Food

  • Most Topular Stories

  • Coconut Quinoa Bowl

    101 Cookbooks
    Heidi Swanson
    30 Oct 2014 | 8:57 pm
    I'm looking at the photo I'm posting here, and realizing it looks like a good number of bowls I've posted in the past. But the photo doesn't tell the whole story, so I hope you'll look at it with fresh eyes. What you're looking at is a quirky, unique bowl of quinoa, with a couple of secrets. And the next time you have leftover quinoa (other other favorite grain) give it a try. You toast almonds and coconut in a skillet before adding crushed garlic. Then use the same skillet to flash cook a bit of kale, finishing it off with a dousing of lemon juice. Everything comes together in a bowl with…
  • Shirtless Ryan Gosling Cookies

    Amateur Gourmet
    Adam Roberts
    30 Oct 2014 | 11:47 am
    Taking liberties with a recipe is one thing, taking liberties with a recipe name is another. When Dorie Greenspan first published the recipe for Pierre Hermé’s famous double chocolate cookies, they were called “Korova Cookies” for the restaurant where they were served in Paris. Then, one day, Dorie’s neighbor told her that the cookies were good enough to bring about world peace, so she renamed them World Peace Cookies and that went a bit viral. For some strange reason, though, these cookies never made an appearance in my kitchen. Maybe it’s because, in my…
  • 5 New Ways to Throw a $20 Dinner Party

    Epicurious.com: Latest Features
    epicurious.com
    22 Oct 2014 | 7:00 am
    Fun ideas for feeding a crowd on the cheap.
  • Kung Pao Chicken Tacos

    Rasa Malaysia: Easy Asian Recipes
    Rasa Malaysia
    27 Oct 2014 | 4:08 pm
    Kung Pao Chicken Tacos - amazing tacos with Chinese Kung Pao Chicken. Savory and slightly spicy chicken and roasted peanuts make the tacos so delicious. The post Kung Pao Chicken Tacos appeared first on Rasa Malaysia.
  • Chat & Chow: Restaurant-Hopping With the Author of ‘The Cuban Table’

    NYT > Dining & Wine
    By ALEX WITCHEL
    30 Oct 2014 | 1:06 pm
    A yen for authenticity: visiting Cuban restaurants with Ana Sofía Peláez, the daughter of Cuban immigrants and author of the new cookbook “The Cuban Table.”
  • add this feed to my.Alltop

    Amateur Gourmet

  • Shirtless Ryan Gosling Cookies

    Adam Roberts
    30 Oct 2014 | 11:47 am
    Taking liberties with a recipe is one thing, taking liberties with a recipe name is another. When Dorie Greenspan first published the recipe for Pierre Hermé’s famous double chocolate cookies, they were called “Korova Cookies” for the restaurant where they were served in Paris. Then, one day, Dorie’s neighbor told her that the cookies were good enough to bring about world peace, so she renamed them World Peace Cookies and that went a bit viral. For some strange reason, though, these cookies never made an appearance in my kitchen. Maybe it’s because, in my…
  • Vitamix Winner

    Adam Roberts
    29 Oct 2014 | 5:11 pm
    Congrats to Eloise whose simple, straightforward recipe for cauliflower celeriac soup with Dijon thyme croutons won her a brand new Vitamix blender. Thanks to everyone who entered; you made me hungry for soup!
  • Mastering The Art of Roast Chicken

    Adam Roberts
    27 Oct 2014 | 3:52 pm
    Here was the deal: my favorite roast chicken recipe is this one from Thomas Keller. (Sidebar: I’m currently in San Francisco and last night I ate at Zuni, and as I was leaving the bathroom who did I lock eyes with? Thomas Keller. Turns out he goes to the bathroom too; food gods are just like us!) The problem, though, is that the Thomas Keller roast chicken with root vegetables is an event. It requires that you use your roasting pan; it involves a shopping-cart full of turnips, rutabaga, carrots, onions, and potatoes. It’s not really practical for a weeknight. As for my usual…
  • Sponsored Post: Decadent Butternut Squash Soup For One (PLUS A Vitamix Giveaway)

    Adam Roberts
    21 Oct 2014 | 1:59 pm
    Ina Garten is one smart cookie. On a recent episode of her show, I watched her amp up the flavor of a potato leek soup by roasting the potatoes and leeks on a cookie sheet–getting them nice and golden brown–before pureeing them with chicken stock and topping the soup with crispy shallots. So when Vitamix asked me to make an autumnal soup recipe using their S30 model–a model ideal for making an individual portion–I knew what I had to do. Off to the store I went to pick up a butternut squash, an apple, an onion, some ginger, and some chicken stock, and then I went full…
  • Happy Birthday, Grandma

    Adam Roberts
    21 Oct 2014 | 12:08 am
    Today’s my grandma Ronnie’s 85th birthday. And though she doesn’t have a computer, my grandfather gets my blog on his Kindle; so hopefully he’ll read this to her tomorrow morning when she wakes up. For most of my life, my grandmother has been a major presence. Legend goes that just as I started speaking, she sang “You Are My Sunshine” to me from the front seat of her car and from the back seat I started singing back. We spent a lot of time together, when I was growing up. Her second husband (she’s been widowed twice), my grandpa Joe, owned a pickle…
 
  • add this feed to my.Alltop

    Steamy Kitchen: recipes and cooking

  • Giveaway: Panasonic Microwave

    Jaden
    29 Oct 2014 | 7:14 am
    My Review: With the kitchen under remodel, we’ve been cooking outdoors on a camping stove, bbq grill, and this microwave.  Frankly, it’s been a life-saver. Without a real kitchen, I’ve had to rely on precision cooking in a microwave! The most used feature for us was the ability to cook at lower power. While most microwaves cycle turn on – turn off to mimic cooking at lower power, the Panasonic Microwave with Inverter Technology gave me the ability to cook foods perfectly. Because of the Inverter Technology, we were able to get more bang for our buck in terms of…
  • Why I let my kids eat junk food

    Jaden
    28 Oct 2014 | 11:56 am
    I’ve written a handful of times how our family has taken on “just eat real food” mantra that we originally heard Underground Wellness podcast. We love it! It makes grocery shopping and deciding what to eat so easy: JERF or not-JERF. That doesn’t mean we don’t ever eat junk food. We’re just conscious of what we are putting in our mouths. Want a Snickers bar? Sure! Just know it’s not-JERF, call it for what it is. Not real food. But, enjoy that sugar! The words you choose are so very important. It’s what shapes your decisions, how you feel, and how…
  • R.I.P. Crazy Mops

    Jaden
    24 Oct 2014 | 4:37 pm
      We found what was left of Crazy Mops late this afternoon. Not sure what happened, the boys and I found the feathers and what what left of her body on the grass. Life on the homestead….not always pretty, but you get to experience appreciation of new life and the respect of passing. I can’t leave you with just the bad news, one of our 8 month old hens started laying. This is Fuzzy, a silkie hen.   Her egg is half the size of regular eggs. The big brown one on the upper left is probably a supermarket “large” size. This hen is unnamed – but she’s…
  • My New Cookbook! Healthy Chinese Take Out Recipes

    Jaden
    23 Oct 2014 | 7:15 pm
    Fifteen of your favorite Chinese Take Out recipes, healthier, and homemade. Your family and friends will rave about your restaurant-quality meals, without all the fat, calories and sodium. Easy-to-follow recipes with photos to make sure you can cook with confidence. Moo Shoo Pork Egg Flower Soup Hot and Sour Soup Wonton Soup Broccoli Beef Shrimp Fried Rice Shrimp with Snow Peas Orange Chicken Sweet and Sour Pork Chow Mein Noodles with Peanut Sauce Baby Bok Choy General Tso’s Chicken Ground Beef with Beijing Sauce over Noodles Almond Cookies Recipes Here’s a sample of some of the…
  • Giveaway: Original Rabbit Corkscrew

    Jaden
    20 Oct 2014 | 2:01 pm
    I used to work in the wine industry for 4 years when we lived in San Francisco. The funny thing is, all the wine snobs used their fancy wine “key” to open the wine in public when they had their friends over; but if you looked in their drawers, you’d find The Rabbit. uh, did I just confess to opening my friends’ kitchen drawers?! So many of my friends had The Rabbit, I’ve had several as well. It’s simply THE EASIEST way to open a bottle of wine. Metrokane, the company that produces The Original Rabbit (there are many copycats), created a special edition to…
 
 
  • add this feed to my.Alltop

    Rasa Malaysia: Easy Asian Recipes

  • Crispy Baked Orange Chicken Wings

    Rasa Malaysia
    30 Oct 2014 | 3:35 pm
    Crispy Baked Orange Chicken Wings - baked in oven and coated with sweet, citrusy and savory Chinese orange sauce. BEST and crispiest chicken wings EVER! The post Crispy Baked Orange Chicken Wings appeared first on Rasa Malaysia.
  • Basil Chicken (Gai Pad Krapow)

    Rasa Malaysia
    28 Oct 2014 | 3:34 pm
    Thai Basil Chicken - made with ground chicken, basil leaves, and chilies. Basil chicken is great with rice and this recipe is super easy and authentic! The post Basil Chicken (Gai Pad Krapow) appeared first on Rasa Malaysia.
  • Kung Pao Chicken Tacos

    Rasa Malaysia
    27 Oct 2014 | 4:08 pm
    Kung Pao Chicken Tacos - amazing tacos with Chinese Kung Pao Chicken. Savory and slightly spicy chicken and roasted peanuts make the tacos so delicious. The post Kung Pao Chicken Tacos appeared first on Rasa Malaysia.
  • Magimix 16-Cup Food Processor Giveaway

    Rasa Malaysia
    24 Oct 2014 | 11:50 am
    Magimix 16-Cup Food Processor Giveaway. MSRP $499.95. US Only. Enter to win! The post Magimix 16-Cup Food Processor Giveaway appeared first on Rasa Malaysia.
  • Nutella Croissants

    Rasa Malaysia
    24 Oct 2014 | 11:13 am
    Nutella Croissants - 3-ingredients recipe loaded with rich, creamy Nutella in flaky and buttery croissants. Easiest and BEST Nutella croissants ever. The post Nutella Croissants appeared first on Rasa Malaysia.
  • add this feed to my.Alltop

    101 Cookbooks

  • Coconut Quinoa Bowl

    Heidi Swanson
    30 Oct 2014 | 8:57 pm
    I'm looking at the photo I'm posting here, and realizing it looks like a good number of bowls I've posted in the past. But the photo doesn't tell the whole story, so I hope you'll look at it with fresh eyes. What you're looking at is a quirky, unique bowl of quinoa, with a couple of secrets. And the next time you have leftover quinoa (other other favorite grain) give it a try. You toast almonds and coconut in a skillet before adding crushed garlic. Then use the same skillet to flash cook a bit of kale, finishing it off with a dousing of lemon juice. Everything comes together in a bowl with…
  • Beet Caviar

    Heidi Swanson
    23 Oct 2014 | 9:33 pm
    I'm lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery - all malt, and grain, and warmth. And it begged to be treated right. The first question to come to mind was slicing strategy...the consensus was: 1) Allow the bread to cool completely. 2) With this loaf - not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend…
  • Favorites List (10.17.14)

    Heidi Swanson
    17 Oct 2014 | 3:19 pm
    I've been waking up on the early side lately, and tend to do a bit of reading before the sun rises. Which means(!), I have a few things to share with you. Also, if any of you have any podcasts you're particularly excited about, give a shout in the comments. I'd love to add a few to my list... - Reading this, and reading this. - Watching this, and this. - Honey hunters - Armchair traveling: here, here, here, and here - The Interpreter - Find Your Beach - Lotta + Oaxaca - Rise & Shine - The magic. - To cook: Sprouted Rye Berries & Roasted Cauliflower & Vegetarian Pho - The Head Scarf Tie (via…
  • Spicy Chickpea and Bulgur Soup

    Heidi Swanson
    9 Oct 2014 | 8:33 pm
    I'm deep in the middle of a streak where I cook primarily from other people's cookbooks. Every now and then it's a groove I fall into, sometimes lasting a few weeks, other times a month or two. There's something creatively energizing, and at the same time, relaxing about following a recipe written by another cook or writer I admire. I like to mix it up a bit by alternating between recipes from new volumes (like the one today), and recipes from older titles (the Sopa Verde from last week). It's a practice that tends to shake out the creative cobwebs for me. So, that's where my head was at when…
  • Sopa Verde de Elote

    Heidi Swanson
    2 Oct 2014 | 9:01 pm
    Not that I need much encouraging, but I've been compiling a good number of older cookbooks - early titles by authors I love, first editions, and such. The intent is to make them available at some point related to Quitokeeto - perhaps not on the site, more likely at the studio so people can pick and choose and browse in person. An example would be a book like this one - Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978. It's the sort of title I like to revisit, for inspiration in my own kitchen, but also to understand what was inspiring Diana Kennedy in the 1970s. One…
  • add this feed to my.Alltop

    Dona Lupe's Kitchen

  • Dinner & a Show with Get Your Phil

    Gina Ruiz
    23 Oct 2014 | 10:03 am
    Interested in a great night out at an economical price? Love the Disney Concert Hall and delicious food? One of the things I love about living so close to Downtown L.A. is the Friday night Get Your Phil packages. I can have an excellent three course meal at some of the best restaurants in town for a low price, then head over to the concert hall for amazing music.   Dinner & Show Details: Get Your Phil: Dinner & Concert Package Fri OCT 24  8pm “Salonen, Saariaho & Sibelius”   Don’t miss world-renowned conductor Esa-Pekka Salonen as he leads the Los Angeles…
  • Bookstores, Bookshelves, Books & the Backbeat

    Gina Ruiz
    22 Oct 2014 | 9:27 am
    Anyone that knows me knows I’m a bookaholic/book addict/book obsessed nerd. In fact, that’s what my grown children call me affectionally, but nonetheless “Nerd” more often than “Mom.” I started writing about books over ten years ago, have been to multiple book conventions and have purged my collection more times than I can count. Let’s not get into how many boxes of books I’ve packed and moved from house to house or state to state. Two years or so ago, I found this fantastic (except for the neighbors) old converted barn that was built in 1903. I have the whole top floor and…
  • Drought in California

    Gina Ruiz
    11 Oct 2014 | 3:14 pm
    Disclosure: The California Farm Water Coalition invited me on the tour at their expense with the exception of our rental car (our choice). That tour inspired but did not influence me in this series of posts. Thoughts and opinions are my own. I’ve lived in California most of my life. I was born here and no matter how far I roam, I always come back home to Cali. It is the place my soul is replenished. In the 1970s we had a really bad drought. I remember saving every bit of water we had in the house. If we took a shower, we had buckets in the shower with us to catch the water. We used that…
  • Crea Futuro

    Gina Ruiz
    7 Oct 2014 | 11:22 pm
    One of the things I love about Latinos is that entrepreneurial spirit. Whether it be selling oranges or flowers on the roadside, opening up a restaurant, designing an app or working out of their backyard restoring old cars someone is always doing something to build a life for themselves without limits. I’m kinda sorta one of those entrepreneurs and I started early. My sisters and I would sell tortas we made at home. We’d make a ton, wrap them in foil and take them over to the park where the guys were playing soccer. We sold everything we made. We were only in our teens. That time in my…
  • Albondigas with La Morena Chipotle Sauce

    Gina Ruiz
    3 Oct 2014 | 9:24 am
    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. When I was growing up there weren’t all the Latin food stores there are now. In each Latino neighborhood you might find a small store that carried specialty products, but not much. If you really wanted great ingredients, you headed into Downtown L.A. to the Grand Central Market. Living in Atwater Village, DTLA was not far, but not so close either. We made do most of the time with the corner store and I’d ride over on my bike a lot to pick up chiles, tortillas and whatnot for my…
 
  • add this feed to my.Alltop

    SimplyRecipes.com

  • Maple Syrup Roasted Delicata Squash and Brussels Sprouts

    Elise
    30 Oct 2014 | 3:23 pm
    About a month before Thanksgiving, my parents and I start planning our holiday meals. To keep from going completely crazy we divide and conquer the cooking. (Props to those of you who do the whole meal on your own, how do you manage?) For Thanksgiving, my mother is in charge of the roast turkey and stuffing (they’re the BEST), my father the mashed potatoes, and I the pies. Dad and I split the sides. Continue reading "Maple Syrup Roasted Delicata Squash and Brussels Sprouts" »
  • Panko Crusted Pork Tenderloin with Dijon Cream Sauce

    Elise
    27 Oct 2014 | 6:01 pm
    We all know what magic a buttermilk marinade can do for chicken, but have you ever tried a buttermilk marinade for pork? It’s lovely! Continue reading "Panko Crusted Pork Tenderloin with Dijon Cream Sauce" »
  • Caramel Apples

    Elise
    23 Oct 2014 | 10:26 am
    Caramel apples are one of those things that are as much fun to make as they are to eat. I made this batch with my goddaughter Piper with apples she had picked apple picking at a nearby orchard. The last time I made caramel apples with young Piper she was barely 4 years old, and she covered her apple with pink sprinkles. Continue reading "Caramel Apples" »
  • Classic Baked Acorn Squash

    Elise
    19 Oct 2014 | 9:05 am
    Always a favorite at our Thanksgiving table is baked acorn squash. They’re so easy! The hardest part is cutting the squash in half—you need a sharp knife and a strong, steady hand. But then all you have to do is scoop out the seeds, score the inside, dot with butter and brown sugar or maple syrup and bake. To eat you can cut them in wedges, or keep them in halves and scoop out the flesh with a spoon. Continue reading "Classic Baked Acorn Squash" »
  • Farro with Swiss Chard and Radicchio

    Elise
    16 Oct 2014 | 12:14 pm
    Do you ever eat farro? It’s an ancient grain related to wheat. It has a wonderfully nutty, rich flavor and works beautifully as a side dish to chicken and pork. You cook it much like you would prepare a rice pilaf—sautéing garlic and onions first, adding the farro and water and simmering until done. Continue reading "Farro with Swiss Chard and Radicchio" »
  • add this feed to my.Alltop

    Simply Stated Blogs

  • Happy Halloween!

    rsdailythought
    31 Oct 2014 | 4:30 am
    Get the Daily Thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com 5 Pumpkin Designs to Amp Up Your Seasonal Decor 14 Fascinating Facts About Halloween 5 Cute Trick-or-Treat Bags You Can Make YourselfFiled under: Daily Thought
  • How to Let Go of Stress

    rsdailythought
    30 Oct 2014 | 4:30 am
    Get the Daily Thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com The Ultimate Guide to Buying, Cooking, and Eating Whole Grains 11 Apple Pie-Inspired Recipes That Almost Beat The Real Thing 5 Cute Trick-or-Treat Bags You Can Make YourselfFiled under: Daily Thought
  • A New Perspective on Being Unique

    rsdailythought
    29 Oct 2014 | 4:30 am
    Get the Daily Thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com The Ultimate Guide to Buying, Cooking, and Eating Whole Grains 11 Apple Pie-Inspired Recipes That Almost Beat The Real Thing 5 Cute Trick-or-Treat Bags You Can Make YourselfFiled under: Daily Thought
  • Happy Birthday, Bill Gates!

    rsdailythought
    28 Oct 2014 | 4:30 am
    Get the Daily Thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com The Ultimate Guide to Buying, Cooking, and Eating Whole Grains 11 Apple Pie-Inspired Recipes That Almost Beat The Real Thing 5 Cute Trick-or-Treat Bags You Can Make YourselfFiled under: Daily Thought
  • How to Make the Best of Your Mistakes

    rsdailythought
    27 Oct 2014 | 4:30 am
    Get the daily thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com The Ultimate Guide to Buying, Cooking, and Eating Whole Grains 11 Apple Pie-Inspired Recipes That Almost Beat The Real Thing 5 Cute Trick-or-Treat Bags You Can Make YourselfFiled under: Daily Thought
  • add this feed to my.Alltop

    Food & Wine: Articles

  • City Guide: Rouen, France

    8 Oct 2014 | 9:34 am
    Photo Courtesy of Christiane Lemieux The City Rouen is one of my favorite destinations in France. It is the capital of Normandy and has been claimed by some to be the birthplace of Impressionism. As a student of Art History, I can't resist a stop at Monet's gorgeous home in Giverny, which is on the road between Rouen and Paris. Impressionist painters from Monet to Gaugin and Pisarro flocked to Rouen from Paris for the gorgeous light and change of scenery. To this day, Monet’s ...
  • Top Chef 12: Boston

    7 Oct 2014 | 11:31 am
    In this Article Top Chef: Boston Video Top Chef: Boston Contestants Top Chef Season 12 Overview "Top Chef: Boston," the twelth season of the Emmy and James Beard Award-winning series, premieres Wednesday, October 15 at 10 pm ET/PT. Returning to the judges table for the new season in New England are head judge Tom Colicchio, judges Gail Simmons, Hugh Acheson and host Padma Lakshmi. For the first time ever, a “Top Chef” winner is joining the judgin...
  • Host An Epic Halloween Party With Gnarly Head Wines

    7 Oct 2014 | 8:17 am
    Photo Courtesy of the Gnarly Head BE A LOCAL LEGEND Halloween is one of the most popular holidays of the year—and not just for kids anymore. It turns out adults also want to make costumes, carve pumpkins, and turn their abodes into terrifying haunted houses. For this spookiest of celebrations, plan a ghoulish bash for friends and family complete with seasonal appetizers and great wines, like Gnarly Head Old Vine Zinfandel. Over the years, locals in Lodi, California, have noti...
  • Pair Fall Favorites With The Darker Side of Gnarly

    2 Oct 2014 | 12:59 pm
    Photo Courtesy of the Gnarly Head WARM UP WITH WINTER SQUASH Produced from grapes from select vineyards throughout Lodi, California, Gnarly Head’s Authentic Black was aged on oak for 12 months to craft a smooth and opulent red wine. In this region, where long summer days and cool nights provide the ideal climate for growing full-flavored grapes in well-draining sandy soil, you’ll also find local farms harvesting some of the autumn’s most cherished winter squashes; California a...
  • The People's Best New Bars 2014: Press Materials

    4 Sep 2014 | 1:10 pm
    Press Release—For distribution beginning September 17, 2014 at 10 am EDT Download Press Release --> Style Guide & FAQ Style and Usage Guide Download Guide (PDF) Frequently Asked Questions Download FAQ (PDF) Graphics Logos Download Color Logo (PDF) Download Black & White Logo (PDF) Postcards Download Postcard (PDF) Download Sheet of 4 Postcards (PDF) Button Download Button (PDF)
 
  • add this feed to my.Alltop

    Portland Oregon Food and Drink

  • News: Cafe Castagna, Kachka, Zaatar, In-N-Out and More

    Food Dude
    28 Oct 2014 | 5:19 pm
    Yes, it’s that time again… I’m already getting emails asking about the Thanksgiving dinner roundup. Yes, I will be doing one this year – I’m already putting it together. If you want your restaurant event included, let me know soon, or you’ll miss one of my most popular posts of the year! While you are at it, feel free to fill out the holiday event form too.   I’ve been busy dealing with a lot of different issues, so am way behind on news. This will help catch you up on anything you may have missed. Café Castagna has rolled out a brunch menu, to…
  • A Brief Guide to Whole Muscle Cured Meats

    Food Dude
    22 Oct 2014 | 2:24 pm
    [Sponsored post] As the interest in cured meats (broadly lumped under the heading of “charcuterie”) has grown and local butchers make more products it can be daunting to stand in front of a meat case. Tails & Trotters wants to educate our customers about the wide array of whole muscle cured products Tails & Trotters makes from its hazelnut-finished pigs (as opposed to the much broader world of salami & cured sausages).  We created the following brief guide for the main two categories based on the portions of the pig they are made from: bacon and salumi:   BACONS –…
  • I’m So Over Pumpkin Spice

    Food Dude
    15 Oct 2014 | 11:40 am
    Pumpkin-spice – it’s everywhere this year. What is all the fuss about? On a recent walk, I broke down and stopped at a Starbucks to try this mystical beverage that seems to appear at least once in every 20 something’s Facebook stream. It’s been ten years since Starbucks invented the pumpkin-spice latte, and it seems the buzz has grown every year. It’s even got it’s own #PSL hashtag on Twitter. That it’s been widely reported this year that the syrup used in the drink doesn’t even contain pumpkin hasn’t seemed to dampen enthusiasm. Can I…
  • Bluehour Fire Victim Sues for Injuries

    Food Dude
    15 Oct 2014 | 10:58 am
    Back in April of 2013, Bluehour bartender Steven Grimm was seriously burned and hospitalized after a fire. At the time, owner Bruce Carey said, “Last evening at around 9:00 pm there was an accidental fire at Bluehour.  Our bartender Steve Grimm has been treated at a local hospital and he is expected to return home today. The fire was the result of a high proof alcohol that inadvertently ignited while preparing a cocktail. We are grateful to our amazing staff for acting so quickly and efficiently. We are working diligently to put the bar back in full operation. We will be closed for…
  • Ruth Reichl Weighs in on Paris Restaurant “Jules Vern”

    Food Dude
    10 Oct 2014 | 3:01 pm
    Ouch! In my last news roundup, I mentioned Ruth Reichl‘s blog, and writings about a recent trip to Portland. She has followed her original piece with two more, the latest covering Feast Portland, Salt & Straw, Portland Farmers Market, and Longbaan. Most recently she traveled to the French Restaurant Jules Vern by famed restaurateur Alain Ducasse, which is halfway up the Eiffel Tower. Ruth posted about them in a piece titled, “Paris – One Sad Night“. Unfortunately, it didn’t live up to her Portland experiences. Of the interior, she says, “I felt as if I…
  • add this feed to my.Alltop

    Start Cooking

  • Beef Stew

    26 Oct 2014 | 11:00 pm
    Beef stew makes for a hearty and tasty meal. There's no need to be a chef with these tips and techniques on how to make beef stew - just follow my easy step-by-step video instructions and you'll be cooking like a pro!
  • Lasagna

    28 Sep 2014 | 11:00 pm
    Easy lasagna recipe video: Here is the secret on how to create the magic layers for an amazing pasta meal.
  • English Muffin Pizzas

    14 Sep 2014 | 11:00 pm
    English Muffin Pizzas are a great snack or a meal, and they're perfect for a party. They take no time to prepare and they cook up in just 10 minutes.
  • Chocolate Chip Cookies

    31 Aug 2014 | 11:00 pm
    Everyone loves chocolate chip cookies! This step-by-step video on how to make chocolate chip cookies will give you all the tips and techniques you need to bake your own fantastic cookies. Enjoy!
  • Microwaving Bacon

    17 Aug 2014 | 11:00 pm
    Cooking bacon does not need to be difficult. Watch this startcooking video to learn a simple and easy way to microwave bacon. Enjoy!
  • add this feed to my.Alltop

    NPR: Food

  • Cash For Halloween Candy? Dentists' Buyback Program Is Booming

    Allison Aubrey
    31 Oct 2014 | 1:57 am
    If you're like many parents, by tomorrow morning you'll be facing a candy glut. One possible solution? Sell it to a dentist participating in a program that sends candy care packages to troops.» E-Mail This
  • A Traditional Strudel Recipe 'Pulled' From The Past

    Sasa Woodruff
    30 Oct 2014 | 1:40 pm
    It's hard work to stretch pastry dough as large as a tabletop. That's why few people still make tahana strudla the traditional way. But for Sasa Woodruff, the strudel is a link to her Slovak roots.» E-Mail This
  • Apps Aim To Guide You On 'Sustainable Food' (Whatever That Means)

    Alison Bruzek
    30 Oct 2014 | 9:04 am
    Consumers who care about how their food is produced have a growing number of apps they can turn to at the supermarket. The problem? Nailing down just what sustainability means when it comes to food.» E-Mail This
  • VIDEO: You Don't Know Jack-O'-Lanterns

    Adam Cole
    30 Oct 2014 | 5:25 am
    Explore the guts and glory of pumpkin science with Skunk Bear's latest video.» E-Mail This
  • Decoding The Food And Drink On A Day Of The Dead Altar

    Karen Castillo Farfán
    29 Oct 2014 | 3:00 pm
    The Mexican tradition celebrates the dead and welcomes their return to the land of the living once a year. Enticing them to make the trip is where the food, drink and musical offerings come in.» E-Mail This
 
  • add this feed to my.Alltop

    Vegan Bits

  • Native Foods Expansion

    Lane
    14 Oct 2014 | 4:47 pm
    Downstairs in the kitchen of the new Native Foods Cafe, Jackie Perez preps the meat and sauerkraut for a Reuben sandwich. It's 11:45 a.m., 30 minutes before the two-hour lunch rush will start, bringing in hundreds of hungry businessmen and women from around Dupont Circle. Perez, the restaurant's national kitchen trainer, is surrounded by a […]
  • Let Them Eat Vegan Wedding Cake

    Lane
    9 Oct 2014 | 12:04 pm
    Her family wasn’t vegetarian – let alone vegan – but they never used butter, milk or eggs in their baking. “That’s just the way they baked,” said Kristi Touchette, 40. She’s not sure why, but recalls a relative mentioning a connection to the Depression, when eggs and milk were in short supply so cake recipes […]
  • The Secret of These New Veggie Burgers: Plant Blood

    Lane
    7 Oct 2014 | 11:06 pm
    Patrick Brown, a 60-year-old Stanford University professor turned first-time entrepreneur, says he has found the secret to replicating the taste of red meat: plant “blood.” On a recent afternoon in his company’s expansive laboratory, Mr. Brown poured a deep-red liquid into a plastic cup. The thin concoction looks like blood, has the same distinct metallic […]
  • 5 Awesome Reasons We Could Have a Vegan America by 2050

    Lane
    19 Sep 2014 | 10:55 am
    After undergoing quadruple bypass surgery in 2004 and a later stent surgery, Bill Clinton adopted a vegan diet in 2010. Since then, he’s lost 20 pounds, and is now an advocate for vegan and meatless diets. “I like the vegetables, the fruits, the beans, the stuff I eat now,” Clinton told a CNN reporter. “All my […]
  • Vegan America by 2050?

    Lane
    18 Sep 2014 | 4:55 pm
    I'm making a prediction: America will be vegan by 2050. Sound preposterous? Not if we work together to make it happen. Consider that until the 1900s millions of young children worked in our factories... and how untenable that would be today. Consider that a country built on the backs of slaves elected Barack Obama in […]
  • add this feed to my.Alltop

    Average Betty

  • Bacon Blitz Potato Skewers f/ Heather Cox Video

    Sara O'Donnell
    29 Oct 2014 | 7:17 am
    Let's tailgate! Sara makes Bacon Blitz Potato Skewers with College Football Reporter Heather Cox in her Boise Idaho home The post Bacon Blitz Potato Skewers f/ Heather Cox Video appeared first on Average Betty.
  • Bacon Blitz Potato Skewers Recipe

    Sara O'Donnell
    29 Oct 2014 | 7:16 am
    Bacon Blitz Potato Skewers are butt-slappin good! Tender Idaho Russet Potatoes wrapped in crisp, smoky bacon, skewered and ready for your tailgate party The post Bacon Blitz Potato Skewers Recipe appeared first on Average Betty.
  • TRICK AND TREAT Black Bean Avocado Soup Video

    Sara O'Donnell
    25 Oct 2014 | 3:26 pm
    Whether you're staying in to pass out TREATS or going out to play TRICKS this Halloween, Black Bean Avocado Soup is a great way to feed your screaming soul. The post TRICK AND TREAT Black Bean Avocado Soup Video appeared first on Average Betty.
  • Black Bean Avocado Soup Recipe

    Sara O'Donnell
    25 Oct 2014 | 3:25 pm
    It doesn't need to be Halloween to enjoy this scary good Black Bean Avocado Soup. And don’t get me wrong… the cute avocado spider web is pretty tricky, but all the vegetables hiding in this soup are the real TRICK The post Black Bean Avocado Soup Recipe appeared first on Average Betty.
  • Surf N’ Turf Egg Rolls Video

    Sara O'Donnell
    17 Oct 2014 | 10:12 am
    We have a saying amongst our friends, “I’m keeping the dream alive.” It is usually said more during holidays… when we are feeling nostalgic The post Surf N’ Turf Egg Rolls Video appeared first on Average Betty.
  • add this feed to my.Alltop

    waiterrant.net

  • Mischief Night

    guru
    30 Oct 2014 | 10:05 pm
    I’m on the checkout line in the supermarket when a teenaged boy comes up to me with an extra large carton of eggs. “Excuse me, sir.” he says. “Could you buy these eggs for me?” My shopping cart is loaded with stuff. “You have one thing.” I say. “You can go ahead of me.” “Could you buy them for me instead?” he says, offering me a ten dollar bill. “Why can’t you buy them yourself?” “Uh,” the boy says. “Because tomorrow night is Mischief Night and they might not sell them to me.” Realization dawns on me. “No way,” I say. “You want to do the deed…
  • The Fires of Hell

    guru
    28 Oct 2014 | 2:16 pm
    “Stephen, dear,” Connie says. “Please refill my ice water.” I don’t even look up from my chart.  “Connie, the water machine is right over there. You’re perfectly capable of getting it.” “I’m too old. Be a nice young man and get me my water. A cup of tea would be nice too.” Connie is in her seventies and has mistaken the psych ward for the Waldorf Astoria. “Did you hear me?” Connie shouts. “I want some water! Make it snappy.” “Why don’t you shut up already,” another patient says. “I’m sick of your yelling.” “You shut up,” Connie hisses.
  • Coffee,Tea and Pills

    guru
    27 Oct 2014 | 11:02 am
    It’s 7:00 PM and I’m tired so I go into the staff room and brew a pot of coffee. Within minutes the smell of java fills the nurse’s station. Normally I take it black but, as I’ve gotten older, I like it with milk and sugar in the evenings. After fixing my cup I sit at a desk to write my notes. Then a hand flashes in front of my face and grabs my cup. “What the hell!” I yelp, watching as a patient shotguns the coffee, sending rivulets of hot fluid coursing down his neck. “I want more!” the patient says, tossing the cup behind his shoulder. “Holy shit!” I say, still in…
  • Carousel

    guru
    24 Oct 2014 | 11:18 am
    I’ve got the baby all to myself and a Nor’Easter is blowing outside. If I don’t take Natalie outside for a walk she won’t take a nap. That means Daddy won’t get a nap. Not good. When there’s a lull in the storm I load my daughter into the car and head over to the mall. Protected from the elements I can wheel Natalie around until she gets overstimulated and knocks out. I can also do some shopping, grab a snack and, if there’s a fecal emergency, utilize the changing stations the mall thoughtfully provides. Retailers don’t want diaper meltdowns putting a dent in their profits.
  • Brunch Is for Jerks?

    guru
    18 Oct 2014 | 10:29 pm
    A couple of days ago a friend of mine, an avowed foodie, texted the above picture to my cell phone. “I disagree,” I wrote back. “As do I,” he replied. “Sometimes that’s my only meal!” I like brunch, but brunch done right. Post-waiter-stress trauma makes me leery of places that crank out fusion cuisine or Tex-Mex six days a week and then offer overpriced eggs on Sunday. Cooks making stuff outside their usual routine produce results ranging from bleh to disastrous. Did we forget Anthony Bourdain’s warning about chefs unloading the week’s leftovers by masking them with…
 
  • add this feed to my.Alltop

    Coconut & Lime // Rachel Rappaport

  • Bolognese Alla Diavolo Pappardelle

    Rachel Rappaport
    26 Oct 2014 | 9:29 pm
    Ingredients:For sauce1 tablespoon olive oil1 large onion, diced2 carrots, diced1 pound hot Italian sausage1 pound 90% lean ground beef1 tablespoon red pepper flakes¼ teaspoon ground nutmeg½ cup whole milk½ cup dry red wine3½ cups canned crushed tomatoes1 (15 ounce can) diced tomatoesfreshly ground black pepper to tastesea salt to tasteFor pasta2 pounds flour10 eggs3 tablespoons Frank’s® RedHot® Original Cayenne Pepper SauceTo make the sauce:Heat the olive oil in a Dutch oven or tall-sided skillet over medium heat. Cook the onion and carrots until the onions are translucent and soft,…
  • Meyer Lemon Ginger Beer Rock Shandy

    Rachel Rappaport
    19 Oct 2014 | 9:00 pm
    Ingredients:1 cup Meyer lemon juice (from about 7 lemons)4 cups very cold water3 tablespoons liquid turbinado sugar, simple syrup or agave nectar3 cups ginger beer1/2 teaspoon bittersDirections:In a medium pitcher, stir together the lemon juice, water, syrup until fully incorporated. Carefully stir in the ginger beer. Sprinkle with bitters. Serve immediately.  My thoughts:A rock shandy is a non-alcoholic version of a shandy (which is beer mixed with lemonade or soda) frequently made with citrus fruit. I've been on a big ginger beer kick lately so I thought I'd try it with sweet-tart…
  • Tuna Dandelion Green Pasta Salad

    Rachel Rappaport
    12 Oct 2014 | 9:00 pm
    Ingredients:10 oz rotini2 cups finely chopped dandelion greens10 oz canned solid white albacore in water, drained1 small onion, diced1 stalks celery, diced2 tablespoons capote capers2 green onions, diceddressing:1/4 cup mayonnaise1 1/2 teaspoon Dijon1/2 teaspoon juice from the caper jar1/2 teaspoon ground peri perifreshly ground black pepperDirections:Bring a large pot of water to boil. Cook the pasta until al dente. In the last minute of cooking, toss in the dandelion greens. Drain and cool completely.In a large bowl, toss together the tuna, pasta mixture, capers, onion, green onion, celery…
  • Butternut Squash Pork Tacos

    Rachel Rappaport
    9 Oct 2014 | 9:00 pm
    Ingredients:2 1/2 lb boneless pork roast 1 1/2 lb (peeled, seeded) butternut squash, cut into 2 inch half moons*2 jalapenos, sliced1 onion, sliced 1/4 cup red wine vinegar1 teaspoon granulated garlicto serve:taco sized tortillasshredded Mexican cheesessour creamhot saucelettuceDirections:Place the butternut squash in the bottom of a 4 qt slow cooker. Place the pork on top the squash and then scatter the remaining ingredients on top. Cook on low 8-10 hours. Remove the pork and shred. Use a slotted spoon or spider to scoop out the solid ingredients from the slow cooker insert. Place in a medium…
  • Chorizo Autumn Vegetable Soup

    Rachel Rappaport
    7 Oct 2014 | 9:00 pm
    Ingredients:group #11 acorn squash, cubed2 carrots, cut into coins2 very large parsnips, diced2 stalks celery, diced1 Walla Walla onion, diced2 cloves garlic, minced1 teaspoon ground peri peri8 cups Swanson chicken broth*sea saltfreshly ground black peppergroup #21 bunch lacinato kale12 oz Portuguese-style chorizo, cut into coins and lightly brownedDirections:Add the ingredients from group #1 to a 6 quart slow cooker. Cook on low 8-10 hrs. Stir in group #2. Cover and cook on low 20 additional minutes. *Depending on the size of your vegetables, you might need slightly more stock. It should…
  • add this feed to my.Alltop

    Cooking with Anne

  • Meyer Lemon Cake with Chocolate Filling and Lemon Glaze

    Anne Coleman
    27 Oct 2014 | 3:00 am
    Meyer Lemon Cake with Chocolate Filling and Lemon GlazeYes, I baked again. I feel as though I bake very often - it's what the kids like - but I DO make savory dishes ... I promise. I couldn't help but make this cake. I came across Meyer lemons at Wegmans the other day (so early in the season!) and had to buy them; they're so difficult to find here. Once I had them I honestly had no clue what I was going to do with them.Then came work. A very dear woman who was working with us for about half a year left us to go home to Florida this week and another worker made her a lemon cake as a sweet…
  • Apple Cakey Pie Thing Gooey Goodness

    Anne Coleman
    7 Oct 2014 | 6:51 am
    A couple weeks ago I came across a cake on a site (thanks to Mark Boxshus, A.K.A. Boscoe the Cookie Doctor) and thought it looked awesome, but there was no way it would work. I also thought it would be awesome with a topping like the one we use for Nana's Apple Cake.I had no idea how this monster of a thing would turn out so I tried it. I tweaked it here and there and made it several times before I was happy with it. Just the photos alone on Facebook and Instagram stirred people.When I posted to Instagram I called it: "Apple cakey pie thing gooey goodness" and SoVeryDomestic remarked, "That…
  • Apple Season

    Anne Coleman
    2 Oct 2014 | 7:46 am
    Apples from friends are the best!It's no surprise to anyone I know that fall is my favorite time of year. There are so many reasons why, but one of the biggest is that it's prime time for apples. I have my favorites there, as well; Granny Smith or Pink Lady for eating, and a mix of Granny Smith and Macintosh for baking and cooking. Just this month I was introduced to SweeTango apples and fell in love with those, too.I also get into the kitchen more in autumn, with apples ripe for the picking, pumpkins abound and meats being smoked for preserving ... it just makes me want to cook - and eat!
  • Butternut Squash and Ricotta Pizza

    Anne Coleman
    25 Sep 2014 | 6:10 am
    I do so love this pizza ... I mean, I could eat one by myself, and not one slice,  the whole thing! There's a beautiful play of flavors here; sweet roasted butternut squash and onion, garlicky ricotta, tangy Parmesan all on a chewy crust, it's just the best bite.Look for squash that are dull skinned, heavy for their size with an intact and firm, dry stem. They should have a deep color and the skin should not be easily scratched or nicked. Once you have the right squash, you're ready to go!Butternut Squash and Ricotta PizzaMakes 1 pizza - serves 4 to 6Ingredients:1 pound butternut squash,…
  • Emeril's Italian Table at Sands Bethlehem Review and Giveaway

    Anne Coleman
    22 Sep 2014 | 3:00 am
    This is the entrance from the hotel side of the restaurant. It's quite stunning!Saturday night I had the pleasure of dining at yet another of Emeril Lagasse's restaurants here in Bethlehem, Pa and once again it was a wonderful experience. Dave and I seem to only be getting out together when I get these opportunities and I jump at each one. I think we're getting a little spoiled, but I know neither of us minds.Emeril's Italian Table is decidedly less "fancy" than Emeril's Chop House, and I'm certain it's meant to be that way. The decor is more rustic and the wait staff is more laid back…
  • add this feed to my.Alltop

    Cheese and Biscuits

  • The Cinnamon Club, Westminster

    30 Oct 2014 | 5:04 am
    There was a time, back in the dim and distant past, when I was rather sniffy about high-end Indian food. It started, I think, with a rather unsatisfying experience at Benares in Mayfair, where I had a couple of little bowls of curry, some quite nice chicken tikka, and some mini poppadums and was charged about £45. Then not so long after I went to a blogger's dinner at Tamarind, which though better in terms of variety still felt a bit half-hearted, shackled (I thought) by the constraints of Michelin-starred dining when Indian food should be all about fire, spice and immediacy. The thing is, I…
  • Tredwell's, Covent Garden

    24 Oct 2014 | 3:01 am
    The last few years have not been kind on high-end French dining. Thanks partly to an explosion in demand for budget American comfort food (MeatLiquor, Patty & Bun, Chicken Shop) and a determined democratisation of the mid-range elsewhere (Zédel Brasserie, Zucca, Bone Daddies, you name a cuisine, you can eat it in this city for about £20/head), all of a sudden places like Petrus, Alain Ducasse, Gordon Ramsay and (yes) Marcus at the Berkeley hotel seem part of an older, fussier, elitist tranche of expense-account sinkholes, not irrelevant as such but not exactly London 2014. So not to take…
  • Ippudo, St Giles

    15 Oct 2014 | 6:07 am
    There's always a risk in expanding a restaurant abroad that there will be some aspects of your style or facility, happily accepted as normal in your home country, that will not sit well with your new audience. TGI Friday's, for example, has become notorious for the kind of gurning over-familiarity of service that British people dismiss as "typically American" but which presumably great swathes of the US consider perfectly satisfactory. And at the other end of the scale, the typical level of "service" encountered in a huge number of high-end Parisian cafés would be considered nothing short of…
  • Kanada-Ya, Covent Garden

    6 Oct 2014 | 8:36 am
    "I don't care how warm it is outside," said my friend as the mercury topped 20 degrees Celsius at the start of October, and the sun cracked the pavements on the streets of Battersea, "I'm wearing my winter coat. I've waited long enough." I know how she feels, although not about clothes, which as anyone who's ever met me will not be surprised ranks just between reality TV and cross-country skiing on my list of interests. My problem with the Indian summer is that I have been waiting far too long to snuggle up to a bowl of ramen or a portion of spicy tom yam soup and it's got to the stage when…
  • Salvation in Noodles, Dalston

    1 Oct 2014 | 5:01 am
    Opening a Vietnamese noodle shop in Dalston has, it must be said, a touch of the coals-to-Newcastle about it. The main thoroughfare in this part of town is Kingsland Road, home to a huge number of Vietnamese restaurants, many of them extremely good (the Viet Grill is, and always has been my own favourite) and most of them able to knock up a comforting bowl of Pho faster than you can say Ăn ngon nhé. But I've said it before and I'll keep saying it until (and until well after) you're all entirely sick of hearing it, there is no reason to complain about somewhere being a bit derivative, or…
 
  • add this feed to my.Alltop

    Fussy Eater

  • What a Munchkin Aspires to: Sweet Potato Doughnuts at Bostonia Public House

    16 Oct 2014 | 3:07 pm
    You should definitely read Lisa Johnson's fabulous post on our lunch at Bostonia Public House. Here's a sneak peak of our sweet potato doughnuts:The doughnuts were served warm with vanilla glaze laced with cinnamon. Lisa described them as tasting like French toast. The natural sweetness from the sweet potato base made inside taste naturally sweet not just cakey like other doughnuts. We were served about 9 doughnuts so they were great for sharing. Read more about the rest of our experience here! Lunch at Bostonia Public House
  • Comfort Food with Stephen Colbert and Jamie Oliver

    6 Oct 2014 | 8:37 pm
    I need this book. Watching Stephen Colbert and Jamie Oliver dish over comfort food is kind of like watching carb prozac. Enjoy!The Colbert ReportGet More: Daily Show Full Episodes,Indecision Political Humor,The Colbert Report on Facebook
  • Bakes For Breast Cancer Holds First Annual #OfficeBakeSale

    26 Sep 2014 | 11:42 am
    Get your oven mitts ready! Our friends over at Bakes for Breast Cancer are making it fun and easy to participate in Breast Cancer Awareness Month this October. Here are details:Bakes for Breast Cancer, Inc., a regional non-profit organization dedicated to raising funds for breast cancer research and care, is launching its first month-long “Office Bake Sale” campaign on October 1, 2014. Participants simply bring baked goods or sweet treats to work and sell them in their office during the month of October, also known as Breast Cancer Awareness Month.“By selling just a few…
  • The 15th Annual Boston Bakes for Breast Cancer is Happening May 5 - 11!

    6 May 2014 | 10:42 am
    Folks, it's one of the greatest times of the year in Boston for dessert! Here is all the info you need to enjoy local desserts for a good cause:Treat the special women in your life to decadent desserts while also helping fight breast cancer during Boston Bakes for Breast Cancer from May 5 through Mother’s Day on May 11. Restaurants, supermarkets, bakeries, cafés, chocolate and ice cream shops throughout Massachusetts will participate in Boston Bakes for Breast Cancer.Establishments have the option to designate all sales of one specific dessert or fifty-percent of proceeds from their entire…
  • The Cinnamon Rice Pudding at Anna's Taqueria

    7 Mar 2014 | 2:39 pm
    I'm not a big rice or bread pudding fan mostly because everytime I've tried them they have always been mushy and gross. However, while at Anna's Taqueria inhaling a grilled steak quesadilla, I noticed they had rice pudding and thought I would give it a try. It was yummy, pleasantly mushy yet structured enough not to be sloppy when you eat it. Also this cinnamon dusting on top was everything and goes perfectly with your Mexican Coke:
  • add this feed to my.Alltop

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

  • Hey, I’ve Been Back in London for Four Months Now!

    Krista
    26 Oct 2014 | 9:21 am
    Have been waiting to find you! A photo posted by Krista (@kristainlondon) on Oct 10, 2014 at 10:11am PDT London, you are the best and the most beautiful. I love  you, totally and completely. I get lost in you. (Just like Mark Wallinger and Labyrinth, his London Underground art series of mazes .) But sometimes in love, there is not-so-love. Here is the bad and the good from where I am sitting today. THE BAD…and/or the things I’ve forgotten… Yelp London is useless! Barely any reviews for a lot of places.Where is everyone leaving their reviews? No one writes reviews on Time…
  • Where I’ve Been Eating in London Lately, Autumn Edition

    Krista
    18 Oct 2014 | 4:05 am
    Click to view slideshow. September is gone! October is upon us. My bank account dwindles…London is just too exciting! There is too much to do! Too much to see! Too much to EAT. Yet, my London restaunt blog sits ignored. Let me try to do something about that. Here’s where I’ve been eating lately. If you can’t tell, I’m on a bit of a Chinese and Spanish kick at the moment. Gourmet San, Bethnal Green. My friend JP and I did a little Szechuan crawl one night, inspired by our mutual love of Sichuan Folk off Brick Lane. We had high hopes, but Gourmet San let us down.
  • Bob Bob Ricard, I Love You

    Krista
    12 Oct 2014 | 2:02 am
    When people would ask me what I missed most about London, I would tell them honestly, “Waitrose. And Bob Bob Ricard.” American supermarkets were fluorescent nightmares, and American restaurants were full of cheap chairs and limited sparkling wine choices. I ran away from the Jewel’s and Dominick’s of the world, and started doing most of my shopping at the very tiny Green Grocer, which had everything I needed, really. (But still, no Waitrose.) And I found myself spending more and more time in the velvet and brass lobby bars of the grand hotels — The Four Seasons,…
  • Please Help Me Fix My WordPress Site…

    Krista
    29 Sep 2014 | 12:03 am
    ***UPDATE: Thank you to the Internet and @cayloe for pointing me to this post, which explains the song “this is what you want, this is what you get” playing on your site. After 10 years as a loyal Sitemeter subscriber, I have removed their code from my website.*** After a frustrating few hours under the hood of my website yesterday, I am ready to throw in the towel. But maybe there is someone out there who can help me. A few months ago, I noticed that occasionally, when I loaded my WordPress site, it would play a song. The song goes something like “This is what you want,…
  • Little London Obsessions

    Krista
    27 Sep 2014 | 9:06 am
    My obsession with London knows no bounds. Some of you will get tired of me talking about this, but…I am not sorry. Waitrose!! Double-decker buses! Pubs! Men in suits! Tuxedos on the tube! Cheap flights to everywhere!! Life is good. It’s nice to be back, and in a way, to be reunited with my London restaurant blog, which I am stretching and changing. Here’s what else I’ve been obsessed with lately. Orla Keily’s collection of shoes at Clark’s. I’ve written before about my obsession with Clarks in London. Some people — the ones not in the know…
  • add this feed to my.Alltop

    Going Gluten-Free

  • Pumpkin Cheesecake Custard Cups

    21 Oct 2014 | 11:18 am
    Happy National Pumpkin Cheesecake Day!  Seriously, folks, I can't even MAKE this stuff up to justify my baking bug.  I used to HATE pumpkin, but as I've aged, I've grown to love it, even crave it.  I'm still pretty picky about the things I eat with pumpkin.  I don't do pumpkin spice lattes (mostly because I don't do coffee...blech!), I don't do pumpkin flavored chocolate (icky!)...but I do do pumpkin cake.  Pumpkin cheesecake seemed like the perfect dessert.Since following THM, I've been trying to figure out a good pumpkin recipe that I can crave.  As my usual, I…
  • GF Sweet & Saltines

    9 Oct 2014 | 7:41 pm
    Last weekend we went to a pot-luck at a friend's house.  It was a lovely autumn evening, and we ate chili, salad, and lots of goodies there that I could not eat.  Sigh.  Such is the plague and curse of going to a pot-luck and being the only person who's gluten-free.  I had stopped at my favorite, local, gluten-free bakery and picked up a batch of cupcakes to take with me so I could have dessert.  I'm still allowing myself a weekly indulgence, even though I'm working on being a Trim Healthy Mama. Dinner was great, my friend assured me she made her chili with her own…
  • White Chicken Chili

    8 Oct 2014 | 3:54 pm
    Autumn is here.  Leaves are falling (much to my husband's chagrin).  Evenings are getting colder.  People are getting sicknesses.  In fact, hubby's in the throes of an awful cold right now, poor guy!  Was sitting here, thinking, what can I feed him for dinner that is yummy, warm, comforting.  He's at work, had to trudge downtown today for an important meeting.  He'll be coming home later, tired, most likely frustrated at either traffic or train ride, wanting something that will be ready the instant he walks in the door. He's always talking about an amazing…
  • Crock Pot Beef & Mushrooms

    6 Oct 2014 | 3:10 pm
    Somehow, starting THM (you sick of Trim Healthy Mama, yet?  I'm not!!!!)...anyway....Coming up with on-plan recipes and dinners have rekindled my love for experimentation.  It's quickly dropped temperatures here in the northeast, and life has gotten a lot busier.  When it's cold, and we're busy, I rely heavily on my crockpot.  Tonight is no different.  My oldest had classes at her co-op, we have bowling and Chik-fil-A with our friends this afternoon, and dinner needed to be ready when we got home so that hubby can go off and enjoy the football game with his cigar shop…
  • Fruit Punch Tea

    2 Oct 2014 | 12:22 pm
    Since going on THM (Trim Healthy Mama), and losing a little bit of weight, I am greatly encouraged.  One of the staple drinks is GGMS or Good Girl Moonshine.  Unlike it's namesake, it is NOT alcoholic!  I haven't yet acquired the taste for this, but in my efforts to reduce my soda intake (well, eliminate it as much as possible), I've come up with a tea I like to drink.  I make this caffeine free so that I can enjoy any time of day.Fruit Punch Tea2 Black Cherry Berry Celestial Seasonings Tea Bags2 Raspberry Zinger Celestial Seasonings Tea Bags2 Country Peach Passion…
 
  • add this feed to my.Alltop

    David Lebovitz

  • Whole-Wheat Sunflower Seed Rye Bread

    David
    29 Oct 2014 | 3:29 am
    I had a phone interview the other day, and the journalist was so nice and interesting that we ended up talking about a whole bunch of other subjects that we didn’t intend to talk about. Like a good interviewer, she didn’t start off by asking the usual questions, but came up with some original ones, which was a lot more interesting than being asked for the name my favorite bistro (I have a whole list here) or who makes the best macarons in Paris, which are now available around the world. One particular subject that we talked about extensively was blogging. The interviewer asked me…
  • Mexican Dinner with Susana Trilling, in Paris

    David
    27 Oct 2014 | 1:02 am
    The first time I went to Mexico was sometime back in the 1980s. And from what I’d heard, I was sure that I would never come back. Most stories suggested danger lurking from every corner of every city and town, even in the oceans, where who knows what could happen to you in there. Or at the very least, I’d certainly be laid up in bed, doubled over from accidentally drinking the water. Since that first trip, where I happily found myself on warm beaches sipping Mexican beers and eating spicy ceviche made from seafood that the fishermen brought in each morning from the clear blue…
  • Pottoka

    David
    22 Oct 2014 | 1:49 am
    Sometimes I feel like a nitwit, especially when people start talking about all the new restaurants in Paris. I am a creature of habit (and I don’t like disappointment), so I generally go to the same places. I also tend to stay on the Right Bank, where I live, as the restaurants tend to be more exciting and less-fussy, with a more casual ambiance. But I’d heard good things about Pottoka, over in the 7th arrondissement, helmed by chef Sébastien Gravé, who likes to improvise on his native Basque cuisine, known for lots of colors and contrasts, as well as a hint of spice. The…
  • At the Market: Bitter Turnips and Smoked Garlic

    David
    20 Oct 2014 | 5:34 am
    I regularly visit the outdoors markets in Paris to do my shopping. It’s a lot nicer than the supermarket and I’ve gotten to know many of the vendors personally. Last Friday I took a lovely journalist from Poland through the market, who was writing a story about me and my new book. And I thought I’d be fun to take her shopping with me. She asked me a lot of questions as I blazed through the market, where I dialed in on the fresh figs immediately. Worried that the fragile beauties would get smushed in my bag, I made a mental note to go back and get some. The best market tip I…
  • Peppermint Stick Ice Cream with Hot Fudge Sauce

    David
    18 Oct 2014 | 2:33 am
    One of my favorite bakeries anywhere is Baked, located way over yonder, in Red Hook, Brooklyn. It’s a ways to go, since that part of Brooklyn lacks subway stops. (And it’s about 3000 miles from Paris, and no métro goes there either.) So I’m happy to hear they’re opening in Tribeca, so when I’m in New York, I can make it over there more frequently. But what’s just as good as visiting their bakery in person, is their latest book, Baked Occasions, featuring Matt Lewis and Renato Polifito’s favorite cakes, cookies, and candies, for entertaining,…
  • add this feed to my.Alltop

    Cybele Pascal

  • Chicken, Sweet Potato and Cauliflower Vindaloo with Quinoa

    cybele
    20 Oct 2014 | 8:24 am
    Along with the bounty of the fall harvest comes cooler days and longer nights, and a craving for hearty dishes that bring you back to the warmth of the stove. We turn to comforting inexpensive staples like potatoes, carrots, apples, and grains, for rich autumnal inspiration. The desire for comfort is universal, and a simmering pot is the marker of fall. Instead of armchair traveling, I suggest you travel via your kitchen, and explore global cuisine. Take a trip from Tokyo, to Goa, to Naples to Budapest, all in the course of a week. Following on my last post for Pasta e Fagioli with…
  • Allergy Friendly Pasta e Fagioli with “Cheesy” Garlic Croutons

    cybele
    6 Oct 2014 | 12:33 pm
      PASTA E FAGIOLI WITH “CHEESY” GARLIC CROUTONS Serves 8 Free of: gluten and all top allergens Pasta e Fagioli is about as comforting as a bowl of soup can get. The hearty combo of vegetables, beans, and pasta make a complete meal, perfect for any chilly fall night, or wonderful for lunch the next day. The “Cheesy” Garlic Croutons are an added bonus. Store them tightly covered at room temp… but don’t expect them to last, as kids devour them like candy. This recipe makes enough for a hearty meal for 4, plus leftovers. I’ve swapped out the traditional allergens of…
  • Allergy Friendly Butterscotch Bars

    cybele
    16 Aug 2014 | 4:00 pm
    Allergy-Friendly Butterscotch Bars   With a lack of allergy-friendly butterscotch chips on the market, I decided to create a homemade butterscotch base that would fulfill our sweet cravings. If you can use butter, feel free to substitute, but Earth Balance Buttery Spread makes darn good butterscotch for these moist and chewy bars. Please note that shortening isn’t a suitable replacement, since it doesn’t emulsify when heated. Make these gluten-free, top 8 allergen-free, vegan bars of heaven for your end of summer picnics, or to send along to school for parties for a treat that will…
  • add this feed to my.Alltop

    Hungry Crowd

  • How to Make Dominique Ansel’s Frozen, Chocolaty Mummy-on-a-Stick

    30 Oct 2014 | 3:30 pm
    Pastry genius and Cronut creator Dominique Ansel has partnered with Monster High, a line of horror- and sci-fi-inspired dolls (think Barbie meets the Bride of Frankenstein) to create the Shocklette Monster. The frozen mummy-esque creature treats a...
  • 6 Magical Cocktails for Halloween

    30 Oct 2014 | 2:30 pm
    When I was about 10 years old, I made a love potion for the annual science fair (my free-thinking school had a very loose definition of science). It required multiple trips to Rosemary’s Garden, the local herb store in my hometown, as well a...
  • Why You Should Read "Kitchen Confidential" To Your Kids

    30 Oct 2014 | 1:30 pm
    When chef James Mark of Providence's North told his parents he wanted to be a chef, his father was dismayed: having grown up in the restaurant industry, he wanted a different life for his son. He bought him a copy of Anthony Bourdain's Kitchen Con...
  • 5 Ways to Cook with Hard Cider

    30 Oct 2014 | 12:30 pm
    My first encounter with cider was in a Sagardotegi (cider house) years ago, somewhere in the middle of Basque country. I fell in love hard with the slightly funky fermented juice. It was lightly effervescent, tart, yeasty, rustic and dry. Luckily,...
  • How to Dress Your Dinner Table Without Resorting to Decorative Gourds

    30 Oct 2014 | 11:30 am
    We're often so focused on the food at the fall table that we completely forget to dress the table itself. To the rescue, blogger and entertaining expert Camille Styles, whose new book Camille Styles Entertaining hit stores this week. Here, she sha...
 
  • add this feed to my.Alltop

    Eater NY - All

  • Rose Bakery Hosts Tartine Baker Chad Robertson; Morgenstern's Launches Chef Collab Ice Creams

    Devra Ferst
    30 Oct 2014 | 3:06 pm
    Fort Defiance hosts a Georgian wine dinner and Café el Presidente celebrates Day of the Dead. MIDTOWN EAST — Rose Bakery is hosting a special dinner with Danish chef Christian Puglisi of Relae and Chad Robertson of San Francisco's beloved Tartine, both of whom recently released books. The $150 dinner is on November 13. Tickets can be reserved by emailing rosebakeryevents@dsm-ny.com or calling 646-837-7754. [EaterWire] LOWER EAST SIDE — Morgenstern's is launching a series of chef collaboration special flavors on November 1. The lineup includes Ivan Ramen's Tokyo yuzu shio crunch, and…
  • Michelin-Starred Health-Conscious Restaurant Rouge Tomate to Reopen in the Flatiron

    Beth Landman
    30 Oct 2014 | 2:34 pm
    After being forced to close its enormous Upper East Side home this summer, Rouge Tomate will replace a roofing company on 18th Street. Rouge Tomate, the Michelin-starred health-focused restaurant that closed its sprawling 288-seat dining room at 10 East 60th Street in August, has found a new bi-level home in the Flatiron at 126-8 West 18th St., the longtime site of Nagel Roofing. "They signed a lease with me,'' confirms Richard Nagel, whose roofing company has occupied the space since 1957. Rachel Palczynski, Rouge Tomate's general manager, says they are not sure whether the name will remain…
  • Signage Goes Up at Rosie's Mexican; Old Pok Pok Phat Thai to Become an Afghan Falafel Joint

    Devra Ferst
    30 Oct 2014 | 1:45 pm
    Plus Checkers is opening two locations in the East Village, and Hooters is taking over the Peep World space. Lower East Side: The former home of Pok Pok Phat Thai on Rivington Street is covered up with paper, and workers recently told an Eater staffer that an Afghan falafel joint is moving in and opening sometime mid-November. Andy Ricker's pad thai emporium, meanwhile, is spreading its wings at a big new space in Brooklyn. [PLYWOOD] East Village: Signs for Rosie's Mexican and brown paper are up in the windows of what used to be the Greek restaurant Boukiés on 2nd Avenue. Rosie's is a…
  • Dirty French Serves a 30 Day Dry Aged Duck a L'Orange

    Nick Solares
    30 Oct 2014 | 12:50 pm
    View this gallery here.
  • The Last-Minute Thursday Night Reservation Guide

    Nick Solares
    30 Oct 2014 | 12:15 pm
    The weekend is so close, why not start it off a little early with one of these great tables? Eater scanned through all 1,497 NYC restaurants on OpenTable with reservations for two still available for tonight. Here's the best of the bunch: · The Lambs Club (7:30, 8:00, 8:30)· The Dutch (6:15, 9:00)· Nougatine (7:15, 9:00)· DB Bistro Moderne (7:45, 8:30)· Meadowsweet (7:15, 7:45, 8:15)· Luksus (7:00, 8:00, 9:00)· Osteria Morini (6:30)· Del Posto (9:45)· Brushstroke (7:30, 8:00, 8:30)· The Modern (6:45, 7:45, 8:30)· Betony (9:15)· Narcissa (6:00, 9:30, 10:00)· Juni (7:30,…
  • add this feed to my.Alltop

    gastropoda

  • Rich soil, tilled

    regina
    10 Oct 2014 | 3:47 pm
    Not going to hold my breath waiting for the exposé of how, without a “ghostwriter,” you can come up with 2,000 recipes while bloviating and Hoovering on different continents. Fast, he said, and not like Friday fish.
  • Bar code, greened

    regina
    10 Oct 2014 | 3:45 pm
    File this under “what’s good for Big Pharma is good for America:” The best way to get coverage of Piglet Ebola is to send out a release touting better factory farming through chemistry. Leave it to the reader to see “1.3 million pigs died in January alone” and “the need to bury carcasses has even [...]
  • Take your toddler to Daniel

    regina
    10 Oct 2014 | 3:40 pm
    I went off to college freshman year with a grant, a scholarship and a loan, and still the only way I figured I could get by would be if I lived on Del Monte green beans, which I loved and which cost 17 cents a can. (This was way back in the last century, when [...]
  • Diving derp

    regina
    9 Oct 2014 | 12:17 pm
    Call me ready to be roped out of the culled herd, but I just can’t freak out about Ebola. Not when the bigger story is consistently buried far inside the newspapers, dead-tree and digital both: Antibiotic overuse in animals bred for fud is flat-out out of control. Just imagine if the only cure for the [...]
  • Sole butter

    regina
    9 Oct 2014 | 12:15 pm
    I do, however, wonder if any of the diapered xenophobes calling for bans on flights from West Africa have any idea where a lot of chocolate comes from. Or how it’s made . . .
  • add this feed to my.Alltop

    Orangette

  • Even on a good day

    Molly
    24 Oct 2014 | 1:42 pm
    My mother has been in town since early this month. We don’t often get this kind of extended time in the same place, and I’d forgotten what a good cooking collaborator she is. She makes sure our wine glasses are never empty. She cleans up as she goes. She doesn’t mind deveining shrimp! I could go on and on. I bow down. At my reading in Madison last week, someone asked me to talk about a few of
  • Looking forward

    Molly
    14 Oct 2014 | 3:48 pm
    I picked up a roll of film that I shot at Sam and Megan’s wedding last month, and maybe my friend at the lab did some wizardry with the negative scanner, but the whole roll has this glowy, ethereal light shining through it. It’s a decidedly end-of-summer light. I like the way it makes me feel. The past few mornings, our neighborhood has been white with fog, this dense fog that blows up the
  • The satisfaction

    Molly
    7 Oct 2014 | 12:02 pm
    In early September, a kind reader in north-central Idaho left me a comment. Her name was Michele, and her Italian prune plum tree was promising a bumper crop: did I want some? This kind of thing does not happen all the time, or ever, so I said (yelled) yes. That is how it came to pass that last week, a box showed up on our stoop, containing almost ten pounds of plums cushioned in bubble wrap. I
  • Every Tuesday

    Molly
    26 Sep 2014 | 9:45 pm
    Whoa. I got sucked into a black hole for a bit there, a (very pleasant, very festive) black hole of weddings and out-of-town visitors. Somehow it’s now September 26, and I’m glad to be alone tonight, in a quiet house, with a so-so brownie that I’ll probably eat anyway, rain falling outside and all the lamps lit. Hello! Or, OH-LO!, as June puts it. In the weeks since I was last here, Megan and
  • September 6

    Molly
    6 Sep 2014 | 10:03 pm
    From the summer of 2006 until the early spring of 2011, we lived in a nondescript duplex on 8th Avenue that shared the block with some other nondescript duplexes and one notably terrifying exception that we referred to as Boo Radley’s house. I didn’t love the neighborhood, but it was mostly fine, and after we adopted Jack, I got to know it well, because Jack, being a terrier, needed a lot of
 
  • add this feed to my.Alltop

    Serious Eats

  • Pizza Hack: Is Copper Better Than the Baking Steel?

    J. Kenji López-Alt
    31 Oct 2014 | 12:45 am
    A couple months back I got a message from a longtime Serious Eater with an intriguing idea. We all know that copper is the king of cookware with even better conductivity than steel, right? So what would happen if we were to bake pizzas on a slab of solid copper? Read More
  • Helga's Meatballs and Gravy With Carrot-Apple Mashed Potatoes From 'Marcus Off Duty'

    Maggie Mariolis
    30 Oct 2014 | 8:15 am
    There's a reason why these meatballs have a permanent place on the menu at Marcus Samuelsson's Harlem hotspot, Red Rooster, and why they get mentioned in nearly every review of the place: his grandmother was on to something. In an act of kindness, he shares the recipe—her recipe—in his new cookbook, Marcus Off Duty, and it's a winner. Read More
  • Hey Chef, What Can I Do With Thai Curry Paste?

    Jacqueline Raposo
    30 Oct 2014 | 7:00 am
    Curry paste is good for plenty more than making curry. Chefs around the country tell us how they use it for Mexican sauces, steamed fish, a coconut dessert, and more. Read More
  • The Best Bites We Ate in October

    The Serious Eats Team
    30 Oct 2014 | 5:45 am
    This month, we ate ridiculously good gelato in Rome, fresh scallops in Oslo, and a stellar apple tart in New Jersey. VIEW SLIDESHOW: The Best Bites We Ate in October
  • Why Candy Corn Deserves Our Respect: An Appreciation

    Max Falkowitz
    30 Oct 2014 | 4:30 am
    Today, candy corn is Halloween's Rodney Dangerfield. But as someone who earnestly loves the stuff, I think it's worth taking a moment to consider just how much we owe those humble kernels. Read More
  • add this feed to my.Alltop

    Slice

  • Pizza Hack: Is Copper Better Than the Baking Steel?

    J. Kenji López-Alt
    31 Oct 2014 | 12:45 am
    A couple months back I got a message from a longtime Serious Eater with an intriguing idea. We all know that copper is the king of cookware with even better conductivity than steel, right? So what would happen if we were to bake pizzas on a slab of solid copper? Read More
  • The Food Lab: How to Make the Best Pumpkin Pizza

    J. Kenji López-Alt
    24 Oct 2014 | 3:00 am
    Pumpkin and pizza are not the most common bandmates, but I'm gonna try and convince you that they should get together and jam out a bit more often. My proof: this sweet-yet-savory pumpkin pizza with gentle warm spices, three cheeses, and a little sage. Read More
  • The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

    J. Kenji López-Alt
    21 Oct 2014 | 3:30 am
    Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory. Read More
  • Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

    J. Kenji López-Alt
    16 Oct 2014 | 4:15 am
    In the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour-tortilla pizzas ranked pretty low on my list. But after this week, all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home. Read More
  • Party-Sized Chicken Parmesan Sandwiches

    J. Kenji López-Alt
    30 Sep 2014 | 1:45 am
    To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich. Read More
  • add this feed to my.Alltop

    smitten kitchen

  • squash toasts with ricotta and cider vinegar

    deb
    29 Oct 2014 | 8:39 am
    Lest you operate under the idea that when I go in the kitchen to work on a new recipe, adorable forest creatures gather around, bringing me my whisks and measuring cups, tiny birds whisper in my ear all the right seasoning notes and then, when I snap my last photo, my team of minions file silently in to wash the dishes while I go out on the deck to ponder my next free-form food essay, the single, completely unexciting reason I am late to share a new recipe this week is because I was chasing an exasperating salted peanut butter caramel-flavored ghost. Five rounds in, I have concluded that…
  • cauliflower cheese

    deb
    23 Oct 2014 | 9:03 am
    What, you’ve never had cauliflower cheese before? Why, it’s right up there on the American Heart Association’s recommended diet, above the kale and below the oat bran. Okay, well, maybe just the cauliflower is. I realize this dish may sound strange if you’ve never heard of it. The first time I saw it on a menu in the UK last fall, I thought a word was missing, perhaps “with” or “and.” I mean, you cannot make cheese out of cauliflower or vice-versa, or at least I hope not.* And then I tried it, bubbling and brown in a small ramekin aside my…
  • homemade harissa

    deb
    20 Oct 2014 | 9:27 am
    One of my secret food shames is that I don’t love spicy foods as much as would probably make me cool these days. I’ve got no Thai chile-eating bravado, no Sichuan peppercorn count to throw around, and I never even once in college went to one of those Buffalo wings places where they make you sign a waiver (such as the delightfully named, late Cluck U Chicken near Rutgers University) and lived to brag about it, the way others might boast about how much they bench press or how fast they run a mile (nope, nothing to swagger about there either). My ideal hot sauce can’t be found…
  • carrot cake with cider and olive oil

    deb
    16 Oct 2014 | 8:58 am
    Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?) and more pressingly for the breadth of this site, why I didn’t have what I’d consider a go-to recipe for the kind of hearty, craggy thud of a carrot cake loaf I want more of in my life. Sure, there’s a carrot cake cupcake/layer cake in the archives, but it’s a…
  • fall-toush salad

    deb
    13 Oct 2014 | 4:52 pm
    This probably makes no sense. The classic Levantine fattoush salad that I’ve mercilessly punned upon is the epitome of summer: tomatoes, cucumbers, scallions, mint, parsley, garlic and lemon with pita chips that both do and do not soak up the dressing, in the best of ways. It’s bright, crunchy and the absolutely ideal thing to eat on a hot day. But at least on this coast, we’re done with beach days for a while. We’re done (or were supposed to be before today’s confusion) with open-toed shoes, permanently open windows, and going out without a jacket and not…
 
  • add this feed to my.Alltop

    The (ex)Expatriate's Kitchen

  • Sweet Potato and Quinoa Cakes with Chipotle Aioli and Micro Greens

    Beth Bader
    5 Oct 2014 | 8:31 am
    I pretty much hate "veggie burgers." It's not for a lack of trying. My taste buds have endured one too many "chikn" patties that taste worse than the box they come in. My heart goes out to vegetarians and vegans everywhere. You people have had to endure a lot of lousy stuff for the sake of your choices. These kind of mock versions of meat-type dishes may be the reason why more people
  • Chilled Spinach with Carrot Ginger Dressing

    Beth Bader
    3 Aug 2014 | 8:06 am
    I'm a bit behind. Over on The Cleaner Plate Club and Edible KC, the resolution series is still going. But, I've not posted much for recipes or updates here. Life's busy, I do this for free. Even the book has cost more to promote and create than it has in sales. I do believe in getting kids to eat real food still. My real life is just getting in the way of posting! Here is a recipe from
  • January Get Real Resolution Questions

    Beth Bader
    3 Jan 2014 | 12:51 pm
    If you are joining us for the Get Real Resolution, great! If not, you can join the fun any time, even next December! But, you may not want to miss the activities and information during the resolution year. It's designed to be low-stress and family fun time. You can even pick and choose the activities you like and just do those. No judgments here. January's activity is an easy one. It's
  • Get Real Resolution

    Beth Bader
    1 Jan 2014 | 10:27 am
    Happy New Year, everyone! This year, today in fact, marks a 12-month project I am working on with Edible Kansas City and all of you. It's called the "Get Real Resolution." I hope you'll join us in this no-fight, no-diet New Year journey to understand the why behind healthy food. Face it, we nag and our kids shut down. I had to implement a whole point and job card system to establish
  • Healthy Sides for Thanksgiving

    Beth Bader
    23 Nov 2013 | 2:25 pm
    I know, it's like sacrilege. But something has to temper my love affair with butter fat for this holiday. The kid will pick and choose her healthy bites, however. Brussels sprouts more loaded with bacon and aged Gouda, YES. Brussels sprouts with quinoa and just enough bacon to taste good? Hmmm, more for me at least. It is a tough sell after a couple weeks of Halloween sugar binge have ignited her
  • add this feed to my.Alltop

    FoodChannel.com Articles

  • Kids Helping Kids

    22 Oct 2014 | 4:52 am
    Eleven-Year Old Inspires Change to Improve Lives of Children Nationwide Food News More than 16 million children in the U.S. live in households that struggle to put food on the table. Devon Hirsch, an 11-year old boy from Atlanta, Ga., is stepping up in a big way to make this a thing of the past. Founder of Giving Grub, his own fundraising website, Devon has inspired many to learn more about, and donate to, Share Our Strength's No Kid Hungry® campaign ending childhood hunger in America. Share Our Strength has been connecting children to healthy foods since its inception in 1984. CEO Billy…
  • Monster Cereals Meet DC Comics

    21 Oct 2014 | 6:07 pm
    General Mills and DC Comics partner on limited-edition Monsters Cereals Reviews What do you get when you play off BOTH the nostalgia and the interest in high end comics of the Millennial? General Mills figured it out when they rebranded a set of Monsters Cereals just in time for Halloween. This year—in fact, on shelves now—Count Chocula™, Franken Berry™ and Boo Berry™ have a brand new look thanks to a partnership with DC Entertainment, home to DC Comics, and four of its artists. DC Entertainment Co-Publisher Jim Lee redesigned Boo Berry, Dave Johnson gave Franken…
  • Pumpkin: The Flavor of the Season

    21 Oct 2014 | 12:39 pm
    Food News It’s obvious that one of the flavors of the season is pumpkin (along with gingerbread and anything caramel). What used to be a decoration for the front porch, subject to neighborhood hooligans ready to smash and run, is now a food—and we are learning the varietals in the same way we figured out the difference between Roma and Heirloom tomatoes. The recipes, of course, are part of the discussion. We now know how to make homemade pumpkin puree, pumpkin soup, pumpkin pie, pumpkin custard, pumpkin lattes and pumpkin bread. We know it’s a fruit, not a vegetable, and…
  • The New Wollensky's Grill

    16 Oct 2014 | 9:02 pm
    Destination: Chicago Reviews How do you take an iconic brand and update it while retaining its heart and soul? Ask Smith & Wollensky.  They've successfully done it with the grand reopening of the all new Wollensky’s Grill in Chicago. The new Wollensky’s Grill concept stays true to the heart of best-in-class dining while exploring culinary avenues influenced by shareable dining and social interaction. We experienced it ourselves . . . see how this sounds. We started with several appetizers--more than enough for the three at our table, and completely delivering on their…
  • Coffee Facts You Should Know

    29 Sep 2014 | 7:32 am
    In Honor of National Coffee Day Food News Did You Know? Coffee comes in five certified types: Extra Fancy, Fancy, Peaberry, Number One and Prime. Prime is the smallest bean.   Some beans are called “mother beans” because they carry another bean inside of them. These beans are not used except in flavored coffees, since by themselves they do not carry much flavor.   The Peaberry is pea-shaped, unlike the usual coffee bean. The theory is that at the beginning of formation there are two beans, and one dies—leaving some to believe that the Peaberry carries the flavor of…
  • add this feed to my.Alltop

    Greedy Gourmet

  • Giveaway #126: One Copy of Bacon

    Michelle
    28 Oct 2014 | 4:26 am
    Bacon. Need I say more? Bacon lovers rejoice! Jacqui Small has published a cookbook all about bacon, aptly called Bacon. Drool worthy photos of stunning recipes, you’ll want to get stuck in the kitchen in no time. Here are a few of the many that caught my eye: Maple Bacon Twists Alsatian Tart Bacon Mayonnaise […]
  • Bourgee

    Michelle
    23 Oct 2014 | 4:52 am
    Bourgee – a welcome addition to Southend-on-Sea’s dreary restaurant scene. I have been living in Essex for 10 years and when I heard the news that a posh restaurant will be opening close by I couldn’t believe my ears. Someone had a lot of balls. Keen to check out Bourgee, I visited within a week […]
  • Giveaway #125: One Copy of Bread

    Michelle
    20 Oct 2014 | 3:54 am
    Bread. The daily staple for millions around the globe. There’s so much more to bread than the stacks and stacks of standard loaves in the shop though. I have often heard people say how therapeutic bread baking is, so if you need cheering up why not get into baking? Bread, published by Jacqui Small, is […]
  • Losing a Father

    Michelle
    11 Oct 2014 | 5:22 am
    If you still have a father, give him a hug and kiss and tell him you love him. Mine died today. It all happened so fast. He fell and broke his arm, started recovering, and the next thing I knew his heart and other organs were failing. To see a proud, six footer of a […]
  • Prezzo (Rayleigh, Essex)

    Michelle
    25 Sep 2014 | 2:59 am
    Prezzo is a family friendly, Italian restaurant which opened its first branch in London in 2000. The venture was so successful that after 14 years there are now over 150 branches dotted all across England. Even though both Prezzo and Pizza Express serve pizza, the former offers classier surroundings that appeals more to the adult […]
 
  • add this feed to my.Alltop

    Grub Street New York

  • Fred Armisen Craves Egg Sandwiches and Rude Service From New York Delis

    Sierra Tishgart
    31 Oct 2014 | 5:30 am
    "I want my food quickly. I want my food in my stomach." !+[sponsored-jack-daniels]At some point in the recent past, Grub Street was debating whether we should cover Portlandia's Fred Armisen or Carrie Brownstein in this week's edition of the Grub Street Diet. They both seem erudite, fascinating, and hilarious. They also share co-author billing on the just-released Portlandia Cookbook. And each is integral to the actual show. So instead of choosing just one, we figured we may as well just feature them both — and that's what we're doing today. Below, you will find Armisen's Diet. And here…
  • It Took a Year for These Farmers to Grow Every Ingredient They Needed for a Ham-and-Cheese Sandwich

    Clint Rainey
    30 Oct 2014 | 1:45 pm
    The final product. A group of artists in Amsterdam undertook an experiment they called the Sandwich Factory that took locavorism to its extremes: To make their own croques-monsieurs, they raised and eventually butchered Wim and Max, their own pigs, before turning them into ham. They also made and aged cheese and grew wheat to make bread. They did all of this, of course, in order to push the bounds of the farm-to-table ethos so people could see how much work goes into even the most basic things they eat. One year and $45,000 later, they served up their 100-percent-from-scratch tostis to a few…
  • 21 Incredible Bowls of Noodles You’re Missing Right Now at the Tokyo Ramen Show

    Hugh Merwin
    30 Oct 2014 | 12:45 pm
    The Tokyo Ramen Show ends November 3. Going on right now through Monday in the immense plaza at the Komazawa Olympic Park in Japan is the Tokyo Ramen Show, where old and new soup styles are represented. The event has two legs, the first of which is dedicated to 20 established ramen styles, while the second portion is all about special collaborations and updated classics in the form of 20 brand-new styles. Admission is free, and each bowl costs a mere $7.80. Lines tend to get long, but that certainly sounds like a form of noodle paradise, especially once you get past the TV-show pop-idol…
  • Colorado Parents Freak Out Over the Idea of Pot-Laced Halloween Candy

    Clint Rainey
    30 Oct 2014 | 11:25 am
    That's not a Hershey's bar. Advocacy groups and authorities in Colorado's brave new world of legal pot are advising parents to be "edible aware" this Halloween and carefully inspect their children's pillowcases and jack-o'-lantern buckets for what they say are the post-legalization equivalent of razor-blade-stuffed apples: Loads and loads of "suspicious-looking candies that might be infused with marijuana," of course. Hospitals suggest looking at "every single piece of candy," which is a good practice to begin with. Elsewhere, the Denver Police Department joined forces with a local dispensary…
  • 12 Great Marathon-Related Food and Drink Deals

    Vicky Gan
    30 Oct 2014 | 10:30 am
    These dudes could use a beer. The New York City Marathon will wind through the five boroughs this coming Sunday. Even if you're not planning to run 26 miles, you can watch — and take advantage of all the food and drink deals around town. (A quick word of warning: Techincally you need a marathon badge to snag some of these deals, but anyone can just print one out right here — and we bet most places won't necessarily be checking.) And here's something else to keep in mind: Most of the offers here are actually available through the following Tuesday, November 4, so even if you can…
  • add this feed to my.Alltop

    The Passionate Foodie

  • Wines of Portugal: 3 Standout Wineries & Aged White Port

    Richard Auffrey
    31 Oct 2014 | 12:30 am
    "The Gentleman did like a drop too much, (Tho’ there are many such) And took more Port than was exactly portable."--Thomas HoodAs I've repeatedly said, I've heard the clarion call for the wines of Portugal, those intriguing wines which seduce with their tantalizing aromas and flavors. It is my desire that many others hear the summons of that clarion call too. To that end, I've become an ardent advocate for Portuguese wines, to share all the value, diversity and quality I have found in their wines.During the first six months of 2014, exports of Portuguese wine to the U.S. have…
  • TasteCamp At Hudson Valley: Worthy Wines

    Richard Auffrey
    31 Oct 2014 | 12:00 am
    The primary objective of TasteCamp is to explore the wines of a region, though the event has evolved to include beers, spirits and food. As such, we had the opportunity to taste numerous wines produced in the Hudson Valley region, during winery visits and grand tastings. At these events, the wineries are usually limited in how many wines they can showcase, so they generally offer us what they believe to be the best of what they produce. We thus see the potential of the region, understanding that not all of the wines in this region will reach the quality of what we taste. As I mentioned…
  • TasteCamp At Hudson Valley: Cider

    Richard Auffrey
    30 Oct 2014 | 1:00 am
    "In early eighteenth-century New England, the most popular alcoholic drink, in terms of volume, was locally produced cider. Throughout much of this period, cider served as a currency. It was used to pay salaries and product prices could be quoted in barrels of cider." --Drink: A Cultural History of Alcohol by Iain GatelyWhen Europeans settled in America, apples were one of the first crops they introduced to the country. It is believed that the first cultivated apple trees were planted in the region which would eventually become Boston, as early as 1623. Apple trees spread through the colonies…
  • Thursday Sips & Nibbles

    Richard Auffrey
    30 Oct 2014 | 12:00 am
    I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************1) The Met Back Bay is once again launching its “Boston Hot Chocolate Experience” featuring Taza Chocolate on Friday, November 28. Now in its second year, the Boston Hot Chocolate Experience is presented in a flight of four miniature glasses for $14 and hosts four distinct flavors for chocolate lovers.Each flavor can be upgraded to an “adult version” with…
  • TasteCamp At Hudson Valley: Spirits

    Richard Auffrey
    29 Oct 2014 | 12:30 am
    After our TasteCamp tour and tasting at the Hillrock Estate Distillery, there was also a small tasting of spirits from a number of other Hudson Valley distilleries. Due to time constraints, I wasn't able to taste samples from all of the attending distilleries. I'm going to highlight some of the products I tasted, though know that there are numerous other worthy spirits being produced in the Hudson Valley. As the craft distillery movement grows, you'll likely see more and more distilleries open in this region.I should note that those with a Farm Distillery License in New York must use at…
  • add this feed to my.Alltop

    OUPblog » Food & Drink

  • A map of the world’s cuisine

    Connie Ngo
    27 Oct 2014 | 3:30 am
    With nearly 200 countries in the world, the vast number and variety of dishes is staggering, which goes to show just how diverse your food can get. Which countries’ foods do you enjoy the most? Is there a particular characteristic of your favorite food that can’t be found anywhere else in the world? Do you know how national dishes vary by region? Explore (just some) of the world’s different cuisines discussed in The Oxford Companion to Food, from Afghanistan to Yemen, with our interactive map below: Feeling hungry for more facts about food? Why not discover some less common…
  • Nine types of meat you may have never tried

    Connie Ngo
    13 Oct 2014 | 12:30 am
    Sometimes what is considered edible is subject to a given culture or region of the world; what someone from Nicaragua would consider “local grub” could be entirely different than what someone in Paris would eat. How many different types of meat have you experienced? Are there some types of meat you would never eat? Below are nine different types of meat, listed in The Oxford Companion to Food, that you may not have considered trying: Camel: Still eaten in some regions, a camel’s hump is generally considered the best part of the body to eat. Its milk, a staple for desert nomads, contains…
  • What’s your gut feeling?

    Michael Smith
    6 Oct 2014 | 2:30 am
    There is an unquantifiable amount of different types of food across the world, ranging from lesser known edibles like elephant garlic and ship’s biscuit to more familiar foods like chocolate and oranges. In the newly updated Oxford Companion to Food, readers will discover more than 3,000 comprehensive entries on every type of food imaginable, and a richly descriptive account of food culture around the world. The Oxford Companion to Food contains facts sure to delight foodies of all ages. Welcome to Oxford University Press’s restaurant. We’ll take your coat. It’s time…
  • Keeping caffeinated for International Coffee Day

    Alice
    29 Sep 2014 | 5:30 am
    Of all the beverages favored by Oxford University Press staff, coffee may be the lifeblood of our organization. From the coffee bar in the Fairway of our Oxford office to the coffee pots on every floor of the New York office, we’re wired for work. Here’s a brief gallery of employees with their preferred roast — grabbed from a street cart, made to order, or part of an elaborate weekly routine. Oxford staff are ready for their next meeting! “My cappuccino from the OUP coffee bar in my Shakespeare insults mug – so I can fire creative insults and keep caffeinated at the…
  • The health benefits of cheese

    Julie Fergus
    10 Aug 2014 | 1:30 am
    Lipids (fats and oils) have historically been thought to elevate weight and blood cholesterol and have therefore been considered to have a negative influence on the body. Foods such as full-fat milk and cheese have been avoided by many consumers for this reason. This attitude has been changing in recent years. Some authors are now claiming that consumption of unnecessary carbohydrates rather than fat is responsible for the epidemics of obesity and type 2 diabetes mellitus (T2DM). Most people who do consume milk, cheese, and yogurt know that the calcium helps with bones and teeth, but studies…
 
  • add this feed to my.Alltop

    weber_cam

  • pizza notes

    Dave
    26 Oct 2014 | 5:20 am
    Inspired by some thin crust favorites like California Pizza Kitchen (no comment @feedmybeast) and Rubino's, I've been looking for a super thin crust for sometime.  Tonight's came up short, but an interesting run.Key to any pizza cooking method: top and bottom must cook at the same rate.  When the bottom starts to get some ashy spots, the top should start bubbling.  I thought the cornerstone of this crackly and tender super thin crust would be a cast iron pan.  I used a 15" round cast iron pan one notch below center of the oven and preheated at 450F w convection.
  • garganelli (like penne with an overlap)

    Dave
    20 Sep 2014 | 6:14 pm
    The other night, I was into my 47th viewing of Big Night.  I love the movie.  At one point they begin making a timpano, a drum-shaped, pasta-encrusted, baked macaroni type of casserole The first step is making the macaroni for it.  The screenshot below is Primo and Secondo making the individual pasta.From what I've been able to determine, it's garganelli, a type of pasta that looks like penne embossed with a heavy ridged pattern and done individually (unlike the smooth, extruded tube that is penne).  It's made on a wooden jig with a pattern engraved in it and a tiny…
  • Firedome: Pizza on a Weber Kettle, a 5 year retrospective

    Dave
    7 Sep 2014 | 6:20 pm
    5 Years ago, I burst out of my 9to5 gig at about 11:00 am.  With a strange idea, a pocketful of index card notes and a vacation day, I made this.  Then I modified it a million times and made the same thing, but kept the flange of the lid intact, it's a much more stable build.  I've tweaked this thing many times and always returned to a similar design. Cooking on this is not like a normal wood fired pizza oven that uses burning embers as the heat source.  This uses burning wood - not just embers - to do the job.  Study a bunch of ovens and you'll appreciate this…
  • chicken and chickpeas, 25 minutes to a great meal

    Dave
    4 Sep 2014 | 5:38 pm
    Some time back, triggered by @TestKitchen's work with pressure cookers, I began and continued my love affair with my Faygor 8 qt pressure cooker.  Last night I winged it and came up with something pretty special.  A hearty and flavorful Indian meal of chickpeas and chicken (thighs).  The key to this dish's success is the chickpeas and chicken thighs cook in about the same time in a pressure cooker.I happened to make it the night before because I knew I was going to be busy, but it would've been good the night I made it. Also, no pics, we ate it all!  I don't usually post…
  • When will the humidity cease?

    Dave
    23 Aug 2014 | 12:46 pm
  • add this feed to my.Alltop

    Epicurious.com: Editor's Blog

  • 5 Things You Didn't Know About Apples

    Epicurious Editors
    31 Oct 2014 | 5:30 am
    By Amy Traverso Now that the frost is on the pumpkin and even your parents are getting on board the "eat local" train, apples are having a moment. Yes, they're delicious. And pretty. But their secret advantage is that they grow in almost every state, even Florida (where the Tropic Sweet cultivar was developed), so they're super-easy to source within fifty miles of where most of us live. And they come in such a diverse array of varieties--some dating as far back as the 16th century-- that a trip to the orchard is like a nature walk, food-lover's field trip, and history…
  • We Dare You to Cook the Single Most Terrifying Recipe on the Entire Internet

    Matt Duckor
    30 Oct 2014 | 1:55 pm
    We write a lot about "spooky" and "scary" recipes around this time of year, whether it's these haunting mummy cookies or this ghoulish chocolate bark. But what we really mean is that those cookies are adorable and that bark is really darn cute. How can a recipe actually bring out some sort of deep-seeded fear in people? It's just a bunch of words on a page telling you how to cook something And then we found a recipe for deep-fried tarantula. The recipe comes from David George Gordon's The Eat-a-Bug Cookbook, released last year by Ten Speed Press.
  • Five-Fat Fried Chicken and Other Takeaways From Sean Brock's New Cookbook

    Adina Steiman
    30 Oct 2014 | 1:03 pm
    [Photos by David Cicconi] If you're not from the South but have recently acquired a taste for pimento cheese, country ham, or pickled okra, you can probably thank Sean Brock. The chef is near-evangelical on the subject of Southern food. He helms three of the most lauded Southern restaurants in the country: McCready's and Husk in Charleston, and another newly opened Husk in Nashville. And his obsessive focus on the recipes and ingredients of the region has helped popularize it across the country. Now, in his first cookbook, Heritage, Brock showcases just how varied modern Southern food…
  • 8 Easy Ways to Turn Wonton Wrappers into a Meal

    Gabriella Vigoreaux
    30 Oct 2014 | 11:05 am
      If you don't have a secret stash of wonton wrappers in your fridge right now, you might want to fix that situation. These little guys are extremely versatile, and you can use them for a whole lot more than just making dumplings. Even better, wonton skins are pretty cheap and you usually get a bunch of them in a package. Just like our previous secret leftover weapon post on tamales, you can literally stuff them with whatever ingredients you want, sweet or savory. If you're queen or king of leftovers, you are truly in luck. Read on to see how leftover meats, poultry, vegetables,…
  • Why Turkeys Are So Much Better Roasted Upside Down

    Epicurious Editors
    30 Oct 2014 | 9:12 am
    By Stacy Adimando Just like that but, you know, upside down [Photo by Charles Masters] Once you've salted, tied and buttered that Thanksgiving bird, you'd think the cooking part would be easy. But there's just one thing that can trip you up: Overcooking the breast meat (and/or undercooking the thigh meat). It's a flaw in the design of the turkey, when you think about it: The "top side" of the turkey is mostly breast meat, which is easy to overcook, while the "underside" of the turkey is mostly dark thigh meat, which takes longer to cook through. One simple…
  • add this feed to my.Alltop

    Cooking with Friends Blog

  • Celebrate National Oatmeal Day with my Breakfast Cookies!

    ajbermack@msn.com
    29 Oct 2014 | 3:08 am
    In honor of national oatmeal day, I’m going to share my breakfast cookie recipe with you since it’s loaded with oatmeal—the best kind—Quaker Old Fashioned Oats!
  • Applelicious

    ajbermack@msn.com
    27 Oct 2014 | 3:59 am
    We finally went apple picking, the last possible weekend in our area to do so.
  • This Soup’s for You!

    ajbermack@msn.com
    2 Oct 2014 | 3:53 am
    With the recent transformation of my daughter from carnivore to vegetarian, my cooking challenges have suddenly become a whole lot more interesting. My skirt steak loving and lovely daughter Sofia is now a vegetarian and there’s no stopping her.
  • Thank Goodness it’s Friday! (TGIF)

    ajbermack@msn.com
    21 Sep 2014 | 5:46 pm
    With two back to school nights in a row, it’s back to school for sure in my house! Battling the early morning hours and exhausted evenings, it was a busy week as we all did our best to adjust to the first full week of school.
  • Back to School Cooking with Friends!

    ajbermack@msn.com
    8 Sep 2014 | 3:26 pm
    Back to school and back to heavy duty cooking. And waking up early to make lunches, after school snacks, homemade cookies and a variety of dinners!
 
  • add this feed to my.Alltop

    Food Gal

  • An Easier Miso-Glazed Fish

    foodgal
    29 Oct 2014 | 6:26 am
      Got a tub of miso lingering in the back of the fridge? And a great piece of fresh, fatty fish you just picked up at the market? Then, you have the makings of a restaurant-quality dish at home in no time. If you’ve ever had the pleasure of dining at a Nobu Matsuhisa restaurant, [...]
  • Join the Food Gal in Conversation with Cronut Creator Dominique Ansel

    foodgal
    27 Oct 2014 | 6:25 am
      Join yours truly as I host a Q&A with the legendary Pastry Chef Dominique Ansel at 6 p.m. Nov. 4 at Williams-Sonoma in Palo Alto’s Stanford Shopping Center. Yes, the man who started the Cronut craze is coming to the Peninsula to sign copies of his new cookbook, “Dominique Ansel: The Secret Recipes” (Simon [...]
  • Oak & Rye and Oh, Those Pies!

    foodgal
    24 Oct 2014 | 6:25 am
      It’s taken me nearly a year to finally make it to Oak & Rye, the much lauded pizza joint in downtown Los Gatos. But it was well worth the wait. You see, the restaurant does not take reservations unless you come with an army of 10 people. That means you have to play the [...]
  • Join the Food Gal and the Chef of Plaza Garibaldi for a Macy’s Cooking Demo

    foodgal
    22 Oct 2014 | 6:26 am
    On the heels of Hispanic Heritage Month, Macy’s Valley Fair in Santa Clara is proud to present a cooking demo with Plaza Garibaldi in San Jose. Join me at 6 p.m. Oct. 30, when I’ll be hosting Kenneth Payne, executive chef of this popular, family-owned Mexican restaurant known for its home-made tortillas, mole poblano, fish [...]
  • A Spook-A-Licious Halloween with Woodhouse Chocolate

    foodgal
    20 Oct 2014 | 6:26 am
      Woodhouse Chocolate in St. Helena has long been one of my favorite chocolatiers. First off, its chocolates are incomparably smooth and creamy. Second, its shop on Main Street is like the Tiffany’s of chocolates. They are displayed like precious jewels, making enjoying even one bonbon feel like such a special indulgence. When samples of [...]
  • add this feed to my.Alltop

    How To Cook Like Your Grandmother

  • How To Make Mummy Stew (AKA Chicken Pot Pie)

    Drew Kime
    26 Oct 2014 | 6:55 am
    Want your picky-eater kid to try something new? Wait until Halloween, dress it up a little and give it a gross name. Like turning a classic comfort food recipe - chicken pot pie - into Mummy Stew. The post How To Make Mummy Stew (AKA Chicken Pot Pie) appeared first on How To Cook Like Your Grandmother.
  • How To Make Apple Pie Dip with Cinnamon Sugar Chips

    Drew Kime
    15 Oct 2014 | 6:55 am
    I love apple pie, but sometimes I don't want a huge piece. Don't tell me to just cut a small piece, have you ever tried to do that? All the filling falls out and you end up with a sad looking piece of crust sitting next to a pile of cooked apples. Sure, it tastes the same, but it looks bad. But ... what if you could get that same taste without starting with a whole pie? Now we're talkin'. The post How To Make Apple Pie Dip with Cinnamon Sugar Chips appeared first on How To Cook Like Your Grandmother.
  • How To Make Malt Shop Cinnamon Whipped Cream

    Drew Kime
    8 Oct 2014 | 6:55 am
    I'm going to have to take my in-laws' word for it that this was what was served at malt shops in the 50s. I'm old, I'm not that old. What I can say is that it's freakin' delicious. The post How To Make Malt Shop Cinnamon Whipped Cream appeared first on How To Cook Like Your Grandmother.
  • How To Make Waffles

    Drew Kime
    2 Oct 2014 | 6:55 am
    Real waffles aren't cooked in a toaster. I know, crazy right? There's this thing called a "waffle iron" that is made just for waffles. And you might have all the ingredients already. No, you don't need to buy a special mix. You'll pay three times as much for just what you see here. The post How To Make Waffles appeared first on How To Cook Like Your Grandmother.
  • How To Make Chicken Rice Soup

    Drew Kime
    25 Sep 2014 | 6:55 am
    I don't remember when I first tried one of the ready-to-eat rotisserie chickens at Costco, but now I probably get one about once every two weeks. (The fact that I drive past Costco on the way home doesn't hurt.) During the summer I love that we can have dinner without heating up the kitchen. In the fall, I can do chicken soup without having to deal with butchering a raw chicken - which I hate. Usually I use leftovers for the soup, but even starting from the whole chicken it only takes about 15 minutes to prep the chicken and another 15 minutes hands-on to put the soup together. The post How…
 
  • add this feed to my.Alltop

    Bake or Break

  • Salted Caramel Pecan Pie

    Jennifer McHenry
    30 Oct 2014 | 8:59 am
    Fall means different things to different people. For some, it's all about back to school. For others, maybe it's football. (I definitely don't fall into that category.) It could be new boots, coats, and scarves. (Okay, that's a little bit me.) For me, it's probably no surprise that it's mostly all about baking with my favorite fall flavors. This Salted Caramel Pecan Pie checks off a lot of points on my fall baking list. First of all, well, it's pie. This is pie season, right? Secondly, pecans! Sure, I use them all year, but they seem to call to me quite loudly this time of year. And last but…
  • Three Cheese Drop Biscuits

    Jennifer McHenry
    27 Oct 2014 | 8:03 am
    I have a bit of a soft spot for biscuits. I never really baked them that much until the last few years. But, now they are one of my favorite things to bake for breakfast or as a dinner accompaniment. These Three Cheese Drop Biscuits are a favorite with us. They're a great, quick, cheese-y option for breakfast or brunch. Plus, they are the perfect companion to a big bowl of soup or chili or even alongside some pasta. The beauty of these biscuits is that you can easily change up the spices and cheeses to complement your meal. I almost always make them with garlic to go along with our tendencies…
  • Maple Nut Muffins

    Jennifer McHenry
    23 Oct 2014 | 9:09 am
    I just recently told you about my discovered love of maple syrup, and here I am again with more maple treats. If you adore all things maple, I'm sure you'll forgive my quick return to some maple goodness. These muffins are so deliciously fall! All that maple syrup, cinnamon, and nuts make them a perfect choice for a cool morning treat. Just imagine grabbing one of these warm from the oven and enjoying it along with your coffee or tea. (Granted, I don't really drink either one, but I'm sure I am in the minority here.) So, this is the part where I tell you that when I say maple syrup, I mean…
  • Praline Cream Pie

    Jennifer McHenry
    20 Oct 2014 | 9:01 am
    Recently as I was baking in my kitchen, I opened my refrigerator to get something or other and spotted the multiple pie crusts I had made earlier that day. I wondered briefly if anyone else gets in a pie-baking mode and can make nothing else. Anyone? Whether I'm alone or not, I've had pie on my brain lately. This is the time of year for pie, after all. There will be more pie love coming soon on BoB, but today I'm so very excited to introduce you to this glorious pie. It all starts with a pie crust, followed by a praline filling, and then a whole lot of vanilla pudding on top of that. It's…
  • Chocolate Hazelnut Cheesecake Brownies

    Jennifer McHenry
    16 Oct 2014 | 10:37 am
    Several years ago when I discovered Nutella, it was love at first bite. Now, countless bites later, I'm still completely enamored. I think there has been only one time since then when I didn't have a jar in my pantry. And that was a complete oversight on my part. I think there are at least two jars in there right now. You just never know when you're going to require it in a big way. I know surely some of you understand. With my love of that chocolate-hazelnut spread, I've made all sorts of things with it, including brownies and cheesecake. But now, these Chocolate Hazelnut Cheesecake Brownies…
  • add this feed to my.Alltop

    Skinny Chef

  • The 200 Calorie Breakfast of Champions

    Jennifer Iserloh
    30 Oct 2014 | 5:27 am
    I‘m sure you’ve heard that you should get more leafy greens in your diet, but why? Leafy greens such as kale, that I’ve picked here for my breakfast of champions is loaded with nutrients. 3 cups gives you well over 100% of your daily needs for vitamin A, C, and K, and gives you good levels of vitamin E and manganese that is responsible for processing food into energy for your cells. Sunny Side Up with Greens It’s hard to believe that this super-filling, rich tasting breakfast only weighs in at 200 calories, but omitting the toast and using low-cal kale gets the job…
  • What Does Organic Really Mean?

    Jennifer Iserloh
    28 Oct 2014 | 5:25 am
    My recent trip to Earthbound Farm — with a group of wonderful bloggers including An Edible Mosiac, one hungry momma, Blender Girl, and Deliciously Organic — was a wonderful eye opener into the world of how my favorite salad mixes are raised and harvested. The stunning farmlands are located near San Juan Bautista, California, with a beautiful mountain backdrop that makes you wonder if you’ve missed your calling, living off the land as a cowboy or cowgirl. Earthbound Farm is America’s largest grower of organic produce — you know the ones — the pre-washed,…
  • Healthy Mini Halloween Cupcakes

    Jennifer Iserloh
    23 Oct 2014 | 6:03 am
    Piles of candy, cool breezes and cookies galore, everyone wants to enjoy a sweet treat on Halloween. Now that I’m not a kid anymore, I don’t crave a pillow case or huge stack of candy — but these mini cupcakes are ideal for a smaller sweet treat that only clocks in at 46 calories. The Base I like to use my grapefruit cupcakes as the base for these easy halloween treats and simply switch up the icing. Prepare 1 batch which makes 4 dozen mini cupcakes. 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup unsalted butter, room…
  • Oktoberfest Time

    Jennifer Iserloh
    20 Oct 2014 | 1:04 pm
    When I think of Oktoberfest, I remember my trip to Munich where my husband and I drank from heavy glass liter mugs of beer, ones that I could barely lift while the Oom-pah band played merrily in the background. Plates of rich grilled sausages sailed through the air, shouldered on waitresses trays. Since I’m a huge fan of spicy, I opted for the spicy mustard with my tender veal sausage — just as my husband pointed out that traditionally it’s served with a sweet mustard. Moments later, I heard “Miss, miss!” from a lederhosen-clad German patron across the table from…
  • Healthy Jalapeño Poppers

    Jennifer Iserloh
    17 Oct 2014 | 6:42 am
    Eating with your fingers is fun — I’m not embarrassed to do it, even in public. That’s one of the reasons why bar food, along with the spicy, crunchy salt coating, is so darn satisfying. I don’t believe in giving up anything when it comes to food, but I don’t want my nibbles to take up my whole allotment of fat for the day. I created this version of jalapeño poppers a while back that are baked but still have the yummy contrast of creamy filling with crunchy breadcrumb coating. While it’s fun to meet friends out for munchies and a glass of wine at the bar,…
  • add this feed to my.Alltop

    We Are Never Full

  • Papas a la Huancaina: The Humble Potato Bids for Immortality

    Jonny & Amy
    9 Oct 2014 | 6:47 am
    Of all the miracles of modern science that we have witnessed over recent years, few have received as little attention as the 2009 announcement by the International Potato Center in Lima, Peru, that it had successfully sequenced the potato genome. It is a sad reflection on the state of our priorities as a species that this seminal discovery was overshadowed by other, flashier technological breakthroughs that year – including Apple’s launch of Siri, the utterly humorless, and mostly useless, personal assistant on the iPhone 3GS – because after rice, potatoes are the most…
  • Either a Feast or a Faína

    Jonny & Amy
    17 Sep 2014 | 8:58 am
    “There are more pizzerias in Buenos Aires than in Naples and Rome combined.” – Ernesto Sabato, Heroés y Tumbas In his book “I’m a Stranger Here Myself” travel-writer Bill Bryson, in an attempt to defeat insomnia, describes making a lonely evening among the anodyne IKEA fittings of a Stockholm hotel even more excruciating by tallying the variety of surnames in the local telephone directory. In an exercise that was clearly not soporific enough, he counted more than 2,000 each of Eriksson, Svensson, Nilsson and Larsson — Swedish inventiveness evidently…
  • Yellow Gazpacho with Head-On Shrimp al Ajillo

    Jonny & Amy
    13 Aug 2014 | 11:22 am
    The longer we live, the more we understand that our lives, especially now that we have two children, are about compromises. These are often in the form of compromising what we want to do, more or less completely, because our children are either unwilling or unable to do it. Recently though, a new kind of compromise hoved into view after 10 days of excessive eating and drinking while we hosted family from the west coast: namely, that we needed to compromise our caloric intake in order to fit into our clothes. So, after making a pact to foreswear wine, beer and meat for as long as it takes…
  • Kitchen of Lard: Foie Gras with Bacon-Flavored Cabbage

    Jonny & Amy
    4 Jul 2014 | 4:42 am
    The cuisines, if you call them that, of Northern Europe have been maligned, and fairly, in many cases, for years. The food having been considered by some commentators to be so bad that it was posited as a contributing factor to the higher rates of suicide in those areas. Indeed, anyone who grew up on the same sad, grey school lunches as I might be forgiven for contemplating throwing in the towel rather than facing another plate of limp, farty cabbage and gristly stewed mutton. That we were also forced to wear shorts year-round except when there was snow on the ground, a memory that brings a…
  • Enfrijoladas! Where Have You Bean All My Life?

    Jonny & Amy
    28 Jun 2014 | 3:55 am
    “Waiter! What is this?” “Um, it’s bean soup, sir.” “I don’t care what it’s been. What is it now?” – bad English joke Oaxaca, in southern Mexico, has the highest proportion of native peoples in the country, and traditional culture is alive to such an extent that an estimated 50% of indigenous people are unable to speak Spanish. The state’s unique geography and multiple climatic zones have allowed pre-Columbian practices to persist largely undisturbed into the modern day making it a veritable living ark both for biodiversity and…
 
  • add this feed to my.Alltop

    BlogChef.net

  • Honey-Chipotle Chicken Crispers Recipe

    Bobby
    28 Oct 2014 | 9:17 am
    This a copycat recipe for the honey-chipotle chicken crispers at Chili’s restaurant. Chicken crispers are basically chicken strips that are tossed with a sweet and spicy sauce. The sauce uses ingredients such as ketchup and honey and chipotle powder to give these chicken strips amazing flavor. The chicken is first dipped in a batter and then rolled in a flour mixture and deep-fried until crispy. There are a lot of ingredients that go into this recipe but chances are you have many of them on hand. You can easily double these ingredients if you want to serve more people. This is a great…
  • Bratwurst Grilled Cheese Recipe

    Bobby
    25 Oct 2014 | 10:15 am
    If you want a truly tasty sandwich recipe for game day give this bratwurst grilled cheese a try. This grilled cheese is a simple combination of a grilled bratwurst, Muenster cheese, honey-mustard and French bread. You can cook the bratwurst on an outdoor grill, an indoor grill pan or even in a frying pan. You can also experiment with different types of cheese in this recipe. A good option instead of the Muenster might be to use shredded Gouda. I like to serve this grilled cheese with either French fries or pretzels. Bratwurst Grilled Cheese Yield: 2 Servings Ingredients: 4 slice French bread…
  • Chicken and Broccoli Casserole Recipe

    Bobby
    21 Oct 2014 | 9:21 am
    Quick and easy meals like this chicken and broccoli casserole are my go to dishes for busy nights. This casserole combines chicken, broccoli, rice, cheese, mayonnaise, cream of chicken soup and cornflakes. To save time you can use the meat from a cooked rotisserie chicken. The combination of flavors is great in this recipe and the cornflakes add a really nice crunch to the top of the casserole. I like to add cheese to the mixture and then add an additional layer of cheese under the cornflakes. You can use either white or brown rice for this recipe—I prefer the brown rice personally. Enjoy.
  • Crispy Chicken Poppers Recipe

    Bobby
    19 Oct 2014 | 1:19 pm
    These crispy chicken poppers are a delicious snack or dinner that is easy to prepare. What is great about these chicken poppers is that they are baked in the oven and not fried. The poppers are crispy because they are rolled in cornflakes. A lot of the flavor in this recipe comes from the parmesan cheese and seasonings such as garlic, paprika and ground black pepper. This recipe gets even better with the parmesan-ranch dipping sauce. The sauce is prepared in a blender and combines ingredients such as sour cream, parmesan cheese, lemon, and chives. Enjoy. Crispy Chicken Poppers Yield: 4…
  • Beef a La Sichuan Recipe

    Bobby
    15 Oct 2014 | 10:54 am
    Here is a copycat recipe for the Beef a La Sichuan at PF Chang’s restaurant. For those unfamiliar with this dish—fried strips of beef are tossed with a spicy sauce and vegetables. The beef can either be deep-fried or cooked in the pan. There are 3 different types of vegetables in this recipe—carrots, green onions, and celery. The sauce is both spicy and sweet—it gets most of its heat from ingredients such as Chinese hot mustard, red chili paste, chili oil, and red pepper flakes. If you are not a fan of spicy dishes you could add less of the spicy ingredients. I like to serve this dish…
  • add this feed to my.Alltop

    Sugarlaws

  • happy halloween & an exciting announcement!

    katy
    31 Oct 2014 | 3:00 am
    Let’s face it: a baby’s first Halloween is one of those moments that new parents spend a lot of time looking forward to. Adorable kid, cute costume: it’s the stuff that memories (and great Instagram snapshots!) are made of. And this year, I *may* have taken Halloween a step further than most moms might. In fact… I was so bonkers excited for Halloween that I bought Bear’s costume when I was four months pregnant. Last year at Halloween, I was wandering through a store, thinking about how much fun it would be at this time next year, when our baby boy would be six…
  • must-make fall recipe: old-fashioned apple crisp

    katy
    28 Oct 2014 | 3:26 am
    When autumn rolls around, there’s nothing more exciting than baking a warm dessert, and if this dessert happens to be a healthy treat for your skin, so much the better. Of course, eating dessert isn’t as good for you as eating fresh fruit, but if you’re going to treat yourself, do it the healthy way! Apples are full of vitamin C, which is a potent defender against free radicals and pollution. Oats, like all whole grains, have anti-inflammatory properties and are much better for your skin than regular pie crust. This recipe is the perfect example of a traditional technique that works for…
  • date night

    katy
    26 Oct 2014 | 3:54 am
    Chad and I had a pretty active social life before Bear was born, but for the last five months, we’ve been laying low.  But as he’s gotten a little older, I’ve been making an effort to say “yes” to more invitations, to plan nights out for us away from the house, and to make sure that we get some alone time. Before our baby was born, I thought I’d be fine with a night here and there when I didn’t put him to sleep, or leaving him behind for a few days of vacation.  I wouldn’t be the parent who couldn’t let go, I figured.  A…
  • Classic Cocktail Spotlight: the White Russian

    katy
    24 Oct 2014 | 3:27 am
    I’m a bit of a cocktail purist.  Sure, I love new flavors and variations on the classics, but sometimes, when you really love a drink, you just want that drink.  No bells or whistles.  Just that pure, delicious flavor.  And that’s especially true with classic cocktails.  Most classic cocktail recipes are easy to make and only a few ingredients, and they’re so deliciously satisfying when you get them right.  Take this drink: the White Russian.  It’s three ingredients, and it tastes sort of like a boozy milkshake (as in:…
  • a cute idea for halloween

    katy
    23 Oct 2014 | 3:34 am
    A few days before Halloween, I wanted to put a really great product on your radar.  This trick-or-treating bag from FEED supports UNICEF by donating $1 from every purchase to UNICEF’s nutrition programs.  If you want to buy it, it’s here.  It’s $18, which is only slightly more than those plastic pumpkin trick-or-treat bags you can buy at drugstores.  And what a great way to teach your kid about nutrition and giving back than to work it into one of their favorite holidays.  I love my FEED bag — in the past six months, I’ve worn it in…
  • add this feed to my.Alltop

    The Fresh Loaf

  • KA Flour pumpkin yeast bread

    yamum360
    31 Oct 2014 | 2:37 am
    KA Flour pumpkin yeast breadSubmitted by yamum360 on October 31, 2014 - 2:37am.so it's been a good long while since I even thought about this recipe, but I love King Arthur Flour's pumpkin yeast bread, it was the first pumpkin bread I tried, and nothing's compared since, it's moist and fluffy and just a little bit sweet. I get some spare time and I realise I haven't baked it in a while, so I open my bookmarks to the recipe-http://www.kingarthurflour.com/recipes/pumpkin-yeast-bread-recipeand I notice some pretty terrible changes to the recipe. it's been fine tuned for amateur bakers who've…
  • My first 5 Min Loaf

    Farahkamal23@gmail.com
    31 Oct 2014 | 12:03 am
    My first 5 Min LoafSubmitted by Farahkamal23@gm... on October 31, 2014 - 12:03am.This is wholewheat formula from Artisan Breads in Five Minutes, I have rolled in raisins, chopped almonds and cinnamon sugar. It worked so extremely well. Nothing better then a bucket of dough sitting in the fridge to be torn, shaped, proved and baked anytime.I have made variations and created the fillings and added following loaf using this dough in my menu and my clients are very happy.- Olive and sundried tomatos- Cheese and herbs-Nuts and raisins -Onion garlic and poppy-Walnut and black currant- Cranberry…
  • Happy Halloween!

    kiki
    30 Oct 2014 | 10:13 pm
    Happy Halloween!Submitted by kiki on October 30, 2014 - 10:13pm.Everyone, have a fun trick and yummy treat!!
  • Bosch Compact Rips Sourdough and Kneads Air

    alpinegroove
    30 Oct 2014 | 6:43 pm
    Bosch Compact Rips Sourdough and Kneads AirSubmitted by alpinegroove on October 30, 2014 - 6:43pm.I am trying for the first time to make Hamelman's Vermont Sourdough with Increased Whole Grain (Bread flour 85%, Whole rye flour 15%, Water 65%, Salt 1.9%).I was trying to knead the dough after autolyse. The Bosch Compact was fitted with the dough hook and after mixing the dough for a while on the slowest speed, the dough clung to the sides of the bowl, and the hook ripped a hole in the center, so it was basically spinning without touching any of the dough. There was no contact at all between…
  • Spiced Rye Sourdough

    isand66
    30 Oct 2014 | 4:20 pm
    Spiced Rye SourdoughSubmitted by isand66 on October 30, 2014 - 4:20pm.I am honored to be participating as a recipe tester for Stan Ginsberg's upcoming bread book featuring rye breads.  We are not legally allowed to share or discuss the actual recipes we are testing, but fortunately we can at least wet your appetite with some photos.I have to say I was very happy with the way the first recipe came out and even though I am not normally a big fan of spiced bread this one was subtle enough that it worked.Stay tuned for more to come....
 
  • add this feed to my.Alltop

    Homesick Texan

  • Sour cream chicken nachos with poblano salsa verde

    Lisa (Homesick Texan)
    23 Oct 2014 | 10:14 am
    Let’s talk about nachos, shall we? Now, I’ve gone on record stating my preference, which is for the traditional type of nacho where all the ingredients are on one chip. While this is how all nachos were served when I was young, I find this style more and more a rarity. I also realize that sometimes I am in the minority. Take another Texan friend of mine in New York, for instance. He’s a
  • Sausage, potato, and cabbage skillet fry

    Lisa (Homesick Texan)
    14 Oct 2014 | 8:13 am
    When I was growing up, you could count on several suppers happening that week—our weekly visit to the cafeteria, a trip to our favorite Tex-Mex restaurant, a concoction my mom made called bean salad, and a skillet dish made up of fried sausage, potatoes, and cabbage. Eating out at both the cafeteria and for Tex-Mex were always good fun—you’ll get no complaints from me here. The bean salad,
  • Mexican coffee ice cream pie

    Lisa (Homesick Texan)
    30 Sep 2014 | 8:01 am
    Here’s a question for you: Do you eat ice cream pie with a spoon or a fork? And while we’re on the subject—do you place your slice of ice cream pie on a plate or do you place it in a bowl? While I suppose there is no right or wrong answer, it has been something for me to ponder as I’ve made my way through a pan of Mexican coffee ice cream pie. Ice cream pies became popular in Texas in the
  • September events

    Lisa (Homesick Texan)
    14 Sep 2014 | 12:19 pm
    Howdy! I just wanted to let you know that I’m going to be in Texas the next couple of weeks doing some events for my new book, The Homesick Texan's Family Table. This trip, I'll be zig-zagging across the state and will be eating and taking photos every step of the way. My aim is to post some of my adventures here on the blog, but you can also follow along on Instagram. Here’s the list of
  • Squash and green chile casserole

    Lisa (Homesick Texan)
    4 Sep 2014 | 6:58 am
    If you’re a Texan of a certain age, then you probably remember Liz Carpenter. Mrs. Carpenter was most famously Lady Bird Johnson’s press secretary, but she was also a longtime journalist and public relations specialist, as well. When I lived in Austin many years ago, you’d see her out and about at various functions, and Mrs. Carpenter’s puff of white hair and abundant wit always stood out in
  • add this feed to my.Alltop

    The Pioneer Woman Cooks | Ree Drummond

  • Chocolate Butterscotch Caramel Bars

    Ree
    30 Oct 2014 | 7:22 am
    I had something similar to these bars at this market in Tulsa a few weeks ago, and I found them very delightful, delicious…and rich. I bought just one of what they called “Monster Bars,” and it was so decadent, it actually took me four years to finish it off! Okay, not four years. More like four hours. And okay, it was more like an hour. Thirty minutes, okay? It took me thirty minutes to eat the whole thing. (But for me, that’s a very, very, very long time.) (And fine. It was more like twenty minutes.) Here’s my version! They’re really fun to eat, pretty…
  • Sweet Potato Fries

    Ree
    27 Oct 2014 | 6:17 am
    I made sweet potato fries in the oven yesterday, and I snacked on them while watching an episode of “Forensic Files” on HLN as my boys watched football in the living room. And while we’re on the subject of forensics, how and why anyone ever believes they are going to get away with any crime just astounds me. Men and women with tweezers, microscopes and Luminol are way too adept and smart to let that happen! Thank you for listening to my documentary television-related proclamations. And thank you in advance for making sweet potato fries sometime this week! It will make me…
  • Cheesy Cauliflower Soup

    Ree
    20 Oct 2014 | 4:45 am
    Yesterday I made a cheesy version of my mom’s cauliflower soup because the weather outside, while still beautiful, has been just barely chilly enough to trigger the I NEED SOUP NOW mechanism in my central nervous system, and a creamy, comforting soup just sounded good to me. It’s simple, flavorful, slightly rich but not crazily so… And it has cauliflower in it. And that’s reason enough for me. Cauliflower is my boyfriend right now.   Start by cutting several slices of thin bacon into small bits…       And throwing them into a pot.  …
  • Self-Rising Biscuits

    Ree
    15 Oct 2014 | 5:19 am
    This is a very old, very easy biscuit recipe for those times you don’t have a second to waste. They’re sometimes called Southern Biscuits, sometimes called Southern Buttermilk Biscuits, sometimes called 3-Ingredient Biscuits (even though, if you add salt, there are four!)…but I know them as Self-Rising Biscuits, because self-rising flour is, of course, the star of the show.   Now, the original recipe calls for buttermilk, but of course, I never have any buttermilk in my fridge. So I made my own by measuring close to the amount of milk I needed…    …
  • Knife + Cutting Board Giveaway (Winners!)

    Ree
    13 Oct 2014 | 10:30 am
    The winners of the knives and cutting boards are… #6414 Tammy L. “Family time!” #36763 Marylu: “I went to the Kansas City Renaissance Faire last weekend…what a great time!” #50002 Jill: “Went to a wedding and saw lots of old friends.” Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your prizes. Today, because it’s Monday, because it’s pouring down rain on the ranch, and because I love ya…       I’m giving away three (3) of these Wusthof Nakiri knives (my favorite knife in the world)……
  • add this feed to my.Alltop

    Chew On That

  • Join us Tonight at 7pm CT for our “#Chocoholic” National Chocolate Day Twitter Party

    Jim Sanger
    28 Oct 2014 | 10:12 am
    It should be epic! No formal RSVP necessary – just follow @ChewOnThat or @Recipe4Living, tweet #chocoholic, and join the fun! Prizes to be announced during the event.
  • Join us Tonight at 7pm CT for our “#MyMug” National Coffee Day Twitter Party

    Jim Sanger
    29 Sep 2014 | 9:00 am
    Join us tonight for our latest social media event, namely our #MyMug Twitter Party extravaganza to celebrate one of our favorite food and drink holidays, National Coffee Day. Brought to you by Chew on That and our sister publication, Recipe4Living.com, the event is already shaping up to be a smash. It will be co-sponsored by the wonderful folks at @iCoffee. And when these people show up for a party, they invariably come bearing some amazing gifts. Now, if you love coffee like we do you probably already know all about iCoffee, but even if you are already a big fan, go ahead and check out their…
  • Really? Chinese Noodle Shop Owner Confesses to Lacing Meals with Opiates to Get Customers Returning for More

    Jim Sanger
    27 Sep 2014 | 1:04 pm
    The South China Morning Post confirmed its story earlier this week that a noodle shop owner in the Chinese provincial capital of Xi’an had confessed to Chinese police that he had been secretly including a paste made of poppy pods into his menu items. The article reports that the restaurant owner did so in the hopes of making his customers addicted to his noodles. The owner was subsequently detained by local authorities. While the act of adding opiates to menu items to improve customer retention is fascinating in and of itself, exactly how the scheme was discovered is no less interesting a…
  • Reports: Shake Shack Considers IPO

    Jim Sanger
    19 Aug 2014 | 8:41 pm
    Nation’s Restaurant News reports that Shake Shack, the fast-growing chain of high-end burger restaurants, is seriously considering a public offering. The chain, owned by New York restaurateur Danny Meyer’s Union Square Hospitality Group, is credited with pioneering the super high-end burger concept, and it has developed something of a fanatical following since it first opened, as a literal shack, a decade ago in Manhattan’s now-trendy Madison Square Park. While Shake Shack may strike some market watchers as being a bit small for an IPO – NRN.com quotes a Reuters report as suggesting…
  • 5 Amazingly Yummy Zucchini Pasta Recipes That You Need To Make Right Now

    Jim Sanger
    16 Aug 2014 | 2:47 pm
    It’s the very height of summer. So you’re in the mood for something ultra-fresh that won’t bloat you-up like a balloon or put your family into a food coma.  It should be healthy, satisfying and something that gives you a reason to visit a farm stand or green grocer. Oh, and you’re also feeling just a little bit daring. That last bit cinches it. You’re in the mood to finally make some zucchini pasta. Talk about fresh, light and uber-nutritious. Making thin strips of zucchini pasta is super easy to do, it cooks up quickly and it’s likely that most people have never tried to prepare…
 
  • add this feed to my.Alltop

    This Mama Cooks! On a Diet™

  • Are your smoke alarms working? {Kidde Kitchen Smoke Alarm and Kitchen Fire Extinguisher Giveaway–$80 value!}

    Anne-Marie Nichols
    29 Oct 2014 | 11:44 am
    The National Fire Protection Association (NFPA) reports that 71% of smoke alarms which failed to operate had missing, disconnected or dead batteries. That’s why this Sunday, when Daylight Savings Time ends, you should check your smoke and carbon monoxide detectors. But did you know that even if you’re replacing your batteries regularly and testing your smoke alarms, most smoke alarms only last about 10 years? I found this out the other day when I cooked a steak inside my home because we ran out of propane and couldn’t grill. Our house is 20 years old and when we moved in two years ago,…
  • The benefits of drinking Silk® Original Cashewmilk

    Anne-Marie Nichols
    27 Oct 2014 | 12:16 pm
    This post brought to you by Silk. The content and opinions expressed below are that of This Mama Cooks. How do you like to drink your milk? Straight out of the carton? (Don’t tell mom!) Ice cold in a tall glass like the little girl above? Or maybe heated up in a big mug with a little vanilla? Or maybe you don’t drink regular cow’s milk since it upsets your tummy because of food sensitivities or allergies. Instead, you may prefer alternatives like rice, coconut, almond or soy. Well, there’s a new alternative milk in town – Silk® Cashewmilk. That’s right, a milk made from cashews…
  • Louisiana Creole Crawfish Gumbo

    Anne-Marie Nichols
    26 Oct 2014 | 2:00 pm
    Have you ever used a simmer sauce to create a quick meal? I’ve used them to make Indian style curries, but when I was approached to try new Imagine® Organic Culinary Simmer Sauces, I jumped at the chance. They’re not Indian style curries, but a different variety of simmer sauces like: Portobello Red Wine to make with beef or venison Latin Veracruz to make with fish Louisiana Creole to make with shrimp Thai Coconut Curry that you can make with chicken  They’re quick and convenient – just combine a protein and some veggies and basically sauté it all in a pan. However, unlike…
  • #GetOutside, #EatClean and win with @LÄRABAR {LÄRABAR giveaway!}

    Anne-Marie Nichols
    25 Oct 2014 | 12:47 pm
    When LÄRABAR asked me to take a hike in celebration of National Take a Hike Day on November 17th, I was happy to take my dog, Nellie over to a local hiking trail and dog park. Well, Nellie had other plans as I’ll share shortly. Why I love LÄRABAR! I’ve been a big fan of LÄRABAR products for ages since they’re naturally gluten free and delicious. Each 1.6 ounce bar is non-GMO, gluten free, Kosher, and some are even Fair Trade Certified. I keep a few in my purse and always travel with them, since you never know if there’ll be something on the plane, airport or hotel that you can eat.
  • A Soup-er Healthy Soup Roundup!

    Anne-Marie Nichols
    24 Oct 2014 | 4:50 am
    Check out Soup-er Healthy Gluten Free Soups at This Mama Cooks! by Anne-Marie Barnett Nichols at Foodie.com When the folks at Foodie asked me to do a recipe roundup of soups and chowders, I thought I’d have enough to meet the required amount. Well, I went a little nuts and went over it by 10! Yes, 22 soups are in this roundup, which you can also view here at Foodie.com. There are several variations on pumpkin, butternut squash, sweet potato, yam soups – perfect for fall and Thanksgiving. And when summer comes around again, you’ll love the gazpacho recipes! (Though gazpacho’s great for…
  • add this feed to my.Alltop

    foodgawker | foodgawker

  • Pot Roast

    garnishandglaze
    30 Oct 2014 | 9:35 pm
    One Beef Pot Roast with 3 different cooking method options.
  • Ghost Cupcakes

    KitchenHighlights
    30 Oct 2014 | 9:35 pm
    The culinary trick to Halloween fun is imagination- delicious chocolate ghost cupcakes with white chocolate ganache!
  • Easy Meat Lasagna

    theblondechef
    30 Oct 2014 | 9:34 pm
    This yummy lasagna is easy to make and perfect for the whole family! Plus, there is a secret ingredient you will all love!
  • Lemon Meringue Pie Fudge

    a family feast
    30 Oct 2014 | 9:33 pm
    Lemon Meringue Pie Fudge
  • Sweet Potato + Cranberry Power Bowl

    BlissfulBasil
    30 Oct 2014 | 9:32 pm
    Grab-n-Go Sweet Potato, Cranberry + Quinoa Power Bowl | A healthy, prepare-ahead meal to fuel those busy weeks!
  • add this feed to my.Alltop

    Flourish - King Arthur Flour's blog

  • Big Batch Gift Brownies

    MaryJane Robbins
    30 Oct 2014 | 10:04 pm
    It’s happened to me, and it’s happened to you. You are sitting peacefully on the couch, watching TV and knitting a pair of socks. Something on the movie of the week goes by and your mind stirs a little. What did that character say? Was it something about cookies, or pies? Did I hear the words “holiday baking”? By now, the action has moved on and you settle back in to counting stitches. A minute passes. Suddenly you sit bolt upright, the cat leaps away, and you shout, “The teachers and the mailman!” As your family exchanges glances and checks to see if…
  • Butternut Squash Spinach Lasagna

    PJ Hamel
    29 Oct 2014 | 10:01 pm
    Do you know what the most popular recipe on allrecipes.com is? You know about allrecipes.com, right? The largest English-language food site in the world, it’s home to over 55 million “pieces of food-focused content” (a.k.a. recipes, if we were using English rather than marketing-speak). An average of more than 30 million visitors post, read, and chat about those recipes each month. And of those 55 million pieces of content, one recipe stands above all the rest. Posted in 2001, in the past 5 years alone it’s enjoyed over 12 million visits. It has nearly 8,500 (mostly…
  • It’s a wrap

    MaryJane Robbins
    27 Oct 2014 | 10:01 pm
    One of these days, I think you should come to my mom’s house. Go to the cabinet near the fridge. No, not that one, the one under the counter. Open the door and move the cereal boxes out of the way – for in the back recesses of that cabinet lies a heavenly reward. You see, that’s where my mom stashes tins of homemade cookies, chocolates, and fudge. It’s not much of a hiding space; we’ve all known about it for years and years, but it still remains a little spot of mystery and wonder to this day. Will it be snowball cookies, or perhaps Grandma Flowers’ Cookies? (I…
  • One reason cookies spread

    PJ Hamel
    25 Oct 2014 | 10:01 pm
    Why oh why oh WHY did my beautiful sheet of chocolate chip cookies turn into a big, ugly blob as they baked? Well, there are several reasons cookies spread. A touch too much sugar, for one – sugar is hygroscopic; it absorbs liquid. When you’re preparing your dough, it may LOOK just fine (as the sugar is holding onto the liquid); but once it bakes, and the sugar releases that liquid it had been hoarding, watch out for those puddles! Another less common reason is scooping cookie dough onto a hot baking sheet, or one that’s overly greased. The dough hits the hot/slick surface, and…
  • Whole-Grain Pumpkin Yeast Bread

    MaryJane Robbins
    23 Oct 2014 | 10:01 pm
    A large turkey, a small group of friends, and The Big Game makes for the best of Thanksgiving holidays to me. And I’ll bet that many of you have the same thought as I do when the turkey comes out of the oven. Sure, you’re excited about the first round of turkey and gravy on your plate, but aren’t you already thinking about the cold turkey sandwiches that come later in the day? I know I am. In fact, I think about those sandwiches often enough that my hubby and I will make them even in the height of summer. While I do skip the actual roasting of the turkey, we pick up a…
 
  • add this feed to my.Alltop

    My Sweet and Saucy

  • Behind the Scenes @ Sweet & Saucy: Hipster Mermaid Photoshoot Cake

    admin
    26 Oct 2014 | 11:42 pm
    Well hello there! We’ve had some excitement around the bakery lately, namely that a photoshoot we got to work on was featured on Huffington Post, Cosmopolitan AND Buzzfeed! And today is your chance to learn how the cake that was designed for that photoshoot was made, so you can have your very own mermaid cake! For context, we were asked to work with Your Cloud Parade on a photoshoot involving Traci Hines, AKA Hipster Little Mermaid. Kaytee took the task upon her and came up with a few designs based on a color palette and some photos. Once a design was decided upon, Kaytee went to…
  • Behind the Scenes @ Sweet & Saucy: Basketball Cake

    admin
    18 Oct 2014 | 8:41 am
    Well hello! This post, we’re talking about a carved basketball cake that Kaytee made the other week. This was a 25 serving basketball for a University of Kentucky Wildcats fan. Kaytee’s here to show you how she got to this result. First – and a few days in advance of working on the cake –  I cover the cake drum with shortening to adhere the fondant wood strips. I place beige fondant down and measure out even, wide strips and lightly cut into them with my boning tool. To paint the wood grain, I use gel color diluted with vodka and a wide round brush. As we’ve…
  • Behind the Scenes @ Sweet & Saucy: Diagonal Ruffle Cake

    admin
    10 Oct 2014 | 8:00 am
    Hey there! How are you guys doing? We’re just having the first semi-not-insane week in months, and let me tell you, we are reveling in it! Not to say that we don’t enjoy working on all sorts of beautiful cakes you bring us, but when the end of wedding season is in sight, cake decorators everywhere rejoice, as do our blood pressures. Anyway, here’s a little gem I forgot about from a few weeks ago. It’s a totally simple guy, but when we were first shown a picture of it, all of us cocked our heads to the side and went, “huh.” We’ somehow managed to avoid…
  • Behind the Scenes @ Sweet & Saucy: Oldsmobile Carved Cake

    admin
    4 Oct 2014 | 12:28 pm
    Well hello there! Every few months, we get requests for carved car cakes – usually for grooms’ cakes. They often are classic cars, such as Monte Carlo’s or Chevy’s. This post, we’re talking about a carved caked that Kasey made a few weeks back, which was a 1960′s Oldsmobile. She did such a great job with it, that we wanted to share with you how she did, step by step! Here’s the final result:  Now let’s get to it! First thing, there is some math involved in our car cakes. Luckily, car specs are easily found on the internet, so it’s simply…
  • Behind the Scenes @Sweet & Saucy Shop: Kyong’s Wafer Paper Trio

    admin
    27 Sep 2014 | 7:48 pm
    Hey there! How’s the beginning of fall treating you? Us, we’re suuuuper busy! The beginning of fall brings us tolerable temperatures, and everyone’s rushing to get their weddings in before it gets too cold, so we’ve been working our buns off! So anyway, to the important stuff… This week, we’ve got a special treat: Though, we slightly misled you by the title; we’re not showing you a full step-by-step of all three cakes. However, we are going to show you some tricks Kyong used to create these beauties. These are the sketches Kyong designed for the…
  • add this feed to my.Alltop

    The Perfect Pantry®

  • Apple raisin walnut spice muffins

    Lydia (The Perfect Pantry)
    28 Oct 2014 | 9:20 pm
    First, I have to tell you that these muffins freeze well. I know that because the only way my husband Ted and I could stop eating them was to hide them way in the back of the freezer, out of sight and buried too deeply for an easy grab. I have a soft spot for baked apples and the aroma that permeates the house when I have anything apple in the oven. Even more, I love muffins that can be baked ahead and frozen. We first served these spice muffins for Canadian Thanksgiving weekend, as a perfect bite of sweetness on the dinner buffet table, and again for breakfast the following morning. They…
  • Egg and cheese breakfast casserole with butternut squash, bell pepper and leeks {vegetarian, gluten-free}

    Lydia (The Perfect Pantry)
    25 Oct 2014 | 9:42 pm
    In my house, we're big on breakfast-for-dinner. We also love breakfast in the morning, at brunch, and for light lunches. Whether I'm feeding a crowd, or just want to cook once and make enough for several breakfast portions during the week, I love egg and cheese casseroles. Mix in any vegetables you have on hand (use up leftover steamed or roasted vegetables, if you have those). Stir in some beans, or shrimp, or roast chicken. Play with color. For this casserole, I started with half of a butternut squash left from a soup-making day. Using the large-holed side of a box grater, I…
  • Bacon: like or dislike?

    Lydia (The Perfect Pantry)
    24 Oct 2014 | 9:15 pm
    Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, even favorite cooking gear. Do you like, dislike, love, crave, despise, wish for, use in your own kitchen? The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell! Bacon. In my non-pork-eating world, it's the one salty, fatty, forbidden exception. I can't imagine a bacon, lettuce and tomato sandwich without it. Or bacon guacamole. Or bacon jam. My husband Ted…
  • Traditional turkey meatloaf

    Lydia (The Perfect Pantry)
    21 Oct 2014 | 9:54 pm
    In the house where I grew up, my mother was a big-time name dropper when it came to what we ate. Our tuna was Bumble Bee, our bread was Wonder (yes, really), and our ketchup was Heinz. Always. And, though Wonder Bread is long gone from my pantry and I don't eat much canned tuna, I'm still a Heinz girl. When my husband Ted requested a turkey meatloaf, I considered many of the same flavor combinations I love in turkey meatballs, but in the end, I went traditional (almost) all the way, with ketchup as one of the primary seasonings. Any brand of ketchup will work; just make sure the one…
 
  • add this feed to my.Alltop

    My Wooden Spoon

  • Fruity Halloween Eyeballs

    A Cowboy's Wife
    22 Oct 2014 | 7:22 am
    OMYCOW! Halloween is almost here and Truett is giddy about wearing his costume! He’s been on a fruit kick lately so when we were discussing what Halloween treat to make, he immediately said eyeballs but wanted fruit in it. I’m far from a baking and decorating pro but we decided to attempt some not so scary, somewhat fruity Halloween eyeballs. Because I wanted to try out Sugar In the Raw®, I opted to make pound cake.  In hindsight, I would have just used a sheet pan to bake the pound cake and a biscuit cutter to cut out the ‘eyes’.  I didn’t do that though, we…
  • $250 Visa Gift Card {Giveaway}

    A Cowboy's Wife
    15 Oct 2014 | 11:00 pm
    Isn’t Fall the best? The weather is cooling off, the leaves are changing, kids are back in school, and we are nearing the busiest shopping season of the year! I don’t know why we wait until this time of year to do more giving but we do. With that in mind, we thought it would be a fantastic time to have a $250 Visa Gift Card giveaway. This gift card giveaway is a great opportunity to possibly win some Christmas money, help with holiday meals, or maybe even to donate and give to someone else in need! Whatever your need or want, everyone can enjoy the benefits of a $250 Visa gift…
  • Halloween Monster Fingers

    A Cowboy's Wife
    13 Oct 2014 | 5:20 am
    These monster fingers will be a HUGE hit with the kids.  Truett didn’t think they were scary at all, and instead, thought they were super cool. He’s a boy and 8….of course he did. He just loves Halloween but not so much because he likes to ‘trick or treat’ but because he loves the get-togethers and Fall festival.  Monster fingers are perfect for a party where you need to bring finger food.  BWAHAHAHHAHA You can’t get much easier than this either.  They look like more work than they really are so don’t let them scare you away because they are…
  • add this feed to my.Alltop

    Cooking with Amy: A Food Blog

  • Pucker up! Pickling and Fermentation Cookbooks

    Amy Sherman
    22 Oct 2014 | 7:52 am
    Sour flavors are growing in popularity in the US and there’s a whole bunch of great cookbooks to help satisfy this flavor fixation.Asian PicklesKaren Solomon has done it again. She has written yet another very informative and useful book in her inimitable personable and upbeat style. She balances solid information with a down-to-earth sometimes playful approach. Her books are always fun. In this book she offers up recipes for Japanese, Chinese, Korean, Indian and Southeast Asian pickles. There are very traditional recipes for things like Miso Pickles or Green Mango Pickle as well as her own…
  • Tofu Feta Tomato Bake Recipe

    Amy Sherman
    20 Oct 2014 | 10:44 am
    Recipes for tofu fall into two camps, those that highlight it versus those that hide it. While I do sometimes add tofu to recipes to increase moisture and tenderness, I don’t need it to be camouflaged to enjoy it. I like both the soft and firm textures and I appreciate how it plays well with others. While we are used to it in Asian dishes, the truth is it gets along with lots of other flavors too. I’ve been playing around with some products from Pulmuone, a company that makes quite a few soy products and this is one of my favorite creations. I used Wildwood sprouted tofu, which…
  • Spirit Works Barrel Aged Gin: Drinks on Friday

    Amy Sherman
    17 Oct 2014 | 8:15 am
    Barrel aged gin has been gaining popularity the past couple of years. It started perhaps with Seagram’s Distillers’s Reserve and then a handful of craft distillers got in on the act and more recently Beefeater began producing one. Some distillers use charred new American or French oak barrels, others use barrels that once held red wine, whisky or bourbon, and even Lillet, but I have to admit, on the surface barrel aging gin seems like an odd move. I like gin, especially London dry gin, and the reason I do is because of the botanicals. I like a touch of clean bracing juniper, the…
  • Taste of Toronto

    Amy Sherman
    3 Oct 2014 | 1:23 pm
    This Summer I got a chance to visit Toronto and to attend the Taste of Toronto food festival. Lucky me! Quite a few years ago I attended Taste of London so I had a sense of what it would be like. The Taste food festivals are not your typical free for all food event, because the restaurants are really consistently high quality and included by invitation only.This event is a particularly good one if you want to familiarize yourself with the Toronto restaurant scene. Here were some of my favorite dishes and the restaurants I would surely like to visit, on my next trip.One of the first things I…
  • Parmigiano Reggiano Night & Giveaway!

    Amy Sherman
    30 Sep 2014 | 7:33 am
    Parmigiano Reggiano display at Eataly, NYC Last year I wrote about my visit to a Parmigiano cheese maker and about Parmigiano Reggiano Night. This year, Parmigiano Reggiano Night is happening again. I’ve written something about the king of cheeses (and the pretenders to the crown), over at Culture (the best cheese magazine around). Please take a look! As you may recall, the idea of the global dinner party is is to pick some recipes, invite your friends over, cook, eat, and then share photos of your feast if you're so inclined. In the past there have…
  • add this feed to my.Alltop

    Carrie's Sweet Life

  • Pumpkin Muffins

    Carrie
    30 Oct 2014 | 5:03 am
    I am the host of this month’s Whats Baking, the theme choose was Pumpkin. Crazy as it is I am not a pumpkin lover. So I told Adam I have such a problem, I HAVE to make something pumpkin what do you want. He choose muffins because they are quick to grab for breakfast on the go. When I found these muffins I knew I had to make them, I had everything already at home and they were simple. Adam said these were great, tons of flavor, super moist and the raisins really added to it.       Print This!     Pumpkin Muffins (From: Fannetastic Food) 1.5…
  • House Vinaigrette

    Carrie
    3 Jul 2014 | 4:25 am
    I’m not a huge salad person, but when I go I go all out. This salad was homemade dressing, apple slices, sugared nuts,  dried cranberries, blue cheese and spinach. YUM! Homemade dressing is something I haven’t done much of, but it is so easy. I really need to try more. What is your favorite salad combo?       Print This!     House Vinaigrette (Slightly Adapted From: Our Pastors Wife) 1/3 – 1/2 C.  Red Wine Vinegar 2/3 C. Extra Virgin Olive Oil 1 tsp dijon mustartd 2 cloves garlic, pressed 1/2 tsp sugar 1 Tbls minced Shallot Salt…
  • Sticky Buns

    Carrie
    30 Jun 2014 | 5:04 am
      I use to love monkey bread, well I still do. But I don’t like all the prep, it takes longer then I have the patients for that early in the morning. When I saw this on pinterest I knew I had to try it. Maddy loves monkey bread and this was a great way for her to help as no knife involved. Although this was faster and quicker it didn’t have the same great flavor as monkey bread, but definitely easier in a pinch.     Print This!     Sticky Buns (From: The Jones Way) 2 small tubes buttermilk biscuits 3 T. butter, melted 1/2 c. maple syrup…
  • Strawberry Pie

    Carrie
    25 Jun 2014 | 4:28 am
    This months theme was “baking with summer produce.” One of our favorite activity to do in the summer is strawberry picking. We have a little farm close to our house. It so much fun. We sadly haven’t been for 2 years. But I just got the word today they are open. I know what we are doing next weekend! Here’s a good throwback to Maddy picking around age 1 1/2. We can’t wait to create memories with both girls. I personally don’t like strawberries so this pie was all for Adam. It was basically a Fathers Day gift. He loved it and said it was better then any…
  • Pepperoni Pizza Dip

    Carrie
    23 Jun 2014 | 5:43 am
    I made this for a football game and it was a huge huge hit. Everyone kept asking for the recipe and it was so simple to make. This is perfect for that football appetizer table.       Print This!     Pepperoni Pizza Dip (From: Shugary Sweets) 8oz cream cheese, softened 2 tsp Italian seasoning, divided 1 tsp oregano, divided 1 can (14oz) pizza sauce 8oz (2cup) shredded mozzarella cheese 1/4 grated parmesan cheese 16 pepperoni slices pinch crushed red pepper Spread cream cheese in the bottom of a dish, sprinkle with italian seasoning and 1/2 t…
 
  • add this feed to my.Alltop

    Kalyn's Kitchen®

  • Delicata Squash and Sausage Gratin (Gluten-Free)

    Kalyn Denny
    28 Oct 2014 | 1:00 am
    Delicata Squash and Sausage Gratin also has green bell pepper and cheese, and it's delicious.I'm developing an obsession with Delicata Squash, so forgive me for a minute while I rave on about this delicious user-friendly variety of squash.  And if you're wondering how a squash can be user-friendly, it's because you can eat the skin of Delicata squash, unlike other winter squash varieties!  How cool is that?  I got so excited I almost typed it in all caps, which is a blogging no-no. Delicata Squash is also lower in carbs and higher in fiber than many types of winter…
  • Mushroom, Green Pepper, and Feta Breakfast Casserole (Low-Carb, Gluten-Free, Meatless)

    Kalyn Denny
    26 Oct 2014 | 9:58 am
    (Updated with better photos and step-by-step photo collages, October 2014. Before you make this you may want to read Basic Instructions for Low-Carb Breakfast Casseroles which has instructions for different sizes of pans and ingredient options for this type of breakfast casserole, as well as 15+ of my favorite low-carb breakfast casserole recipes.)It's been more than ten years now since I started on my personal journey of carb-conscious eating, and if I had to pick one thing that's helped me to stick with lower-carb eating, it would be  low-carb recipes that can be made on the…
  • Roasted Brussels Sprouts with Avocados and Pecans (Low-Carb, Gluten-Free, Paleo)

    Kalyn Denny
    24 Oct 2014 | 5:22 am
    Roasted Brussels sprouts are already amazing, and they get kicked up a notch with avocado and pecans!(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. Phase One Recipes are also Low-Carb and Gluten-Free.  This would be a great option if you're looking for Thanksgiving ideas, or just serve as a nice side dish for dinner.) For years I wasn't much of a brussels sprouts fan, and then I tried roasted brussels sprouts.   Roasting them gave the brussels sprouts an amazing nutty flavor (and the fact that the recipe had balsamic vinegar,…
  • Slow Cooker Cauliflower Rice Greek Chicken Bowl (Low-Carb, Gluten-Free, Can Be Paleo)

    Kalyn Denny
    22 Oct 2014 | 10:51 am
    Shredded Slow Cooker Greek Lemon Chicken is served over Cauliflower Rice and topped with Greek Salsa.Have you tried Cauliflower Rice yet? I've been having fun experimenting with it as a carb-conscious substitute for rice or other grains, and I'm especially liking it in dishes like this Slow Cooker Cauliflower Rice Greek Chicken Bowl where the cauliflower rice gets a flavor boost from slow-cooked lemony Greek chicken and a Greek salsa mixture that's layered over the chicken.  This is a perfect crock pot dish to start in the afternoon on a busy day.  The chicken cooks in about 3…
  • Fruity Lentil Salad with Persimmon, Apple, and Avocado (and Ten More Meatless Salad Ideas with Persimmons)

    Kalyn Denny
    20 Oct 2014 | 1:00 am
    The combination of lentils + fruit really worked in this Fruity Lentil Salad with Persimmon, Apple, and Avocado!I'm a huge fan of lentil salads (like this Vegetarian Lentil Taco Salad or this Lentil and Barley Greek-Style Salad), but I have to admit combining lentils, fruit, and avocados into this Fruity Lentil Salad with Persimmon, Apple, and Avocado was thinking outside the box, even for a lentil-lover like myself.  But please believe me when I say that this slighty-sweet salad with lentils and fruit was just delicious!  I learned to really like persimmons when a blogging friend sent…
  • add this feed to my.Alltop

    Spicy Tasty

  • Easy Wheat Halwa

    Nithu
    21 Oct 2014 | 9:17 pm
    Wish you all a Happy Diwali!!!! Wheat Halwa is a popular Asian dessert made with wheat milk or wheat flour. Traditionally it is made using wheat milk obtained from wheat grains. Today I have made this halwa using wheat flour which is an easy version. I will soon be posting the recipe for the traditional Halwa. Ingredients: Wheat flour – 3 cup Javvarisi (tapioca pearls) – 1/2 cup Corn flour – 1/4 cup Sugar – 4.5 cups Ghee – 1 cup Powdered cardamom – 3/4 tbsp Nutmeg powder – 2 pinches Broken cashew nut – 1/4 cup (roasted in ghee) Slivered almonds…
  • Kai Murukku

    Nithu
    17 Oct 2014 | 5:29 pm
    Kai Murukku is a traditional South Indian snack made for festivals and special occasions.  It is made with freshly ground wet rice flour and deep fried in oil. Kai means hand in Tamil. It is a tradition in Hindu Brahmin weddings to make this murukku in jumbo sizes and various shapes. For snacking we generally make murukku with two circles. For special occasions like wedding bigger murukku is made with 7 or 9 circles and we call it “Seer Murukku”. My mom is a pro in making these Seer Muruku and she always takes care of these in our family weddings. I will be posting a video of…
  • Suryakala / Chandrakala (Step by Step Instructions)

    arthi
    14 Oct 2014 | 11:30 am
    I love milk sweets and sweets using Khoya. This is yet another easy sweet we can make for Diwali. The process look little big but it is real easy to make. Here I used homemade khoya but we can use store bought khoya too which will make things more easier :). Ingredients: For Outer Covering: All purpose flour / Maida – 2 cups Ghee – 2 tbsp Baking soda – a big pinch Salt – a big pinch Water – as needed For Stuffing: Sweetened Khoya – 1 cup (I have used homemade palkova) Cardamom powder – 1 tsp Fried cashews and raisins – 2 tbsp Oil – For…
  • Quinoa Idli

    Nithu
    11 Sep 2014 | 12:19 pm
      Quinoa is a healthy grain rich in protein, fiber, antioxidants and vitamins. It is essential to incorporate whole grains and seeds in your daily diet. There are lot of Indian dishes you can make using quinoa. Idli is one of the staple Indian breakfast dish. It will be a great start for your day after having these super healthy Quinoa Idlis.   Preparation time: 12 hours Cooking time: 15 minutes Yield: 25 to 30 idlis Ingredients: Quinoa – 1 cup Par boiled rice – 1 cup Whole urad dal – 1/2 cup Fenugreek seeds (methi) – 1 tsp Salt to taste Method of…
  • Kothamalli Rasam / Coriander Soup

    arthi
    26 Aug 2014 | 6:28 pm
    I love to have different kinds of rasam rather than usual garlic or tomato rasam. I made slight changes in my friend’s (Thilaga) rasam recipe and tried this coriander rasam. It came out so good and I just loved it :). Ingredients: Tamarind – Small lemon size Oil – 1 tsp Mustard seeds – 1/2 tsp Asafoetida – a pinch Curry leaves – a few Red Chillies – 1 Tomatoes – 2 (medium size finely chopped) Turmeric powder – 1/4 tsp Sambar powder – 1/2 tsp Salt – 1 1/2 tsp (adjust according to taste) Coriander leaves – to garnish To…
  • add this feed to my.Alltop

    FoodChannel.com Recipes

  • Monster Marshmallow Bars

    21 Oct 2014 | 4:39 am
      Tagged: boo berry, count chocula, franken berry, general mills, halloween, marshmallow, When Halloween rolls around, count on these cereals hitting the shelves. Read more about these seasonal classics here.   Foodie Byte Ingredients 3 tablespoons butter1 bag (10 oz) miniature marshmallows (6 cups)5 cups desired monster cereal (such as Boo Berry™, Franken Berry™ and/or Count Chocula™) Preparation Spray bottom and sides of 8- or 9-inch square pan with cooking spray.In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after…
  • Boo Berry Bark

    21 Oct 2014 | 4:39 am
      Tagged: bark, boo berry, cereal, easy, general mills, halloween, quick, Remember Boo Berry and Saturday morning cartoons? It's time to check out the cereal again and have some new fun in the kitchen at the same time. These are fun cookies to make to introduce your Halloween cereal of choice to your own children!     Foodie Byte This recipe was supplied by General Mills, makers of the Boo Berry cereal. Ingredients 16 oz white chocolate baking bars or vanilla-flavored candy coating (almond bark)2 cups desired monster cereal (such as Boo Berry™, Franken Berry™ and/or Count…
  • Monster Mash Cookies

    21 Oct 2014 | 4:39 am
      Tagged: boo berry, cookies, count chocula, dessert, franken berry, general mills, halloween, monster, Love the iconic Halloween cereals and want to have a little more fun during the season? Try this recipe! And read more about these seasonal classics here.   Foodie Byte Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix1/2 cup butter, softened1 egg2 cups desired monster cereal (such as Boo Berry™, Franken Berry™ and/or Count Chocula™)1/2 cup roasted salted peanuts1/2 cup candy-coated chocolate candies1/2 cup chocolate chips Preparation Heat oven to…
  • Apple Cake

    11 Oct 2014 | 7:51 pm
    Prep Time:15 minutes Cook Time:45 minutes   Tagged: apple, cake, dessert, recipe, walnuts, Apples, walnuts, what’s not to like about this warm winter dessert? Sure to be a family favorite. Try it with whipped cream!   Foodie Byte Go ahead and throw in an overflow of apples and nuts--it can't hurt! Ingredients 2/3 cup flour1 teaspoon baking powder1/2 teaspoon salt2 eggs, beaten1 1/3 cup brown sugar1 teaspoon vanilla2 cups apples, chopped1 cup walnuts, chopped Preparation Mix flour, baking powder and salt. Combine rest of ingredients. Bake in 9 x 9-inch square pan at 350 degrees…
  • Caramel Latte Iced Coffee

    29 Sep 2014 | 7:35 am
    Prep Time:2 minutes Cook Time:N/A Serves:1   Tagged: barista, caffeine, coffee drinks, iced coffee recipe, recipe for iced coffee caramelatte, specialty coffee, Be your own barista! Iced coffee doesn't have to be made behind the counter. Today it can be made at home if you know the right method and it can taste just as delicious! See our story on the top ten beverage trends. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.   Foodie Byte Ingredients 3/4 cup fresh brewed dark roast coffee, chilled2…
 
  • add this feed to my.Alltop

    Panini Happy®

  • Those Cuban Sandwiches from the “Chef” Movie!

    Kathy Strahs
    13 Oct 2014 | 4:40 pm
    There’s a memorable scene in Chef — if you saw the movie this summer, you know the one — where John Leguizamo sways to Cuban music, massaging mojo marinade into a pork shoulder in a manner that probably deserves some privacy. When it’s falling-off-the-bone roasted, Jon Favreau, like a surgeon, shaves off a few test pieces…and determines it’s pretty perfect. It can’t be possible to watch that movie without desperately wanting to get into that roast pork and the Cubanos they assemble from it (well, unless you don’t eat pork). So I was excited to…
  • Why You Need This Pumpkin Muffin Recipe

    Kathy Strahs
    1 Oct 2014 | 12:51 pm
    Because I’ve made them many times over the years and they’re the best pumpkin muffins I’ve tasted — fluffy, flavorful, unfussy, nice doming. Because even though baking with pumpkin can be kind of a seasonal fad, it’s a delicious one, so pumpkin on! Because now that it’s October you’re undoubtedly going to need to bring a crowd-pleasing, autumn-appropriate dish to school/work/church/soccer, etc. Or you’re simply going to want one at home on a brisk autumn afternoon. Because you can easily double the recipe for a big group — in fact, the…
  • Smoked Sausage, Fig and Manchego Skewers plus Win a $100 Visa Gift Card from Johnsonville Sausage

    Kathy Strahs
    29 Sep 2014 | 9:00 am
    To me, appetizers are the ultimate comfort food. They’re a treat – party food, or something to share when my husband and I are out at a restaurant. With just a few bites through which to deliver something delicious and memorable – the flavors and textures of appetizers can be bolder, more intense, maybe even more decadent. Just a few amazing bites are all I’m after. When I began building these Smoked Sausage, Fig and Manchego Skewers in my mind, I could already taste the sweet and the salty, the smoky and the buttery. I could envision the grill marks on the sausage, the…
  • A Surprisingly Good Apple Cake

    Kathy Strahs
    23 Sep 2014 | 11:30 am
    BOOM — the moment I came through the doors of the preschool my proud little boy shoved the little ziploc bag containing that day’s project right up to my face so I’d be sure to see it. “We made apple cake!!” Big grin, eyes wide and twinkling, legs jumping up and down — you can never miss his excitement. Back at the car, as I clicked him into his seat, he insisted I try some cake. Far be it from me to say no to cake…but, you know, I tempered my expectations given that it had been prepared by four-year-olds. Well, it turned out this apple cake was…
  • Well, hello!

    Kathy Strahs
    8 Sep 2014 | 12:20 pm
    That’s me, smile-screaming on the kiddie coaster at Happy Hollow this summer. My little girl insisted we sit in the front row, for maximum thrills. I am so not a roller coaster person! But my kids got me on them at least four times over the past few months. And I have to admit, I kind of loved it. That’s kind of where things are at right now — letting go a bit, enjoying the moment, seeing where things take me. After a loooong summer, we’re all settled into our new house in the Bay Area now (well, the garage is still full of unpacked boxes, but let’s not be…
  • add this feed to my.Alltop

    RecipeGirl

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

    Lori Lange
    30 Oct 2014 | 3:00 am
    Here’s another one of my favorite posts:  Stuff I’ve Gotta Share and You’ve Gotta See!  On Parade Magazine‘s blog this week, I shared 10 DELICIOUS WAYS TO MAKE PUMPKIN BREAD- featuring recipes from some of my favorite blogs.  Click through the slideshow and figure out which one you’d like to bake first! Also shared on Parade‘s blog:  a recipe for PUMPKIN- CRANBERRY CORNBREAD MUFFINS.  These are good muffins for dunking into soup and chili, and they make a good breakfast muffin too- warmed up with a little butter and honey. Are you lucky enough to have…
  • Pumpkin Cheesecake Recipe

    Lori Lange
    28 Oct 2014 | 3:00 am
    Among my “favorite desserts ever” : Pumpkin Cheesecake Recipe I have never been a humongous fan of pumpkin pie.  At Thanksgiving, it’s the last dessert I’ll reach for… and if it’s the only option available, I’ll usually pass.  But Pumpkin Cheesecake!!!  That’s a whole different story.  Cheesecake is my passion.  It’s my thing.  It’s my forever craving!  If it’s on the dessert menu at a restaurant, I can’t resist trying it!  So Pumpkin Cheesecake is a big draw for me, for sure. This pumpkin cheesecake recipe turns…
  • Classic Light Lasagna

    Lori Lange
    27 Oct 2014 | 3:00 am
    You’re going to want to stick around for this one:  Classic Light Lasagna We had some special family members visiting our house last week- my (chef) nephew, his wife and their adorable 22-month-old daughter.  I love having people staying with us because that gives me an opportunity to think up a delicious menu, pop open the good wine, and eat in our rarely-touched-but-much-loved dining room!  My nephew cooks a LOT when he’s working on the Idaho Ranch where he plans all of the menus and food that his ranch guests eat, so I wanted him to relax and enjoy some home-cooked meals.
  • Apple Streusel Muffins

    Lori Lange
    25 Oct 2014 | 3:00 am
    Here’s a recipe for Apple Streusel Muffins that is made a little healthier with the addition of whole wheat flour and a lesser amount of sugar. For as many years as I can remember, I’ve always gone apple-picking… but this year I didn’t make it to any orchards.  It’s a bummer because it’s truly a great family-activity, and there is usually fresh apple pie involved somewhere along the way. So instead, I’ve been testing the waters on apple varieties lately that I’ve spotted at the store.  I find them hard to resist when they all look so darn…
  • Couscous Recipe with Parsley and Shallots

    Lori Lange
    22 Oct 2014 | 7:30 am
    Here’s a side dish recipe that is perfect for serving with chicken, pork, beef or seafood:  Couscous with Parsley and Shallots There is something to be said for having a good arsenal of carb-loving side dish recipes at hand.  Whether it is rice, potatoes, quinoa, pasta or couscous… it is nice to have quite a few options to choose from when you’re serving up dinner.  And if you’re anything like me, you’re usually looking for the magic three:  main dish, side dish and vegetable.  My sister called me a couple weeks ago and said, “You need more couscous…
  • add this feed to my.Alltop

    wine me, dine me (in cincinnati)

  • Giveaway: Leukemia and Lymphoma Society Taste of the World

    Julie Niesen Gosdin
    21 Oct 2014 | 10:45 am
    Leukemia and Lymphoma Society Taste of the World is coming up on Saturday.  You’re going, right? used under Creative Commons license; photo by photoantenna on Flickr.   You should: it benefits the Leukemia and Lymphoma Society of Cincinnati, which helps find cures for blood cancers.  To date, the LLS has provided more than $1 billion dollars for research, and the survival rates for blood cancers are going up each year. Taste of the World is at the Newport Aquarium (who doesn’t like drinking Champagne with jellyfish?) and features wines, beers and spirits from The Party…
  • eat play give provides brunch (and a whole lot more).

    Julie Niesen Gosdin
    17 Oct 2014 | 9:30 am
    It’s that time of year: my favorite time of year, where I spend all week looking forward to eat play give and their brunch, which benefits the de Cavel Family SIDS fund.  It’s this Sunday, from 11:30-2:30 and will feature a wide array of dishes from some of your favorite chefs from across the area. It’s really one of those events that is just plain fun.  I know — I go to a lot of them — that this is the one that is really special in every chef’s heart, simply because one of their own, Jean-Robert de Cavel, lost a child to SIDs.  Many of these folks have…
  • The Cincinnati Food and Wine Classic Winner Is…

    Julie Niesen Gosdin
    5 Sep 2014 | 1:51 pm
    The winner of the Cincinnati Food and Wine Classic & wine me, dine me Best Bite contest is….   Ameet Chimote, with his delicious Indian “Madras Thali”.  Congratulations, Ameet, you win a Saturday Savor pass for you and a guest!   However, we have one more winner.  We had so many great entries that Chef Dan Wright from Senate & Abigail Street couldn’t pick just one.  Our other winner — who wins a Saturday Showcase pass for one, to sample all of the great stuff going on during the day at the Cincinnati Food and Wine Classic is… Daniele…
  • The Roundup of Entries for the #wmdmbestbite and Cincinnati Food and Wine Classic contest!

    Julie Niesen Gosdin
    4 Sep 2014 | 8:35 am
    Here’s the roundup of entries for the Cincinnati Food and Wine Classic + wine me, dine me Best Bite contest! Take a look– there are some GREAT entries, I’m so excited to take a look, along with Chef Dan Wright, and pick our winner!   [View the story "wmdm's Best Bite 2014" on Storify] The post The Roundup of Entries for the #wmdmbestbite and Cincinnati Food and Wine Classic contest! appeared first on wine me, dine me.        Related StoriesThe Cincinnati Food and Wine Classic Winner Is…Read This: Senate Street and SavoryFor…
  • Sunday Funday at Market Wines with McCabe’s Granola

    Julie Niesen Gosdin
    21 Aug 2014 | 11:45 am
    Do you remember McCabe’s Granola?  They’re launching some new granola bars to compliment their existing granola, and they’re doing it in coordination with Market Wines and Findlay Market. On Sunday, August 24 from 12:30-3:30, McCabe’s will be sponsoring a Sunday Funday with McCabe’s snacks (and a few others), Market Wines tasting flights, and a chance to have a little fun before or after you shop at Findlay Market. Want to go? Simply RSVP to Susan Muth at susan.muth@mccabesgranola.com.     The post Sunday Funday at Market Wines with McCabe’s…
 
  • add this feed to my.Alltop

    Savory Tv | Delicious chef recipes, videos, and culinary tips

  • Pumpkin love! Chef Peter Oleyer’s pumpkin seed granola recipe

    Savory Tv
    18 Oct 2014 | 3:37 pm
    Well hello and happy October! Here’s a quick and easy nutritious use of remnant pumpkin seeds you may have, via Chef/Owner Peter Oleyer of Brooklyn’s food truck turned restaurant Calexico Red Hook. Enjoy! ♥ Pumpkin Seed Granola Ingredients: 2 cups rolled oats 1 cup slivered almonds ½ cup pumpkin seeds ¼ cup vegetable oil ¼ […]
  • Culinary Tip: How To Rinse Quinoa

    Savory Tv
    11 Oct 2013 | 12:16 am
    Quinoa has an outer seed coat of saponins which need to be thoroughly rinsed off, otherwise the grain will have a bitter unpleasant flavor. There are several ways to do this. 1) Rinse the grain under running water several times using a fine mesh strainer. This is the preferred and simplest method. A typical colander […]
  • A Free Online Harvard Class Demystifying Science and Cooking

    Savory Tv
    2 Oct 2013 | 7:18 am
    This is the coolest online concept we’ve seen in a long time!  Harvard University and MIT have created edX, and are offering free online classes for everyone. And look at this course beginning October 8th!  Science & Cooking: From Haute Cuisine to Soft Matter Science.  We’re in!  Our instructors are Chefs Ferran Adrià, José Andres, […]
  • Chef Lance Seeto’s Turmeric Tea

    Savory Tv
    23 Sep 2013 | 1:08 am
    Chef Lance Seeto, star of the Fiji TV show “Taste of Paradise”, is the Executive Chef for the award winning exotic Castaway Island resort in Fiji. Culinary school was just the beginning of Chef Seeto’s higher education, he continued on to receive training in nutritional medicine,  and he is a proud member of the Australasian […]
  • Chef Meredith Kurtzman’s Coconut Gelato Recipe

    Savory Tv
    20 Sep 2013 | 1:40 am
    Summer is almost over! We have one day left before the Autumnal Equinox on September 22. As we embrace the season’s end, we present to you a deliciously simple coconut gelato recipe from Pastry Chef Meredith Kurtzman of Mario Batali’s Otto Restaurant in NYC. “Since it’s less fatty, we add stronger fresher flavors” says Chef […]
  • add this feed to my.Alltop

    What's For Lunch Honey? | Experience Your Senses

  • Dubai Workshop 2014: Modern Classics

    29 Oct 2014 | 3:30 am
    Dubai is forever changing! Evolving, progressing, growing – if it’s always for the better is debatable but often there are changes and concepts emerging that really excel. In a city where superlatives are found at almost every corner finding something that really carries that WOW-effect can be... [Read the rest of this post on my website]
  • Fennel Seed and Cardamom Spiced Carrot Rice Pudding

    21 Oct 2014 | 9:30 pm
    „Stay till Diwali!“ Last week my dad wished a few times. I wished we could … A list of tasks to complete, must dos, deadlines to meet and unfinished projects to complete ran down like a matrix in my brain. Now as I sit here back in Weimar listening to the wind howl outside as the rain batters... [Read the rest of this post on my website]
  • Whole-wheat Flammkuchen with Bratwurst on Caramelized Cabbage and Pear

    8 Oct 2014 | 7:52 am
    Well bratwurst, obviously! What comes to mind when you think of food in Thüringen? I presume most of you answered that question with that answer. As part of the Kulinarik project with my clients the Thüringer Tourismus GmbH I have the incredible of opportunity of traveling around Thüringen on an... [Read the rest of this post on my website]
  • The New Look - fresh, crisp and good!

    1 Oct 2014 | 2:24 am
    What’s for lunch, honey? just got a complete facelift. It’s fresh, crisp, clean and so good I am doing dances around the notebook. I got together with the extremely talented Corinna Haselmeyer of Holistic Design and since June we have been working on this space behind the scenes. What we developed... [Read the rest of this post on my website]
  • Tomato Basil Tart with a Polenta Crust

    17 Sep 2014 | 3:30 am
    I’m spoiling you with tomatoes again. You see, I’ve had a good crop and the harvest has been plentiful. After eating them mostly naked and then preserving them in various sauces, it was time to tart them up a little. Don’t tire of my tomato mania – not just yet. This tart deserves all your... [Read the rest of this post on my website]
  • add this feed to my.Alltop

    Savings Lifestyle

  • Free Stuff: Thanksgiving Crock Pot Recipes, Halloween Picture + More

    Savings Lifestyle: Kathy
    30 Oct 2014 | 12:00 pm
    The Free Stuff page has been updated with some great freebies! Here are a few highlights for your convenience:Halloween Picture from The Picture People (Valid through 10/31/2014)Debt Free: 9 Step System To Get Out of Debt Fast and Have Financial Freedom by Ashton PerieraHow To Make Healthy Delicious Snacks for Kids by Marsha StoneThanksgiving Crock Pot Recipes by Hannie P. ScottSeveral 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 the site at no cost to you. See…
  • Dining Coupons and Deals: Krispy Kreme, P.F. Chang’s, Chili’s + More

    Savings Lifestyle: Kathy
    30 Oct 2014 | 6:30 am
    Here are some restaurant coupons and deals available for this weekend (and beyond):Chili’s – FREE Kid’s Meal with Adult Entree Purchase or FREE Dessert with Adult Entree Purchase Valid through 10/30/2014P.F. Chang’s – 20% off Orders Online or Takeout Use coupon code TREAT20 to receive your discount Valid 10/31/2014 OnlyKrispy Kreme – FREE Doughnut of Your Choice with Costume Valid 10/31/2014 OnlyCarabba’s Italian Restaurant – FREE Kid’s Meal with Adult Entree Purchase Valid through 11/02/2014Quick Chek – Buy One La Yogurt, Get One…
  • Target Deals: Sale Week of November 2

    Savings Lifestyle: Andrea
    30 Oct 2014 | 6:15 am
    Before you shop, check out the Target printable coupons. Also be sure to take advantage of the Target Price Matching Policy as you shop.View the full list of Target sales and create a custom shopping list.Here are a few of the best deals to pick up this week:Breakfast & CerealKellogg’s Cereal, 12.2 – 19 oz – $2.99$3 off Any Disney Movie WYB 3 Participating Kellogg’s CerealsIncludes: Select varieties; Pictured: Fruit Loops and Frosted Flakes$1.00/3 Kellogg’s Cereal, 8.7 oz or Larger; Includes Krave, Frosted Flakes, Apple Jacks, Froot Loops, Corn Pops,…
  • Giant Eagle Deals: Sale Week of October 30

    Savings Lifestyle: Andrea
    30 Oct 2014 | 6:00 am
    Before you shop, be sure to review the Giant Eagle Coupon Policy + FAQ. The sale items below are some of the better deals you will find at Giant Eagle this week. Please leave a comment in this post if you find any other deals that are noteworthy and not on the list.View the full list of Giant Eagle sales and create a custom shopping list.Here are a few of the best deals to pick up this week:Multi-Item DealsBuy 4 Participating items, Get 1 FREEHungry Jack Pancake Mix or Syrup – $2.39 – wyb 5selected varieties$0.55/1 Hungry Jack Syrup; Redeemable at WalmartFinal Price: $1.95Canned…
  • Peppermint Kisses Cookies

    Savings Lifestyle: Andrea
    29 Oct 2014 | 12:30 pm
    Note: There is a print link embedded within this post, please visit this post to print it.These are a family favorite! So simple to make and the kids love to put the hershey kiss on top. Or in this case the peppermint kiss on top. Perfect for the Christmas season, or if you’re in the mood for peppermint at anytime!Peppermint Kiss Cookies Ingredients1 1/2 cups, Powdered Sugar1 cup, Butter (softened)1 tsp, Peppermint Extract1 tsp, Vanilla Extract1 Egg3 cups, Flour3 Candy Canes1 tsp, Baking Powder1/2 tsp, Salt1/2 cup, chopped Candy Cane Hershey KissesSugar (to roll cookies in)36 Candy Cane…
 
  • add this feed to my.Alltop

    Nibbles of Tidbits, a Food Blog

  • Halloween Cupcake & Cookie Decorating: Priceless Annual Treats.

    FoodBlog
    27 Oct 2014 | 11:27 pm
    The true annual treat is spending time with best friends decorating Halloween Cookies, Cupcakes and Candy.  Each year we take home trays and boxes of homemade and hand decorated treats after a fun evening of trickery — It’s quite a funny bunch (below). I’m truly grateful for all! This year’s decorating ideas are posted here and others from previous years are linked here. We’re no design professionals, but have a lot of laughs and the Cookies always taste great. It’s also possible that you may learn how not to decorate your Halloween Cookies…
  • What Are The Best Things To Eat At Disneyland, I Asked My Phone.

    FoodBlog
    22 Oct 2014 | 7:30 pm
    What are the best foods to eat at Disneyland, I asked my semi-smart phone.  We were going to Disneyland and Disney California Adventure and wanted something different than an average Burger and Fries.  I hadn’t been to either park in 10 years.  After reviewing the search results, I chose two food dishes that were included on several lists — One at Disneyland and the other at Disney California Adventure, two places I’ve never known and probably wouldn’t have found.  Each sounded appealing.  We started with the Carthay Signature Fried Biscuits with Apricot…
  • Calivino Wine Pub In Anaheim: More Spinach Wontons Please.

    FoodBlog
    14 Oct 2014 | 11:45 pm
    Have you been to Calivino Wine Pub?  It’s in Anaheim, near the Honda Center, Angel Stadium of Anaheim and other happenings, off Katella Avenue. We just learned about it and gladly so, since the food is terrific. We’ve been to other Wine Bar/Pubs that serve great food, like Sealegs and The Twisted Wine, so the test-bar is high, but Calivino unexpectedly stood out. Calivino Wine Pub is a bit hard to see off Katella.  Its cross-street is Howell — Just turn into the business park area, keep heading left and you’ll see it slivered-in, amongst other businesses…
  • Totally 80’s Bar & Grille In Fullerton: Oh Good, It’s In The Hood.

    FoodBlog
    5 Oct 2014 | 9:07 pm
    We can walk or bike to Totally 80’s Bar & Grille in Fullerton — It’s a relatively new Bar, Restaurant, Dance Club & Karaoke Bar in the neighborhood.  It occupies the space of a former Mexican Restaurant, Bar & Event spot.  There’s little change to its exterior other than the somewhat cheesy sign (sorry).  Its theme caught our attention and made it a must stop. I love 80’s music and inside it’s a whole new retro world — We’re impressed! It’s well decorated and fun throughout.  We’re unsure about the…
  • Listen To Dining With Dills On Angels Radio: Cheers To Elmer Too.

    FoodBlog
    30 Sep 2014 | 9:59 pm
    It’s Peter Dills in the photo with me.  He’s the son of a man I admired, Elmer Dills, a good man and former long-time Restaurant Reviewer, etc. on KABC.  Elmer passed away in 2008, but his son, Peter carries on his niceness and love of food.  As far back as he can remember, Peter was following Elmer from restaurant to restaurant — That’s some fabulous training! Did you know that Peter Dills has a radio show on Sundays on AM 830 KLAA Angels Radio?  It’s called Dining with Dills and starts at 11:00a.m.  Give it a listen.  We went to The Catch restaurant in…
  • add this feed to my.Alltop

    Comestiblog

  • A Late Taste of the Season at Johnny's Reef

    Comestiblog
    13 Oct 2014 | 2:58 pm
    Johnny's Reef on City Island in the Bronx is gritty, simple, unpretentious—and a relic. Most of all, however, it's good. With sweeping views across the Sound to Long Island and a distant Manhattan skyline, this seaside cafeteria continues to draw hungry seafarers and landlubbers alike.
  • Red Barn Farm Goat Cheese

    Comestiblog
    6 Oct 2014 | 11:35 am
    Red Barn Goat Cheese in Stonington, Maine sells some of the finest fresh chèvre it has been our pleasure to sample. Made with milk from Anglo-Nubian goats, it hits all the marks: a tangy sweetness embodied in a texture that is neither too dry nor too moist. And it's available with a wide variety of harmonious seasonings.
  • Not Worth the Buck's

    Comestiblog
    2 Sep 2014 | 3:22 pm
    Buck's Restaurant in Brooksville, Maine was once a very pleasant restaurant. Alas, an ill-mannered hostess, a minimally trained waitress, misspelled menu items, and a food-flecked wall constituted an unsavory recipe that left a bad taste in our mouths. What a pity the management has become so uncaring and apathetic. Unless it undergoes a drastic reorganization, Buck's will not see my bucks again.
  • Rarely Expressed Well: Meat Temperature

    Comestiblog
    23 Jul 2014 | 11:44 am
    Cloaking simple meaning in pompous diction can be both confusing and exasperating. One such intrusion into restaurant argot is the incipient use of the word "temperature" to express a degree of cooking. Merriam-Webster has yet to include doneness within its full definition of temperature. Nevertheless, the familiar question, "How would you like that cooked?" is being smoked out in favor of "What...
  • Queens Taste 2014

    Comestiblog
    14 Jun 2014 | 11:53 am
    Queens Taste 2014, hosted by QEDC (Queens Economic Development Corporation), took place at Sheraton LaGuardia East Hotel in Flushing, N.Y. on 29 April. A record-setting 49 vendors served the world's fare to the more than 700 eager participants who braved the elements to take part in the twelfth annual gastronomic extravaganza.
  • add this feed to my.Alltop

    Eat Real

  • Sesame Rice Crackers

    Sandy Smith
    30 Oct 2014 | 8:29 pm
    These delicate, crispy crackers are perfect for serving alongside cocktails. For a pretty contrast, use a mixture of black and white sesame seeds. Sesame Rice Crackers You can use all white rice flour or all brown rice flour for these gluten-free crackers, but be sure to avoid using sweet rice flour, which is starchier and will create a sticky dough that is hard to work with.Yield: about 3 dozen crackers3/4 cup white rice flour ¾ cup brown rice flour 2 tsp baking powder (use gluten free) 3/4 teaspoon salt 2 tablespoons sesame seeds 1 cup boiling…
  • Holiday Baking Live with Buddy Valastro, the Cake Boss ~ and a Giveaway!

    Sandy Smith
    20 Oct 2014 | 2:47 pm
    Buddy Valastro, star of TLC’s hit TV series, Cake Boss, will be teaming up with his 11-year-old daughter, Sofia, and Gabrielle Parisi, lead decorator at Carlo's Bakery, to host an exciting interactive demonstration on October 22, at 8:00 pm EST. Holiday Baking Live with Cake Boss™ will be broadcast LIVE from Buddy's New Jersey baking facility. Buddy, Sofia, and Gabrielle will be demonstrating decorating tips and tricks that you can use to make your own Halloween, Thanksgiving, and Christmas sweets extra impressive this year. The best part? You can tune in to the broadcast and have a…
  • Gluten-Free Amaranth Crackers with Herbs de Provence

    Sandy Smith
    15 Oct 2014 | 1:46 pm
    What, exactly, is amaranth and why should we eat it? Amaranth has been around for a long, long time, domesticated some 6,000 to 8,000 years ago. The Aztecs relied on it as major food crop, and it has long been an important food source in India and Africa, among other places, where it thrives in low-water conditions.Amaranth is a complete (lysine-packing) grain that's loaded with protein, calcium, iron, magnesium, phosphorus, and potassium, and--bonus!--it's gluten-free. Check out this page for more info on this powerhouse grain, including amaranth recipes.The nutty, earthy flavor of amaranth…
  • Apple Walnut Cake with Caramel Butter Frosting

    Sandy Smith
    23 Sep 2014 | 7:38 am
    Apple Walnut Cake with Caramel Butter Frosting Everyone should have at least one go-to recipe that's a guaranteed smash hit. The one that makes face light up when you walk into a room carrying it on a plate. The one friends call you for. The one friends of friends call you for. This is mine. You can make it into muffins, loaves, layers, even cookies by making a few simple adjustments. And the frosting? Just between you and me, I like to make this when no one else is home, so there will be no witnesses to my disgrace. It is finger-, spoon-, pot-licking amazing.There's no…
  • Pumpkin Waffles with Buttery Spiced Cider Reduction

    Sandy Smith
    16 Sep 2014 | 8:43 am
    It's pumpkin season, and I'm terribly excited about it. It may be 100 degrees here in Las Vegas, but back in my home state of New York, it's getting chilly in the morning and at night, the leaves are just starting to turn, and apple picking is in full swing.Joshua trees don't change color (they don't even have "leaves," really), but fall just fills me up with an intense nostalgia that can only be soothed by pumpkin...lots and lots of pumpkin. I hope that works for you.This recipe combines two autumn classics--pumpkin and apple--with fragrant fall spices. I love to serve these with chunky…
 
  • add this feed to my.Alltop

    $5 Dinners

  • Sunday Coupon Preview – October 2

    Erin, The $5 Dinner Mom
    31 Oct 2014 | 4:19 am
    Want a sneak peak at what coupons are in this Sunday’s paper? There is scheduled to be 1 Smart Source and 1 Red Plum in this weekend’s paper. $1.00/5 Buddig Orginal Packages – 11-2-14 SS (exp 02/28/15) $0.75/1 Buddig Original Deli Cuts, or Premium Deli Cuts, 8 oz or Larger – 11-2-14 SS (exp 02/28/15) $0.40/1 C&H Organic 24 oz, or 32 oz Washed Raw Sugar Product – 11-2-14 RP (exp 01/03/15) $1.00/1 C&H Organic Blue Agave Nectar Bottle – 11-2-14 RP (exp 01/03/15) $1.00/1 C&H Organic Blue Agave Nectar Bottle – 11-2-14 RP (exp 01/03/15)…
  • Freezer Friendly Maple Dijon Salmon Marinade ~ 31 Days of Freezer Friendly Recipes

    Erin, The $5 Dinner Mom
    30 Oct 2014 | 2:00 pm
    Delicious and easy. That’s the name of my cooking game friend! This salmon is both of those things…super simple to prepare and oh, so tasty too! Salmon recipes are not ones I share around here often, but I think it’s important to serve fish and seafood as part of a balanced diet. When I do serve salmon or other more expensive meats, I try to pair them with other inexpensive ingredients like rice or homemade bread. Keep the meal simple, yet scrumptious. This is a freezer marinade…and one that I use often for salmon (and chicken too!). I find that I often have my meals…
  • Costco Top Deals for November: Naked Juice, Starbucks, Cascade, Duracell + More

    Jenn K
    30 Oct 2014 | 12:43 pm
    Have you seen our Costco Meal Plans yet? We’ve got FIVE of them including our latest featuring all freezer cooking meals! It’s a great way to save on dinners, using bulk ingredients from Costco!!! Included are a price list, shopping list, full recipes, and more! Sign up for the $5 Dinners free email newsletters to receive all of our recipes, promotions, and savings! Plus, Costco Store Deals and all the coupon match-ups for dozens of other stores are available on our Store Page every week! Here are the top deals at Costco for this coupon cycle: Costco Coupon Booklet – Prices valid…
  • #everymealmatters ~ Redeem a Coupon & Donate a $1, Easy Way to Pay It Forward This Holiday Season!

    Erin, The $5 Dinner Mom
    30 Oct 2014 | 7:00 am
    I’m a connecter. And I love connecting people with people. And people with new recipes to try. And people with great ways to give back. This is one of the things that I’ve learned about myself as I’ve emerged as a blogger, author, blogger coach and event coordinator…I just love people and connecting them with what they need to help them move forward on whatever path that is before them. Just last week, I connected a friend who is a speaker, author and authority in the homeschool space with another friend who is a hilarious blogger, memoir author…who both just so…
  • Checkout 51: Save on Bacon, Bananas and more!

    Erin, The $5 Dinner Mom
    30 Oct 2014 | 4:44 am
    Checkout 51 is changing things up a bit, and I’m excited to share the news with you! For the month of November, members get to choose one of their weekly offers! On the offer list, you’ll see an offer called “Pick your own offer.” Tapping it reveals a bunch of offers you can choose from, and once chosen, it’ll automatically be added to your list.  All the offers featured this week are part of the “Pick your own offer.” New coupons have been added to the free coupon app, Checkout 51, including savings on the following items: Bacon, 8 oz or…
  • add this feed to my.Alltop

    MyGourmet Connection

  • Whiskey Sour

    Lynne Webb
    30 Oct 2014 | 2:29 pm
    An iconic cocktail made with a simple blend of bourbon whiskey, fresh lemon juice and sugar. Continue reading →       
  • Cider-Glazed Pork Chops with Apples

    Lynne Webb
    30 Oct 2014 | 11:46 am
    Boneless pork chops, seasoned with a fragrant blend of cinnamon and coriander combine with sautéed apples, onions and an easy cider pan sauce to make a fast, delicious skillet dinner. Continue reading →       
  • Mexican-Spiced Burgers w/Chipotle-Caramelized Onions

    Lynne Webb
    28 Oct 2014 | 12:18 pm
    Pan-seared burgers seasoned with cumin and coriander and topped with Monterey Jack cheese and chipotle and honey caramelized onions. Continue reading →       
  • Fusilli with Crumbled Sausage, Sage and Orange

    Lynne Webb
    27 Oct 2014 | 1:06 pm
    Fusilli and mild Italian sausage combine with fresh sage, orange zest and sun-dried tomatoes in this easy and delicious pasta dish. Continue reading →       
  • Fudgy Pumpkin-Cream Cheese Brownies

    Lynne Webb
    25 Oct 2014 | 4:21 am
    A rich, gooey, cream cheese brownie recipe flavored with pumpkin and spice. Continue reading →       
  • add this feed to my.Alltop

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

  • What We’re Loving: Spirited Cocktails for Halloween

    Kate H. Knapp
    29 Oct 2014 | 8:35 am
    Come, sit for a spell (sorry just a little Halloween humor). Living just a few miles from Salem, Massachusetts, I appreciate this spooky, kooky, creepy, crawly holiday in a way that goes beyond the scares, tricks, and treats. Halloween, to me, is truly a magical time (and it’s not just because of the witches). When else can we knock on a stranger’s door and expect candy? Make gourds glow with the light of a new face? Dress like a Deviled Egg (devil horns coupled with an egg suit) and somehow not feel ridiculous? Toast to the spirits of our dearly departed with, none other than,…
  • The Jam-Makers: Tips and Tricks by We Love Jam

    Kate H. Knapp
    29 Oct 2014 | 6:39 am
    It’s no secret. We absolutely adore We Love Jam, and all of their incredibly tasty and beautiful spreads–we’re even offering a special  price on their Tart Cherry and Apricot Jam for a very limited time in our shop. And since we’re such big fans, we wanted to know more about the two people behind the product, Eric Haeberli and Phineas Hoang. Eric was kind enough to take a few moments to tell us about the jam-making business, as well as share a few tips on how to make jaw-dropping jams at home. ~Kate What moment or inspiration made you start your business? Well, it was…
  • Maggie’s Kitchen Memo: Fall Cookbooks and Sunday Lunch

    Maggie Battista
    27 Oct 2014 | 5:54 am
    Happy (fall) Monday, I know everyone’s back to work today but I’d love to provide a little distraction by talking food and drink. And since my amazing team — Amy and Kate — expressly asked me to share more frequently — how I can refuse?! — here’s what’s going on in my world: Sunday lunch: I had lunch on Sunday. It was a Sunday lunch kind of day. My husband and I split a single steak (just sea salt and black pepper) between us and served it alongside a big sauté pan of Spicy Sesame Greens. While the steak set aside for a rest, I added the sesame oil and my…
  • Spicy Sesame Greens

    Maggie Battista
    27 Oct 2014 | 5:52 am
    We’re slammed with pounds of bitter greens from our local farmer right now, like arugula, chard, kale, mustard greens and more. For me, it’s heavenly and I just love how the bitter flavor plays against whatever it’s paired with, from steak to lemon-zest-flecked pasta to good crusty bread. On the other hand, my husband prefers this season’s other farm jewels: root vegetables. Those are good, too, and we’ve got plenty. But since they take a little longer to cook, greens are always my preferred quick side dish. This is a no-fuss recipe to use up all those bitter…
  • Roasted Pumpkin Soup in Baby Squash Bowls

    Sean St. John
    24 Oct 2014 | 6:01 am
    Let’s just say I’ve fallen for pumpkin this season — not the canned stuff or the latte syrup (though they have their place, no doubt), but instead, I’m cooking every style of gourd and shape of squash imaginable. And now my friend Sean has raised the bar in such an elegant way. I know what you’re making this weekend. -Maggie Pumpkins are a glimmer of hope in the grey days of autumn. They are the color of a July sunset over the ocean; a rust orange sky long gone. I become a bit fanatical about winter squashes, buying all that I see until the kitchen is fully…
 
  • add this feed to my.Alltop

    We are not Martha

  • Strawberry Milk White Chocolate Cookies

    Sues
    29 Oct 2014 | 1:28 pm
    I have tiered levels of cold weather clothing. Like coats for pretty much every potential temperature. And every year I have an inner battle over when it’s time to transition to the next level of coat. I’m currently battling with myself over whether it’s time to get out my winter coat. To be clear, it’s really an early winter coat… Puffy, but short and compact. It’s not to my knees and massively bulky like what I call my “blizzard” coat. The main issue is that I leave for the train at 6:15 a.m. and even if the day ends up relatively warm, it’s always freezing at this hour.
  • Butternut Squash Pasta with Fried Brussels Sprouts and Pancetta

    Sues
    26 Oct 2014 | 9:01 pm
    My husband says that the worse a television show is, the more likely I am to fall in love with it. I can’t even defend myself against this accusation because, well, it’s true. The past month has been pretty miserable and I’ve been wondering how on Earth I’m going to survive until January before a new version of the Bachelor is back on television (#realworldproblems), but tonight I found my answer. It’s called 90 Day Fiancé and I owe my thanks to TLC for this beauty of a show. Or I guess train wreck of a show is more like it. It’s incredible in the most horrible way possible and…
  • Baked Kale Parmesan Popcorn

    Sues
    21 Oct 2014 | 8:19 pm
    Sometimes I get fooled and I don’t even hate it. Take House Hunters, for example. I know it’s fake. Like the fakest fakedy fake ever. I’ve heard countless stories and read a ridiculous amount of blog posts that contain first person accounts of how fake it is. As in, these people have all already pretty much purchased houses by the time they can sign on for the show. And sometimes they actually tour the houses of friends because the show’s producers can’t find enough for sale houses that would fit the criteria. It’s so, so fake. And yet, I still watch. A lot. And I totally ignore…
  • Spooky Citrus Margarita

    Sues
    18 Oct 2014 | 7:19 am
    I’m pretty much the Halloween Scrooge. Don’t get me wrong, if the Ghost of Halloween Past came to visit me, it would be perfectly fine. There’d be lots of visions of me dressed up as a farmer, a ghost, and a creepy magician (okayyy, so maybe it wouldn’t be fine) and I’d be happy and carefree trick-or-treating for hours. The Ghost of Halloween Yet to Come would probably be OK, too, considering when I have kids some day, I’ll probably enjoy the holiday again (my nephews have the cutesssst Halloween costumes). But the Ghost of Halloween Present would be like really, really rude to…
  • Apple Pomegranate Caramel Parfaits with Cinnamon Greek Yogurt

    Sues
    15 Oct 2014 | 10:29 am
    Do you ever feel like you’re maybe going just a little bit crazy? Like, not full-blown I can’t function on a daily basis crazy, but just a liiiitle bit crazy. I made these glorious Apple Pomegranate Caramel Parfaits to post over at Parade magazine’s website today. They involved a healthy helping of cinnamon Greek yogurt and cinnamon sugar pecans for crunch… And thank goodness they did. Because while I was browsing WAMN looking for a totally different recipe, I realized that I made apple, pomegranate, caramel parfaits back in 2011. Um, OK? Why do I have absolutely zero recollection of…
  • add this feed to my.Alltop

    Simple Comfort Food

  • Bacon and Brussel Sprouts Pizza

    Dax Phillips
    29 Oct 2014 | 7:26 am
    It’s nearing that time of year when brussel sprouts are in season and everyone brings them as a side dish to a Thanksgiving meal. Don’t get me wrong, I really enjoy brussel sprouts, especially when they are paired with bacon. So recently there was a plethora of brussel sprouts at the grocery store and I decided to pick up a handful. I had no idea what I was going to do with them, with the exception of sauteing them, or roasting them in the oven and offering them up to my wife and kids, and then I thought, well, let’s make a pizza! Ingredients: 6 slices of bacon, chopped,…
  • Grilled Cabbage

    Dax Phillips
    27 Oct 2014 | 11:03 am
    I know, grilled cabbage, right? The thing I love about simple ingredients is that they might surprise you when you tweak them a bit. Typically I either stir fry or boil cabbage, but then the thought occurred to me when I was grilling some pizzas on my Kettle Pizza not too long ago. Why not throw some cabbage on the grill, get a bit of char on them, and serve it as a side dish? Years ago I did this with romaine lettuce and made a salad out of it and whoa was it ever awesome. Grilling lettuces, and cabbage really turns it into a whole new beast and elevates the flavor like you won’t…
  • Spicy Thai Dipping Sauce – Nam Jim Jaew

    Dax Phillips
    21 Oct 2014 | 7:04 am
    I am a huge fan of Thai dipping sauces. Not only Thai but also Vietnamese. There is something about the perfect balance of sweet, sour, and spice that when served with sticky rice or grilled meat, well, let’s just say it is a game changer. I’ve made some pretty darn good sauces in the past such as the Thai shallot sauce, the Thai Three Sauce, or the classic Thai dipping sauce, but this sauce in particular really stands out. It’s known as nam jim jaew and what separates it is the additions of toasted rice and spring onions. Let’s get started. Ingredients: 3 tbsp fish…
  • Cilantro and Basil Pesto with Gnocchi

    Dax Phillips
    19 Oct 2014 | 6:24 am
    I just wrapped up my garden not too long ago as we have been hit with cold weather in Wisconsin. It’s sad in a way because all of us that live here know what that means. Winter is on its way. We had a really successful harvest this year, which was awesome. In the last few years I found myself heading to the farmers market every Saturday morning, but not this year. We had an abundance of tomatoes, bell peppers, cucumbers, lettuce, broccoli, beans, watermelon, strawberries, and fresh herbs. It was excellent to say the least.  This year I had a huge plant of basil, and as I was looking…
  • Sweet Potato Fruit Juice

    Dax Phillips
    16 Oct 2014 | 7:26 am
    Fall in Wisconsin could probably be one of my favorite seasons. It’s a time where comfort food shines, you can get into warmer clothes on gloomy days, the colors on all of the trees is remarkable, and a variety of fruits and vegetables are finally in harvest. So recently I picked up an assortment of fruits and vegetables as I wanted to come up with some sort of juice with a reminder of that great fall weather. Pomegranates, carrots, apples, and a variety of citrus was in order for my juice plan, with a focus on the pomegranates, and then I looked over and saw this great sweet potato…
  • add this feed to my.Alltop

    Whipped

  • BOOK GIVEAWAY: OATrageous Oatmeals

    Courtney
    24 Oct 2014 | 11:25 am
    Anyone else love oatmeal as much as I do? Steal cut, old-fashioned, Scottish-style, quick cooking…. give me an oat in any form and I’ll be happy. In the cooler months of the year, oatmeal is my blank breakfast canvas and plays well with nuts, seeds, chocolate, coconut, spices and syrup. I’ve also taken to blending old-fashioned oats into flour and adding them to baked goods for that nutty taste they bring. When I saw the email offering a copy of OATrageous Oatmeals for review, I didn’t think twice. I wondered just how much further I could expand my oatmeal repertoire.
  • Oatmeal Banana Bread Pancakes

    Caroline
    20 Oct 2014 | 7:43 pm
    I’ve got your Saturday morning all figured out for you. There are recipes to keep on hand for when you notice brown specs on your bananas and don’t want to waste them. And, there is a different category of recipes for which you plan ahead, buy bananas, and put them in a paper bag to ripen in order to satisfy your ingredient requirements. These pancakes were invented for the first category and have graduated immediately to the second. BUY BANANAS now so you can eat these banana bread pancakes on Saturday morning. Almost always, my over ripe bananas are used to make this banana…
  • White Beans with Artichoke Hearts, Rosemary & Lemon

    Caroline
    6 Oct 2014 | 6:46 pm
    Two cans, a little chop, a touch of zest, a drizzle and a sprinkle. That’s all it takes to create a healthy, easy lunch. For those of us with kids, we are well into the school routine, which for us includes packing two kid-friendlly lunches each morning. It took us awhile to get that juggling act down and to even consider packing healthy adult lunches too. I’m constantly on a mission to eat healthier foods (mostly as a counterbalance to my passion for baked goods.) Years ago, I remember that one of the most surprisingly popular posts on the blog Orangette was a simple doctoring up…
  • Cooking with Thick Cut Bacon

    Caroline
    15 Sep 2014 | 6:39 pm
    A little slab of bacon on hand = a whole lot of flavor waiting to be unleashed in new places. I bought this little piece of uncut bacon the other day. I had no plans for it but it seemed like a good thing to have in my refrigerator as the weather cools and comfort foods start calling. We all tend to fall into food and cooking habits. As someone who loves cooking and experimenting, the daily grind requires some no-brainers. Many of us probably buy over half of the same groceries ever week. I try new recipes and buy the required ingredients but rarely do pantry staples and my go-to weekly…
  • Come Meet Martha Stewart With Me?

    Courtney
    8 Sep 2014 | 6:57 pm
    Watch a cooking demonstration, get an autographed sneak preview copy of Martha’s book and hang out together! Who’s in? I have been impressed with Martha Stewart’s ability to transform living spaces, create delicious meals, and even craft useful items out of everyday things lying around, like a female MacGyver with a perfect bouffant. But I am most impressed and in awe of Martha Stewart’s business savvy. There are a lot of talented women who can garden, craft and cook but there are very few who can build and oversee an empire for decades. When I was recently offered a…
 
  • add this feed to my.Alltop

    Skinnytaste

  • Baked Buffalo Chicken Nuggets

    Skinnytaste Gina
    28 Oct 2014 | 9:03 am
    I took my Healthy Baked Chicken Nugget recipe and and added a touch of spice!We eat a lot of homemade Baked Chicken Nuggets for lunch in my house. Madison loves them, I love them and they're so easy to make. Every now and then I take my standard recipe and change it up. This week I thought why not try it with hot sauce – we loved them! Not overly spicy, but enough to know it's there. You could of course kick it up a notch by using tabsaco sauce and adding some ground cayenne pepper to the seasoning.Serve them with celery and carrots if you wish, and my homemade Low Fat Blue Cheese…
  • Mini Turkey Meatball Vegetable Soup

    Skinnytaste Gina
    27 Oct 2014 | 8:10 am
    This family friendly soup is perfect to warm up to on a chilly autumn night. It's made with mini turkey meatballs, tomatoes, zucchini, carrots, spinach and my secret ingredient for the best tasting soup – a parmesan cheese rind. I always keep the rinds in my freezer just for making soup, so don't throw them out!It also makes great leftovers and can be frozen if you want to make this ahead for the month. Enjoy! Click Here To See The Full Recipe...
  • Stuffed Chicken Breast with Prosciutto, Pears and Brie

    Skinnytaste Gina
    22 Oct 2014 | 7:48 am
    Roasted stuffed chicken breast is the perfect Fall dish, filled with a savory-sweet stuffing of prosciutto, pears, sage, brie and arugula. It's delicious with a salad on the side, but also can be served with roasted butternut squash or brussels sprouts to make it a meal. It also happens to be naturally gluten-free and low-carb.I've teamed up with Harry & David with the launch of The Skinnytaste Cookbook, and have some fabulous things planned, so stay tuned! This recipe was created with their Royal Riviera pears exclusively for their blog Field Notes. Please head on over to their blog to…
  • Fig Balsamic Roasted Pork Tenderloin

    Skinnytaste Gina
    21 Oct 2014 | 9:02 am
    This is a great, quick and easy pork tenderloin recipe topped with a sweet & tangy glaze. It's super simple to make with just a few ingredients which is perfect for weeknight cooking.I'm pretty obsessed with Trader Joe's Fig Butter and combined it with some balsamic vinegar to create this glaze. Then I roasted it in the oven for about 25 minutes and served it with these awesome brussels sprouts. If you can't find fig butter, any fruit butter such as apple butter would work great. Click Here To See The Full Recipe...
  • Gluten-Free Lightened Up Banana Nut Bread

    Skinnytaste Gina
    19 Oct 2014 | 10:16 am
    Low-fat, gluten-free banana nut bread made two-ways! My family went bananas for this!!My aunt recently started following a gluten-free diet, and my close friend has Celiac, so lately I've been dabbling more with gluten-free baking. I had a large bunch of over-ripe bananas sitting on my counter and decided to experiment taking my favorite Low-fat Banana Nut Bread Recipe and making it gluten-free. Since the recipe makes two loafs (yes you can halve it if you wish) I thought why not use two different gluten-free flours to see which yields the best results. Not having a ton of experience baking…
  • add this feed to my.Alltop

    San Francisco News and Events | SF Weekly, SF Weekly

  • Watch: Phish Played "We Are The Champions" For The Giants Last Night

    Emma Silvers
    30 Oct 2014 | 5:30 pm
    In a scheduling move that would be questionable for, um, pretty much any other band with any other kind of following, Phish played three consecutive nights this week at the Bill Graham Civic Auditorium. Last night was the third of three, and as news swept through the crowd that the Giants had done it again (and a different kind of insanity ensued just across the street at City Hall), the band segued seamlessly out of "Moma" and into "We Are the Champions."… [ Read more ] [ Subscribe to the comments on this story ]
  • This Ham and Cheese Sandwich Took One Year and $45,000 to Make

    Anna Roth
    30 Oct 2014 | 3:30 pm
    Though I don't currently possess any of the ingredients, I could make a ham and cheese sandwich in less 10 minutes: Just stroll down to the market in the bottom of the building, and buy a pack of ham, some cheese, and a loaf of bread. Probably don't even need to do any slicing.… [ Read more ] [ Subscribe to the comments on this story ]
  • Woman Dies at Lands End

    Erin Sherbert
    30 Oct 2014 | 3:13 pm
    Update: Randy Lavasseur, the chief ranger at Lands End, gave us a call back and says the man and woman, both in their 20s, were in the Painted Rock area, a very dangerous part of the park that's mostly closed for safety reasons. However, it's not yet clear if the two were in an area that was closed off with warning signs.  It's also unclear as to whether drugs and alcohol played a role, Lavasseur says.  Original Story:  Media outlets are reporting that a woman has died and another person was rescued after getting stuck on some rocks out at Lands End.  Firefighters were called out to the…
  • Monster Mosh: Here's Your Halloween (Freak) Show Roundup

    Emma Silvers
    30 Oct 2014 | 3:07 pm
    Halloween has always meant an excuse for bands to jump into costume as their favorite other bands, but this weekend's lineup of shows really takes the cake. Er, the candy?… [ Read more ] [ Subscribe to the comments on this story ]
  • Joseph Han: Man With Down Syndrome Missing in San Francisco

    Erin Sherbert
    30 Oct 2014 | 2:56 pm
    San Francisco police are now looking for 21-year-old Joseph Han, a developmentally dependent adult who went missing on Muni earlier this morning.  Officer Gordon Shyy says Han was with his caregiver on Muni's 44 outbound line at about 9 a.m. when the bus stopped at Mission and Silver to let passengers off. Han's caregiver exited the bus, but Han did not get off the bus, which carried on with its usual route.  "It is unknown if or where Han exited the bus or where he might go," Shyy says. … [ Read more ] [ Subscribe to the comments on this story ]
  • add this feed to my.Alltop

    Cookerati

  • Food News – Truvia Baking Star Video Contest

    Diana
    14 Oct 2014 | 9:21 am
    I wanted to share this quickly. I’m trying out the Truvia Brown Sugar Blend. It’s a blend of brown sugar and truvia – reducing the number of calories in your baking without losing the sweetness. The important part of this post is that you have today to post a video using Truvia Brown Sugar Blend (and/or Truvia Baking Blend)  in your baking for their contest.  It’s not much time and to help you out – here is a link to the where to find page - I had difficulty finding the Truvia Brown Sugar Blend, but the Baking Blend was a little easier to find.  The finalists…
  • Slow Cooker Southwest Chicken

    Diana
    21 Sep 2014 | 11:23 am
    Red Gold Tomatoes sent me some of their tomatoes to try out, and also to ask me to promote a fantastic giveaway they are holding. I try to make my own sauces, but sometimes I resort to canned. As a full-time drive to the office worker (and chauffer to school events but they’re grown now), I love slow cooker meals for quick dinner prep and serving. Southwest chicken dinner can be served over rice, or if you like, put it into a taco and add cheese, salsa and sour cream.  This served us for more than one meal, the second day I put into a casserole dish with salsa and cheese over top and…
  • Tomato Cucumber Salad

    Diana
    8 Jul 2014 | 12:18 pm
    Tomatoes and cucumbers are the staple of just about every summer kitchen. I had plans to do an elaborate salad for the holiday weekend, but when it came down to it, I went quick and easy with my tomato cucumber salad. As a non-mayo, vinegar based salad, it travels well and doesn’t go bad quickly on a hot summer day. If you don’t want to mess with a dressing, store bought will work just fine and save even more time. Tomato Cucumber Salad Tomato Cucumber Salad   Save Print Prep time 15 mins Total time 15 mins   A very fast salad to put together and it's very light and…
  • Tomato Caprese – Delicious and Beautiful

    Diana
    6 Jul 2014 | 3:00 am
    I’ve been making Tomato Caprese for years, and I see it served almost everywhere.  I’ve made it and seen versions of it done so different ways.  I placed it on a platter for a gathering, but we’ve had it chunky with mozzarella balls or small tomato pieces with small mozzarella pieces in a bowl or even mozzarella and basil stuffed cherry tomatoes.  No matter how you slice it or stack it, it’s just a perfect side dish to a meal.  It’s fast and easy and delicious.  It goes very quickly and no leftovers.  Not only that, but it’s such an easy recipe, that…
  • Slow Cooker Smoked Turkey Red Beans and Rice

    Diana
    20 Jun 2014 | 6:00 am
    Today as part of the summer series round robin, Sheena from Hot Eats and Cool Reads is guest posting today – I like her idea of Slow Cooker Smoked Turkey Red Beans and Rice to keep the kitchen cool on a hot summer day. Hi everyone! I’m Sheena and I blog at Hot Eats and Cool Reads! I am so excited to share with you today here at Cookerati! I’ve been blogging for almost 3 years and absolutely love coming up with new recipes. I’m a single Mom to a 7 year old daughter and we live in Central, Minnesota! Besides recipes, you can find book reviews, restaurant reviews and…
 
  • add this feed to my.Alltop

    Lick My Spoon

  • Zucchini Carpaccio Salad

    Stephanie
    13 Oct 2014 | 7:53 am
    It has been a hot minute since I've been able to post. Did you miss me? I missed you! Well let's not waste another second. Let’s dive into this Zucchini Carpaccio -- one of my favorite things to make when I have guests over for dinner because it's light and fresh, and it's just so darn pretty, people always go crazy over it (little do they know, it doesn't take much to pull it together). I also love how versatile this carpaccio salad is. Adorn it with whatever you have on hand. Don't have dill? Sub mint or parsley. No almonds? Use hazelnuts instead. Want to add cherry tomatoes or wedges of…
  • Kahlua Mudslide Ice Cream w/Chocolate Cookie Chunks + Mocha Fudge Swirl

    Stephanie
    14 Aug 2014 | 3:44 pm
    If you’ve been following along, I’ve been shaking up my summer entertaining with Kahlua over the past few months, first with this Kahlua-spiked Vietnamese Iced Coffee followed right up by these finger-lickin Kahlua Coffee Baby Back Ribs. For my final installment, I wanted to go all out decadence because that’s just what August calls for – one last hurrah for summer fun! I turned to the classic Kahlua Frozen Mudslide for inspiration. Typically, a mudslide is simply 1 part Kahlúa, 1 part vodka, 1/2 part Irish cream liqueur, and 1 part vanilla ice cream, blended up and garnished with…
  • High Five Fridays: Oh Baby I Like It Raw

    Stephanie
    1 Aug 2014 | 8:51 am
    Shimmy Shimmy Ya. We’re giving the oven a break this week and going raw, fresh, and healthy. Raw doesn’t have to mean boring, oh no no it doesn’t. Play with texture, add some bright citrus, or unexpected spicing to heat things up. What are some of your favorite craveable summer salad go tos? Easy, no bake apps for entertaining? Or cool desserts? Here’s some inspiration to get your creative juices flowing... [READ FULL POST]
  • Kahlúa Coffee Baby Back Ribs + Giveaway

    Stephanie
    9 Jul 2014 | 2:34 pm
    You know what your summer cookout is begging for? Some juicy, tender, sweet and savory, stick-to-your-ribs ribs. There is something so satisfying about sitting on a deck, balancing a paper plate on your lap, and getting elbow deep in a sticky mess of ribs. Big ribs, little ribs, dry ribs, wet ribs, I love them all! My mom’s Chinese-Style BBQ Spare Ribs hold a special place in my heart, but in the spirit of shaking it up this summer with Kahlua, I wanted to create a new recipe. Now what type of rib to make, that’s the question! Should it be saucy or dry-rubbed? Smoky or spicy? Sweet or…
  • Eton Mess: Berries, Whipped Coconut Cream, and Meringue Magic

    Stephanie
    4 Jul 2014 | 11:35 am
    A lovely mess of marinated berries, softly whipped cream, and crunchy airy vanilla meringues, Eton Mess is my go-to summer dessert. I’ve been making Eton Mess long before I knew it was called Eton Mess! Apparently this is a traditional English dessert named after Eton College, where the dessert is always served at this big annual cricket game against their rivals. The story goes that the Eton Mess was first created when a meringue dessert was accidentally crushed by a dog while travelling to a picnic at Eton College, and all that could be salvaged was a crushed meringue with strawberries…
  • add this feed to my.Alltop

    Food Storage Made Easy

  • Vacuum Seal Those Meal-in-a-Jars + a GIVEAWAY

    Jodi and Julie
    29 Oct 2014 | 10:17 pm
    One of the common methods of storing food is to put raw ingredients together into actual meals and re-package them into jason jars or bags. This enables you to make sure you have all the ingredients for your favorite meals, and makes dinner-time really quick because you just add water and cook the meal. Today we are going to cover how you can get recipes to make your meals, and how to best preserve them for longer term storage. We also have an AWESOME giveaway going on so make sure to scroll to the bottom of the post for details! How to find recipes There are a lot of recipe books and…
  • Homemade Fruit Leather (Fruit Roll-Ups) + a GIVEAWAY

    Julie
    22 Oct 2014 | 8:32 pm
    So I had a fun adventure in dehydrating a couple weeks ago I wanted to share with you. While Jodi has dehydrated before and I’ve seen/helped my mom dehydrate before I had never taken on a dehydrating project of my own. And while this wasn’t 100% on my own because I went to my friends house to use her dehydrator… it was my plan and I’m pretty proud of it. TIP: A great way to try new things is to get together with friends who have the appliances and know how. You learn things, you find out if it’s something you’d like to invest more time and resources in, and…
  • SOUP SEASON RECIPE ROUND-UP

    Jodi and Julie
    14 Oct 2014 | 8:52 pm
    Fall… the weather is cooling and it’s the perfect time for SOUPS. Soups are one of my go-to meals in the fall. They are often times nutritious, hearty, and filling. The best is when you can use your food storage items in soups. I use freeze-dried vegetables a LOT in my soups because it takes out the washing, peeling, cutting steps. Here are some of our favorite soup recipes on the blog and from around the web. ENJOY! Favorites from our blog Here are some soups we have shared on the blog over the past few years. These all use food storage and are soups our families eat regularly.
  • BREAD: No Grinding, No Kneading, No Electricity, No Problem!

    Jodi and Julie
    9 Oct 2014 | 12:04 am
    During our annual 7 Day Challenge last month one of the days we were practicing living without electricity and had to make bread. I knew I had a busy day ahead of me but I still wanted to accomplish the task, so I decided to try an experiment. I researched some no knead bread recipes and found that most of them depended on cooking at a high temperature in order to achieve a thick, crunchy “artisan” crust. I decided to tweak a few of these and make them my own and cook it in the Sun Oven. So here is how it went! No Knead Bread Recipe Ingredients: 3 cups of all-purpose flour 1/2…
  • 7 Day Challenge 2014 Recap

    Jodi and Julie
    28 Sep 2014 | 11:19 pm
    We are so glad to be through this year’s 7 Day Challenge. It is such a fantastic learning experience every year but it sure is exhausting! We appreciate everyone who joined in the fun and participated whether it was through actually practicing the scenarios each day, or thinking through them and still discussing on facebook or on the blog comments. DAILY SUMMARIES Day 1: Natural Disaster – “Ice Storm” Daily Challenge and Comments on Day 1 Facebook Discussion about Day 1 Day 2: Economic Crisis – “Utilities Disrupted” Daily Challenge and Comments on Day…
  • add this feed to my.Alltop

    Cook (almost) Anything at Least Once

  • In Ricordo - In Memory

    Haalo Cooks
    13 Oct 2014 | 7:32 am
    Two weeks ago I sat in front of a blank page and wondered what to write - do I go over the reason for my absence or not? I eventually decided to concentrate on the positive and the future.30 minutes is all it took to change everything.The time elapsed between two phone calls. One misheard word - a sigh of relief and then a clarification. My mother has passed away. Within hours we are booked on a flight that leaves the next day - half a world away, we must wait.I cannot talk, it is too difficult. I am so thankful to have my husband - he is my voice. He is doing the things that I cannot, even…
  • World Culinary ABC - ABC Mondiale

    Haalo Cooks
    1 Oct 2014 | 8:42 am
    "Viral" is a fashionable word these days. Something goes "viral" because everybody knows it, talks about it, wants it. Well, the European Community ABC didn't go viral, but in reading again its announcement post from December 2012, I see that it talked about 16 blogs that were announcing together a virtual culinary tour of the European Community countries.This year, however, we are ready to go: the calendar has been finalised and 29 bloggers (some of them ambassadors for a country, others travelers) plus the one and only Aiuolik make up a happy caravan.Ladies and gentlemen, we…
  • Fegato alla Veneziana

    Haalo Cooks
    30 Sep 2014 | 8:22 am
    You know you've been away from blogging for a while when you are stumped on how to actually begin the post. I have officially lost count of the various attempts, so maybe I should keep it simple and sayHello, I'm back!Crostini con Fegato alla Veneziana200 grams veal liver, cut into thin slivers200 grams white onion, finely slicedbutterolive oilwhite winefreshly ground salt and white pepperfresh parsley leaves, finely choppedBaguette, sliced thickly on the diagonalMake the crostini:You could just toast the bread but I like to make it a little more special by pan toasting in a little butter and…
  • Mini Lemon Madeleines

    Haalo Cooks
    2 Aug 2014 | 5:31 am
    Carla Emilia from Un'Arbanella di Basilico is hosting both the English and Italian editions of Weekend Herb Blogging and this week I'm serving up these dainty Lemon Madeleines.Lemon Madeleines[Makes about 60 mini madeleines]90 grams butter, melted and cooled1 lemon, zested2 eggs75 grams caster sugar20 grams soft brown sugar90 grams plain flour, sifted1 teaspoon baking powdericing sugar, to dustAdd the lemon zest to the melted butter and allow to infuse until the butter has cooled.Place the eggs and sugars into a processor and process until combined. Add the sifted flour and baking powder -…
  • Weekend Herb Blogging #444 Hosting

    Haalo Cooks
    28 Jul 2014 | 6:02 am
    This week Carla Emilia from Un'Arbanella di Basilico will be hosting both the English and Italian editions of Weekend Herb Blogging.If you're new to Weekend Herb Blogging or haven't joined in for a while, here's a quick recap of the rules.You have the week to post about any herb, fruit, vegetable, seed, nut, flower - in fact if it is plant based then we'll love to hear 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. I'm sure you'll easily find a post that will be perfect…
 
  • add this feed to my.Alltop

    Food GPS

  • Beer Music: Top Songs Featuring Beer References

    Joshua Lurie
    30 Oct 2014 | 2:30 pm
    Food GPS - Food. Drinks. People. Beer has been a key element in Food GPS coverage since 2008, and music has been a constant throughout my life. Why not combine the two? These songs all feature beer references. Some songs are classics, others more obscure, a couple, kind of awful. No surprise, most songs are country, since that’s a crowd legendary for drowning sorrows. Thanks to key recommendations from musically inclined friends like John Schulian and Randy Clemens. Enjoy memorable lyrics and YouTube clips (complete with time cues, as needed) from these 12 often entertaining, sometimes…
  • What’s Wrong With the City of L.A.

    Sean Inman
    30 Oct 2014 | 7:30 am
    Food GPS - Food. Drinks. People. It is October but it feels a heckuva lot like Groundhog’s Day because here we go again with the City of Los Angeles.  Yet again, Eagle Rock Brewery is being hauled into another public hearing just so they can continue to operate.  For the third time in five years!  I wouldn’t wish that kind of meddling on ANY business let alone ERB which has been such a positive force in the Los Angeles craft beer community. Though I would love to lob a few choice swear words at the bureaucracy of the city, instead I will focus on how this can bring the fans of…
  • L.A. Beer Blast: The Best in Local Craft Beer

    Joshua Lurie
    30 Oct 2014 | 7:00 am
    Food GPS - Food. Drinks. People. The L.A. Beer Blast lets Food GPS readers know what’s new at select L.A. bars and restaurants with great beer selections. You’ll also discover beer-related events in the area. WHAT’S WRONG WITH THE CITY OF L.A., GLUTEN FREE BEER, BLOOD, SWEAT AND BEER Help Eagle Rock Brewery with their latest hearing in front of the City of Los Angeles by showing your support in person, on the phone or via e-mail. Your Beer of the Week is missing a key item: gluten. Homework involves Kickstarter, Blood, Sweat and Beer. BEER MUSIC: TOP SONGS FEATURING BEER REFERENCES…
  • Top Claremont Food + Drink

    Joshua Lurie
    29 Oct 2014 | 4:30 pm
    Food GPS - Food. Drinks. People. Claremont rests in the San Gabriel foothills, in Mount Baldy’s shadow, and is best known as a city of higher learning. The Claremont Colleges draw intellectuals and liberal arts students to the eastern edge of L.A. County. Craftsman bungalows line the streets of this charming town, and Claremont Village is home to most of the action, complete with restaurants, shops, live music venues and a movie theater. Claremont is also right on the path from L.A. proper to Palm Springs to Las Vegas. Here are 9 places you must eat or drink when visiting Claremont.
  • La Azteca Tortilleria Chicharonnes Quesadilla

    Joshua Lurie
    28 Oct 2014 | 6:00 pm
    Food GPS - Food. Drinks. People. La Azteca Tortilleria is an East LA institution that dates to 1945, but the business remains vital thanks to the Villa family, who took over operations four years ago. Candy Villa and husband Juan, who originally hail from Michoacán, run the kitchen, and daughter Cynthia deftly handles the front of house. A mural painted on the wall depicts a woman in an elaborate Aztec head dress cradling a basket of maize, the backbone of masa, with a dazzling pyramid behind her. La Azteca originally set up shop around the corner on Ford Boulevard and was forced to relocate…
  • add this feed to my.Alltop

    SippitySup

  • In a Pumpkin Patch: @TheTableSet Podcast

    Greg Henry
    30 Oct 2014 | 10:45 am
    It’s Halloween. Time for folks everywhere to get spooked. It’s also time for a new episode of The Table Set. However, I’ll admit Halloween is not my favorite holiday. It’s the costume aspect of Halloween that I don’t really care for. A lot of people say they love Halloween because the costumes allow them to “disappear” into a character and behave in a way that’s totally different from their own personality. Which makes sense, on its face (or should I say mask). Except, that’s not how I feel about costumes. Whenever I put on a costume I get the…
  • Tasting Santa Barbara Wines: #SBCWine #COH14

    Helen Melville
    28 Oct 2014 | 1:46 pm
    Ken and I were joined by our friend Helen Melville at the Santa Barbara Celebration of Harvest, 2014 wine tasting event. Helen has contributed to these pages before and has a descerning wine palate. I asked her for a few words about the event this year. GREG Santa Barbara Vintners Celebration of the Harvest I have previously written about the need for a strategy at big wine tasting events. For those of us who do not spit, these events can put your senses on overload and be a bit like trying to cram in a visit to The Getty, LACMA, The Norton Simon and The California Science Center all in one…
  • Maple Cheesecake with Pears

    Greg Henry
    26 Oct 2014 | 12:28 pm
    If you’ve been hanging around kitchens for any length of time you probably have a particular favorite cheesecake. Strawberry-Topped Cheesecake is popular, or maybe your favorite cheesecake is simply sliced and served as in this lemony version from Mark Bittman. Cheesecake is a staple and most cooks have a fairly certain point of view about which type they prefer. However, I’m not one of those cooks. It would be easy to say that this Maple Cheesecake with its truly spectacular topping of Charred Pear Slices was my favorite cheesecake, because it’s really darn good. It has…
  • Jarlsberg Cheese Fondue: Recipes That Work

    Greg Henry
    24 Oct 2014 | 10:08 am
    Cheese Fondue is Swiss, but I like to make it with Norwegian and Italian cheeses. Specifically Jarlsberg and fontina. I’ve made a lot of fondue in my life. That’s probably because I did a lot of peeking in on my parent’s 1970s dinner parties. Fondue was rather exotic to me then. I guess the grown ups liked it too, because my mom got several fondue sets during this time. There was the little metal pot with a wire handle. It was for meat fondue. However, it was nearly impossible to get the oil hot enough to properly cook the meat, so I rarely had anything to do with that pot.
  • Apple Gateau

    Greg Henry
    22 Oct 2014 | 7:45 am
    I’ve got a lot to cover in 300 words today. So let me start with the five most important words: Apple Gateau from Anne Willan. There are at least three good reasons you’re seeing those five words today (Apple Gateau from Anne Willan). The first is. I did a bastardized version of this recipe recently, and it turned out to be rather popular. It may be pumpkin season, but people seem to have apple on the brain. In the post for that confection I mentioned Anne’s Apple Gateau as the genesis for the Apple-Pie Cake that you all seemed to love so much. I was first introduced to it…
  • add this feed to my.Alltop

    Chez Us - The Daily Dish

  • Crushing On

    admin
    31 Oct 2014 | 12:15 am
    Lame.  I know.  Lame.  Completely forgot to post Crushing On last week, and I had it all dedicated to Halloween.  Boo!  Last week was a blur.  We were at a client event in Vegas, and the days were long and the nights were short as in … we were in bed by 9:00 pm every night.  Do we know how to “Party” like rock stars or what?  Is everyone ready for fright night tomorrow?  We learned three years ago when we moved into our place that the only trick or treaters we get are the ones that probably want to rob you.  For real.  Did I tell you?  They robbed our car battery…
  • Mushroom Stroganoff Stuffed Baked Potatoes

    admin
    29 Oct 2014 | 6:41 am
    In between projects on the road, we tend to load up on veggies at home, as the only veggie that we usually see when traveling is the celery next to the fried wings as we belly up to the bar at 8pm.  This recipe for Mushroom Stroganoff Stuffed Baked Potatoes is one I developed for Eat Boutique, and it is perfect for cold nights at home when all you want is a big bowl of comfort.   I am pretty sure I have expressed my love affair with the potato, and quite frankly, could eat them with every meal.  Baked and filled with all sorts of deliciousness is my idea of near perfection, and when…
  • Taco Tuesday

    admin
    28 Oct 2014 | 12:05 am
    Okay, you have to believe us, we do have some new taco recipes coming.  All intentions of working the past weekend on the final touches of two that are pretty killer, but then work completely took over.  I know, yatta, yatta, yatta.  Next week we are going to blow your mind!  In the meantime, we have been eye balling these recipes, which we cannot wait to try or put our own spin on! Happy Taco Tuesday!                        Roasted Vegetable Tacos – Diggin roasted veggies.  {photo credit Recipe Girl} Hawaiian BBQ Tacos with Pineapple Slaw – if you can’t…
  • Slow Cooker Chicken with Buttermilk Dumplings

    Denise Woodward
    26 Oct 2014 | 12:05 am
    I thought autumn was here after we got back from Seattle in September.  We had a couple days of cold weather, which made me break out sweaters and order a new pair of loafers to keep cozy.  Then we had about one and a half days of rain, which made me break out the slow cooker.  I made short rib tacos, an insanely rich pork broth and this recipe for Slow Cooker Chicken with Buttermilk Dumplings.  I am definitely in the mood for some rain, gloom and cozying up;  but, it looks like it may be a wee longer as the weather has turned completely the other way, and it is HOT.  Thanks…
  • Pork Tortilla Soup

    Denise Woodward
    23 Oct 2014 | 12:00 pm
    We are big soup eaters, and especially during the colder months of the year.  One of our favorite cold month soups is a spicy chicken tortilla soup.  I decided to give chicken the night off, and developed this new and utterly delicious soup using pork.  This recipe for Pork Tortilla Soup is outstanding, and full of flavor.  And it happens to be our newest crush!     This recipe is one that I also created for Mi Rancho.  I wrote about our partnership a few months back, and have been excited about sharing the recipes that were developed.  This soup recipe is amazing, and I have…
 
  • add this feed to my.Alltop

    Foodess

  • 13 Delicious Pumpkin Recipes

    Jennifer Pallian
    30 Oct 2014 | 8:51 pm
    13 Delicious Pumpkin Recipes By Foodess Pumpkin Granola – Foodess By Foodess This hearty, healthy granola features pumpkin puree and all the pie spices that go with it, plus toasty nuts and chewy cranberries.  Pie... The post 13 Delicious Pumpkin Recipes appeared first on Foodess.
  • Sweet Potato Cheesecake with Oat-Pecan Crust

    Jennifer Pallian
    28 Oct 2014 | 7:00 am
    This sweet potato cheesecake features a buttery oat-pecan crust and creamy, rich filling - both made in your blender! A showstopping Thanksgiving dessert. The post Sweet Potato Cheesecake with Oat-Pecan Crust appeared first on Foodess.
  • How to cook a turkey – an easy roast turkey recipe

    Jennifer Pallian
    24 Oct 2014 | 7:00 am
    How to cook a turkey: here is the easiest roast turkey recipe - it speeds up and takes the stress out of making a delicious holiday dinner. The post How to cook a turkey – an easy roast turkey recipe appeared first on Foodess.
  • Peanut Butter Halloween Candy Cookies

    Jennifer Pallian
    22 Oct 2014 | 7:00 am
    These Peanut Butter Halloween Candy Cookies are loaded with chopped halloween candy - make them before Halloween, or after to use up mini chocolate bars. The post Peanut Butter Halloween Candy Cookies appeared first on Foodess.
  • Healthy Breakfast Sandwich with Egg & Avocado

    Jennifer Pallian
    20 Oct 2014 | 3:13 pm
    Healthy breakfast sandwich with egg & avocado - featuring a 60 second egg-cooking method that will change your mornings forever! The post Healthy Breakfast Sandwich with Egg & Avocado appeared first on Foodess.
  • add this feed to my.Alltop

    80 Breakfasts

  • Hi, Hello.

    11 Oct 2014 | 1:26 am
    Hi there.  I know I’ve been away for a bit.  I know it’s been a little quiet over here.  I wish I could tell you (as I usually do) that work, Halloween planning, big school decisions, friends, life, and a million and one everyday things kept me too busy.  I wish.  I wish for the insistent demands of the many mundane things that usually vie for my attention.  Vie for all our attentions.  That steady, sometimes tedious, sometimes dull, sometimes frenetic, yet steady thrum of normalcy.  I wish.My father is sick and has been in and out of the hospital…
  • Buttery Broiled Sole

    25 Sep 2014 | 3:43 am
    I was flipping through a parenting magazine a couple of days ago, reading all the articles packed to the brim with how-to’s and good advice and words of wisdom…and I felt a familiar sinking feeling in the pit of my stomach.  Familiar because I realized, surprised, that I always feel this way when I read parenting magazines – like everything I’m doing is not exactly right and that grave consequences will surely follow.I realized further, although fashion magazines get a lot of censure for giving girls negative body image, and impossible (and quite limited) standards of beauty, I…
  • The Wagyu Bacon Giveaway...We Have a Winner!!

    19 Sep 2014 | 3:34 am
    How is everyone doing this wet and windy Friday?  Another typhoon has hit our shores and, as I've seen report after report on the news, floods abound and power is already down in some areas.  Now is the time to stay home and hunker down with your family...or with a good book and a bowl of something extra yummy.  Others are not so lucky, so do check out relief operations nearby.  I know San Antonio Parish in Makati has already started accepting donations -- just look for this hashtag on twitter:#SanAntonioReliefOpsOn other news, rain or shine, I promised one of you some…
  • It's Friday....and some bits & things for the weekend!

    12 Sep 2014 | 8:07 am
    It's Friday and I'm down with horrid bug.  It's been going around these parts, first with the little girl, then with the little boy, and then finally with mama...where it has settled with some vengeance in the form of achy bones and a really painful throat.  Not much of a Friday night for certain but I'm burrowing down with my family and that, above all, gives me great comfort.Between managing the sickies and work there hasn't been much time for puttering in the kitchen.  As such, I thought I'd share as some of the delicious food (and drink!) I have been enjoying in and around…
  • Breakfast #72: Wagyu Bacon & Eggs, Indulgence, and A Giveaway!

    4 Sep 2014 | 10:00 pm
    I left you last week while I was bemoaning my sorry state of having been reduced to wearing all flats…my heels gathering dust as they no longer fit my post-pregnancy feet (not to mention my post-pregnancy lifestyle).  What is a girl to do?  Do I resign myself to the fact that tottering around, 3-5 inches off the ground, my less-than-perfect legs feeling like a million bucks, is no longer in the cards for me?  Do I accept the fact that I can no longer say “fashion before comfort” with as much youthfully brash confidence as I did before I had children?  Do I start…
  • add this feed to my.Alltop

    Wandering Chopsticks: Vietnamese Food, Recipes, and More

  • Lasagna with Pumpkin and Spinach

    22 Oct 2014 | 11:43 pm
    I didn't have time to make a proper bechamel sauce for the pumpkin spinach lasagna I served at my holiday Sriracha party so it was a bit dry. Everyone ate it, but my ego was affected. I knew I could do better! A fall squash lasagna didn't quite fit with nephew's luau-themed 2nd birthday party, but I can't eat a whole pan of pasta by myself! I have to make it when there are plenty of people
  • Red Line Cafe - Salem - Massachusetts

    21 Oct 2014 | 11:56 pm
    Why are you waking me up at 6 a.m.? I groaned to second-oldest nephew when he asked what time I wanted to get up. Still operating on West Coast time, he had plugged the meter for the car when I had promptly turned off my alarm and continued sleeping. By the time I finally got up, the breakfast restaurants that I had bookmarked had lines out the door. It's high season in Salem! Tons of people
  • "Bewitched" Statue - Salem - Massachusetts

    20 Oct 2014 | 11:52 pm
    As second-oldest nephew and I walked back from Lobster Shanty - Salem - Massachusetts, we passed by the "Bewitched" statue of Elizabeth Montgomery. There had been a steady line of people all evening, waiting to take pictures with the TV witch, but at this bewitching hour, no one was around. A statue of a fictional witch in a town known for executing real-life "witches"? Tacky and insensitive
  • The Lobster Shanty - Salem - Massachusetts

    19 Oct 2014 | 11:41 pm
    I had a bunch of miles that were expiring soon and with an open invitation from Gourmet Pigs to come out for a visit, decided to do just that for my birthday since I hadn't gone on a big trip in a while. Five days after I booked my flight, she received a media invite to Sacramento to tour a cattle ranch. Could I change my ticket? Not without incurring a hefty change fee. Plus, I wanted to go
  • Japon Bistro - Pasadena

    26 Jul 2014 | 11:58 pm
    A week after making my own Hawaiian Salmon Poke and Spicy Tuna Poke, I was still craving poke. It was the tail-end of DineLA and while perusing the list of restaurants, I saw that Japon Bistro in Pasadena offered a three-course lunch set for $15 that included poke. Score! Or so I thought. But, let's backtrack to my first visit in June 2010 with Gourmet Pigs. I know people say not to
 
  • add this feed to my.Alltop

    Edible Garden

  • Kerala Egg Roast Recipe, Nadan Egg Roast Step by Step

    26 Oct 2014 | 10:30 pm
    Egg roast with appam or idiyappam is the quintessential Kerala-style breakfast. Egg roast or mutta roast is one of those recipes that has a few different variations especially in spice levels and consistency. We prefer our egg roast with some gravy while restaurant-style Kerala egg roast tends to have a richer, thicker gravy. No matter how you prefer to make egg roast, it uses the same basic ingredients and is very easy to prepare. Egg roast has a very strong tie to my brother. During his time in Dubai, he'd land in the Cochin airport and before even saying hello, would start with "let's get…
  • Rasgulla Recipe - How to Make Bengali Rasgulla Step by Step

    21 Oct 2014 | 7:46 pm
    Rasgulla. Say that word a few times and you will actually get a feel of how the spongy Bengali sweet rasgulla can taste like. You can buy pretty decent rasgullas in cans but nothing beats the taste of making rasgulla at home, especially during Diwali. TH is not a fan of sweets in general but give him rasgulla or rasmalai and that'll make his day. So this Diwali, I chose to make a fresh batch of homemade rasgulla and here's the step by step recipe for you. The first step in making rasgulla is to making chenna. The process is similar to how paneer is made - curdling milk and separating the…
  • South Indian Mixture Recipe, Step by Step - Easy Diwali Snacks

    20 Oct 2014 | 8:22 am
    Mixture is possibly one of the most popular evening snack recipe in India. There are many variations to the classic mixture recipe with different ingredients that can be added. This recipe is how we make Mixture at home and it has all the usual ingredients and a couple of our own additions. I hope homemade mixture makes an appearance in your Diwali snack list this year! Also check out my list of Diwali sweets recipes for a superb list of easy-to-make sweets this year.My periamma (or bedhamma), amma's sister, is quite a wiz in the kitchen. Her cooking is very similar to my maternal…
  • Coconut Sesame Ladoo Recipe - Easy-to-make Diwali Sweet Recipes

    15 Oct 2014 | 8:25 pm
    Sesame or til ladoos are probably one of the easiest sweets you can make for Diwali or any festival. Traditionally, sesame ladoos are made with just two ingredients - sesame seeds and jaggery. However, in this sesame coconut ladoo recipe, I have added some desiccated coconut to make things a bit more interesting and also cooked the jaggery a bit to make the ladoos taste more candy-like. These ladoos are still very easy to make and take less than 30 minutes from start to finish. So here's wishing you a very sweet Diwali 2014 in advance with my list of 12 Diwali Sweet Recipes under 20 Minutes.
  • Chow Chow Capsicum Curry Recipe - Easy Chow Chow Recipes

    7 Oct 2014 | 7:18 pm
    This chow chow capsicum curry is more of a dry curry recipe with some coconut and minimum spices. The sweetness of chow chow lends itself well to the flavours of capsicum and red chillies. Serve with rice and tomato rasam for a simple and tasty meal.Chow chow tends to be a bit of a pain to peel due to its irregular surface. On top of that, it has some slime as you peel, which can stain your clothes and make your fingers stick long after. A tip when peeling chow chow - rub some oil on your palms and use the peeler as best you can. After that, chop it up and remove the remaining skin using your…
  • add this feed to my.Alltop

    The Italian Dish

  • Apple Rosette Pie

    [Elaine]
    21 Oct 2014 | 5:00 am
        I'ts hard to see the enormous amount of apples in the farmer's markets right now and not think of apple pie. I was going to make a straight up apple pie for you with a cheddar cheese... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Fall Pizza Making Class

    [Elaine]
    13 Oct 2014 | 7:00 am
    Pizza Making Class Sunday, October 26th, 2014 1:00 - 4:00 p.m.  at my Okemos, Michigan home  Come join the fun and learn how to make homemade pizza! You will learn how to make easy... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Orecchiette Pasta with Mushrooms and Pancetta

    [Elaine]
    7 Oct 2014 | 4:30 am
    My favorite short pasta shape is orecchiette, which means "little ears".  They are like little pasta cups that are perfect for holding the sauce - in this case, little bits of crispy pancetta... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Roasted Red Pepper Soup with Mascarpone Cheese

    [Elaine]
    23 Sep 2014 | 6:00 am
        My local farmer's market right now is bursting with bell peppers.  This recipe uses roasted peppers to make a rich soup that's made a little creamy by adding some mascarpone... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Asparagus Appetizers in Phyllo Dough

    [Elaine]
    9 Sep 2014 | 3:21 am
    I made these for my son's graduation open house this past spring and they were such a big hit. So many people wanted the recipe that I thought I would go ahead and share it here.  These are... A new post from The Italian Dish! Click the title to get all the delicious details!
  • add this feed to my.Alltop

    RecipeGirl

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

    Lori Lange
    30 Oct 2014 | 3:00 am
    Here’s another one of my favorite posts:  Stuff I’ve Gotta Share and You’ve Gotta See!  On Parade Magazine‘s blog this week, I shared 10 DELICIOUS WAYS TO MAKE PUMPKIN BREAD- featuring recipes from some of my favorite blogs.  Click through the slideshow and figure out which one you’d like to bake first! Also shared on Parade‘s blog:  a recipe for PUMPKIN- CRANBERRY CORNBREAD MUFFINS.  These are good muffins for dunking into soup and chili, and they make a good breakfast muffin too- warmed up with a little butter and honey. Are you lucky enough to have…
  • Pumpkin Cheesecake Recipe

    Lori Lange
    28 Oct 2014 | 3:00 am
    Among my “favorite desserts ever” : Pumpkin Cheesecake Recipe I have never been a humongous fan of pumpkin pie.  At Thanksgiving, it’s the last dessert I’ll reach for… and if it’s the only option available, I’ll usually pass.  But Pumpkin Cheesecake!!!  That’s a whole different story.  Cheesecake is my passion.  It’s my thing.  It’s my forever craving!  If it’s on the dessert menu at a restaurant, I can’t resist trying it!  So Pumpkin Cheesecake is a big draw for me, for sure. This pumpkin cheesecake recipe turns…
  • Classic Light Lasagna

    Lori Lange
    27 Oct 2014 | 3:00 am
    You’re going to want to stick around for this one:  Classic Light Lasagna We had some special family members visiting our house last week- my (chef) nephew, his wife and their adorable 22-month-old daughter.  I love having people staying with us because that gives me an opportunity to think up a delicious menu, pop open the good wine, and eat in our rarely-touched-but-much-loved dining room!  My nephew cooks a LOT when he’s working on the Idaho Ranch where he plans all of the menus and food that his ranch guests eat, so I wanted him to relax and enjoy some home-cooked meals.
  • Apple Streusel Muffins

    Lori Lange
    25 Oct 2014 | 3:00 am
    Here’s a recipe for Apple Streusel Muffins that is made a little healthier with the addition of whole wheat flour and a lesser amount of sugar. For as many years as I can remember, I’ve always gone apple-picking… but this year I didn’t make it to any orchards.  It’s a bummer because it’s truly a great family-activity, and there is usually fresh apple pie involved somewhere along the way. So instead, I’ve been testing the waters on apple varieties lately that I’ve spotted at the store.  I find them hard to resist when they all look so darn…
  • Couscous Recipe with Parsley and Shallots

    Lori Lange
    22 Oct 2014 | 7:30 am
    Here’s a side dish recipe that is perfect for serving with chicken, pork, beef or seafood:  Couscous with Parsley and Shallots There is something to be said for having a good arsenal of carb-loving side dish recipes at hand.  Whether it is rice, potatoes, quinoa, pasta or couscous… it is nice to have quite a few options to choose from when you’re serving up dinner.  And if you’re anything like me, you’re usually looking for the magic three:  main dish, side dish and vegetable.  My sister called me a couple weeks ago and said, “You need more couscous…
 
  • add this feed to my.Alltop

    Tamarind and Thyme

  • The Palomar

    Su-Lin
    30 Oct 2014 | 2:54 pm
    There’s been quite a buzz about The Palomar, a relatively new Middle Eastern/Mediterranean restaurant in London on the quiet end of Rupert Street. I understand that this is the latest outpost of a restaurant group in Jerusalem, where I understand the cuisine is truly a melting pot of various cultures. I love this kind of food and booked in a Saturday lunch for me and my friend living in Switzerland. It was empty when we first arrived (we were seated at the back) but filled up later on. On the recommendation of our waiter, we ordered a Polpo à la Papi (£9), a mixture of octopus,…
  • Ebi Furai

    Su-Lin
    26 Oct 2014 | 3:31 pm
    Ebi furai is the Japanese for fried prawns and I enjoyed many a deep fried prawn while in Nagoya last year. It’s one of the specialties of that city and it’s quite a simple one to recreate at home (if you don’t mind the deep frying!). Somehow the idea of it entered my head and I got to cooking ebi furai at home. And yes, it’s quite simple and there must be a million recipes for it online. Here’s mine – making it a million and one. I served mine by themselves with a bit of cabbage salad and rice and tonkatsu sauce (Bulldog) on the side. Ebi Furai serves 2.
  • The Rest of the Good Stuff in Boston

    Su-Lin
    22 Oct 2014 | 3:18 pm
    Like I said previously, Boston was full of good eating and I wanted to put together a post of the bits and pieces I had throughout the week and they’re listed here in no particular order. One afternoon, I skipped the conference lunch and headed off looking for my own, better one. I came across a series of food trucks near Kendall Square in Cambridge and the name of one caught my eye – I’d heard good things about the Clover Food Truck. They have a few trucks and even a few proper restaurants now. It’s only at this truck though that you can get the Brussels Sprout…
  • Craigie on Main, Cambridge, MA

    Su-Lin
    18 Oct 2014 | 8:57 am
    I wanted to treat myself on my last night in Boston and, from what I could see online, Craigie on Main in Cambridge was exactly what I was looking for – serving modern cuisine made from local ingredients. With a James Beard Award winning chef (Tony Maws) at the helm and with other numerous awards, it was certainly going to be good; I booked myself in for a solo dinner on a Friday night. When I arrived that evening, the place was packed, again a consequence of that ridiculously busy weekend, but the hostess, seeing that I was by myself, did her best to seat me as soon as possible (and at…
  • Island Creek Oyster Bar, Boston

    Su-Lin
    10 Oct 2014 | 3:20 pm
    You can’t go to Boston and not have seafood and one of the hottest places in the city to dine on seafood is the highly lauded Island Creek Oyster Bar and I managed to get a table for 5 of us at 9:30pm one night. Island Creek Oysters is still a working oyster farm today and we even had some of their oysters at Myers+Chang – this restaurant, Island Creek Oyster Bar, brought the farmer even closer to the diner. Despite our making a booking though, we had to wait for almost an hour for our table as the restaurant ended up with more people than it could handle. (Actually, this seemed…
  • add this feed to my.Alltop

    Jacqueline Church .com

  • Witches, Marathons and Meetings – Falling for Fennel

    Jacqueline Church
    26 Oct 2014 | 5:40 pm
    Fennel is one of my favorite spices. While actually the fruit of the fennel plant (Foeniculum vulgare ) we typically refer to these tiny ridged and fragrant fruits, as seeds. The word “fennel” derives from the Roman for “fragrant hay” and has a lovely scent. I adore the fennel bulb, shaved thin in salads, roasted with root veg, or diced into marinara. I save the fronds to top salads or fish and the middle, green stalks go into my stock bag in the freezer. Fennel pollen is said to be what angels would sprinkle from their wings. Fennel grows or is cultivated in temperate climes the…
  • Just in time for Halloween – Chocolate Sundrops

    Jacqueline Church
    16 Oct 2014 | 2:23 pm
    I was thrilled to add PASCHA Chocolates to my roster of clients and delighted to work with them. I learned about their fine chocolates at the Food Allergy Research and Education conference where I was a speaker last June in Chicago. I enjoyed meeting Courtenay Vuchnich and her chocolates so much, I had to tell EVERYONE to try them! Now you can make these delicious cookies at home. Because they’re free of the top 8 allergens (tree nuts, peanuts, eggs, soy, dairy, fish, shellfish, wheat) they’re also safe for lunchbox or classroom treats that might get shared. Take a batch to your…
  • Soft-boiled Egg – Instructographic

    Jacqueline Church
    23 Sep 2014 | 9:30 pm
  • Crafty Bastards and Oyster Lore at Harpoon Brewery

    Jacqueline Church
    11 Sep 2014 | 7:35 am
    Many people do not know just how intertwined the history of oysters and beer are with this country’s early days. It’s fascinating how our beloved beer and bivalves played such prominent roles in Colonial taverns, diets, commerce. 70 lucky guests got the inside scoop on Tuesday – or should I say inside shuck? Those who scored a ticket to this event before it sold out in under an hour, were honoray Crafty Bastards. A big Welcome to all our new Oyster Century Club members, too. I know you’ll enjoy the reading and I hope you’ll start shucking at home.    …
  • An Evening of Beer, History, and a Boatload of Oysters

    Jacqueline Church
    9 Sep 2014 | 1:15 pm
      Well I’m on my way shortly here to a terrific event at Harpoon Brewery. Imagine a giant Venn Diagram with Oysters, Beer, History, Culinary Geekdom all intersecting. THAT is where we’ll be tonight!   An Evening of Beer, History, and a Boatload of Oysters… Tickets, Boston – Eventbrite.
  • add this feed to my.Alltop

    Food Hunter's Guide to Cuisine

  • Tecate & Bohemia Worlds Apart in Taste

    The Food Hunter
    31 Oct 2014 | 4:00 am
    By: Paul Morgan, Beer Guy I recently received some Tecate Light and Bohemia Clasica beer to review. Let me start by saying "A true beer drinker isn't going to go out of their way to get their hands on a light beer," so I'm not going to go too overboard with the Tecate Light review. It's a nice and refreshing beer after a workout, leaving you without the guilt of feeling like you are canceling out all your hard work. But at 110 calories it's also a few more calories than some of its competitors. In terms of light beers, it's an improvement over many others I've had (read been "forced" to drink…
  • Rose Levy Beranbaum, The Baking Bible Giveaway

    The Food Hunter
    29 Oct 2014 | 4:00 am
    By: The Food Hunter The latest baking book from veteran baker & cookbook author, Rose Levy Beranbaum launched on Oct. 28th and will be available soon in fine kitchen shops and bookstores nationwide. The Baking Bible is not only a cookbook but a comprehensive tool all serious bakers should have in their collection. Pages are loaded with recipes, beautiful photos and step by step baking instructions to guide both the novice and experienced baker in creating delicious desserts. With over 100 all new recipes for cakes, cookies, pies, breads and much more The Baking Bible will quickly become…
  • Spicy Sicilian Pesto with Pasta

    The Food Hunter
    27 Oct 2014 | 7:33 am
    By: The Food Hunter Mario Batali's Spicy Sicilian Pesto is an authentic Southern Italian condiment perfect for mixing with all shapes of pasta. Flavored with chiles, almonds and fennel seeds it has a distinctive spicy taste that I love. The pesto can be made ahead and refrigerated topped with olive oil, in a container with a tight fitting lid; making this yet another quick weeknight dinner option. Pasta with Spicy Sicilian Pesto (Adapted from Mario Batali)(printable recipe) 2 cups lightly packed fresh basil leaves 1/2 cup fresh mint leaves 3 garlic cloves 2 tablespoon crushded red pepper…
  • Angel Hair With Corn, Feta & Fresh Tomato

    The Food Hunter
    24 Oct 2014 | 4:00 am
    By: The Food Hunter While pasta is a weekly staple at our house; what we make with it constantly changes. We have our favorites of course, but I am always trying to find something a little different to keep dinner interesting.Michael Symon's Angel Hair with Corn, Feta & Tomato pasta fits the bill for being different; as it was certainly a combination I had never tried. I made this recipe a few weeks ago for my family and it has quickly become a new favorite in our house. Even though we are well into fall you can't help but notice how fresh and summery this dish tastes. We will definitely…
  • Hens with Artichokes

    The Food Hunter
    22 Oct 2014 | 4:00 am
    By: The Food Hunter Even though I have tons of cookbooks I will often search online for recipes from my favorite chefs; which is how I found the Mario Batali recipe below. His recipe originally called for quail but I used game hens instead, since they were easier to find at my local supermarket. I imagine chicken would work equally as well. This savory one pot meal takes a little bit of advance planning to marinate the fowl, but the results are so worth it. Hens with Artichokes (adapted from Mario Batali) 8 quails, cleaned and boned(I used game hens) 1 cup balsamic-honey marinade, recipe…
 
  • add this feed to my.Alltop

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

  • #FlanFridays: Roasted Hazelnut Kahlúa Flan

    Chef B
    24 Oct 2014 | 2:38 pm
    I’m so disloyal sometimes. So incredibly dismissive and unaffectionate. To flan that is, folks. Just to the flan.  I struggle with the lack of I love I extend to the very thing that’s helped me come this far. A single dessert concept. A decadent pie, fully enriched in glorious sweets. …
  • CBS ‘Atlanta Plugged In’ Simple Fall Cooking 10.15.14

    Chef B
    24 Oct 2014 | 7:25 am
    CBS46 News My cooking as you know it — publicly, this blog, on TV, etc… started in Atlanta back in 2007. I never thought I’d credit that Southern city with anything other than making great friends. But I do have to give credit where it’s due. Most my “fan” base …
  • National Mezcal Day: Dia de los Muertos Mezcal Margarita

    Chef B
    21 Oct 2014 | 9:59 am
    Hey readers! Happy Tuesday. I had something super fun ready to share with you today, but instead, my brother Jonathan, an equal food and travel enthusiast, asked if he could blog for me today. Oh, why, yes! I’ve mentioned him before and even formally introduced him in this post (coincendentally …
  • Fall & Love

    Chef B
    15 Oct 2014 | 10:59 am
    Let’s be a bit cliché for a moment. Autumn is here. It’s the best, most romantic, most beautiful time of the year. In my world, anyway. It brings me joy. Sheer joy. Not only because the most attractive elements of my wardrobe come out to play, but also because newness …
  • {All Around Latin America} Venezuelan Chicha Rice Milk Beverage in Celebration of Hispanic Heritage Month

    Chef B
    6 Oct 2014 | 8:46 am
    Happy Monday! We’re back today with another featured recipe for the {All Around Latin America} food and culture series, this time from Venezuela. I’ve talked about Venezuela in passing and have really only shared one or so of their delicious recipes via some RD I did for Publix magazine last …
  • add this feed to my.Alltop

    Farmgirl Fare

  • Green Tomato Salsa Relish Recipe: No Sugar, Super Simple, Totally Delicious!

    Farmgirl Susan
    27 Oct 2014 | 8:30 am
    Wondering what to do with green tomatoes? Try my no sugar, super simple, salsa-like green tomato relish. No blanching, peeling, or canning (unless you want to) required.We've already had a couple of light frosts this year, but from the hot and humid weather we've been having lately you'd never guess it was the end of October in Missouri. By the end of the week they're saying it'll dip back down to 30 degrees F, though, and I think I'm ready to focus on the kale and other cool weather greens and finally call an end to tomato season in my kitchen garden.It's become…
  • Recipe: Italian Countryside Raw Tomato Pasta Sauce and a Tomato Growing Report

    Farmgirl Susan
    23 Sep 2014 | 2:45 pm
    This simple and flavorful fresh tomato pasta sauce with basil, capers, and olives lets you escape to the Italian countryside for an end of tomato season celebration (recipe here).Autumn already? Yes, please. The leaves have started to turn here in Missouri, and the oppressive heat and energy-sucking humidity of summer are history (I think). But just because we've already had a few nights down in the low 40s doesn't mean I'm giving up on the heirloom tomatoes and basil in my kitchen garden just yet.As usual, I was late getting most of my tomato plants into the ground this spring, although I…
  • Recipe: Easy Homemade Vegetable Tomato Juice (like V8 Juice, but better)

    Farmgirl Susan
    23 Aug 2014 | 1:31 pm
    Bye bye, V8 juice! This healthy, homemade V4 version will blow you away (recipe here).Wow, it's hot out there. Two weeks in the 90s, blazing sun, and not a drop of rain. I think today it's supposed to hit 99 degrees (Joe won't let me look at the forecast) and stay there into next week. Despite twice daily watering, pretty much everything in my kitchen garden is looking haggard and unhappy. I'm drenched in sweat, and the fields are crunchy and parched. How can it be so dry and humid at the same time?The sheep spend their days camped out in the shade, and the chickens are laying around…
  • Summer Recipe: Savory Tomato, Mozzarella, and Basil Pesto Pie with an Easy Cheesy Biscuit Crust

    Farmgirl Susan
    8 Aug 2014 | 9:35 am
    Scared of pie dough? This easy biscuit crust is perfect for beginners (recipe here).It's become an annual tradition to give this longtime favorite recipe from the Farmgirl Fare recipe archives a little summer shout out. My San Marzano tomatoes are finally starting to ripen and the basil plants are growing like mad; I can't wait to make one of these scrumptious pies. Enjoy!Do tomatoes and basil say summer to you? Do you love pesto and savory pies and melted mozzarella cheese? Then you'll want to celebrate the bounty of summer with this Savory Tomato and Basil Pesto Pie.This is one…
  • Recipe: Make Ahead Antipasto Baguette Sandwiches

    Farmgirl Susan
    1 Jul 2014 | 2:42 pm
    These scrumptious sandwiches, piled high with salami, mozzarella, marinated artichoke hearts, and an easy homemade green olivada, combine the flavors of an Italian antipasto platter in a handy, portable form (recipe here).As we head toward the 4th of July weekend, I thought I'd highlight a few favorites from the Farmgirl Fare recipe archives that are perfect for summer picnics, parties, and backyard get togethers. Enjoy!The only thing better than a big homemade sandwich? One that actually improves in flavor if allowed to sit for a while. Convenient and better tasting? That's my kind of…
  • add this feed to my.Alltop

    Tiny Farmhouse

  • Thank You + Fun News

    Amy
    26 Oct 2014 | 1:02 pm
    There’s been an awful lot going on here the last few weeks: travel to LA for my father’s birthday, harvesting the last of the tender crops from our garden, drying herbs, pregnancy-watching one of our sows, curing and smoking bacon (interconnected, yes. Apologies to those of you who don’t love the connection). While we were doing those tasks and that travel, you all totally hooked me up. Thanks to your support, voting, and general niceness, my Wild Rice and Fall Fruits Salad won third place in the Whole Grains Council’s Make the Switch contest. Thank you so much for…
  • The Honey Harvest

    Amy
    18 Oct 2014 | 4:23 pm
    We had just one hive this year, but the bees did pretty well, and we’re up to our ears in honey. Yet I’m pretty sure it’s still not enough. One can never have too much honey. JR pulled the frames containing the honey from the hive and hightailed it to the barn, where we harvested the honey in his workshop. It didn’t take long for the bees to catch on that there was honey – a lot of honey – in the barn and JR had to tape the window (yep. tape it.) shut. The window in his workshop swings out on a hinge and blows in the breeze if not latched, but even…
  • Linguine with Fennel and Kale + a Dreamfields giveaway

    Amy
    10 Oct 2014 | 9:01 pm
    Coming from a family whose nearly every meal felt the very strong influence of my Italian-American nana’s cuisine (made by her at her restaurant – the best restaurant in the world – at that time, in my opinion – totally unbiased, of course.), it should be expected that pasta figures rather prominently in our diet, even now that I’ve learned that there are other sauce options beyond marinara, and not all chicken needs to be pounded thin, breaded, and topped with cheese. Not that chicken parm is a bad thing, and chicken parm alla Nana is still my favorite comfort…
  • This Week in the Garden: early October

    Amy
    8 Oct 2014 | 1:38 pm
    Or, as I call it, the sad time. I get it, I get it. People love autumn. It’s pretty, there’s no humidity (or at least less frequent bouts), and the sky is always a brilliant blue, the grass – whether watered or not – returns to a lush, emerald green. But the garden is coughing and wheezing, trying its best to stave off the death rattle, but we know it’s almost here. Every year, it’s the same. Every year it seems like we didn’t have enough – enough time, enough tomatoes, enough eggplant – though, with the exception of time, this is clearly…
  • Preparing for the Honey Harvest

    Amy
    1 Oct 2014 | 10:26 am
    On this dreary day, it’s nice to have a reminder of the honey harvest to come. On Sunday, JR placed the bee excluder – the function of which is just as it sounds, it limits the bees’ access to the honey super (the box containing the capped honeycomb, to be less technical) – into our hive. As you can see, JR is pretty comfortable around the bees, as evidenced by the limited protection he’s donned. He’s at this point now that he’s been tending bees for more than a decade, though I was a little skeptical about him wearing shorts rather than long pants.
 
  • add this feed to my.Alltop

    Food Loves Writing

  • What Living in a Renovation Is Like

    Shanna Mallon
    20 Oct 2014 | 12:28 pm
    It’s last Thursday morning. I wake up and reach for my iPhone to see what time it is. I put on my glasses, pull back my sheets, say to Tim, “It’s 7:15,” and step onto the light oak wood floors we spent at least three days of our life sanding and vacuuming and sanding and vacuuming and sealing and waiting and sealing and waiting and sealing again. Every time I look at these floors, I will think of the night I crouched, hand and knees to the ground, pushing a hand sander in circles around the edges of the office/guest bedroom, trying to rough up the sections that the floor sander…
  • Chocolate Souffles

    Shanna Mallon
    3 Oct 2014 | 5:00 am
    Earlier this week, TNT asked us to create a post inspired by the new food reality show “On the Menu,” led by EmerilLagasse and Host Ty Pennington and launching tonight. We almost said no because we moved on Saturday, and our new kitchen is currently under construction; despite much progress, we’re still without a working sink. But, because we like Emeril and because this new show sounds interesting and, mostly, because I was at my parents’ place (and kitchen!) in Chicagoland Monday morning (and, then, thanks to my second (!) missed (!) flight in one weekend, Tuesday…
  • our first house.

    Shanna Mallon
    8 Sep 2014 | 11:17 am
    Friday afternoon, a few hours after that last post published, Tim and I sat in a real estate office south of Nashville with our agent, a closing agent and a stack of paperwork, doing something we’ve never done together or apart: we closed on our first house. We first found it exactly a month ago today, just two days after that post about our house hunt published last month. Tim and I were rushing around that morning, about to leave for Ohio for the weekend to see family, but we’d emailed our agent (shout-out to Josh! we love him!) about a few new places we wanted to see, and bless…
  • Tim’s Indian Dinner in a Tiffin Box (MightyNest Giveaway)

    Shanna Mallon
    5 Sep 2014 | 5:30 am
    Sometime this summer, Tim and I watched the movie “The Lunchbox,” an Indian flick in which a man receives the wrong lunchbox—or really, the wrong tiffin box, a tall, stainless steel contraption with multiple containers stacked in a tower that clips together and keeps different foods apart—over and over again. Instead of the boring restaurant food he’d been ordering to come for him every day in the sea of tiffin boxes that delivery guys on bicycles take to offices at lunchtime, he starts getting a housewife’s meals. That housewife is lonely and trying to…
  • Week in Austin, Texas

    Shanna Mallon
    1 Sep 2014 | 5:32 pm
    We went to Austin because of a crazy Southwest deal a few months ago. At this point in our summer, taking a vacation seems like the greatest extravagance, and my penny-pinching heart would have canceled but for the fact that our flights and AirBNB accommodations were already paid for—great birthday gift we unintentionally gave to me. And while most people go to Austin for the creativity, the food, the music, the shock value (“Keep Austin Weird”), we went to get away to someplace new where it would also, conveniently, be ridiculously easy to eat well. Austin is where Whole…
  • add this feed to my.Alltop

    White on Rice Couple

  • Killer Maple Bacon Apple Muffins

    White on Rice Couple
    27 Oct 2014 | 12:04 am
    Maple. Bacon. Apple. Muffins. Maple bacon anything is an easy “Yes”. Add the apple and it is an even quicker yes. Offer it for breakfast to have with the morning coffee and suddenly the day just started out in as good of a way as possible.  (...)Read the rest of Killer Maple Bacon Apple Muffins (251 words) © White on Rice Couple for White on Rice Couple, 2014. | Permalink | 8 comments | Add to del.icio.us Post tags: Apples, Bacon, Breakfast, Brunch, Desserts, Maple Syrup, Muffins
  • Favorite Tools: Love of Ceramic Cookware

    White on Rice Couple
    22 Oct 2014 | 12:02 am
    We never thought we’d be writing a post about ceramic pans. Honestly, we’ve always told everyone that if we had one pan to have in our kitchen it would be a cast iron skillet. There’s something so incredibly useful and fantastic about cooking in cast iron. The crust, the char, the quick pop in a hot oven for frittatas and roasts is un-deniably versatile and the food comes out delicious. Sure, it takes a little more finesse to clean and maintain, but a great cast iron can last forever in the family. And best of all, cast iron skillets are affordable. Heavy on the kitchen…
  • Fudgy Chewy Pumpkin Swirl Brownies

    White on Rice Couple
    20 Oct 2014 | 12:04 am
    It’s been at least three years since we decorated for Halloween. Back-in-the-day we used to drive up to Los Olivos and go apple picking. We never failed to pick way more apples than two people and two dogs could consume.  When it comes to wandering in a grove of apple trees, armed with huge picking bags, we’re helpless. All we could ever do was to fill our bags to the brim and then figure out what we were going to do with the apples later. Pumpkins were always second on our harvest list during our day-long apple picking excursions. The back of the truck would be filled with every…
  • Drink a Polar Bear (Creamy Vanilla Coke)

    White on Rice Couple
    9 Oct 2014 | 12:09 am
    Man are we ever ready for the warm weather to end. Longing for the days beyond t-shirt and shorts attire, it seems like every day we are biding our time and trying to find ways to stay cool and refreshed. Worst of all, we’re in for another big heat wave in Southern California before the weather even attempts to cool down a bit. Now you know why we’re posting a cold drink recipe in the beginning of October. It’s drought-dry and blistering hot over here. (...)Read the rest of Drink a Polar Bear (Creamy Vanilla Coke) (257 words) © White on Rice Couple for White on Rice Couple,…
  • Butternut Squash Soup with Truffle Oil

    White on Rice Couple
    7 Oct 2014 | 12:03 am
     There isn’t a squash  I love more than the beautiful butternut squash. Like most winter squashes, it shares similar flavors with it’s brethren the pumpkin, yet it seems to marry even better than most with the earthy flavors of mushrooms. Butternut has that perfect silky texture after being cooked. Its flesh is a gorgeous shade of orange, and it has one of the sexiest shapes of the squashes. It’s like the Raquel Welch of squashes. Even with our latest heat wave hitting us this fall, we are still craving fall dishes. Despite the hot daytime temperatures, the air still has…
  • add this feed to my.Alltop

    Bay Area Bites

  • Apps Aim To Guide You On ‘Sustainable Food’ (Whatever That Means)

    NPR Food
    30 Oct 2014 | 3:11 pm
    Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer’s market. iStockphoto by Alison Bruzek, The Salt at NPR Food (10/30/14) If you’re reading The Salt, it probably comes as no surprise to you that consumers increasingly want to make food choices based on not just their health, but their ethics. A growing number of groups are coming up with technological solutions to help them. This week, the Environmental Working Group rolled out a food ratings database and app, which, while focused on nutrition, also rate…
  • 5 Halloween Food Myths Unmasked

    Anna Mindess
    28 Oct 2014 | 9:34 am
    Myth: Halloween has always been synonymous with mass quantities of candy. Illustration by Lila Volkas Illustrations by Lila Volkas 1) Myth: Halloween has always been synonymous with mass quantities of candy Fact: Actually, the candy connection only took root in the 1950′s when trick or treating became widespread. In the first half of the 20th century, Halloween meant homey festivities where costumed revelers played games and enjoyed traditional fall foods such as apples, gingerbread, popcorn and cider. Sweets appeared as color-coordinated party fare. Festive serving tables at a 1921…
  • 5 Bites: Excellent Vegan Eats in Oakland

    Jenny Oh
    27 Oct 2014 | 8:14 am
    Californian Florentine from Two Mammas’ Vegan Kitchen Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There’s loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. Here’s a selection of five of our favorites; let us know your top choices in the comments. Two Mammas’ Vegan Kitchen 3700 E. 12th Street (btwn: 37th & 38th Aves. ) Oakland [map] Ph: (510) 606-0596 Hours: Everyday but Tuesday, 10AM-3PM Facebook: Two Mammas Vegan Kitchen Just a few blocks down from Fruitvale BART resides the…
  • A New Standard for California Olive Oil

    CUESA
    25 Oct 2014 | 2:35 pm
    Sciabica unlabeled olive oil. Photo courtesy of CUESA by Brie Mazurek, CUESA (10/17/14) Able to grow in shallow soils and requiring little irrigation, the hardy olive tree may provide a well of hope for drought-stricken California. Compared to Europe, the state’s olive oil industry is green, but it’s rapidly growing, with thousands of acres of trees being planted each year. Sebastian Bariani of Bariani Olive Oil. Photo courtesy of CUESAStill, California olive producers face an uphill battle in the marketplace. About 97 percent of the olive oil consumed in the US comes from Europe, despite…
  • Pop-Up Octoberfest at Petaluma’s Thistle Meats

    Stephanie Rosenbaum Klassen
    25 Oct 2014 | 2:12 pm
    Exterior of Thistle Meats What better (or wurst) place to celebrate a meat-heavy festival like Octoberfest than in a butcher shop? On Monday, October 27, Petaluma’s Thistle Meats will be teaming up with local chef Mark Malicki to offer the shop’s third pop-up dinner. Chef Mark Malicki. Photo: Brian Howlett There will be plenty of meat on offer, from a house-made charcuterie plate and raw grass-fed beef with horseradish cream and smoked salt to choucroute garnie with sauerkraut, house-made bratwurst and sausage, braised rabbit and pork belly, plus breaded pork cutlets with…
 
  • add this feed to my.Alltop

    Umami Girl

  • A Visit to Amsterdam

    Carolyn
    3 Oct 2014 | 6:06 pm
    Well hello again. It’s been a little longer than I’d planned since the last time I checked in. We’ve been busy settling back into our life in New Jersey — reconnecting with old friends in that day-to-day way that you miss when great distances are involved, reminding ourselves of the ways we do things in […]
  • Spontaneity in Spain + Fried Eggs with Creamy Spinach and Toast Soldiers

    Carolyn
    6 Aug 2014 | 8:43 am
    A great brunch or dinner recipe for Fried Eggs with Creamy Spinach and Toast Soldiers, and a tale of uncharacteristic spontaneity in Spain.
  • Tropical Paradise Green Smoothie on Serious Eats

    Carolyn
    20 Jul 2014 | 2:21 pm
    A friendly green smoothie with tropical flavors.
  • A Beautiful Wedding Weekend in Central Switzerland

    Carolyn
    16 Jul 2014 | 2:03 am
    Scenes from a wedding weekend in Engelberg, Switzerland, plus a stop at Hiltl, the world's oldest consistently operating vegetarian restaurant. Who'd have guessed it's in Zurich?
  • Creamy Vegan Oatmeal with The Works

    Carolyn
    9 Jul 2014 | 2:46 am
    Recipe for a quick and easy creamy vegan oatmeal with peanut butter, berries, flax, dessicated coconut.
  • add this feed to my.Alltop

    MarxFoods.com Blog

  • Wild Boar Hum Bao

    Matthew
    28 Oct 2014 | 8:02 am
    Wild Boar Hum Bao The fluffy, hearty steamed Chinese buns so many of us know and love are easier to make than you think. Here we’ve stuffed them with braised wild boar. Ingredients:                                                                            Makes 12 Hum Bao 1lb Wild Boar Shoulder, cubed Braising Liquid: 1 cup Chinese Cooking Wine 2 cups Water or low sodium Stock 1/3 cup Oyster Sauce 1 clove of Garlic, crushed 2 tsp Chinese Five Spice Powder Dough 2 cups tepid Water 1 tbsp Sugar, dissolved in Water 2 packages Instant Yeast About 2 cups…
  • Sea Scallop Crudo

    Matthew
    24 Oct 2014 | 8:08 am
    Sea Scallop Crudo Delicate, creamy raw scallop balanced with briny caviar & the bite of pickled onions held in check with a tarragon sour cream. Ingredients:                                             Makes 6 Small Appetizer Servings 6 Sea Scallops Marinade: 1 tbsp Cucumber Vinegar 1 tsp Sugar 1 tsp Kosher Salt 1 tsp Cold Water Tarragon Sour Cream: ¼ cup Sour Cream 1 tsp chopped Tarragon 1 pinch of salt 4 tsp Whitefish Caviar Additional Cucumber Vinegar Spruce Tip Salt Basil Crystals Brioche Loaf Unsalted Butter Plus: Vanilla Pickled Onions…
  • Merino Racks w/ Baba Sauce & Fennel Salad

    Matthew
    20 Oct 2014 | 8:04 am
    Merino Lamb Racks w/ Baba Sauce & Fennel Salad Tender, milder merino lamb racks pared with a baba ghanoush-inspired sauce and a creamy, fresh fennel salad. Ingredients:                                       Makes 4 Servings 2 Merino Lamb Racks Marinade: 1/2 cup Shallot, sliced into thin rounds 1 large sprig Fresh Rosemary Fresh Cracked Black Pepper 1 tsp Smoked Alaska Flake Sea Salt Two 2” strips of Orange Zest 4 tbsp Extra Virgin Olive Oil (we used Le Terroirs de Marrakesh) 2 cloves Black Garlic Baba Sauce: Part 1: 1 large Eggplant 1 tsp Colatura…
  • Maple Syrup Old Fashioned

    Matthew
    16 Oct 2014 | 8:03 am
    Maple Syrup Old Fashioned Cocktail This twist on the traditional Old Fashioned cocktail adds cherry & maple notes. Ingredients:                                       Makes 1 Cocktail 2oz Bourbon (we recommend Buffalo Trace) ½ oz Luxardo Maraschino Liqueur 1 Luxardo Cherry 1 ½” wedge of Orange ½ oz Bourbon Barrel Aged Maple Syrup Garnish: Orange Zest Twist 1 Luxardo Cherry Directions: 1. In the bottom of a cocktail shaker, muddle the orange wedge and a Luxardo cherry with the Luxardo maraschino and bourbon maple syrup.  Muddle until the cherry…
  • Orange-Infused Cherry Tart

    Matthew
    12 Oct 2014 | 8:04 am
    Orange-Infused Cherry Tart This beautiful tart-cherry tart is infused with orange, fortified with cherry seed oil & sweetened with less processed Mexican piloncillo sugar. Ingredients:                                       Filling:                                  Makes Enough for One 11” Tart 5 cups Frozen Tart Cherries (unsweetened), thawed 1 cup of the Cherry Juice that collected when cherries thawed 1 tbsp Cointreau Liqueur ½ cup + 1 tbsp Granulated Piloncillo 1 tsp Cherry Seed Oil 1 tbsp Orange Zest 1 pinch of…
  • add this feed to my.Alltop

    Alosha's Kitchen

  • Cranberry-Orange Pecan Bread

    26 Oct 2014 | 11:49 am
    Cranberry-Orange Pecan Breadadapted from ChowIngredientsBread2 cups all-purpose flour1 cup granulated sugarFinely grated zest of 1 medium orange (optional)1 1/2 teaspoons baking powder1 teaspoon fine salt1/2 teaspoon baking soda3/4 cup freshly squeezed orange juice (from about 2 medium oranges)2 tablespoons unsalted butter (1/4 stick), melted and cooled slightly, plus more for coating the pan1 large egg, lightly beaten1 teaspoon vanilla extract1 1/2 cups whole cranberries, thawed if frozen, sliced in half1/2 cup (2 oz) pecan chipsGlaze1/3 cup granulated sugar1/4 cup orange juiceMethodHeat the…
  • Banana Bread

    27 Sep 2014 | 6:53 am
    Banana Breadvia Food NetworkIngredients1 cup granulated sugar8 tablespoons (1 stick) unsalted butter, room temperature2 large eggs3 ripe bananas1 tablespoon milk1 teaspoon ground cinnamon2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon saltMethodPreheat the oven to 325 degrees F. Butter a 9x5x3 inch loaf pan.Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour,…
  • Sausage, Spinach and Pepperoni Pasta Bake

    24 Aug 2014 | 12:12 pm
    Sausage, Spinach, and Pepperoni Pasta BakeIngredients8 ounces penne rigate8 ounces Italian sausage1 ounce pepperoni rounds, quartered1/2 large sweet onion, finely chopped2 cloves garlic, minced1 (8-oz) can tomato sauce1 tablespoon dried basil1 tablespoon dried oregano1 teaspoon kosher salt8 ounces spinach, steamed and finely chopped4 ounces shredded mozzarellaMethodPreheat oven to 350 F.Bring large pot of salted water to boil. Add penne and cook 10 minutes, until al dente. Drain, reserving 1 cup pasta water. Set aside.In the meantime, heat large deep skillet over medium heat. Add sausage and…
  • Thai Green Curry Chicken

    13 Aug 2014 | 5:44 pm
    Thai Green Curry ChickenIngredients1 tablespoon grapeseed oil, divided3 large cloves garlic, minced3-4 Thai bird’s eye chiles, seeded and minced2 ounces (1/2 jar) Thai Kitchen green curry paste 1 14-ounce can light coconut milk1 cup water1/4 cup fish sauce1 1/4 pounds boneless, skinless chicken thighs, sliced thin or cut into bite-sized pieces1 small sweet onion, sliced1 bell pepper (I use half red, half green), cored and sliced1 medium green zucchini, chopped8 oz broccoli, stems and florets, chopped4 scallions, chopped1 bunch Thai basil, choppedMethodHeat 1/2 tablespoon oil in a large…
  • Pasta alla Norcina

    19 May 2014 | 5:14 pm
    Pasta alla NorcinaIngredients12 ounces small shaped pasta (e.g., medium shells, penne, orecchiette)16 ounces ground porkKosher saltBlack pepper4 garlic cloves, minced2 teaspoons dried rosemary1/4 teaspoon fresh grated nutmeg1 teaspoon olive oil16 ounces mushrooms, thinly sliced or finely chopped1/2 cup half and half1 cup water1 ounce fresh grated parmesan1/4 cup minced fresh parsley2 tablespoons lemon juiceMethodBring a large pot of water to a boil. Salt and add pasta. Cook until al dente (about 10 minutes). Drain, reserving 1 cup of the pasta water. Place the pork in a medium bowl. Add 1…
 
  • add this feed to my.Alltop

    foodista.com

  • Sweet and Spicy Mexican Chipotle Chicken

    lrodrigues
    30 Oct 2014 | 11:59 pm
    If your are a fan of the orange chicken, a favorite Chinese American dish, then you'll love this south of the border take on sweet and spicy Mexican chipotle chicken.
  • 8 Villainous Cocktails Inspired by Disney's Evilest Characters

    lrodrigues
    30 Oct 2014 | 11:01 pm
    Cocktails by Cody are inspired by Disney's most beloved characters from princesses to hero and sidekicks and even villains.  Each one is mixed with a little magic.
  • Treats That Scream Halloween

    ajeanroy
    30 Oct 2014 | 6:34 pm
    It's that time of year when everyone wants to outdo each other in the scare factor. We wouldn't want you Foodies to feel left out. Here are some awesomely creative recipes for making foods that simply scream "Halloween!" 
  • 4 Most Beautiful Smoothies

    ajeanroy
    30 Oct 2014 | 5:55 pm
    Smoothies have taken the food world by storm, and for good reason. They are easy to make, and taste like a fruity explosion in your mouth. Smoothies are also great for getting those micronutrients into your body in one delicious sip after another.
  • 5 Cocktail Potions to Spice Up Any Halloween Party

    lrodrigues
    30 Oct 2014 | 12:50 pm
    Every Halloween party needs a themed cocktail to match.  If you are tending to a large crowd, spiked punches, like the witches brew, are a great idea because you do not need a bartender to serve drinks up individually.
  • add this feed to my.Alltop

    ecomii food & health alternative blog

  • So Your Child Wants to Go Vegan…

    Marie Oser, Managing Editor
    18 Oct 2014 | 11:36 am
    The protein myth is a public relations gimmick perpetrated by the Dairy Council and various Meat and Beef Council organizations, which are actually PR machines for the animal agriculture industry and not government agencies. They are also the source of the incorrect assumption that vegan diets are somehow lacking, and if you don’t drink milk[1] [...]
  • Eat Soynuts To Reverse The Metabolic Syndrome

    Marie Oser, Managing Editor
    13 Oct 2014 | 1:40 pm
    Metabolic (met-ah-BOL-ik) syndrome refers to a group of risk factors that raises the risk for heart disease, diabetes and stroke. The metabolic syndrome is a condition characterized by obesity, high triglyceride levels, hypertension, low HDL cholesterol level and high fasting blood sugar. The risk for cardiovascular heart disease (CVD), diabetes and stroke will increase with [...]
  • Eat Beans to Live Longer

    Michael Greger M.D.
    2 Oct 2014 | 10:00 pm
    Beans, beans, they’re good for your heart; the more you eat, the…longer you live? Legumes may be the most important predictor of survival in older people from around the globe. Researchers from different institutions looked at five different cohorts in Japan, Sweden, Greece, and Australia. Of all the food factors they looked at, only one [...]
  • Vegan Teen Promotes Compassion

    Jaden Elkins
    16 Sep 2014 | 4:00 am
    I have been vegetarian all my life and vegan for the last seven years. In fact, my entire family, my mom and dad and my two brothers and sister are all vegan, too. I love animals and it makes me very sad when I think about what happens to them when they are used for [...]
  • Your Daily Bread

    Sherry Brooks
    5 Sep 2014 | 4:00 am
      You believe you make a decent annual salary.  So, when tempted to make a purchase you think, “I can afford this.  Compared to the money I make a month, this costs almost nothing.” Yet, each month when the whopping credit card statements arrive, you are deeper underwater on your payments and other bills. What’s [...]
  • add this feed to my.Alltop

    The Meal Makeover Moms' KITCHEN

  • Janice’s Food & Nutrition Adventures in Atlanta at FNCE 2014

    Janice
    30 Oct 2014 | 8:45 am
    Liz and I both attended the annual Food & Nutrition Conference & Expo (FNCE) of the Academy of Nutrition and Dietetics in Atlanta earlier this month, and we dish about our experiences on this week’s Cooking with the Moms podcast. Liz shared the highlights of her trip in an earlier blog post, and now it’s my turn. For me it’s all about the people. Don’t get me wrong, I love to go to educational sessions and learn new things, but it’s connecting with my RDN friends – both new and old – that really inspires me. My good friend and colleague, Joan…
  • How to Make a Halloween Vegetable Skeleton + a Recipe for Rainbow Vegetable Dip

    Liz
    29 Oct 2014 | 5:09 am
    For a healthy classroom or party treat, create a Halloween skeleton made with crunchy vegetables, and serve it with our Rainbow Vegetable Dip. And then watch the kids eat lots and lots of vegetables!  Why serve Halloween candy in the classroom or at a pre trick-or-treat party when the kids can munch and crunch their way through a make-your-own vegetable skeleton instead. Our skeleton started out as a boy, but then he became a she with all that spinach and bell pepper hair! This week, I taught a nutrition class to a group of preschoolers through a program in Lexington, MA called Kids Cooking…
  • Food & Nutrition Trends and Adventures at FNCE 2014

    Liz
    28 Oct 2014 | 6:06 am
    It’s been one week since my return from the Food & Nutrition Conference & Expo (FNCE) in Atlanta, and I’m still trying to dig my way out from under a GIANT pile of unread emails. (Some things never change!) My conference began with a food photography workshop for dietitians that I helped teach. You can read about it in my two-part blog series:  Smart Phone Food Photography and Smart Phone Food Photo Editing. Once the workshop was behind me, it was time to network, learn, and play. One of the best things about FNCE is connecting with old and new RD friends. Here I am in…
  • Tips for Editing Beautiful Food Photos on Your Smart Phone (Part 2)

    Liz
    24 Oct 2014 | 10:45 am
    I have a lot of apps on my iPhone 5s, but the one I turn to the most is Snapseed, a fun photo editing app that I use to improve my food photos. This app crops, straightens, brightens, saturates, adjusts the white balance, and a whole lot more. It turns my food photos from drab to delicious in minutes. (Snapseed is available for Android and iPhone.) I took this image of our Garden Turkey Meatballs and Spaghetti with my smart phone. It’s OK … But with a few Snapseed edits, it pops. For the past four years at FNCE, the annual meeting of the Academy of Nutrition and Dietetics,…
  • Tips for Taking Beautiful Food Photos with Your Smart Phone (Part 1)

    Liz
    23 Oct 2014 | 5:04 am
    As a registered dietitian nutritionist (RDN), I’ve always believed that if you want consumers to eat a healthy diet, you have to give them easy and affordable recipes that work, taste great, and look amazing and appetizing. This is a gorgeous image of our Homemade Healthy Beefaroni made with lean ground beef, mushrooms and red bell pepper, and whole wheat pasta … and served with fresh asparagus and basil. Don’t you want to take a bite? I took this photo with my iPhone 5s and edited using Snapseed. {Keep reading for my top food photography secrets.} But before I learned how…
 
  • add this feed to my.Alltop

    SaltShaker

  • Tiger’s Milk – Glass II

    dan
    30 Oct 2014 | 5:13 pm
    “Can U Milk a Tiger?” “You can basically milk anything that has nipples and has babies.” My leche de tigre quest got stuck on hold a long while back. There’s just so many other interesting things to eat when I’m out. But recently I’ve gotten back into it – in tandem with a new exploration of ajiaco con conejo – two good plates to try at each new Peruvian spot. Solopescados, Anchorena 533, Abasto Served up in a medium-sized glass, maybe 8 ounces or so, this is one of the freshest I’ve encountered – it should be, like the rest of…
  • Legend of the Priest Strangler

    dan
    28 Oct 2014 | 5:47 am
    A look back at last week’s dinners and a story about pasta. Textures of Corn – Corn and grilled onion cheesecake over a polenta and manchego cheese crust; roasted corn, red onion, rocoto chili, lime salad; deep-fried corn kernels; nira oil. Timbuche – Our version of the traditional Amazonian freshwater fish soup – thickened cilantro and fish stock base; trout; pejerrey; dorado; croutons; smoked paprika oil Probably best known to the “outside” world as strozzapretti, or priest chokers, the legend goes something like this…. Way back in the day, and who…
  • Random Acts of Training #2

    dan
    26 Oct 2014 | 6:11 am
    It was back to Retiro Station again (I have to remember that there are actually two separate terminals there – next time I’ll go for the Belgrano line instead of the Mitre line) to go another round against the fates, or at least random.org’s determination of it. The next train out, once again the Tigre line, station determined, Rivadavía, on the border between barrio Nuñez and the suburb of Vicente Lopez. On arrival, unlike at Victoria station, there was no obvious direction to go. The station is kind of in the middle of a residential ‘hood. I knew that…
  • Federally Mandated Tasting

    dan
    23 Oct 2014 | 8:14 am
    I know, that sounds like something you can blame Obama for and Sean and all his cohorts can carry on about with hysteria and vitriol for at least a week. But no, I was simply headed back for one of my occasional visits to El Federal, San Martín 1015 in Retiro for lunch with my friend Judithe. I first came to this place in my early, formative Buenos Aires years when my friend Victor suggested we meet there and introduced me to chef Paula Comparatore. It’s one of my favorite places to lunch in the downtown area and I’ve been there many a time, even re-reviewing it with a lot…
  • Lines to Nazca

    dan
    22 Oct 2014 | 5:14 am
    It should come as no surprise to anyone who knows us or reads these pages that we’re always checking out Peruvian restaurants in town. It’s Henry’s natal, and favorite, cuisine, and I’m quite fond of the stuff as well. Plus it gives me ideas for new directions to take our own. It is surprising to me, however, when we’ve tried out a place, liked it quite a bit, and then forgotten about it completely. Back in November 2012, we tried out Buenos Aires Delivery for the first time (hard to believe it’s been less than two years), ordering up a quite delicious…
  • add this feed to my.Alltop

    LoveFeast Table

  • Velvet Plush Pumpkin Decorating & Gifts

    lovefeasttable
    30 Oct 2014 | 11:06 am
    Velvet Plush Pumpkins are perfect for gift giving and decorating.  Here’s some inspiration from LoveFeast Shop on what velvet pumpkin collectors are doing with their collectible plush pumpkins! Shop for Velvet Plush Pumpkins at LoveFeast Shop It’s full-out pumpkin season in our online boutique, LoveFeast Shop.  Many our adding to their velvet plush pumpkin collections or sending velvety pumpkin greetings across the miles to friends and family. Nothing says “thankful for you” better then a sweet 4″ velvet pumpkins send with a happy fall greeting. We’ve…
  • A Birthday Wish

    Kristin
    30 Sep 2014 | 6:06 am
    I’ve known you for 20 years, almost as long as I’ve known my husband. We’ve raised our babies together, parented our littles through scraped knees, hurt feelings and joyful discoveries. We’ve talked countless hours on the phone and worked side by side while on skype. We’ve moved states apart with the resolve it was just the beginning of a new chapter and not the end of an old. We’ve argued and struggled and wrestled when our first born-ness wanted to be heard…and we listened. We listened to the intent of each other’s hearts. We leaned in, even…
  • Tastemaker ~ The Inspired Room

    lovefeasttable
    22 Sep 2014 | 5:07 am
    Today we are excited to introduce our Tastemaker Series! We have invited friends all over the country to join us at our table and tell us a bit about themselves. These are women who embody what we call a LoveFeast Lifestyle. They like to linger at the table with their friends and family, they value the moment more than perfection, they love to create a beautiful and welcoming space and we just like them. Will you join us in welcoming our first Tastemaker, Melissa Michaels from The Inspired Room. We asked Melissa a few questions about memorable gatherings.
  • Velvet Acorns & Nests

    Chris Ann
    8 Sep 2014 | 8:59 pm
    There is something magical about this time of year.  While the bright beams of summer sun are still warming the grass, the breeze begins to blow a little cooler and the leaves start to softly rattle…before they fall. Presenting Velvet Acorns from LoveFeast Shop! Already in my garden I have found plenty of empty acorn stems let loose from the nut by squirrels. This year plenty of LoveFeast friends are gathering up their fall decor and getting ready to nest their homes with colorful and whimsical velvet acorns. Gathered a few in a nest for table settings or in a nook. Pile a bounty of…
  • French Nouveau Glitter Tipped Nails

    Chris Ann
    28 Aug 2014 | 9:21 pm
    The other day, I was flipping through the new InStyle Fall 2014 magazine and came across this current trend for nails, called the French Nouveau manicure.  It’s basically a sheer natural fresh coat of polish with a swipe of metallic glitter across the tips. A French Nouveau manicure is fun way to polish your nails.  It shows a little nod to a traditional french manicure, but with a hip-bump of irreverence. While french manicures are known for their precision, the idea with the French Nouveau manicure is to bit of carefree attitude to the polished finish. While I can’t say for…
  • add this feed to my.Alltop

    MANGO and GINGER

  • Restaurant Revisits

    Kit Pollard
    30 Oct 2014 | 6:44 am
    This fall, we've found ourselves revisiting a lot of restaurants that we went to, first, to review.The end result? A bunch of good meals and crappy pictures. Here's the rundown:In mid-September, the night before my mom's birthday, we were in Annapolis, so we went to VIN 909 with our friends Suzanne and Clancy.VIN 909 was one of the first restaurants Cooper and I reviewed for The Sun; we liked it a lot. The wine is interesting and pizzas and small plates were very good.The same was true the second time around. The wait, I will admit, was crazy long (Suzanne and I left the boys at the…
  • Peak Food

    Kit Pollard
    28 Oct 2014 | 5:03 pm
    This New Yorker article, by British writer John Lanchester, is so good. It's personal and thoughtful and - most importantly for me - touches on something I find myself thinking about a lot. That something is the way food culture has saturated every other part of culture.It's not a new subject - I blogged about my own fatigue with "foodie" culture way back in 2007. Reading that post, in retrospect, is interesting - especially since at that point, I was just starting to dip my toe in the game of for-real food journalism. And because in 2007, the overwhelming "everyone's a critic" movement was…
  • Chesapeake Reads

    Kit Pollard
    24 Oct 2014 | 10:06 am
    I always get a little thrill when I read something about the Chesapeake Bay - or someplace Bay-adjacent - in the national press. This month has been a good one for that.First, in the November issue of Food and Wine, there's a solid article about Bay oysters and the Croxton family's work, through their family business, Rappahannock Oyster Company, to revitalize the local oyster industry. The article's not online yet, which is a shame - it's good, though I had a couple quibbles.The article does makes it sound like the Croxtons are solely responsible for the resurgence; while they are…
  • Trendy: Sidewinder Fries (with a side of Fieri sauce)

    Kit Pollard
    16 Oct 2014 | 4:26 am
    In Canton, Silks is doing it.Downtown, Guy Fieri also does it.What more could you want?As a side note, I think it's great that Richard Gorelick avoided the urge to lay down the snark - any snark, really - in his review of Guy Fieri's Baltimore Kitchen + Bar. He defends his choice to be sincere, saying"you'd have to have a heart of stone not to respond, on some level, to its good cheer and basic American enthusiasm."I think this is the right approach. From a restaurant perspective, Fieri is such low-hanging fruit. I'll admit, I laughed when I read Pete Wells' NYT takedown of the Fieri's Times…
  • Vegetables Are So Fetch

    Kit Pollard
    15 Oct 2014 | 4:43 am
    And by "so fetch," I mean that somebody is really trying to make them happen.Exhibit A: This article in today's WaPo, in which the author talks to Jose Andres about his new vegetable-oriented restaurants. It also dishes up a side (ha ha) of other recent veggie victories and openings.Exhibits B and C: This post and this post, which I wrote way back in 2013. In the food world, veg-love is not exactly new.So that's why I chuckled when I saw this morning's Post article. It's title? "Vegetables: Are they the new bacon? Jose Andres and other chefs think so." I don't doubt Andres' commitment to the…
 
  • add this feed to my.Alltop

    Mango & Tomato

  • Aglaia Kremezi's Mediterranean Vegetarian Feasts

    29 Oct 2014 | 8:07 am
    Back in June I wrote about a culinary cooking vacation I took last year with my friend Cecilia. We flew to GREECE to attend a culinary program on the island of Kea: Kea Artisanal. It was a wonderful experience: we learned a lot, drank quite a bit of Greek wine, made our own olive oil and met wonderful people. Well, guess who's in town!? One of the owners of the Kea Artisanal: Aglaia Kremezi.
  • What To Make With Miso: Roasted Acorn Squash With Miso Dressing & Black Sesame Seeds

    27 Oct 2014 | 10:02 am
    Happy Monday!! Are you ready for an easy side dish you can make for tonight's Meatless Monday dinner? I think you'll really like my Roasted Acorn Squash With Miso Dressing & Black Sesame Seeds. Over the weekend I picked up a random container of mild yellow miso paste. Although I love miso soup, I've never cooked with miso. I turned to my FB page to ask for suggestions and loved the link my
  • How To Decorate A Pumpkin Without Carving: Use Nail Polish!

    24 Oct 2014 | 8:34 am
    Pumpkins. Pumpkins. Pumpkins!!! Good lord, pumpkins are everywhere. A few weeks ago I saw a gorgeous idea for decorating a small pumpkin using nail polish on Say Yes blog. I loved it. No need to carve. No fear of the pumpkin rotting. You can use whichever colors you like or match your décor AND the entire project takes about 10 minutes (including drying time!). As luck would have it, the
  • My First Smoothie In My New Blendtec: The Good, The Bad & The Ugly

    22 Oct 2014 | 8:22 am
    Last month I wrote about a lovely gift the people from Blendtec sent me in the mail. So far I've used my brand new Blendtec to make soup, salsa verde and hummus. Then last weekend I decided to make a smoothie. If you know me well, you know that I'm not a fan of bananas. Alas, it seems like most smoothies use bananas as the base. I decided to take my chances and not use bananas. So what
  • What To Do With Cauliflower? Warm Cauliflower Salad With Radishes & Olives

    20 Oct 2014 | 9:02 am
    Cauliflower is one of the most versatile vegetables. You can roast it, boil it, eat it raw, turn it into a soup, or pan fry it. I will share some of the recipes at the bottom of the post, but first, here's a no recipe "recipe" for a warm salad with cauliflower and a few other fun ingredients. What To Do With Cauliflower? Warm Cauliflower Salad With Radishes & Olives Ingredients cauliflower,
  • add this feed to my.Alltop

    SheSimmers

  • Hot Soppressata Macaroni & Cheese with Crispy Leeks

    Leela
    23 Oct 2014 | 5:31 pm
    Let’s take a little break from our regular schedule of Thai recipes. Earlier this year, the Wisconsin Milk Marketing Board has hired me, like they have every year for the past 4 years, to develop another macaroni and cheese recipe for their website, All Things Mac & Cheese. And I came up with this creamy, […] ....
  • Mon Dipping Sauce (น้ำปลามอญ) by Ong Bunjoon

    Leela
    28 Sep 2014 | 2:13 pm
    I recently fell in love with a book. I’m still head over heels as I’m typing this sentence. Long story short, I popped into a Kinokuniya during a quick layover in Bangkok early this summer in hopes of finding something tiny but texty and thrilling* to read on the 4-hour plane ride I’d catch later […] ....
  • Sichuan Peppercorn-Ginger-Butter Shrimp aka M’s Shook Shrimp

    Leela
    23 Aug 2014 | 3:21 pm
    A long trip of traveling to different parts of Thailand and East Asia was responsible for my absence of late from the blog. But then it’s also the guilty party who has given me many recipes, ideas, and stories to share with you in the weeks and months to come. So I hope you’ll forgive […] ....
  • Sweet Potato Fritters from Simple Thai Food Book

    Leela
    18 Jun 2014 | 11:47 am
    © Erin Kunkel/Ten Speed Press/Penguin Random House I have recently written another article about GFB, the woman behind these sweet potato fritters as well as many other fried things I have yet to introduce you to. The article also includes instructions on how to make them. Halloween would have been a more appropriate time to […] ....
  • Chilled Tapioca-Cantaloupe-Coconut Milk Dessert Soup (สาคูแคนตาลูป)

    Leela
    31 May 2014 | 10:27 am
    Many types of dessert soup, featuring various main ingredients, are routinely consumed in Thailand as well as other places in Asia, especially the East and Southeast. Some of these dessert soups are served warm; some are served chilled or topped with crushed or shaved ice; some are great at any temperature. I have covered some […] ....
  • add this feed to my.Alltop

    Walker Tea Review

  • Tea Drinker: Souheki Mori

    Jason Walker
    8 Oct 2014 | 6:30 am
     I was sorely tempted to prod Souheki for longer, fuller answers to my questions about the value of the Japanese tea ceremony. Upon reflection, however, I thought it better to leave her responses as they were – simple, straightforward, but full of meaning. There was something about the brevity of the answers that reflected the […]
  • Tea Review 540: Happy Earth’s Singbulli 1F

    Jason Walker
    6 Oct 2014 | 5:27 am
      Origin: Singbulli Estate Harvest: 1st Flush, 2014 Score: 92 Price (as of post): 2.6 oz = $19.70  to Walker Tea Review. Get complete access to Member Content.   Sign Up For The Newsletter. Sample provided by Happy Earth Tea. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to see a […]
  • Tea Review 539: Tea Journeyman’s Bvumbwe Peony

    Jason Walker
    19 Sep 2014 | 6:30 am
      Origin: Satemwa Tea Estate, Thyolo, Malawi Score: 84 Price (as of post): 1 oz = $7.75  to Walker Tea Review. Get complete access to Member Content.   Sign Up For The Newsletter. Sample provided by Tea Journeyman. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to see a tea reviewed? […]
  • Tea As Meditation

    Jason Walker
    18 Sep 2014 | 7:30 am
    Tea and meditation have associated themselves for centuries. One legend puts the birth of tea plants alongside the creation of a new form of meditation. The story goes that Bodhidharma tore off his eyelids after falling asleep seven years into a nine year wall-gazing meditation. His discarded peeper-covers fell in the dirt and became tea […]
  • Tea Review 538: Teavivre’s Nonpareil Te Gong Huang Shan Mao Feng

    Jason Walker
    11 Sep 2014 | 12:33 pm
      Origin: Shexian County, Huang Shan, Anhui Harvest: 28 March 2014 Score: 86 Price (as of post): 5 g sample = $3.00  to Walker Tea Review. Get complete access to Member Content.   Sign Up For The Newsletter. Sample provided by Teavivre. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to […]
 
  • add this feed to my.Alltop

    Unbreaded Site

  • Top orthodontic treatment options for adults

    Caroline Yates
    31 Oct 2014 | 3:13 am
    When you are an adult who needs orthodontic treatment, you might find yourself cringing at the idea of having to put braces over the tops of your teeth in order to achieve the treatment that you were hoping for. In reality, having this kind of treatment for your teeth is not so bad, and at Fruge Orthodontics you will find lots of different adult orthodontic options so that you end up with a treatment that really does make the most sense for you instead of getting a treatment that only partially addresses the issue at hand. That is truly the beauty of adult orthodontics; there are tons of…
  • Salon Advertising Comes in Handy

    Carol
    31 Oct 2014 | 2:52 am
    Use effective gurus who have skills with salon advertising. As you begin to make your way through the salon market, you begin to notice that complexity and intricacy of the business. It should not come as a shocker that you will need to have some experience with salons and the way they work, but it does come as a shock for many how much work the branding entails. Creating a successful brand consists of several key components: Name As in any business, the name of your company will create a powerful impact on your customers. The better the name of your business, the more attention it will draw…
  • A Medical Practice Requires a Healthcare Marketing Approach.

    Ben
    30 Oct 2014 | 5:39 am
    In all industries, marketing is crucial to success, which is why all companies must invest in marketing, to some extent, at least.  Still, your marketing budget should be used wisely, and you should not invest in anything that is not likely to get you leads.  For one thing, most of the effective ways in which people are marketing their companies have to do with the internet, which is why any marketing agency you hire, whatever your field, should have a focus on online marketing.  Online marketing is especially important for smaller companies, who operate on a local or regional level.  The…
  • Security system for a business is necessary

    Mackenzie Putez
    30 Oct 2014 | 2:08 am
    There is more to a home automation system than some people may think.  When you think of a fire and safety unit being installed into a home you may think it is something that is completely separate from a home automation system.  However, these things are all pieces to a particular package that a person can have installed in their home.  If you are a business owner there are things that you will need to know about what options are available to you when it comes to a security system package.  There are a variety of different packages that security system companies will have to offer. …
  • It is necessary to market your carpet cleaning franchise.

    Jon
    27 Oct 2014 | 2:09 am
    You may think that the quality of your product means that you will never have to market your business, however that is a huge oversight and many experts would urge you to consider a marketing strategy that is part of your budget.  You do not need to budget much for a marketing strategy due to some recent improves in how marketers go after potential customers.  One of the most efficient ways to attract new customers is to now utilize internet marketing.  Internet marketing relies on some of the infrastructure that already exists.  Instead of putting your ad in a newspaper somewhere, the…
  • add this feed to my.Alltop

    Project Foodie

  • Scaring Up Recipes

    26 Oct 2014 | 7:46 am
    (recipes/tag/halloween)Here at Project Foodie, Halloween makes us go a little bit batty. We firmly believe that grown-ups deserve equally...
  • Heading for Fall

    7 Sep 2014 | 8:42 am
    Lest we become too comfortable with Indian summer, there is an unmistakable nip in the early morning air to signal...
  • The Summer Kitchen

    8 Aug 2014 | 4:56 am
    No self-respecting foodie lets a little warm weather dampen their enthusiasm for cooking. Some of us simply “take it outside”—by...
  • The Literary Foodie

    14 May 2014 | 4:00 pm
    Even the most avid foodie needs some time away from the kitchen. So what better way to unwind than to...
  • Zoom-In on the Perfect Recipe

    25 Apr 2014 | 4:00 pm
    Those of us who frequently use the Search feature on Project Foodie may have already noticed one tiny change. And...
  • add this feed to my.Alltop

    In Jennie's Kitchen

  • turmeric tea

    Jennifer Perillo
    28 Oct 2014 | 8:59 pm
    My desk is covered with printouts about reusing cooking oil, turning old cooking oil into biodiesel, maltrodextrin, MSG, and a recipe for making homemade Funyuns. What began as a challenge by my daughter to make a healthier version, has blossomed into a two-part cooking series with her sixth grade class. The crazy part here is […] Continue reading the rest of this post at www.injennieskitchen.com.
  • when life imitates art

    Jennifer Perillo
    22 Oct 2014 | 8:36 pm
    There’s so much I’ve been wanting to share since last week. I got through another anniversary—a big one. Last Thursday, just a week ago, I celebrated my 10th wedding anniversary. I feel like I should get a coin or chip to commemorate the milestone. I don’t mean to be glib, or gloss over it. On […] Continue reading the rest of this post at www.injennieskitchen.com.
  • ricotta & mascarpone cannoli

    Jennifer Perillo
    14 Oct 2014 | 10:28 pm
    When I got back to New York last week, I had a few hours to get things done in Brooklyn. My trips to the city these days usually don’t take me beyond midtown. The kids stayed with my mom while I was away, and one of my best friends watched Miche, so before collecting the […] Continue reading the rest of this post at www.injennieskitchen.com.
  • sweet & savory candied walnuts

    Jennifer Perillo
    12 Oct 2014 | 8:53 pm
    As my plane touched down at JFK on Friday morning, I wasn’t sure if I’d really just spent 27 hours in Sacramento, or dreamed it. That’s what happens when you get on a plane to the west coast at 11:30am on a Wednesday, and find yourself back at your starting point less than two full […] Continue reading the rest of this post at www.injennieskitchen.com.
  • black & white cookies

    Jennifer Perillo
    6 Oct 2014 | 8:19 pm
    Do you ever have those moments where a memory comes flooding back so vividly you feel like you’re in the moment? It happened today as I was driving to pick the girls up from school. Way back when Virginia was a wee one, I made up a bedtime song to the tune of Love Train. […] Continue reading the rest of this post at www.injennieskitchen.com.
 
  • add this feed to my.Alltop

    Marinate Me Baby

  • Episode 2 Eat & Drink It | Slow Cooking and Rubbing

    MarinateMeBaby
    28 Oct 2014 | 7:57 pm
    Slow Cooking and Rubbing Meat http://marinatemebaby.com/Podcast/Episode%202%20-%20Slow%20Cooking%20and%20Rubbing.mp3 Dani and Brian discuss the value of the slow cooker, and the benefits for rubbing... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • French Style Garlic Wine Chicken

    Brian Child
    27 Oct 2014 | 2:30 am
    I like to think that I am pretty main stream when it comes to my food. Beef, potatoes, caveman, kill… However, every once in a while I love me some Chicken. Not just any chicken you can buy at... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Sweet Potato & Chipotle Soup

    Brian Child
    25 Oct 2014 | 5:53 am
    In the fall, when the autumn air is starting to turn cold in my little corner of the world I like to build a fire in my fire place, turn on the football game and I love a  hearty soup that packs a... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Episode 1 Eat & Drink It | El otoño mata el festival

    MarinateMeBaby
    21 Oct 2014 | 8:59 pm
    El Otoño mata el Festival http://marinatemebaby.com/Podcast/Episode%201%20-%20El%20oto%C3%B1o%20mata%20el%20festival.mp3 Dani and Brian discuss this fall festival of killing otherwise known as... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Downtown BBQ Short Ribs

    Brian Child
    19 Sep 2014 | 5:30 am
    Beef Short Ribs… they are some of the most tough pieces of beef, and the most flavorful. I find that a great way to have these meat treats is to utilize low and slow cooking method via a... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • add this feed to my.Alltop

    Midtown Lunch

  • Soho Sandwich Legend Alidoro Comes to Midtown

    Andrea H
    29 Oct 2014 | 11:36 am
    Alidoro, the downtown sandwich shop that has a list of rules about what they will and will not serve you, is bringing its tasty Italian sandwiches to 39th St. btw. Madison & 5th, starting Thursday at 7 a.m. Word is that they won’t be quite as militant about the approach to sandwich making at this new [...]
  • New Chain Va Presto Pasta Bar to take over Satya space

    KarenL
    28 Oct 2014 | 8:27 am
    New signage at the old Satya space proclaims Va Presto -Something-  is moving in. Anyone want to buy a vowel? “Go Quickly _____” in Italian sounds like an ominous name for a space vacated so quickly by the previous tenant. A permit posted on their 8th Avenue door gives some clues. Apparently we’re getting a [...]
  • Aries Cafe is Now Acuario Cafe; Still Serving Dominican Meats Out of a Service Hallway

    KarenL
    27 Oct 2014 | 8:07 am
    A few weeks ago we put out a call for new contributors… well today, we’d like to introduce you to one of our newest members of the team.  Give a warm welcome to Karen L!  It’s been awhile since we’ve covered Aries Cafe (on 37th and 8th), but the stalwart Dominican/Puerto Rican joint keeps going [...]
  • Papaya King Launches Hot Dog Cart in Herald Square

    brianhoffman
    24 Oct 2014 | 6:00 am
    After rolling out their truck earlier this year, Papaya King now also has a food cart. And it will park every day in Herald Square on Broadway and 35th Street. Right now that area is not suffering for food options (thanks to Broadway Bites), but it will be nice to get a good old fashioned [...]
  • Chimi Chicken at Picnic Basket Worth Heading Underground

    Andrea H
    23 Oct 2014 | 6:00 am
    We recently got a tip from Lunch’er joer that there was an addition to the lunch options at the Crystal Pavilion. “What is the Crystal Pavilion?” this recently transplanted Midtown Lunch’er asked herself. Well, it is the subterranean food court within 805 3rd Ave. Go down the escalator, and then behind it, and you’ll find [...]
  • add this feed to my.Alltop

    Burp!

  • An Homage to Milwaukee's Honey Pie Cafe: Salted Honey Pie

    20 Oct 2014 | 2:13 pm
    Ever since we made that Cherries & Cream Slab Pie this summer for the Go Bold with Butter blog, I've been a little obsessed with pie making.One of the things I've been obsessed about is the crust. I've never been good at crust... in fact, one failed attempt where the dough got so tough it was useless made me think I'd never tackle it again.But, then I heard Julia Child's words ringing in my ear. “The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”  And I thought about the Julie/Julia Challenge we did back in 2009…
  • An Interview with Susan Fish and a Book Giveaway

    12 Oct 2014 | 8:30 am
    Susan Fish, hanging out in Ithaca, NY.So -- how many of you bought the Kindle edition of Ithaca after reading our last post?If you did, and you've started reading, you'll probably enjoy this interview we did with the author, Susan Fish.But, even if you didn't, you'll want to keep reading. Not only is Ms. Fish pretty interesting, but she was also generous enough to share one of her favorite fall recipes!And hey - if you're still looking for a copy of her book, we're doing a giveaway for one at the end of this post.What inspired the storyline in the book?I visited the town of Ithaca, New York…
  • Ithaca: A Book About Soup and Fracking

    9 Oct 2014 | 3:10 pm
    You know we've got a thing about soup, right?After all, we host our annual Soup Nights. And we've even been featured in a BOOK about Soup Nights.Well, I've also got a thing about novels. And writers.I respect them so much. After all, it takes a great deal of imagination and talent to create characters that seem real to the reader and a storyline that makes someone want to keep reading.So, it's kind of interesting that -- few weeks ago -- we happened to connect with an author who wrote a novel that revolves around soup.Well, kind of.The name of the book is Ithaca -- and each of the chapters in…
  • Pizza Casserole with Zucchini Crust

    23 Sep 2014 | 12:13 pm
    Are you inundated with zucchini from the garden? Tired of making zucchini bread?Yeah, we thought so (we are too).Then we've got another question for you: Do you like pizza? Do your kids?If the answer is "yes," we’ve got a recipe you're going to want to try.It's simple, really. Mix shredded drained zucchini with eggs and cheese. Spread it into a casserole dish and bake it for a while.Then top it with all of your favorite pizza toppings. Voila! This casserole combines everything that’s great about pizza with a vegetable-laden crust that tastes fantastic.We got the idea from…
  • End of Summer Tomato Pie

    18 Sep 2014 | 11:41 am
     Gosh, I love September.Wanna know why?Because my garden is literally bursting with produce, and whatever I don't have already at home, I can easily procure from the farmer's market.  It's a cook's dream!Of course, if you know me, you'll also know that I'm a big fan of the cooler weather that comes in September and October. So, that's just an added bonus.The fact is, when the dog days of summer give way to a bountiful harvest that includes succulent, garden-fresh tomatoes, it’s time for BLT’s, caprese salads and panzanella. And we've eaten our fill of all of those things this…
 
  • add this feed to my.Alltop

    GoodLife Eats

  • Ginger Molasses Pancakes with Brown Sugar Glaze

    Brielle Gundersen
    29 Oct 2014 | 7:00 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.
  • Pumpkin Oatmeal Breakfast Smoothie

    Allison Ruth
    24 Oct 2014 | 7:00 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.
  • Slow Cooker Steel Cut Chai Apple Oatmeal

    TaylorK
    22 Oct 2014 | 6:00 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.
  • Pumpkin Cupcakes with Cream Cheese Frosting and Caramel Pecan Glaze

    Katie Goodman
    13 Oct 2014 | 8:59 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.
  • Salmon en Papillote with Asparagus

    Katie Goodman
    9 Oct 2014 | 7:15 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.
  • add this feed to my.Alltop

    Cooking In Stilettos™

  • 12 Favorite Fall Recipes

    Aly
    24 Oct 2014 | 6:07 am
    This is a sponsored post. All opinions are my own. Fall is my absolute favorite season. Some like summer, some like spring – heck, I know peeps who adore the winter. Me – I’m a fall gal. The boots, the cozy sweaters, the leaves changing, tailgating and comfort food favorites, pumpkin and apple recipes everywhere – it’s something I look forward to every year. Granted my birthday is in the fall as well – that might play a role in my adoration of the season but I tend to look at it as a new beginning. Things change, spring/summer wardrobes get stored away while the…
  • Waffle Cravings Call For Roasted Pear And Apple Syrup and Aunt Jemima Waffles #4MoreWaffles #Shop #CBias

    Aly
    20 Oct 2014 | 6:07 am
    This shop has been compensated by Collective Bias, Inc. and its advertiser. #4MoreWaffles #CollectiveBias All opinions are mine alone. Aunt Jemima Frozen Waffles are drizzled with the flavors of fall – Roasted Pear and Apple Syrup.  This easy to whip up breakfast is good for those busy mornings – added bonus – the fruit compote syrup can be made the night before! There is nothing like a waffle, hot, toasty and drizzled with syrup to start the day.  However, what about those days that you don’t want to rifle through the back of the cupboards to drag out the waffle…
  • Shopping In Stilettos – Steals and Deals Edition

    Aly
    17 Oct 2014 | 6:07 am
    There are some amazing sales going on at some of my favorite stores, including the much anticipated Friends and Family Sale at both Kate Spade AND Saks so I think some shopping might be on the agenda this weekend. Added bonus, Sur La Table is having an Anniversary Sale so I’ll have to spend some quality time at the King of Prussia location to see what I can find for holiday entertaining. Plus – who knows, they might have a good cooking class or two that I might need to sign up for. Yes, my wallet will be weeping a bit come Monday but, in my opinion, a little retail therapy (even…
  • French Onion Burgers with Gruyere Cheese Sauce – Perfect for Tailgating #CookdRightTailgating

    Aly
    13 Oct 2014 | 6:07 am
    This is a sponsored post.  My opinions are my own.  I’m of the opinion that sometimes you just need an epic burger to watch the game with and these French Onion Burgers with Gruyere Cheese Sauce are the ultimate “must make” tailgate recipe for the next game. Here’s the problem I have when making burgers for a crowd – personally, I tend to like my burger medium rare as do some of my friends.  Others like it medium to well done and a couple like it “charred like a hockey puck” and, when you are using an indoor grill pan, I’ve found that…
  • Spiced Cherry Cranberry Chutney – Not Just For The Holidays

    Aly
    9 Oct 2014 | 6:07 am
    One of my favorite parts of the holiday meals are the leftovers.  To me, there is nothing like a fab turkey or ham sandwich with a bit of cranberry relish to accent it.  I have a fave store-bought Cranberry Orange Apple relish that I keep stocked in the pantry for those sandwich “emergencies” but, in my opinion, there is nothing like making your own.  I love the savory note that chutney has and this Spiced Cherry Cranberry Chutney is a first pick contender for the holiday table. This Spiced Cherry Cranberry Chutney melds sweet cherries and tart cranberries with a touch of…
  • add this feed to my.Alltop

    Kahakai Kitchen

  • Happy Halloween!

    31 Oct 2014 | 3:30 am
    BEWARE!!!Work procrastination can sometimes lead to imagining what your cat would look like as a zombie...Max says Happy Halloween and wants you to know that this was done with PicMonkey photo editor and he was not bothered during the making of this photo. (There is no way he would put up with crap like this in real life!) ;-)   
  • The Book Tour Stops Here: A Review of "The Moonlight Palace" by Liz Rosenburg Served with Singapore-Style Rice Noodles with Veggies

    30 Oct 2014 | 3:20 am
    Today's TLC Book Tour features the second book set in Singapore that I have recently read and reviewed. The first, Aunty Lee's Deadly Specials, was set in current times but "The Moonlight Palace" by Liz Rosenburg goes back to 1920s Singapore, a time of great political and economic change. It's a short and sweet novel about a palace (Istana Kampong Glam-- also known as Sultan’s Palace), and the last of the sultan's family, centering around plucky, young Agnes Hussein, determined to help her family and save their home. Today I am serving up Singapore-Style Rice Noodles with Veggies, a…
  • The Book Tour Stops Here: A Review of 'Bird in Hand' by Christina Baker Kline Served with Pasta with Watercress Pesto & Fried Egg

    27 Oct 2014 | 4:35 pm
    The decisions we make, even the ones that seem small, can change our lives in an instant. The decision to attend a party for her semi-estranged friend's book launch, going alone while her husband watches the children, accepting more than one 'blue' martini, driving on a rainy night, and not stopping or turning around when she finds herself lost, contribute to a tragic accident that changes Alison's life forever. As Alison reevaluates her marriage and the life she leads, the fallout of the accident illuminates her decisions and the choices of her husband and their longtime friends and effects…
  • Creamy Tomato 'Ketchup Soup' & Crackers for Food 'N Flix October Film Pick: 'The Terminal' and Souper (Soup, Salad & Sammie) Sundays

    26 Oct 2014 | 3:51 pm
    I wouldn't normally make tomato soup out of ketchup but this Creamy Tomato 'Ketchup Soup is in honor of October's Food 'N Flix pick of The Terminal, hosted by Evelyne of Cheap Ethnic Eats. If you haven't seen it, The Terminal is a 2004 comedy-drama directed by Steven Spielberg, starring Tom Hanks, Catherine Zeta-Jones, and Stanley Tucci, The movie tells the story of Viktor Navorski (Hanks), who is flying to New York via the JFK airport. While trying to clear customs, Viktor finds that his passport is invalid because of a civil war breaking out in his home country of Krakozhia. Because he…
  • Orange & Fennel Salad with Pomegranate & Feta (Served with a Simple Grilled Salmon)

    24 Oct 2014 | 10:55 pm
    I have had fennel and orange on the brain lately and pomegranates have been popping up in the grocery store for the past few weeks, so when I saw a salad of those three ingredients combined with feta in Crazy Water Pickled Lemons by Diana Henry, I knew it was destined for my dinner plate. The online recipe I found differed slightly from the book (using mint instead of parsley and cilantro, omitting the cucumber and using runny honey instead of sugar in the dressing) and that is the one I used. Served with a salmon grilled with a little olive oil, lemon, salt and pepper, it was a quick…
 
  • add this feed to my.Alltop

    Daily Blender

  • A Taste of Mexico City [SPONSORED]

    Guest
    27 Oct 2014 | 1:20 pm
    Mexico City. The heart of a multi-faceted, history-rich country spanning lifetimes. A city so full of life and adventure, from city streets to city eats - where to begin? The post A Taste of Mexico City [SPONSORED] appeared first on Daily Blender.
  • All Jane No Dick Comedy Festival Hits Portland For A Second Round

    Kat Vetrano
    15 Oct 2014 | 11:11 am
    Between Ian Karmel and Ron Funches appearing on WTF with Marc Maron’s podcast, and Shane Torres’ Farewell Show before he heads off to NY... The post All Jane No Dick Comedy Festival Hits Portland For A Second Round appeared first on Daily Blender.
  • Dining and Drinking: 48 Hours in… San Francisco

    Jennifer Heigl
    1 Oct 2014 | 9:36 am
    We’re venturing to the west coast today, to the place where hearts are left and the Fernet flows freely – beautiful San Francisco, California. The iconic city by the bay is not only a tourist’s dream, it’s food and drink destination, with an abundance of cocktail pioneers and Michelin stars. The post Dining and Drinking: 48 Hours in… San Francisco appeared first on Daily Blender.
  • Daily Blender Exclusive: Author Christopher Moore

    Jennifer Heigl
    27 Aug 2014 | 5:35 am
    As a Midwest kid who grew up in a faith-heavy community, it almost felt a little sacrilege to read Christopher Moore’s Lamb. The story of Jesus’s teen years as told by his best friend, Biff, Lamb spins the story of the Messiah’s early life, before the healing and the leading and the fishes and the whatnot. The post Daily Blender Exclusive: Author Christopher Moore appeared first on Daily Blender.
  • Dining and Drinking: 48 Hours In… Indianapolis

    Jennifer Heigl
    14 Aug 2014 | 7:59 am
    This round of '48 Hours in...' was penned by my dear friend, Erin Edds. A fellow entrepreneur, Erin and her husband, Stephen, are the operators of the wildly popular Hoosier Momma Bloody Mary mixer line – a favorite at Colts games, the Indianapolis 500, and Kentucky Derby. The post Dining and Drinking: 48 Hours In… Indianapolis appeared first on Daily Blender.
  • add this feed to my.Alltop

    Chocolate & Zucchini

  • Clean-Out-the-Fridge Soup Recipe

    clotilde
    29 Oct 2014 | 11:57 am
    The natural consequence of buying fresh vegetables to eat is that you may end up, at some point, with not-so-fresh vegetables to eat. However diligent your meal planning, it is difficult to nail it perfectly. And if you leave room for improvisation and sudden crushes in your shopping habits, or subscribe to a weekly produce basket, the end of the week is likely to find you with soft carrots and wilting greens from time to time. The sturdier produce will keep fine from one week to the next; if you own The French Market Cookbook you’ll find a guide to produce that keeps and produce that…
  • The C&Z Shop is Open!

    clotilde
    22 Oct 2014 | 3:56 am
    I have just added a new shop section to Chocolate & Zucchini featuring a careful selection of ingredients, tools, and books I use and adore. For each I explain why I love them and what role they play in my cooking life, so you can decide if they’re a good fit for yours. I am not selling those products directly, but rather pointing you to the sites of their respective vendors. I am launching the C&Z shop with a very small selection to which I will add over time, so please check back whenever you like (it’s easily accessible from the top menu) and feel free to suggest the…
  • Lemon Ginger Tartlets

    clotilde
    15 Oct 2014 | 7:53 am
    It’s been almost ten years since I was first in touch with Claire, the talented author of the pioneering natural foods blog Clea Cuisine, and over time we’ve built a simple and sincere friendship that means a lot to me. Clea is one of those rare persons who radiate with confidence and serenity, as if the turmoil of the outside world and its latest trends left them unfazed, so busy they are following their own path, guided by their own taste. These qualities have earned her a crowd of loyal and engaged readers whose food lives she has often changed, as one of the very first in…
  • Edible French Comes Out Today! (+ A Giveaway)

    clotilde
    7 Oct 2014 | 2:41 am
    EDIBLE FRENCH, my new book of food-related French idioms, is released today. EDIBLE FRENCH explores fifty of the most evocative French expressions related to food with cultural notes, recipes, and whimsical watercolors by my talented friend Mélina Josserand. It’s a project that has been brewing in my mind for years and years, and as a lover of both food and language, I am thrilled to be able to share it with you now. I am also incredibly pleased with how the physical object turned out; the production team has done a wonderful job of it. It’s a book that feels very loveable, and…
  • October 2014 Desktop Calendar

    clotilde
    30 Sep 2014 | 3:10 pm
    At the beginning of every month in 2014, I am offering a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month. As a new feature this year, the desktop calendar is available in two versions: a US-friendly version that features Sunday as the first day of the week, and a French version (shown above) that complies with international standards, featuring Monday as the first day of the week. Our calendar for October is a picture of my jar of granola, which I make a little bit differently each time, but always following this basic…
  • add this feed to my.Alltop

    David Lebovitz

  • Whole-Wheat Sunflower Seed Rye Bread

    David
    29 Oct 2014 | 3:29 am
    I had a phone interview the other day, and the journalist was so nice and interesting that we ended up talking about a whole bunch of other subjects that we didn’t intend to talk about. Like a good interviewer, she didn’t start off by asking the usual questions, but came up with some original ones, which was a lot more interesting than being asked for the name my favorite bistro (I have a whole list here) or who makes the best macarons in Paris, which are now available around the world. One particular subject that we talked about extensively was blogging. The interviewer asked me…
  • Mexican Dinner with Susana Trilling, in Paris

    David
    27 Oct 2014 | 1:02 am
    The first time I went to Mexico was sometime back in the 1980s. And from what I’d heard, I was sure that I would never come back. Most stories suggested danger lurking from every corner of every city and town, even in the oceans, where who knows what could happen to you in there. Or at the very least, I’d certainly be laid up in bed, doubled over from accidentally drinking the water. Since that first trip, where I happily found myself on warm beaches sipping Mexican beers and eating spicy ceviche made from seafood that the fishermen brought in each morning from the clear blue…
  • Pottoka

    David
    22 Oct 2014 | 1:49 am
    Sometimes I feel like a nitwit, especially when people start talking about all the new restaurants in Paris. I am a creature of habit (and I don’t like disappointment), so I generally go to the same places. I also tend to stay on the Right Bank, where I live, as the restaurants tend to be more exciting and less-fussy, with a more casual ambiance. But I’d heard good things about Pottoka, over in the 7th arrondissement, helmed by chef Sébastien Gravé, who likes to improvise on his native Basque cuisine, known for lots of colors and contrasts, as well as a hint of spice. The…
  • At the Market: Bitter Turnips and Smoked Garlic

    David
    20 Oct 2014 | 5:34 am
    I regularly visit the outdoors markets in Paris to do my shopping. It’s a lot nicer than the supermarket and I’ve gotten to know many of the vendors personally. Last Friday I took a lovely journalist from Poland through the market, who was writing a story about me and my new book. And I thought I’d be fun to take her shopping with me. She asked me a lot of questions as I blazed through the market, where I dialed in on the fresh figs immediately. Worried that the fragile beauties would get smushed in my bag, I made a mental note to go back and get some. The best market tip I…
  • Peppermint Stick Ice Cream with Hot Fudge Sauce

    David
    18 Oct 2014 | 2:33 am
    One of my favorite bakeries anywhere is Baked, located way over yonder, in Red Hook, Brooklyn. It’s a ways to go, since that part of Brooklyn lacks subway stops. (And it’s about 3000 miles from Paris, and no métro goes there either.) So I’m happy to hear they’re opening in Tribeca, so when I’m in New York, I can make it over there more frequently. But what’s just as good as visiting their bakery in person, is their latest book, Baked Occasions, featuring Matt Lewis and Renato Polifito’s favorite cakes, cookies, and candies, for entertaining,…
 
  • add this feed to my.Alltop

    Dorie Greenspan - On the Road and in the Kitchen with Dorie

  • Custardy Apple Squares from Baking Chez Moi: The Video + Recipe

    doriegreenspan
    30 Oct 2014 | 11:24 am
     I'm predicting that this is going to be one of the most popular recipes from Baking Chez Moi.  It's wonderfully delicious, super-easy to make and uses ingredients you probably already have.  Plus it comes together quickly and can be eaten shortly after it comes out of the oven.  Perfection!Special thanks to OXO for letting us use their kitchen.  And many thanks to PotLuck Video and Ali Rosen for inviting me to bake with them. 
  • CBS This Morning Saturday: The Dish

    doriegreenspan
    27 Oct 2014 | 4:20 am
     I think of Baking Chez Moi (BCM) as the sweet version of Around My French Table (AMFT) and on CBS This Morning: Saturday's The Dish I got the chance to create a meal from both books: All the savories came from AMFT and the desserts were from BCM.Take a look at the video and then visit The Dish for all the recipes.Thank you Marci Waldman, The Dish's great producer, and hosts Anthony Mason and Vinita Nair.  It was great dishing with you. 
  • Baking Chez Moi: Behind the Scenes at The Cover Shoot

    Dorie Greenspan
    21 Oct 2014 | 6:30 am
    Now that Baking Chez Moi is 7 days from publication, it's fun (and not as fraught) to look back on the day we photographed the book's cover.The cover shoot for a cookbook can only be described as 'a big deal'.  It's a cosmic big deal in that if the recipe chosen for the cover isn't 'the right one,' there's the risk that the book will languish on the shelves, a wallflower in the cookbook section.  If the shot of the 'right one' isn't good, the effects are pretty much the same.  It's a practical big deal too.  While you might get three to five recipes shot in a single day,…
  • Baking Chez Moi: The Tour

    doriegreenspan
    8 Oct 2014 | 8:03 pm
      So here's where we're at:  Baking Chez Moi will be published in 19 days (not that I have a calendar that I'm crossing off days on or anything).  And when that happens, I'll tuck a book under my arm and start traveling the country.  I'm posting my tour dates and venues HERE, so it will always be easily available.  (I'll update it as I get more information on the places I'll be.) I love going on book tour because I love meeting YOU!  Please, if we're going to be near one another, come say hello -- it'll be great to have a chance to chat. As you'll see on the…
  • My Publisher Loves You: HMH wants to send you a Baking Chez Moi Kitchen Towel

    Dorie Greenspan
    23 Sep 2014 | 12:35 pm
      Dear sweet bakers, cooks and readers, You already know that I love you – lots.  But now you’re about to discover that my publisher, HMH (Houghton Mifflin Harcourt), loves you too. HMH has created beautiful BAKING CHEZ MOI kitchen towels and bundled them up prettily with ribbon and a sneak-preview recipe for my Real Hot Chocolate (“real” as in made with real chocolate and so good that one sip will have you imagining  yourself beside the Eiffel Tower).  If you’ve pre-ordered a copy of Baking Chez Moi, HMH is ready to prove their love by…
  • add this feed to my.Alltop

    Alexander Lobrano

  • Restaurant 52 Faubourg Saint Denis, Paris – Good Casual Dining in the Trendy 10th Arrondissement, B-

    Alexander Lobrano
    23 Oct 2014 | 11:14 pm
    With the opening of Restaurant 52 Faubourg Saint Denis, a studiously hip bistro with non-stop service, shrewd restauranteur Charles Compagnon continues to define the emerging culinary style of Paris’s rapidly gentrifying 10th Arrondissement. This new place, which occupies a former butcher shop on the Faubourg Saint Denis neighborhood’s busiest shopping street, expands on the style he originally launched when he took over L’Office, the still very good modern French bistro that brought an initial gust of hip into a quiet faded residential corner of the quarter then dominated…
  • Restaurant Pages – The Best New Restaurant of La Rentrée (Fall Season) 2014, A-

    Alexander Lobrano
    10 Oct 2014 | 5:31 am
    On the eve of my California book tour, I’ve been thinking about all the good news from Paris I’ll have to share, since this year’s rentrée (Fall season) has seen so many superb openings, with the best new restaurant among them being Restaurant Pages, a handsome new bistro near the Arc de Triomphe by Japanese chef Ryuji Teshima. I had already been to Porte 12 and Neige d’Ete, the two other stand out newcomers, before I went to dinner at Pages. To be perfectly honest, I arrived for this meal feeling a little weary of the trope of new restaurants in Paris these days: a…
  • “So What is French Food?” Benoit and Gaby Offer a Delicious Answer to That Question in New York City

    Alexander Lobrano
    9 Sep 2014 | 3:40 am
    The Sofitel, New York City   “So what is French food?” she asked me. I very much doubt that she’ll ever read these words, but before all else, I want to thank Betty Russo for both her question and her kindness. Several months later, I still cringe when I remember the way our conversation began. On a warm Spring night, a New Haven bound Metro North train jolted when the transformers were turned on, and then gently rocked its way out of New York City’s Grand Central Station and under Park Avenue to come above ground a few minutes later just before a stop at 125th…
  • CHARDENOUX, Paris-An Eternally Charming Bistro, B+

    Alexander Lobrano
    25 Aug 2014 | 10:09 am
    Chardenoux has always been a very good bistro. This is saying a lot, too, since it’s also one of the very rare restaurants with which I’ve had a long and consistently happy relationship during the more than twenty-five years I’ve lived in Paris. Oh, to be sure, as is true of most relationships, we’ve had our moments. But the longevity of this connection is precious to me less for its durability than because it’s proven to be so reliably delicious. When I first began going to Chardenoux, the neighborhood where it’s located deep in the 11th Arrondissement was…
  • LiLi Restaurant, Hotel Peninsula Paris–Elegant Cantonese Cooking Comes to Paris, B+

    Alexander Lobrano
    11 Aug 2014 | 8:00 am
    The LiLi Restaurant at the just-opened Hotel Peninsula Paris is an important restaurant beyond the fact it serves some seriously good Cantonese cooking. It’s not much discussed but consider that food is potentially a major instrument of any country’s economic, cultural or diplomatic power. In these terms French cuisine continues to have a glorious international radiance beyond the economic punching weight of France, and one of the most fascinating things to observe at the dawn of this still new century is the accelerating ascendency of Asian cooking. Oh, to be sure, many…
  • add this feed to my.Alltop

    John Talbott's Paris

  • SF Day 1: Yank Sing and Boulevard: Beautiful bites beyond the bums, boozers, bewildered and bedazzled.

    John Talbott
    30 Oct 2014 | 8:02 pm
    Backstory: A few weeks ago, a cherished cyber-friend who divides her time between Paris and San Francisco wrote me to ask what restaurants I ate at in SFO.  "Huh?" says I, I eat at the same places I always have "Commonwealth, Delfina, etc."  "Why?"  "I like to know."  "OK"  And it's true; I go in America to the places we in France would probably consider "touristy, yesterday and so what."  But they're good, dammit. I'm still on Paris time, so going to Yank Sing in the Rincon Center at…
  • Arnold Newman Masterclass at the SF Contemporary Jewish Museum: Many Wows!

    John Talbott
    30 Oct 2014 | 3:45 pm
    So I was originally going out to the Asian Art Museum this afternoon, but stopped off at my hotel and spied a sign for a show of photography by Arnold Newman at the Contemporary Jewish Museum next door.  Why not?  Why not indeed? Newman, whom I'd hardly known, despite my years crawling through the ICP and MEdelaP has photographed in a most delightful way, the great cultural figures of the 20th Century:From the most evil - Ayn Rand - to the most angelic - PicassoFrom the greatest - Bernstein - to the near greatest - Tony SmithFrom the most sad - Monroe - to the most glad…
  • Paris Pix: Company entrance.

    John Talbott
    29 Oct 2014 | 6:01 am
  • Paris Pix: Bottles anyone?

    John Talbott
    28 Oct 2014 | 5:01 am
  • Reviews of reviews: The week of October 20th, 2014

    John Talbott
    27 Oct 2014 | 5:00 am
    Monday-Tuesday, in A Nous Paris, Philippe Toinard, reviewed and gave 3/5 dots to the previously mentioned Neige d’ete in the 15th; and Jerome Berger reviewed and gave 4/5 to the 52 Faubourg Saint-Denis in the 10th.Tuesday in Le Fooding, there was a review of the Verre Vole sur Mer, 53 rue de Lancry in the 10th, 01.48.03.21.38, closed Tuesdays, running one 16-35 E for items such as chinchard ceviche, smoked herring and a fromage blanc dessert.And Wednesday in Figaroscope, Hadrien Gonzales awarded 4/5 hearts to the previously mentioned Faust under the Pont Alexandre-II and Emmanuel Rubin’s…
 
  • add this feed to my.Alltop

    Adrian Moore

  • On the road again

    Adrian
    19 Oct 2014 | 12:40 am
    Bonjour to my small band of intrepid readers.I haven't been updating much lately largely because of my first book project for a great (and hitherto unnamed) publishing company on chefs around Europe. This has meant much planning, travelling and writing, alongside my very demanding day job, which makes my life a bit hectic and tiring at the moment. But it's all for a good cause and soon I'll be able to reveal more details on this project which I think will surprise more than a few people and will most certainly point my life in a new direction. Everything has been possible thanks to those who…
  • Two great New England restaurants mix it up ( Myers + Chang , Central Provisions)

    Adrian
    24 Aug 2014 | 3:01 pm
    Being from one side of the Atlantic and living on the other, I'm often wary what to expect when dining out in the US. As a person who has to be up to date on the food world, I'm pretty well informed on what's going on in New York, Los Angeles and to a lesser degree other cities where I have friends or where there might be some new trend going on, or a hot new chef appeared on some list. Often, the best restaurants are French inspired, pale imitations of great bistros in my hometown of Paris, so I tend to shy away from Gallic grub of any sort. This time around, two places caught my eye. The…
  • Bob's Bake Shop

    Adrian
    29 Jun 2014 | 4:57 am
    I think my new HQ might just well be the latest and greatest project from Bob's Juice Bar head honcho Marc Grossman. His new place, Bob's Bake Shop is a spacious, well designed eatery (eat in or take out) located in the new Espace Pajol just across from the train tracks in a pretty barren (but surely up and coming) part of the 18th. Aside from his great cold press juices, this open daily spot has  light organic fare such as salads, fresh American style cakes, coffee from the Belleville Brulerie, small production beers, and get this, the ONLY hand rolled bagels (sesame, poppyseed, onion)…
  • Blue Valentine

    Adrian
    6 Apr 2014 | 3:53 am
    The neighbourhood where I've lived for the past few years has gotten its fair share of press and has a plethora of restaurants to choose from, but these addresses are surprisingly bereft of interest (with a few and growing exceptions). Canal-side I find myself going back to tried and true favorites: Holybelly for great coffee and Frenchified Anglo breakfasty comfort foods, Philou, for quintessentially great and simple bistro food with eminently quaffable natural wines, The Cork and the Cavan for the occasional pint (they have the best Guinness in Paris, FYI) and selection of local characters…
  • Coretta, Paris

    Adrian
    5 Apr 2014 | 6:52 am
    I'm often drawn to unlikely restaurants in out of the way areas, eclectic locations with chefs still trying to prove their mettle, in hastily decorated dining rooms, before the world gastro-press jumps in and with the press of the enter button, make it all but impossible to get it. I like these places pre-buzz. The exciting tables before the excitement.Coretta is one of these interesting little places. Located on the edge of the trendy Batignolles quarter, overlooking the Martin Luther King parc that would have been the location of the last Olympics game if Paris hadn't failed on their bid,…
  • add this feed to my.Alltop

    Pham Fatale Recipe Feed

  • French Green Lentil Cake Recipe

    30 Oct 2014 | 8:55 am
    Growing up in France, I never celebrated Halloween as a child. The closest events I remember were during Mardis Gras, which are Carnival celebrations after the Epiphany or King's Day. So if you notice little Aria's Halloween costume and thought you'd be scared, I miserably failed that mission. My goal was to make her as cute as possible and let her enjoy the festivities. For this, we've gone through several costumes, which she will use for the events she'll attend in the coming days. Today, we went to the one at our local library. I had just finished preparing dinner and snapped a photo of…
  • The Mother Love Show

    28 Oct 2014 | 10:25 am
    I spent last week in Los Angeles and had the pleasure to spend some time with Mother Love. She was so warm and energetic; it was contagious! You can listen to the entire view by clicking on the link. Mother Love is a veteran of talk radio and is heard weekdays from 2 - 4 PM (PST) on LATALKRADIO.COM. Enjoy!
  • Halloween-Inspired Party Dishes

    27 Oct 2014 | 4:14 am
    Having a 3-year-old at home, we can't get away from celebrating Halloween! Little Aria is going to be the penguin Pablo from the TV show "the Backyardigans". Just like Pablo, Aria is energetic, enthusiastic and excitable. She is always determined and thinks, speaks, acts and reacts quickly. We couldn't have found a better character! I'll post a picture on my Instagram account. So stay tuned! I don't think we'll throw a party this year, but I've compiled a few dishes I prepared for our past Halloween-themed parties. Enjoy! Full Recipe...
  • Colorful Dessert for Diwali Celebration

    22 Oct 2014 | 3:32 am
    Today Aria's preschool teachers planned a small Diwali celebration in school. Diwali is a Hindu festival and it's India's biggest holiday of the year. It's also known as the "festival of lights." The day began with a non-religious story of Diwali, then there was a beautiful Rangoli demonstration (an art and craft session), followed by a potluck lunch for the boys and girls. I volunteered to bring a nut-free dessert for the children and since I knew other mothers would bring typical, popular Indian desserts, Aria and I prepared a colorful, playful dessert instead for the…
  • Feeling Zen by Kneading Dough (Making your Own Bread)

    20 Oct 2014 | 10:47 am
    When we least expect it, life sets us a challenge to test ourselves. I try to stay positive and see those challenges as blessing. Well, this weekend I've dealt with a fair share of difficult situations. And when that's the case, I motivate myself by finding a de-stressing activity. My solution this time was kneading dough; I think it's the best way to be energized in my quest to break free from life's inevitable anxieties! I've listed some of the paratha (Indian bread), baked goods and pizza dough I prepared over the weekend as well as other dishes I'm about to bake for the upcoming holiday.
 
  • add this feed to my.Alltop

    bell'alimento

  • Salted Caramel Chocolate Cupcakes

    Paula
    30 Oct 2014 | 9:53 am
    I’ve never been able to resist a cupcake. Especially a chocolate cupcake. It’s just not going to happen. No matter how tight my pants are. Sigh. I’ll just spend a little more time on the treadmill. Reading my kindle and perhaps eating another chocolate cupcake while I’m there. What, haven’t you ever eaten while on the treadmill? If not, don’t tell me. Apparently I’m not very good at this whole exercise thing. Back to something I am good at, cupcakes. Swoonworthy Salted Caramel Chocolate Cupcakes. (...)Read the rest of Salted Caramel Chocolate Cupcakes…
  • Pot Roast with Balsamic Mushroom Gravy

    Paula
    29 Oct 2014 | 10:56 am
    This isn’t your grandma’s pot roast. Oh no. This one is bigger, badder and bolder in the flavor department. It’s tender, melt in your mouth beef that’s made even better by the balsamic mushroom sauce that you’ll want to just spoon into your mouth (yes I did that). If that doesn’t make you want to make this tonight how about I sweeten the pot. It’s made in ONE POT. Y’all know how excited I get about those kinds of things. This roast is a low and slow stunner that you’ll be gravitating to all fall and winter long.(...)Read the rest of Pot…
  • Pumpkin Pots de Creme with Salted Caramel and Pecans

    Paula
    28 Oct 2014 | 9:00 am
    If I could put a fall dessert in a jar this would be it. It’s like pumpkin pie but better. Way better. There’s no crust bogging you down, which also makes this little gem in a jar gluten free. Bonus. It’s pumpkin perfection and if this doesn’t make you want to jump on the pumpkin train that’s currently making it’s way across the food blogging virtual highway I’m not sure what will. Go ahead and pick up a few cans of pumpkin puree (or make your own whatever floats your culinary boat) because these won’t last long. (...)Read the rest of Pumpkin…
  • The Florida Keys: Islamorada

    Paula
    19 Oct 2014 | 6:54 pm
    Marker 88 Over the summer I was invited by the Keys Tourism Board to tour the beautiful and oh so sunny Florida Keys. I know, it’s a tough job but someone has to do it. You can imagine that when the invitation arrived, it took me all of two seconds to say yes and thank you. Thank you very much. I had actually never visited the Florida Keys prior to this visit and I can honestly say that it was better and more beautiful than I could have ever imagined. I’m actually thinking that now would be a VERY good time to pack up and go for another visit. The people, the food, the…
  • Pork Tenderloin Sliders with Cranberry Sauce and Caramelized Onions

    Paula
    15 Oct 2014 | 1:17 pm
    Are you ready for some tailgating? You all know that I’m not actually a big football fan. I don’t keep that a secret but I do enjoy tailgating. What’s not to love about sitting on the back of a tailgate with your boot (cowboy of course) covered feet swinging away with your favorite cold beverage in your hand and a slider or two in the other. Right? Right. I’m already thinking about recipes for this season. Wings and SLIDERS are some of my favorites. This Pork Tenderloin Slider with Cranberry Sauce and Caramelized Onions might be my new all time favorite slider and…
  • add this feed to my.Alltop

    Chef Tom Cooks - Recipe Blog

  • Wiener Schnitzel

    Thomas Grossmann
    28 Oct 2014 | 11:55 am
    Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide) Kosher salt and freshly ground pepper 1 cup all-purpose flour 2 tablespoons German hot mustard 3 eggs 2 cups plain dried breadcrumbs 1/2 cup canola oil 1/2 cup unsalted butter 1/4 cup fresh flat-leaf parsley, roughly chopped 1 lemon, cut into wedges Place each veal cutlet in between 2 pieces of plastic wrap and pound using the spiky side of a meat mallet. This is not to further flatten the meat, but to tenderize it. Lightly sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set up the breading…
  • Chicken Parmesan Meatballs

    Thomas Grossmann
    3 Oct 2014 | 7:31 am
      These chicken Parmesan meatballs is a wonderful dish that is full of flavor.  Serve them over pasta, with bread, or you can make chicken parm meatball sliders. For the meatballs: 1 lb ground chicken ¼ cup dried Italian seasoned breadcrumbs 3 tbsp grated onion 1 tbsp dried parsley 1 tbsp chopped fresh basil ½ cup grated Parmesan cheese ¾ tsp salt ¼ tsp black pepper 2 garlic cloves, minced 1 large egg, beaten pinch of red pepper flakes 2 tbsp olive oil For baking: 12 oz marinara sauce 8 oz mozzarella cheese 2 tbsp Parmesan cheese To make the meatballs: Preheat oven to 400° F. Add…
  • Mozzarella & Tomato Salad

    Thomas Grossmann
    2 Oct 2014 | 6:12 pm
    12oz assorted small tomatoes, cut into quarters 10oz mozzarella cheese, cut into cubes 3 tablespoons olive oil 1 tablespoon balsamic vinegar 3 cloves garlic, minced 1/2 tablespoon oregano salt & black pepper, to taste Place the tomatoes and mozzarella cheese in a bowl. In a separate bowl combine the remaining ingredients and mix well. Pour over the tomato and mozzarella mixture and toss to combine. Serves 4 Related Posts:Easy Beef Empanadas with Chimichurri – Served with…Tomato-Cucumber SaladSauteed Chicken Breast with Quick Tomato & Artichoke…Prosciutto &…
  • Smoked Paprika Steak Wraps with Horseradish Cream

    Thomas Grossmann
    30 Sep 2014 | 6:26 pm
    4 sirloin steaks (6oz each) 1 garlic clove, minced 2 teaspoons smoked paprika olive oil 1/2 cup sour cream 3 tablespoons minced prepared horseradish 8 small flour tortillas 1/3 cup baby greens 2 ripe avocados, sliced pickled red onions salt and black pepper, to taste Rub the steaks with garlic on both sides.  Season both sides with salt, black pepper and smoked paprika. Heat a grill or grill pan over high heat and brush with oil.  Add the steaks and cook for 3-4 minutes on each side.  Remove from heat and let rest for 5 minutes. Meanwhile, mix together the horseradish and sour cream. …
  • Pickled Red Onions

    Thomas Grossmann
    15 Sep 2014 | 6:14 pm
    These pickled red onions can be made quickly and taste great on wraps and sandwiches. 1/2 cup apple cider vinegar 1 tablespoon sugar 1 1/2 teaspoons kosher salt 1 red onion, thinly sliced Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a container; pour vinegar mixture over. Let sit at room temperature for 1 hour. Related Posts:Spicy ColeslawGerman Potato SaladSmoked Paprika Steak Wraps with Horseradish CreamHoisin SauceChicken Fajita Skillet
  • add this feed to my.Alltop

    The Bitten Word

  • So We've Been a Little Bit Busy....

    Bitten Word
    28 Oct 2014 | 7:07 am
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
  • Maple Flan

    Bitten Word
    23 Oct 2014 | 7:41 am
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
  • Pork Roast with Garlic-Parmesan Cream

    Bitten Word
    21 Oct 2014 | 6:12 am
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
  • Spinach and Spaghetti Squash Fritters

    Bitten Word
    13 Oct 2014 | 1:16 pm
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
  • Grilled Fig Salad with Spiced Cashews

    Bitten Word
    9 Oct 2014 | 7:17 am
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
 
  • add this feed to my.Alltop

    Sugar & Spice by Celeste

  • Creole Shrimp & Sweet Potato Grits

    Celeste
    20 Oct 2014 | 8:03 am
    Well, my food photography studio is finally back up and running after a short hiatus following our move...I'm so excited to get the blog posts flowing again.  I've even got a window in the studio that has gorgeous natural light, so I'm looking forward to experimenting with that.This delicious seafood dinner graced our table last night.  Shrimp & Grits has long been a favorite of ours, but I love recipes that put a new twist on stand-by favorites.  The sweet potato grits are what originally caught my attention.  I used an apple-smoked gouda cheese in the grits,…
  • Purple (Blackberry Buttermilk) Pancakes, Cutie Pies & Pink Roses

    Celeste
    11 Oct 2014 | 7:51 am
    I promise I haven't completely fallen off the blogosphere!  This year has been insanely crazy on so many levels.  In July, we moved into a new home, so we've been busy setting up house and decorating.  I'll have to share some photos of my new kitchen with you in my next post.  Because of all the packing, moving and disarray, my food photo studio has yet to be re-assembled in the new house.  It's coming VERY soon, though!  Then, I'll be back up and running in full force.  Because you know what?  I've missed you guys! :)Throughout all the moving…
  • Giada's Lemon Bundt Cake with Chocolate Glaze and Candied Lemon

    Celeste
    23 Aug 2014 | 8:50 am
    Ahh, the joys of baking.  It's my therapy.  :)Today, I'm bringing you a gorgeous, mouth-watering concoction that you will love.  This beautiful, lemon-flavored bundt cake is smothered in a delectable chocolate glaze that falls over the edges and wraps the entire cake in an oozy, goozy hug.  The cake itself is studded with little bits of candied lemons that give it both a satisfying and surprising twist with each bite.This cake is so unexpected, thanks to the lemon.  Yet, somehow, the flavors are perfect together.  The addition of buttermilk in the cake batter…
  • Kale, Mushroom & Tomato Saute with Polenta

    Celeste
    30 Jul 2014 | 1:24 pm
    Simple weeknight meals are something that I'm always on the lookout for.  After all, it's way too easy to get in a routine of making the same old things every week (I'm totally guilty of this!).  This meal from Whole Foods Market is a great example...It's one of their highest rated recipes on their website, plus it looked super easy.  So, I decided to give it a try.I'm a big fan of kale lately, so it's no surprise I was drawn to this recipe.  I jokingly say that I'm going to turn green one day from eating it so much.  I mean, it IS healthy!  :)  I love it,…
  • Chocolate Chip Buttermilk Pancakes

    Celeste
    23 Jul 2014 | 11:26 am
    I just love it when my little nieces spend the night.  We always have such a fun time.  The last time they both spent the night with us, we drug the telescope out of retirement and gazed up at space, while the cicadas hummed and sang from the trees all around us.  They learned all about the craters on the moon, Saturn's rings, constellations and Mars.  Talk about a picture perfect summer evening!We have a tradition of waking up on Sunday morning and baking something fun together.  I've written about the Buttermilk Biscuits and Chocolate Chip Muffins we've made before…
  • add this feed to my.Alltop

    Restaurant Recipes - Popular Restaurant Recipes you can make at Home: Copykat.com

  • How to Make Cocktail Sauce

    Stephanie
    28 Oct 2014 | 7:29 pm
    You might have made some fried shrimp, or even have made some simple boiled shrimp. You may wonder how to make cocktail sauce. It is very easy to prepare you own homemade sauce, you really don’t need to buy this from the store.One of my long standing objectives with CopyKat Recipes is to replace recipes you would normally get out of home. I really try to make as many things from scratch as I can. I love to make my own taco seasoning. I recently bought some fantastic Texas Gulf Shrimp. I wanted some cocktail sauce to go with it. I wanted to make up a fresh batch of cocktail sauce.Making…
  • Clam Chowder Recipe with Tasteful Selections Potatoes

    Stephanie
    25 Oct 2014 | 6:07 pm
    One of the my favorite things about fall is coming home to a warm bowl of soup, I am in love with this Clam Chowder Recipe. For me, there is nothing like a bit steaming bowl of soup.Using the Tasteful Selections of potatoes means that with the potatoes pre-washed, and being of a small size I know I can prepare a bowl of soup that is tasty and quick and easy to make. By using these carefully selected potatoes, I can cook up a bowl of soup that tastes like I spent all afternoon cooking this soup.This quick and easy clam chowder can be put together so quickly, and it tastes so much better than…
  • Share – A – Meal – Helping those in Need

    Stephanie
    25 Oct 2014 | 7:22 am
    I know during the fall we all give thanks for everything that we do have. Did you know that 1 in 5 children here in the United States does not have enough to eat every day?I recently wrote about the Turning the Tables on Childhood Hunger. I wrote about the many different ways you can help those in need. You can always donate to your local charities; you can purchase food and help someone directly, volunteering time at your local food bank, are just a few ways you can help those in need.I think the most important thing to realize is that you can make a change for people in your area. Whether…
  • How to make Deep Fried Turkey

    Stephanie
    22 Oct 2014 | 6:16 pm
    Deep Fried Turkey, if you haven’t had it, I promise you are missing out on a juicy and well flavored turkey. It isn’t only people in Texas, home of the fried food exhibit in their State Fair, that enjoy this, you can make these at home.I used my Masterbuilt 23011114 Butterball Indoor Gen III Electric Fryer Cooker Extra Large Capacity what I really like about this is you can really fry a turkey indoors without an issue.  A few years back I tried this at a Blogging convention.   I asked the lady doesn’t it make a mess, isn’t it difficult to do while I munched on some…
  • McDonald’s Egg White Delight

    Stephanie
    19 Oct 2014 | 6:33 pm
    We all know the McDonald’s Egg McMuffin. Did you know they have a lighter version? They do. Guess what, you can make this lower calorie cousin right now with this copycat recipe.What do I like about the McDonald’s Egg White Delight? Would it be that you can get a pretty filling breakfast because it has just 250 calories in this breakfast delight. Egg Whites are low in calories and they can be very filling. The wheat English muffin has a little more fiber in it to also help make this more filling. When you make this at home, you can recreate this copycat recipe too, and save…
  • add this feed to my.Alltop

    livefire

  • Living Dayton October 29

    Curt McAdams
    29 Oct 2014 | 3:49 am
    I love fall for grilling! The weather is getting cooler, the leaves are changing, and the bugs are going away! Fall also means apple season, which means local, fresh apples, which means… apple pie! Or, even easier, apple galette, which is really just a free-form pie. A previous version can be found here. However, I changed things up in a couple of ways. I added 2-3 slices of crisp bacon, and bourbon. That’s right: bourbon and bacon apple pie! Then I topped it with browned butter-bourbon sauce! It’s just getting nuts with the b’s, but it’s a great payoff! The…
  • Grilled Peaches For Later

    Curt McAdams
    30 Sep 2014 | 4:20 pm
    This has been an odd season. With the cooler weather, produce has been available later than I remember seeing it. I just got some fresh peaches that were great. So I bought some more. Then I realized I couldn’t eat them all. What to do, what to do? The answer was actually quite easy… Can them! Canning fruit is really simple, as a lot of fruit doesn’t need anything to keep if canned properly. The acidity is low enough to keep the fruit safely. But I couldn’t just can plain old peaches, could I? If you’ve been around here much, you know that I can’t!   I…
  • Buffalo Trace Distillery Tour

    Curt McAdams
    31 Aug 2014 | 9:11 am
    I want to be clear that I still believe that Scotch whisky is the greatest things on the planet. However, Scotland is far away, and bourbon isn’t! At the same time, there’s some pretty good bourbon, too. While Scotch has a really wide band of possible flavors, the corn requirement in bourbon means that the band of flavor potential is narrower than that for Scotch. I would like to try some peat-influenced bourbon sometime, though! Being in southwestern Ohio means I’m just an hour or so from the closest bourbon distilleries in Kentucky. There are some in Ohio, too, and a rye…
  • Pickle Tasting

    Curt McAdams
    27 Jul 2014 | 9:55 am
    It’s been a week since I made pickles for the first time, and time to try them out! We opened up some of the plain dill pickles to try. They’re good, and vinegary. A bit sharp, but they should mellow over time. For plain dill pickles, I think I would add a bit more spices to it to add something to the vinegar, or use a bit more apple cider vinegar. Definitely good, though. The other jar I opened had the old-fashioned in it, meaning rye whiskey with a couple dashes of bitters, along with a bit of Maguey Sweet Sap. It’s really a whiskey cocktail, as an old-fashioned would have…
  • The BBQ Sandwich, Rethunk

    Curt McAdams
    23 Jul 2014 | 2:58 pm
    The sandwich, whether pulled pork or brisket or rib-ends or pulled chicken, is at the heart of the barbecue world. Chicken and ribs don’t need bread, but it’s often served with it anyway. Traditionally, it’s been the same thing for years, though a great way to have bbq: a bun or bread, stuffed with meat and topped with bbq sauce. There’s a Columbus, Ohio, based chain called City BBQ. Their claim to fame is that the founders won the brisket category years ago at the American Royal. And, even though it’s in Ohio, they do really good bbq. Now they’ve added a…
 
  • add this feed to my.Alltop

    The Naptime Chef

  • The Havarti & Ham Waffle Sandwich

    Kelsey
    29 Oct 2014 | 4:00 am
    I’ve noticed a waffle trend around the web recently and I am enthusiastically jumping on board. We love using our waffle maker and the idea of using it to make savory toasted sandwiches is the coolest thing ever. Sure, we make Paninis at home, too, but the waffle sandwich is just so interestingly savory with a touch of sweet. To get use to the process, we made our first batch with slices of Arla Dofino Creamy Havarti and regular smoked deli ham. It took a couple of tries to get the sandwich making process just right and then we were golden. We were able to churn out delicious sandwiches…
  • Curried Butternut Squash Soup & The 52 New Foods Challenge {Giveaway}

    Kelsey
    28 Oct 2014 | 4:00 am
    A couple of years ago I shared a nice chat I had with Jennifer Tyler Lee regarding her genius kids toy, Crunch-a-Color. Since then Jennifer has written a new cookbook and it is being released this season. It is called The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, and it keeps with her theme of finding great ways to get your kids to try new, healthy foods. Each week she encourages kids to pick a new food to try and provides some great family-friendly ways to prepare it. While I don’t know if I could partake in this challenge all year long, I was happy…
  • Fall Spritzer Cookies + OXO Cookie Press Giveaway!

    Kelsey
    23 Oct 2014 | 4:00 am
    I am so happy that I finally have a reason to make spritzer cookies year-round. I am not sure why, but to me they’ve always been exclusively for my Christmas cookie platter. All the disks I have are in Christmas shapes so that is the only time I’ve ever made them. However, now OXO has gone and improved upon the everyday cookie press, as only they can, and they’ve made a whole suite of disks with fall shapes. Triumph! Spritzer cookies for every season! Happily, today I’m giving away a cookie press with a set of all shapes. Check out all the fun ones we made! I even used…
  • Spiced Roasted Carrots

    Kelsey
    21 Oct 2014 | 4:00 am
    Sometimes I need a break from salad. I know that is not a popular thing to say. Somehow salads have become the ubiquitous side dish that it seems we all should be serving nightly. The more creatively flavored, the better. I always like to serve a good Harvest Salad each fall. But I also love to take my vegetables in different forms. For example, basic carrots roasted to sweet, soft perfection. They are almost easier to make than a salad and come together in a snap. Plus, my kids are more inclined to eat carrots than a salad, so why not take advantage? This easy bake can be assembled and even…
  • Dana Cowin on Mastering Mistakes & Perfect Carrot Soup {Giveaway}

    Kelsey
    16 Oct 2014 | 4:00 am
    I am no stranger to mistakes in the kitchen. The stories are almost too numerous to count. Dried out roast chicken? Check. Burnt cookies? Done. Forgotten ingredients in soup? Yup, been there. Obviously, I don’t write about all of the mistakes I make in this space. Instead I learn from them and try again before I consider a recipe completed and ready for publication. Sure, I know you’ll all make your own mistakes, too. And that is okay. Even the best chefs and food writers make them! Don’t believe me, you need to read Dana Cowin’s new book, Mastering my Mistakes in the…
  • add this feed to my.Alltop

    Art & Lemons

  • coconut milk kefir (vegan)

    ArtandLemons
    22 Oct 2014 | 12:43 pm
    Snap, just like that, we’re in autumn. Gray film lines the sky as soup and bread becomes the dinner norm. We venture out to art and craft festivals, first to Ashfield, Massachusetts then to High Falls, New York. I capture a few photos but for the most part, I leave my cameras in their respective pockets and bags, happy to experience the changes of scenery unrecorded. The highlights: cups of apple cider sloshing in the stroller; the yellow wooded trail where Luke and I ran, him racing ahead of me breathless, determined, joyful; holding Cody while Luke played matchbox cars outside…
  • Create Explore Discover

    ArtandLemons
    14 Oct 2014 | 10:01 pm
    October is here! The past few months have been a whirlwind of creative/work projects and I’d like nothing more than a weekend getaway at the Create Explore Discover art retreat in Truckee, California. It sounds like a terrific time. In its 4th year, the retreat runs from October 24th – 26th and draws a diverse group of women: from working artists to weekend explorers to moms looking to uncover their creative spark. Located at the eco-modern Cedar House Sport Hotel in the Sierra Nevada Mountains, the retreat features art classes in instant photography (with Andrea Corrona Jenkins),…
  • Two for Wednesday

    ArtandLemons
    8 Oct 2014 | 12:05 pm
    Two more Portraits of a House Hasselblad 500cm | Ilford Delta Pro 3200   Hasselblad 500cm | Ilford Delta Pro 3200
  • October 3 (plus a photo ebook just for you)

    ArtandLemons
    3 Oct 2014 | 1:53 pm
    Whew. It’s only 3 pm but the little one and I have already finished a good afternoon’s work. We went to his doctor’s appointment, dropped off film, popped into a photo booth, and picked up veggies at the farm stand in town. Back at home, he walked from the living room to the kitchen and back a zillion times. He sneaked into the bathroom and deciphered the mechanics of the toilet. I fed the brown rice sourdough starter, peeked at the first stages of coconut milk (!!) kefir, negotiated nap time (and lost), then finished last minute project edits. Fast forward to dinner.
  • recently + friday links

    ArtandLemons
    26 Sep 2014 | 6:55 am
    September is hoppin’ and I have a number of new projects I can’t wait to share with you (soon)! I’m in the photo editing room today catching up on work but I wanted to pop in and share some links to get you through the weekend. Oh and before I forget, my e-course Develop Your Photo Habit & Style, has a new Facebook page, stop by and give it a thumbs up and follow the links and updates for more photo inspiration. Happy Friday, Friends! Hasselblad 500cm | Ilford Delta Pro 3200 Recently around the web: + Portrait of a House + Hot hot heat at Chilifest! + Behind the Kitchen…
  • add this feed to my.Alltop

    Very Culinary

  • Bruschetta Scones

    Amy Flanigan
    30 Oct 2014 | 4:00 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.
  • Made it! Loved it!

    Amy Flanigan
    28 Oct 2014 | 4:00 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.
  • {One Pot} Baked Rice with Sausage and Broccoli

    Amy Flanigan
    25 Oct 2014 | 4:00 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.
  • Quick and Easy Meatloaf (and a Veggie Challenge! #V8VegOut)

    Amy Flanigan
    23 Oct 2014 | 4:00 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.
  • Slow Cooker Beef Stew (and a Veggie Challenge! #V8VegOut)

    Amy Flanigan
    21 Oct 2014 | 4:00 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

  • All Pumpkin Everything: 26 Dessert Recipes You'll Want to Devour

    Nicole-Perry
    31 Oct 2014 | 5:30 am
    There's much to love about Fall. (The crisp air, leaves turning from green to gold, apple picking, and hot cocoa all come to mind.) But perhaps most exciting of all is the seasonal imperative to embrace everything pumpkin. From warmly spiced baked doughnuts to a double-decker pumpkin-pecan pie, these recipes will have you covered with ample inspiration on the dessert front. Source: Damn Delicious, Top With Cinnamon, Girl Versus Dough, My Baking Addiction
  • 8 Haunted Gingerbread Houses That Will Give You Chills

    Macy-Williams
    31 Oct 2014 | 4:25 am
    Dying for gingerbread house season to come around? Well, nobody ever said the edible abodes are strictly for Christmas! With Halloween fast approaching, focus your baking on a more ghostly option - a haunted gingerbread house. The unexpected creation is sure to send shivers down your spine.
  • A Retro Fruit "Salad" That Puts Leftover Halloween Treats to Good Use

    MyBakingAddiction
    31 Oct 2014 | 3:15 am
    This post was originally featured on My Baking Addiction and written by Jamie Lothridge, who is part of POPSUGAR Select Food. A couple weeks ago, we took Elle on her first trip to the apple orchard - complete with apple picking, hayrides, kettle corn (the best I've ever tasted) and loads of family. And guess how long she stayed awake? About 20 whole minutes. Basically it was enough time to place her face into a wooden pumpkin cutout for photos, take a brief hayride to the orchard, and snap a few more photos of her picking apples. I consider this a total baby victory. Of course, our…
  • POPSUGAR Shout Out: '90s Couples Costumes That Are the Bomb Dot Com

    Sierra-Horton
    30 Oct 2014 | 11:55 pm
    12 bomb dot com Halloween costumes for couples - Love & Sex How to buy a really last-minute Halloween costume online - Tech Definitely a treat: homemade sugar-free candy corn - Fitness 111 kid-approved Halloween treats and eats - Moms These 2-in-1 Halloween costumes will be the talk of the party - Fashion 10 incredibly easy Halloween costumes made with flash tattoos - Beauty This isn't a trick: how to pair wine with Halloween candy - Food 8 haunted houses in New Orleans that will scare your pants off - Home 101 Halloween costumes to DIY on the cheap - Smart Living Don't look at these…
  • This Isn't a Trick: How to Pair Wine With Halloween Candy

    Nicole-Perry
    30 Oct 2014 | 2:28 pm
    Source: Flickr user terren in Virginia Let's face it, Halloween is almost as much about stuffing your face with candy and knocking back a drink or two as it is about clever costumes and ghoulish decor. So why not do it right? Pairing candy with wine might sound odd, even kind of gross, but choose the right bottle for your treat of choice and it's actually pretty magical. Skittles and Other Fruity Treats Photo: Nicole Perry A solid wine pairing rule is to pair like with like. So, for Skittles and other sweet and sour fruity treats like Nerds, Starburst, and Laffy Taffy, you can do no better…
  • add this feed to my.Alltop

    Hedonia

  • Booze, Sweetie

    Hedonia
    8 Oct 2014 | 5:44 pm
    Apparently, the good folks over at Anchor Distilling (by way of Wagstaff Worldwide) know I like booze. Good booze, specifically. And lately they've been gracious enough to invite me to a few events to sample some of their wares. Back in August we went to Wingtip, the très swank private club in the Financial District, to meet a cocktailian legend, Alessandro Palazzi of the DUKES Hotel in London. The DUKES garnered a fair bit of fame by being the regular haunt of none other than Sir Ian Fleming... Read more on Hedonia ...
  • The Eatsdropper, Whole Foods Edition

    Hedonia
    25 Sep 2014 | 3:24 pm
    I recently was invited to check out the new Steep Brew Taproom at Whole Foods SoMa as a guest. It's the second taproom in a Whole Foods in the city, probably the last. (The other is in the Potrero Hill location.) I enjoyed chatting with curator, Wesley Anderson (yes, that's his real name, and no, no relation) about his philosophy for the place. Wes is aiming to keep the selection mostly local, strongly focused on small-batch and featuring brews that are not available in the cold case. In... Read more on Hedonia ...
  • The Eatsdropper's chocolate chip cookies are oooooold

    Hedonia
    15 Aug 2014 | 10:37 am
    Happy Friday, kittens! I'm just back from a few days in Sacramento for a fun and informational trip with Muir Glen. I lived there for a relatively brief stint 24 years ago, and was really blown away by how the city has changed. With a maturing food scene and non-crippling housing costs, I almost wanted to move there. Almost. Anyway, enjoy today's installment of auditory morsels from the City by the Bay and beyond. (And be sure to click through on the eatsdroppers' names to see who some of these... Read more on Hedonia ...
  • A photo session with Erin Scott of Yummy Supper

    Hedonia
    3 Aug 2014 | 4:45 pm
    I'm a member of the San Francisco Professional Food Society, a local networking group for folks engaged in all aspects of food, be they chefs, producers, writers and whatnot. Within the organization we have various Special Interest Groups, or SIGs, where we can meet up to socialize and learn. These SIGs really are worth the price of membership. Today the food photography SIG met at the beautiful Berkeley home of Erin Scott of the blog Yummy Supper, and the soon-to-be-released book of the same... Read more on Hedonia ...
  • Scenes from the Ghetto Pig Roast 2014

    Hedonia
    21 Jul 2014 | 2:11 pm
    My friend Tabitha, proprietor of Friend in Cheeses Jam Co., lives on a charming property up in the Santa Cruz mountains, about an hour south of us. Surrounded by redwoods, she lives in a quaint cottage on a one-acre clearing on a winding road in a hollar, filled with grapevines and a decrepit barn dating from 1860. It also has several massive black walnut trees, from which I've harvested the nuts in green state to make nocino and pickled walnuts. It's a charming spot, and begs to be entertained... Read more on Hedonia ...
  • add this feed to my.Alltop

    Acquired Life

  • World Ventures Review: Research & Warnings

    acquired
    22 Oct 2014 | 12:35 am
    World Ventures has been going strong for awhile now. “You should be here” signs all over the world subliminally telling people to quit their 9 to 5’s. I dig it, actually. The MLM travel membership company seems to be carrying some momentum into 2015, and with good reason. The travel deals actually don’t suck. How about that? Based in Plano, Texas, World Ventures makes planning vacations at a discount easier for its members. They sell their travel related products through representatives that are located in all 50 states of the United States as well as internationally.
  • Tattoo Ideas That Make Life Stay Permanent

    acquired
    16 Sep 2014 | 4:19 pm
    Acquired Life wants to keep you healthy, period. We are all about sharing ideas that help you live a permanent and fulfilling lifestyle. But in a world such as ours, that sometimes can be very difficult. Especially when the market for tattoos seems to be booming and the popularity of tattoos keeps skyrocketing. We bring this up because of all of the factors that could affect your health when you get a tattoo. Let’s take a look at some of these tattoos ideas you should keep in mind. 1. Never get a tattoo at a shop if you don’t feel comfortable. If the atmosphere feels strange, or there are…
  • Getting Healthy Creates Internal Peace

    acquired
    8 Sep 2014 | 11:01 pm
    We are always talking about the various aspects of how to create peace in your lifestyle and it goes without saying or mentioning, but being healthy is a integral element to creating happiness in your life. In today’s piece of advice, we want to focus on all of those who are interested in losing weight to feel better and look great. There is a lot of information on the internet about raw food, green juices and the like. We want to discuss how weight loss through vegetable juicing can become a healthy and vital aspect of your every day life. For all of our Spanish and es español readers…
  • Mommy Blogging: Blog Critiquing

    acquired
    21 Jul 2014 | 10:34 am
    Look, I don’t claim to be a blogging expert, but I do think its fun to peep other mommy blogs – or just other blogs in general – and give them constructive criticism and analysis. As someone who is starting to take blogging clients, I needed the practice…so I reviewed a few blogs out there for you to see. Enjoy. http://onethousandwords.tumblr.com Mission Statement: The statement demonstrates their desire is to prove not only the power behind a photograph, but to show the need for acknowledging photojournalists in the industry. Title: (1,000 Words). Possibly going off…
 
  • add this feed to my.Alltop

    Food Wishes Video Recipes

  • Next Up: Belly of Pork

    30 Oct 2014 | 11:38 pm
  • Meringue Bones and Ghosts – Scary Easy

    29 Oct 2014 | 3:31 pm
    While I know no one is ever actually scared by the "spooky" Halloween treats you see posted this time year, I do know for a fact that many people are terrified to work with meringue. Hopefully, these bones and ghosts will help chase those demons away. As long as your bowl is clean, and you don’t accidentally get any egg yolk in there, you should be fine. It may take a while, especially if you do it by hand, but if you keep whisking, eventually you should get a nice, glossy meringue that will hold a shape when piped.Speaking of which, you can make this in any shape you want, in case you were…
  • Butt Seriously, Folks

    27 Oct 2014 | 1:54 pm
    The next video won’t be posted until Wednesday this week, as I’m taking a couple days off for a little medical procedure that men my age are recommended to get. Hair transplant? No, it’s much further down. That’s right, I’m going in for a colonoscopy, and as a minor YouTube celebrity, I feel it’s my duty to encourage all my fans and viewers over the age of 50 to do the same. I just skimmed the brochure, but apparently this simple test can save your life. Remember, the longer you’re around, the more traffic these videos get. So, if you’re my age and haven’t had one…
  • I Love New York

    26 Oct 2014 | 1:00 pm
    The recently posted Beef on Weck served as a reminder of just how many great regional recipes come from Upstate and Western New York. Here are a few of my favorites that you may have missed. To see the full post and recipe, just click on the title, and away you go. Enjoy! Chicken RiggiesThe pride of Utica! Easy and delicious, this is Italian-American comfort food at it's finest. Chicken SpiediesThis sandwich hails from Binghamton, and besides learning a great, new chicken recipe, you'll also learn what "zuzu" is. Syracuse Salt PotatoesNot only is this Syracuse salt potatoes recipe one of the…
  • Beef on Weck, Part 2: The Meat Within

    23 Oct 2014 | 10:01 pm
    As promised, this is how I do roast beef for "beef on weck." In episode one, we made the weck rolls, which are awesome, but become significantly more so when filled with freshly roasted beef and horseradish. And, don't even get me started on the au jus.There are many cuts of beef used for this, including top round, rump roast, and brisket, but I like to use a nice thick top-sirloin roast. Instead of cooking it in the oven, I like to pan-roast this on the stovetop. There are many advantages to this approach. Since top sirloin roasts are only a couple inches thick, they cook relatively fast.
  • add this feed to my.Alltop

    FBR - News

  • Maelor Poultry poised to invest £10 m in Wrexham site

    31 Oct 2014 | 1:35 am
    Maelor Poultry is expected to invest £10m in the site of a former cheese packing factory, First Milk, near Wrexham in the UK.
  • FTC sues Gerber over false claims on infant formula

    30 Oct 2014 | 10:05 pm
    The Federal Trade Commission (FTC) is suing Gerber Products for allegedly advertising that consumption of its Good Start Gentle formula will prevent the risk of allergies in infants.
  • Pilgrim's profits up in third-quarter

    30 Oct 2014 | 3:03 am
    Pilgrim's, a operator of chicken processing plants and prepared-foods facilities, has reported net income for the third quarter of $256m, compared to $160.9m for the year-ago quarter.
  • Kraft Foods Group profits decline in Q3

    30 Oct 2014 | 3:01 am
    Kraft Foods Group has reported a decline in profit for the third quarter, owing to higher commodity costs that offset a marginal climb in sales, with weak operating margins pronounced at the cheese, and meals and desserts segments.
  • Fresh Del Monte Produce profits up in Q3

    30 Oct 2014 | 2:41 am
    Fresh Del Monte Produce has reported a surge in profit for the third quarter, driven largely by higher sales and prices for bananas.
 
  • add this feed to my.Alltop

    Always Order Dessert

  • Creamy Avocado Mint Pasta

    Alejandra Ramos
    28 Oct 2014 | 9:57 am
    I have thrown away far too many overripe avocados in my life. I feel bad about this, but it happens. I've come to terms with it. Just like retail outlets build a theft loss into their budgets, I build in an avocado loss. Because the thing with avocados is that they exist on their own schedule. You can't rush them, and when they're ready, you'd better be freaking ready, too. It's like giving
  • Easy Homemade Spicy Ketchup

    Alejandra Ramos
    26 Oct 2014 | 11:39 am
    I've been making homemade ketchup for several years, but it wasn't until a few days ago that I realized I haven't actually shared any of those recipes here. HUGE oversight on my part, as this is one of the easiest and coolest recipes I know.  Sorry about that, but I'm fixing it now! No more complicated than making a simple homemade pasta sauce, you really only have to combine some ingredients
  • Chimichurri Pasta Salad

    Alejandra Ramos
    24 Oct 2014 | 9:22 am
    Chimichurri--the savory, spicy herb sauce from Argentina--is one of my absolute favorite condiments. Typically served with churrasco or other grilled steaks, it's also fantastic used in other dishes as a spread or sauce. In this pasta salad recipe, easy homemade chimichurri takes the place of pesto for a light dish that's perfect on its own or as a side with your favorite protein. This is the
  • Flourless Cashew Oatmeal Cake (Gluten-Free)

    Alejandra Ramos
    17 Oct 2014 | 9:52 am
    A few weeks ago, I went on a bit of a nut buying binge. I'm not sure what prompted it, but at the height of craziness I looked around and realized I had pounds and pounds of nuts in my kitchen. I was like a squirrel saving up for winter. I've slowly worked my way through most of them, except for a lonely bag of raw cashews that was just sitting in my refrigerator door. At first I was going to
  • Grilled Thai Red Curry Shrimp

    Alejandra Ramos
    16 Oct 2014 | 8:30 am
    While doing groceries last week, I saw that those amazing giant whole shrimp that I love were on sale again, so I snatched up a bunch to play around with. The last time I got them, I made more of a Spanish-inspired dish with chorizo and smoked paprika, but this time I decided to play around with Asian flavors. I whisked together a quick marinade using red curry paste, fish sauce, and lime
  • add this feed to my.Alltop

    Joyful Abode

  • Easy Paleo Sandwich Rounds

    Emily Chapelle
    19 Oct 2014 | 8:00 am
    Lettuce wraps are awesome, and you’ll never see me turning down big-ass salads, but sometimes the convenience of a sandwich just can’t be beat. Whether my husband needs to eat one-handed while he works on a report, I want to send something a bit more substantial with my kids to school, or I just don’t feel like “grazing” on various separate items for lunch (my usual), sandwiches come in handy. These sandwich rounds are my easiest solution. They’re sturdy, hearty, they taste great, and it’s easy to make a large batch of them at once, and use throughout…
  • 10 Ways to Prepare for a Winter Road Trip

    Emily Chapelle
    16 Oct 2014 | 7:11 am
    This is a sponsored post written by me on behalf of Cooper Tire. All opinions are 100% mine. My family is gearing up for another winter road trip. Last winter, we made our way to Maryland from Pensacola, Florida (after traveling from California to Texas and then to Florida in the fall), and we’re excited to make our way back west. Really. Even our 4-year-old keeps asking me when we get to move, because she’s excited for the adventure. It’s still a few months out, but we’ve already started the beginning stages of preparation. 10 Ways to Prepare for a Winter Road Trip Look at your route…
  • 5 Ways to Make a Rental Feel Like Home

    Emily Chapelle
    14 Oct 2014 | 4:00 am
    This is a sponsored post written by me on behalf of Kalaty Rug for IZEA. All opinions are 100% mine. Every time we move (6 military moves so far), we’re presented with a blank slate. A totally empty house. Neutral walls, usually ugly beige or off-white fuzzy carpet, economy fixtures, and … well… nothing. But before long, we’ve always got things feeling like home. And there are a few simple things we do to make sure that happens as quickly as possible. We unpack everything as soon as we can. Really. If we can’t find something a home or don’t feel like it, we…
  • Gluten-Free Coconut Flour Paleo Pancakes

    Emily Chapelle
    12 Oct 2014 | 4:00 am
    This coconut flour pancakes recipe was first published in June of 2010, and since then we’ve made these pancakes probably hundreds of times (I’m not exaggerating). Almost every Saturday morning, we make a big batch, usually double the recipe, and have pancakes together. Then, the kids like to have the leftovers with sun butter or peanut butter and fruit spread – favorites are bilberry, strawberry, and apricot – throughout the week (links are to the ones we buy). So I figured it was time for an update! Prettier (and pinnable) photos, and an easy-to-print recipe. If…
  • 3 No-Carve Pumpkins for Halloween

    Emily Chapelle
    9 Oct 2014 | 8:00 am
    This year for Halloween, I wasn’t quite ready to let the kids go at their pumpkins with knives, even those kid-safe tiny pumpkin carving ones. And besides, if you keep your pumpkins whole, they won’t begin to rot like they do when you cut them, so you can enjoy them for a longer time! The kids absolutely loved decorating their little no-carve Halloween pumpkins. Joseph glued googly eyes all over his. That ended up being my favorite one! It reminds me of those bumpy winter squashes… except… it’s watching us. Anneliese’s is covered with pretend gems. She…
 
  • add this feed to my.Alltop

    Hungry Crowd

  • How to Make Dominique Ansel’s Frozen, Chocolaty Mummy-on-a-Stick

    30 Oct 2014 | 3:30 pm
    Pastry genius and Cronut creator Dominique Ansel has partnered with Monster High, a line of horror- and sci-fi-inspired dolls (think Barbie meets the Bride of Frankenstein) to create the Shocklette Monster. The frozen mummy-esque creature treats a...
  • 6 Magical Cocktails for Halloween

    30 Oct 2014 | 2:30 pm
    When I was about 10 years old, I made a love potion for the annual science fair (my free-thinking school had a very loose definition of science). It required multiple trips to Rosemary’s Garden, the local herb store in my hometown, as well a...
  • Why You Should Read "Kitchen Confidential" To Your Kids

    30 Oct 2014 | 1:30 pm
    When chef James Mark of Providence's North told his parents he wanted to be a chef, his father was dismayed: having grown up in the restaurant industry, he wanted a different life for his son. He bought him a copy of Anthony Bourdain's Kitchen Con...
  • 5 Ways to Cook with Hard Cider

    30 Oct 2014 | 12:30 pm
    My first encounter with cider was in a Sagardotegi (cider house) years ago, somewhere in the middle of Basque country. I fell in love hard with the slightly funky fermented juice. It was lightly effervescent, tart, yeasty, rustic and dry. Luckily,...
  • How to Dress Your Dinner Table Without Resorting to Decorative Gourds

    30 Oct 2014 | 11:30 am
    We're often so focused on the food at the fall table that we completely forget to dress the table itself. To the rescue, blogger and entertaining expert Camille Styles, whose new book Camille Styles Entertaining hit stores this week. Here, she sha...
  • add this feed to my.Alltop

    Healthy Eats – Food Network Healthy Living Blog

  • Vegging Out with Karen Page, Author of The Vegetarian Flavor Bible

    Kiri Tannenbaum
    30 Oct 2014 | 7:00 am
    When it comes to cooking for your palate, you can count on husband-and-wife duo Karen Page and Andrew Dornenburg’s Flavor Bible. The tome not only received an award from the James Beard... ** This is only a summary of our content.**
  • The Chef’s Take: Eric Korsh’s Free Range Chicken For Two

    Andrea Strong
    29 Oct 2014 | 7:00 am
    “I am not someone who just throws butter at things or sits around reducing heavy cream,” says Eric Korsh, Executive Chef of Danny Meyer’s rustic American restaurant, North End Grill.... ** This is only a summary of our content.**
  • Food Is Fuel: Eat Like A Marathon Runner

    Dana Angelo White
    28 Oct 2014 | 11:00 am
    It’s a great time of year for runners! The New York City Marathon is just around the corner and proper nutrition and hydration can make or break your success in this 26.2 mile endeavor. Here... ** This is only a summary of our content.**
  • Breakfast of the Month: Spiced Amaranth Porridge with Dates and Pecans

    Amy Chaplin
    28 Oct 2014 | 7:00 am
    Chilly fall mornings call for piping hot breakfasts. This porridge fits the bill and the added spices make it all the more invigorating. If you’re looking to change up your morning oatmeal... ** This is only a summary of our content.**
  • Do You Kombucha? The Fuss About Fermented Foods

    Sally Wadyka
    27 Oct 2014 | 11:00 am
    There’s nothing new about fermenting food. In fact, it may be one of the oldest food preparation techniques around. Long before we were sipping pricy Kombuchas at the local café, our ancestors were... ** This is only a summary of our content.**
  • add this feed to my.Alltop

    What's Cooking With Kids

  • Goodbye, Hamlet {A Dog Treat Recipe}

    Michelle Stern
    30 Oct 2014 | 11:56 am
    I am a softie. A rescuer.  Maybe that’s why students used to ask if they could eat lunch in my classroom.  It’s certainly why I brought home Hamlet, a rescue dog, just two months before our adopted son came home from Guatemala.  I was yearning to nurture – and there was a delay in our adoption paperwork.  And so, just like that, Hamlet helped to fill the void. Suddenly, three nights ago, Hamlet collapsed and I rushed him to the emergency veterinary clinic.  I’ll spare you the unpleasant details, but I intuitively knew that it would be a one-way trip for our old…
  • Bird Seed for Breakfast

    Michelle Stern
    27 Oct 2014 | 1:16 pm
    When my daughter came into the kitchen this morning, she started to giggle.  And then she asked me why I had bird seed on the counter.  “Isn’t that what we used to feed the parakeets?” she asked.  Yep – I suppose millet IS a main ingredient in bird seed, but I tried to convince her that this was slightly different, since it was intended for people instead of our former avian friends. Coconut Millet, photo from Rouxbe.com One of my goals in taking the Rouxbe online plant-based cooking certification course was to learn how to use grains in a variety of ways.  In…
  • Make Your Own: Cup of Noodles

    Michelle Stern
    20 Oct 2014 | 9:00 am
    When I saw this version of homemade cup of noodles, I knew that I was going to have to give it a try.  I have become obsessed with using glass jars in the house – to store, to freeze, and to reuse all over again.  And the jars for this recipe were too cute to pass up.  Plus, I love how they look when they are packed and ready to grab from the refrigerator. I am trying to use as few unprocessed ingredients as possible, and am not thrilled with these little packages of concentrated vegetable broth, but they do the trick for this recipe.  I tried making my own vegetable bouillon last…
  • Planning Ahead – and Roasted Brussels Sprouts

    Michelle Stern
    10 Oct 2014 | 9:00 am
    Since I am not at work all day, I am spending a good portion of my time trying to be efficient so that I can be more “emotionally available” to my family.  One strategy that seems to be working well is to spend some time early in the week prepping a ton of veggies so that most of the heavy lifting is done prior to the dinner time crunch. This week, I got a lot of knife skills practice (which is GREAT for my Rouxbe cooking class!). I diced a butternut squash, cut kale leaves into ribbons, halved two pounds of brussels sprouts, sliced 4 bell peppers, used the Cuisinart to chop…
  • Who’s Your Daddy?

    Michelle Stern
    15 Sep 2014 | 2:02 pm
    I believe that one of my greatest contributions to the classroom was that I was maternal.  I was filled with passion for what was right and would act like an agitated Mama Bear if I felt like someone was doing wrong by my students.  Maybe I’d get upset because there was disrespect in a relationship between two students; sometimes students were treated as if they didn’t matter; and often, their health was ignored by others who should have been making it a priority. Now that I am no longer in the classroom, I am especially grateful to people like Miguel, the food service director…
 
  • add this feed to my.Alltop

    Wholistic Woman

  • MasterChef Junior Popcorn Kit Giveaway {plus photos of my adorable nieces}

    Wendy Hammond
    29 Oct 2014 | 7:50 am
    2014 Fox Broadcasting Company OK I’ll admit it, I’m a HUGE Gordon Ramsay fan! So when I was contacted to promote the season premiere coming up on Tuesday, November 4, I was like “Of course!” And when they wanted me to review and give away a popcorn kit I turned to my sister Mary, who loves doing things like that with her kids. Below is her review: When I was asked to try out a Master Chef popcorn kit, it was an easy “Yes!” I love popcorn, my girls love popcorn, we love popcorn. Sunday night is usually popcorn night at our house. So we got out the usual hot…
  • My Blue Hair

    Wendy Hammond
    27 Oct 2014 | 3:12 pm
    I’ve always been super adventurous with my hair. It grows fast and is naturally curly, so keeping it short has been my primary strategy for taming the beast. Flat iron? Ain’t got no time for that! For the past several months I’ve kept it quite short and platinum. The natural color is a dirty blonde, no gray yet (as far as I can tell – I’ve been highlighting and bleaching it since high school. My hairdresser Andrea says she hasn’t seen any gray hairs yet though!) Luckily DH doesn’t care one way or the other what I do with my hair. That’s actually…
  • Weight Loss Update: That 20 Pound Boomerang

    Wendy Hammond
    15 Oct 2014 | 9:36 am
    © sherrie smith | Dreamstime Stock Photos After spending a week in Raleigh eating southern food, I was a little worried when I stepped on the scale this morning. Which is why I gave myself awhile to catch up. Surprisingly, I was down! I hit a milestone: 20 pounds lost since I started on this (most recent) weight loss journey. While that might seem like a big amount, I have a lot to go. And the annoying thing is, I have lost and regained that same 20 pounds countless times over the past eight years. Which is why even though it’s a success, I am really looking forward to weight loss…
  • Beyond Butternut: A Guide to Squash!

    Wendy Hammond
    9 Oct 2014 | 3:01 am
    I’ll be the first to admit that when I first joined a CSA, beyond butternut and acorn squash, I was terrible when it came to identifying the gorgeous winter squash that are found in farmers markets and even grocery stores (although they are often labeled as decorative, I know they are tasty!) If you are squash-identification challenged, you may want to check out the following links: This pictorial guide from Provident Organic Farm provides visual identification, as well as storage and usage tips. If that doesn’t have what you need, check out What’s Cooking America –…
  • The Truth About Where Your Flowers Come From

    Guest Post
    7 Oct 2014 | 9:05 am
    Debra Prinzing (c) Mary Grace Long GUEST POST Every woman loves it when her sweetheart brings home a surprise bouquet of flowers, right? That is, unless you’re me. My husband is terrified of presenting me with a bunch of blooms because the first thing I’ll say (after ‘thank you’) is: Where were these grown? I wasn’t always obsessed with knowing the origins of the flowers I put in my vases. For one thing, I’m a lifelong gardener who enjoys clipping backyard blooms and bringing them indoors. Those flower-filled mason jars on my windowsill are pretty sweet,…
  • add this feed to my.Alltop

    The Kitchn | Inspiring cooks, nourishing homes

  • There's a Sofa in This Kitchen (and We Love It!) — Kitchen Spotlight

    31 Oct 2014 | 5:30 am
    There are few things we love more than a spacious kitchen, but Kelly and Ed's wonderfully wide kitchen has a few more things that gave us a pleasant surprise. First is the beautiful pastel green Smeg refrigerator. And the second is what's sitting right next to that candy-colored fridge. Take a look. READ MORE »
  • Cuttlefish Ink Spaccatelli from Sfoglini — Faith's Daily Find 10.31.14

    31 Oct 2014 | 5:00 am
    Cuttlefish Ink Spaccatelli from Sfoglini • $8 for 16 ounces Want a more grown-up Halloween dinner tonight that still has a dark edge? Squid ink pasta is the answer. This classic cuttlefish ink pasta from Sfoglini in Brooklyn has a "sharp, briny flavor" and its bitter edge would be delicious with a luxurious butter sauce and some sweet roasted shrimp. READ MORE »
  • 5 Foods You Should Never Refreeze — Tips from The Kitchn

    31 Oct 2014 | 4:30 am
    Freezing food is a great way to have meals on the go and food stashed away to avoid last minute trips to the grocery store or ordering delivery. It also helps us not to waste food and is, in a sense, an extension of our pantry. But we've all been there. We rifled through our freezer and pulled out a few things to thaw in the fridge and promptly forgot about them. Can you put it back in the freezer? Here's a list of five things that you should avoid giving a refreeze and why refreezing in general is a big no-no. READ MORE »
  • 7 Ways to Incorporate Art into Your Kitchen — Apartment Therapy

    31 Oct 2014 | 4:00 am
    From Apartment Therapy → 7 Ways to Add Art to Your Kitchen READ MORE »
  • Kitchen Confidence: Home Cooking Tips from Kelsey Nixon — October Maker Talk

    30 Oct 2014 | 11:30 am
    We were incredibly lucky to have the lovely Kelsey Nixon as our headlining guest for October's Maker Talk. With a long list of accomplishments behind her— full-time mom, cookbook author, Food Network, Cooking Channel, and uLive star — Kelsey still maintains a humble demeanor and girl-next-door charm. Check out Kelsey's tips for amping up your kitchen skills in the video above, including the 10 tools you need to have. Also included: a hilarious throwback clip from when she got her start. It's worth a watch! READ MORE »
 
  • add this feed to my.Alltop

    foodista.com

  • Sweet and Spicy Mexican Chipotle Chicken

    lrodrigues
    30 Oct 2014 | 11:59 pm
    If your are a fan of the orange chicken, a favorite Chinese American dish, then you'll love this south of the border take on sweet and spicy Mexican chipotle chicken.
  • 8 Villainous Cocktails Inspired by Disney's Evilest Characters

    lrodrigues
    30 Oct 2014 | 11:01 pm
    Cocktails by Cody are inspired by Disney's most beloved characters from princesses to hero and sidekicks and even villains.  Each one is mixed with a little magic.
  • Treats That Scream Halloween

    ajeanroy
    30 Oct 2014 | 6:34 pm
    It's that time of year when everyone wants to outdo each other in the scare factor. We wouldn't want you Foodies to feel left out. Here are some awesomely creative recipes for making foods that simply scream "Halloween!" 
  • 4 Most Beautiful Smoothies

    ajeanroy
    30 Oct 2014 | 5:55 pm
    Smoothies have taken the food world by storm, and for good reason. They are easy to make, and taste like a fruity explosion in your mouth. Smoothies are also great for getting those micronutrients into your body in one delicious sip after another.
  • 5 Cocktail Potions to Spice Up Any Halloween Party

    lrodrigues
    30 Oct 2014 | 12:50 pm
    Every Halloween party needs a themed cocktail to match.  If you are tending to a large crowd, spiked punches, like the witches brew, are a great idea because you do not need a bartender to serve drinks up individually.
  • add this feed to my.Alltop

    Gigabiting

  • You probably encountered a dozen pig by-products before you even left your house this morning

    Janice
    27 Oct 2014 | 11:35 am
      Your world is awash in pig parts. Pig-derived ingredients add color to soap, a pearly sheen to shampoo, and give texture to toothpaste. They’re the moist in moisturizer, the anti-cling of fabric softener, and the reason that crayons smell that [...]
  • Why Feminists have Demonized Michael Pollan

    Janice
    24 Oct 2014 | 11:52 am
        Food is, without a doubt, a feminist issue. Of course it’s inherently a human issue, but women have uniquely complicated—too often tortured, even—relationships with food. And now the DIY ethos is adding a new wrinkle to the gendered [...]
  • Just in Time for Halloween: More Good News About Chocolate

    Janice
    20 Oct 2014 | 9:31 am
      Forget the fruit rollups and goldfish crackers. Chocolate is the healthy Halloween treat. The list of health benefits from chocolate keeps getting longer. Ounce for ounce, dark chocolate and cocoa contain more antioxidants than such good-for-you foods as green [...]
  • A City Guide to Affordable Gastronomy

    Janice
    17 Oct 2014 | 12:41 pm
    The Wallet Hub Map of Food Affordability in 150 Metro Markets    A roof over your head and food on your plate. Those are the big ones in everyone’s budget. Housing and food add up to nearly half of most Americans’ [...]
  • Ebola: Can You Get it from Food?

    Janice
    15 Oct 2014 | 12:29 pm
                            The internet is churning with misinformation and fear-mongering about the Ebola virus. One theory making the rounds is that the food supply could be an entry point for the spread of the [...]
  • add this feed to my.Alltop

    Harmonious Homestead

  • Care & Feeding of Sourdough Culture

    Rachel
    28 Oct 2014 | 6:40 pm
    Winter is a great time to add a new pet to the family. No, this isn’t another post about Annabel. And I’m not referring to the bee checking out this jar either. I’m talking a pet of the culinary variety – sourdough. Sourdough is a grain-based, aerobic, yeast and bacteria culture. The most vibrant sourdoughs are made over years of using and feeding, but there’s nothing particularly complicated about keeping sourdough. The easiest method is to start with a strong starter shared by a friend. If you need to start one yourself, here’s what to do: 1) Set aside…
  • Pet Lovin’ Messes – An Update on Annabel #SwifferEffect #ASPCA #Sponsored

    Rachel
    19 Oct 2014 | 7:03 am
    Oh, Annabel. Our busy, monochromatic (i.e. hard to photograph!) puppy is the focus of our life right now. Weekly puppy classes, daily training and treats sessions, cuddles, walks, and messes. Messes, everywhere messes. Our homestead normally cleans with rags, reusable towels, and washable mop heads. In fact, it’s a regular goal to eliminate disposable products. But there are exceptions to our earth-friendly, budget-lowering habits. Puppy training is one of them. At first, Annabel needed to be taken out to potty every hour or so – and sometimes pup and trainer didn’t make it…
  • A New Woodshed

    Rachel
    14 Oct 2014 | 6:32 am
    After hobbling through one winter with a tarp-covered pile of not-quite-aged-enough wood, we’re doing it right this year. In a couple afternoons, Alex built a small woodshed. We’re filling it with logs that were taken down over a year ago on the left and standing-dead ash on the right. Alex designed the woodshed as a lean-to with a reclaimed pallet floor and wall sections and a corrugated steel roof. We’ll add pallets to the back if needed but for now want to allow the greatest air flow possible. We chose steel for the roof because it is more durable and reusable than…
  • A First Visit to Cedar Point

    Rachel
    27 Sep 2014 | 12:42 pm
    Lil’s summer was full of firsts this year – she learned to ride a bike without training wheels, endured a bee sting, and went to Ohio’s famous amusement park Cedar Point for the first time. Tall Lil was fortunate enough to meet the height requirement for all rides at Cedar Point and lines were short when we visited on Labor Day. We started with the Iron Dragon and immediately walked back through the line. Lil says, “I love it! It was super awesome!” We tried attractions all over the park – bumper cars, sky ride, ferris wheel, and more. Lil even talked me…
  • Meet Annabel

    Rachel
    14 Sep 2014 | 7:06 am
    Since Devie the coonhound died in December we’ve been missing a big dog. Our spring and summer were so busy with the kitchen, guests, travel, and farming that we knew we had to wait so that we’d have the time to devote to training a new dog. We said that after Labor Day weekend, we would start looking. But when I searched through the adoptable pet listings after Labor Day, something didn’t feel right. I didn’t want pick a dog, I wanted a dog to pick me. So we told our family we were waiting for a good – a smart, low-allergenic, farm-dog-trainable – dog to…
 
  • add this feed to my.Alltop

    Savory Sweet Life - Easy Recipes from an Everyday Home Cook

  • Crispy Chicken Thighs with Lemon, Artichokes, and Beans

    Alice Currah
    15 Oct 2014 | 11:05 am
    Ever have one of those days you feel like crud and all you want is a satisfying home-cooked meal to enjoy in a therapeutic kind of way?  Sometimes my mind starts thinking about certain types of comfort food that may feel good eating at the time but the next day has me feeling all sorts […]
  • Bourbon Bacon Jam Recipe

    Alice Currah
    13 Oct 2014 | 8:02 am
    Imagine being a successful independent banker until the eve of the Civil War, only to find your fortune gone the day after the South was defeated.  Edmund Mcllhenny had no idea how his new future would unfold after leaving New Orleans and fleeing to Avery Island, Louisiana with his in-laws, or that the best was […]
  • Fire Roasted Poblano Pepper and Eggs

    Alice Currah
    29 Sep 2014 | 8:08 am
    One of the most rewarding culinary experiences I recently experienced involved having to hike every morning for my breakfast for seven days.  At the crack of dawn just as the sun was about to rise, I would wake up from a deep slumber with the famous and sacred Kuuchamaa mountain showing off her glory in […]
  • add this feed to my.Alltop

    BiteClub Restaurants Dining and Food

  • Rumba Cuban Cafe Coming

    biteclub
    28 Oct 2014 | 3:48 pm
    TwitterGoogle+The post Rumba Cuban Cafe Coming appeared first on BiteClub Restaurants Dining and Food.
  • Michelin Stars 2015 Announced for Bay Area Restaurants

    biteclub
    21 Oct 2014 | 3:40 pm
    The nail-biting is over for Bay Area chefs who’ve spent the last several weeks waiting for the call from the reviewers at Michelin. This afternoon, the 2015 Michelin Guide San Francisco, bay Area & Wine Country announced this year’s “starred” restaurants for the Bay Area. The biggest surprise leaked even before the results were officially released: SF’s Benu and Saison both received a coveted three stars, moving up from their two-star positions last year. The restaurants join The French Laundry and The Restaurant at Meadowood in the three-star category, making for an…
  • Trendy Restaurant Menu Generator

    biteclub
    17 Oct 2014 | 8:22 am
    Trendy Restaurant Menu Generator? Yup. We’ve finally reached the tipping point on trendy menus that have rehashed the same 20 hipster buzzwords in a comical variety of ways. Shark. Jumped. Take a gander at a few of our randomized trendy restaurant dishes that probably could exist, but really shouldn’t. Or maybe they should. TwitterGoogle+The post Trendy Restaurant Menu Generator appeared first on BiteClub Restaurants Dining and Food.
  • Michelin Bib Gourmands SF Bay 2015 Announced

    biteclub
    15 Oct 2014 | 2:59 pm
    TwitterGoogle+The post Michelin Bib Gourmands SF Bay 2015 Announced appeared first on BiteClub Restaurants Dining and Food.
  • Guy Fieri’s American Kitchen and Bar Top Grossing Restaurant

    biteclub
    14 Oct 2014 | 11:12 am
    TwitterGoogle+The post Guy Fieri’s American Kitchen and Bar Top Grossing Restaurant appeared first on BiteClub Restaurants Dining and Food.
  • add this feed to my.Alltop

    Cooking with Thas

  • Easy Pot Roast Recipe- Beef Pot Roast

    Thas
    30 Oct 2014 | 7:58 pm
    Beef pot roast is a classic American favorite, made by slow cooking beef in a crock pot…Let the crock pot do all the work! I’d bought a crock pot a couple of years ago, yes with the sole intention of making pot roast and other slow cooked dishes. My man, being a pot roast lover felt excited seeing the crock pot in my shopping cart. He must have hoped that I would make the pot roast soon. Couple of times, I’d made Mexican chilli in that, other than that I haven’t bothered the crock pot much. It sat abandoned in the laundry room cabinet. Last weekend, while cleaning…
  • TRIPLE “F” – Fitness For Foodies(FFF)

    Thas
    29 Oct 2014 | 6:43 pm
      If you are reading this article, then I’m pretty sure that you have started thinking of starting your workouts, a huge warm welcome to the fitness world. Remember, health is wealth so let’s get started… I’d been thinking of starting a new section called workouts or fitness or something of this category for so long, finally it’s happening. I’ve received many emails from my readers asking about the kind of workouts I do, for healthy tips, tips to lose weight etc etc. I’ve replied to all of them. Now that I’ve this blog, I thought it’s…
  • Shrimp in Roasted Coconut Gravy- Shrimp Theeyal Recipe

    Thas
    27 Oct 2014 | 6:38 pm
    Shrimp cooked in roasted coconut gravy or prawns theeyal, an authentic Kerala dish… Theeyal is a Kerala dish in which grated coconut is roasted till it’s browned and is pureed along with water. To the ground coconut, veggies like okra, small onions, eggplant, drumstick or even shrimp is added and cooked in the coconut gravy. The smokey roasted flavor of the coconut, the aroma of the spices and the sourness from the tamarind juice, makes this dish taste extremely delicious. Though theeyal is commonly made with veggies, one of my favorite ways of making theeyal is by adding shrimp…
  • Boondi Ladoo Recipe – Laddu or Ladoo Recipe

    Thas
    25 Oct 2014 | 8:28 pm
    Boondi, fried chickpea flour (besan) when combined with sugar syrup and made into rounds yummy ladoos are formed… One of the most famous traditional sweets in India is Ladoo, and is devoured by everyone during special occasions, festivals or on any day when there is a craving for sweets. This is one of the sweets that can be found in almost every sweet stores, and are mostly found stacked up like a pyramid on a large tray. In India, when people have any happy moments or celebration ladoos are served. Ladoos have been always the embodiment of happiness and celebration. Now, I can…
  • Pan Fried Chicken in Coconut Tamarind Sauce

    Thas
    23 Oct 2014 | 5:50 pm
    Chicken seasoned with aromatic spices, pan fried and cooked in a rich and delicious coconut tamarind sauce, absolutely divine… I’ve been obsessed with someone lately, guess who??? If you guessed-my Man then you got it wrong. What I’ve towards my Man is beyond obsession, and I lack words to explain that feeling so let’s leave that topic for now. It’s the chef with the most infectious smile, yes it’s none other than Vikas Khanna. I’ve been hooked on to his cooking videos and I instantly developed an admiration towards him. Who wouldn’t fall…
 
  • add this feed to my.Alltop

    A Sweet Spoonful

  • Moroccan Bean and Noodle Soup (Harira)

    megang
    27 Oct 2014 | 9:36 pm
    Morocco is a country full of color, noise, bustle. It’s a vibrant, bold, beautiful country and just so happens to be the one place I’ve had a hard time explaining to people when they ask how our time there was. In many ways, it’s different from most places I’ve traveled because there aren’t a lot of definitive restaurants or cafes you ‘must try’ nor did we have a long list of tourist must-sees. Sure, in the cities we visited there are beautiful mosques and madrasas and gardens and museums — and we saw many of them. But really, we spent most of…
  • We Did It

    megang
    17 Oct 2014 | 8:15 am
    Friends, it has been a long time. But I’m back to report that on a sunny mid-September day just over a month ago, Sam and I made it official. We got married on a farm on Whidbey Island, just off the coast of Seattle with friends and family beside us from near and far. There are so many details I want to share with you, but the one thing I’m most proud of when I think back to that Saturday is that we both managed to stay present and really experience the day together. It was my one request of Sam, of each other: that we not let any concerns about family, friends, seating charts or…
  • Still Hanging On

    megang
    5 Sep 2014 | 10:34 pm
    I call this time of the year, this month of September, the “bridge month.” When I made pies for a living, I called them “bridge desserts,” those slices of jammy sweets that’d have one foot definitively in fall and the other stubbornly in summer. That’s always how I feel come September: eagerly anticipating the changing light of the new season, but also so very hesitant for the long days to creep away. And so, today, a warm weather recipe we can all nurse for a good month more: a silky, simple gazpacho that we had for lunch (and dinner) many times last…
  • Cookies and Vows

    megang
    23 Aug 2014 | 7:48 pm
    I’ve been dreading writing my vows for months now — much in the same way I dreaded writing term papers or tackling really big, looming projects. To cope with the fact that I wasn’t yet actually writing anything down on paper, I bought different journals, thinking the problem was that I didn’t have the right note-taking vehicle. I bought a little black Moleskine. Still wasn’t feeling inspired. I picked up an Indian-print handmade paper journal at the student bookstore in the University District. It collected dust. I pulled out an old notebook covered in a print…
  • Homemade Ricotta: The Food of Summer

    megang
    12 Aug 2014 | 8:17 pm
    In late May I made a list of summery things that I was excited to cook — even new kitchen skills I couldn’t wait to tackle and share with you. I remember thinking, ‘this is the year I will become a grill master!’ It was probably right around that time that I talked with our friend Brandon about how I should pitch an article to a major magazine on wedding planning and how it’s really just like running a business: What’s all the fuss about, people? Just make yourself a checklist. Well, this summer has humbled me on both counts. There hasn’t been much…
  • add this feed to my.Alltop

    lisa is cooking

  • Spinach and Chard Empanadas

    lisa is cooking
    24 Oct 2014 | 7:37 am
    I always think of Nick Malgieri as a great baking teacher. Back when the Food Network aired only shows about how to cook, rather than so many cooking competitions, I used to love seeing Nick Malgieri appear on shows like Cooking Live with Sara Moulton. I always learned new things. Years ago, I also attended a fantastic class he taught here in Austin at Central Market Cooking School. His latest book, Nick Malgieri's Pastry, is an excellent guide for all sorts of pastries, and I received a review... This is just a summary. Visit my site for the complete post with photos and links.
  • Maple-Roasted Butternut Squash Salad

    lisa is cooking
    18 Oct 2014 | 5:21 pm
    We’re all moved into our temporary home, and I’m slowly but surely getting acquainted with the kitchen. I’m not at all happy about the small, shallow sink that makes it difficult to wash large pots and pans. And, I’m still trying to figure out the best way to use the limited amount of countertop space. Despite these little inconveniences and my ongoing complaints, I have managed to do some cooking since we’ve been here. I’ve just been tentative about taking on baking projects that require space... This is just a summary. Visit my site for the complete post with photos and links.
  • Sour-and-Hot Mushroom Soup

    lisa is cooking
    10 Oct 2014 | 5:05 pm
    Hot-and-sour soup is one of my favorites. Unfortunately, it’s not easy to find versions of it with no pork when ordering at restaurants. There are plenty of recipes for vegetarian versions of the soup to make at home, but I was particularly drawn to this mushroom-forward take. This is from Every Grain of Rice by Fuchsia Dunlop, and since I usually mention when I’ve received copies of books I want to point out that this is one I purchased. I was browsing the cookbook section at the bookstore... This is just a summary. Visit my site for the complete post with photos and links.
  • Sweet Potato Scones with Brown Sugar Icing

    lisa is cooking
    3 Oct 2014 | 7:27 am
    Since 2008, West Oakland has had the good fortune to have a soul food restaurant feeding the community in more ways than one. Tanya Holland opened Brown Sugar Kitchen to serve breakfast and lunch, to purchase most of what the restaurant uses from local producers, to hire local cooks, and to become a venue that supports local organizations. The food is traditional in concept and contemporary in execution. It’s real soul food made fresh with just a few updates. The recipes are in the new book... This is just a summary. Visit my site for the complete post with photos and links.
  • Cambodian Red Curry Chicken Wings

    lisa is cooking
    23 Sep 2014 | 2:09 pm
    Some changes are coming to Lisa is Cooking. Big changes, to me anyway. I’m moving out of the kitchen where I’ve been cooking for fourteen years. I’ll be leaving behind the spot on our back porch where I’ve shot most of the photos that have appeared on this blog. The gas range with the oven I’m completely used to will be a thing of the past. We’re packing up and moving over, not too far away, to a temporary residence while our house gets rebuilt. It should take less than a year but probably not... This is just a summary. Visit my site for the complete post with photos and links.
  • add this feed to my.Alltop

    Melody Gourmet Fury | Austin Food Writer and Photographer

  • How to Make the Easiest Kettle Corn Recipe At Home

    Melody Fury
    13 Oct 2014 | 8:12 am
    As much as we like to dine out, we actually enjoy cooking at home a lot.  Typically, I like to make as much of our meals and snacks from scratch as possible, including pastas, pickles (and even kimchi, coming soon), yogurt, and more.  (I post many of my cooking photos on Instagram - lets connect there!) Weekend cooking – lobster tail cooked sous vide with yuzu miso butter on top of a grilled corn salsa with hatch chilies, cotton candy grapes & garden basil | Melody Gourmet Fury Umé shiso pasta with ground Japanese sesame and lamb breast cooked sous vide at 135°F | Melody Gourmet…
  • Things to Eat in Austin Right Now: Fall 2014 Edition

    Melody Fury
    23 Sep 2014 | 1:26 pm
    Greet the arrival of autumn in Austin with these exciting new joints and soulful dishes from old faithfuls. Jacoby’s Restaurant and Mercantile No-nonsense cheeseburger on brioche bun at Jacoby’s in East Austin.  The quality of the meat was superb.  Husband said this was easily the best burger that he’s had in Austin.  I defer to him as the expert in this subject matter.  | Melody Gourmet Fury Smoky quail on porridge with a vibrant marmalade Jacoby’s in East Austin | Melody Gourmet Fury Onion rings with housemade ranch & ketchup at Jacoby’s in East…
  • Super Simple Paleo Chocolate Ice Cream Recipe & Cookbook Review

    Melody Fury
    15 Sep 2014 | 11:48 am
    I do Crossfit.  I also love ice cream.  And the two never conflict with one another.  There’s a common misconception that all Crossfitters eat paleo.  While I have friends that are on paleo diet, and I enjoy entertaining the idea of it, sugar, dairy, and wheat make up the foundation of my dietary pleasures.  I’m the OTHER kind of Crossfitter that does the torturous workouts for the sole purpose of being able to eat whatever I want.  If I ate “clean”, I’m pretty sure I’d be a billion times stronger but I’m not willing to make that sacrifice at…
  • Snapshots of Olamaie, New Modern Southern Kitchen in Austin with the BEST Biscuits

    Melody Fury
    8 Sep 2014 | 6:40 pm
    It’s been a little while since I’ve felt excited about a restaurant opening in Austin.  LaV was probably the last debut that perked my interest.  But when I was invited to Olamaie’s soft opening, my heart leaped a little. Olamaie took over an 83-year-old heritage home and embraced its laid-back charm.  The dining room felt cool and collected, while the lounge and patio were ideal for socializing.  That evening, we snagged a table right next to the bustling open kitchen, which we always consider the best seats in the house. Chefs Michael Fojtasek and Grae Nonas designed…
  • Simple Pandan Coconut Ice Cream Recipe

    Melody Fury
    9 Aug 2014 | 8:34 am
    A week ago, I posted a video on Instagram of pandan ice cream churning in our ice cream maker.  I received a few recipe requests, so here it is! Pandan leaves are commonly used in Southeast Asian cooking.  It is primarily used as an aromatic and it adds a distinct flavour that’s a cross between vanilla and coconut.  It’s often used in desserts (e.g. cake, pudding, jelly) but it also has savory applications.  For example, it is a vital ingredient in making Hainanese chicken rice to add the je ne sais quoi.  Pandan leaf wrapped grilled chicken is a popular Thai specialty.
 
  • add this feed to my.Alltop

    La Fuji Mama

  • Graham Cracker Brownies

    Fuji Mama (Rachael)
    29 Oct 2014 | 4:36 pm
    Graham Cracker Brownies.  Those three words immediately make me think of my grandma.  She has been making these gooey squares since my dad was a little boy.  I once asked one of my uncles what his favorite thing was that his mom made.  My grandma is a phenomenal cook, and so I expected . . . well, I don’t know what I expected, but his response wasn’t what I thought he would say.  His immediate response was “graham cracker brownies.”  He went on to say that “most of the time, half the batter was gone before Mom put it into the oven. So easy I know it by…
  • Pick Your Prize Giveaway!

    Fuji Mama (Rachael)
    27 Oct 2014 | 11:25 am
    Am I the only one that seems to have a slow start getting back into the swing of things during the week?  I seem to limp along on Mondays.  Well, if you happen to be in the same boat as me, then maybe this will wake you up!  I have teamed up with a group of awesome bloggers to bring you a giveaway as a thank you for all of your love and support.  Thanksgiving is a month away, but it’s never too early to start saying “thank you”! The winner of this giveaway will have the option of choosing between 3 different prize options: The winner of the giveaway can choose either : A…
  • Pumpkin Spice Cakelettes on KSL Studio 5

    Fuji Mama (Rachael)
    24 Oct 2014 | 11:46 am
    7 more days until Halloween!  My kids are counting down the days.  Our yearly family Halloween party is tomorrow, and they can hardly wait to don their new Halloween costumes for the first time this year.  Their excitement is infectious, so our house has a bit of Halloween fever.  To share the fun, I did a segment on KSL’s Studio 5 that aired yesterday, demoing my recipe for Pumpkin Spice Cakelettes with a chocolate glaze, a recipe from my archives that is one of my favorites.  These cute little mini cakes can be decorated for Halloween, Thanksgiving, or just autumn in general.
  • Vegetable Yaki Udon for a Moon Viewing Bento

    Fuji Mama (Rachael)
    17 Oct 2014 | 9:04 am
    Squirrel’s second grade class has been studying the moon for the past couple of weeks, and she’s been charting the moon’s changes each evening at home as an assignment for her Chinese class. With this in mind I wanted to make her a moon-themed bento to add to all the fun.  Around this time of year in Japan, people throw tsukimi (moon viewing) parties, to celebrate the beauty of the moon, so the timing of this bento is even more appropriate, dontcha think?  I recently got a box of Jarlsberg’s new Jarlsberg Minis in the mail to try, and immediately thought of using…
  • Gluten Free Slow Cooker Pot Roast

    Fuji Mama (Rachael)
    15 Oct 2014 | 1:13 pm
    This post is brought to you by Harmons Grocery. I know, I know,  you’re thinking “Gluten free slow cooker pot roast?  Rachael, isn’t a pot roast naturally gluten free?”  Well yes, and no.  It depends on how you make it!  If you make your own homemade beef stock without any added thickeners and you don’t thicken your gravy at the end with a roux…then yes, probably.  This past weekend I went to the National Gluten Free Expo here in Utah, as a Harmons Grocery blogger, to explore all of the new things that are happening in the world of gluten free.
  • add this feed to my.Alltop

    Yoli Ouiya

  • Hello world!

    youiya
    21 Oct 2014 | 6:38 am
    Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!
  • add this feed to my.Alltop

    True Food Movement

  • Too Much Pumpkin?

    admin
    26 Oct 2014 | 1:04 pm
    credit: Flickr “For pottage and puddings and custards and pies Our pumpkins and parsnips are common supplies We have pumpkins at morning and pumpkins at noon If it were not for pumpkins we should be undoon.”  ~ Pilgrim verse, circa 1633 Do we really need pumpkin pie soda? For decades, we’ve cooked with canned pumpkin and created all sorts of dishes with grow-on-the-vine pumpkins, but the last few years has seen an explosion of everything pumpkin. Pumpkin beef jerky? Sure! Why are we suddenly so crazy for pumpkin? I’m completely blaming Starbucks for this one. They introduced…
  • Farm Fresh Zucchini Bread Recipe

    admin
    13 Oct 2014 | 5:34 pm
    I love local cookbooks, I’m always on the hunt for them.  I found a great one recently, Morning Glory Farm, and the family that feeds an island by Tom Dunlop.  Morning Glory Farm is located on one of the most special places on earth, Martha’s Vineyard, off the coast of Massachusetts. The book compiles stories about island living, managing a thriving farm in a difficult environment, and 70 recipes.  The first baked good the farm ever sold was zucchini bread and this recipe produces two delicious loaves. Some Recipe Notes The recipe calls for two cups of sugar, one per loaf!
  • Presenting This Year’s Clean Fifteen!

    Greg Wymer
    5 May 2014 | 12:01 pm
    image courtesy of NutritionalAnarchy.com Last week, we wrote about the 2014 Dirty Dozen, the fruits and vegetables determined by the Environmental Working Group to have the most pesticide residue present when making it to the produce section at your local store. These are the items that are best served or you to purchase from the organic section to keep you and your family from potentially digesting some harmful toxins. The flipside to this annual list is the Clean Fifteen … the fruits and veggies that had the least pesticide residue and are the safest to eat in terms of conventionally…
  • It’s Your 2014 Dirty Dozen!

    Greg Wymer
    30 Apr 2014 | 2:41 pm
    photo by pulaw It’s that time of year again … time for the Environmental Working Group’s reveal of the 2014 Dirty Dozen, the 12 types of produce most likely to contain pesticide residues. Now don’t worry — you need not cross these items off of your grocery list. The fruits and vegetables listed are the ones that you should always purchase from the organic side of the produce section to ensure no nasty chemicals enter you or your family’s system. Sadly, 65 percent of the thousands of items that get tested by the Department of Agriculture contain some trace of…
  • Julia Child’s Bruschetta

    admin
    30 Mar 2014 | 5:07 pm
    credit: Lisa Johnson I recently had the pleasure of taking a cooking class called “Bon Appetit: Following in Julia’s Footsteps.” It was a great learning experience taught by Dustin Rennells who is best known for his “cupcakes and cocktails” class. (Doesn’t that sound totally fun?!) While bruschetta is decidedly Italian, it was one of Julia Child’s favorite dishes and she prepared it often. Dustin has kindly given me permission to reprint his recipe, and only asks that I say it was inspired by Julia. I changed the portion sizes, but otherwise…
 
  • add this feed to my.Alltop

    Living Trader Joe's

  • Trader Joe’s Seville Orange Marmalade

    Delaina & Kris
    17 Oct 2014 | 7:47 am
    Have you tried Trader Joe’s Seville Orange Marmalade yet? What did you think? Maybe I am just strange, but I LOVE a good orange marmalade. I enjoy it on bread with a little bit of butter or almond butter or… Read more → The post Trader Joe’s Seville Orange Marmalade appeared first on Living Trader Joe's.
  • Trader Joe’s Chicago Style Popcorn Mix- A Review

    Delaina & Kris
    15 Oct 2014 | 8:05 am
    Have you tried Trader Joe’s Chicago Style Popcorn Mix yet? Yes, it is as good as you think! Trader Joe’s Chicago Style Popcorn mix is a snack mashup that is so good in our opinion, that you will be in… Read more → The post Trader Joe’s Chicago Style Popcorn Mix- A Review appeared first on Living Trader Joe's.
  • Wonton Soup: Fast and Easy

    Delaina & Kris
    11 Oct 2014 | 1:34 pm
    Do you LOVE a steamy bowl of Wonton soup? With the tasty ingredients at Trader Joe’s you can have a delicious bowl of Wonton style soup anytime without even leaving your house! Here is my bowl of soup- I added… Read more → The post Wonton Soup: Fast and Easy appeared first on Living Trader Joe's.
  • How To Make Garlic Aioli

    Delaina & Kris
    5 Jul 2014 | 9:40 am
    Add Garlic Aioli to your meal tonight! Garlic Aioli is a wonderful garlicky mayonnaise that add a wonderful “something extra” to a wide variety of vegetables and meats. I like to make it when I have an assortment of raw… Read more → The post How To Make Garlic Aioli appeared first on Living Trader Joe's.
  • How To Make Roasted Yukon Gold Potatoes

    Delaina & Kris
    2 Jul 2014 | 11:12 am
    Roasted Yukon Gold Potatoes – Quick and Easy! Do you want to learn how to make yummy roasted Yukon Gold Potatoes with crispy skins? then keep reading as I give you the easy steps to make your own for dinner… Read more → The post How To Make Roasted Yukon Gold Potatoes appeared first on Living Trader Joe's.
  • add this feed to my.Alltop

    Bitches Who Brunch

  • Emily’s Family Coleslaw

    Emily, Bitch in the City
    30 Oct 2014 | 8:27 am
    It’s football season, friends. This means we’re kicking off a season of Sunday eating extravaganzas, and what we’re brewing in our Crockpot should be just as important as that next play. In my case, it’s more important than the next play, which means I’m equally concerned with my starters and sides. This post is all about the slaw, because a good pulled chicken dish is not the same without a massive side of homemade coleslaw. My parents introduced me to homemade coleslaw as a youngster, and I assure you that you will never again buy Mayonnaise-caked coleslaw from a grocery store…
  • How to Host a Fall Brunch & Nutella Pumpkin Pancakes

    Cori Sue
    30 Oct 2014 | 4:00 am
    There’s nothing better than a brunch with your girlfriends, but rarely do the Bitches get the opportunity to cook and entertain—though we’re working on it. Last weekend, I took the time to collaborate with my friend Brittney of Hosting & Toasting to host a fall brunch for some of our friends. While Brittney and I love to host, neither of us are very good cooks, so we turned to various local businesses for assistance. We called upon Jennifer, founder of DC Taste, to develop an autumnal menu for eight. Everything she created ended up being bite-sized, which made it absolutely…
  • The Lust List: Winter Blues

    Cori Sue
    29 Oct 2014 | 9:08 am
    I like to live colorfully, so I refuse to give up on bright colors come winter. If I’m looking to rock a bright shade, I merely change the texture, opting for winter tweeds and wools rather than summer cottons. I was recently heading to dinner with girlfriends at Pinea, the recently renovated steakhouse in the W Hotel. (It was once J&G Steakhouse.) While the style across Washington varies greatly, the W provides an excellent excuse to dress to the nines. In a hurry and feeling cheeky, I threw on my favorite winter piece—a bright blue mini skirt from French designer Maje. I paired…
  • Kingside at the Viceroy Hotel Brunch

    Ally, Bitch in the City
    28 Oct 2014 | 5:00 am
    Now that I’m a few years out of college, my close friends are scattered across the country working hard, and brunching even harder. Whenever my sorority sister and past roommate Liz travels out east to the Big Apple from her home in sunny LA, we make an effort to indulge in some much-needed catch up over a long brunch together. This summer, we had the leisure of a gorgeous, Bitch-approved rooftop brunch at Gallow Green, but during this whirlwind NYC visit, she could only pencil me in for a quick bite at her hotel. I’ll take whatever time I can get with my bi-coastal bestie and…
  • This Week in DC: Oct. 27-Nov. 1

    Becca
    27 Oct 2014 | 7:07 am
    Happy fall! Gather your pumpkins—your gourds and your nearest and dearest—because there’s plenty of Halloween fun to be had in D.C. this week. Or if you don’t have a pumpkin yet, call Urbanstems. Our favorite flower boys are delivering pumpkins on demand with their fall bouquets. Perfection for $15. Monday Start the week on the right foot with a class at VIDA Fitness U Street or Metropole. I’ll be in the 7 a.m. spinning class, for sure. Then head around the corner to PRESS for fresh juice drinks or smoothies. Because a vitamin-packed green juice is the perfect way to start your…
  • add this feed to my.Alltop

    Mexico in my Kitchen

  • Chipotle Tuna Sandwich – Sandwich de Atún con Chipotle

    27 Oct 2014 | 1:42 pm
     This shop has been compensated by Collective Bias, Inc. & its advertiser.  Any opinions are 100% mine.This recipe is very well known in many Mexican homes, and is great for those times when you don’t have a minute to waste. This is my go-to meal that I make for my husband when he wants something quick to eat. The main ingredients for this sandwich are the canned tuna and the Chipotle peppers in Adobo sauce from “La Morena”,  which are readily available at your local Wal-Mart, in the Latin Food Section.Did you know that the Chipotle peppers found in Adobo sauce were…
  • Learning to cook Mexican Food abroad.

    23 Oct 2014 | 4:00 am
    Back in July, I received an email from a student of the South African University (UNISA), her name is Mashudu Ibeag. She mentioned that she was in her last year as a Gastronomy student and that she was doing her final project about Mexican cuisine, for which she needed to write and prepare a 3 course menu. She even mentioned to me how nervous she was about this project. After many back and forth emails, I was able to give her some ideas on what to make. I took into consideration the ingredients available to her in South Africa, the time needed to prepare the dishes ahead of time, the…
  • Pasta with Chorizo and Tomato Sauce – Espagueti con Chorizo en Salsa de Tomate

    20 Oct 2014 | 1:37 pm
    This is a compensated campaign in collaboration with Hunt’s Tomato Sauce and Latina Bloggers ConnectThis recipe has been in my family for years, and was passed down to me by my Uncle Marcos, who lives in Veracruz. He is now retired from the Mexican Navy, where he was a Frigate Captain, the equivalent of a Commander in the US Navy. He and my dear Aunt Nono are great cooks, and an inspiration for me both in the kitchen and on this blog. I can still vividly remember the day that he came to my home carrying 2 large grocery bags from the market. He showed up and said: “Hola mija, I will be…
  • Chipotle Sauce Meatballs – Albondigas con Chipotle

    17 Oct 2014 | 9:15 am
    This shop has been compensated by Collective Bias, Inc. & its advertiser.  Opinions are 100% mine.This is one of the most popular and favorite ways of eating meatballs in Mexico. The mild spiciness and smoky taste of the Chipotle peppers are the key ingredients of this dish. It’s hard for my mouth to not start watering just by looking at the picture above. If you love meatballs and Chipotle peppers, you’re definitely going to love this recipe. It’s very easy to make, and takes meatballs to a whole other level. You’ll be gathering bread just to soak up the remaining sauce. The…
  • Tamales de Rajas Con Queso - Cheese and Roasted Peppers Tamales

    14 Oct 2014 | 8:21 am
                       This is a compensated post by Cacique and Latina Bloggers Connect, all opinions and recipe are 100% my own.The Day of the Dead (Dia de los Muertos) is fast approaching, and families all throughout Mexico will be cooking the favorite foods of their lost loved ones. The will either take the food with them to the graveyard when visiting their lost family members, or place it on altars built at home for them. On of the most common things people cook are tamales, like these Tamales de Rajas. The mellow flavor of the Queso Fresco…
 
  • add this feed to my.Alltop

    Cooking | Add a Pinch

  • Mulled Apple Cider Recipe

    Robyn
    30 Oct 2014 | 9:01 pm
    Mulled Apple Cider makes a delicious drink throughout the fall and winter. A seasonal favorite, this mulled apple cider recipe is easily prepared for gatherings large and small! My family loves a cup of warm mulled apple cider. We start making it as soon as the evening air becomes crisp and cool and enjoy it throughout the fall and winter months! I love to have a pot of it simmering on the stovetop for my family or in the slow cooker when we’re having friends over to watch the game, tailgating or camping in the RV, and I love pulling out my large urn throughout the holidays when we are…
  • Halloween Snack Mix Recipe

    Robyn
    29 Oct 2014 | 9:01 pm
    This Halloween Snack Mix Recipe is sure to a favorite for all of your festivities! Made with popcorn, pretzels and a few other goodies, it is always a hit! Need a super fast snack for Halloween? This one combines salty and sweet, crunchy and chewy all in one marvelous mix! Not one for gore and ghouls, I tend to make Halloween themed items that are friendly enough for the whole family – not a fright in sight! You can customize the ingredients in the mix to your family’s preferences – like leave out the peanuts if allergies could be a factor or use candy corn if you…
  • Chocolate Toffee Crunch Cookies Recipe

    Robyn
    28 Oct 2014 | 9:01 pm
    These Chocolate Toffee Crunch Cookies are the perfect blend of rich dark chocolate cookie and the crunch of buttery toffee in every bite! Cookies are a favorite thing around my house. All sorts of them. From chocolate chip cookies to our favorite sugar cookies and even more some that are a bit fancier, we love them all! So, when I made these chocolate toffee crunch cookies, I knew they would be a cookie my family would devour as well! Boy, was I right! So easy to make, they only take a few minutes to mix up and then about 10 or 12 minutes to bake. Not long to wait at all for the perfect…
  • Spinach Artichoke Lasagna Rolls Recipe

    Robyn
    27 Oct 2014 | 9:01 pm
    These spinach artichoke lasagna rolls are ready in minutes and out of this world delicious! There is definitely something about the flavors of spinach and artichoke that I absolutely love. Thankfully, my family enjoys it just as much as I do! I’ve made all sorts of meals using my spinach artichoke dip recipe as a great place to begin. From my spinach artichoke chicken that we can’t get enough of to my spinach artichoke bread, we love them all and these easy lasagna rolls are no different! I like to make these lasagna rolls with or without chicken in them, depending on our mood. If…
  • Chili Pasta Skillet Recipe

    Robyn
    26 Oct 2014 | 9:01 pm
    This chili pasta skillet recipe is one pot wonder! Combining two classic comfort foods into one delicious dish! There’s just something about this time of year that has me craving warm chili, soups, stews, pasta, and so many comforting classics. Maybe it’s the trees turning vivid hues of red, orange, and yellow or maybe it’s the warm afternoons that lead into the crisp, cool evenings that have me longing for something warm and comforting. This past week after I returned from our cruise, my body decided that it must need a little break and hit me head on with a sinus…
  • add this feed to my.Alltop

    A Couple Cooks

  • Chocolate Banana Bread

    Sonja
    28 Oct 2014 | 7:16 pm
    In honor of the upcoming holiday that celebrates sugar, here it is: a recipe with flour, sugar, and butter. Unlike our normal habit, we didn’t try to make it gluten-free or naturally sweet. It’s lightly adapted from Deb at Smitten Kitchen, though admittedly we did health-ify it a bit by adding a walnut topping and removing the chocolate chips. What results is a lightly-sweet, moist, dark chocolate-y bread that should definitely be consumed as a dessert. We tried it with a bit of maple mascarpone and it was delightful. And if you’re looking for decadence, chocolate chips…
  • Quinoa Veggie Burgers + Eating Real Food

    Sonja
    26 Oct 2014 | 6:44 pm
    At risk of repetition, I’ll say again something I repeat often: I’m not a natural born cook. Four years ago, I had no idea what quinoa was. Six years ago, I couldn’t even boil a pot of water to make pasta (true story). For my entire childhood, I had little to no interest in cooking food, unless it had chocolate in it. A change came when Alex and I got married and wanted to have others over for dinner. Our first meal was a bit rough, but luckily our guests were gracious! Gradually, we kept learning and exposing ourselves to people who really, truly loved being in the…
  • Gluten-Free Artisan Bread + Zoe’s House

    Alex
    22 Oct 2014 | 7:05 am
    Over Labor Day, we traveled to Sonja’s homeland (Minnesota) to visit family and friends, and to have a little blogger meet-up at the home of Zoë Francois. This day was extra special for us because we’ve been longtime fans of Zoë’s. Six years ago when the idea of cooking our own food was just beginning to gel, some friends had us for dinner and made an amazing fresh baked bread. We asked for the recipe and were pointed to Zoë and Jeff’s cookbook Artisan Bread in 5 Minutes A Day. We immediately got the book from the library and later on bought it for…
  • Ribollita (Tuscan Vegetable Stew)

    Sonja
    20 Oct 2014 | 2:32 am
    My family has a long tradition of international travel, so it’s no surprise both my sister and I turned out fascinated with the world. Early in life I became obsessed with Europe, and my first trip to Austria, Switzerland and Italy at age 17 left me changed. I studied abroad in Spain and traveled extensively across Europe, backpacked across Italy, Germany, and Scandinavia with my best friend, honeymooned in Italy, vacationed in Paris, Japan and Greece, and volunteered in Cambodia, Mexico and Nicaragua. My sister has been to more countries than I can count, and now lives in Burma after…
  • Gift Shop is Open!

    Sonja
    19 Oct 2014 | 6:40 pm
    A frequently-asked question we receive is about our favorite kitchen tools and cookbooks. Over the past several weeks, we’ve created a gift shop to share them with you! Each kitchen tool we’ve highlighted is something we actually use regularly. We’ve photographed ourselves using them and provided a little description to go along with each. We’ve also mentioned some of our favorite cookbooks. Take a look – we hope you’ll find these ideas useful, especially with the holidays around the corner!
  • add this feed to my.Alltop

    Chow and Chatter

  • Craft: Glitter Pumpkins

    26 Oct 2014 | 6:18 am
    One of the joys of this time of year is decorating and also carving pumpkins, fun for all ages and really brightens a front step. I didn't grow up doing this but have really adopted this lovely American tradition since living here. Here is a very simple way to decorate a pumpkin with glitter, you simply coat with glue then sprinkle glitter over it and allow it to dry. Kids love this too, just consider doing it outdoors as its messy :-))  What are your favorite autumn traditions? Love Rebecca 
  • Roasted Acorn Squash, Chickpea and Wheat berry salad

    20 Oct 2014 | 5:07 am
    Its always fun to eat in season when foods are at their best, in the autumn winter squash have their chance to shine. They really come alive after being roasted and are pretty versatile, allowing them to be added to soups, stews, couscous and other grain salads. This is a simple salad with roasted acorn squash, chick peas and wheat berries. It is flavorful and has a fun variety of textures. Ingredients:- can of chick peas - handful of pine nuts - dash of balsamic vinegar- one small acorn squash - roasted and cubed- 10 cherry tomatoes chopped- 1/2 cucumber…
  • Meet Eric Reid Cacao Farmer and Entrepreneur

    17 Oct 2014 | 2:08 pm
    I recently got a message on LinkedIn from Eric about SpagnVola chocolates asking if I would like to try them. You may have noticed but I very rarely feature or mention food products here. In fact Chow and Chatter is advertisement free and I also never sell links.But after learning about Chocolate from the amazing Simran Sethi and trying some single estate chocolates from Ecuador I was curious to try and my palate had been spoilt. I used to have a perception that dark chocolate was bitter but a good one is smooth full of flavors and wonderful tastes of the area it is grown. Like coffee cacao…
  • Fruit and Vegetable Prints

    11 Oct 2014 | 1:52 pm
    I love doing crafts with the kids and am always looking for new ideas, I had some ink so figured why not make some simple prints, I chopped up vegetables and fruit and made cards with the prints. The oranges worked well and another day we used okra this was also pretty. You can make simple stamps with potatoes also by carving the desired shape into it.This craft is great for toddlers, as they can stamp and learn colors and shapes at the same time. I actually sent these cards with some pictures of the kids to my Grandma's in England :-) Hope your having a great weekend we visited a local…
  • Okra with Panch Phoron

    6 Oct 2014 | 11:12 am
    I was recently visiting a great spice shop in Greensboro called Savory Spice Shop, I have tweeted and chatted on facebook with them for a good while and it was lovely to meet the manager in person. I have seen Panch Phoron on Indian blogs its a Bengali spice blend. After I got it I mentioned it on the facebook page and asked for tips, folks said its good with vegetables or potatoes. Since we love okra in our house I figured lets sauté some with it. It was an easy to make side full of flavor, so if your looking for a fun new spice blend to try, check out Panch Phoron. It means "five spices"…
 
  • add this feed to my.Alltop

    Guilty Kitchen

  • Turkey Pot Pie

    Elizabeth
    29 Oct 2014 | 10:41 am
    In Canada, Thanksgiving comes fairly early in October, which means we get started on our Holiday cheer a lot earlier than the rest of America. This also means we get to eat some turkey (because it’s pretty much impossible to find a whole one the rest of the year), although if you are like me, you reserve the turkey for days that are not holidays. I much prefer a nice, succulent prime rib for holiday dinners, or a big ol’ fatty goose. But the day after Thanksgiving? Oh you’ll find me near the turkey section of the grocery store for sure, because that’s when it goes on…
  • Doughnut FRYday – French Crullers

    Elizabeth
    24 Oct 2014 | 8:00 am
    After all this doughnut making lately, coming so soon after two full years of paleo baking with, let’s face it, not fun to work with ingredients, I’m resolving myself to starting over in my baking education. Sure, I can bake a mean cake (like, the best fucking cake you’ve ever had), but when it comes to working with pastries and ratios and the basics of the science behind it all, I’m still a newb. On Tuesday, I decided to make a cream doughnut, based on some rather old recipes from a really old cookbook I have. But let’s just say that…well, they sucked.
  • Doughnut FRYday – Roundup

    Elizabeth
    17 Oct 2014 | 1:12 pm
    Because I had the stomach flu all week and only just started feeling better, I didn’t feel like firing up the deep fryer this week. So, instead, I rounded up the month’s best doughnut posts from around the web (fried only…what is WITH this baked doughnut trend?!) and pooled them all together for you to drool over. If you have a hankering for some doughnuts, you’ll probably find the perfect recipe right here… DOn’t forget to tag your doughnut pics with the hashtag #DoughnutFRYday!(...)Read the rest of Doughnut FRYday – Roundup (173 words) © Elizabeth…
  • Savoury Waffles

    Elizabeth
    15 Oct 2014 | 11:15 am
    Breakfast for dinner is probably one of my most favourite ways to make dinner in a hurry. What’s faster than frying some eggs, bacon or sausages and whipping up some delicious waffles in less than ten minutes? I kid you not, these Savoury Waffles take even the most amateur of cooks less than twenty minutes to make, and that’s if you are having a tough time concentrating on the task at hand. Plus who doesn’t love yolk porn, aka egg gravy? Sure, slather some butter on that mother when it comes hot off the grill, but the egg gravy is where it’s truly at. If you have made…
  • Doughnut FRYday – Old Fashioned Cake

    Elizabeth
    10 Oct 2014 | 8:00 am
    This is the result of further testing on this recipe. The published recipe below will result in these beautifully cracked doughnuts vs. the only slightly cracked version in the other photos.   Yay! Two doughnut posts in a row! But fear not doughnut haters (do those exist??), I have a yummy savoury waffle recipe coming up tout suite! But first, let’s get back to these amazing simple doughnut recipes. Last week’s response was pretty positive, so I figured I’d better keep with the simple stuff for a bit. I might try Crullers next though, simple yet slightly difficult?
  • add this feed to my.Alltop

    Mission: Food

  • Psycho Stuffed Birds

    Victoria
    23 Oct 2014 | 5:00 am
    "She's as harmless as one of those stuffed birds." - Norman BatesThis month's challenge for the Creative Cooking Crew involves making something inspired by Halloween, whether it's a creepy dish, one that's orange-and-black, or even something inspired by a horror movie. Being the film school graduate that I am, I couldn't resist creating a dish based on a horror film.Selecting a film was the first challenge, but I quickly decided it needed to be something by Hitchcock, one of my absolute favorite directors. Although Hitch has a large database of suspenseful cinema, there is one horror film…
  • Bouchon Bakery Corn Muffins

    Victoria
    20 Oct 2014 | 5:00 am
    I'm a big fan of the Bouchon Bakery cookbook. Although many of its recipes are time consuming and challenging, some of my favorites are actually the muffin recipes--simple but delicious. So far I've made three of the muffin recipes, and I've made them multiple times!Previously, I've created the pumpkin muffins and the banana muffins, but I recently needed some cornbread for a stuffing recipe (stay tuned this Thursday) and decided to throw together these easy-to-make corn muffins. Not only were the freshly baked muffins perfect for breakfast, but I used four of them (the standard size) for my…
  • Cranberry-Apple-Cinnamon Scones

    Victoria
    15 Oct 2014 | 5:00 am
    Last year, I shared a recipe for delicious, seasonal Pumpkin-Pecan Scones with Maple Glaze. Today, I'm sharing another scone recipe that's perfect for fall! These Cranberry-Apple-Cinnamon scones combine the essence of apple pie with the bright, tart flavor of fresh cranberries--two very prominent ingredients this time of year. And then the intense cinnamon glaze really takes these fragrant scones over the edge. These scones freeze beautifully. In fact, that's what I did. I cut them, froze them, and then baked them straight from the freezer. By freezing these scones, it actually prevents the…
  • Hoisin Baby Back Ribs

    Victoria
    9 Oct 2014 | 5:00 am
    These are some of my favorite ribs. I've made them for guests on many occasions over the years and they have always met rave reviews. And I have a secret for you. They aren't even grilled! They are super easy to make year-round because you actually prepare them in the oven.Broiling the ribs first gives the ribs some great color and texture. Then placing the ribs on a rack over a small pool of water in a roasting pan actually allows them to stay super moist during the slow cooking process. By the end of a couple hours, your ribs are practically falling off the bone (and if you overcook them,…
  • Brussels Sprouts and Bacon Dumplings + GIVEAWAY!

    Victoria
    6 Oct 2014 | 5:00 am
    There are few culinary delights in the world that make me as happy as indulging in fresh dumplings. I'm partial to Asian dumplings in particular, but truly I'm an equal opportunity dumpling lover. I didn't grow up eating dumplings, and in fact wasn't introduced to even American-style Asian food probably until my teenage years. Authentic Asian food came much later.I remember my very first experience with dim sum in Manhattan's Chinatown some years back. Although I had eaten dumplings from takeout restaurants in the past, this was really my first foray into a more authentic experience with a…
  • add this feed to my.Alltop

    Savoring Time in the Kitchen

  • Skillet Brownie Pie ~ Treat! No Trick.

    30 Oct 2014 | 2:57 pm
    Need a quick and easy treat? This one comes together fast! This is my favorite brownie recipe.  I decided to make it in a skillet to take to a friend's home recently so it could be cut into wedges and served with raspberries and vanilla ice cream.  This time, I decided to add some caramel bits to the batter. Sound good?Right after baking, the brownies are very moist and the caramel bits were melted and soft.   After a night in the refrigerator, these babies can be cut neatly and served like a candy bar.  They will last for several days refrigerated if you don't eat them…
  • The Best Fall Slaw!

    23 Oct 2014 | 2:11 pm
    There are perks to living near a city with several of James Beard Award-Winning Chefs.  Outside of the obviously great food at their restaurants, one of them writes a witty food column for our Sunday newspaper's food section.  Even though Sandy D'Amato no longer lives in Milwaukee and has sold his restaurant Sanford to his Chef de Cuisine (and recent James Beard Award winner as well), he still writes his weekly column. More than a few times, he shares a recipe that I simply have to be make right away.  Such was the case for this amazing autumnal slaw. Celeriac, apples, celery,…
  • Parmesan Peppercorn "No Knead" Bread

    12 Oct 2014 | 10:59 am
    I've made this bread twice in one week.  It's that good.   The recipe was inspired by our daughter and son-in-law who love the Parmesan pepper bread that they buy at a favorite Italian restaurant and retail sore.  They had brought us a sample of that bread this past summer and I wanted to see if I could recreate for them when they came for dinner this past week. I decided on using a hearty, no knead, crusty bread for my experiment - the kind of bread that you bake in a covered dutch oven. After the dough had risen for the specified amount of time,  I patted it into a…
  • Butternut Squash, Apple, and Leek Soup

    4 Oct 2014 | 12:02 pm
    What a crazy week of weather it has been here!  Monday, it was 84F, by late Monday afternoon it dropped to 59F.  It warmed to 80 again on Thursday, cold and rainy on Friday and tonight we have a frost warning.  This is a soup weekend if there ever was one!Last week, a fellow blogger, Bonnie, at From a Writer's Kitchen, wrote about a butternut squash soup made with apple that she found in the Chicago Tribute. You can click on the link above and see the recipe Bonnie made. It sounds wonderful and I love butternut squash.  Bonnie mentioned how flavorful the soup was with the…
  • Apple and Cheese Turnovers

    27 Sep 2014 | 10:08 am
    My first official dessert of autumn!  I knew it had to be something with apples.  Apple and spice and every nice, you know.  A absolute must at this time of year. What is your favorite kind of apple?  I love an apple that is sweet and juicy and has a lot of crunch.  I usually pick Fuji, Braeburn or Honey Crisp.  I still haven't tried the new Sweet Tango yet.  I was thrilled to see organic Honey Crisp apples at the market this week.  I do try my best to avoid the "Dirty Dozen".These little turnovers, or hand pies as people like to call them now, …
 
  • add this feed to my.Alltop

    Roti n Rice

  • Roasted Vegetables with Honey Balsamic Vinaigrette

    Linda
    15 Oct 2014 | 10:15 am
    Nothing beats Roasted Vegetables with Honey Balsamic Vinaigrette freshly harvested from the garden. They are sweet, tender, and makes a wonderful side dish. The post Roasted Vegetables with Honey Balsamic Vinaigrette appeared first on Roti n Rice.
  • Checkerboard Cookies

    Linda
    10 Oct 2014 | 10:30 am
    These eggless vanilla and chocolate flavored Checkerboard Cookies are light and buttery. They are perfect for tea time or special occasions. Includes video. The post Checkerboard Cookies appeared first on Roti n Rice.
  • Truly Colorful Colorado!

    Linda
    6 Oct 2014 | 5:51 pm
    A trip down memory lane in Colorful Colorado with visits to Estes Park, Rocky Mountain National Park, Loveland, Fort Collins, Longmont, and Boulder. The post Truly Colorful Colorado! appeared first on Roti n Rice.
  • Siamese Laksa (Laksa Lemak)

    Linda
    29 Sep 2014 | 7:10 am
    This super tasty Siamese Laksa a.k.a. Lemak Laksa has all the deliciousness of asam laksa and the creaminess of curry laksa. It is a must try! The post Siamese Laksa (Laksa Lemak) appeared first on Roti n Rice.
  • 25 Best Comfort Foods

    Linda
    20 Sep 2014 | 7:45 am
    25 Best Comfort Foods to prepare as the weather cools down. Choose from warm and delicious appetizers, soups, side dishes, main dishes, and noodles. The post 25 Best Comfort Foods appeared first on Roti n Rice.
  • add this feed to my.Alltop

    Turntable Kitchen

  • Single Serving: Dirt Dress – Twelve Pictures

    Andrew Brandt
    31 Oct 2014 | 4:00 am
    “Twelve Pictures” — the latest single from LA trio Dirt Dress — is a steady march set on a solid foundation of constant drums, chant-along vocals and persistent, fuzzy guitars. But the best moments of “Twelve Pictures” occur when that dang saxophone butts in. And whether it’s the roughhousing it delivers after the first build, or its aid in making the second escalation so powerful, it’s the saxophone that sets “Twelve Pictures” apart; it’s the saxophone that makes the song the strange and exhilarating three minutes of music that it is. “Twelve Pictures” is the…
  • Single Serving: BRONCHO – Class Historian

    Andrew Brandt
    30 Oct 2014 | 3:33 pm
    In a sense, power pop is simple: its just melodies and riffs—that’s it. Being able to craft catchy, succinct rock tunes, however, is a heck of a lot harder than it seems. Which is why “Class Historian,” a single from Oklahoma band BRONCHO’s Just Enough Hip to Be Woman, is so impressive. “Class Historian” is arguably the punchiest song of the year, a perfectly measured dose of “doot-doot-doos” that crams more hooks into its frame than a high school locker room; it subsists off of power-pop’s meat and potatoes alone, and calls to mind the Cars and Phoenix. Yes, “Class…
  • Single Serving: Angel Olsen – May As Well

    Matthew Hickey
    30 Oct 2014 | 1:46 pm
    As we previously noted, Angel Olsen‘s excellent Burn Your Fire For No Witness is getting the deluxe treatment. The digital only deluxe edition includes 5 bonus tracks including the previously released “All Right Now” (which you can stream here). It also includes “May As Well” and “Endless Road” which will be familiar to anyone who scored a copy of the bonus 7″ that accompanied preorders of the record. If you missed that one, you can hear “May As Well” now. The deluxe edition officially drops on November 18th via iTunes.
  • How to Make the Best Breakfast in Bed

    Kasey
    29 Oct 2014 | 10:02 am
    Mornings at our house aren’t often spent lingering in bed. There’s a fury to our starts: a toddler who demands attention (and breakfast or a snack, immediately upon waking), showers and coffee. Bed-making, and plan-making. Recipe-planning and grocery list-making. And that’s the weekend. Rarely do I find myself home with nothing to do and nowhere to go. But I’ve been reminded recently, as I slowly recover from a week-long cold, that sometimes the best plan is no plan at all and a morning in bed is a gift worth savoring. We were recently sent a beautiful bedding set from a new company…
  • Single Serving: Shamir – On The Regular

    Matthew Hickey
    29 Oct 2014 | 8:30 am
    Pic by Aaron Richter. Las Vegas’ Shamir is easily one of our favorite new discoveries from 2014. His Northtown EP was one of those fantastic debuts that seemed to spring up from nowhere. It turns out we aren’t alone in our appreciation either. He’s recently signed with XL Recordings and he’s already filed a video for new track “On The Regular” with them. You can check it out below. No release date has been set for a new LP or EP, but For now, you can download the track from Amazon.
 
  • add this feed to my.Alltop

    Jersey Bites

  • Jersey Shore Restaurant Week: Nov. 7 to 16

    Lou Petrella
    30 Oct 2014 | 8:29 am
    From its beginnings in 2009, the Jersey Shore Restaurant Week has offered Jersey residents some of the best options in high-quality food for affordable prices. And this year, it expands on that offer with a record number of participating restaurants who will offer reduced prices from Nov. 7 to 16. They have 86 options that […] The post Jersey Shore Restaurant Week: Nov. 7 to 16 appeared first on Jersey Bites.
  • Eagle Ridge Golf Club in Lakewood

    Tracy Nieradka
    29 Oct 2014 | 12:09 pm
    A “Wow” for Weddings! Who doesn’t love a good cocktail hour? The drinks are flowing, conversation is buzzing and servers wander by with enticing trays of food. Nailing this important hour between ceremony and reception is a must to keep your guests happy. Wedding guests look for a wide variety of bites to nibble on […] The post Eagle Ridge Golf Club in Lakewood appeared first on Jersey Bites.
  • Pastosa Ravioli Comes to Cranford

    MStavrou
    28 Oct 2014 | 7:27 am
    Family-owned Pastosa Ravioli is beloved in Brooklyn, where its first store opened in 1966. Since then, the family has opened locations throughout the metropolitan area, with the only other New Jersey store located in Manalapan. The Cranford location opened in August and since then, Pastosa Ravioli has welcomed a steady stream of customers attracted by the high quality food, friendly […] The post Pastosa Ravioli Comes to Cranford appeared first on Jersey Bites.
  • Forks & Corks Coming Nov. 17

    Deborah Smith, Executive Editor
    27 Oct 2014 | 6:53 pm
    JerseyBites is a proud sponsor of Forks & Corks. Reserve your tickets TODAY for the Algonquin Arts Theatre’s second annual Forks & Corks, A Food, Wine and Beer Tasting, at The Mill in Spring Lake Heights, on Monday, November 17, from 6 to 9 p.m. Don’t miss this unique opportunity to sample artful dishes from […] The post Forks & Corks Coming Nov. 17 appeared first on Jersey Bites.
  • A Sneak Peek at Talula’s in Asbury Park

    Melissa Beveridge
    27 Oct 2014 | 1:17 pm
    Walking around downtown Asbury Park is an amazing treat. On one of my daily walks when I strolled down Cookman Avenue and saw that there was a pizza place coming in, I immediately started googling who was joining the growing list of eclectic restaurants. Google provided me with all the buzz on Talula’s, which looks […] The post A Sneak Peek at Talula’s in Asbury Park appeared first on Jersey Bites.
  • add this feed to my.Alltop

    A Culinary Journey With Chef Dennis

  • What you Don’t Know About your Food Can Hurt you!

    Chef Dennis Littley
    25 Oct 2014 | 11:56 am
    If I had to pick one life changing event this year, it would have to be attending ShiftCon in Los Angeles.  To say it was eye opening would be an understatement.  When you have a multitude of aha moments over three days it makes you feel as though you’ve been living under a rock. But to repeat the message that so many of those wonderfully enlightened intelligent people I met because of Shiftcon told me “it’s not your fault”.   And that my friends is the problem. We are led down a path not knowing how treacherous it can be with all the twists and  wrong turns…
  • Ratatouille Two Ways – Around the Kitchen Table

    Chef Dennis Littley
    22 Oct 2014 | 7:51 am
    One of the great pleasures in life has got to be vegetables cooked and seasoned properly.   There’s something so wonderful about the fresh taste that nature has given to us in so many different flavors, shapes and colors.   And cooking them properly is really easier than you think! Many years ago I learned how to prepare a classical version of Ratatouille, it was simple and easy to cook.   No bells, no whistles, no extra seasonings, no kitchen magic.   Just fresh delicious vegetables cooked to perfection tasting as nature intended. I will admit it had been too many years since I…
  • Pinkwashing – The Dirty Little Secrets

    Chef Dennis Littley
    13 Oct 2014 | 5:41 am
    It’s October and that means its  Breast Cancer Awareness Month, which means that everything from the White House to the NFL is draped in pink to show support for this very worthy cause.    But there’s a Dirty Little Secret about this type of  Pinkwashing that most of us aren’t aware of. Last weekend I spoke at Shiftcon in Los Angeles on one of my favorite subjects Google+. What I didn’t expect was the education I would recieve via the conference.   Talk about eye opening.  Although I might equate the experience to more of electric shock therapy for the awakening…
  • Fettuccine Alfredo – An Italian Classic

    Chef Dennis Littley
    11 Oct 2014 | 6:44 am
    When you mention Fettuccine Alfredo you get a variety of responses.  You can immediately see some people diving face first into the memory, savoring the moment they last tasted the delightful flavors of that classic Italian dish…..sigh Then again you get the others that think of all the ways to make the dish less fattening by sucking all the flavors out of the dish. While there are ways to cut back on the fat and calories, making Fettuccine Alfredo less artery clogging, you also need to remember that this isn’t a dish that you’ll eat very often.  That being said an…
  • Steak Diane Recipe – An American Classic Revisted Around the Kitchen Table

    Chef Dennis Littley
    22 Sep 2014 | 3:41 pm
    While I admit that I no longer eat beef and haven’t for quite a long time now, I do still enjoy preparing it and serving it to Lisa and my guests.   I’ve spent many an hour working on whole strips , whole filets, steamship rounds, prime ribs and just about any cut of beef you can imagine, so even though I don’t consume it personally I have no problem with others eating beef.     After all, its what’s for dinner.    Robert Mitchum was one of the first spokes person for the What for dinner campaign, followed by my personal favorite Sam Elliot ( he just had that…
  • add this feed to my.Alltop

    stetted

  • Texas Sheet Cake

    Megan
    30 Oct 2014 | 6:00 am
    We moved to Texas in August 2005, and until this August I just didn’t understand Texas Sheet Cake. To me it was simply chocolate cake with frosting. No big deal. It showed up at parties sometimes, and I saw it at the grocery store, but nothing drew me to it. I furrowed my brow in confusion every time a friend talked about how wonderful it was. It’s just cake. But then, I made it for myself. Y’all. There are certain things in life that can only be fully comprehended once you experience them for yourself, and I now believe that Texas Sheet Cake is one of those things. Maybe…
  • Banh Mi Bowls with Pickled Radishes

    Megan
    29 Oct 2014 | 9:15 am
    This post is brought to you thanks to Duda Farm Fresh Foods and Kitchen PLAY as part of Team Fresh Summit. When I decided to go to Fresh Summit, one of the things I was most excited about was getting to meet the people behind the foods I see on the grocery shelves every day. I don’t think many shoppers realize how many different companies come together to create a full produce aisle — the number of vendors I saw was truly astonishing and I came away with a new respect for the food industry. One of the companies I had a chance to spend time with was Duda Farm Fresh Foods (you might…
  • Tea-Poached Pears with Soba Noodles

    Megan
    28 Oct 2014 | 6:00 am
    Last weekend I had the opportunity to stop by the USA Pears booth at Fresh Summit. Rows and rows of perfect pears, and I forgot to take a photo. Bad blogger. I did, however, have the opportunity to sample a few pear varieties out of the 10 that are in season right now, which really helped me realize how versatile they can be. I don’t know about you, but I often forget about pears in favor of apples. Apples are what I grew up with, and I confess that until recently I didn’t know much about selecting a great pear. I’ve been burned by rock-hard pears before, purchased in error…
  • Taco Meatloaf

    Megan
    27 Oct 2014 | 6:00 am
    How many of you grew up with meatloaf as a standard part of your dinner routine? How many of you have made meatloaf since emerging from your parents’ care and establishing your own kitchen? Kudos if meatloaf has made an appearance at your dinner table more than a handful of times. For me, I had eaten it so often that when it comes to preparing dinner, I hardly ever think of a big hunk of meat aside from steak. While there are few comfort foods that compare to a slice of meatloaf and a pile of mashed potatoes, it’s not a food that gets me excited. Let’s take meatloaf back.
  • Indulging in Life

    Megan
    25 Oct 2014 | 6:00 am
    Working in food generally means you eat well, and you eat well a lot. Never trust a skinny chef, right? Granted, I don’t consider myself a chef, but the past month my calendar has seen quite the juxtaposition of foodie events and healthy living events. My eye has been turning toward a healthier lifestyle in general, and this recent trend was started by participating in the Fit Foodie 5k, which I wrote about already. It not only reinvigorated my enjoyment of running, but let me to seek out another race to run. That search led me to sign up as a Zooma race ambassador for the 2015 race. I’ll…
 
  • add this feed to my.Alltop

    girlichef

  • Alphabet Veggie Soup with Mini Chicken Meatballs

    Heather Schmitt-Gonzalez
    30 Oct 2014 | 12:22 pm
    This is a sponsored post written by me on behalf of The Frozen Food Foundation. All opinions are 100% mine. I have a confession to make. Sometimes I waste fruits and vegetables. I buy them with the best of intentions. Beautiful little potato orbs just begging to be made into some warm German potato salad wind up looking like a science experiment. Spindly hairs shoot from what were recently bold orange carrots clamoring to be roasted and pureed into some creamy hummus. Crunchy celery stalks once destined to become the log to some peanut butter and raisins now lie soft an limp and neglected at…
  • Coney Dogs inspired by The Lost Tribe of Coney Island {book tour}

    Heather Schmitt-Gonzalez
    28 Oct 2014 | 6:59 am
    In the modern world reality tv, overt voyeurism, and little left to the imagination...where everything is on display...it's easy to long for the past. A time when things were simpler, people were friendlier, and humanity was more evident. But was it really? I tend to lean towards the answer yes—but only slightly. Human slavery, evil dictators, shady businessmen, human traffickers, and plain-old bad people have always existed. With the population explosion and the invention of the internet, it's just more prominently displayed now. I could argue back and forth (with myself, mind you)…
  • Whole Wheat Peanut Crackers inspired by The Terminal for Food 'n Flix

    Heather Schmitt-Gonzalez
    27 Oct 2014 | 5:18 am
    I first (and last) watched The Terminal all the way back in 2004, when it was just released. I remembered liking it, but I hadn't really thought much about it since. Then Evelyne came along as this month's Food 'n Flix host, and challenged (invited) us to watch it, draw inspiration, and head into the kitchen. But as things always seem to go, when I went to check it out from the library, they didn't have it. Like—at all; system-wide! It wasn't on Netflix, either. Of course this only happens to me when I proscrastinate. And procrastinator just so happens to be in my…
  • add this feed to my.Alltop

    My Man's Belly

  • Pumpkin Spice Latte Muffins

    Pamela
    28 Oct 2014 | 8:35 am
    These pumpkin spice latte muffins will make you all warm feeling inside without worrying about spilling that pumpkin spice latte all over yourself. Check out the site to get the recipe and relationship advice you know you want.
  • Easy No Bake Energy Bites

    Pamela
    24 Oct 2014 | 9:05 am
    This easy no bake energy bites recipe is the perfect snack or pre/post workout food. They taste so much better than those energy bars too. Check out the site to get the recipe and relationship advice you know you want.
  • add this feed to my.Alltop

    Give Recipe

  • Chicken and Potatoes with Tomato Sauce

    Zerrin
    30 Oct 2014 | 2:13 pm
    Chicken and Potatoes with Tomato Sauce is one of those favorite family dishes. This is just another specialty of mom. I used to ask mom to make it every weekend and I remember how all family members gobbled it down. This is one of the best comforting chicken dishes I know and I really don’t understant why I didn’t share it earlier. This is a satisfaction guaranteed chicken recipe. I’m quite sure that everyone in the family will ask for it again very soon since they can’t easily forget the scrumptious taste of it. If you still can’t decide on a recipe to make it your fall favorite,…
  • Simple Avocado Bruschetta

    Zerrin
    27 Oct 2014 | 2:50 pm
    Simple Avocado Bruschetta is a special treat due to its simplicity. You will find one of the yummiest taste behind this simplicity. The flavors of sea salted avocado, sliced tomatoes and black olives are just in a wonderful balance. If you are into quick yet scrumptious appetizers and snack bites, this recipe is for you! Do you sometimes feel hungry when there is still time for dinner or after dinner at midnight? Then you need a quick, tasty and healthy snack. What is the first food coming in your mind when you hear the word ‘healthy’? You can guess mine. Right, it is avocado. I can eat…
  • The Best Chocolate Chip Cookies

    Zerrin
    25 Oct 2014 | 1:36 pm
    The Best Chocolate Chip Cookies must be buttery, chewy, soft in the center and crisp at the edges, right? No need to mention the load of chocolate chips. These cookies have all these features, that’s why they are the best! They are perfect for the Cookie Week and any other special occasions for sure. The kids and friends will definitely love you more when you give them a box of these. I can hear you asking what makes these cookies the best chocolate chip cookies? For one thing, these are wonderfully buttery. You will even adore their smell. Also, with their amazing texture, these are…
  • Unstuffed Cabbage Casserole

    Zerrin
    23 Oct 2014 | 1:30 pm
    Unstuffed Cabbage Casserole is a lazy mom’s recipe, I agree. But it is as scrumptious as Stuffed Cabbage Rolls. Some dishes really take a lot of time. Don’t you think it would be great if it’s possible to reduce this time? Here is the solution: change its form! Stuffed cabbage rolls are one of our favorites, but I don’t always have enough time or energy to make them. So I change their form. Well, it isn’t wrong to say that I deconstructed stuffed cabbage rolls. The result is amazing though and I’m not sure if I will ever bother to stuff cabbage rolls again. Can you imagine that…
  • Fettuccine with Creamy Tomato Sauce

    Zerrin
    21 Oct 2014 | 1:58 pm
    Fettuccine with Creamy Tomato Sauce is loved by the whole family any time of the year, so this is a four-season recipe. I know you are surrounded with fall recipes which include hearty stews, comforting soups and of course lots of pumpkin things. I’ve been cooking for fall for weeks as well, but I just want to make something which is not limited to a specific season this time. We are still obsessed with fall recipes like Chocolate Chip Pumpkin Bread and Tomato Chicken Rice Soup though and I’m sure I will be making these often this year. You might think Fettuccine with Creamy Tomato Sauce…
 
  • add this feed to my.Alltop

    Kitchen Kwento

  • Before Farm to Table

    Aileen Suzara
    26 Oct 2014 | 3:43 pm
    - Doreen Fernandez, in "Why Sinigang"? Last week marked National Food Day, an event to "bring Americans together to celebrate and enjoy real food and to push for improved food policies." This is a good day, but it is also a stark reminder that I live in a nation that...
  • On Turning 30

    Aileen Suzara
    27 Jun 2014 | 5:35 pm
    I've been away for awhile. Even my mom noticed. She asked me to post an article so she can read something new. The last time I wrote was in the aftermath of Typhoon Haiyan. It was back when this goldenrod squash plant was just a seed, dry and still in...
  • In the Aftermath of Typhoon Haiyan

    Aileen Suzara
    11 Nov 2013 | 6:14 pm
    Photo credit: Erik de Castro/Reuters There are no words to comprehend the scale of devastation. Feeling helpless, my housemate and I scanned through the BBC, CNN and Philippines news stations, watching concrete and steel buildings flattened by wind, waters engulfing farmland and roads. We watched the rising toll of the...
  • Searching for the Land of Salt

    Aileen Suzara
    2 Oct 2013 | 5:20 pm
    Sadness is the salt that gives happiness its taste. - Mahmoud Emam Salt happens. It pervades our waters and diet and bodies. It flavors our language: Taken with a grain of salt. Salt of the earth. Worth your salt. Don't spill the salt. Salt brings life to food, heals wounds...
  • Writing the Way Home

    Aileen Suzara
    22 May 2013 | 7:53 pm
    I spent the past weekend up north with Movement Generation's ecological leadership retreat. I am still taking in the depth and breadth of that space, the people, and unexpected places that the gathering awakened (and recreating the delicious recipes...). One afternoon by the freshwater pond, we were asked to reflect...
  • add this feed to my.Alltop

    The Austin Gastronomist

  • Warm Barley Salad with Caramelized Carrots and Onions

    Kathryn
    26 Oct 2014 | 9:20 am
    What do Ewan McGregor and Austin Beerworks have in common? Find out in this Austin Beer Week recipe for warm barley salad, featuring Black Thunder German Schwarz.
  • Austin Eastciders Honey Butter

    Kathryn
    25 Oct 2014 | 7:00 am
    The Apple Cider Wheat Bread recipe I shared yesterday calls for 1 and 1/2 cups of Austin Eastciders Gold Top cider, which happens to be 3/4 of a full bottle. What do with the rest? Make some honey butter, of course!
  • Apple Cider Wheat Bread featuring Austin Eastciders

    Kathryn
    24 Oct 2014 | 10:53 am
    This easy, homemade bread recipe gets its tender bite from two secret ingredients: hard apple cider and sweet potatoes. I make it with Austin Eastciders, whose Austin, Texas, tap room opens tomorrow!
  • Take 5 Minutes to Support Springdale Farm

    Kathryn
    23 Oct 2014 | 3:00 pm
    It's time to speak up for Austin's own Springdale Farm! Find out how you can help preserve this east Austin treasure in just 5 minutes.
  • Austin Tech Events Happening Now

    Kathryn
    22 Oct 2014 | 2:13 pm
    A roundup of Tech + Food events happening in Austin this week.
  • add this feed to my.Alltop

    Restless Chipotle

  • Learn How to Make Homemade Bread Even IF You’ve Always Failed

    Marye Audet
    30 Oct 2014 | 11:19 am
    Have you always wanted to make a golden brown loaf of airy, buttery homemade bread but ended up with bricks instead? Don’t give up! You can make homemade bread easily with this book. I promise… In fact if you download the eBook today you can have that bread on your table in two hours if … Continue reading »
  • Chicken, Onion and Potato Gratin – Autumn Comfort Food!

    Marye Audet
    28 Oct 2014 | 7:41 am
    Autumn comfort food doesn’t get easier or tastier than this chicken, onion, and potato gratin. Creamy sauce, gooey cheese, tender potatoes, and perfectly seasoned chicken breast make it a family favorite throughout the chilly autumn and winter months. This recipe is one I published way back in 2007 – can you tell by the picture? … Continue reading »
  • Slow Cooker Chicken Fajita Soup

    Marye Audet
    27 Oct 2014 | 7:10 am
    I like soup anytime… but one a chilly, cold day in Texas, when it feels like God knocked down the barbwire between Amarillo and the North Pole? Well, soup is a necessity. A serious necessity. My parents, when they were older (in their 80s) would go to a local Tex-Mex restaurant and split an order … Continue reading »
  • Slow Cooker Potatoes au Gratin Smoky Southwestern Style

    Marye Audet
    21 Oct 2014 | 4:01 pm
    Slow cooker potatoes au gratin are the ultimate comfort food. I put it together the night before, refrigerate it, and get it started the next morning. So easy! Plus, with all of this smoky, southwestern flavor it’s totally incredible. I  love using the slow cooker all year. In the summer it cooks without heating the … Continue reading »
  • Chocolate Pecan Sweet Rolls

    Marye Audet
    20 Oct 2014 | 7:49 am
    Light, puffy sweet rolls are filled with chocolate and pecans for a special breakfast treat. The warm rolls ooze chocolaty goodnes! Disclaimer: Smuckers provided Jif Salted Caramel Spread that was used in this recipe. My opinion is my own – as always! I got a the Jif Salted Caramel spread a few weeks ago. I practically … Continue reading »
 
  • add this feed to my.Alltop

    BitterSweet

  • For Every Bird a Nest [of Kale]

    Hannah (BitterSweet)
    28 Oct 2014 | 6:14 am
    For every Bird a Nest – Wherefore in timid quest Some little Wren goes seeking round – Wherefore when boughs are free – Households in every tree – Pilgrim be found? Perhaps a home too high – Ah Aristocracy! The little Wren desires – Perhaps of kale so fine – Of leafy greens e’en superfine, Her pride aspires – The Lark is not ashamed To build upon the ground Her modest house – Yet who of all the throng Dancing around the sun Does so rejoice? [Ever so slightly adapted from] Emily Dickinson
  • Food is the Best Remedy

    Hannah (BitterSweet)
    24 Oct 2014 | 4:16 am
    I’ve made no secret of my distaste for “cleanses,” a concept that merely sounds like a thin guise for a more modern interpretation of the classic crash diet. The theory goes that this stringent regimen of fruit and vegetable juices will clean out the digestive system, remove unspecified toxins, and fill the participant with vital nutrients that are otherwise difficult to assimilate through whole foods. Though it may typically lead to weight loss in the short term, any victories over the scale are short lived, as it’s mostly water weight or the result of nothing more…
  • Pop It Like It’s Hot

    Hannah (BitterSweet)
    22 Oct 2014 | 8:38 am
    Freshly fallen leaves have settled in crispy piles everywhere the eye can see, while cooler breezes have swept away the summer heat so thoroughly and completely, it’s hard to believe we ever faced such oppressive temperatures. For most people, this shift tends to evoke thoughts of apples, pumpkins, and mulled wine, but for me, this time is inextricably linked with a craving for popcorn, of all things. Popcorn was never a part of any particular seasonal traditions in my childhood, nor was it reserved only for specific times of year, but something about the colder weather and advancing…
  • Bread Meets Spread

    Hannah (BitterSweet)
    16 Oct 2014 | 7:52 am
    “Have you heard of HUMMUS?” you might ask of a caveman recently unearthed after a million-year marathon nap. Now as ubiquitous as ketchup or salsa, hummus has managed to surpass all cultural boundaries, weaving its way into the homes and hearts of food lovers worldwide. What might be a more relevant question in this day and age is “Have you heard of MASABACHA?” Hummus’s lesser-know cousin should rank just as highly on the snacking scale, and yet somehow lacks the same renown, barely registering as a blip on the radar. Depending on your circle of friends, it might…
  • Sunflower on a Sunny Day

    Hannah (BitterSweet)
    13 Oct 2014 | 8:27 am
    Click the photo above to view full size. If it strikes your fancy and you’d like to enjoy it as your desktop wallpaper, right click the large version, select “Set as Desktop Background,” and choose the “Stretch” option to fit to your screen. Have a perfectly sunny day, no matter the weather outside!
  • add this feed to my.Alltop

    KelsEats

  • Ahooooooooooooo! Craftsman and Wolves is Legit

    Kelsey Elliott
    26 Oct 2014 | 5:31 pm
    The post Ahooooooooooooo! Craftsman and Wolves is Legit appeared first on KelsEats. Rating: 4.5 out of 5 stars Whoa now, Craftsman and Wolves, you’re comin’ in hot. Here’s what I like about you – you’re a little arrogant. How so? I mean c’mon, the dapper baker at the helm, William Werner, sells fancy-shmancy lookin’, bougie-sounding sweets and savories (i.e. a haute dog, with beet chips), displayed with enough space between each item to make you think you’re shopping for designer goods. Well, I guess in the world of pastry, the fare that’s…
  • The Oysters that Stole My Heart and Got Away

    Kelsey Elliott
    12 Oct 2014 | 7:25 pm
    The post The Oysters that Stole My Heart and Got Away appeared first on KelsEats. If someone had told me a week ago that I’d spend 4+ hours on a Saturday night researching one very specific, rather unknown oyster – a Canadian oyster at that! – I would’ve been amused by the thought, but also slightly concerned that I’m not reaching out to friends enough. But what can I say, last night I was consumed by the thought of a Chef’s Creek oyster, a variety that, to be fair, I plan on having in my life like a new best friend. Why did inspiration strike last night, you ask? Well, for…
  • The Industry All-Stars: Craig Lane

    Kelsey Elliott
    18 Jul 2014 | 3:24 am
    The post The Industry All-Stars: Craig Lane appeared first on KelsEats. If the mustache is the measure of a bartender in San Francisco, then the mustache on Craig Lane is the one that every old-hand and newcomer has looked up to since he graced Bar Agricole with his dapper presence in 2010. Ok, maybe it’s not so much the mustache, but rather, his near 20 years of cocktailing experience that’s the real reason behind his behind-the-bar prowess…but we all know the mustache certainly doesn’t hurt. In all sincerity, it’s not the mustache or the experience that really…
  • Anthony’s Cookies: So Good, Even Santa is a Regular

    Kelsey Elliott
    2 May 2013 | 5:00 pm
    The post Anthony’s Cookies: So Good, Even Santa is a Regular appeared first on KelsEats. Rating: 5 out of 5 stars Think fast: who is the person that makes the best cookie you’ve ever had? I’d bet cold hard cash that you’re about to throw down for your mom…although your grandma may also be a contender. Hell, maybe you’d even say yourself! But guess what? You’re wrong. It turns out that your mom doesn’t make the best cookies. Anthony does. Well, that may not be entirely fair to say considering Anthony (Lucas) only makes about 15 different flavors, all of which fall into…
  • Sons & Daughters: All Grown Up

    Kelsey Elliott
    20 Mar 2013 | 6:40 pm
    The post Sons & Daughters: All Grown Up appeared first on KelsEats. Geranium Ice Cream, white chocolate, wild huckleberry, black pepper – Sons & Daughters Rating: 5 out of 5 stars I’ve been to Sons & Daughters twice over the years, first in 2010 when they were relatively new, and again in 2011 after they’d received their first Michelin star. Both times the food was tasty and modern, with a fairly unique approach to hyper-local, ingredient-driven cuisine. I left both meals feeling generally happy with what I had experienced, but in the back of my mind there was…
  • add this feed to my.Alltop

    lunchitpunchit.com

  • Review: Harvest Snaps

    Andi
    26 Oct 2014 | 9:00 am
    I love potato chips but don’t buy them unless it is the small snack size bag because I have a tendency to over indulge. Unlike my mom, I don’t find carrots to be natures potato chip, sure, they’re crunchy but the taste isn’t the same. I really wanted something crunchy, but healthy that satisfied my taste buds. While taking a tour of a new grocery store, I spied Harvest Snaps and decided to try them. All six flavors! Harvest Snaps are baked, gluten-free, high in fiber and protein, low in sodium and fat. My favorite flavor was actually the lightly salted and I enjoyed…
  • Cucinova Pizza Pasta Salad | Cincinnati

    Andi
    12 Oct 2014 | 7:04 pm
    A new place opened in Cincinnati called Cucinova and they serve made-to-order pizza, pasta and salads each for $6.99! And I’ve got a $25 gift card to give to one lucky person! I might be too generous with my food love, but I do love pizza and I don’t have it often since it would mean I’m eating the whole pizza or if I have it with a group I concede to getting what others prefer so as to not appear picky. At Cucinova, I don’t have to worry about either of those things, I can create a 10-inch pizza made with my picks and enjoyed as dinner and a lunch leftover. Usually I…
  • Reusable Cutlery for Packed Lunches

    Andi
    21 Sep 2014 | 8:50 pm
    I had a friend ask for advice on finding reusable utensils silverware or flatware for her kids’ packed lunches. She wanted something affordable because she was going to buy two sets per child and didn’t want to use silverware that might be confused with utensils offered by the school’s lunchroom. Sistema is a brand of plastic containers I like because they’re sensible in design, are clear so contents are easily seen and have colorful accents. They also make plastic utensils. A friend of mine introduced me to IKEA’s KALAS children cutlery years ago. This colorful…
  • 10 Ways to Make Flavored Water

    Andi
    12 Sep 2014 | 5:30 am
    This guest post, sponsored by GoVibrant, gives us ideas how to flavor water so we’re drinking more! 10 Ways to Make Flavored Water By Jessica Remitz for Discover and Play H2O is far from the most exciting drink in the world, but it is the healthiest. Just a few of water’s many benefits are helping flush toxins out of your body, helping to balance blood sugar, aiding in digestion and regulating body temperature. Now that we’re facing summer’s heat, getting plenty of water every day is crucial to keeping cool and staying hydrated. While drinking plain ol’ H2O can certainly be a…
  • Fresh Thyme Cincinnati

    Andi
    10 Sep 2014 | 9:08 am
    Fresh Thyme Cincinnati opened in August 2014 and I’m really excited to have new grocery store option especially one so close to my gym! People who haven’t been or don’t have a store in their area have asked what it is like. It is a smaller grocery store, which doesn’t mean it offers less so much as it focuses on produce and then has bulk items, bakery, butcher, sandwich making deli, frozen foods, diary, vitamins, wine and beer. This isn’t the place you’ll go to buy clothes and greeting cards in addition to your groceries. I was really excited to see they…
 
  • add this feed to my.Alltop

    Mary Makes Dinner

  • Taking a Break

    Mary Helen
    22 Oct 2014 | 11:10 am
    Well, folks. It's time to throw in the towel - at least for a few weeks - as I work on finishing up the manuscript for my book. (In case you haven't heard, I'm writing a freaking book!) Life is just a touch TOO busy between work, book-writing, and baby, so I'm taking a little break. I'll be back with new recipes and updates on the state of my culinary world just as soon as I'm able to get my head above water. In the meantime, you can follow me on Instagram where I share (or maybe overshare) bits of my daily life. I have a pretty serious crush on Instagram, by the way.
  • More More More: Moonshine, Cavemen, and Indecent Exposure

    Mary Helen
    17 Oct 2014 | 7:38 am
    So it finally happened. I went outside my front door half topless. I didn't realize until I came in and sat down after taking the trash out that I had never rearranged myself after CC's last nursing session. Whoops. At least I don't think anyone saw me.   Speaking of motherhood, I heard a pretty inspiring story recently about motherhood (and life beyond) from Troy Ball, the founder of Asheville Distilling Company. Troy has three boys, two of which have special needs. She ended up putting her personal career ambitions on hold to care for her kids for over a decade. Then she…
  • Lemon Cashew Ceasar Salad with Roasted Squash (and a Sponsored Giveaway)

    Mary Helen
    15 Oct 2014 | 11:06 am
    Disclosure: The giveaway below is sponsored by World Vision, a Christian charity. World Vision provided me with a set of spoons to photograph and keep and is supplying the second set to be given away. I'm on a diet right now - a strict diet, and I have a lot of feelings about that. Rather than prattle on and on, I'll sum it all up via haiku. Nutrient dense food A bottomless appetite I would kill for pie Are you feeling me? I know you get it. I'm dreaming of pizza, but instead I'm eating this kale salad here. Yeah I know, another kale salad. I promise to branch out to other…
  • add this feed to my.Alltop

    Ren Behan | renbehan.com

  • Autumn Reviews – Cru Kafe, Supermilk and Doughnuts!

    Ren Behan
    25 Oct 2014 | 1:54 pm
    A round up of a few items that have caught my attention recently… Cru Kafe Coffee Pods Let’s start with the coffee…I’m a huge fan of a good cup of coffee. At home, we have a Nespresso coffee machine, I’m pretty sure it’s the Nespresso U model and it’s the second one we’ve had having...  Read More » The post Autumn Reviews – Cru Kafe, Supermilk and Doughnuts! appeared first on Ren Behan | renbehan.com.
  • Quick Risotto-Stuffed Vegetables

    Ren Behan
    21 Oct 2014 | 6:24 am
    My mother (who is an amazing cook) can always make ‘something out of nothing’ and I’m hoping that this recipe will always remind me of that. Last week, when my mum came to stay, I was completely on the back foot. I hadn’t managed a big shop and the fridge was uncharacteristically empty. We found...  Read More » The post Quick Risotto-Stuffed Vegetables appeared first on Ren Behan | renbehan.com.
  • 10 Amazing Chocolate Cakes – Chocolate Week 2014

    Ren Behan
    13 Oct 2014 | 5:58 am
    It’s Chocolate Week 2014, which is a good thing, as I’m in the mood for chocolate. So to mark the occasion, here are five of my favourite show-stopping chocolate cakes. Click on the arrows to scroll through the slider.   Hungry for more? I’ve selected some more of my favourites from around the web -...  Read More » The post 10 Amazing Chocolate Cakes – Chocolate Week 2014 appeared first on Ren Behan | renbehan.com.
  • Simple and in Season October Now Open!

    Ren Behan
    13 Oct 2014 | 2:47 am
    We’re running slightly late this month with our community blog event Simple and in Season, but in case you have any seasonal recipe you’ve blogged and would like to link up, you can find the linky for October below. A round up will also be posted at the beginning of November. I have a new...  Read More » The post Simple and in Season October Now Open! appeared first on Ren Behan | renbehan.com.
  • St Albans and Harpenden Food and Drink Festival 2014 Highlights

    Ren Behan
    8 Oct 2014 | 2:20 pm
    Our seventh annual St Albans and Harpenden Food and Drink Festival, organised by the St Albans City and District Council, came to a close this week, ending with an awards ceremony held at the lovely Lakeside Restaurant in St Michael’s Manor Hotel. The Festival brought together and showcased some of our very best restaurants, cafés, bars, local producers,...  Read More » The post St Albans and Harpenden Food and Drink Festival 2014 Highlights appeared first on Ren Behan | renbehan.com.
  • add this feed to my.Alltop

    Clean Eating with Clean Cuisine

  • Can Biodynamic Farming Yield a Healthier Flour for Those Sensitive to Gluten?

    Ivy Larson
    30 Oct 2014 | 12:28 pm
    Ivy Larson   Biodynamic farming is something you are likely going to start hearing more and more about very soon. And that’s a good thing! Similar to organic farming, biodynamic farming methods prohibit the use of hormones, pesticides and GMO’s. However, biodynamic farming goes one step further… Biodynamic farming takes a holistic and comprehensive approach to organic...  Read More » The post Can Biodynamic Farming Yield a Healthier Flour for Those Sensitive to Gluten? appeared first on Clean Eating with Clean Cuisine.
  • 5-Minute Pumpkin Dessert

    Ivy Larson
    29 Oct 2014 | 12:41 pm
    Ivy Larson Craving pumpkin pie this fall but just can’t seem to find the time to make a crust and wait a full hour for the whole thing to bake? Not to worry, I have the solution… My frozen Pumpkin Dessert recipe is basically pumpkin pie on a stick! Best of all, it takes just 5-minutes of...  Read More » The post 5-Minute Pumpkin Dessert appeared first on Clean Eating with Clean Cuisine.
  • Healthy Smoothie Recipes with Pumpkin

    Ivy Larson
    28 Oct 2014 | 9:17 am
    Ivy Larson With the arrival of Pumpkin Season officially upon us, surely you must be in the mood for something “pumpkin-y”? If you are anything like me, then healthy smoothie recipes that are made with pumpkin are probably not what first comes to mind. Instead, I am guessing you probably are thinking more along the lines of rich, sweet...  Read More » The post Healthy Smoothie Recipes with Pumpkin appeared first on Clean Eating with Clean Cuisine.
  • $285 Giveaway from KYPRIS Organic Beauty!

    Erin Lodeesen
    24 Oct 2014 | 8:36 am
    Erin Lodeesen Beautiful news! My absolute favorite skincare line, KYPRIS, is offering an exclusive Clean Cuisine Organic Beauty Giveaway valued at $285! If you are looking for luminous skin that glows with radiant health, KYPRIS is your answer. One lucky winner will receive the following two products (my favorites!) from KYPRIS’s organic beauty product line: Antioxidant Dew Serum 1,000 Roses Beauty Elixir What is...  Read More » The post $285 Giveaway from KYPRIS Organic Beauty! appeared first on Clean Eating with Clean Cuisine.
  • Luminous Skin and Natural Beauty Glow: 6 Things You Need to Know!

    Erin Lodeesen
    24 Oct 2014 | 8:35 am
    Erin Lodeesen Radiantly healthy, glowing skin….it’s the ultimate outward sign of natural beauty. I think it is pretty safe to say that on some level everyone would like to have beautiful skin. And sure, the media bombardment of so many perfect-looking models with their flawless and perfectly dewy skin might have something to do with our desires,...  Read More » The post Luminous Skin and Natural Beauty Glow: 6 Things You Need to Know! appeared first on Clean Eating with Clean Cuisine.
 
  • add this feed to my.Alltop

    On My Plate

  • Little Caesars Pretzel Crust Pizza - A Review

    James Kiester
    21 Oct 2014 | 3:59 pm
    -I don't generally buy ready made take out pizza, simply because I like to choose my toppings.  However, being hungrier than normal a few nights ago, I shelled out $6.00 for Little Caesars' Pretzel Crust Pizza.Subject: Little Caesars' Pretzel Crust Pizza | Source: Little Caesars' Press Release |Divided into eight large slices, the pizza consists of a soft salted pretzel crust topped with a Cheddar cheese sauce, cheese, and pepperoni, all sprinkled with an additional blend of Asiago, Fontina, Parmesan, and White Cheddar cheeses.With the understanding that ready made take out pizzas sit…
  • A Common Dilemma Sees Freezerburns Saying Goodbye As Daym Keeps On Keeping On

    James Kiester
    30 Sep 2014 | 2:37 pm
    - A few months ago, I wrote a blog about Gregory Ng, the self-proclaimed "Frozen Food Master," and host of Freezerburns™. Gregory began his frozen food review vlog in 2008 with a series of, five to ten minute, frozen food reviews. Between the publication of my blog and now, Freezerburns came to an abrupt, and rather dramatic, end.While reviewing the $2 Kid Cuisine How to Train Your Dragon Chicken Nuggets Meal, Ng snapped under the impression the meal delivered, "breading with a hint of chicken on the inside." With utter disgust plastered across his face, Ng exclaimed, "You know what? I…
  • I Love You Pulled Pork, But Stay Off My Burger

    James Kiester
    26 Sep 2014 | 3:54 pm
    -Pulled pork is a method of cooking a tough cut of pork, usually the shoulder, which allows the meat to become tender enough to be "pulled", or easily broken into individual pieces. The meat is seasoned with a BBQ rub and/or sauce, then cooked slowly at low temperatures (8 to 12 hours at 225°F) to break down the connective tissue and eliminate toughness. Subject: Carl's Jr.'s/Hardees' Memphis BBQ Pulled Pork Cheeseburger | Source: Carl's Jr.'s/Hardees' Press Release |While I love pulled pork, as such, I have to say, I hate these Pulled Pork Burgers which are popping up all over the place.
  • The Salted Caramel Band Wagon

    James Kiester
    4 Sep 2014 | 3:51 pm
    - Sometimes food trends sneak up on eaters, wiggling their way into the cracks and crevices of culinary pop culture, before we even realize they're upon us.  The early to mid 20th century saw sweetened bowls of milk drenched cereal slowly, but surely, replace eggs, bacon, and pancakes as typical breakfast fare.  The 80s saw the rise of micro brews, which would eventually horn in on Budweiser's & Miller's virtual monopoly on the American beer market.  Today eaters find themselves surrounded by foods flavored to taste like salted caramel.Photo courtesy of Amazon's Affiliate…
  • The Scooby Snack Cocktail versus The Piña Colada

    James Kiester
    14 Aug 2014 | 3:49 pm
    -My friend, and right hand, Dani was at a bar recently, when she heard someone order a "Scooby Snack."  Certain the patron wasn't ordering a dog treat, she asked the bartender what was in the Subject: Piña Colada with key ingredients | Date: 09/18/2012 | Photographer: Achim Schleuning | This file is licensed under the Creative Commons Attribution 3.0 Germany license. cartoon inspired cocktail.  The drink apparently consists of Melon Liqueur, Coconut Rum, Pineapple Juice, and Half & Half.When she told me about the drink I thought it sounded vaguely like, the cruise ship drink,…
  • add this feed to my.Alltop

    Our Tasty Travels

  • Greek Craft Beer in Athens: Beer Time

    Brett Domue +
    23 Oct 2014 | 4:53 am
    When visiting Athens, Greece, you’ll likely find plenty of options for good Greek wine and spirits, but finding Greek craft beer may be more frustrating. Most of the pubs and kiosks I wandered into in Athens offered only some macro beer selections from Greece and other parts of Europe. Familiar Greek beers like Fix, Alfa, and Mythos were the norm. Finding offerings from the growing number of craft breweries in Greece was a bit more of a challenge.  And, looking at recent check-ins on sites like Untappd and RateBeer didn’t provide much more insight. Eventually, I found a list…
  • Belgian Sour Beers – The Sessions #91

    Brett Domue +
    5 Sep 2014 | 1:49 am
    When I first started traveling to the Netherlands in 2002, one of the first things I fell in love with was the large number of beer options.  In any shop or bar, there were so many choices of wonderful Belgian beers made in styles I hadn’t encountered much at my watering holes in Connecticut. Every night would offer up new samples of Belgian Blond Ales, Dubbels, and Tripels. Many of these were a bit sweet, and most were quite strong. At the time, this was what I was looking for in a beer. Then came the Kulminator. After my fateful visit in May, 2005, I had a new Belgian love –…
  • My Big Announcement on TBEX North America – Cancun 2014

    Erin De Santiago
    4 Sep 2014 | 10:04 am
    It’s an exciting, yet nerve wracking, day for me as I finally get to formally announce some news I’ve been sitting on for a couple weeks. I am headed to Cancun next week for the big TBEX (Travel Bloggers Conference); however, I’m no longer going as just an attendee as I have for the last five or so conferences in North America and Europe. Say hello to the moderator for a new session and panel discussion at TBEX Cancun! I am honored to have been asked by Mary Jo, the head of TBEX, to represent Belize and head up a panel discussion on “Blogging in Latin…
  • Cantillon Zwanze Day 2014 – September 20, 2014

    Brett Domue +
    13 Aug 2014 | 11:29 am
    If you are a beer lover visiting Brussels, the a visit to the Cantillon is likely at the top of your to-do list.  As the last operating lambic brewery in Brussels, this is not just a visit to a brewery, but a piece of history as well. Lambic Masters – Jean van Roy of Cantillon and Armand Debelder of 3 Fonteinen I visited the Cantillon brewery in Brussels a number of times throughout 2013, including a visit in September for their Zwanze Day event both at the brewery and at the Moeder Lambic pub in Brussels. One of the best benefits of visiting the brewery in person is that you can often…
  • Shark Related Kitchen, Wine and Bar Products To Get You Ready For Shark Week

    Erin De Santiago
    8 Aug 2014 | 11:28 pm
    Hard to believe it’s already time for another Shark Week on Discovery Channel! Not familiar with Shark Week? Shark Week first premiered in 1988, and was originally developed to raise awareness and educate people about sharks. Over the years, the programming has continued to expand in both quantity and style. Today, Discovery Channel even has a nighttime talk show called Shark After Dark LIVE, hosted by comedian Josh Wolf. Shark Week is now broadcast in over 70 countries and typically takes place in July or August. It’s the longest running cable television programming event. If…
  • add this feed to my.Alltop

    VittlesVamp

  • Visiting Vienna

    The Vamp
    28 Oct 2014 | 12:49 pm
    And, after what has hopefully been a marvelous trip to Budapest, I should have made my way to Vienna today. Looking forward to even more grand coffee houses, a visit to the Mayer am Pfarrplatz winery - within the city limits - and some serious Weiner Schnitzel! Will be home next week, recovering from drinking copious amounts of Gruner Veltliner, I'm sure. But, I do plan on posting tales of my recent European exploits!
  • Budapest Bound

    The Vamp
    24 Oct 2014 | 8:34 am
    If all goes well with my flight, I should be in Hungary's capitol city. Expect reports on sumptuous coffee houses, stylish "ruin" bars, an Elvis Costello concert at the Palace of Arts, and - of course - Chicken Paprikash, when I return.
  • Going Sweet on Eggs

    The Vamp
    18 Oct 2014 | 3:45 pm
    And you thought I only ate meat-centric dishes in Montreal, didn't you? I think not. I also had dessert. Meat-free dessert. The Pecan Pie at Au Pied de Cochon was killer. An apple concoction with Cider Sorbet at Liverpool House was mind-blowing. But, my favorite had to be the Portuguese Egg Tart that I tried in Old Town Montreal at a sun-filled cafe called Cantinho de Lisboa. These beauties, pictured above, were all at once buttery, flaky goodness, and rich, custardy, vanilla-scented decadence. In fact, they may have just kicked my all-time favorite Portuguese Egg Tarts in New York's Flushing…
  • Meatropolis Montreal

    The Vamp
    12 Oct 2014 | 8:54 pm
    I pity the vegan that lives in Montreal. This is not a city for those that scorn meat, meat byproducts and the glories of dairy. Heck, this is a town that can't leave a plate french fries well enough alone. They ladle beef gravy atop and then generously sprinkle with fresh squeaky cheese curds. Christened Poutine, this "drunken man's best friend" is eaten in many different permutations across Quebec -- but I venture to guess that not one version is vegan-friendly. And, rightly so. If anything, these culinarian Quebecois take it up a notch and fry up their match-stick lovelies in duck fat. Or,…
  • My Go-To's: Waterfront Ale House

    The Vamp
    27 Sep 2014 | 6:02 pm
    Even in an era of rotating hipster havens and designer resto pop-ups, sometimes the oldies are still the goodies. I've been going to Waterfront Ale House on Atlantic Avenue for over 15 years, which is more than enough time to know that this stalwart Brooklyn Heights pub is a casual, comfort food-focused charmer. From kickin' Barbeque Spareribs and a killer French Dip with Fried Onions and Melted Farm House Cheddar Cheese, to a heaping platter of Nachos topped with Venison Chili and a bamboo steamer filled with delicate Steamed Vegetable Dumplings, the menu hits all the right "neighborhood…
 
  • add this feed to my.Alltop

    WindsorEats.com FoodBlog

  • Anchor Coffee House Hosts Artist Series

    windsoreats
    30 Oct 2014 | 10:07 am
    Anchor Coffee House Anchor Coffee House are very excited to announce that they will be welcoming Brendan Friel back for another great night of live music this Saturday, November 1, 2014! This is your chance to see one of Windsor’s finest musicians up close. The music will start shortly after 6:00pm so be sure to get there early as it filled up really quick last week. If you weren’t able to make it last week, this is your chance and if you came last week, you understand why it is worth coming early again! Enjoy your favourite Anchor food and drink while Brendan serenades you.
  • RECIPE: Beef Tacos

    windsoreats
    28 Oct 2014 | 2:01 pm
    Beef tacos from South Detroit Tonight, our Adriano Ciotoli made his return to the CTV Windsor kitchen with Arms Bumanlag! After losing 10lbs walking door to door while campaigning in a local election, he’s ready to get ready for hibernation season with some great eats. In the kitchen today was Joel Bishop of South Detroit, making some great beef tacos. Ingredients (per taco) One (1) 6″ flour tortilla 3oz of beef tenderloin 2oz shredded lettuce 2oz of pico de gallo 1oz pickled onion 1oz creamy coleslaw chipotle ranch to liking Cooking steps Cut 3oz of steak and grill to liking,…
  • Local Wine & Food Holiday Fest

    windsoreats
    28 Oct 2014 | 11:05 am
    Get ready for the holiday season with a delightful Italian-style evening out featuring local wines and foods from local businesses of Italian heritage. Savour the tastes of a wide selection of the Fogolar Furlan’s finest culinary foods including their polenta and toppings as well as fine Italian foods of Carmen’s Catering of Leamington. Enjoy the aromas of local fine wines from Colio Estate Wines, D’Angelo Vineyards Estate Winery, Muscedere Vineyards and the Paglione Estate Winery. Sample tickets available inside. This is a charity fundraising event for the Italian Genealogy…
  • WindsorEats’ Guide to the Windsor Craft Beer Festival

    windsoreats
    15 Oct 2014 | 8:26 am
    It’s fast approaching and tickets are selling fast. We’re talking about the Windsor Craft Beer Festival, of course! To make sure you get everything you can out of the region’s original festival dedicated to craft beer, which starts this Friday, we’ve created this guide to maximize your experience. Dance the Night Away Detroit Party marching Band For those who want to enjoy more than the beer at the Windsor Craft Beer Festival (that’s blasphemous!), we’ve made sure to provide plenty of other entertainment. The highlight of the festival will be the Detroit…
  • RECIPE: Quinoa Shepherds Pie

    windsoreats
    14 Oct 2014 | 2:51 pm
    Windsor Craft Beer Festival The Windsor Craft Beer Festival is taking place this week! To showcase some of the good eats that will be available from October 17-18, 2014 at the region’s original festival dedicated to craft beer, we brought Jay Souilliere of Motor Burger into the CTV Windsor kitchen to cook with Arms Bumanlag. If the Shepherds Pie looked too good to resist but you just don’t feel like cooking, you can try it out at the Motor Burger booth at the Windsor Craft Beer Festival. Quinoa Shepherds Pie 2 cups cooked quinoa (as per package) 4 shallots, peeled and chopped 2…
  • add this feed to my.Alltop

    Eat in OC

  • Three Health Facts That Will Have You Feeling Good About Being a Guacamole Fiend

    OC Restaurants
    30 Oct 2014 | 7:31 am
    Would you be surprised to know that, according to Fox News, guacamole has become the second most popular condiment in the United States? It’s second only to salsa! If you’ve ever had... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Think Training to Become a Sushi Chef is Easy? Think Again

    OC Restaurants
    28 Oct 2014 | 6:14 am
    There is a misconception in the United States about sushi: because passable sushi can be made at home, many believe that making sushi is as simple as tossing vinegar and sugar on rice, throwing some... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Want the Convenience of Cake Mix with the Flavor of a Homemade Cake?

    OC Restaurants
    13 Oct 2014 | 11:44 am
    We use cake to celebrate just about every happy occasion. Celebrating your mom’s birthday? You eat cake. Throwing a party for el Cinco de Mayo? You use classic recetas de postres to make a... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Five Delicious Dishes That Are Practically Made for Salsa

    OC Restaurants
    17 Sep 2014 | 2:31 pm
    What is salsa without the perfect tortilla chip to accompany it? Actually, salsa can be a key ingredient in some of the best southwestern-inspired dishes that you can make. And when you learn how to... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Take a Tour of the Chili Peppers Used Around the World

    OC Restaurants
    24 Aug 2014 | 7:37 am
    Despite all the drawbacks of living in an increasingly globalized community, at least when it comes to food, globalization has brought with it only opportunity. Now, regardless of whether... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • add this feed to my.Alltop

    New Products from Main Store

  • Magic Flight Launch Box

    31 Oct 2014 | 5:50 am
    Take Flight! MFLB Features -5 Second Heat Up -Fits in the Palm of Your Hand -Exceptionally Efficient -Trough Holds Enough for Two -Unique Hardwoods -Rechargeable AA NiMH Batteries available everywhere -Accessories Available.   -Handcrafted by Skilled Artisans in California The Magic Flight is one shocking little vape.  At first glance, it may not look like much - but after one use you will quickly realize what a powerful punch it packs. The Magic Flight uses a unique resistance heater that glows with heat instants after being activated. The MFLB is one of the fastest vapes around,…
  • Micro Vaped Glass Globe Attachment

    31 Oct 2014 | 5:50 am
    Our glass globe brings you the biggest most flavorful vapor available for your Vaped vaporizer. Includes 4 nails with ceramic heads and one Vaped exclusive glass globe. Compatible with both LUXURY and MICRO Vaped models. * Battery not included Includes 3 nails with ceramic heads 1 Glass Globe Regular Price: $69.99 Special Price: $49.99
  • Vapir NO2 Screen Pack - 20 pcs.

    31 Oct 2014 | 5:50 am
    20 pack of replacement screens for the NO2 Vaporizer are not compatible with any other Vapir vaporizers. The NO2 Portable Vaporizer is the newest version of portable Vapir vaporizers with a rechargeable battery pack. The screens fit into the top filling chamber and will help keep your unit clean during normal usage. $14.99
 
  • add this feed to my.Alltop

    Brown Eyed Baker

  • Friday Things

    Michelle
    30 Oct 2014 | 9:01 pm
    1. Last week, we had a SERIOUS leaf problem in our yard. It’s since been taken care of, but Einstein sure enjoyed plopping himself in the middle of a big leaf pile! 2. I had my 29-week doctor’s appointment yesterday, and everything continues to be going really smoothly. My weight, blood pressure and belly measurements are all on target, I got my whooping cough vaccine, signed my delivery consent form… things are getting real! 3. This week, we got our Christmas cards ordered and I looooove them (got them on Minted)! I think I’m all set in terms of cards, now I just…
  • Food Photography Tips + Adobe Photoshop & Lightroom GIVEAWAY!

    Michelle
    29 Oct 2014 | 9:01 pm
    Looking back to when I first began blogging in 2007, it’s clear that I knew virtually nothing about taking pictures of food. My process back then went something like this: Make something, put it on a plate or in a bowl, put it on the counter or table, snapped a picture and eat. At some point in the future, upload it and post it online. No fancy camera, no editing… it was all bare bones. It wasn’t until months later, when I was still blogging and photographing food on a very regular basis that I realized I had quite a bit to learn about how to make the food that I knew tasted…
  • DIY: Homemade Peppermint Patties

    Michelle
    28 Oct 2014 | 9:01 pm
    Halloween is just a couple of days away, but you won’t find any spooky decorations at my house. I’m pretty much the scrooge of Halloween… I think I stopped trick or treating before I was out of grade school, and only dressed up once (in college, and it was a tie-dye t-shirt – I made myself a hippie) since then… I hate scary movies… spiders, skulls and eye balls gross me out. However, I do find that Halloween has one redeeming quality – the candy, of course! Now that I can get behind. I haven’t done too much in the way of homemade candy lately,…
  • Cranberry Orange Bread

    Michelle
    27 Oct 2014 | 9:01 pm
    Last fall, my sister moved into an apartment close to the city in Pittsburgh, and it didn’t take long for her to locate the neighborhood bakery. The day that I helped her do some cleaning, she gave me an assortment of cupcakes as a thank you. They were ah-mazing! Since then, she has showed up to our house and family functions with different items from the bakery, and one of my absolute favorites is their cranberry orange bread. It’s super soft, has a great orange flavor and is studded with dried cranberries. The very first time we tried it, my Chief Culinary Consultant told me I…
  • Pumpkin Cupcakes with Cream Cheese Frosting

    Michelle
    26 Oct 2014 | 9:01 pm
    [This recipe was originally posted in November 2009; I have revamped the recipe, as well as taken new photos. These amazing cupcakes deserved an upgrade!] I first made pumpkin cupcakes with cream cheese frosting nearly five years ago, and I have been loving that flavor combination ever since. While I loved the old cupcakes, I thought that they were a bit too heavy on the spices, causing them to overpower the pumpkin, which I wanted to shine. This updated recipe tastes almost like pumpkin pie in cupcake form – a lot of fabulous pumpkin flavor with some subtle spice undertones. Throw a…
  • add this feed to my.Alltop

    Honest Cooking

  • Coconut and Pumpkin Bars

    Soni Sinha
    30 Oct 2014 | 1:00 pm
    Whip of these one bowl wonders for a tasty snack with a taste of autumn. Let the pumpkin square chill before cutting for a pristine shape. By Soni Sinha My pumpkin squares are extremely easy to make and taste incredible. I’ve used Almond Flour here and Agave instead of sugar that makes this a healthy indulgent treat using minimal processed ingredients. Making this couldn’t be any easier since the whole mixture literally requires just a mixing bowl and spoon. The pumpkin pie spice flavors remind you of the gorgeous season we’re in right now and the pumpkin coconut combo works its…
  • Soft Gluten Free Poppy Seed Rolls

    Honest Cooking
    30 Oct 2014 | 12:00 pm
    These gluten free rolls, sans yeast, require no rise time to create their beautiful, fluffy texture. Grab butter or a boll of soup to accompany. Get the recipe here. VANELJA – Gluten-free Poppy Seed Rolls from VANELJA on Vimeo. Sign up for the Honest Cooking Newsletter
  • Shaker Village of Pleasant Hill Kentucky’s Sugar Cookie

    Michelle M. Winner
    30 Oct 2014 | 11:00 am
    Plan a visit to this restored Shaker settlement in Kentucky and enjoy their hospitality, accommodations and simply-wonderful meals or try their delicious sugar cookie recipe. By Michelle M. Winner Fall is my favorite time of year to visit the Shaker Village of Pleasant Hill in Harrodsburg, Kentucky only 26 miles from Lexington. As the largest restored Shaker community on 2900 acres of farmland and 34 restored 19th-century buildings, if you want to learn about this interesting way of life that has all but disappeared, you must visit.  Climb aboard the horse drawn carriage and  take a short…
  • Pumpkin and Whey Wheat Bread

    Swathi Iyer
    30 Oct 2014 | 6:00 am
    From sandwiches to french toast this orange pumpkin loaf with subtle sweetness and a delicate crumb from the whey is a fun bread to make at home. By Swathi Iyer One good thing about making bread at home is that you get varieties of bread which are not easily available in the store. I did overnight bulk fermentation with this dough which means that day before baking I made the bread dough and then refrigerated it overnight. The next morning I took it and left it out for 2 hours and then shaped into a boule, kept it for another 2 hours and then baked it. This recipe was adapted from Dan…
  • Spicy Crock Pot Drumsticks

    Tina Putzing
    30 Oct 2014 | 6:00 am
    These drumsticks are perfect to make for a game day crowd. Throw them in the slow cooker the night before or in the morning and have fall-off-the-bone tender, spicy chicken ready by kickoff. By Tina Putzing I keep forgetting how awesome slow cookers are, but I’m reminded of the fact every fall when I start seeing Crock Pot recipes pop up all over the place. Any contraption that lets me chuck ingredients into a big pot, walk away for a few hours (maybe watch a few episodes of Castle), and then come back to find a hot, delicious, perfectly-cooked meal is a big time win in my book. Crock Pots…
 
  • add this feed to my.Alltop

    CookingShorts

  • Blue Moon Braised Beef and Onion Stew

    CookingShorts
    30 Oct 2014 | 5:45 am
    Note: There is a print link embedded within this post, please visit this post to print it. Braising is a cooking technique that CookingShorts has traditionally avoided. As we like to keep our recipes simple and easy, we didn’t think that a braised recipe would fit with our mission. Recently, I’ve been experimenting more and more with beef and pork products. I was looking for a few different cooking methods rather than just throwing a piece of meat on the grill. I kept getting tons of suggestions from other foodie friends about trying a braise and several members in our foodie…
  • Pumpkin Bisque

    CookingShorts
    9 Oct 2014 | 11:00 pm
    Note: There is a print link embedded within this post, please visit this post to print it. It’s time for pumpkins! No, I am not talking about pie, I am talkin’ soup. This amazing recipe is light and creamy and super fun to make – you cook the soup inside of a whole pumpkin! I guarantee that if you put this dish on the table, your kids will be begging to try it. The natural sweetness of the pumpkin makes for an incredible delicate taste to cozy up to on a cool fall night. Ingredients: 1 whole sugar pie pumpkin, 3 pounds – rinsed vegetable oil 1 tablespoon butter 1/2 small…
  • DomiCile Magazine Fall 2014 Issue

    CookingShorts
    13 Sep 2014 | 6:32 am
    Note: There is a print link embedded within this post, please visit this post to print it. We’re delighted to once again be featured in DomiCile Magazine’s fall 2014 issue. Starting on page 68, we present our Halloween themed “Spooky Snacks”. These spooky snacks are the perfect ghoulish treats to serve before heading out for an evening of tricks and treats. They also make for a super-fun kid activity. Have your little goblins invite over a few friends and let the kiddos help make (and eat!) the snacks. Cick the image to read
  • Ginger Honey Cinnamon Pork Chops

    CookingShorts
    7 Sep 2014 | 6:54 am
    Note: There is a print link embedded within this post, please visit this post to print it. It’s back to school time, which for most families means the start of a super busy schedule. Jason and I discovered that when our schedules get hectic, our dinners tend to get a little boring – spaghetti, herb chicken or kielbasa. Not that there is anything wrong with those options, we love all three, but sometimes we feel the need to come up with a twist on the standard weekday meal. This flavor-packed pork dish is the perfect twist on a weeknight meal, giving your family just the right amount of…
  • Autumn Apple Recipes

    CookingShorts
    7 Sep 2014 | 2:00 am
    Note: There is a print link embedded within this post, please visit this post to print it. It’s Autumn Apple time! Every fall, my husband and I head out to several apple orchards in the Shenandoah Valley. We spend an afternoon filling our baskets full of nature’s fruit and taking in the breathtaking mountain views. It’s refreshing to reach into the fragrant branches and tug the apples free. Could there be a more perfect autumn ritual? The first nip of crisp fall air and the hint of color in the trees seem to awaken some primal urge to harvest. And so we head to the fields and…
  • add this feed to my.Alltop

    Between the Pages

  • If This Cake Doesn't Scare You, You Are Already Dead!

    Between the Pages
    31 Oct 2014 | 4:30 am
    The door bell hasn't rung in over an hour and your two kids, Suzy and Timmy, their bellies overstuffed with candy, are finally asleep. Halloween is over for another year! You should be winding down, having a cup of decaf, and watching a little of your favorite sitcom before heading to bed. But, you can’t relax. In the back of your mind, you keep seeing the same image - the man, the man in the clown costume. On Halloween, It isn’t uncommon to see adults in costume walking around with their little ones. But, this man didn’t have a kid with him. His clown costume and make-up were…
  • There's Something Sweet In The Neighborhood. Ghostbusters!

    Between the Pages
    30 Oct 2014 | 4:30 am
    If you want something sweet in your neighborhood Who ya gonna call (ghostbusters) If its something’ sugary an it will taste good Who ya gonna call (ghostbusters) I ain’t afraid a no ghost I ain’t afraid a no ghost If you’re seeing’ sweets running’ thru your head Who can you call (ghostbusters) An’ invisible donut sleeping’ in your bed Oh who ya gonna call (ghostbusters) I ain’t afraid a no ghost I ain’t afraid a no ghost Who ya gonna call (ghostbusters) If you’re all alone pick up the phone An call (ghostbusters) Don’t get caught alone oh no.. ghostbusters When he…
  • 8 Stunning Captain Jack Sparrow Pumpkin Carvings

    Between the Pages
    29 Oct 2014 | 4:30 am
    These first two Jack Sparrow pumpkins were made by the amazing Dan Szczepanski.  These pumpkins show why I love Dan’s work.  While both feature Captain Jack, that is about all they have in common.  In the first pumpkin, Jack looks menacing.  His facial expression and the way he has the gun resting again his head shows Jack means business.  In the second pumpkin, Jack looks maniacal.  Also in both pumpkins, Jack’s hat and hair are completely different.  While both pumpkins are different, the detail and line work on both are simply…
  • Mickey's Not-So-Scary Halloween Bento Boxes

    Between the Pages
    28 Oct 2014 | 4:30 am
    Imagine if your lunches were delicious, healthy, and works of art.  Mike Kravanis doesn’t have to imagine.  He makes the coolest lunches I’ve ever seen.  He creates stunning Disney Bento Boxes for lunch.  Mike shares his amazing lunches on Twitter (that’s where I met Mike), Facebook, and Instagram Last year, Mike made a special series of Bento boxes featuring Mickey, Minnie, Donald, and Goofy dressed up for Halloween.  Above is Mickey Mouse dressed as Sora.  Sora is the main character in the Kingdom Heart Series.  (Did you know that before Disney and Square Enix settled on Sora…
 
  • add this feed to my.Alltop

    Real Home Living

  • Ireland

    Laura
    21 Oct 2014 | 10:20 am
    Sometimes I forget about this ol' blog. Now that it's been over a month since we returned from our trip overseas, I figured it's high time I showed you some photos!We seriously had the best time. While the trip sure had its share of stress and lack of sleep, we feel so grateful for all that we were able to see and do. Of course we only wish we had more time! Ireland is a beautiful, beautiful country. The neat thing about it is that while there are so many tourists who travel through every year, you can go see the famous spots and they still feel untouched. There is so much picturesque…
  • Europe!

    Laura
    18 Aug 2014 | 8:07 pm
    photo creditWhen we got back from our trip up north, it dawned on us that we only had a month left to plan out our trip to Europe in September. That's right, we're going to England and Ireland in just a few weeks! We had been wanting to do a trip to Europe this year, and the fact that my friend moved to a town right outside London just sealed the deal. I cannot wait to see London and walk some cobblestone streets in the Cotswolds. I'm also dying to explore the gorgeous green Irish countryside that I've heard about so much about! We have our flights and hotels booked, but all of our…
  • Summer vacation: 1000 Islands

    Laura
    12 Aug 2014 | 10:28 am
    Oh Mudlunta, how I love you.A couple weeks ago we took a long road trip up to the family cottage in the 1000 Islands. It was an incredible week! We had a bit of rain, but that didn't stop us from enjoying our vacation. The best part of the 1000 islands is just being there. Soaking in the peaceful quiet of the river, spending time with family, reading until your heart's content, taking a ride in the kayak whenever you want to (even in when it's raining!), sailing in the open water. There's so much to do all the time, but somehow it's a slow pace too. I don't think I realized how much I…
  • add this feed to my.Alltop

    Cuisine Diva

  • Dairy-Free Sweet Cashew Cheese

    Lynn Smythe
    16 Oct 2014 | 4:41 am
    Above: Sweet cashew cheese Have you heard of cashew cheese, or have you ever tried making dairy-free, cashew "cream cheese"? I've read about it for the past few months and a couple of weeks ago I decided to give a go and made 3 varieties of the savory version of cashew cheese. Cashew cheese is great if you are lactose intolerant, like I am. It's also vegetarian, and I think it's vegan. But I'm not an expert when it comes to vegan food. Although I am lactose intolerant, I still sneak it a bit of real cheese now and then. But lately I've had some digestive…
  • Digital Restaurant Menu Board Pros and Cons

    Lynn Smythe
    18 Sep 2014 | 10:44 am
    GUEST POST Digital menu boards for restaurants are deemed to be the next wave in customer interaction at eating establishments of many different types. Indeed, an increasing number of dining establishments have begun to integrate digital menu boards into their overall operational schemes. As is the case with any new technological innovation, including those associated with signage, there exist pros and cons with digital menu boards for dining establishments.Enhanced Customer EngagementOne of the benefits being extolled by companies that manufacture restaurant digital menu boards is that…
  • Roasted Red Pepper Bruschetta

    Lynn Smythe
    15 Sep 2014 | 8:47 am
    This is an old, but favorite recipe I originally posted online when I was the Herbs & Spices Feature Writer for Suite101.com. That site has pretty much disappeared although you might find the original recipe online.   Recipe Summary - Roasted Red Pepper Bruschetta Learn how-to make a simple appetizer out of peppers, tomatoes, black olives, green onions, garlic, parsley, balsamic vinegar and olive oil. Bruschetta is a topping for bread, which can be made from a variety of ingredients. Bruschetta is typically served on top of toasted Italian or French bread, and is offered as an appetizer…
  • What To Look For In Good Measuring Cups

    Lynn Smythe
    14 Aug 2014 | 4:38 am
    Today's guest post is written by Victoria Stotts. Good measuring cups have three things in common. They allow for accurate dry or liquid measurements, are made of durable, long-lasting, high-quality materials and include markings for various units of measure like ounces, milliliters and cups. Trendy, angled designs, colorful, stackable and enjoyable measuring cups of all sorts should always include these important features so that they effectively measure up. A recipe can only be as good as the culinary tools used to prepare it. Utilizing good measuring cups allows cooks to…
  • Why the Label on Wine is So Important

    Lynn Smythe
    12 Aug 2014 | 4:59 am
    Above: wine labels for Dunlor Wine Although the popular adage ‘don’t judge a book by its cover’ seems to apply to most things, the same cannot be said about wines. Wines are not just described by their notes, but also by their label. In fact, bottle labels on a wine are what catch customers’ attention. An article of Practical Winery and Vineyard Journal explains the message that the label on the wine sends across to people. Fine Dining Lovers’ Domaine Dorléan has also investigated how the wine label impacts people’s decisions when they decide to buy a bottle.The label matters…
  • add this feed to my.Alltop

    Eat Local Orlando

  • Chef Andy Bates having a pop up dinner at Redlight Redlight

    Chris Roberts
    29 Oct 2014 | 6:11 pm
    A popup dinner will be hosted by Redlight Redlight Beer Parlour next Thursday, November 6th. Celebrity Food Network UK Chef Andy Bates is gonna be in town and will be preparing an English Dinner. I will be cooking with him as well. The Redlight Redlight brewers are crafting a traditional english style ale to pair with Andy's fare. Ticket are on sale now at Redlight Redlight.https://www.facebook.com/events/872111226145812/883952854961649/ 
  • American Q Restaurant at B Resort And Spa in Lake Buena Vista

    Sunshine J. Baker
    7 Oct 2014 | 4:34 pm
    I spent a delightful Monday evening this week at a tasting for Orlando’s newest BBQ concept, American Q.  This unique restaurant combines the fun and excitement of a Brazilian-style carving and buffet experience with the traditional American flavors of barbecue.  It’s a relaxed, rustic setting with a restored 1951 red Ford truck as the centerpiece, holding the salad bar. Executive Chef Justin Leo created an inspired menu that gives guests a true tour of the best of BBQ.I started with a Dragonfruit Smash cocktail. This unusual drink combines muddled dragon fruit, tequila, basil…
  • Southern Moon Smokehouse now serving Brunch Saturdays & Sundays

    Chris Roberts
    21 Sep 2014 | 4:48 pm
    Southern Moon BBQ is now serving brunch every weekend starting Saturday the 27th and will be every Saturday and Sunday from 10-4 ‪They are located on Curry Ford near Crystal Lake next to Winn Dixie & Rogue Pub. They have some really great creative dishes that are a great mixture of breakfast/brunch and BBQ. One of the best things about Southern Moon is they make almost everything in house even most of the bread. Tropical Mimosa: lychee, mango, guyaba juices, sparkling wine I'm not a Mimosa person but this was really good, alcohol was mild, juices were sweetPulled Pork Pancakes -…
  • Redlight Red Light Chili Cook-Off.

    Chris Roberts
    18 Sep 2014 | 6:47 pm
    On October 26th 5-10pm Redlight Red Light will be hosting an epic Chili Cook-Off.Details: https://www.facebook.com/events/260031377529166/On October 26th Redlight Red Light will be hosting an epic chili competition featuring chilies crafted by AT LEAST 12 different chili masters! A onetime suggested donation of $10 (or whatever you choose, folks) gets you a bowl of each chili! That's 12 bowls of chili! The proceeds for this event are going to Orlando's own, Armando y Jorge's Orlandoñan Hot Sauce, to help them raise money for a new steam kettle cooker! Support local! Do you have a great chili…
  • Royal Indian Cuisine

    Chris Roberts
    18 Sep 2014 | 7:37 am
    New Indian Restaurant opening today September 18th, 2014 in Casselberry in the old Brick & Fire location next to Smokey BonesRoyal Indian Cuisine. http://www.royalindianorlando.com/menu.html#mixLunch Buffet Daily $9.95Closed from 3-5 daily then open for dinner, no buffet at dinner time. Closed Mondays.Decor is very nice and clean, staff is friendly, food is tasty.
 
  • add this feed to my.Alltop

    Barbecue Tricks

  • BBQ Pumpkin for Halloween? Watch This!

    Bill West
    26 Oct 2014 | 11:36 am
    Enjoy the Fall harvest on the grill with a fun way to grill a pumpkin for Halloween.   It’s a tasty stuffed pumpkin (or acorn squash) that’s tailor made to warm up a chilly Autumn eve. Happy Halloween and may you get more treats than tricks!
  • How To Grill Lettuce for a Grilled Salad

    Bill West
    12 Oct 2014 | 11:05 am
    Yes you can actually grill a salad… not just the chicken for the salad or a meat on top!  Take a look and lettuce know how we did! Some grilled salad tips: Start with cold lettuce. Use a halved whole head (we use iceberg in the video but romaine is also popular see radicchio below) Grill the cold wedge on a clean searing hot grill grate Baste with a oil based dressing first to encourage charring… There are lots of different veggies to cook on a grill.  Below some others…. The Best Vegetables to Cook on the Grill By [http://ezinearticles.com/?expert=Terry_Retter]Terry…
  • Bic FlameDisk Disposable Fire Source Review

    Bill West
    21 Sep 2014 | 11:14 am
    Ever need a fast source of heat or fire in a portable and disposable form?    The Bic Flame Disk may be for you.  This giant sterno in a pie pan is perfect for fast fire for tailgating or camping as a charcoal alternative. I know we have a lot of charcoal purists out there.  But BBQ Tricks has always been about making things a bit easier.   Sometimes that MAY mean taking a short cut to really be able to enjoy the moment.   Remember grilling – especially during tailgate season –  can be hot and fast as well as low and slow. The Bic FlameDisk is pretty affordable too –…
  • Hot Dogs – A BBQ Go To

    Bill West
    14 Sep 2014 | 5:18 pm
    Hot Dogs – From Slur To Delicassy! By Jay Bateman Everybody has had a hot dog at one point in their lives. It’s unthinkable to live out your life without ever having had one. Same goes for cheeseburgers, by the way. But let’s face it. The hot dog was here a lot earlier. It’s got decades of history behind it and it’s hard to dethrone ‘the dog’. We all know they are the best thing since slice bread. But you know what makes them even better? If you put them on sliced bread! There are many different kinds of names for the hot dog. Some people call them…
  • How To Roast Chicken Breast In Your La Caja China Roasting Box

    Bill West
    2 Sep 2014 | 8:04 am
    How To Roast Chicken Breast In Your La Caja China Roasting Box By Diane Louise Villanueva We don’t eat chicken solely because it is delicious but also it provides a lot of health benefits. First of all, it is rich in protein which makes it excellent in aiding weight loss. Chicken meat is also a natural anti-depressant; bone loss preventer and metabolism booster when taken in the right amounts. Most of all, chicken is among our children’s favorite food items! There’s just no telling why but kids are just so into them. And do you know what the most nutritious part of a chicken…
  • add this feed to my.Alltop

    In A Half Shell

  • Cape Cod Oyster Tour: A Look Into the WiAnno Way

    Julie
    9 Oct 2014 | 11:24 am
    The 14th Annual Wellfleet Oyster Festival, Massachusetts’ largest and most cherished oyster event was in full swing this past weekend on the Outer Cape. To commemorate the occasion, I have a handful of oyster stories from Cape Cod that I’d like to share. This past August, I embarked on my most ambitious bivalve-inspired road trip yet: a week-long oyster farm expedition from Duxbury to Wellfleet. Thanks to the generous support and hospitality of many individuals, my food blogger friend Michelle and I were able to get an extraordinary insider’s look at the business of…
  • While You Were Slurping

    Julie
    3 Oct 2014 | 11:52 am
    #INAHALFSHELL Instagrams of the Week: A few cool snaps from my own Oyster Week event, “Kaki & Sake,” caught by W&T Seafood (left) and my friend Rose (right). Want your pic to be featured? Tag your IG’s with #INAHALFSHELL and follow @inahalfshellblog!   – NYC Wine & Food Festival‘s Oyster Bash (presented by Lobster Place) is a sold out affair! – It’s cool to see more students getting into marine/aquaculture studies. – When I designed my first In A Half Shell logo to as five Ninja Oysters, I had no idea there would ever be…
  • Astoria’s Oyster Cafe of New York

    Julie
    1 Oct 2014 | 8:38 am
    If you love the nautical charm of The John Dory, but want the intimacy of Upstate, with a twist of Kanoyama, and happen to live in Queens, Oyster Cafe of New York should be your new go-to spot. This relatively new Astoria eatery by Daigo Yamaguchi has everything you need for a stellar after work pick-me-up: a great array of East and West Coast oysters, knock-out small plates and savory snacks, and a reasonably priced drinks menu. The first thing you’ll notice when you enter is the ceiling-high under-the-sea chalkboard art. The shucking station in the back corner of the restaurant…
  • While You Were Slurping

    Julie
    19 Sep 2014 | 2:15 am
    #INAHALFSHELL Instagrams of the Week: Ready to be shucked by PDXOysterSocial (left) and a snap of some great appetizers by cakebook (right). Want your pic to be featured? Tag your IG’s with #INAHALFSHELL and follow @inahalfshellblog!   – A mysterious new oyster bar is coming to Boston… – Tried my very first Tio Point Oyster aka “Bluff Oyster” this week, making it the 9th oyster species in my book. – Love these dreamy oyster paintings by Kim Hovell. – Martha’s Vineyard approves a new oyster farm! – At a young age, I…
  • AHOYSTERS, Matey: I’m On a Boat At Oyster Week!

    Julie Qiu
    16 Sep 2014 | 9:00 pm
    The 3rd Annual AHOYSTERS during Oyster Week 2014 was held this year on everybody’s favorite NYC oyster bar on a boat: Grand Banks. The stormy clouds decided to play nice for this special occasion, which resulted in stunning sunset slurps. Here are some of my favorite shots from the evening. The Sherman Zwicker felt a little more wobbly than usual today, but that didn’t stop this 40-some-strong crowd from having a ball at the bow. Billion Oyster Project director Pete Malinowski opens up a box of freshly harvested Fishers Island Oysters from Fishers Island, NY, which are…
  • add this feed to my.Alltop

    Chew On That

  • Join us Tonight at 7pm CT for our “#Chocoholic” National Chocolate Day Twitter Party

    Jim Sanger
    28 Oct 2014 | 10:12 am
    It should be epic! No formal RSVP necessary – just follow @ChewOnThat or @Recipe4Living, tweet #chocoholic, and join the fun! Prizes to be announced during the event.
  • Join us Tonight at 7pm CT for our “#MyMug” National Coffee Day Twitter Party

    Jim Sanger
    29 Sep 2014 | 9:00 am
    Join us tonight for our latest social media event, namely our #MyMug Twitter Party extravaganza to celebrate one of our favorite food and drink holidays, National Coffee Day. Brought to you by Chew on That and our sister publication, Recipe4Living.com, the event is already shaping up to be a smash. It will be co-sponsored by the wonderful folks at @iCoffee. And when these people show up for a party, they invariably come bearing some amazing gifts. Now, if you love coffee like we do you probably already know all about iCoffee, but even if you are already a big fan, go ahead and check out their…
  • Really? Chinese Noodle Shop Owner Confesses to Lacing Meals with Opiates to Get Customers Returning for More

    Jim Sanger
    27 Sep 2014 | 1:04 pm
    The South China Morning Post confirmed its story earlier this week that a noodle shop owner in the Chinese provincial capital of Xi’an had confessed to Chinese police that he had been secretly including a paste made of poppy pods into his menu items. The article reports that the restaurant owner did so in the hopes of making his customers addicted to his noodles. The owner was subsequently detained by local authorities. While the act of adding opiates to menu items to improve customer retention is fascinating in and of itself, exactly how the scheme was discovered is no less interesting a…
  • Reports: Shake Shack Considers IPO

    Jim Sanger
    19 Aug 2014 | 8:41 pm
    Nation’s Restaurant News reports that Shake Shack, the fast-growing chain of high-end burger restaurants, is seriously considering a public offering. The chain, owned by New York restaurateur Danny Meyer’s Union Square Hospitality Group, is credited with pioneering the super high-end burger concept, and it has developed something of a fanatical following since it first opened, as a literal shack, a decade ago in Manhattan’s now-trendy Madison Square Park. While Shake Shack may strike some market watchers as being a bit small for an IPO – NRN.com quotes a Reuters report as suggesting…
  • 5 Amazingly Yummy Zucchini Pasta Recipes That You Need To Make Right Now

    Jim Sanger
    16 Aug 2014 | 2:47 pm
    It’s the very height of summer. So you’re in the mood for something ultra-fresh that won’t bloat you-up like a balloon or put your family into a food coma.  It should be healthy, satisfying and something that gives you a reason to visit a farm stand or green grocer. Oh, and you’re also feeling just a little bit daring. That last bit cinches it. You’re in the mood to finally make some zucchini pasta. Talk about fresh, light and uber-nutritious. Making thin strips of zucchini pasta is super easy to do, it cooks up quickly and it’s likely that most people have never tried to prepare…