originally published on Cooking Up a StoryNewberg, Oregon. Oregon wine producer and custom grape grower, Dick Shea, came into farming later in life from an entirely different career path. He chose his Oregon vineyard property (Shea Wine Cellars) after six months of careful research, deciding upon a 140-acre pasture in the Yamhill-Carleton District in Newberg. In 1990, when he purchased the property, the only pinot noir grapes being commercially grown were in two other nearby areas, Eola Hills and Dundee Hills. At the time, this unproven location was a bold decision because the pinot noir…

  • Vegetable Literacy: Deborah Madison Describes Some Plant Families

    Cooking Up A Story
    12 Jun 2013 | 4:00 am
    Originally published on Cooking Up a StoryIt may come as a small surprise to some, Deborah Madison, culinary chef, veteran cookbook author and founder of the legendary Green’s Restaurant in San Francisco, considers herself but a beginner gardener.Nonetheless, the idea for her latest book, Vegetable Literacy, grew out of natural curiosity when she began to ask herself certain questions about the plants she watched growing in her garden. As Madison says in An Interview with Deborah Madison: Vegetable Literacy, she “became interested in the principles that unite plants, herbs, and flowers…

  • LIVE: A Sustainable Program for Wine Growers and Wineries

    Cooking Up A Story
    11 Jun 2013 | 4:00 am
    Originally published on Cooking Up a Story“Organic is growing. Biodynamic is growing. The LIVE program is growing. Sustainability is not just one program or orthodoxy winning the battle, but we are all on the same train heading in the same direction, we have just all chosen to sit in different cars.” [...Despite some differences between programs] “90% of what we believe is the same across all of the sustainability programs.”—Ted Casteel, founder of the LIVE program that serves the Pacific Northwest region.With advanced degrees in European History, Ted Casteel and his wife…
 
  • add this feed to my.Alltop

    Pham Fatale Recipe Feed

  • Polenta Medallions with Turkey

    19 Jun 2013 | 10:00 am
    Here's a gluten-free dish that won't leave you missing bread or pasta. I pan-fried pre-cooked basil and herb polenta medallions, then topped them with caramelized onions, turkey, eggplants and a small piece of goat cheese. I tied the dish together with crunchy coarsely chopped pistachios and tomato consommé. Ground turkey can taste a little blend so I upped the flavors with Mesquite seasoning, oregano, tomato paste, dry white wine and eggplant. I turned the eggplant into a garlicky sauce and cooked the browned turkey bits. The result is hearty and rustic turkey ragu. To…

  • Roasted Bell Pepper and Cucumber Dill Salad Recipe

    18 Jun 2013 | 1:49 am
    Sometimes the simplest things make the most delicious dish. My husband Lulu planted Persian cucumbers this year and lately he's been harvesting 2-3 cucumbers a day. I love the flavor of Persian cucumbers and have had a lot of fun coming up with simple recipes that showcase them. Salads are a great way to enjoy cucumbers and this recipe is no exception. Since cucumbers have a high water content, I salted them to draw out moisture for a crisp result. I paired them with roasted red bell peppers and seasoned the salad with a simple lemon and extra-virgin olive oil vinaigrette.

  • Zucchini Goat Cheese Recipe

    17 Jun 2013 | 9:41 am
    This weekend, I was inspired by the seafood I prepared for myself and created fish-like "scales" using thinly sliced zucchini so my husband Lulu, who is a vegetarian, could enjoy a similarly-themed meal. First, I steamed thinly sliced and shredded zucchini. Then I cooked finely chopped morel mushrooms with garlic. Shredded zucchini, preserved lemons and the mushrooms became the base of the flavoring for the goat cheese filling. I reshaped a log of goat cheese mixture and dressed it with the zucchini slices. I added a little glamour to the dish with the exquisite white truffle oil we…

  • Apricot Pot de Creme Recipe

    14 Jun 2013 | 2:04 am
    When Lulu and I attended my older sister's wedding in 2007 in Paris, I recall the most delicious store-bought dairy dessert I discovered at my very dear friend Nathalie’s house. We had a lovely dinner and finished the meal with Bonne Maman brand miniature jars of petits pots de crème. But unlike the ones I usually prepare, these pots de crème had a much heavier, thicker, smooth and creamy texture. Unfortunately, this product has been discontinued; Lulu and I searched for it during our most recent trip to France without success. This is my attempt to recreate…

  • Grilled Zucchini with Chimichurri

    13 Jun 2013 | 9:36 am
    You've probably noticed that recently I’ve published more zucchini recipes than usual. The reason is that we have so much zucchini in our garden that's begging to be harvested. My favorite method by far for preparing zucchini is grilling. Since zucchini tends to be a little bland, in this recipe I flavored them with chimichurri sauce. This sauce consists of a combination of Italian parsley, pickled garlic, Champagne pear vinegar, lemon, lemon thyme, coriander and extra-virgin olive oil. I also topped the zucchini with a little queso fresco before serving. Full Recipe...
  • add this feed to my.Alltop

    bell'alimento

  • Grilled Mushroom and Peach Sliders

    Paula
    19 Jun 2013 | 7:22 am
    For a portion of our meals this summer, we’re swapping and topping. What does that mean? It means we’re cutting back on meat. Now don’t worry we haven’t given up on meat. I like bacon and a nice steak way too much for that. We’re just looking to lighten and brighten up our meals and okay my waistline. These grilled mushroom sliders do just that.(...)Read the rest of Grilled Mushroom and Peach Sliders (563 words) © Paula for bell' alimento, 2013. | Permalink | One comment | Add to del.icio.us Post tags: Appetizer, Gluten Free, sliders, Vegetarian

  • Pan Seared Copper River Salmon + {Le Creuset GIVEAWAY}

    Paula
    16 Jun 2013 | 7:21 pm
    Last June in Seattle was where I had my first taste of Copper River Salmon. I have my friend Angie to thank for that. She told me that it was just THAT GOOD and I needed to try it. When I saw it on the menu at the Four Seasons a day later I ordered it immediately and well to be honest I inhaled it in just about 2 minutes. It was THAT GOOD. I have been dreaming about that salmon ever since.  I waited an entire year for a second taste. Angie was the smart one, she had an entire Copper River Salmon shipped back to her house. THAT GOOD. (...)Read the rest of Pan Seared Copper River Salmon + {Le…

  • Iced Coffee

    Paula
    13 Jun 2013 | 9:58 am
    It’s already sweltering. I know, just a few weeks ago I was saying it was too cold and now I’m saying it’s too hot. I know. I know. Apparently my happy medium is in my house with the AC blasting while sitting under a blanket. Even though it’s hot out, one thing I simply can not give up is my espresso. It’s just not going to happen. For the safety of those around me every day it shouldn’t. But back to that whole sweltering thing. How do me and my beloved espresso get around that? With a cocktail shaker, and some ice. That’s how. (...)Read the rest of Iced Coffee (107 words) ©…

  • DIY Palette Herb Garden

    Paula
    12 Jun 2013 | 11:55 am
    I’ve had an old palette on my deck for over a year. One that I made my husband pull off the side of the roadside to get because I HAD to have it. I had grand visions of taking it apart and putting it back together again then distress for a super cool photo background. Ehem. Clearly that never happened. And I’m okay with that because we turned it into something even better. (...)Read the rest of DIY Palette Herb Garden (376 words) © Paula for bell' alimento, 2013. | Permalink | 8 comments | Add to del.icio.us Post tags: diy, gardening

  • Chicken Lettuce Wraps

    Paula
    7 Jun 2013 | 6:03 am
    Disclaimer: I am working in partnership with the Tyson Foods and I am receiving compensation for my participation in this campaign. Chicken to me is like a chameleon. It takes to flavors like a horse to water (did you Grandparents say this? Mine did. All the time). Making it perfect for any cuisine out there. It’s also something that my entire family can agree on. No hard selling the one bite rule when chicken is on the menu. Clearly I didn’t invent chicken lettuce wraps but I did come up with a quick an easy 15 minute version that you’re going to love. (...)Read the rest of…
  • add this feed to my.Alltop

    Chef Tom Cooks - Recipe Blog

  • Tomato-Cucumber Salad

    admin
    29 May 2013 | 1:37 pm
    A simple tomato and cucumber salad with a fresh and vibrant dressing. 1 tablespoon extra-virgin olive oil 3 tablespoons fresh lemon juice 1/2 teaspoon kosher salt 1/4 cup freshly ground pepper 1/2 teaspoon raw sugar 2 cups heirloom cherry tomatoes (red, orange, and yellow), cut in half 1 large hothouse cucumber, thinly sliced 1 tablespoon fresh dill In a large bowl, combine oil, lemon juice, salt, pepper, and sugar. Stir until sugar dissolves. Add tomatoes and cucumber; toss well and refrigerate. When ready to serve, add dill and toss again. Strain salad in a colander; serve cold. Serves 4…

  • Grilled Chicken & Roasted Vegetable Pasta

    admin
    9 May 2013 | 11:57 am
    12 oz. Brussels sprouts, trimmed and cut in half 1/2 small red onion, sliced thin 1 red bell pepper, chopped 2 tablespoons olive oil 2 boneless, skinless chicken breasts 1 box bow tie pasta salt & pepper, to taste garlic powder, to taste red pepper flakes, to taste Parmesan cheese Toss the Brussels sprouts, red onion and bell pepper with olive oil and season with salt, pepper and red pepper flakes.   Spread out on a baking sheet and roast in a 400 degrees F oven for 30-40 minutes. Meanwhile, boil water and cook the pasta according to the package instructions. At the same time, season the…

  • Basic Pizza Dough

    admin
    15 Apr 2013 | 9:31 am
    1 lb. all-purpose flour (about 4 cups sifted) 2 Tbsp extra-virgin olive oil 1 tsp sugar 1 tsp table salt 1 packet dry yeast 1 1/4 cups warm (110°F) water Combine the water, sugar and yeast in a glass bowl and stir for a few seconds. Let stand for about 5 minutes or until the mixture gives off a strong yeasty smell. Combine the flour, olive oil and salt in a food processor. Add the yeast mixture and pulse until the dough comes together. Turn the dough onto a floured work surface and knead for about a minute or until a smooth ball forms. Transfer the ball to an oiled glass bowl and cover with…

  • Banana Crumb Cake

    admin
    10 Apr 2013 | 12:20 pm
    Crumb Topping: 1/4 cup all-purpose flour 1/4 cup packed dark brown sugar 1/4 teaspoon ground cinnamon 3 tablespoons butter Banana Cake: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 4 tablespoons butter or margarine, at room temperature 1/2 cup packed dark brown sugar 3 tablespoons pure honey 2 large eggs, lightly beaten 1 cup mashed bananas (3 very ripe medium bananas) 1 teaspoon vanilla extract confectioners sugar, for topping Prepare Crumb Topping: In medium bowl, combine flour, brown sugar, and cinnamon. With…

  • Pork Braciole with Pan Sauce

    admin
    12 Mar 2013 | 5:59 pm
    Learn to prepare delicious pork braciole with a rich tomato pan sauce.  Serve with your favorite pasta. 8 3-ounce slices pounded Pork Shoulder (cut in half) Salt black pepper 16 Spinach Leaves 8 slices Prosciutto (cut in half) 16 thin slices Smoked Mozzarella 6 tablespoons Extra Virgin Olive Oil 6 Garlic cloves (thinly sliced) 6 oz. Tomato Paste 2 cups Dry White Wine chopped Italian Parsley (chopped) 2 tablespoons freshly grated Parmigiano-Reggiano Season each piece of pork with salt and pepper and place a spinach leaf to almost cover the pork, 1/2 slice of prosciutto, and 1 slice mozzarella…
 
  • add this feed to my.Alltop

    The Bitten Word

  • In Praise of Milquetoast: Cucumber Salad

    Bitten Word
    19 Jun 2013 | 6:51 am
    Cooking Light (June 2013) Cucumber salads come in a number of forms. There's the incredibly bracing sort, so tart from vinegar and acid that your face puckers a bit.  There's the cucumber salad that pits bracing against sweet in an epic battle to see if it will first pucker your face or rot your teeth (kind of our favorite, if we're choosing).  And there's the bland, the watery, the "is there any dressing on this or did you just serve me a bowl of sliced cucumbers?" salad.  We picked up a bunch of cucumbers at the farmers market recently, and while trying to…

  • Chilled Fennel and Cucumber Soup

    Bitten Word
    17 Jun 2013 | 7:10 am
    Fine Cooking (June/July 2013) Chilled soups are a rite of summer. Or at least a rite of summer issues of food magazines. They show up every June, just as predictable as daylilies.   We're fans. We love the idea of a cold soup as a refreshing way to start a summer meal. The problem is flavor. Served piping hot, soups are a swirl of heady flavors -- aromas of vegetables, meat and spices rising seductively from the bowl. But cold soups have a, well, chilling effect on flavor. It's just harder to pack flavor into a cold bowl of soup. Could this Chilled Fennel and Cucumber Soup from…

  • Strawberry, Almond and Pea Salad

    Bitten Word
    14 Jun 2013 | 7:54 am
    Bon Appétit (June 2013) We spend an inordinate amount of time thinking about vinaigrettes. Because we have so many salad greens at our disposal right now, from the garden and our CSA, almost every night we do the vinaigrette hokey-pokey: you put a little of this in a jar, a little of that in a jar, and then you shake it all about. Our basic vinaigrette tip: Use a basic ratio of 3 parts oil to 1 part vinegar. If it doesn't taste good, just keep adding ingredients until it does. Eventually, you'll get there (or you'll need to find a bigger jar).  With vinaigrette on the brain,…

  • Tip: An Easy Way to Hull Strawberries

    Bitten Word
    12 Jun 2013 | 5:34 am
    We're suckers for a great kitchen tip. And any time we find one that we love, we want to pass it on to you.  That happened this week while reading Fine Cooking.  It's partly about hulling strawberries, and partly about the secret superpowers of tools that are no doubt already in your kitchen.  First, strawberries: We're swimming in strawberries right now. They've been in our CSA share, and we've been buying a few quarts a week from the farmers market. Mostly we've just been snacking on them, a few here, a few there -- we're loving them.  When we cut up…

  • Spiced Salmon Kebabs

    Bitten Word
    10 Jun 2013 | 7:24 am
    Bon Appétit (June 2013) So, to be honest, we don't really "get" kebabs. We never really have. To us, it seems like an awful lot of work to cut everything and carefully thread it on a skewer, only to have to take it all off the skewer before you can eat it. And while we like the idea of flavor combinations you can create on a kebab -- say, lamb and cherry tomatoes and mint and zucchini -- it's not as if the flavors actually meld or combine while on the skewer. They're just...adjacent. Personally, we're much more inclined to just throw everything in a grill…
  • add this feed to my.Alltop

    Little Girl, Big Knife

  • Summer Salad - Quinoa with strawberries, cucumber and feta

    Christina Falco Baldwin
    15 Jun 2013 | 10:27 am
    So it's officially summer here in Louisiana and the heat has arrived.  Sometimes you need something a little refreshing and different as a side - so here I introduce to you the quinoa salad.  I love quinoa not only for its nutritional properties, but also its a great substitute for rice or pasta in some cases.  This salad could be come a meal if you threw some grilled chicken or salmon on top.  Don't substitute out dried herbs for the fresh - you need the fresh for flavor.  Feel free to add any more or less of the ingredients below - as you all know - I never measure…

  • Snapper and Grapefruit Ceviche

    Christina Falco Baldwin
    2 Jun 2013 | 8:55 pm
    Ceviche is just one of those dishes I always want to make, but end up not finding fresh fish or I forget altogether to get fish.  This time I was on the ball picked up 1 fillet of wild caught snapper and 2 amberjack filets for the grill. Snapper works great for fish ceviche, which I tend to enjoy more than the shellfish versions.  Now remember when you make this use the FRESHEST fish humanly possible.  John and I ate this as an appetizer with some blue corn tortilla chips, but feel free to just eat with a fork.  Also I added some edible flower blossoms for both flavor and…

  • Cinco de Mayo - Tequila Flank Steak with Avocado Sauce and Chipotle Maple Sweet Potatoes

    Christina Falco Baldwin
    6 May 2013 | 7:34 pm
    Who doesn't love Cinco de Mayo? I mean it's an excuse for people to drink large quantities of tequila and eat tons of chips, salsa, and queso. This year I decided to go a different route than our usual style of celebrating. The tequila and lime juice in the marinade work well to tenderize and break down the meat. What is Cinco de Mayo without margaritas? We were lucky enough to have a ton of fresh grapefruit in the house, so we squeezed 3 of those, added a bunch of tequila, a squirt of agave nectar and threw it over ice. This was amazing - I am officially back on the tequila band wagon.

  • Swiss chard with bacon, beans and fried egg - a new take on greens

    Christina Falco Baldwin
    1 May 2013 | 9:33 pm
    I absolutely love Swiss chard, but I feel like I have been in rut using it in the same ways - in a pasta dish, as side dish,etc. So as I was looking inside my fridge to see what protein I could pair with it and we had some bacon that needed to cooked. The beans came in as a filler as there was only 4 strips of bacon to two (2) very large bunches of Swiss chard. The fried egg added a nice richness to round out the entire dish. This is a great week day meal and pretty inexpensive. You could always substitute out spinach or kale for the Swiss chard. This dish will be kept in the repertoire to be…

  • Twice Cooked Pork Belly with Strawberry Sauce

    Christina Falco Baldwin
    21 Apr 2013 | 7:26 pm
    Pork belly a/k/a bacon is a fantastically rich and delectable cut of meat. Pork belly is the cut of meat that is used to make bacon, except bacon is cured and this is not. It is generally a tougher cut of meat, so it works well to slow cook. After reading tons of different ways to cook this piece of pig, I decided to braise and grill over it over high heat to finish it. Next time I would sear it in a pain or place it on a piece of foil on the grill as it kinda stuck. To balance the richness of pork belly I decided to utilize some local Ponchatoula strawberries from the farmers market. The…
  • add this feed to my.Alltop

    Sugar & Spice by Celeste

  • Vanilla-Glazed Yeast Doughnuts W/Dark Chocolate Ganache & Hazelnuts

    Celeste
    19 Jun 2013 | 7:41 pm
    Usually, my fried food intake is limited to the occasional french fry stealthily stolen from someone's plate or an egg roll at my favorite Chinese restaurant.  I try not to eat too many fried foods, but gosh, every now and then you just NEED a sinfully delicious doughnut that's been fried until golden brown and topped with chocolate ganache wonderfulness, I tell you!When my eyes first caught site of the cover of Saveur issue #154, my mouth began watering and it only got worse as I opened the magazine and was greeted by page after tempting page of all things doughnut.  There were…

  • My Dad's Famous Tomato Gravy + Happy Father's Day!

    Celeste
    15 Jun 2013 | 11:53 am
    Isn't it wonderful that there's an entire day devoted to celebrating the incredible dads in this world?  I'm one lucky girl, because I was blessed with the greatest father in the whole world.  I know, I know...We ALL think our dad is the greatest, but mine truly is.  :)Not only is he a great dad, but he's an equally awesome cook.  Today is your lucky day, because I'm sharing one of his best recipes.  This is one that I've meant to write down for the longest time.  He visited recently and whipped this gravy up for dinner along with country fried steak, and I made…

  • Q&A with Goo Goo Dolls' Robby Takac: The tour, the history and the new album

    Celeste
    11 Jun 2013 | 6:34 pm
    Photo Credit: Asia Geiger So, I know this isn't the normal recipe or food related article that you're used to seeing here, but I wanted to share a cool interview that I recently had the opportunity to do with Robby Takac from Goo Goo Dolls.  It ran today over on al.com.  Hope you enjoy!____________________________________________It was a cool December evening in 2002.  The Goo Goo Dolls were playing at the House of Blues in New Orleans, LA, and I was lucky enough to find myself standing in the 2nd row, near the middle of the stage.   That was a night I'll never…

  • Hummingbird Cake - Southern Living

    Celeste
    6 Jun 2013 | 5:28 pm
    Do you like pineapples, bananas and shredded coconut?Do you like deliciously layered cakes? If you answered yes, then you are going to be in love with this cake.  A cake SO good, that it has actually become the most requested recipe in Southern Living magazine history!  It was originally submitted by Mrs. L.H. Wiggins of Greensboro, NC and featured in the February 1978 issue of the magazine.I can remember my mom and grandmother making this years ago, and it has always been one of my favorites.  My Aunt Sheila also made it every Thanksgiving.  There's just something about…

  • Fresh Arugula Salad with Bacon, Tomatoes, Feta & Quail Eggs + My Favorite Balsamic Vinaigrette

    Celeste
    29 May 2013 | 7:43 pm
    I've been searching for the perfect balsamic vinaigrette that's easy to make at home and tastes delectable.  I'm thrilled to say that I've finally perfected said recipe and am eager to share it with you all!This salad was inspired by a trip to our local farmers market a few weeks ago.  I purchased some gorgeous arugula, red & yellow tomatoes, and a dozen cute-as-a-button quail eggs.  That's the thing I adore about farmers markets...I always find something new and exciting that I usually don't cook or bake with.  When I stumbled upon these quail eggs, I knew that I…
 
  • add this feed to my.Alltop

    CopyKat Recipes | Restaurant Recipes

  • Story of CopyKat.com

    Stephanie
    27 May 2013 | 6:23 am
    I get asked all of the time how I got started creating recipes. I wanted to share with you my story. I love to cook, inspire, and be inspired from people just like yourself. Story of CopyKat.com is a post from: CopyKat Recipes | Restaurant Recipes

  • Starbucks Bacon & Gouda Artisan Breakfast Sandwich

    Stephanie
    26 May 2013 | 5:43 am
    Starbucks Bacon & Gouda Artisan Breakfast Sandwich is an incredible warm menu item available at Starbucks that you can make at home. I love to grab breakfast on my way to work, but sometimes that is very expensive to do day after day, you can make these sandwiches at home. I love Starbucks, in fact, I actually have their gold card, going every day and having a breakfast with my coffee get’s expensive. You may have tried my version of their pumpkin bread, or even their banana bread, now it is time for a savory menu item. What I love about this sandwich is the ciabatta bread is thick…

  • Roasted Chicken Leg Quarters

    Stephanie
    19 May 2013 | 7:51 pm
    Roasted Chicken Leg Quarters is a dish that is economical to make, and it tastes like you spent hours on this dish. This dish is perfect for when you are running out of a paycheck, or even went you want something that will remind you of comfort food. I love to roast chicken leg quarters, they are so easy to prepare. You can put prepare these in just about an hour. You can roast these with a variety of vegetables, here I have roasted these with red potatoes, garlic, carrots, radishes, lemon, and I added a little fresh rosemary. You can use anything root vegetables that you have on hand.

  • Figs Wine and Goat Cheese Tappas

    Stephanie
    12 May 2013 | 1:13 pm
    Figs Wine and Goat Cheese Tappas are my answer to a new party appetizer.  Figs that are simmered in a red wine with lemon, cinnamon, and black peppercorns is spooned over a crisp baguette with melted goat cheese gives a unique taste that will have you reaching for one after the other. Figs Wine and Goat Cheese Tappas If you had to ask me what was my favorite part of the meal is, my answer would be an appetizer. I believe that it is with the appetizers you get to have the most fun when creating a meal or an experience. Here I gently simmer figs in a nice red wine, and I add a few ingredients…

  • Olive Garden Roasted Butternut Squash

    Stephanie
    5 May 2013 | 5:58 pm
    To my surprise the Olive Garden Roasted Butternut Squash was a dish you could order along with your meal. I always think of pasta when I think of the Olive Garden. Imagine my surprise when they were serving up roasted butternut squash. They make roast theirs with a sweet wine sauce, and it is wonderful. I am going to show you how to make this side dish just like they do. Olive Garden Roasted Butternut Squash Yes, the Olive Garden serves up many wonderful dishes, their salad, their Alfredo sauce, their famous soups. Recently when I was dining at the Olive Garden you could get roasted butternut…
  • add this feed to my.Alltop

    livefire

  • Grilled Bananas For A Quick Dessert

    Curt
    15 Jun 2013 | 11:19 am
    My friend, Christo, made grilled bananas last week on the Weather Channel, the same day I was going to do these, so I held off a few days. They’re so good and so easy, though, that I just had to make them. It’s another great dessert to fix on Father’s Day that gives you time to spend with your dad! Using good, ripe bananas, simply place the whole banana, peel intact, on a medium-hot grill (around 350 degrees or so) until the skin turns black, about 5 minutes a side. Then slit the peel and kind of mush the banana to make the peel into a bit of a banana boat, add the…

  • Livefire Drunken Pound Cake

    Curt
    11 Jun 2013 | 7:20 pm
    More and more, it’s proven to me that the grill improves almost everything, from bread to veggies to dessert. Pound cake is no exception! Part of the reason I was playing with desserts on the grill is that I received a “sample” of different Four Roses bourbons and wanted to use one in a dessert. Little did I realize that I was getting 750ml samples of three of the distillery’s offerings! In full disclosure, I received these to try at no cost to me. Any opinion of the whiskeys is completely mine, unbiased by the fact that the product was supplied for my use. With that…

  • You Need A Grill For Grilled Cheese

    Curt
    27 May 2013 | 10:34 am
    How can you call a sandwich made in a skillet a “grilled” anything? In my world, that’s just fooling yourself! So how do you make grilled cheese on a grill? It’s easy… Just set up the grill for medium heat, and put the sandwich right on the grate. Turn it 90 degrees after a minute or so, then turn it over and repeat. If you place the sandwich at a 45 degree angle, then turning it 90 degrees gives great crosshatch marks. Using a lower temp allows the cheese to melt without burning the bread. And don’t limit yourself to just bread and cheese. I tried brie and…

  • Lobsters, Lobsters and Lobsters, Oh My!

    Curt
    27 May 2013 | 8:50 am
    It’s Memorial Day weekend in the US, which means lots of things around the country. Hopefully, foremost, it means a time to say thanks to all those military that have fallen in service to our country. With the long weekend most of us get to enjoy, the weekend has also come to mean the unofficial start to summer, family cookouts and get togethers, and maybe just a day to unwind. If you’re in the Dayton, Ohio, area, though, it also brings Lobstermania to Dorothy Lane Market! That may seem odd to some, with Dayton being very land-locked, but this award-winning grocer contracts with 2…

  • Pretty Good BBQ 2013

    Curt
    21 May 2013 | 3:51 pm
    Earlier this month, barbecue heroes came through Dayton, Ohio, to leave behind their incredible fingerprints on a neighborhood. Cooks from Wisconsin, Michigan, Illinois, Pennsylvania and Ohio set up on a grassy area behind a church on N. Main Street in Dayton to cook hundreds of pounds of barbecue with the sole intent of giving it all away. This was our sixth annual Pretty Good BBQ, and it was humbling to be a part of it. It’s incredible seeing men like Bob (BBQ Bandit) and Roger, two of the men heavily involved in Operation BBQ Relief, show up to spend time together and feed people…
  • add this feed to my.Alltop

    The Naptime Chef

  • A Simple Strawberry Rhubarb Crisp

    Kelsey
    19 Jun 2013 | 4:00 am
    We’ve made some new friends here in suburbia and the other day I wanted to bake them a seasonal treat to thank them for a kind gesture they recently did for us. (More on that good gesture soon, I hope!) This week we were going strawberry picking but I’ve also been able to get local berries at our local green grocer. Needless to say, they are AMAZING! I can’t get enough of the ripe fruit that is glistening red straight to the core. Since I had a quart in hand already I decided to pick up some rhubarb and make our friends a simple season strawberry rhubarb crisp. You all know…

  • Salmon & Pesto with BumbleBee SuperFresh™

    Kelsey
    18 Jun 2013 | 7:42 am
    It is pretty rare these days that I get time to myself. With two kids and a busy household the four of us are always running to and fro to activities and commitments. However, on rare occasions, I find myself at home with both the kids in bed and a little extra time on my hands. This typically happens when my husband is traveling for work or at the office late into the night. When this happens the first thing I do is make myself a nice meal. It is not about cooking anything fancy or involved, just something easy and nutritious to finish the day off right. Cooking for one might not be the top…

  • Celebrate Every Day with Jaime Richardson + Giveaway

    Kelsey
    18 Jun 2013 | 4:00 am
    As part of my ongoing author series, today I am interviewing my friend Jaime of Sophistimom about her new book, Celebrate Every Day: Recipes for Making the Most of Special Moments with Your Children. I love how she approached cooking and family life as a whole, suggesting music, books, and activities that are both beloved and educational for children in each chapter. Not only were her recipes mouthwatering, she reminded me of a lot of the books I enjoyed as a child as well as a few new ones I need to check out for my daughter. Be sure to enter the give away below so you can win your own copy…

  • Local Travel: The Local Meatball Food Truck

    Kelsey
    17 Jun 2013 | 4:00 am
    My year as a flavor correspondent exploring the food truck trend for Sargento has been a revelation. The food truck trend is clearly gaining traction across the country and the reason it is doing so is because a lot of the food they are serving is so good. I’ve eaten quite a range of food truck cuisine in my local area – crepes, pizza, lobster rolls and, now, meatballs – and the cooks really know what they are doing with their specialty. Also, food trucks are taking on all kinds of different forms. Last month I tracked down the Skinny Pines pizza truck and found it is…

  • Dad’s Chocolate Mint Chip Cookie Ice Cream Sandwich

    Kelsey
    13 Jun 2013 | 4:00 am
    It is not an exaggeration to say my daughter has been planning our father’s day celebration all spring. She came home with her father’s day gift completed and wrapped in mid-May, and ripped a picture of ice cream sandwiches from a magazine way back in April. These, she declared, are what we will make for dad on father’s day. For our meal on Sunday I am going to cook all the recipes from the father’s day chapter of my next book. For dessert, however, my daughter is planning to make some all out ice cream cookie sandwiches. She surmised that chocolate cookies are his…
 
  • add this feed to my.Alltop

    Art & Lemons

  • Grilled Portobello Mushroom Sandwiches

    ArtandLemons
    19 Jun 2013 | 1:22 pm
    Earlier this morning I gathered ingredients to make portobello mushroom sandwiches and raced down to the TV station in Chicopee. Outside the on set, I chopped nearly a head of garlic, a jalapeno, and a tomato before the cameras rolled. The mushrooms are filled with garlic slivers, brushed with balsamic vinegar and olive oil, then seasoned with salt and pepper before hitting the grill. Next come the sauces: sun-dried tomato paste (really a mildly spiced ketchup) and basil aioli. Spoon each sauce on either end of a hamburger bun, add arugula and tomato slices along with a grilled portobello,…

  • for Friday

    ArtandLemons
    14 Jun 2013 | 9:12 am
    Wow. The sun is back after what felt like weeks of rain and the dahlias are in bloom. A tomato tart will soon be in the oven and once I meet a few writing deadlines, I’m scheduling a movie date. Here’s a quick list for Friday. My latest post at Mortal Muses is 5 Must-See Films For Photographers. Stop by and leave a comment with your favorite film picks for photographers, there are some great ones on the list! DIY Photo Booth Tutorial  | Lomography Smartphone Scanner | Instant Color Protection Film Mung Bean Hummus | Spring Samosas with Sweet ‘N Spicy Mint Chutney…

  • Wild

    ArtandLemons
    13 Jun 2013 | 7:32 am
    Two weeks ago I stood in line at an airport bookstore with a copy of Cheryl Strayed’s Wild in hand. I borrowed a copy month earlier from the local library, but as with many books these days, I didn’t get around to reading it before I had to return it. After whittling away half an hour browsing new titles and feeling elated from the uninterrupted freedom to do so, I returned once again to Strayed’s memoir. With hours of dead travel time ahead of me beginning with a red-eye from Windsor Locks with a brief plane change/bag check in Montreal and then onto Vancouver, I cracked…

  • Reflecting on detail at Mortal Muses

    ArtandLemons
    2 Jun 2013 | 10:01 pm
    Story often plays a role in how I make my photographs. A sentence read from a novel or an image seen on a gallery wall can inspire the seed of an idea. Rarely do I know where a project is going in these first stages, but when it feels urgent and immediate, I follow my gut reaction, jot down notes, and shoot to uncover the sensation… I recently signed on as a regular contributor for the inspiring photography blog Mortal Muses and couldn’t be more thrilled. I’m sharing the full story about finding An Eye For Detail, click here.  You’ll also find my recent post 5 Tips To…

  • Homemade To Go—Chocolate Coconut Candy Bars

    ArtandLemons
    29 May 2013 | 4:50 pm
    Minutes ago, David dropped me off at the airport. We hugged and kissed and I fell under a pregnant weepy spell. I’m off to British Columbia on assignment and will miss the blazes out of him and Luke. Meanwhile, the little bean moves to droning airport sounds, a coffee grinder whirs in the distance, and I swear the guy seated behind me keeps winds a disposable camera. Comforted by coconut water and Cheryl Strayed’s Wild, my plan is to read and sleep on the plane to Vancouver tonight. Vancouver…can’t wait. Earlier in my packing frenzy, I tried stuffing my film gear into…
  • add this feed to my.Alltop

    Very Culinary

  • (Applebee’s) Asian Chicken Salad

    Amy Flanigan
    19 Jun 2013 | 5:30 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.

  • Apple iPad Giveaway!

    Amy Flanigan
    17 Jun 2013 | 5:08 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.

  • Summer of Smoothies (week 3): Skinny Root Beer Banana Smoothie

    Amy Flanigan
    14 Jun 2013 | 6:57 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.

  • Turkey and Cranberry Salad with Toasted Pecans and Smoked Gouda

    Amy Flanigan
    11 Jun 2013 | 5:28 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.

  • Life On The Go with Newtons Fruit Thins

    Amy Flanigan
    10 Jun 2013 | 5:40 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • add this feed to my.Alltop

    POPSUGAR Food

  • Master Martini Terminology

    Lisette Mejia
    19 Jun 2013 | 4:22 pm
    Dry, dirty, shaken - when it comes to tasty martinis, ordering can be a little more complicated than it should be. Before you hit the bars to celebrate National Martini Day (it's today!), get the full scoop on everything you need to become a martini maven. Here, we're giving you the liquor lowdown on all the different drink versions so that the next time you approach the bartender, you'll sound as seasoned as James Bond or good ol' Karen Walker from Will & Grace. Gin or vodka: When you order a martini, you'll usually get a cocktail made with gin and a hint of vermouth - fortified wine…

  • The Best Wines We Tried at the Food & Wine Classic in Aspen

    Nicole Perry
    19 Jun 2013 | 3:30 pm
    The Food & Wine Classic in Aspen is a paradise for oenophiles (aka wine connoisseurs). To say that we quenched our thirst while meandering through the tents is a vast understatement. Many bottles tempted, but only a handful truly stood out. See our top wine picks from the weekend, then make a trek to your local liquor store, snap up one of the suggested bottles, and start sipping and savoring. - Additional reporting by Susannah Chen and Anna Monette Roberts View Slideshow ›

  • Kettle Corn the Cracker Jack Way

    Nicole Perry
    19 Jun 2013 | 2:25 pm
    It was only a matter of time before Cracker Jack branched out to offer other sweet and salty popcorn treats, but do these new additions live up to their much-beloved classic cousin? Sold in a bag rather than a box, these crunchy snacks - kettle corn and butter-toffee-coated popcorn - still include a prize in each package, making popping open a bag all the more sweet. But what really matters is how they taste; keep reading to find out if they're as addictive as the original ballpark treat. Cracker Jack Kettle Corn If you're looking for a new and novel take on kettle corn, these light, airy,…

  • The Food & Wine Best New Chefs Showcase Their Dishes

    Anna Monette Roberts
    19 Jun 2013 | 1:30 pm
    Each year, Food & Wine selects 10 Best New Chefs, all of whom travel to the Classic in Aspen to present a signature dish to the crowd. Keep clicking to meet the chefs and see the dishes they prepared. - Additional reporting by Nicole Perry View Slideshow ›

  • 3 Major Food Trends From the Food & Wine Classic in Aspen

    Anna Monette Roberts
    19 Jun 2013 | 11:45 am
    From crispy, fried fish and chicken skin to savory herbs in cocktails, we saw a lot of intriguing food and beverage trends at the Food & Wine Classic in Aspen. Watch the video for a look at the most noteworthy and to learn how you can apply them at home.
 
  • add this feed to my.Alltop

    Tangled Noodle

  • From Bayan to Bayou: A Filipino-Louisianan Connection

    5 Jun 2013 | 6:21 am
    Creamy Cajun Shrimp Enchilada [Disclosure: I received the following product samples free of charge. I was not required to write a post  and was not compensated in any way in exchange for this post.] It's unlikely that Pinoy entrepreneur Stan Laeno intended to become a conduit between this inquisitive blogger and an obscure bit of Filipino-American history when he created a special spice

  • Nifty by Nature: Food Packaging in the Philippines

    28 Mar 2013 | 9:50 am
    Deforestation or urban landfill? I always hear this lesser-of-two-evils subtext when asked at the checkout line if I prefer paper or plastic bags to carry home my groceries. And yet, it's not even a whisper when I admire a pretty package of pastries, knowing that the box will soon be crumpled in the bin, or accept my restaurant leftovers in yet another plastic container to add to the dozens

  • Off the Turkey Path: Panch Phoran Roasted Chicken

    21 Nov 2012 | 3:00 am
    I spotted frozen Butterball turkeys at our supermarket and only the fact that my oven is just a glorified toaster kept me from hauling one home for Thanksgiving. Instead, as Mr. Noodle and I give thanks on this holiday for the many blessings in our lives, we'll recall with fond nostalgia the many enormous roasted poultry of bygone feasts. Remembrances of Turkeys Past Wild Turkey Panicked

  • The Invalid's Breakfast: Ginger-Scented Brown Rice Porridge

    1 Nov 2012 | 6:30 am
    How easy is it to make oatmeal? If you can boil water, you can make it. Heck, if you can tear open a pouch, pour the contents into a bowl, mix it with water and pop it into a microwave oven, you'll quickly have some creamy cooked oats. The only thing difficult about making oatmeal is imagining how someone could possibly make a hash of it. Until someone does. Please, Sir, I [Don't] Want Some

  • 'Tis the Season: Christmas in September and a Casserole

    14 Sep 2012 | 7:25 am
    It was still only a skeleton of metal hoops and poles, but the cone shape was unmistakable. The mall Christmas tree was going up... in September. This will be our fourth Yuletide in the Philippines, but Mr. Noodle and I are still surprised when festive decorations start popping up so early in the year like mushrooms after a spring rain. It's not far off the mark: Christmas and its
  • add this feed to my.Alltop

    Hedonia

  • Meet Jeff and Jeff, of JEFF

    Hedonia
    31 May 2013 | 10:13 am
    Food may be my milieu these days, but my maker roots go deeper than that. My first career, more than 20 years ago, was in technical theater, specifically set and prop design. It was not a sustainable career path, particularly during the Jesse Helms era when funding for the arts was being eviscerated on a national level, but it left me with a lingering appreciation of all things made by hand. As an eater, I've come to pay attention to sourcing. I want to know where my food comes from, who grew... Read more on Hedonia ...

  • Ponder the pepper

    Hedonia
    23 Apr 2013 | 10:27 am
    Another Earth Day has come and gone, and with it the release of a new "Dirty Dozen" list from the Environmental Work Group. Each year, the EWG analyzes the USDA's redisual pesticide tests, and generates a list of conventionally grown fruits and vegetables most likely to have significant amounts of residues on them. They conversely add on a "Clean 15" outlining those that are least likely to have resides. It's an imperfect report, and has been criticized for opacity in its methodology. A UC... Read more on Hedonia ...

  • I ate worms (and didn't die)

    Hedonia
    27 Mar 2013 | 9:28 am
    Disclosure: I was a guest of Casa Noble Tequila, who paid for my airfare, lodging and meals. I was not paid to write this post, and all opinions and observations are my own. I should have known from the look on Pepe's face. We had just come in from enjoying some tamarind margaritas on the rooftop deck at La Tequila in Guadalajara. As we sat at our table, Pepe suggested ordering some appetizers for the table, asking whether he should order some more unusual things. Innocently, and ignoring for a... Read more on Hedonia ...

  • Black Cuisine, in the Bayview tomorrow

    Hedonia
    1 Mar 2013 | 11:57 am
    As I enter the kitchen of the Western Addition Senior Center, Reverend Hall greets me, but before he shakes my hand, he was to wash off the grease from the chicken thighs he's been skinning. At other stations, volunteers are skinning more chicken thighs and peeling tremendous, plump shrimp. Before me are foil trays filled with cut sausages and chopped peppers. All this will come together the next day to make a huge batch of jambalaya. Reverend Hall brings me into the walk in, where the shelves... Read more on Hedonia ...

  • That'll do, pig

    Hedonia
    9 Feb 2013 | 4:44 pm
    The Dancing Pig, the BBQ place that just had its one-year anniversary, appears to have gone hooves-up. This comes as little surprise, as I have heard repeated and vitriolic reports of how bad the food was. But such is the cycle of life: As the pig closes, so opens Fable, a new and rather chic place in the old Luna space. I have high hopes for this one. Could we actually get another good place to eat in the Castro? Things have been looking up for a while. And anyway, the loss of one crappy 'cue... Read more on Hedonia ...
  • add this feed to my.Alltop

    Acquired Life

  • Sapateira Recheada - Portuguese Stuffed Crab

    19 Jun 2013 | 3:06 pm
    Summer is right around the corner. It's that time of year when the last thing most of us want to do is cook inside. I know I don't! Especially when Portuguese houses have this terrible habit of turning into sweltering ovens that basically bake you rather than the food!Enter the sapateira recheada, or Portuguese style stuffed crab. Read more »

  • Peixe em Lisboa 2013 - Part two

    20 May 2013 | 3:43 am
    Chef Hugo Nascimento, of Tasca da Esquina, walked up to me and shook my hand, promptly asking where he could set up his dishes and food. I don't know about you, but I don't get table-side service very often, and when I get it from a well known chef and I have my camera, I get a little photo happy.Read more »

  • Peixe em Lisboa 2013 - Part One

    18 May 2013 | 2:24 am
    A few weeks ago I stepped into Pátio da Galé, at Terreiro do Paço to attend the Peixe em Lisboa, or Lisbon Fish and Flavors, event for the second time. It was time to taste some of the food and wine that the talented chefs and wine makers of Portugal had to offer.Read more »

  • Clementine Biscotti with Pomegranate Syrup

    6 Mar 2013 | 12:11 pm
    It's almost spring outside. The grass is green and the flowers are blooming. The garden has been tilled and soft fertile earth is ready for sowing. Last year's tree-lings have soft little buds peaking out from their tiny little trunks. Read more »

  • Fools Rain and Arroz de Grelos

    17 Jan 2013 | 12:59 pm
    Outside, the earth is wet from a misty rain that the Portuguese like to call chuva molha parvos, or fools rain, because you think it's just misty. That it's not really raining so there is no sense going inside yet. That you'll go inside when it actually starts to rain. An hour later and you're soaked to the bone and freezing cold. Rain of fools indeed.Read more »
 
  • add this feed to my.Alltop

    Food Wishes Video Recipes

  • Fondant Potatoes – A Creamy Crusty Blast from the Past

    19 Jun 2013 | 9:13 am
    Every once in a while I get a food wish that instantly takes me back to culinary school. Things like aspic (not happening), larding a tenderloin (not happening), and pulled sugar (sort of already happened) always transport me back to those demos where the instructors fully admitted that we’d probably never use these skills, but since they were considered “classic techniques,” we’d have to spend time covering them anyway. Sure, makes perfect sense. This fabulous fondant potato technique is a prime example. Made them a few times in school and loved them. Made them a few times at a hotel…

  • Next Up: An Old Potato Recipe That Has Nothing To Do With Golf

    17 Jun 2013 | 9:10 am
    I hope you all enjoyed as nice a Father’s Day weekend as I did. I got to take in a baseball game, fireworks, and golf with my father-in-law, Al, who shot a masterful 78 at the Wildhorse Golf Club.  It was a lot of fun to watch, and I came in a very close second…with a score of 97. If you had any fears that I might quit doing this blog to compete on the senior golf tour, you can relax. Anyway, I wish I could think of a clever way to segue from golf on Father’s Day to the next video, but I can’t (if we’d played “skins” during the round I would have had a better chance).

  • Beerbecue Beef Flank Steak – You’ll Have Them at “Beer”

    14 Jun 2013 | 6:28 pm
    If you thought beer was just a refreshing adult beverage that made your friends seem more interesting and better looking, well think again. I was simply stunned at how a glass of beer poured into a homemade barbecue sauce created one of the most delicious grilled flank steaks I’ve ever had. If you’re looking for something different for your Father’s Day cookout, consider this super simple preparation. I’m not sure if it’s the bitterness from the hops, or the malty notes, or just the alcohol, but something happens to produce a tender, juicy, and very flavorful steak. Of course, half…

  • Next Up: Beerbecue!

    14 Jun 2013 | 10:24 am

  • S’more Ice Cream Pie – Who’s Your Daddy’s Favorite Celebrity Dessert Chef?

    12 Jun 2013 | 3:33 pm
    Trick question; he doesn’t have one. That type of thing is more for women and food bloggers. In fact, your dad may not even have a favorite dessert, but if he had to pick one, I think a lot of fathers would go with s’mores – the campfire classic that inspired this frozen Father’s Day dessert. S’mores are a simple, yet brilliant treat that represents everything most males, dads or otherwise, seem to love. It’s made over a crackling fire, the building of which triggers the release of all kinds of manly neurotransmitters in the brain. The same goes for sharpening sticks with knives,…
 
  • add this feed to my.Alltop

    Diner's Journal

  • Baking His Own Tart

    By ANDREW SCRIVANI
    19 Jun 2013 | 12:41 pm
    Photographing Martha Rose Shulman's healthy recipes and her delectable desserts.

  • What We’re Reading

    By THE NEW YORK TIMES
    19 Jun 2013 | 7:14 am
    A collection of links from the reporters and editors of the Dining section.

  • Front Burner

    By FLORENCE FABRICANT
    18 Jun 2013 | 2:33 pm
    This week, Chez Panisse reopens; a new tequila with a kick and an online course for would-be bartenders.

  • Smoked Bread to Make at Home

    By MELISSA CLARK
    18 Jun 2013 | 12:56 pm
    A recipe from Pearl & Ash, a restaurant on the Bowery.

  • Making Pizza With Mario Batali and Sons

    By JULIA MOSKIN
    18 Jun 2013 | 12:25 pm
    For the latest Recipe Lab, try this highly practical Batali family recipe.
  • add this feed to my.Alltop

    Sarah's Musical Kitchen

  • New Video! Get Lucky – Daft Punk feat. Pharrell Williams [Cover] – Sarah Sellers

    Sarah Sellers
    8 Jun 2013 | 8:39 am
    To say the last few months have been crazy is a major understatement. Since my last post I’ve quit my day job, become a full time musician and joined an amazing team at Lyric Marketing to help satiate my marketing side. It’s been the most satisfying move I’ve ever made and I couldn’t be happier. Now it’s just time to take that time management course. It’s been too long since I’ve posted a new video and the second I heard this song I new I wanted to cover it. I’m joined again by my amazing producer and guitar player Josh Goode! So check it out…

  • Snackin’ with Sarah Sellers: Cheese Crusted Spinach & Mushroom Quesadillas

    Sarah Sellers
    9 May 2013 | 4:43 pm
    Mmmmmmm quesadillas! Nothing says comfort quite like toasted tortillas filled with gooey cheese, meat and veggies. So for tonight’s homecoming episode of American Idol I thought I make them extra homey with my cheese crusted quesadillas! I stumbled across this idea online and honestly have never thought about sprinkling cheese on top of a quesadilla and dayyyyum…they turned out super tasty! The creamy avocado mixed in with the cheese, chicken and veggies turned out to be quite the delicious combo. Check out tonight’s recipe on Yahoo! Music’s Reality Rocks blog! Happy…

  • Snackin’ with Sarah Sellers: Prosciutto Wrapped Asparagus with Lemon-Dill Dipping Sauce

    Sarah Sellers
    8 May 2013 | 9:27 pm
    Prosciutto wrapped asparagus is one of my favorite appetizers so I thought I’d mix it up a bit and serve it with a zesty dipping sauce. It really doesn’t get much easier than this. Season the asparagus, wrap it up, pop it under the broiler and you have a delicious appetizer in under 20 minutes! The lemon dill sauce is one of my favorite Paula Dean recipes and tastes AMAZING with her crab cakes! Check out tonight’s recipe on Yahoo! Music’s Reality Rocks blog! Happy Eating! Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce Ingredients Asparagus 1 bunch…

  • Snackin’ with Sarah Sellers: Deviled-Egg Crostinis

    Sarah Sellers
    1 May 2013 | 3:57 pm
    Tonight’s Idol theme is “Then & Now” so I decided to put a new spin on a classic recipe. I love deviled-eggs. Pretty much anything egg related satiates my appetite and these turned out absolutely delicious! I forgot to sprinkle the finished product with paprika but I didn’t miss it at all. If you end up with a lot of extra egg mixture it would be delicious as an egg salad sandwich the next day! Check out tonight’s recipe on Yahoo! Music’s Reality Rock’s Blog! Deviled-Egg Crostinis Ingredients 6 large eggs 1/2 cup mayonnaise 1/2 tbsp yellow mustard…

  • Snackin’ with Sarah Sellers: Mini Bunless Turkey Burgers

    Sarah Sellers
    24 Apr 2013 | 8:21 pm
    Tonight the final 4 contestants on American Idol are singing one hit wonders so I decided to experiment with some of this year’s hottest food fads. The Atkins Diet has spawned a plethora of all meat food crazes and now every burger joint offers the anti-burger…a bunless mound of meat. So for tonight’s Snackin’ with Sarah Sellers I’m going with a delicious southwestern seasoned turkey burger on soft and creamy butter lettuce. Check out tonight’s recipe on Yahoo! Music’s Reality Rocks Blog! Happy Eating! Mini Bunless Turkey Burgers  Ingredients 20 oz…
  • add this feed to my.Alltop

    Always Order Dessert

  • Inspired Entertaining: DIY S'Mores Dessert Bar

    Alejandra Ramos
    19 Jun 2013 | 10:36 am
    One of the parts of Sweet Escape 2013 that I was most excited about, was the Bonfire and DIY S'Mores Bar Event that I planned for Friday night.I'd always dreamed about having a lavish s'mores themed party where my guests could choose from a bountiful array of marshmallows, chocolates, cookies, and toppings to create their own unique combinations.Life in an apartment makes this a bit tough (lack o' fire), so I knew I had to make this happen at Sweet Escape.I was so honored to have two sponsors who made this possible for me with their generous product donations. 240 Sweet, an artisan…

  • DIY Pantry: Homemade Nutella (vegan recipe)

    Alejandra Ramos
    18 Jun 2013 | 11:21 am
    One of my favorite workshops during this past weekend's Sweet Escape Retreat (more about that soon!), was the DIY Pantry class, during which I showed the attendees how to make easy homemade versions of popular condiments and pantry staples. In the hour-long workshop I showed them how to make a quick strawberry jam and homemade ketchup, but the definite hit was my recipe for Homemade Nutella.This quick and dairy-free version tastes almost exactly like the kind you get in the bottle, but doesn't contain any funky ingredients. Even better? It's made entirely in the food processor--all you have…

  • Sweet Escape Retreat 2013: A Recap with Pictures!

    Alejandra Ramos
    17 Jun 2013 | 4:25 pm
    As you may know, this past weekend I brought a group of 20 food bloggers and other food lovers up to Vermont for a 3-day culinary retreat.The retreat, which I named A Sweet Escape, was a dream that I'd been thinking about for a long time, and was excited to finally see come to life. The idea, at it's root, was to create a real-life version of my blog. An event where I could bring together some of my readers, friends, and fellow bloggers for a few days of cooking, eating, exploring, and learning about food.Over the course of three days, we cooked, made crafts, visited farms and cool small…

  • Crispy Potato Skins with Bacon, Ramps & Goat Cheese

    Alejandra Ramos
    8 Jun 2013 | 7:16 am
    I was at a food blogger event recently, during which we were asked to go around the room and share our current favorite ingredient.I said chorizo because I am now (and have always been) obsessed with it. I cook with it weekly, and if I'm in a restaurant and there is chorizo on the menu in some form, I will absolutely be ordering it. But the majority of the other bloggers went a more seasonal way, naming bright spring greens from the farmer's market. The number one most-named ingredient?Ramps.Ramps Photo Credit: BonAppetit.comRamps are not available everywhere. In fact, they're pretty…

  • Giveaway: Death in the Vines by M. L. Longworth

    Alejandra Ramos
    6 Jun 2013 | 7:57 am
    When it comes to lazy day readers, there are few things that I love more than a good cozy mystery.Especially when there is food involved!Death in the Vines is a wonderful new novel from writer M. L. Longworth that combines all of the above and more (it's set in Provence!)--a wonderful and breezy read that's just perfect for these hot, late-spring days.Here's the description of the book from Goodreads:Francophiles, and foodies will adore this who-done-it with a beautiful European setting. In her riveting follow-up to Death at the Chateau Bremont and Murder in the Rue Dumas, M. L. Longworth…
 
  • add this feed to my.Alltop

    Joyful Abode

  • Fertility Superstitions and Double Egg Yolks

    Emily Chapelle
    19 Jun 2013 | 5:16 am
    Have you ever cracked open an egg and found two yolks inside? What does it mean? Marriage, pregnancy, twins, death? Here's what happened to me. The post Fertility Superstitions and Double Egg Yolks appeared first on Joyful Abode. Hop over to Joyful Abode to read the rest of this post!

  • Bob’s Pickle Pops – Perfect Summer Teething Treat

    Emily Chapelle
    18 Jun 2013 | 6:15 am
    What do you give a teething baby to soothe their poor inflamed gums? I have a list of options. Teething tablets, Camilla drops, Ibuprofen...and pickle pops? The post Bob’s Pickle Pops – Perfect Summer Teething Treat appeared first on Joyful Abode. Hop over to Joyful Abode to read the rest of this post!

  • Summer Treats – Thai Tea Popsicles, Peach Pie Popsicles, Apricot Cashew Bars

    SS
    17 Jun 2013 | 5:01 pm
    This is a Sponsored post written by me on behalf of Dollar General for SocialSpark. All opinions are 100% mine. When I went to Dollar General to get ingredients for some summer treats, I was happy to see so much inspiration. There was a pretty big fresh section (our store is a Dollar General... Hop over to Joyful Abode to read the rest of this post!

  • Blueberry Babies – Rancho Notso Grande in Hanford, CA

    Emily Chapelle
    17 Jun 2013 | 6:15 am
    When I asked her, "What kind of berries are you picking?" She would reply, "Ripe ones!" The post Blueberry Babies – Rancho Notso Grande in Hanford, CA appeared first on Joyful Abode. Hop over to Joyful Abode to read the rest of this post!

  • Home Buying and Nectarines

    Emily Chapelle
    6 Jun 2013 | 2:50 pm
    The other day, I had my sitter come so that I could attend a Fleet and Family Support class on home buying. Depending on my husband's next orders, we may or may not be looking for a home to buy. Anneliese did not want me to leave, so to help her understand the situation, I... read the rest...... Hop over to Joyful Abode to read the rest of this post!
  • add this feed to my.Alltop

    Hungry Crowd

  • Richard Blais, Kristin Kish and Marcus Samuelsson Star in 6-Second Snapshots of the F&W Classic in Aspen

    18 Jun 2013 | 6:41 am
    At the Food & Wine Classic in Aspen over the weekend, genius chef Richard Blais further solidified his place as a Vine master by posting brilliant 6-second video clips on F&W's account (foodandwine) and his own (richardblais). He wasn't th...

  • Whole Roasted Red Snapper

    17 Jun 2013 | 3:00 am
    Photo © Kate N.G. Sommers This is the simplest way I know to roast a fish. Yes, you can rub with oil, dust with salt and roast. And I do that a lot. But you need a sauce, and the vegetable one here combined with the wine makes this the roa...

  • Father’s Day Whiskies for Every Type of Dad

    13 Jun 2013 | 5:38 am
    © Tina Rupp Dads may love whiskey. But not every whiskey is perfect for every dad. Here, eight different and amazing whiskies for eight different and amazing types of dads, from a tie-dye–wearing free spirit to an ascot-sporting gent...

  • Parker Posey Dreams of Being a Mushroom Farmer, Thinks She Can Beat the Cronut

    11 Jun 2013 | 7:45 am
    ABCSA launch at ABC Kitchen; © Laina MacRae. Parker Posey is not a farmer but she does have fond memories of produce. “When my parents were dating they were very poor, so my dad couldn’t take my mom out,” Posey says. &ldq...

  • Steamed Natural Chicken with Scallion and Ginger

    10 Jun 2013 | 3:00 am
    Photo © Kate N.G. Sommers This is the dish to make when you get a fresh, natural chicken at the farmers’ market and you really want to show off its insane flavor. I use heritage chicken breeds and the results are stellar. It’s ...
  • add this feed to my.Alltop

    Le Gourmet TV

  • Restaurant Style Salsa Recipe

    Le Gourmet TV
    5 Jun 2013 | 3:23 am
    This is not Pico de Gallo! If you want that recipe, search our channel - we have one of those as well. What we have here is the restaurant salsa that lands on the table with nacho chips at those chain restaurants… and we love it! Ingredients 1 796 mL can whole tomatoes with juice 1 540 mL can diced tomatoes & green chilies 1 onion 1 clove garlic 1 jalapeño ½ cup cilantro ¼ tsp sugar (optional) ¼ tsp salt (optional) ¼ tsp ground Cumin ½ tsp oregano ½ juice from a lime Method: Roughly chop the garlic, onion, and jalapeño. Toss into a food…

  • Pico de Gallo Recipe

    Le Gourmet TV
    3 Jun 2013 | 3:28 am
    Nothing beats the flavour of fresh Pico de Gallo! 5 whole plum / roma tomatoes 1 small onion 2- 3 whole jalapeño peppers bunch of cilantro fresh squeezed lime juice salt to taste Very finely dice the jalapeños, tomatoes and onion. You can leave the seeds in the jalepeños or take them out, and adjust the number of jalapeños to your taste. chop up a bunch of cilantro. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again. Refrigerate for at least an hour before serving.

  • Simple Summer Sangria Recipe

    Le Gourmet TV
    31 May 2013 | 4:46 am
    Some people think that you're trying to hide the wine in a sangria… Not true. Since wine is the largest component, and brings a lot of flavour to the punch - You should choose a great wine that you would drink on it's own. Ingredients: 750 mL dry red wine 1 Tbsp (15 mL) sugar Juice of 1 large orange Juice of 1 large lemon 1 orange, sliced thin 1 lemon, sliced thin 2 peaches, cut into chunks 1 cup (250 mL) soda water Method: Combine all the ingredients except for the club soda in a large serving pitcher, mix well and refrigerate overnight. Just before serving, pour in the club…

  • Sangria Clara - Recipe

    Le Gourmet TV
    27 May 2013 | 4:20 am
    This is a simple and tasty white sangria - no added alcohol to mask a bad wine; so make sure you choose a wine you would drink on it's own! Makes 8 glasses Ingredients 1 cup (250 mL) water 1 small bunch fresh mint 1/2 cup (125 mL) sugar 3 cloves 4 short cinnamon sticks 750 mL dry white wine 2 cups (500 mL) apple cider 1/2 cup (125 mL) orange juice 2 small apples 2 small oranges 2 small peaches Method: In a small saucepan, stir together the water, mint, sugar, cloves and cinnamon sticks over medium heat and simmer for about 5 minutes. Remove from the heat, and allow to cool to room…

  • Southwest Cinnamon Steak Rub - Recipe

    Le Gourmet TV
    24 May 2013 | 3:35 pm
    Just a little kick in this steak rub, and the cinnamon gives an exotic flavour burst that will make your day. 1½ tsp (7 mL) cumin seed
1 Tbsp (15 mL) brown sugar
1½ tsp (7 mL) ground cinnamon 1 tsp (5 mL) dried oregano
1 tsp (5 mL) paprika
½ tsp (2 mL) garlic powder
½ tsp (2 mL) salt
¼ tsp (1 mL) red pepper flakes 2 lbs (1 Kg) New York strip steaks (or any steak you like…) Lightly toast the cumin in a 'dry' frypan, and then grind in a mortar & pestle, or spice grinder. Mix all ingredients together in a bowl. (you…
 
  • add this feed to my.Alltop

    Healthy Eats – Food Network Healthy Living Blog

  • Is Prep Time Cutting Into Your Exercise Time?

    Toby Amidor
    19 Jun 2013 | 9:00 am
    New data shows cooking at home may be cutting into our exercise time. If this dilemma applies to you, use our tips to make time for both exercise and meal prep. ** This is only a summary of our content.**

  • Ask the Dietitian: What’s the Difference Between Added and Natural Sugar?

    Dana Angelo White
    18 Jun 2013 | 6:00 am
    What’s the deal with all they types of sugar out there? Are all sugars created equal? And are all sugars bad? ** This is only a summary of our content.**

  • Pan-Seared Calamari With Spicy Peanut Sauce

    Robin Miller
    17 Jun 2013 | 7:00 am
    Restaurant-style calamari is typically breaded and fried which means it's loaded with calories and fat. Prepare it at home to get the health benefits, minus the excess fat. ** This is only a summary of our content.**

  • Weekend Breakfast: Hash Browns

    Gabriela Rodiles
    16 Jun 2013 | 7:35 am
    Hash browns are an easy and healthy dish to make with either fresh grated potatoes or the convenient frozen version. ** This is only a summary of our content.**

  • 13 Healthy Steak Recipes

    Toby Amidor
    15 Jun 2013 | 7:00 am
    In my house, we always grill steaks for dad on Father’s Day. To make it healthy eats, it’s all a matter of buying the right cuts of beef and making sure portions aren’t outrageous. ** This is only a summary of our content.**
  • add this feed to my.Alltop

    Comments for The Italian Chef

  • Comment on My Favorite Weeknight Pasta Dish by party city

    party city
    18 Jun 2013 | 11:39 am
    Hi there, just became aware of your blog through Google, and found that it is truly informative. I’m going to watch out for brussels. I will be grateful if you continue this in future. Numerous people will be benefited from your writing. Cheers!

  • Comment on Stracciatella Gelato by Vickie

    Vickie
    16 Jun 2013 | 3:55 am
    Thank you for the good writeup. It in fact was a amusement account it. Look advanced to far added agreeable from you! By the way, how can we communicate?

  • Comment on Veal Cutlets Milanese Style by Carole

    Carole
    6 Jun 2013 | 7:43 pm
    Lovely work! Would you be happy to link it in to the current Food on Friday which is about veal? This is the link . I do hope to see you there. Cheers

  • Comment on Stracciatella Gelato by click here to investigate

    click here to investigate
    3 Jun 2013 | 7:50 pm
    Hmm it appears like your blog ate my first comment (it was extremely long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog. I as well am an aspiring blog writer but I’m still new to everything. Do you have any tips and hints for inexperienced blog writers? I’d definitely appreciate it.

  • Comment on Lamb Chops Scottadito by Candis Schulman

    Candis Schulman
    24 May 2013 | 10:08 am
    Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.`”". http://calaguas.orgBye for now
  • add this feed to my.Alltop

    The Local Cook

  • Old Tees Make Great Do Rags

    The Local Cook
    19 Jun 2013 | 9:59 am
    See the girl in pink in the lower left hand corner? That’s me at the blessing of the bikes. Since I’ve started motorcycling, I have discovered the value of the do rag/bandana/whatever you want to call it. When I used to run, I’d use a hat or maybe a headband, but my face and hair would STILL get all sweaty. Then I picked up a buff at our local running store. It’s a tubular bandana–very handy, and I kept intending to sew one for myself . . . Well, that never quite happened. Then, when DH and I were working on our fence project and I soaked through my one buff…

  • Do You Love Your Farmers Market?

    The Local Cook
    12 Jun 2013 | 9:19 am
    I do! In fact, I have two favorite markets because our city is awesome like that. If you love your farmers market(s), consider taking the pledge to support family farmers by shopping directly from them this summer. A pledge is a commitment to spend $10 at your farmers market that week. the first time you take the pledge, you can sign up to receive a free “No Food No Farms” bumper sticker. I can’t wait for mine to arrive. About the campaign: I Love My Farmers Market Celebration works to raise the national awareness about our glorious farmers markets. Farmers markets…

  • June is National Dairy Month – Here are Some of My Favorite Recipes!

    The Local Cook
    10 Jun 2013 | 8:39 am
    Pasta with Homemade White Sauce I’m very lucky in Michigan to have lots of options when it comes to dairy. There are tons of cheesemakers and local dairy farms–some even offer raw milk herd shares. In honor of National Dairy Month, I thought I’d share some of my favorite recipes that use dairy. Asparagus, Goat Cheese & Fresh Herb Bread Pudding Polish Wild Mushroom and Potato Soup How to Make Whipped Cream Make Your Own Mozzarella Basic White Sauce Garlic Spinach Dip How to Make Fromage Blanc What are some of your favorite recipes that feature dairy? Related posts: 10…

  • Spring Chicken Stir Fry

    The Local Cook
    5 Jun 2013 | 7:00 am
    This recipe shows how easy it is to use whatever random vegetables come your way! I threw this together after looking through my refrigerator and realizing I had some farmers market goodies to use up ASAP. Ingredients: chicken (I used about 1 1/2 pounds of chicken breast, cubed) oil (I love to use Asian stir fry oil–it adds some extra flavor) 4 ramps (you can also substitute a couple of cloves of garlic, minced. You’ll want to separate the bulbs and the greens) 2 C asparagus (chopped) 2 small bok choy (chopped, greens in a separate pile from the white stalky part. You could…

  • Getting the Pantry Ready for Spring (and the First CSA Pickups)

    The Local Cook
    3 Jun 2013 | 6:54 am
    My cooking muse has returned! Even after going to the farmers market, all the fresh produce has me in the cooking mood. But, I need to get my pantry ready for spring–especially since our first CSA (Community Supported Agriculture) pickup is this week. If you’re not familiar with CSAs, you pay a lump sum at the beginning of the season and then throughout the season you get a “share” of the produce every week. We took a “sabbatical” last year and I really missed it. We didn’t eat nearly the amount of vegetables as when we had the share. I decided…
 
  • add this feed to my.Alltop

    The Kitchn | Inspiring cooks, nourishing homes

  • Ninja Turtles, Nature & More — Kids' Parties from Apartment Therapy

    19 Jun 2013 | 1:30 pm
    Kids know how to party! Check out the latest festive celebrations from the Apartment Therapy's Family channel, which posts kids' parties every day. We'll be bringing you a roundup of these inspiring parties every week. Owen's Teenage Mutant Ninja Turtle Party Ruby's Pink Backyard Party Raj's Nature Party Hazel's Princess Party Finley's Lion Party More    

  • A Sweet, Simple Rental Kitchen — Kitchen Spotlight

    19 Jun 2013 | 1:00 pm
    While Hillary and Michael love the original built-ins in their rental Chicago kitchen, it's not a perfect space: "For starters, we need a better lighting set-up," says Michael in this recent Apartment Therapy tour. "And the pantry has never been fully organized." But we still think it's a sweet kitchen, clearly well-used and lived-in! More    

  • Do You Know a Good Recipe for Soft Granola Bars? — Good Questions

    19 Jun 2013 | 12:30 pm
    Q: I bought a soft granola bar and I want to find a recipe so I can make my own. The bar wasn't baked and it had no rolled oats. It had lots of different seeds. I tasted honey and peanut butter. It was soft, but held together well. It was so great. Sent by Laura More    

  • 2011 Robert Mondavi Winery Oakville Fumé Blanc — Wine of the Week

    19 Jun 2013 | 12:00 pm
    Wine of the Week: 2011 Robert Mondavi Winery Oakville Fumé BlancRegion: Napa Valley, CaliforniaPrice: $32Yesterday, June 18th 2013 would have been Robert Mondavi’s 100th birthday. Happy Birthday Bob! Therefore it is only fitting that my wine of the week, the 2011 Robert Mondavi Winery Oakville Fumé Blanc, pays tribute to the man who dedicated his life to putting California, and especially the Napa Valley on the map of the greatest wine regions of the world. More    

  • Why Settle For One? 5 Favorite Triple Berry Dessert Recipes

    19 Jun 2013 | 11:30 am
    It's that time of year: berry season. In Seattle, we had early local strawberries, and raspberries and blackberries have been gracing grocery store shelves for a while now. Along with berry season comes decision time: which basket to choose? Thankfully, there's reason enough to grab all three this week.  More    
  • add this feed to my.Alltop

    foodista.com

  • Old School Iced Oatmeal Cookies

    lrodrigues
    19 Jun 2013 | 5:20 pm
    Iced oatmeal cookies from Cooking Classy are a treat from the past.  Chewy oatmeal cookies are drizzled with a powdered sugar icing in haphazard pattern to yield something both nostalgic and homemade.  Each bite will bring back memories of after school snacks and play dates.  Feel free to add your favorite mix-ins to this recipe including chocolate chips, shredded coconut, or raisins.  For full recipe instructions, click here.

  • Cooking Basics: Balsamic Vinaigrette

    lrodrigues
    19 Jun 2013 | 3:30 pm
    Balsamic vinaigrette is a versatile salad dressing that goes beyond lettuce leaves.  You can drizzle balsamic vinaigrette over pasta salad, make it a dip for bread, or a sauce for grilled vegetables.  Once you have mastered this technique, you can add other flavorings like fruit preserves, fresh herbs, or honey.

  • Sesame Tofu Burgers with Wakame and Wasabi Mayo

    sheriwetherell
    19 Jun 2013 | 3:20 pm
    Before you say you hate tofu let me tell you about these bursting-with-flavor burgers. The great thing about tofu is that it's a blank slate as it takes on virtually any flavor you introduce to it. This Japanese-style vegan burger is made flavorful and bright with green onions, soy sauce, sesame oil and my favorite sauce, ponzu (a yuzu lemon flavored soy sauce). It's topped with a spicy kick of wasabi mayo and a wakame seaweed salad. This burger will seriously turn tofu haters into lovers! Sesame Tofu Burgers with Wakame and Wasabi Mayo Makes 6 burgers 1 brick firm or extra firm tofu…

  • Poppin' Peanut and Tofu Noodles

    lrodrigues
    19 Jun 2013 | 2:09 pm
    Peanut and tofu noodles are an Asian inspired meatless meal.  Whole wheat spaghetti is tossed in a creamy peanut butter sauce that is flavored with soy sauce, rice vinegar, chili garlic sauce, and brown sugar.  A variety of veggies and cubes are crispy tofu are added to the noodles.  Chopped cilantro brings the whole dish together with a pop of freshness.  These peanut and tofu noodles can be served either cold or hot and are a wonderful dish for summer. Peanut and Tofu Noodles Ingredients: 1/3 cup peanut butter (smooth or crunchy is fine) 1/4 cup soy sauce for sauce plus…

  • Wheatless Wednesdays: Grilled Lemon Garlic Artichokes

    lrodrigues
    19 Jun 2013 | 12:40 pm
    Artichokes are delicious when cooked on the grill.  This recipe for lemon grilled artichokes from Goody Girl Red is simple and full of flavor.  Grilled artichoke can accompany any meal, especially alongside chicken, fish, or even a quinoa salad. Grilled Lemon Garlic Artichokes Ingredients: 2 to 4 large globe artichokes 1 lemon, cut into wedges 1 lemon juiced and zested 1 tsp. chopped garlic 1/3 cup olive oil 1 tsp. chopped fresh thyme leaves 1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thyme Kosher Salt to taste Fresh ground black pepper to taste   For…
  • add this feed to my.Alltop

    Gigabiting

  • Gay-Friendly Wines

    Janice
    18 Jun 2013 | 6:54 am
      We don’t know how the Supreme Court will rule on the Defense of Marriage Act, but the wineries have already spoken. Many in the industry have been coming out loud and proud on the side of same sex marriage. They’re [...]

  • French Foodie Flash Mob Turns 25

    Janice
    14 Jun 2013 | 12:10 pm
        Wikipedia traces the origins of the flash mob to 2003 when 130 New Yorkers synchronized a visit to Macy’s ninth floor rug department.  Apparently they’ve never heard of the Parisian pop-up Dîner en Blanc. For 25 years thousands of Parisians [...]

  • Extreme Restaurant Promotions

    Janice
    12 Jun 2013 | 8:56 am
      Senior discounts, student discounts, kids eat free—we’ve seen it all before. It takes something special for a restaurant to cut through the clutter of a crowded marketplace. Here are some of the more inspired, buzzworthy, and just plain wacky restaurant [...]

  • Cronuttiness

    Janice
    11 Jun 2013 | 9:45 am
    Is this is the most powerful man in New York? He’s not a movie star or a rapper, he didn’t start a tech company and he’s not looking to be the city’s next mayor. His name is Dominique Ansel, and he’s [...]

  • Why Would You Want a Hot Drink on a Hot Day?

    Janice
    10 Jun 2013 | 7:19 am
      It’s hot out there. How about a nice cold drink? You hear the clink of ice cubes in a tall glass, see the beads of sweat condensing on the outside, and you just know you’re in for some serious [...]
 
  • add this feed to my.Alltop

    Harmonious Homestead

  • Are You Ohio State Fair Award Winning?

    Rachel
    13 Jun 2013 | 6:12 am
    Random picture of Alex, Lil, and I at the Ohio State Fair last year. A few decades ago, I entered a fair baking contest. I was eleven or twelve, the contest was baked goods, and my entry was a blueberry peach pie with lattice crust. My first place pie won the right to be auctioned off at the Franklin County Fair. Then-Sherrif Jim Kearnes bought my pie for somewhere around $75, the most money I had ever earned. The cash is long spent and ribbon lost, but I remain smitten by the idea of fair cooking contests. So it is that every year around this time, I browse and consider the Ohio State Fair…

  • Jerry’s Berries Strawberry U-Pick Baltimore Ohio {Farm Tour}

    Rachel
    10 Jun 2013 | 7:50 pm
    Finding strawberries seems to be an ever-elusive springtime goal of mine. No other fruit causes me to panic when I can’t get them because of weather or farm issues or my own busy-ness. Strawberries are typically my first local preserves of the season, the turning point when empty jars become full again. This year was no exception. My favorite farm from last year, Bird’s Haven, had no u-pick berries available due to deer pressure while work and family distractions delayed finding a new farm. Our own patch produced well but only enough for a daily handful. I found myself fixated on…

  • Hugelkultur Whatta?

    Rachel
    6 Jun 2013 | 8:01 am
    In reading about permaculture, one strange word comes up in book after book: hugelkultur. Hugel is for hill, kultur for culture, as in cultivation. In practice, a hugelkultur pile is a giant raised bed with a base of rotting wood. Having an abundance of excess wood from downed limbs and trees, and needing to build beds for our seedlings, led us to experimentation with hugelkultur. The Hulgelkultur Concept Hulgelkultur is a prominent feature of many permaculture gardens. Hulgelkultur piles: expand growing capacity in a small space, encourage microclimates, allow for easier harvesting, retain…

  • Dirt Gym

    Rachel
    31 May 2013 | 6:12 am
    Do you struggle to find time and motivation to exercise? Are you looking for the latest greatest fitness craze? Let me introduce you to Dirt Gym. Located on every small farm in the country, including the Harmonious Homestead, you can tone your muscles and chill your mind while growing food. Searching for six pack abs? Let me introduce you to the amazing effects of hoeing weeds among rows of corn and sweeping the weed whacker between fruit trees in the orchard. Digging drainage ditches builds obliques. When it rains, have a mud run, no registration fee required! After dark, bring your head…

  • Garden Pests Everywhere! {Wordless Wednesday}

    Rachel
    29 May 2013 | 5:59 am
    Can you ID them all? 1. aphids on tomato leaf 2. flea beetle on potatoes 3. unidentified holes on cabbage leaves 4. cabbage moth caterpillar 5. beet leaf miner 6. chickens eyeing bean leaves 7. chickens turning cabbage moth caterpillar into eggs We are trying to be zen-like in our thoughts and actions toward the early and widespread garden pests. We are plucking perpetrators and feeding them to the chickens and sometimes we’re treating with natural pesticides. But we don’t have the time or inclination to treat everything. Perhaps this year will be one in which we build up…
  • add this feed to my.Alltop

    BiteClub Restaurants Dining and Food

  • Woodfour Brewing hires Chef Peden

    biteclub
    14 Jun 2013 | 4:42 pm
    Exec Chef Jamil Peden of Woodfour Brewing Co. Chef Jamil Peden, who’s done stints at Campo Fina (Healdsburg) and at the former Petite Syrah (Santa Rosa) will head up the kitchen of the soon-to-open brewery located in Sebastopol’s Barlow complex. Say owners Seth Wood and Olav Vier, “At Woodfour Brewing Co. we feel that food in our kitchen deserves as much respect and attention as the beer in the brewery. With that in mind, it gives us great pleasure to introduce the newest member of our team, Executive Chef Jamil Peden. The guy has some serious talent and style to…

  • Taylor Maid Farms opens June 17

    biteclub
    14 Jun 2013 | 4:04 pm
    Free pour overs at the opening of Taylor Maid at the Barlow on Monday, June 17, 2013 Taylor Maid Farms Organic Tea and Coffee will be opening the doors on their new Barlow coffee bar on Monday, June 17. Visitors can watch roasting and packaging from the bar’s mezzanine level, drink espresso and hand-brewed coffees and check out tasty treats from Santa Rosa’s Criminal Baking Co. and Howard’s Station Cafe in Occidental. The Coffee Bar is located at 6790 McKinley Avenue, Suite 170 and will be open Monday through Thursday from 6am-7pm, Friday and Saturday from 6am-9pm, and…

  • Boudin Bakery SF/Acre Coffee Opening

    biteclub
    14 Jun 2013 | 3:51 pm
    Bicyclist will escort the Boudin Bakery SF Mother Dough to the new Montgomery Village bakery on 6/18/2013 If you’ve driven down Farmer’s Lane in Santa Rosa lately, you can’t help but notice the whirlwind of construction wrapping up at the new Boudin SF Bakery. Reps have confirmed that the bakery and attached coffeehouse, ACRE Coffee, are slated to open July 11.  Two opening events worth, ahem, rising for? On Tuesday, June 18 the bakery’s 164-year-old “Mother Dough” will be escorted by cyclists to the new location. The ride starts at 9:30a.m. at Rincon…

  • NOLA in Windsor

    biteclub
    30 May 2013 | 4:31 pm
    Chef Rob from Parish Cafe in Healdsburg Sunday, June 9: It’s NOLA at the Windsor Farmer’s Market as Parish Cafe’s Rob Lipponcott hosts New Orleans Day at the Market. The Louisiana-transplant brings his family’s French Creole recipes to life with a free chef demonstration at 11a.m., beignets, live music with Catfish Jack, free cake and Mardi Gras beads for all.  701 McClelland Dr., Windsor, from 10a.m. to 1p.m.

  • Hog It Up Dinner

    biteclub
    30 May 2013 | 3:18 pm
    Rian Rinn (photo from Rinn’s Facebook page) Pop-up dinner kings Mullen & Smith team up with local butcher Rian Rinn (who plans to open Sonoma County Meat Co, a custom cut and wrap butcher shop in Santa Rosa this year) for Hog It Up at SHED in Healdsburg. On Saturday, June 8, the trio will have a live hog butchery demonstration followed by a three-course meal using the aforementioned piggy. Rinn, Ian Mullen and Jason Smith met at SF’s Fifth Floor nearly a decade ago and have collaborated on this season-inspired menu. Tickets are $110 per person and includes a glass of wine and…
  • add this feed to my.Alltop

    Cooking with Thas

  • Sabudana Kichadi or Sago or Tapioca Pearl Kichadi

    Thas
    19 Jun 2013 | 8:37 pm
    A popular Maharastrian dish made with sabudana or tapioca pearls… Sabudana or sago (or Chavari in Malayalam) or Tapioca pearls, is a common ingredient in Payasam , a popular dessert in Kerala. I dig out sabudana only when I have payasam that too vermicelli (semiya) payasam, else I seldom take it out of my pantry. I haven’t made a savory dish with sabudana before, in fact I wasn’t aware that savory sabudana dish is popular in North India. It’s big time I need to broaden up my culinary knowledge. When I came to know that this ingredient can be transformed into a savory…

  • Chicken Mashed Potatoes Pot Pie with Puff Pastry – Chicken Pot Pie Recipe

    Thas
    18 Jun 2013 | 7:32 pm
    A complete meal… After I got back from work I went straight into the kitchen as I was so sure about what to make for dinner. The other day, I had bought puff pastry and so wanted to make something out of it. Today, my mind was full of chicken pot pie wrapped with puff pastry. I didn’t follow the traditional recipe, instead I followed my own instincts. I made a chicken-veggie-bean filling and topped it with mashed potato and cauliflower, again topped it with cheddar cheese and finally wrapped the pot with puff pastry. As soon as the pot went inside the oven, the kitchen  started…

  • Express Chicken Biryani

    Thas
    16 Jun 2013 | 8:26 pm
    Easy to make hassle free biryani… Fun weekend became more eventful when we had a mini tornado in the evening. It was unbelievably cloudy since morning and we expected heavy rain in the morning.  However, it started to rain only in the evening accompanied by hails and thunderstorm and a mini tornado. I didn’t miss clicking the pictures, I was hoping to see a rainbow as it got brighter after the rain but in vain. For lunch, I wanted to make something different and so I started thinking wild. However, nothing clicked and I kept thinking and thinking. When I felt that nothing is…

  • Parmesan Spinach Salmon – Parmesan Pan Fried Salmon

    Thas
    15 Jun 2013 | 9:43 pm
    Salmon, spinach and parmesan cheese; this dish couldn’t get any better I swear… I had a wonderful week and having a lovely weekend too. I’d been waiting for my convocation since 9 months and finally it happened on last Thursday. It was such a proud and overwhelming moment. I had so much fun with my dear friends who took time to be a part of my graduation. I felt so blessed and my heart was full of gratitude. Well, it’s all over and has become a sweet memory now. Yesterday was a dream, tomorrow is an illusion, the only reality is the present moment…live in the…

  • Mughlai Chicken or Chicken Rezala – Chicken in Onion Almond Saffron Sauce

    Thas
    11 Jun 2013 | 7:57 pm
    Chicken simmered in onion-almond paste and flavored up with saffron, so rich and amazingly delicious… Mughlai cuisine is one of my favorite cuisines: the mesmerizing aroma, the tantalizing flavors and the exquisite dishes, it’s irresistible and I go wild. Most of the North Indian dishes fall into this category, Mughlai cuisine is influenced by the Persian cuisine. The flavors used in this cuisine are delicate, rich and exotic. I’d tried a few Mughlai dishes in my kitchen, each time I make those dishes I stand still inhaling the aroma that spreads out while cooking those…
 
  • add this feed to my.Alltop

    A Sweet Spoonful

  • New Circles

    megang
    14 Jun 2013 | 8:44 am
    A few months ago I went to a food writing conference in San Francisco and attended a session on managing to make good money as a cookbook author or freelance writer. It was a late night session and I hadn’t had a chance to grab dinner (or lunch, for that matter), so my friend Sarah and I slurped down a quick bowl of tortilla soup at the lobby bar and jetted over to grab our seats. In addition to questions about payment and negotiation, the organizers asked us to confidentially rate our level of happiness in our field of work. During the session, I soon realized I was the only one who…

  • For Now, For Summer

    megang
    3 Jun 2013 | 12:24 pm
    We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today — a fact I’m not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we’d ever be those two old people who study bird manuals and can recognize birds on walks. I…

  • Just Because

    megang
    23 May 2013 | 9:46 am
    I wake up in the morning and consult the Google calendar. Lately I’m not sure how I could make much of anything happen without it. Tasks are driven largely by to-do lists with breaks for an occasional lunch. And lots of granola baking in between. My yoga teacher hasn’t seen a whole lot of me, and Sam and I finally went grocery shopping for real last night (it’s been awhile). This time of year seems populated by things that other people need done: from the farmers market organizers to new Marge vendors and book-related emails  – there’s a lot to tend to. That is,…

  • Transformations

    megang
    15 May 2013 | 9:40 am
    I have an office in the upstairs of our house, but I’m often found camped-out at the kitchen table or nudged into our small breakfast nook — coffee cup, computer, and messy notes scattered about. We live in an old craftsman that boasts only one heating vent on the second floor, so in the winter it’s freezing and in the summer it can get pretty stuffy and uncomfortable. Spring, on the other hand, is the season I claim it all back. Working upstairs with the morning birds, the one curious roof-top squirrel, and the changing afternoon light — it feels like my world…

  • Feeding Ourselves Well

    megang
    1 May 2013 | 9:15 am
    When I was single and living alone in the Bay Area, I made virtually the same thing for dinner each night. I ate meals quickly while in front of the computer. Or even worse: the television. This most often included what I call “Mexican Pizzas” which were basically glorified quesadillas baked in the oven until crispy. Sometimes, if I was really feeling like cooking, I’d whip up a quick stir-fry with frozen vegetables from Trader Joe’s or a mushroom frittata using pre-sliced mushrooms. Mostly, though, it was Mexican Pizzas — a good four or five nights a week.
  • add this feed to my.Alltop

    lisa is cooking

  • Black Rice Salad with Lemon Vinaigrette

    lisa is cooking
    19 Jun 2013 | 8:26 am
    As I read the May issue of Bon Appetit, I noticed one mention after the next of little, old Austin. I thought: what are we, Portland? Clarks Oyster Bar was noted in Dish of the Moment regarding shrimp toast; in a list of uses for hot sauce, the Michelada was inspired by one from a dive bar in Austin; and in the Good Health section, there was a story about our Lake Austin Spa Resort. We are pretty proud of our food scene here in Austin, so it’s nice to see our city being referenced more often in... This is just a summary. Visit my site for the complete post with photos and links.

  • Caesar’s Sables and Warm Olive Tapenade with Preserved Lemon

    lisa is cooking
    15 Jun 2013 | 7:35 am
    If I plan to serve dip at a party, it’s always homemade. And, when I start thinking about what kind of dip to make, my next thought is that I really should make the crackers too. I have a recipe or two here and there for flatbreads that work with dips, but I didn’t have a good reference for a variety of crackers until now. Crackers and Dips by Ivy Manning, of which I received a review copy, will solve all my future party snack dilemmas. With each cracker recipe, there’s a suggested dip or two... This is just a summary. Visit my site for the complete post with photos and links.

  • Chana Masala

    lisa is cooking
    9 Jun 2013 | 9:39 am
    There was a time when I would have completely botched this dish, and it’s not a difficult thing to make. I had a track record for ruining Indian food. I’m not sure why but every time I set out to cook an Indian dish, I ended up being rushed and not paying close enough attention to measuring spices or simmering times. The results were always terrible. Even now, if I mention I’m making something Indian, Kurt’s instinct is to start looking at take-out menus. Now, I know that the problems I ran... This is just a summary. Visit my site for the complete post with photos and links.

  • Shrimp Popovers

    lisa is cooking
    5 Jun 2013 | 8:22 am
    I’ve never visited Charleston, South Carolina, but after hearing the Lee brothers describe the fresh oysters and fish of the waterways, the variety of locally-grown fruits and vegetables, and the rich cooking traditions of their hometown, I hope to get there someday soon. Matt and Ted Lee recently taught a class at Central Market Cooking School, and I attended with a media pass and received a copy of their latest book The Lee Bros. Charleston Kitchen. I posted some photos from the class on my... This is just a summary. Visit my site for the complete post with photos and links.

  • Champagne Sabayon with Strawberries and Cherry Tomatoes

    lisa is cooking
    30 May 2013 | 6:05 pm
    I should stop complaining about my kitchen being too cramped. In The Little Paris Kitchen, Rachel Khoo explains how she turns out all kinds of French classic dishes from her apartment kitchen with a mini oven and a stove top with only two burners. I recently received a review copy of the book, and it’s full of all the sorts of things you’d expect to find in a cookbook of classic French dishes. But here, the recipes have been given some updates and a little streamlining in places making them... This is just a summary. Visit my site for the complete post with photos and links.
  • add this feed to my.Alltop

    Melody Fury Food Writer and Photographer

  • Austin’s Newest Bars and Restaurant Menus this Summer

    Melody Fury
    11 Jun 2013 | 11:32 am
    Austin’s food and bar scene is blowing up this summer with a surprising number of newcomers.  I’ve been running around town like a mad woman trying to keep up with all the restaurant and bar openings, and new menus.  I’m by no means complaining, of course, and am enjoying every new experience.  These are exciting times of Austin and it’s motivating to see the industry grow at this lightning rate. Below are a few of my latest looks at Austin’s newest additions.  More are en route so be sure to follow me on Twitter, Facebook, or Instagram for sneak peeks.

  • Where to Eat in Chicago: Best Chicago Restaurant Meals On Our Quick Trip

    Melody Fury
    10 Jun 2013 | 8:56 am
    For my birthday, my husband surprised me with tickets to Chicago. To that, he added two additional surprises: 1) the trip would be during freezing cold February and 2) he also made reservations for us to Alinea. You see, we might not have met if it wasn’t for Alinea.  Before we met, I was doing some research on what’s consistently considered the best restaurant in America, and landed on his post about his experience at Alinea.  At around the exact same time, he was googling for a lamb recipe and landed on my post: Olive Stuffed Leg of Lamb with Fig and Cherry Compote.  (As a…

  • Quick and Easy Recipe: Chilled Miso Tofu Appetizer, It’s Vegan Too!

    Melody Fury
    18 May 2013 | 6:14 am
    Last weekend, we grilled up some beef short ribs, Korean galbi style.  On the side, we also grilled some sugar snap peas, okra, and mushrooms.  A peanut sauce accompanied the snap peas, while I tossed the mushrooms and okra in two chili dressings. The juicy juicy meat was served with steamed rice, a quick cucumber pickle, kimichi, and lettuce leaves for wrapping.  Needless to say, everything was polished off swiftly by our eager friends. Homemade Korean galbi short ribs with sugar snap peas, mushrooms, and okra To kick everyone’s appetite off, I whipped this simple chilled tofu…

  • Highlights and Photos from Austin Food & Wine Festival 2013

    Melody Fury
    7 May 2013 | 7:58 pm
    For the second year, culinary all-stars strutted their skills at the highly anticipated Austin Food & Wine Festival.  This year’s event was significantly better organized.  There were shorter line ups, folks generally got to see the demos that they wanted to, and where was no manic elbowing inside the Grand Tasting Tent. Andrew Zimmern was especially involved in this year’s Austin Food & Wine Festival The move over to the manicured Butler Park was a good call too.  (Attempting to quench my thirst on dusty cocktails during mini sandstorms at Auditorium Shores last year…

  • In the Kitchen with Laura Sawicki, 2013 Tastemaker Awards Winner and James Beard Nominee

    Melody Fury
    12 Apr 2013 | 7:21 am
    Last night was the 2013 CultureMap Tastemaker Awards.  I did not attend this year.  Instead, I was at home battling taxes and baking cheesy popovers to go with some leftover crawfish and okra bisque.  Woo! My first time baking cheesy mini popovers.  They’re ridiculously easy to make. But alas, I learned that Laura Sawicki (La Condesa and Sway) won best pastry chef.  That reminded me of a shoot and interview that I did last month for Serious Eats that I forgot to tell you about.  I always save room for her desserts. When Laura was nominated for a 2013 James Beard Foundation Award,…
 
  • add this feed to my.Alltop

    Savour Fare

  • Split Chicken Breasts with Goat Cheese and Pepper Jelly

    Kate
    18 Jun 2013 | 10:39 am
    Not every recipe comes with a cute story, a long origin tale, a photo-worthy finish. Sometimes we are just trying to get dinner on the table. Sometimes we’re dealing with real life here — that life where we have to get dinner on the table EVERY NIGHT, where lamb is expensive and beef unhealthy and your kid won’t touch lentils with a ten foot pole so you’re making chicken again, where if you see another boneless skinless “cutlet” you might have to throw something. That life. In that life you might have optimistically bought two jars of pepper jelly at…

  • Friday Five: Links to Love

    Kate
    14 Jun 2013 | 7:03 am
    Photo: Christie Cook Photography 1. From the archives: Father’s Day is this weekend and if the way to a man’s heart is through his stomach then the way to my man’s heart is through pie. I think Ken is going to be presented with his favorite plum pie. 2. Listen to this: In the battle of classical composers, I’ve always been a Mozart girl, and anyone who has ever seen Amadeus knows that his final Requiem is pretty compelling. I’ve loved it ever since I sang the Requiem in college, and now I’m minorly obsessed with this version of the Confutatis sung by the…

  • Lemon Blueberry Icebox Cake

    Kate
    11 Jun 2013 | 6:56 am
    My baby boy has just turned one, and I have no clue how that happened.  Just last week he was a tiny little warm bundle, whose floppy body fit – just exactly – into mine.  His head smelled like powder and was covered with just the whisper of soft peach fuzz.  He slept (and woke!) every two hours, and I was his sun. I blinked and suddenly he’s walking around the house like a bear on his hind legs.  Often with something dangerous – a fork, a length of jump rope, a permanent marker – clutched tight in one grubby little paw.  He has the most delightful sly…

  • Trader Joe’s Cheap Wine Pick: JL Quinson Cotes de Provence Rosé, 2012

    Kate
    5 Jun 2013 | 7:52 am
    Wine: JL Quinson Cotes de Provence Rosé, 2012 Region: France, Provence Style: Dry Rosé, light on the fruit Price: $5.99 a bottle I have a confession to make.  I like rosé wine. Rosé wine gets a bad rap that can be traced directly to sweet, cheap California white zinfandel and Boone’s Strawberry Hill.  My rosé love comes not from collegiate runs to the liquor store in town that doesn’t card, but from spending a few summers in the south of France, where Rosé is as common as water.  French rosé isn’t sticky sweet  - it shows a lot of fruit but it’s dry…

  • Crockpot Mexican Pork Carnitas

    Kate
    24 May 2013 | 8:36 am
    I must have missed out on the “party planning gene” that every other person in the world seems to have, or at least other moms. I look at Pinterest, with the decorations and the tablescapes and the elaborate menus – and break out into a cold sweat. The theme for my kids’ birthday parties is “birthday party.” Or really, “Come to our house and eat some cake.” But I LOVE to have people over. My idea of the perfect summer evening is sitting on our back deck with some good friends while our kids run wild in the back yard, chatting over a glass of…
  • add this feed to my.Alltop

    La Fuji Mama

  • Pastel de Choclo (Chilean Corn Pie)

    Fuji Mama (Rachael)
    19 Jun 2013 | 4:29 pm
    Pastel de Choclo, directly translated means “corn pie,” but is more of a layered corn and beef casserole than a pie in the traditional American sense.  Pastel de Choclo was the final piece of the Chilean meal that I cooked with Ms. M.  Chilean cuisine is a product of the commingling of the native Indian tradition with Spanish colonial contribution, combining their customs, foods, and culinary habits.  When Chile declared independence from Spain in 1810, other European immigrants began to make their mark on the cuisine as well.  This mix of native and European influences is now…

  • Ensalada de Tomate (Chilean Tomato Salad)

    Fuji Mama (Rachael)
    12 Jun 2013 | 7:21 pm
    Ensalada de Tomate, or tomato salad, is a side dish that only takes a few minutes to put together.  This recipe is about as simple as you can get, but I thought it was important because sometimes the simplest recipes give an interesting window into the soul of a country’s cuisine, and such is the case with this little salad.  The three most widely eaten vegetables in Chile are avocados, onions, and yep, you guessed it, tomatoes!  Another ingredient that is used often in Chilean cooking is olive oil. Chile is serious about its olive oil.  Chilean olive oil has become increasingly…

  • Pebre—The Chilean condiment everyone should know about.

    Fuji Mama (Rachael)
    11 Jun 2013 | 6:51 pm
    Pebre, a ubiquitous Chilean condiment that can be found accompanying a wide variety of meals throughout the country, in restaurants and homes alike, was a revelation to me.  It was love at first bite.  The sauce varies depending on the region of Chile and the household in which it’s made in, but the basic building blocks are cilantro, garlic, onion, olive oil, and ground aji chili peppers.  If Mexican pico de gallo and Argentinian chimichurri had a baby, it might look something like pebre. When I was cooking with Ms. M, she explained that pebre is something you always have on hand…

  • Chilean Banana Milkshake (Leche con Plátano)

    Fuji Mama (Rachael)
    10 Jun 2013 | 4:49 pm
    This week I’m taking our tastebuds on a trip to Chile.  So buckle up my friends and pull out your culinary passports, because you’re not going to want to miss this adventure!  To kick off the week, I’m sharing a drink that is a perfect summer treat—Leche con Plátano. I’ve known my friend Ms. M since the summer of 2006 when Mr. Fuji and I moved to Japan for the second time.  I was pregnant with Squirrel and was looking for a doctor.  Ms. M had just had a baby girl and loaded me up with tons of advice.  Ms. M and her family became dear friends.  When we…

  • Serrano Ham, Melon, and Arugula Sandwich

    Fuji Mama (Rachael)
    6 Jun 2013 | 1:37 pm
    I’ve got a special guest here today to tantalize your tastebuds with a taste of Spain!  My friend Vijay Nathan is one of the multi-talented people behind NoshOnIt, a daily email newsletter and website that shares hand-picked recipes and cooking tips from a wide variety of bloggers.  (I look forward to their email newsletter everyday and so will you, so go sign up!!)  Vijay and I share a common love: experiencing food from cultures around the world, so I asked him if he’d be willing to share a taste of some of his travels and boy did he deliver!!  I’m warning you now…
  • add this feed to my.Alltop

    Yoli's Green Living

  • DIY: Making Soap from Scratch

    Yoli Ouiya
    6 Jun 2013 | 8:11 am
    Yoli's Green Living Yoli's Green Living - Your Eco-Chic Guide to Green Livingguaranteed cash advance Today’s post comes to us today from Mya Duba, a new blogger in the green space. Some Random Facts about Mya: She’s been a vegetarian her whole life and is not a dessert fan. She loves fashion (even though she [...]The post DIY: Making Soap from Scratch appeared first on Yoli's Green Living.

  • 50 Cent Debuts SK Energy Drink

    Yoli Ouiya
    2 Jun 2013 | 7:42 am
    Yoli's Green Living Yoli's Green Living - Your Eco-Chic Guide to Green LivingLast week, I attended the NY debut of SK Energy Shots. Pauly D and others were amongst a few celebrities to toast to SK Energy. The event itself was great with tasty bites being passed around and the venue was [...]The post 50 Cent Debuts SK Energy Drink appeared first on Yoli's Green Living.

  • 10 Reasons Why You’ll be Buried Alive by Garbage

    Yoli Ouiya
    29 May 2013 | 10:17 am
    Yoli's Green Living Yoli's Green Living - Your Eco-Chic Guide to Green LivingI received this very interesting and compelling infograph produced by KirbyBuilt.com. Some scary points include: Thirteen of the 50 states have no more capacity for landfills. Seven of the 50 states have 5-10 years left in reaching capacity. Over 7 [...]The post 10 Reasons Why You’ll be Buried Alive by Garbage appeared first on Yoli's Green Living.

  • Eco-Travel Tuesday: Destinations On My Eco Travel List Part I

    Yoli Ouiya
    28 May 2013 | 12:12 pm
    Yoli's Green Living Yoli's Green Living - Your Eco-Chic Guide to Green LivingAruba After I attended a dinner in NYC hosted by Aruba, this island is on the top of my list to visit. Recently, they’ve announced a $1 billion dollar investment into island renovations. One of the areas of focus is [...]The post Eco-Travel Tuesday: Destinations On My Eco Travel List Part I appeared first on Yoli's Green Living.

  • Ever Burn a Pot? Well Get it Cleaned with Vinegar!

    Yoli Ouiya
    27 May 2013 | 9:20 am
    Yoli's Green Living Yoli's Green Living - Your Eco-Chic Guide to Green LivingComing from the chef and catering world, I’m not stranger to burnt pots. Even recently, over the weekend, I was one zealous Yoli trying to toast rice fast vs slow and steady and then forgetting I had the pot on [...]The post Ever Burn a Pot? Well Get it Cleaned with Vinegar! appeared first on Yoli's Green Living.
 
  • add this feed to my.Alltop

    { bittensweet }

  • happy birthday to you & i.

    RLV
    16 Jun 2013 | 3:30 am
    Not really sure how this event came to fruition but a couple of months ago, I thought, “Why not throw a joint birthday/tea party/BBQ this year?” A lot of my girlfriends were itching for the next tea party and a bunch of my boyfriend’s friends kept inquiring about the next BBQ, so here we are! Per tradition, we decided to hold it at his parents’ house – plus it was a good halfway point for all of our friends! ( read the rest of happy birthday to you & i. at bittensweetblog.com ) { bittensweet } © 2013 | permalink to happy birthday to you & i. | see more…

  • details, details…

    RLV
    10 Jun 2013 | 4:43 pm
    Just your average Monday night, folks. Breakfast for dinner. DIY/Crafting for an event this weekend – my birthday BBQ. Reading and research for work. Hanging out with my main squeeze, Kirby. Oh, and I bought fake flowers. I guess the PC term is “silk floral stems” but to me, fake flowers! I just couldn’t spend another penny on the real stuff. I was spending $100+ on a monthly basis. That money could be put to better use elsewhere, don’t you think? At least my wallet’s happy. ( read the rest of details, details… at bittensweetblog.com ) { bittensweet }…

  • may is for mom + kirby

    RLV
    5 Jun 2013 | 6:47 pm
    Just a couple of photos from the month of May. We barely go back home anymore so it was nice to finally have a weekend to spend with our loved ones. I got to hang out with two of my best friends, spend Mother’s Day with my grandmother and my mother. A couple of days later, we celebrated Kirby’s 4th birthday with Pupcakes and Yappy Hour. Lots of merry indeed. ( read the rest of may is for mom + kirby at bittensweetblog.com ) { bittensweet } © 2013 | permalink to may is for mom + kirby | see more of merriments

  • {the palate} baked chicken & spinach flautas

    RLV
    3 May 2013 | 3:30 am
    Happy Friday! Are you looking for something that’s healthy yet filling? Well, you’re just in luck. This recipe is ooh, ooh, mighty tasty. And it’s perfect to make this week/end because Cinco de Mayo is coming up! These flautas kinda came out like enchiladas or taquitos. I really don’t know the difference. ( read the rest of {the palate} baked chicken & spinach flautas at bittensweetblog.com ) { bittensweet } © 2013 | permalink to {the palate} baked chicken & spinach flautas | see more of recipes

  • {the snapshot} bow-wow at the ballgame

    RLV
    22 Apr 2013 | 3:30 am
    Two weekends ago, we attended the first Washington Nationals Pups in the Park game of 2013. Kirby certainly enjoyed himself and he actually did okay with other dogs. He even participated in a parade! :) Hope to attend more DC events once the warm weather decides to stay put! { bittensweet } © 2013 | permalink to {the snapshot} bow-wow at the ballgame | see more of kirby, merriments
  • add this feed to my.Alltop

    truefoodmovement.com

  • Marching For Change

    Mike Gioscia
    14 Jun 2013 | 6:57 am
    The True Food Movement is taking the lead in trying to enact change. We’re pretty sure that genetically modified food (GMOs) don’t really qualify as “true”. At the very least, consumers should know what they’re eating. Food companies are required to list the ingredients on the side of the box and yet they aren’t required to list whether or not those ingredients have been genetically altered in anyway. But Big Agra has lots of lobbying money to spend and they’re using those dollars to keep food labeling off their products. Even though the European…

  • GMO Feed: New Study Suggests Potential Harm

    Lisa Johnson
    12 Jun 2013 | 6:38 am
    Organic corn (courtesy of The Bitten Word) A new study conducted in the U.S. in conjunction with Flinders University in Australia looked at pigs bred in Iowa and Wisconsin. It shows significant changes to the animals that were raised using GMO feed versus non-GMO feed. The findings suggest what might be happening to our own guts as Americans consume pork. What is GMO Feed? The GMO feed looked at in this study is called triple stacked. This is the typical feed given these days and has two proteins, one to kill bugs and one herbicide built into the feed. According to the movie “Genetic…

  • Recipe: Fresh Chop Corn Salad

    Angie C
    7 Jun 2013 | 5:55 am
    Summer salads. I post pictures of them during the winter to cheer me up. They’re easy to make and you actually feel good about yourself after eating them. They’re also terribly easy for impressing other people … if that’s your thing. And who doesn’t like to make a good impression once in a while? I know you’ll be invited to at least one cookout this year where the folks might not know your full spectrum of fabulosity. This could be your time to shine! Fresh Corn Chop Salad I got the idea from “Cowboy Caviar” you see as various salsa…

  • Movie Review: “Genetic Roulette”

    Lisa Johnson
    31 May 2013 | 5:30 am
    I was only three minutes in to the movie “Genetic Roulette“ and I was already disgusted. What large companies — particularly Monsanto in this film — do with genetically modified food is questionable at best and quite possibly life-threatening at worst. When I started watching, I was honestly expecting a bunch of screeching greenies insisting that we were all about to die. Instead what I got was a bunch of knowledgeable scientists who clearly laid out how GMO crops work, what the biggest concerns are, and what little evidence we have right now that does seem to…

  • Urban Foraging: Let a Map Guide Your Way

    Lisa Johnson
    29 May 2013 | 5:30 am
    This cattail is pretty in nature and tasty on your plate. There’s an apple tree growing in the back alley of my apartment building. It seems healthy and strong and every year the apples fall to the ground and get picked off by squirrels. Or they just rot on the dirt. It’s such a waste; I think I should go get a few and make a cobbler or something, but I hesitate wondering if they’re “good to eat.” But not the urban foragers … if there is ever an apocalypse, these will be the people who survive. Foragers can distinguish between long abandoned food sources…
  • add this feed to my.Alltop

    About.com Cooking for Kids

  • 4th of July Recipes They'll Love

    19 Jun 2013 | 3:38 am
    It's not too early to start thinking about that 4th of July cookout or barbecue. These 4th of July recipes will ensure you enjoy the holiday in style. Start with my best burger recipe. It's a high-quality recipe featuring grass-fed beef (the best for you and the best for the environment) that tastes amazing. My pea salad with bacon makes a Read Full Post4th of July Recipes They'll Love originally appeared on About.com Cooking for Kids on Wednesday, June 19th, 2013 at 10:38:47.Permalink | Comment | Email this

  • Homemade Magic Shell with Coconut Oil

    18 Jun 2013 | 1:02 am
    Remember going to the fair or the local ice cream shop in the summer and getting a vanilla soft serve with chocolate topping? Then the chocolate turned hard Read Full PostHomemade Magic Shell with Coconut Oil originally appeared on About.com Cooking for Kids on Tuesday, June 18th, 2013 at 08:02:12.Permalink | Comment | Email this

  • Quesadilla Recipes

    16 Jun 2013 | 9:42 pm
    Summer is for beach trips and playing in the park, going to the pool and taking road trips, enjoying the garden, water sports and hiking. But summer is not the time to spend hours in a hot kitchen cooking dinner. These quesadilla recipes are the ideal quick-fix dinner for summer time. You can use just about any filling to make a quesadilla - it's really just a melted Mexican sandwich, but these combinations are great starters. Take my beef quesadillas. Deli Read Full PostQuesadilla Recipes originally appeared on About.com Cooking for Kids on Monday, June 17th, 2013 at 04:42:23.Permalink |…

  • Garlic Chicken

    16 Jun 2013 | 5:38 am
    The sweetness of garlic mixed with brown sugar is such an intense flavor combination that this garlic chicken needs little else to make it incredible. And incredible it is. Rich with layers of flavor, this chicken is easy Read Full PostGarlic Chicken originally appeared on About.com Cooking for Kids on Sunday, June 16th, 2013 at 12:38:15.Permalink | Comment | Email this

  • Blueberry Cornmeal Pancakes Recipe

    14 Jun 2013 | 4:22 pm
    Start Dad's day off right with these wonderfully fluffy blueberry cornmeal pancakes. You can make these pancakes with either fresh or frozen blueberries - either work just as well. They taste just like the kind Read Full PostBlueberry Cornmeal Pancakes Recipe originally appeared on About.com Cooking for Kids on Friday, June 14th, 2013 at 23:22:44.Permalink | Comment | Email this
 
  • add this feed to my.Alltop

    Foodpr0n.com

  • The Stop Night Market: Night 1

    Jen
    19 Jun 2013 | 1:43 pm
    So many good eats during the first evening of The Stop’s Night Market. Here are the visual highlights! Huge photopost warning. I have booth shots of every booth, like last year that I still need to process, but don’t hold your breath. Because The Stop’s Night Market: Night 2 takes place tonight… Read The Stop Night ...moreRead The Stop Night Market: Night 1 on foodpr0n.com

  • A Better Beaujolais

    Jen
    18 Jun 2013 | 2:37 pm
    It was May. The skies above were a a light blue, clear and bright. A soft breeze blew, cooling the warmth of the sun on my skin as I sat down under the shade of a tree. Normally at this hour, I’d be in front of my computer, the glow of the monitor searing my ...moreRead A Better Beaujolais on foodpr0n.com

  • Talking About Toronto

    Jen
    6 Jun 2013 | 9:59 am
    I took the opportunity to do a podcast (my first!) with Seth Resler of mysterymeet.org about Toronto + food (the first half of the episode), and then I go on in detail about Chantecler. But I do also mention Suresh and his work on food trucks, Grant Van Gameren and his contribution to the Toronto food scene, ...moreRead Talking About Toronto on foodpr0n.com

  • White Squirrel’s New Nest

    Jen
    4 Jun 2013 | 7:16 am
    I do my white-collar toiling down by Queen & Bathurst most days and I’d been hankering after a place that could give me quick and tasty lunches. Now, that isn’t to say there aren’t a few places that fit the bill, but one cannot live by kimchi fries alone! Though I had initially ignored the ...moreRead White Squirrel’s New Nest on foodpr0n.com

  • Tea Times

    Jen
    31 May 2013 | 7:55 am
    As a very young child, I remember being in a room at the Prince Hotel with the soft clink of silverware on china chiming in the background. My mother is seated on a low sofa, knees properly together and legs set at an angle as she chats animatedly with some memory-blurred guest at my periphery. ...moreRead Tea Times on foodpr0n.com