Food

• Most Topular Stories

• Spinach Dip, Made Over

  Healthy Eats – Food Network Healthy Living Blog

  Robin Miller

  14 May 2012 | 9:00 am

  Robin Miller's lightened-up spinach dip has a fraction of the fat and calories as the original, plus is loaded with fresh vegetables. ** This is only a summary of our content.**

• Popcorn Butterscotch Squares

  Only Cookware Blog

  Wanda

  18 Feb 2012 | 6:18 am

  Now that the kids are back at school its time to start thinking about lunchbox fillers. Mind you that isn’t as hard as you think if you have the Australian Women’s Weekly Little Squares & Slices cookbook on hand My friend Tammy makes amazing slices for her family of 5 children to pop into their...Read the rest of this entry Related posts: Kettle Popcorn Maker – Make Tasty Popcorn At Home Cuisinart Easypop Popcorn Maker Whirley-Pop Stovetop Popcorn Popper

• Peanut butter crisscrosses

  Homesick Texan

  Lisa (Homesick Texan)

  10 May 2012 | 10:33 am

  At a recent Hill Country church bake sale, I was faced with a difficult decision—which dessert to try? There were pies, cakes, and cookies, and while they all looked good I was limited to just one.... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Hushpuppies (A Recipe)

  Amateur Gourmet

  Adam Roberts

  15 May 2012 | 3:32 pm

  I have a distinct memory of a spring day in New York, back when I lived in Park Slope, at Brooklyn Fish Camp. Craig and I were sitting outside at a picnic table with benches and under that warm blue sky, the first of its kind after a harsh winter, a waitress presented us with the basket of hush puppies that we ordered. I didn’t know much about hush puppies; they just sounded good to me. And seeing them there in that basket–fluffy orbs of corn meal that had been deep-fried in oil–I suddenly felt the winter drop out from beneath me, and felt the heat of summer rising up at…

• Bumpy Popcorn Crochet Hat Pattern

  Eating Out Loud

  Allen Williams

  14 Mar 2012 | 7:55 pm

  It’s finally here! I’ve planned on making a ‘bumpy’ popcorn crochet stitch hat ever since I made the popcorn scarf nearly 2 years ago. It’s one of those projects that’s been on a list of things to do and never quite made it to the top, until now. Over the weekend, we visited Michaels where [...]

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  All We Can Eat

• Can you cook onions in a dry pan? Yes, but why?

  Tim Carman

  16 May 2012 | 1:30 pm

  If there is a God, he/she/it would smell like sauteed onions. Which tells you something about how fondly I think of the aroma of slow-cooked alliums. The interaction is so simple — sliced/diced onions, a little oil, a hot pan, a working nose — and all so perfect. Surely, sauteing onions is a sign of a higher intelligence. Read full article >>

• Chat Leftovers: Time for an oil change

  Jane Touzalin

  16 May 2012 | 9:00 am

  A sign of the times: If we’re writing about ice cream — and we are — doesn’t it seem like summer can’t be too far off? Today in Food, Tim Carman’s Immigrant’s Table column is all about the wonders of Jamaican ice cream. There’s a bonus: two ice cream recipes that, trust me, are really good. Read full article >>

• Mike Isabella’s Bandolero to open May 24

  Tim Carman

  15 May 2012 | 10:10 am

  Less than three weeks after he closed his second Bandolero pop-up at the former Tackle Box in Cleveland Park, Mike Isabella is ready to launch the real thing on Thursday, May 24, in Georgetown. Dinner reservations are now available on CityEats, the online newbie that has recruited the former “Top Chef” contestant in its ongoing campaign to supplant OpenTable. Read full article >>

• Memphis in May contest returns to its watery home

  Jim Shahin

  15 May 2012 | 6:00 am

  For backyarders, the barbecue season officially starts on Memorial Day weekend. But for the pros, which is to say, the competitors, it commences earlier, from May 17-19, with the Memphis in May World Championship Barbecue Cooking Contest. Read full article >>

• Joe Bastianich invented the ‘everything’ bagel?

  Tim Carman

  14 May 2012 | 2:45 pm

  Among the books that I currently have at my bedside and dip into when I’m a) not futzing around on Twitter, b) not futzing around with game apps on my iPhone, c) not futzing around in the kitchen or d) not asleep is a copy of Joe Bastianich’s just released memoir, “Restaurant Man” (Viking). Read full article >>

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  Amateur Gourmet

• 15 Chefs, 15 Roast Chicken Videos

  Adam Roberts

  16 May 2012 | 10:47 am

  As an experiment, I went on to YouTube late last night and typed in a chef’s name and added “roast chicken.” What you’ll find in this post are the results (though I eventually strayed from YouTube), starting with Thomas Keller’s stellar technique above (one worth studying, even for old hands at roast chicken). What’s so intriguing about seeing all of these videos together is how one basic ingredient–a big dead bird–can be approached in so many unique and inspiring ways. Here, now, are the other 14. Click here to read the rest of this Amateur…

• Hushpuppies (A Recipe)

  Adam Roberts

  15 May 2012 | 3:32 pm

  I have a distinct memory of a spring day in New York, back when I lived in Park Slope, at Brooklyn Fish Camp. Craig and I were sitting outside at a picnic table with benches and under that warm blue sky, the first of its kind after a harsh winter, a waitress presented us with the basket of hush puppies that we ordered. I didn’t know much about hush puppies; they just sounded good to me. And seeing them there in that basket–fluffy orbs of corn meal that had been deep-fried in oil–I suddenly felt the winter drop out from beneath me, and felt the heat of summer rising up at…

• Q&A, Take 2

  Adam Roberts

  15 May 2012 | 11:00 am

  Yesterday’s fun Q&A came to a quick halt when the comments stopped working in that post. I’m trying to get them to reappear (with help from Typepad), but in the meantime–if you have any questions you’d like to ask about food, cooking, the blog, or life in general, ask them below, and I’ll be sure to answer them right away!

• Your Questions Answered Now!

  Adam Roberts

  14 May 2012 | 3:19 pm

  It’s 1:10 PM here in Los Angeles and instead of writing a 2nd post today, I thought I’d take this opportunity to answer your questions. So go ahead and ask some questions in the comments—food questions, Amateur Gourmet questions, anything you’d like me to answer–and I’ll answer ‘em. Here we go! UPDATE: Comments are working again here, so feel free to ask more questions!

• Fat Betty

  Adam Roberts

  14 May 2012 | 1:50 pm

  “Poor Betty!” I actually said that out loud last night when, at the end of this week’s “Mad Men” (spoiler alert, I suppose), Betty’s Thanksgiving plate contained a single Brussels sprout, several cubes of stuffing, and a few paltry slices of white meat. Betty carefully cuts a bite for herself, puts it in her mouth, and chews methodically–counting each chew–until she swallows it down and moves on to the next precious morsel. Click here to read the rest of this Amateur Gourmet post »

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  Diner's Journal

• Thomas Keller and Andoni Aduriz Start a Food Fight

  By JULIA MOSKIN

  16 May 2012 | 1:10 pm

  Two of the world's top chefs agree that they should not have to carry the torch for local and sustainable agriculture. Here are a few posts from the firefight that has resulted on Twitter.

• What We're Reading

  By THE NEW YORK TIMES

  16 May 2012 | 9:01 am

  A collection of links from the reporters and editors of the Dining section.

• Three Dishes at Perla

  By PETE WELLS

  15 May 2012 | 4:04 pm

  Pete Wells picks three highlights from the menu at Perla in the Village.

• Leaving Manhattan for a Taste of the Tiki

  By ROBERT SIMONSON

  15 May 2012 | 10:29 am

  A Manhattan Classic Cocktail event takes drinkers over the bridge for rum cocktails.

• What We're Reading

  By THE NEW YORK TIMES

  15 May 2012 | 8:41 am

  A collection of links from the reporters and editors of the Dining section.

• 

  Steamy Kitchen: recipes and cooking

• Manly men knit, right?!

  SteamyKitchen

  15 May 2012 | 1:11 pm

  Earlier this week, I had mentioned in my email newsletter that Nathan was embarrassed to let his friends know that he knits. Well, I got so many email responses from wonderful, supportive readers that I thought it would be great to post this on Steamy Kitchen and let Nathan read all the responses. Last Thursday, we had a neurological check up for his epilepsy (which is now under control, thankfully) and he had to draw blood for routine analysis. Nathan is terrified of the needles (as am I) – we were in the waiting room for a good 20 minutes while he cringed in the corner. Every time the…

• Zucchini Frittata Recipe

  SteamyKitchen

  14 May 2012 | 11:22 am

  I’ve known Giuliano, Lael and the girls since their early days of the blog. The Hazan’s live in Sarasota, Florida, just a few minutes hop down the interstate from us. If you’re not familiar with Giuliano, I’m sure you’ve heard of his mother, Italian cooking doyenne, Marcella Hazan, whom I was lucky enough to spend time with a couple of years ago. Giuliano, Lael and I have crossed paths many times, though usually it’s is a quick “hi!” at the IACP conferences or other blogging conferences. We’ve dined at their house and they at ours –…

• $100 Startup

  SteamyKitchen

  8 May 2012 | 2:05 pm

  I’ve had a keen mind for business for as long as I can remember – when I was a little girl, I used to ask myself, “how can I make this more fun?” – a question that got me and my inquisitive mind in trouble quite a bit. I think I spent more time in the time out corner holding both earlobes than in my own room. [Sidenote - Whenever my brother or I got in deep doodoo, we used to have to hold our ear lobes (can't let go!) and face the corner.....is that a Chinese thing?] Toys would never last too long for me, I was always disassembling, modifying, beautifying. When…

• Miso Salmon with Orange and Fennel Recipe

  SteamyKitchen

  8 May 2012 | 12:51 pm

  When we first moved into our house, I had carved out a small patch of land for the herb garden. Since the irrigation was a little messed up, the gardenette was close to a hose and small enough to be manageable daily. Once the main garden was built last October, I had transferred all my energy, plants and herbs into raised beds and sort of neglected the temporary gardenette. Most everything had died (that patch is still without automatic irrigation) except for the weeds and the fennel plants, which had miraculously thrived with no attention and no water. I have no idea what super-strain of…

• Cod with Hazelnut Browned Butter

  SteamyKitchen

  4 May 2012 | 10:53 am

  A few months ago, I thought it would be fun to make hazelnut milk. Yes, fun to make, fun to sip, but the concoction was so rich that sipping was all we could do….that is….until we discovered that adding a shot of Bailey’s Irish Cream to it made it fantastically addictive. We haven’t made hazelnut milk since – but with a giant bag of happy round hazelnuts still in my refrigerator (hey, is is weird that I keep nuts in the refrigerator?) I came up with several recipes to use them up. Even though this dish looks fancy, even restaurant-worthy, the elements of this…

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  The Martha Stewart Blog

• Amazing Tree Peonies At Rockefeller State Park Preserve

  Martha Stewart

  15 May 2012 | 11:01 pm

  I love growing peonies and I especially love growing tree peonies.  The plants in my collection are many years old and when I moved from Turkey Hill to ...

• Honoring Maurice Sendak

  Martha Stewart

  14 May 2012 | 11:01 pm

  As you may have heard, Maurice Sendak, the writer and illustrator of children’s literature, passed away last week.  He is, of course, the best-selling author of one of ...

• Attending the Costume Institute Gala at the Met

  Martha Stewart

  13 May 2012 | 11:01 pm

  Last week, I attended the annual Costume Institute Gala held at the Metropolitan Museum of Art in New York City.  The gala celebrated the new exhibition, “Schiaparelli and ...

• Our Television Wrap Party at EN Japanese Brasserie

  Martha Stewart

  10 May 2012 | 11:01 pm

  Yesterday’s blog was all about the final taping of my television show.  Today’s blog is all about the wonderful wrap party we threw to celebrate the close of ...

• The Last Taping of my Show - The Mother's Day Show!

  Martha Stewart

  9 May 2012 | 11:01 pm

  On April 24th, we taped the very last episode of my television show, our Mother’s Day show, which airs today on Hallmark.  Mother’s Day is celebrated on the ...

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  Epicurious.com: Latest Features

• Edible Wedding Bouquets

  epicurious.com

  16 May 2012 | 7:00 am

  As wedding season begins to pick up, it's no surprise that more and more epicurean brides are choosing to walk down the aisle with bouquets featuring edibles, namely fruits, vegetables, herbs, and even grains. Incorporating these elements takes some time and consideration, so we've asked seasoned florists for advice on how best to plan for a food lover's wedding bouquet. Check out what they have to say on the subject.

• Dinner on the Grill

  epicurious.com

  15 May 2012 | 7:00 am

  BBQ Queens Karen Adler and Judith Fertig create an all-grill menu for effortless summer entertainingrecipes, drink ideas, and a step-by-step timeline included.

• How to Host a Big Graduation Party Like a Pro

  epicurious.com

  14 May 2012 | 10:40 am

  Graduation is one of the best reasons to host a big celebration: School is out, summer is in, and friends, neighbors, family, and beloved teachers and coaches are happy to gather in support of the grad. Read on for a surefire party planfrom the budget and prep, to the food and drink, to the setup and decorplus a timeline that will help you host a great graduation party (or any summer gathering for a large group) that only looks as though you called in a professional.

• Fancy Mothers Day Cakes

  epicurious.com

  11 May 2012 | 7:00 am

  Instead of making Mom a basic yellow cake with frosting, why not try a new and unique cake recipe? Weve got sixteen of them.

• Culinary Intelligence

  epicurious.com

  10 May 2012 | 7:00 am

  Food critic and cookbook author Peter Kaminsky talks to us about how mindful eating and seasonal ingredients can help you lose weight. By giving up "white foods," maximizing the "flavor per calorie," and focusing on foods at their seasonal peak, you too can lose weight and keep it off.

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  NYT > Dining & Wine

• $25 and Under: Miss Lily’s Bake Shop & Melvin’s Juice Box in Greenwich Village

  By OLIVER STRAND

  16 May 2012 | 2:40 pm

  Melvin Major Jr., of Miss Lily’s Bake Shop & Melvin’s Juice Box on West Houston Street, may be New York’s first celebrity juicer.

• Restaurant Review: Perla in Greenwich Village

  By PETE WELLS

  16 May 2012 | 2:36 pm

  Perla, on Minetta Lane, serves a swaggering red-blooded version of Italian food.

• Long Island Dining | Huntington: A Review of Kashi Restaurant, in Huntington

  By JOANNE STARKEY

  16 May 2012 | 2:20 pm

  The décor of Kashi, an out-of-the-ordinary Japanese restaurant in Huntington, is stunning: a black-and-white color scheme accented with blue lights.

• For Them, a Great Meal Tops Good Intentions

  By JULIA MOSKIN

  16 May 2012 | 2:09 pm

  The American chef Thomas Keller and Andoni Luis Aduriz of Spain back each other up while slicing through some of the profession’s favorite platitudes.

• Food Stuff: Pineberries and Strasberries Now in Markets

  By FLORENCE FABRICANT

  16 May 2012 | 2:00 pm

  Now in markets: pineberries, which are white strawberries with red seeds, and strasberries, all strawberry with some raspberry characteristics.

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  Umamimart

• Postcard from LA: Uni + Burrata OMG

  Kayoko

  16 May 2012 | 10:39 am

  Uni, burrata, button mushroom, yuzu Son of a Gun Los Angeles

• Ask Sushi Kuni: Makimono (Rolls)

  Kayoko

  15 May 2012 | 10:38 am

  Do you guys all know my pops? His name is Kunio, and he is a sushi chef. Classically trained as a tempura chef, he was offered to transfer to Los Angeles where Inagiku, the Tokyo restaurant he worked at, was opening a location in the iconic Bonaventure Hotel. So, the Akaboris all ended up in sunny LA in 1980. Kuni has a sparkling sense of humor, but you wouldn’t really think so if you saw him working at Sushi Kuni, his restaurant in Cupertino, CA. Handling raw fish is a sensitive matter, so he is all concentration, all the time. Kuni hates being photographed. Kuni is a painter, and his…

• Umami Mart Pop-Up in Old Oakland

  Kayoko

  14 May 2012 | 9:00 am

  The Umami Mart Shop popped up in Old Oakland for five days last week inside Piper + John General Goods, located on the charming brick road of 9th Street. It was a great success! We launched on the bustling “First Friday”, which is a huge sprawling art party throughout Oakland every month, thrown by the organization Art Murmur. Nicole of Piper + John was so kind to let us have a prime corner in the entryway. All our products looked dashing in the sunlight. We served sake from Takara. First pour was complimentary, and bottomless pours if you bought a sake glass! Maya Shiroyama of…

• The PDT Project: 100 Year Punch

  Payman Bahmani

  11 May 2012 | 9:50 am

  The 100 Year Punch is a cocktail that features a couple of unique ingredients that highlight the Korean heritage of its creator, Daniel Eun (who also created the #8 cocktail). Baekseju (also spelled Bek Se Ju) or “100 Year Wine,” is a rice and corn based Korean wine flavored with ginseng and other herbs. Apparently it is believed that drinking this wine leads to longevity, hence the name. It clocks in at 13% ABV (alcohol by volume) and tastes like a cross between a sake and a low proof amontillado sherry, so it’s definitely easy on the liver. And it’s pretty damn delicious even on…

• Postcard from Paris: Hey Dad

  Kayoko

  10 May 2012 | 4:00 pm

  *Nahoko Morimoto is a Tokyo-based photographer. Her work has been featured in Brutus and Vogue Japan.

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  Rasa Malaysia: Easy Asian Recipes

• Microplane Garlic Mincer Giveaway

  Rasa Malaysia

  16 May 2012 | 11:18 am

  I am partnering with my friends at Microplane to giveaway a Microplane Garlic Mincer. There will be three (3) winners whom will each receive one (1) Microplane Garlic Mincer. The suggested retail value of the Microplane Garlic Mincer is US$24.95. Microplane’s Garlic Mincer transforms cloves of peeled garlic into tiny, uniform cubes that retain all their natural oils – key... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Indian Chicken Curry

  Rasa Malaysia

  14 May 2012 | 2:32 pm

  I meet a lot of interesting friends from my blog, especially my friends who live in Irvine, Orange County. Recently, I connected with Reem of Simply Reem.  After many email exchanges, I finally met her in person. Reem is so sweet; she came to support my cooking demo at Macy’s and bought me a nice bouquet of flower. Simply Reem... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Easy Thai Cooking Cookbook Giveaway

  Rasa Malaysia

  13 May 2012 | 11:55 am

  I am partnering with my friends at Tuttle Publishing to giveaway Easy Thai Cooking: 75 Family-style Dishes You can Prepare in Minutes by Robert Danhi. There will be five (5) winners whom will each receive one (1) copy of Easy Thai Cooking: 75 Family-style Dishes You can Prepare in Minutes. The suggested retail value of the Easy Thai Cooking: 75... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Thai Shrimp Cake

  Rasa Malaysia

  11 May 2012 | 12:48 am

  My friend Chef Robert Danhi and I share a lot of things in common, so it’s no surprise that we hit it off as soon as we connected on Twitter a few years ago. Describing himself as a “hard-boiled egg”—white on the outside but yellow inside—Robert embraces everything Asian when it comes to cooking, eating, and traveling. Every year, Robert... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Chinese Honey Chicken

  Rasa Malaysia

  9 May 2012 | 11:28 am

  It is undeniable that Chinese Honey Chicken and the American chicken nuggets with honey dipping sauce have one thing in common. It is popular, makes a great finger food and can easily please everyone of all ages, even the most picky eaters, like kids. So, how do you like yours? A drive-thru, buying them frozen from the store, visit your... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

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  101 Cookbooks

• Green Rice with Smoked Paprika

  Heidi Swanson

  15 May 2012 | 10:19 pm

  This is the green rice recipe that got away from me. It was the last thing I cooked before leaving for New York, and I intended to keep it simple. There was some arugula to use up, and a good amount of cooked brown rice. Oh, and some peas. And a nub of Gruyere. That mint isn't going to last....You see where this is headed? Anyway, I made some green rice, perfectly good, but probably not something I'd bother posting about. Then I added a couple finishing touches, and it turned this into something I was quite excited about, something I'd absolutely make again - so I thought I'd share. The…

• Parmesan Cheese Spread

  Heidi Swanson

  9 May 2012 | 8:48 pm

  Woah - what a week. I'm sitting in the lobby of a hotel in New York, and quite a lot has unfolded since I last checked in. The short version is: I flew to New York for the James Beard Awards, and then (holy s**t) I won one. I'm making my way back home now, and my fingers are crossed that some of my photos from the past few days turn out. In the meantime, I'll leave you with this. It's a Parmesan spread I make now and then, one I like for a number of reasons. You grate good Parmesan whisper-thin into a pot. Then combine that with a splash of white wine and a big glug of olive oil. That's…

• Rhubarb & Rosewater Syrup

  Heidi Swanson

  3 May 2012 | 9:38 pm

  This, my friends, is how you want to use that rhubarb you've been seeing at the market lately. It's a syrup, sure, but I'd venture to guess it's a syrup unlike any you've tasted. It has a lot going on, tartness from the rhubarb, tang from fresh lime juice, a backdrop of sweetness that's anything but shy, and the wildcard finish - rosewater. The resulting syrup is strong, and lovely, and a kiss of it is just what a bowl of yogurt, or glass of soda water needs. And it really couldn't be simpler to make. Chop a few stalks of rhubarb, toss with sugar, then let it sit around until everything…

• Photos: Kinfolk Brunch / San Francisco

  Heidi Swanson

  30 Apr 2012 | 8:11 pm

  I couldn't resist doing a quick post of photos I shot at the Kinfolk brunch this weekend. It was a family-style gathering at Heirloom Cafe in San Francisco, and it was just right. The sun was out, the food beautifully prepared, the company and conversation top-notch. The front door of the cafe was flung wide open and a fascinating mix of people walked through to sit down to a meal together. I left with a sense that I'd finally met a whole host of people I probably should have met years ago - people doing all sorts of interesting things, many/most of whom live walking distance from me. It was…

• Spicy Lemon Coconut Sauce

  Heidi Swanson

  28 Apr 2012 | 12:07 am

  This sauce looks bland from here. I know. All that white. But its totally not. I've had a jar of it in the refrigerator for the past week, and it's one of those things that makes just about everything you put it on (or in) better. I go about making it in a mortar and pestle, but have done it in a food processor in the past when I'm short on time. We're talking about garlic and green chiles worked into a paste, then bulked out with lots of scallions and cilantro. Coconut milk is the base, and the creaminess is balanced out with a good amount of fresh lemon juice. Here's my list of how I've…

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  Alice Q. Foodie

• My Trader Joe's Favorites

  Alice Q. Foodie

  14 May 2012 | 1:24 am

  Why hello there!  Yes, it's been awhile, and though I feel a little silly coming back with something like this, it tells you something about where my head is right now. These days it's all about putting a decent, healthy meal on the table in the after-work hours without spending a fortune. Sound familiar? I am guessing it does. These "Trader Joes" lists go around periodically - usually focused on what tastes good, but I'm going to try to tell you the things we like because they're not only tasty, but economical and versatile too.  I'll even tell you a little bit about what I do with…

• 3 Jan 2012 | 8:00 am

  Alice Q. Foodie

  3 Jan 2012 | 8:00 am

  The other day I was fighting a craving for a milkshake when I came up with this slightly healthier alternative.  It's just nutritious enough to be something more than a dessert,  but super creamy and rich with all the flavors of banana cream pie. It's amazing how much difference one tablespoon of cream makes.  If you don't already keep frozen bananas on hand for smoothies or baking, just take ripe bananas and break them in thirds, and freeze in a ziploc bag.  If you're feeling extra indulgent, whip in a teaspoon of peanut butter too.  It will make the transition…

• Underbelly - San Diego {Dining Review}

  Alice Q. Foodie

  2 Jan 2012 | 1:21 pm

  I'm not very knowledgeable about ramen (or, let's face it, Japanese cuisine in general) but I am curious - so I was excited to try Underbelly, the new ramen-centric eatery in Little Italy recently opened by the folks behind Neighborhood and Craft & Commerce.  It replaced the late Red Velvet wine bar at the corner of Kettner and Fir - on the west side of the same block as Bencotto and Influx. The first thing you need to know about Underbelly, especially if you're planning to go at night, is that it's cold.  Every surface in the restaurant is metal or glass, and the windows are…

• Goodbye 2011...

  Alice Q. Foodie

  31 Dec 2011 | 2:51 pm

  Don't let the door hit you in the a** on the way out! Yes, 2011 was a bear in many ways - but as I look back, I'm finding it hard to complain too much. We traveled, we had lots of good food and great times with friends and family and generally enjoyed ourselves quite a bit.  On the flip side, there was more sadness and loss around us than we are used to - both in our lives and the lives of some close friends.   I hope that's not a continuing trend. A few weeks ago, I saw a quote that really resonated with me:  "Enjoy the little things, for someday you will realize that they…

• Holidays, 2011

  Alice Q. Foodie

  28 Dec 2011 | 12:54 pm

  It's been a good week. We took a few days off before the weekend and spent some time with the girls (our 8 and 11 year old nieces).  We played with the puppy, who is growing like a weed and is such a sweetheart we can hardly stand it.  I did a lot of baking.  Too much, it turns out. One can only eat so much peppermint bark.... (or should, anyway.)  To cap it off, on Friday we brought back the now bi-annual Posole party - complete with killer margaritas.   Our Christmas celebration was low key.  I received some lovely gifts.  The tile is from a local artisan,…

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  Dona Lupe's Kitchen

• Cinco de Mayo with the real pueblo flavor!

  Gina Ruiz

  2 May 2012 | 11:01 pm

  Celebrate the 150th Anniversary of the Battle of Puebla with a Supremo touch This cinco de mayo is not any May 5, this year we are celebrating the 150th anniversary of the Battle of Puebla and we proudly celebrate Mexican heritage! V&V Supremo presents you with a number of dishes from traditional Mexican cuisine, including tasty chili capons, which originate from Puebla and we’re happy to post them here with their permission. To download the recipes in English PLEASE CLICK HERE: https://rcpt.yousendit.com/1488145933/88db9e664c6d24929fa3fca84a49c8b3  

• Guest Post – Shannon Muir from AmoXcalli Cooks Recipes out of Weeknights With Giada

  ShMuir

  30 Apr 2012 | 2:00 am

  My name’s Shannon Muir, and you can find me partnering with Gina Ruiz over on the book review site AmoXcalli; Gina of course also runs Dona Lupe’s Kitchen.  Recently one of the books I managed to get for review was Weeknights With Giada by cooking show host Giada De Laurentiis. Gina knew that I planned to try several recipes before writing my review, though AmoXcalli focuses more on readability and usability of a book versus the details of it – especially since that site primarily reviews fiction, but is open to any good books. In talking with Gina, it seemed like a good…

• The Cook’s Herb Garden: Grow, Harvest, Cook

  Gina Ruiz

  1 Apr 2012 | 9:29 pm

  The Cook’s Herb Garden: Grow, Harvest, Cook Author: Jeff Cox, Marie Pierre Moine Publisher: DK Publishing ISBN-10: 0756658691 ISBN-13: 978-0756658694 The Cook’s Herb Garden is a wonderful little book. It’s jam-packed with full color photos of the herbs with handy diagrams and info. The book is divided into four sections: Choose, Grow, Harvest and Store, and Cook. It comes with a photographic herb catalog which gives a lot of information about the herb in question like where it grows best, if it’s a perennial, best way to grow, growing conditions and culinary uses. I particularly liked…

• #MyBaristaMoment

  Gina Ruiz

  1 Feb 2012 | 1:01 am

  Cake & Coffee I wandered the wide aisles of Smart & Final searching for inspiration on what to bake to go with the fabulous Ambiance coffee I’d chosen. I really love a good French roast and so I’d picked the biggest can of French Roast available on their shelves. I love a strong, dark brew that gets me going in the morning, but I’m also all about flavor and some strong or dark coffees can be bitter. The taste of Ambiance French Roast though is not bitter at all, it’s rich and velvety, almost nutty; smooth on your palate and has that rich zing that we strong coffee lovers…

• Lasagna Margherita

  Gina Ruiz

  29 Jan 2012 | 7:16 pm

  Layering stuff on my lasagna Fusion.  Can I call it that? I’m making a bastardization of a Pizza Margherita kind of, sort of only with lasagna.  Does that qualify as fusion?  Fusion sounds hip, cool and so not like what my Aunt Lupita would call “cochinadas” which basically means a mess or pig slop, I’m not sure what.  It’s what we always called our little cooking experiments. I bought some beautiful organic basil the other day and wanted to make pesto, but didn’t have any pinenuts or any other kind of nuts, so I stuck it in the fridge.  Yesterday, I…

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  Simply Recipes

• Spring Pea Hummus

  14 May 2012 | 5:07 pm

  My mother has always taken delight at the patches of mint that thrive along the edges of her house. "It keeps away the ants!" she insists. I have no idea if this actually works, but having her advice firmly imprinted into the core of my being, I too cultivate patches of mint here and there. Which means, that right about now, mid to late spring, we have lots of it. Good for tea, good for jelly, and awesome in a agua fresca with lime and cucumbers, mint also pairs perfectly with peas. Continue reading "Spring Pea Hummus" »

• Happy Mother's Day

  13 May 2012 | 3:02 pm

  Los Angeles, 1961 When I look at this picture of my mom and me, words fail me. So let me just wish you all a very happy Mother's Day, for our mothers, our grandmothers, and for everyone who mothers. Continue reading "Happy Mother's Day" »

• Cajun Chicken Salad

  12 May 2012 | 4:35 pm

  This little chicken salad went to the market. This little chicken salad stayed home. This little chicken salad took a tour through Louisiana and ran off with some cheeky spicy remoulade sauce and who knows where they'll end up? Continue reading "Cajun Chicken Salad" »

• Seared Sugar Snap Peas

  8 May 2012 | 5:35 pm

  Sugar snap peas are a garden staple in the spring. At least around here you plant them in November or December and see them poking out of the ground late February to early March, depending on how warm or cold a winter it has been. In my garden they snake their way up a loosely put together bamboo trellis and if I'm not paying attention, climb over the fence into my neighbor's yard. As soon as it really starts to get hot, usually sometime in May, the pea vines dry up, telling me it's time to plant green beans. And just so we are clear, I don't cook my garden peas. Why? Because I'm greedy. I…

• Crema di Limoncello

  6 May 2012 | 3:13 pm

  With the warming weather, our lemons are practically falling of the trees. Here's a lovely way to use them, homemade limoncello from guest contributor Garrett McCord. Enjoy! ~Elise Limoncello is a traditional digestif (a drink served after the meal to theoretically aid in digestion, but also an excuse for another nip) served throughout Southern Italy, particularly in the area surrounding the Gulf of Naples. It's produced by infusing a strong alcohol with the zest of plenty of lemons and then adding sugar, resulting in a sweet, floral, and citrusy spirit. It's a bright and memorable end to a…

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  Simply Stated Blogs

• Today’s Thought

  rsdailythought

  16 May 2012 | 6:30 am

  Photo credit: Monica Buck/Paper construction: Matthew Sporzynski Get the daily thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com How to Be More Confident How to Choose [...]

• How to Freeze Cookie Dough for National Chocolate Chip Cookie Day!

  Simple Tip

  15 May 2012 | 12:30 pm

  Did you know that it’s National Chocolate Chip Cookie Day? Sounds like a good holiday to celebrate, but if you don’t want the temptation of having a whole batch of freshly baked cookies in [...]

• Sitting Pretty: A Hot New Workout That’s Deceptively Hard

  elizabethbkrieger

  15 May 2012 | 8:35 am

  You wouldn’t think that a workout involving a chair could be that hard. Think again. Two weeks ago, I tried out a “Cardio Chair” class at the new studio, Chaise 23, in Manhattan. The [...]

• Today’s Thought

  rsdailythought

  15 May 2012 | 6:30 am

  Photo credit: Monica Buck/Paper construction: Matthew Sporzynski Get the daily thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com Easy Outdoor Decorating Ideas Five-Minute Beauty Tips How [...]

• Join Real Simple’s Reader Book Review Panel

  Maura Fritz

  14 May 2012 | 7:00 pm

  Hello, Bookies! I have a lot to share with you, starting with this big news: Our friends over on the print side of Real Simple are looking for readers to review books for them. [...]

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  Food & Wine: Articles

• The Best Peach Cobbler Recipes

  4 May 2012 | 3:44 pm

  Top Peach Cobbler Recipes Buttermilk-Biscuit Peach Cobbler (left) Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy. Peach-Lavender Cobbler Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms ...

• The Best Peach Pie Recipes

  4 May 2012 | 3:29 pm

  Top Peach Pie Recipes Vanilla-Ginger Peach Pie Choose ripe yellow peaches rather than white ones for pie filling; they are juicier and sweet-tart. Cut them into thick wedges, which add texture to the filling and are less likely to lose their shape. Georgia Peach Pie This perfectly classic peach pie has an ultra flaky crust and simple filling. It’s delicious with a topping of bourbon whipped cream. Roasted Peach Pies with Cream (photo) “If I could p...

• Taste Test: Chips and Salsa

  2 May 2012 | 11:02 am

  White Corn Tortilla Chips Courtesy of Trader Joe’s Top Pick: Trader Joe’s Restaurant-Style White Corn Tortilla Chips, $1.79/ 8.5oz “Great crunch.” “I’d buy these!” “Nice corn flavor.” “These are my new favorite tortilla chip—perfect thickness and crunch.” Xochitl Totopos de Maiz, $5.99/16 oz “Love these. So thin, taste homemade and are salted nicely.” “Light, crisp, mild but good flavor. Too ...

• FYI, Your Kitchen Is Probably Dirtier than a Toilet Seat

  1 May 2012 | 4:14 pm

  “In most cases, it’s safer to make a salad on a toilet seat than it is to make one on a cutting board,” says Dr. Charles Gerba (a.k.a. Dr. Germ), a microbiologist and professor at the University of Arizona in Tucson.“People disinfect their toilet seats all the time, but they don’t realize that they really need to pay attention in the kitchen too.” Since 1973, he’s been studying the hidden bacteria lurking in American homes, and his findings ...

• Anna Kendrick

  24 Apr 2012 | 10:12 am

  Anna Kendrick’s High-Stakes Baking “I’ve always loved baking—it feels like the stakes are high. Cooking isn’t precise enough for me; I’m a little OCD, and I like the way baking makes my brain feel. I take on projects that are more hands-on, like crème brûlée, although I burned myself pretty badly the first time I used a blowtorch. My biggest baking disaster was profiteroles. I couldn’t get the pastry to puff up without fa...

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  An Exploration of Portland Oregon Food and Drink

• Book Review: Restaurant Man

  Food Dude

  16 May 2012 | 2:19 pm

  Every so often a publisher sends me a book I’m sure will be lousy, but it turns out to be an enjoyable read. Such is the case with “Restaurant Man” by Joe Bastianich, long time business partner of Mario Batali. It is a combination of homage to food and wine, and tutelage on owning and managing restaurants. Bastianich grew up in a restaurant family in Queens, back in the days when a plate of spaghetti and meatballs could pass as Italian cooking. He cut his teeth working in his parent’s restaurant, doing his homework in the back, and absorbing the business from his father, a…

• Gayot Lists Bluehour in “Top 10 Mother’s Day Brunches in U.S.”

  Food Dude

  12 May 2012 | 3:42 pm

  Bluehour is on Gayot’s list of the “Top 10 Restaurants for Mother’s Day Brunch in the United states“. Mother’s Day brunch at Bluehour in Portland, Oregon, kicks off with a basket of pastries plus artisanal coffee, Bellini or mimosa. The prix-fixe affair continues with a choice of appetizers such as quiche or sweet pea soup, and a main course from options like soft scrambled eggs with lobster or brioche french toast with caramelized banana-hazelnut compote. Ever since the ex Spago chef de cuisine took over, I’ve been hearing good things. For the uninitiated,…

• It’s Time for the 2012 Portland Restaurant Survey!

  Food Dude

  11 May 2012 | 4:41 pm

  The survey this year has fewer questions than 2011, and there will just be one to fill out instead of two. Each survey result will get its own post on the site. The 2011 survey questions received well over one million page views, so your votes can make a difference to your favorite restaurant’s bottom line! Once we have 1000 people take the survey, we’ll announce the results. To reward you for completing the full survey, incentive prizes donated by great local businesses will be randomly awarded to participants who have answered at least 25 questions: Here are this year’s…

• Blair Reynolds to Open Bar in Thatch Space

  Food Dude

  10 May 2012 | 2:15 pm

  Blair Reynolds is known all over town for his participation in just about every tiki event that comes along. He’s finally opening his own place, Hale Pele in the old Thatch space on NE Broadway. Here is the press release - Located on NE Broadway, in the former space of Thatch Tiki Bar, Hale Pele will offer a list of classic exotic cocktails made with the finest ingredients and craft methods, as well as a list of “New Wave Tropicals”, featuring modern spirits & liqueurs. Paired with these world class drinks will be an all new robust contemporary food menu. For over a decade, Hale…

• Say What?

  Food Dude

  7 May 2012 | 4:06 pm

  <UPDATED> I’ve heard from Fivespice - Hello, I am the GM of Fivespice Tim Mattera. I guess we can all have dreams like that to hire line cooks and Sous Chef with that kind of experience, but I can assure you that we did not post that ad, but we can always need a good line cook. From Craigslist: Five Spice Seafood and Wine bar hiring BOH (Lake Oswego) Sous Chef Candidates must have a minimum of five years experience in serious fine dining. Two years Michelin star restaurant experience is a plus for an easy transition into our day to day production. Culinary degree is also a great…

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  Start Cooking video

• Chocolate Fudge Brownies

  14 May 2012 | 5:00 am

  Recipe: Chocolate Fudge Brownies serves 8 14 tablespoons of butter 1/2 cup of unsweetened cocoa 1 1/4 cups of sugar 3 large eggs 2 teaspoons of vanilla extract 1/2 cup of flour 1 pinch of salt 1 cup of walnuts - chopped Place the oven rack in the middle of the oven. Preheat oven to 350 degreesLine an 8 inch by 8 inch by 2 inch pan with tin foil. Spray foil with cooking spray.Cut butter into pieces. Place the butter into a large microwave safe bowl and melt it in microwave.With a whisk, blend in unsweetened cocoa. Add sugar and mix well.In another bowl lightly beat together eggs and vanilla…

• Quiche With Ham And Cheese

  30 Apr 2012 | 5:00 am

  Recipe: Quiche with ham and cheese serves 6 3/4 cup of onions - chopped2 teaspoons of butter 4 ounces of gruyere cheese 4 ounces of provolone cheese 4 ounces of deli ham 1 ready-made pie crust 1 1/3 cups of light cream 4 eggs 1 tablespoon of dijon mustard 1/3 teaspoon of salt 1/8 teaspoon of ground black pepper Pre-heat Oven to 350 Degrees Chop onion and place in microwave dish. Add butter and cover with plastic wrap. Cook in microwave on high for 1 and 1/2 minutes. Set Aside and let cool. Shred cheese. Chop ham into 1/4 inch bits. In a frozen pie crust, layer: 1/3 of the cheese,…

• Pork Chops

  16 Apr 2012 | 5:00 am

  Recipe: Pork chops serves 4 1 can of cooking spray 4 one-inch thick boneless loin pork chops 1 dash of black pepper 1 dash of salt 1/2 cup of peach preserves 2 tablespoons of dijon mustard 1 tablespoon of water Spray a non-stick frying pan with the cooking spray and heat over med-high heat.Sprinkle both sides of the chops with salt and pepper and add to the skillet.Sear 1 minute on each side, then reduce heat to medium.Cook 3-4 minutes on each side. Remove from skillet and keep warm. Mustard SauceAdd the peach preserves, mustard and water to the skillet. Cook for 2 minutes, stirring…

• Preparing Garlic

  2 Apr 2012 | 5:00 am

  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.

• How to Boil an Egg

  19 Mar 2012 | 5:00 am

  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!

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  Start Cooking blog

• Pasta Sauce - Italian Turkey Sausage

  10 May 2012 | 6:00 am

  Italian turkey sausage is great in this tasty sauce! It has a lower fat content then regular sausage; consequently it’s a bit healthier.If you like a bit of sausage in your lasagna, this sauce recipe is perfect!To make this sauce you will need:2 tablespoons of olive oil1 cup of chopped yellow onion2 garlic cloves, minced 1 1/2 pounds of sweet or hot Italian turkey sausage, casings removed 1 (28-ounce) can of crushed tomatoes in tomato puree 1 (6-ounce) can of tomato paste 1/4 cup of chopped fresh parsley 1 teaspoon of dried basil1 teaspoon of dried oregano½ teaspoon of sugar1…

• A Guide to Green Beans

  7 May 2012 | 6:00 am

  Green beans are one of those vegetables that are available year round at the grocery store. Make sure you buy ones that have a nice bright color and are free of blemishes.With just a sprinkle of salt and two minutes in the microwave, you’ve got a fresh vegetable for dinner. Given they cook so quickly, make only enough for what you are going to eat for dinner tonight.About 24 (four inch long) green beans will be enough for two servings. The first thing you have to do is “top and tail” the beans. That’s the official term used to nip the tips off each end of the beans.You…

• How to Make Pizza

  3 May 2012 | 6:00 am

  For beginner cooks with hectic schedules, Do-It-Yourself pizza is a quick and tasty weeknight dinner solution. In the time that it takes to have pizza delivered, you can actually make your own!All you have to do is create the basic elements:a doughy crusttomato sauceshredded cheeseand whatever toppings you like. The nice thing about DIY pizza is that you can have fun personalizing it. You can incorporate your favorite flavors and textures, or whatever happens to be in the fridge. There’s no fixed recipe to follow! Let’s get started.First, the crust!Ready-made crust: The bread…

• How to Load a Dishwasher

  26 Apr 2012 | 6:00 am

  The first three apartments I lived in had no dishwasher — except for me, that is. For that matter, none of my early apartments had kitchen windows either. I really felt like I had arrived by the time I owned my first dishwasher. Of course, saving quarters for the communal laundry machine in my apartment building went on for many more years to come! If you have a dishwasher, I don't need to tell you how wonderful they are!However, it surprises some people to discover that there is a right and a wrong way to load a dishwasher. Do it wrong and you'll end up with dishes not getting washed…

• Fettuccine Alfredo

  23 Apr 2012 | 6:00 am

  Once you try this recipe, you will never buy pre-made Alfredo sauce again! It is totally decadent and off the charts delicious - full of so much flavor and richness that you totally need to spend extra time on the treadmill after eating this Fettuccine Alfredo!To make Fettuccine Alfredo, you will first have to know how to cook the pasta. For a quick review, check out my “How to Cook Pasta” video.In addition to the 1 pound (450g.) of dried fettuccine, the only other ingredients needed to make this recipe are:8 Tablespoons (113 g.) of unsalted butter1 cup (235 g.) of heavy cream1…

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  Spices of Life

• Best Ever Asian Fish Chowder with Basil

  averagedave

  24 Apr 2012 | 9:21 pm

  Asians cooks have a wonderful way with “chowder” and seafood soups. While we New Englanders may envision a heavy, cream-based dish, Asian versions usually start with a light chicken or seafood broth. This not only makes the dish light, yet nurturing, but allows the fresh flavors of the seafood to come through. This delightful Asian Fish Chowder with Fresh Basil is no different. Inspired by my love of the classic Vietnamese “pho” soup, I borrowed certain elements that make the soup so enticing (the combination of fresh herbs and tender cooked vegetables ). I also streamlined the…

• Asian Fish Chowder with Fresh Basil

  Debby Richards

  24 Apr 2012 | 6:21 pm

  6 Servings 1½ pounds firm-fleshed fish fillets, such as cod, sea bass, halibut, or red snapper, skin removed 6 slices fresh ginger, smashed with the flat side of a knife 3 tablespoons rice wine or sake 2 large fennel bulbs, (about 1½ lbs.), stalks and root base trimmed, leaving   bulb with 1/8 inch of stem 1½ teaspoons olive or canola oil 3 tablespoons chopped garlic (about 8 cloves) ½ cup scallions, white and green parts (about 3-4) 6 cups good quality store-bought chicken stock, preferably low-sodium ½ cup rice wine or sake ½  pound somen, angel hair, or other thin noodles 2…

• All You Need to KNow About Asian Noodles (Part II)

  averagedave

  3 Apr 2012 | 8:19 pm

  Welcome to the extensive world of Asian Noodles ( Part 2)! In Part 1, we explored the main varieties of Chinese, Vietnamese, and Thai noodles. Here I introduce the delightful and diverse brands of Japanese noodles-including soba, udon, somen, and ramen. As I discovered on my many trips to Japan when I was researching recipes for my different books , ( especially “Asian Noodles”), the noodle dishes there are delicious, satisfying, and a meal by themselves. I especially love the nutty flavor of buckwheat soba noodles and use them in many soup, salad, and stir fried entrees. These…

• Cinnamon Beef Noodles

  Debby Richards

  2 Apr 2012 | 8:49 pm

  This is the dish I crave when I am feeling a cold or the flu coming on—a big bowl of noodles topped with spinach and tender pieces of beef infused with garlic, ginger, anise, and cinnamon. The flavor gets better and better every time you reheat it. 1 teaspoon safflower or corn oil Chile-Cinnamon Seasonings 6 scallions, trimmed, cut into 1 ½ inch sections, and smashed lightly with the flat side of a knife 6 cloves garlic, peeled, smash lightly with the flat side of a cleaver, and thinly sliced 4 slices fresh ginger (about the size of a quarter(, smashed lightly with the flat side of a knife…

• All About Asian Noodles (Part I)

  averagedave

  20 Mar 2012 | 8:48 pm

  For their pasta issue, the newly revived Gourmet, at Gourmet.com and on a GourmetLive App asked me to write about my favorite Asian noodles and I was thrilled! One of my favorite dishes from my student days living in Taiwan many years ago was Cinnamon Beef Noodles and it became my surefire remedy to chase away homesickness. (BTW, there is a newly updated and GREAT recipe for Cinnamon Beef Noodles in my new book, Simple Asian Meals). Later, when I wrote book Asian Noodles, I became an Asian noodle-holic and I spent about four years traveling all over Asia for my research. I spent even more…

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  the ramen blog & other goodies!the ramen blog & other goodies! | the ramen blog & other goodies!

• jinya ramen opening in costa mesa

  edjusted

  9 May 2012 | 1:36 pm

  Their web site says their Costa Mesa location will be open 5/5. Oh boy oh boy! Oh…wait… Argh. Well, it does look like they’re almost finished…here’s hoping… Tags: OC ramen

• santouka limited edition ramen

  edjusted

  1 Apr 2012 | 11:48 pm

  (Imagine the “adult voices” in Charlie Brown cartoons)…wah wa wa wah Santouka limited edition spicy miso tsukemen, wa wah 20 bowls a day wah wa wah wa wa Torrance Mitsuwa only, Thurs to Sun 4/19-22, and again on 4/26-29 wah wah wa. Enjoy! Tags: L.A. ramen

• softbank ramen commercial

  edjusted

  1 Apr 2012 | 11:09 pm

  dogs in space! and ramen!via io9 Tags: ramen tidbits

• sunday links

  edjusted

  1 Apr 2012 | 11:02 pm

  All you need to know about ramen, in one awesome infographic . via OrenRhianna (yes, that Rhianna) eats ramen too.Cup Noodles meets Dali, apparently.Minneapolis ramen roundup.“Nom” some ramen in Philadelphia.“Girl on fire?” How about ramen on fire in Kyoto.Yay, L.A. gets another ramen shop. Tags: L.A. ramen, Minneapolis ramen, Philadelphia ramen

• ramen rating: ikemen the dip ramen – hollywood, ca

  edjusted

  26 Feb 2012 | 10:40 pm

  One of the first things you’ll notice when you at Ikemen is the posters proclaiming their mantra: “No Ramen, No Life.” Owned by Shigetoshi “Sean” Nakamura, also known as one of the “Four Ramen Devas” in Japan, Ikemen is no run-of-the-mill ramen shop. I’ve been looking forward this for months after rameniac broke the news of its opening.The second thing you’ll notice is the time-warping jazz club vibe. Why are the staff wearing fedoras? What year is this? Where exactly am I? What am I in for?Ikemen specializes in tsukemen, or “dip…

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  Once Upon a Feast

• Meat, Meat & More Meat

  Ruth Daniels

  14 May 2012 | 9:52 am

  It's been weeks since I've been to the farmers' market on a Saturday morning.  I feel I've probably missed some of my favorite firsts - ramp, baby leeks, fiddleheads, Spring salad greens...But sometimes we can't control life. Lucky for me, several producers are there throughout the week.   And we are in desperate need... carnivores that we are... to stock up the freezer with some Getaway Farm Beef.   That's Ben the Butcher doing his magic... It really is a pleasure to watch him do what he does best... and turn a carcass into every beautiful cut imaginable.   my choices…

• Springtime Pasta - Great Even in the Rain

  Ruth Daniels

  10 May 2012 | 7:54 pm

  One of the best things about living in Canada is the changing seasons.  And Spring is definitely my favorite time of year... everything starts to bloom.  The grey landscape of winter is replaced by green.  My favorite foods spring up (excuse the pun)...asparagus, fiddle heads, tender greens and herbs... which made for a perfect Spring Pasta dish just in time for Presto Pasta Night hosted this time by Emma of Emma's Kitchen Diary. I actually was planning a very different menu...skewers of lamb marinated in lemon juice, garlic, oil and rosemary - with a touch of Dijon mustard,…

• Hunger Awareness Week & Volunteering

  Ruth Daniels

  9 May 2012 | 9:16 am

  It's Hunger Awareness Week in Canada... which doesn't mean the rest of you shouldn't give this a thought or two, no matter where you live. This week's campaign challenges us to give up a meal or food staple.  How many times have you used the words "I'm starving"  as you walk in the door - perhaps 30 minutes, max, away from dinner? It's so easy for most of us who have the economic ability to eat whatever and whenever we want, to forget about those - really close to home... and not living through some far away disaster... who are not so fortunate. Perhaps because food is always front…

• Spring Lunch Potato Mushroom Tart & Shaved Asparagus Mimosa Salad

  Ruth Daniels

  7 May 2012 | 9:38 am

  It's back to being a rainy grey May day here... but yesterday was fabulous.  I love sunny Sundays... with nothing to do but spend a lazy morning in the kitchen leisurely preparing lunch to enjoy with family.  Somehow sharing a lunch on Sunday seems more restful and relaxed than any other meal of the week.  No racing off to work or doing errands, no coming home after a hard day and whipping something up to nourish the body without actually touching the soul.  No looking at watches to see where we have to be next and how much time we need to get there. That Spring inspired…

• Presto Pasta Night #262

  Ruth Daniels

  4 May 2012 | 6:22 am

  It's that time again, a new month... this one May...and another opportunity for me to host a Presto Pasta Night Feast.  This week the theme seems to be comfort food... at least that's my take. As usual, it's awesome, so without further ado....and much thanks to all who sent in these fantastic dishes.... Tigerfish of Teczcape was first in with this great looking Vegetarian Curry Noodle dish.  Unfortunately, it didn't taste nearly as good as it looked, but thanks for sharing anyway. Next in, Janet of The Taste Space, just moved and still was able to whip up this dish - Chinese…

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  NPR: Food

• Thank The Patron Saint Of Bakers For This Cake Today

  16 May 2012 | 2:27 pm

  Pictures of Saint Honore or (Saint Honoratus) from church iconography reinforce his baker background. He's holding his wooden peel, often with a few delicious-looking loaves of crusty French bread nearby.» E-Mail This     » Add to Del.icio.us

• From Science Fiction To Fact, Robots Are Coming To A Farm Near You

  16 May 2012 | 9:47 am

  Farm robots are here, not just in Star Wars. Some dairies already use milking machines that clean udders and monitor cow health, plus do the milking, and a fully automated tractor is coming out this fall.» E-Mail This     » Add to Del.icio.us

• Even Your Mother Will Approve Of Vegetable Chips

  16 May 2012 | 5:00 am

  If you're like most Americans, you love chips, particularly potato chips. But that gloriously crunchy, fried snack isn't that good for you. These baked veggie chips are a health food in comparison. By making your own, you control what goes into them, and what stays out.» E-Mail This     » Add to Del.icio.us

• Vermont Beer Makers Bring Back Old-Time Maple Sap Brews

  15 May 2012 | 2:16 pm

  Boiling down the last of the season maple sap and brewing a strong dark beer to share in the summer was a common tradition on Vermont farms a couple of generations ago. The practice had all but died out but is being revived now, thanks to a handful of local brewers.» E-Mail This     » Add to Del.icio.us

• Jet-Lagged By Your Social Calendar? Better Check Your Waistline

  15 May 2012 | 2:06 am

  The disconnect between our social calendars and our biological clocks is creating "social jet lag," according to key researchers. And that's taking a toll on our weight because the body stores fat when it's not getting enough sleep.» E-Mail This     » Add to Del.icio.us

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  Vegan Bits

• Upscale Vegan Restaurants in Philadelphia

  Lane

  20 Apr 2012 | 9:12 am

  I stumbled upon an article which is discussing vegan food in Philadelphia. The article is basically indicating that a large percentage of the people who are eating at several upscale vegan restaurants in an around Philadelphia are not vegan or vegetarian. Hmmmm...  Perhaps I need to plan a trip to Philadelphia next time I am [...]Upscale Vegan Restaurants in Philadelphia is from Vegan Bits Related Information: Vegan Chicken at Chipotle Gone Vegan Eating Out Sometimes It’s Just Tough There Is Vegan Food For The Asking

• Would You Buy an Electric Car With Leather Seats?

  Lane

  21 Mar 2012 | 10:09 am

  I have many different sites in my RSS feed. I noticed an article today on USAToday.com's website. The title of the article is "Will vegans drive Nissan Leafs with leather seats?" Apparently, Nissan is offering leather seats as an option on their  electric car, the Nissan Leaf. So the article is asking if vegans will [...]Would You Buy an Electric Car With Leather Seats? is from Vegan Bits Related Information: Vegan Products at 7-Eleven Harshing My Mellow Party Time Vegan Menu At Hilton More Reasons Not To Eat Meat

• Better Pig Pens For McDonalds

  Lane

  15 Feb 2012 | 9:12 am

  McDonalds is now telling its pork providers that they need to use better pig pens. Recently, we had written about the animal cruelty with regards to McDonalds chickens. Now McDonalds is telling its pork providers that gestational stalls are too small. These pens are usually only two feet wide. This is hardly enough room to [...]Better Pig Pens For McDonalds is from Vegan Bits

• Animal Cruelty and McDonald’s Eggs

  Lane

  18 Nov 2011 | 3:11 pm

  Jane and I have been vegan for over 4 years now.  In that time, we've noticed a significant shift in the mindset of the general population. The word "vegan" doesn't always meet with blank stares (0r thoughts of the cosmos).  Vegan products are readily available at all our local grocery stores.  Veganism is even an [...]Animal Cruelty and McDonald’s Eggs is from Vegan Bits Related Information: So Where Does This Guy Stand on Animal Rights Anyway? KFC Canada Puts Cruelty Free On The Menu An End to Animal Testing? Oprah Talks Animal Rights Animal Rights in the White House?

• Vegan Baking

  Lane

  17 Oct 2011 | 7:47 am

  There is an article in the Wall St. Journal about vegan baking. The article discusses how a number of vegan bakeries have avoided pointing out that their products are made without the usual baking product - eggs, butter, milk, etc. For fear of alienating the non-vegan public. There are vegan bakeries all over the United [...]Vegan Baking is from Vegan Bits Related Information: Baking Woes Daring Bakers — We’re in! Vegan Brownies I’ve got my baker back! Vegan Eclairs – August Daring Bakers Challenge

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  A Mingling of Tastes

• Flourless Peanut Butter-Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

  Julie

  15 May 2012 | 6:17 pm

  If you like chewy cookies, this one's for you. These cookies are also full of peanut flavor, since there's no flour of any kind to dilute the nutty taste. It's another gluten-free and dairy-free recipe in honor Celiac Awareness Month.  I do not have celiac, but I have tremendous empathy for people who can't eat gluten (in the case of celiac) or other common food allergens, like dairy. As a recipe developer, I find gluten-free baking fascinating because of all the gluten-free grains and starches there are to work with (although if I was forced to bake only gluten-free for life, I might be…

• Cranberry-Orange Scones (Gluten-Free, Dairy-Free)

  Julie

  7 May 2012 | 5:22 pm

  I could not be happier with these gluten-free, dairy-free scones! Baking with gluten-free grains and meals (like cornmeal) is challenging because they lack the elastic, chewy characteristics of gluten-full flours. Gluten helps hold baked good together, and is often replaced by xantham or guar gum to create gluten-free treats with a similar texture. A lot of great gluten-free bakers and bloggers, however, don't rely on gums and make gluten-free flour blends that are heavy on nutrient-rich whole grain flours like teff, brown rice, amaranth, millet, almond meal and cornmeal, and light on…

• Gluten-Free Dairy-Free Coconut Banana Pancakes

  Julie

  30 Apr 2012 | 5:59 pm

  I made some fantastic pancakes this past weekend. So fantastic, in fact, that I had no patience to make the photo very pretty. But I promise they were great--very moist, satisfying and tasty. Also relatively low in calories and fat and high in protein. I've been experimenting with gluten-free flours, and what you've heard is true. Gluten-free baking ain't easy, but it is really fascinating. You've got so much raw material to work with: teff, rice flours, oats, sorghum, cornmeal, coconut...the list goes on. Problem is making it all come together (literally--binding can be a challenge,…

• Red Velvet Cheesecake Brownies

  Julie

  23 Apr 2012 | 6:12 pm

  After a long winter in blog hibernation spent writing a cookbook, I finally have a new recipe! I love brownies, and these rich red velvet ones with a thick layer of cheesecake swirl are a fun twist. It's hard to imagine getting tired of chocolate brownies, but even I like something different occasionally. I am linking to two very similar versions of this recipe. The one I used calls for a very cool ingredient: red velvet bakery emulsion. It's basically concentrated red velvet flavor and color in one. It's like an extract, but it's also meant to create the signature red velvet color in cakes…

• Maple Oat Nut Scones

  Julie

  28 Jan 2012 | 8:43 am

  These are my clone of a great scone they used to have at Starbucks (I still see it once in a while). I think my version is better! The recipe is modeled on the one I use for my oat scones with cinnamon chips, and it began its life as a Cook’s Illustrated recipe. This maple-nut incarnation is one of my favorite scones EVER. Lately, I'm feeling like the best scones have oats. I always use rolled, or "old-fashioned," oats for the best texture, and toast them in the oven (just like nuts) to bring out some flavor. Toasting the oats is a Cook's Illustrated trick, and it's totally worth it. I also…

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  Average Betty

• Peanut Butter Birthday Cake Video

  Sara O'Donnell

  11 May 2012 | 2:26 pm

  Like recipe destiny, my pink and cuddly copy of Joy the Baker’s Cookbook seemed to open all by itself to Peanut Butter Birthday Cake. And I knew right away I would make this Peanut Butter Birthday Cake, simply because it’s so fun to say

• Peanut Butter Birthday Cake Recipe

  Sara O'Donnell

  11 May 2012 | 2:24 pm

  Does it have to be your birthday to slice into peanut-buttery Peanut Butter Birthday Cake? After all, it’s someone’s birthday… somewhere. This celebration of peanut butter and cake and frosting is courtesy of Joy Wilson’s, Joy the Baker Cookbook

• 10 Recipes Mom will Love on Mother’s Day

  Sara O'Donnell

  9 May 2012 | 1:50 pm

  From Breakfast to Dessert, here are 10 great recipes to show Mom you care this Mother’s Day. And it wouldn’t hurt to do the dishes either

• Mother’s Day LA

  Sara O'Donnell

  7 May 2012 | 8:41 pm

  Mother’s Day is Sunday. Here's a selection of decadent treats lucky Moms around Los Angeles will enjoy

• TORTA SLIDERS!

  Sara O'Donnell

  4 May 2012 | 12:53 pm

  Torta Sliders for Cinco de Mayo! Because sometimes small is big fun... All the things you love about the original Grilled Chicken Torta are now MINI

• 

  Waiter Rant

• Headline News

  guru

  9 May 2012 | 2:41 pm

  This is last minute, but I’ll be on Headline News at 5:40 today. I’m talking about automatic gratuities. Some restaurant called the cops on some people who wouldn’t pay! Should be fun.

• Welcome!

  guru

  1 May 2012 | 12:55 pm

  If you’ve come to this website after watching 20/20 or @Anderson Cooper, welcome! Most of my waiter stories can be found in the archives dating from 2004-2009. After that, you’ll find some fiction I wrote and some observations I’ve made about life. I hope you enjoy all my stories! And yes, you can buy Waiter Rant or my book on tipping, Keep the Change at fine retailers everywhere. Just click on the bookseller links to the right! Remember to tip 15-20% And stay off those cell phones!

• Anderson Cooper

  guru

  30 Apr 2012 | 4:20 pm

  Hello again. Just wanted to let you know I’ll be on Anderson Cooper’s daytime talk show tomorrow afternoon. (May 1) Please check your local listings for showtimes. Guess what? Anderson was a waiter once too! I knew I liked the guy.

• 20/20

  guru

  25 Apr 2012 | 11:58 pm

  Hey everybody. I’ll be on ABC’s 20/20 this Friday night at 10PM. Set your DVRs!

• A Little Part of You Dies

  guru

  5 Apr 2012 | 11:53 am

  (Another Byrne story I wrote for fun. Comments and free editorial suggestions welcome.) Hoboken used to be a tough town filled with stevedores and working stiffs until a wave of New York real estate fetishists crossed the Hudson back in the 90’s and turned it into an oblast of Manhattan. As I walked down Washington Street and looked at the expensively dressed yuppies darting in and out of the fusion restaurants and trendy boutiques, I shook my head. It was like the town wasn’t even part of New Jersey anymore. I found Brent Yeomans’ brownstone on 11th Street and rang the doorbell. Before…

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  Seattle Food Geek

• Hypermelon – Watermelon Vacuum-Infused with Energy Drinks

  scott

  21 Apr 2012 | 8:21 am

  This may be the most dangerous food I’ve ever created. I came up with the idea near the end of a very long day of work, when delirium had set in and all of my ideas were at their most absurd. But, in the morning, the idea still lingered with me, so, despite my sense of impending moral conflict, I present Hypermelon. Hypermelon is melon that has been vacuum infused with an energy drink. Strong vacuum pressure causes the cellular structure of the melon to change, and when atmospheric pressure is returned, the melon sucks up a proportionally large amount of any surrounding liquid. In these…

• How To Make Your Own Pink Slime Hamburger [April Fool’s]

  scott

  1 Apr 2012 | 10:00 am

  Pink slime is so hot right now – it’s in fast food joints, at supermarkets, and even in our elementary schools.  But, pink slime is so much better when it’s homemade!  Once you taste a fresh pink slime hamburger, you’ll never be satisfied with the drive-through version again. Grinding our own pink slime is also a great way to tailor the ammonia content to your particular taste, whether you prefer tangy and solvent, or mild and corrosive. For this burger, I used the left over beef trimmings that I had been saving for compost. They were aged one week at room temperature and…

• Sous Vide Shrimp in Pea and Celery Water with Charred Onion and Shiitake Mushrooms

  scott

  26 Mar 2012 | 11:06 pm

  If being a student of Modernist Cuisine has taught me anything, it’s that I should strive for purity of flavor.  Achieving this goal is usually an exercise in what to leave out of a dish, not what you put in it, and this recipe is a great example.  Served chilled, the “broth” is made of centrifuged pea water and filtered celery juice.  When blended peas are separated in the centrifuge, most of the starch ends up in the fibrous layer at the bottom.  Since the presence of starch inhibits your ability to perceive sweetness, the starch-free pea water ends up tasting much…

• Explore Taste Adventures–That Time An Oyster Almost Killed Me And I Got To Ride a Helicopter

  scott

  13 Mar 2012 | 1:05 am

  Last summer, I had the unbelievable privilege of participating in a documentary produced by Sahale Snacks founders Edmond Sanctis and Josh Schroeter, called Explore Taste Adventures.  The idea behind this project was to create a three-star meal using foods that are foraged, found, cooked and served using only what was naturally available in our immediate surroundings.  We set up camp in the San Juan Islands with our fearless crew: Josh and Edmond, the explorers; Eric Rivera, the chef; Jennifer Adler, the nutritionist and seaweed expert; Langdon Cook, the forager; and me, the food…

• My Failed Experiment With Fluorescent Oysters

  scott

  4 Mar 2012 | 7:01 pm

  I really wanted to make glow-in-the-dark oysters.  More accurately, I wanted to make oysters fluoresce under ultraviolet light (sometimes called “black light”).  Why?  Because it’s cool, of course.  [If you were hoping for a more noble, practical reason, you’re probably reading this blog by mistake.] I knew two things before beginning this experiment: 1) the quinine in tonic water fluoresces under UV light, and 2) oysters are “filter feeders,” meaning they trap particles from the water as a means of taking in nutrients.  Modernist Cuisine includes a…

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  MOMCOOKS

• Dinovite Helps You Make Healthy Homemade Dog Food!

  Elizabeth

  13 May 2012 | 1:45 am

    This is a Sponsored post written by me on behalf of homemadedogfood.com for SocialSpark. All opinions are 100% mine. Our dog Elvis was originally adopted by my mother in law, we brought him to our house a few months before she passed away.  Both Chris and I had grown up with dogs, but Elvis was our first family dog, and for his food, we decided to purchase dry dog food, even though my MIL had been making Homemade dog food for him. We thought she was nuts. She fed him either boiled chicken breast mixed with cooked white rice, or cornbread baked in a square pan with cut up hot dogs in…

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  Washington DC: Restaurants and Food

• Taco Lu in Jacksonville FL

  Shashi Bellamkonda

  9 May 2012 | 10:06 am

  [View the story "Dinner at Taco Lu in Jacksonville FL" on Storify]Dinner at Taco Lu in Jacksonville FLI was in JAX and DUncan Alney had some to town as well. I connected with Nick CIcero and we asked for recommendations on Twitter for " Beach, Mexican and Tequila" and Taco Lu was the favoriteStorified by Shashi Bellamkonda · Tue, May 08 2012 23:03:27ShashiBellamkondaShashiBellamkondaShashiBellamkondaShashiBellamkondaShashiBellamkondaJacksonville Beach & Taco LuShashiBellamkondaThis was a Joe's Crab Shack down the road at the beach@shashib glad you enjoyed it!

• Bethesda's Panasgourmet.com

  Shashi Bellamkonda

  1 May 2012 | 8:15 pm

  Panas Gourmet Empanadas4731 Elm StreetBethesda, MD(301) 657-7371 It is fast food " Latin fusion gourmet empanadas" and very different from the food I usually eat. I have seen many vans drive selling empanadas but had not ventured to try them because I was scare of looking foolish not knowing what to ask for. I took the lunch special and a combo of Chicken Pesto, Chicken Melodia and Samba Shrimp. See the picture below and you will see the letters of the dish embossed on the Empanadas. Very delicious and nice with the spicy dipping sauces. Definitely worth a visit and have assortment of Latin…

• April 13 Whole Foods Market’s “Fishmonger Face-Off” at Whole Foods Market Rockville @ 1 PM.

  Shashi Bellamkonda

  10 Apr 2012 | 1:25 pm

  On April 13 Whole Foods Market’s expert fishmongers will go head-to-head in our first ever “Fishmonger Face-Off” at Whole Foods Market Rockville @ 1 PM.  Read more at http://www.washtrax.us/2012/04/fishmonger-face-off-at-whole-foods.html

• Beyond the Red Sauce Matt Fineralli at the One Page Books Arlington on April 4th

  Shashi Bellamkonda

  1 Apr 2012 | 12:19 pm

  Food fans in the DC?MD/VA area  on Wed, April 4, 7 pm: Chef Matt Finarelli talks about Beyond the Red Sauce: Italian Cooking Without Tomatoes Address: One More Page2200 N. Westmoreland Street, #101Arlington, VA 22213703-300-9746 Please see here for directions to One More Page More about beyond the Red Sauce : http://www.finarelli.com/beyond_the_red_sauce.html?de

• Begin smacking your lips! Ben & Jerry's Free Cone Day Tuesday, April 3, 2012

  Shashi Bellamkonda

  28 Mar 2012 | 11:37 am

  On Tuesday April 3rd from 12 to 8 p.m Ben and Jerry's is celebrating 34 years with a Free Cone Day and giving away free ice cream. Here is what they say on the Ben and Jerry's website Of course this year we’re also giving away plenty of our new Greek Frozen Yogurt. If you haven’t tried it yet, this is a great opportunity to give it a lick! Of course you can always enjoy an old favorite and savor in the deliciousness that is free ice cream! Hey, either way it’s time for you to come on in!Around the world, Scoop Shops are opening their doors from noon to 8:00 pm, to serve up a free scoop…

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  Coconut & Lime

• Chipolte-Cocoa Chili

  Rachel Rappaport

  15 May 2012 | 11:00 pm

  Ingredients: 2 1/2 lb cubed sirloin 3 cloves garlic, minced 2 jalapenos, diced 1 Anaheim chile, diced 1 onion, diced 1 shallot, minced 7 oz chipotles in adobe, minced (with sauce) 30 oz fire roasted (canned) tomatoes, drained 1/2 teaspoon canela 1 teaspoon cocoa sea salt freshly ground black pepper Directions: Spray a skillet with nonstick spray. Quickly saute the meat and vegetables until the meat is just barely cooked on all sides. Add to a 4 quart slow cooker. Stir. In a small bowl, stir together the chipotles in adobe, tomatoes and spices. Pour over the meat mixture. Stir to evenly…

• Pan Bagnat

  Rachel Rappaport

  13 May 2012 | 11:00 pm

  Ingredients: 1 short loaf French bread or 1/2 long loaf* 1 (very loose) cup flat leaf parsley 1 clove garlic, smashed 10 oz canned tuna in olive oil 6 oz marinated artichoke hearts, drained and chopped 1 1/2 tablespoons minced Nicoise and Picholine olives 1 anchovy, minced 1/4 cup sliced red onion 3 tablespoons sherry vinegar sea salt freshly ground black pepper 5-6 green beans, blanched, cut into bite-sized pieces (optional) olive oil Direction: Slice the loaf in half longways. Scoop out some of the middle of the bottom half to form a sort of trough. Discard the insides (or nibble). Brush…

• Chedder Jalapeño Grits with Andouille Sausage

  Rachel Rappaport

  10 May 2012 | 11:00 pm

  Ingredients: 4 cups chicken stock 1 cup stone-ground grits (not instant) 1 jalapeño, diced 1 medium onion,chopped 1/3 cup shredded extra sharp cheddar 4 andouille sausages salt freshly ground black pepper Directions: In a skillet, saute the onion and jalapeño until the onion is soft. Remove from the skillet. Set aside. Broil the sausage until browned and cooked through. Set aside and keep warm. In a medium pot, bring the broth to a boil. Add the grits and stir continually for about 10 minutes or until all the broth is absorbed. Remove from the heat and stir in the cheese, salt, pepper and…

• Sauerkraut Soup with Kielbasa

  Rachel Rappaport

  8 May 2012 | 11:00 pm

  Ingredients: 1 lb kielbasa*, sliced into coins 1 large onion, diced 1 rib celery, diced 2 cloves garlic, minced 2 cups sauerkraut (drain if using canned/bagged) 2 Yukon Gold potatoes, peeled and cubed 2 tablespoons apple cider vinegar 4 cups chicken stock 1 1/2 tablespoons fresh thyme 1/2 teaspoon caraway freshly ground black pepper Directions: In a nonstick skillet, saute the kielbasa, onion, and garlic until the onion is softened and the kielbasa is browned. Add to a 4 quart slow cooker. Add the remaining ingredients. Stir. Cook on low 8-10 hours. *light or turkey kielbasa works fine here.

• Steak & Stilton Pasty (with a Cheddar Crust)

  Rachel Rappaport

  6 May 2012 | 11:00 pm

  Ingredients: for the filling: 1 lb flank steak, small cubes 3 tablespoons brown sauce* 1 cup diced Yukon Gold potatoes 1 small onion, diced sea salt freshly ground black pepper for the dough: 4 cups flour 1 1/3 cup cold butter, cut into 1 inch chunks 1 cup grated sharp cheddar cheese 10-16 tablespoons ice water freshly ground black pepper sea salt egg wash: 1 egg, beaten 1 tablespoon milk Directions: Preheat oven to 350. For the filling: Mix together the sauce and meat. Refrigerate 30 minutes or up to overnight. Add to a medium bowl, stir together the meat, onion and potatoes. Refrigerate…

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  Cooking with Anne

• Green Almonds

  Anne Coleman

  15 May 2012 | 10:48 am

   Fresh green almonds.The first time I believe I saw green almonds was on an episode of Chopped, "One in a Hundred". I honestly don't recall what the chefs made with them, but when I saw them at a local store, I scooped up handfuls of the soft green fuzzy fruit and ran home to investigate and see what I could make with them.Mostly it seems that green almonds, also called spring almonds and immature almonds, are eaten straight-up and lightly salted as a snack, mostly in the Middle East. There are other preparations from salads to stews and sometimes they more mature of the immature (if…

• Crispy Ravioli with Asparagus

  Anne Coleman

  10 May 2012 | 5:43 pm

  This dish is something I make often. The very first time was a spin on one of Michael Symon's recipes for a get-together I had. I couldn't find gnocchi that I liked and didn't have time to make my own, so I substituted ravioli and the rest is history. The other ingredients are also loosely based on the original recipe, but I like asparagus here and nobody but I would eat morels, so mushrooms were out.We've had this with green beans and peas as well, and the addition of fresh shrimp is perfect for a heartier meal. It goes together very quickly and can be adapted to tastes. I really like…

• Easy Decoration and Yummy Cake

  Anne Coleman

  2 May 2012 | 5:29 pm

  It's no secret around here that my cake decoration skills are sub-par. Actually, they're flat out bad. So, any chance for me to make a cake look good without too much effort is perfect for me - and for those being subjected to my "skills". The kids always love cakes made by mom, but even they have to admit to them being not exactly nice to look at.This cake topping is not only so very pretty, but also so very easy. Start with any type of berry you like (save the strawberries for a large sheet cake) and add fresh mint leaves. That's it. A white background makes it more dramatic, but I imagine…

• Pink Lemonade Cupcakes

  Anne Coleman

  28 Apr 2012 | 2:33 am

  It seems that the cupcake craze hasn't gone anywhere and may not phase out like I thought it would, so I'm grasping an opportunity here to share a favorite cupcake. The first time I made these they were devoured in no time and it's been that way each time I make them.I make them at home for the kids, I've made them at work for my consumers and co-workers and everyone loves them and wants to know how I make them. Prepare to be amazed. Well, or just enlightened. These are made the exact same way as my Lime Cupcakes ... with a boxed mix altered slightly and colored with food dye.For the record,…

• Salsa Pork and Cheesy Polenta

  Anne Coleman

  25 Apr 2012 | 9:04 am

  In my house polenta is usually called cornmeal mush, but for this spicy-meets-creamy dish, polenta fits better. Using whichever heat level you like for the salsa, the cool cornmeal with cheese evens it out and the result is pure deliciousness.Salsa Pork and Cheesy PolentaHands-On Time: 10 minutesReady In: 2 hours 30 minutesServes: 8Salsa Pork2 pounds pork loin, trimmed of visible fat1 jar (16 ounces) - I like ShopRite Special Edition Pico de Gallo Syle Salsa for this2 cloves garlic - minced2 teaspoons ground cumin2 teaspoons dried oregano1 cup chicken stock1 can (4 ounces) diced green…

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  Cheese and Biscuits

• The Bedruthan Steps hotel, Mawgan Porth, Cornwall

  16 May 2012 | 5:02 am

  I promise I don't have any grand designs to morph into a travel blog - invitations like this will probably remain a rarity, and I have a sneaking feeling there's only so much you can say about a hotel room ("tea and coffee making facilities were, again, adequate"). But when someone offers a free weekend in a four-star hotel in one of the most attractive parts of the country, well, there are some things you don't say no to. So I'm going to try my best to make What I Did On My Holidays relevant and interesting (or at least as relevant and interesting as anything else I write, ie. not very) and…

• Anissa's Nose to Tail Lamb at the Dock Kitchen, Notting Hill

  10 May 2012 | 8:19 am

  If I was feeling slightly less than charitable, this post would be about Colchis, a Georgian restaurant in Bayswater. I went with a couple of friends on Sunday and suffered the kind of incompetence that makes the job of writing it up a breeze - the wrong wine brought twice, dull food weirdly presented, and the saltiest dumplings in Britain. I could have rattled a condescending review off in record time and had the afternoon to find somewhere else to hate while the comments racked up. But you know what, there's been far too much Schadenfreude around these parts lately. I know bad meals make…

• La Bodega Negra, Soho

  1 May 2012 | 8:24 am

  There's a burrito joint called Adobo just up the road from my office on High Holborn. Anyone who's ever bought a burrito in London will know the kind of place; it's no better or worse than plenty of similar operations, but because it's handy and not too expensive I find myself visiting fairly regularly. I always have the same thing - the pork pibil tacos, with guacamole and habanero salsa, and they are perfectly decent - not amazing by any stretch of the imagination, but just about worth £6 and tasty in a vaguely sterile, proto-chain kind of way. So, in its own very limited style, Adobo -…

• Michael Caines at ABode, Manchester

  23 Apr 2012 | 6:25 am

  "Food in Manchester", I was informed shortly after I stepped off platform six at Piccadilly station, "is two years behind London". I know that by repeating such a sweeping statement I will immediately alienate a good number of Mancunians, but I mention it only because the first notable thing I saw on a stroll through the Northern Quarter was a huge queue for a trendy, underground six-week burger popup. In a quite marvellous bit of serendipity, Saturday 21st April was the last day of the first stage (there will certainly be more) of Almost Famous burgers, Manchester's answer to #meateasy, and…

• Dabbous, Fitzrovia

  18 Apr 2012 | 7:52 am

  Is there ever anything inevitable about the success of a restaurant? Reflecting after the fact, it's tempting to declare places like Pitt Cue or MeatLiquor or Burger & Lobster were always destined to be wildly popular; after all, who wouldn't think somewhere serving burgers, buffalo wings and cocktails until 1am would draw the crowds? Why on earth wouldn't the promise of a tray of sticky St Louis Ribs and a pickleback get them queuing round the block? An entire steamed lobster for twenty quid? In Mayfair? Good luck getting a table there. But of course, we know all this now - how easy it is to…

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  Fussy Eater

• Boston Bakes for Breast Cancer Starts Today!

  7 May 2012 | 9:18 am

  Folks, it's time for one of my favorite annual events: Boston Bakes for Breast Cancer! From the press release: Boston Bakes for Breast Cancer is a sweet and delicious way to raise “dough” for breast cancer research and care at Dana-Farber Cancer Institute. During the week leading up to Mother’s Day, May 7 through May 13, more than 250 restaurants, bakeries, cafés, ice cream, and chocolate shops throughout Massachusetts will create unique desserts. Desserts start at $3 and proceeds benefit breast cancer research and care at Dana-Farber and Bakes for Breast Cancer, Inc. a newly formed…

• Pinterest + America's Test Kitchen = FTW

  1 Mar 2012 | 8:00 am

  For your daily dose of dessert eye candy, you can't wrong with the Pinterest boards from America's Test Kitchen: Bake it Better Just Desserts Great American Cakes Even French Toast - French Toast!! Pick and choose more here!

• Cupcakes "So Good It's Stupid"

  6 Feb 2012 | 10:28 am

  Hi folks, still writing. For a limited time (only until February 14!) you can sample cupcakes from Shabby Chic Sweets Boutique. Normally to sample their treats you would have to travel all the way to Windham, New Hampshire, so I highly recommend checking out their cupcake kiosk at Cambridgeside Galleria mall located between the Apple store and CVS. I'll echo the sentiments of a coworker who called their cupcakes "so good it's stupid." I mean, look at these Peanut Butter Cupcakes: The frosting looks and tastes like dollop of peanut butter cookie dough with a smoother, creamier texture.

• 23 Jan 2012 | 8:58 am

  23 Jan 2012 | 8:58 am

  Folks, still writing that dissertation but wanted to share this post on Cakes Throughout U.S. History [INFOGRAPHIC] from the folks over at America's Test Kitchen. This infographic makes me happy:

• National Brownie Day is Dec. 8th - Enter to Win FREE Greyston Bakery Brownies!

  7 Dec 2011 | 6:43 pm

  I'm briefly coming out of dissertation hibernation to share that National Brownie Day is tomorrow AND you can enter a contest to win free Greyston Bakery Brownies and Ben & Jerry's ice cream for a year! Are you grinning your brownie smile yet? "Brownie smile." Some rights reserved by Zanastardust You may recall that I'm a huge fan of Greyston Bakery and all they are trying to accomplish. It was such an honor to visit their bakery last year and learn how they are baking brownies to help their community grow and thrive. Here's their information on how to celebrate and win: The Yonkers-based…

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

• More Eating & Drinking in Sao Paulo

  Krista

  14 May 2012 | 5:00 am

  Back to Brazil  in March. I like the food in Brazil. (Name me a country where I don’t like the food! I am too easy. But I do really like the food in Brazil.) Here’s where I ate and drank. Living Lounge Bar & Sushi, Renaissance Hotel, Jardins. The sushi here was very good, but it was the staff that got me smiling, plying me with free treats even though my basic sushi set of the usual suspects was really enough for two people. The Verdict: Not a destination, but convenient for the business traveler. Figueira Rubaiyat, Haddock Lobo, Jardins. My colleague Paul and I dropped in…

• Next Restaurant, The El Bulli Menu

  Krista

  13 May 2012 | 9:25 am

  I was debating how to do this, how to tell you about the El Bulli kitchen table menu at Next which I enjoyed (understatement) on Friday night. I mean, sure, I took a lot of pictures. (They are all over here on my Facebook fan page.) I even shot some video, and thanks to Roam & Home’s suggestion, I even pepped the videos up a bit using the 8mm app on the iPhone. (See Maytag Blue Egg, Mint Pond, and the literal goodbye of the Marshmallow Gloves, all over on YouTube.) I had to remove the sound from the videos because in one, I’m singing Tainted Love (best song ever), and in…

• I Love My Vitamix

  Krista

  6 May 2012 | 12:59 pm

  I’ve been trying to eat healthier lately. More fruit, juiced in my Breville juicer. And more veg, creamed up in my Vitamix blender. I bought the Vitamix a few months ago because Twitter told me to. I wanted a strong blender that could crush ice. Yes, I wanted a blender purely so I could make frozen margaritas. But then the Vitamix arrived and I figured out that the damn thing was so powerful, you could make anything in it. No cooking skills necessary. So for example, for today’s asparagus and mushroom soup, I cut a bunch of asparagus in half and threw it in the microwave for two…

• Happy Birthday to Me

  Krista

  30 Apr 2012 | 8:43 pm

   Today is my birthday. I woke up super early for no reason at all. I went to the kitchen and opened a leftover fortune cookie and this is what it said. My friends Aileen and Christina brought me tulips for my birthday yesterday. I watered them. Then I cut up some fruit for juicing. I’ve been juicing a lot lately. Have you seen “Fat, Sick, and Nearly Dead” yet? You should. It’s good. And I cant get over how much better everyone’s faces look after a few days of juicing. By the way, ginger is awesome.  (Top right.) I went to make some coffee. There was a note…

• TOO MUCH FOOD, Chicago Edition

  Krista

  29 Apr 2012 | 4:42 pm

  Time for a break. Too many restaurants, too little time. And I’m TIRED. I know, I know. What happened to all your photos, Krista? What happened to full blog write-ups?  Frankly speaking, no one restaurant has driven me to such great lengths in a long time. So micro-reviews it is for you. For now. Personally, I kinda like the micro-review thing. It’s like Twitter. Or a Haiku. (A long one.) Benny’s Chop House, 444 N. Wabash, River North (ish, because I kinda feel like Wabash is a bit of a wasteland and even though it’s north of the river, it’s still in The Loop,…

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  The Best Food Blog Ever

• Reconciliation, Healing, and Charcuterie – Part 2

  DDL

  4 May 2012 | 2:49 pm

  This the middle of the story.  If this looks unfamiliar to you, you may want to start with Part 1. Even though I kept my eyes locked on the entrances to the rail tracks, Dave still managed to sneak up on me.  Since he’s not active on Facebook, I hadn’t seen many recent photos of him, and to my surprise, he looked substantially the same as he did in college, although I’m sure the same can be said about myself.  We were both older but no worse for wear. Not wanting to waste a moment of catching-up time, we decided to stay in the building while we plotted out our day. We headed…

• Reconciliation, Healing, and Charcuterie – Part One

  DDL

  15 Feb 2012 | 1:13 pm

  “This feels the same, doesn’t it?” Dave said this somewhere in the vicinity of 70th street, as we ambled up Fifth Avenue, a brisk walk that had its beginnings at 32nd Street and Park Avenue. In actuality, our journey began over 16 years ago, but, due to a combination of factors, had suffered an unfortunate suspension that had lasted for far longer than it should have. His comment made me smile, and, in spite of my aching legs and lingering back pain, I could not have agreed more. All in all, it did feel quite the same. He was the best man at our wedding. But for years before…

• A Contest! Chocolate! A Chocolate Contest!

  DDL

  6 Feb 2012 | 11:56 am

  I’m not very good at contests, which is why long time readers of this site have never seen me host one. The way I see it, if I announce a giveaway, there are two possible scenarios: either there’s so little participation (or, even worse, none at all) that I’m left picking a winner from a field of two or three readers whom I probably already know, or there’s a flood of entries, and I have to deal with the pressure of picking one deserving entrant with very little guiding criteria. Oh, and then there’s the fulfillment aspect of it all, wherein I drive around for…

• Eaten: The Petit Mendiant Pendant from La Maison du Chocolat

  DDL

  15 Dec 2011 | 7:51 pm

  I hold a special place in my heart for La Maison du Chocolat, having had the fortune of having had a meal composed entirely of chocolate while in Paris.  I’m not kidding in the least – there were truffles, and a demi-tasse of hot chocolate, accompanied by a bowl full of billowy whipped cream.  Oh, and there was a glass of cold chocolate.  And maybe a macaron or four. So, when La Maison du Chocolat reached out to me and inquired as to whether I would be interested in sampling something from their holiday collection, there was absolutely no hesitation.  What arrived in the mail…

• Classic Post: The Ultimate Roast Turkey Recipe

  DDL

  21 Nov 2011 | 1:37 pm

  Note: Writing holiday posts has always been a challenge, because for a number of years, even before starting The Best Food Blog Ever, I have always stayed true to the same recipes.  And while tradition once again trumps innovation for this holiday season, when I started to consider how many new followers on Twitter and new readers I’ve gained over three years, it just made sense to repost my entry for roast turkey because, hey, it’s going to be new for someone out there.  First published here in 2008, and you’ll probably see it come around again at this time next year, and…

• 

  Al Dente

• The Stackable Cooling Rack from Nordic Ware

  Melissa Trainer

  16 May 2012 | 8:18 am

  After cookies are baked and removed from the oven it is important to cool them on a cooling rack. The rack elevates the cookies off the counter and lets air circulate under and around the cookie. This, of course, prevents the bottom of the cookie from getting soggy. I have two or three cooling racks that I use, but lately I've been running out of space on the counter. I am often pressed to bake cookies a little faster these days, so I find myself putting two baking sheets in the oven at the time. This causes a bit of a "traffic jam" on the counter when it comes to cooling…

• Counting Down: The Number 1 Food We've Missed

  Tracy Schneider

  15 May 2012 | 3:38 pm

  It will come as no surprise to those readers who have joined me on my adventure in Germany, (HopeSew, you guessed it), that Mexican food came in as the food we have missed the most while abroad. Nachos, burritos, quesadillas, and tacos with all the fixings: guacamole, salsa, pico de gallo, sour cream, (yes, we still have not found sour cream), have all been dreamed about. Yes, we have tried making Mexican ourselves. There are some (expensive!) Mexican-style products at the grocery store, but the dishes have never come out quite right. Mexican establishments, when we have come across them--a…

• Do Pie Birds Make A Difference?

  Melissa Trainer

  15 May 2012 | 7:33 am

  So, I am wondering what you think of those cute ceramic birds that are placed in the middle of a homemade pie before baking. Known as pie birds, these little devices apparently result in a better pie because they let steam escape while the pie is baking. I suspect that some of you will tell me that pie birds are a gadget hardly worth discussing. On the other hand, I have a hunch that one or two of you will have an opinion about them. Any thoughts before our seasonal fresh fruit pie season kicks off soon? What do you think your opinionated pie-baking granny would have to say about pie…

• Counting Down: The Number 2 Food We've Missed

  Tracy Schneider

  14 May 2012 | 4:27 pm

  I've been counting down the Top 5 foods my family and I have been missing while in Germany, knowingly or not, and Al Dente reader vb landed on my Number 2: Good Beef. Roast prime ribs of beef, bone-in rib-eye steaks, thick-cut T-bones, they are nowhere to be found. In Germany I would daydream about throwing a steak on the barbecue. Even finding good quality ground beef for a burger has been a challenge.  You can perhaps imagine, then, how excited I was back in the U.S. to order and be served this thick cut prime rib one evening, herb butter atop, fresh horseradish and au jus on the…

• Just Say No To Weak, Watery Iced Tea!

  Leslie Kelly

  14 May 2012 | 3:57 pm

  It's that time of year again. Well, in the South, it's always sweet tea time, but in the rest of the country, the demand for brewed tea served over ice really heats up as the temps rise. The only problem with this scenario? Every year, I think restaurants and cafes and coffee shops are going to get better at making iced tea and every warm weather season, I'm disappointed with weak versions that might as well be called barely flavored water. I usually give up after a few tries, but that's fine because I make a mean iced tea at home. Of course, one essential ingredient is a…

• 

  Under the High Chair

• Happy Mother's Day (and BellaBlu giveaway winner)

  13 May 2012 | 8:11 am

  Happy Mother's Day to my readers who are mamas (and I suspect quite a few of you are, considering the subject matter of this space!)Here's hoping today is special for you all, filled with love, peace, and sunshine. I was blessed with strawberry shortcake, bacon & eggs, and coffee in bed this morning. Apparently, Noah whipped the cream by hand, which I thought was cute - and valiant.I'm sharing my thoughts on this particularly poignant Mother's Day over at Simple Bites, plus a bunch more cute photos of Baby Clara. I'll see you over there!Psst! We have a winner for our BellaBlu Birthing…

• Mother's Day Giveaway: BellaBlu Birthing & Nursing Gown

  6 May 2012 | 9:00 pm

  ** This giveaway is now close and the winner is announced HERE. A big thank you to all who entered!**In honour of the upcoming Mother's Day, I'm giving away a beautiful birthing gown from BellaBlu Maternity! Mom, and moms-to-be, read on to find out more.If there was ever any question about this blogs evolution from food blog to family blog, it should be pretty obvious after this post.I mean, instead of birthday part treats and pie recipes, I'm sharing a rather intimate photo of myself in early labor. It's safe to say, I've crossed some sort of online privacy threshold.Oh well. I'm excited…

• The Early Days

  10 Apr 2012 | 8:47 am

  Adoration. Elation. Admiration.Each time Motherhood encircles me and I find myself once again caring for a precious newborn, I am tenderly reminded at how deep my love of babies runs and how much I adore this stage.It is everything about them. The folds of their soft neck, the downy tufts of hair, every little sigh and squeak they emit while asleep.It is being surrounded by handmade blankets and tiny knit sweaters as soft as a bunny's belly.As much as the laundry piles up, there's a thrill in folding perfectly white onsies, matching darling little socks, and hanging a row of frilly dresses in…

• Blog Lovin', Press Mentions, and a TV Appearance

  25 Mar 2012 | 8:37 pm

  This post has been in the wings for nearly a month now, but a certain cute little distraction has kept me from wrapping it up and hitting publish. Finally, here's the recap.This year is just three months old, yet it's already been an exciting one! I'll try to keep this really short, but I wanted to throw out a few links to the kind folks who have noticed my blogs and given me a little exposure in 2012.Here they are!UtHC a Canadian Weblog Awards Winner.Huge thanks to the good folks behind the 2011 Canadian Weblog Awards. Somehow the jurors saw it fit to award this space with third prize in…

• What I Did Last Weekend

  17 Mar 2012 | 1:47 pm

  Clara Aimée Zoë Born Saturday, March 10, 20128 lbs, 12 oz.Welcome, Baby Clara!

• 

  the strong buzz, by andrea strong

• May 14, 2012 - 4:12 pm: La Vara Opens in Cobble Hill

  14 May 2012 | 3:12 pm

  May 14, 2012 - 4:12 pm: La Vara Opens in Cobble Hill || Alexandra Raij and Eder Montero, who co-own two Spanish restaurants in Manhattan, the tapas bar El Quinto Pino and the Basque-inspired Txikito, have opened La Vara in Cobble Hill. This Spanish restaurant is an ode to her Sephardic Jewish heritage ... || Go to TheStrongBuzz.com to see the full posting.

• May 13, 2012 - 9:55 pm: Ready for Summer? Beekman Beer Garden Beach Club Now Open

  13 May 2012 | 8:55 pm

  May 13, 2012 - 9:55 pm: Ready for Summer? Beekman Beer Garden Beach Club Now Open || As the temperatures creep up, New Yorkers get pulled toward the water. We escape for a weekend in the Hamptons, Fire Island, the Jersey Shore or even Maine. What about a much closer destination? Sure, there's no sandy beaches or tall waves c... || Go to TheStrongBuzz.com to see the full posting.

• May 10, 2012 - 8:44 pm: Snocone Anyone?

  10 May 2012 | 7:44 pm

  May 10, 2012 - 8:44 pm: Snocone Anyone? || My friend Will O'Hare (an Irene Ryan award winning actor, I'll have you know) sent me this tip about his friend Dan Levin's new Snocone shop in Williamsburg. Dan sold his homemade snocones last summer at the Blackbird Parlor and is now... || Go to TheStrongBuzz.com to see the full posting.

• May 1, 2012 - 3:58 pm: Shakes for Kids at Shake Shack

  1 May 2012 | 2:58 pm

  May 1, 2012 - 3:58 pm: Shakes for Kids at Shake Shack || Starting today, Shake Shack® and Share Our Strength's No Kid Hungry® campaign are holding the first-ever Great American Shake Sale. The Great American Shake Sale is a company-wide initiative taking pl... || Go to TheStrongBuzz.com to see the full posting.

• April 29, 2012 - 2:32 pm: Bishops + Barons, a modern day supper club, opening May 9th in the East Village

  29 Apr 2012 | 1:32 pm

  April 29, 2012 - 2:32 pm: Bishops + Barons, a modern day supper club, opening May 9th in the East Village || ... || Go to TheStrongBuzz.com to see the full posting.

• 

  Dancing on My Table

• Food on the Lady Eugenie

  Julie

  8 May 2012 | 4:21 am

• More pics from The Star of Greece

  Julie

  8 May 2012 | 4:16 am

• The Star of Greece

  Julie

  30 Apr 2012 | 2:32 am

  Last week Doug Govan and Nikki Seymour-Smith dialled up one of the most magnificent sunsets I’ve seen, on the west coast of the Fleurieu Peninsula in South Australia. We were[.....]

• Sail off into the sunset

  Julie

  30 Apr 2012 | 2:26 am

  The Lady Eugenie Captain Ashley Newman A sunset cruise aboard a luxurious 21-metre ketch off the Fleurieu coast, South Australia, at just $99 per person is an affordable way to[.....]

• Heaven

  Julie

  29 Apr 2012 | 2:11 am

  Star of Greece They dialled up a sunset for us. More coming soon about this fabulous spot.

• 

  David Lebovitz

• Chocolate-Prune Cake

  David

  14 May 2012 | 1:24 am

  A while back, there was a spate of books about how to ‘sneak’ ingredients that are ‘healthy’ into food for your kids, to trick them into eating better. (Raymond Sokolov wrote an excellent rebuttal to that.) And recently there have been a few books written about how kids in France eat, and behave, better than their counterparts elsewhere. I can’t really comment on them in-depth because I haven’t read the books, but I do know two things from my own observations. Continue Reading Chocolate-Prune Cake...

• Restaurant Alain Ducasse

  David

  11 May 2012 | 3:07 am

  Uncharacteristically, I’ll spare you the specifics, but I need to catch up on about 147 hours of sleep. And while we’re at it, I could use a hug. And since the former isn’t necessarily easy to come by here, as is the latter, I was embrassé by dinner at Alain Ducasse restaurant. While it’s been tempting to remove the “sweet life” byline from my header until things return to normal, since one of the sweeter sides of Paris is an occasional foray into fine dining, I dusted off my lone, non-dusty outfit, and rode the métro to a swankier part of town. When I…

• Turkey Melon

  David

  7 May 2012 | 4:22 am

  Not long ago, I mentioned the Lamb Melons I saw at a butcher stand at the Marché d’Anvers in Paris. Since it’s an afternoon market, I thought it might be fun to mosey over there at my leisure and pick one up for Sunday lunch. However I was surprised to see the market completely packed. Since there are less than a few dozen stands, it’s not surprising I suppose. Plus we had a holiday weekend ahead of us. I did my usual quick scan of everything and found the produce selection rather limited, although there were a few interesting things here and there. I picked up a…

• Kouign Amann at Le Grenier à Pain

  David

  6 May 2012 | 5:57 am

  Today is election day in France, and la République has the choice of re-electing the current President, or ushering in a new one. For people who usually have a lot of opinions, my French friends aren’t all that enthused about either one of the fellows. One is hoping to come into office, promising to represent Changement, and the other came into office five years ago, vowing changement, too. Sound familiar? The polls opened at 8am and the only change I was feeling was in my pocket, as I roamed the streets looking for a baguette. However instead of the buttery, yeasty aromas wafting…

• Tzatziki

  David

  3 May 2012 | 2:34 am

  A week or so ago, my French other half was under the weather. And it wasn’t until that point that I learned that not everyone understands the healing power of chicken soup. So I made a Poule au pot (chicken cooked in the pot) with carrots and little bits of pastina (pearl-shaped pasta) floating around in the broth, and stopped at the market to pick up a bunch of fresh dill to chop into it. Fresh herbs are widely used in French cooking and available in Paris markets, although some are hard to find, especially oregano, marjoram, and sage. Others, like thyme, rosemary, and tarragon are…

• 

  CHOW » General Topics Digest

• What to Do When Yogurt Separates?

  Sarah Perry

  16 May 2012 | 12:55 pm

  What do you do when your tub of yogurt separates into watery liquid (whey) and thicker yogurt? Do you mix it back together or drain off the liquid? Draining results in a thicker, creamier yogurt. "Greek yogurt is just regular yogurt with the whey strained out," says Kajikit. "My grandfather made yogurt and yogurt cheese and farmer's cheese letting each one drip through a cloth and then throwing away the water," says rccola. "When it gets dense enough, use it as a spread on toast or fruit, especially bananas with nutmeg." But the whey contains nutrients that some hounds are reluctant to waste.

• Hakka Rice Snacks: Umami Bombs

  Sarah Perry

  16 May 2012 | 12:41 pm

  Hakka rice snacks, also known as sticky rice dumplings, are "greenish, glutinous objects" made from soft dough and any number of fillingsDaveCook recently tried two from a Chinatown bakery: One was full of sweet, sticky rice while the other contained a crunchy, slawlike filling. "The outside is flavored with mugwort and sweetened," says calf of the latter. "The savory filling includes shredded dried radish, mushrooms, pork, maybe also onion, dried shrimp. In other words, maximum umami." Discuss: Name that filling! Photograph by DaveCook

• Overheard on the General Topics Board

  Sarah Perry

  9 May 2012 | 4:35 pm

  "Chesapeake Bay blue crabs. As a lifelong Marylander I never really understood all the fuss. I'd have the occasional crabcake, but generally I'd prefer a good burger to sitting around picking crabs. Until one afternoon at a friend of a friend's place. They had caught the crabs themselves, and prepared them almost immediately out of the water. They were incredible, but have even further driven me from any other crab picking experience in any less than optimal environment." - laststandchili "The filet never has bones, catfish doesn't have nasty scales, and the meat is sweet and never fishy. It…

• Pigging Out on Carnival Foods

  Sarah Perry

  9 May 2012 | 4:34 pm

  Carnival and festival foods aren't usually subtle. Rather, they celebrate the sweet, the salty, and the deep-fried. Fried dough in various guises is a staple. For many hounds, this means churros. "Oh those fluffy, crunchy-on-the-outside cinnamon-sugar coated delights," says Popkin. kattyeyes knows sweet fried dough as pizza fritte. "I don't mind a hit of the brush with melted butter, either, before sprinkling the sugar on," she says. The English version, says smartie, is fried doughnuts hot out of the frier, dusted with caster sugar. "[T]hey taste like funnel cakes in a way but are doughier,"…

• The Wonders of Fresh Soursop

  Sarah Perry

  9 May 2012 | 4:23 pm

  If you're lucky enough to score some fresh soursop (also known as guanábana), what should you do with it? Just eat it, says Pan, like they do in Malaysia. Steve agrees—the fruit needs no recipe to shine. "Fresh soursop is a rare treat, and one of the great food experiences of my life," Steve says. "You don't eat the seeds (supposedly some toxicity therein), but the seeds are contained in a pulpy sac which has all the wonderful flavor." UES Mayor only likes soursop when it's ice cold, recommending that you chill before eating. And after eating, expect to chill: Steve reports that his…

• 

  CHOW » Food Media

• Farewell, Foie Gras: I’m Not Sorry to See You Go

  John Birdsall

  10 May 2012 | 4:32 pm

  On July 1, California becomes a zero–foie gras state. Senate Bill 1520, which Arnold Schwarzenegger signed in 2004, outlawed the force-feeding of birds to enlarge their livers, and what’s more, prohibited the selling of those livers—in short, a total ban on foie gras in the state that gave the world Stars (Jeremiah Tower's now-defunct restaurant) and the French Laundry. But the law came with a grace period expiring at the end of June 2012, to allow producers time to engineer alternatives to the feeding tube. They didn’t. And late last month, a star brigade of California…

• Final Face-Off in Our Best Brewpub Bracket!

  John Birdsall

  9 May 2012 | 6:19 pm

  After three weeks and thousands of votes it’s finally down to two! The final matchup in our Best Brewpub in America bracket pits two towns famous for their universities in a bare-knuckle bar brawl. Over here, it's North by Northwest, purveyor of craft ales in the hometown of the University of Texas at Austin. In the opposing corner: Cambridge Brewing Co., whose barrel-aged beers and other brews have fueled more passionate discussions than the Harvard Speech & Parliamentary Society. Hey, it’s Texas v. Massachusetts, people, the brewpub equivalent of Bush v. Kerry! Except, unlike the…

• After Oniongate, Can We All Stop Timing Recipes?

  John Birdsall

  8 May 2012 | 11:37 am

  Tom Scocca’s mini exposé in Slate wafted through food writers' Twitter feeds last week like the smell of a single rotting potato reek-bombing a kitchen pantry. The noxious charge: Recipe writers are liars. In “Layers of Deceit,” Scocca began by calling bullshit on the New York Times food section and Melissa Clark, author of a recipe calling for taking onions from raw to soft, brown, and sweet in only 10 minutes. After taking a lot of other food writers out for making the same lie, Scocca got out the kitchen timer and proved the ridiculousness of the premise (in fact, caramelizing…

• Will Gruit Enhance Your Sex Life?

  Lessley Anderson

  4 May 2012 | 1:49 pm

  All you dudes pounding double IPAs, triple IPAs, wet-hopped beers, dry-hopped beers, black IPAs, white IPAs? Raise a glass, because that might be all you can raise. According to beer lore, hops cause impotence. Is the lore true? No. The infamous phytoestrogenic compounds in hops are in too small quantities, even in the hoppiest beers, to affect male erectile function. That said, there are plenty of reasons to push hops out of bed: Their trendiness in the last 10 years has flooded the market with unbalanced, largely undrinkable beers that are overly bitter, cloying, and exhausting. Thankfully,…

• It’s Down to 4 in Our Best Brewpub Bracket!

  John Birdsall

  2 May 2012 | 5:16 pm

  Clink your glass to the Final Four in our Best Brewpub in America bracket! The penultimate matchups: Cascade Barrel House in Portland versus North by Northwest in Austin, and Cambridge Brewing in Massachusetts toe-to-toe against Revolution Brewing in Chicago. Voting is open until May 7; on May 8, we big-reveal the final brewpub face-off. Don’t miss your chance to click-cast your ballot every day until the bracket closes! Vote now! Photograph by Jennifer Yin / SF Beer Week See More Stories Like This Share on Facebook | Tweet this | StumbleIt | See the comments

• 

  Cybele Pascal

• So Delicious Giveaway of The Allergen-Free Baker’s Handbook plus 5 So Delicious Dairy-Free Products 5/12/12

  cybele

  12 May 2012 | 1:07 pm

  Hi Folks: Wanted to let you know about a great giveaway going on today over at So Delicious’s Facebook page.  So Delicious (my favorite!) is doing a fabulous Giveaway of my cookbook AFBH plus 5 So Delicious Dairy-Free Products. Go to the top of their FB page and click “Giveaway” to enter!  Again, click here. It’s just today, so act fast!  Good luck!   xo Cybele    

• Allergy Friendly Friday Mother’s Day

  cybele

  11 May 2012 | 11:52 am

  Mother’s Day is just around the corner.  Come share your allergy-friendly and/or gluten-free Mother’s Day recipes here on Allergy-Friendly Friday. And speaking of mothers, I’m honored to have been nominated for a Circle of Moms Top 25 Foodie Moms Award. Please vote, if you think I should be included in that list of the top 25. Let’s be sure to keep at least a few specialty diet mommy bloggers in the top 25. You can vote every day, and once from every computer or phone or ipad. vote by clicking here and clicking the “vote” button   A couple of…

• Quinoa Cuisine Cookbook Giveaway and Review

  cybele

  10 May 2012 | 5:08 pm

  When I got the email asking me to review Quinoa Cuisine, I answered with a resounding “Yes!”. This was one of the few cookbooks I would be truly delighted to receive. I love quinoa. I love it’s nutty flavor, I love the way it pops/crunches slightly in the back of your mouth when you bite it, I love the way it pairs with just about everything, and I particularly love its nutritional profile. High protein, high fiber, and here’s a little neat bit of trivia; did you know that quinoa is actually a “pseudograin” related to beets, spinach and chard? Talk about the…

• Allergy Friendly Friday 5/4/12

  cybele

  4 May 2012 | 11:56 am

    Whoa, so many gorgeous recipes from the Allergy-Friendly Friday Virtual Birthday Party, I don’t know how I can possibly choose! I am happy to have so many entries, because quite frankly, the only place I really celebrated my birthday this year, was here. So thank you for sharing it with me! My life has been full, as always. My son Lennon broke his nose on a trampoline, bouncing with his best friend, and had to have surgery on Monday. As a reward for his bravery, I promised to buy him a turtle, which he’s been begging for, for years. Somehow, we’ve come home with three…

• Allergy Free Strawberry Cupcakes for Mother’s Day

  cybele

  23 Apr 2012 | 1:02 pm

  Mother’s Day falls on May 13th this year, which also happens to be my mother’s birthday. So I thought it only fitting to post this recipe for my mother, Susanna, for Mother’s Day, and her birthday (goes along with this two week virtual birthday party I’m throwing here on my site). Here is a picture of my mother, me, my brothers Dylan and Jude, and my cousin Ila (mother of the little blond girl you see eating cupcakes in the sidebar to your right). I’m the one in the strawberry hat, obviously. Strawberries hold a very dear place in our family. My grandmother…

• 

  Hungry Crowd

• Alexandra Guarnaschelli's First Cookbook

  15 May 2012 | 7:23 am

  © Tina Rupp / Braised Chicken Legs In an interview with Food Republic, Alexandra Guarnaschelli—host of Food Network's Alex's Day Off and chef at NYC's trendy restaurants Butter and The Darby—reveals that she is working on her f...

• Birthday Chicken for Ferran Adrià

  14 May 2012 | 11:43 am

  © Quentin Bacon Spanish chef Ferran Adrià of El Bulli fame turns 50 today. The legendary chef earned a reputation for developing advanced cooking techniques like spherification (imagine liquid olives), but for his birthday, we think...

• Christina Tosi Eats Her Vegetables for New Taste of Upper West Side

  11 May 2012 | 9:13 am

  Gabriele Stabile First of all, a round of applause for Christina Tosi, the Momofuku Milk Bar star and brand-new, James Beard Award–winning Rising Star.Tosi is, of course, best known for getting New York City addicted to buttery Crack Pie ...

• Mother’s Day Chicken Friccassee

  11 May 2012 | 8:16 am

  © Tina Rupp / Chicken Fricassee If you’re still undecided about what to do with your mother this Sunday, plan an elegant lunch or dinner at home. Chef and mom Katy Sparks created a vibrant Lemony Chicken Fricassee with Shallots and M...

• Chickpeas: The New Trend in Snacking

  10 May 2012 | 12:28 pm

  © Iain Bagwell / Couscous with Chicken Chips and pretzels are so pedestrian. At this year’s Sweets & Snacks Expo in Chicago, the New York Daily News reports that new, trendy snacks included healthier options like sheets of seawee...

• 

  The Food Section - Food News, Recipes, and More

• Bullish on Quinoa

  Josh Friedland

  16 May 2012 | 2:20 pm

  Quinoa is the Andes' new cash crop.

• New Wine Glasses Designed to "Tame" Alcohol

  Josh Friedland

  16 May 2012 | 1:40 pm

  Baccarat's new wine glasses are designed with sloping sides and a vertical "chimney" that the company says prevents alcohol from overpowering other aromas in wine.

• Food Buskers

  Josh Friedland

  16 May 2012 | 1:14 pm

  To differentiate themselves from the competition, some British street food purveyors add a bit of performance to their menu.

• bone luge

  Josh Friedland

  16 May 2012 | 12:59 pm

  A method of drinking alcohol whereby spirits are poured down a length of a roasted marrow bone into one's mouth.

• How To: Floral Wine

  Josh Friedland

  15 May 2012 | 10:34 am

  How to make ginger wine.

• 

  Eater NY

• The Barkeepers: Aaron Polsky of Amor y Amargo in the East Village

  Talia Baiocchi

  16 May 2012 | 2:15 pm

  This is The Barkeepers, a new feature in which Eater roams the city meeting the fine ladies and gentlemen that work behind the bar at some of New York's hottest cocktail parlors. [Krieger] Amor y Amargo (Love and Bitters) opened last year as a joint venture between the owners of Cienfuegos (located upstairs) and Avery Glasser, owner of Bittermens. It's the first bar to ever focus exclusively on bitters, and since the place swung its doors open, the eight-seat bar has been perpetually packed. We spoke with bartender Aaron Polsky about what, aside from the obvious, makes Amor y Amargo unique,…

• Coming Attractions: When the M. Wells Dinette opens...

  Greg Morabito

  16 May 2012 | 1:35 pm

  When the M. Wells Dinette opens in MoMA PS 1 this month, it will have "classroom-style seating" where each place setting will have drawers full of condiments and utensils. And Sarah Obraitis and Hugue Dufour still want to build a catamaran at their other new restaurant, The M. Wells Steakhouse. Obraitis notes: "The boat will help keep us alive and creative." [Paper]

• Rumormongering: Speaking of rumors, two weeks ago...

  Greg Morabito

  16 May 2012 | 1:00 pm

  Speaking of rumors, two weeks ago Eater Vegas floated the rumor that L' Atelier de Joel Rubochon was not long for this world, and today Grub Street hears a similar story from sources close to the restaurant. Apparently, the Four Seasons is shopping around for a new restaurant to fill the space. [GS, Eater Vegas]

• Rumormongering: John Fraser Rumored for the Standard East Village

  Greg Morabito

  16 May 2012 | 12:35 pm

  For weeks, Eater sources have been buzzing about John Fraser's involvement in the Standard East Village hotel, and just yesterday, industry gossip mill ChompChump returned from its one year hiatus with some juicy intel about the deal. The blog notes that the Dovetail chef is "an uncrossed T and an I shy of a dot away from having food and beverage at Andre East." Apparently, the new place will have a rotisserie theme. For those unfamiliar with ChompChump, it's the mysterious blog that accurately predicted the EMP sale, the Acme revamp, the shuttering of Kenmare, and the opening of Tertulia, to…

• Roasts: Tonight, GQ editor-in-chief Jim Nelson, Anthony...

  Amanda Kludt

  16 May 2012 | 12:00 pm

  Tonight, GQ editor-in-chief Jim Nelson, Anthony Bourdain, chefs Dave Chang and Eric Ripert, the Four Seasons' Julian Niccolini, and writers Sam Sifton, Frank Bruni, and Lettie Teague will gather together at Le Bernardin to roast sometimes controversial writer, food critic, and lover of Brooklyn Alan Richman on his 25th anniversary with the mag. Hopefully, they'll send a last second invite to Bloomberg critic Ryan Sutton. [EaterWire]

• 

  The Girl Who Ate Everything

• I Should Eat More Pastrami Reubens from Katz's Deli

  roboppy

  16 May 2012 | 4:02 am

  I love that sign. When you live in New York City, it's easy to overlook popular, tourist destination restaurants that are actually good. Take Katz's, the over century-year-old home to hefty meatpiles featuring pastrami, corned beef, brisket, and other sliced...

• Flour Tortilla Chips: I Am Not Ok With You (When I'm Expecting Corn)

  roboppy

  16 May 2012 | 2:01 am

  I first started writing this post in January, when my brain was still fresh with tortilla chip-induced rage. After I lashed out at Whole Foods with the almighty power of the written word—which isn't that powerful when it's sitting as...

• Momma, What's a Fried Salad? (Or That Time I Ate Fried Salad, Among Other Things, at Mei Li Wah)

  roboppy

  3 May 2012 | 12:18 am

  Happy May, guys! Oh hey, did I only write one post last month? I think that's a new record of non-productivity. Yeeeaah. [sticks head in a chum bucket] [Spongebob reference not intentional] As always, thanks for sticking around! Let's hope...

• That Time I Went to Boston 11 Months Ago

  roboppy

  3 Apr 2012 | 2:39 am

  I visited Boston last May. And I'm writing about it...11 months later. Yup. Enjoy the holes in my memory. If you're wondering what to cook a lobster in, I highly suggest against this: Lobster, you're really not going to like...

• Diet Update + Watching 'Eat Your Kimchi' Because That Pluot Was a Dick

  roboppy

  11 Mar 2012 | 4:39 am

  Beware of the ORANGE ZONE. "Do you feel healthier since going on your diet?" This is the question I've heard the most in the last few months. I mean, aside from basic questions like, "How's it going?" or, "Did you...

• 

  gastropoda

• “Constraints make creativity possible”

  regina

  13 May 2012 | 8:11 pm

  As the foodiest of campaigns slogs on, it was rather rich to see the wearer of magic underwear strutting into a firehouse with Rudy 9/11 bearing boxes of not-even-good pizza for a photo stunt. Given NY fireguys’ reputation as great cooks, wasn’t that the equivalent of carrying coals to Austin?

• What wingnuts eat: possum & squirrel

  regina

  13 May 2012 | 8:09 pm

  And the funniest photo stunt to backfire in donkey’s years turned out to be the one staged for the KKKraziest clown in the car. When a newspaper ran a story on the latest case of mad cow disease, the picture editor pulled a stock shot of her. In a beef slaughterhouse. And not in Switzerland.

• Ch-ch-changes

  regina

  13 May 2012 | 8:03 pm

  Also at the roundabout of politics and fud, I wonder how many cooks/chefs suddenly had a dream when the Big O said the right thing on marriage equality. After all these years of homophobia in whites, you have to wish the best to everyone coming out of the walk-in. . .

• Once there were bars, now there are day-care centers

  regina

  13 May 2012 | 8:02 pm

  I see those left behind at the hometown paper are not happy about the consequences 30 years on of sitting by silently as the wingnuts came first for the air traffic controllers. Now they have a buried-the-lede video out trying to drum up sympathy that is totally undermined by two Travel developments. First the section [...]

• “Spit and image”

  regina

  13 May 2012 | 8:01 pm

  Also, too, I tuned out nearly all the fluffing for the hometown paper’s big “morality of meat-eating” debate — it had all the validity of a HuffPost boob-science screamer, with its naked intent to amass links and comments. But I did read a news story in the relatively-sedate-for-Murdoch competition on the sad state of horses [...]

• 

  Orangette

• You know me well

  Molly

  4 May 2012 | 6:52 pm

  My manuscript is due on June 1.  Hello from the Cave - or, as I first typed, "Hell from the Cave," which has a nice slasher-movie ring to it.  Hi. For those keeping track, no, you are not crazy: the book was supposed to be due in March.  I had to ask for an extension, unfortunately, because of the small human under my shirt who makes me very tired, and because there’s been a difficult health

• No such thing

  Molly

  21 Apr 2012 | 6:40 pm

  Earlier this week, I think it was, one of you kindly wrote to me, asking if I might do a post about what I’ve been eating for lunch lately. The reader who wrote to me is pregnant, and there are a number of foods that us pregnant ladies are told to avoid, making quick, easy lunches hard to come by: no deli meats, no (uncooked) cured meats, no high-mercury fish (tuna, for example), no cheeses of

• The first night

  Molly

  5 Apr 2012 | 4:42 pm

  Hi from here.I should clarify: not here exactly. These photos were taken at our dinner table, but I’m currently sitting at my desk. I would much rather be there than here. Oh well.These shots are from the first night of 2012, with our friends Ben, Bonnie, and Sam. We had wanted to go crabbing and catch our New Year’s dinner ourselves, but Ben and Brandon wound up with food poisoning on New

• The best part of the job

  Molly

  21 Mar 2012 | 4:49 pm

  I am supposed to be writing a manuscript, not baking rye crumble bars. No more rye crumble bars no more rye crumble bars no more rye crumble bars no more rye crumble bars no more rye crumble bars.When I found out that I was pregnant, I asked my publisher to extend my deadline, which was supposed to be March 1. I wasn’t sure how ill I would feel, but I’d heard plenty of pregnant lady horror

• This is important

  Molly

  8 Mar 2012 | 2:46 am

  You people. YOU PEOPLE.I’m still blinking in disbelief at the kindness you’ve shared with me and Brandon and Tiny Person Under My Shirt. I hate secrets, and this secret, no matter how well intentioned, surprised me with how heavy it felt, how unwieldy it was to carry around. It’s been a relief to to share it with you, and an unexpected thrill to have it met with such encouragement and

• 

  Pacific Grill - Talk with the Chef

• 1 May 2012 | 2:51 pm

  PacificGrill

  1 May 2012 | 2:51 pm

  Have you liked Pacific Grill on Facebook yet? Just click on over to the Pacific Grill's Facebook page , Like the page and then you will be part of our community of over 7,000 fans! You can also follow us on Twitter. ----------------------------------------------- Need a lunch for your next meeting? Pacific Grill Delivers! Order online.

• Asian Slaw Recipe

  ChefGordonNaccarato

  23 Jan 2012 | 6:23 pm

  Tonkatsu Salad with Asian Slaw As you can imagine, I get a lot of requests for recipes here at Pacific Grill.  Lately I have received repeated requests for our Asian Slaw recipe that we use on our Asian Pulled Pork Sliders w/ Sweet potato Fries & house-made cranberry/ginger ketchup. We also use this dressing on our Bánh Mì sandwich. The recipe came about when I was trying to imagine a Vietnamese-styled Caesar Salad when I was Exec Chef of Le Colonial restaurant in Beverly Hills, CA. So feel free to use it also as an Asian…

• Favorite Chanterelle Recipe

  ChefGordonNaccarato

  17 Oct 2010 | 1:00 pm

  I love the fall. The sun feels warm yet there is a certain hollowness to the rays. Step into a shadow and know winter’s on the way. Nights turn crisp, and the air smells like blackberry pie. The first freeze will soon be here, pumpkins are ripening, and I start thinking about long-cooked braises and stews, and the soul-comforting foods of autumn. With all the rain we had in the Northwest this summer and the nice warm autumn days we have had lately I knew it wouldn't be long before the foragers would start appearing at our door with amazing Chanterelle mushrooms. I plunge my face into them…

• Nuts & Bolts

  ChefGordonNaccarato

  8 Dec 2009 | 4:42 pm

  For the month of December we are featuring good old fashioned “Nuts & Bolts” as my Nana used to call it [aka Chex Party Mix] here at the Pacific Grill in our lounge, for the month of December. Nana always used to have us out to her house in the woods near Lake Spanaway, and there in her living room in an overly ornate bowl, on an overly ornate lace doily, was this exotically spiced salty snack that I became instantly addicted to, still to this day.She always made hers with Wheat Chex cereal and Cheerios, and added lots of salty Worcestershire and of course real butter, and real garlic…

• Oysters Oysters Oysters!

  ChefGordonNaccarato

  23 Nov 2009 | 4:44 pm

  FRENCHMAN’S POINT OYSTERSThis Fall and Winter we are featuring a new oyster at Pacific Grill that I find particularly delicious. And amazingly when we order them they harvest that very day and deliver them to us a few hours after they pick them up off the beach! You cannot get fresher than that!Served on the half shell I like them with just a squeeze of fresh lemon. We also make a mignonette sauce (white wine and champagne vinegar) with a little freshly diced horseradish root and fresh cracked pepper. Frenchman’s Point oysters owe their unique flavor to the special surroundings in which…

• 

  Serious Eats

• Navigating Tokyo 'Ramen Street': 8 Great Ramen Stops, All in One Place

  Jay Friedman

  16 May 2012 | 2:00 pm

  VIEW SLIDESHOW: Navigating Tokyo 'Ramen Street': 8 Great Ramen Stops, All in One Place [Photographs: Jay Friedman] We may be experiencing a ramen boom here in the United States, but that doesn't mean Japan can't have its own ramen boom. Evidence: Just one year ago, Tokyo Ramen Street opened in the First Avenue Tokyo Station retail center, which includes about 100 stores and restaurants. Here you'll find "Tokyo Character Street" with gift stores selling merchandise featuring popular Japanese anime and other characters, as well as "Gift Plaza" with its traditional Japanese confections—but…

• We Try the New Slurpee Lite Fanta Sugar-Free Mango from 7-Eleven

  Molly Goldman

  16 May 2012 | 1:45 pm

  From Drinks [Photograph: Robyn Lee] It's hard to resist a Slurpee in the summer time, even if you're not a high school kid hanging around in the 7-Eleven parking lot. I'm drawn to the onomatopoeic name and its natural association with Bart Simpson. But does the world need a diet Slurpee? Just in time for the warm months, 7-Eleven has unleashed Slurpee Lite, a sugar-free frozen beverage with half the calories of your run of the mill Wild Cherry Slurpee. Today I sampled the Slurpee Lite Fanta Sugar-Free Mango, May's signature flavor. It's kind of a terrifying fluorescent orange, and tastes like…

• In a Pickle: Pickled Harukei Turnips

  Marisa McClellan

  16 May 2012 | 1:15 pm

  [Photographs: Marisa McClellan] The first time I saw a hakurei turnip, I thought I was looking at some new-to-me strain of albino radish. It was at a farmers' market, back in my very early days as a local eater and pickler when so much was still unknown. I asked the farmer and he explained that they're a Japanese strain of turnips that get planted in early spring and are ready to harvest within just a month of planting. Thus began my love affair with these young, creamy-fleshed turnips. Each spring, I look forward to their arrival at the market. They have a similar texture to radishes, but…

• Robb Walsh's Fresh Field Peas

  Caroline Russock

  16 May 2012 | 12:15 pm

  [Photograph: Laurie Smith] Driving around East Texas in the summertime, you're sure to pass a fair share of farm stands selling all sorts of fresh beans (or peas)—black-eyed peas, cowpeas, crowder peas and fresh pinto beans. And while most of us are familiar with cooking them either canned or dried, fresh beans have a bite and freshness that's a seasonal thing of beauty. Robb Walsh, author of Texas Eats, keeps his Fresh Field Peas simple with a soul food-inspired recipe that begins (as many good things do) with bacon. Onions are sweated in the bacon fat, and the peas are added and…

• Beyond Curry: Mangalorean Mutton Gravy

  Denise D'silva Sankhe

  16 May 2012 | 11:45 am

  The Mangalorean Catholic community of India is famed for some delicious meat preparations. Being half Manglorean myself, some of the popular dishes find their way to my dinner table every other week. The usual suspects—coconut, fiery red chillies, tamarind and curry leaves—are synonymous with coastal food and found in varying proportions and combinations in this cuisine. In earlier days, the spices were ground on thick, flat, raw granite slabs with a heavy rolling pin made of the same stone. As a child, it seemed like an endless, tiring process to me. But the taste of the masalas…

• 

  Slice

• Daily Slice: Tuttobene's in Greenpoint

  16 May 2012 | 12:30 pm

  Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photographs: Michael Berman] It's been years since I've stopped anywhere along McGuiness Boulevard. When I lived in Willamsburg in late '90s, the Key Food near Greenpoint Avenue was my "big shop" grocery destination. And I did spend a handful of evenings playing pool at La Cue, near Calyer Street. There were house phones along the walls provided to expedite beverage orders. But lunch on McGuiness? Never. It's a road for trucks and cars traveling between…

• Redd Wood in Yountville: A Pizza Destination in Napa Valley

  16 May 2012 | 10:15 am

  [Photographs: J. Kenji Lopez-Alt] Redd Wood 6755 Washington Street, Yountville CA 94599 (map); 707-299-5030; redd-wood.com Pizza style: Really its own thing; individual pies are Neapolitan-sized but with a much thinner crust, and a bit of semolina flour worked into it. Oven type: Wood-fired The skinny: Awesome and intelligently-topped pizzas from a Michelin-starred chef Price: Large individual pies $10-27 When we editors are out on eating tours, like we did with Ford Escape in Napa a few weeks ago, we map out our own itineraries. But Serious Eats overlord Ed Levine does chime in with opinions…

• Pizza Obsessives: Pizzablogger, Raw and (Mostly) Uncensored

  15 May 2012 | 1:30 pm

  If you've spent any time here at Slice, you've probably read some of this guy's work and seen his comments. Some of them might have even caused you to pause, raise an eyebrow, or maybe shake your head in disbelief. So who is the guy who writes this stuff??? It's high time we find out; Pizzablogger has resisted his turn in the hot seat for far too long.—Craig Lindberg [Photograph: Adam Kuban] Over the past year or so, I've gotten to know him a little bit, and I'm proud to call him a friend. Somehow, I managed to leverage that friendship and twist his arm to open up a little, so without…

• From The Mailbag: Thanks Miss Ellie, Love Hambone

  15 May 2012 | 10:00 am

  [Photographs: J. Kenji Lopez-Alt] We opened up the Serious Eats Mailbag this monday to find a package addressed to Official Serious Eats Mascot and Chief Financial Officer Hambone (a.k.a. Jamón). Inside the box was the most darling pizza-shaped dog toy, complete with squeaker in the crust. The toy came to us from long time Slice'r dhorst's dog Miss Ellie, whose friend Tammy Johnson seems to be a master at creating cute things out of cloth over at Fessenden Hill Creations. Here's the note: Dear Hambone, A while ago I saw a picture of you looking longingly at a slice of pizza that Kenji was…

• My Pie Monday: BEC, Sicilia-NY, Gluten-Free Pizza, and More!

  14 May 2012 | 5:00 pm

  VIEW SLIDESHOW: My Pie Monday: BEC, Sicilia-NY, Gluten-Free Pizza, and More! This edition of My Pie Monday is a real mashup! We have Slice'rs making pies from other Slicer's, like dmcavanagh's rendition of Thezaman's Youngstown Sicilian from last week. There are Slice'rs making famous pies, like Norma's Cherry Jones, and Slice'rs turning two famous pies into one, a la Dhorst! Oh, and jimmyg throws a pie varietal mashup in the mix with his hybridized Sicilian-NY pie. Nice one! Both Thezaman and Bierebeer take a ride on the gluten free crust train—very apropos after the Domino's and Don…

• 

  smitten kitchen

• chocolate buckwheat cake

  deb

  16 May 2012 | 2:26 pm

  There are rainy, dreary, energy depleted days when the best thing you can do at 3 p.m. is to stop pretending that anything short of chocolate cake is going to improve your outlook. Tuesday was that kind of day and, just my luck, this happened to be a rainy Tuesday kind of chocolate cake. But before that, I really tried to tell you about soup, soup with whole grains and seasonal onions and floating croutons of pungent cheese. I really tried. But I found that the same conditions that led to the need for a hearty soup on a Monday night in May — a gray day in which my brain a little fried…

• warm, crisp and a little melty salad croutons

  deb

  11 May 2012 | 2:13 pm

  Several years ago, my job required that I occasionally fly here and there for conferences and, oh, they were not fun. I know that many conferences today are wonderful events where wonderful people meet and expand their professional horizons but those for me were all about windowless conference rooms, buzzing flourescent lights, and all hopes that I would be able to “get out!” and “see a new city!” dashed when I realized I would, in fact, need to file articles from my hotel room that night. On the lowest of these trips, I found myself gazing a painfully unappetizing…

• bacon, egg and leek risotto

  deb

  7 May 2012 | 1:36 pm

  Seeing as I once argued that rice pudding should be breakfast food (what? grains, milk, a bit of sugar, sometimes berries — just like oatmeal!) it shouldn’t be any surprise that I’m now wondering if risotto could also be welcome in the earliest parts of the day. I mean, what if contained bacon and eggs? What if I warned you that if you start making risotto with leeks and bacon and finish it with a fried egg that you might not be able to go back to eating it another way? You can’t say I didn’t give you a heads-up. I got the inspiration for breakfast risotto from…

• cinnamon toast french toast + book preview

  deb

  30 Apr 2012 | 10:52 am

  Guys, I wrote a cookbook. When I was 32 weeks pregnant in the summer of 2009 (in fact, this was overflowing on my kitchen counter during my first meeting across town) and should have been doing normal third trimester things like eating jars of Peanutella by the spoonful and repainting the baseboard trim (which still looks awful, not that this will surprise you), I instead decided that I really wanted to write a cookbook. Because new mothers are swimming in free time (“new babies are always sleeping!”), I thought I would finish the book in six months; nine, tops. Stop laughing.

• classic ice cream sandwiches

  deb

  25 Apr 2012 | 8:23 am

  Look, guys, you’re never going to see my living room on a design blog. As lovely as the walls in landlord-chosen sallow yellow-beige are, as handsome as this coffee table once was (before the finish chipped off the top and we decided to ignore it until it fixed itself), and as charming as the explosion of half-deflated balloons, overturned fire trucks and other toys (some not even wooden, organic, or in sync with our decorating scheme, which, by the way, doesn’t exist) might be, this is hardly the stuff of Pinners’ Envy. Our parties are equally uncoordinated. There are no…

• 

  The (ex)Expatriate's Kitchen

• 10 May 2012 | 1:25 pm

  Beth Bader

  10 May 2012 | 1:25 pm

  by FoodRevolution. Browse more data visualizations.

• Really Slow Food

  Beth Bader

  5 May 2012 | 9:08 pm

  <!-- /* Font Definitions */ @font-face {font-family:"ＭＳ 明朝"; mso-font-charset:78; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"ＭＳ 明朝"; mso-font-charset:78; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4

• Breakfast on the Go: Blueberry-Maple Steel Cut Oat Bars

  Beth Bader

  22 Apr 2012 | 4:28 pm

  The past couple months I was invited to spend some time talking with mom groups and sharing our ideas on getting our families fed in a healthy way even as they race by us to the next meeting, school day, activity or well, anything but sitting down to a meal with us. While most of us do strive for an occasional sighting of all family members around the dinner table, breakfast seems to be the

• Caramelized Fennel and Root Vegetables with Lemon Ginger Sauce

  Beth Bader

  21 Mar 2012 | 10:20 am

  With Easter coming up, I wanted to create a nice side dish for dinner. Carrots are a natural fit for the menu! For spring, however, I wanted to do a lighter take on the flavors and add some fresh herbs and a touch of citrus for the end of citrus season. Fennel pairs wonderfully with the carrots, ginger, citrus and mint in this dish. New potatoes round out the root vegetables here and balance

• What All Parents Can Learn from a Feeding Therapist

  Beth Bader

  8 Mar 2012 | 3:28 pm

  This post is the second in a series from an interview with Dr. Ramasamy Manikam, PhD, a clinical psychologist and top expert on feeding disorders with over 20 years of practice. Dr. Manikam is the Director of the Center for Pediatric Feeding Disorders at St. Mary’s Healthcare System for Children. Compared to most of us parents, Dr. Manikam has experienced far more challenging situations at

• 

  Latest Articles

• Scientists Test 3-Second Rule on Dropped Foods

  16 May 2012 | 12:00 am

  Scientists Test 3-Second Rule on Dropped Foods

• Make Cookies for National Chocolate Chip Day

  15 May 2012 | 5:42 pm

  Make Cookies for National Chocolate Chip Day

• Welch's Introduces Jelly Filled Licorice

  15 May 2012 | 4:19 pm

  Welch's Introduces Jelly Filled Licorice

• Time to Go Fishing!

  14 May 2012 | 6:03 pm

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• Highlights from the National Restaurant Association Show

  14 May 2012 | 11:10 am

  Highlights from the National Restaurant Association Show

• 

  Greedy Gourmet

• Giveaway #94: 1 of 3 Copies of A Country Cook’s Kitchen

  Michelle

  9 May 2012 | 7:07 am

  When was the last time you made your own sausages? Never? Then it’s high time you start making your own because once you tasted it you’ll never want shop-bought ones again. Plenty of other topics are covered by this educational cookbook – Country Cook’s Kitchen: Traditional culinary skills, from breadmaking and dairy to preserving and [...]

• Blue Chutney

  Michelle

  4 May 2012 | 7:24 am

  Most of the time when you think of an Indian restaurant in the UK, you think of a long narrow space where all the tables are lined up against the wall sardine-style, which makes for very cramped eating. Not so in Blue Chutney. Its modern interiors are wide with plenty of space between tables which [...]

• Giveaway #93: 1 of 3 Copies of French Kitchen

  Michelle

  27 Apr 2012 | 6:26 am

  Who on this planet doesn’t like French food? What a beautiful French Kitchen: Classic Recipes for Home Cooks by Serge Dansereau is. The quintessential recipes are easy to understand and the photography so stunning that I just want screw the diet I’m on and run into the kitchen to start making some of the delectable [...]

• Giveaway #92: 1 of 3 Copies of Ready for Dessert

  Michelle

  28 Mar 2012 | 6:18 am

  Who’s in the mood for some dessert? Look no further. David Lebovitz, an American ex-pat now living in Paris, wrote this fantastic book, Ready for Dessert: My Best Recipes, a little while ago. This book is a must for those sweet tooths who like to dabble in the kitchen and there are a plethora of [...]

• Asia de Cuba

  Michelle

  19 Mar 2012 | 8:06 am

  One mind-blowing bite of Prawn, Snapper and Watermelon Ceviche (£9.50) made me realise how lacklustre the Salmon Ceviche was at my Cabana review meal. There are four types of Ceviches available at Asia de Cuba and the only thing they have in common is the citrus base but flavour-wise each one surprisingly had its own [...]

• 

  New We Eatt Recipes

• Roast Salmon w/ Leek Israeli Couscous and Roast Shitakes

  10 May 2012 | 8:25 pm

  A beautifIngredients 2 cups of Isreali Couscous1 clove Black GarlicA handful of Sesame8-10 Shitake mushrooms1 tablespoon of anise seeds1 Orange4 leeks1 pound of wild salmon1 LemonGround CloveBlack Pepper and Salt to tasteOrange MarmaladeOlive OilMirinDijon MustardButterWaterMethod 1. Preheat oven to 475º. 2. Add 1/2 a cup of Orange Juice, zest of one orange, 1 table spoon of Black Pepper, 2 teaspoons of mirin, salt, 1 and a 1/2 table spoons of olive oil, and diced 1/2 a clove of black garlic. Whisk. 3. Marinate the Salmon in mixture. 4. Clean Shitakes. Toss lightly with olive oil, 1…

• CHOW's Intense Brownies Recipe

  24 Apr 2012 | 9:52 pm

  CHOW’s version of this classic is just a bit fudgy and not too sweet, with a nice cakey top. It’s a recipe for brownie purists, but add nuts or chocolate chips as you like. Ingredients 6 ounces bittersweet chocolate (not unsweetened)8 tablespoons unsalted butter (1 stick)2 large eggs, at room temperature1 cup granulated sugar1 tablespoon unsweetened cocoa powder1 teaspoon vanilla extract1 teaspoon brewed espresso (optional)1/4 teaspoon plus 1/8 teaspoon fine salt1 cup all-purpose flourMethod 1. Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch glass baking dish…

• Grands!® Monkey Caramel Breads

  28 Mar 2012 | 10:11 pm

  Enjoy this dish made using Pillsbury® Grands!® refrigerated biscuits – a sweet addition to your bread basket. Ingredients 1/3 cup butter or margarine, melted1/3 cup packed brown sugar3 tablespoons granulated sugar1 can (10.2 oz) Pillsbury® Grands!® refrigerated biscuitsMethod 1 In bowl, mix butter and brown sugar; spoon 2 teaspoons mixture into each of 10 greased regular-size muffin cups. 2 Cut each biscuit into 8 pieces. Place biscuit pieces and granulated sugar in bowl; toss to coat. Place 4 pieces dough in each muffin cup. 3 Bake at 350°F 18 to 21 minutes or until golden brown. Cool…

• Chocolate and Caramel-Cinnamon Roll Skewers

  28 Mar 2012 | 10:05 pm

  Do cinnamon rolls one better. Skewer them and drizzle with caramel, chocolate and icing for a most indulgent treat! Ingredients 1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing5 (12- or 10-inch) wooden skewers25 caramels, unwrapped (from 14-oz bag)1 tablespoon milk3/4 cup Fisher® Chef’s Naturals® Chopped Pecans3/4 cup Hershey's® milk chocolate baking chips1 teaspoon Crisco® Pure Vegetable OilMethod 1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Separate dough into 5…

• Chipotle's Signature Guacamole

  23 Mar 2012 | 11:23 am

  For a complete chip and dip experience, serve guacamole with tortilla chips that have been tossed with lime juice and a sprinkling of salt, a signature at Chipotle Mexican Grill. Ingredients 6 large ripe avocados, peeled and pitted1/4 cup citrus (lemon and lime) juice3 cups fresh cilantro, chopped1 1/2 cups red onion, finely chopped12 large serrano chiles, seeded and finely chopped1 1/2 teaspoons saltTortilla chips, for servingMethod 1. Using a fork, mash avocados with citrus juice in small bowl. 2. Add cilantro, chopped onion, Serrano chilies, and salt. Stir to combine. Serve with tortilla…

• 

  delicious:days

• Salad Sicilia - A crunchy, colorful addiction

  Nicky

  30 Apr 2012 | 4:48 pm

  Everything is different today. Usually I would introduce you to a favorite recipe of mine with a short story, either about how I found it or what makes it so special. But today all you get is the raw, no-fuss recipe . Now how about that?Read the rest of Salad Sicilia - A crunchy, colorful addictionCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Fabrizia's Panelle - An Appetizer for all Seasons

  Nicky

  18 Apr 2012 | 12:59 am

  So far April is doing its best to make us not forget the beautiful Sicilian spring we enjoyed in March: we’re back to frosty nights, hail chased up by snow showers as well as grey, endless rain. Yet, nothing that flipping through thousands of photos and recipe notes can’t cure!Read the rest of Fabrizia's Panelle - An Appetizer for all SeasonsCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Tasty Music - Catchy Tunes, March 2012

  Nicky

  31 Mar 2012 | 12:36 pm

  Not really sure how March could fly by within the blink of an eye. If it wasn’t for this Kottke post about the Emmentaler PR stunt (gecko cheese?), I would have become an easy victim for tomorrow’s April Fools’ Day jokes. And it reminded me, that a draft about my March music favorites was still waiting to get finished!Read the rest of Tasty Music - Catchy Tunes, March 2012Copyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Traveling Sicily - Thoughts & Tips

  Oliver

  27 Mar 2012 | 1:24 am

  Ten fantastic days in Sicily and a plethora of thoughts, impressions and photos left with. Nicky is currently back on her book schedule & pressed for time, so I’m taking over (imagine evil laughter).Read the rest of Traveling Sicily - Thoughts & TipsCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Roasted Cauliflower with Superspice - Love the Neglected

  Nicky

  2 Mar 2012 | 12:07 pm

  Some vegetables are clearly under-represented in my kitchen and I can’t talk my way out of it. We do love our vegetables here, but salads, pumpkins and tomatoes get way more love and affection than others do. Yes, Cauliflower, I’m looking at you.Read the rest of Roasted Cauliflower with Superspice - Love the NeglectedCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• 

  La Tartine Gourmande

• With Primary Reps

  Béa

  15 May 2012 | 8:13 am

  Lifestyle I have a piece of news that I am very pleased to announce. Something that, let’s say, has been in the cooking for a while. Something that I have been thinking about for a while… I am pleased to announce that Chris Armstrong from Primary Reps will represent my photography work. When Chris and I spoke, I liked his ideas and work philosophy. So the decision was made easy for me, and I made the jump. I am really excited to be joining him. And I very much look forward to starting our project collaboration. (now I only need to update my portfolio site which has not been touch…

• Monday May 14: Harvard Book Store Book Signing & Ricotta Gnocchi Recipe

  Béa

  14 May 2012 | 9:47 am

  Ricotta Gnocchi Hello everyone, I hope you had a lovely weekend for la fête des mamans–did you know that Mother’s Day in France is June 3d? I must say, our day was just lovely. We woke up late (all things considered with a three-year-old sneaking into our bed at 6 AM), then we had a lazy brunch before taking Lulu to the circus (for the first time). Ah to watch the sparkle in her eyes when she discovered acrobats and clowns and magicians and horses! I don’t recall seeing her clap in her hands so much before! We also had a French pique-nique, and I prepared Fabrizia’s…

• A warm welcome to Case Vecchie

  Béa

  10 May 2012 | 8:48 am

  Sicilian Faces and Landscapes, March 2012 I still cannot decide what I loved the most about my recent trip to Sicily. I keep changing my mind on the topic. To start, there was Fabrizia, daughter of Anna Lanza who founded the Anna Tasca Lanza Cooking School where we were invited to spend five days. Then there was the amazing culturally rich group of people I joined who had flown from all across the globe–from Japan, Scotland, England and Germany. There was also the casual beauty of Case Vecchie, the heart and soul of the school, and the gorgeous wild flowers beautifying every landscape…

• May 11: The Martha Stewart Show

  Béa

  5 May 2012 | 8:04 pm

  Photo by Rob Tannenbaum/The Martha Stewart Show ©2012 Martha Stewart Living Omnimedia. All Rights Reserved It still feels surreal that I was there. In magical NYC, on Wednesday, April 4, 2012. Standing next to Martha Stewart in her studio kitchen. Laughing. Cooking together. Needless to say, dear readers, that this occasion was quite an experience for me! Her staff was wonderful. Everyone was friendly and welcoming. I loved to be there. And cook. Tartine with spring vegetables, smoked salmon and basil oil recipe I knew it before, but seeing it with my own eyes confirmed that Martha’s…

• June 8 and 9: NYC Book Signing & Food Styling and Photography Workshop

  Béa

  3 May 2012 | 12:20 pm

  A book signing and a food styling and photography workshop at the beautiful space Haven’s Kitchen in NYC in June. How lucky is that? I am asking you. The New York Times Diner’s Journal had found out about this elegantly designed shop on two floors of a 19th-century carriage house in Chelsea before I did. But then, during my recent visit to NYC in April, my editor and I paid them a visit. Immediately, we fell in love with the space. Fast forwarding a few weeks, after a bunch of emails, we have now planned two events together: A Book Signing & A Food Styling and Photography…

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  A Fish Out of Water

• Rain, rain

  Amy

  2 May 2012 | 2:57 am

  Rain, rain, don't go away. Little Shuma wants to play! Yup, the kid loves rain, and who am I to keep him out of it? Thankfully his grandma sent him a raincoat a few months back, so he can keep dry in style. She sent some adorable rainboots too, but they're still too big so I got him a pair with froggies on them. He loves them and has been wearing them around the house, so was very glad to get to use them for their intended purpose. Just one problem: he very quickly found a puddle that was deeper than his boots. Mom, you're going to have to send some thigh-high waders next!  

• Dinosaur Suit

  Amy

  29 Apr 2012 | 11:17 pm

  Grandma sent this stripey number from Canada, and even though it's meant for the summer Shuma's already wearing it. A long-sleeved onsie and skinny pants add warmth without distracting from the friendly T-Rex. Here's a closer look. I didn't think I'd get Shuma to stand still, but then he learned how to blow bubbles and all he wanted to do was stand around doing bubbles. I'm really proud of him, but it's kind of boring- when I was blowing bubbles for him at least I had something to do. He's cute to watch though, especially when he takes a break from blowing to…

• Thailand Day Two

  Amy

  21 Apr 2012 | 9:08 pm

  Our second day was pretty uneventful, so I'll take this opportunity to show our hotel. We stayed in Kalim, a tiny bay just north of Patong, at Kalim Resort, and as I said in the last post the "resort" is a misnomer, but it was nice enough. When planning the trip it seemed to be the nicest hotel of all the affordable packages I saw, and it turned out to be clean, with spacious rooms, friendly staff (who totally doted on Shuma), a basic but nice pool, and decent breakfast. The other guests mostly seemed to be on package tours as well, so I guess that's how they get most of…

• Thailand Day One

  Amy

  18 Apr 2012 | 9:40 pm

  Yes, that's right, day one of a vacation we took a month and a half ago. I'm going to make you slog through several posts about the trip, because I took hundreds of pictures and if I post them all at once then your scrolling finger will get all tired out. So anyway, we went to Thailand last month. This trip was a long time coming, in a few ways. First of all, we've never had a proper family vacation. I don't just mean with Shuma, I mean Hideaki and I. We've been married 12 years, and have done some travelling together, but no real vacation with just the two of us, as…

• I love dirt

  Amy

  17 Apr 2012 | 5:36 pm

  Here's a t-shirt Grandma sent from Canada with a very gender-stereotyped message. It is also true, and also very colourful so I'm not complaining. You could find many similar things in Japan only they'd be navy or brown or some other drab colour and the English would be wrong or just weird. It would probably say "HAPPY TIME WITH DUST EXCITE!!!" with a few additional phrases to fill up any blank spaces ("BOYS JOY LIFE", "GREAT PLAY", "GO GO VEHICLE!!"). So I like this shirt. Paired with pants sent last fall (they still fit!), a navy onesie…

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  Grub Street New York

• Fat Guy Upset That Restaurant Didn’t Keep Pandering to His Gluttony

  16 May 2012 | 1:40 pm

  Like this, but fatter and angrier. Okay, real quick: Bill Wisth, a 6-foot, 6-inch man who weighs 350 pounds, went to an all-you-can-eat fish joint in Wisconsin, ate a dozen servings of fried fish, then got very, very upset when the restaurant claimed they were about to run out of fish for the night, so they gave him eight more pieces to go and sent him on his way. But it wasn't enough for this greedy glutton. He called the police on the restaurant and, according to CNN, "plans to picket the restaurant every Sunday until something changes." Yes, as others point out, it's like that Simpsons…

• Ripert, Chang, Bourdain Ripping Alan Richman a New One Tonight

  16 May 2012 | 1:10 pm

  On the hot seat. What's GQ critic, Husk-hater, and recent James Beard award winner Alan Richman up to tonight? A rep from the men's mag writes in to let us know that they're celebrating Richman's 25 years of GQ service with a roast at Le Bernardin. As in, comedy roast. It isn't open to the public, just press, but as you've no doubt gleaned from the headline, the roasters will include Eric Ripert, Anthony Bourdain, and Dave Chang, who has probably picked up at least some comedy tips from his buddy Aziz Ansari. Read more posts by Alan SytsmaFiled Under: the other critics, alan richman, anthony…

• Department of Deportment: How (and Why) to Dine Solo

  16 May 2012 | 12:20 pm

  Table for one, please. Eating alone in a restaurant is a funny thing: Some people shudder at the thought, others swear by it. The recent announcement of a new diner-pairing site brought the practice to light, and the many, many jokes made at the service's expense indicate that dining alone, especially as a woman, hasn't lost its stigma. (Gakwer's take: "If Women Stop Eating Alone, Whom Will We Pity in Restaurants?") But lots of people — especially industry folks — happily eat alone all the time. Business travelers, too, are often forced to hit the town solo. Everyone has dined…

• L’Atelier de Joël Robuchon’s Days Could Be Numbered; The Four Seasons Allegedly Hunting for New Tenant

  16 May 2012 | 11:45 am

  He might be packing his knives and leaving. Chef and restaurant gossip tends to hit a flash point during the week of the James Beard Foundation Awards, and one recurring leftover from last week's festivities is the rumor that the New York L'Atelier de Joël Robuchon may soon close to make room for another super-deluxe restaurant. And now Grub Street gets word from a few people close to the situation who say The Four Seasons is shopping the space around. According to our sources, the hotel's management has already approached a few local, high-powered chefs to gauge interest in the space;…

• There’s a ‘New’ Cut of Beef: the Vegas Strip Steak

  16 May 2012 | 11:20 am

  Moo Let's put our hands together and offer a round of welcoming applause to the Vegas Strip steak, a "new" cut of beef which today joins the hallowed ranks of other such butchery innovations as the Delmonico, the Tomahawk, cube steak, minute steak, the Newport, the flat iron, and the Denver steak. The 14-oz Vegas Strip, which evidently comes from a cow part that nobody will identify in a forthcoming way, is the grill-bound love child of a chef at David Burke's Primehouse (of course) in Sin City and a "value-added meat processing specialist." Right now you'll have to go to Vegas to get in on…

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  CityMama™

• 4 May 2012 | 1:18 pm

  CityMama™

  4 May 2012 | 1:18 pm

  Peace be with you, MCA. I feel like a part of me has died, too.

• Camp Galileo Is Repeat-Worthy According to My Kids

  CityMama™

  3 May 2012 | 11:31 pm

  Nothing strikes fear into the hearts of working parents more than the words, "Summer Vacation." As I mentioned in a previous post about Camp Galileo, I'm not one of those parents who scrambles to sign-up for camps in January for several reasons: I'm pretty laid back about these things. I've never not been able to find a nice summer camp for my kids to attend. I'm never sure about our summer travel plans—we tend to do things last minute so my camp plans need to be flexible. I can't afford to spend thousands of dollars at one time (because it is thousands of…

• Trust me, the moms in your life want to go to Burke-Williams for Mother's Day

  CityMama™

  28 Apr 2012 | 10:38 am

  I'm not what you would call a regular spa-goer. Whenever I get a fancy-pants facial or (more infrequently) massage at a real spa, I'm always a little unsteady when entering those quiet and serene spaces (Am I going to do it wrong?) and I never remember to plan enough time to use the "extra amenities" like hot or cold whirpool baths, steam rooms, saunas, or even the showers and free toiletries. (Which Burke-Williams offers.) I have to admit, it is kinda awesome to slather on as much lotion as you like, use all the Q-tips you want, and then follow it all up with a swish of…

• Ranch Dressing: Not Just For Kids!

  CityMama™

  12 Apr 2012 | 10:04 pm

  Check out this luscious concoction (and the very luscious Rookie Heather in the background!). It's a martini made from fresh pressed carrot juice, gin, applejack, and absinthe (yes, potent!) and rimmed with Hidden Valley Ranch powder. (Want to make it? Recipe over at Bonggamom!) It's just one of the items that Lafitte had on its menu during the fundraiser I previously blogged about. (Note: I am compensated for being a member of Hidden Valley Ranch's "Love Your Veggies" Parent Panel.) I'm definitely going to be making ranch-rimmed cocktails this summer, but I…

• Calling all San Francisco Bay Area Friends: Dine for a great cause at Lafitte, March 1!

  CityMama™

  29 Feb 2012 | 10:36 am

  As I've mentioned previously, I am part of Hidden Valley's Parent Panel where I love sharing tips on how to get kids to eat more vegetables. (I am compensated for my participation.) I'm delighted to share that Hidden Valley is partnering with Celebrity Chef Cat Cora and now over 70 other chefs across the country to raise money to support the American Culinary Foundation's Chefs Move to Schools program and healthy eating among kids. It's called the Love Your Veggies Lunch Break for Schools program. Other participating chefs include Chef Geoffrey Zakarian (New York),…

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  The Passionate Foodie

• Bourbon 101: Part 1

  Richard Auffrey

  16 May 2012 | 3:00 am

  "Too much of anything is bad, but too much of good whiskey is barely enough."--Mark Twain.Bourbon permeates the history, culture and economy of Kentucky. You can travel the Kentucky Bourbon Trail, visiting distilleries, or walk the Urban Bourbon Trail, stopping at a number of Louisville restaurants and bars. Approximately 1.7 million people have visited one of their bourbon distilleries during the last five years. Most restaurants and bars carry a good selection of bourbons, some as many as 150. Various restaurants cook with bourbon, from appetizers to desserts, from breakfast…

• The Drops of God: From A Fangirl’s POV

  Richard Auffrey

  15 May 2012 | 3:00 am

  (Today, I present a guest post from Cynette, a content writer for Wine Cellar Innovations. As you likely know, I have been giving rave reviews to the new English translations of The Drops of God, a Japanese wine comic. In 2009, the Japanese comic was adapted into a live action television series that ran for 9 episodes. Obviously this brief series had to omit much of what can be found in the hundreds of issues of the comic. In addition, the series presented an ending to the comic saga, which is currently still being printed in new comics. Will that TV ending be the same as…

• Rant: Why Do You Call Yourself A CSW?

  Richard Auffrey

  14 May 2012 | 3:00 am

  Pretentious twaddle?On Twitter, you will find some wine people using the initials "CSW" (Certified Specialist of Wine) after their name. You can also find some wine blogs where that certification is given a very prominent position on the front page of their site. The certification sounds very impressive, providing an appearance of credibility, an assumed warranty of wine knowledge. But what does being a CSW actually entail? Should readers view this designation as a guarantee of reliability?I am certainly in favor of wine writers attaining certifications, which I see as a way for writers…

• Bluegrass Burgers: Local & Delicious Fast Food

  Richard Auffrey

  12 May 2012 | 3:00 am

  While driving through Louisville, Kentucky, you can't miss the ubiquitous fast food restaurants, a plethora of spots from McDonald's to Big Boy, Arby's to Wendy's. Louisville is also the home of Kentucky Fried Chicken, Pizza Hut and Taco Bell. If you don't want to eat at any of these spots, but still desire a quick meal, what can you do? Well, there are options if you know about them, or get lucky and just happen upon them.As I sought a spot for lunch, I spied the sign for Bluegrass Burgers and decided to give it a try. I knew nothing about the place but hoped it might have a…

• Mint Julep: Seduction & Punishment

  Richard Auffrey

  11 May 2012 | 2:44 am

  "As for the garden of mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite for meat."--PlinyIt all begins with a tale of seduction and jealousy, of sex and punishment. Did you ever think the Mint Julep had such an intriguing origin?Our journey back in time extends first to ancient Greece, where we find an intriguing mythological tale, the story of Minthe, a naiad, a type of nymph associated with water. There are several different versions of this tale, and I will present one of the most common versions. Minthe was sexually attracted to Hades,…

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  weber_cam

• Dear Megan's Father, we're not worthy

  Dave

  10 May 2012 | 2:18 pm

  it's wonderfulOur depression era behavior toward consumption of gifts is irrational.  We have unconsumed: a 750 of Rockmill Brewery's Dubbel, 10 or so ancient gift cards, a big juicy refectory GC, a Rioja that we might deed to Frankie, there are others.Unlike gift cards, handcrafted food is a gift of oneself.  And, that person waits anxiously for the day when feedback arrives.  I know this too well, sometimes it hurts.  To hoard these treasures is cruel and unusual.About two months ago, a friend generously gave us a package of prosciutto made by her father(!!). …

• chappathi

  Dave

  4 May 2012 | 3:11 pm

  I've never been a big fan of whole wheat flour.  The big commercial mills have stuff that tastes bad, KAF white whole wheat is ok, I've enjoyed baked goods made with a ca. 30% of the grain bill as Stutzman Farms (link when I find it) whole wheat, but it's too coarsely milled for a 100% whole wheat anything.  Inspiration from a couple friends this week changed all that (thanks Gary and Indu!). Last weekend we enjoyed an incredible spread of Indian delicacies, both meat and vegetarian; it was the type of food you eat way past the point of satiation, way past.  So, I got some…

• Sous vide equipment (and a first steak)

  Dave

  21 Apr 2012 | 8:13 am

  In the course of another investigation, I had the opportunity to evaluate this hotplate I scored at a thrift store (woot! $6).  It's a real lab hotplate like one I'd have used in grad school.  My days as a chemist gone, I saw this and couldn't resist.  So, I plunked in about 20 pounds of water (ca 10 qts) and played with some settings until I found the medium rare setting for beef. It's kind of a sluggish heater, not exactly the recirculating fluid chiller used for a jacketed 2,000 L reactor, but after a couple gallons of water is equilibrated (and it's stable for days with…

• Firedome plus chimney - the challenge continues

  Dave

  11 Apr 2012 | 7:01 pm

  See critical updates below:Tonight I did a practice run with my Firedome this time with a chimney (water heater exhaust pipe) sitting over the top vent.  Pretty huge difference.  Fast to heat, and fast to ignite new wood.  Here's the temp data for the quick burn.click on graph to see it enlargedchimney mounted on top of ventUpdate for the follower of this siteJon in Albany demands details.  As a faithful reader, I am obliged to give more details, but thought I'd extend the post by answering here instead of in the comments.The biggest problem with this thing has been the…

• Cold smoked all last night, BLTs tonight?

  Dave

  4 Apr 2012 | 7:51 am

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  Epicurious.com: Editor's Blog

• Cheese Layers in the Wedding Cake

  Regina Schrambling

  16 May 2012 | 2:00 pm

  This weekend we're going to a wedding upstate, and I can honestly say I'm looking forward to the food. Five long years ago Slate had me write a mean piece on why that festive fare is so often so dreary, but I'm guessing the great American kitchen revolution has had an impact even on the meal that generally proves you can't please everyone. I have always found the cake reflects the couple's own tastes more than any other element of the wedding beyond the music, which makes it likeliest to rise above the occasion. And that reminded me of this magazine I brought home from the Fancy Food Show…

• Going the Whole Hog

  Joanne Camas

  16 May 2012 | 12:26 pm

  Brooks Miller and Anna Santini have been working on farms and learning about sustainable agriculture for 10 years. The couple now own North Mountain Pastures, 84 acres outside of Newport, Pennsylvania, where they raise chickens, pigs, turkeys, cows, goats, and sheep. Their heritage breed pigs, including Tamworth, Berkshire, Yorkshire, and English Black, roam and forage in lush pastures and also enjoy acorns and other nuts from the farm's trees as well as local organic grains. All this adds up to delicious artisanal pork. Brooks and Anna butcher 50 pigs a year and cure the meat. They are…

• Julia Child's Chocolate Mousse

  Esther Sung

  16 May 2012 | 10:00 am

  The countdown to what would have been Julia Child's 100th birthday continues this week with Mousseline au Chocolat, or better known as Chocolate Mousse. Her recipe comes from Mastering the Art of French Cooking, Volume 1 (Knopf). The one thing I learned by making the recipe? I need more practice beating egg whites. This was my first time using a Julia Child recipe; it was also my first time making mousse. I thought my unfamiliarity with her recipe writing style slowed me down; it's written in paragraph form which meant I had to re-read each "step" several times over. But that said, her…

• What Does Gluten-Free Mean?

  Shauna Ahern

  16 May 2012 | 8:00 am

  Let's talk about this phrase: gluten-free. It shouldn't be hard to define, right? What's gluten? Well, it's the elastic protein that is in wheat, barley, rye, triticale, spelt, farro, and kamut. (Plus semolina, durum, and freekeh.) Ah, but even that's confusing. Some people refer to the compound series of proteins in cereals or grains as "gluten." Sometimes people will use the phrase "corn gluten," which scares those with celiac. (This article clears up that misconception.) Technically, the proteins in wheat, and all its related forms, that cause damage in someone suffering from celiac is…

• Spodee for Summer Sipping

  Lauren Salkeld

  15 May 2012 | 3:45 pm

  Steven Grasse is the man behind Hendrick's Gin, Sailor Jerry Rum, and the historically minded Art in the Age Spirits Root, Snap, and Rhuby. His latest creation is Spodee, an unexpected blend of fortified wine and high-proof white whiskey (commonly called moonshine). As with Root, Snap, and Rhuby, Spodee looks to the past and is based on the Depression-era practice of combining country wine with strong homemade liquor plus whatever else happens to be on hand, such as fruit and spices. Some might be turned off by the notion of a drink that combines wine and liquor, but Spodee's cute…

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  thursday night smackdown

• Awesome Shit That I Don’t Really Want But is On Trend Monday

  michelle

  14 May 2012 | 3:18 pm

  There are a LOT of godawful teapots in the world. The quantity of ceramic wasted on replicating animals, vehicles, hats, cartoon characters and holidays figures in teapot form is offensive. Do I need to be able to pour tea out of the nipples of a non-specific woodland creature? I submit that the answer is NO. That being said, I love a well-designed teapot and look forward to the day when I’m able to move into a 4,000 square foot loft and install a room divider teapot display. I mean, how sexy is this thing, right? We also seem to have developed a national obsession with Russian nesting…

• Good day, sir. I SAID GOOD DAY.

  michelle

  13 May 2012 | 9:08 pm

  I am selling my apartment, job hunting, looking for a rental and have had the single busiest week I may have had at work, ever. Mostly BY CHOICE. Because I have a problem. Is there anything else I can do to throw my life into complete upheaval? Get a divorce? Adopt several Chinese babies? Start smoking, so I can quit smoking? BECAUSE I WILL DO IT. I didn’t cook AT ALL this week because of Threat Level Red Overworkedness, but I couldn’t bring myself to waste the duck legs, bottle of port and $8 worth of Jerusalem artichokes I’d bought for the Smackdown. I made the Jerusalem…

• I’m Not Angry, I’m Just Disappointed

  michelle

  8 May 2012 | 4:33 pm

  “Whinge: A Post.” 2012. Plastic, circuit board, solder, wire, flat-panel monitor. On loan from collection of the artist. I mean, I realize that sometimes a post is just a dud, and there’s nothing to be done. But you’re such a wonderfully vocal and funny bunch that I was looking forward to a zany comment thread full of over-the-top invented art-speak for everyday occurrences. I guess you all had to wash your hair that night. I understand. Tonight, I had grand plans for chicken thighs and Israeli couscous and veggies with ras el hanout and yogurt sauce followed by a post…

• Awesome Shit That I Want Monday

  michelle

  7 May 2012 | 9:09 pm

  Shall I tell you want I want, what I really really want? It’s for the people who made the offer on our apartment this morning to accept our counteroffer. Fingers crossed! In the absence of a real estate contract, I’ll take these mod French onion soup bowls. I’d really rather have the real estate contract, though. PS: As long as you’re here, you might as well give the ceviche some lovin’. Related posts: Awesome Shit That I Want Monday Awesome Shit That I Want Monday Awesome Shit That I Want Monday

• Mealtime Intersectionality as Categorical Imperative

  michelle

  6 May 2012 | 3:17 am

  In tonight’s post, we probe the liminal space between “raw” and “cooked” and explore how the resulting tension manifests in the eater’s experience of flesh-as-food. In other words: I made ceviche. I have recently been viewing modern art. Before getting into the nitty gritty, I must state that I only realized it was Cinco de Mayo AFTER I made the ceviche, and this dish is in no way an attempt to observe that most Corona- and guacamole-fueled of holidays. I mean, I appreciate the commemoration of the day Mexico finally banished the last of the chupacabras…

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  Cooking with Friends Blog

• Modern Entertaining

  ajbermack@msn.com

  9 May 2012 | 11:35 am

  When my friend found out she didn’t have a babysitter for Cinco de Mayo, she invited us over to her house instead. Upon our acceptance, we immediately began making a list of what each of us would make for upcoming feast.

• Scrap Veggies and some Warm Lentils

  ajbermack@msn.com

  4 May 2012 | 5:08 pm

  I took a mini vacation this week since last week was a big work week for me.  I made some time to do some non-cooking with friends things like spring shopping, home organizing and registering the kids for various camps. 

• Small Plate Cooking Party

  ajbermack@msn.com

  27 Apr 2012 | 8:39 pm

  I’ve been busy this week planning and prepping for the cooking party I am running this evening. (That explains the Friday blog this week.)

• Small Plate Cooking Party

  ajbermack@msn.com

  27 Apr 2012 | 8:39 pm

  I’ve been busy this week planning and prepping for the cooking party I am running this evening. (That explains the Friday blog this week.)

• You Snooze You Lose

  ajbermack@msn.com

  19 Apr 2012 | 3:10 pm

  A half dozen home baked dinner rolls dusted with flour appeared on my front rocker, a delightful Easter surprise from my friend Lou.

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  Culinate Main Feed

• Sweet on liqueurs — Take another look at these spirits

  Jacob Grier

  15 May 2012 | 4:44 pm

  Our resident bartender welcomes a revival of the sweet stuff. from Dinner Guest Blog

• Testing recipe writers — No, you’re not a slow cook

  Culinate staff

  15 May 2012 | 9:51 am

  If you’ve ever been the victim of a recipe that takes far longer than promised, you’ll probably enjoy Tom Scocca’s Slate post on why recipe writers lie about how long it takes to caramelize onions.“Onions do not caramelize in five or 10 minutes. They never have, they never will — yet recipe writers have never stopped pretending that they will,” he writes.The problem is not limited to onion cooking. Again and again, recipes promise to be quick — short prep times, with minimal hands-on activity — only to disappoint the busy home cook. So what gives?Scocca’s take: “Telling…

• A Different Kind of Luxury — Japanese Lessons in Simple Living and Inner Abundance

  Andy Couturier

  14 May 2012 | 5:05 pm

  When we arrive at his rice paddies, I ask him how the farming is going. more… from Excerpts

• Coupon economics — But no food politics

  Culinate staff

  14 May 2012 | 12:14 pm

  No, it didn’t publish on Mother’s Day, but it might have: a feature on moms who dedicate their lives to couponing. And we’re talking serious devotion: these moms, who blog about couponing full-time, are not only saving money on their grocery bills, they’ve become their families’ primary breadwinners through promotional contracts on their websites.“After declining for nearly a decade, coupon use has increased almost 35 percent since 2008, according to Matthew Tilley, the director of marketing at Inmar, a coupon clearinghouse,” reported Amanda Fortini in the New York Times…

• Calling out endocrine disruptors — Nicholas Kristof takes up the cause

  Culinate staff

  11 May 2012 | 12:17 pm

  Once upon a time, the Food and Drug Administration declared that bisphenol A, a chemical used in plastics, was perfectly safe. By 2010, the FDA had decided that perhaps BPA was worrisome. Now here we are in 2012, with New York Times columnist Nicholas Kristof chastising the FDA for refusing to ban not just BPA but its entire chemical class, known as endocrine disruptors. As Kristof pointed out, even if the feds are refusing to follow the science, the scientists themselves aren’t: Scientists who know endocrine disruptors best overwhelmingly are already taking steps to protect their families.

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  No Fear Entertaining

• Strawberry Cake with Strawberry Cream Cheese Frosting

  16 May 2012 | 1:19 pm

  So I am staring down the barrel of another birthday, Tony's this time, and I realize that I never got to post the strawberry cake that I made last month for my birthday!!!  And that's a real shame because it was so good.  Luckily the northern part of the country is coming into strawberry season and I am posting this for you just in time. Now, I made this cake twice.  The first time I made it as a one layer cake in a sheet pan and it turned out perfect.  We ate it all though before I could get a single picture of it!  So being the good blogger that I am I made it…

• Strawberry Muffins

  1 May 2012 | 12:46 pm

  So April was a really busy month for us here. We had a 5K run that both the girls did... We had BMX races... Friends that we visited... We went fishing... And finally we went strawberry picking and that's what this post is about!  Strawberries... And we picked a lot of strawberries.  I made cake (post to come on that one), strawberry puree for ice cream and finally I made strawberry muffins. I made strawberry muffins many, many times.  You know why?  The recipe that I found was awesome.  Simple, no mixer and all ingredients that you have on hand... Strawberry Muffins…

• Pecan Pie Muffins

  5 Apr 2012 | 11:29 am

  And trust me on this.  They taste just like pecan pie.  Maybe not as ooey and gooey as pecan pie but the flavor is still there…And these are good.  Very, very, very good! I had been looking for a simple recipe to make.  Something with minimal time invested, few ingredients and no mixer required.  I stumbled across these somehow and baked them up that day.  With only 5 ingredients how could I resist right?  Sadly they were gone that night…might have to double the next time! Pecan Pie Muffins (Tastykitchen.com) Ingredients: 1 cup packed light brown sugar…

• Oven Fried Chicken

  2 Apr 2012 | 1:35 pm

  I absolutely love fried chicken.  Now I’m not talking any fast food place fried chicken.  I mean good ole fashioned homemade, buttermilk marinated and breaded fried chicken.  But sadly due to time and the fact that fried chicken instantly seems to attach itself to my already ample booty I try to stay away from it.  Luckily for us I have found a pretty decent oven fried chicken recipe that is quick and easy.  Everyone loves “fried” chicken nights here now and these are as simple to make as store bought shake and bake chicken. Oven Fried Chicken Ingredients Enough…

• Strawberry Lemon Quick Bread

  30 Mar 2012 | 1:32 pm

  I’ve said it before a million times that I am so blessed to live in Florida in the winter time…summer time not so much, and this year doubly so.  With our mild temperatures all of our food crops did amazingly well.  I found that I had an abundance of things that I love.  Two of them being lemons and strawberries. This year the strawberry and lemon crops have been so plentiful that I had so many lemons and strawberries that I just had no way of getting them used up unless I made something with them.  I searched high and low for a recipe for that used both strawberries…

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  Food Gal

• Scrumptious Snapshots from New York, Part II

  foodgal

  16 May 2012 | 8:25 am

  NEW YORK, NY — Yesterday, you got a glimpse of my savory adventures. Now, get a taste of the sweet side: City Bakery City Bakery has really fun, original baked goods, including a fabulous pretzel croissant. Yes, a flaky, slightly denser version of the traditional French pastry, only here it’s coated in seeds and a [...]

• Scrumptious Snapshots from New York, Part I

  foodgal

  15 May 2012 | 8:26 am

  NEW YORK, NY — Yes, the hubby (aka Meat Boy) and I sneaked off to New York last week for one of the first real vacations we’ve had in a long time. By that, I mean it was a trip that didn’t solely revolve around my work as a food writer. Instead, it was merely for [...]

• Chef Chris Cosentino Visits Palo Alto, Fun Classes at NapaStyle & More

  foodgal

  14 May 2012 | 8:26 am

  Meet Chris Cosentino at Williams-Sonoma The offal-good chef, Chris Cosentino of San Francisco’s Incanto, will sign copies of his new cookbook, “Beginnings: My Way to Start a Meal” (Weldon Owen) at Williams-Sonoma at the Stanford Shopping Center in Palo Alto, 2 p.m. May 15. In a departure from his trademark head-to-tail cooking that makes use of organ [...]

• River Wave Sauces Make Cooking Easier

  foodgal

  11 May 2012 | 8:25 am

  Even as a mostly from-scratch cook, I’ll readily admit that I’ve often doctored up jarred sauces for the sheer convenience and time savings. But they better be darned good jarred products to begin with. Or else no amount of fiddling will help in the end. You don’t have to worry about that with Washington state’s River Wave  [...]

• Can’t Miss Vanilla Shortbread Cookies and A New Sweetener

  foodgal

  10 May 2012 | 8:25 am

  There are some people who will turn up their nose if a baked good has cardamom in it. Or raisins. Or coconut. Or even chocolate (if you can believe that). But nobody ever shuns vanilla. Nope, not ever. It’s the most popular flavor for so many things because it is the pure taste of childhood memories. Of ice cream [...]

• 

  How To Cook Like Your Grandmother

• How To Make Slow-Roasted Chicken

  Drew

  7 May 2012 | 6:00 am

  Have I mentioned lately how much I love our Dutch oven? (Even though Le Creuset insists on calling it a French oven.) You can throw just about any big hunk of meat in there and a few hours later you’ve got an amazing dinner.The funny thing is, the more we use it the more we go in two opposite directions: More seasoning (potted chicken with tomatoes and Italian herbs), and less seasoning. And both directions are great. I’m starting to think the secret may be a well-cooked piece of meat. Who would have guessed?(Oh, and PS: It takes about five minutes hands-on time to prepare it.)…

• How To Make Polvorones de Canele (Cinnamon Cookies)

  Drew

  4 May 2012 | 6:15 am

  The more home-made food we eat, the more we think modern recipes are way too sweet. Everything you buy at the grocery store is loaded with corn syrup — even the kielbasi. (I’m not kidding, check the ingredients.)That’s why our perfect brownie recipe is more chocolaty and less sweet. It’s why we love the cocanes. (Great cookie, odd name.) And now the Mexican-style Polvorones de Canele — Cinnamon Cookies. IngredientsDough1 cup butter ½ cup confectioners’ sugar (powdered sugar) ½ teaspoon ground cinnamon ¼ teaspoon salt 1 teaspoon vanilla…

• The Difference Between Bread Flour, Cake Flour, and All-Purpose Flour

  Drew

  4 May 2012 | 6:00 am

  I used to think recipes calling for bread flour were being pretentious, like the recipes that specify Kosher salt, or fresh-ground black pepper. Then I started using Kosher salt and fresh-ground black pepper and realized, “Hey, you know what? Some of this stuff makes a difference.”So I read up on what makes the different flours different, and it sounded pretty important. I finally tried it when I made rye bread for St. Paddy’s Day. I was really impressed, but I hadn’t made rye before so I didn’t know just how impressed I should be.Then I made pizza dough. I was…

• How To Make Sautéed Cabbage

  Drew

  27 Apr 2012 | 6:00 am

  When I was making Colcannon for St. Paddy’s Day, I very nearly stopped with the sautéed cabbage. It was that good. It took me a couple of weeks to get back to it but I finally did, and it was just as good on its own as I thought it would be. Ingredients½ head cabbage ½ red onion 2 cloves garlic 2-3 tablespoons bacon fat salt and pepperDirections You can refer back to the colcannon recipe for the step-by-step photos.UPDATE: Barb suggests down in the comments finishing with a little brown sugar and some cider vinegar.

• How To Make Colcannon

  Drew

  22 Mar 2012 | 6:00 am

  If you’re looking for authentic Irish food for St. Patrick’s Day, don’t go with corned beef and cabbage. That’s the American version of Irish food. A bit more authentic is colcannon, which is really more of an idea than a strict recipe.Short version: Cook and mash some root vegetables, sauté some cruciform vegetable (cabbage, leek, broccoli, cauliflower) and mix it all together.Long version … Ingredients3 lbs. potatoes (see below) 3 cloves fresh garlic (see below) 4 T Irish Butter 4 cups Kale or green Cabbage, shredded 4 scallions, diced fine with green tops ¼…

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  Erin Cooks

• Cranberry Farro Quick Bread

  Erin

  2 May 2012 | 5:09 pm

  This was a surprising recipe that I sought out in order to use up some of the abundance of farro that has been living in my cupboard for ages. Space is at a premium in this tiny apartment so my old days of buying in bulk are relegated to only a few ingredients that can be manipulated and stashed in odd places easily. And while I do like farro and enjoy its nutty flavor quite a bit, space for spices wins out over grains these days. I was actually rather skeptical while mixing this batter together. My kitchen sense was tingling and not in a good way. I thought for sure I was on the verge of yet…

• My Cookbook Will Be Released in 54 Days

  Erin

  19 Apr 2012 | 1:17 pm

  Update (May 15, 2012): Just a wanted to let you know that the release date for the book has been changed to the beginning of July. I’ll keep you posted should any more changes occur! This is just a short note to show you guys the cover of my soon to be released cookbook and let you know that Poptails: 60 Boozy Treats Served on a Stick will be available to buy on June 12. That’s 54 days away in case you were trying to count it out in your head. I can’t wait to infuse your summer with Manhattan and Dirty Martini pops and I look forward to hearing all about the shenanigans you…

• Quinoa Stuffed Acorn Squash

  Erin

  16 Apr 2012 | 7:46 pm

  Are you eating quinoa yet? If not, then you definitely should be! I’m a recent convert after having eaten a delicious dish called the Happy Vegan at Tender Greens in Walnut Creek and then fell completely in love with the versatile superfood after an impromptu picnic with CK. That day I picked up a good to the last bite combination of quinoa, arugula, beets, goat cheese, and mandarin oranges  from Fleur de Sel and promptly went home to make a grocery list to recreate the dish at my leisure. And oh have I ever! Needless to say, I was pretty stoked to get my hands on this brand new…

• Rainbow Cookies

  Erin

  9 Apr 2012 | 12:37 pm

  Note: This recipe originally appeared as a guest post on the lovely Eat Boutique. While the cookies below have an Easter theme these rainbow cookies can easily be adapted to fit any occasion.  Think purple, orange, and black for Halloween or red, white, and green for Christmas. Are you good at decorating sugar cookies? Because I’m not. Not even a little bit. I do love to eat them though so I’ve probably consumed many dozen very badly personally iced shapes in my lifetime.  At this point I’ve honestly stopped trying and you have to count yourself lucky if your treat gets a…

• Neapolitan Rice Krispie Treats

  Erin

  29 Mar 2012 | 4:08 pm

  Yes, this recipe was another inspired find via Pinterest. When will the intervention be scheduled? No, really, I’m not that bad. Honestly there’s a lot of junk swimming around the site now that it has become so overwhelmingly popular. That means that I get extra excited when I manage to come across an idea that makes a lightbulb burst into brilliance over my head like I’m a food blogger cartoon. It takes a lot to get me gushing and exclaiming these days and the things that do usually involve zombies, Kate Middleton, or Jensen Ackles so these pretty Neapolitan Rice Krispie…

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  HowStuffWorks Daily Feed

• How Rummikub Works

  16 May 2012 | 1:00 pm

  Endlessly mispronounced but universally beloved, this game is a mix of rummy and older, tile-based games like mahjong and dominoes. Think you can be the first to yell out "Rummikub"?

• The Ultimate Bicycle Quiz

  16 May 2012 | 1:00 pm

  Learning to ride a bicycle seems to be a universal experience for children around the world. Whether you've been riding bicycles since you were a child or just recently started pedaling, how much do you know about this elegant and simple vehicle?

• 5 Ways TV Has Influenced Presidential Elections

  16 May 2012 | 1:00 pm

  The introduction of television all but changed the way we elect our presidents. So just how exactly has this powerful medium influenced our elections? Read on to find out.

• Videos: Stephen Hawking's Visions of the Universe

  16 May 2012 | 1:00 pm

  Astrophysicist, cosmologist, lecturer, cartoon voice actor, author, parent, grandparent -- Stephen Hawking wears many hats, and he also has a few ideas about black holes, time, aliens and wormholes.

• How long should building a house take?

  16 May 2012 | 1:00 pm

  Is your new home proceeding on schedule or is your contractor just blowing smoke at you? Here's how to tell.

• 

  Laylita's recipes

• Niçoise salad

  Laylita

  3 May 2012 | 1:12 am

  Classic Nicoise salad recipe - tuna fish, potatoes, green beans, hard-boiled eggs, tomatoes, olives and capers - with a Latin twist by adding avocado slices, lime marinated onions and a spicy serrano cilantro vinaigrette.

• Llapingachos de mote or hominy corn patties

  Laylita

  26 Apr 2012 | 12:28 am

  Llapingachos de mote are hominy patties stuffed with pork or cheese, cooked on a hot griddle, and served garnish with peanut sauce, pickled red onions and aji criollo hot sauce. A great way to use pork fritada or pork carnitas leftovers.

• 

  Bake or Break

• Snickerdoodle Bars

  jennifer

  14 May 2012 | 8:17 pm

  A few years ago, I made Snickerdoodles for the first time, overcoming my strange childhood aversion to them. Since then, however, I don't recall baking them another time. That's certainly not due to any dislike of those lovely, cinnamon-y cookies. It's really just a consequence of having a baking blog. Recipes rarely get made multiple times. While I may not have made Snickerdoodles again, I did find this recipe for them in bar form. If you are fan of all there is to love about Snickerdoodles - all that brown sugar and cinnamon - then you're sure to love these, too.

• Weekly Mix

  jennifer

  11 May 2012 | 12:23 pm

  For longer than I can remember, I've wanted to do a regular post about some of the lovely things I find around the internet universe as well as in this fabulous city.  So, here I am, diving in and giving it a shot.  Enjoy! Did you see this amazing birthday cake a la Momofuku Milk Bar?  I wonder if I could convince Quinn to make me on in a few months for my birthday?  Check it out at Kitchen Heals Soul.

• Macadamia Shortbread

  jennifer

  8 May 2012 | 9:18 am

  The brilliance of shortbread is its simplicity. Mix together some butter, flour, sugar, and you've got a lovely, tasty cookie. I like that kind of thinking, as you can see in recipes like this one. Or how about this one? This particular recipe for shortbread comes from a fabulous baking book, The Modern Baker. Macadamia nuts seem to be too often relegated to ho-hum cookies with white chocolate. Not my favorite. But, here in these shortbread, those same macadamias get the chance to be the star.

• Mexican Chocolate Cupcakes with Dulce de Leche Frosting

  jennifer

  5 May 2012 | 10:36 am

  To me, dulce de leche is one of the great inventions of the food world. It takes the idea of caramel and moves it into the territory of the amazing. I haven't done a lot of baking with it, but I think I more than make up for that with this frosting. I’ve combined the amazing with another favorite, cream cheese, to make a simple to make, creamy, caramel-y frosting.

• Cream Cheese Chocolate Chip Cookies

  jennifer

  30 Apr 2012 | 7:45 pm

  I don't deal well with failure. Quinn likes to say that I would have made a terrible scientist. I like things to work well the first time. When working on a recipe, sometimes you have to accept failure, learn from it, and try to make changes to make it work. Then there are the other times. The times when everything goes just as it should and the outcome is just as you'd hoped. This is one of those times.

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  Skinny Chef

• Make Your Happy Hour Healthier

  Uli Iserloh

  4 May 2012 | 8:58 am

  Cooling down from your work week with a frozen margarita at happy hour may seem like a great way to celebrate the weekend, but frozen alcoholic drinks usually pack in about 200 to 500 calories each. Cool down and stay slim with my happy-hour secrets, that just published in today's edition of USA Weekend!

• Unique Mother’s Day Gifts

  Skinny Chef

  2 May 2012 | 6:29 am

  Is your mom 'queen of the kitchen' or a confirmed foodie? Well, you've come to the right place to find her the perfect gift for mother's day. Before you shop, be sure that you 'snoop' to find out exactly what she has in her cupboards. Here are some ideas to make her life easier... more fun... more interesting!

• Cinco de Mayo Menu

  Skinny Chef

  30 Apr 2012 | 6:19 am

  I’ll take any excuse to celebrate with food and friends, so I’ll enjoy Cinco de Mayo every year. The best (and healthiest) way to celebrate is to throw a potluck bash, simply let your guests choose one recipe from the menu to prepare. Plan to have one drink out at the beginning of your celebration or end your evening in your favorite local watering hole so you won’t be accused of being a home body!

• NYC Green Festival, It’s Fresh

  Skinny Chef

  23 Apr 2012 | 9:22 pm

  Marking Earth Day, I attended the 2012 NYC Green Festival - featuring the latest trends in fresh foods, health and beverages (including new fresh teas, organic wines), green gadgets, and natural beauty -- get my take on two memorable vendors, 'Chia Mamma' and 'Green Changes'...

• 9 Surprising Things That Diets Get Wrong

  Skinny Chef

  23 Apr 2012 | 7:58 am

  It's prime weight loss season and I've been reading a lot of diet news lately. But there is a flipside to many new theories that have definite cons when it comes to losing weight, in fact they might even surprise you how they can sabotage your efforts! So here are 9 weightloss wisdoms as you head out onto your new quest.

• 

  We Are Never Full

• Portuguese Soup with Chouriço Oil: The Next Big Thing

  Jonny & Amy

  9 May 2012 | 4:17 pm

  Right before it was yesterday’s news and tossed on the cultural junk pile as passé, everything was the next big thing. Devotees of Anthony Bourdain will know that as of two weeks ago, Croatian cuisine is the new black. Prior to all this, somewhere between Spanish food blowing up into our collective consciousness and the advent of Ecuador in the global gastronomic stakes, in 2010 Portugal flickered briefly into view, largely on the strength of David Liete, before vanishing under the rising tide of new and undiscovered. Not so for Dan Gilbert and Carla Gonçalves of Philadelphia’s…

• Discovering Mamposteao

  Jonny & Amy

  3 May 2012 | 7:17 am

  Named for the grandson of Puerto Rico’s first governor, the southern city of Ponce is blessed with appropriately distinguished architecture. The equal of few in the Americas, it is a delightful surprise for the visitor. That conquering Americans were responsible for the preservation of the city’s historic district is equally surprising. Prior to defeat in the Spanish-American war, Ponce’s status as an important industrial city in the Spanish Americas was secure. Built on sugar, coffee, rum and banking, and populated by a rash of European immigration, the Victorian era saw…

• Spring Kick-Off: Fresh Fava Puree and Garlicky Sauteed Chicory (and a Lightroom 4 Giveaway)

  Amy

  19 Apr 2012 | 8:17 pm

  I almost can’t believe it myself! Not only is We Are Never Full updating twice in a week, I am the author of the two posts. I told you I would try and hold on to my promise from the last post. To celebrate our attempt to get back in the blog game we are offering a pretty awesome contest. A few weeks ago we were incredibly lucky to be offered a copy of Lightroom 3 to try. We knew our pictures needed some help and, after having some time to feel comfortable using the product, it is my absolute go-to photo correcter, not only for the blog, but for my personal pictures. Adobe has just…

• “Quicker” Peking Duck with Pancakes: Fighting Exhaustion with Good Food

  Amy

  11 Apr 2012 | 9:10 am

  New York City. The saying goes that if you can make it here you can make it anywhere. But I think they were talking about young, cute, single and childless 22 year olds (which I’d like to believe I once was and, damn, that was a fun time). I don’t think Sinatra was talking about older, married, overworked parents making a decent wage but still in the lower-middle class because they live in NYC. We’re tired. Very tired. I know, I know, bust out the violins to play a sad song for our tragic city-living lives but this is a bit of a way to apologize for our lack of blogging over…

• The Unlikely Legend of Tito Bloque

  Jonny & Amy

  20 Mar 2012 | 7:38 pm

  Conventional wisdom dictates that one should never eat at an empty restaurant, especially early in the week, but if there is absolutely nowhere else open and you have no choice, do yourself a favor and avoid the seafood. Happily, Vieques, a 55-square mile island off the east end of Puerto Rico, and former bombing range of the US Navy, if it doesn’t exactly flaunt convention, certainly defies it. And Tito Bloque, the only restaurant off the malecon in the village of Esperanza, and therefore the only empty restaurant, personifies that defiance. Blazing overhead strip lights do nothing to…

• 

  The Linkery

• Late Nite Happy Hour

  Jay Porter

  14 May 2012 | 11:25 am

  After 10pm, all of our draft beers are 4 bucks. We’re open late every nite except Sunday — on Sundays we close between 10 and 11.

• All New Brunchtacular

  Jay Porter

  11 May 2012 | 12:58 am

  This weekend (starting Saturday at 11am, to be exact) Max rolls out an all-new, greatly expanded brunch menu. Some of the new dishes: Hangtown Fry: fried oysters, fried local pastured hen egg, house cured bacon, purple potato hash purples Pastured hen egg, house cured bacon, Spring Hill cheddar on a house baked biscuit Summer Scramble: Local squash blossoms, local summer squash, pastured local hen eggs House made granola, creme fraiche, local strawberries Meat Scramble: House cured city ham, house made sausage, house cured bacon, local pastured hen eggs House made biscuits with house made…

• Mothers Day Specials

  Jay Porter

  9 May 2012 | 5:24 pm

  Happy Mothers Day to my Mom, to all Moms out there, and to everyone else for that matter. To help you celebrate, we’re presenting the following specials for Mothers Day: Thursday, May 10th (after 5pm): Roasted suckling pig, grilled local snap peas, local red orach. Also, a flight of 3 sparkling wines — white, pink, and red — for $12. Sunday, May 13th: Strawberry-stuffed squash blossom pancakes (all from Suzie’s Farm), from 11am to 5pm. All day and nite: a flight of 3 sparkling wines — white, pink, and red — for $12.

• The Two P’s

  Jay Porter

  9 May 2012 | 5:16 pm

  Pork and Potatoes. In a soup. On the menu now.

• Thursday, Featuring Cismontane Brewery

  Jay Porter

  2 May 2012 | 9:49 am

  This Thursday our draft lineup will feature Cismontane Brewery from Rancho Santa Margarita, behind the Orange Curtain. The featured beers will look something like this: cask Cali IPA easy as ABZ Californian grown malt draft Belgian Bruin Belgian dubbel ale 2nd Anniversary Belgian IPA Cali IPA easy as ABZ Californian grown malt Barrel Aged CismonTAPs Saison, collaboration with Cismontane and Taps in OC, aged in chardonnay barrels Classified Doppelsticke alt-bier 8.5ABV Blacks Dawn heavy strong stout brewed with coffee, brown sugar and oats Oaked Dos Cone Es Coulter IPA Brewed with a hit of…

• 

  Free Online Recipes | Free Recipes

• Chicken Bacon Ranch Pasta Salad Recipe

  Bobby

  16 May 2012 | 12:38 pm

  This chicken bacon ranch pasta salad is sure to be the highlight of any summer cook-out. I made this last week and it was gone within minutes, it was literally that good. This recipe consists of cooked chicken, crispy bacon, cheese, pasta, and numerous vegetables tossed with a ranch/mayonnaise dressing. This salad is an excellent way to use up left-over cooked chicken; you can either shred it or slice it into chunks. If you need to cook the chicken breasts, you can do so on the stove-top, the oven, or the grill. This delicious salad makes a perfect dish for summer. Enjoy. Ingredients: 1lb…

• Honey Garlic Pork Chops Recipe

  Bobby

  12 May 2012 | 5:25 pm

  One thing that I always enjoy grilling during the summer is honey garlic pork chops. This recipe uses boneless pork chops but you can use chops with the bone-in as well. The highlight of this recipe is the sauce which consists of honey, ketchup, garlic and soy sauce.  This delicious sauce is basted onto the pork chops during the grilling process and the end result is amazing. If you would prefer to use a different type of meat, this recipe would work with chicken as well. If you are looking for a simple and delicious recipe for the grill, give this one a try. Enjoy. Ingredients: 1 cup…

• Taco Burgers Recipe

  Bobby

  10 May 2012 | 3:12 pm

  With the nice weather upon us I decided to fire up the grill and make some delicious taco burgers. Taco burgers are basically hamburgers flavored with taco seasoning. The ground beef is mixed with taco seasoning, salsa, Doritos, salt and pepper. If you want to add a little heat, you can put some chopped jalapeno peppers into the hamburger mixture as well. I would recommend grilling these burgers but they could be cooked on the stove top as well. You can add whatever condiments you like onto the burgers such as guacamole, extra salsa, extra Doritos, tomatoes, sour cream, and lettuce. If you…

• Chicken Enchilada Pasta Recipe

  Bobby

  7 May 2012 | 2:35 pm

  Chicken enchilada pasta is a delicious and slightly spicy dish that is perfect for any night of the week. This recipe consists of ingredients such as shredded chicken, enchilada sauce, cheese, sour cream and various seasonings. If you want to save time, you can use a pre-cooked rotisserie chicken and shred it, or you can use leftover cooked chicken as well. The dish can be topped with a variety of different ingredients such as avocado, green onion, tomato, black olives, and sour cream. Whatever you like to put on your enchiladas or tacos will go great with this pasta dish. There is nothing…

• Kung Pao Tacos Recipe

  Bobby

  4 May 2012 | 1:24 pm

  These Kung Pao tacos are a combination of two of my favorite cuisines—Chinese and Mexican.  I first saw these on an episode of Diners, Drive-ins, and Dives and knew I had to make them right away. These are a very popular item on the menu of Don Chow Tacos in California. These tacos combine marinated chicken pieces, Kung Pao sauce, peanuts, onions, cilantro, and corn tortillas. I really found the mixture of Kung Pao and cilantro to be an extremely delicious and unique flavor. You can fry the chicken in the wok with just a little bit of oil while stir-frying or you can add about an inch of…

• 

  Accidental Hedonist

• Book Release: Sweet Tooth – The Bittersweet History of Candy

  Kate

  16 May 2012 | 12:58 pm

  The above is not one of my better photographs, but for one taken without caffeine, it’ll have to do. That being said, I want to let you know that Sweet Tooth is here. Well, not yet, technically, but it is a thing, one that I’ve held in my hand and made me finally give a sigh of relief.  You too can hold one in your hand if you: Know someone who already has a copy, or Are willing to shell out some money. I would be lying if I said that I had no preference for either, as “b” is more beneficial for me, unless you choose “a” and then become a disciple of…

• Delmonico’s: It’s All About The History

  Kate

  15 May 2012 | 8:04 am

  Delmonico's circa 1902 If ever there were an example that gave insight into my own character, this is likely it. Here I am, a week or so from heading to New York City, a city filled with world renown restaurants, and me with the resources to choose which one I could go to. My decision? Delmonico’s. Why? Because for a history geek like myself, Delmonico’s is chock full of the ghosts of the past. I get giddy just thinking about it. Delmonico’s, as a name, has been around for a long time. It  is older than the city in which I currently reside – Seattle. It is older…

• Gin Fight #7 Results: Was it Junipero, or No. 209?

  Kate

  14 May 2012 | 9:57 am

  The worst part of this bracket breakdown is that there has to be losers. When I compare one gin against another, a preference, no matter how small, will make itself known, and invariably the loser will be tossed aside on the smallest percieved flaw. Such is the case between Junipero and No. 209. Let me state my bias up front – I was rooting for Junipero. I am a huge fan of  Anchor Distillery, as their attention to detail, and their joy in recreating old recipes and selling them to modern consumers, enlightening them with how things used to be. As a business model, it was one right up…

• Bulldog Gin versus Rogue Spruce Gin; Which is Better?

  Kate

  13 May 2012 | 8:34 pm

  And we’re down to the final two contestants in this contest, each lesser known gins, overall.  On one side, we have Bulldog Gin, a London Dry Gin done in the traditional style. On the other side, we have Rogue’s Spruce Gin, from the same folks who have given us some magnificent beers. Do you have a preference? If so, vote for your favorite below, and we can then move on to the elite eight of gins. This poll will end on May 20th.   Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

• More Food Porn: Plum Tart

  Kate

  10 May 2012 | 9:22 am

  Because I need a palate cleanser for the recent spate of stupidity I’ve had to deal with.

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  Candy Addict

• Candy Review: Hot Tamales 3 Alarm

  ElizahLeigh

  15 May 2012 | 8:44 am

  When slathering food with hot sauce or freshly ground chiles no longer delivers a sustained stream of endorphins to fire breathing humanoids like myself, additional sources of that highly addictive, recreational burn are frequently sought out. Pepper and cinnamon infused beverages can occasionally deliver a spicy albeit fleeting distraction, as can certain trendy snack foods, but for a reliably complementary yin to one’s chile laden mealtime yang, look no further than certain salivation-triggering candies. Ah yes, ever-enduring Hot Tamales certainly fit the bill. Though Americans may have a…

• Candy Review: Amy’s Organic Andy’s Dandy Candy Crispy

  ElizahLeigh

  14 May 2012 | 5:33 am

  Sweet moogley googley – what a mouthful. Being able to rattle off the name of this treat to the product ordering manager of your neighborhood supermarket or favorite mom and pop shop without referencing a cheat sheet is highly unlikely, so be sure to tuck a tangible reminder somewhere safe. By the end of this review, you’re going to need it. (Other sites refer to it as “Amy’s CRISPY Organic Candy Bar”). Amy’s should ring a bell with fans of natural and organic convenience foods, snacks, and pantry staples due to their 25 year run as a wholesome eats purveyor.

• Candy Review: Jelly Belly Jelly Bean Chocolate Dips

  ElizahLeigh

  10 May 2012 | 8:38 am

  Decade after decade, household brands like Wonder Bread and Velveeta consistently satisfy the comfort food cravings of middle America, but when a sugar craving strikes, most know that one particular product line offers a semi-elitist fix without breaking the bank — Jelly Belly. The 143 year old company has achieved the adoration of the masses, not for their gummy candies or candy corns, but for their ever-enduring collection of creatively flavored “gourmet” jelly beans. As with the majority of their confectionery biz campadres, Jelly Belly wisely rolls out new products every now and…

• Candy Review: Choxie Truffle Bars

  HeatherR

  9 May 2012 | 8:35 am

  When it comes to candy, decision-making is not my forte. On a recent visit to Target, I stood in the candy aisle, dazzled with options, and ended up leaving with not just one of their store-brand Choxie truffle bars, but four. Choxie has been around for a while, but I hadn’t tried anything in this line. I chose two milk chocolate bars and two dark chocolate bars: a dark chocolate raspberry lemon biscotti truffle bar, a dark chocolate mint cookie truffle bar, a milk chocolate crème brûlée truffle bar, and a milk chocolate peanut butter pretzel bar. The shiny, colorful packaging and…

• Candy Review: Cakedy - Minnesota’s new candy bar

  Mary

  7 May 2012 | 8:45 am

  The chocolate bar has been around since 1847. In one form or another, cake has been around since long before then. But in recent years we’ve seen a surge of interest in cupcakes, designer cakes and cake pops. Wouldn’t it be fantastic if someone somehow combined both the candy bar and the cake worlds to prove to all of the naysayers out there that this whole cake fascination is more than a fad? Well, that’s exactly what Ryan Taylor did. Along with little sister Krystal as baker, cake-loving Ryan began experimenting with recipes that married cake and candy. The result? Cakedy…

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  Sugarlaws

• a little lilly

  katy

  16 May 2012 | 5:30 am

  Growing up in Connecticut, I was always *very* familiar withe Lilly Pulitzer — let’s face it, I have a dozen of her dresses hanging in my closet right now!  But as my personal style has moved slightly away from the typical Connecticut-preppy (or, frankly, Texas-preppy) style, I might have actually been surprised if you’d have told my that a Lilly Pulitzer item would be one of my favorite pieces in my closet! But how could you resist this romper?  It could go everywhere from a country club dinner to a New York city brunch, to a Texas day of doing just about…

• this (new) house

  katy

  14 May 2012 | 8:52 am

  It’s funny how when you’re so used to sharing what’s going on in your life over the internet, it can feel really strange when you have to hold something back.  For the last few weeks, there’s been something I haven’t been able to tell you — being painfully superstitious, I didn’t want to say anything until we were certain.  But… we bought a house! One of the reasons that Chad and I moved to Houston was the amazingly beautiful houses that you can buy for the same price here as, oh, say, a junior one bedroom in the far reaches of…

• simple roasted asparagus

  katy

  11 May 2012 | 5:46 am

  I sort of lost track of the seasons this year, so it was funny to see that spring vegetables like asparagus and rhubarb (soon!) were suddenly available in our grocery store, when I’ve been feeling like it’s been summer for about the past 11 months.  But that little reminder that the rest of the world is just starting spring made me focus on some yummy seasonal recipes! This is actually part 1 — after eating about half the asparagus in this batch, I took the rest and transformed it into an equally delicious recipe that I’ll share with you guys next week. …

• oh so retro

  katy

  9 May 2012 | 5:08 am

  I was actually running late to meet some friends when I took these photos, and in all the crazy running-late-ness, I totally didn’t realize that the battery on my camera had apparently died.  Not to be foiled, I grabbed my old Canon Rebel, the camera I had when I started this blog, and figured I’d do some shots with that. Except… the last time I’d carried my Canon Rebel was apparently Fashion Week, because it was set with a super high ISO, resulting in the weirdly dark and gritty photos in this post.  Some days you just can’t win! Banana Republic was…

• very un-mellow yellow

  katy

  7 May 2012 | 5:17 am

  When Madewell sent me these jeans, I was so excited to expand my non-blue denim wardrobe, and I figured yellow was the perfect way to branch out!  These are as comfy as any I’ve worn, and I absolutely love the color — bold and fun for spring, but not in-your-face neon. So, obviously, I had to pair them with these heels, which can probably be seen from space!  They seem to glow in low light, as you can see in some of these pictures, so I plan on having some fun with that!  I found them at Zara a month or two ago, and I’m shocked they haven’t sold out by…

• 

  The Fresh Loaf

• More baking with my own sourdough starter

  MaximusTG

  16 May 2012 | 1:19 pm

  Today I baked the bread as described on this blog: http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ I fed my starter yesterday evening, and it had more than doubled in volume this morning. After a quick trip to the local reform store, or "Ekoplaza" as this store is called, for some whole rye flour, I started the dough following the instructions. Made half of the recipe, opting to bake two 500 gram breads.  Kneading and then S&F during bulk ferment went fine, so I then set up a couche from parchment paper. Shaped into two small batards and proofed for 2.5 hours. I…

• baparoma steam bakers

  flourgirl51

  16 May 2012 | 12:47 pm

  For sale: Baparoma Steam baker. I have four sets of these for sale in like new condtion. I am asking $50.00 for each set plus postage.If interested please send me an email to rksbaker51@gmail.com or send me a message.

• baparoma steam bakers

  flourgirl51

  16 May 2012 | 12:45 pm

  For sale: Baparoma Steam baker. I have four sets of these for sale in like new condtion. I am asking $50.00 for each set plus postage.If interested please send me an email to eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%72%6b%73%62%61%6b%65%72%35%31%40%67%6d%61%69%6c%2e%63%6f%6d%22%3e%72%6b%73%62%61%6b%65%72%35%31%40%67%6d%61%69%6c%2e%63%6f%6d%3c%2f%61%3e%27%29%3b')) Thank you.  

• How to make a yeasty soft roll

  zooterist

  16 May 2012 | 11:31 am

  Occasionally I like to make soft rolls, which is what many Southerners prefer.  The problem I'm having is there is no yeastiness to the rolls when they're done.  I like to be able to smell and taste a mild, residual yeastiness in warm homemade rolls.   The best bread I ever made was years ago and required hours to make.  It was a small French loaf baked on a terra cotta mold.  It went thorugh three risings before going into the oven.  I didn't know yeast could last that long, but it did.  How does one impart that mild yeastiness to bread?  Caveat: …

• High School Bread Mold Experiment

  aytab

  16 May 2012 | 10:16 am

  This morning my 15 year old comes to me and says, "Dad I have a bread mold experiment I have to do for Biology". Instantly, I gloss over the "mold" and start thinking he needs some starter to take to school but, I digress. Anyway, they have to wet a piece of bread leave it on the the counter for a few hours then toss it in a baggie and put it in a dark place. So, I gave my son two pieces of bread one a dinner roll I made and two a piece of sourdough I made. It will be interesting to see which of the two molds the fastest. I also told him to inform his teacher that the breads he used were…

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  Homesick Texan

• Peanut butter crisscrosses

  Lisa (Homesick Texan)

  10 May 2012 | 10:33 am

  At a recent Hill Country church bake sale, I was faced with a difficult decision—which dessert to try? There were pies, cakes, and cookies, and while they all looked good I was limited to just one.... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Tex-Mex hot brown sandwich with green chile Mornay sauce

  Lisa (Homesick Texan)

  3 May 2012 | 11:54 am

  It’s not often that you have two special occasions fall on the same day but every once in a while worlds collide. Like this year—with both Derby Day and Cinco de Mayo occurring on the fifth of May.... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Enchiladas verdes recipe

  Lisa (Homesick Texan)

  27 Apr 2012 | 11:21 am

  When I used to go home to Houston, my first stop after I got off the plane was a restaurant called Amalia’s. It was a Tex-Mex joint and on the menu there was one of my favorite dishes—enchiladas... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Strawberry spoon bread

  Lisa (Homesick Texan)

  19 Apr 2012 | 11:20 am

  Every spring when the wildflowers bloom, Texans will say thank you to Mrs. Claudia “Lady Bird” Johnson, the former first lady and native Texan who made it her life’s work to protect and preserve... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• texas sweet onion casserole with rice, chipotle and Gruyere

  Lisa (Homesick Texan)

  11 Apr 2012 | 12:41 pm

  In New York City, certain Texan foods can be scarce. So whenever I do see them, I buy up the whole lot in fear I won’t have the opportunity again. For instance, if I see ruby red grapefruit in the... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• 

  The Pioneer Woman Cooks | Ree Drummond

• Cornmeal Pancakes (with Blackberry Syrup)

  Ree

  14 May 2012 | 6:57 am

  There’s not much in the world that isn’t made better by cornmeal. It adds graininess to muffins and breads, it adds flavor and thickness to soups (just dissolve in a little water and pour into the pot, then simmer 10-15 more minutes), and it takes ordinary pancakes and turns them into beautiful yellow little miracles. I made some cornmeal pancakes last night. And I made some quick blackberry syrup, which sent it into the stratosphere of deliciousness. And I also used regular pancake syrup, because I have a hard time eating pancakes without the flavor of maple. Best of all worlds!

• Design Your Own Mixer! (Winner Announced)

  Ree

  11 May 2012 | 9:02 am

  The winner of the custom mixer is: #6057 Sharrieboberry “I’m thinking apple green with orange/yellow flames.” Oh my. Sounds cute, Sharrieboberry! I hope you’ll send me a pic when Nicole has the mixer done. Contact prizes@thepioneerwoman.com to claim your prize. And thank you all for entering—I peeked at some more of your entries and there were some amazing ideas. This could be dangerous!   Many of you might remember this, the fun orange floral mixer I’ve given away periodically throughout the past year.       I love this mixer. It was…

• Monster BLT

  Ree

  9 May 2012 | 9:36 am

  I made this a couple of weeks ago. And suddenly, everything in my life made sense again. Who doesn’t love a BLT? See? Not one person raised his hand. Told ya. Here’s how I made mine.   The Cast of Characters: Bacon, bread, mayo, chipotle peppers, Roma tomatoes, green leaf lettuce, and (optional) cheese and avocado. Let’s do this thing.       I decided to do bacon the easy way: Put it on a drip pan and stick it in a 375 or 400 degree oven for 15-20 minutes, until it gets to the crispness you want. I didn’t take a photo of the pan with the cooked…

• Chocolate Chip Caramel Ice Cream Sundae

  Ree

  7 May 2012 | 4:00 am

  A few weeks ago, after an away soccer game, my daughter and her best friend, who happens to be my best friend Hyacinth’s daughter (confused yet?), launched a full-on begging fest regarding their post-soccer dinner. “Can we go to Chili’s?” they cried. “No,” both Hyacinth and I replied. It was getting dark, and we wanted to go home. “Please!” they cried. “No,” we replied. “Please!” “No.” “Please!” “No.” “Please!” “No.” “Please!” “Okay.” So…

• Cinco de Mayo Smorgasbord

  Ree

  4 May 2012 | 8:58 am

  (Recipe: Easy Crispy Shell Tacos by Tasty Kitchen member Nancy @ Coupon Clipping Cook.) My goodness. Wow. And this is only the beginning. Erika at Tasty Kitchen Blog has posted what has got to be the most beautiful, user-friendly, and comprehensive smorgasbord of Tex-Mex/Mexican recipes in existence. There are drinks, appetizers, tacos of every shape, size, and variety, soups, enchiladas, desserts…you name it.   Erika does this groovy thing where she makes collages of recipes…but the collages are actually clickable and lead to the individual recipes. (Note: the collage above…

• 

  Chew On That

• Best Fruit + Veggie Garden Tips!

  Jennifer

  16 May 2012 | 11:06 am

  Are you planting a large garden this year, or just a couple pots of your favorite staples? Keep reading to see all my tips and tricks for making a great vegetable garden, despite space constraints! And get some great fruit and veggie recipes to boot. On my balcony, I made a 3′ x 3′ box garden, so I have 9 square feet of gardening space. While that doesn’t seem like much, I’m capitalizing on this space and making as much use of it as I can. With the back three square feet, I have a trellis that I use for vines stretching across it. I planted a few vines of each yellow…

• Fruit Tray & Fruit Platter Ideas for Your Spring Picnic Party

  Emilie

  15 May 2012 | 7:00 am

  It’s about time you got outside and enjoyed the outdoors a bit! Keep reading for our favorite fruit tray and fruit platter ideas, tips and recipes! More after the jump… Fruit is getting ripe and soon all sorts of varieties will be in season and ready for picking! Take a look at our best articles and recipes for your Spring and Summer picnic table! How to Make a Great Fruit Salad: Everyone loves a great fruit salad, but almost no one like to make one. That’s because it always involves lots of cutting and slicing; fruit also has a tendency to turn brown quickly. Here are a few…

• Guest Post: Grilled Scallops & Fennel with Fresh Herb Fusilli

  Emilie

  14 May 2012 | 7:00 am

  Today Chew on That brings you a guest post from one of the most entertaining food blogger/photographers out in cyberspace: Greg from Sippity Sup. He’s just as spicy as his blog, so look forward to enjoying his fantastic scallops and fusilli recipe that will have you salivating! More after the jump… Take it away, Greg! I’m Greg from Sippity Sup – Serious Fun Food and I have a seriously simple meal for you today: Grilled Scallops & Fennel served with Fresh Herb Fusilli. It’s a great warm weather dinner because there is no hanging over a hot stove involved. The…

• Food Dreams of a Friday in the Office

  Jennifer

  11 May 2012 | 4:46 pm

  It’s almost Friday night, and I’m at my desk thinking about all of these exciting things I would like to eat this weekend. Does this ever happen to you? Keep reading for some great recipes that I think I’ll be enjoying this weekend — you should too. A Really REALLY Tasty Breakfast I have such a taste for a great stack of buttermilk pancakes or a veggie omelet, and I think Mother’s Day Brunch is the perfect occasion to satisfy these cravings. Check out this guide to making a Mother’s Day Brunch at home if you’re thinking of staying in. A Succulent…

• Free Food Fridays: Sweet Invention, a Two-Week Contest!

  Emilie

  11 May 2012 | 8:42 am

  This isn’t actual food, but it’s certainly just as tasty: a book all about desserts. Keep reading for how you can get hands on this awesome book! This contest will run for two weeks, so everyone will have the chance to get their paws on a copy of this dessert travel book. In Sweet Invention: A History of Dessert, Michael Krondl takes readers on a world tour of desserts. Readers truly get an up close view of the author’s travels; his book makes it easy to plan your culinary vacation or just savor all the sweetness his words and travels have to offer. This dessert book is for any…

• 

  This Mama Cooks! On a Diet™

• Goat Cheese Pizza with Caramelized Onions, Baby Greens and Balsamic Reduction #glutenfree #HollandHouseCW

  Anne-Marie Nichols

  16 May 2012 | 2:04 pm

  I’m crazy about balsamic vinegar reduction as a sauce on anything from roasted vegetables to fish. Drizzling it on food makes an ordinary dish burst with flavor and a little elegance to boot. Plus, it’s so easy to make. In this recipe, I used Holland House balsamic vinegar, brought it to a boil on the stove top, and then simmered it until it was reduced by half. Easy! This pizza recipe is inspired by a gluten free pizza I had at Udi’s PIzza Café Bar in Arvada, Colorado and a Caramelized Onion & Fig Mini Pizza I had when I visited the I Can’t Believe It’s Not Butter test kitchen…

• How to throw a seafood boil outdoor summer bash

  Anne-Marie Nichols

  15 May 2012 | 10:00 am

  One summer bash I’ll never forget was a coworker’s crawfish boil party. Dennis and his roommates had 100 pounds of crawfish flown into Denver from Louisiana for the party and kept it in the bathroom tub on ice along with a few lobsters a few guests had brought. Each guest was asked to bring beer and $10 to share in costs. Decorating was simple. On each newspaper draped table, there were large baguettes of French bread, butter, salt and pepper shakers, a bottle of Louisiana hot sauce, and a roll of paper towels. Once a batch was done, they would dump a mess of crawfish and corn on the…

• Healthy Slow Cooker Hungarian Goulash with Quinoa #secretrecipeclub #glutenfree

  Anne-Marie Nichols

  14 May 2012 | 11:00 am

  I cannot believe we’re moving to Athens, Georgia in less than two weeks! We’re trying to cut down on the amount of stuff to pack, so the kids and I are in the process of consuming all the foodstuffs we can. That’s why I discovered one last package of venison in the freezer. Surprisingly it was stew meat, which was perfect to make Crock-Pot Hungarian Goulash from Heather of Hezzi-D's Books and Cooks blog for this month’s Secret Recipe Club assignment! Yes, another slow cooker recipe for the Secret Recipe Club post. This is the third in a row after last month’s Healthy Slow…

• How to save more money on your favorite gluten-free and healthy foods #gfcommunity

  Anne-Marie Nichols

  13 May 2012 | 11:44 am

  I recently started a discussion, More Ways to Save When Buying Gluten Free Foods – Buying in Bulk, at the Udi’s Gluten Free Community. Some of my tips included shopping at warehouse stores and asking for case discounts at your favorite health food store. I also mentioned Amazon's Subscribe & Save service, and wanted to make sure you knew about it as well. Amazon’s Subscribe & Save With Amazon's Subscribe & Save, you can get 5 to 15% off and free shipping on automatic monthly deliveries. All you need to do is select an eligible item, choose a quantity and delivery schedule,…

• Grilled Fish Moco with Spicy Tropical Fruit Salsa

  Anne-Marie Nichols

  11 May 2012 | 9:59 am

  When I was in Hawaii earlier this month, my husband and I had breakfast at Sam Choy’s Breakfast Lunch and Crab restaurant in Honolulu. Wanting to try local fish dishes, I chose the Fresh Catch Moco, grilled mahi mahi served in a bowl with rice with shitake mushroom gravy, grilled onions and one large farm fresh egg. (It’s the fish version of the Hawaiian loco moco, which is a hamburger patty served over rice, topped with a fried egg, grilled sweet onions and brown gravy.) I loved the idea of having fish and an egg on rice for breakfast, but this would make a great dinner entrée, too.

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  Best Cooking Videos: Recently Posted Videos

• Grilled Onion Soup Recipe by the BBQ Pit Boys

  15 May 2012 | 5:53 pm

  If you love onions, try this Onion Soup that is slow smoke simmered on the grill. Sweet Onion Soup don't get any better than, so be sure to make a big batch! -BBQ Pit Boys You can print out this recipe at http://www.BarbecueWeb.comRead more about this video…Want more on these topics?Browse the archive of posts filed under Grilling, Soups, Recipes, Techniques

• Turkey Cocktail Meatballs Recipe - Turkey Cocktail Meatballs with Orange Cranberry Glaze

  15 May 2012 | 5:53 pm

  Learn how to make a Turkey Cocktail Meatballs Recipe! Visit http://foodwishes.com to get more info, and watch over 400 free video recipes. I hope you enjoy this Turkey Cocktail Meatballs with Orange Cranberry Glaze!Read more about this video…Want more on these topics?Browse the archive of posts filed under Recipes, Meat, Poultry, Drinks

• Bistro Salad

  15 May 2012 | 5:53 pm

  Serves 4 Ingredients: 1 Head of Frisee, washed, trimmed and torn into large pieces 4 oz of Thick Cut Bacon, cut into ½” pieces 1 Clove of Garlic, finely minced 1 Shallot, finely minced 2 Tbsp of Red Wine Vinegar 2 Eggs 1 ½ Tbsp of White Distilled Vinegar 4 Slices of Sourdough Bread, toasted Salt and Pepper to taste Process, 1) Fill a large skillet with high sides with a couple inches of water (half way up the sides) add the vinegar and bring to a simmer. 2) Meanwhile in a medium skillet, over medium high heat, add the bacon and cook until golden brown and a little crispy, add the garlic…

• Virgin Mimosa

  15 May 2012 | 5:53 pm

  Serves 1 Ingredients: 1 tsp of Superfine Sugar 2 Tbsp of Fresh Orange Juice 2 Tbsp of 7-Up or Sparkling Cider Process, Pour the ingredients in a cocktail glass in the order written above and enjoy! Read more about this video…Want more on these topics?Browse the archive of posts filed under Drinks, Coffee, Recipes, Italian

• Barbecue Chicken Legs recipe by the BBQ Pit Boys

  15 May 2012 | 5:52 pm

  These grilled Chicken Legs, hot or sweet, are the way we like to eat 'em. With these few BBQ Pit Boys tips, you can quickly and easily serve them up moist and tender every time.Read more about this video…Want more on these topics?Browse the archive of posts filed under Grilling, Meat, Poultry, Recipes

• 

  Cooking For Engineers

• Dining Out: Blue Bell Creamery Factory Tour

  Michael Chu

  30 Apr 2012 | 8:55 am

  In January of 2012, we made a trip to Houston. On the way there, we made a stop at Brenhem, Texas to see how Blue Bell Creameries makes their popular ice cream products. The folks over at Blue Bell graciously let us take pictures and share with our readers so those of you who don't have the opportunity to visit one their three production facilities in Brenham, Texas, Broken Arrow, Oklahoma, or Sylacauga, Alabama can get a chance to look behind-the-scenes.

• Off Topic: Michael Ohene's Cookie Recipe Generator

  Michael Ohene

  30 Dec 2011 | 1:45 am

  In December 2011, Michael Ohene, author of the Analyzing a Baking Recipe article, sent me a new essay (on creating personalized cookie recipes) and a link to an online tool he wrote that generates cookie recipes on demand (Create-a-Cookie). I was immediately a fan of the flexibility of the cookie generator (Just tell it what type of cookie, how rich, and how sweet you want it and it randomly generates a cookie of the type you want. Don't like the ingredients? No problem, just generate another set of ingredients. Then have it display the detailed recipe in whatever units you prefer.) and…

• Recipe File: Hot Chocolate

  Michael Chu

  24 Dec 2011 | 1:50 am

  Real hot chocolate is made by melting chocolate into either milk or water. It has a richer and fuller taste than hot cocoa because of the extra cocoa butter present in the chocolate. There are plenty of internet recipes for hot chocolate, but all the ones I found ended up with a grainy (very fine sandy) texture. Making hot chocolate so it is silky smooth requires a little technique, but isn't difficult to do. Here's my technique for perfect hot chocolate.Perfect Hot Chocolate (serves 1)Perfect Hot Chocolate (serves 4)

• Books: Ten Great Gifts for Cooking For Engineers' Fans

  Michael Chu

  24 Nov 2011 | 5:06 pm

  Shopping for the perfect gift for someone who is analytical can often be difficult. Engineers and other people who like to specialize, research, and focus are often very particular about what they want to receive as gifts. If you or a loved one enjoys reading Cooking For Engineers, here are ten books sure to please!

• Recipe File: Butter Pecan Ice Cream

  Michael Chu

  9 Sep 2011 | 10:40 pm

  A few weeks ago, I was tasting butter pecan ice cream (my favorite flavor) from Graeter's for the first time. Unfortunately, the carton had probably been mishandled before I got it because the ice cream was a bit icy, difficult to scoop, and had a weird almost artificial taste that I couldn't quite place. It was so disappointing that I wanted to run to the store and buy some butter pecan ice cream (this was just before our local grocery store started to carry Graeter's), but instead I ordered a copy of Jeni's Splendid Ice Creams at Home and made my own. This recipe is…

• 

  foodgawker

• Margherita Pizza & Homemade Sauce

  cookrepublic

  16 May 2012 | 1:56 pm

  Homemade Pizza Sauce And Margherita Pizza. All in under 45 minutes.

• Fresh Strawberry Cake

  miryam

  16 May 2012 | 1:56 pm

  Fresh strawberry cake made simple and delicious. This is the easiest fruity cake ever!!

• Lasagna Cups

  myechung

  16 May 2012 | 1:55 pm

  A little-known way to eat lasagna in just one bite!

• Pecan Sticky Buns

  localmilk

  16 May 2012 | 1:55 pm

  Big, Buttery Pecan Sticky Buns made with brioche dough from Baking With Julia for Tuesdays With Dorie

• Cookie Dough Oatmeal

  kitchenchronicles

  16 May 2012 | 1:55 pm

  Cookie Dough Oatmeal, made with cookie butter, coconut, and dark chocolate chips

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  King Arthur Flour - Baking Banter

• Pretzel Sandwich Buns: something to crow about

  PJ Hamel

  15 May 2012 | 1:01 am

  One dark, early February morning, I woke up from a sound sleep with these two words in my head: Pretzel buns. Had I read about pretzel buns in a food magazine? Seen them online? Maybe they were somewhere on the Food Network (watching “Diners, Drive-ins, and Dives” being one of my favorite brain-candy pastimes). Whatever their provenance, I was now seeing golden brown twists of dense bread, sliced into top and bottoms and cradling barbecued chicken. That’s right, chicken. Because chicken had also been on my mind, seeing as it’s the #1 most searched for recipe term…

• Ciabatta Rolls: more crust — more filling!

  PJ Hamel

  11 May 2012 | 1:01 am

  There’s nothing like a good, hearty sandwich, is there? Now, I’m not talking tea sandwiches. Those thin-sliced, crust-free triangles have their place; after all, you really can’t go wrong with egg salad on white bread. But when you want a sandwich you can really dig into – a sandwich with body and bite, one that you struggle to get your mouth around, one that you need two hands to handle – delicate sliced bread just doesn’t cut it. You need a roll; preferably a large one. A roll that’s big on crust, skimpy on crumb; one that can easily hold multiple layers of…

• Elvis has left the building. But the cake’s still here.

  PJ Hamel

  8 May 2012 | 9:12 am

  Did you know that Elvis’ favorite cake, one he enjoyed on his birthday AND at Christmas every year, was vanilla pound cake? I grew up loving chocolate cake. Still do. But over the years I’ve also developed a great appreciation for vanilla cake, the dessert equivalent of your little black dress: simple, classic, goes with everything. And my very favorite vanilla cake is super-dense, golden pound cake. Hey, all you chocolate fans out there: I’m sure you’ve enjoyed all the chocolate treats we’ve posted to this blog over the years. But today the Choc-Dog’s…

• Strawberry Cream on Shortbread: crunchy, creamy, (in)credible

  PJ Hamel

  7 May 2012 | 1:01 am

  Mousse. No, not the stuff you put in your hair. And surely not the large, antlered animal drivers here in northern New England worry about meeting some dark night on the road. I’m talking mousse, as in chocolate. And strawberry. And “easier than you think.” About a million years ago, when I was working at The Camden Herald weekly newspaper in midcoast Maine, I used to prepare lunch on deadline day – Wednesday – for my fellow worker bees. As I recall, I charged folks $2 each for a three-course meal: entrée, bread, and dessert. At that price, I wasn’t making a…

• Gluten-Free Flax Seed Bread à la Virtuoso: Composing A Bread Machine Breakthrough

  Amy Trage

  4 May 2012 | 4:00 am

  One of the greatest challenges of gluten-free baking is tackling yeast recipes. Those restricted from gluten want warm, chewy English muffins, sweet, soft cinnamon rolls, and a good crusty artisan-style bread; however the consensus is that these are the most difficult novelties to achieve, especially if you want them to be anything close to their wheat-version counterparts. Another daunting task has been the project of creating a successful gluten-free loaf in a bread machine, and for me, that has meant countless conversations with customers discouraging them from using their bread machine…

• 

  My Sweet and Saucy

• My 1st Mother’s Day…I love you Blake Eileen

  admin

  12 May 2012 | 12:12 pm

  I can’t believe I’m one day away from having my very first Mother’s Day!  To say I am on cloud nine is an understatement.  Last year I clearly remember that I was sad for the first time on Mother’s Day wishing I had a little one on the way…we had started trying to get pregnant and weren’t yet and I was quite sad over it.  Of course God had His perfect plan for our little family and soon after we got pregnant and that started the best year of my life.  I simply love everything about being a mother to my little blake.  I am quite obsessed with her and…

• Wedding Nouveau Magazine Feature

  admin

  9 May 2012 | 7:58 pm

  I am so happy to share these gorgeous photos from the recent new issue of Wedding Nouveau! I was asked to be a part of the shoot for their main spread in the magazine and once they sent me over the inspiration photos I was completely enthralled. The theme was Parisian Souk and Abby, from Style Me Pretty, who featured the shoot said it perfectly when she described it as, “Luxe, cultural, and overflowing with so much pretty!”  Picotte Weddings photographed the whole day and I have to say her photos are stunning!  You can check out all the other wonderful vendors who were apart…

• Mother’s Day Desserts

  admin

  6 May 2012 | 1:40 pm

  Mother’s Day is right around the corner and we have of course have some tasty treats for you to give your mother no matter if she is near or far!  For our California customers we have some sweet cupcakes and cake lollipops for you and for our customers all over the US you can ship our cake pops to your mom…just order early at Sweet & Saucy Pops! 6 pack of Mother’s Day Cupcakes @ $20 *Flavors can be mixed and matched from our menu Individual Boxed Cupcake @ $5.50 6 pack of Mini Cupcakes @ $10 12 pack of Mini Cupcakes @ $20 You can now give your mom chocolate and flowers…

• Kentucky Derby Wedding Inspiration

  admin

  5 May 2012 | 12:03 pm

  Well with the Kentucky Derby this weekend I thought I would share with you a recent photo shoot that I was a part of that features the bright, bold, and fun look of the Derby!  Jessi from You and Me Events asked me to be a part of the shoot and I’m so glad I did as I think the whole shoot turned out gorgeous!  You can check out all the wonderful vendors that were a part of the special day at the bottom of the post!  This shoot was also featured on Green Wedding Shoes this week so you can pop over to their blog to see the full post! Since the inspiration for the shoot had all of the…

• Finn & Scarlett’s Circus Soiree

  admin

  30 Apr 2012 | 10:23 pm

  I think this first photo describes exactly how I feel about this birthday party!  I really am so blown away every time one of my favorite customers, Sarah, throws a birthday party for her children.  She has such a gift for party planning and crafting that it should be her full time job!  All of the amazing details she dreamt up below for her son Finn and daughter Scarlett’s birthday party will for sure knock your socks off…enjoy! And not only is she talented, but I have to say this is one of the cutest little families I’ve EVER seen! How fun are all of these game stations…

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  The Perfect Pantry®

• Recipe for pasta with peas and parsley-walnut pesto

  Lydia (The Perfect Pantry)

  15 May 2012 | 9:00 am

  While cleaning out the freezer in The Perfect Pantry recently, I discovered some cooked pasta, half a bag of frozen peas, and a long-forgotten container of pesto made from the last of last summer's parsley (gosh, that's a lot of P in one sentence, isn't it?). In fact, my pantry offered up every ingredient for this dish of pasta with peas and parsley-walnut pesto. If you don't have homemade pesto tucked away in your freezer, use store-bought basil pesto, and you will be very happy. And if you prefer whole wheat or gluten-free pasta, use what you love. Be sure to use good white…

• Maple cinnamon matzoh brei recipe

  Lydia (The Perfect Pantry)

  13 May 2012 | 9:00 am

  Did you know that you can buy matzoh in the supermarket all year round, not just at Passover, and not just in the giant-size packages they sell during the holiday season? (If you don't know what matzoh looks like, here's a photo; it's a type of flatbread or large cracker.) In our house, we tend to buy the same plain kosher-for-Passover matzoh year after year, and to make the same matzoh brei recipe (my dad's classic) year after year. And we only make it during the holidays; I don't know why. I'm tired of the same old same old, and as proof, I offer this maple cinnamon…

• The Pantry Alphabet: I

  Lydia (The Perfect Pantry)

  11 May 2012 | 11:33 pm

  What is it?

• Recipe for slow cooker hoisin chicken and slaw sandwiches

  Lydia (The Perfect Pantry)

  10 May 2012 | 9:06 am

  A few weeks of recuperation after a recent health issue left me with the urge to cook, but without the energy to spend hours at the stove. My slow cookers came to the rescue. A few minutes of prep, a few hours in the slow cooker, and minimal exertion on my part resulted in some wonderful meals using ingredients straight from the pantry. This hoisin chicken couldn't be easier: three ingredients, including the chicken thighs, and three hours in a small slow cooker. The recipe came from a Kikkoman brochure, with a slight tweak here and there. Hoisin made a thick, sweet glaze on the chicken,…

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  Cajun Chef Ryan

• Crawfish Pie

  Ryan Boudreaux

  3 May 2012 | 3:22 pm

  One of the staple food items at the New Orleans Jazz and Heritage Festival is Crawfish Bread, and some years a booth will also sell Crawfish Meat Pies. This year as usual Mrs. Wheat’s Foods is selling them again. There are actually eighteen ways you can eat crawfish this year at the Fest, including the bread and pie I mentioned above,  and  there is the Crawfish Sausage Po-Boy, Crawfish Bisque, Crawfish Remoulade, Louisiana Crawfish Po-Boy, Boiled Crawfish (Suck da Head, Peel da Tail), Crawfish Sack, Crawfish Beignets, Louisiana Crawfish Etoufee, Cajun Crawfish Rice, Fried Crawfish Tails,…

• Gumbo Number Nine

  Ryan Boudreaux

  9 Jan 2012 | 2:14 pm

  Do you remember back in the 1990′s there was a little ditty by Lou Bega named “Mambo Number Five”! It was a number 1 hit in 1999 across many charts, including number 3 for the U.S. Billboard Hot 100. If you have never heard the song, you should take a quick listen, then come back for more reading here. Then the parody of the popular song (video below) is actually quite a laugh, as it pokes fun at the same tones, cadence, and styling, but with a set of lyrics that will make you want to go out and order some Chinese! Some time later, the parody song “Combo Number…

• Happy New Year

  Ryan Boudreaux

  9 Jan 2012 | 10:10 am

  Now that we are more than a week into the New Year, it would be fitting to review how we did as a blog in 2011. WordPress has a great new feature that ties in with the stats and creates this wonderful info-graphic linked here. The year in blogging for CCR in 2011 Some of the highlights include: Over 220,000 views. 23 new posts 359 total posts now Most popular post was S’mores Bars. Top referring sites were Stumble Upon, Cook Eat Share, Foodbuzz, and Hugging The coast. Visitors top searches included crawfish bisque, smoked leg of lamb, Cajun shrimp and grits, Mardi Gras, and King…

• Guide to Holiday Treats

  Ryan Boudreaux

  15 Dec 2011 | 10:27 am

  This info-graphic and recipe at the bottom is is provided by Mrs. Fields Cookies.

• Chocolate Bourbon Pecan Pie

  Ryan Boudreaux

  14 Dec 2011 | 9:41 am

  Chocolate Bourbon Pecan Pie This is one of those recipes that has been in my dessert arsenal since the catering days at Innovative Catering Company, and was developed with the assistance of Chuck Mary, who was a culinary apprentice at the time, somewhere around 1986 or 1987. The recipe has evolved over the last twenty-five-plus years, it started out as a chocolate pecan pie, then the bourbon was added somewhere in the last twelve years or so, where it has remained since. The recipe is easy to divide or multiply, as with the latest batch we made four! Chocolate Bourbon Pecan Pie X 4 A little…

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  My Wooden Spoon™

• Banana Chocolate Shake

  A Cowboy's Wife

  30 Apr 2012 | 11:21 am

  Keepin’ cool in the Texas heat, with this delicious, cold banana treat.  Adding chocolate and milk but keepin’ it light, this Banana Chocolate Shake will disappear, bite by bite.  I bet y’all didn’t know I was a poet huh?!  Hope y’all enjoy! Ingredients: 3 whole Bananas, frozen, peeled and chopped 1 cup low-fat Chocolate ice cream 2/3 cup low-fat Milk Light Whip Cream (optional) Directions: Combine bananas, ice cream and milk in a blender and puree until smooth.  Serve immediately. All it takes is 3 ingredients.  What is your favorite recipe using bananas? …

• Grilled Asparagus Using Olive Oil

  A Cowboy's Wife

  29 Apr 2012 | 10:16 pm

  If you don’t already know, me and my 16yr old son are starting P90x.  This also means we have to eat healthier and the easiest, best way to eat healthy during the Summer, is to take advantage of the grill (and the man cooking..haha).  It’s no secret that Olive Oil is a healthy fat so we do try to use it often on everything from grilled vegetables to salad dressings.  Of course, we buy ours at Walmart and we use the Great Value brand mostly because of price but also use Mazola brand.  Do you have a favorite that you like? Substituting olive oil, a monounsaturated fat, for…

• Meal Donations Made Easy

  A Cowboy's Wife

  26 Apr 2012 | 6:14 pm

  I already mentioned the current ‘end child hunger’ campaign but just in case you don’t know how to input the codes to get those meals donated, here’s a quick video to help. The website to enter the codes is endchildhunger.com   Disclosure: I am an official Walmart Mom. Follow me and my fellow Walmart Moms as we share our experiences and ideas! Walmart has provided me with compensation and gift card in return for my time & efforts to create this post. My participation in this program is voluntary and my opinions are my own, always have been, always will be.

• Fighting Hunger Together

  A Cowboy's Wife

  25 Apr 2012 | 8:14 am

  With the economy getting hit hard, Walmart is helping to fight hunger by donating over over 42 million meals to local food banks.  You can actually find your local community and vote for them and they could also be included. Voting ends on April 30th for that.   Alongside Walmart with this initiative, you’ll find Conagra, Kraft, Kelloggs, and General Mills also helping out.  By simply purchasing products from the Fighting Hunger circular and following the very easy directions, you’ll be able to activate a donation!! I don’t think I have to tell you how important this…

• Pickled Eggs Recipe

  A Cowboy's Wife

  20 Apr 2012 | 7:51 am

  Pickled Eggs are not on my list of favorite foods but they are for my husband and son.  I love pickles and I love eggs but why anyone would want to eat a picked egg is beyond me.  With that said, I’ll share the recipe that me and my man used, in which, him and Tyler devoured each and every single egg as soon as 8 days hit!  Enjoy! P.S. I’d double next time and make a lot more.   Recipe: Pickled Eggs Recipe Ingredients 12 extra large eggs 1 1/2 cups distilled white vinegar 1 1/2 cups water 1 tablespoon pickling spice 1 clove garlic, crushed 1 bay leaf (we removed the bay…

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  Cooking with Amy: A Food Blog

• 20 Things to Do with Leftover Guacamole

  Amy Sherman

  4 May 2012 | 9:30 am

  Is there anything sadder than guacamole and no chips? And yet, it happens. Instead of stashing the guacamole in the refrigerator, this list of ideas should get the green out of the bowl and onto your plate! Just remember to season to taste before serving your new creation...1. On a baked potato instead of sour cream or butter2. On a BLT as a sandwich spread instead of mayo3. Whisked into a vinaigrette or ranch salad dressing4. On toast with a fried egg on top5. Layer on a sandwich with mozzarella and tomatoes (good hot or cold)6. As a topping on chili7. Dollop on top of pizza, really! 8. As a…

• Hot Chocolate Cookies Recipe

  Amy Sherman

  1 May 2012 | 9:19 am

  The drinks and dishes I tried on my trip to Avery Island inspired me to think about Tabasco in new ways. Of course you can use it in things like in guacamole or in a bloody mary, but how about something unexpected, for example, cookies?I made François Payard Flourless Chocolate-Walnut Cookies twice during Passover this year and they were gobbled up so quickly that I didn't even get to snap a photo. After following the recipe closely, I decided to put my own twist on it. The cookies are mostly powdered sugar, cocoa powder and egg whites. They are crisp and crackly on the outside but moist and…

• Learning about Tabasco

  Amy Sherman

  30 Apr 2012 | 10:15 am

  Tabasco sauce isn't just for dousing on eggs or doctoring your bloody mary. In fact it takes on a completely different character when used in cooking rather than as a finishing sauce. It's a surprisingly versatile condiment that can be used in a wide variety of dishes and drinks. There are seven different varieties of Tabasco sauce (actually there are a couple more as well that are not widely available). I learned all of this and more on a recent visit to Avery Island, home and birthplace of Tabasco sauce. The trip to Louisiana was with the inaugural group of Tabasco tastemakers. As one of…

• Some of my Favorite People (and things)

  Amy Sherman

  23 Apr 2012 | 9:10 am

  Diane and Brian Campbell of The Candy StoreI feel like I was one of the first to discover The Candy Store because it's just a few blocks from my home. In fact I wrote a review of it almost five years ago, just months after it opened. And oh my, how far it's come since then! The store is compact, but carefully curated by the delightfully enthusiastic Diane and her husband Brian, a passionate burgeoning candy maker. Every time I visit the store there is something new and special to try from unusual Swedish candies to deluxe and nearly impossible to find chocolate bars made by a pastry chef. And…

• Cooking from another Culture

  Amy Sherman

  17 Apr 2012 | 7:29 am

  When it comes to cooking the food from another culture, the ingredients and techniques can be unfamiliar. Going to a foreign country and taking a cooking class is great, but not a readily accessible opportunity for most. Fortunately there are local cooking classes and cooking kits. Recently launched Global Grub offers cooking kits with extremely well written instructions that will help you succeed in making things like sushi, or jerk chicken with coconut rice and beans. I used the tamales kit and was very impressed with the quality of the ingredients, the clear instructions and the wonderful…

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  Carrie's Sweet Life

• Parmesan-Pesto Crusted Fish

  Carrie

  16 May 2012 | 6:45 am

  I took Adam out to dinner a little early for his birthday, the night of his actual birthday I wanted to make something extra special. I decided that it was time to try my hand at fish. I don’t really like fish except for seafood… and I have never cooked it, yep at 27 years old I have never made fish. But I decided it was time to attempt. Attempt I did, blow it outta the water that I did too. I set the bar pretty high for my next fish experience which will be sooner then later. I went with tilapa as I have read that this is very mild flavors. I didn’t have any of the fishy…

• Guest Post: Adventures in My Kitchen

  Carrie

  14 May 2012 | 7:30 am

  I asked a few months ago for guest posters while I was getting use to have 2 babies at home. Ammie from Adventures in My Kitchen was happy to accept. I left all details up to her one what she made, I couldn’t be happier with the results. I wish I had one of these right now as they sounds great. I actually have never made cupcakes using the cone idea and really need to try it. Thank you Ammie and make sure you check our her blog! I was a little shy when Carrie first announced she was looking for guest posters for her maternity break. Maybe it’s a fear of rejection, I don’t…

• Strawberry Banana Bread

  Carrie

  11 May 2012 | 7:14 am

  We make a Costco run about once a month, Maddy loves these trips because it means she gets to pick out fruit. Last time we went she picked out Bananas amongst other things. Once home she would NOT touch the bananas. Adam ate a few but they were going to go bad if I didn’t do something with them. We also had bought some strawberries, my favorite fruit combo is strawberry banana so I went searching for a good bread. This bread is great, fun take on tradition banana bread. The unexpected strawberries add to the flavor.       Print This!    …

• Sweet and Sour Chicken

  Carrie

  9 May 2012 | 7:15 am

  One of my favorite recipes to date is this orange chicken. So when I saw these sweet and sour recipe I thought humm maybe it will be just as good. We were disappointed in one aspect but yet very pleased in the other aspect. This takes FOREVER to make, and the added baking time is kind of weird. But the sweet and sour sauce is awesome. We will make this again, but follow the chicken method in the orange chicken and then mix with sauce, no added baking time.       Print This!     Sweet and Sour Chicken (From: Time For Supper!) 4 chicken breasts…

• Chocolate Chunk Cookies

  Carrie

  7 May 2012 | 6:40 am

  About once a week I have a random need for a fresh cookie. More often then not it’s chocolate chip. I decided to make a batch back in late April. I only made about 6 cookies and froze the rest of the dough so that when little sister came we could still just pop the dough in the oven and bake and have fresh cookies. I rolled the dough into balls, flattened a bit and froze then put into a ziplock. When we want one we will just pop how many we want in the oven. Speaking of Baby Sister, Hanna Grace made her appearance on May 6th at 1:43am weighing in at 8lbs 10oz, and 21 in. I hope to be…

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  Fun and Food Blog

• Vegetarian Croquettes

  7 May 2012 | 1:44 pm

  As a mom, I am always on the look-out for healthy delicious recipes for my child, and as she is still a toddler, finger foods seem to top the list. Last week, I came across these beautiful Carrot Croquettes on Patricia's blog [photo courtesy Technicolor Kitchen]. They were delicious to look at, and I knew these would appeal to my whole family. But as I was going through the ingredient list, I saw that it contained Apricots along with the carrots. Fruit and veggies, both together in one recipe?!... Please Click the Title for the Full Post

• Ancho Chili Chocolate Brownies

  21 Mar 2012 | 2:25 pm

  Do you love Chocolate? Do you love a bit of heat or spice in your food? Then these outstandingly rich and fudgy brownies are a must-try! Made with good old cocoa powder and chocolate, but kicked up a notch with a teeny-tiny addition of ancho chile powder, these are a perfect introduction to adding heat in chocolate desserts. I had heard about Mexican hot chocolate, which uses this, and since then I wanted to try something like this. These brownies have a hint of spice without overwhelming the... Please Click the Title for the Full Post

• Delicious & Drool-Worthy Valentine Dessert Recipes

  10 Feb 2012 | 2:23 pm

  Valentine's Day is just around the corner, and I am sure all of you are on the lookout for some amazingly special recipes that you can make to celebrate Love on this special day. These days internet is the best source to find the best recipes, its like an online cookbook ready to be devoured and explored. And with the increasing popularity of food blogs, it has become easier to find innovative, creative and delicious recipes that come with a solid backing, because they have been tried and... Please Click the Title for the Full Post

• $50 Spa Giftcard Giveaway

  30 Jan 2012 | 1:25 pm

  _qoptions={qacct:'p-f4QCdDOj56EYA'}; &amp;amp;amp;amp;amp;amp;lt;img src='http://pixel.quantserve.com/pixel/p-f4QCdDOj56EYA.gif' style='display: none;' border='0' height='1' width='1' alt='Quantcast' /&amp;amp;amp;amp;amp;amp;gt; As the New Year rolled out, almost 80% of the people I met told me that weight-loss was on top of their goals and resolutions. And why not, its on mine too! All that Holiday binging takes a toll when you stop fitting in your clothes, and you know its time... Please Click the Title for the Full Post

• A List of Best Aphrodisiac Foods for Valentine's Day

  27 Jan 2012 | 3:31 pm

  Celebrated as the most romantic day of the year, Valentine's Day brings with it flowers, candies, cookies, chocolates, cupid, candlelight and love. Our romantic fantasies may begin with Cupid and Roses, but somehow they always seem to end with luscious food, because no celebration is complete without delicious food, and perhaps some alcohol! It is probably a universal belief that certain food and beverages can act as strong aphrodisiacs due to certain chemicals they release in our bodies, as... Please Click the Title for the Full Post

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  RealEpicurean.com

• Foraging for Wild Garlic

  Scott

  13 May 2012 | 2:46 pm

  While the weather recently has been unseasonably cold and wet, this weekend has brought a little sunshine and returned us closer to what we’d expect this time of year.  As I type this I’m sitting in the garden waiting for the flames to die down on the barbecue so that I can cook Mia’s favourite sausages, while the garden has had some long overdue TLC.  The vegetable plot has been seeded, the raspberries can have been tied to string, and the newly planted apple tree has sprouted leaves. Wild Garlic in Flower Given the sunny weekend we headed out to a local woods for a walk…

• Foraging for Horseradish (and the World’s Best Horseradish Sauce Recipe)

  Scott

  22 Apr 2012 | 12:24 pm

  It’s a funny old year so far, isn’t it? Last time I blogged we were on the tail end of a heat wave (it had been 24 degrees c just the weekend before), but right now we’re struggling to get above 10 degrees and it’s been raining consistently for the last 2 weeks. Throw in the national drought and a hosepipe ban (like that matters at the moment), and you’re smack bang in the middle of Crazy-Country. This barmy weather has meant both the gardening and foraging have slowed down. The vegetable plot is looking bare without the April planting seeds in it (I really have…

• Making Chocolate Easter Eggs with Mia

  Scott

  8 Apr 2012 | 12:38 pm

• Sloe Flowers / Blackthorn Flowers

  Scott

  5 Apr 2012 | 1:24 pm

  The fantastic weather recently has meant we’ve been able to go out and start foraging early. There’s not an awful lot above ground level in spring, but the Blackthorn (or Sloe) bush stands out proudly as it’s covered in masses of white flowers before anything else in the hedgerow. Soon enough the hawthorn will come into blossom (the leaves and leaf buds can be eaten now – an old English tradition called “bread and cheese”) with its almost identical looking flowers, but at this time of year you can be reasonably confident that what you see is the blackthorn.

• 5 Culinary Uses for Dandelions

  Scott

  3 Apr 2012 | 1:00 pm

  This time of year is almost as good as Autumn for foraging. Both March and April are full of enough bright and sunny days that you could almost think summer has decided to come early (certainly, temperatures in the 20′s are warm any time of the year here in the UK) – where it not for the buds on most of the trees instead of leaves. In some ways, spring is even more beautiful – the lines of white flowered blackthorn bushes in most hedgerows ensures that. We’ve not foraged for dandelions before but decided to give it a go this year and I’m sure I don’t have…

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  Kalyn's Kitchen

• Recipe for Baby Kale, Mozzarella, and Egg Bake (and Ten More Ideas for Starting Your Day with Kale!)

  Kalyn

  16 May 2012 | 2:15 pm

  I loved this combination so much I made it several times in a row for a heat-and-eat breakfast! A couple of months ago I came up with a recipe for Spinach and Mozzarella Egg Bake, which turned out to be one of my personal favorite breakfasts.  Then I discovered the fantastic Earthbound Farm Mixed Baby Kales at the store near my house, so of course I had to try the recipe using kale.  I loved that version as well, and at first I just thought about adding a note to the spinach recipe saying that I liked it with kale.  But I really wanted all my fellow kale fans to find this recipe, and…

• Kalyn's Kitchen Picks: Three Crabs Fish Sauce

  Kalyn

  15 May 2012 | 5:00 am

  Thanks to my friend Lydia for introducing me to this premium brand of fish sauce!  I'm not an expert on Asian ingredients, so years ago when I ran across a post touting Three Crabs Fish Sauce on a blog called The Perfect Pantry, I was more than happy to listen to Lydia's fish sauce recommendations.  Shortly after that my step-sister Karyn asked me what I wanted from San Francisco and I requested a bottle of Three Crabs Fish Sauce.  Then I discovered I could buy it at several Asian markets in Salt Lake,  and now it's the only brand of fish sauce I buy.  The fun side note to…

• Spicy Stir-Fried Broccoli Stems Recipe

  Kalyn

  13 May 2012 | 8:28 pm

  This recipe is for everyone who likes to nibble the broccoli stems when they're cutting up the broccoli! Broccoli stems are one of those under-appreciated vegetable parts that don't get much respect, yet when I'm cutting up stalks of broccoli, they're my favorite part to nibble on.  After I realized how much I liked them, a few years ago I started to save the stems in the vegetable crisper.  I've mostly used my broccoli stem bounty in salads, but this idea for cooking the stems with a spicy sauce is something I came up with when I had a whole pound of stems saved up.  I…

• Mother's Day 2012 and Missing My Mom

  Kalyn

  13 May 2012 | 11:13 am

  A Mother's Day Message for every day of the year. When you're a kid you never imagine growing up and having your mother (and father) be gone.  When that time comes it brings a pain that takes a long time to settle into the dull everyday ache of missing someone who was a big part of your life.  My mother died in 1998, and every Mother's Day since then I have given thanks for how blessed I was to have her for a mother.  I hope she's proud of what fine adults all her children have grown into and how much we love each other, and on this day and every day my heart is always full…

• Spicy Grilled Eggplant Recipe with Red Pepper, Parsley, and Mint

  Kalyn

  11 May 2012 | 11:44 am

  This spicy grilled eggplant is a favorite of my brother Rand, who does the fun headers for Kalyn's Kitchen   (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.  I'm on the road driving home from Los Angeles, where I've been visiting my brother Rand and attending Camp Blogaway.  This Spicy Grilled Eggplant is Rand's very favorite recipe on Kalyn's Kitchen, and I'm glad I have my eggplant planted this year so I can make it later in the summer.  Meanwhile, if you have eggplant from the supermarket or Farmer's…

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  A Mindful Carnivore

• Westward bound

  Tovar

  5 May 2012 | 7:34 pm

  You know those posts where I raise some question about food, animals, or human relationships with nature, and do my best to engage folks in an interesting conversation? Well, this isn’t one of them. This is a shameless plug. To date, all my book events have been here in New England. In the coming weeks, though, I’ll be leading discussions about The Mindful Carnivore and related topicsin several westerly locations. I’ll be signing books, too. If you live in or near one of these cities, please stop by, with friends in tow. If you don’t live within striking distance,…

• “Natural causes”: Life and death, food and fantasy

  Tovar

  24 Apr 2012 | 5:48 am

  Maybe you saw the recent New York Times op-ed about the “myth” of sustainable meat and the need for us all to be vegans. Several rebuttals have already been written, including one by Joel Salatin, who rose to the occasion with his usual flair. So you can breathe easy: I’m not about to launch into one of my own. In that op-ed, though, one phrase jumped out at me. Late in the piece, in censuring farmers for the inefficient production of manure fertilizers, the author protests that slaughters occur “before animals live a quarter of their natural lives.” I knew what he meant, of course,…

• Animals through a hunter’s eyes: Not just meat

  Tovar

  8 Apr 2012 | 2:40 pm

  Photo by Ken Thomas “Did becoming a hunter change how you see wildlife?” The question came during a recent book talk. No, I thought. In my thirty-plus years as a non-hunter, I enjoyed watching all kinds of wild creatures, from goldfinches and squirrels to rabbits and herons. I still enjoy watching them. In those three decades, I also took care to avoid causing inadvertent harm. In June, for instance, I kept an eye out for the painted turtles who crawl up from the pond to lay eggs along our driveway, lest I run one over. I still take the same care. The second part of the question was more…

• Eating strangers, Eating friends

  Tovar

  11 Mar 2012 | 5:27 pm

  Photo courtesy Charles & Clint Robertson I haven’t known any of the deer I’ve eaten. I may have been intimately familiar with how whitetails moved through that stretch of woods. I may even have seen that particular deer before. But I haven’t spent an extended period of time getting to know the individual animal, letting him get to know me. This comes with the territory of hunting wild creatures. But what are the implications? Over the past few weeks I’ve been talking with folks around New England about all kinds of things. Not surprisingly, one of the recurring themes has been the…

• Launch day: Thanks and favors

  Tovar

  14 Feb 2012 | 1:58 am

  Photo by Steve Creek The Mindful Carnivore lifts off today. In reality, it has been landing on shelves for a couple weeks already. But today it’s official. The book is out, in hardcover and all flavors of eBook. In the Acknowledgments section of the book, I thank many people, including you: . . . all the readers of my blog, for commenting on my posts and engaging each other in spirited and civil debate, for opening my eyes to new perspectives and challenging me to reconsider my own. I mean that. This book would not have happened without you. Or, if it happened, it would have been a lesser…

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  Spicy Tasty

• Homemade White Bread and Dinner Rolls

  Nithu

  28 Apr 2012 | 12:34 pm

  Homemade bread and dinner rolls are very easy to make. My bread is made from the scratch and it’s fresh without any preservatives. I have always wanted to bake bread at home and enjoy it for the breakfast and finally my dream came true. There are a lot of recipes online for homemade bread. I was so confused about which one to follow. Finally, I got a good recipe on youtube which was posted by Candra. It was easy and the result was amazing. I used the dinner rolls or pav buns for the Pav bhaji dish that I have recently shared with you all. Enjoy your breakfast with the fresh home baked…

• Double Ka Meeta / Bread Sweet

  arthi

  26 Apr 2012 | 4:56 pm

  My mom used to make this bread sweet during special occasions. She used add condensed milk so that it will be more tasty. I have used evaporated milk and sugar so that it wont be too heavy. It is simple to make and my husband enjoyed it. Time of Preparation : 45 minutes No of Servings : 30 Ingredients: Bread – 15 Slices Ghee – 1/4 cup Sugar – 1 cup and 2 tbsp Water – 1 cup Evaporated Milk – 1 can Milk – 1 cup Saffron – a pinch Cardamom powder – a pinch Dry fruits and nuts – 3 tbsp Method of Preparation: Dry the bread slices for 2 hours.

• Pav Bhaji

  Nithu

  16 Apr 2012 | 8:11 pm

  Pav Bhaji is a popular Indian fast food dish from Mumbai. It is a mixed vegetable curry with a special blend of spices (Pav Bhaji masala) that you can find in any grocery store in India or the Indian stores in the U.S. It is served with Pav (buns) instead of roti. This dish made its way from street food to restaurants and slowly became popular all over India. The recipe varies from place to place but the general procedure remains the same. Mashed potatoes and sauteed onions and tomatoes with a few other vegetables and spices are blended together to make this dish. Pav is toasted on a griddle…

• Kalkandu Chakkarai Pongal – Sweet Rice Pudding

  Nithu

  14 Apr 2012 | 2:25 am

  Chakkarai Pongal or Sakkarai Pongal is sweet rice pudding from India and is made during festival times (specially Pongal festival) and other special occasions. We can either add jaggery (unrefined whole cane or palm sugar) or sugar for preparing this dish. Today I have prepared this dish with sugar which is why it is called Kalkandu Chakkarai Pongal (crystallized Sugar Pudding). My mom makes it often since it is my dad’s favorite. She makes it in an open bronze pot (vengala paanai in tamil) which gives a unique and authentic touch to this dish. But my version is a pressure cooker and…

• Podalangai Poricha Kuzhambu (Snake Gourd Lentil Stew)

  Nithu

  11 Apr 2012 | 5:41 pm

  Poricha Kuzhambu is a traditional dish from Tamil Nadu which is prepared from lentils, spices and vegetables and served with cooked rice. There are different versions of this dish. This one is a simple and yummy recipe from my mom and one of my all time favorite dish. Different type of lentils such as toor dal, moong dal and channa dal can be used for this dish. Today I am going to make it with channa dal and moong dal (protein rich).  The perfect combination for this dish would be paruppu usli or potato fry (urulai fry). My mouth waters when I imagine that… Ingredients: Snake Gourd…

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  Eating Out Loud

• Men’s Button-Down Shirt Sewing Project

  Allen Williams

  3 May 2012 | 3:07 pm

  We leave tomorrow morning for a Hawaiian getaway, and I’ve been busily working on a few sewing projects. I had lofty goals when I started just a week ago, but I slowly came back to reality as each day nudged me closer to our departure. The photo above shows my handiwork … albeit not yet [...]

• Bumpy Popcorn Crochet Hat Pattern

  Allen Williams

  14 Mar 2012 | 7:55 pm

  It’s finally here! I’ve planned on making a ‘bumpy’ popcorn crochet stitch hat ever since I made the popcorn scarf nearly 2 years ago. It’s one of those projects that’s been on a list of things to do and never quite made it to the top, until now. Over the weekend, we visited Michaels where [...]

• Cinnamon Sugar Pita Chips Recipe

  Allen Williams

  3 Jan 2012 | 12:36 pm

  What’s better than a savory pita chip? I think it would have to be these dessert pita chips coated in cinnamon and sugar! Tired of the regular pita chips I normally make, I decided to explore a sweet pita chip version that could be used at brunch with a creamy, citrus ricotta dip and fresh [...]

• Chewy Chocolate Crinkle Cookies Recipe

  Allen Williams

  27 Dec 2011 | 10:47 am

  Christmas is gone for another year. And, on an even sadder note, I ate the last chocolate crinkle cookie yesterday. Its chewy, chocolate goodness will live on in memory though – everyone loved them! The chocolate cookie recipe comes from The Moveable Feasts blog that I pinned last week on Pinterest. Although I vowed no [...]

• Meatball & Rutabaga Soup Recipe

  Allen Williams

  21 Dec 2011 | 2:47 pm

  Last night, I made a quick soup that is one of my favorites. I never measure anything and never make it the same way twice, but instead use whatever I have on hand. The two components that I think make it special and unique though are the tender meatballs and sweet rutabagas. (...) Read more [...]

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  All Recipes

• Fresh Asparagus & Poached Egg Salad with Pecan & Browned Butter Dressing

  13 May 2012 | 4:02 am

  Fresh Asparagus & Poached Egg Salad with Pecan & Browned Butter Dressing

• Blueberry Puff Cakes (Eccles Cakes)

  13 May 2012 | 4:02 am

  Blueberry Puff Cakes (Eccles Cakes)

• Crepes with Berries and Ricotta

  12 May 2012 | 12:00 am

  Crepes with Berries and Ricotta

• Salmon Ceviche

  11 May 2012 | 2:08 pm

  Salmon Ceviche

• Skinny Rita

  11 May 2012 | 2:07 pm

  Skinny Rita

• 

  Panini Happy®

• Get Ready For…The Panini Happy Cookbook!

  Kathy

  14 May 2012 | 12:50 pm

  To everyone who has ever asked me, “When are you ever gonna do a cookbook?” I’m excited to finally answer…SOON! My first cookbook, based on Panini Happy, will be published by the Harvard Common Press next year and I can hardly wait. (...)Continue reading "Get Ready For…The Panini Happy Cookbook!" >> Panini Happy is on Pinterest!Follow me and my fun, food-filled boards, including Foodspiration, Exceptional Sandwiches and Sandwich Art. More from Panini Happy: April is National Grilled Cheese Month! One of the best grilled cheese ideas I've come up with was Green…

• The Grilled Cheese Invitational Revisited

  Kathy

  30 Apr 2012 | 1:45 pm

  The day has come – our celebration of National Grilled Cheese Month must draw to a close. We’ve had a great cheesy run this year with some great new sandwich recipes and interviews with a few of my favorite cheese experts. But before we bid farewell to grilled cheese for a while (at least a week), I have one last topic to cover… …The Grilled Cheese Invitational! You may remember when I judged the event last year – over-cheesing aside, I was eager to return again this past weekend at the Rose Bowl in Pasadena. Even the weather was toasty – I downed six…

• Grilled Jarlsberg with Shaved Asparagus and Arugula Pesto + Grilled Cheese Kit Giveaway!

  Kathy

  25 Apr 2012 | 11:51 pm

  My sisters and I would always urge our mom to start at the deli when we accompanied her to the supermarket growing up. Actually, we referred to it “The delicatessen!”,  another one of those words (like “pocketbook”, “dungarees” and “tunafish”) that my family brought over to California from New York. Whatever you want to call it, we loved the counter for one reason: the samples. My mom would buy the cold cuts for the week (we knew this as “lunch meat”) and inevitably the clerk would run a few extra slices for us to snack on. This…

• Chips and Guacamole Grilled Cheese + Q & A with Laura Werlin

  Kathy

  24 Apr 2012 | 12:49 am

  Laura Werlin When you ask a cheese expert like Laura Werlin – a grilled cheese expert, no less – to share one of her favorite grilled cheese recipes, you gotta be ready for something pretty unbelievable. The James Beard award-winning author immediately suggested her Chips and Guacamole Grilled Cheese: smooth-melting Colby and Jack cheeses, dotted with tangy dabs of goat cheese, and layered with smoky bacon and fresh guacamole on tortilla chip-crusted sourdough bread. Un-be-lievable. I met Laura a year ago when we both served as Executive Judges for the Grilled Cheese Invitational…

• Rajas Grilled Cheese Panini + Tillamook Cheese Giveaway!

  Kathy

  19 Apr 2012 | 7:16 pm

  Rajas…isn’t it great when you can finally put a name to something you’ve been eating forever? I never knew until about a year ago that bold-flavored strips of roasted chiles and onions are called rajas. I made the connection not in the context of rajas con crema or any other traditional Mexican dish. Nope, my first exposure to the term rajas came with fries. There was a long line of people waiting for the Rajas Fries from LA’s Frysmith at a food truck event I attended a while back. This dish, their most popular, consists of “fire-roasted poblano chiles,…

• 

  Appetite for China

• Announcing the Kung Pao Chicken Recipe Kit!

  Diana

  10 May 2012 | 9:14 am

  In my last post, the update on the kung pao chicken recipe, I had mentioned there would be some exciting related news soon. So I’m excited to announce a collaboration with our friends at GrubKit, which provides kits that include pre-measured, carefully selected ingredients so you can create a fun, stress-free meal at home. (GrubKits [...]

• Kung Pao Chicken

  Diana

  8 May 2012 | 7:08 am

  The last time I wrote about kung pao chicken was almost four years ago, in July  of 2008. I was living in Beijing at the time, and kung pao chicken had been designated the official dish of the 2008 Summer Olympics. It was easy to prepare, more filling than a Clif Bar, and sports venues [...]

• Coconut Chicken Adobo

  Diana

  2 May 2012 | 9:02 am

  My love affair with chicken adobo dates back to 2005. A friend who was born and raised in Guam had made dinner one night and served up a rustic-looking and extremely fragrant chicken dish. I had never eaten or even heard of chicken adobo before. But one bite of the juicy dark meat with all [...]

• Dumplings and Wontons Class – Spring Seasonal Session

  Diana

  26 Apr 2012 | 11:57 pm

  The Dumplings and Wontons class for May is now up! In this 2-hour class on Sunday, May 6th in SoHo, we’ll go over the basics of wrapping dumplings and wontons, then pan-fry the dumplings to crispy perfection and transform the wontons into a spicy Sichuan appetizer. Both meat and vegetarian fillings will be available. Also [...]

• Steamed Mussels with Ginger and Shallots

  Diana

  24 Apr 2012 | 5:33 pm

  I’ve been on quite a shellfish kick lately. In the span of a month, I’ve eaten mussels and clams almost every time I’ve had dinner out, from French-style mussels steamed in white wine at a local hangout to Chinese clams with black bean sauce at dim sum. Maybe it’s because of spring and warmer temps, [...]

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  RecipeGirl.com

• New York Times Chocolate Chip Cookies

  Lori Lange

  14 May 2012 | 5:00 am

  I’ve been eyeing this famous New York Times Chocolate Chip Cookies recipe for a very long time now.  First published in the New York Times on July 9, 2008, this recipe took the internet by storm when David Leite experimented with baking cookie dough that had a chance to rest in the refrigerator for a given number of hours.  Leite described that refrigeration allows for the dough and other ingredients to fully absorb the liquid, resulting in a drier dough baking to a better consistency.  Leite shared that even Chocolate Chip Cookie inventor Ruth Wakefield noted in her 1953 Toll House…

• Green Chile, Bacon and Cheese Egg Bake

  Lori Lange

  11 May 2012 | 5:00 am

  Dear Loving Family of Mine, I’d really like a break from cooking on Mother’s Day this year. And I’d like to spend the day with you, if you don’t mind. I figure I work pretty hard all year long to be a good wife and mother, so here’s what I’d like my Mother’s Day to look like this year. I’d like to wake up in the morning and crawl out of bed whenever I feel like it. And I’d like a bit of pampering… all day long. First, I’d like to eat breakfast that has been prepared just for me… in my own kitchen. Something like this…

• Ginger Beer Lemonade

  Lori Lange

  9 May 2012 | 5:00 am

  First of all, you should know that Ginger Beer is not really “beer.”  It took me a a couple of hours of tweeting and googling to verify that.  I guess I just couldn’t let go of the fact that it’s called, “Ginger Beer.”  I thought for sure it must be a ginger-flavored beer!  It’s actually a nonalcoholic (gluten-free) ginger ale brewed with fresh ginger, honey, pineapple, lemon, lime and spices to create a carbonated beverage.   You can put your zip code in the Store Locator to see if they sell this good stuff near you.  I do know that it’s…

• Monster Cookies

  Lori Lange

  7 May 2012 | 5:00 am

  This post should be titled, “Out of Sight, Out of Mind!” or “Hiding Cookies in Your Freezer is a Good Idea!” Or better yet, “When Cookies Are in My Freezer, I Don’t Remember They’re There!” Only I’d by lying to myself. I bake cookies and put them in little ziploc baggies and place them in the freezer for instant munching for the boys in my house. I tell myself that since they’re in the freezer, they’re totally safe. Safe from ME. Safe from my strong desire to eat something sweet at a certain time of day.  That little trick…

• Enchiladas (20 Recipes to Share)

  Lori Lange

  4 May 2012 | 5:00 am

  Hooray for Enchiladas!  I’ve decided to make an enchilada recipe for dinner tonight… one that I’ve made a zillion times and have never gotten a photo of- Asparagus and Chicken Enchiladas.  My father used to make these enchiladas for me every time I came to visit.  They are so creamy and delicious, and I’m excited to (finally) try and snap a good photo.  Enchiladas aren’t the easiest of dishes to photograph.  They end up looking like a sloppy mess most of the time, even though they are incredibly delicious to eat.  Here are 20 fabulous enchiladas recipes…

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  Andrea Meyers: making life delicious

• Mushroom Chard Frittata

  Andrea

  14 May 2012 | 1:53 pm

  When spring comes around our family looks forward to eating out of garden, and this easy frittata is a great garden recipe. We use the fresh chard, green onions, and garlic chives we pick right before cooking, and add purchased mushrooms. Frittatas are an easy meal for the kids to help with because they cook [...] Visit www.andreasrecipes.com for the full story.

• Weekend Gardening: Spring Chard, Brussels Sprouts, and Artichokes

  Andrea

  13 May 2012 | 9:35 pm

  The weather has been strange this year. Winter didn’t feel like winter at all and the official start of spring passed by without much notice because I was already wearing sandals before the big day. However, having an early spring means that our garden popped a little early this year. The chard (above) is going [...] Visit www.andreasrecipes.com for the full story.

• Wegmeyer Farms: Spring Strawberries (Brown Sugar Strawberry Shortcakes)

  Andrea

  11 May 2012 | 8:17 am

  The strawberry field at Wegmeyer Farms is blanketed with plants laden with blossoms and fruit. The field slopes down from the grass-covered parking area, and the rows are covered with black plastic to keep the weeds out and prevent erosion. During my visits, workers picked berries and put them in flats destined for nearby Whole [...] Visit www.andreasrecipes.com for the full story.

• Al-Mara Farm: Spring on a Dairy Farm

  Andrea

  3 May 2012 | 2:20 pm

  Life on a modern dairy farm is not easy and there are are number of obstacles to success, including weather, illness, the vagaries of the milk market, and rising costs to run the farm. And even with all this, many families continue running a dairy farm because it’s a way of life. You have to [...] Visit www.andreasrecipes.com for the full story.

• Steamed Asparagus with Red Onions, Almonds, and Raisins

  Andrea

  30 Apr 2012 | 7:15 pm

  Last spring we planted an asparagus bed, and it has really taken off. At first we only saw small tips peeping up from the soil, then they shot up to tall spears almost overnight. Now the wispy fern sways in the breeze on long thin stems and will stay around for the summer. Asparagus needs [...] Visit www.andreasrecipes.com for the full story.

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  wine me, dine me

• Take Your Mom Downtown for Mother’s Day!

  julie

  10 May 2012 | 8:58 am

  My mom *loves* to come downtown now. When I first moved downtown, once in 1999 and then in 2007, she thought I was taking my life into my hands. As downtown has grown in leaps and bounds over the past few years, she’s gotten excited too. She loves Senate and Mayberry and Lackman, she talks about visiting the Netherland as a kid (and how many parts of it haven’t changed much, like the Arcade and the Palm Court.  She loves that Fountain Square has something happening every night, and she loves brunch at Nada.  I’m not sure what Mom and I are doing for Mother’s Day this…

• Review: Yum! Gourmet Cupcakes and More

  julie

  9 May 2012 | 9:16 am

  I think cupcakes are here to stay.  Everyone’s been saying that macarons are the next cupcake, but I’m not finding dedicated macaron shops in Cincinnati, while cupcake shops are still popping up all over (and they’re not dying out in other major cities either– there was a line at Sprinkles in LA when I drove by, and I hear that Magnolia Bakery is still going strong in New York).  Yum! is the latest addition to the Cincinnati cupcake community. Yum! Cupcakery, in a tiny storefront around the corner from Oakley Square, sells cupcakes, cake pops and cupcake “ice…

• Preview of Taste of Cincinnati

  julie

  7 May 2012 | 12:19 pm

  I think it’s going to be a good Taste of Cincinnati this year. I was pretty excited to be asked to be on the panel to judge entrees for the Best of Taste of Cincinnati this year. The panel for Best of Taste is mostly members of the Cincinnati Chamber of Commerce, plus a few of us who are more food-oriented– Polly Campbell (who joined me in entrees), Debbie Goulding from Les Chefs de Cuisine and Kroger and Alex Shebar from Yelp. I actually like this– though it’s fun to have people who live and breathe food on these panels, the ultimate “winners” are selected…

• Cocktail Hour: The Tales of the Cocktail Official Cocktail

  julie

  4 May 2012 | 4:00 pm

  photo courtesy Tales of the Cocktail It’s getting closer and closer to Tales of the Cocktail, my favorite event ever. Seriously. I missed going so much last year, and I’m so pleased to be attending this year. I haven’t made this cocktail– yet– but this is the official cocktail of the 10th anniversary of Tales: the Rum Row Old Fashioned, created by Dominic Varnegas of NoMad in New York. An old fashioned is, of course, any drink made “the old fashioned way”: spirits, bitters, sugar and water. I can’t wait to try it out. Glass: Old Fashioned glass…

• Three Spicy Things for Cinco de Mayo

  julie

  3 May 2012 | 9:48 am

  I have a new-found appreciation for spice. I remember ordering Pad Thai “level 1″ and never, ever touching hot sauce. Now, I can’t get enough spicy– whether that’s Sriracha or chipotle. I’m not going in for a level 10, I do find myself savoring the burn, no matter the cuisine. With Cinco de Mayo coming up (an entirely American excuse to eat guacamole and margaritas), I have a few suggestions on where to get some spice in the city: 1. Streetpops Pineapple Habanero popsicle.  Holy cow, these are good.  I had one at the recent Motors and Music fundraiser…

• 

  Cooking Up a Story

• A Conversation with ‘King Corn’ Filmmaker Curt Ellis

  15 May 2012 | 2:17 pm

  Part 1; You can almost hear the voice of Gomer Pyle: “Surprise,” “Surprise,” “Surprise”! Of course, the big surprise may be on all of us. The documentary “King Corn” reveals the often unseen, and unreflected world of industrial food manufacturing, in this case, as it relates to the use and production of corn. The surprise is how much corn is a part of our daily diet of common foods that we eat, particularly the use of the sweetener additive, high fructose corn syrup.

• Bird Houses: Using Nature to Control a Farm Pest

  1 May 2012 | 9:14 am

  Jon Bansen, a third-generation dairy farmer, demonstrates one of his techniques for using nature to control his fly populations. For those who may be so inclined, here are instructions on how to make your own bird house.

• Factory Farms: Animal Welfare, No Legal Protections 2

  18 Jan 2012 | 6:31 pm

  In part 2, Kathy Hessler, Director of the Animal Law Clinic at Lewis and Clark Law School in Portland (Oregon), discusses some of the important work that is being done to try and address the problems associated with factory farms.

• Factory Farms: Animal Welfare, No Legal Protections

  12 Jan 2012 | 11:23 am

  In this Friends of Family Farmer?s sponsored talk, Kathy Hessler, Director of the Animal Law Clinic at Lewis and Clark Law School in Portland (Oregon), discusses the important subject of factory farms in relation to animal welfare protections under existing federal and state laws.

• Chili Fan

  29 Nov 2011 | 2:15 pm

  A chili enthusiast samples the eclectic servings at this annual cook-off, and graciously describes his findings.

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  Cooking Up A Story: cooking fresh

• Storing and Planting Heirloom Corn

  Local Food Sustainable Network

  14 May 2012 | 1:53 pm

  Storing and Planting Heirloom Corn What's most remarkable about hanging out with Anthony Boutard besides his passion for food, it's his incredible breadth of knowledge about organic farming. He does everything by hand, and he constantly is learning from his observations and field experiments. As Boutard is readying his corn seeds for planting in this video, he is doing another experiment by separating the 3 different corn varieties onto different plots of land to learn more about their unique characteristics. From: cookingupastory Views: 127 12 ratings Time: 04:42 More in…

• Potting Up Tomato Seedlings

  Local Food Sustainable Network

  20 Apr 2012 | 9:33 am

  Potting Up Tomato Seedlings Jean Ann Van Krevelen demonstrates how to grow tomato seedlings in a pot in preparation for summer planting. From: cookingupastory Views: 329 13 ratings Time: 02:27 More in Entertainment

• A Conversation with Anna Lappé on Climate Change and Industrial Agriculture-2

  Local Food Sustainable Network

  3 Apr 2012 | 1:07 pm

  A Conversation with Anna Lappé on Climate Change and Industrial Agriculture-2 Part 2, continuing the conversation with Anna Lappé, the question that arises, what is the proper role for government to play with our food system? From: cookingupastory Views: 305 14 ratings Time: 03:52 More in Entertainment

• A Conversation with Anna Lappé

  Local Food Sustainable Network

  20 Mar 2012 | 12:16 pm

  A Conversation with Anna Lappé The first thing one notices about Anna Lappé, author of the new book, Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do about It, she knows how to focus abstract, interrelated concepts, such as industrial agriculture, and food system, into concrete terms as they relate to climate change concerns. Not only will agriculture be effected by rapid changes in weather conditions brought on by climate change, the food system itself (the entire process by which food reaches the end of our fork) is the largest single…

• Winery In Winter (HD)

  Local Food Sustainable Network

  21 Feb 2012 | 3:11 pm

  Winery In Winter (HD) What goes on at a small winery during the winter months? For more stories, visit cookingupastory.com From: cookingupastory Views: 548 11 ratings Time: 05:10 More in Entertainment

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

• Churrascaria Plataforma Tribeca’s classic caipirinha recipe

  Savory Tv

  16 May 2012 | 2:12 am

  The refreshing caipirinha (pronunced “ky-pee-REE-nyah ) is national cocktail of Brazil, consisting traditionally of only three ingredients: cachaça, sugar, and lime. Cachaça (pronounced “ka-SHAH-suh”) is a high alcohol Brazilian spirit distilled directly from sugar cane juice. It is available unflavored and in several fruit flavors. It can be found easily in larger liquor stores, accept [...]

• Simple homemade mustard from Chef Liana Robberecht

  Savory Tv

  11 May 2012 | 12:17 pm

  Do it! Make your own mustard! Here are 2 reasons why you should: 1) Absolutely more delicious than store bought 2) Inspire awe in your guests when you inconspicuously mention that you whipped up this chefs recipe in less than 10 minutes Boom. It’s a very simple recipe, using only 8 ingredients. Chef Liana Robberecht [...]

• Go Green: Pickle Soup from Otto & Anita’s Schnitzel Haus

  Savory Tv

  9 May 2012 | 9:06 pm

  Otto & Anita’s Schnitzel Haus is a quaint family run Bavarian restaurant in historic Multnomah Village in Portland. Inside, you will find a plethora of delicious Eastern European Schnitzels, Krauts, Spätzles, and Bavarian baked goods, prepared by husband and wife team Chefs Otto and Anita Fennerl. Yesterday, we were delighted to find the original award [...]

• Popcorn! 6 chef recipes you need in your life

  Savory Tv

  30 Apr 2012 | 5:33 am

  Well what do you know. Popcorn is the new kale! Joe Vinson PhD, is a chemistry professor at the University of Scranton in PA. His recent study found that the hulls of popcorn are found to have a high level of antioxidant polyphenols. Said Vinson about his findings: “They are nutritional gold nuggets” and that [...]

• Spinach and Grape Salad with Blue Cheese Vinaigrette from Chef Scott Boswell

  Savory Tv

  18 Apr 2012 | 3:03 am

  Grape it up! This crispy green salad is chock full of antioxidants and a delightful blend of textures thanks to it’s smooth and creamy dressing and toasty crunchy walnuts. From the very talented Chef Scott Boswell, owner and Executive Chef of Stella! and Stanley restaurants in New Orleans. Spinach and Grape Salad with Blue Cheese [...]

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  What's For Lunch Honey? | Experience Your Senses

• Strawberry Rhubarb Tiramisu

  15 May 2012 | 3:49 am

  Time: here today, gone tomorrow.  Trying to hold onto it is like trying to grasp sand in our fists, it creeps through our fingers leaving only traces of what was … once upon a time. But time creates memories allowing us to delve into moving emotions, sometimes bitter, sometimes sweet. While I... [Read the rest of this post on my website]

• Cooking School: Bouillabaisse with a Red Pepper Rouille

  2 May 2012 | 3:48 am

  I complain of it sometimes but truth be told I am guilty of it too. Trying to be faster than the fast-paced life we are living in. A touch and go world in need of more information in 140 characters. Our lives are ruled by news tickers, coffee-on-the-go and internet shopping. Apps organize our day,... [Read the rest of this post on my website]

• Design & Composition: Photography, Styling and Design Workshop at Ettersburg Castle, Germany

  25 Apr 2012 | 6:20 am

  Workshop Update and News: 02.05.2012 We are sold out! But ... due to the awesome response for this workshop we are offering 4 additional places on the workshop. As guest speaker we have invited Holly Becker of Decor 8 to speak on Saturday morning. More details to Holly's talk can be found here.... [Read the rest of this post on my website]

• Dubai: A Superlative Workshop at Atlantis, The Palm

  18 Apr 2012 | 3:23 am

  Early morning fog rising over the Dubai Marina skyline - view from Nasimi Beach  Light. It is one the most important aspects of any kind of photography. Good or bad lighting can make or break any image. Light is what I love playing around with in my own photography. Taking shots from bright... [Read the rest of this post on my website]

• Muscovado Sugar Orange and Cardamom Easter Wreath

  29 Mar 2012 | 4:40 am

    One of the most comforting aromas for me is the one of freshly baked bread emanating from the oven and filling the house with it’s sweet, yeasty perfumes. I live in Germany and have the most wonderful variety of fresh bread available from an abundance of several bakeries to choose from. I... [Read the rest of this post on my website]

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

• Hot Pockets Soft Baked Subs Spicy Pepperoni Pizza Video Review (Ep510)

  Gregory Ng: The Frozen Food Master

  14 May 2012 | 7:26 pm

  A couple of weeks ago Hot Pockets surprised me with an amazing spicy hawaiian pizza product. Finally someone had the guts to put out a super spicy frozen meal! So I was super excited to see another “Spicy” offering from Hot Pockets. Can this Hot Pockets Soft Baked Subs Spicy Pepperoni Pizza follow in the footsteps and get an unprecendented second 5 star rating? The Frozen Food Master reviews this Hot Pockets Soft Baked Subs Spicy Pepperoni Pizza. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts and…

• Popsicle Slow Melt Mighty Minis Video Review (Ep509)

  Gregory Ng: The Frozen Food Master

  11 May 2012 | 7:54 pm

  Popsicles come in all shapes and sizes and it seems like the freezer aisle is constantly filled with new varieties. This particular Popsicle Slow Melt Mighty Minis variety leaves me a little skeptical. Are they just a smaller popsicle? Or do they offer something more unique? The Frozen Food Master reviews this Popsicle Slow Melt Mighty Minis. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts and Ingredients of the Popsicle Slow Melt Mighty Minis below: NUTRITION FACTS: Serving Size: 3 Popsicles Calories: 340 Calories…

• Red Baron Thick Pan Pepperoni Pizza Video Review (Ep508)

  Gregory Ng: The Frozen Food Master

  6 May 2012 | 7:51 pm

  Red Baron has been on a new product frenzy lately. The latest is these new “Feasts for One” pizzas. This Red Baron Thick Pan Pepperoni Pizza promises to be a thick pan pizza out of the microwave. But will it live up to the hype? Red Baron says: Hey Guys! It’s the Baron! Looking for that classic Red Baron pizza taste in minutes? Well, you’re in luck. Bite into Red Baron pizza Feasts for One-They’re big enough to feed even your appetite. The Frozen Food Master reviews this Red Baron Thick Pan Pepperoni Pizza. He will tell you how these frozen products looks,…

• Good Humor Mounds Ice Cream Bars Video Review (Ep507)

  Gregory Ng: The Frozen Food Master

  2 May 2012 | 10:09 pm

  http://www.freezerburns.com Do you like coconut? Many of you know that I love it in everything. Mounds has always been one of my favorite types of candy bars with its rich chocolate and sweet shredded coconut. I had great success last year with the Reese’s Peanut Butter Cup ice cream so I had high hopes for this new candy bar ice cream concoction. Will it live up to the hype? The Frozen Food Master reviews this Good Humor Mounds Ice Cream Bars. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts and Ingredients…

• Tony’s Macaroni & Cheese Pizza Video Review (Ep506)

  Gregory Ng: The Frozen Food Master

  29 Apr 2012 | 1:07 pm

  It seems very strange but believe it or not this was not the first time I had a Macaroni and Cheese pizza. CiCi’s: the pizza buffet chain of restaurants has a Macaroni and Cheese pizza too. This Tony’s Macaroni & Cheese Pizza is one of those items that stopped me right in my tracks as I passed it in the freezer aisle. Will it be good? The Frozen Food Master reviews this Tony’s Macaroni & Cheese Pizza. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts and Ingredients of the Tony’s…

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  Printable Grocery Coupons Blog 2012 | Savings Lifestyle

• Copy Cat Better than Zaxby’s Brownie Batter Milkshake

  Savings Lifestyle: Tiffany

  16 May 2012 | 2:30 pm

  This may turn out to be the summer of milk shakes.  First, we made Chick-fil-A’s Banana Pudding Shake.  And now, Brownie Batter Milk Shakes.  The inspiration for this one comes from Zaxby’s.  I’d say it’s a copy cat version, except mine is so much better!  Really.  Zaxby’s is good, but just like a regular chocolate shake with chocolate cookie crumbs. Here’s what you’ll need to make your own Brownie Batter Milkshakes: Brownie Batter Milkshake Ingredients 1 Brownie mix Oil, eggs, water to make brownies according to the directions 1/2 cup milk 3…

• Meijer Deals: $0.50 Chef Boyardee + New Printable

  Savings Lifestyle: Amber

  16 May 2012 | 2:00 pm

  Meijer has select Chef Boyardee on price drop this week, and you can get a great deal with the new printable that was just released! $0.75 Chef Boyardee Mini Dinosaurs or Sea Life Shapes, 15 oz $1/4 Chef Boyardee Coupon Net Price $0.50 each Thanks, Meijer Madness! Find more Meijer Deals + Catalina Offers before you shop! Disclaimer: This post contains a link to an affiliate. See my Disclaimer Policy for additional information.

• Boston Market Coupon: Free Kids Meal

  Savings Lifestyle: Bridgett

  16 May 2012 | 1:30 pm

  Boston Market is offering a Free Kids Meal with an adult meal and drink purchase. You can use this coupon for dine-in, carry-out or even through the drive-thru! This coupon expires 5/22/2012. Find other Restaurant and Dining Coupons that are still active. Use the Search Box on the site to find more as well.

• CVS Deals: FREE Ocean Spray {Begins 5/20}

  Savings Lifestyle: Amber

  16 May 2012 | 1:30 pm

  Hurry to get this new B1G1 Ocean Spray Coupon printed to pick up an awesome deal at CVS beginning Sunday, May 20! Ocean Spray will be on sale for B1G1, and when you combine this with a B1G1 Coupon, you get both free! Here are the details: B1G1 Ocean Spray Juice, 64 oz B1G1 Ocean Spray Juice Net Price FREE Thanks, Printable Coupons and Deals! Find more CVS Deals + Scenarios before you shop! Disclaimer: This post contains a link to an affiliate. See my Disclaimer Policy for additional information.

• Shutterfly: Free Father’s Day Card

  Savings Lifestyle: Bridgett

  16 May 2012 | 1:00 pm

  Right now, Shutterfly is offering a Free Father’s Day Card! Use Coupon Code CARD4U during online checkout.  However, you will have to pay the $.99 shipping cost which is still a great deal! You will have your card and you will not have to fight the crowds the day before and pay close to $5 per card.  Snag yours before this deal is gone! Don’t miss out on the Current Hot Photo Deals, FREE Address Labels and FREE photo deals to get nearly 400 prints for FREE! Disclaimer: This post contains a link to an affiliate. See my Disclaimer Policy for additional information.

• 

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

• Beans Fry

  Sailu

  7 May 2012 | 6:41 am

  Easy Indian vegetarian beans fry recipe that is quick and healthy. Green beans cooked in Andhra style that goes well with rice and sambar. Read rest of the story at my blog, http://sailusfood.com.

• Prawn Fry

  Sailu

  1 May 2012 | 7:27 am

  One of the classic Andhra recipes with shrimp, Royalla Vepudu aka Prawn Fry that can be made in less than 20 minutes.. Andhra style prawn fry goes well with rice and sambar. Read rest of the story at my blog, http://sailusfood.com.

• Aloo Baingan Sabzi

  Sailu

  26 Apr 2012 | 7:04 am

  Aloo Baingan is an easy to make North Indian style vegetarian recipe using potatoes, brinjals and minimal spices. Its vegan too and makes for a delectable side with rotis Read rest of the story at my blog, http://sailusfood.com.

• Okra Fry

  Sailu

  24 Apr 2012 | 7:03 am

  Minimal spices and clean flavors are the key factors that make today's dish an all time favorite in our home. Okra aka Bhindi is a much cherished Indian vegetable in our home and we enjoy it in all... Read rest of the story at my blog, http://sailusfood.com.

• Potato Korma

  Sailu

  22 Apr 2012 | 8:26 am

  Judging by the ingredients, many of you will expect today's Potato Korma to be tasty. Yes, I am confident about your positive reaction to this Korma. I did blog a recipe for Aloo Korma earlier but... Read rest of the story at my blog, http://sailusfood.com.

• 

  Nibbles of Tidbits, a Food Blog

• Extra Extra (Not): Sourdough Recognition Genes May Shrink.

  FoodBlog

  15 May 2012 | 2:07 am

  Regretfully I don’t even taste the Sourdough in this Bread, let alone the “Extra” Sourdough.  What’s up with that?  Have you also noticed that about many so-called Sourdough Breads?

• The Park Bench Cafe Off Goldenwest: It’s For The Dogs (And You).

  FoodBlog

  14 May 2012 | 2:02 am

  The Park Bench Cafe — An outdoor Cafe in Huntington Beach that caters to dogs and people. A serene place for Breakfast or Lunch — Dogs are treated to Canine Cuisine and people pay. We had the Club House Sandwich pictured at top and the Supreme Melt below. And Leon had the Peanut Butter Puppy. Water is available for the Dogs. And the surrounding park and lake are picturesque for all. The French Fries are extra good. Back view of The Park Bench Cafe and its outdoor seating. And view from car, before backing out to head for nearby dog beach to soak in the sun. Dog day afternoon…

• Happy Mother’s Day To All You Muthas From Nibbles Of Tidbits.

  FoodBlog

  13 May 2012 | 11:45 pm

  Chicken samples from the backyard grill on Mother’s Day – Anticipated and appreciated. Bouquets of flowers and fruit flourish. Tortilla Roll Ups with Smoked Turkey, Ham, Peppers, Cream Cheese, Chives and more. Specific recipe for above to be posted soon — A past similar recipe is linked here. Happy Mother’s Day Mom!  Thanks for ALL you’ve done and who you are. I’m blessed and lucky.

• Huevos Con (Yet Another Salsa): Rapido, Easy And Always Satisfying.

  FoodBlog

  13 May 2012 | 1:12 am

  It’s worth repeating and repeating and repeating, because it’s fast and easy to make, and always tastes good with a side of Sour Cream and Tortilla Chips, if on hand — Eggs hard or soft cooked in any fresh, jarred or canned Salsa is a favorite Breakfast for Dinner meal here.

• Catch The Sushi Wave: A Rainbow Connection With Nothing To Hide.

  FoodBlog

  11 May 2012 | 11:39 pm

  The lovers, the dreamers and me at Sushi Wave for a lunch escape, next door to Radio Shack. A (blurry) vision, but not an illusion – It’s a House Salad and Rainbow Roll at Sushi Wave. Delight on a whim – Past ready for lunch, I stepped away from the audio/video connector’s world for a peaceful, fresh, satisfying bite.  Don’t let this option hide from you on Newport Blvd. Title and word play inspired by a favorite songwriter and the pictured Rainbow Roll.

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  Sticky, Gooey, Creamy, Chewy

• A Special Mothers Day Thank You

  Susan

  12 May 2012 | 10:49 pm

  Dear God, Thank you for allowing me the privilege and responsibility of being a mother. I know that it wasn’t an easy decision for you to make. In fact, it took you eight long years to make it.  Maybe you felt that I wasn’t ready.  The waiting was hard, but I had faith in your plan for me – even though I had no idea what that might be. I remember the exact moment when I learned that I was pregnant.   It was just a few days before Mother’s Day in 1993.  I was sitting in my sunroom, having my morning coffee when I got the call.  When the telephone rang, I didn’t want…

• Almost-Summer Strawberry Cake

  Susan

  8 May 2012 | 8:54 am

  After living in  South Florida for more years than I care to remember, I’ve gotten used to the subtle clues that signify the  change in seasons.  They’re hard to define, but over time one gets better at identifying them.  Some years, however, it seems like Mother Nature is downright schizophrenic.   Take this winter, for instance.   For a few days at a time, the temperature would dip down into the forties and for the next  week or two, it would spike back up to  seventy-five.    I’d leave my house in the morning wearing a cozy sweater, and by noon I’d be sweating…

• TECHmunch Tampa and Biting My Nails

  Susan

  24 Apr 2012 | 12:51 pm

  Have you noticed that I’ve been MIA around here lately?  Frankly, I didn’t realize just how long it had been since my last post.  There’s a good reason, though.  A couple of months ago Jeff Houck, food editor at the Tampa Tribune and organizer of TECHmunch, Tampa, invited me to be a speaker at the conference.   Needless to say, I was honored and flattered to be asked.  I was also a little terrified!  You see, Jeff asked me to speak about photography.  Yes – photography.  While I’ve spent a good part of my life writing in various careers, I’ve only begun developing my…

• Esthers Cherry Noodle Kugel

  Susan

  3 Apr 2012 | 1:14 pm

  As I write this post, I’m hanging my head in shame.  You see, dear readers, I’ve been holding out on you.  Not intentionally, mind you, but holding out just the same.  The other day, as I was sifting through recipes to include in my Easter brunch roundup, I re-read my old post on Savory Vegetable Noodle Kugel and realized something.  In that post I told you about a fab recipe for a Cherry Noodle Kugel that I was going to share.  And, I never did.  I swear, I meant to!  It just never happened.  My sin was one of omission, and I intend to rectify it right now!    Since this week…

• Easter Brunch SGCC-Style

  Susan

  1 Apr 2012 | 3:31 pm

  Of the great triumvirate of Christian holidays (Thanksgiving, Christmas and Easter),  Easter is my favorite.  While I love eating myself into oblivion at Thanksgiving, and  Christmas (the gifts are nice too), I actually enjoy the fact that Easter isn’t as food-centric.  I find it to be a much more relaxing and low-key holiday than the others, which in turn means less stress for me.  And, I’m all about less stress these days!    While, it would be unthinkable in my family to have Thanksgiving or Christmas dinner in a restaurant (gasp!),  the same does not apply to Easter.  Unless…

• 

  Just Food Now

• JFN Food News

  J @ JFN

  15 May 2012 | 4:53 am

  It’s winter in the Cape Winelands and this means that it’s really chilly despite the fact that the sun is shining brightly; of course there are the warm sunny areas where the cat sleeps and ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Simple Mushroom & Truffle Risotto

  J @ JFN

  14 May 2012 | 6:37 am

  This is not a post about risotto but rather a recipe for the really busy person who happens to need truffles in their life quickly. It can be made with the black truffles one brings ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• The Idiot’s Guide to Truffles

  J @ JFN

  14 May 2012 | 5:00 am

  It was Mother’s Day yesterday & I got beautiful orange roses and black truffles, a giant dark Toblerone, a massive bag of marshmallows and cupcakes! I don’t  get truffles every day... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• A Day for Mothers

  J @ JFN

  9 May 2012 | 11:34 am

  It’s Mother’s day this coming Sunday and unlike all the other years, this one feels quite different; it could be that my mom and I have finally become friends because I took my ego out ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• JFN Food News

  J @ JFN

  9 May 2012 | 10:15 am

  Right, it’s been a while but the stitches have gone and I’m feeling a lot more comfortable without the staples, so I thought it was time to catch up on some news. It seems the ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• 

  delicious:days

• Salad Sicilia - A crunchy, colorful addiction

  Nicky

  30 Apr 2012 | 4:48 pm

  Everything is different today. Usually I would introduce you to a favorite recipe of mine with a short story, either about how I found it or what makes it so special. But today all you get is the raw, no-fuss recipe . Now how about that?Read the rest of Salad Sicilia - A crunchy, colorful addictionCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Fabrizia's Panelle - An Appetizer for all Seasons

  Nicky

  18 Apr 2012 | 12:59 am

  So far April is doing its best to make us not forget the beautiful Sicilian spring we enjoyed in March: we’re back to frosty nights, hail chased up by snow showers as well as grey, endless rain. Yet, nothing that flipping through thousands of photos and recipe notes can’t cure!Read the rest of Fabrizia's Panelle - An Appetizer for all SeasonsCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Tasty Music - Catchy Tunes, March 2012

  Nicky

  31 Mar 2012 | 12:36 pm

  Not really sure how March could fly by within the blink of an eye. If it wasn’t for this Kottke post about the Emmentaler PR stunt (gecko cheese?), I would have become an easy victim for tomorrow’s April Fools’ Day jokes. And it reminded me, that a draft about my March music favorites was still waiting to get finished!Read the rest of Tasty Music - Catchy Tunes, March 2012Copyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Traveling Sicily - Thoughts & Tips

  Oliver

  27 Mar 2012 | 1:24 am

  Ten fantastic days in Sicily and a plethora of thoughts, impressions and photos left with. Nicky is currently back on her book schedule & pressed for time, so I’m taking over (imagine evil laughter).Read the rest of Traveling Sicily - Thoughts & TipsCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Roasted Cauliflower with Superspice - Love the Neglected

  Nicky

  2 Mar 2012 | 12:07 pm

  Some vegetables are clearly under-represented in my kitchen and I can’t talk my way out of it. We do love our vegetables here, but salads, pumpkins and tomatoes get way more love and affection than others do. Yes, Cauliflower, I’m looking at you.Read the rest of Roasted Cauliflower with Superspice - Love the NeglectedCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• 

  Cafe Fernando

• No-Bake Chocolate Biscuit Cake

  Cenk

  27 Apr 2012 | 4:00 pm

  No-bake chocolate biscuit cake is a staple in almost every Turkish mother’s repertoire. Turns out, we’ve all been eating like royalty! According to this article, no-bake chocolate cake is a tea time favorite of Queen Elizabeth II. In fact, it was one of the cakes served at Prince William and Kate Middleton’s wedding reception. McVitie’s [...]

• Saveur’s Best Food Blog Awards & Chez Panisse

  Cenk

  13 Apr 2012 | 8:57 am

  It was one of the best meals I’ve had during my two weeks in San Francisco and certainly the most memorable dining experience of my life. My Chez Panisse Experience is nominated in Saveur’s Best Food Blog Awards 2012 in the “Best Single Piece of Culinary Writing” category. Thank you Saveur! It is a great [...]

• Tartine’s Basic Country Bread

  Cenk

  6 Mar 2012 | 1:14 pm

  It could have risen a bit more. It should have had a more open crumb. And the “ears” would have definitely been more pronounced if I had scored the dough with a razor instead. But still, I can’t believe this bread came out of my oven. Thanks to Chad Robertson and his detailed recipe, Tartine [...]

• The Best and Creamiest Chocolate Ice Cream You’ll Ever Have

  Cenk

  22 Feb 2012 | 9:15 am

  Long-time readers would know how serious I am about chocolate and ice cream. So believe me when I say: This is “The Best Chocolate Ice Cream You’ll Ever Have”. And the best part is, you don’t even need an ice cream maker! Sold? Take a look at my recipe and photos (and read how serious [...]

• Sourdough Starter Recipe

  Cenk

  20 Feb 2012 | 3:43 pm

  Now that the sourdough starter recipe is finalized, I can conquer all the sourdough bread recipes I’ve been dreaming about for years. The first on the list is Tartine Bakery’s Basic Country Bread. Before I share that adventure (and what an adventure it was), I wanted to summarize the sourdough starter recipe in a single [...]

• 

  Comestiblog

• Springtime Sangría

  Comestiblog

  11 May 2012 | 4:45 pm

  Sangria is a delightful quaff for a warm, spring get-together. Served throughout Spain and Portugal, this alcoholic punch infuses bright, sunny fruit flavors into any convivial gathering. While variations seem endless, personal preferences—fruit, wine, brandy, soda, and such—prevail ultimately. Nevertheless, if you're seeking a superb springtime sangria suggestion, try the following refreshing...

• Celebrate May Day at Queens Taste 2012

  Comestiblog

  24 Apr 2012 | 11:36 am

  Mark your calendar and whet your appetite! Queens Taste 2012, the borough's premiere food-and-networking event, will take place Tuesday, 1 May, from 6:00 P.M. till 9:00 P.M. at Citi Field's Caesars Club in Flushing Meadows Corona Park.

• IACP Culinary Expo and Book & Blog Festival

  Comestiblog

  13 Apr 2012 | 8:35 am

  On Sunday, 1 April 2012, over 100 exhibitors strutted their stuff at the Culinary Expo and Book & Blog Festival in SoHo, part of a five-day conference celebrating "The Fashion of Food" by the International Association of Culinary Professionals. This year's installment marked the 34th anniversary of the IACP conference.

• Free Breakfast Mondays at IKEA

  Comestiblog

  9 Apr 2012 | 1:09 pm

  The price is hard to beat. Every Monday morning, IKEA (pronounced EE·KAY·uh by those wishing to sound Nordic) serves a free hot breakfast of scrambled eggs, bacon, and potatoes from 9:30 till 11:00. (The same 385-calorie breakfast plate costs only 99 cents the rest of the week.)

• Top American City BBQ Breakdown

  Comestiblog

  31 Mar 2012 | 11:01 pm

  While every American city is sure to have a barbecue pit or two preferred by the locals, only a few have gone on to define their own nationally renowned style. Contenders are plentiful, but four cities come to mind when the subject is how to heat and treat meat on the street.

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  $5 Dinners

• $.55/1 Hillshire Farm Deli Carvers Coupon

  Erin, The $5 Dinner Mom

  16 May 2012 | 9:45 am

  This is a new product from Hillshire Farm and will likely be on super sale the next couple weeks at grocery stores nationwide. Use this coupon when it’s on sale for super savings!$.55/1Hillshire Farm Deli Carvers™ LunchmeatYay for super savings!Disclosure$.55/1 Hillshire Farm Deli Carvers Coupon was first posted on May 16, 2012 at 10:45 am.   CommentsCommentsRelated StoriesNew Cellfire Coupons Released 5/15Garden of Eatin’ + More Printable Coupons*HOT* $2/1 OrganicGirl Produce | Printable Coupon

• Little Books for Little Cooks- Kids in the Kitchen

  Kristy

  16 May 2012 | 9:00 am

  Do you love to read stories to your kids?  Have you ever tried to cook something with your kids that is inspired by a book?  Check out all of these wonderful ideas on Little Books for Little Cooks over on Totally Tots.Little Books for Little Cooks- Kids in the Kitchen was first posted on May 16, 2012 at 10:00 am.   CommentsCommentsRelated StoriesHealthy Snacks for Kids- Kids in the KitchenGlow in the Dark Jello- Kids in the Kitchen

• Spice Jar Organization- Kitchen Inspiration

  Kristy

  15 May 2012 | 12:00 pm

  Do you have trouble finding the spices in your cabinet and keeping them organized?  Check out this creative solution using baby food jars over on Frugal Decor Mom.Spice Jar Organization- Kitchen Inspiration was first posted on May 15, 2012 at 1:00 pm.   CommentsLove this idea! Easy to find spices would be awesome. by Brenda WilliamsI started doing this already, I have so many jars though I am ... by CarolynRelated StoriesFreezer Storage- Kitchen InspirationShutter Organization- Kitchen Inspiration

• New Cellfire Coupons Released 5/15

  Jenn K

  15 May 2012 | 10:26 am

  Cellfire has released new e-coupons that can be loaded onto your store loyalty cards at all Kroger and Safeway and their family stores (**see below).Coupons must be saved onto your card before May 28, 2012, and can be used up until June 11, 2012.  This next set of e-coupons include (among others!):Fiber One Cereal Save $.75 Save $0.75 when you buy any ONE BOX Fiber One cereal listed, Fiber One Original, Fiber One Honey Clusters, Fiber One Raisin Bran Clusters, Fiber One Caramel Delight(TM), Fiber One Frosted Shredded Wheat, Fiber One 80 Calories.Gogurt, Trix, Splitz Save $.75 Save $0.75 when…

• Restaurant Coupons & Deals – 5/15

  Jenn K

  15 May 2012 | 8:30 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…

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  MyGourmetConnection

• Avocado-Spinach Soup

  Lynne Webb

  15 May 2012 | 3:42 pm

  Fresh spinach and ripe avocado combine with simple flavors like onion, garlic and lemon to make a creamy, delicious soup that can be served either chilled or warm. Great as a first course, or serve with a salad for lunch or dinner. [ get the recipe ]

• Chicken Fried Rice

  Lynne Webb

  14 May 2012 | 3:56 pm

  Making fried rice at home is easy and quick, and all the ingredients you need can be purchased at any supermarket. The important thing is to cook your rice ahead of time and allow it to chill thoroughly so the grains don't stick together when you stir-fry it. We used boneless, skinless chicken thighs in this recipe, but just about any meat, cooked or raw will work. See our notes for some variations. [ get the recipe ]

• Watermelon Sour Schnapps

  Lynne Webb

  14 May 2012 | 2:57 pm

  Make some refreshing summer cocktails with Hiram Walker Watermelon Sour Schnapps. It has a tangy flavor reminiscent of watermelon candy, but without the excess sweetness. With a relatively low proof, it's perfect for mixing with stronger spirits like vodka and tequila to add a burst of watermelon flavor to all sorts of cocktail recipes. Try a twist on a favorite like the Margarita or Cosmo (recipes below) or get creative and mix up something new. Watermelon Drop 3/4 part Hiram Walker Watermelon Schnapps 3/4 part ABSOLUT Citron Layer the Citron on Hiram Walker Watermelon Schnapps. Serve as a…

• Jalapeno-Lime Corn Bread

  Erika Pitera

  13 May 2012 | 12:09 pm

  This is a zesty, aromatic twist on a fairly standard jalapeño corn bread recipe. The peppers add a nice bit of heat, and when combined with the tangy lime flavor, this moist and crumbly corn bread is a real treat for the taste buds. [ get the recipe ]

• Everyday Grilling

  Lynne Webb

  11 May 2012 | 3:29 pm

  "Everyday Grilling: 50 Recipes from Appetizers to Desserts" is a collection of 50 creative, easy-to-follow grilling recipes from Sur La Table (Recipe Excerpt Included: Grilled Pound Cake).

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  Eat Boutique

• Compound Butter: Lemon-Mint and Red Scallion-Honey Recipes

  Shelby Larsson

  16 May 2012 | 9:00 am

  It doesn’t take much to spruce up a refrigerator staple into a chic accompaniment.  Take butter, for example. We all know it, use it and love it, but probably don’t tend to think of it as the star of a meal. Shelby reminds us below that dressing up butter is delicious and fun and the reason you should raise your hand to bring the bread for your next potluck. -Maggie Have you ever been invited to a potluck dinner and somehow been assigned the task of bringing the bread? For many, this would be a huge relief—avoiding the trouble of planning a dessert or a leafy salad that will…

• Very Fond of Food

  Erin Nichols

  14 May 2012 | 9:00 am

  Cookbooks are inspirational reading.  They’re filled with nourishing ideas, incredible food photography and often, like Sophie Dahl’s Very Fond of Food, some entertaining anecdotes, personal notes and silly stories.  They make us laugh and make us hungry.  What new cookbooks are inspiring you? – Maggie I’m a bit embarrassed to admit this, but I flipped through Sophie Dahl’s new cookbook, Very Fond of Food, admired the pictures tremendously, and even made a delightful recipe without having a clue as to who she was. After thoroughly stuffing my face, with what…

• What We’re Loving: For Mom

  Lauren Keiper

  11 May 2012 | 8:00 am

  It’s not too late to send a belated gift to Mom (hint: Our Mother’s Day gift box will still taste great even if it arrives next week).  But in case you want to whip something up in the kitchen for Sunday, these are a few items we’re loving right now and think Mom would, too. - Swap Mom’s normal cup of Joe this Sunday with Breakfast Coffee Pudding, we think she’ll be pleased. {from theKitchn} - Or give her a sweet treat to dunk.  Candied Pecan Biscotti should do the trick.  {from Joy the Baker} - If the whole family is coming by to celebrate Mom, these Orange…

• Burwell General Store Cardamom Quick Bread

  Michelle Martin

  10 May 2012 | 9:00 am

  Sunday mornings are my designated mornings of relaxation, as I’m sure they are for most people.  It’s my one morning a week where I’m not running around like crazy trying to get out of the house. It’s the only morning where I get to enjoy a more lavish breakfast than a quick bowl of oats or granola bar on the run.  This typically involves me rummaging through my fridge and pantry and pulling out a whole bunch of things to make pancakes, eggs, anything I have on hand.  A delicious meal typically follows, but I always regret it after I finish eating and remember the pile of dishes in…

• Tartines: Open-Faced Sandwiches

  Judi Cutrone & Nicole Ziegler

  7 May 2012 | 9:00 am

  Spring is here and we’re lucky to have Judi Cutrone and Nicole Ziegler from Some Kitchen Stories dust off an old favorite, spruce it up and well, open it up:  the sandwich.  This is the first contribution from the SKS ladies, and they’ve already got our mouths watering.  What sandwich are you packing in your spring picnic basket?  -Maggie It’s a fact of nature that in winter things close up. We hibernate. We huddle. We insulate (some with thick sweaters, some with chocolate cake, we don’t judge). And then, it’s spring and everything opens up. Things widen and expand. It’s…

• 

  We are not Martha

• Lemon Garlic Shrimp with Parmesan

  Sues

  15 May 2012 | 6:25 am

  Remember I declared last summer the summer of shrimp? Well, I think it’s on again. There’s something about summer that just screams shrimp to me. And it’s legit one of the easiest foods to cook. You can do so little with it and have it be simply divine. I got the idea for this recipe from a Martha Stewart one (she’s totally been my go-to again lately!), but made a few variations. But really, how many alterations do you need to make when a dish contains ingredients like lemon, garlic, and parsley? Light, refreshing, and so, so versatile. It’s Tuesday. Which…

• Egg in a Red Pepper

  Sues

  9 May 2012 | 10:59 pm

  When I saw this recipe from Martha Stewart, I immediately knew I’d be making it. Sure, it makes the perfect brunch. But it also makes an incredibly speedy and easy weeknight dinner. Plus, I’ll never say no to eggs for dinner. Never ever. I’ve had a crazy busy week, packed with teaching, work events, and wedding-related activities. No free nights mean not much cooking and a lack of blogging going on. But I didn’t get home too late last night and decided a home-cooked meal was just what I needed. Home cooked doesn’t mean hours slaving over the stove… This was…

• Bacon Maple Cookies

  Sues

  7 May 2012 | 1:13 pm

  Can I just say I can’t wait to get married? Like really, really can’t wait. This weekend was packed with wedding-related activities and, while I could do without all the appointments (seriously… they take up A LOT of time!), it’s all generally exciting and I know I’m going to miss them when they’re over. Yes, I’ll miss trying on my dress for the however many-ith times and looking at it in the mirror. Though we’ve been engaged for almost a year and a half, Chris and I finally did our engagement photos yesterday. Maybe it’s a little crazy,…

• Mango Coconut Fried Rice

  Sues

  3 May 2012 | 9:38 pm

  If I had this bowl of Mango Coconut Fried Rice in front of me right now, I’d tell you to load on the Sriracha. As in, pour a whole bottle on. Because, as Chels mentioned in her previous post (about our GLORIOUS weekend!), we’re both feeling a little bit under the weather this week. OK, A LOT BIT. Truth be told, I haven’t been in the kitchen in over a week. As a matter of fact, tonight was the first time I ate anything of any sustenance since Sunday afternoon. Which basically means anything that wasn’t tea, water, or broth. And even broth was questionable as the thought…

• Susie’s Vermont Bachelorette Weekend

  Chels

  2 May 2012 | 9:41 pm

  If you’ve been reading We are not Martha for longer than a year, you might remember the trip Sues and I took up to Vermont last January thanks to Cabot Cheese and Ski Vermont. We stayed in a luxury condo and learned how to snowboard. We had such a blast and at one point (maybe at multiple points?) we said how great of a trip it would be for a bachelorette party. While we loved snowboarding and being outside, the best part was hanging out and relaxing in the condo, getting massages, and nearly falling asleep in the hot tubs. It was the perfect setting to let go and unwind! So, when it…

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  Simple Comfort Food

• Breakfast Cups

  Dax Phillips

  14 May 2012 | 2:30 pm

  I have to admit, I like planning things to do for Mother’s Day. I will also admit that my wife works pretty darn hard every week, not only in her full-time job, but also taking care of the kids. So as the ‘big day’ quickly approached this past weekend, my job was to make sure Mom stayed calm, laughed a lot, and to had the best day ever. What does that mean? Well, it means it is a pretty darn good challenge for me, and probably my biggest challenge was to keep my kids from arguing with one another, throwing fits, and well, spoiling the day. I have to admit they did pretty…

• Mexican Hot Dog Torta

  Dax Phillips

  9 May 2012 | 6:52 pm

  I’m a huge fan of the Mexican torta. It is a sandwich unlike any other. Well, there are plenty of awesome sandwiches to he tried, that is for sure, but the Mexican torta is a top contender to many. Why do I say this? Well, because the Mexican torta is simple to make, has a base of great and healthy ingredients (for the most part), and can be eaten any time of the day. I first encountered the torta in Wisconsin, believe it or not. I lived in Dallas for many years and you would have thought I would have eaten a torta in Tex Mex country, but that was not the case. I first experienced the…

• Chorizo Fried Rice

  Dax Phillips

  7 May 2012 | 3:25 pm

  One of my kids favorite things to eat is the fried rice at our local hibachi restaurant. For a kid that does not like many vegetables, and eggs to boot, he will sit there and watch the chef flip and crack the eggs, do the knife stunts as he slices and chops vegetables, only to be nicely plated on his plate. Those carrots I lay out during dinner, and those carrots he refuses to eat, well, he eats them in the fried rice. Same goes with eggs. He will not touch them if they are fried, scrambled, or hard boiled, but put it in fried rice, and he will have a second serving. As a parent, I latch…

• Cinco de Mayo Recipes

  Dax Phillips

  4 May 2012 | 9:47 am

  If you are looking for something to make to celebrate Cinco de Mayo, here are some wonderful, and easy recipes. Click for the recipe, or you can find my collection of Mexican recipes at http://www.simplecomfortfood.com/category/mexican/. ¡Viva, Cinco de Mayo!  

• Taco Cups

  Dax Phillips

  3 May 2012 | 11:09 am

  While I was making blueberry muffins with my daughter last weekend, I began thinking of what I could make in the muffin tin. I think the only thing I have ever made with those muffin tins, are, well, muffins. Go figure. But as I look at them, and looked on top of my counter, I noticed some corn tortillas that I needed to use up, and just like that, an idea sparked. In anticipation of Cinco de Mayo, I figured that I would use the muffin tin as a vessel to hold corn tortillas, and fill them with whatever I had in stock. In my case, I was going to make chicken taco cups, some filled with…

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  Whipped

• Kale Sesame and Ginger Salad

  Caroline

  11 May 2012 | 3:11 pm

  I began eating kale for health reasons and now my palate is sharing the pleasure. Originally, I added kale to my diet to benefit from all the vitamins, anti-oxidants and fiber it offers. Last year, I planted a variety of kale in my garden knowing that if I had an abundant, organic harvest, I would find more ways to eat it. Originally, I only used kale in soups. The leaves took on the flavors of the broth and I basically pretended it was spinach. When I grew brave enough to eat kale on its own, I made  crunchy kale chips. The oven roasting morphs the leaves into brittle, thin chips. They go…

• Vanilla Marshmallows

  Caroline

  7 May 2012 | 4:04 pm

  Another sweet treat from my Spice Islands Flavor Explorations. Bookmark this one with the Homemade Cinnamon Graham Crackers for your summer campfires. Marshmallows are a happy food. They glue together Rice Krispies Treats, float in hot cocoa and perch on the end of skewers around cozy campfires. Just thinking about the sweet, cloud-like cubes and their squishy texture probably brings a little smile to your face, or at least tickles a comforting, nostalgia nerve. My recent experimentation with graham crackers opened my eyes to just how much better homemade versions of the usual store-bought…

• Strawberry Rhubarb Compote

  Caroline

  27 Apr 2012 | 11:57 am

  Time to use the frozen rhubarb since the new crop is bursting up from my garden. I am behind on a lot of things lately: work piling up, overdue on cutting both our lawn and my overgrown hair, embarrassingly late thank you notes still waiting to be addressed, and neglecting this blog! A few weeks ago, I managed to plant some greens in our garden so we will be eating our own organic salads soon. While tending to our edibles, I noticed that the rhubarb is already up and some stalks are nearly ready for harvest. It reminded me that I had a few bags of frozen rhubarb in the freezer from last year.

• Post. Eat. Drink. Tweet.

  Caroline

  18 Apr 2012 | 11:07 am

  Reporting live from the Time Out Chicago 2012 Eat Out Awards was a new experiences full of lessons to learn. The Chicago Blogger Network was asked to cover the action at this year’s annual Time Out Chicago Eat Out Awards, where they honor chefs and restaurants with a variety of accolades. Five of us were invited to sit at a press table and exclusively announce the winners live. It was my first event of the sort and I certainly learned a lot. What I learned on Monday: 1. I am incapable of adhering to a diet plan when I encounter a table full of interesting foods and a sampling of fine…

• A Day to Remember

  Caroline

  12 Apr 2012 | 10:19 pm

  In one day, I peered into the crater of a volcano, saw monkeys, heard toucans, spied iguanas and crocodiles sunning themselves, met my first poison dart frog, had a snake cross my path and swung through the rainforest. It was a really good idea to take this business trip to Costa Rica because when I had a one day break from meetings, I fit a lifetime of adventure into 12 hours. I’ve found that all the good things people say about Costa Rica are true. The people are friendly and the biodiversity is incredible. I somehow escaped the rain, protected myself from sunburn and didn’t get…

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  Skinnytaste

• Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw

  Gina @ Skinnytaste

  16 May 2012 | 9:58 am

  Turkey burgers with a cayenne pepper kick! Here's a fun way to turn boring turkey burgers into something with a little more exciting. If you're a buffalo wing fan, you'll love the flavors in this turkey burger topped with a broccoli slaw tossed with my very own homemade blue cheese dressing. Someone recently emailed me and gave me this idea, she took my zucchini turkey burger recipe and dipped it in hot sauce after. I decided to add it to the turkey meat instead, and figured you can always serve more on the side if you wish! And by the way, there's carrots in these burgers but…

• Grilled Flank Steak with Black Beans Corn and Tomatoes

  Gina @ Skinnytaste

  15 May 2012 | 10:18 am

  This steak dish has a fiesta of flavors, the flank steak is seasoned with cumin and garlic and grilled to perfection, then topped with a fresh black bean, corn and tomato salad for a quick and tasty family friendly weeknight meal. I love topping grilled meats with fresh salad, a few successful examples of this: Grilled Flank with Tomatoes Red Onion and Balsamic, and Grilled Chicken Bruschetta. In this Tex Mex version, the flavors can be easily tweaked to suit your family's taste, make it spicy with some chopped jalapenõs, or swap out an ingredient for those picky kids. Enjoy! Click Here…

• Asparagus Prosciutto Panini with Garlic Mayonnaise

  Gina @ Skinnytaste

  14 May 2012 | 10:20 am

  Melted Swiss cheese, asparagus, proscuitto, arugula and garlic mayonnaise pressed in a ciabatta. Did that just make your stomach growl? Panini's are the perfect weeknight meal, they come together quickly and you can literally clean out your refrigerator coming up with new variations. If you can make a grilled cheese, you can make a panini, that's how easy it is and you don't need a fancy panini press to make it. Prior to owning a panini press, I used my George Forman grill or you could even use a grill pan on the stove and place an iron skillet on top to press it down. I grilled…

• Strawberry Rhubarb Crisp

  Gina @ Skinnytaste

  12 May 2012 | 2:53 pm

  The perfect ending to a meal is a homemade warm fruit crisp topped with a dab of whipped cream. Spring rhubarb and strawberries are the perfect combination of sweet and tart and work so well together for this comforting dessert. So many of you are asking me for rhubarb recipes, so I picked this from the archives and brought it to the top for your convenience. It's a favorite of mine and perfect for this time of year! Since making Strawberry Rhubarb Compote a few weeks back I've been craving some type of Strawberry Rhubarb cobbler or crisp and the latter won. I can't pass up…

• Iced Green Tea Mojito

  Gina @ Skinnytaste

  11 May 2012 | 12:31 pm

  The perfect summer cocktail, a cross between a tall glass of fresh brewed iced green tea and a mojito!! I think this is going to be my signature drink all summer, it's icy cool, and has the added bonus of antioxidant rich green tea. So simple using ingredients you probably have on hand such as green tea, fresh limes, fresh mint leaves (growing wild in my garden at the moment), baby arugula, and raw sugar (you could use agave or stevia to keep it sugar-free). Multiply the recipe and make a pitcher for a party, or make them by the glass for a more intimate gathering. I originally saw this…

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  Elle's New England Kitchen

• Le Creuset Pie Baker’s Set-Mother's Day Giveaway

  Elle

  7 May 2012 | 2:08 pm

  Who doesn’t love pie? Today, I have for one of you, a chance to win a pie baking set from Le Creuset. The baker’s set includes: 1 (large) pie dish, 1 pie bird, 1 oven mitt and a French Trivet all in Cherry. And I’m here to tell you, it’s gorgeous! The pie bird--adorable. The giveaway is now closed. Winner is #56, Schmidty. Congrats! Thank you to everyone that entered!  If you'd like to purchase your very own Pie Baker's Set, you can do so here at Le Creuset. Get FREE SHIPPING from May 14th, 2012 (9:00 AM) - May 20, 2012 (11:59 PM). The coupon code is PIE4. I…

• Creamy Mushroom Rigatoni

  Elle

  3 May 2012 | 1:25 pm

  I know it’s supposed to be getting warmer--it’s already May! But here in NH, it’s been very cool and overcast (and a bit rainy) for the last couple of weeks. As per usual--plus, we need the rain. I’m not complaining! I like it when we have actual Spring-like weather when we’re supposed to. It’s no fun having a super hot Spring leading right into a hot summer. As a result of this cool, damp weather, I’m still craving comfort food. This Creamy Mushroom Rigatoni is pure comfort food. It’s creamy, of course, but it’s also homey, stick to your…

• Roasted Strawberry Rhubarb Cheesecake Ice Cream

  Elle

  26 Apr 2012 | 2:40 pm

  Scoopapalooza! It’s all about ice cream. Made with local ingredients, if we can swing it! This one has local rhubarb and strawberries. Let’s face it, they’re the first dessert-type local ingredients we get here in NH every Spring. It’s still chilly here, folks--not too many choices yet. I made a Strawberry Rhubarb ice cream a couple years back, but I wanted to make another. That one was based on a simmered fruit sauce. Something different. What to do? “Elle, you could roast the rhubarb and berries first.” My brain seemed to say. Oh yes! I’ve seen this…

• Grilled Chocolate and Parmesan Sandwich

  Elle

  22 Apr 2012 | 4:25 pm

  Yeah, really. And it’s good. Damn good. Pairing the not so sweet dark chocolate with the nutty, tangy Parmesan cheese is pure genius. Don’t forget about the buttery-crispy grilled bread. Who, me? Genius? Why thanks! But no, it’s not my idea. I read about it on The Huffington Post a couple weeks ago, and haven’t been able to get it out of my mind. I’d have made it right away, too, if it weren’t for those pesky kids eating all of the chocolate and bread. Moving on… It’s Sunday afternoon, and it’s a rainy one, at that. Husband is out with…

• Even Better Than Ultimate Brownies

  Elle

  16 Apr 2012 | 10:54 am

  Summertime means lemonade and brownies! Are they ultimate? Better than ultimate, even? I’m not sure, but in my house, they’re definitely better than ultimate. They’re dark, rich, and fudgy--with a hint of espresso and extra mini semi-sweet chips. Actually, they’re triple chocolate brownies, with unsweetened chocolate, dark cocoa, and mini chips. They also happen to be my new favorite. I’ve made them three times already, and don’t see myself stopping anytime soon. These are the brownies that I used in my Mocha Toffee Brownie Chunk Ice Cream from a couple…

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  SFoodie

• West of Pecos Brings Quirky Old West Fare to The Mission

  Tamara Palmer

  16 May 2012 | 12:45 pm

  West of Pecos (550 Valencia) opened May 15 in the completely transformed Bombay Bazar space. The former Indian ice cream parlor and market would have never conceived of a Texas longhorn skull as... Continue reading "West of Pecos Brings Quirky Old West Fare to The Mission" >

• Science Says, "Red Wine Does a Body Good!"

  Megan Rascal

  16 May 2012 | 11:00 am

  In addition to making you funnier and more attractive, it seems red wine may aid in digestion! A study by the American Journal of Clinical Nutrition got a bunch of dudes to drink a small amount ... Continue reading "Science Says, "Red Wine Does a Body Good!" " >

• Hot Honey From Delk Bees: Bees Have Stingers, This Has Bite

  Ben Narasin

  16 May 2012 | 9:00 am

  Honey is an amazing substance. It's eternal: Honey found in a Pharaoh's tomb is still edible. It's antibacterial: Wild honey spread on a cut can temporarily suffice in lieu of Bacitracin. And, of... Continue reading "Hot Honey From Delk Bees: Bees Have Stingers, This Has Bite" >

• The Food Network's Invention Hunters Is Predicated on a Bigger Lie Than Most Food Shows

  Michael Leaverton

  15 May 2012 | 2:00 pm

  Each week, we take a quick, cautious look at food TV. This week, Invention Hunters, a half-hour show about hunger in America, Mondays at 9 p.m. With Invention Hunters, the Food Network returns to... Continue reading "The Food Network's Invention Hunters Is Predicated on a Bigger Lie Than Most Food Shows" >

• Edibles: Burned Out on Sweets? Cheesy Popcorn is a Savory Solution

  Steve Robles

  15 May 2012 | 10:00 am

  I'll admit, the whole drama that erupted between Anthony Bourdain and Paula Deen this year fascinated me. If you're not as gossip-driven as I am, here's a summary: Bourdain called out his fellow... Continue reading "Edibles: Burned Out on Sweets? Cheesy Popcorn is a Savory Solution" >

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  Cookerati

• Happy Mother’s Day 2012

  Diana

  13 May 2012 | 10:18 am

  My husband gave me the gift of time alone today – so here’s a quick wish for a Happy Mother’s Day to all of our Cookerati moms and mom-like people. Enjoy!!

• Chocolate Raspberry Vodka Cocktail – Friday Unwind

  Diana

  11 May 2012 | 9:37 pm

    When I get to play with Chocolate Raspberry Infused Vodka by Godiva, I am one of the luckiest people around.  This was sent to me to try out and I love it, vodka with chocolate and raspberry.  Not one of the sticky sweet liqueurs, but a clear vodka (5 times distilled) with chocolate and raspberry infused in it.  It is a little sweet, you don’t need a simple syrup to go with it, but can drink it straight on the rocks.  This would go great for a mother’s day gathering.  If my mom, my sisters and I were sitting around after dinner looking for cocktails, this would be fun…

• Cobb Salad and Mother’s Day – They Go Together

  Diana

  10 May 2012 | 10:02 pm

  Mother’s Day – Cobb Salad – I think they can go together really well. Reason 1 :The ingredients in my fridge were pointing towards salad with all the greens I had accumulated.  Spring is a great time for salad greens, they thrive when it is cooler, and slow down or bolt when it’s really warm. I even had a smoked chicken in the fridge and fresh ricotta that needed to be used up. Herbs are growing in the garden. Reason 2:  Mother’s Day isn’t really for mothers when we have to cook, Cobb salad comes together easily with cold make ahead ingredients, that can…

• Fresh Strawberry Pie – Perfect Mother’s Day Dessert

  Diana

  9 May 2012 | 10:40 pm

  This year peak strawberry season and Mother’s day collide.  I found some strawberries at a farm market and made the Fresh Strawberry Pie from Pat Sinclair’s Baking Basics and Beyond.  The pie was fantastically delicious, though really, I just needed a spoon to eat the strawberries and sauce out of the pot.  In fact, I wanted to lick the drippings off the stove – if I didn’t worry about burning my tongue.  I brought it to my daughter’s college house for her friends (and us) to share.  We all loved it – it’s a bit messy, but ohhhhhh soooo good. …

• Baking Basics and Beyond by Pat Sinclair

  Diana

  9 May 2012 | 10:19 pm

  When I saw the title – Baking Basics – I thought it was a tutorial type book teaching baking from the ground up – like a textbook.  I was wrong, this is more about simple and basic baking, that anyone can do.  Mostly desserts, these dishes are easy but delicious.  Most of the recipes are one or two pages, but there are a couple of longer ones.  The ingredients can be found in most pantries and are used in more than one recipe with a few surprises here and there. I received a copy of Baking Basics and Beyond by Pat Sinclair to use for a review. As a food consultant and…

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

• How Professional Eaters Stay Balanced

  Stephanie

  15 May 2012 | 5:21 pm

  Lately, I've had Spring Cleansing and fitness on the brain.I mean, when eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. Ruth Reichl and Dana Cowin have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle.Michelin three-star superchef Masa Takayama runs every morning…and has lost 30 pounds in the past five years doing so. Jonathan Kauffman, SF editor at Tasting Table and…

• Spring Cleansing: Juicing

  Stephanie

  9 May 2012 | 3:53 pm

  I never thought I’d be one of those girls who juiced. I’ve never believed in dieting, certainly never did a regimented cleanse before…they seemed gimmicky, rigid, and not very healthy. So why would I ever consider a juice cleanse?Well, let’s face it. Food is my life. I make an effort to balance out the foie dinners and cheese benders with kale and quinoa, but sometimes all the fun catches up to me and I need a detox.The whole juicing trend intrigued me, and seemed to be winning over fellow food bloggers by the masses. Joy the Baker loves cheeseburgers just like me, and she did it.

• 20 Kitchen Essentials

  Stephanie

  25 Apr 2012 | 12:09 pm

  When Hua and I got married we decided to forgo the traditional bridal registry. Between his addiction to trolling Craigslist for restaurant going-out-of-business sales and my habit of goading him on, the last thing we needed was more stuff. We agreed that we’d much rather have a travel fund than receive a blender (...unless it was a Vitamix).Our summer calendar is flooded with weddings this year, and it made me think of all those registry-gun-wielding brides out there. I imagine aisle after aisle of appliances, cookware, and knives to choose from. Which one to pick? Which will last the…

• Forbidden Foie Gras

  Stephanie

  16 Apr 2012 | 12:46 pm

  We hurried along in the cloak of darkness, skirting the lamp posts, our footsteps echoing on the wet cobblestone. We reached our destination, threw a quick look over our shoulders to make sure we weren’t being followed, and then approached the discreet door, solid, bolted. One long knock followed by three swift knocks.Password: quack quack.A foie gras dinner awaits.Ok, so maybe it wasn’t quite so dramatic. But with California’s upcoming ban on foie gras slated for July 1 (Senate Bill 1520), who knows what kind of clandestine measures we’ll have to take to get a taste of the forbidden…

• Weekend Getaway: Oysters + Cheese {Marin, Part 2}

  Stephanie

  14 Apr 2012 | 11:16 pm

  We are now entering the cheese portion of this eating excursion. Get excited. Because you’ll notice on your drive up through Marin County that this is indeed cow country.The Point Reyes peninsula has a long and tasty history of artisan cheesemaking. During the Gold Rush, European immigrants built dairies here to supply butter and cheese to gold miners in San Francisco. The peninsula became known as “cow heaven” and from the looks of it, not much has changed.Just as the nutrient rich and pristine waters of Tomales Bay play an integral role in creating oysters that burst with briny,…

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  Sweets Foods Blog

• Why Should I Take Statins if I Can Lower My Cholesterol Naturally?

  Gera@SweetsFoodsBlog

  9 May 2012 | 11:19 am

  * This is a guest post by Enrico Forte High cholesterol is a serious problem that often requires intervention from a doctor to help lower the numbers. When cholesterol levels are too high, the risk... This is a content summary only! The full article is available at the blog.

• 25 Food Additives You Always Wanted To Know About, But (Forgot) To Ask – (Part 1)

  Gera@SweetsFoodsBlog

  1 May 2012 | 7:38 am

  * This is a guest post by Kiko Rex Now, I know in this busy world it’s a lot to ask to not stray off the path of the culinary straight and narrow. I think it goes without saying that most of... This is a content summary only! The full article is available at the blog.

• Mobile Apps are Delicious for Your Diet

  Gera@SweetsFoodsBlog

  24 Apr 2012 | 2:51 pm

  * This is a guest post by Dean Vella The advancement in mobile solutions in recent years has been a stunning mark of achievement. Now we can use that technology as a weapon in an age-old fight: the... This is a content summary only! The full article is available at the blog.

• Feeling Sick? 8 Foods to Eat when You’re Sick

  Gera@SweetsFoodsBlog

  10 Apr 2012 | 3:36 pm

  * This is a guest post by Lauren Bailey As most of us know, being sick is absolutely no fun, and if you’re like anyone, you’ll want to get over it as soon as possible. The only way to... This is a content summary only! The full article is available at the blog.

• How to Write Blog Content: Tips for Consistently Producing Blog Posts

  Gera@SweetsFoodsBlog

  21 Mar 2012 | 8:09 am

  * This is a guest post by Heather Newman Growing your blog’s readership requires a constant flow of quality content, but even the most prolific of us will hit a wall on occasion. Sometimes you feel... This is a content summary only! The full article is available at the blog.

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  The Paupers Kitchen

• Afternoon Musings

  16 May 2012 | 10:42 am

  My little baby has been napping for over two hours so I thought I have a little play around the internet with a cup of tea and a biscuit and I've found some amazing things.Look at this Coffee Art, I mean how did they do that?And these Foodscapes by Carl Warner, just breathtaking. Imagine how long it must have taken to make these.This one just made me chuckle.These flowers from the Sugar Flower Cakeshop are all made from sugar. The attention to detail is amazing. (Sorry the images are so small, I can't get them any bigger without them distorting.) Gallica RoseLily of the Valley Calla…

• Mince and Dumplings

  15 May 2012 | 11:29 am

  Mince and Dumplings is one of my childhood favourites and one of my Mum's specialities. Great on a cool evening as it's not too heavy nor too light on the tummy. Give it a try, I promise you won't be disappointed.Ingredients For the mince2 tblsp olive oil1 large onion, sliced thinly2 garlic cloves, crushed2 celery sticks, sliced finely2 carrots, peeled and chopped500g minced beef1 tin chopped tomatoes2 tblsp tomato purée350ml beef stock150ml red winepinch sugar1 bay leaf (optional)salt & pepperFor the dumplings250g self-raising flour, plus extra for rolling125g shredded…

• Sunday Dinner

  6 May 2012 | 9:05 pm

  Yesterday I made Sunday Dinner. And here it is..... Creamy Mashed Potatoes, Peas & Carrots, Brussel SproutsRoast Potatoes, Roast Beef, Brocolli & Cauliflower Gravy and of course la piece de la resistance ... Yorkshire PuddingsIt was scrumptiddlyumptious!

• Ooh Saucy!

  27 Apr 2012 | 7:06 pm

  Here are two of my favourite quick sauces that can add that little extra taste to an otherwise plain dish, such as chicken breasts or white fish, or even just over some boiled potatoes.

• Béchamel

  27 Apr 2012 | 7:06 pm

  Ingredients 30g butter30g plain flour500ml milkpinch of nutmegsalt & pepperMethod 1. In a saucepan over a low heat melt the butter2. Add the flour and stir constantly over a low heat for 2 - 3 mins3. Remove from the heat and add the milk little by little mixing constantly4. Return to a medium heat and cook for 3 - 4 mins stirring constantly *5. Add the nutmeg and salt & pepper to seasonIf the mixture curdles, pass through a fine sieve and reheat*Makes : 550ml Preparation : 5 minsCooking time : 10 mins

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  Hands On Gourmet » HOG Blog

• Dark Chocolate Mousse with Salted Caramel Shortbread

  Stephen

  10 May 2012 | 12:46 pm

  Serves 10 people Ingredients For the Cookie Dough 2 cups all-purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup powdered sugar 1 teaspoon vanilla extract For the Caramel 2 cups granulated sugar 1 cup evaporated milk 3 tablespoons butter ½ teaspoon vanilla extract 1 teaspoon salt For the Chocolate Mousse 8 oz bittersweet chocolate 1 cup heavy cream ———— 3 large eggs, separated, at room temperature ¼ teaspoon cream of tarter 2 tablespoons sugar 1 cup heavy cream For the Garnish Vanilla sugar to dust the cookies Fresh berries…

• Grilled Corn Souffle

  Stephen

  9 May 2012 | 4:41 pm

  Serves 8-10 people Ingredients For the Souffle 3 cups corn, lightly charred over grill and shaved off the cob ¼ cup parsley, chopped Salt and pepper to taste 1 stick unsalted butter, plus extra for greasing the baking dish ½ cup all-purpose flour 3 cups whole milk 12 large egg yolks 16 large egg whites Special Equipment Grill Ramekins or soufflé dish Instructions Preheat oven to 400°F with rack in middle. Generously butter soufflé dish or ramekins. Stir together grilled corn, parsley, salt and pepper to taste in a large bowl. Melt butter in a 2- to 3-quart heavy saucepan over medium…

• Buttermilk Fried Chicken with Mac and Cheese

  Stephen

  9 May 2012 | 4:34 pm

  serves 8-10 people Ingredients For the Chicken 1 broiler/fryer chicken, cut into 8 pieces 2 cups low fat buttermilk 2 tablespoons kosher salt 2 tablespoons paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper Flour, for dredging 1 gallon fry oil For the Macaroni ½ pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk ½ cup yellow onion, finely diced ½ teaspoon paprika 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper 3 tablespoons butter for topping Instructions For the Chicken Place chicken pieces into a…

• Beef Curry

  Stephen

  9 May 2012 | 4:02 pm

  Serves 10 people Ingredients For the Curry Paste 10 dried red chilies, finely ground 10 fresh thai chilies, thinly sliced 1 teaspoon salt 2 teaspoon freshly ground white peppercorns 4 lemongrass stalks, just the bottom halves, sliced thin and minced 2 tablespoons minced galangal 2 teaspoons minced kaffir lime peel 2 inch piece of fresh turmeric 16 cloves garlic, chopped 4 large shallots, chopped 2 teaspoons shrimp paste For the Beef 2 pounds skirt steak 2 cans unsweetened coconut milk 1-2 tablespoons fish sauce, to taste 1 tablespoon palm sugar, to taste 12 thai eggplants, cut into large…

• Building Community Through Food

  Stephen

  21 Mar 2012 | 1:30 pm

  Recently our friends at Gertrude and Mabel hosted an event at the H.O.G. Kitchen to thank their top clients. The goal was to have fun, eat delicious food, while sipping fabulous drinks. Roland of Mobile Libations took care of the cocktails, the guests prepared and cooked the food, and the fun just happened. Here is the show that Gertrude and Mabel made of the event: Here’s what some of the guests said about the event: Jubilee Lau Events Alison Events Gertrude and Mabel

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  Food Storage Made Easy

• Insta Fire Price Increases COMING JUNE 1st

  Jodi and Julie

  15 May 2012 | 7:46 pm

  A little over a year ago, we introduced you to a fantastic product called Insta Fire (See our video at the bottom of this post when the creators came and cooked us lunch using only InstaFire!) We’ve just gotten word that with their increased growth, and increase in production costs, their pricing will be changing next month. They currently have a 5 gallon product that we sell for the lowest price online WITH FREE SHIPPING at $59.95. After the price increase, they will only be offering a 4 gallon bucket (which is 1 gallon less) and will cost the SAME as the current 5 gallon (That’s…

• Powerless Cooking Recipe: Energy Bites

  Jodi and Julie

  10 May 2012 | 2:06 am

  In honor of our Powerless Cooking class tonight I wanted to share a recipe with you I tried this weekend that required no power to make. If you’ve followed our blog for long, you know that Jodi is the one that likes recipes, and I flat out get anxiety when someone asks me how I made something. I rarely measure, or write things down, and don’t KNOW the actual recipe. This kind of cooking style, is what I blame for my dislike of baking. Baking cookies and desserts are the type of thing you actually NEED to measure for – AND turn on the oven for. For some reason I’m ok…

• Preparedness Events in May

  Jodi and Julie

  7 May 2012 | 1:12 am

  Normally we include any local events that we hear about in the News/Events section of our monthly newsletter, but we wanted to give extra attention to a couple of events coming up in May that we are really excited about. Powerless Cooking Event – Hosted by Food Storage Made Easy Date/Time: May 10th 7-9 pm Location: Draper, Utah Cost: FREE Join us for an evening of free information on different options for cooking when the power goes out. Representatives from great companies such as Sun Oven, Volcano Grills, Humless, and InstaFire will be combining with us to help you learn about these…

• Harry Potter, the beach, Disney World, and … WHEAT?

  Jodi and Julie

  3 May 2012 | 1:15 am

  I have been on vacation this week. Julie is wonderful for holding down the fort while I’ve been away (although it would have been more fun if she were here with me!) Here are a few highlights of my trip: Butterbeer in Hogsmeade Bikini Beach Babe A Few of My Favorite Things A “Wheatie” Plane Ride My daughter and I sat by a really nice Grandpa on our flight to Florida. He gave his extra cookies to her, and she let him play “Temple Run” on our iPad. I had a nice chat with him, and during our conversation I discovered that he owns a little farm in Minnesota. I told…

• Oxygen Absorbers

  Jodi and Julie

  30 Apr 2012 | 2:01 am

  When it comes to packaging foods for VERY long periods of time we’ve had some, but admittedly not THAT much experience. We’ve only been working on our food storage for 4 years. Since it’s only been 4 years, a lot of foods we store wouldn’t or couldn’t have gone bad by now anyways. We also believe in such regular rotation, that our long term food storage food items don’t sit long enough to spoil. We also live in very dry weather, so humidity and moisture haven’t been something we’ve had to deal with. So yes, we’ve had it easy. That’s…

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  Living the Culinary Life, Every Day.

• Seriously Decadent Almost-Raw Chocolate Truffles Recipe

  Stephanie Stiavetti

  12 May 2012 | 4:20 pm

  If you’re a longtime reader of this blog, then my ongoing battle with sugar isn’t news. My body really, truly hates refined sugar. It gives me headaches, joint pain, acne, mental fog, and a cornucopia of other unsavories dramas that I don’t really like to talk about. As someone who comes from a long line of sugar fiends — as well as being the girlfriend of a particularly avid sweets lover — sugar is an especially thing to avoid in my life. You would think that after years of battling a sugar addiction, it would get easier to avoid. Not true. There are entire…

• Vegan Macaroni and Cheese Recipe

  Stephanie Stiavetti

  4 May 2012 | 5:51 pm

  I’ve been eating a lot of macaroni and cheese lately. Between huge, heaping spoonfuls of real cheese, I’ve been pining for a less milk-heavy version that would appeal to my vegan friends. (and my former vegan self – yes, I was vegan many years ago!) But, vegan cheese leaves a lot to be desired. Career vegans, I know a lot of you are with me on that. ... Read the rest of Vegan Macaroni and Cheese Recipe on The Culinary Life. Permalink | Posted in American, Macaroni and Cheese, Recipes, Vegan on May/Fri/2012 Post tags: © Stephanie Stiavetti for The Culinary Life, 2012.

• Copycat Recipe: Stacks’ Granola Pancakes Recipe

  Stephanie Stiavetti

  13 Apr 2012 | 4:22 pm

  I’ve been on a pancake kick lately. I want pancakes all the time, and not just in the morning. Over the past few weeks I’ve made soufflé pancakes, sour cream pancakes, Dutch Babies with apples, Dutch Babies without apples, buttermilk pancakes, and baking soda griddle cakes. I think it must be Thad’s influence, because I’ve never devoured carb-laden breakfast foods like I have since we got together. While we usually make breakfast at home, Thad and I occasionally walk down to the local pancakes house, Stacks, after visiting the Sunday farmers market. He always gets the…

• Apricot, Cherry, Cranberry and Cardamom Hot Cross Buns Recipe

  Stephanie Stiavetti

  4 Apr 2012 | 12:18 pm

  When I was a little girl, my grandma lived to drive out of her way for something she loved to eat. A food lover above all else, she would drive twenty miles north for her favorite enchiladas, half an hour south for the best gingerbread, and over two bridges to find what she considered a superlative bowl of soup. She appreciated the process of seeking out dishes that made her happy, and the adventure was a savory extension of the flavor she was so looking forward to. Like any teenager in a hurry to get away from home, I turned 16 and promptly earned my drivers license. Then I because my…

• Souffle Pancakes – The Ultimate Comfort Fluff

  Stephanie Stiavetti

  22 Mar 2012 | 4:47 pm

  This has been the winter of my virus-fueled angst. When I haven’t been felled by a cold, I’ve been wallowing in NyQuil-soaked influenza goodness. My sinuses are the devil’s playground, with a plethora of microorganisms acting as his loyal minions. I’ll spare you the grim details, but let’s just say that what I’ve lacked in energy, I’ve more than made up for in post nasal drip. As such, I haven’t been cooking very much. But, as illness would have it, the infirmed occasionally need to eat. When hunger is high and energy has long since sunsetted,…

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  About.com British & Irish Food

• Festival Season Begins - Malton this Weekend

  16 May 2012 | 12:03 am

  Spring is well and truly in the air which means the food festival season is also upon us. I used to spend a great deal of my time working at food festivals, mainly because I love them, but time restraints and a heavy work load means these days I have to choose a little more carefully and really have the time to work at one. So I chose my favourite which just happens to be this weekend (19th and 20th May). The Malton Food Lovers Festival in Malton, North Yorkshire is set to be one of the best this year with activities in and around the Market Place including a great Beer and Wine Festival. The…

• Meat Free Monday - Cheese and Onion Pies Recipe

  13 May 2012 | 7:05 pm

  This week's Meat Free Monday Recipe supports the buying, cooking and eating of British produce and this week focuses on British Onions. These easy to make pies make a great lunch, or the star of a main course, also, they are perfect for a lunch box - enjoy. Cheese and Onion Puff Pie Recipe Stay up to date with British Food by signing up for my Weekly Newsletter or Join me on Twitter Photo © British Onions

• Something for the Weekend - Strawberry Cream Sponge Cake

  12 May 2012 | 1:14 am

  Finally, there is some sunshine and news is the first British Strawberries are in the shops. Surely time for a celebration, and what better way than with a delicious strawberry and fresh cream sponge cake. Summer on a plate. Strawberry and Cream Sponge Cake Recipe Tips for Making a Feather Light Sponge Stay up to date with British Food by signing up for my Weekly Newsletter or Join me on Twitter Photo © Getty Images

• Cheap, Cheerful, and Delicous - Recipes Using Pulses

  10 May 2012 | 6:25 am

  They are cheap, they are nutritious and better still are delicious. Recipes Using Pulses Stay up to date with British Food by signing up for my Weekly Newsletter or Join me on Twitter Photo © Getty Images

• What is Your Favourite Asparagus Recipe?

  8 May 2012 | 7:38 am

  Asparagus and Potato Pancakes What a cracking combination with this Asparagus, Warm Potato Pancakes, Bacon and Hollandaise recipe from British Asparagus, a medley of tastes and textures with the centre piece of great new season British asparagus. As the season for asparagus marches ahead it could be overwhelming to have so much of the delicious vegetable, however its versatility is its saviour. There very little you can't do with the fat spears and here are just a few of my favourite asparagus recipes. Do you have one? I wold love to add it to the collection so let me know. You can submit…

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  Cook (almost) Anything at Least Once

• Bread and Butter Baklava

  Haalo

  15 May 2012 | 12:39 am

  Last week I posted a recipe for left-over Colomba, this week I'm posting a recipe for using this left over Greek Easter bread called Tsoureki. I've decided to smash together two iconic dishes - the English bread and butter pudding and Greek baklava to create the monster I call, Bread and Butter baklava. I've simply replaced the filo pastry for slices of tsoureki while leaving the traditional baklava filling fairly unchanged - a mix of walnut, almond, pistachio, cinnamon and honey. Instead of soaking the baklava in a syrup, I've used the bread butter pudding custard flavoured with extra…

• Weekend Herb Blogging #334 Hosting

  Haalo

  13 May 2012 | 11:49 pm

  It's wonderful to have Brii, the fantastic organiser of the Italian version of Weekend Herb Blogging as the host of this edition. To take part: You have the week to post about any herb, vegetable, fruit, flower, nut, grain, seed in fact, if it is plant based then it's eligible. 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. Posts can be written anytime during the week but need to be sent to the host by the appropriate deadlines: 3pm Sunday - Utah Time 10pm Sunday - London…

• Banana Granola

  Haalo

  12 May 2012 | 12:59 am

  The lovely Cinzia from Cindystar is hosting both the English and Italian editions of Weekend Herb Blogging and this week I'm featuring bananas. There's no shortage of banana recipes on this site - be it pudding, slice, pastries, ice-cream, fritters, cake, boozy rum bananas and all sorts of banana bread - I even found a good use for banana chips in these hazelnut and banana chip cookies. Today I'm using banana in one of the most intriguing ways I've found - in granola. I know that a lot of people have an issue with granola due to the amount of fat it contains - be it oil or butter. This…

• Torta Raffermo

  Haalo

  8 May 2012 | 8:35 pm

  This is a sight unknown to me and until it happened, I would have doubted that left over Colomba even existed - this is the cake you have only once a year at Easter and it's so good that it's virtually inhaled. Rather than see it go to waste I've tapped into the ingenuity of the Italian kitchen and decided to make a version of Torta Raffermo using this stale Colomba. Torta Raffermo is a cake made with stale bread - you might also see it called Torta Paesana and the method is fairly straightforward. You soak the stale bread in milk until it collapses and then you add dried fruit and nuts,…

• Weekend Herb Blogging #333 Hosting

  Haalo

  7 May 2012 | 2:07 am

  The wonderful Cinzia from Cindystar is returning to host both the English and Italian editions of Weekend Herb Blogging. If you're new to Weekend Herb Blogging or haven't joined in for a while, here's a quick recap of the rules. You have the week to post about any herb, fruit, vegetable, seed, nut, flower - in fact if it is plant based then we'll love to hear more. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe. Entries must be submitted by: 3pm Sunday - Utah Time 10pm Sunday…

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  Food GPS

• Week in Pictures: New York City Spring 2012

  Joshua Lurie

  15 May 2012 | 9:30 pm

  Food GPS - Food. Drinks. People. May 6, 2012 – We punctuated a restless night, which included a red eye flight from LAX to JFK, with a trip to Mile End Delicatessen. We received an introduction to the wonders of bagelach, horseshoe shaped “rugelach” filled with buttermilk curd, served with cream cheese and dried cherries. May 6, 2012 – It was good to see Eli Sussman, a fellow committee member on the 2011 incarnation of Taste of the Nation LA, working the line at Mile End. May 6, 2012 – Mile End had some great baked goods, but we couldn’t resist the raised…

• Dose of Vitamin P: Shanghai No. 1 Seafood Village Pork

  Joshua Lurie

  15 May 2012 | 5:00 pm

  Food GPS - Food. Drinks. People. My friends were inspired by one of Jonathan Gold’s final LA Weekly reviews, of Shanghai No. 1 Seafood Village, so Tamara made a reservation at “the most ambitious Chinese restaurant to open in Los Angeles in a decade.” It was certainly impressive looking, with décor that brought to mind a bygone Shanghai banquet hall and a shiny menu nearly an inch thick, packed with page upon page of dishes and historical photos of Chinese women. The food itself was uneven, but the owners most definitely had a handle on braised pork dishes, including a jiggling bone-in…

• Interview with chef Josie Le Balch (Josie + Next Door By Josie)

  Joshua Lurie

  14 May 2012 | 5:00 pm

  Food GPS - Food. Drinks. People. Josie Le Balch was practically weaned in the kitchen and started working for her father at his Sherman Oaks restaurant, Chef Gregoire, beginning at age 14. She eventually branched out on her own, working for a pre-Spago Wolfgang Puck at Ma Maison. She cooked at Remi, then hit the hills, climbing to the executive chef post at Saddle Peak Lodge, and clocked time at the Beach House on Santa Monica’s Channel Road before opening her self-title Josie Restaurant in 2001. A decade later, she debuted Next Door by Josie, sharing a kitchen with her sister…

• Favorite Posts from May 7 – 13, 2012

  Joshua Lurie

  14 May 2012 | 11:00 am

  Food GPS - Food. Drinks. People. Here are links to some interesting posts from L.A. food writers over the last week: Eater LA On May 10, Eater LA editor Kat Odell reported Café Concerto Opened May 1: Coffee, Macarons, Booze in Koreatown. On May 9, Eater LA contributor Matthew Kang shared A Guide to LA’s Most Expensive Designer Pizza Pies, including Milo & Olive, Sotto, Spago and Stella Rossa. Grub Street LA On May 10, Grub Street LA editor Hadley Tomicki reported, Dante’s Fried Chicken Does Parking Lot Tacos in East Hollywood, including a fried chicken taco in a black sesame tortilla…

• Interview with Director of Drink Dave Shenaut (Riffle)

  Joshua Lurie

  11 May 2012 | 5:00 pm

  Food GPS - Food. Drinks. People. Dave Shenaut previously split time behind the bars at two of Portland’s better cocktail establishments, Rum Club and Kask, and founded Portland Cocktail Week, which has doubled in size each year. Now he’s taken the title of Director of Drink at Riffle, a new catch inspired, seafood focused restaurant in NW Portland where he oversees every ounce of liquid. On April 22, we met him across the river at Lloyd’s Coffee Shop, and Shenaut shared spirited insights that hinted at why he’s been successful. What’s your fist cocktail memory, good or bad? Kind of…

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  Sippity Sup - Serious Fun Food

• Sup! Loves Cookbooks: Herbivoracious

  jgreghenry

  15 May 2012 | 1:29 pm

  I'm not a vegetarian but you knew that. I have never really been comfortable with any sort of constraint (especially culinarily). Still we eat vegetarian at 3 or 4 nights a week, not necessarily by design or any sort of mandate. It just works out that way. Partly because I am in love with the beauty of vegetables. Fresh-fare, grown impeccably and served at its peak of perfection is culinary magic to my way of thinking. The colors and the textures of so many vegetables are positively inspiring. Let's face it. Dead animals can enliven any meal, but vegetables require an artistic eye, and a more…

• Pan-Fried Catfish Tacos with Mango Salsa- From The Obsessed Blogger In Me

  jgreghenry

  12 May 2012 | 10:28 pm

  You are probably amazed that I can write a cookbook and still post 3 or more times a week. Today's Pan-Fried Catfish Tacos with Mango Salsa prove that there are three simple facts accounting for this seemingly amazing feat: My posts aren't as good as they used to be. So sue me. Sue me. Shoot bullets thru me. My brother Grant is coming up to the plate and providing wine notes for some of my posts. Do you know how much real estate a wine notes box takes up? So much that my posts don't seem quite as inconsequential as they might have. I am a blog obsessed freak. I simply have to post or I become…

• Driscoll's Berries Raspberry Ginger Bellini & Video

  jgreghenry

  11 May 2012 | 11:10 am

  I am going to do this backwards today. I am going to start with a recipe and end with a story. The recipe is a cocktail I tasted at Pebble Beach Food and Wine. It's a Bellini made with super sweet Driscoll's raspberries.The story is told through video. It's the story of my day stomping through the mud at a raspberry farm. I learned lots of cool stuff, but the coolest is this: You can trace the journey of your package of fresh Driscoll's Berries all the back to the farm where they were grown. Turn over the package and you will find a label featuring a code that tells you about the farms where…

• I Met The @PaperChef @CampBlogaway

  jgreghenry

  9 May 2012 | 10:58 am

  Well let me re-phrase that, I was introduced to a line of products called Paper Chef at CampBlogaway. And just in time too. I love going to CampBlogaway. So far I am three for three. Meaning I have never missed a single one. But this year I really had to think twice about attending because I am at a very stressful place in my Savory Pies cookbook project. It's for Ulysses Press and it will be released November 2012. Which seems like a long way off. But it's not. Because in actuality I need to have the whole thing written, tested and photographed long before that. If I were I responsible…

• California Avocados Make a Geek Out of Me!

  jgreghenry

  7 May 2012 | 1:38 pm

  Thanks to California Avocados I now have a story to tell, and a short video to share. The folks at California Avocados invited me on a tour recently. I did more than just consume massive quantities of avocado while I was there. I consumed lots of information, and I am here to regurgitate it all over you! I am a geek. But you knew that. I am particularly geeky when it comes to collecting useless information about things that interest me. Things like avocados. This is the time of year we can all be geeks when it comes to avocados. Because, for avocado geeks, this is prime season. In California…

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  Chez Us - The Daily Dish

• Cheesy, Green-Garlic Pull-Apart Bread

  Denise Woodward

  9 May 2012 | 3:02 am

  NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here. The past couple years there have been numerous pull-apart breads floating around the food blogging world.  After some research, I finally find out who the culprit was that developed this sinfully delicious baked product.  Flo Braker, bless her heart, has been feeding the baking world since creating Lemon Scented Pull Apart Bread.  I have yet to make one of many sweet variations that I have seen floating around;  but, it…

• Back to the Basics | How to Perfectly Fry an Egg | Fried Egg Sandwich

  Denise Woodward

  7 May 2012 | 3:02 am

  NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here. Some of our most popular posts are the egg series we did three years ago.  We get people from all parts of the world, sending emails, and thanking us for showing them how to “perfectly” cook an egg.  We even had a chef, from another country, say a customer asked for a soft-boiled egg.  He had never heard of it, went on-line, found our post and thanked us for showing him how to make the perfectly soft-boiled…

• Ella’s Egg Salad

  Denise Woodward

  3 May 2012 | 4:24 pm

  NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here. I have been slowly going through some old posts, and re-shooting the recipes.  Someday when I have even more down-time, I am going to start remaking some of these recipes, as they are favorites of ours. Some of the most popular posts on Chez Us are the egg series we did back in 2009.  We wrote about how to make the “perfect” eggs, whether they are poached, scrambled, soft boiled or hard boiled.  In addition…

• April in Paris | Cream Puffs and Profiteroles

  Denise Woodward

  28 Apr 2012 | 1:01 pm

  NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here. People often ask us, what we love about Paris.  The answer is always the same, it feels like coming home.  It is historical but modern.  Romantic is an understatement.  It just feels right, and good.  We have been to Paris many times;  but, never in the Spring.  Normally, we travel there off-season, which is dark and gloomy to most, and romantic and intimate to us.  I had secretly hoped this year (as I do every year)…

• Grilled Cheese with Green Garlic Butter, Tomatoes and Avocado

  Denise Woodward

  25 Apr 2012 | 6:33 pm

  NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here. You are probably thinking to yourself, that this grilled cheese sandwich does not really fit into our new, low-cholestrol diet.  Well, Lenny was traveling last week, so I did him a favor, by (attempting) finishing all of the cheese in the house.  Don’t judge.  Someone had to do it – took one for the team! Being that it is National Grilled Cheese Month, and we have not participated in any food blogging events…

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  Cook Here and Now

• Reminder: Join me May 4th for the opening of my new show - Rootless

  Marco Flavio

  2 May 2012 | 8:33 pm

  Hello everyone, just a quick reminder for those who have emailed or sent me a note on the series' page on Facebook. The show opens tomorrow, Friday the 4th at 6.30. Where: The Italian Institute of Culture (814 Montgomery Street (between Jackson and Pacific) Opening: Friday May 4th 6.30 - 8.30 PM - Show will be on for the month of May. How much: FREE. See you there!Marco Flavio

• Join me May 4th for the opening of my new show: Rootless

  Marco Flavio

  24 Apr 2012 | 9:18 pm

  Buongiorno a tutti! It's been a while since I've seen most of you, so I'm hoping you'll come by the opening of my new show at the Italian Institute of Culture. The show opens in a couple of weeks, so put it in your calendar and come and say hi! You can follow updates here: Rootless. "what you expected from life besides death" - Wislawa Szymborska.8"x20"; handmade inks on Arches paper. About the Rootless seriesNothing on this earth is still. Even trees are constantly on the move, branching upward and outward according to 12th century Italian mathematician Leonardo Fibonacci's sequence of…

• I'm giving a lecture - Rome: a culinary history tour.

  Marco Flavio

  22 Feb 2012 | 11:35 pm

  Buongiorno a tutti! It's been a while since I've seen most of you, so I'm hoping you'll come by the lecture I'm giving at the Italian Institute of Culture (very official, I know). Many of you have asked me about Roman food, so here's a chance to find out the what, where and why of our most famous dishes. Hint, not for the squeamish: in Roman fashion, there's no shortage of entrails (no gladiators involved). See you there!Marco Flavio Where: The Italian Institute of Culture (814 Montgomery Street (between Jackson and Pacific) When: Tuesday, March 6 at 6.30 PM How: It's FREE but spaces are…

• Let's cook and eat together: October 2nd ALL SLOTS FULL

  Marco Flavio

  21 Sep 2011 | 5:46 pm

  Buongiorno, Thank you! All our 26 slots are full. I received over 53 replies in 15 minutes!Thank you so much for the enthusiasm and support. I really appreciate it. If your name is not listed in the comments section of the previous post, please stay tuned -- we'd love to have you next month. If you wish to be on the waiting list, please leave your email address and name as a comment to this post. I'll contact you if anyone cancels (someone always does). This event is made possible by Mission Arts, part of the City of San Francisco Department of Recreation and Parks.Ciao e grazie mille,Marco…

• Let's cook and eat together: October 2nd

  Marco Flavio

  21 Sep 2011 | 5:01 pm

  Buongiorno. We're ready for our comeback dinner! For this event only, since the kitchen is still being organized, I'm calling only for those of you who have participated before and know how the dinners work (or you can come with someone who does). The main theme will be sustainable seafood. For a complete list of sustainable seafood choices in California, go to the Monterey Bay Aquarium Seafood Watch. Take your pick from the Best Choices or Good Alternatives columns (hint, wild salmon is still in season). Featured seasonal vegetables will be edible flowers(nasturtiums are everywhere!), fresh…

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  Kyoto Foodie: Where and what to eat in Kyoto

• Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi

  Kyoto Foodie

  29 Apr 2012 | 1:55 am

  Ohisashiburi Foodies! Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi: Now that is a mouthful! So, what exactly is it? In short, it is a rice dish topped with condensed soy milk and finished with soy sauce and wasabi. This dish is healthy and creamy yummy, it can easily be made vegan. Shiozakura and Soba Gohan - Ready to Cook Soba Gohan: Japanese short grain rice with fresh buckwheat soba kernels. I love how Japanese add a little of another grain to their white and, or brown rice to make it more nutritious and flavorful. Perhaps the most popular is mugi gohan, ‘mugi’ is oats that…

• Japanese New Year’s Breakfast Uni Ikura Donburi and Champagne

  Kyoto Foodie

  1 Jan 2011 | 6:11 am

  A happy 2011 to all you foodies out there! 2010 was probably the best year of my life, therefore there were very few KF articles this year, sorry!! KF does still get lots of access, encouraging comments, links and mentions. Thank you! To ring in the new year, to hope for a year of happiness and contentment, people like to have good food and drink. Here is some inspiration, KyotoFoodie style! Uni Ikura Donburi and Champagne Uni Ikura Donburi - detail Even before I was the KyotoFoodie, I dreamt up this breakfast for Japanese ’Oshogatsu’ New Year’s Day. Japanese have osechi on New Year’s…

• Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream

  Kyoto Foodie

  10 Nov 2010 | 2:11 am

  Gion Kinana’s fresh-made kinako ice cream, more cream than ice, is the best Japanese ice cream that I have had. Their parfaits are completely amazing too. Kinana is located in Gion, just off of Hanamikoji Street, one of Kyoto’s most scenic and historic neighborhoods. I liked Kinana so much I went back for ice cream and parfaits like 10 times before I wrote this article! This one is at the top of on my Do Not Miss list. Kinana - Kinako Ice Cream Kinana - Autumn Chestnut Parfait Kinana ‘Dekitate’ Ice Cream and Kodawari Kinana makes six flavors of ice cream; kinako (roast soybean flour),…

• Coppa Broth Ramen – Guest Cheffing at Mamezen

  Kyoto Foodie

  30 Oct 2010 | 5:44 am

  Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamezen does a gentle and sublime ramen made with Kyoto-style dashi and soy milk which is called Mamezen Soba. We wanted to turn Mamezen Soba on its head and took inspiration from Momofuku’s bacon dashi ramen. We made our broth with homemade coppa and saucisson sausage. We also did yuba donburi. The rice is cooked with an insane amount of sake and dashi. We serve (self-serve so you can get as much as you like) freshly grated wasabi and my own homemade ‘momo-joyu’ summer peaches steeped in…

• Mamezen Soba: Kyoto-style Dashi Soymilk Ramen

  Kyoto Foodie

  12 Oct 2010 | 3:48 am

  Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dishes, you should definitely put Mamezen on your list of places to ‘foodie’ when you visit Kyoto. Mamezen serves ramen in a unique soymilk broth: Mamezen Soba. I like the ‘omakase set’ which is soymilk ramen and yuba donburi ricebowl. Mamezen Soba: Soymilk Ramen Mamezen is the creation of a young Kyoto chef named Minoru Yonegawa. His family owns a very nice yudofu (simmered tofu hotpot) restaurant in Kyoto called Toka. Toka make their yudofu in a soymilk-based broth, which is very…

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  5 Star Foodie Culinary Adventures

• 5 Star Foodie Junior: Burger Diaries: A Birthday Donut Burger

  11 May 2012 | 8:19 pm

  Welcome to the May edition of 5 Star Foodie Junior, a series of monthly posts that feature my daughter learning how to cook in the kitchen. Featured this month is Junior's contribution to 5 Star...

• 5 Star Burger Diaries: Burger Bagel Melt

  9 May 2012 | 2:45 pm

  This weekend I decided to make a classic Tuna Melt Bagel sandwich into a Burger Bagel Melt, using a juicy burger patty made with organic free-range ground beef. I spread a layer of mayo on...

• 5 Star Burger Diaries: Blue Corn Muffin Sausage Sliders

  5 May 2012 | 6:38 pm

  Last year I picked up some blue corn flour during my trip to Arizona and New Mexico. I still had a little leftover and decided to use it to make blue corn muffins. *** Blue Corn...

• 5 Star Makeover "Restaurant Wars" Preview: The Pink Goat

  2 May 2012 | 10:20 pm

  In April and May, our 5 Star Makeover is a very special event - "Restaurant Wars" Top Chef style. We have divided all of our members in teams of three, and each group has chosen a theme or a focus...

• 5 Star Burger Diaries, Part 2: Chili Bean Burger

  2 May 2012 | 3:59 pm

  The night after I prepared the Indian Fry Bread Burger, 5 Star Foodie Junior and I got home late and I didn't have much time to prepare dinner. I did have a leftover bison and bean patty from the...

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  Foodess.com

• Mothers Day Recipes & A Chocolate Cake Painting Giveaway!

  foodess

  9 May 2012 | 1:03 pm

  Mother’s Day is this weekend! Are you going to show your love with food? I really think you should. I’ve got inspiration for you. I also have a fabulous giveaway for you! It’s a beautiful painting. A mothers day gift to you, from my own mama! But first, some ideas on how to spoil the woman who raised you. Thinking brunch? How about: rustic potato & caramelized onion tart portobello mushroom eggs benedict dark chocolate ginger pear scones strawberry mascarpone stuffed french toast orange almond scones banana pecan pancakes Thinking dessert? How about: chocolate raspberry…

• Strawberry-Mascarpone Stuffed French Toast

  foodess

  3 May 2012 | 5:20 pm

  Mother’s day is right around the corner. If your mom lives close by, I think you should spoil her with an indulgent french toast stuffed with creamy mascarpone cheese and sweet strawberries. If you happen to have provinces, states, or an entire ocean separating you from your mom, I think you should still make Strawberry-Mascarpone Stuffed French Toast and eat it in her honour. Also, you should make and mail her a doily card with lots of glue and glitter. Macaroni optional, but recommended. Stuffed French Toast sounds daunting. It inspires fears of torn bread pockets and seeping filling…

• Strawberry-Rhubarb Pudding Cake

  foodess

  29 Apr 2012 | 8:47 pm

  I adore rhubarb. I probably consume about 10 pounds of it all by myself every spring. When it finally appears at the market in April, I stock up for the year, filling whatever precious freezer space is available. It is partly because of my preference for sweets on the tart side – I would take lemon over chocolate any day. But it is mostly because the appearance of these shiny red stalks provides the welcome first whiff of warm weather markets. When rhubarb surfaces, the promise of strawberries is right behind it. (These strawberries sadly aren’t local… not there yet). My…

• A sweet giveaway

  foodess

  20 Apr 2012 | 1:19 pm

  Redpath Sugar has recently been made available across Canada, and to celebrate and spread the word, they are offering one Foodess reader an generous bundle of baking gifts! They would love to have you join their online community, sharing your recipes and tips, and photos of your gorgeous baking creations on their facebook page. Check out the Redpath blog adorably named “Acts of Sweetness“. The lovely giveaway includes: two cookbooks a set of cute shaped baking pans an apron a tea towel and a sugar spoon! The first book is the beautiful Sucre cookbook from the reknowned Parisian…

• Orange Almond Scones

  foodess

  11 Apr 2012 | 8:58 pm

  I’m beside myself with excitement to have my mama here with me this week! She lives too far away. Well, she would argue that it is I who lives too far away. Either way. There’s a whole entire big fat country between us most of the time, so when we’re together, I cherish every moment. We’ve been having lots of fun meandering along the seawall, eating, poking through shops, lingering over a glass of wine and playing with art supplies. Tomorrow, my sister arrives and we’re all going WEDDING DRESS SHOPPING! Can’t tell you the level of simultaneous excitement…

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  80 Breakfasts

• Breakfast #59: Peanut Butter and Honey Granola

  11 May 2012 | 11:53 am

  One of the things I resolved to do this year is to make more things from scratch...to make more of our basic commodities (as far as food is concerned that is – I haven’t yet reached the exulted heights of making my own detergent or conditioner) and condiments .  I love the feeling of smug satisfaction I get from having homemade jams and chutneys in my pantry, stock in my freezer, and jars of pickling vegetables in my fridge.Some may scoff at the Suzy-homemaker-ness of it all and label it as trite or kitsch or old-fashioned.  I see you rolling your eyes, brandishing your…

• Grilled Figs and Cheese

  4 May 2012 | 9:41 am

  I have a friend called T.  She can leave a person quaking in their shoes with a word and can slay dragons with her eyes.  She is certainly no one you would want to mess with.  She walks with a confidence that is both hard-earned and natural-born, can look anyone in the eye, and can wring success out of even the most stubborn situation.  She is also not scared of frogs…which is a huge deal in my book.To the untrained eye, T may seem to be all hard edges and glacial surfaces.  Not to say the intimidating aura that floats about her is a sham.  It isn’t. …

• Mushrooms with Chinese Goose Liver Sausage (and a giveaway)

  27 Apr 2012 | 11:57 am

  Through almost seven years of blogging I realize, with a start, that I haven’t really changed all that much.  Well, I have grown somewhat I’d like to think.  I believe I can safely say that my photography skills have improved to some extent – although, truth be told, I suspect that is largely due to my camera upgrade than from any amazing talent on my part.  I have also, finally, managed to smarten up the look here – although that is, by and large, due to the talents my lovely blog designer.  So yes, there have been changes….but the basic essence of it, its soul…

• Filipino-style Chicken Curry

  20 Apr 2012 | 9:35 pm

  Having a little one around, in particular one that seems to be, for the moment at least (fingers and toes resolutely crossed), enjoying the discovery of new foods, turns my thoughts to my own childhood food memories.  And, inevitably, to thoughts of recreating them for her.Without even realizing, I have already started, as my childhood favorites have become adult favorites as well.  Monggo guisado.  Pancakes.  Egg salad. Pineapple Upside-down cake.  Soft boiled eggs. Oatmeal.  Carbonara.  Croquetas.  All have found their way, in some form or iteration,…

• Breakfast #58: Whole Wheat Brown Sugar Banana Pancakes

  13 Apr 2012 | 10:59 am

  It’s been a whirlwind past couple of weeks.  Exciting but absolutely hectic times at work, the details of which I cannot reveal lest they take away my super secret spy badge.  Ok, not that exciting.  But absolutely hectic yes, with lights flashing, sirens wailing, and a psychedelic cherry on top.  After which, and thankfully, we had a lovely beach holiday over the Easter weekend.  Family, friends, wine, lounging, old National Geographic magazines read under a ceiling fan, boat rides, playing in the sea and sand with little C (who, like a true island girl, loves the…

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  Edible Garden

• Pepper Rasam (Milagu Rasam) Recipe

  15 May 2012 | 11:06 pm

  I have always associated pepper rasam with being sick. It's not a very positive way at looking at it but that's just the way it's been. What I am sharing today is my mom in law's recipe which is made not only when someone is sick but also when you crave something simple and spicy for lunch. Pepper Rasam is quite unique in some ways though. MIL adds garlic in her milagu rasam (which is avoidable if you want it that way) and adds no toor dal which again you can play around with. Pepper Rasam (Milagu Rasam) Recipe Preparation time: 5 minutes Cooking time: 30 minutes Serves 4 Ingredients: 1…

• Vengaya Kara Kuzhambu (with Coconut Milk) Recipe

  10 May 2012 | 8:30 pm

  The kuzhambu (or pulusu, as we Reddiars call it) in my home and TH's home are very different. My mom-in-law's recipes are much milder, easier to make, and taste great with typical South Indian side dishes. This kara kozhambu is something she makes very often and it goes best with rice although we have it with pretty much anything in hand, like ven pongal. In fact, some of you emailed me to ask for that kozhambu recipe when I posted the ven pongal recipe a couple months back. I'm led to believe that this is her own concoction though. She adds coconut milk to the kozhambu to add flavour and…

• Paneer Payasam (Chenna Payash) in 12 Minutes

  8 May 2012 | 9:41 pm

  Before any of you get confused and wonder what Paneer Payasam is all about, let me tell you this is not Basundi or Rabri or any of those delicious things you get when you are super patient and have good-quality milk in hand. What I have for you today is a delicious DELICIOUS dessert that takes all of 12 mins to make. This is another gem that Darsh introduced me to and I was floored, just like I was with her tiramisu recipe. The name she gave this - Chenna Payash - leads me to believe that this is a Bengali dessert, not that we are surprised by that, so I want to leave a disclaimer that this…

• Free Wellness Consultations Contest + Book Giveaway + a B&W Picture

  7 May 2012 | 7:41 am

  I think this is the longest I've been away from this blog since that time I took 2 weeks off and got married. You know, since that's a very involved process and all that. Anyway, I was in Tokyo for a week and then I had to attend a marketing course at INSEAD for a week and needed the weekend to wind down and do nothing important. But, I don't want to keep this amazing opportunity from you any more. My friend Megha is a certified yoga teacher (I have even taken lessons with her), a level III reiki practitioner, and a Certified Holistic Health Coach from the Institute for Integrative Nutrition,…

• Blueberry Muffins with Yogurt | Guest Post

  2 May 2012 | 7:16 am

  I have a sister and a brother. I know many people do and it's not a huge deal but I like to believe my situation is a bit different. It is, actually. They are both more than 9 years older than me. So there's my brother and sister who are 1.5 years apart and then there's me, much younger than the two of them. This led to some interesting childhood events. I was bullied quite mercilessly, needless to say. But as we grew up a bit, my siblings were my almost-parents. My brother taught me how to brush my teeth and my sister and I have a TON of pictures together when she has made me up so much that…

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  Passionate Eater

• Tex-Mex Seven Layer Dip

  Passionate Eater

  14 May 2012 | 12:09 am

  Without a doubt, my favorite party food is seven layer dip. With one deft swoop of a wide-brimmed tortilla chip, you can shovel a delectable and flavor-packed bite of seven unique tastes and textures into your open mouth. Also, since there is guacamole and salsa inside, you save on repeated trips to the party table!Every family has their own version of seven layer dip, so you will definitely

• Lookie What I Found: A New Felt Food Set At IKEA!

  Passionate Eater

  6 May 2012 | 10:24 pm

  It comes with a faux plastic tray, pre-sliced fish, two spears of broccoli, lemon wedges, and halved tomatoes! Okay, I admit, I am way too happy over these toys. But I do like these fabric food sets far more than the hollow play food sets (where each food item is basically just a hard plastic shell). Sadly, the most unfortunate part about this post and my purchase is, is that my son

• The Absolute Best Way To Store Green Onions

  Passionate Eater

  6 May 2012 | 7:15 pm

  My friend recently sent me a link on "the absolute best way to store green onions." Instead of putting bagged scallions in the crisper bin or vegetable drawer of a frigid and dark refrigerator, store them near a sunny window in a transparent glass of water (and change the water once it gets cloudy). To test this method of storage, I left some scallions in the fridge (on the right) and stuck the

• Granville Island in Vancouver, British Columbia

  Passionate Eater

  4 Dec 2011 | 2:14 pm

  One of my favorite pre-baby trips last year, was my "couples only" trip to Vancouver, British Columbia. My husband and I loved Canada. We loved the crisp Canadian air, which was punctuated with the perfumed fragrance of tulips and hyacinth. We loved the sweeping and majestic views of the ocean from the Stanley Park. We loved learning about the history and the art (including the intricate and

• Fage (Extraordinarily) Good Living

  Passionate Eater

  2 Dec 2011 | 10:28 pm

  I first discovered Fage Greek yogurt when introducing my then six-month-old baby boy to solid foods. My refrigerator has been stocked with at least one container of Fage yogurt ever since. Therefore, when I heard about the Foodbuzz contest sponsored by Fage, I leapt at the opportunity to openly praise a product that I already love. My typical use for Fage yogurt is swirling a heaping and

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  The Gotham Palate

• Not your playbook Italian – Review of Perla

  admin

  30 Apr 2012 | 3:13 pm

  BY CRAIG CAVALLO Perla 24 Minetta Lane Greenwich Village 212-933-1824 / perlanyc.com/   You know the restaurant is Italian, but that’s only because this town can gossip.  Inside, exposed brick and wooden rafters are the only hints at rustic Italian.  There is not a stitch of red, white, or green in the dining room at Perla and [...]

• Francine Segan brings true taste of undiscovered Italy to 92Y

  admin

  25 Apr 2012 | 11:30 am

  BY BETH KAISERMAN Food historian Francine Segan gives lectures at 92Y and throughout the city. This time, some very special friends helped her discuss her favorite region in Italy, Ascoli Piceno, or what Segan calls the “undiscovered Italy.” The town boasts mountains, a beautiful riviera, great food and wineries, Segan said. To provide the freshest [...]

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  The Italian Dish

• From Capri - Lemon Cake

  [Elaine]

  8 May 2012 | 5:45 am

  Continuing on with my recipes inspired from our trip to Italy is this lemon cake. While we were on Capri, I had breakfast one morning that was just a simple piece of lemon cake, a fresh orange and a... A new post from The Italian Dish! Click the title to get all the delicious details!

• From Rome - Bucatini all' Amatriciana

  [Elaine]

  24 Apr 2012 | 5:26 am

    This is the first in a series of recipes I'm going to be doing for you that are inspired from our recent trip to Italy. This has long been an absolute favorite dish of mine to make, but... A new post from The Italian Dish! Click the title to get all the delicious details!

• Italy

  [Elaine]

  11 Apr 2012 | 4:51 am

  Positano (all photos in this post taken with my iPhone through Camera Plus)   For those of you who follow me on Twitter or Instagram, you know that I just got back from Italy.  We spent a... A new post from The Italian Dish! Click the title to get all the delicious details!

• Edible Easter Egg Nests

  [Elaine]

  28 Mar 2012 | 5:19 am

  Aren't these adorable?  They are the perfect little thing to put on your Easter table. And they are completely edible.  Kids and adults alike will love them.  I wanted to post this far... A new post from The Italian Dish! Click the title to get all the delicious details!

• The Best Short Ribs in the World

  [Elaine]

  13 Mar 2012 | 11:38 pm

  Yeah, I know.  That's a little bold, isn't it?  But honestly this dish will have you groaning with gustatory pleasure. I guarantee it. There's a lot of very good short rib recipes out there... A new post from The Italian Dish! Click the title to get all the delicious details!

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  chaos in the kitchen

• Chipotle and Brown Sugar Baked Sweet Potatoes

  katie

  12 May 2012 | 10:37 am

  I created chaosinthekitchen four years ago to chronicle my personal recipe box for family and friends.  Its popularity over the years with people I’ve never had the pleasure to meet in person has been a tremendous, humbling surprise.  I am forever grateful to all of you who have read and shared and participated on this site.  Since changing my work schedule to a traditional Monday through Friday, 8 to 5 shift, the quick favorites in the recipe box have become even bigger players in our lives.  I have also come to terms with the idea that we eat breakfast for dinner, jarred spaghetti…

• Copycat Cheesecake Factory’s Shepherd’s Pie (but better!)

  katie

  27 Dec 2011 | 6:23 pm

  My mom’s Shepherd’s Pie is one of my favorite recipes from childhood.  Every now and then she makes a few small pies and gives me one to heat up on a busy weeknight. I am always thrilled to dig beneath the warm potatoes to the tender beef and vegetables.  She is the one who actually turned me on the the Shepherd’s Pie at the Cheesecake Factory-one of our favorite restaurant dishes.  It’s luxurious and rich with mushrooms and zucchini and an amazing gravy.  Our quick, easy version doesn’t hold a candle to it. I don’t typically make Shepherd’s Pie…

• Chocolate Haystacks Candy

  katie

  22 Dec 2011 | 7:49 am

  These little candies don’t look like much but trust me they are something special.  The butterscotch chips mixed into the semi-sweet chocolate smells amazing and leave people wondering what secret ingredient makes them so addictive!  They are a Christmas tradition in my office and but you will find them a welcome treat any time of year.  This recipe makes a lot of candies so be ready to give them away.  If it doesn’t make quite enough for all of your friends and family, then luckily it is easy enough to make more. (...)Click here for the recipe Chocolate Haystacks Candy Hello,…

• Apple Pie

  katie

  18 Dec 2011 | 1:23 pm

  Am I too late to post about apple pie?  Are apples too fallish to celebrate at the end of December?  All who know me know of my unending love affair with pie of all types.  I can’t pick a favorite but apple is definitely one of my must-haves.  As soon as the air gets crisp and the leaves start to fall I start to crave all things apple and I don’t stop until summer’s berries and peaches take over. I haven’t posted an apple pie recipe in the last few years because I wanted to find a favorite, signature pie.  Over the years though I have most enjoyed fruit pies that…

• Oven-Baked Mushroom Rice Pilaf

  katie

  6 Dec 2011 | 8:55 am

  This wonderful rice casserole is one of my mother-in-law’s holiday side dishes but it is delicious and comforting with any meal.  It bakes in the oven leaving you time to worry about your other dishes.  Her original recipe calls for a can of sliced mushrooms and a can of condensed french onion soup but the french onion soup has gotten difficult to find so this year we fancied it up with fresh sliced mushrooms, sauteed onions, and beef stock.  (...)Click here for the recipe Oven-Baked Mushroom Rice Pilaf Hello, feed readers! Momma's gotta buy groceries, I appreciate the click through.

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  RecipeGirl.com

• New York Times Chocolate Chip Cookies

  Lori Lange

  14 May 2012 | 5:00 am

  I’ve been eyeing this famous New York Times Chocolate Chip Cookies recipe for a very long time now.  First published in the New York Times on July 9, 2008, this recipe took the internet by storm when David Leite experimented with baking cookie dough that had a chance to rest in the refrigerator for a given number of hours.  Leite described that refrigeration allows for the dough and other ingredients to fully absorb the liquid, resulting in a drier dough baking to a better consistency.  Leite shared that even Chocolate Chip Cookie inventor Ruth Wakefield noted in her 1953 Toll House…

• Green Chile, Bacon and Cheese Egg Bake

  Lori Lange

  11 May 2012 | 5:00 am

  Dear Loving Family of Mine, I’d really like a break from cooking on Mother’s Day this year. And I’d like to spend the day with you, if you don’t mind. I figure I work pretty hard all year long to be a good wife and mother, so here’s what I’d like my Mother’s Day to look like this year. I’d like to wake up in the morning and crawl out of bed whenever I feel like it. And I’d like a bit of pampering… all day long. First, I’d like to eat breakfast that has been prepared just for me… in my own kitchen. Something like this…

• Ginger Beer Lemonade

  Lori Lange

  9 May 2012 | 5:00 am

  First of all, you should know that Ginger Beer is not really “beer.”  It took me a a couple of hours of tweeting and googling to verify that.  I guess I just couldn’t let go of the fact that it’s called, “Ginger Beer.”  I thought for sure it must be a ginger-flavored beer!  It’s actually a nonalcoholic (gluten-free) ginger ale brewed with fresh ginger, honey, pineapple, lemon, lime and spices to create a carbonated beverage.   You can put your zip code in the Store Locator to see if they sell this good stuff near you.  I do know that it’s…

• Monster Cookies

  Lori Lange

  7 May 2012 | 5:00 am

  This post should be titled, “Out of Sight, Out of Mind!” or “Hiding Cookies in Your Freezer is a Good Idea!” Or better yet, “When Cookies Are in My Freezer, I Don’t Remember They’re There!” Only I’d by lying to myself. I bake cookies and put them in little ziploc baggies and place them in the freezer for instant munching for the boys in my house. I tell myself that since they’re in the freezer, they’re totally safe. Safe from ME. Safe from my strong desire to eat something sweet at a certain time of day.  That little trick…

• Enchiladas (20 Recipes to Share)

  Lori Lange

  4 May 2012 | 5:00 am

  Hooray for Enchiladas!  I’ve decided to make an enchilada recipe for dinner tonight… one that I’ve made a zillion times and have never gotten a photo of- Asparagus and Chicken Enchiladas.  My father used to make these enchiladas for me every time I came to visit.  They are so creamy and delicious, and I’m excited to (finally) try and snap a good photo.  Enchiladas aren’t the easiest of dishes to photograph.  They end up looking like a sloppy mess most of the time, even though they are incredibly delicious to eat.  Here are 20 fabulous enchiladas recipes…

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  Easy French Food Blog

• May 13, Easy Tarte Flambée Recipe

  13 May 2012 | 10:54 am

  This easy tarte flambée features bacon, cream, and onions spread on a baguette and topped with Gruyère cheese for a quick version of the classic Alsatian recipe, also known as flammekueche

• Apr 29, Almond Potato Croquettes Recipe - Pommes Amandine

  29 Apr 2012 | 2:31 am

  Almond potato croquettes look great and taste great. Mashed potatoes mixed with almond meal and dredged in nuts before frying will make an elegant accompaniment to your favorite recipes.

• Apr 29, French Potato Recipes

  29 Apr 2012 | 12:45 am

  Try one of these easy French potato recipes including scalloped potatoes, aligot mashed potatoes, tartiflette, leek soup, and hachis parmentier casserole.

• Apr 27, Sur le Menu en Provence

  27 Apr 2012 | 8:20 am

  This month's issue of La Marmite features Provencal specialties with recipes for tapenade, aioli, daube provencale, pissaldiere, pan bagnat, and more. Bring a taste of sunny south of France to your table with the easy recipes.

• Apr 27, Perfume Candies

  27 Apr 2012 | 7:09 am

  QUESTION: Hi, I have tried to find these, but don't know the name. When I was a kid in the early 70's, my grandmother had some candies given to her

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  Tamarind and Thyme

• Taiwan Village in Fulham

  Su-Lin

  11 May 2012 | 6:35 pm

  A few weeks back, I met Mr Noodles and Rahul to eat Taiwanese food at Rahul’s local – Taiwan Village in Fulham. I have no idea why two of London’s foremost Taiwanese restaurants are located in Fulham (the other being Formosa) but hey, as a west London girl, I can’t complain. The chef here at Taiwan Village used to cook at Hunan in Pimlico, well known for only serving up a tasting menu of sorts, and this might explain the existence of a Leave it to Us set menu for a fixed price. Of course, we went for that – we’d be fed…but we had no idea what was…

• Lindt and Jun Tanaka at Pearl

  Su-Lin

  8 May 2012 | 1:01 pm

  I was invited to a chocolate tasting by Lindt being held at Pearl in Holborn. Jun Tanaka, head chef at Pearl, had recently developed recipes using latest range of Lindt Excellence flavours: chilli, wasabi and sea salt. I like Lindt chocolate and it’s a brand I buy often at home (usually the 85% bar) but I had looked sceptically at some of these new flavours on offer, particularly the wasabi. To my surprise, I loved the wasabi flavour – its characteristic flavour and burn coming through slowly when you bite into the dark bar. I didn’t think much of the chilli chocolate (not…

• Rojak

  Su-Lin

  3 May 2012 | 10:49 am

  The word rojak in Malay or Indonesian means mixture and perfectly describes this jumble of a salad from those countries in South East Asia. I’m familiar with a couple types of rojak: there’s the Indian rojak or pasembur that’s topped with a peanutty sauce and then there’s the Penang rojak (or Chinese or fruit rojak are also similar) with its fermented prawn paste dressing. There’s a whole range of Indonesian rojaks too that I know nothing about. I prefer the strong prawn paste version myself and its contrast to the fresh fruits and vegetables and nutty roasted…

• La Pubilla and the Menú del dia

  Su-Lin

  29 Apr 2012 | 5:39 pm

  I can’t speak for the rest of Spain but the menú del dia (menu of the day) can be found at lunchtime, lunch being the main meal of the day, in most restaurants in Barcelona and Catalonia and usually comprises two courses (don’t think of it as a starter and main course but two separate dishes served one after the other), dessert, bread, and a drink (usually bottled water, beer or wine) and occasionally coffee. There’s a fixed price and usually a short menu from which to choose your two courses plus dessert. They will always cost less than ordering a la carte and…

• Can Kenji, Barcelona

  Su-Lin

  25 Apr 2012 | 1:37 pm

  I first heard of Can Kenji over on gourmet traveller and immediately looked into it; to my surprise and to Blai’s also, it was situated only about a 10 minute stroll from Blai’s parents’ flat and we (I, Blai and Blai’s mother) found ourselves strolling over to try their Japanese-Spanish/Catalan fusion food for dinner one night. It was no surprise that it was a tiny unassuming place that they must have walked by many times before without realising there was a restaurant there. I myself would never have looked into dining at a fusion restaurant but it’s got a few…

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  Provecho Peru

• Cream of Anything Soup Mix

  Gretchen Noelle

  10 May 2012 | 8:00 am

  Do you know how frustrating it is to have a list of recipes that you cannot make for lack of ingredients. Or, to be more specific, the lack of a very particular ingredient. How many crock pot meals have I passed up? How many times has Thanksgiving become complicated? How many times have I wanted to make a quick casserole, but can’t? Soup in a can is nothing I am fond of. Now. I admit, growing up, I ate my share of Campbell’s soup. My mom always had the Bean and Bacon and I would delight in a can of Cream of Mushroom. Or Potato. I wasn’t ever a Tomato or Chicken Noodle Girl.

• Sourdough & Stew from Central Asia [F&F]

  Gretchen Noelle

  7 May 2012 | 8:00 am

  What fun it was to be asked to choose the recipes for the first part of May for the Flatbread & Flavors groups! I admit, part of me wanted to suggest the ceviche recipe that is mixed into the Mexican food recipes. But honestly, I don’t think I will ever really enjoy ceviche from any other country except for Peru. I looked through recipe after recipe wondering what my picks would be. There were several that jumped out at me immediately and some that I instantly turned the page. I narrowed it down to a few and then tried to think about what I would most enjoy eating. That was when I…

• Membrillo // Quince

  Gretchen Noelle

  3 May 2012 | 10:00 am

  Although not used in a multitude of recipes in Peru, the quince makes an appearance now and then. The quince is grown on trees and is related to apples and pears. You would suppose that even just by looking at it! The fruit is usually yellow to green on the outside, covered by a layer of fuzz. Once peeled, the fruit is a light yellow color which quickly turns reddish upon contact with the air. In reality, the quince is not eaten like other pome fruits – you would not typically just take a bite from it and enjoy the juicy, sweet flavor…it has neither! You can allow it to stay on…

• Disappearing Shortbread [BWJ]

  Gretchen Noelle

  1 May 2012 | 12:01 am

  Years ago, shortbread became our staple dessert on nights we didn’t want to dirty up too many dishes. It was quick and simple, flaky and delicious. My roommate even began to buy special shortbread pans where you would press in the dough and when it was cut and flipped out, there would be designs puffed into the top. While the shortbread didn’t always flip as easily as we would have liked, it tasted good all the same. As I looked at the recipe this week, I was almost aghast. No “pressing” the shortbread dough into the pan? No patting it down to make a lovely even layer?

• Lentil Bell Pepper Salad

  Gretchen Noelle

  30 Apr 2012 | 11:00 am

  For me, the Lentil Bell Pepper Salad was certainly the star of the Mediterranean meal this past month. It was not only flavorful but also incredibly nutrient rich! I truly enjoy lentils, specifically “Baby Lentils” since the larger ones somewhat fall apart and I just don’t enjoy them. I brought French Lentils back from the states with me years ago and treasured the way they didn’t disintegrate into a lentil paste and never thought I would have found anything quite like them here. I stumbled upon Lentejas Bebe one day and have never gone back since. They are the perfect…

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  Pig Pig's Corner

• Dinner* by Heston Blumenthal

  16 May 2012 | 7:28 am

  Heston Blumenthal, of Fat Duck fame, had opened a restaurant in central London, rather oddly named Dinner. This is undoubtedly old news to many, but sadly, we had left the UK before we had a chance to try this out and I had just assumed we missed the boat. Amazingly however, we managed to get a dinner reservation on our trip back to UK for the... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

• Durian Ice-Cream

  12 May 2012 | 6:12 am

  Durian is everywhere again! I'm guessing it is one of the most fattening fruits you can find since its flesh is so thick and creamy. But I just can't seem enough of it! So instead of double cream, I used cornstarch to thicken the ice-cream mixture. It was Y.U.M. Nuf said. Durian Ice-Cream Printable recipe By Pig Pig's Corner Prep... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

• Bedrock Bar & Grill Steakhouse

  24 Apr 2012 | 10:25 am

  My friend recently had a barbeque at his place but completely screwed up his steaks (they resembled charcoal). Craving for steak, he insisted on paying a visit to Bedrock, where he said was the best steak in Singapore he has had so far. Eschewing normal stuffy bread, Bedrock provided us with some naan, lovely and warm. To go with it was some... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

• Home-made Baechu Kimchi

  21 Apr 2012 | 12:56 am

  Kimchi, a fiery, fermented mixture of vegetables and various seasonings. It is the most common banchan (side dish) in Korean cuisine and it is used to make several Korean dishes like kimchi stew (kimchi jigae), kimchi fried rice (kimchi bokkeumbap), kimchi dumplings (kimchi mandu). There are many types of kimchi depending on the vegetable you use,... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

• Blu, Shangri-La Hotel Singapore

  13 Apr 2012 | 9:19 pm

  Decided to splurge a little for our 3rd year wedding anniversary. Heard good things about Blu in Shangri-La so decided to give it a shot. Located on the top floor of the hotel, the panoramic window views of the city was amazing. Too lazy to make proper decisions about food, so we settled for the Experience Menu consisting of 6 courses as... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

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  Food Hunter's Guide to Cuisine

• A Peek Inside....

  The Food Hunter

  14 May 2012 | 8:30 pm

  Ever wonder what the inside of a food lover's suitcase looks like when she comes back from her favorite food city? Yes, that's cheese...pounds and pounds of it from Claudio's Cheese Shop in Philadelphia.  There were some pastries too from Termini's but I couldn't keep the family away long enough to get a photo. And let's not forget the Philly soft pretzels...    Trust me they are much better than the ones you get at the mall.

• Philly Will Always Be Home

  The Food Hunter

  9 May 2012 | 8:15 am

  By the time you read this post I will be on an airplane flying back home…That’s right I’m heading to Philadelphia for a nice long weekend. Yes, I know it’s been 10 years since I left but I will always consider Philly my home. I grew up there, still have lots of friends and family there and loads of good memories. I relate to the city in a way that I will never relate to any other . You can live anywhere but having that “connection” to a certain place is unique. Philly as seen from the rooftop What makes it special for me is the fact that I can go back anytime and always be…

• Artisana Nut Butter Power Balls

  The Food Hunter

  1 May 2012 | 6:00 am

  Nut butters seem to be all the rage these days. With so many different flavors available how could you not love them. I'll admit I'm hooked. I eat some sort of raw nut butter just about every day. It's a great healthy option; either spread on crackers or mixed into smoothies. As part of Virtual Potluck I was given the opportunity to try Artisana Nut Butters. What makes Artisana Butters stand out from the rest? Well they use 100% certified organic nuts hand crafted in small batches with no added ingredients. Their butters have a smooth almost velvety taste and are amazingly delicious. I'll be…

• One Crazy Weekend

  The Food Hunter

  26 Apr 2012 | 6:30 pm

  Have you ever had a weekend that was so bad it took you nearly 4 days to talk about it? A weekend where everything that could possibly go wrong did? A weekend that you hope you never have to relive? This past weekend was exactly that kind of weekend for me. I'm still not even sure where to begin telling this story.  How about with my mother's unscheduled surgery (don't worry she's ok) on Thursday.  Or the over-turned tanker on the only road leading out of town.  Forcing us to spend nearly 5 hours sitting in a parking lot. How's that for together time. Then there's the plumber…

• So Many Savory Spice Shop Spices; So Little Time....

  The Food Hunter

  16 Apr 2012 | 7:00 am

  Do you get overwhelmed when you walk up the spice aisle of the grocery store?  Do you know how to use things like extracts and salts in recipes? Well the Virtual Potluck group has embarked on a journey and we'd like to take you along.  We have partnered with the Savory Spice Shop and have cooked our way through every section of their store.  Each of us focused on a different category...mine is extracts. We hope that by the time you are done reading all 12 of our posts you will have a better understanding and appreciation of spices and how they can be used to change the ordinary…

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  Choosy Beggars

• THIS SNACK… leaves me emotionally conflicted: Wrigley Extra Dessert Delights

  Mike

  15 May 2012 | 5:00 am

  I think it’s fairly well-known around these parts that, at a certain point in my life, I maybe had perhaps gained slightly more weight than may have been desirable for someone who wished to avoid loose-fit fashions and lifelong blood pressure problems.  I was in a job I didn’t especially like; I was in a relationship that was unhappy; I had discovered that with a steadily-paying job, you could drink wholly as much beer as your body could take, and the only thing that would stop you is the failure of your own organs. BUUUUURRRRPPP That was 2005 or so, when I stepped on the scale…

• Grilled Fennel with Chopped Olive and Fresh Herb Tapenade

  Tina

  10 May 2012 | 5:00 am

  In Southern Ontario, we have been lucky enough to enjoy some unseasonably warm weather this spring.  In fact, May has been downright summery so far, with most of us abandoning our jackets in favor of tees and tanks that let us soak up this precious bit of (very) early summer sun.  There is a classic joke that Canadians only have two seasons (“Winter” and “Barbecue Season”, har har. Sigh), and certainly this year seems to be no exception as we went directly from parkas and woolies to patios and coolers in the space of mere days. We try to do as much outdoor cooking as…

• Fudgey Triple Ginger Chocolate Cookies…concealing my deviance

  Tina

  7 May 2012 | 5:00 am

  My name is Tina, and I put beans where they don’t belong, because I can.  Let’s just get that out there and clear the air, because I know that this is starting to become a problem but I am almost helpless to stop. I appreciate that you were able to keep an open mind about the oatmeal and raisin breakfast cookies (with pureed chickpeas and wheat germ) from last week, and I even managed to get at least 3 of you (so far!) to try them. And hey, you let me know that you liked them! (Thank you, for that. I feed on praise, as you well know) I could have just left well enough alone, but…

• Let’s horrify the children: Oatmeal Raisin “Breakfast Cookies”

  Tina

  2 May 2012 | 5:00 am

  You reach a certain age when the idea of eating cupcake topped pizza for breakfast stops being a brilliant flash of inspiration, and you realize that your cupboards are more likely to house All Bran and quick cook organic oatmeal than they are to contain Lucky Charms and rocky road granola bars. More is the pity, really, because when it comes right down to it, we all still have that kid inside us that wants to snatch sweet treats and stuff them in our mouths when nobody is looking; the inner child that still thinks cookies are the single greatest invention ever of all time, plus infinity for…

• Spiced Whole Grain and Fruit Porridge

  Tina

  26 Apr 2012 | 5:00 am

  I never give myself time to sit at the table and eat breakfast in the morning before going to work.  Even cereal seems like a bit of a hassle, what with all of that crazy box-opening and milk-pouring and whatnot. Yes, I am supremely lazy, and no, I do not think that is ever going to change.  If I don’t manage to pack something up the night before, the morning is a mad scramble to grab a few pieces of fruit, scavenge a few leftovers out of the fridge and toss whatever is nearby into a bag for lunch.  My morning routine is down to a carefully timed science, you see, and  God forbid…

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

• Dreaming in Cuban. And American.

  chefb

  14 May 2012 | 10:00 am

  See me there? Yeah, that’s me singing a 70s hit song at a popular club in Atlanta back in ’07. I had 3 backup singers and a full band. It was awesome. I have four very inquisitive and curious pre-teen nieces and nephews. I’m seeing their thought process evolve and …

• Happy Birthday Shrimp Scampi to my Best Friend. The Woman I Call Madre

  chefb

  10 May 2012 | 4:11 pm

  My mother loves shrimp. So much she’s nicknamed my good friend Dave “Besos y Camarones” — kisses and shrimp. Really. And he just eats it up. Today is Mami’s birthday!! And I’m soooo excited. Why the excitement? This year in particular has brought some drama to our …

• Mother’s Day Gifts for Mami {Regalitos Para La Mami Que Cocina}

  chefb

  9 May 2012 | 8:00 am

  Mother’s Day. Preparations for the ”holiday”  replete with food, flowers, chocolates, garden gifts and maybe a renewal of  vows are in full throttle!   No soy madre, but I sure do adore mine to pieces and sometimes wish I could adopt one of my nieces. She’s the sweetest, most gracious …

• Mint Julep Is the Only Drink for the Kentucky Derby. Plus, a Fabulous Hat!

  chefb

  4 May 2012 | 9:59 am

  A girl like me has really big dreams. Some say they’re over the top. But, one is certain to come to fruition, soon! I daydream about the going to the Kentucky Derby. I mean, really! It’s the quintessential Americana classic high society event that brings forth the fanciest, most …

• Homemade Spiced Chai Tea and Chai Latte Recipe

  chefb

  30 Apr 2012 | 9:59 am

  Yes, the weather has broken and I’m sweating bullets. At least in Atlanta. I left D.C . yesterday with a chill and absolutely perfect spring morning, kissing our noses with 45 degrees. The sun was just right. The trees were swinging, trying to find their pattern and those same roses …

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  Farmgirl Fare

• Wordless Wednesday Dose of Cute: Thinking Inside the Box

  Farmgirl Susan

  16 May 2012 | 2:36 pm

  More photos below. . .Click here for the rest of this post »

• Sunday Dose of Cute: Chomp, Chomp

  Farmgirl Susan

  13 May 2012 | 9:50 pm

  More photos below. . .Click here for the rest of this post »

• Tail End of the Week: Get Your Friday Farm Fix #9

  Farmgirl Susan

  11 May 2012 | 6:27 pm

  Welcome to the Friday Farm Fix, a new series on Farmgirl Fare where I share a random sampling of what's been happening around the farm during the past week. Just joining us? You'll find all the Friday Farm Fix posts here. Our little lambs have big appetites! Thanks so much to all of you who sent healing thoughts and helpful suggestions to my hunky farmguy Joe after I told you in last week's Friday Farm Fix that he'd thrown his back out. We both really appreciate your kindness. He still spends most of his time flat on his back, unable to stand for more than about 10 minutes at…

• Recipe: Savory Chive and Sharp Cheddar Cheese Scones

  Farmgirl Susan

  10 May 2012 | 4:43 pm

  These easy to make scones would be a perfect Mother's Day treat. It's chive season in my kitchen garden! I've been sprinkling freshly snipped chives on all sorts of things, but my favorite way to celebrate this easy to grow perennial is in a variation of my popular Savory Feta Cheese and Scallion Scones, a recipe I created 20 years ago during a scone craving when there was no butter in the house. It uses softened cream cheese instead of butter, which quickly mixes into the flour with a fork. Fresh homegrown chives are an inexpensive gourmet luxury. You'll find more about…

• Wednesday Dose of Cute: Hip Hip Hooray!

  Farmgirl Susan

  9 May 2012 | 5:23 pm

  It's World Donkey Day! More photos below. . . Click here for the rest of this post »

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  Journal

• A "New Cut of Beef"?

  Brian J. Geiger

  16 May 2012 | 12:59 pm

  On my Twitter feed yesterday, Paul H. Ting passed along a link to a Gizmodo report, "Steak Specialists Discover a New Cut of Beef." My initial reaction was that someone used some Tetris skills to see a new way of slicing a cow so that they could pull out some kind of steak that no butcher before had seen. That's the kind of thinking that I like to see from butchers in the 21st Century. No letting previous generations dictate what makes a tasty steak, no! Go forth and think of things in new and exciting ways. That's the way to do it. On reading the article, I was disappointed to see that they…

• Olives as Ingredient

  Brian J. Geiger

  15 May 2012 | 11:04 am

  In the US, olives are often thought of as a snack food, to be eaten on their own. Of course, by most, olives in the US are thought to be either green with red centers or black, coming out of a can or a jar, mostly flavorless, and never having seen a pit. But even setting those aside, it's rare to see olives outside of a few dishes: a couple types of pasta sauce, the occasional bread, or a tapenade. On Twitter, I recently said that, "Olives, good olives, should be a much more common component in cooking." Because every time I run across an olive in a dish, I'm always pleasantly surprised, and…

• A new kind of coffee blend

  Brian J. Geiger

  14 May 2012 | 5:42 am

  I was chatting with my friend Dan at the Mudhouse, one of Charlottesville's coffee Institutions, the other day. A thought had occurred to me which seemed a bit obvious in retrospect, and as Dan is the person I know who is Most Serious About Coffee, I ask him about all my crazy coffee thoughts. In this case, I was asking about hand-pour coffee. The question was whether people separate out the various parts of the brewing process and try them separately, so that, for example, you have three cups of coffee instead of one. The first cup represents the first 1/3 of the water that goes through the…

• Mother's Day

  Brian J. Geiger

  13 May 2012 | 7:29 am

  It's Mother's Day: the day when most Americans take their first step towards cooking for others. Traditionally, this is when a child decides that Mom, one of the two most important people in their life and probably the one most responsible for feeding you up until this point, is going to get breakfast in bed. Naturally, breakfast will be a disaster. You've never cooked before, or possibly not unsupervised. Perhaps not since you tried this last year. Maybe it'll be an easy goal of cereal and milk, which may get all soggy while the flowers are plucked from the neighbor's garden and arranged…

• Hospital Food

  Brian J. Geiger

  11 May 2012 | 8:20 am

  Imagine scrambled eggs. Now imagine them in the shape of a hockey puck. As near as you can tell, they may be reconstituted, and they may be microwaved. They definitely did not have any fat or salt added to them for the cooking process. This is the image that I have of hospital food, because it was what I had to eat while recovering from surgery many years ago. Hospital food, by and large, is terrible. In the US and Canada definitely, and I suspect in many other places as well. There's a video below about hospital food in Canada, and it goes into the whys and how that particular hospital is…

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  Well Done Fillet

• “Rotten Job – because people are so stupid…”

  Manuel

  12 May 2012 | 5:38 am

  A short and wonderful snippet from an interview with Peter Cook by Michael Parkinson where he talks about his short spell as a waiter. He sums up the problem with the job quite well...it's all your fault you know.  Watch it all or skip it to about a minute in for his take on waiting tables. Imagine being served by Peter Cook, utter madness I tells ye. Hat tips ahoy to the wonderful Eunice for the link.

• Comeuppance – not on the menu but served every night…

  Manuel

  10 May 2012 | 5:54 pm

  Is there anything more enjoyable than watching certain people getting their comeuppance? Having clicked her fingers, cast more dirty looks than a 16-year-old girl being told off by her mum for wearing too much makeup and generally been as rude to the staff as an 18th century land owner with a penchant for striking those he deemed worthy of a good crack on the cheek with a poker it was a joy to be able to take down this particular punter. "Eh...can I get more wine please?", snarled the woman whilst pulling off that most particularly skilful of shit tricks -  managing to look down on me from a…

• Flar?

  Manuel

  8 May 2012 | 6:44 pm

  I love Belfast. I love the people of Belfast. But bugger me with a big yellow crane our accent is tarrible so it is... "I fawncy a wee chicken so a do..", says the lovely woman to her lovely friend and work colleague. They were clearly office workers, probably civil servants, probably advisers of some sort or other. Actually there was no probably about it they were exactly civil servants as they still had their work passes swinging from the lanyard round their neck's. "Chicken? Ooooh I fawncy chicken too so I do" Good so everybody fancies chicken. I fancied getting the fucking order in before…

• BOOM BOOM BOOM went the old man spit…

  Manuel

  7 May 2012 | 3:52 pm

  I had to walk to the shop on Monday morning...in the rain. But I won't go on about it like some fucking marathon running endorphin junkie. I went to the shop, in the rain, I came home, I ate pies. I'm no hero, I'm just an ordinary man. I'm a chuffing hero at work though. I took three, count 'em one, two, three loads in the face from old men on Saturday night. Old man spit is one of the most toxic and disgusting things on the face of Gordon's green earth. It's not just your everyday common or garden spit. No, old man spit comes with added extras namely whatever the silly old codger was eating…

• DIRTY DIRTY PEOPLE

  Manuel

  3 May 2012 | 5:46 pm

  One thing that really, and I mean really-really, annoys me is having to pick up customers used toothpicks. IT'S BEEN IN YOUR MOUTH GOD DAMN IT AND YOU'VE LEFT IT STREWN ON THE TABLE BETWEEN THE GLASSES AND USED NAPKINS FOR ME WITH MY PRECIOUS FINGERS TO PICK UP. YOU DIRTY DIRTY BASTARD. Like I say it annoys me, every single time. The only thing that has me reaching for the much under utilised stabbing fork with the same venom and anger is chewing gum. I can get more than a touch irate when I am clearing plates only to find a chewed piece of gum stuck to the side of a plate or in a glass.