Food

  • Most Topular Stories

  • A Fresh Take on Easter

    NYT > Dining & Wine
    By SAM SIFTON
    15 Apr 2014 | 2:06 pm
    Instead of the usual cured ham, a succulent version that elegantly evokes spring.
  • Grow a Garden with a View

    Food & Wine: Articles
    11 Apr 2014 | 7:21 am
    A Mad Crush Wine Party © Michael Turek GROW AN URBAN OASIS Planting a rooftop garden is a great way to have a steady supply of seasonal produce. Even restaurants in downtown New York City have started growing fresh herbs, lettuces, and tomatoes, among other crops in top-level plots. Beyond supplying fresh ingredients, however, these skyscraping green spaces can also be a stylish oasis away from the hustle-and-bustle of city streets. Mixing town and country with jaw-drop...
  • Grow: Foolproof Hydroponic Gardening in a Tub

    Steamy Kitchen: recipes and cooking
    Scott
    16 Apr 2014 | 4:44 am
    If you think hydroponic gardening is difficult or expensive – you’re wrong! A simple tub (or even a milk jug) and a handful of easy-to-find (and cheap) products and you can hack yourself a hydroponics garden. I wanted to title this post “The Easiest Hydroponics Ever” or “Set It and Forget It Method” or “No Excuses Growing Method”. But Tub Hydroponics seems to be the most accurate name for it. Basically we are going to show you how to turn this collection of things: into these fabulous looking leafy vegetables. Anyone who knows me well,…
  • Move Over, Nutella

    Epicurious.com: Latest Features
    epicurious.com
    16 Apr 2014 | 7:00 am
    Nine alternative chocolate-hazelnut spreads
  • Gefilte Fish Is Scarce This Passover. Taste Buds Are Ambivalent.

    NYT > Dining & Wine
    By MATT A.V. CHABAN
    16 Apr 2014 | 8:03 am
    The weather has created a shortage of the appetizer equally loathed and loved by generations of Jews.
  • add this feed to my.Alltop

    Amateur Gourmet

  • Watching Suzanne Goin Cook (With Special Appearances By Jackie Collins, Hugh Acheson, Scott Conant and Carla Hall)

    Adam Roberts
    16 Apr 2014 | 10:46 am
    This past weekend, I emceed the cooking tent at the L.A. Times Festival of Books. It was a pretty exhilarating experience: after the jump you’ll see pictures of me and Jackie Collins, Hugh Acheson and Carla Hall. But the highlight for me, personally, was getting to stand next to one of my food heroes–the author of one of my favorite cookbooks of all time, Sunday Suppers at Lucques–while she made two extraordinary dishes in front of a crowd of adoring fans (myself included). That would be Chef Suzanne Goin and this post is about that experience. Click here to read the rest of…
  • Spaghetti with Purple Cauliflower Sauce

    Adam Roberts
    14 Apr 2014 | 12:01 pm
    Unpacking my first CSA box felt a bit like opening presents on Christmas morning. (Note: I’m Jewish but I date a non-Jew, so I know what I’m talking about.) There was the going to bed the night before, knowing the box would arrive the next day; the anticipation, getting out of bed that next morning, going to the front door; and the actual physical pleasure of tearing open the box to finally see what was inside it. You already know the answer from my CSA post, but the most delightful surprise was a head of purple cauliflower. I’d never cooked with purple cauliflower before…
  • My First CSA

    Adam Roberts
    14 Apr 2014 | 9:56 am
    So I have a friend named Rachel Sheridan who also happens to be a neighbor here, in Atwater Village, and recently she did an Instagram of a CSA box that had arrived at her doorstep. What’s a CSA box? CSA stands for Community Supported Agriculture and the idea is this: you pay a set fee, each week, and as a reward a box arrives at your door full of fresh-from-the-farm produce. I asked Rachel about her CSA and she told me it was called Summerland and that I should check it out. Not only did I check it out, after clicking around for a bit, I signed up too. Cue the trumpets: this box…
  • L.A. Times Festival of Books

    Adam Roberts
    11 Apr 2014 | 2:52 pm
    Hey gang, if you’re in L.A. this weekend, come on down to the L.A. Times Festival of Books where I’ll be emceeing the cooking tent and interacting with the likes of Hugh Acheson, Suzanne Goin, Carla Hall, Scott Conant, and–believe it or not–Jackie Collins. All the info is here: should be fun!
  • Amanda Cohen on the Restaurant World

    Adam Roberts
    10 Apr 2014 | 2:24 pm
    I’m not normally the kind of blogger who links to lots of little articles throughout the day, but this piece by Amanda Cohen of Dirt Candy is too good not to share. In it, she skewers the fanfare around the 15-year old chef (I’ve been skeptical from the get-go) and goes on to address how show biz and razzmatazz in the food world are distracting us from the reality that few chefs are brave enough to admit: at the end of the day, it’s just food.
 
  • add this feed to my.Alltop

    Steamy Kitchen: recipes and cooking

  • Grow: Foolproof Hydroponic Gardening in a Tub

    Scott
    16 Apr 2014 | 4:44 am
    If you think hydroponic gardening is difficult or expensive – you’re wrong! A simple tub (or even a milk jug) and a handful of easy-to-find (and cheap) products and you can hack yourself a hydroponics garden. I wanted to title this post “The Easiest Hydroponics Ever” or “Set It and Forget It Method” or “No Excuses Growing Method”. But Tub Hydroponics seems to be the most accurate name for it. Basically we are going to show you how to turn this collection of things: into these fabulous looking leafy vegetables. Anyone who knows me well,…
  • Thai Firecracker Shrimp

    SteamyKitchen
    14 Apr 2014 | 11:58 am
    Yesterday, I bribed Nathan to help me do a cooking demo at the Florida Wine Fest in Sarasota. All it cost me was a $12.99 Nerf gun. I say GOOD DEAL! Right before our demo were chefs from Sarasota Bay Club cooking pork belly and seared giant sea scallops. This was the day that Nathan discovered pork belly. He would not leave the chef’s side and soon the chef recruited him to help serve the customers little samples. Every time the chef turned around, Nathan would sneak a little plate to devour. One for you….one for me….Smart kid. When it was our turn, we rocked it! We…
  • Grow: Hydroponics and Aquaponics Update

    Scott
    4 Apr 2014 | 7:40 am
    Hello everyone! I’ve been “sustainable gardening” for over a year now — with the aquaponics, hydroponics and microgreens. Some of our experiments are GREAT…. and some….well….let me just show you: Things That Worked Hydroponic Sweet Potatoes (in a barrel) From our Potatoes in A Barrel Experiment - the sweet potatoes are growing like crazy! I have added more media into the container 3 times and they are showing no signs of slowing down. I have resisted digging down in the media looking for sweet potatoes for fear of introducing mold or air that may…
  • Are You Throwing Away the Most Tender Part of Broccoli?

    SteamyKitchen
    1 Apr 2014 | 7:54 am
    Ahhh….the sad and lonely stump that gets thrown away after the prized crown is chopped off. BUT IT’S THE BEST PART OF THE BROCCOLI! Underneath that tough, fibrous outer layer of the stalk is the most TENDER part of the broccoli. It’s so tender, delicate and sweet that most of the time, I just eat it raw. Right there at the cutting board. I don’t even share. All it takes is 1 minute of your time to remove the outer layer.   Video: How to unveil the most tender part of broccoli What do you do with the broccoli stalk??? ©Steamy Kitchen Recipes, 2014. | Permalink |…
  • Giveaway: Underground Cellar Wine Trip for 4 to Sonoma Valley

    SteamyKitchen
    31 Mar 2014 | 9:28 am
    My friends at Underground Cellar are giving away: Stay at the luxurious Villa Terra Nova located in the heart of Sonoma wine country Behind-the-scenes private tour of Iron Horse Vineyards, by winemaker David Munskgard VIP chef’s dinner at award-winning “the girl and the fig” restaurant Roundtrip airfare, luxury transportation, and many other surprises! ==> Click here to enter the giveaway at Underground Cellar <==       (Steamy Kitchen is not hosting this giveaway – head over to Underground Cellar to enter!) ©Steamy Kitchen Recipes, 2014. |…
 
 
  • add this feed to my.Alltop

    Umami Mart

  • Inside Yukiwa Barware Factory

    Kayoko
    16 Apr 2014 | 1:41 pm
    Our main objective for our trip to Japan (besides noodles and ekiben) was to visit the many factories where they make the bar and glassware we select for Umami Mart. We wanted to go straight to the source, and meet the people behind the products. This ended up being far more fruitful than we could have imagined, as we are now armed with information and knowledge of where the products you see at Umami Mart come from. So we took a shinkansen (bullet train) from Tokyo to Tsubame-Sanjo in Niigata prefecture for two nights. A city well known throughout Japan as the headquarters for many …
  • Japanify: Crunchy Daikon Salad

    yoko
    14 Apr 2014 | 1:30 pm
    Warning: DO eat this at home before taking it out into the world! Weigh the social risks! You may momentarily lose some friends while eating this salad because the smell will clear the room. Trust me, I’ve tried it. Daikon is affordable and cooling when fresh and raw. The satisfying crunch coupled with the spicy kick is especially fitting when the sun is out. I also like how the white color brightens up a dish. INGREDIENTS 2 carrots shredded 3 cups of julienned daikon Dressing 6 tbsp rice wine vinegar 3 tbsp sugar 2 tbsp soy sauce 1 tbsp mirin Handful of katsuo (bonito) flakes METHOD 1.
  • Adventures in Nakano: Hitomi Bar

    Kayoko
    11 Apr 2014 | 5:27 pm
    Male bartenders in Japan are full of themselves. There, I said it. From the few “star” bars we visited during our trip to Tokyo, I felt miffed by the arrogance and general unfriendliness of the bartenders. What is up with that? Where is the hospitality? People say that you have to keep going to these sort of bars in Japan until you are “accepted”. Er, sorry but I don’t care to continuously patron a snobby establishment to be accepted into its self-absorbed world. Not my thing. And of course I’m over-generalizing. I’ve met many wonderful male…
  • The Ramen Shaman: Yoshimura-ya (Yokohama)

    Will VanderWyden
    9 Apr 2014 | 11:12 am
    On Sunday, April 6, my picture and story was in the Kanagawa edition of the Yumiuri Shimbun, one of Japan’s three biggest newspapers (yes only the local Kanagawa edition… but still). Read it here if you can read Japanese. If not you can look at my picture and Google Translate your way to such gems as: “Will’s “pig bone very popular, but can not win in shock when I eat ramen family” he said.” This befuddling sequence of events is all because of Yoshimura. Yoshimura-ya is the first iekei ramen shop. The “ya” at the end of the name and the…
  • Adventures in Nakano: Yakitori at Shimon-ya

    Kayoko
    7 Apr 2014 | 3:59 pm
    One of the most memorable nights I had in Tokyo was an adventure in Nakano, a hip neighborhood in Tokyo. We met up with our friend and Umami Mart writer Will, aka The Ramen Shaman, along with Eri, who suggested a yakitori joint called Shimon-ya. Eri, editor of Ecocolo magazine, brought along her entire staff, so we knew it would be a fun night out on the town. As we approached the cramped street of the eatery, it took me a few minutes to realize that there were several Shimon-ya storefronts across the street from each other. One space was devoted just to the yakitori grilling! This place must…
  • add this feed to my.Alltop

    Rasa Malaysia: Easy Asian Recipes

  • BBQ Dragon Fire Starter Giveaway

    Rasa Malaysia
    16 Apr 2014 | 12:32 am
    I am partnering with BBQ Dragon to give away a BBQ Dragon Fire Starter. There will be one (1) winner whom will receive one (1) BBQ Dragon Fire Starter. The suggested retail price of the BBQ Dragon Fire Starter is US$49.99. World’s first charcoal accelerator points a steady stream of fire-fueling oxygen directly onto your BBQ to get it ready to grill in under 10 minutes! The BBQ Dragon is a fire-starting tool that starts charcoal faster than a chimney without using lighter fluid, controls the heat of grills and smokers, revives smoldering fires, and scares cats off of counters. It works by…
  • Nutella Croissants

    Rasa Malaysia
    10 Apr 2014 | 7:55 pm
    Weekend is coming up and I thought I would share a recipe from a cookbook “The 30 Best Recipes of Nutella.” I know many fans and readers here love Nutella (click the link to check out my Nutella recipes). It’s great timing that the PR company of this amazing cookbook “The 30 Best Recipes of Nutella“ got in touch with me. After browsing through the 30 amazing recipes, I chose two recipes from the cookbook: Nutella Croissants and Nutella Truffles. Both are amazing and if you love the hazelnut chocolate spread, then you will love the recipes in this cookbook.
  • Mini Blueberry Cake

    Rasa Malaysia
    9 Apr 2014 | 6:41 am
    I am not sure about you, but Spring means berries to me, lots of berries. I love berries of all sorts but my favorite has got to be blueberries. I am not sure why but there is just something about those little, cute, dark blue color berries. I love blueberries, and everyone in my family loves them. Another plus, blueberries are always available in a smaller package, which means that I don’t have any chance of wasting them because we would always finish them in no time. Spring also means baking to me. The idea of baking in springtime, with lots of berries seems like such a great idea.
  • Nigella’s Chocolate Chocolate Chip Muffins

    Rasa Malaysia
    6 Apr 2014 | 8:42 pm
    When a muffin carries the name “Nigella’s chocolate chocolate chip muffin,” I think you pretty much know that you want to eat them all and that the recipe is a keeper. These muffins are not regular chocolate chip muffins, they are chocolate chocolate chip muffins. Not only that, this is Nigella Lawson’s recipe…how can we resist them? In the past year or so, my picky eater 3-year old son has certainly acquired a liking for all things chocolate, for examples: no-bake chocolate cake, regular chocolate cake, chocolate cupcakes, chocolate chip cookies. Whenever I am…
  • Tefal Infiny Press Revolution ZC500 Juicer Giveaway (Malaysia only)

    Rasa Malaysia
    5 Apr 2014 | 1:39 am
    I am partnering with my friends at Tefal to give away an Infiny Press Revolution ZC500 Juicer. There will be one (1) winner whom will receive one (1) Tefal Infiny Press Revolution ZC500 Juicer. The suggested retail price of the TefalInfiny Press Revolution ZC500 Juicer is RM1,499. Tefal, the world’s leading cookware and small home appliances maker introduces a simple and ingenious juicy solution with the Tefal Infiny Press Revolution ZC500 juicer. This new generation slow juicer revolutionises the juicer market. It allows consumers to prepare smooth and fresh juices effortlessly, while…
  • add this feed to my.Alltop

    101 Cookbooks

  • Deviled Eggs

    Heidi Swanson
    14 Apr 2014 | 9:58 pm
    This past weekend I saw coastal wildflowers blooming purple and yellow, misty morning vistas, colorful buoys and wave-whipped fishing boats. I saw a friendly covey of quail, flashy red-winged blackbirds, sleek, needle-nosed blue herons, and a single jack rabbit with ears tall and straight. There was crystallized honey the color of creamy butterscotch, and seals bobbing amidst the rocks at the surf line. I was visiting friends in Bolinas - the perfect overnight. We had a tasty dinner of mostly leftovers, morning coffee by a fire. When it came time to fall asleep, it was so quiet compared to…
  • Olive Oil Braised Spring Vegetables

    Heidi Swanson
    7 Apr 2014 | 10:41 pm
    Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. It was gorgeously produced with the likes of Mikkel Vang, Petrina Tinslay, David Loftus, Quentin Bacon, and Con Poulos filling the pages - imagery that was modern, aspirational, and (often) lit naturally. About that time, they started publishing a series of little seasonal Vogue Entertaining Cookbooks. Over the years I collected five of the volumes, and all of them have survived multiple moves (and brazen cookbook purges). Paperback, and roughly 160…
  • Mung Yoga Bowl

    Heidi Swanson
    31 Mar 2014 | 5:51 pm
    I thought I'd show you how I took a favorite component of a recent recipe, made a minor tweak, and turned it into something completely different. Do you remember the herb-packed coconut milk from this green curry porridge? Well, it's good. Good in its own right. And if you have some on hand, it's a nice jumping off point for a meal. The luxe, cilantro-ginger creaminess makes it brilliant as a dressing, drizzle, or sandwich spread...add some eggs and you have an easy tart filling. For today's recipe I thought I'd try a version with yogurt in place of the coconut milk, and it did not…
  • Favorites List (3.25.14)

    Heidi Swanson
    25 Mar 2014 | 4:22 pm
    Apologies in advance, I feel like I should be posting this favorites list prior to the weekend, when people have a bit more time to stretch out and read longer-format pieces. I came across a lot of great articles this month, and put a selection of them into this list. I also couldn't resist a handful of recipes that caught my attention, and a few wildcards. Enjoy! -h - The Dalai Lama's Ski Trip - Arms Wide Open - Trouble - Sarah Kersten Fermentation Crocks (thx for the custom glaze SK!) - 4-2-1 Vegetable Soup - Reading: Finished this, starting this. Looking forward to this. - Thinking these…
  • Giant Lemon Fennel Beans

    Heidi Swanson
    18 Mar 2014 | 7:43 pm
    Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill. If any of you are in a side-dish rut, I'm going to lobby for trying this. It's fast, it's good, and as a base idea, it's flexible. You can make the beans as instructed below, or use the recipe as a jumping off point. Add a poached egg on top to make a complete one bowl meal. Or, add a few cups of water (or herby broth), season well, and you have a bright, substantial stew. If you make it in an oven-proof skillet, you can top it with feta, chopped olives, and…
 
  • add this feed to my.Alltop

    Dona Lupe's Kitchen

  • Cloud Covered

    Gina Ruiz
    16 Apr 2014 | 9:03 pm
    A few years back my hard drive crashed. There was no warning, no blinking red light, nada. Just a dead Macbook. I was able to buy another hard drive and got more mileage for my Macbook, but my data? Everything was gone…except for what I had stored on the cloud in various applications – Dropbox, Google Drive, Amazon Cloud. I learned my lesson on that dark and scary day. Back up everything, back up often, back up in different places just in case someone goes out of business, has a huge fire or just crashes. Yeah, I’m not at all trusting when it comes to my data. I’m a writer. Words…
  • How to #Icon Your Neighbors Into Silence

    Gina Ruiz
    8 Apr 2014 | 9:09 pm
    I live on the East Side of Los Angeles in a neighborhood that is both residential/industrial and primarily Latino though gentifrication with all its good and bad is slowly seeping in.  I love it here for the most part.  I have a HUGE (about 2500 sq. loot) loft-like apartment in a converted barn (built in 1903) for a ridiculously low amount of rent.  It has all new laminate floors, a balcony, 1950’s tile in the kitchen and two glorious, brand spanking new bathrooms.  There’s room for ALL my books and then some an extra (huge) bedroom for my grandkids and a whole room for my kitchen…
  • A Day with #Chef Gianfranco Minuz

    Gina Ruiz
    5 Apr 2014 | 10:36 am
    It’s a breezy and sunny Saturday morning in Santa Monica and the Farmer’s Market is busy.  The smell of herbs, fruit and vegetables blend in with the smell of the sea just a short walk away.  Brisk business is being done, there’s a general feeling of happiness and goodwill throughout the market as customers – locals and tourists taste, smell and buy.  In the midst of this is a smiling, good-natured man in a white coat pushing a heavily laden cart.  His name is Gianfranco Minuz and he is in his element here.  The growers seem to know him well, trading jokes and showing him…
  • The Concrete River

    Gina Ruiz
    12 Mar 2014 | 11:13 pm
    I grew up not far from the Los Angeles River. My grandparent’s block butted up against it and back then, I could easily ride my bike down, get off it and squeeze it through a hole in the fence to get to the concrete embankments. Many a summer day I spent sitting on the concrete, writing in my composition notebooks full of stories or reading my Complete Works of Shakespeare that always traveled in my bike’s basket. In the 1970’s there were tons of frogs in that river. Green frogs, tadpoles, bullfrogs…I’d hear their croaking combined with the ever-present sounds of ducks, geese and…
  • Pozole & Rain

    Gina Ruiz
    1 Mar 2014 | 3:12 pm
    Yum! It is raining in Los Angeles. Our parched and drought-ridden earth rejoices and starts to feel alive again. Somehow that shift, that change in ozone, the sounds and smells of the city I love speak to me in memory – a memory of food, family and love. I take a walk outside to feel it on my skin and the wind whips my hair into a tangled mess while it caresses my neck and whispers one word – pozole. My Grandma Lupe made pozole all through my growing up. Rainy days like this one meant every door and window were  flung open to let in that good clean smell; the wet, flowery-herbal…
  • add this feed to my.Alltop

    Simply Recipes

  • Ham and Asparagus Strata

    Elise
    14 Apr 2014 | 10:20 pm
    You know those times when you make something so good, you can’t wait for an excuse to make it again? This is one of those times. Wow. Perfect for a spring family gathering, such as an Easter brunch, Mother’s Day, or a graduation. This ham and asparagus strata is basically a breakfast casserole, taken up a notch or two. It’s a layered casserole with cubes of rustic bread, eggs, Gruyere cheese, milk, cream, diced ham, and asparagus. It feeds a crowd. You can easily make ahead. Leftovers (if you have them, which I seriously doubt) will reheat beautifully for days. Continue…
  • Glazed Baked Ham

    Elise
    12 Apr 2014 | 3:50 pm
    Preparing a glazed ham for Easter? Check out these, from the archives. First published 2009. ~Elise A big baked ham is one of the easiest things to prepare for a holiday celebration. It’s economical, even a half-ham can feed a dozen people with leftovers, and a full ham typically goes on sale the week before Easter bringing the per-person cost down even more. The ham is already cooked, all you have to do is heat it to a serving temperature and if you want, apply a simple glaze. Continue reading "Glazed Baked Ham" »
  • Pan Simmered Pacific Black Cod

    Elise
    10 Apr 2014 | 4:37 pm
    Have you ever tried pacific black cod (also known as sable fish)? It’s a delicate, fatty fish, sustainably fished, filled with good Omega-3s, and absolutely delicious. The Whole Foods in my neighborhood has been carrying it with regularity. Here is a beautifully simple way to prepare it, taught to me by my friend and avid fisherman Hank Shaw. The fillets are simmered in a Japanese-style broth of sake, soy sauce, rice vinegar, oil, and ginger. While the fillets are cooking, you spoon the simmering sauce over the top of the fillets so that the top gets infused with the sauce as well. The…
  • Apple Pie Smoothie

    Elise
    8 Apr 2014 | 10:03 pm
    Wow! I’m doing a happy dance just thinking about this apple pie smoothie. It’s dairy-free, gluten-free, vegan, and it’s GREAT. Anytime you have that many “-free”s in a recipe, I’m doubtful. But I will happily drink this anytime. In fact, I drank the whole batch. (Uh huh, no self control.)  Continue reading "Apple Pie Smoothie" »
  • Boiled Asparagus with Sieved Eggs and Caper Vinaigrette

    Elise
    7 Apr 2014 | 4:10 pm
    It’s asparagus season! Here is a beautiful and classic way to serve them—quickly cooked in simmering water, drained, and sprinkled with a tangy caper vinaigrette and grated hard boiled egg. This recipe serves four, but you could easily double, triple, or quadruple the recipe. With more asparagus you could arrange them in a circle on a large platter for a dramatic presentation. Continue reading "Boiled Asparagus with Sieved Eggs and Caper Vinaigrette" »
  • add this feed to my.Alltop

    Simply Stated Blogs

  • Wednesday Trivia: The Perks of Ben & Jerry’s

    Rachel Stein
    16 Apr 2014 | 3:00 pm
    Think of your dream job: We imagine that instead of a cubicle and paperwork, you’d probably prefer to be surrounded by ice cream and puppies. Not-so-coincidentally, according to Serious Eats, that’s what a day in the life at Ben & Jerry’s looks like! Of the 14 Things You Might Not Know About Ben & Jerry’s, perhaps the most delightful factoid […]
  • Meditation for Beginners

    Erin Henry
    16 Apr 2014 | 10:00 am
    With all of the stress and pressures of modern life, anxiety can feel like your constant companion—but that doesn’t have to be the case. Turns out, you already possess everything you need to clear your mind, calm your nerves, and defeat that nagging anxious feeling in the pit of your stomach. How? It’s simple: Meditation. Even if you don’t think […]
  • How to Be More Patient

    Brigitt Hauck
    16 Apr 2014 | 6:00 am
    The coffee seems to be dripping in slow motion, the dog's walking around in circles without actually doing his business, the train can't come soon enough, and the elevator is taking forever! If this sounds like your thought process in the morning, it sounds like you could use a lesson in patience (can't we all sometimes?).
  • Today’s Thought

    rsdailythought
    16 Apr 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 Plant a Garden by Color An Idea for Cool Easter Eggs 10 Tips for Better-Looking BouquetsFiled under: Daily Thought
  • Sponsored: It’s Cold Out? Fire It Up!

    Simply Stated Sponsor
    16 Apr 2014 | 4:00 am
    It feels like the lazy days of the summer backyard barbecue are a million years away. The flavors you enjoy—grilled steak, chicken, and kabobs—don’t have to wait for the temperatures to rise, though. Use these tips to navigate the differences between cooking during the warm weather seasons and cooking in the winter. Grab your shovel, dig out the grill, and […]
 
  • add this feed to my.Alltop

    Food & Wine: Articles

  • Grow a Garden with a View

    11 Apr 2014 | 7:21 am
    A Mad Crush Wine Party © Michael Turek GROW AN URBAN OASIS Planting a rooftop garden is a great way to have a steady supply of seasonal produce. Even restaurants in downtown New York City have started growing fresh herbs, lettuces, and tomatoes, among other crops in top-level plots. Beyond supplying fresh ingredients, however, these skyscraping green spaces can also be a stylish oasis away from the hustle-and-bustle of city streets. Mixing town and country with jaw-drop...
  • What's for Dessert?

    3 Apr 2014 | 9:15 am
    Photo courtesy of GHIRARDELLI Dinner might be over but the party is just beginning when you invite your guests to explore the amazing compatibility between six GHIRARDELLI INTENSE DARK CHOCOLATES with six different sips of elixirs that accentuate various attributes of these luxurious treats. While taste is certainly subjective, every guest is invited to figure out which is his or her favorite combination. Setup Dedicate six small platters or plates, preferably plain white, to ...
  • Chef Kelly Geary: Growing Delicious Possibilities

    12 Mar 2014 | 12:28 pm
    Photo © KELLY GEARY. Seeds of Change Living in the city, Geary met a lot of people who wanted to eat local, organic, and fresh-grown foods—but who didn’t have time to make it happen on a regular basis. “In starting Sweet Deliverance, we hoped to provide a link between busy city people and their local farmers and food makers,” she says. Geary modeled Sweet Deliverance on the growing trend of community supported agriculture, or CSA. Customers buy a membership share that lets h...
  • Refreshingly Simple

    4 Mar 2014 | 2:04 pm
    Photo courtesy of Nestle Dreyer's Ice Cream Company As a busy chef with a demanding schedule, I'm always looking for ways to stay healthy. As the weather gets warmer, it's more important than ever to have light snacks on hand that will keep me feeling energized throughout the day. That's why I keep my freezer stocked with OUTSHINE® bars. They're made with the same delicious strawberries, raspberries and peaches I reach for at the farmers' market, all picked at their peak to...
  • Host a Garden Swap

    28 Feb 2014 | 8:58 am
    Photo courtesy of iStock. Gro a BBQ From beefsteak to heirloom to cherry and grape, tomatoes are a favorite garden veggie for home growers (yes, technically, they are fruit). In fact, they’re so popular, there are gardening products tailored just for them like Miracle-Gro® Water Soluble Tomato Plant Food. In summer, tomatoes can grow by the bucketful, so invite friends over for a backyard BBQ and garden swap. Make fresh Greek salad and grill sliced tomatoes for burgers. Buy so...
  • add this feed to my.Alltop

    An Exploration of Portland Oregon Food and Drink

  • Fogo de Chão opens May 2nd

    PDX Food Dude
    14 Apr 2014 | 5:57 pm
    The Portland branch of Fogo de Chão (fo-go dèe shoun), the large southern Brazilian churrascaria chain, will open for dinner on Friday May 2nd in the old NikeTown space. The restaurant which has eight locations in Brazil and 23 around the United States, features gaucho servers patrolling the restaurant with an endless supply of grilled meat, and a red and green card you can flip to signal when you want to pause to catch your breath. The space provides seating for 250 diners, includes several private dining rooms, and a bar area. Available meats are usually lombo – pork loin, filet…
  • Odd News: Viagra Ice Cream, “Budtender”, Chicken Corsage

    PDX Food Dude
    14 Apr 2014 | 4:04 pm
    “Everyone seemed so happy!” Is Viagra-laced ice cream the hot new thing? It was if you were a guest at a recent party held by someone who would rather not have his name disclosed. In response to a request from a well to do customer, “Edible inventor” Charlie Francis of South Wales created a blue-colored ice cream called “arousal”, a “Viagra blue” concoction of champagne-flavored ice cream. Each scoop contained 25mg. of the drug. From Charlie’s blog - This was one of the weirder requests we’ve had; to make Viagra ice cream for a…
  • Restaurants Must Remove Paper in Their Compost

    PDX Food Dude
    8 Apr 2014 | 12:08 pm
    Sorry Little Big Burger. From OPB.org - A big change is on the way for businesses that compost commercial food waste in Portland. Metro, the regional government that oversees the city’s commercial food waste collection, is changing the rules for what kind of material it accepts at its Portland transfer station. Within a year, the program will restrict commercial compost collection in Portland to food scraps only. That means businesses will not be able to compost food-related materials such as soiled cardboard, napkins, plates or compostable plastic utensils. The change does not affect…
  • Soho “Asian-fusion” Bistro & Lounge Closed

    PDX Food Dude
    6 Apr 2014 | 1:06 pm
    I noticed a sign in the window of Soho Asian Fusion Bistro in the South Portland Waterfront last week saying they have closed - To our Valued Customers It saddens us to inform you that Soho will be closing its doors on Monday March 31st, 2014. We appreciate your patronage and support and have enjoyed serving you. We apologize for any inconvenience this may cause. New owners and management will be opening the doors come early summer. According to their website, Soho was”a new restaurant venture primarily based on the fusion of Japanese and Korean food and drinks with Western cuisine. We…
  • Rumor Mill: Mellow Mushroom Pizza to Close

    PDX Food Dude
    6 Apr 2014 | 12:54 pm
    Word on the street is that Mellow Mushroom Pizza at 1411 Northwest Flanders Street in Portland is closing its doors on Sunday, 4/13. An internet search shows that the building is for sale. According to the rumor mill, it will reopen under a new owner as a 10 Barrel Brewing concept. Mellow Mushroom is a national chain that expanded rapidly during 2011 – 2013, opening the first west coast branch in Portland’s Pearl District in October 2011. At the time, owner Jim Warren stated, “We found a city that fits who we are to a “T”. The city of Portland and Mellow…
  • add this feed to my.Alltop

    Start Cooking

  • How to Boil an Egg

    13 Apr 2014 | 11:00 pm
    Making hard boiled eggs is not as difficult as it seems. My new Tips and Techniques video series will show you just that. In this first video, I focus on the basics and begin by showing you how to boil eggs. Enjoy!
  • Preparing Garlic

    30 Mar 2014 | 11:00 pm
    Garlic is often the essential ingredient that is required to make a great recipe. Slice, mince, or crush garlic cloves with this startcooking.com Tips and Techniques video.
  • Pork Chops

    16 Mar 2014 | 11:00 pm
    Well it is time for another startcooking.com video and today I am going to prepare pork chops. They are easy to cook and taste great with mustard sauce. Add rice and steamed vegetables and you are guaranteed a tasteful and nutritious meal. Enjoy!
  • Omelet with Cheese

    2 Mar 2014 | 10:00 pm
    Omelets are great for breakfast or lunch and only take two minutes to prepare. This recipe video will show you how to combine eggs and shredded cheese to make the best cheese omelets.
  • Scallops

    16 Feb 2014 | 10:00 pm
    Scallops are delicious and can be cooked in minutes! They are perfect when you have no time to cook. You just have to follow a few simple steps and you'll be ready to eat a tasty, zesty meal!
 
  • add this feed to my.Alltop

    Spices of Life

  • WELCOME SPRING WITH CLEANSING FOODS

    Debby Richards
    21 Mar 2014 | 3:42 am
    Photo by Romulo Yanes.   Universally spring signifies rebirth and renewal and it is traditionally a time for cleansing. Some Chinese doctors recommend a 3-day fast, consuming only fruit and vegetable juices. According to the Five- Element theory in Traditional Chinese Medicine, spring is associated with the Wood element which governs the liver and gall bladder and it is an important organ to cleanse after eating the heavy stews, soups and sumptuous foods of winter. Some extremists recommend a raw diet to completely cleanse out the system or a week-long dose of raw onions and garlic which…
  • Spicy Stir-Fried Chicken with Fresh Vegetables

    Debby Richards
    20 Mar 2014 | 3:27 pm
    1 ½ pounds boned chicken breast, skin removed Marinade: 2 Tablespoons soy sauce 1 ½ tablespoons rice wine or sake 1 teaspoon toasted sesame oil 1 teaspoon cornstarch 1 pound oyster or button mushrooms, stem ends trimmed ¾ pound snap or snow peas, ends snapped off and veiny strings removed 3 ½ tablespoons canola or corn oil Seasonings: 3 tablespoons minced scallions, white part only 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 1 teaspoon hot chili paste (or to taste) 1 red bell pepper, cored, seeded, and cut into ½-inch squares 1 orange bell pepper, cored, seeded, and cut…
  • Herbs and Spices: Key to Flavor and Optimum Health

    Debby Richards
    9 Jan 2014 | 11:36 am
    Dr. Jim Duke is one of the world’s foremost authorities on herbs and the best-selling author of The Green Pharmacy and numerous other titles about the health-giving properties of herbs and spices. I was fortunate to have the honor of working and studying with “Dr. Jim” when we taped a one-hour special titled “Spoonful of Ginger” for National Public Television that won a James beard award. As the leading medical botanist for the USDA he compiled the herbal data base. He also recommends stocking your pantry with the following culinary herbs for their health-giving and healing…
  • Seared Ginger Balsamic Salmon with Hot and Sour Slaw

    Debby Richards
    24 May 2012 | 1:51 pm
    4 servings 4 six-ounce pieces center-cut salmon fillets with skin, patted dry 1 teaspoon salt ½ teaspoon freshly ground pepper 2 teaspoons olive or canola oil 1 teaspoon toasted sesame oil 3 ½ cups or one 9-ounce bag pre-shredded broccoli slaw 1 teaspoon crushed red pepper flakes 2 tablespoons chopped fresh ginger 1 medium red pepper, cored, seeded, and cut into dice 2 tablespoons rice wine or sake Hot and Sour Dressing, (combine all in a small bowl) ¼ cup soy sauce ¼ teaspoon salt 3 tablespoons sugar 2 tablespoons Chinese black vinegar or Worcestershire sauce 2 teaspoons olive or canola…
  • Winning Formula for Great Health

    averagedave
    23 May 2012 | 7:50 pm
    Let’s face it: We all hope to live a long, healthy life and while there are no surefire guarantees, there are a few ways we can improve our chances. Accordingly, we consulted with one of the most quoted and highly- respected experts in the field: Dr. Walter Willett, Chairman of Nutrition of the Harvard School of Public Health and author of the best-selling “Eat Drink and Be Healthy” . Walter not only gave us some great tips, he introduced us to the newly-released “ HSPH Healthy Eating Plate”, a VAST improvement over the USDA Plate, which according to Walter, has some SERIOUS flaws.
  • add this feed to my.Alltop

    Once Upon a Feast

  • Getting Ready for Passover

    Ruth Daniels
    12 Apr 2014 | 8:59 am
    Passover is probably my favorite Jewish Holiday.  The photo is the lull before the cacophony of clattering dishes, noisy guests and general frenzy.  I love the weeks before it starts with the scouring through my favorite Jewish cookbooks, apps and Pinterest for new recipes and discussing options with my daughter (and then always end up with the classics)  You can check out some of my earlier ramblings and recipes.  I love the list making and schedules.. When I lived in Montreal and later in Toronto, where there are large and vibrant Jewish communities, I never imagined…
  • New Cookbooks, New Recipes & Fond Memories

    Ruth Daniels
    17 Mar 2014 | 5:04 am
    It seems like forever since I've last written anything here... chalk it up to a short but intense stint working, lots of colds, some travel... and pure laziness.   Not that there is any excuse for not sharing my local market joys, some great cookbooks, and a taste of recipes.    I haven't been totally silent.  I have shared three cookbooks and quite a few recipes from them just to whet your appetites.  And now that I've got my blogging mojo back, I promise to write more frequently.   But this post is really about comfort food and a flashback to my childhood.My…
  • Local Flavours

    Ruth Daniels
    31 Oct 2013 | 9:25 am
    I'm most often found writing about two of my favorite intertwining topics... food and local sources. Typically, though, it's about the ingredients, the producers of said ingredients, the season they are harvested and, naturally some recipes to go with them.  This time, I take a slightly different tack.  Still local, still flavorful, but this time it's about an evening out  - late dinner following a book launch... Seasoned Recipes and Essays from The Spiceman, Costas Halavrezos. I've been a fan of The Spiceman for... it feels like forever and yesterday, at the same time.  I…
  • A Fun Farm Visit

    Ruth Daniels
    2 Oct 2013 | 11:51 am
    Monday was a teachers' PD at my grandsons' school and since it was a beautiful day, my daughter invited me to join them on a farm outing.  Another gorgeous drive to "The Valley". A visit to not JUST a farm, but a farm with tons of benefits.  Welcome to our trip to Noggins Corner Farm. That's Boaz beside Winnie the Pooh Pumpkin and his Honey PotThe star attraction for the boys was the corn maze... which didn't really photograph well, but they have a great view on their site (above) but before we even got that far, we had to check out the cool farm play area. Mountain of tirestire…
  • Autumn in Nova Scotia

    Ruth Daniels
    1 Oct 2013 | 11:26 am
    I do love this time of year....leaves changing colors...cool enough weather to actually use the stove without the need of fans or air conditioners ....tons of fantastic local produce for making batches of preserves ... my "why I love Autumn" list is endless so I thought I'd share some of the beauty of Nova Scotia and how we've spent a recent weekend...along with recipes, of course.A couple of weekends ago we attended the first annual Avondale Sky Winery Garlic Festival.  It was a perfect day for a drive to "The Valley", only an hour from Halifax - with gorgeous vistas along the way.
  • add this feed to my.Alltop

    NPR: Food

  • On Your Mark, Get Set, Grow: A Guide To Speedy Vegetables

    16 Apr 2014 | 1:54 pm
    Impatient gardeners don't have to wait for summer to harvest salad fixings. A surprising variety of crops will bring homegrown produce to your table in as little as three weeks.» E-Mail This
  • Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange

    16 Apr 2014 | 6:01 am
    The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.» E-Mail This
  • Sous Vide Makes Its Way To The Home Kitchen

    15 Apr 2014 | 9:18 pm
    This cooking method — a strange mix of the precise and the forgiving — means never having to worry about rubbery, overcooked meats. But mind your eyebrows while you're holding the blowtorch.» E-Mail This
  • Behold Ukrainian Easter Art: Incredible, Inedible Eggs

    15 Apr 2014 | 12:28 pm
    Even 2,000 years ago, people seemed to know that the egg could be a source of life. And an ancient art form has been passed down, transforming a symbolic source of food into a dazzling decoration.» E-Mail This
  • Where's The Whole Grain In Most Of Our Wheat Bread?

    15 Apr 2014 | 12:22 am
    Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.» E-Mail This
 
  • add this feed to my.Alltop

    Vegan Bits

  • Do multivitamins make you healthier?

    Lane
    5 Apr 2014 | 6:11 pm
    Some experts say it's time to give up on daily multivitamins to preserve health, but others disagree. What should you do? If you take a multivitamin, it's probably because you want to do everything you can to protect your health. But there is still limited evidence that a daily cocktail of essential vitamins and minerals […]
  • Meatonomics: The Bizarre Economics of Meat and Dairy

    Lane
    5 Apr 2014 | 6:03 pm
    Source:  YouTube Few consumers are aware of the economic forces behind the production of meat, fish, eggs, and dairy. Yet omnivore and herbivore alike, the forces of Meatonomics affect us in many ways. Most importantly, we’ve lost the ability to decide for ourselves what – and how much – to eat.  Those decisions are made […]
  • Stellar Vegan Salads: new book by Sharon Discorfano

    Lane
    3 Apr 2014 | 6:03 pm
    Sharon Discorfano's new book "Stellar Vegan Salads" is now available in hard copy. We are awaiting out review copy, but I wanted to pass along the press release to you. Once we receive a copy of the book, we will review it and update this information. NEW YORK, NY, April 3, 2014 -- Salads…boring? Not […]
  • Vegan Meat Tastes Like Chicken

    Lane
    3 Apr 2014 | 1:42 pm
      Last May, Whole Foods recalled two types of curried chicken salad that had been sold in some of its stores in the Northeast. The retailer’s kitchens had accidentally confused a batch of “chick’n” salad made with a plant protein substitute with one made from real chicken, and reversed the labels. Consumers buying the version […]
  • Go Veggie and Spork Foods Tour Whole Foods

    Lane
    21 Mar 2014 | 12:03 pm
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Some articles may have affiliate links for which we may receive compensation. Furthermore we use analytics programs to track visitor behavior. You can read more via our Terms of Service and Privacy Policy which is at: http://veganbits.com/privacy-policy/
  • add this feed to my.Alltop

    Average Betty

  • How to Make Hot Fudge Video

    Sara O'Donnell
    11 Apr 2014 | 11:40 am
    There are a lot of things that claim to be hot, but can you think of anything hotter than Hot Fudge The post How to Make Hot Fudge Video appeared first on Average Betty.
  • Easy Hot Fudge Recipe

    Sara O'Donnell
    11 Apr 2014 | 11:40 am
    An easy, homemade hot fudge that uses unsweetened cocoa powder and tastes just like Ghirardelli The post Easy Hot Fudge Recipe appeared first on Average Betty.
  • Hot Diggity Dole! – #DoleSummit 2014

    Sara O'Donnell
    9 Apr 2014 | 5:02 am
    Because Lists are almost as fun as Dole Whips, here are my Top 10 Fun Facts from #DoleSummit The post Hot Diggity Dole! – #DoleSummit 2014 appeared first on Average Betty.
  • How to Make Fiesta Chicken and Rice Video

    Sara O'Donnell
    4 Apr 2014 | 11:25 am
    And you thought picking a winning March Madness bracket was hard! As a new Mom, I know more than ever how difficult it can be to get dinner on the table The post How to Make Fiesta Chicken and Rice Video appeared first on Average Betty.
  • Fiesta Chicken and Rice Recipe

    Sara O'Donnell
    4 Apr 2014 | 11:23 am
    If you have a package of Knorr Rice Sides and a few fresh ingredients, you've got dinner The post Fiesta Chicken and Rice Recipe appeared first on Average Betty.
  • add this feed to my.Alltop

    waiterrant.net

  • Stranger Danger

    guru
    9 Apr 2014 | 9:42 pm
    I’m driving down a busy street when Natalie starts screaming. At this point I’ve discovered my daughter’s wailing doesn’t always constitute an emergency so I keep going. But when her cries hit migraine inducing decibel levels I start to worry. Is she strapped in too tight? Something in her eye? Pulling her own hair again? Better check it out. Since pulling over on a commercial thoroughfare is a recipe for disaster, I hook a right onto a residential street and park in front of a house. A boy about seven years old is standing in front of the driveway while his father washes his car.
  • Middle Aged Grump

    guru
    3 Apr 2014 | 2:30 pm
    It’s Saturday afternoon when I pull into the drive-thru of my local Burger King with my baby in tow.  Not the best nutritional choice, I know, but Natalie’s been a hot mess all morning and I haven’t eaten a morsel. Since parenthood begets frugality I order two cheeseburgers off the value menu for $1.19 apiece and a small Diet Coke. “That’ll be $4.58,” the voice coming out of the speaker squawks. The meal should be $3.50 tops. “$4.58!” I say. “How’s that possible? How much is the Coke?” The speaker box doesn’t answer. Because…
  • Nobody Fucks With Us

    guru
    25 Feb 2014 | 1:08 pm
    It’s twenty-four hours after my daughter was born and our hospital room is filled with balloons, stuffed animals and well wishers coming to see that yes, I had finally managed to reproduce. As Annie basks in her new mother glory a nurse comes in and pulls me aside. “I’m really worried about Natalie,” she says. “Why?” I say, surprised. “She hasn’t eaten for several hours.” While it’s true Annie isn’t producing much milk and Natalie’s been falling asleep at the breast, the hospital’s lactation consultant told us the baby could go without eating for at least…
  • Natalie Marie Dublanica

    guru
    19 Jan 2014 | 6:59 pm
    Born January 16th at 8:06 PM. 7 pounds, 13 ounces and twenty inches long. Home now and running quite the sleep deficit. Mother and baby doing well.
  • Merry Christmas!

    guru
    25 Dec 2013 | 8:28 am
    For our last “free” Christmas, my wife and I are going to the movies and having Chinese food! Happy Holidays!
 
  • add this feed to my.Alltop

    Washington DC: Restaurants and Food

  • New Homes, Spring Cleaning and Open Houses - Bozzuto Maple Lawn Saturday April 5th 2014

    Shashi Bellamkonda
    3 Apr 2014 | 1:11 pm
    Post by Shashi Bellamkonda.
  • Gaithersburg MD Apartments Open with a Band! #RockCadence Event on April 5th at Cadence at Crown

    Shashi Bellamkonda
    22 Mar 2014 | 9:45 am
    The  Gaithersburg apartment community – Cadence at Crown is hosting a #RockCadence event on  Saturday April 5 from 2 to 5 pm. The afternoon event offers bands, food and beverages (including beer for 21yrs and over) .  Some of the bands featured are  19th Street Band, Hand Painted Swinger and Station 1201The event will have craft beer samples from Dogfish Head and Heavy Seas, wine from Elk Run and other top Maryland wineries and food from area restaurants. The event is  free of charge event, but you MUST RSVP at the event…
  • #YelpTimeWarp Event at the Fillmore, Silver Spring

    Shashi Bellamkonda
    25 Feb 2014 | 4:02 am
    Yelp holds a lot of events that showcase local business and also get a chance for Yelpers to meet in real life and relax and enjoy the entertainment. The DC/MD/VA region Yelp community teams do a great job in engaging with both small businesses, restaurants and Yelp users. There was music, games, food and of course if you checked-in on Yelp you scored a nice Yelp water bottle.Last week I was in Silver Spring for the event #YelpTimeWarp which was nicely themed to show different decades on each floor. Food was amazing, I really loved the Thai food from SabaiSabai in Germantown. It is very…
  • Chefs Invite Guests for a Lifetime Experience of a Cuisine, Cruise and Culture

    Shashi Bellamkonda
    2 Feb 2014 | 12:11 pm
    Saturday at the Italian Restaurant Al Tiramisu Chefs Amy Riolo and Luigi Diotaiuti announced the launch of a Two Chef's Culinary Cruise and gastronomic journey of the  Ottoman Empire in October , 2014 beginning in Istanbul and ending in Athens.Visiting Al Tiramisu and enjoying eating there is like visiting Italy as Chef Luigi Diotaiuti not only creates excellent food but tells you all about the history of the food, ritual of eating. This time he was joined by Chef Amy Riolo  whose motto is to learn and enjoy food through cuisine. The cruise will be on the Oceania…
  • #MeenasDream Seeks to go on National Tour & Future Life With IndieGoGo Project

    Shashi Bellamkonda
    21 Jan 2014 | 7:43 am
    I met Anu Yadav through mentions of her play "Meena's Dream" on Washingtonian, Washington Post. It was great to connect on Twitter and then get an opportunity to see the play at the Round House Forum Theatre in Silver Spring, MD. Meena's Dream  produced and performed by Anu Yadav with music from Anjna Swaminathan, Rajna Swaminathan and Sam McCormally just ended its world premiere at the Round House Forum Theatre in Silver Spring, Maryland last Saturday (January 18th 2013). The organizers have a Indiegogo project that will help them…
  • add this feed to my.Alltop

    Coconut & Lime // Rachel Rappaport

  • Deviled Potatoes

    Rachel Rappaport
    16 Apr 2014 | 5:18 am
    Ingredients:2 lbs baby Yukon Gold potatoes, halved horizonally3 tablespoons mayonnaise1 1/2 tablespoon Dijon4-5 cornichonssea saltfreshly ground peppersmoked paprikaolive oilDirections:Preheat oven to 350. Line a baking sheet with parchment paper. Lightly toss the potatoes with olive oil. Roast the potatoes, cut side up for 20 minutes or until fork tender. Allow to cool. Use a melon baller or measuring spoon to scoop out the center of each potato, leaving about 1/4 inch border. Place the potato pulp in a bowl or mini chopper and add remaining ingredients. Pulse until smooth. Spoon in the…
  • Roasted Eggplant Matzo Brei-tatta

    Rachel Rappaport
    13 Apr 2014 | 9:00 pm
    Ingredients:2 eggplants, cubed and roasted*8 eggs, beaten6 sheets "Everything" or plain matzo, broken into bite-sized pieces1 small onion, diced2 cloves garlic, minced8 oz crimini mushrooms, diced1/4 cup milk4 oz goat cheesesea saltfreshly ground black pepperDirections:Preheat oven to 325. In a 12 inch cast iron skillet** heat oil and butter. Saute the garlic and onion until the onion is translucent. Whisk together the eggs, milk, spices. Add the matzo and allow to sit 5 minutes. Stir in the eggplant Pour the egg mixture in the pan. Sprinkle with cheese. Keep on medium heat and cook until…
  • In the Garden with Rachel #1

    Rachel Rappaport
    11 Apr 2014 | 9:00 pm
    This is a little different than what I normally do here but those of you who have been following Coconut & Lime for a while or my Instagram or tweets know that we have quite a backyard here in Baltimore City. We have fig trees, pawpaw trees, 4 or 5 kinds of raspberries, blackberries, blueberries, beach plums, a plum tree and generally grow some vegetables each year. My all time favorite vegetable (fruit!) to go is tomatoes but I never seem to have any luck at it. I planted 10 different varieties of tomatoes last year and ended up with 1 edible, ripe tomato. One. I was going to just pass…
  • Crispy Chicken Thighs with Caramelized Onions and Mushrooms

    Rachel Rappaport
    10 Apr 2014 | 9:00 pm
    Ingredients:1 3/4 lb chicken thighs (about 4 large thighs)2-3 tablespoons Herbes de Provence1 onion, halved and sliced thinly8 oz crimini mushrooms, halvedsea saltfreshly ground black pepperDirections:Liberally sprinkle both sides of the chicken pieces with Herbes de Provence, salt and pepper.* Place the chicken, top-side down into a cold heavy-bottomed pan. Turn the heat to high and cook until the chicken starts to sizzle and brown. Move the pieces around the pan. Add the onion and mushrooms. Cover and cook 15-20 minutes or until the chicken is nearly cooked through. Remove the lid and…
  • (Yay, Spring!) Strawberry-Asparagus Salad

    Rachel Rappaport
    8 Apr 2014 | 9:00 pm
    Ingredients:1  lb steamed asparagus, cooled and cut into bite-sized pieces1/2-3/4 lb strawberries, halved or quartered3 hard-boiled eggs, cut into wedgesfor the dressing:1 strawberry, mashed*3 tablespoons balsamic vinegar3 tablespoons olive oil1/2 teaspoon ginger juice1 teaspoon Dijonsea saltfreshly ground black pepperDirections:Use a jar or dressing shaker to shake the dressing ingredients until well blended. Toss the strawberries and asparagus in a bowl. Add eggs. Drizzle with dressing.*I placed a quartered strawberry in the bottom of my dressing shaker and used a muddler to mash it up…
  • add this feed to my.Alltop

    Cooking with Anne

  • Pappardelle and Veggetable Ribbons

    Anne Coleman
    14 Apr 2014 | 4:00 am
    Pappardelle and Vegetable RibbonsEach spring I find myself anxious to grow things. This year especially brings with it an excitement and eagerness for the growing season to start. After an exceptionally long and stormy winter with extra low temperatures and prolific snows, it seems everyone I come in contact with is just as anxious for buds to open and flowers to bloom.I've just started my seeds and each day I check them like a child peeking under the tree at Christmastime in expectation of wonderful things to come. So far the bush beans have begun to sprout in earnest and the cucumbers are…
  • Hollandaise How-To

    Anne Coleman
    20 Mar 2014 | 9:19 am
    Asparagus cloaked with velvety rich Hollandaise sauce.Easter is on the way and, like all things that need our time an attention, it will be here all too soon. One thing served at many Easter dinners is asparagus with Hollandaise sauce. I'd like to show you how to make this and to assure you that I'm an expert of sorts on this particular sauce. Let me fill you in.Way back in 1993 I went to culinary school. I knew how to cook already and was fairly good at it, but I wanted to know more. My dream had been to open my own cafe or bed and breakfast and I wanted a good solid foundation for the many…
  • Anne's Meatballs

    Anne Coleman
    19 Mar 2014 | 5:13 am
    Anne's MeatballsWhen I first began making meatballs many years ago I made them as my mom did - meat, bread, milk, egg, salt and pepper and possibly nutmeg for flavoring. So-so at best but good in their own right.Several years ago I stumbled across a recipe for Italian meatballs and I haven't gone back to the old way since. Rich in flavors and tender to the bite, these are the ones I make again and again to rave reviews at home.Meatballs (upper right corner) as part of a simple Italian meal.Anne's MeatballsPrintable RecipeMakes 6 large, 12 medium or 24 mini1 pound ground beef, 80/20 is best2…
  • Irish Country Cooking from The Irish Countrywomen's Association

    Anne Coleman
    10 Mar 2014 | 7:37 am
    When I was first asked if I'd like to take a look at and possibly review the cookbook, Irish Country Cooking: More Than 100 Recipes for Today's Table from The Irish Countrywomen's Association, there's was no way I'd say no. I mean ... Irish. Country. Cooking. Was there any question this wouldn't be a book I'd love?With a huge portion of my own ancestry being Irish, I'm always, always interested to know more about the country, customs and especially, the food and cooking. When the book first arrived I knew it was a winner. Just look at the cover of this beauty:It's something I know I'd pick up…
  • Yuengling Traditional Lager Bacon Barbecue Sauce

    Anne Coleman
    3 Mar 2014 | 8:09 am
    Yuengling is not a name that's new to Pennsylvanians, in fact, Yuengling has been brewing up fine lagers and ales here since 1829. The newest product to carry the Yuengling family name, and rightfully so, is Yuengling Traditional Lager Bacon Barbecue Sauce. My oldest son at 14 years of age is already a barbecue sauce buff and he gave this his seal of approval in a big way. This tangy, smoky and savory sauce is the perfect complement to burgers, chicken and pulled pork. Here's our burger topped with the sauce and below is the press release. If you live near any one of the supermarkets this is…
 
  • add this feed to my.Alltop

    Cheese and Biscuits

  • Hibiscus, Mayfair

    7 Apr 2014 | 5:25 am
    I've been sitting on this post for a couple of weeks, mainly because I've been too busy enjoying myself in California (more on which soon) but partly also because I thought it might be an idea to let the whole blaggergate thing die down before posting a long and gushing post on a free meal in one of the best restaurants in town. I don't really have anything to add to much that's already been said on the whole sordid affair, but briefly, while posting (accidentally) the mobile phone number of a blogger on Twitter was unadvisable (although having admitted their mistake the retweeters in…
  • Nopi, Soho

    18 Mar 2014 | 6:12 am
    There's a lot of love for Yotam Ottolenghi, for his Middle Eastern/Eastern Mediterranean fusion cooking, his mini chain of upmarket delis, and for his best-selling range of cookery books. In a city plagued by "me too" copycats and bandwagon-jumpers (seriously, can we stop with the dirty diner joints now? Even I'm bored by them) Ottolenghi stands as a rare example of a style and philosophy of food that is both unique and worldly. Healthy-food, rather than healthfood - all freshness and light and with exotic things like freekeh and pickled kohlrabi, not vegetarian but vegetable-focussed, it's…
  • Afternoon Tea at Claridge's, Mayfair

    12 Mar 2014 | 8:13 am
    For a long time, I dismissed afternoon tea as a twee, anachronistic routine laid on purely for day-trippers and tourists. I was in no rush to drop half a ton on some cold sandwiches and cakes, and I saw little to recommend spending an afternoon in a stuffy hotel foyer surrounded by loud Texans in ill-fitting house jackets. Real Londoners, I thought, should avoid it in the same way we'd avoid the changing of the guard or Portobello Road on Saturdays - let's leave afternoon tea for the tourists, and cut our own crusts off some Boots Meal Deal sandwiches if we felt so inclined and head down the…
  • Antidote, Soho

    6 Mar 2014 | 6:59 am
    Much as I'm tempted to describe West London restaurant and foodie gastrotemple Hedone as "polarising", it's increasingly clear I'm just going to have to admit that when I have one opinion and the rest of the bloody world has another, that's not "polarising". That's just me being wrong. I didn't hate Hedone at all, but for the astonishing price and next to the tidal wave of hype from some of the biggest names in food in the capital, I just couldn't see what the fuss was about. But fine, OK, whatever. you win. Hedone is God's own diner and serving a poached onion on a plate is a work of genius.
  • Berners Tavern, Fitzrovia

    25 Feb 2014 | 4:22 am
    The first thing you notice about Berners Tavern, and the last thing, and in fact all you notice for much of what happens inbetween, is That Room. Part palace ballroom, part Paris Salon, this lavish space, with its lofty carved ceiling, three-story illuminated bar and walls appointed with a bewildering number and variety of framed paintings, photographs and mirrors, could easily be the most impressive in town. It's like eating in the Halls of Versaille. Unsurprisingly, then, the food has a hard time living up to it all. Not that any of it is bad, it's just rather unambitious; at the best of…
  • add this feed to my.Alltop

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

  • Getting a Visa to Vietnam (Don’t Make the Mistakes I Did!)

    Krista
    1 Apr 2014 | 5:58 pm
    Although I loved my time in Vietnam, I learned a few hard lessons. Lest you make the same mistakes I did, let me tell you about my visa situation first and then share some of my other mistakes in other posts. Should I get a visa on arrival in Vietnam? Or should I apply in advance for a Vietnam visa? U.S. citizens, U.K. citizens, French citizens, German citizens and it would seem all sorts of nationalities need a visa to enter Vietnam. There are two main ways to obtain this visa: apply in advance to a local embassy or consulate, or go the “visa on arrival” route. Because I had to…
  • Staying on Points at The Westin Bund, Shanghai

    Krista
    30 Mar 2014 | 4:31 pm
    Two weeks ago, I was hanging out at The Westin Bund, Shanghai. You know, like in China. Thanks to my Starwood American Express, I had enough points for three free nights. Not bad, particularly in an expensive city like Shanghai. I’m a little torn about my stay here. On the one hand, I loved the staff and the facilities. The staff were cheerful, knowledgeable and helpful at all times, day and night. The facilities offered everything the modern business traveler could want: there were multiple restaurants, a dark and smoky bar, a nice food/wine shop, and a great gym and pool. Also, the…
  • Sojourn in Palm Springs

    Krista
    26 Mar 2014 | 5:35 pm
    My friend Julie just celebrated the 19th anniversary of her birthday. What better way to celebrate than rent us all a house in Palm Springs, California where it is HOT and DRY and NOT SNOWING?  We booked Villa Moda (pictured) through LuxuryRetreats.com and couldn’t have been happier with the price, process and the service. The first morning, we had a little trouble with the hot water and our concierge was out at the house in 20 minutes. I would definitely use them again. They have properties all over the world. While we were in Palm Springs, we got up to some mischief and mayhem. Here…
  • Hotel Review: Intercontinental Asiana Saigon

    Krista
    24 Mar 2014 | 4:13 pm
    Let me cut right to the chase. I loved this hotel. I loved my room I loved the staff. I loved the Club Lounge. I loved the location. My only complaint was that sometimes, the wifi was iffy. But really, this was a great hotel. With my Club Room package, I was gifted eight pieces of laundry for my stay. That alone made the Club Room worth it because if you’ve done laundry in a hotel lately, you know that eight pieces of laundry is basically like five hundred fifty million dollars. I am trying to think of anything else I didn’t like and I honestly can’t come up with anything.
  • Moment of Zen, Shanghai

    Krista
    23 Mar 2014 | 5:06 pm
    I spent my last night in Shanghai in my hotel room at the Mandarin Oriental Pudong. Shanghai’s smog had really gotten to me — my lungs were burning — and a 90 minute massage followed by a 90 minute facial had knocked me out. But that was okay. I sat there at the window and watched the boats go by and thought about the quote I’ve seen on a building in Chicago…a building somewhere around Lake & Wells. There’s a gold plaque at street level and it says “With gold, commerce was carried across the sea.”  
  • add this feed to my.Alltop

    Going Gluten-Free

  • Baked Cinnamon Cake Donuts

    1 Apr 2014 | 8:12 am
    Let's face it, I love a good donut.  I cannot lie.  I might be Homer Simpson.  I don't necessarily drool over donuts, but I could very easily.  The local GF Bakery has lovely donuts, they're fried.  I have no patience for frying anything.  I'm more of a baker.Recently while reading a magazine, I noticed a recipe for a baked cinnamon donut.  Sigh.  Called for real flour.  Started my brain churning.  My wonderful friend, Amy, gave me a donut pan and a long-john pan for Christmas.  So, I had the hardware.  It's making the software work…
  • Gluten-free Waffles - KAF Recipe Review

    27 Mar 2014 | 8:32 am
    Hey there folks, how are you doing out there in GF world?I know.  Homemade GF Waffles.  Why make something GF when they really aren't that expensive out there in the "real" world.  Well, convenience aside, I do like being in control of the ingredients that go into my food, and with all the "styrofoam in our food" scares lately, I thought I'd give waffles a try.  That and my amazing husband, who gave me a Cuisinart 5-in-1 Griddler for Christmas,  also got me the waffle plates, and quite frankly, I was DYING to try them out!!!Since re-entering the GF world, I've gotten…
  • Triple Decker Brownies - AKA Devil Bombs

    10 Mar 2014 | 8:40 am
    Okay, so it's floating around Pinterest, FB and the general internet world.  This picture of an individual brownie pan, layers of chocolate chip cookie dough, a Reese's Peanut Butter cup and covered in brownie batter.  All set to bake for 18 minutes at 350.  It looks delicious.But, when you're gluten-free, a recipe that is made of all pre-made foods is hard to just make.  I've heard that there is a Pillsbury version of a pre-made gluten-free cookie dough, I have only seen this one place, and I didn't feel like running out to get just one ingredient.  And you COULD use…
  • Mama F's Mega Slaw

    7 Mar 2014 | 5:17 am
    I found some in the fridge and was able to take a picture! I thought it was all gone,  in my house, I actually take that as high flattery.  My kids, especially, love my coleslaw.  In fact, they measure all coleslaws on a scale from 1 to Mom's.  I decided to shake it up a bit this time and make it a little differently.  The sauce was the same, but what I put in was different.  It was a big hit, as shown by the near empty container.Mama F's Mega Slaw1 16 oz Bag Coleslaw Mix1 12 oz Bag Broccoli Slaw Mix1/8-1/4 Cup Red Wine Vinegar1 Cup Mayonnaise1 Tsp Salt1 Tsp…
  • Crock-Pot Chicken Burgers Divine

    27 Feb 2014 | 5:08 pm
    I think one of the most frustrating things when you first convert to a GF lifestyle is crock pot meals.  The crockpot is a source for true, down-home, comfort food.  Most recipes call for Cream of Something soup, or have pasta, or some other prefab ingredient that cannot be found gluten free. Enter GF Convenience foods that I never knew existed, and aren't even touted as GF.  But should be!I made this dinner a few weeks ago, my husband and son went wild over it.  I made it again tonight, just to make sure it was not a fluke.  It wasn't.  Normally, I serve over…
 
  • add this feed to my.Alltop

    Dancing on My Table

  • Plum Jam

    admin
    27 Mar 2014 | 7:07 pm
    Ingredients 2 kg red-fleshed plums such as Omega 50ml water 1.8kg granulated sugar Method Wash plums, cut in half and remove stones. Put chopped plums in a preserving pan with[.....]
  • Vietnamese Mint

    admin
    5 Mar 2014 | 9:17 pm
    Vietnamese mint smells similar to Thai basil but it is far more pungent with a hot bite and slight numbing character and a strong alkalinity. Also known as hot mint,[.....]
  • Thai Basil

    admin
    5 Mar 2014 | 9:15 pm
    Thai basil is more pungent than regular sweet basil with a pronounced liquorice taste. It leaves the breath fresh and slightly sweet. The smell of the crushed leaves is a[.....]
  • Avocados

    admin
    5 Mar 2014 | 9:13 pm
    You cannot tell by looking at the avocado whether it is ripe to eat. You must give it the gentlest squeeze to check whether the flesh just moves under the[.....]
  • Don’t file the slow cooker just yet…

    Julie
    22 Aug 2013 | 6:34 pm
    Yesterday, it is true, I started with the concept of a chilli con carne without the carne, but once I got in the kitchen and fired up the slow cookers,[.....]
  • add this feed to my.Alltop

    David Lebovitz

  • Lillet

    David
    14 Apr 2014 | 4:45 am
    I’m not sure how I discovered Lillet, an orange-infused apéritif wine, made in a town on a road between Sauternes and Bordeaux, but I remember driving through the area and making my friend screech to a halt when we (almost) passed the Lillet factory. Factory probably isn’t the best word, but macerbatorium probably sounds a little dodgy, but when we walked in, we found ourselves in front of an astounding amount of oranges and shards of bark, bobbing up and down, as they macerated in vats of wine. While that was certainly a riveting sight, equally enticing was the silver daddy who…
  • My Paris Kitchen book tour & All-Clad give away

    David
    11 Apr 2014 | 1:39 am
    I’ve finally reached a milestone in my life because I am actually going on a book tour. Yes, I can barely believe it myself. After years of publishers hiding me, aka “the loose cannon,” they are releasing me into the wild. I’ll be heading to the U.S. and Vancouver for a series of events to mark the release of My Paris Kitchen. While I’d love to go everywhere*, there’s only one (1) of me, and fifty (50) states – not to mention the provinces, territories, and wilds of Canada. However, if anyone can get me to Hawaii and arrange an event close to the beach, I…
  • The Making of My Paris Kitchen

    David
    7 Apr 2014 | 11:33 pm
    (Photo by Ed Anderson) My Paris Kitchen is finally here! It’s taken me a few years to get to this day, and I thought I’d give you a little look behind-the-scenes of how the book was created. There’s a certain amount of conversation about blogs versus cookbooks, and since I have a foot in both, I am keenly aware of the connection between the two, but also what makes them different. There’s a lot of talk about whether food blogs are overtaking traditional cookbooks. What’s changing – in my view – is that people are looking for something else in a cookbook…
  • Fromage Fort

    David
    3 Apr 2014 | 10:28 am
    At any given time, there are between two – and fourteen – nubbins of cheese in my refrigerator. Those odds and ends are the result of me getting too excited when I’m at the fromagerie, usually going with the intention of buying just one or two wedges. But after scanning the shelves, and seeing a few cheeses that also look worthy of my shopping basket, ones that I am sure need to be tasted, the friendly women who I buy cheese from wrap them all up neatly in paper for me to take home. The bill is always more than I expect, but it’s the one bill that I’m happy to régler…
  • Some Thoughts on French Cuisine

    David
    30 Mar 2014 | 7:51 am
    French cuisine is, once again, a popular topic of discussion these days. Actually, anything controversial about France seems to foster a lot of heated debates. On one side are the folks decrying French-bashing, complaining that the French are unfairly picked on. Then there are the others who eat up books about how superior the French are, because they are better at parenting, they miraculously stay thin, they don’t have plastic surgery, everyone enjoys months of vacations, and Paris is a magical place where love, fashion, and fine food, flourish on the cobbled streets of the city. The…
  • add this feed to my.Alltop

    Cybele Pascal

  • The Blender Girl by Tess Masters

    cybele
    14 Apr 2014 | 2:00 am
    antioxidant avenger   Tess Masters (aka, The Blender Girl) has just published her much anticipated debut cookbook, The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts & Drinks, and it’s a beauty. This is one colorful collection of 100 gluten-free, vegan recipes that all incorporate the use of a blender.    And so, it should come as no surprise, that Tess’s philosophy of life is all about blending.  “Blended” is a metaphor. For those of you who have followed Tess’s blog, Healthy Blender Recipes, you already know how dynamic Tess is both in her persona and…
  • Brassicas: Cooking the world’s healthiest vegetables by Laura B. Russell

    cybele
    6 Apr 2014 | 11:58 pm
    Romanesco Summer Salad   Laura B. Russell has done it again!  Yup, that’s right, she’s made me drool. Her new book Brassicas is stunning, sumpteous, and best of all, user-friendly.  I will, without a doubt, be cooking my way from cover to cover. It’s been quite awhile since a cookbook’s jacket copy has inspired my heart to skip a beat. And so it did, when I flipped to read about what awaited me in the pages of Brassicas. I had known that Laura was working on an all-vegetable cookbook, and had filed that somewhere in the back of my mind as interesting (and…
  • Allergy Friendly Pad Thai

    cybele
    23 Mar 2014 | 12:00 am
    Allergy-Friendly Pad Thai (Gluten-Free and Top 8 Allergen-Free) Serves 2 Pad Thai used to be one of my favorite foods, until my allergies to fish, shellfish, and wheat blew up. In fact, in its traditional form, this is one of the world’s most allergenic foods since it contains wheat/gluten, soy, fish, shellfish, eggs, and peanuts. Not one to be daunted, I decided it was time to conquer this amazing dish, and make it allergy-friendly for us Thai food lovers with food allergies. This recipe serves two, which is the recommended way to make Pad Thai because cooking a larger batch will make for…
 
  • add this feed to my.Alltop

    Hungry Crowd

  • 10 Treats to Collect This Easter

    16 Apr 2014 | 4:00 pm
    Easter eggs aren't the only thing to hunt for. Here, 10 delicious treats to enjoy on Easter Sunday. 1. Coconut-Marshmallow Chicks and BunniesUse cookie cutters to make festive Easter animal cut-outs rolled in colored sugar and fluffy coconut. 2. C...
  • Burgundy for Breakfast

    16 Apr 2014 | 3:00 pm
    Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week. [&amp;lt;a href="//storify.com/FoodandWine/f-and-w-editors-to-follow-38" target="_bl...
  • A Local's Guide to Where to Eat in Asheville, North Carolina

    16 Apr 2014 | 2:00 pm
    Photographer, designer and illustrator Tim Robison’s beautiful snapshots of Asheville, North Carolina, inspire more than 50,000 followers to live vicariously through his Instagram (@TimRobisonJr). Robison started taking pictures as a teenage...
  • How to Drink a Cardoon

    16 Apr 2014 | 1:00 pm
    Cardamaro What It Is: Cardamaro is an atypical amaro: Its base spirit is Moscato wine instead of the usual grain alcohol. Made in Italy’s Piedmont region, Cardamaro is flavored with two members of the thistle family: cardoons, an artichoke-e...
  • 5 Hoppy Beers to Try Now

    16 Apr 2014 | 12:00 pm
    Every once in a while, gazing out at the world of beer, it's hard not to throw one's hands up in the air and cry, "Good gracious, what wild fantasies these madmen have wrought!" How, for instance, is one supposed to choose between a beer made with...
  • add this feed to my.Alltop

    Eater NY

  • EaterWire: Lunch Prix Fixe at Il Buco Alimentari; Easter at Roman's

    Marguerite Preston
    16 Apr 2014 | 2:55 pm
    NOHO — Il Buco Alimentari e Vineria has just launched a prix fixe greenmarket lunch menu. The three-course menu is $35 per person, and dishes change daily, but expect things like asparagus with a fried egg, housemade pappardelle, and a selection of Il Buco's excellent gelatos and sorbets. [EaterWire] FORT GREENE — Roman's is serving a four-course Piedmontese feast for Easter this Sunday. The menu includes antipasti like stuffed eggs, bagna cauda, and veal tonnato, plus porcini mushroom risotto and roasted lamb with potatoes. The meal is $65 per person and reservations are…
  • Crunch Time: The Last-Minute Wednesday Night Reservation Guide

    Nick Solares
    16 Apr 2014 | 2:40 pm
    Eater scanned through all 1,513 NYC restaurants on OpenTable with reservations for two still available for tonight. Here's the best of the bunch. Get 'em while they're hot: · Betony (10:00) · Delmonico's (7:30, 8:00, 9:00) · Jean Georges (6:00, 9:30, 9:45) · Gallaghers (7:30, 8:00, 8:30) · Daniel (10:00) · Per Se (9:00) · wd-50 (7:00, 9:30, 10:00) · Annisa (9:30, 10:00) · The Clam (10:00) · Alder (6:00, 9:15, 9:30) · Costata (6:00, 8:15, 9:45) · Rosette (7:30, 8:15, 8:30) · Piora (8:45, 9:00) · The Marrow (6:30, 8:15, 9:30)…
  • Coming Attractions: New York's 30 Most Anticipated Spring/Summer Openings

    Greg Morabito
    16 Apr 2014 | 1:45 pm
    [A Chandelier at the new Tavern on the Green by Robin Caiola] Over the next four months, some of the dining world's living legends will open new Manhattan restaurants. The spring and summer will also see some big imports, revivals, and spinoffs. And right now, some of the city's most promising young chefs and restaurateurs are plotting their very first solo projects. Here's a guide to the 30 most exciting New York restaurants that are slated to open between now and Labor Day: [Instagram/Aarogantswine] 30) Arrogant Swine Where: 173 Morgan Avenue, East Williamsburg When: July or August What:…
  • Labor Disputes: GrubHub No Longer Forces Restaurants to Dip Into Tips

    Marguerite Preston
    16 Apr 2014 | 1:32 pm
    The New York State Attorney General has just reached a settlement with Seamless/GrubHub (now known as just GrubHub) to prevent it from dipping into delivery workers' tips. Up until now, the online food delivery service has charged restaurants a fee based on the total amount, including tip, that a customer pays for an order, at rates of up to 20 percent. That practice in itself is not illegal, but it was causing restaurants to withhold a portion of the tip from delivery workers, which is illegal under New York State law. According to the Wall Street Journal, the Attorney General began…
  • Expansions: Jody Williams reveals that a Tokyo...

    Marguerite Preston
    16 Apr 2014 | 12:40 pm
    Jody Williams reveals that a Tokyo outpost of Buvette is on the way. A former Buvette pastry chef who recently moved to Tokyo is leading the project, and Williams says "it'll take a couple of years, but we're pursuing it." [FitR]
  • add this feed to my.Alltop

    gastropoda

  • No lunch bag, no lunch

    regina
    6 Apr 2014 | 7:52 am
    Whatever else you might say about the Big Os, they are the most food-savvy White House occupants ever. He not only knew to make a pit stop at the most revered deli in America but could riff on the menu afterward. “Stinkburger” and “meanwich” may not be the most clever coinages. But joking about them [...]
  • “The prices are not unreasonable”

    regina
    6 Apr 2014 | 7:50 am
    We are definitely living in interesting times. When I was putting in my post-pee-in-the-cup 46 months at the hometown paper, even a spouse was not allowed to slap a bumper sticker on the family car, lest some reader suspect bias. Today you can be an op-ed columnist and do a promo for a salad shooter, [...]
  • Mud, steel wool & gravel, plus feet & Doritos

    regina
    6 Apr 2014 | 7:49 am
    “Grand Hotel Budapest” is Wes Anderson’s most food-centric movie yet, not least because so much of the plot hinges on a confection. But I’m thinking he should get an Amtrak residency just for the great tip he passes on through his characters: Pack wine to avoid the cat piss on the train. Even I initially [...]
  • On the line but in the photos

    regina
    6 Apr 2014 | 7:46 am
    Some days you don’t even have to wonder how the media got gulled into selling the invasion of Iraq, or the impeachment of a president. You only need to read coverage of a “celebrity chef.” Just as I predicted, the Butter Guzzler’s “$75 million comeback,” splashed all over “real” media, turned out to be a [...]
  • Backward wine laws=backward wine laws, tho

    regina
    6 Apr 2014 | 7:45 am
    For once I’m siding with Goliath. It’s parochial to think the Eataly infringement is about Molto Ego when the brand was built in Torino. Fiat wouldn’t take a Little sitting down, either. Or rolling.
 
  • add this feed to my.Alltop

    Orangette

  • That word is eat

    Molly
    6 Apr 2014 | 9:08 pm
    June has mastered a new word, and that word is eat.  It’s one of many things I like about her.   Because Brandon works most nights, I get up with June most mornings. I have developed a condition that my friend Andrea calls Bionic Mom Hearing, so I sleep with earplugs and a pillow over my head. It’s a sight I think you would enjoy. But she manages to wake me up anyway (MAAA! MAAA!), so I get
  • Book tour, housekeeping, and you will now have Hole songs stuck in your head

    Molly
    27 Mar 2014 | 11:38 am
    My publisher tells me that finished copies of Delancey, hot off the presses, are due to arrive in their offices early next week. (!) I have a lot of feelings about this, both of the excited and terrified varieties, because it means that the book will finally be done, donedoneDONE, but also that it’s too late to change anything about it, make it better, or otherwise obsess over it. It means that
  • Call it a meal

    Molly
    21 Mar 2014 | 8:14 pm
    We have reached the point in winter, or spring, or whatever it is, when even I am tired of making, eating, and talking about soup. I’ve been meaning to make a batch of vegetable and pearl barley soup for the past week, and I even forced myself to chop up everything the other night before bed, thinking it would inspire me to get on it the next morning, but, eh. Eh. I’d rather do what I did twice
  • A short leap

    Molly
    10 Mar 2014 | 1:44 pm
    Our friend Ben is in town for a visit, and this past Friday, while we waited in line for lunch at Il Corvo - always worth the wait, in case you ever walked by and wondered - I told him about some lamb meatballs that I wanted to write up, but that I had a problem: the only photo I have is of the raw meat and seasonings in a bowl. Ooh, Ben said sharply, sucking air between his teeth, which I took
  • Felt like it

    Molly
    26 Feb 2014 | 10:02 pm
    HELLOOOOOOOO I’m just off the plane from a week in Oklahoma City with June and my mother, clearing out my teenage bedroom. Fun-wise, it was right up there with surgery in the pre-anesthesia era, especially my senior prom Party Pics. On the upside, Mom and I made a wonderful pea soup (only with half the amount of ham hock, and with dried herbs instead of fresh) and worked our way through
  • add this feed to my.Alltop

    Serious Eats

  • Leftovers: Space Beer, Gefilte Fish Crisis, and More!

    Jamie Feldmar
    16 Apr 2014 | 3:00 pm
    [Photograph: Shutterstock] National Geographic's new food site offers a pretty baller look inside Norway's arctic Svalbard Global Seed Vault, with a focus on the storage facility's latest addition: SPACE BEER. —Niki Achitoff-Gray, Associate Editor I enjoyed this video about the seders Wise Sons Deli throws in San Francisco. I attended one last night—such delicious brisket! —Maggie Hoffman, Senior Editor In the spirit of Passover, this story about the Polar Vortex causing a gefilte fish shortage (er, shortage of the fish used to make gefilte fish, that is) is both slightly…
  • Sugar Rush: Ciao Bella! Cupcake from Sift, San Francisco

    Carrie Vasios Mullins
    16 Apr 2014 | 2:30 pm
    From Sweets [Photographs: Carrie Vasios Mullins] I love tiramisu but I hold it to high standards. I want it to really pop with the flavors of bold espresso and tangy mascarpone. It can't be too sweet. Lady fingers are a non-negotiable. (Seriously, you'd be surprised at some of the shams I've had.) So I wasn't really expecting the Ciao Bella! ($3.25) cupcake from Sift to nail the flavor profile of tiramisu—I thought at best I'd get a coffee and cream flavored cupcake. But I guess you don't win Cupcake Wars for nothing (owners Andrea and Corey Fanfa won the Food Network show in 2011, and…
  • Easter Treats From Epicerie Boulud: One Classy, One Whimsical

    Niko Triantafillou
    16 Apr 2014 | 1:45 pm
    From Serious Eats: New York [Photographs: Niko Triantafillou] If you need to grab some small Easter treats before Sunday, check out Epicerie Boulud's meticulously decorated Easter Cookies ($4.50) and fancy hand-painted Chocolate Easter Eggs ($6). Epicerie's cookies, which are always solid, are made from a buttery sable breton base and are available in a two styles. The first is frosted to look like a colorful dyed Easter egg. The second is modeled after a rabbit's, um, derriere—complete with tiny cotton ball tail. For something a bit more classy (and more expensive), Epicerie is also…
  • Snapshots From Pizza Town USA, 'America's Favorite Town' Since 1958

    Robyn Lee
    16 Apr 2014 | 1:00 pm
    From Slice VIEW SLIDESHOW: Snapshots From Pizza Town USA, 'America's Favorite Town' Since 1958 [Photographs: Robyn Lee] Maybe you've had a layover at Newark Airport or driven through Jersey on your way to NYC, but you've never really experienced the Garden State. Buzzfeed dealt me that disheartening blow after I took their "How Jersey Are You?" quiz. I checked off a paltry 14 out of 100 key traits that would make me Jersey. By the way, I was born and mostly bred in New Jersey, if I am to trust my birth certificate and childhood memories. To reacquaint myself with the home state I haven't…
  • Washington, DC Cheap Eats: 10 Great Dishes Under $10

    Brian Oh
    16 Apr 2014 | 12:30 pm
    Mr. P's Bus [Photographs: Brian Oh]
  • add this feed to my.Alltop

    Slice

  • Snapshots From Pizza Town USA, 'America's Favorite Town' Since 1958

    16 Apr 2014 | 2:00 pm
    VIEW SLIDESHOW: Snapshots From Pizza Town USA, 'America's Favorite Town' Since 1958 [Photographs: Robyn Lee] Maybe you've had a layover at Newark Airport or driven through Jersey on your way to NYC, but you've never really experienced the Garden State. Buzzfeed dealt me that disheartening blow after I took their "How Jersey Are You?" quiz. I checked off a paltry 14 out of 100 key traits that would make me Jersey. By the way, I was born and mostly bred in New Jersey, if I am to trust my birth certificate and childhood memories. To reacquaint myself with the home state I haven't lived in for…
  • My Pie Monday: Smoked Bacon, Pistachios, Leeks, and More!

    14 Apr 2014 | 10:30 am
    VIEW SLIDESHOW: My Pie Monday: Smoked Bacon, Pistachios, Leeks, and More! Whether or not you were lucky enough to get some good weather this weekend, you're sure to enjoy all the signs of spring in this new My Pie Monday! Green abounds, with leeks, spinach, green garlic, and pistachios—check out all the pies in the slideshow! As always, if you happen to whip up a pie at home, be sure to send us a shot for next week's My Pie Monday. Just take one snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on…
  • Pizza Poll: How Do You Like Your Sausage?

    11 Apr 2014 | 3:00 pm
    [Photograph: Adam Kuban] Grease. Whether you love it, hate it, or feel only a mild ambivalence towards it, it's a key feature on the pizza landscape. A pie with properly balanced and flavorful oil can be absolutely magnificent—a limpid slice drowning in fat, not so much. But are you the sort of person who takes things into your own hands...by blotting? Well, 1,500 people chimed in and it looks like most of us walk a path of moderation: 38% leave their slices largely un-blotted, wielding a napkin only when necessary. Head over to the comments to dive deep into the debate and hear from…
  • Sam Sifton Dishes on Pizza

    10 Apr 2014 | 2:45 pm
    Roberta's [Photograph: Adam Kuban] Pie lovers everywhere: put down your phones and pick up your pizza peels, because Sam Sifton's recent article in The New York Times is a call to action. Satisfying, homemade action. This gist of the story is perhaps old and obvious news to Slicers—many of those among as are, after all, frequent home pizzaioli. Nevertheless, the story's message is one I staunchly believe bears repeating: making pizza is always fun and always delicious, whether it's your first ever pie or you've built your own WFO and have been churning them out for years. Sifton's…
  • Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 2)

    10 Apr 2014 | 10:30 am
    Jeff Varasano at his pizzeria in Atlanta. [Photograph: Lance Roberts] Last time, internet pizza legend (and creator of the most famous pizza recipe in the world) Jeff Varasano talked about the challenges of opening a pizzeria and why he's stayed out of the spotlight the last few years. Today, he goes in depth on the power of a brand like Chic-Fil-A, the challenge of finding great employees, and why having great pizza doesn't always matter. Oh, and he's got some pretty frank (and entertaining) opinions about pizza nerds and self-professed foodies. Bonus: I get a little bit more out of him…
 
  • add this feed to my.Alltop

    smitten kitchen

  • baked eggs with spinach and mushrooms

    deb
    16 Apr 2014 | 9:31 am
    My brunch arsenal, the dishes I’ve made enough times that they no longer cause any furrowed brows — a core entertaining principle here at House Smitten Kitchen (sigil: cast-iron skillet) — is as follows: bacon (always roasted in the oven, I mean, unless you were hoping to mist yourself with eau de pork belly*); some sort of fruit salad (either mixed berries and vanilla bean-scented yogurt or mixed citrus segments, sometimes with mint and feta); buttermilk biscuits; a pitcher of Bloody Marys, a bottle of champagne and a couple carafes of freshly-squeezed grapefruit or orange…
  • dark chocolate coconut macaroons

    deb
    11 Apr 2014 | 8:56 am
    2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me. We bounced from Chocolate Hazelnut Linzer Hearts to Chocolate Peanut Butter Cheesecake before landing on a Double Chocolate Banana Bread which, even a month later leads to the weekly “accidental” purchase of way more bananas that we’d ever eat, so we “have” to make more, no violins necessary. Thus, it would be easy to blame the boys in my family for what I did to an innocent coconut macaroon…
  • asparagus-stuffed eggs

    deb
    8 Apr 2014 | 9:25 am
    Deep in the Julia Child archives, past the boeuf bouguignon, onion soup, jiggling aspics and the patently untrue yarn about the chicken that fell from the counter, mid-trussing, and was dusted off and put back into use with a remark about “nobody’s in the kitchen but you,” there are recipes so low in butter and bacon that they hardly fit the stereotype of French food as gluttony, as are thus rarely mentioned. A good lot of them are in From Julia Child’s Kitchen; published in 1975, it contained recipes and kitchen wisdom that came from episodes of her PBS show. Gentler…
  • three-bean chili

    deb
    2 Apr 2014 | 9:13 am
    In my fantasy recipe-writing league, I’d cover everything, a million questions you hadn’t even thought to ask yet. Every recipe would work on a stove, slowly braised in the oven, on a grill, in a slow-cooker, a pressure-cooker, on a train, in a car, or in a tree. You could make the vegetarian carnivorous, the carnivorous paleo, the gluten-full gluten-free, the sour cream could always be swapped yogurt which could always be swapped with buttermilk, or milk and lemon, or soy milk and vinegar. We’d find a way to put kale in everything. You could use flat-leaf parsley instead of…
  • whole-grain cinnamon swirl bread

    deb
    28 Mar 2014 | 8:04 am
    A couple weeks ago, when we lamented the fact that the people who raised us and claimed to love us still didn’t find it in their hearts to provide us with the specific food products we yearned for (basically, we are all the Honest Toddler on the inside), I remembered yet another item on the denied list which was quickly added to my Writ of Grievances with my progenitors that I will carry with me to the grave and blame for all of my misfortunes, like that Amazon reviewer who said my cookbook was “tantamount to culinary fanfic.” Just kidding, I just took too many melodrama…
  • add this feed to my.Alltop

    FoodChannel.com Articles

  • Volpi Foods

    10 Apr 2014 | 8:29 am
    Destination: St. Louis, MO Food News The quest for the next best food just may be found in looking to the past. That’s what more and more people are finding as they turn to third and fourth generation food companies for that authentic, hand-touched knowledge of what makes great food. One of the trends we’re continuing to watch is the ethnic influence on food, which is really part of the American tradition.    That’s why we loved the story behind the salumi we found at Volpi Foods on The Hill in St. Louis, Mo. It’s four generations of one family pouring…
  • Cooking Wine Taps Into Ethnic Trend

    1 Apr 2014 | 4:20 am
    Food News The rise in ethnic flavors means there is a rise in demand for ways to bring out more flavor--and still manage to make it easy, quick, and not break the bank! One tip is to use cooking wine, adding just a splash or so to enliven a recipe. In The Kitchens of The Food Channel, we've been testing cooking wines and looking at recipes specific to the busy lifestyle. One of our favorite is the Asian Chili Shrimp with Sesame Noodles, which we demonstrate in a :90 Seconds in the Kitchen video. It takes a little longer than 90 seconds, but not much! We used the Holland House White Cooking…
  • Ethnic Trend in Foods Takes Center Stage

    24 Mar 2014 | 10:17 am
    2014 Trends in Action Food News One of our 2014 Top Ten Trends in Food is what we called “Ethnic Inspired.” We said: We're seeing the flavor profiles of India coming out more and more, which is part of the globalization of food. We expect to see more global flavors, forms, and more and more “melting pot” foods that retain the authentic flavors and forms of a global society. We’re always happy to see our call outs validated, of course. Bell Flavors & Fragrances published its list in January 2014, with some specifics about Latin American spices, what they…
  • Snickers Rockin' Nut Road

    26 Feb 2014 | 7:45 am
    Candy bar finally hits mainstream Food News It took awhile. After all, the Snickers Rockin' Nut Road Bar was test marketed in 2008. Now it's been rolled out for at least limited time consumption. Let's just say I have a new desktop companion. The candy bar is a true treat for those who like dark chocolate, almonds and caramel. For those who regularly check the candy bar aisle for new releases, this is just one of many new candy bars that manufacturers are putting out there to excite and entice. Apparently they've all realized the short attention spans of the American public and know they can…
  • We Love Waffles!

    23 Feb 2014 | 8:28 am
    And so will you, with these fun takes on the breakfast fav! Food News We’ve been watching waffles for a long time. They are versatile, portable, and flavorful. You can put anything on them, in them, or beside them. They are easy to make, and are the kind of food that builds the imagination. After all, those nooks and crannies can be filled with the stuff of dreams (whipped cream, chocolate sauce, peanut butter . . . shall I go on?). Well, we did, in our kitchens, when we made waffles of all sorts. Here are a few of our favorites.   Hash Brown Waffles Pepperoni Pizza Waffle Peanut…
  • add this feed to my.Alltop

    Greedy Gourmet

  • Bumpkin

    Michelle
    13 Apr 2014 | 2:25 am
    We visited Bumpkin just before Christmas for lunch during the week and it was tremendously busy thanks to office parties being held. The atmosphere was lively and plate after plate were dished up on the kitchen counter in quick succession. Unlike the other branches based in Notting Hill, Chelsea and South Kensington, the Westfield Stratford one only serves British street food. Since its based in a shopping centre, it’s bang on target regarding its audience; after all shoppers tend to look for a quick, affordable and easy meal, not a gourmet one. Bumpkin is very kid-friendly.
  • Buddha-Bar

    Michelle
    12 Apr 2014 | 2:04 am
    Buddha-Bar is a glitzy restaurant based in Knightsbridge, London. The place itself is huge, with the capacity of seating about 450 people. A fortune must have been spent on the interior design including a floor to ceiling crystallised dragon. When you walk in it’s like being transported to another world. The menu is extensive and diners are spoilt for choice. Creative cocktails, as well as two different sharing menus, Buddha-Bar specialities, a wide variety of sushi and a full à la carte menu are on offer. Even the fussiest of eaters will find something to enjoy. Our stunning sushi…
  • Sofitel London St James

    Michelle
    2 Apr 2014 | 2:32 am
    Admittedly, seven years ago when my first child was born my travel life came to a sudden halt and only recently resurrected very stutteringly. In February, I reviewed a four star hotel and couldn’t help but wonder what the difference was between a four and a five star hotel. Both their facilities and quality would be excellent so what is a 5 star hotel’s secret ingredient? In my books, service. It became clear from the moment we stepped into the Sofitel St James. While checking in, which was a very quick process, the concierge offered Robyn, my three year old, sweeties out of a…
  • New Duplo Range 2014

    Michelle
    31 Mar 2014 | 6:37 am
    After a tough few months of moving house, going on a course, setting up new businesses and starting the divorce process, I literally jumped at the opportunity when we got invited to Legoland for a day. Who best to share the experience with than my three year old daughter, Robyn? Even better, she was asked to play with the new Duplo range. Which toddler could possibly say “no” to such a request?!? Vibrating with excitement, Robyn hopped from station to station, in her element by the vast variety of new Duplo toys to play with. During the play session I asked her which was her…
  • Clockjack Oven

    Michelle
    27 Mar 2014 | 1:58 am
    As Clockjack Oven proves, sometimes simple is best. Tucked away in one of the backstreets of Soho you’ll find this restaurant who specialises in chicken. Which chain of restaurants does it remind you of? Nando’s, of course! Back in the 80′s I remembered the first Nando’s that opened in Pretoria. Being the foodies that we are our family visited the place within a few days of opening. We liked it, it was new and who could possibly resist the tempting flavours of the Portuguese? Unfortunately, like a lot of restaurants it started taking a nosedive. If the right cook was…
 
  • add this feed to my.Alltop

    La Tartine Gourmande

  • October 2014: A lifestyle and Cooking Workshop in Sicily

    Béa
    24 Mar 2014 | 8:41 pm
    Blood Oranges Do you remember how lucky I felt when, two years ago, I was invited with a number of food writers and photographers to spend a few days at Case Vecchie, home to the Anna Tasca Lanza cooking school? Not only did I fall in love with Sicily but I started a solid friendship with Fabrizia Lanza, the amazing lady who leads the school. A year later, Fabrizia and I decided to run a workshop together at Case Vecchie. The memory of the extraordinary time I had with our diverse group stayed with me. Deeply. So, we knew we would make it happen again. Today, I am very pleased to announce…
  • Trying hard

    Béa
    18 Mar 2014 | 9:31 am
    Petits pots de crème à la vanille OH DEAR, I frankly don’t know how it happened. Or maybe I do. I know I’ve written–and meant–many times that I would be able to spend more time in this space. I love to share my recipes, stories, and photos. But the reality is that I am simply struggling right now to fit it all in my days. This is one of these times of my life when I have to accept that I can just do what I can. In the meantime, I am still cooking and styling and photographing food. It’s a big piece of what makes me happy in life. Making and sharing food with my…
  • Food Styling and Photography in Paris

    Béa
    29 Jan 2014 | 10:31 am
    Hello everyone, It is definitely this time of year when I am catching up to announce all of the upcoming workshops I’ve been working on for a while now. This one, in particular, is quite special to my heart. I mean, just say the letters P.A.R.I.S, and my eyes open wide and lit up with excitement. A few scenes of Paris through my lens This coming April, I am planning to run two workshops in Paris with my friend Sandra Mahut, a fabulous food stylist who has worked as a professional food stylist in France for over 10 years (working for some of the best cookbook publishing houses in Paris…
  • March 20, 24, 2014: A workshop at Lake Memphrémagog in Québec

    Béa
    21 Jan 2014 | 8:38 pm
    I grew up in a rural part of northeast France with good winters. I imagine that this naturally planted the seed for my love for the snow and a wintry landscape. I started to ski when I was young and have remained an avid skier throughout my adult life. After I traveled to Ireland with Angela to run an Ace camp this past September–I still have to write about it as a matter of fact–she and I left it to this: let’s do another workshop together. Right away, we thought about something that would talk to her and me in the same way. We thought about something during winter (Angela…
  • Registration to East Sussex Workshop Open

    Béa
    14 Jan 2014 | 2:11 pm
    The registration to our Lifestyle Workshop in Rural England with Food and Styling Photography sessions is now open. Remember, there are only 10 spots available, 3 in the safari tents for a cost of US2,500 and 7 in the cottage farm for US$2,800. The deposit (non-refundable) is due when you register. The final payment ($1,400 for the farm cottage; $1,250 for the safari tent) is due on March 14th, 2014. To register, click on this link. Once I receive the registration information, I will send you information about payment. Any other questions, email me at bea AT latartinegourmande DOT com. We…
  • add this feed to my.Alltop

    A Fish Out of Water

  • Canada

    Amy
    11 Apr 2014 | 10:58 pm
    So here are the rest of the pictures from our trip to Canada this winter. The biggest event (besides Christmas, which I covered here) was the ice storm, which left everything encased in ice for well over a week. Not to mention thousands of people left without elecricity for several days over Christmas. We were lucky and kept our power, but two of our trees were damaged. This is the elm in our front yard, and what looks like bushes beneath it is a pile of branches that snapped off. This tree will be fine, but it produced a surprising about of debris. The corkscrew willow in our backyard…
  • Christmas in Canada

    Amy
    9 Jan 2014 | 6:56 pm
    We celebrated Christmas with my family in Canada last year, a first for Shuma and the first in 15 years for me. Christmas Eve began with our traditional lasagne dinner, then Shuma checked out the tree and all the Christmas loot (we'd been home for almost a week and it had been a daily battle to stop him from opening them all, but he showed restraint on Christmas Eve). Then Baboo, my dad, started a fire. And Shuma and I opened our Christmas Eve boxes and changed into our new Christmas jammies, then after a reading of A Visit From St Nicholas we hung up our stockings. One stocking for each…
  • Happy New Year!

    Amy
    1 Jan 2014 | 6:05 am
    Here is this year's nengajo (new year postcard). For the first time ever it doesn't feature this year's zodiac animal (which is the horse), because Shuma doesn't pose well (I did buy a stuffed horse but he wouldn't sit still with it for pictures) and there is a law in Japan that says once you have children you must include a picture of them on your nengajo. So it's just him. He's looking at an airplane by the way, a tiny one way up high that nobody but a little kid would notice. Anyway, wishing a very Happy New Year to all of my readers!
  • Jamaica

    Amy
    17 Dec 2013 | 3:53 am
    Way back in February, while Shuma and I were visiting my family in Canada, we took a trip to Jamaica. We went with my parents, who go to Negril every year year, and were joined by various family members and friends, but mostly in these pictures you'll see Shuma. And it's mostly just pictures, I have to hurry up and finally get this posted because in a few days I'll be back in Canada. "You're going back again? You just went!" is what almost every Japanese person says when I tell them. Well, 9 months is actually not that recent but yes, I'm very luck to be going…
  • Hoikuen

    Amy
    17 Oct 2013 | 7:49 pm
    Look, look! This is Shuma's bento (lunch box) containing my very first attempt at hosomaki (thin sushi rolls). I've never felt the need to make sushi before, because living in Japan there is decent sushi everywhere (duh). But in July Shuma started going to hoikuen (daycare) and I had to make a bento for him, and he lost his appetite during the adjustment period and wouldn't eat his lunch. Didn't matter what I put in it, he wouldn't eat it. He's a bit picky- he doesn't have any foods that he absolutely never ever will eat, but his tastes change frequently and…
  • add this feed to my.Alltop

    Grub Street New York

  • Emily Launches Lunch; Easter Brunch at M. Wells Steakhouse

    16 Apr 2014 | 2:30 pm
    • To celebrate Easter, M.Wells Steakhouse is offering a traditional brunch on April 20, with reservations available online. The spring kitchen will provide take-home options that include rabbit royale and maple pie. [Grub Street] • Emily launched lunch service today, which means a slew of new menu items. [Grub Street] • Il Buco Alimentari has launched a Greenmarket prix fixe lunch menu that will change daily. For $35, you can eat green asparagus with fried egg, housemade pappardelle, and gelato. [Grub Street] • Terroir in the East Village is offering a new series called the…
  • Washington, D.C., Restaurant Says ‘at Least Half’ of Its Customers Use Phones at the Table

    Hugh Merwin
    16 Apr 2014 | 1:55 pm
    We're all connected. "The gentleman, throughout the entire meal did not acknowledge me," says a server at the Red Hen in Bloomingdale, of a customer who wouldn't look up from his screen. "And I'm like, I'm here for you, I want to talk to you, I want to engage. But you won't even look up at me. What are you doing? Why are you here?" Remember back in 2010, when our biggest concern was diners who stored their mobile phones on the table itself because it took away space for the servers to set down food? Things seem to have gotten worse. [All Tech Considered/NPR] Read more posts by Hugh…
  • Watch a Ridiculous Commercial for Mister Donut’s Cronut Knockoffs

    Hugh Merwin
    16 Apr 2014 | 1:20 pm
    As "Crumbnuts" prepare to invade BJ's Wholesale Club shelves in the U.S., Osaka-based chain Mister Donut, which has more than 1,250 stores throughout Japan, has apparently finally figured out how to mass-produce their own version of Dominique Ansel's Cronut. Eataku notes that three flavors — including maple and "angel" whipped cream — are being sold through June 1, a longer offer period than the one Dunkin' Donuts Korea gave to its limited-edition "New York Pie Doughnuts" last year. This seems to be something of a sign that large chains will soon make fake Cronuts a permanent menu…
  • New York Now Has Glow-Stick Club Parties for 12-Year-Olds

    Clint Rainey
    16 Apr 2014 | 12:35 pm
    But they're playing his favorite song. It's the next logical step after baby DJ school, which actually happened in Brooklyn: CNNMoney reports that an enterprising outfit called Fuzipop is trying hard to make daytime dance parties for the under-12 set happen at exclusive New York nightclubs. Fake tattoos, "What Does the Fox Say" glow-stick raves, VIP tables with Champagne glasses and juice boxes, 9-year-old DJ Kai — surely this is actually just the first sign of the grand return of Bill Hader's Stefon? Hardly. Every month for almost a year now, apparently, a husband-and-wife duo (who…
  • Boston’s O Ya Team Opening Roof at Park South

    Hugh Merwin
    16 Apr 2014 | 11:50 am
    Tim Cushman The rumor floated by Eater yesterday suggesting Boston restaurateurs Tim and Nancy Cushman are headed to New York for their next project is at least partly true: Food & Wine finds out the O Ya owners, along with barman Ted Kilpatrick, will indeed open a rooftop bar and restaurant atop Gramercy's Park South Hotel. The venue, called the Roof at Park South, will serve cocktails and "Mediterranean-inspired bar bites," such as crudos and grilled skewers, amidst of setting of palm trees and fireplaces. The Cushmans have not yet confirmed or denied they are also planning to open a branch…
 
  • add this feed to my.Alltop

    The Passionate Foodie

  • Gelato, Sorbet & Wine Blending

    Richard Auffrey
    16 Apr 2014 | 6:19 am
    The analogy seemed clear to me. Making gelato and sorbet was similar in a number of respects to wine blending, that same mix of art and science. Such an intriguing process, one that might be underestimated by many people. And a comparison I might not have made if I had not been closely involved in the creation of a new sorbet flavor.As I mentioned recently, I had the opportunity to create a sorbet flavor at Pazzo Gelato Cafe in North Andover during their special Willy Wonka Week. Jim had created a number of special gelato and sorbet flavors for that special week, and had invited a small…
  • Rant: Don't Bottle Yourself In (Part 2)

    Richard Auffrey
    14 Apr 2014 | 12:00 am
    Are you a fan of the "juice boxes" of the wine world? In other words, do you purchase wine packaged in Tetra Paks?One month ago, I told my readers: "Stop ignoring the Tetra Pak." As I also mentioned, "Tetra Paks are better for the environment in a number of ways, making it a more sustainable choice than a bottle." However, that won't matter to many people unless the wine in the Tetra Pak tastes good, and I believe that the quality of wine in Tetra Paks has been improving over the years.Food Production Daily recently posted an intriguing article about Tetra Paks, noting the growth of this…
  • Thursday Sips & Nibbles

    Richard Auffrey
    10 Apr 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) Legal Harborside is saddling up for “the most exciting two minutes in sports” by hosting a Kentucky Derby party for the books. Guests can head over to Legal Harborside’s rooftop to catch the run of the roses as all eyes will be on the top contenders at Churchill Downs. Revelers should dress to impress for Millionaires Row with a prize awarded at the end of the evening…
  • Sake Today Magazine: A Review

    Richard Auffrey
    8 Apr 2014 | 12:30 am
    A magazine devoted to only Sake? What an excellent idea for a new, niche magazine, especially if John Gauntner, the famed Sake expert and Sake Dendoushi ("Sake Evangelist") is behind the endeavor. Now that the first issue has been released, how does the magazine measure up?The inaugural issue of Sake Today: Celebrating The World Of Sake Culture was recently published, a project founded by John Gauntner and Ry Beville. The magazine can be purchased online for about $10, which includes the cost of shipping. Retailers can purchase copies, at a discount for resale, though I am not aware…
  • Sake News

    Richard Auffrey
    8 Apr 2014 | 12:00 am
    Kanpai! Here is another short list of some of the interesting Sake articles that have been published lately. It is great to see more and more coverage for Sake, though I recommend that anyone seeking to publish a Sake article check it at least a few times for accuracy. A few basic errors continue showing up in introductory Sake articles, and those errors would be easy to eliminate if you had a knowledgeable Sake person check your facts. Let us also hope that we see more than just introductory Sake articles in the future. Sake has many depths and all those varied facets make great material for…
  • add this feed to my.Alltop

    weber_cam

  • nothing to see here, just move along (corn, notes)

    Dave
    9 Apr 2014 | 9:46 am
  • Pressure Cooker Prep: Kale, Chicken and Bean Soup

    Dave
    8 Apr 2014 | 10:41 am
    The love affair with my pressure cooker continues. Once familiarity is gained with cooking times for a few grains, legumes, hearty greens and/or cuts of meat, toss away the cookbook and get moving. Most beans, if soaked/hydrated a few hours ahead cook in 6-8 minutes on high (high on a pressure cooker is about 15 psi, low is about 10 psi) or about 10-12 minutes if unsoaked. Brown rice takes at least 12 minutes, but has a huge window for error, 15-20 minutes and it still won't be too soft. We've been enjoying brown rice bowls recently: brown rice topped with sauteed veggies/meat/sauce. Meats do…
  • granola bars

    Dave
    21 Mar 2014 | 6:27 am
    There are a trillion recipes online and another trillion on the shelves of the supermarket.  This prep is barely mine, I tweaked @CookingLight's cranberry pistachio granola bar.  Their's had great ingredients but fell apart when cooled and cut,  really crumbly. So here's my modifiication.What separates this bar from others?1. It doesn't taste like most shitty bars of sweetened rolled oats.2. The raw quinoa adds a crunchy textural component.3. They hold together in a bar, but aren't too firm.4. The pistachios are pretty awesome, don't use a substitute for them.5. Using the fresh…
  • pinto bean and basmati rice chips

    Dave
    20 Feb 2014 | 1:34 pm
    Not sure why I've been dabbling in gluten free territory lately, I think it's the different set of physical and rheological properties that intrigues me about the building blocks involved.Today's adventure is a snack food.  The snack food literature (and there most definitely is a great deal of food science dedicated to the snack) has many wheat free snacks.  When beans are used, the snack almost always involves a fraction of rice.  This observation coupled with my bean-only experiments resulting in crackers that are too delicate, leads me to believe gelatinous over-cooked rice…
  • fries, french fries

    Dave
    19 Feb 2014 | 7:21 am
    I've watched Heston Blumenthal's Triple-Cooked Chips many times.  I actually went through the arduous process once and it works well.  However, there are limits on the amount of time one has to live.  These take a very long time to prepare.The method calls for a step where the potato is boiled until the surface is rough and it is just about to fall apart.  Then, the tedious task of drying out the flesh is required prior to deep frying (twice).  This is achieved by a brief period of freezing.  When a potato is fully baked and sliced - the surface appears…
  • add this feed to my.Alltop

    Epicurious.com: Editor's Blog

  • Meet Brett: Brettanomyces, the Wild Yeast With a Distinct Flavor Profile

    Kerry Acker
    16 Apr 2014 | 12:40 pm
    Have you met Brett? He usually leaves a very big impression.  Brett is a nickname for Brettanomyces, a seriously funky--and aggressive--wild yeast that many brewers (and winemakers) work hard to to keep out of their products. He lurks on unsterilized equipment, on grapes, in wooden barrels. But just a little bit of Brett lends dimension to wine, and nowadays, brewers are increasingly turning to Brett to impart a, er, very distinct depth of flavor and complexity to their beers. What exactly do we mean by "distinct"? Brett is gamey, earthy, funky. It's been described as…
  • One Man's Idea for the Future of Pour-Over Coffee is Almost Here (But Still Needs Your Help)

    Matt Duckor
    16 Apr 2014 | 9:19 am
    Last month we brought you the story of Craighton Berman and his Manual Coffeemaker, a decidedly low-tech, Kickstarter-based project to help fund Berman's dream home coffee machine. The elegant, all-glass vessel works like other pour-over methods (pour hot water over grounds), but is designed to be something you might actually want to have on your counter at all times rather than something that looks like a porcelain kitchen funnel. Berman set his funding goal at an ambitious $100,000 and is nearly there. With just under two days to go, the Manual project still needs to raise an additional…
  • Must Sees: The Debut of Aziz Ansari's Food Club, Amy Schumer's Food Room, and Funny or Die's Chimera Eats a Pizza

    Kerry Acker
    16 Apr 2014 | 8:29 am
    Inside Amy SchumerGet More: Comedy Central,Funny Videos,Funny TV Shows I sleep on a futon, I've been using the same Brita for three years, my roommate is a bassist--you tell corporate I'm not putting apple slices on my menu. It's been quite a week for food entertainment. Amy Schumer made a whip-smart sendup of Aaron Sorkin's Newsroom with a foodie spin (watch above). Comedian/food lover/apps and zerts connoisseur Aziz Ansari, along with comedian Eric Wareheim, and writer Jason Woliner debuted their new web series Food Club, and a goat, lion, and a snake order a pizza. Good…
  • Would You Pay $2,000 For Mint Julep? These Folks Did.

    Danica Lo
    16 Apr 2014 | 5:51 am
    Rose water, rose petals, bourbon, and mint -- how could these four ingredients, combined in one cocktail, cost $2,000? It all comes down to packaging, I guess -- and a good cause. Woodford Reserve created ten special-edition gold and diamond covered tankards in honor of this year's 140th Kentucky Derby -- slated to take place in early May in Louisville, Kentucky. Proceeds from the sale of this limited-edition collectors' item will be donated to the Old Friends Thoroughbred Retirement Center -- a non-profit organization that's dedicated to caring for retired racehorses.  The…
  • Drink Up: The Best Regional Cocktails

    Sarah Engler
    16 Apr 2014 | 5:33 am
    Perhaps the most fun part of making our new print issue, America's Best Recipes (on newsstands now!), was calling up our favorite local bartenders and discussing which drink deserved to be touted as the most iconic—and delicious—in their regions. Game for a cross-country booze trip? Grab your shakers and keep reading. Bobby Burns (From Yankee Classics)"Created at the old Waldorf Astoria, the Bobby Burns is a wonderful, masculine Scotch drink." —Doug Quinn, owner and bartender, Hudson Malone, New York, NY Makes 12 oz Monkey Shoulder Scotch¾ oz Carpano Antica Formula sweet…
 
  • add this feed to my.Alltop

    Cooking with Friends Blog

  • Passover Pleasures

    ajbermack@msn.com
    9 Apr 2014 | 4:11 pm
    A decadent pleasure of Passover is licking sweetened condensed milk right out of the can. Since my macaroon recipe uses only 2/3 of a cup, I’ve got plenty of leftovers for my fingers.
  • Chopped Contestant (Well Sort of)

    ajbermack@msn.com
    27 Mar 2014 | 3:34 am
    Lights, camera, action! I can finally share this remarkably fun experience I had as a contestant in a commercial for the Food Network show Chopped and the food company Hillshire Farm where we re-created what it would be like to be a contestant on the actual show Chopped.
  • Spring in a Bowl

    ajbermack@msn.com
    25 Feb 2014 | 3:48 am
    That’s what Suzy named the delightful fennel salad we created for lunch the other day. With several feet of snow piled outside the windows, we sat down to enjoy a light and lemony lunch.
  • Do it Yourself Sea Salted Caramels

    ajbermack@msn.com
    12 Feb 2014 | 7:21 pm
    I’ve had many firsts but making homemade sea salted caramel is probably my favorite. For starters, salted caramels are at the very top of my culinary list.
  • In Response to “The Eavesdropper” by Megan Garber

    ajbermack@msn.com
    28 Jan 2014 | 3:38 am
    I’m living like most in the “alone together” world that Sherry Turkle writes about in her new book “Alone Together: Why We Expect More from Technology and Less from Each Other” Megan Garber describes in her recent article in the January/February edition of the Atlantic Monthly. I’ve got two out of my three kids entrenched in an electronic world, one in which cell phones almost seem like appendages to their physical bodies.
  • add this feed to my.Alltop

    Culinate Main Feed

  • Welcome to the Culinate archives — An update

    Kim Carlson
    28 Mar 2014 | 9:46 am
    For seven years beginning in January 2007, Culinate was updated frequently; however, at this time we are no longer adding content to the website. We hope now that you will explore our rich and varied archives. Within those archives you’ll find thousands of recipes — from our kitchens, but also from our contributors and from cookbooks we’ve enjoyed. You’ll also find stories related to home cooking and food choices; essays about eating and cooking; summaries of current news stories about food; and interviews with notable people in the world of food. There are reviews and excerpts of…
  • Kale in the raw — Eight versions of kale salad

    Erika Szymanski
    21 Mar 2014 | 10:51 am
    Sure, some people are so over kale already. (Bacon, too.) But kale (like bacon) is incredibly versatile. Which makes me believe that the hardy green is well on its way to becoming a staple in our diets.I agree that kale chips are fun, and kale-stuffed lasagne makes for a nice change. And I’ll always throw a handful into soups. But kale salad is my core dish. I can whip up a big bowl after the farmer’s market on Saturday and have portions of yummy nourishment for nearly the whole week. more… from The Culinate 8
  • All clear! — Rhode Island clear clam chowder

    Adam Ried
    13 Mar 2014 | 7:57 am
    For most of us, the words “clam chowder” instantly conjure the same image: a bowl of white, milky broth with chopped clams and plenty of potatoes. And that’s exactly what you’ll get when you order a bowl throughout most of coastal New England, the chowder epicenter of America. more… from Adam’s Rib
  • Global zing — Spicy and tangy condiments from around the world

    Pat Tanumihardja
    6 Mar 2014 | 10:42 am
    Most Americans are familiar with soy sauce, that staple of East Asian cooking. Some have become devotees of the Southeast Asian chile-and-garlic sauce known as sriracha, squirting it on burgers instead of ketchup. And fish sauce — another Southeast Asian import, originally introduced to Western palates in the form of Worcestershire sauce — is becoming more and more popular as a secret weapon, its funky bass notes underpinning steak marinades and salad dressings.But our planet’s diverse cultures still feature many popular condiments that have yet to become American standards. Here are…
  • Bar tab — How to stock a home bar

    Jackie Varriano
    28 Feb 2014 | 11:58 am
    The mustachioed barkeep pushed his Lewis bag and mallet aside, wiping down the countertop directly in front of me as I bellied up to his dimly lit bar. He slid a crumpled paper menu in front of me, its cocktails separated by the headings “Pre-Prohibition” and “Post-Prohibition.” Behind him, bottles were stacked four gleaming glass shelves high: 10 bottles of rum to the left, 15 different vodkas on the right. Blended scotch towered over bourbons and whiskeys, interspersed with liqueurs and cordials. more… from Features
  • add this feed to my.Alltop

    Food Gal

  • Hankering for Hawaii Part I: Taro and Sweet Potato Chips Fried to Order

    foodgal
    16 Apr 2014 | 6:25 am
    OAHU, HAWAII — If you’ve spent any time snacking in Hawaii, you’re only too familiar with those ubiquitous bags of taro and sweet potato chips by Hawaiian Chip Company. They’re irresistible — big, crunchy slices of speckled taro, orange sweet potato and deep purple sweet potato fried up crisp with the taste of their natural [...]
  • Joanne Chang’s Big White Chocolate, Almond and Cherry Cookies

    foodgal
    14 Apr 2014 | 6:25 am
      Easter may be all about chocolate eggs and marshmallow Peeps. But I think it should be about cookies. But then again, I think every day should be a cookie day. And this cookie has it all: A twinkle of color in keeping with that festive holiday. Chocolate for tradition’s sake. And almonds for their [...]
  • Lure + Till Takes Root in Downtown Palo Alto

    foodgal
    11 Apr 2014 | 6:25 am
      What was once a senior care facility in downtown Palo Alto has morphed into a splashy new boutique hotel and restaurant. The eight-story Epiphany Hotel, a Joie de Vivre property, opened at the end of March after a  year of demolition that took the structure down to the studs, followed by nearly two years [...]
  • The Comfort of Curry

    foodgal
    9 Apr 2014 | 6:26 am
      My spice drawer collapseth over. Try as I might to keep the jars and tins in neat alphabetical order, there are just far too many for all the cuisines dabbled in to do so. In my parents’ kitchen that I grew up in, though, that never was a problem. Their spice collection snuggled neatly [...]
  • California’s Only Grower of Real Wasabi

    foodgal
    7 Apr 2014 | 6:25 am
      If you think that pasty blob of green garnishing your sushi platter is wasabi, think again. The real-deal rhizome is as rare as it is pricey. That’s why what you generally find on most sushi plates is actually a cheap concoction of horseradish, mustard and green dye, not the actual Japanese rhizome that’s extremely [...]
 
  • add this feed to my.Alltop

    How To Cook Like Your Grandmother

  • Fast Food Fact and Fiction

    Drew Kime
    15 Apr 2014 | 8:13 am
    When food looks better, it tastes better. True story. So making food look really good in commercials is big business. Then there's what you get when you actually buy it. The post Fast Food Fact and Fiction appeared first on How To Cook Like Your Grandmother.
  • How To Make Pulled Pork in a Dutch Oven

    Drew Kime
    11 Apr 2014 | 6:55 am
    Maybe the best pulled pork comes from a smoker, but when you've got snow on the ground for half the year you learn to make it inside. This is the best way we've found. The post How To Make Pulled Pork in a Dutch Oven appeared first on How To Cook Like Your Grandmother.
  • How To Make Vinegar-based (Panini’s) Coleslaw

    Drew Kime
    8 Apr 2014 | 6:55 am
    If you're like me, you don't like runny, mayonnaise-based coleslaw. But the vinegar and pepper kind Panini's puts on their sandwiches? That'll do. The post How To Make Vinegar-based (Panini’s) Coleslaw appeared first on How To Cook Like Your Grandmother.
  • How To Make Asparagus And Chick Pea Salad

    Drew Kime
    4 Apr 2014 | 7:25 am
    In the spring a young man's fancy lightly turns to thoughts of ... asparagus? Or maybe I'm not so young any more if that's what I'm thinking of. But I am looking forward to doing this asparagus and chick pea salad recipe again with in-season asparagus. The post How To Make Asparagus And Chick Pea Salad appeared first on How To Cook Like Your Grandmother.
  • How To Make Avocado Dressing

    Drew Kime
    1 Apr 2014 | 6:55 am
    Salad dressings are all basically the same thing: Fat, acid and flavor. If they're creamy, they have cream. No, not partially hydrogenated soybean oil, actual cream. Once you know the formula you can mix-and-match and add whatever seasonings seem right. This avocado dressing recipe started as guacamole, so avocado and lime for the base. Then buttermilk to make it creamy, and balsamic vinegar for a little sweetness. The post How To Make Avocado Dressing appeared first on How To Cook Like Your Grandmother.
  • add this feed to my.Alltop

    BoB - Bake or Break

  • Cinnamon-Shortbread Icebox Cookie Stacks {Plus a Duchy Originals Giveaway}

    Jennifer McHenry
    16 Apr 2014 | 12:32 pm
    Back in the early days of BoB, I shared the always-popular classic Chocolate Wafer Icebox Cake. If you aren’t familiar with it, the idea is quite a simple one. Cookies are layered with sweetened whipped cream, refrigerated, and then quickly devoured. Recently, Duchy Originals sent me some of their shortbreads to try. I quickly decided that they were so good […]
  • Blueberry Shortcake Cookies {Plus a Q Squared Giveaway}

    Jennifer McHenry
    14 Apr 2014 | 11:25 am
    Fresh local blueberries are still a little while away here, but luckily my usual grocery spot had some really nice non-local ones recently. I’ve so been looking forward to berry season, so I just couldn’t resist. These cookies are a bit of a breakfast-dessert hybrid. They’re almost biscuit-like, yet they’re sweet enough to work well for dessert. That’s baking versatility […]
  • BoB’s Best Easter Desserts

    Jennifer McHenry
    13 Apr 2014 | 8:54 am
    When it comes time to think about a special dessert for Easter, the first thoughts I have are usually of fruity or creamy desserts. I like to see beautiful cakes, delicious cheesecakes, fruity cobblers. It’s about the only time of year I dial down the chocolate. If you’re looking for a special dessert for Easter, I am here to help! […]
  • Berry-Pecan Streusel Bread

    Jennifer McHenry
    10 Apr 2014 | 9:54 am
    You may remember that I have been doing some spring cleaning, which already led to some lovely blondies. I found all sorts of ingredient odds and ends that have inspired me to make all sorts of things. Next up in spring cleaning recipes is this wonderfully delicious quick bread. I took advantage of some partial bags of dried fruits, my […]
  • Toffee-Pecan Snickerdoodles

    Jennifer McHenry
    7 Apr 2014 | 10:36 am
    Snickerdoodles have long been a favorite cookie. I have previously confessed that it took me a while to warm up to them after my childhood devastation that they didn’t taste like a Snickers. But, as I’ve come to adore all things cinnamon, they’ve moved way up in my cookie ranks. As you can imagine, I don’t often bake the same […]
  • add this feed to my.Alltop

    Skinny Chef

  • Eggplant Manicotti

    Jennifer Iserloh
    15 Apr 2014 | 7:14 am
    Manicotti, which means “cuff” in Italian, are idea for filling with cheesy ricotta. Slices of eggplant mimic this pasta-free way to enjoy the same flavors you’ll find in the original recipe. Adding kale to the filling boosts nutrition, lowers calories and fat. If you want to prepare this in the warm summer months, inside of heating the oven, bake on preheated grill. Close the lid and cook 10 to 15 minutes, until the cheese is golden and bubbly. Serves 4 Print Eggplant Manicotti Prep Time: 30 minutesCook Time: 45 minutesTotal Time: 1 hour, 15 minutes Yield: 4 servingsServing…
  • Little Mistakes That Keep You From Being A Great Cook

    Jennifer Iserloh
    10 Apr 2014 | 6:01 am
    Great cooks (and chefs) are made, not born. Sure, someone might have a sensitive palate or a cool way of combining flavors, but it doesn’t mean much if you aren’t able to slam down in the kitchen with a few cooking techniques that anyone can learn. The best way to learn to get great results in the kitchen is simply a matter of practice and learning some cooking secrets that can make a world of difference in meals that you cook every day. But I’ll let you in on a little secret… Most of those little mistakes are so easy to correct, and once you do… a whole world of…
  • Roasted Lemon Asparagus

    Jennifer Iserloh
    7 Apr 2014 | 8:53 am
    Asparagus pokes through the cool dirt of early spring though it can be found in grocery stores year-round. Look for the thick stalks for this recipe, or if you are using pencil-thin asparagus decrease the cooking time by 2-3 minutes. Serves 4 Print Roasted Lemon Asparagus Rating: 51 Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Yield: 1 1/2 poundsServing Size: 2 cupsCalories per serving: 87 caloriesFat per serving: 3g fat (0 g saturated Ingredients1 pound of asparagus, ends trimmed 1/2 pound cremini mushrooms, sliced 1 large lemon 1 small onion, thinly sliced 2 tablespoons…
  • Healthy Cooking Kitchen Equipment

    Jennifer Iserloh
    1 Apr 2014 | 9:07 am
    If you’re looking to outfit your kitchen with the best healthy cooking tools or just learning the basics of healthy cooking, then this blog is for you! No matter your budget or cooking expertise, you’ll find tools to take your cooking skills over the top. Dishwasher-Safe Basic Tools All these basic tools are dishwasher-safe and actual brands that I have tested in my own kitchen. Feel free to mix and match or make a wonderful gift basket for the cook in your life, or to outfit your own kitchen. A set of two or three Stainless Steel Tongs that are also light and easy to handle will…
  • 5 Common Cooking Mistakes That Add The Weight

    Jennifer Iserloh
    27 Mar 2014 | 4:30 am
    Just when you think you’re doing something healthy like cooking at home, you might be surprised about several common mistakes that could be adding inches to your waistline! In this segment, which aired in March 2009 on Better TV, I discuss the top five cooking mistakes that add on the weight and how to easily overcome them: Don’t Be Cheesy – Many people cook with cheese – pizza, lasagna – but many cheese contain too much saturated fat. Don’t Be Picky – Every home cook likes to taste as they go along, but if you’re picking too much, that could…
 
  • add this feed to my.Alltop

    We Are Never Full

  • Blood In the Time of Spring

    Jonny
    15 Apr 2014 | 9:49 am
    Barcelona’s La Boqueria is perhaps the most famous food market in the world, and the most famous of its bar/restaurants is undoubtedly Pinotxo (pee-not-cho), run by the equally famous Juanito Bayen. His immaculate sense of dress and reputation for treating his guests like family have made him and his 14-stool establishment legendary. Indeed, such is his generous spirit that many are the tales of him spontaneously breaking open magnums of pink cava at 11am and passing glasses around. Everyone in the know food-wise, it seems, has made a bee-line for his place when passing through…
  • U-Pick Citrus: The Real Florida Orange Juice

    Jonny &#38; Amy
    8 Apr 2014 | 4:15 am
    I have never known an aroma quite like it before: an intense, aromatic perfume. We could smell it from miles away – even before we had passed the last of the strip centers and construction sites. On one side, the low khaki scrub of the sandmine, on the other the hot, itchy pine forests, then suddenly, line after line of dark green citrus trees, all jolly with bright orbs, flicked past as we advanced into what locals refer to as “old Florida”. Momentarily, as we turned onto a compressed white sand road, the foul odor of roadkill turkey vulture stung our nostrils before the…
  • Book Review: Charcutería – The Soul of Spain

    Jonny &#38; Amy
    3 Apr 2014 | 7:54 am
    Photo: © Nathan Rawlinson With some cookbooks, you just open them, find something that looks good and go straight into your kitchen and start cooking. Charcutería – The Soul of Spain, the new book from Jeffrey Weiss, is not that kind of book. This is partly intentional in that the book is structured in such a way as to first provide the history and context around Spanish meat curing and pork butchery techniques, and partly because few among us have all the requisite curing salts, natural sausage casing and pounds of pork fat on hand. Reviewers of Weiss’ book have described it as…
  • Meat Meets Med: Duck with Burned Orange Confit

    Jonny
    14 Mar 2014 | 3:53 am
    On our first afternoon in Buenos Aires, as we lazily wandered the Palermo district, stupefied by an overnight flight and a filling lunch featuring our first Argentine steak and an immoderate milanesa napolitana, we paused to admire the way the beautiful lilac-blue flowers of a blooming jacaranda overhung a stucco wall that years of sub-tropical sun had softened to a color somewhere between beige and blond. As we pointed and took photos, a horse-drawn cart trundled past laden with cut logs. Suddenly, a large hardwood gate creaked open just down from us and the lean, tanned face of a gentleman…
  • Chickpea Purée with Grilled Octopus, Mexican Chorizo and Cilantro Salsa Verde

    Jonny &#38; Amy
    8 Mar 2014 | 2:32 pm
    I know that I am the best cook(er) in the world because my three year-old son tells me so when I make him fridge surprise for dinner. (The surprise being that there is anything remotely edible in our fridge.) Naturally, this makes me exceedingly happy, especially so since he tends to eat such meals with gusto. However, it is not just gastronome children who appreciate our particular brand of cookery. No, indeed. Last year, one of our pictures (from this post) was liked on Instagram by top Philadelphia restaurant Alla Spina, no less. At the same time as reddening our cheeks and swelling our…
  • add this feed to my.Alltop

    BlogChef.net

  • Shrimp with Garlic Sauce Recipe

    Bobby
    15 Apr 2014 | 1:14 pm
    Shrimp with garlic sauce is a recipe that uses common Chinese ingredients to create a delicious meal that is both sweet and spicy. Most of the heat comes from the chili sauce and the sweetness comes from the sugar. This dish is so easy to prepare, the shrimp are stir-fried and then mixed with the sauce ingredients. If you want you could add some vegetables to the stir-fry such as broccoli. You can either choose to remove the shrimp tails or leave them on. You will want to use shrimp for this recipe that are already peeled and deveined. Shrimp with garlic sauce goes great served with egg rolls…
  • Biscuits and Gravy Casserole Recipe

    Bobby
    12 Apr 2014 | 8:44 am
    Biscuits and gravy casserole is a great dish to prepare for breakfast or even dinner. Normally the sausage gravy would be served separately on top of biscuits but this recipe adds the gravy right into a casserole dish with the biscuits. The process to preparing this casserole is very simple— the gravy is first prepared in the pan and then poured over a layer of biscuits in the casserole dish. The gravy is then topped with oven more of the flaky biscuits and placed into the oven and cooked until golden brown. You can use different flavors of pork sausage for this recipe depending on your…
  • Ham and Gouda Grilled Cheese Recipe

    Bobby
    8 Apr 2014 | 12:02 pm
    This grilled cheese recipe combines sliced ham, crispy bacon and smoke gouda cheese. The combination of flavors makes this sandwich a delicious option for dinner any night of the week. The sandwich has a nice smoky flavor from the bacon and gouda cheese. What helps to make this sandwich stand out is the mustard-mayonnaise spread that goes on it. The mustard mayonnaise spread is a combination of mayonnaise, Dijon mustard, horseradish and Worcestershire sauce. You will want to make sure you cook on sandwiches on low heat otherwise the cheese will not melt much at all. If you are using a block…
  • Cocktail Sauce Recipe

    Bobby
    5 Apr 2014 | 11:17 am
    You can easily purchase cocktail sauce from the grocery store but it is actually very easy to make your own. Cocktail sauce combines a few simple ingredients which you may already have on hand. This delicious sauce is a combination of ketchup, horseradish, lemon juice, Worcestershire sauce, salt and pepper. I prepared breaded shrimp for dinner and decided I wanted a dipping sauce to go with them. I did not have anything on hand so I decided to prepare this cocktail sauce recipe. This sauce goes great served with cooked shrimp or cooked breaded shrimp. Enjoy. Cocktail Sauce Ingredients: 1 cup…
  • Easy Chicken Tacos Recipe

    Bobby
    31 Mar 2014 | 8:52 am
    Preparing chicken tacos for dinner isn’t very difficult at all, this recipe shows you just how easy it is to make chicken tacos at home. The chicken is simmered in the pan with various ingredients, shredded and then returned to the pan and tossed with the sauce before serving. These tacos have a rather unique flavor because of the combination of ingredients involved in this recipe. Some of the ingredients that contribute a great deal to the flavor are orange juice, chipotle in adobo, cilantro and mustard. You can add whatever toppings you like to these tacos— some of options are…
  • add this feed to my.Alltop

    Sugarlaws

  • Baby Bump: 37 Weeks!

    katy
    16 Apr 2014 | 3:54 am
    The other night, as I was getting in bed, I was complaining about some little annoying pregnancy-related issue — the fact that I can’t take full breaths anymore, or my fleeting but excruciating back pain, or one of the other many symptoms that have made me a little bit whiny for the last few weeks. And Chad looked over at me and goes: “You know… you won’t be pregnant forever, and then you’ll have the rest of your life to not feel like this.  Why not enjoy the last few days of this pregnancy while you can?” I kind of looked at him,…
  • The Cake that Wasn’t…

    katy
    15 Apr 2014 | 8:16 am
    From Instagram: This is why you don’t let a pregnant lady go grocery shopping without a list… So, here’s how I feel about pregnancy cravings, or basically any craving: When you’re talking about an actual craving, whether it’s for mangoes or broccoli or cheeseburgers or birthday cake, that is your body and brain, together, deciding that you need to consume that item right now.  And when that happens, I listen up.  I go out to the store and grab a green apple or a cake pop and happily consume it, enjoy it, and then let the craving pass. Here’s what…
  • texas sunset

    katy
    14 Apr 2014 | 3:48 am
    I’ve gotten a bunch of questions about whether I’m doing a maternity photoshoot, and the answer is, most likely, unless anything changes in the next few days: No, I’m not. I flirted with the idea of one around the time that we were planning my baby shower — I actually reached out to a photographer to see if we could do a maternity shoot and cover the shower on the same day, but, unfortunately, they were out of town that weekend, and after that the idea just kind of fell off my radar. I’m fine with this decision, and truly don’t think I’ll regret it…
  • Baby Bump: 36 Weeks!

    katy
    10 Apr 2014 | 8:12 am
    It’s no secret that for the past few weeks, I’ve been extremely nervous about our upcoming new addition.  Some of it was hormones, some of it was first time mom jitters, and some of it was probably just me being nervous for a huge life change right around the corner.  But, for whatever reason, it seems to have lifted this week!  I know this baby is going to be a ton of work, and I know the next few weeks and months are going to be incredibly draining, but now when I think about the baby coming… I am Just.  So.  Excited. There’s still a little…
  • rambo update!

    katy
    8 Apr 2014 | 8:50 am
    Remember back in November, when I introduced our new puppy Rambo? Well, now that he’s been part of our family for four months (!), I figured I owed you guys an update! It’s no secret that we got Rambo under sad circumstances — after battling a number of health issues for the past year and a half, in October we found out that our eight-year-old dog, Calvin, had congestive heart failure.  Fortunately, there are some great medications available to prolong his life, but our vet was candid with us: the medication would work for a year (maybe two), but it wasn’t a…
 
  • add this feed to my.Alltop

    The Fresh Loaf

  • From German Bread Roll to Curry Roll

    bakingbadly
    16 Apr 2014 | 10:16 pm
    From German Bread Roll to Curry RollSubmitted by bakingbadly on April 16, 2014 - 10:16pm.About a month ago I began my quest of making Brötchen (German bread rolls). There was a demand in town for such rolls and I had to fulfill it. I mean, I had to. I'm opening a German-ish bakery albeit in Cambodia. And a German bakery without Brötchen is like a poem without words.Thanks to Karin's (Hanseata) blog post and detailed descriptions from German expats, I knew what I was aiming for. I adapted Karin's recipe and baked the first few test batches of Brötchen.Too hard, too heavy, too dense, too…
  • first time trying the Tartine bread

    christinepi
    16 Apr 2014 | 6:37 pm
    first time trying the Tartine breadSubmitted by christinepi on April 16, 2014 - 6:37pm.Haven't started yet! But I need to get some help before I tackle this (I'm a  newbie and still very confused).My question pertains to the timing. I have the time to start the levain the day before and also go through all the steps the next day--save the baking part. Let's say I'd like to mix the dough at 9am. I read the levain can take up to 18 hours to pass the float test. So I would start it ca 18 hours before 9am. But then all the other steps can take up to a total of 9 hours. So that gets me to 5 or…
  • Great flour grown and milled in Ontario (Canada)

    MJ Sourdough
    16 Apr 2014 | 5:01 pm
    Great flour grown and milled in Ontario (Canada)Submitted by MJ Sourdough on April 16, 2014 - 5:01pm.Hey, all Toronto based Fresh Loaf followersIf you need good organic Ontario grown and milled flour check out K2 Milling in Beeton Ontario, only 30min outside of Toronto.http://k2milling.blogspot.caI just picked up some of their bread flour and all purpose spelt four along with some rye kernels to make my own maltLet me know what you think. I know this sounds like an add but I am just really impressed and wanted to spread the word!MJ Sourdough
  • SFBI finnish rye

    jkandell
    16 Apr 2014 | 3:47 pm
    SFBI finnish ryeSubmitted by jkandell on April 16, 2014 - 3:47pm.with rye soaker
  • Hot Cross Buns with Lievito Madre

    mwilson
    16 Apr 2014 | 3:02 pm
    Hot Cross Buns with Lievito MadreSubmitted by mwilson on April 16, 2014 - 3:02pm.These buns were a make it up as you go along effort. I was still deciding on the numbers with the mixer running, working the dough I had thus far and I liberally added spices in the style of a well seasoned chef.Having worked up a sweat mixing this dough partly by hand as well as in the mixer and the dough complete I saw I could have added more liquid. I knew the dough would tighten up a bit upon adding the dried fruit but I didn’t compensate enough. Still I was fairly pleased with finished dough considering…
  • add this feed to my.Alltop

    Homesick Texan

  • Strawberry cobbler

    Lisa (Homesick Texan)
    16 Apr 2014 | 9:43 am
    According to a spring 1957 issue of the Claude News, the Business Women’s Club of this Texas panhandle town got together for a luncheon meeting. On the menu were roast beef, chicken and dumplings, mashed potatoes, macaroni and cheese, vegetable salad, rolls, corn muffins, and (if you had any room after such a feast) strawberry cobbler for dessert. When I go through Texas newspapers from the
  • Dr Pepper pulled brisket

    Lisa (Homesick Texan)
    9 Apr 2014 | 9:14 am
    The first time I recall having brisket, it wasn’t the smoked hunk of beef that many people associate with Texas. No, instead it was an oven brisket prepared by my grandmother. While normally our pot roasts were made with chuck along with lots of potatoes and carrots, this roast of brisket had been slowly cooked in a tomato-based sauce. It was tender, juicy, and delicious. Recently, a friend
  • The Homesick Texan's Family Table is published!

    Lisa (Homesick Texan)
    1 Apr 2014 | 8:27 am
    So, I spent the past two years working on another book and today it’s published. Would you like to see a preview? Like my first book, there are over 125 comforting Texan recipes made with fresh, seasonal ingredients. There are also lots of stories and full-color landscape photos of Texas. To get a sense of how it's organized, here’s the table of contents, with a cow. And here are some more
  • Orange pecan cinnamon rolls

    Lisa (Homesick Texan)
    19 Mar 2014 | 9:42 am
    When I was young, my mom was a health food nut. We’re talking a full-on carob, wheat germ, no sugar in your cereal kind of health food nut. It was the 1970s, so it wasn’t that unusual, but still it drove me crazy. I wanted white bread, Fruit Loops, and Tang—not the crunchy, wholesome food products we’d pick up at the natural foods store. Sure, she cooked that way because she loved us, but I
  • Chicken-fried chicken

    Lisa (Homesick Texan)
    11 Mar 2014 | 11:50 am
    Spring semester of my senior year in high school, when my friends and I were feeling daring we’d occasionally leave school for lunch. We only had 45 minutes so it had to be quick, and my school was in a remote area so there weren’t many dining options nearby. Though there was one restaurant that appealed to everyone—the local Grandy’s, which was only a short ride away. If you’re not familiar
  • add this feed to my.Alltop

    The Pioneer Woman Cooks | Ree Drummond

  • Easter Cookies

    Ree
    16 Apr 2014 | 2:14 am
    This is one of my favorite Easter recipes from my holiday cookbook, so I wanted to share it with you here! I have a handful of incredibly talented baker friends (Bridget? Are you listening?) who approach decorating sugar cookies with the precision and artistry that Michelangelo applied to the ceiling of the Sistine Chapel…and I’m not even exaggerating. Their icing is smooth and beautiful, their piping techniques flawless. When I hold their cookies in my hands, I feel I’m in the presence of greatness. My cookies…well, not so much. I’m from the 1970′s school…
  • Black Bean Soup

    Ree
    14 Apr 2014 | 2:15 am
    I have several things to say about this recipe I’m sharing today. First: It has nothing to do with Easter. But I’ll make that up to you. Second: Oh, was it good. Third: Beans are my life. Don’t tell anyone. Finally, this recipe, and the title thereof, raises an important philosophical question that I’ve been wanting to address, and that is this: WHAT IS THE DIFFERENCE BETWEEN BLACK BEANS AND BLACK BEAN SOUP? I don’t really expect an answer. I’m just putting out there. Here’s how I made the beans. I mean bean soup. I mean beans. I mean bean soup.
  • Weekend Mixer Giveaway (Winners!)

    Ree
    11 Apr 2014 | 4:27 am
    The winners of the mixer giveaway are… #1006 Mary Beth J: “Riding in a horse show!” #40672 Ashley F: “We are chillin in Bama and then driving home to VA on Sunday.” #77410 Faith: “Working at a garage sale to raise money for a mission trip.” Congrats, winners! Contact prizes@thepioneerwoman.com to claim your mixer!   Today, because it’s the start of the weekend, and because I love ya, I’m giving away three (3)of these gorgeous KitchenAid mixers. What a bright, happy, springy color! TO ENTER To enter this giveaway, just shout out your…
  • Salisbury Steak Meatballs

    Ree
    10 Apr 2014 | 6:56 am
    This is a very special recipe for two important reasons: One, it’s delicious, hearty, and comforting. Noodles. Meatballs. No brainer! Two (and even more importantly!), it is a part of Land O’Lakes’ Pin a Meal, Give a Meal campaign. Between now and May 31, for every Land O’Lakes recipe (including this one!) that’s pinned (or repinned!) on Pinterest, the Land O’Lakes Foundation will donate nine meals to Feeding America®, which works to fight hunger in the United States. The goal is to donate 2.7 million meals. I participated with Land O’Lakes in Pin a Meal, Give a Meal last year,…
  • Lemon Lime Pound Cake

    Ree
    7 Apr 2014 | 2:15 am
    Oh, dear. Oh, my. Oh, help. Oh, BEHAVE! (Name that movie.)   Okay, first of all: the intricate surface of this cake is not due to my superior cake sculpting skills.       It’s entirely due to this beautiful, brilliant bundt pan, which I bought last week in a fit of culinary impulse while at my favorite restaurant supply store in the big city. I had no idea what I was going to do with it, I just knew I had to make it mine. Yesterday after we got home from church, I decided to try it out using the classic 7-Up Cake recipe many of us grew up with, which I posted on this…
 
  • add this feed to my.Alltop

    This Mama Cooks! On a Diet™

  • Sriracha Roasted Red Pepper Deviled Eggs

    Anne-Marie Nichols
    16 Apr 2014 | 4:27 am
    We had a friend, Barry, back in Denver who was famous for his red hot deviled eggs. I’m not sure what he used in them, maybe Tabasco sauce, but they were SPICY HOT! My son, Nathan, who is a fan of Tabasco sauced, loved Barry’s deviled eggs. At one of the last parties we attended in Colorado, he ate at least 10 deviled eggs – one for each year he was on this planet. The next day when I picked him up at Y-Camp, his camp counselor, a lovely young college-aged woman, begged me never ever to let Nathan eat that many deviled eggs again. You see, the eggs had given Nathan gas, which he shared…
  • Wasabi Deviled Eggs

    Anne-Marie Nichols
    15 Apr 2014 | 5:16 am
    Do you know the difference between a deviled egg and a stuffed egg? I thought all hard boiled eggs cut in half with the egg yolks taken out, combined with a little mayonnaise, and added back into the egg white (maybe with a dash of paprika on top) were deviled eggs. Nope. Those are stuffed eggs. Real deviled eggs have to be spicy, which is why I created two types of deviled egg recipes this week in time for Easter – today’s Wasabi Deviled Eggs and tomorrow's Sriracha Roasted Red Pepper Deviled Eggs – as two fun twists on traditional deviled eggs and a great way to use up all those…
  • Slow Cooker Juniper Venison Stew

    Anne-Marie Nichols
    14 Apr 2014 | 3:57 am
    For this month’s Secret Recipe Club, I was partnered with Corina at Searching for Spice. A UK based blogger, she explores the use of spices in some of her favorite cuisines such as Mexican, Indian, North African, Thai and Chinese. For this month’s choice, I decided to try a slow cooker recipe and wanted to use up some of the venison we had in the freezer. Corina’s recipe for Slow Cooked Juniper Beef Stew looked easily adaptable. Since she wrote that juniper berries were used in Scandinavian and Central European stews with venison, I knew it would be perfect! Using spices like…
  • 5 ways to save water at home {Win a Silk #YayWater Savings Package!}

    Anne-Marie Nichols
    11 Apr 2014 | 5:15 am
    Silk is committed to conserving our most precious natural resource – water. Did you know that producing Silk saves 500 gallons of water per half gallon over conventional dairy milk? Silk realizes that conserving water is everyone’s responsibility, so during Earth Month, Silk has launched a series of short, animated videos designed to celebrate, inspire and educate people about the importance of water. In addition, Silk is partnering with The Nature Conservancy to help advance water conservation efforts across the U.S. For every “share” of one of Silk’s Earth Month videos, Silk will…
  • Healthy Strawberry Cheesecake Parfaits

    Anne-Marie Nichols
    10 Apr 2014 | 12:49 pm
    It’s spring break for our family, so we’ve been keeping the kids busy with projects around the house and yard. Lucie’s doing some spring cleaning of her closets and Nathan’s working on planting our garden. Last weekend, Paul and I went to Home Depot, and we picked out tomato plants, dill, several types of basil, and lemon thyme along with some flowers for the planters. I was out in the side yard and saw the mint has wandered over there, and our rosemary and chives are coming back after last summer’s disastrous rains that killed off so many of our plants, like my sage plant that…
  • add this feed to my.Alltop

    Flourish - King Arthur Flour's blog

  • Hobo Stew

    MaryJane Robbins
    15 Apr 2014 | 12:10 am
    Ah, the Ides of April. The taxman cometh, death and taxes, etc., etc., etc.  I promise you I was honest on my tax return, but I’ve already fibbed in this post. I’ll tell you where my little white lie lies at the end. I’ll be honest, too, that when the idea of a Hobo Stew post came up in our blog planning meetings, I had never heard of it. Having taught pre-school for years, I was very familiar with Stone Soup, but not a clue about the stew. Fellow blogger PJ sent me some online links to get me started, and I was relieved to see that Hobo Stew and Stone Soup had a lot in…
  • Cheddar, Herb, and Garlic Biscuits

    PJ Hamel
    10 Apr 2014 | 10:01 pm
    Five minutes. The amount of time it takes to, what? Eat a quick breakfast. Scan your inbox between meetings. Run a mile, if you’re a pretty good marathoner. Or, as I recently discovered, put together Cheddar, Herb, and Garlic Biscuits, from scratch. Yup, 5 minutes – more or less. Keep reading, you’ll see what I mean. Now, the clock isn’t starting until I’ve gathered my ingredients, OK? Plus, I’d best get my oven going; it’ll take longer than 5 minutes to preheat to 425°F. Here we have King Arthur Unbleached Self-Rising Flour, a nice, “soft”…
  • Gluten-Free Hot Cross Biscuits

    Amy Trage
    7 Apr 2014 | 1:50 am
    Ok, if you aren’t a Crosby, Stills & Nash fan, you may not get my title; but after a childhood with them as a staple portion of our background noise at home and sing-a-along in the car, I just couldn’t help myself. Their music is part of my culture – a piece of my upbringing that transports me to some of the fondest memories of my father’s musical influence. I can easily and vividly recall driving – newly licensed and windows down – with my friend, Maria, and this legendary band competing with the wind in our ears. And if you listen carefully to more of their…
  • Lemon Meringue Angel Food Cake

    MaryJane Robbins
    4 Apr 2014 | 1:10 am
    Lemons are yellow, but color me green with envy right now. Despite the several inches of snow we still have in our yard here in Vermont, I know there are parts of the country where folks are already starting to harvest fresh fruits and veggies. Boy oh boy, what I wouldn’t give to see even a few green buds at this point. I’m not going to let myself succumb to the green-eyed monster, though. In fact, I’m going to give him a makeover and turn him into a golden-eyed angel, in the form of light and lovely angel food cake. To take it one step further, he’ll get a new hairdo…
  • April Fools in the Kitchen

    PJ Hamel
    31 Mar 2014 | 10:01 pm
    Thanks so much to all of you who submitted baking blunder photos for this blog post. We’ve shared a selection below; for more, check out #bakingblunder on Instagram.  “Just as I reached the dining table where I was cooling other Christmas cookies, a half-sheet of hot Linzer Squares slipped out of the pan and onto the floor. I was so sad!” – Eileen T. Well, Eileen, we can understand your sadness, and sympathize; the disaster pictured above must have been devastating – at the time. But now, a few months after the fact – don’t you find yourself chuckling, just…
 
  • add this feed to my.Alltop

    My Sweet and Saucy

  • Easter Desserts

    admin
    9 Apr 2014 | 3:13 pm
    Easter time is upon us and we always love coming up with cute treats for you to have at your celebrations!  Pricing on everything is at the bottom.  We will have some Easter desserts at the front counter the Wednesday before Easter and through the weekend, but we will be closed on Easter day.  We also recommend if you want a lot of desserts or anything in particular that you call ahead or email with an order since we do tend to sell out quickly of certain items! Up first our naked carrot cake with cute little embellishments. French macarons are super popular and so we made lots of…
  • How Sweet it is to be a Mom!

    admin
    27 Mar 2014 | 10:03 am
    So excited to be partnering with Annie Vovan Photography and offering her sessions at our bakery!  She is titling the shoot “How Sweet it is to be a Mom”! She will be shooting 2 days and has limited spots so check out her website for the full details here!
  • Valentine’s Day Desserts

    admin
    4 Feb 2014 | 5:11 pm
    Valentine’s Day at Sweet & Saucy Shop is one of our favorite times!  Who doesn’t love hearts, xo’s, and lots of pink and red!  Well we have lots of yummy  treats below for you that you can pick up in store at both of our locations and we can also ship some of them out of state as well so make sure and pre order your goodies today! Ombre horizontal ruffle buttercream – 6″ – $80, 8″ – $100, 10″ – $140. Rosette buttercream 6″ – $65, 8″ – $85, 10″- $125.   Red velvet naked layer cake with gold…
  • Our new bakery! Sweet & Saucy Shop Bixby Knolls

    admin
    28 Dec 2013 | 4:50 pm
    Well this post is WAY too long overdue, but my life is crazy busy these days so I do most of my posting on instagram and facebook, but I definitely wanted to share the photos of our move to our new Long Beach bakery in Bixby Knolls!  We started out at our humble location 4.5 yrs ago on Stearns & Palo Verde and had many great memories throughout those years!  The journey has been amazing, super hard, exciting, overwhelming, and fabulous all rolled into one! I have been so blessed to have my mother as my business partner & co-owner and I wouldn’t want it any other way!  My…
  • Christmas Desserts

    admin
    6 Dec 2013 | 4:58 pm
    Well it is full swing over here at Sweet & Saucy Shop!  Christmas season is upon us and we have tons of fun and delicious treats for you to order for your various celebrations!  At the bottom is a price list and you can call into either shop or email for your order!  We do carry some stuff in the front on a daily basis, but it sells out quick and we definitely recommend pre-ordering to make sure you get what you want this holiday season! Christmas cake pops in ornaments, santa hats and snowmen! Cutest Christmas french macaron options below! New naked layer cake options!  Gingerbread…
  • add this feed to my.Alltop

    The Perfect Pantry®

  • Seafood and broccoli salad with curry yogurt dressing

    Lydia (The Perfect Pantry)
    16 Apr 2014 | 9:32 pm
    On the day I made this dish to photograph -- the third time we ate this salad in one week -- I intended to go to the fish market and buy a beautiful melange of scallops and mussels and maybe some chunks of salmon, and mix them all together with the broccoli and curry yogurt dressing. I intended to go, but I didn't. So, I made the salad with large shrimp I had in the freezer, and it was every bit as good as the mixed seafood, which proves that a great salad dressing can snazz up any ingredients you toss with it. Let your imagination, and the fishmonger, guide you, and combine any fish and…
  • Slow cooker "armadillo" beef brisket recipe

    Lydia (The Perfect Pantry)
    14 Apr 2014 | 9:24 pm
    Last year when I visited Austin, my husband Ted and I stumbled into Tears of Joy, the hottest little hot sauce shop in Texas. If there's a fiery sauce or spice made anywhere in Texas, or beyond, this store in the heart of the East Sixth Street music district is sure to have it. I shipped home a carton of dry spices and hot sauces, and my eyes have been crying tears of joy ever since. Named for the Texas state mascot, the Armadillo Rub, a deeply flavorful and not-too-too-spicy blend based on smoky ancho chile powder, inspired this slow cooker brisket recipe. Slow cooking tenderizes the…
  • The Perfect Pantry's favorite cookies (to help you get through tax day)

    Lydia (The Perfect Pantry)
    12 Apr 2014 | 9:12 pm
    Chocolate, sugar, butter, and more chocolate. I don't know about you, but on the upcoming and incredibly stressful day when everyone in America has to file their annual income tax forms, I don't want to go it alone. I want a plate of cookies by my side. Bake some today, and you'll be ready for whatever April 15 brings.
  • The Pantry Quiz #82

    Lydia (The Perfect Pantry)
    11 Apr 2014 | 9:34 pm
    True or False? Garam masala is another name for the Madras curry powder we buy in tins at the grocery store, and the two can be used interchangeably.
 
  • add this feed to my.Alltop

    A Cowboy's Wife

  • 5 Ways a Royal Caribbean Cruise Will Turn a Shy Girl Into a ‘Fly Girl’ #SeastheDay

    A Cowboy's Wife
    12 Apr 2014 | 8:33 pm
    Recently, I embarked on a journey across the ocean, into the not-so-deep Mexico.  I call it a Brandcation, but you’d probably know it better as a cruise.  More specifically, it was a Royal Caribbean cruise on the Liberty of the Seas ship.  Thanks to the fabulous sponsor, Royal Caribbean, I had the opportunity to sail away on a 5 day/4 night cruise, along with 39 other bloggers. Imagine my fear of being with 39 other bloggers, that I didn’t know.  Just a handful I knew online but that’s about it and as an introvert at heart, I was terrified of being ‘that…
  • Easter Chocolate Dipped Bunny Peeps

    A Cowboy's Wife
    20 Mar 2014 | 8:10 am
    Here’s an easy and fun way to dress those plain ol’ marshmallow peeps you see everywhere!  Chocolate dipped with sprinkles y’all. Doesn’t get any easier than that and what a great treat for the kiddos school party or church Easter egg hunt! Push a stick through the bunny, dip in melted chocolate, and sprinkle with all the colorful sprinkles! It makes you look like you’re super food crafty but it seriously can’t get much simpler than that. Oh wait, actually it can because I have some cookies coming soon that are even easier.  It just adds a fun touch to…
  • My Time, as a Walmart Mom, Has Come to a Close

    A Cowboy's Wife
    17 Mar 2014 | 5:27 pm
    While being a Walmart Mom has brought me a flood of opportunities, in many ways, it has also prevented them.  Being so exclusive with Walmart meant that I couldn’t work with Sears, Best Buy, Kohl’s, H.E.B, etc.  Not necessarily because Walmart didn’t allow it, but because it was a clear conflict of interest on both sides.  I totally understood that and it was a sacrifice I chose to make to continue my Walmart relationship. After several years as a Walmart Mom, we’ve decided to part ways. I’ve greatly enjoyed my time with them, but I’m so stinkin’…
  • 5 Minute Fix – Marshmallow ‘POPS’

    A Cowboy's Wife
    17 Mar 2014 | 6:17 am
    Happy St. Patrick’s Day y’all!  Here’s a super fast St. Patrick’s Day treat for you that takes just 5 minutes to put together; Marshmallow ‘POPS‘. Just place a large marshmallow on a stick, melt your Wilton candies, and drizzle! Be sure and also check out the Oreo truffles too. They are delicious and a simple, fun treat to make. May you be blessed with luck this year!
  • St Patrick’s Day Oreo Truffles

    A Cowboy's Wife
    28 Feb 2014 | 2:00 am
    St. Patrick’s Day has become an international festival celebrating Irish culture with parades, dancing, special foods and a whole bunch of green y’all!  Today I’m sharing some fun & easy-to-make oreo truffles for St Patty’s Day. We devoured our Pecan Truffles using Oreos during Christmas so I knew a St Patrick’s Day version was in order!  These Oreo truffles are so good too and a little easier to make than my other ones. Honestly, when I think I St. Patrick’s Day, I think of pinching and clovers.  I’ll admit though, I’m hoping that these…
  • add this feed to my.Alltop

    Cooking with Amy: A Food Blog

  • Vegetarian Cookbooks for Omnivores

    Amy Sherman
    16 Apr 2014 | 9:19 am
    The reason cookbooks continue to sell when you can find plenty of recipes online is beautiful photos, illustrations and inventive recipes. The Forest Feast as it all. The pretty visual style of recipes with tons of photos as well as pretty watercolor illustrations is easy to follow and ever so appealing. The vegetarian recipes are simple but also attractive, such as Strawberry Salsa, Nectarine and Tomato Salad, Corn & Cauliflower Tacos and Polenta Portobellos. There are also a handful of cocktails. Erin Gleason the blogger behind the stylish vegetarian blog The Forest Feast is…
  • Roasted Garlic and Potato Dip Recipe

    Amy Sherman
    14 Apr 2014 | 11:02 am
    Greek cuisine features many great snacks and nibbles from olives to pastries and dips. An easy dip to make is skordalia. Recipes vary regionally, but generally feature garlic, extra virgin olive oil and potatoes though sometimes egg yolks, almonds or bread as well. The problem for me is raw garlic which gets more and more potent over time. The solution? Roast garlic.Roast garlic is sweet and soft and most important, mellow. It won't overpower most dishes like this skordalia inspired dip made with potatoes, extra virgin olive oil, lemon juice and roast garlic, instead of raw. Not only is this…
  • Beet Almond Dip Recipe

    Amy Sherman
    9 Apr 2014 | 6:48 pm
    I'm in the midst of creating 101 recipes for a new cookbook (it was announced March 3rd). As a result, I haven't been cooking anything other than recipes for the book. But Passover is coming up and I've been asked to bring appetizers to the seder dinner. Appetizers for Passover are a bit tricky. If the meal is meat, which is typical, then you can't use any dairy. In addition you can't use legumes, seeds and most grains. So that means things like hummus and baba ghahoush are out so are cheeses and dairy based dips. What's left? Vegetables and nuts. Also eggs and meat (chopped liver is…
  • Brassicas, Soufflés & Okra: Single Subject Cookbooks

    Amy Sherman
    24 Mar 2014 | 10:04 am
    Brassicas: Cooking the World's Healthiest Vegetables Remember when people hated broccoli? And Brussels sprouts? And kale and collard greens were something only Southerners ate, but that was about it. Happily the brassicas which also include bok choy, cauliflower, cabbage, kohlrabi, mizuna and tatsoi are in vogue. But if you only know a few ways to cook those glorious cruciferous greens, you should check out this book. The recipes sound like dishes you’d find on a trendy menu— Kimchi Pancakes, Moroccan Turnip and Chickpea Braise, Smoky Kale Salad with Toasted Almonds and Eggs. While…
  • Off The Grid Fort Mason, 2014

    Amy Sherman
    19 Mar 2014 | 8:23 am
    I’ve been going to Off The Grid, the street food event at Fort Mason since it first began, five years ago. Each year the event grows and evolves. Early on there was a mostly Asian theme that linked all the vendors and there were just a handful of food trucks relegated to a small section of the parking lot, now it’s really spreading its wings. So what’s new this year? There is no theme as there has been in some previous years, and the food is a little more approachable, perhaps a little less adventurous. But it’s still pretty darn delicious. Also this year? A DJ before…
  • add this feed to my.Alltop

    Carrie's Sweet Life

  • Chipotle Pork Carnitas

    Carrie
    21 Mar 2014 | 6:37 am
    I love the carnitas at Chipotle, much to my disappointment but my wallets happiness the closet one is about 45 minutes away so I don’t make the trek often I decided to make it home for a Sunday supper. This was SO good. And I ate lunch off it all week, taco salads, burritos, nachos, quesadillas you name it. Adam has asked me to try re-creating the beef next.       Print This!     Chipotle Pork Carnitas (From: Better in Bulk) 1 (5-6 lb) boneless pork shoulder 2 tablespoons olive oil 1 onion, chopped 4 medium tomatoes 4 -6 cloves garlic 1…
  • Cilantro lime rice

    Carrie
    19 Mar 2014 | 6:38 am
    For the longest time I said I didn’t like chipotle because I thought it was spicy… I’m a chicken My Mom finally talked me into trying the carnitas and yea I have been so in love ever since then! I love the rice, I could eat it by the bowl full everyday and be happy. I decided I wanted to make it at home it couldn’t be THAT hard. This was SO simple, and SO delicious. Just like the real thing. We made this for a Sunday supper and then I ate off it the rest of the week. And that carnitas I was talking about check back Friday for that deliciousness.  …
  • Grasshopper Pie

    Carrie
    17 Mar 2014 | 4:22 am
    I’m not huge into the St. Patrick days tradition. I do make corn beef and cabbage because we enjoy it but I don’t often make a themed dessert. This year we are having family over and I wanted to make a fun “green” dessert to go with it. This pie totally hits the spot! It’s not overly minty and the chocolate is a good balance. Good news if your still looking for a dessert for tonight you have time. And to save you some trouble the creme de menthe is kept around the ice cream toppings in our stores here in MN.     Print…
  • Coconut rice crispy treats

    Carrie
    6 Mar 2014 | 5:30 am
    I’m a wee bit obsessed with coconut oil I have been battling horrible horrible excema this year. I have had it for 15 years and never battled like I am this year. Out of desperation I turned to coconut oil as I heard it is good for pretty much everything. Yea it was the only thing that touched it. I made these bars month ago when family was in town but they never got posted my turning to coconut oil reminded me to get these posted. I LOVE the flavor the coconut oil gives the rice crispies. Try these for a new take on your “normal” bars. Coconut Oil Rice Krispie Treats (From:…
  • Red Velvet Cake

    Carrie
    28 Feb 2014 | 6:12 am
    It’s my Grandmas birthday today. I asked her what kind of cake she wanted and she request red velvet. Easy enough. I made this with the girls and they loved how it was red, it made it extra fun for them. I have never been happy with a homemade cake I have made… But that all changed with this one. It was so moist, the frosting was just perfect not too sweet. Perfection! Happy Birthday Grandma!!! Southern Red Velvet Cake (From: Pia Recipes) Vegetable oil for the pans 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1…
 
  • add this feed to my.Alltop

    Kalyn's Kitchen®

  • Twenty Favorite Asparagus Recipes from Kalyn's Kitchen (plus many more recipes from my friends)

    Kalyn Denny
    16 Apr 2014 | 10:41 am
    Lots of asparagus recipe ideas to feed your asparagus addiction; happy Spring!I don't know if anyone notices the schedule on the blog like I do, but I've had a couple of unplanned days off from both my blogs due to a bout with food poisoning that was definitely not fun.  I got it from a restaurant, and my sister Pam and her baby grandson were also sick from our dinner together. So there hasn't been much cooking or blogging going on around here and I'm still not totally up to par, but it's nice to be back!  I don't feel much like cooking yet, so I thought I'd…
  • Spinach and Kale Salad with Greek Flavors and Feta-Lemon Vinaigrette (Low-Carb, Gluten-Free)

    Kalyn Denny
    13 Apr 2014 | 8:43 am
    Eat your greens with all the flavors that make Greek salad so popular in this Meatless Monday dinner salad!It's not hard to tell how much I love the Greek Salad flavor combination of tomatoes, cucumbers, onions, olives, and Feta, and recipe ideas with those ingredients are always popping into my head.  This Spinach and Kale Salad with Greek Flavors and Feta-Lemon Vinaigrette was inspired by my love of those traditional Greek ingredients combined with the need to use up two big containers of baby kale and spinach that somehow ended up in the fridge at the same time.  But what really…
  • Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan (Low-Carb, Gluten-Free)

    Kalyn Denny
    11 Apr 2014 | 7:04 am
    This delicious Artichoke, Kale, and Ricotta Pie would make an elegant dish for any time of day.(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and this Artichoke, Kale, and Ricotta Pie is a dish that would be perfect for Easter brunch. I'd love this with any variety of kale to start out the day with a healthy dose of greens.) How do you feel about kale?  Truthfully it's something I hadn't eaten much until a few years ago when I started growing Red Russian Kale in my garden.  That sweeter and less bitter red kale turned me…
  • Casserole with Brown Rice, Ground Turkey, Green Pepper, Mushrooms, and Feta (Gluten-Free)

    Kalyn Denny
    9 Apr 2014 | 1:00 am
    A delicious casserole with brown rice, ground turkey, green pepper, mushrooms, and Feta.I realize that it's almost time to stop thinking about casseroles and start thinking about salads, but before it gets too hot to turn on the oven, can I urge you to try this delicious Casserole with Brown Rice, Ground Turkey, Green Pepper, Mushrooms, and Feta?  I worked on this for a few weeks to get a version I thought was just amazing, and I gave it a long name so you could see all the delicious ingredients tucked into this casserole with a lot of ground turkey, green pepper, mushrooms, and Feta and…
  • Growing Green Onions, and Things I'm Thinking About on Tuesday (4-8-2014)

    Kalyn Denny
    8 Apr 2014 | 10:08 am
    I was amazed at how quickly the green onions grew in water!If you're following me on Facebook, Twitter, or Instagram, you might have noticed the amazing results documented above in my experiment with growing green onions in water, but I still thought it would be fun to share the photos of how quickly they grew.  This really couldn't be easier, just cut off the root ends of the green onions (leaving enough to stick up above the jar or glass you're growing them in), fill with water and let them grow!  I replaced the water every 3-4 days.  Click to continue reading
  • add this feed to my.Alltop

    The World's Stage

  • 5 Highlights of the MTV Movie Awards

    Allison
    14 Apr 2014 | 11:38 am
    If you didn’t watch the MTV Movie Awards last night (let’s face it, GoT was on), here are a few quick highlights that you can catch on YouTube. 1. Mark Wahlberg‘s acceptance speech Mark Wahlberg won the Generations Award last night, because apparently all of MTV’s viewers are 12 years old and think that Marky Mark is old. Whatever. He spent the majority of his speech dropping f-bombs, and it was pretty hilarious. 2. The opening montage Conan was a great choice to host, because he has no shame, mostly. The MTV Movie Awards montage is always a great tribute to all the…
  • The Do’s and Don’ts of Graduation Season

    Leland
    7 Apr 2014 | 10:29 am
    Graduation season is coming up for high school and college students across the nation. Commencement is a proud and joyous occasion that marks a turning point in a young person’s life. Both college and high school graduates are closing the door on one chapter of their lives and embarking on a new journey with new freedoms and responsibilities. Friends and family members cherish these celebrations with their loved ones and are often invited to both the commencement ceremony and a graduation party that celebrates the graduate. But along with this exciting time come many questions of etiquette:…
  • 10 Ways to Get the Color of the Year into Your Life

    Mikalah
    4 Apr 2014 | 11:49 am
    I’m not sure how exactly Pantone was granted the gift of naming the color of the year, but they do a great job. Maybe I am the only one who eagerly awaits the unveiling of the new year’s color, but even if you’re not a fan, there are plenty of reasons to get Radiant Orchid into your decor. The color goes well with a number of pallets, and the vivid bright (without being overbearing) color is sure to inject some happiness into your life. 1. A Kiss of Color With just slightly more of a purple hue than a berry lipstick, orchid is still a very wearable lip color. Pair an orchid…
  • Seven Registry Items You Didn’t Think Of

    Leland
    31 Mar 2014 | 11:54 am
    When you and your fiancé registered for your wedding gifts, what did you ask for? Something traditional like a blender, a slow cooker or a toaster oven? Something romantic like a gift card to the spa at your honeymoon resort? Despite the fact that you got everything you wanted, you may have missed out on a few useful items that you later had to buy for yourself. Newly-engaged couples, take note! Here are seven of the best registry items that everyone forgets about! Cleaning gadgets: Register for a portable vacuum to stow in the living room closet, a full-sized vacuum (especially if you have…
  • How To Know When To DIY Or Hire An Expert

    Jennifer
    28 Mar 2014 | 2:22 pm
    As the weather warms up and we prepare for the spring and summer seasons, many people are looking toward the beginnings of their home improvement season. In addition to saving money, doing a home improvement project on your own can be a very rewarding experience for some people. But, at some point, you have to draw the line and hire a contractor or professional who knows what they’re doing and how to do it properly. Here are some tips that any homeowner should consider before they decide whether they want to do it themselves or go pro. Go It Alone Painting: For the most part, painting a…
  • add this feed to my.Alltop

    Spicy Tasty

  • Paneer Kathi Rolls

    Nithu
    5 Apr 2014 | 12:04 pm
    Paneer Kathi Roll also known as Paneer Frankie is a delicious Indian wrap filled with curried paneer (Indiancottage cheese). Frankie Roll is a popular Indian street food in which different types of curries such as paneeer, aloo (potatoes), gobi (cauliflower), meat are stuffed and rolled in a flat bread or roti made from all purpose flour or wheat flour. A popular chain of fast food known as Tibb’s Frankie is a place where we used to get these delicious wraps. Even now when I go to India I don’t forget to stop at Tibb’s. You can make these wraps and pack it for lunch by…
  • Rasam powder

    Nithu
    28 Mar 2014 | 2:42 am
        Preparation time: 20 mins Yield: 150 grams Ingredients: Dry red chillies – 5 Coriander seeds – 1/2 cup Toor dal – 1/4 cup Pepper – 1/4 cup Cumin seeds – 1/4 cup Turmeric powder – 2 tbsp Method of Preparation:   Over medium heat dry roast the above ingredients separately except turmeric powder for 1-2 minutes. Let it cool and grind it to a coarse powder and store it in an airtight container.
  • Samba Sadham and Kathirikkai Gosthu

    Nithu
    26 Mar 2014 | 7:49 am
    Samba Sadham and Kathirikkai Gosthu is an excellent combination. It is a traditional dish offered as prasadham in Lord Nataraja Temple, Chidambaram. Chidambaram is my home town and I have had this many times in the temple and it is purely divine. Samba Sadham is a simple flavored rice with roasted ground black pepper and cumin. Kathirikkai Gosthu or Gothsu is spicy brinjal chutney which is often served with this rice. It is simple yet delicious and a perfect meal that satisfies your taste buds. Preparation time: 60 minutes No. of servings: 2 Spice level: 3 out of 5 Ingredients: Samba Sadham:…
  • Fried Oat Balls (from left over pongal)

    Nithu
    17 Mar 2014 | 7:20 pm
    I had some left over Oats Pongal that I made for the weekend and we were bored of eating the same thing again for dinner but at the same time I also wanted to finish it. That is when I came up with the idea of making this dish. It is more like Risotto balls which are made using left over Risotto. You can dip these balls in tomato chutney or any spicy chutney. But I had some sour cream and I mixed it with hot sauce and served as a dip which was delicious. Try to finish the balls when it is hot. Ingredients: Left over Oats Pongal – 2 cups Maida or all purpose flour – 1/3 cup…
  • Paneer Wrap

    arthi
    13 Mar 2014 | 1:47 pm
    When I went to India this time I tried Paneer wraps in Mc D and I just loved it. I wanted to make it after I come here and it came it too good. It is a very easy lunch box menu and kids will love it. Ingredients: Onions – 1 cup (finely chopped) Ginger – 1 tsp (grated) Garlic – 1 clove (grated) Tomatoes – 1 cup (chopped) Bell pepper – 1 (chopped to small cubes) Turmeric powder – 1/4 tsp Red chilli powder – 1 tsp Cumin powder – 1 tsp Coriander powder – 1/2 tsp Kasuri methi – 1 tsp (crushed) Green chutney – 2 tsp for each wrap (as…
 
  • add this feed to my.Alltop

    FoodChannel.com Recipes

  • Rustic Italian Antipasto Flatbread

    10 Apr 2014 | 4:47 am
    Prep Time:5 minutes Cook Time:8 minutes Serves:4   Tagged: baby lettuce blend, country olive blend, flatbread crusts, fontina cheese blend, marinated artichoke quarters, parmigiana, pepperoncini peppers, red onion, roasted red peppers, volpi® chianti salami, volpi® presliced prosciutto, volpi® sopressata salami, Create a memorable old world moment for your friends and family with this simple-to-prepare rustic flatbread. It's layered with authentic sliced Italian salami and cheese baked golden and delicious garnished with prosciutto and a colorful assortment of Italian antipasto…
  • Asian Sweet Chili Shrimp with Sesame Noodles

    31 Mar 2014 | 10:00 pm
    Prep Time:4 minutes Cook Time:6 minutes Serves:4   Tagged: asian, israel, noodles, sesame oil, stir fry recipe, taiwan, In little more time than it takes to boil water you’ve got dinner on the table with this quick-to-fix stir fry. While noodles are cooking, stir fry the shrimp in sesame oil until pink, add sweet chili sauce, heat until bubbly and serve over drained noodles tossed in sesame-soy sauce with green onions. Why Try? Shrimp stir fry...really fast, really easy, really good! See our related story, here. See our how to video, here.   Ingredients 1/2 pound angel hair…
  • Lobio (Red Kidney Bean Stew)

    8 Mar 2014 | 3:47 pm
    Prep Time:8 hours Cook Time:1 1/2 hours Serves:6   Tagged: california walnut board, chopped walnuts, cilantro, cranberry beans, fenugreek, mint, onion, pomegranate molasses, red kidney beans, saffron powder, saffron threads, white wine vinegar, This dish is served at every table in the Caucasus (the border region between Europe and Asia) for breakfast, lunch and dinner. It is traditionally served in a clay pot with lavash bread along pickled cabbage, cucumbers and cucumbers. Bakeries also sell bread stuffed with lobio for a delicious snack on the go. Nutrition information per…
  • Kharcho (Chicken and Walnut Soup)

    8 Mar 2014 | 3:43 pm
    Prep Time:30 minutes Cook Time:55 minutes Serves:8   Tagged: bay leaves, black pepper, california walnut board, chicken stock, chicken thighs, cilantro, fresh mint, garlic, green chili peppers, ground coriander, ground fenugreek, long grain rice, parsley, prunes, red chili peppers, red onions, tomato paste, walnuts, This soup is famous all over Russia even though its origin is Georgian. The consistency of the soup resembles a thick stew and should be spicy and acidic, with most of the acid coming from tomato paste and plums. A special component of this dish is the liberal use of walnuts,…
  • Green Pxali (Spinach and Walnut Dip)

    8 Mar 2014 | 3:37 pm
    Prep Time:20 minutes Cook Time:5 minutes Serves:8   Tagged: california walnut board, chili flakes, cilantro, coriander, crackers, fenugreek, flat bread, flat leaf parsley sprigs, garlic, parsley, pomegranate seeds, red pepper flakes, red wine vinegar, rustic country style brea, spinach, walnuts, white wine vinegar, Pxali is a general term used to describe this dish, which can be made from a variety of vegetables but is always bound by a rich walnut paste. Pxali can be red from the use of beet leaves, green if spinach is used, or white if young cabbage leaves are chosen. Pxali can be made…
  • add this feed to my.Alltop

    Comments on: Homemade Butter

  • By: 29 Foods You Never Knew You Could DIY | Bringing the best news to the People

    29 Foods You Never Knew You Could DIY &#124; Bringing the best news to the People
    12 Apr 2014 | 11:39 am
    […] Cross, thehungrymouse.com / Land O […]
  • By: Bruce Robertson

    Bruce Robertson
    12 Apr 2014 | 9:15 am
    Growing up, I used to go to my grandparents home for a couple of weeks each summer. I will never forget making butter with my grandma! I still have her old churn, I think it’s time my kids learn how to make butter the “old fashioned” way
  • By: Melanie Newell

    Melanie Newell
    15 Feb 2014 | 5:59 am
    Sounds like fun to beat until butter. Most of the time trying to stop before butter forms. Enjoy your website.
  • By: carol cubilie

    carol cubilie
    11 Feb 2014 | 8:47 am
    I have a small collection of butterchurns. Have not made butter since my children were small and I took a churn to school around Thanksgiving. They loved having made the butter to put on the cornbread hot out of the oven. This weekend all 3 grandchildren will be here so I will go to the coop, purchase some cream and we will make butter like I did at my grandmother’s house.
  • By: Charlie

    Charlie
    9 Feb 2014 | 8:10 am
    Hi! By heavy cream, do you mean whipping cream? Have a Joyful Day :~D Charlie
  • add this feed to my.Alltop

    Panini Happy®

  • Pickled Asparagus Grilled Cheese

    Kathy Strahs
    16 Apr 2014 | 12:01 am
    Happy National Grilled Cheese Month! I know it’s been a little quiet around here lately — my family is getting ready to bid a bittersweet farewell to San Diego and move back up to the Bay Area, so my time has been completely zapped by decluttering, packing, househunting and other relocation joys. Meanwhile, the cheesiest month of the year has been underway! While I spackle and swiffer, a few friends of mine would love to share their best grilled cheese recipes with you. Today, we have Becky from Project Domestication with her Pickled Asparagus Grilled Cheese Sandwich. I happen to…
  • Reuben Panini

    Kathy Strahs
    14 Mar 2014 | 12:01 am
    {I first posted this recipe in September 2008 — now updated with clearer instructions, a new photo and an excerpt from my cookbook, The Ultimate Panini Press Cookbook Once upon a time I asked Panini Happy readers to name their favorite sandwich. The overwhelming choice turned out to be the Reuben. It wasn’t hard for me to understand why. Just the sight of all of that bright pink, salty corned beef piled on top of mouthwatering sauerkraut, with Thousand Island dressing and melted Swiss cheese on rye . . . well, you know you’re in for a flavor explosion. (...)Continue reading "Reuben…
  • Grilled Banana Bread…and our Hawaiian Vacation!

    Kathy Strahs
    28 Feb 2014 | 11:01 pm
    Under the shade of an umbrella, reclined in a beach chair with my sandy legs outstretched, in view of coconut trees, paddle surfers and my little kids who are splashing at the edge of the lagoon…this is my paradise. And paradise was reality last week when my family traveled to Hawaii! I’ve got a slew of fun island highlights from the trip to share with you — including a recipe for Grilled Banana Bread with Caramel Sauce and Haupia (aka coconut sauce) — so grab yourself a mai tai, sit back and experience a little tropical getaway for a few minutes. (...)Continue reading…
  • Cajun Breakfast Panini + $100 Visa Gift Card Giveaway

    Kathy Strahs
    18 Feb 2014 | 11:01 pm
    “How about Andouille and eggs?” my mother-in-law Susan suggested, without a moment’s hesitation. After several days of mulling over Mardi Gras-themed panini ideas – and multiple trips to the grocery store for all kinds of ingredients – I struggled to come up with a concept that really spoke to me. I hadn’t considered going the breakfast route but it turned out to be just the right spin I was looking for. Thanks to Susan, we’ve got the Cajun Breakfast Panini – with Johnsonville Andouille Sausage, eggs, green bell peppers and cheddar on ciabatta – to enjoy for Mardi Gras or…
  • Chocolate Spread Smackdown

    Kathy Strahs
    13 Feb 2014 | 11:46 am
    What do you do when you discover five different types of chocolate hazelnut spread in your pantry? Well, if you’re me, you conduct a little Chocolate Spread Smackdown — a non-scientific, yet indulgently fun, taste test to understand the pros and cons, similarities and difference between the various spreads on the market. It was not difficult for me to recruit a group of taste testers for this activity — my husband (Mike), kids (ages 4 and 6) and in-laws (Ken and Susan) were more than willing to participate. I set it up as a blind taste test — they didn’t know…
 
  • add this feed to my.Alltop

    Appetite for China

  • On Food & Wine!

    Diana Kuan
    9 Apr 2014 | 6:50 pm
    Thanks so much to Food & Wine for featuring Appetite for China today as their Blog of the Week and also for giving a shout out to Plate & Pencil! I had fun discussing various things close to my heart, including Chinese food around the world, dumplings, and of course, interesting cheese discoveries. Head over to Food & Wine for the full interview!
  • Spicy Wok-Fried Chicken with Chilis (Chongqing Chicken)

    Diana Kuan
    13 Mar 2014 | 4:19 pm
    I had been meaning to update this recipe for a while. Whenever I teach Intro to Sichuan cooking classes, we focus on simple and easy-to-love stir-fry dishes such as Kung Pao Chicken, Mapo Tofu, and Dan Dan Noodles. But anyone who has spent enough time in good Sichuan restaurants is bound to eventually try a dish listed as Chongqing chicken, Sichuan chicken with chilis, wok-fried chicken, or a number of similar names. (Lazi jiding is the name in Mandarin.) And inevitably in every class, when I go around the room during the intro ice-breaker and have students list their favorite Sichuan dish of…
  • Chinese Pork Ribs with Plum Preserves + Giveaway

    Diana Kuan
    4 Mar 2014 | 6:06 pm
    This winter has been super busy here at my Brooklyn studio. Since launching Plate & Pencil, and being busy teaching a ton of post-holiday classes, I've been pretty much sticking to simple nightly cooking routines. Roast chicken and salads. Spaghetti. Takeout. A Sunday of dumpling-making followed by 5 days of dumplings for dinner. I kept meaning to get back into the kitchen to develop a new recipe. And luckily, a few weeks ago, I got asked by Bonne Maman, one of my favorite jam companies, to develop a recipe with the National Pork Board to use one of their delicious jams and preserves with…
  • Chinese Shrimp with Black Bean Sauce

    Diana Kuan
    6 Feb 2014 | 3:01 pm
    I just came back from a long weekend of Chinese New Year celebrations in Boston, where I basically gorged on good seafood the whole time. It's the double threat of being in a New England city known for its abundance of seafood, and being in the midst of the New Year celebrations where lobster, steamed fish, seafood nests, and shrimp and scallop stir-fries are de rigueur. So naturally, when I came back to New York earlier this week, I was still on a seafood high. And wanted to continue cooking it both for weekday meals and for sharing with you all on this here blog. Fermented black beans,…
  • Chinese New Year Dumplings & Wontons Class - Feb. 5th

    Diana Kuan
    3 Feb 2014 | 8:10 pm
    This doesn't happen very often, but my next Dumplings & Wontons class in Brooklyn falls right in the middle of Chinese New Year! OnFeb 5th, come join us at West Elm Market in DUMBO to celebrate the New Year,dumpling-style. You'll learn a variety of ways to fold both dumplings and wontons as well as sure-fire methods of cooking them perfectly. Plus, there will be plenty of eating at the end.Also, readers of Appetite for China can get $10 off with the discount code NEWYEAR.  Sign up and join us!
  • add this feed to my.Alltop

    Recipe Girl

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

    Lori Lange
    16 Apr 2014 | 9:06 am
    Here’s another edition of Stuff I’ve Gotta Share and You’ve Gotta See! >> Here’s what I shared on Parade Magazine‘s blog this week, and I’m having a really tough time not buying a million strawberries to make every single one of these recipes!! >> 6 DELICIOUS STRAWBERRY DESSERTS.  Don’t they all look amazing?!  That PIE is calling my name. I can’t get over how gorgeous this photo is from Lindsey of Cafe Johnsonia:  LEMON CHICKEN WITH TOMATO SALAD.  It’s the newest post on my other blog, Culinary Covers.  The recipe comes…
  • Carrot Cake Cheesecake Cake

    Lori Lange
    14 Apr 2014 | 3:00 am
    Here’s your cake for Easter! >> CARROT CAKE CHEESECAKE CAKE It occurred to me the other day that I haven’t given you a fabulous dessert to make for Easter Sunday!  And it also occurred to me that I haven’t shared a new cheesecake cake in quite some time, so… it’s time.  This cake has been in my head for a LONG time.  Every time Easter rolls around, I think… man, I should make a carrot cake cheesecake cake, but then I never do it.  But guess what?  I did it!  My oh-so-fabulous  in-laws were visiting us last weekend, and I baked-up this cake for…
  • Key Lime Fudge

    Lori Lange
    10 Apr 2014 | 3:00 am
    Today I’m sharing what looks to be a very spring-like recipe for:   Key Lime Fudge The best part of spring is the green.  Where I live now (near Lake Tahoe) everything but the tall pine trees turns rather brown in the winter and the land looks pretty bare.  The lawn goes dormant, the flowers die and most of the rest of the plants drop their leaves.  It’s not such a pretty sight unless there is snow covering the ground.  77 degree temps tell me that winter is over and spring has sprung.  We didn’t have a terribly cold winter anyways this year, so the grass is on its…
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    9 Apr 2014 | 9:58 am
    Here’s another edition of Stuff I’ve Gotta Share and You’ve Gotta See! >> Here’s what I contributed to Parade Magazine‘s blog this week:  5 SALAD RECIPES HEARTY ENOUGH TO BE TONIGHT’S DINNER.  My husband and I have a funny banter going on about salad.  Sometimes he’ll ask, “What’s for dinner?” and I’ll tell him “salad.”  And then he’ll say, “Yeah, but what’s for dinner??!”  Seems he wants something a bit more than salad.  Well, these are 5 salads he won’t be complaining…
  • Egg Salad Cups with Smoked Salmon and Dill

    Lori Lange
    7 Apr 2014 | 3:00 am
    Here’s a nice, little bite-sized spring appetizer for you:  EGG SALAD CUPS WITH SMOKED SALMON AND DILL Easter is just 13 days away!  I’ve whipped up a fun eggy appetizer that you can serve on Easter Sunday (or for a spring party of some sort).  They can be made ahead and kept chilled until serving time, or you can prep them ahead and assemble at last minute.  Today, I’m sharing my final Puff Pastry recipe:  Egg Salad Cups with Smoked Salmon and Dill, AND announcing WHO the lucky winner is of the Puff Pastry contest- that lucky winner is being flown out to…
  • add this feed to my.Alltop

    What's For Lunch Honey? | Experience Your Senses

  • Easter: Chocolate Cherry and Prune Hot Cross Buns

    16 Apr 2014 | 1:02 am
    We are a household of two different religions and cultures. Both our worlds were so far apart as we grew up that we were separated by a wall - literally. My husband was born and raised as a Catholic in the “GDR” or what is known as East Germany. A child of the 70s and 80s, at a young age he saw the... [Read the rest of this post on my website]
  • The Sunny Side Up Cake

    9 Apr 2014 | 2:49 am
    I’ve been having a lot of fun lately! Maybe it’s the break of spring and the wonderful warm weather we’ve been having. I just feel a lightness in all my activities, tasks and chores and my ideas are running freely again. I just wish I could find out how to make time double up for me to have enough... [Read the rest of this post on my website]
  • Berlin Food Photography and Styling Workshop

    1 Apr 2014 | 11:00 pm
    Berlin, my favorite city in Germany, is going to be the awesome venue for the next Food Photography and Styling Workshop and with this workshop it will be the last of my workshops in Europe for 2014.   I am excited to announce a spectacular 2-day workshop near Germany's very trendy... [Read the rest of this post on my website]
  • Rhubarb Mango and Passion fruit Brioche Galette

    26 Mar 2014 | 3:24 am
    Here in the Northern Hemisphere we are celebrating the arrival of spring. Temperatures are rising and there is a general air of “Happy” around everyone. When it comes to food spring really is my favorite season. It even gives autumn a good run for all its variety. Probably because after bleak and... [Read the rest of this post on my website]
  • Salted Caramel Dark Chocolate Brownies

    17 Mar 2014 | 1:25 pm
    While 2013 was the year of the kale it seems that cauliflower is the new superfood trending in the food hit list for 2014. Kale or “grünkohl” as it is known in Germany has always been a traditional vegetable here; popular in the northern regions of Germany, but the hype made around it in the US was... [Read the rest of this post on my website]
 
  • add this feed to my.Alltop

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

  • Tai Pei Spicy General Tso’s Chicken Video Review (Ep640)

    Gregory Ng: The Frozen Food Master
    14 Apr 2014 | 4:21 am
    The search for a spicy frozen meal continues! This time I’m trying the Tai Pei Asian Garden Spicy General Tso’s Chicken. Will it truly be spicy like it claims to be? The Frozen Food Master reviews Tai Pei Asian Garden Spicy General Tso’s Chicken. He will tell you how these frozen products looks, smells, and tastes in this video review episode of Freezerburns. Read the Nutrition Facts and Ingredients of the Tai Pei Asian Garden Spicy General Tso’s Chicken below: NUTRITION FACTS: Serving: 1 Package 312g Calories: 310 Calories from Fat 30 Total Fat: 3.5g Saturated Fat…
  • Magnolia Avocado Ice Cream Video Review (Ep639)

    Gregory Ng: The Frozen Food Master
    9 Apr 2014 | 4:02 am
    Avocado may be great in a taco but it is also fantastic in an ice cream. I was lucky enough to receive a free case of Magnolia ice cream last week and the first one I decided to try was avocado ice cream! The Frozen Food Master reviews Magnolia Avocado Ice Cream. He will tell you how these frozen products looks, smells, and tastes in this video review episode of Freezerburns. Read the Nutrition Facts of the Magnolia Avocado Ice Cream below: NUTRITION FACTS: Serving: 1/2 cup 75g Calories: 220 Calories from Fat 90 Total Fat: 10g Saturated Fat 7g Trans Fat 0g Cholesterol 30mg Sodium: 60mg Total…
  • FREE CONE DAY! Ben and Jerry’s Coffee Caramel Buzz Ice Cream Video Review: Freezerburns (Ep638)

    Gregory Ng: The Frozen Food Master
    8 Apr 2014 | 4:04 am
    Today, April 8th is Free Cone Day at Ben and Jerry’s! Every year, since their first anniversary back in 1979, Ben and Jerry’s has grabbed their scoops and invited fans of all ages to join them for Free Cone Day. You can learn more about Ben and Jerry’s Free Cone Day here: http://www.benjerry.com/scoop-shops/free-cone-day To mark the occasion, I decided to review the Ben and Jerry’s Coffee Caramel Buzz Ice Cream. This flavor is Coffee Malt Ice Cream with Whiskey Caramel Swirls & English Toffee Pieces: all 3 flavors are things that I love. Will I love this flavor…
  • T.G.I. Friday’s Fried Mac & Cheese Wedges Video Review (Ep637)

    Gregory Ng: The Frozen Food Master
    4 Apr 2014 | 4:02 am
    There is very little to be said about fried macaroni and cheese. It’s the best type of comfort food made even more comforting with deep fried goodness. But will TGI Friday’s deliver on this frozen fried mac and cheese? And why was this on clearance? The Frozen Food Master reviews T.G.I. Friday’s Three Cheese Fried Mac & Cheese Wedges. He will tell you how these frozen products looks, smells, and tastes in this video review episode of Freezerburns. Read the Nutrition Facts and Ingredients of the T.G.I. Friday’s Three Cheese Fried Mac & Cheese Wedges below:…
  • Ian’s All Natural Gluten-Free Sausage Pancrepe Video Review (Ep636)

    Gregory Ng: The Frozen Food Master
    1 Apr 2014 | 4:04 am
    Ian’s is a brand that consistently puts out great quality frozen foods for people with special dietary needs and requirements. Finally, people who are wheat free or gluten free or dairy free etc can have a great dish. So when i saw that Ian’s had a breakfast product that was basically breakfast pigs in a blanket AND it was gluten free, I had to check it out. The Frozen Food Master reviews Ian’s Sausage Pancrepes. He will tell you how these frozen products looks, smells, and tastes in this video review episode of Freezerburns. Read the Nutrition Facts and Ingredients of the…
  • add this feed to my.Alltop

    Savings Lifestyle

  • Panna Cotta with Strawberry Puree

    Savings Lifestyle: Andrea
    16 Apr 2014 | 12:30 pm
    Note: There is a print link embedded within this post, please visit this post to print it. Looking for a refreshing and healthier dessert? Try this panna cotta recipe! If you don’t have stevia, you can substitute honey. So good!Panna Cotta with Strawberry Puree IngredientsPanna Cotta1/3 cup, Almond Milk2 ½ cups, Heavy Cream1 ½ tsp, Vanilla Extract1 Packet (0.25oz), Unflavored Gelatin1 tbsp, Stevia (powder)6 drops, Stevia (liquid)Strawberry Puree3 large, Strawberries2 tbsp, Water3 drops, Stevia (liquid)Panna Cotta with Strawberry Puree DirectionsWhisk together the almond milk and…
  • The Bible: The Epic Miniseries, $24.99

    Savings Lifestyle: Andrea
    16 Apr 2014 | 12:00 pm
    You can get The Bible: The Epic Miniseries DVD right now on Amazon for just $24.99. This will ship for Free with Super Saver Shipping with orders of $35 or more. Here’s a brief description of the miniseries:From Executive Producers Roma Downey and Mark Burnett comes The Bible — an epic 10-part miniseries retelling stories from the Scriptures for a whole new generation. Breathtaking in scope and scale, The Bible features powerful performances, exotic locales and dazzling visual effects that breathe spectacular life into the dramatic tales of faith and courage from Genesis through…
  • Free Kindle eBooks: Easy, Elegant & Adorable Easter Treats, Vertical Gardening + More

    Savings Lifestyle: Kathy
    16 Apr 2014 | 11:30 am
    Here are a few FREE eBooks currently available, download them before prices change: Slow Cooker Cookbook: 200 Delicious, Simple and Nutritious One Pot Recipes  by James HeatherCanning and Preserving for Beginners by K. NeetaVertical Gardening by Dane AlexanderLose Your Wheat Belly Cookbook by Jordana AtkinsEasy, Elegant and Adorable Easter Treats by Paul “Stargayzer” PossenoGluten Free: A Quickstart Guide to Living A Gluten Free Diet by Michael ManningRemember, with these downloads, you don’t need a Kindle or NOOK to read them. You can read on any eReading device or even a…
  • Weight Watchers Magazine Sale, $4.99

    Savings Lifestyle: Andrea
    16 Apr 2014 | 11:00 am
    Here is another great sale on Weight Watchers Magazine! Pay just $4.99 for a 1-year subscription. Use promotion code 5545 during checkout to receive the discount.Weight Watchers Magazine is the perfect publication for anyone who is dieting. Although the magazine is aimed at those following the Weight Watchers program, there is a lot of assistance here for anyone who just wants to eat better and feel healthier. With a blend of weight loss advice, healthy recipes, and fitness tips-all designed to help you look and feel your best-this magazine has something for every dieter.Pick up the Weight…
  • *NEW* Seventh Generation Dish Soap Coupon = $1.49 at Target

    Savings Lifestyle: Amber
    16 Apr 2014 | 9:00 am
    Print a Seventh Generation coupon to save $1 on (1) Package of Dish Soap!You can grab a really nice deal on this at Target this week with a B4G1 deal and a cartwheel coupon!Here are the details:$3.19 Seventh Generation Dish Soap B4G1 Sale $1.00/1 Seventh Generation Hand Dish Liquid STACK WITH 10% OFF Seventh Generation Cleaning Supplies; Excludes Paper, Diapers, Baby WIpes, or Personal Care Products (Target eCoupon) – Cartwheel.com (exp 05/03/14) Net Price $1.49 each WYB (5)Print this $1/1 Seventh Generation Coupon here. Click on “Household” to find it quickly.Thanks,…
  • add this feed to my.Alltop

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

  • Ugadi Greetings

    Sailu
    30 Mar 2014 | 11:25 pm
    Ugadi greetings to all my dear readers. Ugadi pachadi prepared for our Telugu New Year. I hope all of you enjoy Ugadi festival with good food and cheer. The post Ugadi Greetings appeared first on... Read rest of the story at my blog, http://sailusfood.com.
  • Ugadi 2014

    Sailu
    27 Mar 2014 | 4:44 am
    Ugadi 2014 is here, wishing everyone a happy Ugadi. To all my Telugu readers celebrating, Ugadi Subhakankshalu & here's a list of Telugu festivals recipes. The post Ugadi 2014 appeared first on... Read rest of the story at my blog, http://sailusfood.com.
  • Dahi Bhalla

    Sailu
    22 Mar 2014 | 4:16 am
    Dahi Bhalla recipe is almost the same as how you make Dahi vada. Adding sugar to beaten curd while making Delhi style Dahi Bhalla Chaat is the difference. The post Dahi Bhalla appeared first on... Read rest of the story at my blog, http://sailusfood.com.
  • Methi Mathri

    Sailu
    21 Mar 2014 | 4:14 am
    Recipe of Indian snacks like Methi Mathri are easy to make. Flour, ghee/oil, kasuri methi go into making of Methi Mathri recipe. How to make mathri recipe. The post Methi Mathri appeared first on... Read rest of the story at my blog, http://sailusfood.com.
  • Phirni Recipe

    Sailu
    20 Mar 2014 | 6:31 am
    Phirni recipe, a rice & milk based dessert is a gem among Punjabi recipes. Recipe of Phirni is categorized under Indian sweet recipes that are easy to make. The post Phirni Recipe appeared first... Read rest of the story at my blog, http://sailusfood.com.
 
  • add this feed to my.Alltop

    Nibbles of Tidbits, a Food Blog

  • Appreciation For El Torito’s 60 Years Of Innovative Mexican Cuisine.

    FoodBlog
    14 Apr 2014 | 4:34 pm
    Comida del Oceano — A Limited Edition Seafood Menu currently being offered at El Torito Cantina Authentica in honor of its 60th Anniversary.  They’re having a ‘Year of Celebration’. Nibbles of Tidbits was invited to try most items on El Torito’s Comida del Oceano Menu. It was an honor for us, as we respect and appreciate El Torito’s 60 Years of Service – Gracias! Cheers to that with a Spicy Pepino Margarita and Yerba Buena, described below and here. My favorite, the Spicy Pepino Margarita is made with Cucumbers, Cilantro and Jalapenos. Also on…
  • Il Garage Near The Garden At Park Avenue In Stanton Off Beach.

    FoodBlog
    7 Apr 2014 | 11:07 pm
    It’s Il Garage (il garage ristorante) and it’s set back within/behind Park Avenue Restaurant in Stanton off Beach Blvd. – It’s a separate dining spot on the beautiful grounds of Park Avenue. We ate at Park Avenue Restaurant – It’s reported here.  This day we were in the garage. I’m not sure if it really once was a multi-car garage, but it looks like it, tractor and all. The view of Park Avenue’s famous Garden from our seat couldn’t be beat. The Il Garage Ristorante menu changes daily and is dependent on their gardens. Our favorites…
  • Mariscos Clemente Restaurant For Mexican Style Seafood In Fullerton.

    FoodBlog
    4 Apr 2014 | 3:37 pm
    Discovering Fullerton FOOD and most recently Mariscos Clemente Restaurant. It’s a fine, local find that serves authentic Mexican Style Seafood — Muy Bueno! Pictured from top down (a perfect sampling) — The Fried Fish (Tilapia w/ Tortillas, Rice & Salad), a Ceviche Tostada with Avocado and a Small Shrimp Cocktail, with Chips and Salsa. It’s a relatively small place with a small parking lot off Orangethorpe and Gilbert. Many are inside and have been going there for years — We’ll need to catch up. Mariscos Clemente’s Shrimp Cocktail is on the…
  • There Are No Bananas Here: April Fools, Only Dolphins.

    FoodBlog
    1 Apr 2014 | 12:08 am
    Bananas in the HOUSE indeed – See them?  It’s not always clear.  I see Matt, and I see… .
  • The Original Umami Burger: What’s Not To Like About Its Definition?

    FoodBlog
    28 Mar 2014 | 2:35 pm
    Umami:  A taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (as glutamate and aspartate) – It’s the definition of Umami.  Understand now? How about this… Umami is a savory taste, one of the five basic tastes (together with sweet, sour, bitter and salty).  A loanword from the Japanese, Umami can be translated as “pleasant savory taste” — It’s basically a description, NOT specific ingredients.  I didn’t know all this. Pictured is the Original Umami Burger from the Umami Restaurant Group’s…
  • add this feed to my.Alltop

    $5 Dinners

  • Mama Francesca’s Latest Grated Cheese, Terzetto ~ Must Try!

    Erin, The $5 Dinner Mom
    16 Apr 2014 | 2:00 pm
    Y’all, the latest and greatest grated cheese from Mama Francesca is here…the Terzetto. Say that a few times… Terzetto. Terzetto. Terzetto. I just love the way that sounds and rolls off the tongue. Makes me wish I knew Italian. I digress…I’m here to let you know that the Terzetto variety of Mama Francesca’s gourmet grated cheese will be available in Walmart stores nationwide, starting April 21st. That’s Monday, y’all! I know I’m really excited to get a bottle of this in our freezer, as I adore the flavor combinations in the Terzetto. The…
  • New Russet Potato Savings + Favorite Potato Recipes

    Jenn K
    16 Apr 2014 | 5:40 am
    This week’s Healthy Offer from SavingStar is: Save 20% on any single purchase of loose Russet Potatoes at participating retailers. See offer info for complete details. This is perfect for your Easter dinner or to use in any of these potato recipes: Ranch Chicken & Potatoes Casserole Twice Baked-Grilled Potatoes Grilled Mashed Potatoes (substitute Russets) Mashed Potatoes with Caramelized Onions BBQ Chicken Topped Potatoes White Chili Stuffed Potatoes Loaded Slow Cooker Potatoes If this is your first time using SavingStar, then sign up for a totally free account. Enter your store…
  • Take a Moment and Share your Thoughts ~ Survey for New Project

    Erin, The $5 Dinner Mom
    15 Apr 2014 | 2:00 pm
    Hey friends, I’m cooking up a new project and would love your thoughts on it all! I’ll be sharing more details in the coming weeks, but for now I’d love to know more about what you think about meal planning in general and learn how I can help you in your meal planning efforts. If you have 3.2 minutes to spare, I’d love to hear what you think! Thanks y’all! Erin P.S. Please leave your email address (scroll down, it’s at the bottom!) here if you want in on all the sneak peeks and opportunities to be a beta tester for our new project    …
  • Natural & Organic Deals: Annie’s Organic Foods, Organic Spices and more!

    Dana S
    15 Apr 2014 | 12:10 pm
    Take a look at some new Natural & Organic Deals and Coupons for this week… Deals on Amazon Save 15% off Annie’s Organic Foods with an Instant Coupon. Great healthier bunny items for Easter baskets! Save 20% off Simpy Organic Spices with you clip an Amazon coupon. Clip a coupon for 15% off Cocomama Quinoa Hot Cereals. Just heat for 20 seconds and serve for a quick whole grain breakfast! Save $5 off Plum Organics Oat Bars with Veggies. Favors include Snickerdoodle, Chocolate Chip and Chocolate Brownie. These are made with 5 different veggies and have 12 gm of whole grains.
  • Restaurant Coupons & Deals – 4/15 Including Tax Day Freebies

    Jenn K
    15 Apr 2014 | 4:14 am
    If you are looking for some coupons and freebies to to help you save on dinner on the town, date nights, and for when you need a break from cooking, then you’re in the right spot! While we certainly know that eating out is more expensive than eating in, it is nice to treat yourself and your family every now and again to a meal out on the town. Our family eats out 2 or 3 times a month, and we’ve been able to do so for less than $60 for the month…in part because of all the great coupons, daily deals, and other offers from restaurants in our area. Check out the latest coupons,…
  • add this feed to my.Alltop

    MyGourmet Connection

  • Baked Ham with Pineapple-Mint Chutney

    Lynne Webb
    15 Apr 2014 | 9:07 am
    A fully cooked baked ham is perhaps one of the easiest entrées you can prepare for a crowd, and with a little information about the different varieties and a few cooking tips, you can be certain that yours will turn out deliciously moist and tender. Get the full recipe →        
  • Chicken with Tarragon-Mustard Cream Sauce

    Lynne Webb
    14 Apr 2014 | 1:49 pm
    The flavor of tarragon is uniquely fragrant and delicate, and when combined with white wine and a bit of cream, it makes a deliciously simple pan sauce for chicken. Serve with Egg Noodles with Peas and Parsley (recipe included) for a fast, yet elegant meal. Get the full recipe →        
  • Italian Ricotta Pie

    Lynne Webb
    11 Apr 2014 | 11:17 am
    This wonderful Italian-style cheesecake has a rich, buttery tart crust and a lightly sweetened ricotta filling that's delicately flavored with fresh orange zest and lemon and vanilla extracts. It's the perfect finish for a spring dinner party or Easter celebration. Get the full recipe →        
  • Herb Roasted Boneless Leg of Lamb

    Lynne Webb
    11 Apr 2014 | 10:44 am
    Inspired by traditional Italian Easter celebrations, this succulent boneless leg of lamb is richly seasoned from the inside out with a flavorful rub made with extra virgin olive oil, garlic and fresh rosemary, thyme and parsley. Get the full recipe →        
  • Spring Lamb Dinner Menu

    Lynne Webb
    11 Apr 2014 | 5:33 am
    This Italian-inspired spring menu centers around a boneless leg of lamb, seasoned with a fresh herb paste made with olive oil, garlic, rosemary and thyme. The roast is rolled and tied, and the flavors of the herbs infuse the meat from the inside out. Continue reading →        
 
  • add this feed to my.Alltop

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

  • Savory Veggie Porridge

    Casey Engleman
    16 Apr 2014 | 7:22 am
    Seriously, I am melting. This savory porridge is like a big, fluffy blanket. It’s also vegetarian, but nice and satisfying, with Casey’s ingenious use of nut butter, honey, and soy sauce. Dive in! – Amy I’ve always been a fan of a runny yolk. Odds are, if there is an item on a menu that has a tantalizing enough base, the addition of a runny yolk atop will make it an instant sell for me. It’s a combination of that satisfactory pop of sunny waterfall richness with the palate-coating indulgence of the yolk’s texture. Don’t deny it. You’ve enjoyed it too. There are…
  • Eat Boutique Celebrates Record Store Day

    Jennifer Menery
    15 Apr 2014 | 2:25 pm
    In case you missed this or this, we are so excited to invite you to another spring event! Combine your love of food and music at this year’s Record Store Day at Thread & Groove, an event to be held on April 19, 2014 at Mill Number 5, 250 Jackson Street, Lowell, Massachusetts. We will be there from 12-3 PM selling our shop products alongside other local artists and record vendors. There will be music and food! You can see more on Thread & Grove here. Photos taken by Maggie Battista. Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes,…
  • Fresh Spring Asparagus Recipes

    Lauren Keiper
    14 Apr 2014 | 12:00 pm
    Sometimes, you simply have to respect your ingredient; especially when that ingredient is asparagus. Lauren delivers some season’s eatings with these fresh recipes where asparagus is the definitive star! -Amy For me, the surest sign spring is here and farmer’s markets are about to re-open:  the daffodil.  Sprouting from the ground in all its glory, with its buttery yellow or white bloom; it is a vision to be savored. Another harbinger of spring? Asparagus season.  Sure, we can get it year round at the market, but April is truly prime asparagus-time. Asparagus was never a staple in…
  • Handmade Easter Chicks

    Maggie Battista
    14 Apr 2014 | 6:04 am
    Oh my goodness, Easter is basically here. It’s crept up on all of us so quickly and now, guess what? The year is almost a third over… Wow. This year, Easter is going to be a little extra special in Maggie-land as my family is coming in for a quick visit. That means, I have a perfectly legitimate reason to ask them to taste-test and (hopefully) fall in love with at least ten recipes from the Food Gift Love cookbook. I love a perfectly good excuse to make food gifts and set up a gorgeous table. Before all that, there will be a morning egg hunt and there will be chicks. There are…
  • Simple & Crisp Fruit Crisps on Sale

    Kate H. Knapp
    12 Apr 2014 | 12:54 pm
    Maybe it’s because the sun is shining, the flowers are starting to bloom, or we adore all of you so very much, but whatever the reason, we’re offering a discount on our Simple and Crisp Pear Fruit Crisps. Normally, these organic, gluten-free treats cost $9, but they are now on sale (for a limited-time only) for just $5. So stock up on a few boxes and add a little pizzazz to your cheese platter, a touch of class to your baked goods, or a nice pick-me-up to your afternoon snack. The possibilities are endless with these incredibly delightful fruit crisps. Buy now Photos taken and…
  • add this feed to my.Alltop

    We are not Martha

  • Oreo Marshmallow Funfetti Popcorn

    Sues
    14 Apr 2014 | 8:50 pm
    When I was in middle school, I set a bag of popcorn on fire in my kitchen microwave while preparing an after school snack before heading to dance class. Probably needless to say, my parents were not exactly thrilled that the entire house smelled like burnt popcorn for like a week. And that I almost burned the kitchen down. I actually think the microwave shorted out? Which is probably the only thing that really saved us. Middle school and I couldn’t even handle the microwave… Ack. I am so happy to say that I have come a long, long way since my middle school days. I now make popcorn…
  • Nutella Raspberry Chocolate-Covered Bananas

    Sues
    10 Apr 2014 | 5:33 am
    Sprinkles make everything better. Well, almost everything. I suppose they don’t cure diseases or make people rich or help you find a job. I do believe, however, that they can make someone fall in love with you. Because how could you not fall in love with someone who made you treats covered in sprinkles? I guess that means you should be falling in love with me? I swear, I made these just for you. But seriously, I want to feed the world these Nutella Raspberry Chocolate-Covered Bananas. Especially people who claim they don’t like bananas. I know that I could convert every banana hater over…
  • Peanut Butter Toffee Cheesecake Dip with Cocoa-Dusted Tortilla Chips (and a CW by CorningWare Giveaway!)

    Sues
    6 Apr 2014 | 9:01 pm
    Isn’t dip just the best? I mean, I’m not even really sure there’s such thing as a bad dip. We’ve got taco dip, spinach artichoke dip, queso dip, buffalo chicken dip, french onion dip. I could go on. Dip is just everything. Plus, where there’s dip, chips are often close behind. I could eat dip every day for the rest of my life and be happy. I could probably eat dip for every meal of every day for the rest of my life and be happy (and maybe kind of large, too). Breakfast, lunch, dinner, and dessert. And snacks, too. I think I’ve got lunch, dinner, and snacks…
  • Whole Grain Sampling Day 2014 (+ a Whole Grain Giveaway!)

    Sues
    2 Apr 2014 | 8:08 am
      It’s the most wonderful time of the year! It’s Whole Grain Sampling Day! I’ve been celebrating with Oldways and the Whole Grains Council for a couple years now and was super honored that they asked me to celebrate with them once again. I think by this day and age, most of us are aware that whole grains are crazy good for us, but sometimes it’s nice to get a little reminder. And I love that Oldways and the Whole Grains Council set up a whole day to let us sample products with whole grains that we might not have had the chance to try before. They sent me a big box packed with…
  • Roasted Cauliflower Horseradish Cheddar Soup with Lemon Basil Croutons

    Sues
    1 Apr 2014 | 6:45 pm
    It’s officially April, which means soup season is just about over. Can I get an amen? Well, unless you live in Boston and were forced to walk around the city in the sleet slash hail slash I don’t know what that was yesterday. And if this is the last time I ever mention the fact that my winter coat has no hood, it will still be one time too many. Seriously. Let’s not talk about winter coats again until November. #thankyouandgoodbye. But I do admit, I will miss soup. Especially now that I discovered this delightfully creamy cauliflower soup with a kick. It’s Roasted Cauliflower…
  • add this feed to my.Alltop

    Simple Comfort Food

  • 8 Minute Hard-Boiled Eggs

    Dax Phillips
    15 Apr 2014 | 7:18 am
    My wife and I have been making hard-boiled eggs since we have been together, and often make them on a weekly basis. I love them. They are quick to take on the go, especially during the frantic workday mornings. In the past, I really took my wife’s lead and placed the eggs in cold water, brought them to a boil, then covered them and set the timer for 13 minutes.  I thought I was doing this right, but realized the shells were a bit difficult to remove, and the eggs were definitely hard-boiled, which I did not really mind all that much.  I then read an article about cooking the eggs a…
  • Mexican Cemita

    Dax Phillips
    9 Apr 2014 | 7:39 am
    I’ll admit that I could probably eat Mexican food every day if I could. Anything from the soups, stews, enchiladas, tacos, and heck, even a plate of rice and beans with some roasted chili toreados.  I love everything about Mexican cuisine to be honest, and to me, it has comfort food written all over it. There is yet another item I love off the Mexican restaurant menu, and that is the Mexican torta.  It’s a simple sandwich but it is loaded with amazing textures and flavor. There is however, a sibling, if you will, to the classic torta, and that is the Mexican cemita. Very…
  • Seared Tuna Steak

    Dax Phillips
    7 Apr 2014 | 7:10 am
    Every Friday I make an attempt to make either a classic Wisconsin fish fry, or at least some type of fish or seafood. It’s probably how I was raised, as many of us in Wisconsin, where the default meal on Friday was typically a fish fry. Those who do not live in Wisconsin probably do not understand, and that’s perfectly fine. There are times however where I do not feel like frying a bunch of fish to feed five, and typically my default it pan searing seasoned tilapia filets, but this past week I decided to make a pan seared tuna steak, and I am very glad I did. I love tuna, I really…
  • Roasted Garlic and Parmesan Chicken Wings

    Dax Phillips
    2 Apr 2014 | 3:00 pm
    My family and I have been visiting a local restaurant in town known as Buffalo Wild Wings. You have probably heard of it, and it is basically bar grub such as wings, burgers, flatbreads, and the like. When it first opened we were pretty stoked as the food was half way decent, the service was good, and it was a place where the kids could agree on. Over the course of the past year, if not more, service has gone down hill, and in my opinion so has their food. Their wings are becoming rubbery, even somewhat cold on one occasion, and their nachos, which both my wife and I love, are never…
  • Carne Asada Fries

    Dax Phillips
    31 Mar 2014 | 7:30 am
    Sometimes you just have a real craving for junk food, and if you are like me, that doesn’t equate to a bowl of potato chips. See, this past weekend I had this idea in my head that I wanted to make a batch of hand cut french fries, while on the other hand I had the idea of grilling out some carne asada and possibly making some tacos, and that’s when it knocked me in the face with the idea of making carne asada fries. Now if you have never had carne asada fries, well, watch out because these things are freaking amazing. Basically fries loaded with awesome carne asada, cheese,…
 
  • add this feed to my.Alltop

    Whipped

  • Spicy Peanut Kale Salad with Mint

    Caroline
    15 Apr 2014 | 6:25 pm
    Don’t worry kale, I am not a fair weather fan. I’m here to stay. I’ve read a number of reports that have claimed that the kale trend is past its peak. It is time to move on to cauliflower in all forms and preparations. In the past year or two, the tough, leafy green has risen from anonymity to find its way onto a majority of notable restaurant menus and into the kitchens that line Main Street. And now its over? Not for me. At first, I talked myself into liking kale. After reading its near miraculous health benefits, I convinced myself that it was my new favorite green. Then,…
  • Spring Garden Planning

    Caroline
    31 Mar 2014 | 6:48 pm
    It’s hard to believe… we made it through the winter. Today was over 60 degrees. It felt like heaven. The spring bulbs were NOT killed by the polar vortex! Their stems are already a few inches out of the ground. I can see my backyard! Only a few small patches of ice remain. Sure, there is an ungodly amount of dog poo speckling the parkway and the kids are tracking mud through the house but I DON’T CARE – SPRING IS HERE! Usually, I have a small tingling of spring fever in my belly. This year, I nearly wept with relief when I walked outside earlier today and realized I…
  • Chicken Tortilla Soup

    Caroline
    17 Feb 2014 | 1:21 pm
    Seeking colorful, flavorful food to break the blasé mid winter blues. I’ve never run a marathon. But, I bet that this time of year in Chicago is a lot like mile 18. You’ve run a long, long way. You are tired, perhaps even painfully tired. But, the finish line is not really in sight. It’s during this phase of the race that you have to dig deep and find some extra “oomph” inside to keep going. It takes a lot of energy to keep warm, shovel cars out of a foot of snow, and help kids in and out of winter gear a number of times a day. The pace of work doesn’t…
  • And the Rum goes to …

    Caroline
    13 Feb 2014 | 8:29 am
    Thank you to those of you who entered the Rum Giveaway. Jane R. is the lucky winner. Happy Valentine’s Day to everyone.
  • Coconut Macaroon Martini + Rum Giveaway

    Caroline
    10 Feb 2014 | 12:29 pm
    This Valentine’s Day, consider serving a luscious, sip-able dessert. Most of the United States has experienced extreme weather this winter. Born and raised in Michigan, I have never minded snow and cold. But, I must admit that this Chicago winter is testing my coping skills. I recently heard on the radio that last year at this time, we’d had 9 inches of snow. This year, we have already had over 60 inches. Our entrance way is a constantly slopped with snow sludge and boots, snow pants and mittens are strewn across the floor. Ice cycles the size of my toddler are hanging off the…
  • add this feed to my.Alltop

    Skinnytaste

  • Easy Crock Pot Chicken and Black Bean Taco Salad

    Skinnytaste Gina
    14 Apr 2014 | 11:57 am
    This simple slow cooker chicken taco salad is high in fiber and protein which means it's very satisfying – all for under 300 calories. Trust me, you won't miss the tortillas!I'm on a salad kick now that Spring has sprung. Last week I whipped this salad up for dinner, and it was so good and simple I knew I had to make it again to share. I basically added chicken breasts and black beans to the slow cooker, seasoning it with taco seasonings and topped it with salsa. Doesn't get easier than that! A few hours later I shredded the chicken and combined everything for this wonderful…
  • Asparagus Egg and Bacon Salad with Dijon Vinaigrette

    Skinnytaste Gina
    10 Apr 2014 | 9:21 am
    I love the combination of this simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette – it has Spring written all over it!I've been dying for this salad all week. Asparagus and eggs are a match made in heaven, but not just for breakfast, it's great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. It's perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It's also very inexpensive to make, low-carb, high…
  • Carrot "Rice" Leek Risotto with Bacon

    Skinnytaste Gina
    9 Apr 2014 | 6:43 am
    While you dig your fork into this fluffy bowl of “rice,” you won’t believe it’s not real rice. Made of spiralized carrots with leeks and bacon – it's quick, gluten-free, paleo-friendly and dairy-free. If you just bought a spiralizer and need new recipe ideas, look no further! Ali, from Inspiralized loved her spiralizer so much, she created a blog dedicated to spiralized vegetables. (By the way, this is my favorite spiralizer, Paderno Spiral Vegetable Slicer which you can buy on Amazon or Williams Sonoma) Please welcome her....First off, ever since I started food blogging,…
  • Egg Tomato and Scallion Sandwich

    Skinnytaste Gina
    8 Apr 2014 | 6:43 am
    Sliced hard boiled eggs, juicy ripe tomatoes, chopped scallions with a touch of mayonnaise, salt and pepper – enjoy this for breakfast or lunch.With Spring in the air, I thought I'd share this sandwich from the archives which I often make for my older daughter, Karina. It's inexpensive, easy to make and she loves it!Before I left my previous job in Manhattan, there was a small cafe that served this simple egg sandwich that I was hooked on. It's so simple but the flavors just work with the tomatoes and scallions. Now that I work at home, I make it quite often for myself and my…
  • Superfood PB Banana and Cacao Green Smoothie

    Skinnytaste Gina
    7 Apr 2014 | 8:12 am
    Whenever I go to my local health food store, I like to challenge myself and purchase something I've never tried before. Last week I bought a small bag of raw cacao nibs which come from the bean of the cacao plant and is rich in antioxidants, fiber and magnesium. What I was expecting when I opened the package was the bitter taste when I put a spoonful in my mouth. But after asking around on Instagram I got tons of great feedback and ideas. I realized if you combine them with something sweet, the bitterness subsides and tastes like rich dark chocolate.I've been playing around with them…
  • add this feed to my.Alltop

    SFoodie

  • Opening: Sabores Del Sur Debuts South American Cafe in Walnut Creek

    Omar Mamoon
    16 Apr 2014 | 4:00 pm
    Tomorrow is the grand opening of Guisell Osorio's café Sabores del Sur in Walnut Creek. Having been one of La Cocina's first participants, Osorio started Sabores in 2002 as a catering company spe... Continue reading "Opening: Sabores Del Sur Debuts South American Cafe in Walnut Creek" >
  • Beer of the Week: Prairie Artisan Ales/Evil Twin Brewing's Bible Belt

    Jason Henry
    16 Apr 2014 | 2:00 pm
    The "collaboration beer" has come a long way over the last decade. One early example that put the concept on the map was "Collaboration not Litigation," a brew created in tandem by Russian River ... Continue reading "Beer of the Week: Prairie Artisan Ales/Evil Twin Brewing's Bible Belt" >
  • Sammy's Aloha: A Hawaiian-Style Pop-Up on the Bay

    Anastasia Crosson
    16 Apr 2014 | 11:01 am
    San Francisco's cool bayside breezes may be far from the sunny shores of "the big island," but that doesn't stop lines from forming outside Sammy's Aloha (no website). Occupying a curbside corne... Continue reading "Sammy's Aloha: A Hawaiian-Style Pop-Up on the Bay" >
  • Bar Agricole Spinoff Trou Normand Is Designed To Awe

    Pete Kane
    16 Apr 2014 | 8:00 am
    There sure are a lot of art boobs at Trou Normand, the new multi-meal restaurant-bar-café on the ground floor of 140 New Montgomery, aka the PacBell Building. Even when you exclude the giant nu... Continue reading "Bar Agricole Spinoff Trou Normand Is Designed To Awe" >
  • New Startup Sells Hot Restaurant Reservations for $20-$25 a Pop

    Anna Roth
    15 Apr 2014 | 3:15 pm
    Restaurant reservations have never been exactly democratic -- claiming a coveted timeslot at a popular restaurant usually requires knowing someone or lurking on the reservation website like you'... Continue reading "New Startup Sells Hot Restaurant Reservations for $20-$25 a Pop" >
 
  • add this feed to my.Alltop

    Cookerati

  • Irish Country Cooking by The Irish Countrywoman’s Association

    Diana
    7 Apr 2014 | 1:10 pm
    Recently, my sister brought up our family’s ethnic heritage.  I think every family should explore their roots, and cook authentic recipes as a way to share that heritage. My grandfather’s parents were both born and raised in different areas of Ireland and migrated to the United States in the late 1800s, and early 1900s. A review of Irish Country Cooking – More Than 100 Recipes For Today’s Table seemed like a very appropriate review for me. While this book contains all of the regular St. Paddy’s Day food of Corned Beef and Cabbage or Shepherd’s Pie, it…
  • Braised Lamb Neck Stew over Polenta

    Diana
    4 Apr 2014 | 12:58 pm
    The lamb neck is often an overlooked piece of lamb that people don’t ask their butcher for. I went to a lamb cutting class and when asked which part of the lamb was the favorite, I don’t remember what my response was, but I remember the response of another person, because he said lamb neck.  The butcher said it was one of the lower costing and under-valued. My Braised Lamb Neck Stew Over Polenta is a delicious way to prepare this under utilized part of the lamb that is so delicious. Lamb neck is a very fatty piece, with a lot of bones, because of this the meat is full of flavor.
  • Spring Red Pepper and Asparagus Frittata

    Diana
    23 Mar 2014 | 1:00 pm
    Spring is officially here, and the time has come to change things up from the vegetables and fruit that overwinter in the basement to the freshly growing like asparagus.  Red pepper isn’t too local right now, but the southern states have a little coming ripe right now.  This Spring Red Pepper and Asparagus Frittata is light, but full of flavor.  It’s great for Sunday Brunch or even for a quick worknight dinner. <Click here to get the recipe. > Spring Red Pepper and Asparagus Frittata Spring Red Pepper and Asparagus Frittata   Save Print Prep time 10 mins Cook time 15…
  • Deviled Green Guac Eggs for St. Patrick’s Day

    Diana
    13 Mar 2014 | 8:19 pm
    St. Patrick’s Day is coming up and Green is the color of choice (or if you are anti-green, then it’s orange but that’s a different story).  Deviled eggs are great for any gathering and with the help of Wholly Guacamole, my Deviled Green Guac Eggs are a fast way to put together an appetizer for your St. Paddy’s Day gathering. I put my own ingredients together along with a sample of Wholly Guacamole that I received and when my son saw what I was mixing up, he was intrigued and delighted.  He said that it had to be healthier than mayo, and I had to agree.  My husband…
  • Scrambled Egg and Black Bean Soft Taco

    Diana
    15 Feb 2014 | 7:58 am
    So breakfast this morning uses up the black bean dip that I made last night.  I’ll get that recipe in here too, but I wanted to show off my soft tacos that we had this morning.  It was fast and easy to put together and eat – before heading out to shovel more snow. Scramble eggs, throw a soft tortilla spread with black bean dip (or refried beans if you like) and some swiss cheese (or cheddar or your favorite) onto a cookie sheet with a silicon sheet lining it into the oven.  Top with some quick guacamole made with chopped up avocado and minced shallots.   Fold it up and eat.
  • add this feed to my.Alltop

    Lick My Spoon » Lick My Spoon: a place for all things delicious

  • TECHFoundation Fundraising Dinner: Good Food Good Cause

    Stephanie
    9 Apr 2014 | 8:29 am
    TECHFoundation dinner menu | foie snowA few weeks ago I helped cook a fancy 10-course dinner benefiting the SF-Marin Food Bank. The event was organized by The T.E.C.H. (Tech Entrepreneurs Caring and Helping) Foundation, founded my friends Brooke and Maggie to encourage those involved in tech and entrepreneurship to give back to the community through fun fundraising events.My co-chef, Michael, generously donated all the food costs, so nearly 100% of the ticket price went directly to the food bank. Michael really went all out — I’d expect nothing less from a guy who orders an entire leg…
  • 15 Italian Sunday Dinner Recipes

    Stephanie
    1 Apr 2014 | 9:13 am
    Sunday suppers are all about gathering together with people you love for a leisurely home-cooked meal before the start of a busy week. When I lived in Italy, I was impressed with how this concept of Sunday supper was such a big part of the culture. It was a raucous affair, always full of laughter and wine, and of course, a spread of incredible food that would warm your soul. Those Italians, they really know how to do a Sunday supper.I partnered with Foodie to share some of my Italian dinner favorites, inspired by la dolce vita. Buon Appetito!Disclosure: This post is sponsored by Foodie.com
  • Root Beer Float Ice Cream

    Stephanie
    31 Mar 2014 | 12:20 pm
    Root Beer Float Ice CreamThis Root Beer Float Ice Cream is like summertime nostalgia captured into creamy dreamy form. It brings to mind images of hot summer days with the sound of children playing in the sprinklers, and warm summer nights spent outside with grass tickling your feet. It makes me think of making ice cream floats as a kid, pouring the fizzy soda over a heaping scoop of vanilla ice cream, watching the foam rise, and inevitably making a deliciously sticky mess on the kitchen counter.When McCormick asked if I wanted to come up with a recipe using their Root Beer Extract, I knew…
  • Roasted Beet Hummus

    Stephanie
    24 Mar 2014 | 2:52 pm
    Roasted Beet HummusWell, it’s been a hot minute since I’ve had the chance to post a new recipe up here. Pardon me! It has been a crazy few months full of fun projects, including a steady stream of photo work and some recipe testing for Bar Tartine’s new upcoming cookbook (more on that in the months to come, trust me, it’s going to be totally fresh and unique).I’ve finally come up for some air and have just the recipe to make it up to you! I’ve had this Roasted Beet Hummus in my back pocket for ages. (Sorry for holding out on you.) You are going to fall in love with it.A single…
  • Scenes from Mercado Central de San Pedro

    Stephanie
    21 Feb 2014 | 5:55 pm
    Mercado Central de San Pedro (Cusco, Peru)Markets are the heart of a place. The sights and sounds, the smells, the tastes. You can feel the heartbeat of a place and the people who live there when you go to a local market. When we arrived in Cusco, the first place we tracked down was the bustling local market, Mercado Central de San Pedro.We were rewarded with stalls literally overflowing with vibrant and exotic fruit, all the freshly squeezed juice I could dream of, and a peek into the everyday life of local Peruvians. We saw stacks on stacks of Andean cheeses, slabs of alpaca jerky, bins…
  • add this feed to my.Alltop

    Food Storage Made Easy

  • APRIL: “Get it Done” Challenge

    Jodi and Julie
    1 Apr 2014 | 9:57 pm
    It’s a new month and we are excited to announce the “Get it Done” Challenge for April. Have you been procrastinating getting your 72 hour kits put together? Do you have kits but haven’t opened them for several years? Would you like to expand on your kits and make them better? Well this month’s challenge is for you! Having spare clothes for your kids in a 72 hour kit won’t do you any good if they are 4 sizes to small. Having food that is expired and/or inedible won’t keep you alive for very long either. While either of those options is better than not…
  • HUGE Prepper Group Giveaway

    Jodi and Julie
    31 Mar 2014 | 1:19 pm
    We have joined up with a great group of other prepareness bloggers in a network that makes it easy to follow all of your favorite bloggers in one place. Here are some ways you can follow: Facebook: https://www.facebook.com/PreparedBloggers Pinterest: http://www.pinterest.com/pbloggers/ Twitter: https://twitter.com/PreparedBlogger We have loved getting to know all these great guys and gals better and today we are excited to announced that we are doing a BIG group giveaway with several of them. The more bloggers that participate, the bigger the prizes. Win-win for everyone Here are the details…
  • LIVE NOW: Thrive Life March Madness Sale

    Jodi and Julie
    17 Mar 2014 | 10:19 pm
    During the March Madness Sale you can save from 5% to 50% off ALL THRIVE foods from March 18-25 when you shop on our consultant website! Pantry cans, #10 cans, 6-pack cases, and pantry can 10-packs will all be on sale … click the image above to visit our one-click shopping page and see the sale pricing. SALE HIGHLIGHTS The best pricing is available if you purchase in cases (six #10 cans per case). We recommend buying cases if at all possible, even if it means going in on an order with a few friends or family members since cases will give you the deepest discounts. Every single item is…
  • WaterBrick Review + Giveaway Winner!

    Jodi and Julie
    17 Mar 2014 | 9:12 pm
    Last week we put out a March “Get it Done” Challenge encouraging all of our readers to go and FILL their empty water containers or rotate water that needed to be rotated. We had you all submit pictures of your accomplishment and oh how fun it was to see everyone getting something DONE. Everyone that submitted a picture was entered to win a set of 4 Waterbricks + a Waterbrick Spigot. Woo-Hoo! The winner of the giveaway chosen randomly from the comments is: Jane MomwithaPrep Congratulations Jane! We will send you an email to coordinate getting your prize to you. We also wanted to…
  • MARCH: Get it Done Challenge

    Jodi and Julie
    10 Mar 2014 | 11:11 pm
    We are so excited to introduce you to a new monthly feature we are starting this month! We have had a lot of people ask us to do mini challenges to keep them on their toes and give them something simple and actionable to do throughout the year. So once a month we will be doing a “Get it Done Challenge” and if you participate, get something “done”, and share a photo of your achievement, you will be entered to win the monthly prize. Oftentimes giveaways are intended to encourage sharing in return for the chance to win a great prize, but we wanted to add in a twist that…
 
  • add this feed to my.Alltop

    Living the Culinary Life, Every Day.

  • Spring 2014 Le Creuset Giveaway

    Stephanie Stiavetti
    15 Apr 2014 | 1:04 pm
    As a break from what seems to have become my regular emo drudgery these days, I’ve got something fun to post today. One of my favorite topics: cookware. When Garrett and I were writing Melt: the Art of Macaroni and Cheese, we both made crazy use of our huge collections of Le Creuset cookware. We each have a ton of it, for many reasons. First, this stuff is bulletproof. We’ve both abused the hell out of our cookware – especially through developing and testing 75 recipes – and it all still looks brand new. Second, it’s gorgeous. I mean, he-llo beautiful gorgeous.
  • The Heartbreak of Success, and A Healthy, Easy, and Cheesy Chicken and Brown Rice Enchilada Casserole

    Stephanie Stiavetti
    2 Apr 2014 | 8:00 am
    Sometimes, everything hinges on a simple chicken enchilada casserole.I’m doing good right now. In fact, many would look at my current circumstances and think I’m doing damn fine. I’ve got a handful of amazing friends, a stable job with benefits, a book that just came out, a cozy apartment all to myself, and a little money set aside for a longtime dream that’s about to be realized. I’m relatively healthy and I’ve got big plans for the future. I’m living the goddamn dream, right? Why, then, does it feel so… icky? And what does this have to do with…
  • [Mostly] Authentic Mexican Enchilada Sauce

    Stephanie Stiavetti
    12 Mar 2014 | 8:00 am
    - A recipe for enchilada sauce that brings a little heat and a lot of flavor. -  Last week I posted a recipe for making super easy homemade enchilada sauce from scratch, and that recipe used tomatoes. Oooooh, that post caused all sorts of drama with the purists! Anyone deeply familiar with Mexican cuisine knows that traditional enchilada sauce doesn’t actually contain tomatoes – as several folks flamed me last week to remind me. Traditional sauce is made with dried chilies that have been rehydrated and then toasted until they take on a nice, hot, smoky flavor. While dried…
  • The Ultimate Easy Homemade Enchilada Sauce

    Stephanie Stiavetti
    6 Mar 2014 | 7:00 am
    - Why eat the canned stuff when you can make your own easy homemade enchilada sauce? - I mentioned a few months ago that I lost my grandmother, and I lamented how sad I was that it didn’t look like I was going to be able to get her recipes from my relatives. Not much progress has been made on that front, but it made me think of something my grandmother was always famous for: her enchiladas. For year people begged my grandmother for her homemade enchilada recipe, but she refused to give it out. This was strange, because my grandma loved to share recipes. All, but this recipe. My other…
  • Crunchy Southern Cauliflower Casserole

    Stephanie Stiavetti
    28 Feb 2014 | 8:30 am
    I’m total a sucker for anything involving a cheesy sauce. And while pasta may be an ideal receptacle, sometimes you have to cut back on your carb intake. What’s a girl to do when she’s already eaten her weight in wheat this week? Turn to the next best thing: cauliflower. Cauliflower is a great vegetable because its starchiness mimics carb-y foods that we love but shouldn’t eat so much of: namely, pasta and potatoes. In fact, I’d argue that you can substitute cauliflower in 75% of pasta and potato dishes. Have you ever tried buttered mashed cauliflower?
  • add this feed to my.Alltop

    About.com British & Irish Food

  • Chocolate Brownies for Easter

    15 Apr 2014 | 8:03 pm
    Get ready for Easter and bring on the chocolate. Got some serious baking to do for the weekend and making a start with a Chocolate and Nut Brownie. I am going to cook up a batch today which will hopefully see us through the weekend, somehow I have my doubts. ...Read Full Post
  • Perfect for Easter - Welsh Cider Baked Ham

    14 Apr 2014 | 8:40 pm
    A baked ham at Easter is now as traditional as at Christmas. There are many variations out there, I love this one made using Welsh Cider. I used a particularly lovely Welsh Cider for this recipe from Rosies Cider in Llandegla North Wales, you can of course use any of your favourite dry ciders. Welsh Cider Baked Ham Recipe Connect with Elaine on: Twitter | Facebook...Read Full Post
  • Left Over Hot Cross Buns? Make a Hot Cross Bun Pudding

    13 Apr 2014 | 9:24 pm
    If, by any small chance, you have any leftover Hot Cross Buns (rare, but you never know) don't throw them away. The buns make the most wonderful bread and butter pudding. The fruit and spices give the pudding a delicious flavour and the spice laden bread soaks up the lovely custardy sauce resulting in a soft, squashy, moreish pudding. You can make a traditional pudding with buttered sliced bread but the beauty of a bread and butter pudding recipes is you can actually use any bread-like base. Old croissants, brioche, fruit loaf and as already mentioned, hot cross buns. Try them they are lovely…
  • How to Cook the Perfect Sunday Roast

    11 Apr 2014 | 6:57 pm
    Sunday is not the same without a roast.The cooking of the Sunday roast is (apparently) in decline. Some say it is because cooking it is so difficult, well it isn't. All you need are a few hints and tips to help you along. You 'll find mine below. There are many advantages to cooking a roast over the quicker, easier cuts. Once the oven is heated for the meat you can cook the veg alongside, and then of course there's the cooking of the Yorkshire Puddings. A decent sized roast will often make more than one meal as well, turn leftover into a pie, mince, burgers or simply sliced in sandwiches.
  • Something for the Weekend - An Early Spring Menu

    10 Apr 2014 | 8:48 pm
    Finally, the weather forecast looks reasonable for the weekend and hopefully long walks are in order. With that in mind, I am going to keep the cooking simple this ...Read Full Post
  • add this feed to my.Alltop

    Cook (almost) Anything at Least Once

  • Weekend Herb Blogging #429 Hosting

    Haalo Cooks
    14 Apr 2014 | 12:17 am
    Marta from Mangiare è un po'come viaggiare will be hosting both the English and Italian versions of Weekend Herb Blogging.If you haven't taken part or it's been a while since you last joined in, here's a quick summary of the rules.You have the week to post about any herb, fruit, vegetable, nut, seed, flower or plant. Your post can be informative - spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.You can post any time during the week but remember to send your email by the following cut-off times:3pm Sunday -…
  • Hazelnut Coffee Cake

    Haalo Cooks
    12 Apr 2014 | 6:15 pm
    Lucia from Torta di Rose is hosting both the English and Italian editions of Weekend Herb Blogging and with Easter just a week away I thought I'd bake one of my favourite cakes that uses one of my favourite ingredients - Hazelnuts. Hazelnut Coffee Cake250 grams plain flour2 teaspoons baking powder3 eggs, separated200 grams raw caster sugar220 grams melted butter, cooled¾ cup brewed coffee, cooled80 grams ground hazelnutsTopping:Pure icing sugarDutch Cocoaground hazelnutsbrewed coffeeSift the flour and baking powder together and set to one side.Place the egg whites into a bowl and beat until…
  • Black and White Wednesday #124 - Gallery

    Haalo Cooks
    8 Apr 2014 | 7:32 am
    Many thanks for joining in this week and sharing your wonderful photographs - next week our host is Sanhita from Pocket Full of Spices.Wine Glasses in Good Company by Simona from BriciolePiloncillo by Lynne from Cafe LynnyluLast Citrus by Cinzia from CindystarA Brooding Onion by Priya from The Humpty Dumpty KitchenRice and Quinoa by Serendipity of Spicy, Quirky and SerendipitousA Classic Pairing by Rosa from Rosa's Yummy YumsQuail Eggs by MeAll Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.
  • Weekend Herb Blogging #428 Hosting

    Haalo Cooks
    6 Apr 2014 | 7:29 am
    Lucia from Torta di Rose is hosting both the English and Italian editions of Weekend Herb Blogging.Now 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 for WHB.Entries should be…
  • Strawberry Chocolate and Banana Bread

    Haalo Cooks
    5 Apr 2014 | 3:35 am
    Lynne from Cafe Lynnylu is hosting the English edition of Weekend Herb Blogging and this week I'm featuring strawberries.With daylight savings finally coming to an end I think it may to safe to say that summer is over and it's time for autumn to begin. The markets may be full of well-priced strawberries but they are lacking in flavour so I've decided to add them to banana bread, along with a bit of dark chocolate as an extra treat.Strawberry, Chocolate and Banana Cake250 grams mashed banana120 grams soft brown sugar75 grams yoghurt2 eggs25 grams melted butter, cooled200 grams plain flour…
 
  • add this feed to my.Alltop

    Food GPS

  • Interview: coffee pro Zayde Naquib (Bar Nine Collective)

    Joshua Lurie
    16 Apr 2014 | 8:00 am
    Food GPS - Food. Drinks. People. Zayde Naquib worked in post-production and clocked time in South Bay coffee bars and Santa Monica’s Espresso Cielo before teaming with Jereme Pitts on Bar Nine Collective, a coffeehouse, roastery and platform for culinary creativity near Culver City’s Hayden Tract. On April 5, we met at Bar Nine’s communal table, and Naquib shared several insights. Was it a given that you’d work with coffee for a living? Did you consider other careers? ZN: No, I used to do post-production work, mostly freelance, in the film and video industry…I thought eventually…
  • TiGeorges’ Chicken Griot (Dose of Vitamin P)

    Joshua Lurie
    15 Apr 2014 | 9:00 pm
    Food GPS - Food. Drinks. People. George Laguerre, the resilient owner of TiGeorges’ Chicken, overcame a 2010 fire and continues to carry the flag for the Haitian community at his colorful Echo Park restaurant. Sure, he’s best known for rotisserie chicken, which cooks on a spit over avocado wood, but other Haitian classics grace TiGeorges’ decorative tile tabletops, including Griot. Griot ($15) consists of chunks of pork shoulder, marinated with notoriously spicy Scotch bonnet chilies, black pepper, salt and agria (sour orange). Laguerre steams and fries the pork the chunks turn to…
  • Interview: chef Ilan Hall (The Gorbals + Knife Fight)

    Joshua Lurie
    15 Apr 2014 | 11:00 am
    Food GPS - Food. Drinks. People. Ilan Hall graduated from the Culinary Institute of America, worked for some of the best chefs in New York City, and won Top Chef Season 2 before opening The Gorbals in 2009, delivering a unique, comforting mix of Jewish and Scottish influences to downtown Los Angeles. The second season of Knife Fight, his no-holds-barred competition cooking show, returns to the Esquire Network on April 15, and he adds a second restaurant to Williamsburg in May. Hall recently shared several insights into his culinary and televised existence. How do you decide which chefs to…
  • Jonathon Sawyer Beef Jerky Bucatini (Food of the Week)

    Joshua Lurie
    14 Apr 2014 | 3:00 pm
    Food GPS - Food. Drinks. People. There’s a funny thing that happens at food festival tasting events. If you run into people you know, or trade text messages, everybody asks about the must-try bites. During this year’s Pebble Beach Food & Wine, at the first Lexus Grand Tasting under the Equestrian Center big top, Jonathon Sawyer, a talented chef from Cleveland, made an exceptionally strong showing that generated plenty of buzz. Within 30 minutes, all signs pointed toward the raised stage where he twirled beef jerky bucatini to order. The pasta, which Sawyer cleverly called…
  • Lev’s Hibiscus Kombucha (Drink of the Week)

    Joshua Lurie
    12 Apr 2014 | 6:00 pm
    Food GPS - Food. Drinks. People. Jordan Champagne and husband Todd preach “pickle power” at Happy Girl Kitchen, their Pacific Grove market and café. Shelves and refrigerators house pickled vegetables, preserved fruits and other expressions of current and past seasons. Yes, they handle most of the heavy lifting in their on-site kitchen, but they source some outside products, including kombucha from San Francisco’s Lev’s Original Kombucha, which pours from two taps. Lev’s kombucha is crafted from green tea, sugar and a probiotic blob called a SCOBY (Symbiotic Colony Of Bacteria…
  • add this feed to my.Alltop

    SippitySup

  • Chocolate Toffee Cookies- The Real Deal

    Greg Henry
    15 Apr 2014 | 7:00 am
    These Chocolate Toffee Cookies are special, though they may not look like it. They’re not frosted, painted, or blitzed in sprinkles. You can’t roll them out and cut them into fancy shapes. They’re not paleo (whatever that is) or gluten free. They’re made with old-fashioned, real ingredients. The kind your mother may have used. The outsides of these cookies have a slightly crisp crumb. The interior is provocatively fudgy– there’s not much more to say about them. They don’t have nuts or oats or any extra bells and whistles. Save one. Toffee. These cookies…
  • Mushroom Tacos for Taco Tuesday @TheTableSet

    Greg Henry
    14 Apr 2014 | 11:37 am
    Mushroom Tacos for Taco Tuesday. I know it’s Monday, but get ready for Taco Talk anyway. On this episode of The Table Set, Andy, Nathan and I try to decipher just what a taco is and what it isn’t. Are tacos highbrow or lowbrow? Do tacos have to have a tortilla? And just where do Fritos and Vegans fit into the equation? These questions will be answered in typical Table Set fashion. That means while eating. Tacos, of course. Please excuse the crunch and growl, because you can’t eat tacos quietly. We start the discussion with a bang, or rather I mean a crunch. My contribution to this…
  • How to Cook Steak on the Stove

    Greg Henry
    12 Apr 2014 | 2:43 pm
    How to Cook Steak on the Stove How to Cook Steak on the Stove? I’m going to try and explain how I do it in 400 words. The Source Matters If you yourself aren’t very knowledgeable about meat, go to a butcher. I’m not saying you can’t get a great piece of beef at most markets. But you really have to know what you’re doing. The best way to learn what you’re doing is to ask a professional some serious questions. Such as: Where is the animal from and what’s the breed? This matters not only to assure the quality of the meat, but to be sure it was raised…
  • Fava, Strawberry, Watercress Trifecta Salad

    Greg Henry
    9 Apr 2014 | 12:36 pm
    OPENING BELL: Fava, Strawberry and Watercress are at the starting gate. They’re accompanied at the post by Balsamic, Pecorino and those dependably persistent also-rans, Salt and Pepper. But nobody is noticing those great flavors because all eyes and bets are on the three perennial babies of this springtime salad: Fava, Strawberry and Watercress. Olive Oil has scratched and Red Wine Vinegar is out to pasture. Their salad days are over. And they’re off… Here on the outside comes Strawberry in a good position. But Watercress breaks out on top, while Fava is charging. The field is…
  • Asparagus Bread Pudding- Ottolenghi Style

    Greg Henry
    7 Apr 2014 | 8:20 am
    Asparagus Bread Pudding. Are you rolling your eyes and saying, “asparagus again, Greg?” Well don’t. You look much cuter with your eyeballs sitting prettily in your face where they belong. Besides, it’s spring. My fancy turns to those fleeting spring veggies we all love. Big, fat, jumbo asparagus are (perhaps) my favorite of all the springtime vegetables. Of course, you can get hum-drum (ho-hum) asparagus all year round in most places. It’s fine. I buy it. But it’s not the same. That’s because eating locally and honoring annual cycles really does make…
  • add this feed to my.Alltop

    Chez Us - The Daily Dish

  • Fried Avocado Tacos

    Denise Woodward
    15 Apr 2014 | 12:17 am
    Do you love avocados as much as we do?  Well, then you are going to love this!  I have to start off by saying, I am utterly embarrassed that I am just sharing this delightful cookbook with you.  Our friend Gaby from What’s Gaby Cooking has a cookbook out that is all about avocados, and appropriately it is called Absolutely Avocados.  It is filled with 80 recipes that will take you from breakfast all the way to dessert using one of our favorite ingredients the avocado.   Yep, you heard it here even dessert.  Being Taco Tuesday, we figured it was about time we shared one of our…
  • Sunday Supper Cilantro Scented Roast Chicken

    Denise Woodward
    12 Apr 2014 | 1:50 pm
    I adore the simplicity of Sunday supper.  When I say that, it could mean a meal as simple as a bowl of noodles, or as complicated as making gnocchi at home, there is just something to be said about the simple Sunday supper.  I like to make a meal that can be shared just the two of us or amongst a few friends.  A comforting way to say good-bye the week we just had, and hello to new.  One of my turn to meals for Sunday supper is always a roast chicken, as I find the aroma of the bird cooking to be soothing to the soul, and the reward of having a small amount of leftovers for stock is an…
  • Cherry Chocolate Chunk Oatmeal Cookies

    Denise Woodward
    10 Apr 2014 | 12:17 am
    We were at a client event a few weeks ago, which meant we were dependent on conference food.  Yuck.  Every afternoon they would bring out trays of stale cookies that claimed to be vegetarian and/or vegan friendly.  In my opinion, they were slices of cardboard in disguise.  Each time I passed those long white tables filled with trays of cookies, I grabbed one but of course, and then my mind wandered to oatmeal cookies.  I kind of became obsessed with them, thinking of how I would make the oatmeal cookie even better.  Needless to say, I came home, and immediately began working on this…
  • Slow Cooker Barbacoa Style Lamb Tacos

    Denise Woodward
    8 Apr 2014 | 12:17 am
    Okay, I am starting off with a disclaimer about this recipe for Slow Cooker Barbacoa Style Lamb Tacos.  I know!  I Know!  It should have been slowly smoked in a pit in the earth or on the grill;  but, I didn’t have the earth to dig a pit and we are out of gas for the grill.  I did the next best thing, and it came out amazingly delicious!  Trust me on this one.   Barbacoa basically is the way of cooking meat, and it originated in the Caribbean.  It is the word from where barbecue came from.  In Mexico, typically meat such as whole sheep are slow-cooked over an open fire or…
  • Eggs Benedict

    Denise Woodward
    7 Apr 2014 | 12:14 am
    Is anyone else enjoying the early days of Spring as much as we are?  The mornings are dewy, the days are longer and the markets are starting to show early Spring lovelies such as fresh strawberries, English peas, gorgeous racalunas and amazing farm fresh eggs.  We stumbled upon these creamy blue eggs, from one of our favorite egg farmers and immediately thought of Easter, and this recipe for Eggs Benedict.     With Easter around the corner, my mind has been whirling with recipes to be shared with loved ones during brunch.  I always seem to come back to an old favorite such as…
 
  • add this feed to my.Alltop

    Foodess.com

  • Easter Egg Brownie Cookies + Hershey’s Eggies Vs. Cadbury Mini Eggs

    Jennifer Pallian
    15 Apr 2014 | 1:31 pm
    It’s almost Easter (a.k.a. chocolate holiday extraordinaire), therefore I bring you chocolate on chocolate on CHOCOLATE! I have had a major thing for mini eggs since the days of action-packed easter egg hunting in the...
  • Asparagus, Chard & Soba Summer Rolls with Spicy Peanut Sauce

    Jennifer Pallian
    12 Apr 2014 | 1:50 pm
    Gah, I always get stressed when more than a few days go by without posting – I don’t like to lose momentum. Not only is blogging a good exercise in self-discipline and all that, it’s...
  • Blueberry-Barley Muffins

    Jennifer Pallian
    3 Apr 2014 | 11:16 am
    My name is Jennifer and I have a muffin problem. When Adarsh (hubby/designer/business manager/taste-tester extraordinaire) gave Foodess a facelift last year, we carried on a long discussion about what we both envisioned for this space....
  • Buttermilk Hollandaise Sauce + Steak & Blue Cheese Bennys

    Jennifer Pallian
    31 Mar 2014 | 10:08 am
    I am a major lover of hollandaise. I think every poached egg or steamed stalk of asparagus deserves to be swathed in a tangy, luscious sauce. If you’ve ever made it from scratch, however, you...
  • 5 tips for flawless food photography lighting

    Jennifer Pallian
    28 Mar 2014 | 11:21 am
    In my early blogging days, I SCOURED the web for good resources specific to food photography. There wasn’t much out there. I mostly taught myself by studying the work of my favourite photographers. Six years...
  • add this feed to my.Alltop

    Edible Garden

  • Spinach Feta Muffins - Savory Muffin Recipe (Eggless Option Included)

    14 Apr 2014 | 12:30 am
    Muffins are a personal favourite and while a frosted cupcake is a welcome treat, a muffin is more a regular thing for me and I often bake a batch for snack time at work. However, they have always been of the sweet kind like these blueberry muffins or lemon poppy seed muffins (one of my favourites). I baked these savory muffins a couple of months ago and really wondered why it never occurred to me. If you can mix things together in a bowl and have an oven, you can bake a batch of these, that's how easy they are to make. With a healthy dose of spinach, tomatoes, and cheese, you can…
  • Strawberry Lassi Recipe - How to Make Strawberry Lassi

    10 Apr 2014 | 5:12 am
    Lassi is one of those drinks I used to get during Indian meals, I habit I started off in Singapore. However, I very quickly got sick of the overly sweet and often artificially flavoured and coloured fake-lassi in Indian restaurants and started making lassi at home using sweetened Greek yogurt and fresh fruit. You can obviously use plain (not sour) yogurt and sweeten your lassi using honey or sugar but I find that using plain sweetened Greek yogurt like Jalna available in Australia (mentioned here) makes delicious lassi that's just the right amount of sweet. Check out my Mango Lassi Recipe…
  • Rava Idli Recipe with Eno - Instant Rava Idli Recipe with Curd

    26 Mar 2014 | 4:00 pm
    Making your own idlis at home is a beautiful thing. In fact, I dream of always having homemade idli dosa batter in the refrigerator all the time but that's sadly not the case. I do buy and stock MTR rava idli mixes but it's not something I default to often. While I love rava dosa and the ease of making instant rava dosa at home, there's something to be said about being able to pour ladles of batter into a mould and just letting it steam away while you settle down with a book or just unwind from the day. Oh, I should probably mention that I almost always make these instant rava idlis for…
  • Melon Pan Bread Recipe - How to Make Melon Pan Buns

    24 Mar 2014 | 3:54 am
    Melon pan, melon bread, or melon bun is a popular Japanese bread (also popular in Taiwan, Hong Kong, etc) that's basically buns covered in a crunchy cookie crust. Interesting, eh? The method for making these melon pan buns seemed a bit complicated when I read the recipe but once I started making them on a Saturday morning, I realised it's really nothing but making a basic bread dough, some cookie dough, and layering them before baking. The resultant buns were soft inside and crunchy outside, a perfect tea (or coffee) time snack. The criss-cross design on the buns make it super adorable and I…
  • Chettinad Pepper Chicken Masala - Spicy Pepper Chicken Recipe

    12 Mar 2014 | 11:43 pm
    I've shared a recipe for dry pepper chicken before but tha'ts before I tried this much better variation recently. I have been out of blogging action for a while thanks to a lot of stuff happening in my life right now (mostly good folks, mostly good) but obviously I am still cooking and eating as much as before, if not more. This gorgeous pepper chicken happened one Sunday night for dinner which explains the otherwise inexplicable lighting situation going on in the first two pictures of the dish.Bloggers introduce their recipes with a dash of behind-the-scenes, what's going on in their lives,…
  • add this feed to my.Alltop

    The Italian Dish

  • Easter Recipes

    [Elaine]
    15 Apr 2014 | 6:00 am
      If you are trying to think of some different dishes to fix this Easter, here are a few that you might like.  Some are more ambitious than others to make, but worth the effort.  The... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Angel Food Cake with White Whipped Frosting

    [Elaine]
    8 Apr 2014 | 8:00 am
      Doesn't this cake look like Spring and/or Easter?   I even thought some Peeps on the top and sides might be cute. I put a little tiny jar in the middle of the cake where the hole is,... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Thomas Keller's Pineapple Upside Down Cake

    [Elaine]
    25 Mar 2014 | 4:30 am
      I'm a big admirer of Thomas Keller and everything that he has created.  He is so innovative and amazing so I think it's funny that one of his favorite desserts is a good old fashioned... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Stuffed Pizza Bread

    [Elaine]
    11 Mar 2014 | 7:15 am
      Here is a fun recipe for parties and get togethers because people think it's just a loaf of bread and then you slice into it - surprise!  It's pizza inside!  And these are so easy... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Lasagna alla Norma (Eggplant Lasagna)

    [Elaine]
    25 Feb 2014 | 4:30 am
    Do you remember the classic Sicilian pasta dish Pasta alla Norma that I posted a while back?   It's a great vegetarian dish made with eggplant, capers and tomatoes.  Well, I thought it... A new post from The Italian Dish! Click the title to get all the delicious details!
 
  • add this feed to my.Alltop

    Recipe Girl

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

    Lori Lange
    16 Apr 2014 | 9:06 am
    Here’s another edition of Stuff I’ve Gotta Share and You’ve Gotta See! >> Here’s what I shared on Parade Magazine‘s blog this week, and I’m having a really tough time not buying a million strawberries to make every single one of these recipes!! >> 6 DELICIOUS STRAWBERRY DESSERTS.  Don’t they all look amazing?!  That PIE is calling my name. I can’t get over how gorgeous this photo is from Lindsey of Cafe Johnsonia:  LEMON CHICKEN WITH TOMATO SALAD.  It’s the newest post on my other blog, Culinary Covers.  The recipe comes…
  • Carrot Cake Cheesecake Cake

    Lori Lange
    14 Apr 2014 | 3:00 am
    Here’s your cake for Easter! >> CARROT CAKE CHEESECAKE CAKE It occurred to me the other day that I haven’t given you a fabulous dessert to make for Easter Sunday!  And it also occurred to me that I haven’t shared a new cheesecake cake in quite some time, so… it’s time.  This cake has been in my head for a LONG time.  Every time Easter rolls around, I think… man, I should make a carrot cake cheesecake cake, but then I never do it.  But guess what?  I did it!  My oh-so-fabulous  in-laws were visiting us last weekend, and I baked-up this cake for…
  • Key Lime Fudge

    Lori Lange
    10 Apr 2014 | 3:00 am
    Today I’m sharing what looks to be a very spring-like recipe for:   Key Lime Fudge The best part of spring is the green.  Where I live now (near Lake Tahoe) everything but the tall pine trees turns rather brown in the winter and the land looks pretty bare.  The lawn goes dormant, the flowers die and most of the rest of the plants drop their leaves.  It’s not such a pretty sight unless there is snow covering the ground.  77 degree temps tell me that winter is over and spring has sprung.  We didn’t have a terribly cold winter anyways this year, so the grass is on its…
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    9 Apr 2014 | 9:58 am
    Here’s another edition of Stuff I’ve Gotta Share and You’ve Gotta See! >> Here’s what I contributed to Parade Magazine‘s blog this week:  5 SALAD RECIPES HEARTY ENOUGH TO BE TONIGHT’S DINNER.  My husband and I have a funny banter going on about salad.  Sometimes he’ll ask, “What’s for dinner?” and I’ll tell him “salad.”  And then he’ll say, “Yeah, but what’s for dinner??!”  Seems he wants something a bit more than salad.  Well, these are 5 salads he won’t be complaining…
  • Egg Salad Cups with Smoked Salmon and Dill

    Lori Lange
    7 Apr 2014 | 3:00 am
    Here’s a nice, little bite-sized spring appetizer for you:  EGG SALAD CUPS WITH SMOKED SALMON AND DILL Easter is just 13 days away!  I’ve whipped up a fun eggy appetizer that you can serve on Easter Sunday (or for a spring party of some sort).  They can be made ahead and kept chilled until serving time, or you can prep them ahead and assemble at last minute.  Today, I’m sharing my final Puff Pastry recipe:  Egg Salad Cups with Smoked Salmon and Dill, AND announcing WHO the lucky winner is of the Puff Pastry contest- that lucky winner is being flown out to…
  • add this feed to my.Alltop

    Tamarind and Thyme

  • Murtabak Maggi

    Su-Lin
    9 Apr 2014 | 12:29 pm
    This was one very random concoction. You may be familiar with the Malaysian murtabak, a thin flaky flatbread folded over a mixture of meat and egg and onion. If I’m not mistaken, a few Malaysian restaurants do serve this here in London, one of them possibly being Roti King. Anyway, I’d been reading online recently of a variant that’s becoming quite popular at the pasar malams (night markets) in the last few years – Murtabak Maggi. There’s no flatbread involved here – the meat, eggs and onions remain – instead, the carbs are provided by instant noodles…
  • Ristorante Rossi in Leuven

    Su-Lin
    3 Apr 2014 | 2:34 pm
    My Instagram feed probably gave it away but I was in Belgium last week for work. Sadly, the excitement of the novelty of Belgian food has now worn off for me – it was probably the endless chips, dairy and mayo that did it. Of course, there’s nothing wrong with chips, dairy and mayo but when encountering some combo of the three at almost every meal….well, yeah, I needed a break. On our last night in Leuven, we were, to our relief, brought to an Italian restaurant. I think I’d been expecting an average Italian restaurant, perhaps catering for the cheap-and-cheerful…
  • What I’ve Been Watching Lately: The Lunchbox

    Su-Lin
    28 Mar 2014 | 9:08 am
    I first learned of The Lunchbox, an Indian romantic film where tiffins play a big role, through a friend on Facebook, where she posted the trailer and her thoughts on the film. I was intrigued enough to even mention the possibility of our going to the cinema to see it one day to Blai. To my surprise, an invitation to attend a screening of The Lunchbox popped into my inbox a few days later and I didn’t hesitate in accepting it. Here’s the international trailer for the film. It’s a lovely and sweet story, modelled around the whole system of dabbawalas in Mumbai, the highly…
  • Ram’s Restaurant in Kenton

    Su-Lin
    20 Mar 2014 | 3:46 pm
    Every so often, I need to make a trip up to Kenton (zone 4, Bakerloo line) for work and if you’re familiar with the area, you’ll know what a dearth of restaurants there is there. Luckily for me, there is Ram’s, a pure vegetarian Indian restaurant that specialises in the food of the Gujarat. For £4.99, one gets access to the lunch buffet in the back of the restaurant. There’s always some kind of rice, salad, poppadoms and freshly fried puris brought straight to your table. There’s at least two curries and some kind of starter and some kind of sweet too.
  • Donna Margherita

    Su-Lin
    13 Mar 2014 | 11:07 am
    I can’t believe this was my first time at Donna Margherita in Clapham – I really do believe I must be the worst and most un-up-to-date of the London food bloggers out there. Whatever. We were there one weekday night as part of a large group from work to try their Neapolitan specialities. At our table, we chose to share a few starters before moving onto mains. A Neapolitan selection of fried goodies (A’ fritturin) kicked off our meal – I found these even lighter than those I encountered in Naples, and hence enjoyed these greatly. There were potato croquettes, bite sized…
  • add this feed to my.Alltop

    Jacqueline Church .com

  • Fifteen Million Reasons – - Why I’m Speaking at the 1st Annual Food Allergy Conference

    Jacqueline Church
    11 Apr 2014 | 3:33 pm
    Doing my part – in June – speaking at the first annual Food Allergy Research & Education conference in Chicago.   Here’s the conference schedule and my speaker page.       That’s right, 15 million Americans are living with food allergies. That’s 15 million reasons to get educated about keeping people with food allergies safe and included. I’m looking forward to meeting some of the experts whose research I’ve been following since my diagnosis, hearing what’s new and learning from others how my training, consulting and…
  • Dried Herbs and Spices – Homemade Blends and Resources

    Jacqueline Church
    19 Mar 2014 | 12:51 pm
    People, here’s the thing: we all do it. You pick up a spice intending to make some new dish that will dazzle…and you just don’t get around to it. Or, you do, but then it wasn’t dazzling enough to become a regular thing and here it is six months or maybe a year or two after the “use by” date on the bottle. And yet, we never throw these away. I found a bottle of some “chili spice” in my mom’s cabinet that dated from around the time of the first moon landing. There’s probably something in my own spice cabinet older than small children I…
  • Inexpensive kitchen tool you’ll use every day. Essential Kitchen Equipment: Bench Scrapers

    Jacqueline Church
    14 Feb 2014 | 10:18 am
    Essential Kitchen Equipment is an occasional series on items I think every well-run kitchen should have. Essential Kitchen Equipment posts are not about the latest gadget. I’m talking about maybe a dozen or so simple items you must have to make your kitchen hum. Of course one could spend endless amounts on all sorts of fancy equipment and gadgets. Most of those will not make you a better cook, these will: The Sharpest Knife in the Block. A Stock Pot A Potato Ricer  Bench and Bowl Scrapers This was my introduction to this now indispensible kitchen tool. These are so inexpensive and make…
  • Wordless Wednesday – Napa Cabbage

    Jacqueline Church
    12 Feb 2014 | 9:02 am
    The post Wordless Wednesday – Napa Cabbage appeared first on Jacqueline Church .com.
  • Sobremesa “over the table” stories and laughs: the very best part of the meal

    Jacqueline Church
    29 Jan 2014 | 9:20 pm
    I had planned a Japanese meal in my head. I really did. Little braised meatballs made with okara, nimono soy-simmered vegetables, hakkusai with yuzu kosho, rice, miso soup…my favorite matcha panna cotta. Then a little bug (me) a sprained foot (him) got in the way of the shopping. As I began to mull over alternative menus for this upcoming dinner, I stumbled across a random tweet or post somewhere with the word “sobremesa” which I’d totally forgotten. It’s a simple word that conjures such warmth, evoking more than a single word should. Sobremesa, literally “over the table” it…
 
  • add this feed to my.Alltop

    Food Hunter's Guide to Cuisine

  • Fuel The Marathon of Your Life {Give Away}

    The Food Hunter
    16 Apr 2014 | 2:00 am
    By:The Food Hunter Photo by Josiah Mackenzie / CC BY I'm by no means a marathon runner. Heck, I ran one 10K and decided that was enough for me. But I do workout almost daily and it does include some running here and there. When it comes to fueling the body, whether it is for a workout, run or just life itself the food you choose definitely has an impact on how you perform. We’ve all had days where we’ve over indulged in calorie laden food and felt sick, lethargic, and downright lazy. Don't fool yourself into thinking it's anything other than the food you consumed making you feel…
  • What's Old Is New Again At The Hotel Valley Ho & ZuZu

    The Food Hunter
    15 Apr 2014 | 4:00 am
    By: The Food Hunter Since 1956 the Hotel Valley Ho has been host to a multitude of events for celebrities, athletes and the general public. Once known as a hide-away for the rich and famous, this mid-century modern venue offers a unique backdrop for just about any occasion. At the Hotel Valley Ho possibilities for creating the perfect atmosphere for just about any size group are endless. Outdoor ceremonies by the OH Pool are a popular choice; as are rooftop receptions with views of Camelback Mountain in the horizon. More formal affairs can be received in one of the many ballrooms, some of…
  • Baked Pasta with Ham for Easter Dinner

    The Food Hunter
    14 Apr 2014 | 2:00 am
    By:The Food Hunter Holiday meals at our house always seem to observe the same format: appetizers, followed by pasta, onto a complete meat course (including potato & vegetable) and then dessert. Over the years I've been inconspicuously trying to whittle this routine down. It's not that I don't love our family holiday meal traditions it's just that these days it's harder and harder to eat such large amounts of food. This year for Easter I've decided that instead of two separate courses I will combine the meat and pasta into one. I'm not sure how this is going to fly with the family; but I…
  • Funfetti Easter Popcorn Jars

    The Food Hunter
    11 Apr 2014 | 2:00 am
    By: Davinia Perrin In case you haven’t caught on yet, mason jars are currently all the rage. One quick browse on Pinterest and your likely to see at least one post with a mason jar or other glass jar of sorts. They offer endless possibilities for canning, crafting, gifting, munching and sipping. Fun fact: the mason jar was actually invented and patented in 1858, but has recently taken on anew intrigue for its variety of uses. After obtaining a few mason jars to play with from Sunburst and with Easter being around the corner, I was on the hunt for an edible creation to fill my jars. With…
  • Throwback Thursday: It's Been Two Days and I'm Still Washing Dishes

    The Food Hunter
    10 Apr 2014 | 2:00 am
    "Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts" We had 12 people over for a 3 course dinner on Easter. Add in serving plates, pots and utensils and that adds up to a lot of washing! But it was all worth it. Dinner was a huge success. The leg of lamb, pork shoulder, roasted vegetables, butter sage gnocchi (you get the idea), were all good; but my two favorite dishes of the day were the Pizza Rustica appetizer and the Ricotta pie dessert. Both are old family recipes that have been passed down to me. The Pizza Rustica from my father's…
  • add this feed to my.Alltop

    Choosy Beggars

  • C’mon, have a heart!

    Tina
    25 Mar 2014 | 11:22 am
    In early December of last year, Mike and I filled up the trunk of our car with coolers, dropped Harlowe off at her grandparents’ house for a play date, plugged in the GPS and headed north for 3 hours to a small town called Coe Hill…to see about a cow; an organically and ethically raised grass fed heritage breed cow. And only half of it, to be precise. A couple years ago I started to pay a lot more attention to the food that we were consuming, nutritionally as well as ethically. It has become more important to me to know where our food comes from, how it was grown and…
  • “Dumb Starbucks” Oat Bars

    Tina
    21 Mar 2014 | 12:37 pm
    I am supremely lazy in the morning. Truly. I am somewhat gifted at staying in bed until the very last possible minute and my morning routine is timed down to a science with no room for error. I don’t wake up, stretch, and pad downstairs to make a pot of coffee and a mushroom omelet. I don’t read the newspaper with a tall glass of orange juice and I couldn’t tell you the name of a single morning show host. I might not be able to name a single morning show, for that matter. Which means, obviously, that if I haven’t pre-packed breakfast the night before then I will be so…
  • Protein Dip for Endless Afternoons

    Tina
    12 Feb 2014 | 7:41 am
    You may be familiar with the 3 o’clock slump. It’s a terrible time of day. It’s when you realize that scavenging through the insulated bag and surreptitiously scarfing down your lunch at 10:30 am was a very bad idea indeed. You consider, and reject, and consider, and reject, and consider whether or not you have the desire to trek across the office for a mephitic cup of lukewarm coffee.  (And reject — trust me).  The 3 o’clock slump is the time when you can actually feel another hair follicle turning gray, your co-workers and customers are irritating you…
  • Orzo with Caramelized Butternut Squash, Sage and Pignoli

    Tina
    28 Oct 2013 | 6:00 am
    I’m that person, you guys. I use words like “pignoli”, “aubergine” and “garbanzo bean”, when I could have just as easily said, “pine nut”, “eggplant” and “chickpea”. It makes me feel all fancy-likeI’m not proud of that fact, but there you have it. Bearing that in mind, a title for this dish that would have been just as appropriate would be, perhaps, “Pasta with Squash and Pine Nuts”, however I really feel like that doesn’t do it justice. I think that a side dish this delicious NEEDS a title…
  • Perfect Salmon, Perfectly Easy

    Tina
    1 Oct 2013 | 8:11 am
    In a world full of sous vide, spherification and snail-foam, it is easy to forget that sometimes the best techniques are the easiest ones. The classic ones. The technique that you learned from your friend, who learned it from her husband, who learned it from his father, who learned it from the mother of an old fishing buddy up in Northern Ontario. Actually, I have no idea where Popsie learned this one, but that’s besides the point. These examples of tribal knowledge are the real recipes that should be cherished; they have survived the test of time because they’re good. And…
  • add this feed to my.Alltop

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

  • Easy Onion Dip

    Chef B
    10 Apr 2014 | 1:24 pm
    This quasi-refined onion dip is a far cry from Latin food, but I’ve noticed and embraced a shift in my cooking. Beyond Cuban and Latin fusion, I’ve spent a good portion of the last 3-4 years exploring a lot of other foods and cuisines in their purest form. Most times, …
  • French Eating is So Darn Orgasmic! Sexy Warm Fruit In Vino y Miel in Val de Loire

    Chef B
    2 Apr 2014 | 10:23 am
    I’m such a lucky gal. Yup. Sure am. My parents rock and I’m so eternally grateful for them. They really are a girl’s best friend.  So I work hard as hell right now to hit the jackpot and take care of them when the time comes (and pay them back, …
  • 28 Mar 2014 | 7:23 am

    Chef B
    28 Mar 2014 | 7:23 am
    TripAdvisor’s ‘FlipKey’ features Bren as one of the Top 25 Culinary and Travel Blogs to follow in 2014. 3.25.14. Link.…
  • #FlanFriday: The Drink That Shouldn’t Have Been a Flan. Ever. Not Even Coffee.

    Chef B
    28 Mar 2014 | 6:10 am
    So today is a weird day. The rain has me feeling blah. I’m completely sleep deprived over a super fab whirlwind trip to the west coast for 12 hours. The on-and-off and Winter in D.C. has me anxious, anticipating what my next outfit’s going to be like. And to boot, …
  • Cooking With Pictures

    Chef B
    24 Mar 2014 | 1:27 pm
    I can’t remember the last time I shared my thoughts on a newly released cookbook with you. I used to be all about them until I calculated the amount of time I was spending too much time perusing a plethora of books, all to try recipes I may or may …
 
  • add this feed to my.Alltop

    Farmgirl Fare

  • Friday Dose of Cute: Have an Off Duty Weekend.

    Farmgirl Susan
    28 Mar 2014 | 3:00 pm
    More Daisy? Here and here.More farm dog photos? Here.© FarmgirlFare.com, well guarded around the clock.
  • Monday Dose of Cute: Kit Kat Capers

    Farmgirl Susan
    24 Mar 2014 | 9:12 am
    What is she thinking? We'd all like to know.[Scene: the kitchen of a quiet farmhouse in the middle of nowhere at dawn, where two cats and two dogs are sleeping peacefully and a third cat is about to jump onto the windowsill.]Mrrroooowwwww.Raaaaaarrrrrrrrrrrooowwwwww!Woof. Ruff. Ruff!Grrrrrrrrrr.WOOF. WOOF. WOOF.Hisssssssssssssssss!HOOOOWWWWOOOOOOOOOOOOOOOOO!Welcome to my mornings, courtesy of Kit Kat Kate.More below...Click here for the rest of this post »
  • Friday Dose of Cute: Have a Laid Back Weekend.

    Farmgirl Susan
    7 Mar 2014 | 5:20 pm
    More photos below. . .Click here for the rest of this post »
  • Sunday Dose of Oh Snow Cute

    Farmgirl Susan
    2 Mar 2014 | 3:21 pm
    First time mother Ida and her three-day-old baby boy.I snapped these photos nearly a month (!) ago, but the barnyard looks just like this now—except these lambs are a lot bigger and there are a lot more of them bouncing around.Until a few years ago, we didn't start lambing until March or April, so seeing lambs on snow was a rarity. This year our first lambs arrived on January 26th, and this winter we've had more days with snow on the ground than we probably have in the last 19 years.It's white out there again today (though it's actually ice or ice pellets or whatever they…
  • Tuesday Dose of Cute: Two Thumbs and Six Paws Up for SHEBA® Food for Cats

    Farmgirl Susan
    18 Feb 2014 | 8:58 am
    Sarah Kate, Molly Doodlebug, and Mr. MidnightI’ve always been a cat lover, and when I moved from urban California to rural Missouri 19 years ago, I brought four cats along with me. Then the remote farm I bought came with seven resident felines. Did I mention they were semi-feral?By the time I was able to get everyone—including a couple more tomcats who showed up and decided to stay—spayed and neutered, the cat count was up to, well, a really high number.Our current farm cat count is now a much more manageable six (Molly Doodlebug, Mr. Midnight, Sarah Kit Kat Kate, Jasper, George, and…
  • add this feed to my.Alltop

    Tiny Farmhouse

  • Wild Rice and Mushroom Salad for Whole Grain Sampling Day (+ a giveaway)

    Amy
    2 Apr 2014 | 5:00 am
    The giveaway is now closed. Congratulations, Julie! I hope that you enjoy the whole grain goodies! In the interest of full disclosure, I was provided a slew of whole grain products to sample, but was not otherwise compensated for this post. As always, all opinions are my own. Like the 81% of Americans who are trying to include more whole grains in their diet, so, too, am I. I’m the 81 percent! As such, I’ve been on a wild rice kick of late, making salads with the grain, adding it to soup, serving it alongside chicken and pork. My family has a history of heart disease, and, not being a…
  • Crème Fraiche-Chive Smashed Potatoes

    Amy
    28 Mar 2014 | 12:00 pm
    Could it be? Has spring finally sprung? It’s hard to know, but there are glimmers of hope. Today, at least, there are glimmers. One has to be encouraged by 50-something degree temperatures two days after a nor’easter blows through, doesn’t one? Last weekend, during a one-day warm up, the chickens and I were finally able to spend a little quality time in the garden; them clucking and scratching, searching for worms, me groaning and listing chores, assessing fence damage and noting, with some chagrin, the numerous piles of rocks that have materialized over the course of the winter. In New…
  • Some Pig

    Amy
    3 Mar 2014 | 1:51 pm
    Fair warning for those of you who prefer not to read about animals that end up on our plates. You’ll want to skip this one. Also, pig farmers or other livestock farmers who have no patience for those just starting out who may still be too soft (this may or may not be me), you’ll want to pass on this one, too.
  • Blood Orange and Goat Cheese Salad

    Amy
    3 Feb 2014 | 8:25 am
    The citrus craving that I succumbed to months ago – following an overload of starch, gravy, and meat around Thanksgiving – continues. My new favorite lunch is this blood orange and goat cheese salad, inspired in part by a relentless craving for oranges (please see previous posts. There’s a lot of orange in them thar recipes.), and in part by another favorite salad, a mixed greens salad served at Winfield’s on Block Island. It’s probably not a coincidence that by the middle of January, particularly during one pummeled by polar vortices and arctic blasts, my mind has turned to…
  • Vegetarian Stuffed Mushrooms with Roasted Cauliflower and Chives

    Amy
    28 Jan 2014 | 8:35 am
    Come Big Game time, there are plenty of meaty treats available: chicken wings, burgers and their diminutive slider cousins, hotdogs, meatballs and sausage, pulled pork, barbecue spare ribs, beef stew, nachos, chili. Sure, nachos and chili can be made vegetarian, but how often does that happen for Super Bowl? Not often, at least not in my Super Bowl party attendee experience (we never host. Never. No one seems to like watching tv in our tiny little living room. So strange. But come fire pit season, look out. That’s our time to shine.). With main dishes so meaty, you might think that game day…
  • add this feed to my.Alltop

    Food Loves Writing

  • Rooibos Maple Honeybush Affogato

    Shanna Mallon
    14 Apr 2014 | 3:31 pm
    I am writing this post from our bedroom, sitting cross-legged on the white bedspread, the white noise of our air-conditioning loud enough on this warm April Monday to have me wondering why it’s belting out so fiercely and also if I’ve missed the sound of the oven timer going off. I just got up to check—both the air-conditioning and the oven—and turned the air-conditioning off and pulled a tray of near-burned oatmeal cookies from the oven. This activity is sort of a microcosm of my entire life, maybe yours too, this making of messes and then cleaning them up. I mean, from the moment I…
  • Brad’s Asparagus

    Shanna Mallon
    9 Apr 2014 | 4:59 pm
    I’ve been craving beauty since the day I was born. There are weeks, like this one, where the hunger is deeper and greater than others, where the longing is more acute and harder to ignore, but it’s always been there. I want sunsets and thriving gardens and people who are open-handed with what they own. I long for redemptive stories, I want to listen to truth-telling music,  I read words like these, over and over, wondering how to live them. If we all feel this longing, like I think we all do, then it’s probably true we feel it in different forms: I, in the ways above, or…
  • Red Fruit Custard Cake

    Shanna Mallon
    7 Apr 2014 | 8:02 am
    “We eat fruit with joy and with abandon, but very occasionally, and for special moments, I prepare fruit-based desserts: pies and stewed fruit compotes, ice creams and sorbets.” Jennifer McGruther, Nourished Kitchen If you know Tim, you know how much the man loves fruit. The other day, he turned to me in the car, cruising up I-65, and out of nowhere said, “I’d like to take a few days and eat nothing but blueberries,” which is honestly not that unusual of a thing for him to say. One of our biggest someday dreams is to have our own land with fruit trees and berry…
  • Cremini Mushroom Risotto

    Shanna Mallon
    31 Mar 2014 | 8:39 pm
    We keep a small, white two-shelf bookcase in our dining room that I bought almost 10 years ago at a thrift store in Illinois. It was green when I bought it and cost $20, and painting it white was probably the first home/decorating-type project I ever tried. For a long while after I painted it, sitting on newspapers in my parents’ basement, it stayed down there, surrounded by my mom’s collection of artificial flowers and cabinets of Christmas decorations. It didn’t have a place. But then three years ago when I moved to Nashville, that cabinet came out of hiding and became the…
  • How to Make Perpetual Beef Bone Broth + Pot Roasty Kale Onion Soup

    Shanna Mallon
    26 Mar 2014 | 3:22 pm
    If someone had told me there were a way to spend $10 to $20 and get (rich, flavorful) dinners for an entire week, I’d probably have imagined some sort of magic with rice and beans. But, speaking from day five of soups for dinner, I can tell you there’s another option—one that is crazy high in easy-to-absorb calcium, magnesium, and phosphorous, as well as healing for our bones, teeth, and guts: perpetual bone broth. As I mentioned in the last post, Tim and I left Little Seed Farm last week with more than good memories. James and Eileen had sent us home with a bag of grass-fed…
 
  • add this feed to my.Alltop

    White on Rice Couple

  • Orange-Spiced Chocolate Chip Banana Bread

    White on Rice Couple
    24 Mar 2014 | 12:15 am
    Lately we have been gardening fools.  Geeked out over little projects and springtime plantings. Our souls feeling rejuvenated as the garden warms from its wintertime laziness. Yes even here in So Cal the garden goes a bit mellow during the chillier months.We’ll shoot with a client in our studio from 7 until 4 and then come home and stretch out every last ounce of daylight in the garden with the birds, bugs and plants. Sometimes working even longer with the help of our headlamps. Our hands have gotten sore and blistered. Muscles have ached a bit. But it is all worth it.(...)Read the…
  • One Pot Stovetop Creamy Kale Mac and Cheese

    White on Rice Couple
    21 Mar 2014 | 12:08 am
    Yes, adding kale can justify mac and cheese being “healthier”, can’t it? Please say yes because that’s what my conscience was telling me when I wanted to combine two of my top 25 foods all in one pot. Perhaps I’m making up lost time as a kid when all I wanted to eat was mac and cheese, but instead I was fed a healthy diet of fresh fish, greens and rice. Oh, the “trauma” of eating fresh homemade food during childhood.Please, let me explain.(...)Read the rest of One Pot Stovetop Creamy Kale Mac and Cheese (411 words)© White on Rice Couple for White on…
  • Blood Orange Gin and Tonic

    White on Rice Couple
    18 Mar 2014 | 12:01 am
    We swear it wasn’t intentional to be missing from the blog for five weeks and return with booze. In fact, we had this recipe ready to share about seven weeks ago but a few things got in the way and blog life kinda came to a screeching halt. And secondly, we missed you all and want to let you know it feels good to be back. So this blood orange gin and tonic is indeed, a celebration to what lies ahead.Here’s the latest news and biggest reason that distracted us from blogging recently, we’ve been working on some big changes in our studio. To be exact, there’s an…
  • Meyer Lemon Magic Custard Cake for Breakfast

    White on Rice Couple
    11 Feb 2014 | 12:06 am
    The Winter Olympics are here and we’re trying our hardest to sneak in as much spectator time as possible, on television, that is. There’s so much that we love about the Olympics, but it’s the personal stories that make watching the events so special. We all have our dreams to pursue and to see someone be able to live their personal dream by just being in the Olympics is so inspiring.It’s hard to not be drawn to each Olympians personal commitment and story to why they love what they do so much. And it’s also about understanding their personal drive, un-faultering…
  • Blood Orange Buttermilk Pound Cake

    White on Rice Couple
    3 Feb 2014 | 12:07 am
    It’s always around this time of year that we begin swimming in citrus and every meal (and drink!) has some splash of fragrant juice. You can call it a garden obsession, but we’re not far from being finished. Last week we planted another (our third) blood orange tree and it wasn’t in-celebration to grow more, but rather, to replace one blood orange tree that had completely died on us.So this blog post has mixed emotions, both sadness for losing a beloved tree and joy of giving another tree life in our garden. We’re ready to move on and celebrate blood oranges.Call it…
  • add this feed to my.Alltop

    Bay Area Bites

  • DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter

    Kate Williams
    16 Apr 2014 | 9:56 am
    Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance. My mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed…
  • Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange

    NPR Food
    16 Apr 2014 | 9:00 am
    Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that. Photo: Courtesy of Laurie Brown by Linda Poon, The Salt at NPR Food (4/16/14) There’s something unsettling — freakish, even — about Lawrie Brown’s photos of everyday meals. In one photo, the California-based photographer has placed a shockingly blue raw chicken atop a bed of rice and peas. In another, pink cereal puffs float in a sea of yellow milk. And Brown slathers three hefty scoops of green ice cream with purple fudge in a third, with blood-red cherries as garnish. Other…
  • 5 Bites: Tasty Thai Food in Albany, El Cerrito and San Pablo

    Jenny Oh
    15 Apr 2014 | 10:01 am
    Mango & Shrimp Panang Curry from Muang Thai Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai like Chai Thai Noodles when you’re not in the mood to cook. Or maybe it’s Old Weang Ping Village, the 30-year-old East Oakland restaurant that recently changed ownership, the more upscale Soi 4 Bangkok Eatery in Rockridge, or Berkeley’s Wat Mongkolratanaram for their street vendor-style outdoor brunch on Sundays (I’m partial to their roti mataba, a thin, fried flatbread…
  • Where’s The Whole Grain In Most Of Our Wheat Bread?

    NPR Food
    15 Apr 2014 | 9:38 am
    The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR Listen to the Story on Morning Edition by Allison Aubrey, The Salt at NPR Food (4/15/14) This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPRWe’ve all heard the advice to eat more whole grains, and cut back on refined starches. And there’s good reason. Compared with a…
  • Jonathan Kauffman: The Chronicle’s Newest Food Critic

    Sarah Henry
    14 Apr 2014 | 8:31 am
    Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema Oh happy day. It’s rare in food writing circles to hear some good news for fellow scribes. But a collective congratulations buzzed around social media channels a few weeks back with the announcement that the respected and well-liked (no, they don’t always go together) Jonathan Kauffman, former San Francisco editor of the site Tasting Table, was jumping ship to take a gig as as staff writer at the San Francisco Chronicle‘s Food Section.
  • add this feed to my.Alltop

    MarxFoods.com Blog

  • Yuzu Ponzu

    Matthew
    14 Apr 2014 | 8:07 am
    Yuzu ponzu is a classic Japanese savory-sweet-citrusy condiment and dressing. We sell an excellent yuzu ponzu base, but if you have yuzu juice and want to make your own, here’s a recipe we recommend. Ingredients: 3 tbsp Mirin 3 tbsp Unseasoned Rice Wine Vinegar 1 tbsp Tamari Soy Sauce 2 tbsp Bonito Flakes ¼ cup Yuzu Juice 1 ½ tsp Sugar Directions: 1. Mix together all the ingredients until the sugar has dissolved. 2. Use as a salad dressing, topping for raw oysters, dipping sauce for fried seafood, pork, chicken, etc. ____________ Browse More: Yuzu Recipes Meat & Seafood Sauce Recipes…
  • Coconut-Ramp Soup

    Matthew
    10 Apr 2014 | 8:09 am
    This beautiful creamy green soup combines blended wild ramps with coconut milk, lime and fish sauce – a mix of NE American and SW Asian flavors. A pinch of cayenne pepper adds just a touch of warmth at the back of the throat. Here we’ve served the soup cold, but it’s also quite nice hot. Drink Pairing: Riesling Wine Ingredients: Makes 2 Dinner or 4 Appetizer Servings 1 tbsp High Heat Oil (safflower, grapeseed, etc) Bulbs of 3 Fresh Ramps (how to prep ramps) ½ cup of Fresh Ramp Greens 1 pinch Cayenne Pepper 1 cup Vegetable Stock 1 can Coconut Milk ¼ tsp Salt 1 tsp Red Boat Fish Sauce 1…
  • Our Favorite Ramp Recipes

    Matthew
    9 Apr 2014 | 8:06 am
    Ramps (wild leeks) are one of the great wild joys of spring. Pungent, garlicky and oniony, they combine many of the best characteristics of the onion family. Ramps are very versatile, they’re really two vegetables in one – scallion-like “whites” that can be used as you would green onions, and delicate top leaves “greens” that can be used like (intensely flavorful) baby spinach or basil. First thing’s first, here’s how you clean ramps. After that comes the delicious part. Here are some of our favorite recipes using this wild delicacy: Ramp Risotto Beautiful bright green…
  • French-Style Scrambled Eggs w/ Wild Ramps

    Matthew
    8 Apr 2014 | 8:05 am
    The garlic-leek flavor of wild ramps is perfectly suited to egg dishes. In this recipe, the eggs are cooked slowly over lower heat, while stirring constantly, to give them a softer, creamier texture. Ramps are also very tasty in American-style scrambled eggs, if you prefer that texture. Drink Pairing: Gruner Veltliner Wine Ingredients: 2 tbsp Unsalted Butter 1 large Wild Ramp 2 pinches Truffle Salt (could substitute plain salt) 1 tbsp Half & Half or Cream 2 large Eggs Black Pepper Directions: 1. Clean the ramp (how to prep ramps). 2. Separate the ramp bulb from the greens. Thinly slice…
  • 6 Show-Stopping Easter Recipes

    Matthew
    7 Apr 2014 | 8:02 am
    Whether you’re cooking Easter dinner or brunch, we’ve got you covered. Check out several of our favorite recipes below. Easter Brunch Recipes Morel & Leek Dutch Baby A Dutch baby is the love child of a pancake and a popover. A Dutch baby is also delicious. This one is made with morels, leeks and a homemade tomato jam. It’s amazing. You should make it. Then you should eat it. If you’re feeling generous, you can share it. Savory Dutch Baby Recipe Pinecone Bud Syrup & Apple Dutch Baby Yes, it’s another dutch baby…but this one’s sweet instead of savory. Pinecone bud syrup is…
 
  • add this feed to my.Alltop

    Alosha's Kitchen

  • Pork Tenderloin with Apples and Onions

    5 Apr 2014 | 5:16 pm
    Pork Tenderloin with Apples and Onionsslightly adapted from Inspired TasteIngredients1 pork tenderloin (1 to 1-1/2 pounds)2 teaspoons grapeseed or other neutral oil1 teaspoon salt1 tablespoon Dijon mustard2 teaspoons dried thyme1/4 teaspoon ground black pepper1 large apple, cored and sliced1 sweet onion, sliced1 cup chicken stock1 tablespoon butterMethodPreheat oven to 425 degrees F (220 degrees Celsius).Trim tenderloin of any silver skin. Pat pork dry with paper towels. Then, using your hands, rub the tenderloin all over with 1 teaspoon of the oil, sprinkle with 1 teaspoon of salt, and rub…
  • M&M and Chocolate Chip Cookies

    8 Mar 2014 | 4:16 pm
    M&M and Chocolate Chip Cookiesadapted from Sweet Anna'sIngredients2 cups + 2 tablespoons flour1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup butter, softened to room temperature1 cup loosely packed light brown sugar1/2 cup granulated sugar1 large egg1 egg yolk1 tablespoon pure vanilla extract1/2 cup (4 ounces) semi-sweet chocolate chips1 cup (6 ounces) mini m&msMethodPreheat the oven to 325 degrees F. Line three baking sheets with silpat mats or parchment paper (I don't have three; I rotate two).In a small bowl, whisk together the flour, baking soda & salt. Set aside.In a large…
  • Snickerdoodles

    4 Jan 2014 | 1:03 pm
    Snickerdoodleswith help from Foodie with Family and Sally's Baking Addiction(makes 3 dozen)Ingredients1 cup (2 sticks) unsalted butter, softened to room temperature1 and 1/3 cup granulated sugar1 large egg1 tablespoon vanilla extract3 cups all-purpose flour2 teaspoons cream of tartar1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon saltFor topping:2 tablespoons granulated sugar2 teaspoons cinnamonMethodPreheat oven to 375F.In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed, until smooth. Add…
  • Fudgy Chocolate Chip and Peanut Brownies

    2 Jan 2014 | 7:36 am
    No, not peanut butter, actual peanuts. Apparently this is not a thing? Read more after the recipe.Fudgy Chocolate Chip and Peanut BrowniesIngredients3/4 cup white sugar4 tablespoons butter4 tablespoons water20 ounces + 4 ounces semisweet chocolate chips4 eggs, beaten1 teaspoon vanilla extract1-1/3 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon salt1/2 cup roasted, salted peanutsMethodPreheat the oven to 325 degrees F. Lightly grease (or spray with non-stick cooking spray) a 9x13 baking dish.In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until…
  • Turkey Noodle Soup

    1 Dec 2013 | 4:49 pm
    Turkey Noodle SoupIngredients1-1/2 teaspoons olive oil1 large onion, chopped2 large carrots, peeled and chopped2 cloves garlic, minced1 large stalk celery, chopped1-1/2 pounds cooked turkey, cut into bite-sized pieces1 tablespoon dried thyme1 teaspoon salt1/2 teaspoon ground black pepper2 quarts stock (preferably homemade turkey or chicken stock)1 12-ounce bag wide egg noodles1-1/3 cups frozen green peas1/4 cup chopped fresh parsleyMethodHeat oil in a large stock pot or Dutch oven over medium heat. Add onion, carrots, garlic, and celery and saute about 5 minutes, until soft. Add turkey,…
  • add this feed to my.Alltop

    foodista.com

  • 15 Of The Strangest Donut Flavors Around

    Nathanial Rawson
    16 Apr 2014 | 5:00 pm
    The basic principles behind a donut are simple: Make dough into a rind and/or ball and fry them. Sometimes you stuff filling into the latter one, but for the most part all the donuts are mostly the same, glaze and flavors non-withstanding.
  • 6 Helpful Tips For Cooking With Wine

    Nathanial Rawson
    16 Apr 2014 | 5:00 pm
    Wine is not only a good way to add some class (and alcohol) to a meal, it's also just as good as a cooking ingredient itself.
  • Easy, Delightful Drunken Cheesy Bread Recipe

    Nathanial Rawson
    16 Apr 2014 | 4:30 pm
    This simple French recipe combines white wine, Gruyere cheese, and fresh french bread together to create a warm, cheesy mess that's just awesome as an appitizer or side dish. Ingredients:
  • Simple Recipe For Classic Eggs Benedict

    Nathanial Rawson
    16 Apr 2014 | 4:00 pm
    Eggs Benedict is a classic dish, most often served for breakfast or early lunches. It's so classic, in fact, that it has it's own day. Which just happens to be today.  Ingredients:
  • Tangy Mustard Deviled Eggs

    sheriwetherell
    16 Apr 2014 | 3:05 pm
    We love the tangy spice that mustard lends to deviled eggs. With all those eggs that will be laying around this Easter Sunday, whip up a batch of these simple yet delicious deviled eggs. Like them extra spicy? Kick it up a notch and add a splash or two of hot sauce.
  • add this feed to my.Alltop

    ecomii food & health alternative blog

  • Celebrating a Vegan Passover

    Marilyn Peterson
    7 Apr 2014 | 12:57 pm
    The eight-day festival of Passover celebrates the emancipation of the Jewish people from slavery. The Passover Seder is a ritual feast that marks the beginning of the holiday in early spring and includes six foods displayed on the ceremonial Seder plate that symbolize the Hebrew struggle and escape from Egypt. Except for the honey, which [...]
  • 1Hour Break, Effective, All Natural Stress Relief in a Spray

    Marie Oser, Managing Editor
    26 Mar 2014 | 4:00 am
      The demands of modern life can leave many of us feeling overwhelmed and physicians all too often prescribe medications with significant side effects that make it difficult to function. Sales of antidepressants continue to rise and industry experts are forecasting that sales of these anti-stress medications will reach almost $6 billion by 2017. According [...]
  • Expo West, World’s Largest Natural, Organic and Healthy Products Event

    Marie Oser, Managing Editor
    22 Mar 2014 | 8:53 pm
    Every year, since 1981 manufacturers distributors and retail buyers of natural, organic and healthy products converge at Natural Products Expo West, the largest natural products trade show in the country. That first year there were 3,000 attendees and 234 exhibitors. This year more than 2,600 exhibiting companies played to an audience of over 67,000 industry [...]
  • Louisiana Stuffed Potatoes and Cajun Cream Sauce for Mardi Gras

    Marie Oser, Managing Editor
    1 Mar 2014 | 2:33 pm
    Mardi Gras is actually a season that begins with festivities on January 6th, the feast of the Epiphany continues through midnight on Fat Tuesday, which always falls on the day before Ash Wednesday. Mardi Gras is a weeks long celebration of parties, music, picnics, parades and excitement that gives revelers the opportunity to satisfy indulgences [...]
  • Leaky Gut Syndrome, The Underlying Cause in Many Digestive Issues

    Vincent Pedre M.D.
    26 Feb 2014 | 3:00 am
    You may have heard the term “leaky gut” and wondered what it means. Often referred to as increased intestinal permeability, Leaky Gut syndrome occurs when a part of the digestive tract gets damaged. When proteins like gluten, bad bacteria and undigested food particles that normally can’t pass into the blood do, it can cause an [...]
 
  • add this feed to my.Alltop

    Meal Makeover Moms' Kitchen

  • A Recipe for White Bean & Roasted Garlic Dip, and an Afternoon Eating Vegetables with Kids Cooking Green {Part 1}

    Liz
    15 Apr 2014 | 5:42 pm
    In 2007, Lori Deliso and Liza Connolly, two Lexington, MA moms concerned about the lack of “real” foods in kids’ diets and the desire to teach children about the benefits of eating locally and sustainably, cooked up a five week after-school program called, Kids Cooking Green. I joined the team along with two other dietitians to teach nutrition, and over the years, it’s been exciting to see the program expand to other communities in the Boston area. When you water and nourish a plant it grows, and so has KCG. Encouraging kids to try new vegetables can often be as simple…
  • A Recipe for Japanese Sesame Slaw and Busting Myths about Canola Oil, PLUS: A Giveaway for a Cherry Wood Salad Bowl and OXO Salad Shaker {Podcast #242}

    The Meal Makeover Moms
    9 Apr 2014 | 7:22 pm
    On this week’s Cooking with the Moms radio podcast, we shared some amazing emails from listeners including a note from Lori, a mom of two kids ages 10 and seven, who uses our Recipe Reviewer Chart to entice them to try new foods. Lori had this to say: “My son, especially, dislikes trying new foods. This chart worked like a charm. He was actually eager to try new foods and even decided he liked some of them. Miracle! For the first round, I opted to make the incentive prize worthwhile. $10 cash. Did you notice the Peanut Butter Power Cookies? They both loved those.” For those…
  • A Vegetarian, Kid-Pleasing Recipe for Goat Cheese Pistachio Pizza!

    Liz
    8 Apr 2014 | 1:28 pm
    For as long as I can remember, I’ve always been a foodie. I can still taste my Nana’s lemon sponge cake at Thanksgiving, my mom’s baked ziti, and the cheese pizza from our local pizza place in New Rochelle, NY, which, by the way, cost just 25 cents a slice back in the 60s and 70s! Fast forward to today and things are clearly more expensive, but they’re also much more varied. Take that slice of cheese pizza for example. Back “in the day,” I never would have imagined a pizza topped with goat cheese, pistachios, honey, and red onions, but that’s exactly…
  • A Recipe for Mini Blueberry Cornmeal Muffins, PLUS: How Many Cooks in the Kitchen Does it Take to Shoot Eight Cooking Videos in Two Days?

    Liz
    5 Apr 2014 | 6:08 am
    I love to cook for a crowd, especially when that crowd happens to be watching me on TV. For the past few years, I’ve been working with the awesome, Atlanta-based production company EverwellTV on a cooking segment called, Meal Makeovers. The segments feature original recipes from The Meal Makeover Moms, and they run in thousands of doctors’ offices and health clinics nationwide. I flew to Atlanta earlier this week to tape eight new Meal Makeovers videos, and I thought it would be fun to blog about the shoot and share our recipe for Mini Blueberry Cornmeal Muffins. It takes a lot…
  • Healthy Cooking 101 for National Nutrition Month, PLUS: A Recipe for Slow Roasted Salmon with Toasted Barley and Fennel … And a Giveaway for Two $25.00 Stop & Shop Gift Cards

    The Meal Makeover Moms
    29 Mar 2014 | 4:41 am
    Before the month of March and National Nutrition Month come to a close, we wanted to tell you about a fun food blogger event we recently attended at Boston University. Sponsored by Stop & Shop Supermarket, Healthy Cooking 101 featured a recipe demonstration and hands-on cooking class led by local Executive Chef, Jeremy Sewall and Stop & Shop Nutritionist, Julie Menounos, MS, RD. The recipes—everything from Cucumber, Lime & Mint Mocktails, Mixed Green Salad with Toasted Spice Vinaigrette, and Slow Roasted Salmon with Toasted Barley and Fennel—focused on incorporating…
  • add this feed to my.Alltop

    SaltShaker

  • Nights at Sea

    dan
    14 Apr 2014 | 5:51 am
    Oh the tales of the sea that we could tell, had we been out to the ocean. Instead we brought the waves to the shores of Recoleta and served up a series of pescetarian meals – wasn’t the original plan, but half a dozen requests that shoe-horned into the week made it the sensible approach. It made it difficult for one guest who reserved at more or less last minute, informing me that she didn’t eat anything seafood – not an allergy, just a preference – I told her that wasn’t really an option this week, it was just too integral to the meal – she came…
  • Of Potato Pies, Burritos and Panchos

    dan
    13 Apr 2014 | 8:21 am
    I completely missed one dish in yesterday’s post. One of Henry’s favorite Argentine dishes is pastel de papas norteño, which is essentially an Argentine adaptation of a shepherd’s pie. Since we’ve been lightening things up on our days off I decided to go with a vegetarian version: The base, a saute of onions, carrots, celery and a couple of really hot chilies (not traditionally Argentine, but our preference) with salt, pepper, and cumin. Added to that equal amounts of cooked lentils, soaked chickpeas (canned is fine, and one can, or about 200 gm is about the…
  • What’s Cooking at Home?

    dan
    12 Apr 2014 | 7:50 am
    Not everything is eating out, though recently it has obviously seemed that way. But we still have our nights in in front of the television or a movie or with friends or family over. Making our own house hot sauce. A spinach, red oak leaf lettuce, grapefruit and walnut salad. Mixed lettuces, tomatoes, poached eggs, pesto mayonnaise salad. Pizza night – a spinach, broccoli and roasted garlic white pizza and a mixed vegetable pizza with arrabiatta sauce and bocconcini. Copyright © 2014 SaltShaker. This feed contains copyrighted photos and text from SaltShaker. If you are not reading…
  • Chronicles of Shawarma – Book X

    dan
    9 Apr 2014 | 6:04 am
    The search for shawarma continues, albeit more slowly than in recent months. It’s kind of like my 92 bus pizza project, it sounds like a fun way to explore upfront, but at some point starts to become a bit of a chore. So, I take a break and come back to it refreshed. It’s also hard when you confront both really good and really bad versions of the food in question – really bad is obvious, it’s just discouraging, though there’s also the “it can’t get worse than this, so anything else will be better” view, which unfortunately doesn’t always…
  • The Great Sandwich Hunt 10

    dan
    8 Apr 2014 | 6:33 am
    The sandwiches they keep a’comin’…. Welcome to round 10 of The Great Sandwich Hunt, and another five bites of filled bread goodness, badness, and ugliness. Porota, Gorriti 5881 in Palermo has been recommended to me more than once as a cute little cafe with great pastries and sandwiches. In particular, the chicken and vegetarian sandwiches have been recommended – since there are two of each out of seven sandwiches, they obviously make up a fair share of the menu – and no one ever told me WHICH chicken or vegetable sandwich to order. My lunch companion went for the…
  • add this feed to my.Alltop

    LoveFeast Table

  • Being Married to a Jack of All Trades

    Kristin
    11 Apr 2014 | 11:43 am
    You know the old saying, “The cobbler’s children have no shoes.” Sometimes I joke, “The contractor’s house is in need of repair.” I remember about three years ago, my husband installed beautiful hardwood floors in our living room and dining room. They were gorgeous! These same hardwood floors were to be carried into our tiny 2 ft by 4 ft hallway. But, the day had grown long and the boys had run out of steam. “I’ll get to it next weekend,” he said. Fast forward one year later. I had purposefully said ABSOLUTELY nothing up to this point,…
  • Vintage Marquee Lights

    lovefeasttable
    1 Apr 2014 | 1:11 pm
    One of our favorite decorating pieces at LoveFeast Shop is our Vintage Marquee Lights.  We are finding that our customers are using them in all sorts of unique places.  Some great ideas for using Vintage Marquee Lights is as house numbers for front porches, last name letters for family rooms, hearts for weddings and Texas shapes for state pride! Maybe your home office, studio or children’s play room needs a bit of whimsical lighting! Vintage Marquee Lights are perfect for Wedding Decor!  The wedding trend to use the heart shape Vintage Marquee Light or letters to spell out first…
  • LoveBomb Lasagna Style

    Kristin
    29 Mar 2014 | 9:55 am
    Over the past few months, along with a few friends, we have been intentionally giving each other a weekly challenge. It’s a simple challenge, one that pushes us to think outside of ourselves and consider others. It might be as simple as, “Offer to carry groceries for someone this week,” or “Offer to clean a friend’s bathroom.” At the beginning of this exercise, everyone was invited to put a challenge into a bowl. The kids added their ideas, the moms and dads did too. This week we were challenged to, “Be open and aware of the needs of others and offer…
  • JUST ONE THING

    Chris Ann
    25 Mar 2014 | 6:05 am
    Do you ever feel like you don’t know where to begin?  Do you get the feeling like there are too many tabs in the files in your brain and you don’t know where to start?  Well, sometimes we do too.  I once read a book that said before you do the fun stuff, you should do the important stuff first, like eating your vegetables before dessert.  But, what if your to-do’s both moved you forward and also were fun?  What if you just had “JUST ONE THING” to do that would begin to make an incremental change in you, your style, your home? Just One Thing is inspiration…
  • Gathered Thoughts Party & Giveaway

    lovefeasttable
    24 Mar 2014 | 6:59 pm
    Welcome to our Gathered Thoughts Party & Giveaway.  All week from Monday, March 24th ~ Monday, March 31st , we are inviting bloggers to use one of 365 inspirational quotes as a writing prompts.  All bloggers participating in the Gathered Thoughts Link Party will be entered to win a Gathered Thoughts Box from LoveFeast Shop.  At the same time we are giving away a Spiral Journal Set for all our readers and friends!  See information below! The Spiral Journal Set, Gathered Thoughts Cards and Gathered Thoughts Box are available for purchase at our online boutique, LoveFeast Shop ~ a…
 
  • add this feed to my.Alltop

    MANGO and GINGER

  • It's Snowing Right Now

    Kit Pollard
    15 Apr 2014 | 6:01 pm
    But doesn't this look pretty? From Southern Weddings, via Hemingway and Hepburn.
  • Thank You Notes

    Kit Pollard
    10 Apr 2014 | 4:16 am
    Write them. It'll make you feel better.(In case you don't want to follow the link, here's the key half-quote: "...recent scientific findings linking gratitude to increased optimism, stress reduction and a better night’s sleep.")That's not the reason to write them, of course. You write them to make the people who did something nice for you feel good. But feeling good has always been a by-product of thank you note writing for me. I feel good when I cross "thank you notes" off my to-do list - satisfaction in completing something. I feel good for the same reason when I put them in the mailbox.
  • Flashback: Oysters in Paris

    Kit Pollard
    4 Apr 2014 | 5:03 am
    oystersOriginally uploaded by Kit Pollard. Cooper and I are going to Paris for a few days next month - it'll be his first visit to the city. I can't wait, of course. I've been thinking a lot lately about the last time I went to Paris, which was almost nine years ago and right around the same time I started this blog. I was with Cooper's sister, Missy, and his cousins Sarah (aka Sarah G.) and Gilly.It was hilarious and ridiculous and so fun. Our last night there, we had a totally gluttonous meal that started with a ginormous seafood tower.I'd eaten a lot of oysters before that night and I've…
  • Food and Wine's Newish Blog

    Kit Pollard
    28 Mar 2014 | 5:37 am
    When I get busy with work, I get way behind on my food-related reading. You should see the pile of magazines currently sitting in my basement. And forget about reading food blogs - that feels like a frivolity my schedule just can't handle. (Obviously, regular blogging here takes a hit, too.)Lately, though, I've been making an exception for Food and Wine magazine's new blog FWx. I'm not sure exactly when it started (not that long ago, apparently) - I just know that a few weeks ago, I realized that all the Food and Wine Facebook links that interested me were heading over to this new website,…
  • This Week: March 15th to March 21st

    Kit Pollard
    21 Mar 2014 | 5:59 am
    This week has mostly been about work, work and more work - but before all that, we had a super fun weekend. Friday night, my high school friends Pete and Liz, who live in Maine, were in Annapolis, so a bunch of us - several of the "known since kindergarten" crew - got together at McGarvey's: Pete & Liz are the ones making out. So gross.Crab dip, crab cakes, burgers, oysters. Beer. There are so many things McGarvey's does right. I have been there a zillion times and I never get sick of it. It's the setting of so many of my favorite memories.On Sunday, we hosted a small St. Patrick's Day…
  • add this feed to my.Alltop

    Mango & Tomato

  • What to Make for Passover Breakfast or Dessert? Recipe for Sweet Matzo Brei

    16 Apr 2014 | 8:39 am
    Happy Passover! Are you celebrating? I managed to make matzo ball soup from a box (don't judge!) and bought jarred gefelte fish (again, don't judge). I also bought a box of matzo crackers and had one topped with cream cheese, harissa and cucumbers, and another topped with Nutella, cashews and sliced Granny Smith apple: both delicious concoctions. Last year I shared a recipe for savory matzo
  • Washington DC International Film Festival: Food Centric Movies

    15 Apr 2014 | 9:21 am
    I love movies. I love movies with subtitles. I love food. I love movies about food. What's not to love? That's exactly why I said yes to a media lunch invitation to learn about 28th Annual Filmfest DC, or Washington DC International Film Festival. For the first time, this year's festival has a special category for food centric films called Feast Your Eyes. I've already made my selections
  • Love Your Leftovers: Stuffed Portobello Mushrooms

    14 Apr 2014 | 7:34 am
    There are two types of people in this world: those who love leftovers and those who hate them. Growing up in a family where both parents worked, I am used to having leftovers and I love them. Many of my favorite dishes that my parents cooked actually taste even better on second or third day: think borsch, stuffed cabbage, Russian potato salad. Plus, because I live solo and don't feel like
  • Pucker Up No Bake Mousse Pie with Lemon Noosa Yoghurt & Raspberries

    11 Apr 2014 | 7:47 am
    How do you feel about yogurt? Do you love it? Do you eat it for breakfast for a snack? I tend to be hesitant about yogurt: sometimes I buy a few containers with the best intentions of eating it throughout the week, only to have it sit in my refrigerator beyond its expiration date. I love the yogurt I had in Greece and tend to prefer plain yogurt with fresh fruit or cucumbers and tomatoes. I
  • What to do with Too Many Green Beans? Roast Them!

    9 Apr 2014 | 7:23 am
    I've been trying really hard lately not to waste produce. Some days I succeed, others I fail. That's just life. Last week I had a huge amount of green beans sitting in my refrigerator from the Washington's Green Grocer deliveries I've started ordering lately. I did not feel like fussing with them by making something complicated. Instead, I decided to do one of the easiest things you can do
 
  • add this feed to my.Alltop

    Walker Tea Review

  • Tea Steeping Factors – Altitude, Temps and Times

    Jason Walker
    13 Apr 2014 | 7:30 am
    A traditional teabag is designed to remove the magic of making tea. Blenders work to mix the right ratio of leaves so that the taste profile is the same in every bag, year after year. Once you know what you brew from this bag, you can use the same parameters and get the same results. […]
  • Tea Review 519: Teamania’s Oolong #12 Jin Xuan

    Jason Walker
    12 Apr 2014 | 7:30 am
      Origin: Doi Mae Salong, Chiang Rai Province, Thailand Harvest: 2012 Score: 88 Price (as of post): 200 g = $13.48  to Walker Tea Review. Get complete access to Member Content.   Sign Up For The Newsletter. Sample provided by Teamania. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to see […]
  • Brian Kirbis – People and Plant of Harvest

    Jason Walker
    6 Apr 2014 | 6:30 am
    As tea drinkers, it is easier to see the intersection of tea and humanity when the cup is in our hands. It can be more challenging to appreciate the people involved in bringing that leaf to our cups, but our Information Age has certainly helped. Seeking to further peel away the layers between people and […]
  • Tea Review 518: Teavivre Superfine Moderately Roasted Dong Ding

    Jason Walker
    5 Apr 2014 | 7:30 am
    Origin: Lugu, Nantou, Taiwan Harvest: 1 Aug 2o13 Score: 91 Price (as of post): 7 g sample = $4    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 see a […]
  • Zheng He White Down Silver Needle

    Jason Walker
    30 Mar 2014 | 4:15 pm
    Pre-Order.* Limited Quantities. Buy 250g or 1 kg ->Free Shipping of ALL items in the cart!* First Harvest of our most delicate, most refined Zheng He White Down Silver Needle. Grand Tea gets this tea directly from source in Zheng He, Fujian Province. In addition to the subtle, fresh sweetness of our Zheng He White […]
  • add this feed to my.Alltop

    jackedamen876

  • Addressing an emergency situation during pregnancy

    31 Mar 2014 | 2:30 pm
    The most important thing in dealing with emergency situations is the belief that we are capable of . But , of course, confident attitude should be supported skills doing the right steps :Contact a doctor who has been handling the pregnancy , then contact the husband or family . Do not forget , every second is so valuable for the safety of the mother and fetus .See also : Ilmu kebidananDo not panic . Recognize the symptoms of pregnancy and not reasonable . This capability can be obtained by way of a lot of searching for scientific information about the pregnancy . Example , contraction…
  • Ilmu Bidan-Champions League 2013

    13 Mar 2014 | 12:20 pm
    The name of Edgar Davids , who does not know him ? Yes , there is a golden age in the 90s Mendio until the beginning of the millennium , but a unique figure makes it hard to forget .If many footballers want to stand out through a wide bandana accessories , protective helmet head , deliberately affixed to plaster on the nose , Davids look different with thick glasses ! It is said that he did have a problem on the retina of his eye so had to use glasses to prop pengelihatannya in the field .Started college career at Ajax Amsterdam , Pitbull entered the golden generation Force in 1990 with…
  • Ilmu Bidan - job riau

    13 Mar 2014 | 11:43 am
    Pekanbaru worse quality of air, that's reached from the Best 305 Vital Points, Pekanbaru Mayor Paradise MT fast actions. Start off before, Goal 13, 2014, the actual Mayor regarding Pekanbaru create urgent situation position toxins, as well as smoke cigarettes will no longer episodes write off institution things to do.view other about : ilmu bidan'' Based on the document BLH, quality of air with Pekanbaru intended for much more that 7 days?? Already risky, field of vision can also be receiving closer. So i write on the Governor having a correspondence??Mayor regarding Pekanbaru absolutely no…
  • add this feed to my.Alltop

    About.com American Food

  • Time for Hot Cross Buns

    12 Apr 2014 | 3:19 am
    When these decorated rolls begin to appear in bakery windows and grocery store shelves, you know that Easter is around the corner. But they are never better as the ones you can make at home, and this recipe will produce such great results, you'll want to make them every year -- and maybe not just for Easter. Best Hot Cross Buns Let's connect on Facebook / Twitter / Pinterest/ Google +    
  • A Twist on a Classic

    9 Apr 2014 | 12:01 pm
    Turkey replaces beef in this Tex-Mex-style meat loaf, making it a healthier version of the traditional comfort food. The result is sophisticated and down-home at the same time. It's also good cold, and can be sliced thin and served on Kaiser rolls with chili sauce or salsa. Southwestern Meat Loaf Let's connect on Facebook / Twitter / Pinterest/ Google +    
  • A Classic: Spaghetti and Meatballs

    27 Mar 2014 | 5:59 am
    No pasta dish is more iconic than spaghetti and meatballs, and this family-friendly dinner is also easy to prepare. The meatballs, made with ground turkey instead of beef, are absolutely irresistible, and are also delicious served as grinders. Spaghetti and Meatballs Let's connect on Facebook / Twitter / Pinterest/ Google +    
  • Triple Chocolate Cheesecake

    24 Mar 2014 | 12:14 pm
    Why settle for just one type of chocolate when you can have three? This cheesecake combines dark chocolate, cocoa powder and chocolate wafer cookies for a primal blast of decadence that will leave you craving more. Triple Chocolate Cheesecake Let's connect on Facebook / Twitter / Pinterest/ Google +
  • Asparagus Season!

    19 Mar 2014 | 11:56 am
    Fresh asparagus is one the brightest stars of spring. The tender spears are are not only delicious, but versatile as well. Asparagus is great sauteed, steamed, pureed in a soup, and it makes an amazing pesto. So now is the time to enjoy this springtime vegetable, and here are some ways to get started. Pasta with Asparagus Pesto Prosciutto Roasted Asparagus Asparagus and Carrots with Lemon Sauce Easy Asparagus Soup Let's connect on Facebook / Twitter / Pinterest/ Google +
 
  • add this feed to my.Alltop

    In Jennie's Kitchen

  • killing time

    Jennifer Perillo
    27 Mar 2014 | 12:54 pm
    In the city that never sleeps, where noise is the neighbor you can’t shake, the quiet room at the New York Public Library is an oasis. It’s better known as the Rose Reading Room, and until today, it’d been decades since I found my way there. I remember that list visit clearly, but only in […] Continue reading the rest of this post at www.injennieskitchen.com.
  • peanut butter & chocolate cinnamon buns

    Jennifer Perillo
    20 Mar 2014 | 8:45 am
    My relationship with peanut butter and chocolate desserts needs no explanation for long-time readers. One day I’ll tell the story of how the little peanut butter pie that could came to be. Today, though, I want to share a new peanut butter and chocolate recipe with all of you. It’s only recently that I could […] Continue reading the rest of this post at www.injennieskitchen.com.
  • crispy oven fries

    Jennifer Perillo
    13 Mar 2014 | 5:00 am
    The kids are snuggled in their beds, fast asleep. Much as I should be in bed, too, I’m wide-eyed after a cat nap. It’s become part of Virginia’s bedtime routine. After we read books, I usually curl up with her, to help her fall into a peaceful slumber. This wasn’t always our pattern; certainly not […] Continue reading the rest of this post at www.injennieskitchen.com.
  • pizza, revisited

    Jennifer Perillo
    6 Mar 2014 | 8:45 am
    Just when I thought there was nothing more to write about pizza, it seems the story continues. Too often, food writers talk about cooking in definitives. The problem with that is life isn’t one-size-fits-all. Pizza is a perfect example. My approach has evolved significantly in the 20+ years that I’ve been making it. My first […] Continue reading the rest of this post at www.injennieskitchen.com.
  • moroccan mint tea

    Jennifer Perillo
    4 Mar 2014 | 9:22 am
    I love everything about coffee; the ritual, the scent that fills the air as the oils release while the beans grind. The aroma that wafts up the stairs, as it brews on the stove top. The way the steam tickles my nose, as I bring the cup to my lips. It happens every few months, […] Continue reading the rest of this post at www.injennieskitchen.com.
  • add this feed to my.Alltop

    Marinate Me Baby

  • Clams and Beer

    Brian Child
    11 Apr 2014 | 2:35 pm
    I love clams. I love clams. Now with that admission out – let me talk to you about a guilty pleasure – Clams in Beer. Now, I don’t drink by choice – however, I would be remiss... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Roast Adobo Pork Loin

    Brian Child
    4 Apr 2014 | 2:06 pm
    You ever wonder how to get that deep rich flavor into your roasted proteins? We have talked about brining before – however, the 2nd layer of flavor is a spice rub. I have been fascinated by the... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • 5 Minute Citrus Marinade

    Brian Child
    27 Mar 2014 | 10:05 pm
    It’s time for us to have a chat. Sit down, get comfy and lets talk. This is an intervention of sorts – your mother and I have been worried about the amount of bottled and pre-packaged... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Braised Short Ribs

    Brian Child
    21 Mar 2014 | 4:03 am
    The Braised Short Rib – It is so rustic and yet such a refined dish that packs a ton of flavor if you do it correct. Tom Colicchio (Top Chef Fame) first published this recipe in 2008 with food... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Flatbread Neapolitan Pizzeria – SugarHouse, Utah

    Brian Child
    15 Mar 2014 | 7:08 am
    Pizza really is Italy’s flatbread. All cultures have a flatbread recipe, that have filled the stomach’s of the working class inexpensively. With the introduction of the pizza to the... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • add this feed to my.Alltop

    Midtown Lunch

  • Smashingly Good Burgers From a National Chain

    Chris H.
    16 Apr 2014 | 6:00 am
    Of all of the various Midtownlunch contributors and personalities, I am probably the most vocal in my outward contempt towards the chainification of New York’s restaurant scene. Not because I’m some flag waiving hippy that’s rallying against ‘the man’, but because I work in financial services and firmly believe that chain restaurants must sacrifice their [...]
  • The Rotisserie at Chicken Provence Might Haunt Your Dreams

    Andrea H
    15 Apr 2014 | 6:00 am
    Rotisserie chicken is not exactly a “hip” food, nor one that you often hear people gush about (not counting that one place on the Upper East Side.)  That second part changed for me last week when this tweet @Midtownlunch sent me to lunch at Chicken Provence—a newish French chicken takeout place—on 39th St. (btw Lex [...]
  • Celebrate Black Day at Son Ja Jang / Muk Eunji

    Chris H.
    14 Apr 2014 | 6:00 am
    If you’re a singleton and a fan of Korean food, you’ll want to drown your dating woes today with a hearty bowl of jjajangmyeon ($7.99) at Son Ja Jang in K-town (on 32nd btw. 5+6th)  in recognition of Black Day (April 14). It’s actually the same restaurant as Muk Eunji, although oddly there are two separate menus. Here, the [...]
  • Flatiron News: Get Your Girl Scout Cookies!

    Sarah Zilinski
    11 Apr 2014 | 6:00 am
    Every Friday we go south of the ML boundaries in search of a delicious lunch. Sometimes it’s Murray Hill south or the Flatiron District, sometimes Gramercy and everything in between- but we just like to call it Flatiron Lunch. I was a Girl Scout for about 13 years, and, proudly, I finished Girl Scouts by [...]
  • Free Smashburger Alert

    The ML Team
    10 Apr 2014 | 7:00 am
    Manhattan’s very first Smashburger location, which anhattans-first-smashburger/”>we told you about back in January, opens today on 33rd btw. 5+6th Ave and to celebrate they’re giving away free classic Smashburgers from 10am to 2pm, and then again from 5-8pm 10am to 8pm.  Limit one per customer. Curious what to expect?  Zach wrote about L.A.’s first location [...]
 
  • add this feed to my.Alltop

    Cooking School Confidential

  • Get more traffic to your Soundcloud profile

    admin
    23 Mar 2014 | 5:22 pm
    Who is now a day’s unaware of Sound Cloud? It’s the fastest growing social community site that has been facilitating artists in simplest possible respects. The basic reason it serves is that it makes your work known among globe. Here you can easily come across the talented artists and performers, which usually get under heard by the masses. This is not the only purpose it is serving; there are numerous other reasons that have made it grown to the highest levels. There are different featured choices available for you here that include the creation of an artistic content or promoting your…
  • Getting Control And Power Out Of God And Human Relationships

    admin
    23 Mar 2014 | 4:38 pm
    Public figures and others have referred to a worldwide grassroots frustration and anger toward governments and other social institutions. Some have noted that this anger is feeding a growing bottomup movement to take back control of things that communities and individuals have relinquished to states. Essentially, this growing sense of ‘fedupness’ reflects a struggle from the bottom against control, whether control by government institutions, workplace organizations, religious institutions, or even control within communities and families. Control is a lingering curse that humanity…
  • Removable Rewritable Storage

    admin
    23 Mar 2014 | 4:23 pm
    Removable rewritable storage for the masses. Imagine a fully grown man with hands the size of a baby’s, hands that haven’t developed in sync with the rest of his body. Now think about your computer and its evolution. CPU speeds have increased by leaps and bounds; RAM has multiplied faster than rabbits; and hard drives have grown enormous in order to accommodate gargantuan files. Yet floppy drives have stagnated at a lowly 1.44MB–an anachronism, a throwback to the days when hard drives were measured in kilobytes. Such is the sad state of today’s most common form of…
  • All About Mill Trail Country

    admin
    23 Mar 2014 | 4:20 pm
    Where the tough volcanic rocks on the heights of the Ochil Hills meet the softer sandstones of the Forth Valley, the change is very sudden. High and breezy rounded slopes tilt dramatically on a long scarp face. Fast-running burns have carved out deep and half-hidden valleys. Along the line of the scarp, from Stirling east-wards to Dollar, lie a string of communities known as the Hillfoots villages. Good high-ground grazing for sheep and fast-flowing waters were the basis for the development of a textile industry second only to the Borders for its productivity. Although the mills are not…
  • Thunderbolts Review

    admin
    23 Mar 2014 | 4:19 pm
    Back before I actually attempted writing superhero characters, more or less projecting bits of myself into each of them, I sometimes wondered what kind of character I’d want to be, and what superhero name I’d take. Time and again, the best I came up with, the one who really made me smile the most to think about, was “Jolt.” And now one of the best superhero writers around has taken “my” character and made her come alive on the page– much, much better than I could ever have hoped to. And I’m delighted. Not only is her portrayal very enjoyable and…
  • add this feed to my.Alltop

    Burp!

  • Weekend Love: Lemon Glazed Doughnuts

    16 Apr 2014 | 9:11 am
    We all have memories of doughnuts – whether fresh from the bakery on a Sunday morning, or served right out of a box from the local Dunkin’ Donuts. But, the luckiest among us have tasted homemade doughnuts – those bundles of love with a crispier exterior, a fluffier interior and a warmth that assures you that everything is right with the world.We know you've been making excuses for not making doughnuts yourself (we were right there with you until a few weeks ago, when we decided to take the plunge).But, we're here to tell you that you shouldn't wait another moment.Classic yeasted…
  • Puckery Raspberry Coconut Bars

    2 Apr 2014 | 5:30 pm
    Alright, so we've kept you in waiting for a bit too long. What has it been? Two? Three weeks since our last recipe was published?Yikes. No wonder you're getting so antsy!Fortunately, we've got a good one for you. It's a recipe we've loved for years, but that we've never shared -- one of those recipes that straddles spring and summer with ease, and is appropriate for finishing off just about any meal we can think of.This foolproof recipe not only comes together quickly, but it seems to appeal to just about everyone with its buttery shortbread crust, gooey inside, and crisp sugar-glazed top.A…
  • From Milwaukee with Love: AKA Where We've Been for the Past Few Months

    30 Mar 2014 | 5:17 pm
    My guess is that you've noticed it... the way our blog posts have gradually grown fewer and farther between. And if you're a regular reader, you may even know why.We started putting out the word back in October that we were starting a new business venture. But, we never really went into much detail about what we had up our sleeves.Some of our awesome Milwaukee producers!In some ways it feels a bit obnoxious and self-serving to talk about the business here at Burp! -- because we know that you're here for the recipes and the banter about what's going on in our kitchen.  But, on the other…
  • No Pie on Pi Day... Again

    14 Mar 2014 | 9:19 am
    So, it's officially Pi Day. Again.And, as usual, we've forgotten to make a pie.Seems it happens every year that March 14th sneaks up on us, and we're caught standing, rolling pin in hand, with not even a pie crust to show for it.The fact that we've been super busy with the launch of our new local food gift business, From Milwaukee with Love (if you check it out, let us know what you think), hasn't helped to free up any time for pie making.Fortunately, Milwaukee has its share of excellent pie makers. So in all likelihood, before the day is through, we'll probably end up heading over to…
  • Conjuring Summer: S'mores Brownies

    9 Mar 2014 | 2:34 pm
    Here in Wisconsin, winter has been just a bit brutal. Between the "Polar Vortex" that seemed it would never end, to nearly constant 1-5 inch snowfalls, we're seriously looking forward to spring and summer. Unfortunately, we haven't really reached the point in the season where we're seeing many new spring vegetables (but, oh! what we'd give for a nice bunch of local asparagus or a few morel mushrooms...) But, our minds are still trying to conjure up a bit of warmth with the recipes we create.Take for instance our latest re-creation -- the s'mores brownie!I mean, why not? They're great made…
  • add this feed to my.Alltop

    GoodLife Eats

  • Lemon Curd and Fresh Fruit Phyllo Tarts

    Katie
    16 Apr 2014 | 7:58 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.
  • Sausage Meatball and Orzo Soup

    Alyssa Rimmer
    14 Apr 2014 | 5:30 am
    We've Moved! Update your Reader Now. This feed has moved to: http://www.goodlifeeats.com/feed/ Update your reader now with this changed subscription address to get your latest updates from us.
  • Repurposing Leftovers – 5 Easy Ways to Revamp Chicken

    Katie
    11 Apr 2014 | 1:31 pm
    We've Moved! Update your Reader Now. This feed has moved to: http://www.goodlifeeats.com/feed/ Update your reader now with this changed subscription address to get your latest updates from us.
  • Ditching the Paper Towels

    Katie
    10 Apr 2014 | 7:24 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.
  • Mini Crustless Kale and Broccoli Quiches

    carlasconfections
    9 Apr 2014 | 5:30 am
    We've Moved! Update your Reader Now. This feed has moved to: http://www.goodlifeeats.com/feed/ Update your reader now with this changed subscription address to get your latest updates from us.
 
  • add this feed to my.Alltop

    About.com Culinary Arts

  • How to Cook Asparagus

    11 Apr 2014 | 11:41 am
    Asparagus is in peak season right now, and every time I eat it I'm reminded of a book I had to read for homework many years ago. Or more specifically, about 30 minutes after I eat asparagus. How to cook asparagus.Photo © Danilo Alfaro In the book, the narrator describes how eating asparagus "transforms my chamberpot into a flask of perfume." Interestingly, only about 40 percent of the population know what he's talking about — at least firsthand. But briefly, a sulfur-based compound in asparagus (which is related to the substance in asparagus' cousin, the onion, that makes your eyes…
  • Chocolate Mousse

    4 Apr 2014 | 12:42 pm
    Chocolate mousse should be rich and creamy, like pudding, but also light and airy. It should almost want to float off your spoon. The way to achieve both qualities is by using egg yolks, butter and cream for the rich and creamy, and beaten egg whites to make it light and airy. Chocolate mousse. And of course, you should use the best quality chocolate you can afford. You'll really taste the difference, and it'll be worth every cent. There are a number of tricks to help make sure your egg whites whip up properly. For instance, your egg whites shouldn't be too cold. A pinch of cream of tartar…
  • Cheese Quiche Recipe

    26 Mar 2014 | 1:45 pm
    If you want to make a quiche, the simplest type is a basic cheese quiche, which is traditionally made with Gruyère cheese and flavored with seasonings like nutmeg and cayenne pepper. The custard itself is a standard egg and cream custard that's baked in a pastry crust made of tart dough. Tart dough is slightly different from pie dough because with tart dough, we want the blobs of butter to be about the size of corn meal so that the bottom doesn't get soggy while you bake the custard. Beyond the basic cheese quiche, I like a simple quiche with maybe one or two additional ingredients.
  • How to Poach an Egg

    21 Mar 2014 | 1:06 pm
    Poached eggs are a breakfast favorite, whether it's in the classic Eggs Benedict, over corned beef hash or just served on toast. They're tasty at other times of day as well, like served atop grilled asparagus with a drizzle of Hollandaise, or on a bed of rice pilaf. How to poach an egg. Photo © Danilo Alfaro And while the perfect poached egg isn't overly difficult to make, it's easy to get it wrong. Either the egg comes out all rubbery, or it falls apart in the water. Both results might be enough to send you reaching for one of those microwave "egg poachers." But don't do it! The trick…
  • Corned Beef Hash Recipe

    16 Mar 2014 | 12:15 pm
    I was practically raised on corned beef hash from a can, and it remains a guilty pleasure to this day. But there's a difference between a guilty pleasure and a real pleasure, just like there's a difference between canned corned beef hash and real corned beef hash. Corned beef hash. Photo © Danilo Alfaro Corned beef hash is easy to make from scratch. You need some leftover cooked corned beef as well as some potatoes, onions and garlic. And I know what you're thinking. You've already tried my corned beef recipe and you can't imagine having any leftovers. It's a good point. So next time,…
 
  • add this feed to my.Alltop

    Tomato

  • Melbourne’s top 200+ blogs April 2014

    Ed
    31 Mar 2014 | 2:58 pm
    It’s been a long time since anybody has updated any listing of blogs in Melbourne publicly and I’ve collaborated with Thang Ngo at Noodlies in Sydney to create a list based on Alexa ranking. Thang has incorporated the Melbourne listings with his Sydney listing to create a ranking of 595 Australian blogs. Inevitably as this is the first time for Melbourne we have accidentally left out a few people and perhaps included a few shouldn’t be here. If you think we’ve got something wrong just let me know in comments and we’ll get it fixed for the next version to be…
  • The great food blogger witch hunt

    Ed
    10 Mar 2014 | 4:55 pm
    I’ve updated this post as more information came in from Sharky. If anyone else wishes me to update anything, please let me know. I am attempting to be as accurate as possible here.You’ll see the updates appear underlined like this. There’s this group of people who are so passionate about food that they spend a fortune and invest hundreds of hours of time engaging with the culture surrounding it. Not only are they eating out, buying ingredients, gadgets, renovating kitchens and travelling to food destinations, buying tickets to food festivals and producer dinners but also…
  • Enter the Lara salami competition

    Ed
    17 Feb 2014 | 10:34 pm
    I hope that grabbed your attention. The Lara Food and Wine Festival is holding an amateur competition for home made Jamon, prosciutto and other smallgoods on 23 March. If you are not familiar with the history of smallgoods in Melbourne, Lara looms large over all those making small goods today. The town’s Angel Cardoso was famous for his smallgoods but sadly was shut down by the food police – the same ones that prevent having more unpasteurized cheese. Angel died in March 2013 at the age of 78 having arrived in Australia in 1962. George Biron says Angel gained a reputation as the…
  • One Dualit toaster. Loved by owner. Despised by girlfriend.

    Ed
    16 Sep 2013 | 9:36 pm
    The answer to whether one should love or hate the Dualit toaster is a debate about toast. Are you the kind of person that wants light brown and, in my view, limp toast? Or do you want dark browned, crisp toast – the kind of toast your maiden aunt told you put curls on your head? Are you a food pornographer from the 1990s? Or a locavore and a minimalist? I guess I’m all of the above. To me there’s nothing like the crunch of well done toast to keep the teeth and gums healthy and to keep the smoke alarm alert. Pretty soon after the Dualit arriving at my place, courtesy of some…
  • The essence of Saint Crispin on Smith St

    Ed
    29 Jun 2013 | 11:40 pm
    A fish dish was the essence of a rockpool. The pullet egg with truffles and mushrooms like a forest floor. It was the evening before opening at Saint Crispin. And the restaurant was already hitting its stride. Chefs Scott Pickett of The Estelle and Joe Grbac, formerly of The Press Club, were working with the kind of seasoned intensity you only find in the world’s best kitchens. Rewind 5 years. Smith Street was all but a culinary wasteland being colonised by The Panama Dining Room and Cavellero, both fresh and casual takes on drink and food. They were the precursors to Gorski & Jones,…
  • add this feed to my.Alltop

    Cooking In Stilettos™

  • Recipe Redo: Cinnamon Donut Muffins

    Aly
    15 Apr 2014 | 6:07 am
    Ahhhhhh – April 15th – the day many dread – Tax Day.  Today’s tax day has a not only a forecast of dreary and raining cats and dogs to add to the “blah” factor, but also there’s whisperings of it being cold enough for some snow to come our way.  Needless to say, this gal is none to pleased and I can guarantee the Junior Sous Pug will be quite the perturbed pup. However, one positive highlight of the day are these Cinnamon Donut Muffins.  I made these eons ago when I first started to learn on my culinary journey and they have been a household…
  • Philly Happenings – Philly Farm & Food Fest

    Aly
    10 Apr 2014 | 6:07 am
    [Photo Credit: Christopher Landy]There is one thing I love about living in Philadelphia – between the amazing restaurants, the local artisans, shops and sites and this weekend they will have the Philly Farm & Food Fest at the Philadelphia Convention Center Annex at 1101 Arch Street in Philadelphia, PA this Sunday, April 13, 2014 from 11am to 4pm. Continue reading: Philly Happenings – Philly Farm & Food FestThanks for reading Philly Happenings – Philly Farm & Food Fest on Cooking In Stilettos™™. Want to get social? Join Cooking In Stilettos™™ on Facebook,…
  • Tried and True: Lemon Risotto

    Aly
    9 Apr 2014 | 6:07 am
    When I was looking for the perfect compliment to the Coconut Almond Crusted Cod, I wanted to do something more than just rice or veggies.  Recently, Taste of Home spotlighted a fab recipe for Salmon with Dill Sauce & Lemon Risotto.  Having a plethora of lemons on hand for my lemon cravings (like these divine Lemon Meringue Muffins) and some other dishes, I decided to play with the recipe for a bit and wound up with a bright and summery compliment to the cod that is now a tried and true! This Lemon Risotto is perfect for spring/summer.   It’s relatively simple – the hardest…
  • Making Prosecco Shimmer With A Sparkling Amaretto Sour #LaMarcaSparkle

    Aly
    1 Apr 2014 | 9:50 pm
    This is a sponsored post written by me on behalf of La Marca Prosecco. It is intended for an audience over 21 years of age. One of my favorite things to serve at soirees is Prosecco.  The pop of the cork, the bubbles and fizz as it pours into the glass, the smile at the first sip – how could one not love a glass. However, Prosecco doesn’t have to be saved for just special occasions but can be for a casual girls’ night, an evening with that special someone or at brunch with the in-laws.  It’s the perfect choice for those times you just want to add a bit of affordable…
  • Scrumptious Sunday Dinner Ideas With @Foodie

    Aly
    1 Apr 2014 | 6:07 am
    This is a sponsored post. All opinions are my own One of my favorite days of the week is Sunday – it is my day to rest, recharge, and, of course, play in the kitchen. Added bonus, it is also when many of my fave recipes here on Cooking In Stilettos have been perfected. There’s something about being able to prepare dishes that can be a bit more time consuming that, if prepared during the week, would result in what my family terms “Bampa dinner” aka 9 pm or so because, well, my Bampa would take his time when it came to cooking. Continue reading: Scrumptious Sunday Dinner…
  • add this feed to my.Alltop

    A Hamburger Today

  • Burger City Guides: Micah Frank's Favorite Burgers in Indianapolis

    Erin Jackson
    11 Apr 2014 | 11:15 am
    From A Hamburger Today View Micah Frank's Favorite Burgers in Indianapolis in a larger map Micah Frank To give the Indianapolis burger scene some love (and point you in the direction of some worthy local options), we've enlisted the help of Micah Frank, chef/partner at Black Market and two-time nominee for Food & Wine's The People's Best New Chef (2012 and 2014). When it comes to his idea of a "perfect burger", Micah typically likes a classic presentation with a small, extra-fatty patty (70:30) liberally seasoned with salt and pepper, cooked to medium in its own fat in a cast iron skillet,…
  • 6 Smashingly Good Smashed Burgers

    Erin Jackson
    10 Apr 2014 | 12:30 pm
    From A Hamburger Today If you're looking for a tasty smashed burger and don't want to do the cooking yourself, we've got you covered with five worthy picks from across the country (plus one spot north of the border) that will set you up with the thin, crust-covered patty—or patties—you crave. Scroll down for a closer look at some of our favorite smashed burgers. Green Chili Cheeseburger from Nighthawk's Kitchen, Troy, NY [Photograph: Max Falkowitz] The Green Chili Cheeseburger ($8) from Nighthawk's Kitchen at the Troy Waterfront Farmers' Market earned a rave review from Serious…
  • Taste Test: The Best Frozen Veggie Burgers

    J. Kenji López-Alt
    9 Apr 2014 | 12:30 pm
    From Serious Eats We'd happily chow down on the Original Gardenburger, packed with whole grains, vegetables, and cheese. [Photographs: Robyn Lee and J. Kenji López-Alt] Our Favorites! The Original Gardenburger Veggie Burger MorningStar Farms Garden Veggie Patties Trader Joe's Veggie Burger You want to know the honest truth? I've always been a fan of veggie burgers. Even when I was a devout meat-eater in my college days, I'd sneak the occasional veggie burger off the grill at the backyard barbecue, or I'd order one (topped with bacon and pepper jack cheese) from the old Miracle of Science…
  • Video: All Bacon Burger on 'Epic Meal Time'

    Erin Jackson
    9 Apr 2014 | 7:15 am
    From A Hamburger Today Epic Meal Time's latest eye-popping invention features a 21-pound beef patty and a heap of bacon—25 pounds of the stuff, to be specific. The patty (made with eggs, Montreal steak spice, and barbecue sauce) is double-wrapped in bacon, topped with bacon-wrapped cheddar and bacon wrapped "sauce packs" (mustard and ketchup) and served on a bacon-wrapped bun. On the side, there's a "dictator's dozen" of bacon-wrapped onion rings. Weighing in at a reported 183,886 calories and 15,564 grams of fat, it's something you probably don't want to try at home...though…
  • Poll: What Do You Like to Drink With Your Burger?

    Erin Jackson
    7 Apr 2014 | 5:30 am
    From A Hamburger Today Milkshake from Zinburger (AHT review) [Photograph: Rita Connelly] Do you reach for a beer to go with your burger, or do you prefer soda or a shake? Maybe you'd rather have something more unusual, like a hot cup of coffee? Let us know your drink of choice when you're eating a burger in this week's poll. FYI: you can choose up to three beverages to cover different scenarios (fast food drive-thru, sit-down restaurant, and homemade burgers, for instance). What Do You Like to Drink With Your Burger? Results of Last Week's Poll [Photograph: Freshness Burger] Last week, we…
 
  • add this feed to my.Alltop

    Kahakai Kitchen

  • Leek, Zucchini & White Bean Soup for Blustery Spring Days and Souper (Soup, Salad & Sammie) Sundays

    13 Apr 2014 | 6:05 pm
    It's been a blustery weekend. Grey more often than not, bursts of hard rain followed by smaller spurts and drizzles, wind gusts last night that rattled up against the slats of the jalousie windows of my house and woke me up a few times. Of course this being Hawaii, the sun keeps making an appearance between showers to remind me where I live or maybe just to tease and taunt a bit. I am not complaining--I like blustery, and I like the rainier than average days here--they are a pleasant break from the norm and they are optimal soup weather. , I have been reading/cooking from Food:…
  • Nigel Slater's Goat Cheese Bubble and Squeak--Served with Salmon & 'Uplifting Green & Piquant Sauce'

    11 Apr 2014 | 1:20 am
    British food has the best names--like bangers & mash, toad in the hole, Eton mess, spotted Dick, the list goes on and on... I am sure it is much easier to get a child to the table when you are making bubble & squeak rather than calling it fried cabbage and potato cakes. ;-) This week we are making foods that are 'Fit for a Brit!at I Heart Cooking Clubs, finding and making Nigel Slater recipes for more traditional British fare. We are going traditional-ish here at Kahakai Kitchen. Nigel Slater's version of Cheese Bubble & Squeak from Tender adds a less common ingredient--goat…
  • The Book Tour Stops Here: A Review of "Mind of Winter" by Laura Kasischke with Coconut Rice Pudding with Dried Cherries & Pistachios

    8 Apr 2014 | 9:38 pm
    "She woke up late that morning and knew: Something had followed them home from Russia"--Mind of Winter, Laura Kasischke So begins Mind of Winter, a riveting new novel by Laura Kasischke. It's a snowy Christmas morning and Holly and her husband wake up in a panic. Eric runs out the door, late to pick up his elderly parents and although Holly wants to find a pen and paper and capture these strange thoughts, she has a houseful of company coming--Eric's parents and siblings, his annoying co-worker and family, and Holly's friend and her partner with their little daughter. Holly is…
  • Tortilla Soup from "Real Food Daily's": It's What I'm Craving for Souper (Soup, Salad & Sammie) Sundays

    6 Apr 2014 | 4:34 pm
    I was all set to make the Creamy Broccoli Soup with Red Pepper Crème from The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian. Then, when doing a final check of the ingredients for my shopping list, the Tortilla Soup caught my eye. The heart and stomach want what the heart and stomach want and mine wanted tortilla soup. The broccoli soup will wait. ;-) I've made a half-dozen tortilla soups on the blog. This one is thick and flavorful and quite tasty topped with thin fried tortilla chips, chunks of avocado, thinly-sliced radish and cilantro.   Ann Gentry says,…
  • Nigel Slater's 'Needs Must' Fettuccine Alfredo

    4 Apr 2014 | 12:04 am
    It's our first week cooking along with Nigel Slater at I Heart Cooking Clubs and we are making any of his recipes to welcome him and kick things off for the next six months. I have been a Nigel Slater fan for awhile now, have several of his cookbooks and have made several of his recipe over the years (check out his label on my side bar if you want to see them). I had narrowed down my welcome dish choices to a handful of recipes but then I was paging through my newest Nigel book, the gorgeous Notes From the Larder: A Kitchen Diary With Recipes, and came across his April 23 entry titled,…
  • add this feed to my.Alltop

    Daily Blender

  • Cocktails and Solace at The Ravens Club in Ann Arbor

    Jennifer Heigl
    15 Apr 2014 | 5:30 am
    It was a last minute trip home, the kind you don’t want to make, the kind you take because someone’s health is failing and visits must be made. Everything from my pre-departure routine to those long hours in a metal tube with wings felt more dismal than usual. I had a cocktail on each flight, sleeping when I could, eschewing my iPod and trashy magazines. The subsequent gathering of my immediate family upon my arrival into Detroit weighed heavy with concern, a weekend schedule of meals and responsibilities and meetings with health care providers. Our family's modus operandi to laugh and…
  • Quick Spin: Chef Adam Higgs of Portland’s Acadia

    Jennifer Heigl
    19 Mar 2014 | 6:09 am
    I arrived in this weird Pacific Northwest city back in the early 2000s, settling into a house in Portland’s then-undesirable Northeast neighborhood. I remember being pretty dismayed with the food options in the area, venturing out one night, determined to find a great restaurant nearby. Thankfully, I stumbled upon a dimly lit corner spot on Fremont Avenue, where the menu at Acadia pulled me in, full of seafood and Cajun spices, and I stayed for both dinner and dessert. The post Quick Spin: Chef Adam Higgs of Portland’s Acadia appeared first on Daily Blender.
  • Dining & Drinking: 48 Hours in… the Airport!

    Jennifer Heigl
    5 Mar 2014 | 7:56 am
    Jumping off the success of our inaugural "48 Hours In...Miami" post, we've got jetsetting funny man Jason Kessler listing off his favorite airport bites across the nation, whether you're running to your connection or killing time on a layover. The post Dining & Drinking: 48 Hours in… the Airport! appeared first on Daily Blender.
  • Chefs Steven McHugh and Michael Gulotta on Cured, MOPHO, and life in the kitchen with Chef John Besh

    Jennifer Heigl
    26 Feb 2014 | 8:25 am
    The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams. The post Chefs Steven…
  • Dining & Drinking: 48 Hours in… Miami

    Jennifer Heigl
    12 Feb 2014 | 8:05 am
    Food and gossip columnist Lesley Abravanel kicks off our new food & travel series, "48 Hours In...", with her top dining and drinking picks in sunny Miami, Florida. With a handful of favorites, both the glamorous Martini Bar at the Raleigh - with food from our favorite Miami chef, Michael Schwartz - and the kitchy Alabama Jack's make the cut. The post Dining & Drinking: 48 Hours in… Miami appeared first on Daily Blender.
  • add this feed to my.Alltop

    Chocolate & Zucchini

  • Buckwheat Speculoos Cookies Recipe

    clotilde
    15 Apr 2014 | 7:00 am
    If you keep an eye on my Favorites of the Month posts, which naturally I recommend you do, you may remember me featuring some organic and gluten-free cookies made in Belgium by a small company named Generous: a friend had kindly refered them to me, and they had offered to send samples my way. I was impressed by the delicate, sandy texture they managed to create for their sablés — not so easy with gluten-free baked goods — and I love that they chose to use buckwheat flour, and embrace its bold flavor. The buckwheat notes work especially well in their speculoos, an emblematic spice…
  • Oven-Baked Falafel Recipe

    clotilde
    8 Apr 2014 | 8:09 am
    I am a big fan of falafel, and every once in a while I get a craving for a good falafel sandwich, either from our local Lebanese hole-in-the-wall, or from the ever-thronged l’As du Fallafel on rue des Rosiers. Seduced by the idea of an easy, ready-made dinner item, I have on occasion bought falafel from the organic store, in little plastic trays of fifteen, and they were quite tasty. But they cost a small fortune — a little over 4€ ($5.5) for fifteen two-bite falafel — for something so cheap to produce, so I got it in my head to make my own instead. I certainly don’t…
  • 70 Things To Do With Fresh Spinach

    clotilde
    3 Apr 2014 | 7:00 am
    Fresh spinach is in season right now, and I got a huge bag of it from my favorite grower, so I’ve been looking for great ways to use it. I naturally turned to Twitter and Facebook to hear about your favorite spinach dishes, and I thought I’d share the master list. Thank you all for your inspired suggestions! Spinach pairings - Spinach + garlic - Spinach + cheese (especially fresh goat cheese, feta, ricotta) - Spinach + sesame - Spinach + eggs - Spinach + cream - Spinach + pasta - Spinach + mushrooms - Spinach + potatoes - Spinach + nutmeg - Spinach + lentils - Spinach + raisins -…
  • April 2014 Desktop Calendar

    clotilde
    31 Mar 2014 | 3:15 pm
    At the beginning of every month in 2014, I will be 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 April is a picture of the springtime pot-au-feu I am gearing up to make now that the first spring vegetables are…
  • March Favorites

    clotilde
    27 Mar 2014 | 8:00 am
    A few of my favorite finds and reads for March: ~ A vegetarian’s alphabet. ~ Absolutely delicious gluten-free and organic cookies from Belgium, with irresistible packaging as a bonus. I have a special weakness for Charlotte Chocolat and Céline Citron. ~ What can you eat for 10€ (that’s about $14) in Paris? ~ Networking is for everyone. ~ Taste testing for the best lemon tarts in Paris. ~ How is it that honey keeps forever? ~ Looking forward to Superbarquette, a street food festival at Paris’ Wanderlust April 11 to 13. ~ The 30-second habit with a lifelong impact. ~ Cannot…
 
  • add this feed to my.Alltop

    David Lebovitz

  • Lillet

    David
    14 Apr 2014 | 4:45 am
    I’m not sure how I discovered Lillet, an orange-infused apéritif wine, made in a town on a road between Sauternes and Bordeaux, but I remember driving through the area and making my friend screech to a halt when we (almost) passed the Lillet factory. Factory probably isn’t the best word, but macerbatorium probably sounds a little dodgy, but when we walked in, we found ourselves in front of an astounding amount of oranges and shards of bark, bobbing up and down, as they macerated in vats of wine. While that was certainly a riveting sight, equally enticing was the silver daddy who…
  • My Paris Kitchen book tour & All-Clad give away

    David
    11 Apr 2014 | 1:39 am
    I’ve finally reached a milestone in my life because I am actually going on a book tour. Yes, I can barely believe it myself. After years of publishers hiding me, aka “the loose cannon,” they are releasing me into the wild. I’ll be heading to the U.S. and Vancouver for a series of events to mark the release of My Paris Kitchen. While I’d love to go everywhere*, there’s only one (1) of me, and fifty (50) states – not to mention the provinces, territories, and wilds of Canada. However, if anyone can get me to Hawaii and arrange an event close to the beach, I…
  • The Making of My Paris Kitchen

    David
    7 Apr 2014 | 11:33 pm
    (Photo by Ed Anderson) My Paris Kitchen is finally here! It’s taken me a few years to get to this day, and I thought I’d give you a little look behind-the-scenes of how the book was created. There’s a certain amount of conversation about blogs versus cookbooks, and since I have a foot in both, I am keenly aware of the connection between the two, but also what makes them different. There’s a lot of talk about whether food blogs are overtaking traditional cookbooks. What’s changing – in my view – is that people are looking for something else in a cookbook…
  • Fromage Fort

    David
    3 Apr 2014 | 10:28 am
    At any given time, there are between two – and fourteen – nubbins of cheese in my refrigerator. Those odds and ends are the result of me getting too excited when I’m at the fromagerie, usually going with the intention of buying just one or two wedges. But after scanning the shelves, and seeing a few cheeses that also look worthy of my shopping basket, ones that I am sure need to be tasted, the friendly women who I buy cheese from wrap them all up neatly in paper for me to take home. The bill is always more than I expect, but it’s the one bill that I’m happy to régler…
  • Some Thoughts on French Cuisine

    David
    30 Mar 2014 | 7:51 am
    French cuisine is, once again, a popular topic of discussion these days. Actually, anything controversial about France seems to foster a lot of heated debates. On one side are the folks decrying French-bashing, complaining that the French are unfairly picked on. Then there are the others who eat up books about how superior the French are, because they are better at parenting, they miraculously stay thin, they don’t have plastic surgery, everyone enjoys months of vacations, and Paris is a magical place where love, fashion, and fine food, flourish on the cobbled streets of the city. The…
  • add this feed to my.Alltop

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

  • Baking Chez Moi: Touch Typing for Real

    Dorie Greenspan
    14 Apr 2014 | 9:43 am
      When I tell people that I’ve got a new cookbook coming out, lots of them have the same response:  How do you write so quickly? Here’s the answer:  I don’t write quickly.  Not at all.  I am the proverbial slowpoke.  And while it might seem like just yesterday that my last book, Around My French Table, hit the stores, it was four years ago.  And it was four years before that that Baking From My Home To Yours was born. I’m anything but quick. But in cookbookery, as Julia Child used to call our craft, there’s much to do before you…
  • L'Oeuf Neuf: A new way to cook an egg, with thanks to Buvette

    Dorie Greenspan
    9 Apr 2014 | 4:04 pm
    When I heard that Buvette in NYC made eggs with their espresso machine’s steam wand, the one normally used to make cappuccino, I was intrigued.  When I tasted the eggs, I was obsessed.  The eggs are soft, fluffy and delicious, in the way the best gently scrambled eggs are.  In part because the eggs themselves are very good, and in part because even the ordinary is elevated when it’s drizzled with olive oil, speckled with parmesan, set on a bed of grilled oil-rubbed country bread and served with top-drawer prosciutto.  I had one of these eggs for breakfast at…
  • Brussels Sprouts + Bacon + Maple Syrup + Mustard, while the weather's still cool

    Dorie Greenspan
    31 Mar 2014 | 10:24 am
     I've recently renewed my committment to Brussels sprouts.  I've always loved them, but never made them as often as I have in the past month or two.  Maybe it's because I'm holed up in Connecticut, where the wind whips off the pond and winter seems endless. (It snowed, sleeted and hailed this morning!)  Or maybe it's because Brussels sprouts are so delicious, especially when paired with something salty - bacon; something sweet - maple syrup; and something that's a bit of both - grainy mustard.  When I first started making B-sprouts and bacon, I cooked the sprouts in a…
  • Baking Chez Moi: Cut, paste, repeat - how to organize chapters

    Dorie Greenspan
    6 Mar 2014 | 5:52 am
    I'm packing up the bits, pieces and early drafts of Baking Chez Moi, Recipes From My Paris Home to Your Home Anywhere, my newest book, and, looking at the piles of paper and the scribbles, marveling (as I have for each of my other books) that this stuff ever comes together.  I work in notebooks - I'll tell you more about them at some point -- and then write the recipes and make a computer file for each chapter.  As I'm working, I make a bunch of charts and to-do lists and spreadsheets and notes and I think I'm the most organized I've ever been.  Then the time comes to arrange…
  • Buy me! Bake with me! Help Cookies For Kids Cancer!

    Dorie Greenspan
    25 Feb 2014 | 7:04 am
     As many of you know, I love doing what I can to support Cookies For Kids Cancer, an organization that's close to my heart.  This year, Gretchen Holt, who created Cookies For Kids Cancer to raise money for research into pediatric cancer, has organized an amazing evening, Chefs For Kids.  Tonight, 28 top chefs and 14 fabulous pastry chefs will be cooking and baking their hearts out for people who were generous enough to support the organization and lucky enough to buy tickets for the gala -- the tickets were sold out before the invitations were even in the mail.Christina Tosi,…
  • add this feed to my.Alltop

    Alexander Lobrano

  • WILL Restaurant, Paris–A Delightful Modern Bistro, B

    Alexander Lobrano
    13 Apr 2014 | 5:07 pm
    Salt-marinated salmon with citrus cream and favas at Will   Recently I’ve been thinking something’s gone very wrong with the whole process of going out to a restaurant for a meal. Consider this Tweet from Jay Rayner, the Guardian‘s excellent food critic, this morning: ”25 minutes of hold music that crackles and breaks up. an online booking system that claims to have no tables. credit card numbers mandatory.” Needless to say, all the poor man was trying to do was make a reservation. When I first started going to restaurants with any regularity, the only ones…
  • HUNGRY FOR FRANCE, My New Book

    Alexander Lobrano
    12 Apr 2014 | 6:55 am
    Many thanks to the many people who’ve written with questions about my recently released book Hungry for France: Adventures for the Cook and Food Lover. I’d very much like to be able to answer your messages individually, but since this would take a long time, I think you’ll find answers to most of your questions in the trailer for the book that was produced by my publisher, Rizzoli USA. Please click on this link to learn more: Hungry for France: Adventures for the Cook and Food Lover I hope you enjoy listening to this narration, and if you have more questions about the book…
  • AUX ENFANTS GATES, Paris–A Bistro that Sincerely Spoils You in Montparnasse, B+

    Alexander Lobrano
    2 Apr 2014 | 12:55 am
    On my way to meet Bruno and some friends for dinner the other night, I was in sort of a bad mood. An old college friend had called for a chat just before I went out, and it had been terrific to catch up with him until the talk turned to our work. He’s a very successful lawyer in Washington, D.C., and I, well, I’m a food and travel writer who lives in Paris, bien sur. He mentioned having seen something that I’d written in the Wall Street Journal and said that he’d liked it. I’m so glad, I told him, and then there was an ominous pause. “Alec, one thing…
  • CORETTA, Paris–A Very Good Contemporary French Restaurant in an Up-and-Coming Part of Town, B+

    Alexander Lobrano
    19 Mar 2014 | 7:10 pm
    A handsome new park is emerging on the northern edge of Paris in the 17th arrondissement, and it’s named for the American civil-rights leader Martin Luther King. Only a few acres of the new green space built on former rail yards are now open, but the park is beautifully landscaped and will be the centerpiece for a whole new quartier when it’s completed in 2015. For the moment, just a few of the new buildings surrounding the park have been finished, but one particularly good-looking HLM (subsidized housing units) houses not only a bunch of Parisians who must be delighted by their…
  • LA COUPOLE, Paris–In Remembrance of Things Long Past, C

    Alexander Lobrano
    6 Mar 2014 | 2:45 pm
    Some strange and generally wonderful things have happened to me because of Facebook. A few days ago, I had a message from a woman I’ll call Amanda, a friend I hadn’t seen since high-school graduation. She wrote from Tampa, Florida, where she is living as a recently divorced real-estate agent and said that she’d decided to treat herself to a trip to Paris, a city she hadn’t visited since a college trip many years ago. “I made out with a boy who followed me for twenty minutes in the Tuileries gardens. It was the craziest thing I’d done up to that point in my…
 
  • add this feed to my.Alltop

    John Talbott's Paris

  • Les Impressionnistes en privé aka Impressionist works from private collections - at the Marmottan until July 6.

    John Talbott
    16 Apr 2014 | 9:07 am
    Even though I had sworn off Impressionist and Post-Impressionist exhibitions for Lent, I agreed to take my bride to see this show at the Marmottan and am I glad I did.  It was nice to see old friends, even if slightly different from those hanging in well-known museums. The only problem - the tour groups clogged the narrow passages and I felt like a point guard facing a line of 300 pound tackles.  But I shoved my way through. 3 Wows!
  • Le Verre Moutarde in the 17th: New chef, new dishes, former front-guys, former ambiance.

    John Talbott
    16 Apr 2014 | 8:59 am
    Le Verre Moutarde in the 17th is a place I've been to maybe 3-4 times before, since it opened about a year ago and Colette and I have been impressed by the hosts - Christophe Ledoux (ex-Pre Verre) & Mathieu Desmoulins, the cooking - by a Colombien chef and the terrific Amora mustard ambiance - so buzzy they keep turning people without reservations away.  So it seemed a logical place to go with two dear friends, one a fellow-blooger, who had never been - and there was our table clearly marked in chalk.  The menu and carte did seem different, however, but in a good way…
  • Van Gogh/Artaud. The Man Suicided by Society at the Musee D'Orsay: Great catalogue; long lines.

    John Talbott
    15 Apr 2014 | 8:27 am
    Van Gogh/Artaud. The Man Suicided by Society at the Musee D'Orsay is a show which from the splendid catalogue is well-worth seeing if the line was not hours long.  Too long for me; I'll be back some snowy day before July 6th.
  • L'Alexandra in the 14th: A very nice neighborhood restaurant.

    John Talbott
    15 Apr 2014 | 8:16 am
    5.4 L'Alexandra, 6, rue Pernety in the 14th, 01.83.96.25.98, (Metro: duh Pernety) closed Sunday and Monday, has been open 3 years but was not on my radar screen until a friend up their street brought it to my attention.  By the time Colette and I walked in, our dining guest was already in bilingual discussion with the woman whom I presume is/was the chef/owner.   Our friend and I started off with the braised but quite al dente green asparagus on the bed of terrific macerated gesiers.  With them we had a bottle of 2013 Silver Medal Cotes du Rhone by Corinne Depeyre which…
  • Reviews of reviews: The week of April 7th, 2014

    John Talbott
    15 Apr 2014 | 1:15 am
    Monday-Tuesday in A Nous Paris, Jerome Berger awarded 3/5 dots to Cuisine, 50, rue Condorcet in the 9th, 01.83.56.33.59, closed Sundays and Mondays with lunch formulas at 15 and 18 and evening tapas a la carte at 30 E  for items such as asparagus, beef and panna cotta as well as to Oka in the 9th, already mentioned; while Philippe Toinard gave 3/5 dots to the Table d’Eugenie, 58, rue de la Faisanderie in the 16th, 01.45.04.12.53, closed Sundays, with formulas at 23 and 29 E. Tuesday in Le Fooding there was a review by Yves Nespoulous of the Restaurant Will, 75, rue Crozatier in the…
  • add this feed to my.Alltop

    Adrian Moore

  • 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,…
  • Moving forward

    Adrian
    19 Mar 2014 | 3:05 am
    Cher followers, forgive me for having neglected you, I haven't been updating much lately because of a personal project that has come to fruition and which is taking up most of my (limited) free time with frequent travel to the far corners of the earth. That being said, I will try to keep you all up to date on the Paris restaurant zeitgeist with a bit more regularity (that won't be hard given my recent meagre efforts!), and I promise you that ze project, a beautiful book with a very well known publisher will be worth the wait.
  • Le BAT, Yariv Berrebi's new Bar a Tapas et Tartares, Paris

    Adrian
    15 Dec 2013 | 3:02 am
    One of the more surprising eateries to open up in recent months is this modern spot serving small dishes in a bar space around an open kitchen, wedged somewhere between the Hard Rock Café and Indiana Café (worst "Tex Mex" in Paris). An ovni (UFO) as the French food press would call it, this bar a tapas et tartares has young Israeli chef Yariv Berrebi (formerly of Kitchen Galerie bis) behind the counter live cooking excellent quality produce to crowds of businessmen (lunch), theatergoers (they are open until 11pm weekdays and midnight on Saturdays) and clued up foodies. Prices are…
  • Czech, please: drunch at Sansho, Prague

    Adrian
    9 Dec 2013 | 3:09 am
    Prague is, without doubt, one of the most beautiful cities in Europe, but, excepting high end French gastronomy clones and beer halls purveying hearty fare, it has never really had much to draw gastrotourists to its regal streets. But a few addresses are changing the way people think about the Czech capital, and at the forefront is undoubtedly Sansho.Founded by Brit chef Paul Day, Sansho, a modern little table replete with local media types and Brooklynesque tattooed and bearded servers, is making waves. Day, who apprenticed as a butcher at the age of 13, then who worked for three years at a…
 
  • add this feed to my.Alltop

    Tomato Kumato

  • Asparagus, Radish, Spinach, Buffalo Mozzarella

    emiglia
    14 Apr 2014 | 2:22 pm
    Tweet It may seem strange to post this right after posting that spring is officially here, but I was a little bit late on my last post, I guess, and on top of everything, that exceedingly short period that’s one of my favorite moments of spring is over. Skinny asparagus are gone. I hope you don’t find me melodramatic in saying that it is a calamity. I remember when I first moved back to Paris in September and met the Shoe Fiend; we were talking about all the exciting things there were to do and see in Paris, and she lamented over one thing. “There are no asparagus…
  • Late Winter Salad

    emiglia
    9 Apr 2014 | 2:10 pm
    Tweet Getting to work in the morning has become different in the past few weeks. For one, I go to the gym before work, which means that I get to the neighborhood quite a bit earlier than I used to, at around eight. I did used to come in that early in the winter, but it was winter, and it was cold, and it was dark, and it was far less pleasant than it is now. Now, I know everyone. The neighborhood where I work actually isn’t in Paris, but in Boulogne, a suburb of the city. The street where we work is home to a permanent market, similar to Rue Cler (though far smaller), with two bakeries,…
  • Chèvre, Asparagus, Peas, Arugula

    emiglia
    27 Mar 2014 | 3:22 am
    Tweet Before I moved to France, I didn’t know that cheese had a season.   Luckily, I have a Country Boy, who has taught me many things: - Usually in French apartments, all of the plumbing is connected, so if the sink is blocked, you can cover all the other drains with wet sponges and plunge it. - If you don’t like the answer you’ve gotten from a French fonctionnaire, it’s OK to stomp around and yell a little bit, but it goes over better when you’re “French since Charlemagne.” - Cheese has seasons. - Goat cheese is better when you pet the baby…
  • Another Salade Niçoise

    emiglia
    23 Mar 2014 | 12:11 pm
    Tweet I don’t feel like a foreigner anymore. I suppose it’s been a long time coming, but I had an “aha!” moment yesterday. We came out to Coullons to visit The Country Boy’s family. We drove from the train station to the tiny town that I’ve got no idea how many times I’m visited. TCB asked his mom to pull over so he could buy a pack of cigarettes before the Tabac closed for lunch. He joked that he was going to buy a lotto scratch card instead; he mentioned it by brand name, but I understood. Nostalgie radio was playing Michel Sardou. TCB and his…
  • Spinach Risotto and Roasted Cherry Tomatoes

    emiglia
    22 Mar 2014 | 2:43 am
    Tweet “Inferior people talk about others, average people talk about things, superior people talk about ideas.” -Dr. Robert Monaco I don’t think that I’m alone in that I never met my paternal grandfather. I have a lot of friends who, growing up had just a few or even one grandparent, and I had three, plus my maternal great-grandfather, so I was doing pretty OK as far as grandparents are concerned. That being said, when I was very young — maybe four or five — I was obsessed with knowing everything there was to know about my grandfather. In retrospect, I think…
  • add this feed to my.Alltop

    Pham Fatale Recipe Feed

  • Jumbo Shrimp Stir Fry Recipe

    16 Apr 2014 | 12:26 pm
    This is, in my opinion, one of the most decadent seafood dishes I like to prepare whenever we host a fancy dinner party. We recently did, so I selected jumbo shrimp, dried black mushrooms, broccolini, beech mushrooms, King oyster mushrooms and green onions. I learned the tricks of the trade from Aunt Danielle. As I've mentioned before, Aunt Danielle is an amazing cook; she used to run a successful Vietnamese restaurant in the early 90s. She taught me a lot of staple Vietnamese dishes to cook when I first got married. The secret is to use the corals from the inside of the shrimp heads to…
  • How To Make Homemade Soymilk

    15 Apr 2014 | 2:09 am
    A few weeks ago, we had our family friend Tam over for tea time. I raved about the fresh soymilk that we buy locally from a small shop in San Jose. Tam insisted we should make our own, and I have ever since. The ingredient list is easy: a few soaked soy beans, filtered water and the sweetener of your choice. I've perfected the recipe since I prepare it almost daily. I flavor the soymilk with a bit of vanilla, nutmeg, mung beans and raw peanuts for extra richness. It's much healthier than the one you find at the store. All you need is a high-powered blender, a fine-mesh strainer and 30 minutes…
  • Picnic Quinoa Salad Recipe

    14 Apr 2014 | 1:06 pm
      My husband Lulu, baby Aria and I had a delightful time at San Gregorio beach this weekend. He took care of most of the food; I only prepared a salad. For easy transportation, I cooked quinoa and pre-seasoned it with a salad vinaigrette. I also added carrot, corn, broccoli, zucchini, sun-dried tomatoes and sweet cheese. Lulu was so thoughtful and took care of the rest. He woke up early, took care of our new puppy Ernest, went groceries shopping, bought a baguette and a wonderful array of cheeses (manchego, out-of-this world truffle cheese, goat cheese, etc.) and…
  • Almond Chocolate Cookie Cake Pie Recipe

    11 Apr 2014 | 9:46 am
    Have you ever cooked a turducken? In case you don't know what a turducken is, it's a deboned turkey stuffed with a deboned duck stuffed with a deboned chicken. Turduckens are usually stuffed with breadcrumb dressing. Well, the idea for this elaborate dessert is smilar in concept,  but a sweet version. I wanted to layer one dessert into another and create a special, sweet treat: a cookie cake pie. Somehow I managed to wrestle the whole thing together and came up with a dessert that I think made sense. It consisted of an almond passion fruit cheesecake inside an…
  • Glazed Pearl Onion Crepe Recipe

    10 Apr 2014 | 12:45 pm
    After watching the "How to Make Crêpe Batter" tutorial,  you'll see how fairly basic it is. As I mentioned in the video, I first learned how to make crêpes in kintergarten back in France, and I haven't forgotten since then. After a little practice, you'll be able to adjust the quantities of liquid (milk, alcohol or citrus juice) by eyeballing until the perfect consistency is reached (see video).  You can fill the crêpes with many possible ingredients. This savory version contained pearl onions that I glazed in Marsala wine, brown…
  • add this feed to my.Alltop

    bell'alimento

  • Herb Cubes

    Paula
    16 Apr 2014 | 2:31 pm
    I’m kinda in herbs. ‘Tis true. I am quite fond of almost all of them. Fresh herbs bring so much to both dishes and drinks (basil lemonade – swoon). I grow as many varieties as I can during the spring and summer and soon enough I’ll have them coming out of my ears. I will have too much to keep up with even as much as I cook. But I’m okay with that. Some I dry for later and some I preserve in olive oil (herb cubes) for those cold months when they’re not readily available or cost an arm and a leg at the market for 2 sprigs. Gasp.(...)Read the rest of Herb…
  • Parmesan Scalloped Potato and Ham Stacks

    Paula
    14 Apr 2014 | 9:21 am
    There are very few people I know that don’t like scalloped potatoes (and let’s just say we’re not close). Creamy soft potatoes swimming in a cheese sauce. Pass me the pan people. Carbs I love them. What can I say. I could eat them every day. Of course I’d probably have to eat them while walking on a treadmill if I did. Okay scratch that walking on a treadmill while eating is really not advisable, don’t ask me how I know. Sigh. (...)Read the rest of Parmesan Scalloped Potato and Ham Stacks (241 words) © Paula for bell' alimento, 2014. | Permalink | 22…
  • Brown Sugar Mustard Glaze

    Paula
    11 Apr 2014 | 10:08 am
    A good glaze is a like a good black dress for food. When tasked with whether or not to glaze I say glaze away.  Next weekend is Easter and hams will be gracing tables near and far. Ham is what most people think of first when they hear glaze but it’s great with chicken too. This is our classic go to glaze, brown sugar mustard. You can’t go wrong with this flavor combination. We however throw a little something something in for extra measure. Sweet heat if you will. (...)Read the rest of Brown Sugar Mustard Glaze (107 words) © Paula for bell' alimento, 2014. | Permalink | 22…
  • Italian Steak with Grilled Radicchio Salad + Special Plated Offer

    Paula
    9 Apr 2014 | 1:18 pm
    Would you be amazed to know that I had everything delivered to my door to make this incredibly tasty Italian Steak with Grilled Radicchio Salad. Each ingredient pre-portioned (no measuring people). The delivery box also included an 8 x 10 recipe card complete with step by step photographs with clear and concise cooking directions, cooking tips and glossary of terms. Pretty much every thing is done for you but the cooking and the dishes. I’d say that’s pretty amazing and that I’m sorry I didn’t think of this incredible service myself. (...)Read the rest of Italian Steak…
  • The Ultimate Italian Grilled Cheese

    Paula
    7 Apr 2014 | 8:26 am
    At any given time we have at least 6 different types of cheeses in our house. To say that we love cheese is an understatement. As much as I love dessert and I do I’m hard pressed to turn down a cheese plate when it’s on the dessert menu. It’s cheese, seriously what’s not to love about it. I love it to snack on, to add oomph to dishes and yes most definitely in GRILLED CHEESE sandwiches like this one. (...)Read the rest of The Ultimate Italian Grilled Cheese (233 words) © Paula for bell' alimento, 2014. | Permalink | 32 comments | Add to del.icio.us Post tags:…
 
  • add this feed to my.Alltop

    Chef Tom Cooks - Recipe Blog

  • Spicy Beer-Braised Pot Roast

    Thomas Grossmann
    10 Apr 2014 | 11:40 am
      This is a kicked-up version of the classic pot roast recipe that adds lots of heat and flavor!  Make sure you remove the seeds from the cherry peppers otherwise your dish will come out super spicy. 1 (4-5 lb.) beef chuck roast 1 1/2 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 2 medium onions, halved 4 carrots, peeled and roughly cut into chunks 2 red cherry peppers, seeds removed and chopped 3 cloves garlic, chopped 1 (12-ounce bottle) dark beer (I used Saranac Black Forrest beer) 4 medium, Yukon Gold potatoes, peeled and cut into quarters 2 to 2 1/2…
  • Beef & Broccoli Stir-Fry

    Thomas Grossmann
    2 Apr 2014 | 9:39 am
    2 (3 1/2-ounce) bags boil-in-bag long-grain white rice 2 tablespoons dry sherry, divided 2 tablespoons lower-sodium soy sauce, divided 1 teaspoon sugar 1 pound boneless sirloin steak, cut diagonally across grain into thin slices 1/2 cup lower-sodium beef broth 1 tablespoon cornstarch 1 tablespoon hoisin sauce 1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper 2 tablespoons canola oil, divided 1 tablespoon bottled ground fresh ginger 2 teaspoons minced garlic 4 cups prechopped broccoli florets 1/4 cup water 1/3 cup sliced green onions Cook rice according to directions.
  • Spicy All Day IPA Hummus

    Thomas Grossmann
    28 Mar 2014 | 8:00 am
      If you like beer and jalapenos then you will love this hummus recipe. I used Founders All Day IPA in mine but feel free to experiment with your favorite IPA in this recipe. 16oz can chickpeas, drained and rinsed 2 fresh jalapenos, seeded and chopped 3 tbs tahini 1/3 cup chopped fresh cilantro 1 tbs olive oil Juice from one lime 1/2 tsp garlic powder 1/2 tsp salt 1/3 cup IPA Beer Add all ingredients to a food processor and process until smooth. Add additional beer if it is too thick. Taste and add more salt and/or garlic powder if needed. Serve with pita bread or pita chips. Serves 6-8…
  • Hoisin Sauce

    Thomas Grossmann
    26 Mar 2014 | 8:26 am
    Hoisin sauce is a Chinese barbecue sauce that goes great with various meats. Make your own hoisin sauce using this simple recipe. 4 tablespoons soy sauce 2 tablespoons peanut butter 1 tablespoon molasses or 1 tablespoon honey 2 teaspoons seasoned rice vinegar 1 garlic clove, finely minced 2 teaspoons sesame seed oil 1 teaspoon chinese hot sauce (more or less to taste) 1/8 teaspoon black pepper Combine all ingredients in a small mixing bowl. Mix with a whisk until well blended. Related Posts:Beef & Broccoli Stir-FryTom’s Kickin’ Barbecue SauceBeer Braised Chicken Sliders With…
  • Cheesecake with Raspberry Sauce

    Thomas Grossmann
    24 Mar 2014 | 9:38 pm
    Raspberry Cheesecake If you like cheesecake then you will absolutely love this recipe for a perfect cheesecake with a delicious raspberry sauce on top. Make sure you also download a copy of the Cheesecake Lovers Cookbook. Cheesecake with Raspberry Sauce 1/4 c Graham Cracker Crumbs 17 oz Cottage Cheese, 2% Fat 17 oz Cream Cheese – Fat Free Philadelphia 1 cup Sugar 2 tbs Cornstarch 1 tsp Vanilla Extract 1 Egg 2 Egg Whites 10.5 oz Raspberries, Frozen Thawed 1 tbs Cornstarch 1/2 cup Jelly Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch springform pan. Puree well drained…
  • add this feed to my.Alltop

    The Bitten Word

  • Carla Hall's Last Supper Buttered Tarragon Peas

    Bitten Word
    15 Apr 2014 | 5:58 am
    Carla's Comfort Foods Is Carla Hall the most flat-out enjoyable person in the food world right now? In our book: Yes. A friend invited Clay to join him to see Carla discuss her new book, Carla's Comfort Foods, here in DC last week. The Top Chef competitor, co-host of The Chew and District of Columbia resident utterly charmed the crowd with her Padma Lakshmi impressions, tales of cooking under pressure and just overall Carla-ness (Hootie hoo!). But it was the disucssion of peas that grabbed Clay's interest. Peas are one of Carla's favorite foods (ours too, Carla, call…
  • Veal Meatballs with Mustard Greens

    Bitten Word
    10 Apr 2014 | 6:48 am
    Food & Wine (April 2014) Meatballs are regularly on the menu at casa Bitten Word.  We don't typically use any specific recipe. We just buy a ground meat that looks good to us (typically turkey, chicken or pork), spice it up in a way that sounds good to us and go for it, cranking out (on our best days) enough meatballs for a meal as well as enough to store in the freezer for another lazy day.  For years, we've been big fans of Trader Joe's Turkey Meatballs. They easy to throw together for a quick meal with some sauce. We've likely eaten dozens of bags of them, and you…
  • Edamame-Miso Tuna Salad Sandwiches

    Bitten Word
    8 Apr 2014 | 8:12 am
    Saveur (April 2014) Does your pantry ever surprise you? Ours does. We remember fondly the first time, years ago, when we were able to make dinner entirely using foods we already had in our pantry. We were shocked! After years of living in tiny apartments, we'd grown accustomed to buying only the foods we were about to cook. But when we moved in together (and upgraded to a slightly larger kitchen), we started amassing pantry staples and frozen basics until one day -- boom! -- we could make whole meals from our pantry without having to buy a single thing. Of course, in the six years of…
  • New Orleans–Style BBQ Shrimp

    Bitten Word
    3 Apr 2014 | 6:47 am
    Fine Cooking (April 2014) On the heels of our trip to New Orleans, we were desperate to get back to cooking. So we hit the stack of April's food magazines. We had no plans to cook anything that came close to what we'd eaten in New Orleans (and we had eaten so, so much), but in the pages of Fine Cooking were thrilled to see this recipe for New Orleans-Style BBQ Shrimp from a bona fide Louisianan, Miss Poppy Tooker. (Can we just agree that hers is one of the best names ever?) We keep running across Poppy Tooker in various publications, but most recently heard her on The Splendid…
  • 5 Nights in New Orleans: Eating and Drinking Around the French Quarter

    Bitten Word
    1 Apr 2014 | 8:29 am
    It wasn't hard to convince us to return to New Orleans.  When Mason called more than year ago to say he and Kristen were engaged, we were thrilled both for them and, honestly, for ourselves, because we knew it meant we'd be returning to New Orleans.  It had been two years since we last visited New Orleans and it that was two years too long. So in late March, we made the flight down, got in a cab driven by a man named Beauchant (like something out of central casting)  and were speedily deposited in the French Quarter, where we planned to stay for four nights (which later becomes…
  • add this feed to my.Alltop

    Sugar & Spice by Celeste

  • #SaveTheBiscuit - Just Peachy Shortcake with Toasted Pecans & Maple Drizzle

    Celeste
    9 Apr 2014 | 1:50 pm
    Who's ready for some more biscuit deliciousness???  This recipe is one of my personal favorites when it comes to desserts that are perfect for the upcoming spring and summer season.  It's my take on a traditional shortcake.  Sky-high buttermilk biscuits take the place of the usual shortcake, and juicy peaches mixed with a little brown sugar make a mouth-watering filling.  Freshly whipped cream, a drizzle of maple syrup and toasted pecans take this dessert to stellar status. Recently, I shared the news that my blog had been featured in Wiregrass Living magazine.  This…
  • #SaveTheBiscuit - Caramel Pecan Biscuit Bake

    Celeste
    12 Mar 2014 | 5:00 am
    What do you get when you combine the ooey-gooey goodness of a cinnamon roll with the light and fluffy, melt-in-your-mouth amazing-ness of a buttermilk biscuit?Well, this Caramel Pecan Biscuit Bake, of course.My mouth is watering right about now, just remembering that wonderful first bite of this concoction.  You might be wondering what a "biscuit bake" is.  I had never made one, and really had never heard of one, until recently.  You basically make an easy biscuit dough and press it into the bottom of an 8x8 inch dish.  Next, it's topped with a heavenly mixture of…
  • #SavetheBiscuit ! A Buttermilk Biscuit Tutorial

    Celeste
    27 Feb 2014 | 5:00 am
    How many recipes can you think of that only call for 3 ingredients, yet can evoke such special memories in the hearts and minds of so many southerners?  These days, we rely too often on fast food and frozen meals, that we sometimes forget how wonderfully comforting and easy things like biscuit-making can be.  Sure, you can buy frozen biscuits at the store, but there's just nothing quite like a hot, fluffy biscuit right out of the oven that you've made from scratch.  It's rewarding.  Plus, it's so much fun to teach the people you love how to make the perfect biscuit. …
  • A Cornbread Potluck! - Buffalo Chicken Cornbread & Blue Cheese Salad

    Celeste
    12 Feb 2014 | 7:30 am
    Cornbread is so under-rated, don't you think?  There are so many fun things you can do with it.  For example, this recipe incorporates buffalo chicken, cheddar cheese, blue cheese and freshly chopped cilantro right in the batter.  Um, yum! And if that deliciousness isn't quite enough for you, a flavorful salad is served right on top of a generous wedge of the cornbread, making this an excellent addition to your weeknight repertoire.  Before eating this, I had never seen a salad served on TOP of cornbread, which I thought was pretty creative and made for a great…
  • My Feature in Wiregrass Living Magazine!

    Celeste
    4 Feb 2014 | 4:29 pm
    So, I've got some wonderful news to share with you all - My blog is featured in the January/February issue of Wiregrass Living magazine, with a 14 page spread (and cover photo)!  Wiregrass Living is published in my hometown of Dothan, AL, and I was thrilled to hear that they'd be featuring my recipes.  As soon as the magazine hit newsstands, we headed to the local Barnes & Noble, and you can imagine my surprise when I first saw the issue, and a recipe from my spread made the cover!  I was even more happy with the recipe they chose for the cover - Chunky Chicken Noodle…
 
  • add this feed to my.Alltop

    CopyKat Recipes | Restaurant Recipes

  • TGI Friday’s Pretzel Sticks and Beer Cheese Dip

    Stephanie
    13 Apr 2014 | 3:18 pm
    TGI Friday’s Pretzels and Beer Cheese Dip is a recipe that has been requested by so many people just like yourself. TGI Fridays is a casual restaurant I love. They have a wonderful bar, and a menu that is constantly changing all of the time. I can’t think of a restaurant that I enjoy more when it comes to a place where you can run into and have a couple of drinks and grab some really good appetizers. I love that their menu is always changing, and you never know what to expect when you go there. Along with adding new favorites they do a great job of keeping some of their best known…
  • Fried Apples – Learn to Cook

    Stephanie
    10 Apr 2014 | 6:18 pm
    This recipe for fried apples is from my learn to cook series. So if you are a beginner cook this recipe is perfect for you. This is a recipe that I am cooking out of my old home economics cookbook. I normally just stick with copy cat recipes, but when I was thumbing through my old home economics cook book I thought it would be a lot of fun to shoot beginner recipes through the whole book. There are over 250 recipes in my old text book so we will be going through a lot of recipes in the future. Today we are going to visit fried apples. When I was growing up I can recall both my Mom and my…
  • 99 Deviled Eggs

    Stephanie
    9 Apr 2014 | 7:06 pm
    I can’t imagine an Easter or even a family gathering without Deviled eggs. This seems to be the one dish you can take and the plate is always going to be empty. So check out these deviled eggs with me. Deviled eggs are easy to make. I think their is so much variety in the deviled eggs it is amazing. You can prepare them in a variety of ways. You can make them with fresh herbs, mayonnaise, mustard, meats, cheese, and really just about anything you can stuff into that hollowed egg white. I think the most important step in getting the deviled egg just right is properly boiling the eggs. No…
  • Cracker Barrel Menu Favorites

    Stephanie
    9 Apr 2014 | 3:38 am
    We all have our Cracker Barrel menu favorite items. I personally love this restaurant, it reminds me of dining at my Great Grandmothers house. You are surrounded by lovely antiques then you get to treat yourself to a wonderfully cooked home style menu. Here are 17 of my Cracker Barrel menu favorite items. I can’t think of a better place I enjoy stopping at when I travel. They have one of the most delicious breakfast you can get out on the road. They serve a breakfast like you wished you would make at home. Truth be told, I hate to cook breakfast at home. First off, I am not really a…
  • El Chico Cheese Enchiladas

    Stephanie
    6 Apr 2014 | 1:44 pm
    El Chico Cheese Enchiladas have long been a favorite of mine, these Tex-Mex enchiladas have a vegetarian sauce that is so easy to make. Armed with this recipe, you may not have to go out for Cheese Enchiladas again. I live in Houston, Texas. I went to high school and college near by. El Chico is where we went for Mexican food when we had a special occasion. I actually went here with my Prom date years ago. El Chico is also known fro their Fried Ice Cream, that will need to be a future blog post. This really isn’t Mexican food, but it is really Tex Mex, and this is something my wonderful…
  • add this feed to my.Alltop

    livefire

  • Derby Day Step 3 – The Julep Trials Are Over!

    Curt
    13 Apr 2014 | 3:08 pm
    The epitome of Derby libations is, without question, the mint julep. A friend of mine, Christo, recently pointed out to me that the julep can be more than bourbon, sugar, water, mint and ice, though. I looked up the definition of “julep”, and, sure enough, it’s just a drink of sweet syrup, flavoring and water, or liquor and sugar poured over ice and garnished with mint. So there are plenty of julep recipes, but the king of the Kentucky Derby is still the mint julep. What’s more Kentucky than bourbon, anyway? And I am definitely a fan of mint juleps. If you’ve…
  • Derby Day Step 2 – Trial 2

    Curt
    11 Apr 2014 | 6:45 pm
    Day 2 of infusing some bourbon samples with pecans got here, and what did I find? One day of soaking pecan pieces in bourbon seems to be the best amount of time! The upside there is that it doesn’t take long to get really nice pecan flavor in bourbon. Step 3 will be adding some smoke to the julep. Any guesses on how it will turn out?
  • Derby Day Step 2 – Trial 1

    Curt
    10 Apr 2014 | 4:47 pm
    After 1 day of infusing, I tried a mint julep with the bourbon infused with pecans. The julep making is simple: 4-5 mint leaves 1 teaspoon Maguey Sweet Sap or light molasses 2 – 2 1/2 ounces pecan infused bourbon Lots of ice Muddle the leaves in a tall glass, then add the Maguey Sweet Sap. Put a layer or two of cheese cloth over the top of the glass and slowly pour the bourbon and pecans into the glass, keeping the pecan pieces in the cheesecloth. You may be tempted to put this in your mouth… Ok, go ahead if you want! Or just remove the pecan pieces, add a lot of ice and stir…
  • Derby Day Step 1

    Curt
    9 Apr 2014 | 5:48 pm
    The Kentucky Derby is coming soon, the greatest two minutes in sports! Some may argue that there are other great two minutes, but the event itself is only two minutes of great horses in the first leg of the Triple Crown. More than that, though, it’s tradition and style and people dressed in outrageous hats, and Kentucky Colonels and great good and drinks. If you get a chance, would you pass up tickets to the Derby? (From what I hear, the locals prefer the day before, and leave Churchill Downs for outsiders to deal with the crowds). My lead up to the Derby will have some new things to…
  • Livefire Whisky: Blanton’s Bourbon

    Curt
    6 Apr 2014 | 5:17 pm
    Welcome to the first Livefire Whisky post as part of Livefire! Instead of 2 different websites, both Livefire’s outdoor cooking and Livefire Whisky are on Livefire! I figured I needed to do something fun for this post, so I got a half-bottle of Blanton’s a couple of weeks ago to try. I’ve had Blanton’s before, but didn’t look at the experience as much more than just having a bit of bourbon. Blanton’s, however, isn’t really considered a plain old bourbon by many. It’s beaten the bourbon with the biggest cult following, Pappy Van Winkle in blind…
  • add this feed to my.Alltop

    The Naptime Chef

  • Easy Limeade Bars for Spring

    Kelsey
    16 Apr 2014 | 4:00 am
    My friend Barbara and I have declared 2014 the year of citrus. It started out as a joke about our mutual obsession with Meyer lemons, but now it has turned into a real thing. My Meyer lemon tree arrived in one piece and is slowly acclimating to a Connecticut spring. I am also still plowing through my last beautiful jar of Meyer lemon marmalade. When that goes I plan to try out the recipe for Grapefruit marmalade she sent me, and make yet another loaf of marmalade cake. So, you see, this is really turning into a bit of thing. In keeping with this trend, last week I made a big batch of limeade…
  • Tuscan Herb Cod with Tomatoes & Arugula

    Kelsey
    15 Apr 2014 | 6:00 am
    To wrap up my amazing delicious month of everyday seafood meals with Sea Cuisine I made a delicious, and very easy, dish of Tuscan Herb Cod with Tomatoes & Arugula. The beauty of this meal is that the lengthy preparation is already done for you. The cod is perfectly seasoned with Italian flavors and is ready to be baked to perfection. To make mine into a healthy meal I added a side of baby arugula with halved tomatoes and a simple vinaigrette. Since I didn’t serve any rice or noodles on the side I actually did it Italian-style and placed the salad directly on top of the fish. My…
  • The Chicken Cacciatore Rice Bowl

    Kelsey
    15 Apr 2014 | 4:00 am
    Sometimes the trick to coming up with new dinner ideas is to take an old favorite and give it a new twist. It isn’t about reinventing the wheel entirely. It is about breathing new life into the tried and true and ending up with something completely new. This is how I came up with this rice bowl idea using Ragú Old World Style Traditional Sauce. I wanted to make my favorite cacciatore from a new angle. So, I decided to serve it over brown rice instead of pasta and, voila, a new meal was born. The appeal of serving the chicken over rice is that the grains absorb the sauce just as well as…
  • Microwave Meals for a Day + Panasonic Microwave Giveaway!

    Kelsey
    14 Apr 2014 | 4:00 am
    Before we had children we didn’t have a microwave. We didn’t really have a need for one since it was just as easy for me to reheat food in the oven and make popcorn on the stovetop. But then we had kids. And we got a microwave right away! All that milk and food warming…all that late night reheating tea and coffee…there was no end to how much we needed it. I’ll say though, I never really cooked our food in it full-stop. I usually only used it for warming/reheating in a pinch. This all changed a couple of weeks ago when Panasonic reached out and invited me to try…
  • Celebrating National Grilled Cheese Day with Arla Dofino Cheese

    Kelsey
    13 Apr 2014 | 4:49 am
    I hope you all celebrated National Grilled Cheese Day yesterday! I’ve been celebrating it all week on behalf of my new roll this spring as the national spokesperson for Arla Dofino cheese. I am so excited about this partnership because I am a bona fide cheese nerd and I totally love their product. Last week I celebrated the beginning of our partnership with a launch in New York City at an amazing food space called Freshmade. In honor of National Grilled Cheese Day, I worked with Arla Dofino to create a few upgraded grilled cheese sandwiches featuring the brand’s delicious Creamy…
 
  • add this feed to my.Alltop

    Art & Lemons

  • roll with it (vegan soup and blondies)

    ArtandLemons
    9 Apr 2014 | 9:31 am
    This sweet potato soup and sunbutter chip blondie night happened twice last week. I wish you could have been here. The first time, I made them at home and the next, I made them for a cooking demo at the Worcester VegFest. Both times, the pot and pan were emptied in a hurry. Though the second drew a much larger crowd (6,000+ attendees and 100+ exhibitors). David and I hauled six bags of cooking essentials, two crock pots, plus the little one and his stroller and gear into the downtown convention center on Sunday morning. We needed a covered wagon, or any kind of large cart on wheels for that…
  • into squares

    ArtandLemons
    31 Mar 2014 | 10:01 pm
    I’m talking about five quick ways to photograph in squares over at Mortal Muses today. See you there…
  • let it fly — chocolate sunflower seed butter

    ArtandLemons
    25 Mar 2014 | 11:18 am
    With the little one on the verge of now eating solid foods, I’m into resourceful cooking and prepping produce for several meals at once. Roasted or steamed vegetables turn into soup, sauce, and baby food. Beans and nuts are in a continuous soaking rotation. Time in the kitchen is swift as the milk and sweet potatoes fly off his spoon. On rare occasions (read “ideal nap days”), I find a moment to bake pie or to make seed butter from scratch.   The later comes together in a flash and it’s oh so good on toast or with apple slices. Plus there is chocolate involved.
  • we’re in this together

    ArtandLemons
    11 Mar 2014 | 8:00 am
    winter light on film     Hasselblad 500 c/m | Fuji Film FP-100 C
  • winter afternoon

    ArtandLemons
    4 Mar 2014 | 10:01 pm
    Film from a winter afternoon.         Fuji Film FP-100 C | Hasselblad 500 c/m Capturing more images on film lately. More over at Mortal Muses today.
  • add this feed to my.Alltop

    Very Culinary

  • Everything-But-the-Bagel Hash Browns

    Amy Flanigan
    15 Apr 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.
  • Video: A Love Story

    Amy Flanigan
    13 Apr 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.
  • No-Bake Dark Chocolate Haystacks with Macadamia Nuts

    Amy Flanigan
    10 Apr 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.
  • Breakfast Pizza for #PizzaWeek

    Amy Flanigan
    8 Apr 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.
  • Breakfast Pull-Apart Bread

    Amy Flanigan
    6 Apr 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

  • Throw Back to the '90s With These Totally Rad Easter Baskets

    Nicole Iizuka
    16 Apr 2014 | 6:19 pm
    This Easter, thrill and delight someone you hold dear (or . . . treat yourself) by assembling an Easter basket full of goodies that'll harken back to their youth. We've rounded up a totally rad assortment of '90s treats; watch the video for tips on assembly and for another throwback Easter-basket option.
  • Your One-Stop Easter-Recipe Shop

    Nicole Perry
    16 Apr 2014 | 5:13 pm
    Easter Sunday is nigh, and whether you celebrate the religious aspects of the holiday or not, it's fun to celebrate the arrival of Spring with a special meal. We've rounded up a handful of our favorite recipes, from a classic bourbon-glazed ham to a dead-simple strawberry tart, all of which can be mixed and matched into a memorable Easter feast. Photos: Nicole Perry, Anna Monette Roberts, Camilla Salem View Slideshow ›
  • Which Classic Easter Treat Are You?

    Anna Monette Roberts
    16 Apr 2014 | 3:40 pm
    The test is simple: answer the questions to determine which classic Easter treat is so you.
  • 4 Trends From Pebble Beach Food & Wine

    Anna Monette Roberts
    16 Apr 2014 | 2:52 pm
    At Pebble Beach Food & Wine, chefs from around the country showcase rare ingredients and never-before-seen cooking techniques. It's an opportunity to see and taste foods you wouldn't necessarily order off a menu - like lamb-neck shawarma. These food trends, from adult grilled cheeses to the resurgence of terrines, caught our attention and should be making appearances on more menus across America, if they haven't already. View Slideshow ›
  • Cadbury Creme Eggs the Homemade Way

    Brandi Milloy
    16 Apr 2014 | 12:49 pm
    It just doesn't feel like Easter until we've devoured at least one shockingly sweet, gooey-centered Cadbury Creme Egg. That said, they can be a bit saccharine. The solution is simple: make a homemade batch using slightly bitter dark chocolate for the shell (it'll balance out the sugary filling). Watch the video to learn the secrets to re-creating this iconic Easter nibble, and then impress your friends by making a batch. Adapted from Scoochmaroo Homemade Cadbury Creme Eggs Notes You'll need a chocolate egg mold to shape the candies. Ingredients1/2 cup light corn syrup 1/4 cup butter, room…
 
  • add this feed to my.Alltop

    Hedonia

  • Notes from Ventura

    Hedonia
    13 Apr 2014 | 4:12 pm
    I've lived in California for 24 years this year, and despite no small amount of traveling throughout the state, there remain countless corners and crannies which I have not explored. In fact, despite having driven to and from San Diego dozens of times, there are entire communities which I've seen only through the windshield, having never taken the time to stop and pay a visit. Ventura was one of those towns, until last week. I'd been tapped by one of the organizers of Craftcation to present*,... Read more on Hedonia ...
  • Wordless Wednesday: Shorttail Gulch

    Hedonia
    29 Jan 2014 | 1:36 pm
    Read more on Hedonia ...
  • Baby Jesus pee (milk liqueur)

    Hedonia
    19 Dec 2013 | 4:30 pm
    Remember when I told you about the awesome Azorean cookbook we got from our neighbors? Well, I've dabbled in a thing or two beyond the molha. One of the recipes that intrigued me from the beginning was one for a milk liqueur. The name alone is enough to pique one's interest. But lest you think this is a creamy drink like Irish cream, let me disabuse you of that notion. Rather, the idea here is that milk is combined with liquor and other ingredients, most importantly citrus. The acid from the... Read more on Hedonia ...
  • Noggin'

    Hedonia
    11 Dec 2013 | 9:45 am
    I can't think of the last time I bought commercial egg nog. The very thought of it was sort of gag-inducing for a long time. As a child I loved the stuff, but at some point my tastes changed, and the last grocery store nog I remember drinking was sickly sweet with a thick, gloopy texture that evoked a mixture of molasses and Elmer's glue. In the intervening years, we've made our own nogs, including a recipe that involves separating the eggs and beating the whites to soft peaks, which are then... Read more on Hedonia ...
  • Shop locally! Shop artisanally! Shop deliciously!

    Hedonia
    3 Dec 2013 | 2:33 pm
    We are fortunate to live in an area that, despite an exorbitant cost of living, still manages to support a vibrant scene of artists, artisans, craftsmen and craft food purveyors. So this season I encourage, nay implore you to shop micro-local and support the folks who put their heart and soul into their handiwork. Here's a list of upcoming events where you can find the best and brightest. Hit up the Bayview Underground Food Scene Community Pop-Up Market tomorrow and each Thursday to get your... Read more on Hedonia ...
  • add this feed to my.Alltop

    Food Wishes Video Recipes

  • Roasted Leg of Lamb with Pomegranate, Garlic & Herbs – Happy Easter Indeed

    16 Apr 2014 | 8:57 pm
    I’ve done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It’s such a classic Easter menu option, and when prepared using this method, makes for a very user-friendly hunk of meat. The key here is removing the bone, and replacing it an extremely flavorful wet rub. You have two options here; the easy way, or the fun way. You can go to a butcher and buy a ready-to-roast, boned and butterflied leg of lamb. They’re not cheap, but they’ll happily butterfly, trim, and tie it to your specifications. Or, you could watch the…
  • “Quick Cured” Salmon – 3 Minutes? But I Want it Now!

    14 Apr 2014 | 12:05 pm
    Whenever I hear people criticizing millennials for being self-absorbed, having short attentions spans, and for expecting to get what they want, exactly when they want it, I think to myself, “Hey, that sounds like my generation!” Well, if that’s the case, then they’re (and we’re) going to love this quick-cured salmon technique. While the process is incredibly simple, the potential variations are endless. Whenever I show a new technique, I usually keep things simple, as to not distract people, but whether you’re talking about the brine, or post-cure seasonings, this is something…
  • Easter Eggshell Cupcakes!

    12 Apr 2014 | 8:50 am
    My lovely and talented friends at Allrecipes.com have come up with a way to combine two of my all-time favorite things; colored Easter eggs and cupcakes! Okay, so the first part of that wasn't true, but neither was the second part. However, if you're into this kind of seasonal foodcraft, and apparently many of you are, then I think this would make a brilliant addition to your Easter baskets. Enjoy!
  • Grilled Brie & Pear Sandwich and a Great Excuse to Make One

    10 Apr 2014 | 7:14 pm
    This grilled brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bored food bloggers, and cheese industry marketing cartels…I’m looking at you, Wisconsin. No matter its origins, this cheesy, savory/sweet, flavor bomb is probably my favorite non-traditional grilled cheese sandwich. If you’re going to do this, don’t get scared and omit the pepper and thyme. This is required to tip the sweet/savory scale toward the later. Just add a tiny bit your first time, and work up from there. By the way, this grilled…
  • Next Up: Getting Ready for National Grilled Cheese Day

    10 Apr 2014 | 12:27 pm
  • add this feed to my.Alltop

    Chili Cheese Fries

  • CCF’s Extreme Sliders

    Chili
    9 Apr 2014 | 9:35 am
    Sliders are fun. Easy to eat, easy to cook, right? Well they can be as simple or as complex as your taste prefer and your time will afford. Today we offer you CCF's own Extreme Sliders. Not too complicate but surely a notch above your run of the mill. We will grind our own fresh beef, make a bourbon maple onion jam as well as a custom condiment I like to call "not so secret sauce". I always choose fresh cuts of meat when making burgers and either chopped the meat at home or pulse it in a food processor (this method is no longer recommended). Chopping yielded pretty good results but for…
  • Enchiladas de Camote

    Chili
    8 Apr 2014 | 1:39 pm
    Enchiladas are another truly Mexican dish that dates back to who knows when. They were originally sold by street vendors and were simply corn tortillas dipped in a chile sauce and rolled up without any filling. Don’t worry they fixed that oversight and are now stuffed with just about any king of tasty meat, cheese or veggie imaginable. This enchilada recipe is an adaptation of Thomas Schnetz and Dona Savitsky’s version. They are co-owners of a popular tequeria style restaurant in San Francisco called Doña Tomás and have published a cook book by the same name. The enchilada recipe calls…
  • Honey Glazed Baby Back Ribs in Rum Marinade

    Chili
    3 Apr 2014 | 11:03 am
    I think this makes my fifth rib post! I can’t help it, I love ribs and especially pork ribs, and especially baby back ribs. Oh and I love rum as well. In fact I invent recipes that allow me to eat rum for those times when it isn’t appropriate to drink it. But I digress. I have utilized several different methods of cooking ribs over the years but I find this process to produce consistently great tasting, scrumpty, moist, tender ribs with relative ease, regardless of how you season them. I call this winning rib cooking process the Rib MBG process. M stands for marinate. We all know that…
  • Cask & Larder’s Florida Shrimp

    Chili
    26 Mar 2014 | 7:38 am
    Living in Louisiana for many years with New Orleans a mere hours drive away has regrettably jaded me when it comes to dinning out. I will not waste time ranting about the awesomeness of restaurants in the Big Easy but ever since I left the state it has been hard to find anything close, anywhere else. I live in Orlando Florida now going on 20 plus years and let's just say when I arrived here, Olive Garden was considered haute cuisine. But things are changing and have changed over the past few years. Orlando is quickly becoming a micro hot bed for passionate chefs leading a flourishing…
  • White Chocolate Bread Pudding

    Chili
    18 Mar 2014 | 12:27 pm
    This is a signature dessert of The Palace Cafe in New Orleans. This recipe is not exactly the same as theirs, but it is close and a little less rich. But it is still very rich and will wreck your diet in a second. You will be seens a as a friggin hero if you delivery this to any gathering. It shall be proclaimed the best dessert anyone has ever ate and you will likely hear phrases like “this is better than sex” and “this is orgasmic”. Yeah, it’s that good. Use day old French bread or dry it out in the oven a bit if fresh. You can use a double boiler to melt the chocolate or just…
 
 
  • add this feed to my.Alltop

    In Good Taste

  • In Good Taste Magazine Launching April 15

    Maris Callahan
    7 Apr 2014 | 7:19 pm
    For six years I have been writing this food blog but I’ve always wanted to do something bigger than write about what I had for breakfast. I love to cook and I have personally experienced the... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Mariano’s Health Key System [Recipe: Vegan Lemon Quinoa Salad]

    Maris Callahan
    20 Jan 2014 | 12:18 pm
    I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. As always opinions are... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • 30 Things to Do Before You Turn 30

    Maris Callahan
    10 Jan 2014 | 9:43 am
    Today I turn 30. Though I never like to make a big deal out of my birthday, I do like any excuse to celebrate a happy occasion. Once you graduate from college, there are very few life occasions that... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Pappardelle with White Truffle Butter Cream Sauce

    Maris Callahan
    28 Dec 2013 | 11:12 am
    There is a recipe that floats around the internet that has been aptly dubbed “engagement chicken” because it has been said to be so delicious that it will make a man propose to you when... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • The Year of Saying No [Recipe: Israeli Couscous with Butternut Squash and Cranberries]

    Maris Callahan
    24 Dec 2013 | 10:12 am
    I decided today that 2014 is going to be The Year of Saying No. That might seem negative or pessimistic, but I am a people pleaser. As someone who will say yes to a conference call even if it means... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • add this feed to my.Alltop

    Always Order Dessert

  • Italian Chicken Meatballs with Saucy Kale

    Alejandra Ramos
    16 Apr 2014 | 10:12 am
    I am fairly certain I've eaten a version of this meatball dish for lunch or dinner at least 5 times over the past couple weeks. Possibly even more than that. (Probably even more than that.) With a little prep, it's such a simple recipe. The chicken meatballs can be made and baked in advance, then kept frozen for fast meals on those days when you can barely handle more than a few minutes of
  • Homemade Chocolate Coconut Water

    Alejandra Ramos
    14 Apr 2014 | 1:16 pm
    The grocery service I use occasionally surprises us by adding a free thank you gift to my usual order. These little gifts range a sample of a new product to a sweet treat from their bakery. It's always a welcome surprise, and--more often than not--I find that the new product is actually so good that it ends up in regular rotation on our future grocery orders. A couple years ago, they added
  • Guacamole with Mango and Pomegranate

    Alejandra Ramos
    12 Apr 2014 | 10:18 am
    I first made this fruity guacamole recipe back in January for a live morning TV segment I did on Univision about Super Bowl party foods. The theme was party foods with a twist, so I shared this Guacamole with Fresh Mango and Pomegranate. The recipe was a hit that day. So much so that as I sat in the break room at the station sipping coffee and waiting for my car service, I watched as
  • 21 Party Cocktail Recipes

    Alejandra Ramos
    12 Apr 2014 | 8:41 am
    Whether you're planning a cocktail party or just looking for a little something fun to sip during dinner, take a look at these 21 easy and creative cocktail recipes for a little boozy inspiration! You'll find everything from fresh summery drinks to hot beverages for cozy nights in. Pull out your shaker and mix up something new this week! 1. Double Apple Spritzer Cocktails are bubbly,
  • Blackberry Saffron Almond Cake

    Alejandra Ramos
    10 Apr 2014 | 10:39 am
    Last Saturday, Eugene and I went to his parents' house for dinner. I woke up with some vague plans to make something to bring, but got caught up working on a few projects and so it wasn't until late in the afternoon--about one hour before I had to start getting ready--that I decided. "I'm going to bake a cake!" I told Eugene, who looked at the clock with horror. Don't worry," I assured
  • add this feed to my.Alltop

    Joyful Abode

  • “Value Valley” at Dollar General

    SS
    14 Apr 2014 | 1:00 pm
    This post brought to you by Dollar General. All opinions are 100% mine. I was all excited about finidng some sort of fun activity for my kids to do at Dollar General in their Value Valley this month, but sadly, that didn't happen. Apparently not every Dollar General has a Value Valley , and mine is one of the ones that doens't. Still, there ARE items that are $1 every single day, even if they're spread throughout the store. For example, the little birdies we bought a bit ago were all $1 each, and I got some awesome new colorful spray bottles for my homemade cleaning…
  • Upromise Bonus Savings Month

    SS
    25 Mar 2014 | 2:00 pm
    This is a Sponsored post written by me on behalf of Upromise by Sallie Mae for SocialSpark. All opinions are 100% mine. Have you heard of Upromise?  Upromise is a rewards program where shoppers can earn cash back for college. I used to think it required you to have a certain credit card (we don't use credit cards) and didn't give it a second look until a few months ago. It's actually kind of cool. You just sign up for a free account and then when you start your online shopping at their site, you get up to 5% cash back in your account. Over 850 retailers including…
  • I Grow Connection

    SS
    20 Mar 2014 | 9:00 am
    This post brought to you by Miracle-Gro. All opinions are 100% mine. When we garden or grow houseplants, we're doing more than just helping a sprout get bigger. We're doing our part to Gro Something Greater . Miracle-Gro makes it easy for black-thumb folks like myself to keep plants alive, which is super helpful. Right now, since it's been winter the whole time we've lived here in Maryland, I only have one plant of my own. But it's really special. My daughter needed a hearty plant to take to her Montessori school, where she would have the…
  • 2 Awesome Ways to Decorate Easter Eggs (and 1 Way NOT To)

    SS
    19 Mar 2014 | 7:00 pm
    This post brought to you by Dollar General. All opinions are 100% mine. Hi friends! It's our favorite post of the month! Dollar General time! My kids love when I get ready to do these posts because I always have the most fun surprises for them. This time I brought home some Easter goodies!  The first little thing was just a tic-tac-toe game I thought would make an awesome fine-motor work for Joseph. He pretty much loves it, and will spend 15 minutes easily focused on putting the pegs in the holes and taking them out again. (I put it in a repurposed Melissa & Doug…
  • Last BMO Sweepstakes week – $2000 prize

    SS
    19 Mar 2014 | 2:00 pm
    This post brought to you by BMO Harris Bank N.A. Member FDIC. All opinions are 100% mine. This is the last week of the BMO Harris Bank Scavenger Hunt Sweepstakes. You can play along on Facebook for a chance to win $2000. All you have to do is click on some little "place" icons to learn some facts and see a video to collect tokens, and then fill out a form and you're entered for a chance to win. This week the theme is managing your finances. I'm supposed to share a personal story about this, but I'm not sure what kind of stories I could have. I mean, yes. We…
 
  • add this feed to my.Alltop

    Hungry Crowd

  • 10 Treats to Collect This Easter

    16 Apr 2014 | 4:00 pm
    Easter eggs aren't the only thing to hunt for. Here, 10 delicious treats to enjoy on Easter Sunday. 1. Coconut-Marshmallow Chicks and BunniesUse cookie cutters to make festive Easter animal cut-outs rolled in colored sugar and fluffy coconut. 2. C...
  • Burgundy for Breakfast

    16 Apr 2014 | 3:00 pm
    Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week. [&amp;lt;a href="//storify.com/FoodandWine/f-and-w-editors-to-follow-38" target="_bl...
  • A Local's Guide to Where to Eat in Asheville, North Carolina

    16 Apr 2014 | 2:00 pm
    Photographer, designer and illustrator Tim Robison’s beautiful snapshots of Asheville, North Carolina, inspire more than 50,000 followers to live vicariously through his Instagram (@TimRobisonJr). Robison started taking pictures as a teenage...
  • How to Drink a Cardoon

    16 Apr 2014 | 1:00 pm
    Cardamaro What It Is: Cardamaro is an atypical amaro: Its base spirit is Moscato wine instead of the usual grain alcohol. Made in Italy’s Piedmont region, Cardamaro is flavored with two members of the thistle family: cardoons, an artichoke-e...
  • 5 Hoppy Beers to Try Now

    16 Apr 2014 | 12:00 pm
    Every once in a while, gazing out at the world of beer, it's hard not to throw one's hands up in the air and cry, "Good gracious, what wild fantasies these madmen have wrought!" How, for instance, is one supposed to choose between a beer made with...
  • add this feed to my.Alltop

    Healthy Eats – Food Network Healthy Living Blog

  • The Chef’s Take: Seafood and Tomato Stew from John Finger and Ron Stainer

    Kitty Greenwald
    16 Apr 2014 | 7:00 am
    “With fish especially, I really like people being able to taste all the ingredients without covering them up with sauces and lots of fats and calories,” says John Finger, the founding... ** This is only a summary of our content.**
  • Dessert of the Month: Gluten-Free Jam Dot Cookies

    Amy Chaplin
    15 Apr 2014 | 7:00 am
    When made with different colors of jam, these little cookies are reminiscent of a pretty collection of jewels. They satisfy both the need for something nutty and crisp and any desire for big fruity... ** This is only a summary of our content.**
  • What are the Health Benefits of Passover Foods?

    Toby Amidor
    14 Apr 2014 | 7:00 am
    This spring holiday is filled with more than just matzo. From traditional dishes to symbolic foods, the Passover feast is filled with a wide variety of good-for-you nutrients. ** This is only a summary of our content.**
  • 8 Ways to Get Your Salmon On

    Abigail Libers
    13 Apr 2014 | 7:00 am
    It doesn’t take much to bring out salmon’s rich flavor, but let’s face it: The old lemon-with-a-dash-of-salt routine gets old. The good news: Salmon need not be boring. Try these tasty... ** This is only a summary of our content.**
  • A Healthier Take on the Easter Menu

    Dana Angelo White
    12 Apr 2014 | 7:00 am
    Among the big holidays, Easter isn’t traditionally associated with excessive eating. But any family gathering has the potential to lead to overindulging. The best strategy: Plan your menu... ** This is only a summary of our content.**
  • add this feed to my.Alltop

    What's Cooking With Kids

  • From the mouths of babes – Thoughts on Fast Food

    Michelle Stern
    11 Apr 2014 | 12:58 pm
    Goodness knows, we have had challenges raising our 12 year old son.  But he actually listens to us, bless his heart.  And when he was given the assignment to write a persuasive essay in school, he chose the topic of Fast Food.  Despite his dyslexia, he worked his hardest – and this is what he created… FAST FOOD - CHOSE YOUR PATH: UNHEALTHY OR HEALTHY? What restaurants make healthier choices? Here in my essay are some  examples. Chipotle is an example of a place that does take care of their animals such as pigs. Many pigs are raised in bad places like factory farms and…
  • Promoting Stewardship – Trout in the Classroom

    Michelle Stern
    9 Apr 2014 | 9:07 pm
    There are days when I act like a “traditional” teacher, telling stories (lecturing) or promoting literacy (encouraging students to use the text book), but most of the time, I like to use “out of the box” teaching strategies…like this: We worked with Trout Unlimited, an incredible organization to make this project come to life.  Not only did they provide me with a mentor (my very own former high school biology teacher!!!), but they provided all of the equipment, helped me to set up the tank, and delivered the rainbow trout eggs.  They even came with us to Bon…
  • New Beginnings…and Trout in the Classroom

    Michelle Stern
    24 Mar 2014 | 7:00 am
    I love teaching environmental science.  It is an opportunity to connect science to life.  Real life…so students NEVER have to wonder why the class matters. This year, I took a Project Wild workshop and got certified by the Fish and Wildlife Service to hatch Rainbow Trout in my classroom.  My mentor for this project is my former high school biology teacher, which makes the experience even more special.  He is currently a full time fly fishing instructor.  I realize that it seems a bit odd to have a “hunter” coaching me to produce the “hunted”,  but avid fly…
  • Food Network is Looking for Kid Chefs – Casting Now

    Michelle Stern
    19 Mar 2014 | 4:04 pm
    If your child dreams of being on the Food Network, now is their chance!  The show Rachael vs. Guy is casting now for their second season and is looking for 8-13 year olds who have mad skills in the kitchen.  For more information, please visit their website Rachael vs. Guy.
  • Cooking Play date Inspiration: Pad Thai

    Michelle Stern
    16 Mar 2014 | 2:36 pm
    Clearly, things have been busy around here.  I just realized that I hadn’t written about one of the big highlights from our Thanksgiving trip to visit family in Virginia.  We have never travelled cross-country over the “busiest travel holiday of the year” before, and to be honest, I wasn’t not looking forward to the journey.  Most likely, my reluctance was from years of watching fear mongering news stations showing hordes of people stranded in airports,  but perhaps it was just because I like to stay cozy during the holidays and nest at home.   Fortunately, my…
 
  • add this feed to my.Alltop

    The Kitchn | Inspiring cooks, nourishing homes

  • Would You Use a Glass Vase to Hold Kitchen Tools? — Kitchen Organization

    16 Apr 2014 | 12:30 pm
    Here's a detail I noticed in a recent House Tour at our sister design site, Apartment Therapy: Cynthia uses a glass cylinder vase to hold her kitchen utensils, in lieu of a crock or jug. Would you do this? Here's what I like about the setup. READ MORE »
  • Sweet Paul Eat & Make by Paul Lowe — New Cookbook

    16 Apr 2014 | 11:30 am
    The angle: Food is about more than ingredients — Make it beautiful and share it with friends Recipes for right now: Baked French Toast with Strawberries & Vanilla Syrup; Smoked Salmon Hash with Scallions, Dill & Eggs; Red Cabbage & Grapefruit Salad; Fennel & Garlic Mussels; Orange & Hazelnut Cake Who would enjoy this book? Anyone who loves making food look beautiful just as much as they love making the food itself. READ MORE »
  • 5 Ways to Make Your Favorite Easter Candy at Home

    16 Apr 2014 | 11:00 am
    Before you cock an eyebrow and say, "Ain't nobody got time for that," let's take a second to really appreciate the potential glory of homemade Easter candy. While making all five of these treats would be kinda crazy (in a good way), DIYing even just one of your favorite Easter treats should be encouraged and applauded. Here are five of our all-time favorite Easter candies, and how to make them at home. Many of these are surprisingly easy and quick! READ MORE »
  • 15 Beautifully Organized Kitchen Cabinets (And Tips We Learned From Each) — Organization Inspiration from The Kitchn

    16 Apr 2014 | 10:30 am
    Yesterday we showed you 20 super organized kitchens, most of which featured open shelving. Although the principles are the same whether you have open shelving or cabinets — group similar items together, swap packaging for containers, have a place for everything — today we thought we'd prove that by showing you 15 organized kitchen cabinets, and the tips we learned from each: READ MORE »
  • Recipe: Asparagus & Prosciutto Crostini — Appetizer Recipes from The Kitchn

    16 Apr 2014 | 10:00 am
    I love asparagus just about any way I can get it: roasted and eaten straight from the pan, chopped into a hearty lunchtime salad, or even simply blanched for a quick side dish. But for a change of pace, this time I thought I'd go creamy. Quick and easy to prepare, these two-bite bruschetta toasts make the perfect start to Easter dinner or Mother's Day brunch — or both! READ MORE »
  • add this feed to my.Alltop

    foodista.com

  • 15 Of The Strangest Donut Flavors Around

    Nathanial Rawson
    16 Apr 2014 | 5:00 pm
    The basic principles behind a donut are simple: Make dough into a rind and/or ball and fry them. Sometimes you stuff filling into the latter one, but for the most part all the donuts are mostly the same, glaze and flavors non-withstanding.
  • 6 Helpful Tips For Cooking With Wine

    Nathanial Rawson
    16 Apr 2014 | 5:00 pm
    Wine is not only a good way to add some class (and alcohol) to a meal, it's also just as good as a cooking ingredient itself.
  • Easy, Delightful Drunken Cheesy Bread Recipe

    Nathanial Rawson
    16 Apr 2014 | 4:30 pm
    This simple French recipe combines white wine, Gruyere cheese, and fresh french bread together to create a warm, cheesy mess that's just awesome as an appitizer or side dish. Ingredients:
  • Simple Recipe For Classic Eggs Benedict

    Nathanial Rawson
    16 Apr 2014 | 4:00 pm
    Eggs Benedict is a classic dish, most often served for breakfast or early lunches. It's so classic, in fact, that it has it's own day. Which just happens to be today.  Ingredients:
  • Tangy Mustard Deviled Eggs

    sheriwetherell
    16 Apr 2014 | 3:05 pm
    We love the tangy spice that mustard lends to deviled eggs. With all those eggs that will be laying around this Easter Sunday, whip up a batch of these simple yet delicious deviled eggs. Like them extra spicy? Kick it up a notch and add a splash or two of hot sauce.
 
  • add this feed to my.Alltop

    Gigabiting

  • Thousands Go Hungry as Instagram Crashes

    Janice
    16 Apr 2014 | 11:40 am
      It was around 1:30 pm on Saturday when Instagram, the mobile photo-sharing platform, experienced a worldwide outage. Selfies went un-shared, cats did the cutest things that you’ll never get to see, and cruelest of all, no food photos could [...]
  • The Ethical Easter Basket Tastes Sweeter

    Janice
    15 Apr 2014 | 10:34 am
                            This is the year of the ethical Easter basket, but it doesn’t have to make you a killjoy. Food activists of all stripes are bringing their agendas to [...]
  • I’m Stuffed. What’s for Dessert?

    Janice
    14 Apr 2014 | 8:22 am
      Full or satisfied: How do you know when the meal is over? There are foods that fill you up with their sheer physical bulk and some that satisfy with taste and texture. Then there are the physiological consequences of [...]
  • We Hear the Crisp and Taste the Crunch

    Janice
    10 Apr 2014 | 11:02 am
        Sometimes we eat with our ears. So say the food scientists. They contend that crispy and crunchy are two different sensations. One we sense with our mouths and the other with our ears. Naturally, they looked to the [...]
  • Requiem for a Foodie

    Janice
    8 Apr 2014 | 10:43 am
    Do you know what that is? It’s the final nail in the foodie coffin. The word has run its course. There’s no doubt about it. Here’s the unequivocal, undeniable proof         You’re looking at a billboard erected on a Michigan [...]
  • add this feed to my.Alltop

    Harmonious Homestead

  • Ten Days…Still Incomplete DIY Kitchen

    Rachel
    15 Apr 2014 | 7:24 pm
    Distractions like mushrooms, transplants, work and baby chicks aside, our DIY kitchen still isn’t completely functional. So much for the ambitious schedule. But we have been working day in and out. The IKEA cabinet delivery was a disaster but we’re working with them to make it right. We do have double ovens, sink, dishwasher, a vent hood, and many cabinets installed. The newly installed bamboo floor puts our house-original oaks to shame. I painted, some walls twice, and still am not convinced that ‘Homey Cream’ is the right color. The cook top comes in Thursday, if…
  • A Mycophilia Interlude

    Rachel
    11 Apr 2014 | 6:39 am
    Our #diykitchen renovation project should be taking all our time, but we’re distracted by babies. Tiny seedlings, baby chicks, and these exciting newborns. Way back in the late autumn, I built a bed of wood chips, straw, and oyster mushroom spawn. It was old, suspected non-viable spawn from Swainway Urban Farm worthwhile only of a couple hours effort towards experimental outdoor mushroom growing. When I saw tiny chocolate lumps, I knew they were mushrooms but they looked nothing like the oysters Swainway Urban Farm cultivates regularly. As the outdoor primordia grew, covered by fabric…
  • Lessons in Demolition

    Rachel
    6 Apr 2014 | 7:38 am
    1) Demolition is fun for the first swing. Then you will get tired. Lil effectively removed zero material but has been a trooper about entertaining herself while we work. 2) You will need a sawsall. We had two going at once a few times. 3) You will struggle with certain tasks until you find a way that works. Eventually Alex figured out a wedge method to remove three ceramic tiles and backing at once, which made that layer of tear out go much more quickly. 4) All the demolition will create dust and debris. Everywhere. You will sneeze, sweep, dust, and sneeze some more. 5) You will find…
  • 10 Days to a DIY Kitchen

    Rachel
    3 Apr 2014 | 6:55 am
    In my last post about our kitchen plans, I mentioned that we think we can do this project in ten days. Our last kitchen went from demo to functional in about the same time, so we have some confidence that we can do this again. Why Rush The Timeline? We love to cook and want to minimize our time without a kitchen. Second, Alex has limited ability to be away from work, so we want to maximize his time off. (I’m still working farmers’ markets and teaching Bitter is Better and Kids Keep Chickens during the project.) Finally, we’re putting housecleaning and homeschooling and…
  • The DIY Kitchen Master Plan

    Rachel
    26 Mar 2014 | 7:15 am
    I asked on Facebook about what parts of our DIY kitchen renovation you want to hear about and people commented that they want it all. Ok, here we go: The master plan. Overall Vision We plan to create a highly functional cooking space by updating to more powerful appliances and adding much more storage. We’re aiming for a clean farmhouse look with stained white cabinets and warm, earthy accents. From The Bottom Up After the old cabinets are re-purposed in other areas of our home and the old flooring is sent to the dump (sadly, we can’t think of anything to do with cracked tile and…
  • add this feed to my.Alltop

    Savory Sweet Life - Easy Recipes from an Everyday Home Cook

  • Easy Breakfast Pizza

    Alice Currah
    31 Mar 2014 | 12:35 pm
    When I wrote my cookbook, SAVORY SWEET LIFE: 100 Simply Delicious Meals for Every Family Occasion (HarperCollins/William Morrow), I developed the recipes with busy people and families in mind.  Most of the recipes have never been published online because I wanted to share a more complete collection of recipes from our family kitchen with personal […]
  • Easy Kung Pao Recipe

    Alice Currah
    27 Mar 2014 | 10:29 am
    It’s no secret that most American Chinese food restaurants serve dishes that have been adapted to please the Westernized American palate.  In fact, if you go to China, authentic dishes vary from region to region. Here in Seattle, these dishes have a large degree of different versions depending on the cook.  If you go to […]
  • Perfect Chocolate Cupcakes

    Alice Currah
    20 Mar 2014 | 10:01 am
    Since when did frosting become the show stopping centerpiece piled inches high on top of a humble cupcake? I will never understand this phenomenon of decorating cupcakes with so much frosting that in volume almost meets or sometimes exceeds the cake itself. It used to be I would only see this happen in grocery store […]
 
  • add this feed to my.Alltop

    BiteClub Restaurants Dining and Food

  • Rare(ish) Varietal Tasting at Bergamot Alley

    biteclub
    16 Apr 2014 | 4:19 pm
    Roughly 93% of Northern California Vineyard acreage is planted to eight grape varieties. The remaining 7% of acreage is home to an impressive aggregation of lesser known varieties. A small but growing force of winemakers champion these grapes, tending terroir and making juice that is swiftly shifting the global perception of California winemaking. This tasting is a showcase of twenty outstanding Northern California wineries and their ‘Seven %’ Solutions. Participating Wineries: *Arnot Roberts *Bedrock Wine Co. *Broc Cellars *Dirty and Rowdy *Donkey and Goat *Edmunds Saint John *Forlorn…
  • Dine and Donate to SRJC

    biteclub
    16 Apr 2014 | 4:15 pm
    Support the SRJC Culinary students during a Dine and Donate event at Rosso Pizzeria + Wine Bar on  Wednesday April 30, 2014 from 4-10pm. Ten percent of sales will be donated to the program.
  • Jacinto’s Chef Heads to Napa, Chinese Restaurant Coming?

    biteclub
    11 Apr 2014 | 3:43 pm
    The interior of Napkins Restaurant and Grill in Napa, courtesy of Napkins Restaurant. Word came on Friday that Erasto Jacinto has joined Napkins Restaurant in Napa as their new executive chef. The former Cindy Pawlcyn chef (Mustard Grille, Cindy’s Backstreet Kitchen) opened his namesake restaurant, Jacinto’s Kitchen in Oakmont with brother Pablo in early 2012. Despite some incredible dishes early on, featuring the bold flavors of Oaxaca, the location of the restaurant inside Santa Rosa’s Oakmont retirement village proved too challenging for the brothers.  Prices were higher than…
  • Myers Restaurant Supply Sale

    biteclub
    9 Apr 2014 | 11:47 am
    Who wouldn’t want a rig like this in their kitchen? Ever wanted a restaurant-sized stock pot? Plastic menu covers for a chic party, the most durable food storage containers known to human-kind or your own 30,00 BTU Wolf range with 8 open burners? Welcome to the world of restaurant supplies.  For the uninitiated, this week’s three-day sale at Santa Rosa’s Myers Restaurant Supply  (1599 Cleveland Ave., Santa Rosa) is a great primer. Even if you’re not in the restaurant biz. April 10-12, 2014, the locally-owned supply store will have live cooking demos, food, drinks,…
  • Taste of Sonoma at Oliver’s Market

    biteclub
    8 Apr 2014 | 3:12 pm
    Oliver’s Markets will present the Fourth Annual Taste of Sonoma on April 26, 2014 Amy’s Kitchen, Bella Rosa Coffee Company, Caggiano Sausages, Clover Stornetta Farms, Costeaux French Bakery, Kozlowski Farms, Laura Chenel’s Chevre/Marin French Cheese, Petaluma Creamery, Petaluma Poultry, Sola Bee Farms and Sonoma Gourmet are among the 30+ Sonoma County growers and vendors participating in the Fourth Annual Taste of Sonoma hosted by Oliver’s Markets. The event happens this year from noon to 4p.m. April 26, 2014, at the Cotati location (546 E Cotati Ave, Cotati).  Activities…
  • add this feed to my.Alltop

    Cooking with Thas

  • Butter Chicken Pizza – Pizza with Butter Chicken Topping

    Thas
    13 Apr 2014 | 12:10 pm
    Pizza topped with butter chicken, very flavorful and extremely delicious… I’d made pizzas with different kinds of toppings, but this one really blew me away. I’d tasted butter chicken pizza from one of the pizza stores in my city, it was absolutely delicious and since then I’d been wanting to try this. My Man had asked me to make pizza a couple of weeks ago, I kept postponing and it was last weekend I finally made him happy with this butter chicken pizza. I’d already posted the recipe for making a few kinds of pizzas and for all those I’d used the same…
  • Chicken Kothu Parotta Or Chicken and Parotta Stir fry

    Thas
    10 Apr 2014 | 5:55 pm
    Kothu Parotta is a popular South Indian street food delicacy. For making this, parotta (flatbread made with all purpose flour) is shredded into bite size pieces and stir fried with chicken along with other spices. It tastes delicious with raita… Kothu Parotta is mostly sold at small restaurants or by street vendors and is popular in Kerala and Tamil Nadu. Pre made Parottas are shredded into small pieces and stir fried with cooked chicken. It’s cooked on a large cast iron pan, stainless spoon is used to stir fry which gives out that amazing sound of stir frying. You could hear the…
  • Bibingka or Rice Cake- Filipino Dessert- Gluten Free Dessert

    Thas
    8 Apr 2014 | 6:44 pm
    Bibingka is a popular dessert in Philippines. It’s made with rice flour and coconut milk and it’s baked… Do not confuse this with the Goan speciality Bebinca, even though the names sound the same that’s an entirely different dessert made with all purpose flour batter (many layers of crepes are made) and is cooked over stove top. My intention was to make the Goan Bebinca, while Google searching I stumbled upon the recipes for making the Filipino speciality Bibingka. I found this dessert interesting as it’s made with rice flour and coconut milk and it’s…
  • Oats and Chicken Soup- Masala Chicken Oats Kanji

    Thas
    6 Apr 2014 | 10:03 am
    Savory Oats soup with chicken tastes absolutely delicious, I couldn’t stop with just one bowl… One ingredient that’s always seen in my pantry is Oats. Almost everyday I have oats mixed with milk for breakfast, it’s easy to make and healthy too. I’d made cookies, pancakes, waffles, granola bars with oats. Recently, I’d also made savory oats upma or oats and veggie stir fry. However, the thought of making a soup out of oats combined with chicken didn’t really struck me. Last year when I visited India, I bought a pack of oats thinking that it’s…
  • Fish in Tomato and Coconut Gravy – Fish Curry with Mint Leaves

    Thas
    3 Apr 2014 | 5:22 pm
    Fish cooked in tomato and coconut gravy, mint leaves made this fish curry aromatic… I stepped out a bit from my comfort zone and made this fish curry. Whenever I make fish curry, I follow the usual Kerala style fish curry preparation methods. It gets hard for me to try a different kind of fish curry. So, this time I tried making the fish curry a little differently. Instead of making a paste with grated coconut alone, I added tomatoes to it. Also, I added mint leaves which is quite unusual in fish curries. Yes, I said no to curry leaves and cilantro. My hubby and I loved this fish curry…
  • add this feed to my.Alltop

    A Sweet Spoonful

  • Filling The Days

    megang
    10 Apr 2014 | 9:37 am
    Last week on an oh-so-early Monday morning we climbed into the car and headed to the airport  to catch a plane for Palm Springs, California. Around this time of year in Seattle we all start really craving sunshine and last year I promised myself that a break was in order, so after the holidays we just scheduled it and put aside all the questions about work and if it was even possible to leave for four whole days– and just left. Now I’ll be the first to admit that it took me a while to get into the groove of vacation and to not be sneaking in emails and worrying about business…
  • Looking Ahead, With Strawberries

    megang
    28 Mar 2014 | 7:18 am
    It turns out shopping for wedding dresses is nothing like they make it appear in the movies. Or at least it hasn’t been for me. Angels don’t sing. Stars don’t explode. Relatives don’t cry. There isn’t a sudden heart-stopping moment that this is, in fact, “the one.” To be honest, I always knew that I wasn’t the kind of gal for whom angels would sing or stars would explode but I did think I’d have some kind of moment where I could tell I’d found the best dress. Instead, my mom flew into town and we spent three (yes, three!!) days…
  • A Daily Scone

    megang
    7 Mar 2014 | 11:14 am
    This upcoming weekend will be the first one in awhile that I’ll be home sleeping in my own bed. While I’ll be working the Ballard Farmers Market on Sunday, I’ve schemed up all kinds of scenarios for Saturday: sleep in and read in bed, brunch at one of the new restaurants cropping up around town, catch up on an Oscar film, hike Mount Si. Oh, the options! While traveling for the book tour has been a little more exhausting than I’d originally thought it’d be, there have been some unexpected highlights. Perhaps one of my favorites: the daily scone. (...)Read the…
  • A Whirlwind

    megang
    17 Feb 2014 | 10:34 pm
    Last weekend I flew home to California to do a number of book events for Whole-Grain Mornings. I’ve done readings and classes here in Seattle but had yet to travel to promote the book, and it was such a treat to do so in my old stomping grounds. Sam took the train down to meet me and we stayed at my mom’s house just North of San Francisco. She threw a wonderful book party on Friday night and despite the torrential (!!) downpours, many old friends and colleagues came to join us along with a large handful of my mom’s friends and neighbors. There was Prosecco and lots of cheese…
  • Tiny Celebrations

    megang
    30 Jan 2014 | 10:48 pm
    Last week, on a day that fiercely called for chocolate, I decided to make a pan of brownies along with a pan of these chocolate muffins. We brought the brownies to our friends Amber and Annie’s house for a dinner party and kept the muffins on the kitchen counter where they sustained us through a few rainy, busy workdays. Sam’s nephew Kevin is living with us for a while and somehow that fact alone has convinced me that we need more treats in the house (although I would like to say for the record that Kevin is far more conservative with treats than I am on most days and…
 
  • add this feed to my.Alltop

    lisa is cooking

  • Artichoke and White Bean Dip

    lisa is cooking
    15 Apr 2014 | 7:30 am
    Today, I have for you, a tale of two artichoke dips. At Christmastime, I tried a new-to-me recipe for a baked artichoke dip. Shallots, garlic, and artichoke hearts were sauteed in olive oil and then simmered in white wine until it reduced. Softened cream cheese was mixed with grated Gruyere, lemon juice, and hot sauce, and the vegetables were folded into that mixture. It went into a little baking dish and was sprinkled with panko and grated Parmigiano-Reggiano. The dip was baked until bubbly,... This is just a summary. Visit my site for the complete post with photos and links.
  • Brown Sugar Angel Food Cake

    lisa is cooking
    4 Apr 2014 | 7:52 am
    Can we talk birthday cakes? Choosing what cakes to bake for Kurt’s birthday and my birthday is a lot of fun, and this year, the two cakes kind of worked together. I went with classics this year. For Kurt’s birthday in February, I made a Boston Cream Pie from the Baked Explorations book. It was filled with both vanilla and chocolate pastry cream and required seven egg yolks. At that point, I already started planning ahead for my birthday which was last week. I saved the seven egg whites, whisked... This is just a summary. Visit my site for the complete post with photos and links.
  • Gumbo z’Herbes with Fried Oysters

    lisa is cooking
    27 Mar 2014 | 1:04 pm
    The first time I made gumbo, I remember wondering if there was such thing as a vegetarian version. Years later I learned that, yes, there is actually a tradition of a vegetarian gumbo. It’s called Gumbo z’Herbes or Green Gumbo. It’s less common than meat- and seafood-filled gumbos, but it came about as a type of gumbo to serve during Lent or specifically on Good Friday. I’d been thinking about making this while local greens are in season, and I finally did it, fittingly during Lent. This is... This is just a summary. Visit my site for the complete post with photos and links.
  • Pistachio Cake

    lisa is cooking
    21 Mar 2014 | 3:04 pm
    I love eating sweets, making sweets, learning new types of sweets to make, and sharing homemade sweets. It was a given that I was going to enjoy the new book A la Mere de Famille from the Parisian shop of the same name, and I recently received a review copy. It first opened in 1761 as a grocery shop on land that at the time was a farm. Today, that property is on the Rue de Provence in the Faubourg-Montmartre quarter, and there are other locations as well. A timeline of the shop’s owners and its... This is just a summary. Visit my site for the complete post with photos and links.
  • Pickled Gulf Shrimp with Celery Root Sauce

    lisa is cooking
    16 Mar 2014 | 11:25 am
    We love our food trailers in Austin, and now it’s easier than ever to try some of their best dishes right at home. Tiffany Harelik has written a series of cookbooks with their recipes. I received a review copy of the latest, Trailer Food Diaries Cookbook: Austin Edition, Vol. 3 , and there are also versions from Dallas-Fort Worth and Houston and a new one on the way from Portland. The Austin Edition, Volume 3 is a fun collection including Drinks, Breakfast, Appetizers and Sides, Sandwiches and... This is just a summary. Visit my site for the complete post with photos and links.
  • add this feed to my.Alltop

    Savour Fare

  • Rhubarb Cheesecake

    Kate
    10 Apr 2014 | 2:57 pm
    It’s springtime!  Which means rhubarb!   Which means #YARROSF (Yet another rhubarb recipe on Savour Fare).  Do you think I can get that trending?  If you’ve been reading my blog for the past five years, you know I am a rhubarb apologist.  It’s not too tart, it’s not too weird, and no, I don’t want to mix it with strawberries.  I love the flavor of rhubarb and every spring around this time I want to get into the kitchen with those rosy stalks. This spring I’ve been trying to cut a lot of carbs out of my diet (more on that later, if you’re…
  • Baked Scotch Eggs

    Kate
    2 Apr 2014 | 3:32 pm
    When you are a working parent, each weekday can feel like a battle, and each working day, a war.  Mornings are especially chaotic – the opening shots are fired at 5:45 am, when the alarm goes off (better – at least I can drink a cup of coffee in peace) or the toddler goes off (No chance of snoozing with that one.)  From then on, it’s a full charge ahead – getting two children and two adults awake, dressed in some semblance of reasonable clothing, fed some semblance of breakfast, out the door with all the appropriate gear (lunches, snacks, permission slips, changes…
  • Pi Day Pie Round Up

    Kate
    14 Mar 2014 | 10:07 am
    It’s Pi Day!  That happy day when bakers and nerds collide!  Fun facts about Pi: 1) Pi is a number with an infinite, nonrepeating number of decimal places.  The first few are 3.1415926535 (which is why, incidentally, March 14, or 3.14 is known as “Pi Day” amongst a small, geeky subset of the population.  And food bloggers.) 2)  The circumference of a circle is calculated by multiplying the radius (halfway across the circle) by 2 and pi (2*pi*r).  Coincidentally, pies are circles, and 2 pie are better than one! 3) The area of a circle is calculated by multiplying the…
  • Easy Quick Chicken Tortilla Soup and How to Add Flavor to Quick Soups

    Kate
    12 Mar 2014 | 4:49 pm
    When it comes to dinner, I’m an obsessive planner.  With a full time job and an hour commute and two kids, my dinnertime meals are regimented.  But lunch is more spur of the moment.  Not exactly an afterthought, but definitely more of a “What do I feel like eating today?” meal.  And sometimes what I feel like eating is soup. And when I feel like eating soup, I don’t mean soup-three-hours-from-now-after-simmering-0n-the-stovetop, but soup within the next thirty minutes or so, like this Chicken Tortilla Soup.   It comes together quickly without sacrificing flavor.
  • Speculoos-Dipped Strawberries

    Kate
    13 Feb 2014 | 11:22 am
    Valentine’s Day is around the corner.  Some of us dismiss it as a cheesy Hallmark holiday.  Some of us revel in the traditional chocolate and champagne.  Some are happy to celebrate their loved ones, some are unbearably lonely, and some are just plain angry.  Love does that to us. I’m no expert, but as I get closer to middle age than youth, I can tell you this about love:  love is surprising.  Sometimes the beginning of love is surprising – it can come when you don’t expect it to.  And sometimes the end of love is (sadly) surprising.  But there are a lot of…
  • add this feed to my.Alltop

    La Fuji Mama

  • The Blender Girl’s Penang Curry + A Giveaway!

    Fuji Mama (Rachael)
    9 Apr 2014 | 7:49 am
    Is everyone enjoying spring as much as I am?  I’m currently enjoying it even more than usual, because the Fuji family is in Japan for spring break right now, and the cherry blossoms, which are currently in bloom right now here, are one of my all-time favorite things to enjoy in life.  I’ll be sharing more about my trip later (though you can follow along if you’re on Instagram, because I’ve been sharing odds and ends from our trip), but today we’re talking about another part of the world—Thailand. Penang curry, a type of Thai curry that usually isn’t…
  • Cooking Light Global Kitchen Cookbook Giveaway

    Fuji Mama (Rachael)
    1 Apr 2014 | 7:52 am
    Cooking Light has a new cookbook out, written by the New York Times best-selling author David Joachin, Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy.  It is fantastic.  I received two copies, one to review and one to give away, because I am a member of the Cooking Light Bloggers’ Connection. The book represents the key flavors and dishes of each of the continents (except for Antarctica, of course), using ingredients that are widely available in supermarkets as well as giving easy-to-find substitutes for the ingredients that may be harder to find.  The…
  • Coconut Curry Poached Halibut with Micro Arugula + A $250 Harmons Giveaway!

    Fuji Mama (Rachael)
    24 Mar 2014 | 4:01 pm
    *This post is brought to you by Harmons Grocery Store. Last month I attended a blogger event, arranged by Rachael of Today’s Mamma, at the Bangerter Crossing Harmons Store.  We started with a tour from Bob and Randy Harmon, and then finished up with a cooking class from Chef Kimberly Larsen at Harmon’s Cooking School. I fell in love with Harmons several years ago.  My MIL lives near this particular Harmons, and I would visit it occasionally when we would visit to pick up items that I loved, like Creminelli salami.  After spending the day learning more about the store, I was…
  • Chocolate Pots de Crème

    Fuji Mama (Rachael)
    19 Mar 2014 | 10:44 am
    I keep thinking that spring has arrived here in Utah, and then the weather will turn and we’ll get a new layer of snow on the ground.  Mother Nature is such a tease.  I’ve been watching the new issues of magazines show up on the newsstands, taunting me with spring flowers, and spring inspired dishes, like this Fava Bean Salad with Fennel & Radish from the April issue of Cooking Light magazine, and I am willing spring to arrive and stay for good. While I bunker down and wait for Winter to make her proper exit, I’m soothing my emotions with chocolate.  I’ve been…
  • Savory Strawberry Chèvre Flatbread Pizza Pi(e)

    Fuji Mama (Rachael)
    14 Mar 2014 | 11:48 am
    Today is a special day in my family, for several reasons.  It is Pi Day, or when it comes to my mom’s side of the family, Pi(e) Day.  (My family is very fond of food celebrations, although International Eat Ice Cream for Breakfast Day may be the most popular).  For the mathematicians of the family, it is the glorious celebration of the number that represents the ratio of the circumference of a circle to its diameter, which is approximately 3.14159—thus the celebration on March 14th, or 3.14!  For those of us who are a less math-inclined, it is an excuse opportunity to…
 
  • add this feed to my.Alltop

    { bittensweet }

  • save the dates! ♥  #ronalynandchris

    RLV
    1 Apr 2014 | 3:30 am
    Finally, some wedding goodies to share! With all the hubbub of Pinterest and weddinggawker, it’s so easy to get caught up with all of the DIY & whatnot. I often worry that I’ll try something and it doesn’t exactly work out exactly as pictured/described. Buuuut… I really wanted to do something unique. ( read the rest of save the dates! ♥  #ronalynandchris at bittensweetblog.com ) { bittensweet } © 2014 | permalink to save the dates! ♥  #ronalynandchris | see more of love & life, merriments, parties/events
  • happy 4th blogaversary, bittensweet!

    RLV
    24 Mar 2014 | 3:30 am
    Hi. I know, I know. I’m celebrating my blog’s 4th birthday but I hardly spend time here. I apologize. I sound like a broken record, right? As one of my best gals explains, it’s so easy to become lazy when we have instantaneous sharing tools like Instagram and Twitter. I should use them to promote my blog instead. Shoot, I should probably call and visit people more too! :o) ( read the rest of happy 4th blogaversary, bittensweet! at bittensweetblog.com ) { bittensweet } © 2014 | permalink to happy 4th blogaversary, bittensweet! | see more of love & life, merriments,…
  • oh happy january

    RLV
    3 Feb 2014 | 3:30 am
    I always feel like as though January comes and goes. Am I the only one here? I thought the month was unproductive at first, but looking back, I did a lot! Took a trip to Richmond, VA to see my best gals. We went dress shopping for the bridesmaids, ate a fancy dinner at Bookbinders, saw the Hollywood Costume exhibit at the Virginia Museum of Fine Arts, and ate some more! Twas a fun (but short) weekend! I also traveled back to Virginia Beach for a weekend to celebrate my mom’s 65th! A trip back home isn’t complete without seeing my best friends like Katrina! Met up with Aly for a…
  • 2014, here i come!

    RLV
    30 Dec 2013 | 3:30 am
    (You can tell how much I love my mint scarf. And that I edit all of my photos.) I cannot believe we’re only 2 days away from 2014. Time really does fly as you grow older. So, how was my year? It was pretty epic. A lot of life-changing moments and memories happened in 2013. I moved onto a new job, I got engaged, we made a recipe video, and etc etc etc. I captured most of those moments and memories on Instagram. Lazy? Yes. I watched a lot of television in the Fall. We no longer have cable but we have Netflix, Hulu, and Amazon Prime. With the help of our Rokus and Apple TVs, I’ve…
  • engagement teasers!

    RLV
    20 Nov 2013 | 3:30 am
    I’ve been keeping to myself lately but I wanted to share these engagement teasers. Enjoy! ( read the rest of engagement teasers! at bittensweetblog.com ) { bittensweet } © 2013 | permalink to engagement teasers! | see more of love & life, merriments
  • add this feed to my.Alltop

    truefoodmovement.com

  • 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 that was 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 it’s…
  • The Whole Foods Banned Ingredients List

    Greg Wymer
    19 Feb 2014 | 12:12 pm
    Slate posted an article earlier today that compared the food sold at Whole Foods Market vs. what you would find on the shelves at your average Walmart. Specifically, they examined the products available at a Supercenter that wouldn’t be allowed at a Whole Foods due to the inclusion of one (or more) of their banned ingredients list. The numbers and images included in the story were a bit striking. More than 54% of the Walmart food products would not pass muster for Whole Foods. The article included photos where an entire soda aisle was blacked out with the exception of a 2-liter bottle…
  • Delicious Meals That Won’t Break the Bank

    Greg Wymer
    2 Dec 2013 | 8:07 am
    As regular readers of TFM know, we’re always looking for ways to shop for quality food without breaking the bank. (Just look at our Whole Foods 30-Day Challenge for example.) That’s why we wanted to share this great infographic along with tasty recipes that you can try for yourself. Enjoy! And let us know if you have any tasty tips and tricks yourself! Special thanks to CashNetUSA for providing this data. The post Delicious Meals That Won’t Break the Bank appeared first on .
  • From Farm to Table: Quality Mommy/Daughter Time!

    Angie C
    4 Nov 2013 | 9:00 am
    A few weeks ago I decided to take my daughter apple picking. Oddly enough, I don’t think I’ve ever actually been before! I know … that sounds ridiculous, but it’s true. There was very little pre-planning and we don’t live far from our local orchard (Brooksby Farm in Peabody, MA). We decided to just put on some appropriate apple picking attire (jeans, sneakers, nothing fancy) and head out. Well, firstly, it came as a GREAT surprise to my child that we were not the only ones to have this brilliant idea on a warm weekend day in the fall. The traffic line just to get…
  • Chocolate Beet Cake: It’s Delicious!

    Lisa Johnson
    28 Oct 2013 | 7:00 am
    Beet cake? BEET cake? Beets and chocolate? I paused my research. A paid writing gig on “veggies as dessert” had led me to Nigel Slater’s insanely tasty looking recipe. But beets? Hunh. So … I had to try it. Just HAD to. And I must say it came out deliciously good! Of all the vegetables in the world, beets have one of the highest sugar contents (ever hear of beet sugar?), so I knew the cake would be sweet. I just wondered if the texture was going to be okay. Would it be mushy? Would the little bits of beet gross me out? Nope … it was delicious. My son and…
  • add this feed to my.Alltop

    About.com Cooking for Kids

  • 9 Spring Desserts You'll Want to Make Again and Again

    15 Apr 2014 | 6:45 pm
    This collection of spring desserts features fresh seasonal flavors and lighter textures. My strawberry cupcakes, for example, are made with Read Full Post9 Spring Desserts You'll Want to Make Again and Again originally appeared on About.com Cooking for Kids on Wednesday, April 16th, 2014 at 01:45:08.Permalink | Comment | Email this
  • Key Lime Smoothie Recipe

    15 Apr 2014 | 5:43 am
    If you're a fan of key lime pie, you will adore this key lime smoothie recipe. It has that sweet-tart flavor of key lime pie with a nice tropical finish. ...Read Full Post
  • Overnight French Toast Casserole with Walnut Streusel Topping

    13 Apr 2014 | 9:49 am
    This overnight French toast casserole makes a perfect Easter brunch recipe. I use cinnamon raisin bread for extra flavor, but if you don't like raisins, feel free to use a ...Read Full Post
  • Easter Side Dishes

    10 Apr 2014 | 7:35 pm
    Flesh out your Easter meal with these special Easter side dishes. Of course, the green bean casserole is the classic, because it goes with everything from Read Full PostEaster Side Dishes originally appeared on About.com Cooking for Kids on Friday, April 11th, 2014 at 02:35:40.Permalink | Comment | Email this
  • George Foreman Grill Recipes

    10 Apr 2014 | 12:41 am
    Everyone is always looking for a quicker, easier way to get a hot, home-cooked meal on the table. These George Foreman grill recipes to the rescue! These recipes include my ...Read Full Post
 
  • add this feed to my.Alltop

    Living Trader Joe's

  • BBQ Garbanzo Beans: An Awesome Vegan Meal!

    Delaina &#38; Kris
    12 Apr 2014 | 6:08 pm
    Are you ready for our latest obsession? (well, one of them actually…..) It is BBQ Garbanzo beans! Now the really funny thing is that Kansas City is SUCH a BBQ town… We have a huge selection of BBQ restaurants, cook off events and the like. It is one of those … Continue reading → The post BBQ Garbanzo Beans: An Awesome Vegan Meal! appeared first on Living Trader Joe's.
  • Smoked Salmon Spread Made Easy

    Delaina &#38; Kris
    18 Aug 2013 | 7:36 pm
    Smoked Salmon Spread made easy One of my favorite weekend treats is to enjoy toasted bagels with cream cheese and smoked salmon. One way to keep it super simple, is to make some smoked salmon spread and have it ready for the morning munch. Making Smoked Salmon Spread is actually … Continue reading → The post Smoked Salmon Spread Made Easy appeared first on Living Trader Joe's.
  • Easy Halloween Recipes for Kids

    Delaina &#38; Kris
    2 Oct 2012 | 8:37 pm
    Are you searching for some easy to make (a bit goofy) and not too scary Halloween Recipes you can make with your kids? Well, we have the perfect book for you: Easy Halloween Recipes for Kids was just published this week, by us, your friends here at Living Trader Joe’s! … Continue reading → The post Easy Halloween Recipes for Kids appeared first on Living Trader Joe's.
  • Pumpkin Pancake and Waffle Mix

    Delaina &#38; Kris
    1 Oct 2012 | 6:28 pm
    It’s Baack! Trader Joe’s Pumpkin Pancake and Waffle Mix has returned! It seems like fall is really here, beyond the date on the calendar…. Trader Joe’s is bursting with great Pumpkin items!   It was a hard (internal ) debate in the store…. which mix  would I be going home with this … Continue reading → The post Pumpkin Pancake and Waffle Mix appeared first on Living Trader Joe's.
  • Grifone Primitivo Zinfindel 2010

    Delaina &#38; Kris
    14 Jul 2012 | 6:30 pm
    Wine Moment featuring Grifone Primitivo Zinfindel 2010 Hello Trader Joes’ Fans; It is time for another Wine Moment with Delaina. Trader Joes’ is offering Grifone Primitivo Zinfindel 2010 for only 3.99 (at my local). This is a rock’in good Zinfindel priced just right for those of us that want to … Continue reading → The post Grifone Primitivo Zinfindel 2010 appeared first on Living Trader Joe's.
  • add this feed to my.Alltop

    Bitches Who Brunch

  • National Eggs Benedict Day – D.C. Guide

    Deidre, Baby Bitch
    16 Apr 2014 | 6:45 am
    Is there a more quintessential brunch dish than Eggs Benedict? While we certainly love the age-old Canadian bacon and poached egg combination, Washington’s eateries have several other creative and delicious options from which to choose. As warm weather continues to creep in, we expect brunch goers to turn out in droves to restaurants throughout the District. To make the selection process a little easier, we’ve collected a number of benny options to help narrow down your choices. Happy Eggs Benedict Day! Bayou Not explicitly on the menu, Bayou’s fried green tomato Eggs Benedict is…
  • National Eggs Benedict Day – NYC Guide

    Emily and Ally, Bitches in the City
    16 Apr 2014 | 6:00 am
    Canadian bacon, Florentine, crab cakes, smoked salmon. No matter how you top it, throw well-poached eggs on some variation of an English muffin with creamy Hollandaise and we’re in Benedict heaven. It’s National Eggs Benedict Day so we’ve compiled a list of our top Bennys in New York City. Eat your heart out! Lafayette Emily’s beau savored the fresh smoked salmon Benedict at Lafayette in NoHo, which was served on a brioche bun. The accompanying toast was perfect to soak up the remaining yolk and rich sauce choron. 380 Lafayette Street (NoHo), New York, NY. The Smith The Smith serves…
  • Fiola Mare Brunch

    Becca
    15 Apr 2014 | 8:12 am
    It was a rainy spring Sunday in Washington, and I was up rather early, to shop, of course. I was making the most of a Madewell charity sale, and Cori Sue begrudgingly met me there in the late morning to accept or reject my fashion selections. (She is my stylist, after all.) To reward ourselves for good deeds coupled with great shopping, we waddled down Wisconsin Avenue, huddled under our umbrellas, to the waterfront, seeking out Georgetown’s newest brunch spot. Fiola Mare is slightly hidden from the beaten path, but it’s still making quite the buzz with food-lovers in the area. It is,…
  • Barbounia Brunch

    Ally, Bitch in the City
    15 Apr 2014 | 6:00 am
    As a frequent bottomless bruncher, I’d like to take the opportunity to clear up one common misconception: not all boozy brunches are dance on the table, debaucherous affairs with mediocre food. Some of the best ones are, but it is also possible to keep it classy whilst sucking back pitchers of mimosas with your girlfriends. Enter Barbounia in Union Square. I’m no stranger to Barbounia’s great happy hour and addictive crazy feta dip. However, it wasn’t even on my brunch radar until I was invited to a large-group get together one rainy Saturday afternoon. We were drawn in by the great…
  • This Week in DC: April 14-20

    Cori Sue
    14 Apr 2014 | 7:38 am
    Just off a blissful weekend of Cherry Blossoms, we’re now facing two unfortunate events: Tax Day and the possibility of snow (yes, snow!) tomorrow. Keep your chin up and make it a great one, regardless, Bitches. Monday Start the week off right with a workout followed by girls’ night. (At least, that’s what I’ll be doing.) I’m heading to a great workout class at my neighborhood VIDA, followed by half-priced wine night at Piola, a casual, delicious pizza spot with a wide assortment of pies and fresh salads. Half-priced wine night starts at 7 p.m. Piola has…
  • add this feed to my.Alltop

    Mexico in my Kitchen

  • Mexican Bolillos Crusty Rolls

    4 Apr 2014 | 2:03 pm
                   Share on your social Networks, it only takes 5 seconds. Thanks!Many years ago, long before the internet era, my dear college friend Alma sent me an important letter. I could feel her excitement for the little surprise she was sending in that letter. It had two recipes, one for the famous sweet bread (“conchas”), and the other for the bolillos. She described how she spent an entire Saturday at her neighborhood bakery learning how to make them and wanted to share the recipes with me, knowing how much I enjoyed cooking. At the beginning…
  • Chicken Mole Enchiladas/Enmoladas de Pollo

    20 Mar 2014 | 8:01 am
                                Share on your social Networks, it only takes 5 seconds. Thanks!A couple of months ago, I was interviewed by fellow food blogger Meghan, from the blog Cake ’n’ Knife. Among other questions, she asked me what my ultimate favorite meal was. I didn't even think twice in answering that Mole is my most favorite dish of all time (my mouth’s watering just from thinking about it right now). Why, you might ask? I guess it’s its combination of sweet and spicy flavors, but that’s not the only thing…
  • Veracruz Style Red Snapper/Huachinango a la Veracruzana

    12 Mar 2014 | 8:03 am
    Veracruz is one of the most beautiful states in Mexico (as I mentioned here); it is full of magnificent sceneries and places full of adventure. For those looking to immerse themselves in a unique culinary experience, each region of Veracruz has it’s own gastronomy with something different to offer. When you visit Veracruz, your feast will start in the north with some zacahuil and bocoles, continue to the fried fish and seafood soups from Tuxpan (right in the middle of the state, at the seaside), and after that to the mouth-watering “tamalitos de chanchamito” in Coatzacoalcos, finally…
  • Mexican Hot Chocolate and Homemade Mexican Chocolate Mix

    27 Feb 2014 | 10:57 am
    If you’ve tried Mexican Hot Chocolate before, you know that it has a different texture than regular Hot Cocoa with milk. The Mexican Chocolate tablets found at supermarkets have a slightly grainy texture and float in the milk mixture of this drink. Cocoa beans are grown in the States of Chiapas, Tabasco and Oaxaca (even in Veracruz). I used to work in the State of Tabasco, in a region known as the Chontalpa. Here the hot and humid weather favors the production of cacao. Farmers go to work before dawn and come back home a little after noon. The heat is one of the reasons they prefer to work…
  • Raw Serrano Pepper Sauce/Salsa Cruda de Chile Serrano

    21 Feb 2014 | 12:56 pm
    Raw salsas are quick and easy to make and are a great compliment to your steak or chicken. This is one of those salsas, with no boiling or roasting needed. If you don’t have Serrano peppers and can only find Jalapeños, those will work fine as well.In my hometown of Tampico, Tamaulipas, serrano peppers are the daily fare in most households,where a salsa that uses only serrano peppers is the norm.  The salsa is made according to cook preference, you could either roasted, boil or fried the peppers and process with the molcajete or the blender. But the ingredients are always the same,…
 
  • add this feed to my.Alltop

    Cooking | Add a Pinch

  • Strawberry Pie Recipe

    Robyn
    16 Apr 2014 | 9:01 pm
    Strawberry Pie is a classic pie recipe that always pleases. Made with fresh strawberries, this no-bake strawberry pie recipe is simple and so delicious! This strawberry pie is one that always impresses and if you have a strawberry lover in your midst, you will have a fan for life. Seriously. This pie recipe is what it is all about to someone who loves strawberries. Read More Pin It You May Also Like:Strawberry Shortcake RecipeFruit Salad RecipeBlueberry Cobbler RecipeTriple Berry Sauce and Triple Berry Parfait RecipesSimple Strawberry Syrup RecipeStrawberry Buttercream Frosting Recipe
  • Shortbread Crust Recipe

    Robyn
    15 Apr 2014 | 9:01 pm
    Shortbread Crust makes a delicious addition to so many desserts. Made of three ingredients, this simple shortbread crust is easy works for pies, cheesecakes, tarts, and so many other desserts.  Just three ingredients is all you’ll need to make this shortbread crust. They are most likely ingredients that you already have stocked in your pantry, too! Flour, sugar, and butter. Just those three things make one of the most delicious crusts that is versatile for so many delicious desserts and sweet treats. Read More Pin It You May Also Like:Classic Vanilla Buttercream Frosting RecipeSimple…
  • Strawberry Shortcake Recipe

    Robyn
    14 Apr 2014 | 9:01 pm
    Strawberry Shortcake makes a classic dessert. Made of tender biscuits, topped with sweetened strawberries, and whipped cream, this simple strawberry shortcake is a favorite! Strawberry shortcake is by far one of my husband’s favorite desserts. I can’t even begin to tell you how many I’ve made in our 18 years of marriage, but I can tell you that as soon as strawberry season peaks, so does his appetite for strawberry shortcake. It’s not hard to see why. When strawberries are fresh, perfectly sweetened, and just bursting with flavor, they just are perfect paired with a…
  • The Best Grilled Chicken Marinade Recipe

    Robyn
    13 Apr 2014 | 9:01 pm
    Grilled Chicken recipes are always a crowd-pleaser. This easy grilled chicken marinade recipe will become a favorite! For years now, we’ve used a simple marinade that I quickly throw together for our grilled chicken. It uses ingredients that you’ll most likely have on hand. If not, I urge you to buy them the next time you are at the grocery store, along with your favorite cuts of chicken and make it! It makes the perfect way to start your grilling season! I think you’ll love it. Read More You May Also Like:Grilled Chicken Legs RecipeGazpacho RecipeBroccoli Slaw…
  • Cilantro Lime Chicken Recipe

    Robyn
    10 Apr 2014 | 9:01 pm
    Cilantro Lime Chicken only takes a few minutes in this simple marinade for tons of flavor! Made with fresh cilantro, lime, and a few other special ingredients, this is a chicken recipe you’ll love. Simple suppers are absolutely a necessity around my house most of the time. Is it the same way at yours? From rushing to Scouts and church youth activities and then just the normal everyday life events that cause some days to feel more like a blur than they should. That’s when I turn to an arsenal of quick, simple, yet still delicious recipes for meals, like this cilantro lime chicken.
  • add this feed to my.Alltop

    A Couple Cooks

  • Ricotta Scrambled Egg and Asparagus Tacos

    Sonja
    13 Apr 2014 | 5:43 pm
    This weekend was the most springlike of the year, the sun beaming and magnolias just starting to burst into bloom. We spent the day traipsing around the outdoors with that I’m-on-vacation feeling, even though it was just the weekend in our own neighborhood. Somewhere along the way this idea for asparagus tacos came up. It sounds a bit unusual, but it’s a spring take on the ubiquitous Mexican standard that works rather well. The ricotta and scrambled eggs balance out the strong asparagus flavor, and the creamy chive yogurt sauce makes it worthy of messy taco goodness. Even without…
  • Q & A: Dudes in the Kitchen

    Sonja
    9 Apr 2014 | 7:36 pm
    Let’s face it: there are lots of female perspectives on food and cooking out there on the interwebs. The majority of food bloggers and readers we know are women, including the author or every guest post in our Healthy + Whole series. In the traditional gender roles, women have dominated the kitchen at home and men the professional food industry. But today, gender roles are becoming increasingly blurred: men can be fabulous home cooks just as women can be prestigious professional chefs! So, in an effort to provide a bit of diversity, we’d like to highlight some men passionate…
  • Radish and Egg Salad Sandwiches {in Our Kitchen}

    Sonja
    6 Apr 2014 | 6:00 pm
    Here’s a little spring inspiration, from our kitchen to yours. We’ve been in our new kitchen for 9 months now, and already it seems more like home than our previous kitchen of 5 years. Perhaps because it can fit more than two people at once (!), it’s the room everyone ends up in. We view this blog as an extension of our kitchen, so in an effort to make that more tangible, we’ve brought you a little glimpse into it (though we generally prefer being on the other side of the camera!). More often than not on a Saturday or Sunday, you’ll find us here tinkering with…
  • How Home Cooking Can Change the World

    Sonja
    3 Apr 2014 | 8:02 pm
    Growing up, it was my heart’s deep desire to change the world. I would sit around pondering ways that I might make a difference, like fighting evil or slavery or poverty. I figured when I became an adult, it would become easy to implement all my schemes. Perhaps you’ve been there, and now realize how impossibly difficult it is to make a tiny dent in any of the world’s vast problems (ugh). But for all you starry-eyed idealists like me, here’s a ridiculous idea: simply cooking at home can change the world. At the risk sounding overdramatic or cliche, hear me out: Your…
  • Fettucine Alfredo with Spinach

    Sonja
    30 Mar 2014 | 5:28 pm
    Pasta with butter and cheese was rare for us when we first started eating whole food. With so many new foods to experiment with, we focused mainly on experimenting whole grains and fresh vegetables. (I also used to limit my carbs, so pasta was considered the enemy at one point.) But those days are over, and our “moderation is key” approach has us experimenting with whole wheat pastas studded with veggies. Plus — newsflash — butter’s back to being good for you. Instead of the typical cream-based alfredo sauce we’re used to here in America, this fettuccine…
  • add this feed to my.Alltop

    Chow and Chatter

  • A Photo Series of Jamaican Flowers

    16 Apr 2014 | 5:33 am
    One of the best things about Jamaica is its amazing tropical flowers ;-) here follows a photographic essay enjoy Pin It
  • Ploughman's baguette

    12 Apr 2014 | 6:39 pm
    This is a new twist on the British Ploughman's lunch a traditional british salad, with cheese, ham, tomato, cucumber, lettuce and other salad items and a good portion of branston's pickle. This pickle which I was delighted to find in my local grocery store is a store cupboard staple. Branston pickle was first made in 1922 in the Branston suburb of Burton upon Trent by Crosse & Blackwell. Branston Pickle is made from a variety of diced vegetables, including swede, carrots, onions, cauliflower and gherkins pickled in a sauce made from vinegar, tomato, apple and dates with spices such…
  • Green Castle Estate Jamaica

    7 Apr 2014 | 5:25 am
    When we were planning our trip to Jamaica, despite the rumors of fear and warnings not to leave the resorts we decided that it would be fine, we were going to get a snapshot of the country, hire a car and mix with the locals. As I studied google maps I stumbled on this hotel in a rural area of Northern Jamaica and emailed them after a few emails with the estate manager Elaine, I figured this was doable for our first couple of nights a 2 1/2 hour drive from Montego bay where the airport was then drive to the South coast for a couple of days, one day to see the famous Negril white sand beach…
  • Landmark Photo Series

    28 Mar 2014 | 9:21 am
    The Opera House in Montecarlo This weeks #frifotos theme is landmarks and I couldn't resist a fun photo series of world landmarks, we have been blessed to have seen quite a few and here's to more travel adventures and landmarks to admire. What is your favorite landmark? The Blue Ridge mountains one of North Carolina's landmarks the tile on the roof of the Spice market in Istanbul Mysore palace, Mysore South India Sydney Opera House Pilot Mountain NCA Roman Bath house in Bath England Windsor castle England, its been in use 2000 years!a sunset over lake Garda…
  • Southport Teahouse

    26 Mar 2014 | 5:10 am
    I rarely do restaurant or cafe reviews but this lovely little tearoom deserves a mention. Just before driving back home Sunday after our weekend at the coast we decided to head into Southport North Carolina a lovely little seaside town, with antique shops, places to eat and historic buildings. As we drove towards the center of town I spotted this tearoom and we had to stop. What a pleasant surprise as a Brit I love tearooms and visit many of them when I visit home. I have been to quite a few in America and they always fall short but this one felt like home. The Victoria sandwich a British…
 
  • add this feed to my.Alltop

    Guilty Kitchen

  • Creamy Cucumber Salad

    Elizabeth
    15 Apr 2014 | 1:46 pm
    This Creamy Cucumber Salad is a pretty popular iteration of the humble cucumber. I mean, what is there to do with cucumbers besides some kind of salad or carving them out for appetizers? It’s not like you can cook with them, right? Although once, at a restaurant I used to work at that shall remain nameless, they offered a turkey and cucumber pizza. Let’s just say I did not test it out. The only thing difficult about making this salad is slicing the cucumbers and onions thin enough to make a nice texture.(...)Read the rest of Creamy Cucumber Salad (289 words) © Elizabeth for…
  • Puro Coffee

    Elizabeth
    9 Apr 2014 | 10:51 am
    Just a quick giveaway post today (You’re SO disappointed, right?!) and it has to do with more COFFEE! Yes, I love coffee, in every form, at any time, for any reason. I start my day with a giant Bulletproof coffee and I love making it with the best coffees I can find. So imagine my delight when I received an email from Puro Fairtrade Coffee from the UK! Here is some information regarding the brand:  (...)Read the rest of Puro Coffee (707 words) © Elizabeth for Guilty Kitchen, 2014. | Permalink | 2 comments | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh
  • Kickstarter Pre-Workout Bars

    Elizabeth
    26 Mar 2014 | 3:55 pm
    If you follow my many social media accounts, you might know how much I love coffee and caffeinated food items… So it was with great pleasure that I joined the Lavazza Passionista network for the next few months. I will be talking about and using the Lavazza brand of coffee (Italy’s #1 drip coffee) in some recipes, like this one, or just talking about coffee and how much it makes my world go round. Usually, I’m all over the French press, but this coffee came pre-ground (and very finely) so I was forced to haul out my drip machine. I then promptly broke the carafe, so…
  • Raspberry Oatmeal Protein Cookies

    Elizabeth
    27 Feb 2014 | 11:16 am
    Holy shit you guys! Today is the beginning of the 2014 CrossFit Games Open If you are registered today is the day you find out the first torture. I feel for you. I didn’t register this year…wah wah wah. Why not? A couple of months ago, Adrian injured his back. At first, I kept doing CrossFit when we worked out and Adrian started doing accessory movements (Bench Press, pull ups) to fill in for what he could not do (Olympic and Powerlifting). I could tell that it was frustrating for him to see me doing the sport he loved right in front of him as he worked on the bench. So after a…
  • Gluten-Free Health & Wellness Festival in Victoria

    Elizabeth
    12 Feb 2014 | 3:57 pm
    In ten days, on February 22, 2014, Victoria will host it’s first ever Gluten Free Health & Wellness Festival at the Victoria Conference Centre in downtown Victoria. I am proud to offer two tickets to giveaway to my readers and a little bit of information for you about gluten, and how it affects us all. To sum up the Festival: The event is all about community, education and a love of food and health. Events around Victoria: An intimate dinner at Be Love Restaurant – February 21, 2014 (tickets are $75 and nearly half sold out) Dr. William Davis, author of New York Times #1…
  • add this feed to my.Alltop

    Mission: Food

  • Sweet and Vicious: Salvation Cinnamon Rolls

    Victoria
    3 Apr 2014 | 5:00 am
    Once upon a time in 2011 a food blogger received a review copy of The Whole Hog Cookbook by Libbie Summers, and the rest is history. She read the book from cover to cover, interviewed the author over the phone, waxed poetic about her love for the book on her blog (on multiple occasions) and was even invited to the cookbook release party in New York City where she got to meet the fabulous and fashionable Libbie Summers, who was just as awesome (yet super down to Earth) as she appeared to be in her rocking debut cookbook.Fast forward to 2014 and the release of Summers' sophomore book Sweet…
  • Gambas al Ajillo (Garlic Shrimp)

    Victoria
    26 Mar 2014 | 5:00 am
    I recently divulged details about a fun Spanish tapas party I hosted in honor of my sister's birthday. Today I'd like to share another recipe from the event! Gambas al Ajillo (or garlic shrimp) is perhaps one of the most popular tapas dishes out there. There is a version of this recipe in almost all 5 Spanish/tapas cookbooks I own. You can't really go wrong with shrimp and garlic.I selected this version over the others because I liked the idea of using the sweet Sherry to create a thickened sauce for the shrimp. The other recipes didn't include this ingredient, but I figured it seemed pretty…
  • Patatas Bravas (Fierce Potatoes)

    Victoria
    19 Mar 2014 | 5:00 am
    In honor of my amazing sister's birthday last week, I created a fun and festive Spanish tapas meal to celebrate. Tapas are one of my favorite styles of small plate meals (along with dim sum) and can always get on board for enjoying tapas with family or friends whether at a tapas bar or in my home.Along with a pitcher of fruity sangria (a tapas meal without sangria is just sacrilegious) I created a spread of dishes that included an Empanada with Marinated Pork Roasted Red Peppers, Shrimp with Garlic, Mussels on the Half Shell with Escabeche (served cold and prepped in advance), Patatas Bravas,…
  • Fish Pie

    Victoria
    13 Mar 2014 | 5:00 am
    Fish pie. It never really sounded appealing to me until recently. It seems like overnight I suddenly had the urge to create this classic dish. It's mostly British in nature, but I've also seen it described as Irish fish pie, and since there's a lot of crossover for food (shepherd's pie vs cottage pie, for example), I figure this is another case where you can call it either British or Irish depending on your mood.I'd normally call it British, but today I'm going with Irish just for the sake of celebrating St. Patrick's Day, which is just around the corner. It seems like as good an excuse as…
  • trEATs: Oatcakes with Pink Peppercorns

    Victoria
    10 Mar 2014 | 5:00 am
    There's nothing quite as personal and thoughtful for gift-giving as something homemade. I honestly find that a gift for that person who already has everything, something with a personal touch is the most well-received. This is even more true when it comes to edible gifts.I recently received a review copy of trEATs by April Carter (Hardie Grant Books). The entire premise of this cookbook is to create edible delights perfect for gift-giving. There's a short blurb in the beginning of the book discussing how to present your creations, but I would have really loved if each recipe had a little note…
  • add this feed to my.Alltop

    Savoring Time in the Kitchen

  • Bunny Buns

    14 Apr 2014 | 7:12 am
    I saw these adorable rolls on Pinterest last week.  I knew my young grandsons would love to see these on the Easter table next weekend and I think they will bring a smile to the adults too :)I did a test run on Saturday - which did not go well. First, the dough did not rise very well,  then I over-baked them!  "Add insult to injury" as they say.  Sunday, I tried them again with different yeast and made sure my timer was set (and actually running).  Success!  I only wish I had made the ears a little longer as I think they could be mistaken for mice.  By the…
  • Spicy Shrimp (or Lobster) Remoulade on Molasses-Butter Toast

    6 Apr 2014 | 11:58 am
    Have I mentioned our Gourmet Group?  Just once or twice, I'm sure :)  There are 10 of us - five couples.  We rotate hosting and creating the menu for our 'turn'.  One recipe is assigned to each non-hosting couple to prepare. This past weekend, one of the other couples hosted and my husband and I were assigned this appetizer recipe. This recipe was supposed to be Spicy Shrimp Remoulade.  However, our host is an avid fisherman in the Florida Keys and recently brought back these small lobster tails from his friend, a lobster fisherman, with whom he fishes. They offered…
  • Biscoff Cookie Coffee Cake

    29 Mar 2014 | 10:17 am
    Recently, a representative from Lotus Bakery (the makers of Biscoff Cookies) asked me if I would like a package of Biscoff cookies to use as inspiration for a recipe. Biscoff is expanding their website to include more recipes from home cooks and bloggers.  Of course, I said "Yes!" because I love Biscoff cookies. I am so happy that Biscoff cookies have gained such popularity here that it is no longer difficult finding them in stores.The logo on the package was my inspiration.  "Europe's Favorite Cookie with Coffee".  This made me think how delicious a coffee cake would be…
  • Mu Shu Pork with Chive Mu Shu Pancakes

    20 Mar 2014 | 8:06 am
    Happy first day of Spring everyone!!! I told you I liked cabbage in my last post so here I am with another delicious recipe loaded with vegetables and another variety of cabbage - this time, Napa cabbage.  Also known as celery cabbage, Napa is a type of Chinese cabbage which originated near the Beijing region of China, and is widely used in Asian cooking. Mu Shu Pork is made with slow-roasted and shredded pork, an abundance of cabbage, carrot, green onions, mushrooms, bean sprouts and cooked egg, A wrapper is spread with hoisin sauce and the cooked medley is placed over the pancake with…
  • Creamy Colcannon Soup with Cheddar Straws

    12 Mar 2014 | 3:09 pm
    St. Patrick's Day is next week so time to start getting your Green on!  If you'd like to try an Irish dish that's easy to make and delicious while there is still a chill in the air, try Colcannon soup. Colcannon is a traditional Irish dish made from potatoes and cabbage or kale with milk, cream or butter added. It may also contain other ingredients such as scallions, leeks, onions and chives and often eaten with boiled ham or bacon.  I've made Colcannon soup before but without the creamy twist and cheddar straws. This version, again from Full-On Irish by Kevin Dundon, is made with…
 
  • add this feed to my.Alltop

    Roti n Rice

  • Brown Rice Sushi

    Linda
    15 Apr 2014 | 12:50 pm
    These Brown Rice Sushi rolls with cucumber, asparagus, and crab sticks are a healthier alternative to regular white rice sushi. They are just as tasty. The post Brown Rice Sushi appeared first on Roti n Rice.
  • Tom Yum Noodle Soup

    Linda
    13 Apr 2014 | 7:31 am
    This spicy tangy Tom Yum Noodle Soup with chicken and shrimps is sure to wake up your taste buds. Less than 20 minutes to prepare. Recipe includes video. The post Tom Yum Noodle Soup appeared first on Roti n Rice.
  • Roti n Rice Channel on YouTube

    Linda
    12 Apr 2014 | 7:07 am
    Announcing the Roti n Rice Channel on YouTube with a short introductory video. Thanks for watching! The post Roti n Rice Channel on YouTube appeared first on Roti n Rice.
  • Chicken Mushroom Udon Soup

    Linda
    4 Apr 2014 | 4:22 pm
    Quick and easy Chicken Mushroom Udon Soup with minimum prep work. It is light, tasty, and satisfying. Perfect for lunch! The post Chicken Mushroom Udon Soup appeared first on Roti n Rice.
  • Epiphanie Camera Bag Review and Giveaway

    Linda
    1 Apr 2014 | 10:02 pm
    Epiphanie Camera Bag Review - beauty meets function in this line of bags designed for the photography enthusiast in a wide selection of designs and colors. The post Epiphanie Camera Bag Review and Giveaway appeared first on Roti n Rice.
  • add this feed to my.Alltop

    Rouxbe Online Cooking School Blog

  • Waldorf Astoria Shows Commitment to Training Success with Rouxbe Program

    Ken, Vice President Culinary Training
    16 Apr 2014 | 11:02 am
      Waldorf Astoria Graduate and Chefs The Waldorf Astoria NYC Ken Rubin, Vice President Culinary Training at Rouxbe  We are pleased to announce that another cook has successfully completed the Waldorf Astoria New York culinary training program powered by Rouxbe. This online training program complements on-ground training efforts at this iconic hotel and reinforces their...
  • The BEST Biscuits | Dairy & Egg-Free

    Dawn, Co-founder of Rouxbe
    7 Apr 2014 | 9:17 am
    Shut the door on this one — the testing is over, we have a winner folks!! And the fact that these biscuits are completely vegan-friendly is TOTALLY irrelevant—these biscuits are simply delicious. They are light, flaky and even ‘buttery’. I am just going to let the images speak for themselves! Okay, I’ll just add this one...
  • Rouxbe Cooks Up Partnership with the National College of Natural Medicine (NCNM)

    Joe, Co-founder of Rouxbe
    2 Apr 2014 | 7:59 am
    Rouxbe Partners with National College of Natural Medicine to Broaden Wellness Reach & Services We are cooking up a partnership with the National College of Natural Medicine (NCNM) and we wanted to share a web-based educational experience with you that you may find useful as you learn to cook. NCNM, the oldest and largest Naturopathic...
  • Breville Canada Partners with Rouxbe to Send Customers to Cooking School

    Joe, Co-founder of Rouxbe
    1 Apr 2014 | 11:27 am
    Rouxbe & Breville Canada Join Forces to Help People Cook Better We are pleased to announce a unique partnership with Breville Canada. Breville is a leading provider of some of the finest beverage, cooking and food preparation equipment on the market—products that we use in many of our instructional videos. As part of the partnership,...
  • Rouxbe Launches Game-Changing Professional Cook Certification Course

    Joe, Co-founder of Rouxbe
    6 Mar 2014 | 10:28 pm
    5-years in the making and it’s finally here! Enrollment is now open for Rouxbe’s inaugural Professional Cook Certification Course. This follows on the heals of Rouxbe’s Plant-Based Certification Course which is in full swing with 2 offerings (the first sold out in under 3 weeks). The first offering of the Professional Cook Certification Course will...
 
  • add this feed to my.Alltop

    IndianSimmer - Indian food made easy plus more!

  • Homemade Sprouts And Sprouts Chaat Papdi

    2 Apr 2014 | 10:30 pm
    I hate doing dishes. I have friends who find standing in front of the kitchen sink, rinsing one plate after the other, gently rubbing the edges of spoons and forks with a dish scrub and then arranging them neatly in the dish washer, "therapeutic". I don't. I love those friends and wish they would come home more often, but I do not like washing those dishes. If I wasn't mother of a four year old girl who I desperately wanted to impress everyday, secretly hoping she would "wanna be like mommy", I would not look at that kitchen sink for weeks. I would keep throwing dirty dishes in…
  • Bharwan Baigan (Indian Style Stuffed Eggplants)

    25 Mar 2014 | 10:40 am
    One afternoon while we were chatting over a long chain of text messages, my friend Kankana asked if I had the recipe for bharwan baigan I can share with her. Well it was a simple question but it got me very confused. . You see I do not have the recipe for bharwan baigan or Indian style stuffed eggplants. I have at least five or maybe more than that.One is my mum's recipe that I grew up hating (what a fool I was!) and now crave for a bite of it.  She uses Chinese eggplants in her recipe and stuffs it with 6-7 dry pickling spices along with raw garlic and fries it in mustard oil. Then…
  • Beetroot Gnocchi With Spicy Coconut Sauce (First Video Post!)

    4 Mar 2014 | 1:15 pm
    Beetroot Gnocchi with Spicy Coconut Sauce from IndianSimmer on Vimeo.Rubbing those sea deep brown eyes, in his arms, the butterfly and her papa entered the kitchen. I was straining his tea and prepping to warm up her milk when they sneaked from behind and hugged me. Landed countless “monster puchis” (those big fat kisses, the butterfly nomenclatured so) on either of my cheeks and got a family group hug in response. Although the very next moment was not something they were used to for the past couple weeks. The rushing look on my face told them that the party was over and we are back to…
  • Bourbon Kissed Spicy Pecans

    19 Dec 2013 | 7:43 pm
    All the way from kindergarten till I was ready to go to college, I went to a catholic school. Skirts five inches below the knee and hair tightly tied into two side ponytails with a ribbon matching the school uniform, catholic school. A huge Christmas celebration in the courtyard of the convent and the school chapel twinkling of red, green and yellow Christmas lights for the whole month of December, catholic school. So having grown in a country where Christians were in minority, although never considered so, I have been celebrating Christmas since I was wise enough to know what Diwali…
  • Pav Bhaji

    13 Dec 2013 | 12:58 pm
    The day was warm, and the sky was china blue. Bees buzzed among the foxgloves, and Daisy wandered down the lane, humming a little tune to herself. Suddenly, from the corner of her eye, she caught sight of a beautiful yellow butterfly stuck in a spider's web. As she crouched down to take a closer look, a black spider emerged from beneath a leaf and began crawling across the web towards it.It was time for her bedtime story and cuddled at one corner of her bed with my arm wrapped around her, the butterfly (my butterfly!) and I were reading her favorite book "Daisy Dawson is on her way". A book…
  • add this feed to my.Alltop

    Turntable Kitchen

  • Single Serving: WL – Nothing Anymore (demo)

    Matthew Hickey
    16 Apr 2014 | 4:24 pm
    Portland-based trio WL have flown under the radar for long enough now, but something tells me that’s gonna change soon. Take a listen to the demo for their slow burning shoegaze jam “Nothing Anymore” for an idea of what they’re brewing up. There’s a hazy vibe, smoky female crooning, and a tumbling surf-rock inspired rhythm. They have my attention. Credit where it’s due: I discovered this one courtesy of our friend Greg from Pro Fans. If you’re in the Bay Area you can catch them in Oakland at Night Light on April 20.
  • Single Serving: The Bones of J.R. Jones – Good Friend Of Mine

    Matthew Hickey
    16 Apr 2014 | 8:42 am
    The latest bluesy jam from our friend J. R. Linaberry, a.k.a. The Bones of J.R. Jones, kicks with some serious stomp. Led by a frentic riff, a bounding bass, and handclaps for days and days, it’s pure fire. It’s the first single off his new LP Dark was the Yearling which will see a release sooner than later. You can like him on Facebook if you’re so inclined.
  • Single Serving: Yalls – High Society

    Matthew Hickey
    15 Apr 2014 | 3:48 pm
    To the surprise of pretty much no one, this new Yalls (a.k.a. Dan Casey) album sounds like it’s shaping up incredibly well. We scoped out the album’s excellent first single “Warlord” awhile back, and now we’re hooked on the softly glistening vibes of “High Society.” This latest jam slowly builds to a simmer around a skittering, techno-organic groove and, after Casey’s own vocals have slowly receded into the background, some funky, stuttering robo-vocals. Clicky on the play. Buy buy buy from Gold Robot Records. There are only 300 of these on…
  • Single Serving: Chrome Sparks – Goddess

    Matthew Hickey
    15 Apr 2014 | 4:00 am
    Brooklyn-based Jeremy Malvin, a.k.a. Chrome Sparks, is releasing his latest EP, Goddess, on April 28 via Future Classic. The title track is a lushly cinematic and highly textured jam with a deep, spiraling ascent and majestic ambiance. You’ll find if for pre-order here.
  • 9 Sweet Mother’s Day Gift Ideas

    Kasey
    15 Apr 2014 | 4:00 am
    It’s hard to believe but this year, I’ll be celebrating my second Mother’s Day as a mother. Last year, Neko was barely four months old. I have learned a few things but mostly, I’m still just stumbling along. Thankfully, though, I’ve got a few things figured out. Around the holidays, Uncommon Goods asked if I’d be interested in pulling together a little gift guide for readers and we’ve teamed up again to share some inspiration for Mother’s Day. Having been a mom for over a year now, I can say that the number one thing I crave is a little time for…
  • add this feed to my.Alltop

    Jersey Bites

  • Wines for Your Easter Basket

    PCulos
    16 Apr 2014 | 7:51 pm
    This sponsored article is brought to you by Atlantic City Bottle Company. It’s been a long, challenging winter but finally, Easter is on its way. As with any religious holiday, it comes with tradition. Some traditions don’t seem to make any sense. A bunny? The bunny has been hopping into Easter since the thirteenth century as a […]
  • Chef Spotlight: Anthony Pino of Anthony David’s

    Veronique @ Food &#38; Wine Chickie
    16 Apr 2014 | 11:25 am
    After graduating from Johnson & Wales University, Chef Anthony Pino immediately immersed himself in the New York food scene in the kitchen at BR Guest’s Park Avalon. He then moved on in the high-volume restaurant The Garage, in the East Village. There, Chef Pino began putting his training to work, blending Italian flavors with modern […]
  • Like a “Cake Boss”—Carlo’s Opens in Morristown

    Deanna Quinones
    15 Apr 2014 | 7:44 am
    Come on, admit it. You’ve been to Hoboken and waited in line for at least an hour—or six—to step foot inside the Carlo’s City Hall Bake Shop made insanely famous on TLC’s popular show, Cake Boss. Or maybe you went but threw up your hands in exasperation, settling for an oversized Crumbs cupcake down the […]
  • Café Matisse in Rutherford

    TKron321
    14 Apr 2014 | 6:52 pm
    A Work of Art in Rutherford (via The Cook’s Tour) It had been a long time since I visited Café Matisse (like at least 10 years). Sometimes you become enamored of the shiny new “objet d’art” and forget about the old masters. So when I received an invitation to try their new a la carte […]
  • Cibo e Vino, Italian Tapas in Asbury Park

    Deborah Smith, Executive Editor
    14 Apr 2014 | 6:46 am
    Cibo e Vino enjoyed a quiet, soft opening in November in Asbury Park. Owners Karen and Jim DeGilio, are well known for their excellent restaurant Fish, next to which Cibo e Vino is cuddled right up on Madison Avenue in the historic Press Building. The DeGilios are also  known for their popular restaurant Pinziminio Trattoria […]
 
  • add this feed to my.Alltop

    Kate in the Kitchen

  • red quinoa, kale & roasted cauliflower

    Kate
    7 Apr 2014 | 5:33 am
    I have a tendency not to share these dishes we eat, mostly thrown together with ingredients from the fridge that likely need to be used up before they become this years compost material. This ‘Cowboy Cooking’, as Mike calls it, is a strange gift that I have, an ability to see what’s available and be able to make something delicious from it. Plenty of people do it, I’m sure. I just need to share it more often. Because the results are often pretty spectacular. On one of my last trips through CostCo, I came across a 4-lb bag of red quinoa for $15.99. At $4 a pound, this…
  • smoky blood orange vinaigrette

    Kate
    25 Mar 2014 | 3:39 pm
    Did you know that the Chocolate Lava Cake was an accident? In a rush to provide a warm dessert, the chef who created it took the cake out of the oven too soon, and when a fork was pressed in to it, the soft, melty interior slipped out. The chef was aghast, but the customer loved it. Boom. Herald the ubiquitous appearance of it on restaurant menus for decades, and a spot in the Dessert Hall of Fame. This Smoky Blood Orange vinaigrette was also an accident. A delicious and colorful accident. Back at the beginning of the month I had a dinner party to celebrate my 50th birthday, and invited some…
  • pasta for the familiar

    Kate
    17 Mar 2014 | 6:03 am
    Just 10 days ago, I underwent LASIK eye surgery and my life shifted in ways that I’m still learning to understand. I’m trying to make sense of it all, but only those who’ve been under the burden of eyeglasses for their entire life, then freed from the need in a quick, 7 minute procedure would be able to know why this is such a huge, life-changing shift. So for the rest of you, I’ll just talk about pasta. Because that’s just not that big of a deal, right? But this dish I created recently, well, this IS a big deal. I’ve been pasta-less most of the past year,…
  • boston baked brown bread

    Kate
    10 Mar 2014 | 6:50 am
    Sometimes you just need something like this bread; a dense, slightly sweet loaf, with a firm, pebbly crust and a texture that wakes up your mouth, giving it plenty to chew on. Something that seemingly defies convention, that marries best with thickly spread chilled butter and a steaming cup of coffee, that says straight away to your belly a soul-satisfying ‘Ahhhhhhh!’ Baked in a cast-iron skillet, this bread, with it’s molasses laced crumb, rich with rye, cornmeal and stone-ground wheat goes by multiple names depending on who you ask, or possibly, where you’re from.
  • ginger-lime tuna with coconut quinoa

    Kate
    4 Mar 2014 | 6:25 am
    How pretty is this dish?? Now that we’re in to March, the month where Spring makes it’s appearance on the calendar, I’m hoping for a speedy turnaround to the cold. Although my cats would likely argue for the continuing need for cozy, warm lap snuggles, I argue for lighter, greener, and crunchier. To anyone committed to eating better foods, we know that spending a bit more money is sometimes the means to achieving our goals. I enjoy having cans of tuna around for a quick meal, but have become more particular about what canned tuna I’m willing to buy. Wild Planet has…
  • add this feed to my.Alltop

    A Culinary Journey With Chef Dennis

  • Around the Kitchen Table – My New Show on Google+

    Chef Dennis Littley
    8 Apr 2014 | 7:08 am
    In case some you’ve been wondering what I’ve been up to lately, I’m happy to announce a new show that I’ve been working on for the past few weeks called Around the Kitchen Table.   My co-host for this series is Susan Serra  a World Renowned Certified Kitchen Designer and  Author whose kitchen have appeared in many publications, most recently House Beautiful.   You can see some of Susan’s handiwork at one of her blogs The Kitchen Designer. Our new show on Google+ is currently running every Monday at 3 PM EST and lasts about an hour.   You’ll find…
  • My Seven Favorite Meyer Lemon Recipes!

    Chef Dennis Littley
    6 Mar 2014 | 12:09 pm
    One of my favorite times of year is when the Meyer Lemons start coming into season and I’ve begun to see them in my area supermarkets again so that means its time to getting cooking with Meyer Lemons!   Meyer Lemons made their first appearance in the United States in 1908 when Frank Meyer introduced this hybrid of a lemon and mandarin orange.  Frank was working for the US Agricultural Department and collected samples of this sweet lemon while in China.   After almost losing the Meyer Lemon in the 1940′s a new and improved version was introduced, and that my friends is what…
  • Chicken and Shrimp Toscano

    Chef Dennis Littley
    26 Jan 2014 | 6:47 pm
    During my restaurant days I loved the saute station, blending ingredients together, finding the right balance, getting the sauce just right and providing my guests with a good value and a delicious meal. One of the ways I used to keep costs down was to mix chicken and shrimp together.  My guest still got the splurge of plump juicy gulf shrimp, while the chicken helped keep the cost in line, and of course I served the dish over pasta so by the end of the meal my guest was full and satisfied. Using the same philosophy in your kitchen you can take ordinary everyday meals and transform them into…
  • Buffalo Chicken Mac and Cheese and Hello from Florida!

    Chef Dennis Littley
    8 Jan 2014 | 9:28 am
    For those of you that don’t know, I moved to Kissimmee Florida at the end of October.   And for those that didn’t know last year was one of the worst years of my life.   I battled my work related injuries, that Doctors told me couldn’t be fixed, constant pain and a bout of depression that came as the result of those injuries and the fact that I could not continue working as a chef at the school I loved so much, in a profession that defined me. Our move on top of everything else only added to the problems as did losing my mother in June, and then our beloved rescue Bernese Mt. Dog…
  • 10 of My Favorite Soup Recipes

    Chef Dennis Littley
    25 Nov 2013 | 6:35 am
    With Winter closing in and the days begin getting colder what could be better than a big bowl of a your favorite comforting soup!    Here are 10 of my favorite soup recipes to help warm your body and your soul! Chicken Soup with Mini Ravioli Cream of Broccoli with Roasted Tomatoes & Cheddar Shrimp and Crab Chowder Ribollita (Tuscan Bread Soup) Corn Chowder Sausage and Bean Minestra Tomato Bisque Roasted Red Pepper Soup with Grilled Chicken and Corn Cream of Mushroom Soup Chicken Tortellini Soup Read More...
  • add this feed to my.Alltop

    stetted

  • Strawberry Mint Ricotta Tart

    Megan
    15 Apr 2014 | 8:00 am
    “I can’t do it,” he said, crouching down low enough for his head to slump to his knees. I sighed, dropping another strawberry into my box. At 6.5 years old, this is normal behavior for my son. The new normal, until it’s not. (I hope.) “OK,” I said. “We’ll keep picking, and you can just […]
  • Carrot Cake with Lemon Frosting

    Megan
    8 Apr 2014 | 5:00 am
    Celebrate spring with a simple, not-too-sweet Carrot Cake with Lemon Frosting.  Cooking at my house means often multi-tasking and working in shifts. Whisk together flour and dry ingredients in the morning. Grate veggies during lunchtime. Frost cakes late at night, after everyone else is in bed. I like it this way, the non-rush of the […]
  • Copycat Starbucks Breakfast Sandwiches

    Megan
    7 Apr 2014 | 6:00 am
    Save time and money by making these copycat Starbucks Bacon Breakfast Sandwiches at home. The alarm clocks go off, and we drag ourselves out of bed, groping our way in the dim light through the house to the baby’s room, stepping on errant cereal bits or cat food along the way. Hopefully nothing worse. Once in […]
  • Chili Beef Pie

    Megan
    4 Apr 2014 | 6:00 am
    Comforting, hearty, and still simple to make, Chili Beef Pie tastes like home. It’s Friday. Can I get an amen? At our house, Friday means taking the big kid to soccer practice, and making sure that he has enough to eat before and after. It’s kind of astonishing how much food a six-year-old can eat […]
  • Weekly Meal Plan, March 24

    Megan
    24 Mar 2014 | 8:00 am
    Quick meal plan! I spent the weekend in College Station learning a lot and eating a ton of amazing food – I’ll be posting a recap as soon as I can parse all my thoughts into something cohesive. I got a couple review copies of new cookbooks last week that I’m excited to try out, […]
 
  • add this feed to my.Alltop

    girlichef

  • Pretzel Croissants {Bread Baking Babes}

    Heather Schmitt-Gonzalez
    16 Apr 2014 | 4:21 am
    Guess whose turn it is to be the Bread Baking Babes Kitchen of the Month? Yes, mine! As the host, it's my responsibility to choose what we will be baking. Now, I like to choose a bread that is one (or more) of these things: a) a challenge - something that takes a while to make or introduces a new technique b) a favorite - something that I already love and think that everybody should know how to make c) new to me - ummmmm, self-explanatory The bread that I chose this month is sort of a combination of all three of my self-imposed requirements. finish reading »Comment © 2009-2014 Heather…
  • Sweet 'n Tangy Beer-Glazed Chicken #BeerMonth

    Heather Schmitt-Gonzalez
    15 Apr 2014 | 9:00 pm
    If it's not your first time here, you probably know that I enjoy cooking and baking with booze. I'm even the resident Boozy Food Fanatic over at Food Fanatic. While I usually turn to my liquor cabinet shelves, I also include wine and beer in that category. Yes, I also drink booze, but bring it into the kitchen with the same fervor. I love matching the nuances of a particular drink with smells, flavors, and ingredients to turn them into something tasty. These simple chicken breasts are one example. I started with an amber beer. Or should I say, una cerveza ámbar - Dos Equis Amber…
  • Pizza Pockets #SundaySupper

    Heather Schmitt-Gonzalez
    12 Apr 2014 | 10:00 pm
    One might think that pizza pockets are just a smaller version of a calzone. Smaller and shaped differently. Oh, and they have sauce on the INSIDE. I've heard tell that real calzones would not be caught dead sporting sauce on the inside. Plus, the only cheese acceptable in a real calzone is ricotta. So actually, pizza pockets and calzones really are two entirely different beasts. Just like pizza, they make a great family meal because they are versatile (customizable), fairly simple to make (especially if you keep a few balls of pizza dough in the freezer), and let's face it -…
  • add this feed to my.Alltop

    My Man's Belly

  • Honey Citrus Yogurt Parfait

    Pamela
    15 Apr 2014 | 9:53 am
    This yogurt parfait is perfect for breakfast, dessert or a snack. Loaded with good protein and carbs it will keep your motor running smoothly. My Man's Belly Related posts: Bright and Cheery... Check out the site to get the recipe and relationship advice you know you want.
  • Don’t be Intimidated – Sole Meunière

    Pamela
    11 Apr 2014 | 10:11 am
    Sole meunière, is one of those classic French dishes. Julia Child named it her favorite meal in France. Don't be intimidated, sole meunière is easy to make. My Man's Belly Related posts: Easy... Check out the site to get the recipe and relationship advice you know you want.
  • add this feed to my.Alltop

    Give Recipe

  • Homemade Chocolate Ice Cream

    Zerrin
    14 Apr 2014 | 8:00 am
    This is such a wonderful ice cream that nobody can notice it’s homemade unless they are told. This is my second ice cream try with my new ice cream maker and I’m absolutely very proud of the result. This is, without doubt, one of the best chocolate ice creams I’ve ever eaten! And it’s homemade. And I made it! Well, with the help of my new toy. I think I’ve found my ultimate Homemade Chocolate Ice Cream recipe thanks to The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments  by David Lebovitz. This Homemade Chocolate Ice Cream is smooth, creamy and full of…
  • Rustic Raspberry Tart

    Zerrin
    13 Apr 2014 | 8:00 am
    Making pie might be challenging for many of those who are interested in baking. It is not as hard as it sounds indeed and I think everyone can bake yummy pies just after a few tries. If you haven’t dared baking pie yet, I think you should start with open top pies aka tarts since it’s easier to handle the dough. Tarts are time saver too. If you haven’t dared to bake a pie yet or if you don’t have a lot of time, give this easy Rustic Raspberry Tart a try! I’m sure you will be amazed when you see the ease of making it. It is all about the tart dough. If you succeed making it once, you…
  • Eggless Strawberry Ice Cream

    Zerrin
    11 Apr 2014 | 8:00 am
    Yay! I finally bought an ice cream maker and made this Eggless Strawberry Ice Cream. This is my first ice cream and you can’t imagine how exciting it was! I’m absolutely in love with my new toy and I might make hundreds of ice cream this summer. If you are in my city or happen to come, do visit us to grab my homemade ice cream as much as you like! Satisfaction is guaranteed! What stimulated me to buy an ice cream maker is Ayşegül’s fantastic looking Biscoff Walnut Ice Cream on her lovely blog Foolproof Living. I had wanted to make ice cream with or without machine since last summer,…
  • Chocolate Dipped Strawberries

    Zerrin
    9 Apr 2014 | 8:00 am
    Some time ago I asked my friends the most romantic food for them and got two responses. Some of them said strawberries, some said chocolate. I agree with both, but have another idea to share. So what makes these two even more romantic? Their combination! I made these Chocolate Dipped Strawberries for these friends with my personal touch on them. I think if we are talking about romance, sprinkles must definitely have a role! Chocolate Dipped Strawberries with sprinkles are always a winner and solve your problem if you are looking for an impressive gift for that special someone. You might leave…
  • Carrot Feta Zucchini Fritters

    Zerrin
    7 Apr 2014 | 8:00 am
    Let me introduce one of my favorite side dishes: Carrot Feta Zucchini Fritters. These are one of the most loved mezzes in our cuisine. You know mezzes are cold served foods which are accompanied with raki, the Turkish alcoholic drink like Greek ouzo. These are not just served as mezze, interestingly they are one of our favorite breakfast foods as well. It’s not summer yet, when it’s intolerable to eat complete meals, but we’ve already started to have breakfast for dinners. Do you have breakfast for lunch or dinner? When we leave winter and comforting foods behind, we often prepare…
 
  • add this feed to my.Alltop

    austingastronomist.com

  • Overnight Oatmeal with Mango and Coconut Milk

    Kathryn
    15 Apr 2014 | 6:26 pm
    A recipe for creamy, steel cut oats studded with mangoes, made super easy thanks to the slow cooker.
  • 5 Tips to Make Your Blog More Secure – #Techmunch Recap

    Kathryn
    9 Mar 2014 | 10:13 am
    5 easy ways to make your blog more secure, from Andrew Wilder of BlogTutor.com.
  • Austin Food Events in February

    Kathryn
    31 Jan 2014 | 4:17 pm
    Booze and love are in the air! Austin's February food events are focused mostly on romance and liquid love. Here's a round-up of city food events I'll be attending this month:
  • Where to Go on a Weekend in San Antonio

    Kathryn
    31 Jan 2014 | 3:17 pm
    A recap of my recent trip to San Antonio with the Austin Food Blogger Alliance.
  • Austin Food Events in January

    Kathryn
    5 Jan 2014 | 10:28 am
    Just because the holidays are over doesn't mean Austin's food scene is slowing down. January is a big month for Austin food, with visits from the nation's top up and coming chefs, a new Whole Foods location, and plenty of dialogue about the city's emerging food culture. Here are the events I'll be attending this month.
  • add this feed to my.Alltop

    Elizabeth Kelly's feed

  • Product review: Lean Cuisine Spring Rolls

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    8 Apr 2014 | 8:40 am
    A few years ago, the Lean Cuisine Vegetable Egg Roll was part of my regular work lunch repertoire. While it’s a good product, and Lean Cuisine still offers it, the new Spring Rolls line blows it out of...
  • Avocado and green tea smoothie for a morning power boost

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    6 Apr 2014 | 1:46 pm
    Tired of the same old smoothie combos? It’s time to look beyond bananas and berries. Start your morning with an avocado-based smoothie. Avocados contain more potassium per gram than a banana, not to mention a host of...
  • Make your own whole-grain strawberry toaster pastries

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    1 Apr 2014 | 8:50 am
    Have you ever looked at the ingredients list for Pop-Tarts? Take a look. It’s long, isn’t it? It’s probably not surprising that there are three different kinds of sugars listed (corn syrup, high...
  • Strawberry, cucumber and basil-infused water recipe

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    28 Feb 2014 | 7:48 am
    Infused waters are gaining in popularity lately, though they’ve really been around for eons. In Mexico, agua frescas are sold by street vendors, who ladle the fruit-studded water out of big glass jars. Pineapple, guava, melon&mdash...
  • Triple berry oatmeal scones recipe: Oatmeal you can eat on the run

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    11 Jan 2014 | 1:33 pm
    Did you resolve to eat better this year? Try a breakfast with real fruit and real fiber.If the holiday glut has your body craving something healing and wholesome, you can’t do better than the powerhouse combination of...
  • add this feed to my.Alltop

    Restless Chipotle

  • Noon Rogani Recipe Makes Cinnamon Bread with a Twist

    Marye Audet
    16 Apr 2014 | 7:54 am
    Noon Rogani is a sweet, cinnamon bread from Azerbaijan near northwestern Iran. What’s unique about it is the shaping — and what happens once the bread is shaped and baked. You see, you make it like a regular dough, sprinkle with cinnamon and sugar, and then form it into a roll. Pretty standard stuff, right? THEN you … Continue reading » The post Noon Rogani Recipe Makes Cinnamon Bread with a Twist appeared first on Restless Chipotle.
  • Melonpan Is an Unusual Japanese Snack Bread that You’ll Love!

    Marye Audet
    15 Apr 2014 | 3:43 pm
    Melonpan is a snack from Japan. It’s made to resemble a melon and is very pretty when you put it on the table but that’s not what makes it cool. The coolest thing ever about melonpan is that is is a soft, rich, airy roll covered in a layer of crispy, sweet sugar cookie! The … Continue reading » The post Melonpan Is an Unusual Japanese Snack Bread that You’ll Love! appeared first on Restless Chipotle.
  • Lemon Bread Breakfast Braid

    Marye Audet
    14 Apr 2014 | 9:22 pm
    Lemon Bread Breakfast Braid is a great addition to any brunch or special breakfast. It is very similar to a Danish but without all of the fuss. You don’t have to turn and chill the dough so this comes together much more quickly than a Danish would. A lightly sweetened dough is spread with a … Continue reading » The post Lemon Bread Breakfast Braid appeared first on Restless Chipotle.
  • Khachapuri Is a Georgian Cheese Bread

    Marye Audet
    12 Apr 2014 | 8:32 am
    Khachapuri is a crusty flat bread filled with cheese from Georgia, and when I say Georgia I don’t mean the state where they grow peanuts and say y’all. Geography was so much easier when I was a kid. A huge chunk of the world was just referred to as the Soviet Union and that was … Continue reading » The post Khachapuri Is a Georgian Cheese Bread appeared first on Restless Chipotle.
  • Jewish Rye Bread and the Secret to Getting It Right

    Marye Audet
    11 Apr 2014 | 9:20 am
    Jewish rye bread — you can’t make a decent Reuben without it, right? The perfect loaf of Jewish rye has a dense, chewy texture with a sour-ish flavor that is almost sourdough but not quite. There’s an elusive something that makes it Jewish rye and not pumpernickel or some other type of rye. Guess what? This … Continue reading » The post Jewish Rye Bread and the Secret to Getting It Right appeared first on Restless Chipotle.
 
  • add this feed to my.Alltop

    The Dutchess Cooks

  • Beef salad with dukkah

    Dutchess
    28 Mar 2014 | 3:39 am
    Today’s recipe is another salad. But not just ‘a’ salad, I can say this one was one of the best ever! The beef was perfect, the tomatoes delicious, the avocado creamy, the blue cheese soft and spicy, the dukkah mixture sprinkled on top gave it the perfect finish, and the dressing was a killer. Ingredients for an awesome meal! This recipe I will definitely make over and over again, and also I will try to grill/smoke the meat on the bbq. I think that will make it even tastier (if that’s possible at all!). Oh and then there was wine too, a Cote du Rhone this time. The mentioned dukkah…
  • Whiskey Cream Sauce

    Dutchess
    27 Mar 2014 | 2:31 am
    Since today’s International Whiskey Day, it seems like a perfect timing for this Whiskey Cream recipe! The sauce is easy to make, and it is delicious with a juicy steak. Serve it with green beans and twice baked potatoes for example and you’ll have a winner for dinner! The “trick” to this sauce is to use the same pan for the meat as for the sauce. More flavor! Ingredients for 2: 2 steaks (I used beef tenderloins) Black pepper 3 tablespoons butter 1 teaspoon butter (yes, that’s correct) 1 shallot, minced ¼ cup whiskey (I used Tullamore Dew) ½ cup beef stock A few drops of…
  • Pizza heaven with wild salmon

    Dutchess
    7 Mar 2014 | 2:06 am
    In this post called easy homemade pizza I already gave you the recipe for a delicious and easy way to make the best pizza at home. But wait, there’s more….the topping! Recently I found out that it can get better when it comes to that! Way better! But this topping is different from what you’re used to, but for one time, think outside the (pizza) box! The dough (makes 2 pizzas): 2 ¾ cup all purpose flour Pinch of salt 2 ¼ teaspoon instant yeast (that’s the amount of one small package) 1 cup lukewarm water The first thing to do is get a large bowl, add flour, yeast and salt and then…
  • Pasta with Salmon and Spinach

    Dutchess
    14 Feb 2014 | 1:43 am
    Another recipe for you today and because we have to eat more “good” fish, I decided I wanted salmon. You can’t eat meat every day… at least, that’s what “they” say.. Fast and easy as usual, and here’s what you need if you make it for 2 people: Fresh pasta, tagliatelle or pappardelle. Or buy fresh lasagna sheets and cut them yourself! 2 salmon fillets 1 tablespoon Cajun Seasoning, I used the one from Chef of the Future 1 large bag spinach leaves, washed and dried 10 cherry tomatoes, cut in half ½ cup dry white wine 1 garlic clove, mashed Dried chili flakes, depends on how…
  • Herb Butter Sauce

    Dutchess
    20 Jan 2014 | 5:03 am
    The recipe of today is based on the herb butter recipe that I posted earlier. This time I changed it into a warm sauce, with different herbs. The main herb now is tarragon and that is also the main taste of this sauce. Last weekend I was lucky that I could get fresh herbs at the market. Rosemary, thyme, basil and parsley aren’t a problem, but tarragon is a bit difficult to get here. But, lately at the market there’s a booth that sells so many fresh herbs, it makes me want to do a happy dance! The “problem” is that this guy only sells large bundles of fresh herbs, and that usually…
  • add this feed to my.Alltop

    Real Food Fast!

  • Amazing chicken stew

    Cyndi L
    16 Apr 2014 | 5:00 am
    I usually make chicken soup, not chicken stew, but with winter dragging on into what's supposed to be spring, I couldn't help myself.  Last weekend, I set aside the three-plus hours it takes to make this incredible stew.  The recipe is from Cook's Illustrated, but of course they won't let you have it.  I'm perfectly happy to send you somewhere else that will: Best Chicken Stew © copyright 2014 – All rights reserved Real Food Fast!
  • Cranberry-white chocolate chip monster cookies

    Cyndi L
    14 Apr 2014 | 5:00 am
    Recently I made a batch of my monster chocolate chip cookies, shown below, and it occurred to me that some of my other recipes could probably be adapted to make over-sized delights like these.I started my experiments with my recipe for Cranberry-White Chocolate Cookies, and it worked out so well that I think I'll probably try it again with other recipes!  Start with the basic recipe at the link above, and make these four adjustments.  Melt the butter and let it cool before beating with the sugar, add an extra egg yolk, lower the oven temperature to 325, and form and bake them…
  • Fried cats and rotten children

    Cyndi L
    11 Apr 2014 | 5:00 am
    © copyright 2014 – All rights reserved Real Food Fast!
  • Brown rice cakes with sauteed vegetables

    Cyndi L
    9 Apr 2014 | 5:00 am
    When I first saw this recipe, I thought, "Well, maybe..."  And then I promptly set it aside for a couple of years and forgot about it!  Recently I found it in my "to try" file, and thought, "Well, maybe..."I'm glad I finally got around to actually trying it.  It's really really good!  Brown Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta © copyright 2014 – All rights reserved Real Food Fast!
  • Cuban shredded beef

    Cyndi L
    7 Apr 2014 | 5:00 am
    More Cuban!  Now that my taste buds have been fully enticed, I don't seem to be able to get enough!  This is another Cook's Illustrated recipe, and you can find a kind soul who posted his own version of it right here: Cuban Shredded Beef. © copyright 2014 – All rights reserved Real Food Fast!
  • add this feed to my.Alltop

    BitterSweet

  • Pavlovian Conditioning

    Hannah Kaminsky
    16 Apr 2014 | 9:15 am
    Fancy and flour-free, it’s unlikely that you’d find any dessert better suited for Passover than the classic pavlova. Crispy meringue cradles whipped cream and fresh fruits, creating a simultaneously light and rich sensation all in one bite. Based heavily on egg whites and dairy, this versatile treat is surprisingly easy to veganize while remaining every bit as luscious. Pictured above is a miniature interpretation, perfect for a single serving so that no one has to share. It all starts with the Meringue Cookies on page 191 of Vegan Desserts, piped in small nest shapes with a large…
  • Well-Traveled Treats

    Hannah Kaminsky
    14 Apr 2014 | 8:58 am
    Time was not on my side. Mere days before departing for my two month stint in Hawaii, a generous package from Dear Coco landed on my doorstep, over a half dozen glossy chocolate bars embellished with huge chunks of amber brown toffee. These were no ordinary candies, boasting flavors as wild as curry and wasabi, each one inspired by various cuisines across the globe. Despite my voracious sweet tooth, I couldn’t have possibly eaten them all before jetting off, but there was no way I could leave them behind. Somehow it seemed fitting that such a worldly collection of chocolates should…
  • Matzo, Matzo Man

    Hannah Kaminsky
    11 Apr 2014 | 7:15 am
    Sundown on Monday, April 14 marks the beginning of Passover, a week devoted to celebrating spring, remembering the past, and eating cardboard instead of delicious grains, whole or otherwise processed. Needless to say, it’s that last part that really gets to me, as matzo has never been my favorite food in the world. Perhaps they would come in handy as mulch or filler for the litter box, but unadorned sheets of the unleavened bread hold little if any culinary value in my eyes. Thankfully, immense improvements in flavor can be made with just a little bit of work, and I’ve had the…
  • When Life Gives You Long Peppers…

    Hannah Kaminsky
    9 Apr 2014 | 6:53 am
    The inability to simply say “no” or even “maybe not this time” has gotten me into a number of tricky situations, typically ending with an overload of extra work to contend with. This past weekend, however, was the first time that those missing words ended with an overload of hot long peppers. Valley VegFest was winding down, my pie demo completed and the exhibitor’s hall quickly emptying out, when I chanced by a farm stand display of fresh produce. Picking through the remnants, two shiny, green peppers and three slightly bruised finger bananas satisfied my hunger…
  • Lox of Love

    Hannah Kaminsky
    31 Mar 2014 | 7:25 am
    Old Man Winter sure doesn’t fight fair, unafraid to hit below the belt and then kick you when you’re down. Dirty tricks are just half of the relentless assault, adding in mind games that could soften anyone’s resolve to the consistency of over-boiled ramen noodles. Surely, one would think that by the last day of March, spring would have been able to fend off this attack, but the snow currently accumulating on top of the delicate, freshly sprouted crocuses would say otherwise. The month is going out like a lion, indeed. Beaten and bruised, I officially accept defeat. Winter…
 
  • add this feed to my.Alltop

    Mary Makes Dinner

  • More More More: Potlucks, Parties, and the Pollo Bandits

    Mary Helen
    16 Apr 2014 | 7:28 am
    The Austin Food Blogger Alliance celebrated its third birthday this year with a cozy food blogger potluck at the Sustainable Food Center. Food blogger potlucks are pretty magical. Imagine a room full of food-crazy people geeking out over a common meal. The company is great, but the food is even better. What a spread! There were tarts, pizzas, dips, salads, and pies galore. I tried pretty much everything, and didn't regret a single bite. AFBA people, can we cook, or can't we? If you want to find out more about the potluck party, and everything we ate there, check out these lovely…
  • Grilled Apple, Cheddar and Almond Sandwich

    Mary Helen
    11 Apr 2014 | 7:44 am
    The other night I found myself in the midst of a serious snack attack. It started off with a juicy red apple, then it escalated with a cheddar sandwich on whole wheat. After annihilating a can of roasted almonds it occurred to me that all of my snacks might have tasted mighty fine together.  It just so happens to be National Grilled Cheese Month, so I thought, "why not?". Life would be pretty dull without the occasional experiment, so I slathered some almond butter on a slice of whole wheat, sliced up some apples, and sandwiched some sharp cheddar over the top. I tossed that bad boy into…
  • More More More: Birthdays, Cravings, and Cupcakes

    Mary Helen
    9 Apr 2014 | 7:14 am
    Hello April! She's a real peach, ain't she? April is one of my favorite months because it gifted me with one of my favorite people, Scott Bobleo. He was born on April 3, and this year while he was turning 33 years old, our little Babeleo was hitting 33 weeks. Twinsies! Plus, flowers! The wildflowers have been amazing this year, and now my roses are blooming in the yard. Bobleo, circa 1980's elementary school To celebrate Bobleo's special day, we invited our most avid board game playing friends over for an epic twelve player game of Catan. Worlds collided, rules were shaken up…
  • I Decided to Make Twice Baked Sweet Potatoes. What Happened Next Will BLOW YOUR MIND!

    Mary Helen
    3 Apr 2014 | 12:19 pm
    Not really. What happened next is that I ate them. That's all. Not too surprising really, but I thought now was as good a time as any to jump on the ridiculous post title wagon train. Next week: Twenty Five Things You Didn't Know Could Be Done With Kale. Number Seven Will CHANGE YOUR LIFE! But seriously, I eat some or another combination of grains, green, sweet potato and avocado pretty much every week. Usually I throw everything in a rice bowl. Sometimes I even put an egg on top. While I was muching my favored lunch recently I wondered if there might be a fancier way to combine all of these…
  • More More More: G'raj Mahal, Guest Posts, and Making Good

    Mary Helen
    1 Apr 2014 | 7:58 am
    The gracious folks at G'raj Mahal had a whole mess of food bloggers over for happy hour last week. We got to check out their new brick and mortar restaurant while being treated to food and drinks. The new place is not far from the trailer's home, just a short walk down Rainey Street. The space is very pretty, starting out with a quirky patio fenced off by deconstructed bicycles, and leading into a pretty pink tent, outfitted with tiny wooden couches and even tinier wooden tables. Samosa at G'raj Mahal While the space was gorgeous to behold, it was a little challenging to navigate…
  • add this feed to my.Alltop

    Ren Behan

  • Review: Hotel Chocolat Easter 2014 Range

    Ren Behan
    14 Apr 2014 | 3:09 am
    Every year, I look forward to receiving at least a little bit of the Hotel Chocolat range for Easter and there’s always so much to look forward to. I also try to pop into one of their high street shops just after the holidays, too, to scoop up some special offers, since, you know, all...  Read More » The post Review: Hotel Chocolat Easter 2014 Range appeared first on Ren Behan.
  • Chocolate Rolo Cake – Good Food Channel

    Ren Behan
    12 Apr 2014 | 7:37 am
    If you’re looking for an indulgent chocolate cake – rich, extravagant, impressive yet easy – you’ve found it. I was asked to create a chocolate Rolo Cake for the Good Food Channel and this is it. I’ve made it a few times since it’s original incarnation and it has definitely become something of a request...  Read More » The post Chocolate Rolo Cake – Good Food Channel appeared first on Ren Behan.
  • Homemade Citrus Infused Vodka for JamieOliver.com

    Ren Behan
    11 Apr 2014 | 10:10 am
    It’s all going on! As Easter approaches, I’m happily marking the one-year milestone of writing a weekly blog for JamieOliver.com. My very first post was published just before Easter last year and focused on the Italian dish of lasagne as an alternative to a traditional Easter Sunday lunch, with a second Easter post focusing on the...  Read More » The post Homemade Citrus Infused Vodka for JamieOliver.com appeared first on Ren Behan.
  • Creme Egg Cheesecake – Good Food Channel

    Ren Behan
    10 Apr 2014 | 2:45 am
    It’s time for a little bit of Easter inspiration! It finally feels as though Easter is drawing nearer, though as it’s fallen much later this year, it feels as though we’ve had to wait a long time to crack open the Creme Eggs! I’ve really enjoyed developing six new recipes for the Good Food Channel...  Read More » The post Creme Egg Cheesecake – Good Food Channel appeared first on Ren Behan.
  • Simple and in Season March Round Up

    Ren Behan
    1 Apr 2014 | 8:35 am
    Spring brings the promise of so much inspiring, new seasonal produce. Lots of my blogging friends have already been writing about popping down to their allotments to begin sowing or harvesting! There’s been plenty of rhubarb around (outdoor rhubarb is about to come into season) although there has been some forced British rhubarb finding it’s...  Read More » The post Simple and in Season March Round Up appeared first on Ren Behan.
  • add this feed to my.Alltop

    Clean Cuisine and More

  • Clean Cuisine Challenge Day 52: Super Clean Protein Sources

    Ivy Larson
    16 Apr 2014 | 2:16 am
      Eating clean protein sources play an important role in keeping your body’s toxic load down to a minimum. Keep in mind the higher up on the food chain you go the more environmental toxins, pesticides and other “undesirables” will accumulate in the food. Basically, for every step you climb up the food chain ladder, [...] The post Clean Cuisine Challenge Day 52: Super Clean Protein Sources appeared first on Clean Cuisine and More.
  • Clean Cuisine Challenge Day 51: Why We are Not Vegan

    Ivy Larson
    15 Apr 2014 | 2:50 am
      Because we are always talking so much about the benefits of eating more plant foods we are frequently asked why we are not vegan. So, we figured we would tell you…   Why We Still Eat Some Animal Foods   We don’t eat animal foods so much for the protein they provide because we [...] The post Clean Cuisine Challenge Day 51: Why We are Not Vegan appeared first on Clean Cuisine and More.
  • 30-Minute Yoga Flow Video with “Ask Erin”

    Erin Lodeesen
    14 Apr 2014 | 11:58 am
    Looking for a short 30-minute yoga flow video to start or end your day? Erin Lodeesen (RYT), Clean Cuisine’s “Ask Erin” and resident yoga expert, has created a 30-minute yoga sequence that will relax you while building strength and flexibility. Erin begins this workout with a yogic breathing technique and Chaturanga Dandasana (high to low [...] The post 30-Minute Yoga Flow Video with “Ask Erin” appeared first on Clean Cuisine and More.
  • Clean Cuisine Challenge Day 50: Yoga, Vision Board, and More

    Ivy Larson
    14 Apr 2014 | 2:08 am
      You are in the homestretch! Welcome to the final week of the Clean Cuisine Challenge, Week 8.   Even if you have not been able to implement every single thing we have recommended for the last 7 weeks, if you have been reading the Challenge posts everyday then you have surely learned a lot [...] The post Clean Cuisine Challenge Day 50: Yoga, Vision Board, and More appeared first on Clean Cuisine and More.
  • Clean Cuisine Challenge Day 49: Is a Vegan Diet the Healthiest?

    Ivy Larson
    12 Apr 2014 | 2:15 am
      Because our Clean Cuisine nutrition program is so rich in plant foods we are frequently asked by readers, “Is a vegan diet the healthiest?”   The primary factor that makes some people believe a vegan or vegetarian diet is healthier than more conventional diets containing animal foods is that the vegan or vegetarian supposedly [...] The post Clean Cuisine Challenge Day 49: Is a Vegan Diet the Healthiest? appeared first on Clean Cuisine and More.
 
  • add this feed to my.Alltop

    On My Plate

  • Food Fans Still Have Intelligent Choices

    James Kiester
    7 Apr 2014 | 5:13 pm
    -While it's true the first nationally televised cooking show was I Love to Eat, on NBC, hosted byTitle: Julia Child gives the KUHT audience a cooking demonstration | Date: Unknown | Source: KUHT | This picture was made available under the Creative Commons CC0 1.0 Universal Public Domain Dedication. James Beard in 1946, it's pretty safe to say that Julia Child's The French Chef, which had its debut on February 11, 1963, on WGBH, brought the food show genre into the realm of main stream pop culture. Those early televised lessons in French cooking sparked a line of publicly broadcasted cooking…
  • Omelette with Goat Cheese and Herbs

    James Kiester
    29 Mar 2014 | 4:36 pm
    -I'm a big fan of breakfast. Well, brunch these days, since a two meal per day routine is helping me lose weight.  Nevertheless, bacon, sausages, biscuits & gravy, hash browns, pancakes, waffles, crepes, bagels & lox, donuts, and eggs rank high among my favorite foods.Title: Omelette | Date: 01/09/2010 | Photographer: Stripey the Crab | This file is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported license. The versatility of the egg makes it of special interest to me.  Equally good fried, scrambled, poached, baked, boiled, or cooked into a…
  • Asiago Cheese with Rosemary and Olive Oil - Micro Blog

    James Kiester
    23 Mar 2014 | 2:13 pm
    -Being a cheese lover, I was jonesing for something I hadn't had before when I came across a wedge of Asiago Cheese with Rosemary and Olive Oil.  I ate it alongside smoked oysters and a lager.Plymoth, Wisconsin's version of Asiago is produced with skimmed cow's milk and is infused with rosemary and olive oil, creating a pale yellow cheese with a rosemary/olive oil soaked rind and a semi-hard, slightly crumbly, texture.  The cheese's combination of rosemary and oil, and slow maturation process, gives it a slightly herbaceous sharp flavor.Asiago Cheese with Rosemary and Olive Oil is…
  • Their Mistake My Mistake

    James Kiester
    18 Mar 2014 | 6:00 am
    -The other night I visited a popular steak house chain and ordered a 6 oz. tenderloin filet. Admittedly, there's a difference between a standard tenderloin filet and a Filet Mignon.  A standard tenderloin filet is cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin. The Filet Mignon is a 2 inch thick filet steak cut from the small end of the tenderloin near the 13th rib.  Such a cut should be all meat, with little or no fat.Title: Tenderloin | Date: 07/05/2006 | Photographer: Rangermike | Permission is…
  • There's Whiskey In The Jar - A Guest Post By Colleen Lacey

    James Kiester
    14 Mar 2014 | 8:41 pm
    -Saint Patrick's Day is just around the corner.  Being no expert on Irish consumables, I approached my good friend, Ireland enthusiast, and former member of the LAOH Brigid McCrory Division 25, Colleen Lacey, who makes a variety of recommendations on her blog, Colleen Recommends.  She kindly agreed to recommend a selection of