Food

• Most Topular Stories

• Chocolate Fudge Pie

  Start Cooking blog

  2 Sep 2010 | 4:00 am

• Limoncello Macaroons

  101 Cookbooks

  heidi@heidiswanson.com

  2 Sep 2010 | 11:58 am

• Cooking with Tomatoes

  Epicurious

  epicurious.com

  30 Aug 2010 | 11:18 am

  Trying to wean your kids off prepackaged snacks? Simply slice apples and sprinkle with cinnamon and sugar to taste, and in about an hour you will have a healthy alternative to those greasy potato chips your kids love oh-so-much.

• Strange and Exotic Candies from Around The World

  The Amateur Gourmet

  Adam Roberts

  2 Sep 2010 | 6:59 am

• A Spicy Corn Stir Fry

  Diner's Journal

  By EDWARD SCHNEIDER

  1 Sep 2010 | 11:38 am

  BLT Restaurant Group says Laurent Tourondel's LT Burger restaurant in Sag Harbor is unfairly using much of their menu.

• 

  CHOW » New Finds

• A Free Pass Into the Cool Kid’s Cocktail Club

  Roxanne Webber

  2 Sep 2010 | 2:59 pm

  There are so many talented bartenders on the West Coast that I'm surprised it took this long for someone to capitalize on them and make a book. But Ted Munat and Michael Lazar just did, with their slick little book Left Coast Libations. If you are living and drinking fancy cocktails in Los Angeles, San Francisco, Portland, Seattle, or Vancouver, it feels a little like being given a secret decoder ring for the high-end cocktail scene, and it's also fun (and a little voyeuristic) to read the mini-profiles on the 51 different bartenders. But this is definitely an advanced recipe book for serious…

• A Hideous Apron with an Unpleasant Surprise

  Joyce Slaton

  1 Sep 2010 | 1:43 pm

  The stock-in-trade at the Etsy shop of the, um, aptly named Leapinchubb is aprons. Specifically, aprons fitted with faux phalluses (phalli?) that are disturbingly real-looking, covered up with a tea towel sewn to the waist. Keep the towel down and you look like any average cook in an apron, though maybe a little bumpier than usual. Lift it up, and you've got laughter. Or something. As Leapinchubb herself says, "The oversized penis is made from a nylon stocking and has pubic hair in the obvious areas! It is truely hilarious!" Truely hilarious, Leapinchubb. Truely. Penis Apron, $25

• The Tiniest (Functional) Corkscrew in the World

  Roxanne Webber

  31 Aug 2010 | 3:16 pm

  British company True Utility makes stuff like heavy-duty LED flashlights and mini multipurpose tools that clip on your key ring. Now, they claim they make the world's smallest fully functional corkscrew, called a Twistick, too. While I always find it questionable to have drinking accessories attached to your car keys, this looks like it would be perfect for backpacking. Twistick, about $7.66

• 5 Cookbooks for Dweebs and Nerds

  Roxanne Webber

  27 Aug 2010 | 4:06 pm

  Put on your pocket protectors, tape your glasses back together, and pretend you're still a virgin. Cooking for Geeks, a new cookbook by Jeff Potter, is probably the best science-meets-the-kitchen book to come out. Ever. If topics like "Initializing the Kitchen," "Functional Grouping," and "E Numbers: The Dewey Decimal System of Food Additives" don't get you excited, how about interviews with people like Mythbusters' Adam Savage about food myths and Harold McGee on food mysteries? One of the reasons it might be such a unique cookbook is that it wasn't put out by a cookbook publisher. O'Reilly…

• Mutant Serving Utensils

  Roxanne Webber

  25 Aug 2010 | 1:31 pm

  What would happen if a utilitarian stainless-steel serving spoon, fancy heirloom silver, and a couple of hand tools were hybridized into one mutant serving utensil? I'll tell you what: a fancy new designer spoon, slotted spoon, and serving fork. They are on the pricey side, at $35 a pop more than a hundred bucks for a set of three, but they look good. Each piece is available in three colors: white, mustard yellow, and orange (paging 1976!). My only qualm besides the price tag: They need a hole in the handle to hang them on the wall. If I'm paying $35 for cool serving pieces, I don't want to…

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  The Amateur Gourmet

• Strange and Exotic Candies from Around The World

  Adam Roberts

  2 Sep 2010 | 6:59 am

  It all started with the heart-shaped glass bowl. My friend Lisa's getting married at the end of the month and, earlier this year, when she registered at Crate and Barrel they gave her that heart-shaped glass bowl you see above. On my birthday, in February, she re-gifted it to me. "Adam, I want you to have this," she said, handing me the box. I unwrapped it eagerly and then stared at it. "What am I supposed to do with this?" I snapped, ungratefully. "I dunno, fill it with candy!" Click here to read the rest of this Amateur Gourmet post »

• Back to School Banner

  Adam Roberts

  1 Sep 2010 | 10:42 am

  I don't know about you, but I think this month's "Back To School" banner is one of Lindy's all-time greats. Can you imagine such a cafeteria? Way better than the ones I remember from my childhood (especially the one where, in 4th grade, I threw out my retainer in a brown paper lunch bag). Thanks to Lindy Groening, once again, for her stellar work and to Justin Dickinson for pushing all the right technical buttons.

• A Ratatouille Recipe

  Adam Roberts

  31 Aug 2010 | 7:13 am

  It's been more than a month since I made the ratatouille you see in the above photo. I made it for a dinner party where there was lamb (a leg of lamb, actually) and, as many will tell you, ratatouille goes well with lamb. When I wrote my last book, the final chapter "Feast" featured a leg of lamb paired with a ratatouille just like you see above. In fact, it was the exact same recipe as the one you see above, a recipe from Gourmet magazine that now lives on Epicurious. Click here to read the rest of this Amateur Gourmet post »

• The Taste Test: Eggs

  Adam Roberts

  27 Aug 2010 | 7:05 am

  With the salmonella outbreak forcing everyone to reconsider where and how they buy their eggs these days, this week's "Taste Test" (my show on Food2.com) involves a simple query: which eggs taste better, conventional, free-range or free-range organic? My methods may be unscientific (and note: I'm paying attention to your comments for my next batch of episodes) but at least you get to spend some time with me as I sample some eggs. What kind of eggs do you buy weekly? I'm heading to the farmer's market today to buy mine, just to be on the safe side. P.S. If you like this show, head over to…

• Hot Dog Bun French Toast

  Adam Roberts

  26 Aug 2010 | 7:07 am

  On a drowsy Saturday morning, you stumble out of bed and look at what you have in the kitchen. You don't have much. There are hot dog buns, there's cream, there are eggs (hopefully untainted by salmonella) and slivered almonds. You scratch your chin, you lift your eyebrow, you hold your monocle closer to your eye. Might you? Might it be possible? Why perhaps it might! A dish is born: Hot Dog Bun French Toast. Click here to read the rest of this Amateur Gourmet post »

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  Diner's Journal

• Joan Nathan on Rosh Hashana Cooking

  By THE NEW YORK TIMES

  2 Sep 2010 | 7:06 am

  Recipes for pepper salad, chicken with apples and squash.

• Sam Sifton at the United States Open

  By THE NEW YORK TIMES

  1 Sep 2010 | 3:55 pm

  The Times' restaurant critic eats between sets.

• Whose Menu Is It? Ours, BLT Answers, in Lawsuit Against Tourondel

  By NICK FOX

  1 Sep 2010 | 3:54 pm

  BLT Restaurant Group says Laurent Tourondel's LT Burger restaurant in Sag Harbor is unfairly using much of their menu.

• A Spicy Corn Stir Fry

  By EDWARD SCHNEIDER

  1 Sep 2010 | 11:38 am

  Ed Schneider's spicy corn stir fry tasted great. But the next time, char the corn first.

• Look Ma, No Ketchup

  By MARK BITTMAN

  1 Sep 2010 | 9:16 am

  Mark Bittman makes his own version of bottled French dressing.

• 

  Steamy Kitchen: recipes and cooking

• Fall off the Bone Baby Back Ribs with Sweet Chili Sauce

  SteamyKitchen

  29 Aug 2010 | 7:31 am

  There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name. 5-minutes hands-on and two ingredients: ribs and 1/2 cup of the sweet chili sauce. Salt and pepper don’t count, but even if you did count it, it’s still will be the best 4 ingredient-dish you can ever make. Just a word on the ribs – there are 2 camps of rib-lovers: a) meat fall off the bone camp b) I want to gnaw and tear meat…

• Indian Dal Nirvana

  SteamyKitchen

  26 Aug 2010 | 1:29 pm

  I subscribe to multiple cooking magazines, their glossy photos serve as my “look book” for dinner ideas. But my favorite section actually has no photos, the “dear editor” letters from readers revisiting a favorite food memory and pleading to weasel the recipe from the restaurant chef. Magazine editors and test kitchens take a complicated chef’s recipe, “home cookitize” for us mere mortals and scale down the servings for a family table. On a trip to Los Angeles earlier this year, I met up with friends Matt, Adam, Gaby, Jenny, Rachael, Rachelle and Lucy…

• 10-Minute Shrimp and Mushroom Thai Curry

  SteamyKitchen

  20 Aug 2010 | 8:17 am

  When all else fails, there’s always curry to fall back on. Despite all the beautiful food you see on this blog, I do have my share of kitchen disasters (that blob of charcoal was supposed to be fried chicken). Thai curry is my “break in case of emergency” meal – as I always have a can of coconut milk, a can of curry paste, shrimp in the freezer and miscellaneous vegetables in the refrigerator. Rice is only a one-finger trigger button away or already cooked, stored in the freezer.Continue reading 10-Minute Shrimp and Mushroom Thai Curry... ©Steamy Kitchen, 2010. |…

• Back to School Ideas

  SteamyKitchen

  18 Aug 2010 | 8:36 am

  I’ve got 9 Back to School breakfast, lunch and snack ideas – head over to my guest post on Bon Appetit’s site! Oh and pssst….I’m also featured on Saveur.com for Marcella Hazan’s Simple Tomato Sauce recipe. ©Steamy Kitchen, 2010. | Permalink | 20 comments

• SmartFarm Update

  SteamyKitchen

  16 Aug 2010 | 11:56 am

  This, my friends, is the future home of the SmartFarm. There’s not much there now, but that right there is about 10-acres. A whole lot of land to develop! The property is fenced in to keep the cows off the property — yes the cattle like to roam around and I hear that they are pretty curious creatures.Continue reading SmartFarm Update... ©Steamy Kitchen, 2010. | Permalink | 24 comments

• 

  The Martha Stewart Blog

• Packing My Bags For Stockholm

  Martha Stewart

  2 Sep 2010 | 9:01 pm

  As you know, I travel quite a bit and I thought it would be fun for you to see some of my routine preparation and packing.  By the ...

• The Brackets of Bedford

  Martha Stewart

  1 Sep 2010 | 9:01 pm

  I’m always thinking of new design ideas and I’ve been thinking a lot lately about decorative shelf brackets.  Decorative brackets are useful elements that can add an architectural ...

• Hello September!

  Martha Stewart

  31 Aug 2010 | 9:01 pm

  I’ve been so busy that I nearly forgot that September is upon us once again!  I have noticed that the days are becoming shorter and that the evenings ...

• The Fabulous Maine Crafts Guild Show

  Martha Stewart

  30 Aug 2010 | 9:01 pm

  This past weekend, while I was at my home in Maine, I made sure to visit the Maine Crafts Guild Show in Bar Harbor, as I do every ...

• My Farm in Late August

  Martha Stewart

  29 Aug 2010 | 9:01 pm

  It’s been a challenging summer weather-wise.  It was a very hot spring, which caused plants to grow early and fast.  Nearly everything was a good two weeks ahead ...

• Photostream from Daylife

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  Epicurious

• The Roquette

  epicurious.com

  31 Aug 2010 | 1:48 pm

  Named after the French word for arugula, this fresh take on the Gimlet was developed by Matthew Biancaniello for the Roosevelt Library Bar in Hollywood.

• Make Your Own Apple Chips

  epicurious.com

  31 Aug 2010 | 1:47 pm

  Trying to wean your kids off prepackaged snacks? Simply slice apples and sprinkle with cinnamon and sugar to taste, and in about an hour you will have a healthy alternative to those greasy potato chips your kids love oh-so-much.

• Cooking with Tomatoes

  epicurious.com

  30 Aug 2010 | 11:18 am

  Eat up one of summer's sweetest gifts while it is still in season. Spike cherry tomatoes with vodka for a creative summer salad or spice things up with your own tomato salsa. Whatever your pleasure, our complete guide shows you how to accentuate the fruit's tender and juicy qualities.

• 2nd Annual Epicurious Entertains NYC

  epicurious.com

  30 Aug 2010 | 11:15 am

  It's that time of year again, where indulging is required and the top button of your jeans is optional. Join us in our week-long celebration of eating, drinking, and more eating with incredible chefs like Lidia Bastianich, Dorie Greenspan, and Madhur Jaffrey at our 2nd annual Epicurious Entertains NYC. Buy your tickets now before they sell out!

• Black-Bottom Raspberry Cream Pie

  epicurious.com

  29 Aug 2010 | 10:07 am

  This deliciously creamy treat contains three layers of perfection that will have everyone begging for seconds and thirds. Indulge in the cookie crust that holds together chocolate pudding, fresh raspberries, and whipped cream.

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  NYT: Dining & Wine

• The Tipsy Diaries: The Kitchen Sink in Your Drink

  By FRANK BRUNI

  2 Sep 2010 | 9:36 pm

  It’s an infuse-a-palooza out there, as infused spirits make serious headway in bars and restaurants of all kinds.

• Recipes for Health: Grilled Leeks With Romesco Sauce

  By MARTHA ROSE SHULMAN

  2 Sep 2010 | 7:20 pm

  Steamed and grilled leeks are paired with romesco sauce, a nut-thickened pepper purée.

• The Peanut Solution

  By ANDREW RICE

  2 Sep 2010 | 4:42 pm

  An easy-to-produce paste may help cure malnourishment around the world. But who owns the recipe?

• Sam Sifton at the United States Open

  By THE NEW YORK TIMES

  2 Sep 2010 | 10:25 am

  The Times' restaurant critic eats between sets.

• Joan Nathan on Rosh Hashana Cooking

  By THE NEW YORK TIMES

  2 Sep 2010 | 9:43 am

  Recipes for pepper salad, chicken with apples and squash.

• 

  dimsumdolly

• 木綿洞 Mok Min Cave

  DSD

  2 Sep 2010 | 9:00 am

  Being the avid hiker that I was in Hong Kong, it was only fitting that my last Sunday there was spent in my favourite spot - Sai Kung (西貢). Writing this blog entry now and looking at the pictures brings back such fond memories of Hong Kong that it makes me want to go back right away! We started our coastal trek (泳涃) at Pak Lap Chai (白腊仔). This shows us moments before we went into the water. There's me in red with my yellow float. The winds were really strong that day, resulting in large wave action as seen from all that froth in the sea. If you look carefully, you can see some…

• 50 Things I Love About Hong Kong

  DSD

  22 Aug 2010 | 9:00 am

  Sai Kung, my favourite place in Hong Kong How fast a year has gone by. Today I leave Hong Kong on an evening Singapore Airlines (of course) flight back to Singapore after what has been an absolutely fantastic year in Hong Kong. For a person who's been in Hong Kong for just one year, I think I've been really good in making an effort to know the city. I'm leaving Hong Kong with mixed feelings as I actually can't bear to leave it. If I loved my job more in Hong Kong, I'd probably have chosen to stay awhile longer. But there's something I need to do at the moment and I want to do it in Singapore,…

• Ping Nam Stream 屏南石澗

  DSD

  19 Aug 2010 | 9:27 am

  Ping Nam Stream 屏南石澗 is located in Fanling and is considered one of the most beautiful streams in Hong Kong. The trail head starts in Nam Chung 南涌. Crossing the stream 草裙瀑布 literally translates to hula skirt falls. Standing beneath the falls Pothole The next pool we swam in Fish in the pool Me standing at the side wondering or not whether I should make a jump for it Wweeeeeeeeeee!!!!!!! Our final pool stop Going down my water slide The skyscrapers of Shenzhen are visible in the distance

• Hiatus

  DSD

  10 Aug 2010 | 7:16 pm

  I've been busy packing up and settling matters for my impending departure from Hong Kong ever since getting back from Taiwan last Friday. Taiwan was fantastic and I took many pictures. Updates will come when all this packing up is over. Till then, this blog will be a little quiet! I'll be back soon!

• Off to Taiwan!

  DSD

  28 Jul 2010 | 6:36 pm

• 

  Umamimart

• Japanify: How to Wash Rice

  yoko

  2 Sep 2010 | 10:00 am

  One of my tasks as a wee lass in the early 90s was to wash the rice for dinner while my single mom did the rest of the preparation and cooking. She told me that the ultimate goal in rice-washing is to get the water clear. With my tiny hands, I would grind the rice together to get all the milky dirt off. My ultimate goal was to be done with my rice-washing task and go straight back to my room and do whatever I had to do as a 12 year old. My method was very crude, I would basically swish the rice around, then take a handful and grind them together so that a bunch of white stuff would be…

• Happy Hour: What’s a Barspoon?

  Paystyle

  1 Sep 2010 | 5:07 pm

  Here at Happy Hour the subject all day every day is cocktails. I provide the recipes, and hopefully you enjoy them, and learn a little something new in the process.  But a recent question from a friend prompted the realization that in all the posts about cocktails, I never really dedicated a post to cocktail technique.  Specifically the question posed to me was “how does one know when to shake a cocktail and when to stir it?” After every recipe I mention whether the cocktail ought to be shaken or stirred, and I may have even mentioned in passing the reason for doing so.  James…

• Letter From The Editor: The Rs

  kayoko

  1 Sep 2010 | 12:00 pm

  I try to live my life void of time constraints. I don’t wear a watch, and I’m perpetually in a rush and am nearly always late for everything. I’m not proud of this, and it’s always something I try to improve, but it somehow makes me less anxious, not knowing what time of day it is. But here we are, in September. I woke up this morning and noticed that the 9am light was a little different– there was a low orange tint that reflected off the building outside my window that hadn’t been there just a week ago. Yes, we are all bound by time, the minutes, the…

• Skankynavia: Grabbing Spinach By Its Balls

  Anders

  1 Sep 2010 | 1:04 am

  So I’m having an old friend over for dinner, and he’s a vegetarian. Don’t we all hate cooking for vegetarians? None of my tried-and-true-recipes-for-normal-carnivore guests, like Beetroot Chicken or Bloody Pot Roast Beef, would fit the food customs of my friend. Luckily I recently had a fab side dish at another (non-vegetarian) dinner party some months ago– spinach meatballs. I decide to serve it as a main course, without the meat. It’s masculine, sturdy and fills the stomach well. I served it along with the Umamimart Lazyass eggplant/enoki dish and a rustic…

• Bieber Pie

  yoko

  31 Aug 2010 | 1:19 pm

  My sister came over the other day with part of an apple pie she had been talking about making for a while. The young, sour apples came from her garden and worked perfectly with the pie. The crust was very crispy on the ends – just the way I like it. She mentioned she always makes her pies from the book Bubby’s Homemade Pies. My favorite that she has made from the book is the blueberry pie with a ginger cookie crust. But back to the apple pie. She delivered the pie to me in some foil. I busted it open and… Yoko: Oh my god! Hahahaha! My sister: Oh my! How did he get in there?

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  Culinary Media Network

• Grilled Chicken Ciabatta Sandwiches with Roasted Pepper Duo

  info@culinarymedianetwork.com (Culinary Media Network)

  1 Sep 2010 | 6:00 am

  Roasted peppers are as much a part of summer for us as vine-ripened tomatoes. We love the sweet caramelization achieved by fire roasting these already sweet capsicum. By using the red peppers on the sandwich and the yellow peppers in a purée that becomes the sauce, we get a double dose of pepperiness that complements the chicken and keeps it moist. Rosemary is the final touch, giving this chicken a Mediterranean flair. See the variation for a canapé that will knock your socks off. Makes 4 sandwiches or 24 hors d’oeuvres Ingredients 4 yellow bell peppers 2 red bell peppers 1 teaspoon…

• Summer Fest: Peppers

  info@culinarymedianetwork.com (Culinary Media Network)

  31 Aug 2010 | 10:19 pm

  Guess what? We gang of Summer Fest people decided we were having a lot of fun with this ’round the web market basket — and with you — so we shall continue the merriment through the fall months (when it will become Fall Fest). Be patient and wait for the equinox, people — the devil is in the details. Anyhoo, Peter Piper may have picked a peck of pickled ones, but we like peppers in all varieties. Sweet, hot, crunchy, roasted, and resplendent with color, we find the versatile pepper impossible to pass up — especially in desserts. OK, and mashed potatoes. We could…

• Theobroma Chocolate Cocktail

  info@culinarymedianetwork.com (Culinary Media Network)

  31 Aug 2010 | 4:22 pm

  Restore harmony with nature, and celebrate rituals to slow down the modern pace of life with this nourishing potion of dark Criollo chocolate, Hungarian “Noble Sweet” smoked paprika and beetroot juice. Complex, with a delicate elegance, this elixir is strengthened by cachaca (a Brazilian liqueur) and vodka while softly lifted by citrus elements. Theobroma: Cocktail of the gods? 20 servings Ingredients 2/3 ounce of paprika-cachaca mix (see below) 3 1/3 ounces of single variety Criollo dark chocolate (recommended cultivars: Chuao or Porcelana) 12 ounces of beetroot juice…

• Fun Friday: This Week’s Blog Roundup

  info@culinarymedianetwork.com (Culinary Media Network)

  27 Aug 2010 | 11:05 am

  It’s birthdays and back to school this week! Here are some delicious treats and trends for both. Yum. Was I judged by my Little Mermaid lunchbox? 17 Lunch Boxes and What They Say About You (Food2) Twitter: @Food2 So many of us don’t know how to use bulgur. Try this easy preparation. Bulgur Pilaf (RhodeyGirl Tests) Twitter: @RhodeyGirlTests A fascinating question. Why do we watch food when we could be eating? (The Armenian Kitchen) Scared of eggs but need dessert? How to bake without eggs (Baking Bites) Twitter: @BakingBites Although I never tried tuna noodle casserole until I was…

• Summer Fest: Tomatoes

  info@culinarymedianetwork.com (Culinary Media Network)

  25 Aug 2010 | 9:25 am

  This is our favorite, favorite, favorite week of Summer Fest — and summer in general. For us, tomatoes are like summer lovers we can’t wait to meet each year and renew our steamy affair. We reserve all of our tomato lust for this time of year, as we think there is no other time to eat a tomato than in season. That supermarket baseball variety simply doesn’t work for us. Our tomato celebration this week includes the following: Tomato Primer: Overview of the different varieties of tomato with recipes An Ode to Tomatoes: A love letter to the little summer rubies I live for The…

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  Rasa Malaysia: Easy Asian Recipes

• Spicy Chicken with Cashew Nuts

  Rasa Malaysia

  1 Sep 2010 | 10:53 am

• Stir-Frying to the Sky’s Edge (Squid with Black Bean Sauce)

  Rasa Malaysia

  27 Aug 2010 | 9:24 pm

• Fried Cuttlefish Balls (炸墨鱼丸)

  Rasa Malaysia

  23 Aug 2010 | 1:12 pm

• The Everything Rice Cooker Cookbook

  Rasa Malaysia

  19 Aug 2010 | 4:50 pm

• Chives Omelet (韭菜煎蛋)

  Rasa Malaysia

  16 Aug 2010 | 4:52 pm

• 

  101 Cookbooks

• Limoncello Macaroons

  heidi@heidiswanson.com

  2 Sep 2010 | 11:58 am

  I packed a number of things for last weekend's getaway to Mendocino. One pair of flip-flops, one book, a stack of magazines, a bottle of bubbles, ten rolls of film, three cameras, a tripod, and a bag of limoncello macaroons. I bookmarked these Pinched Orange Macaroons a while back, and when my sister gave me a bottle of limoncello (made from lemons in her yard), I decided to do a twist on Patrick Lemble's cookies using the homemade citrus liqueur and zest. I thought they'd be a nice little treat for the cabin. The cookies are made primarily from almond paste and they bake into golden-crusted,…

• Favorites List (Summer 2010)

  heidi@heidiswanson.com

  30 Aug 2010 | 9:16 pm

  I spent the weekend at a cabin in Mendocino County, California with a few friends. Some of you will remember Lori and Lisa's cabin, I've written about it in the past. Hopefully I'll have a few new pictures to share later in the week. I'm sure it's no surprise, at the cabin we never go hungry (or thirsty, for that matter). Lori feeds us well, and the rest of us do our best to supplement her cooking by bringing a little something for lunch or snacks. This time around I made a late summer version of this buttermilk farro salad to share as part of lunch one day. I used corn, slow-roasted cherry…

• Green Curry Broth

  heidi@heidiswanson.com

  24 Aug 2010 | 11:24 pm

  I have to tell you, I've been hesitant to post this. It's the sort of thing that is tricky to get just right. At a glance we are talking about an infusion of of herbs, spices and aromatics coming together into a broth. Easy enough. But what we're really after is a beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. We want heat from serrano chiles, and zings of tanginess on account of the fresh lime juice. Cumin and coriander seeds should keep things grounded, and a flurry of freshly chopped herbs are there to make the sky open up. It's like a chorus of singers,…

• Golden Tomato Sauce

  heidi@heidiswanson.com

  18 Aug 2010 | 7:53 pm

  I spent last Saturday brewing beer with my brother-in-law. Thankfully he knows what he's doing in this regard, because at this point, I can't say the same for myself. We made an all-grain rye ale, building on this recipe. Put another way, we sat around the garden drinking home brews from the vault, we boiled grains, took a lot of temperatures, transferred huge pots of hot liquid from pot to pot, and enjoyed a perfect day outside. My parents stopped by later on and we had an early dinner. My contribution was a simple lasagna made with a golden tomato sauce I like to make with heirloom tomatoes…

• Buttermilk Farro Salad

  heidi@heidiswanson.com

  12 Aug 2010 | 10:50 pm

  Today a bit of an apology is in order. Some of you might recall a wheat berry salad I mentioned back in May. I had it at Clyde Common in Portland, Oregon and went back two days in a row to have it for lunch. It has taken me this long to do a farro version in my own kitchen, and my regret is that three months have passed when we all could have been enjoying it. The salad? Simple enough. Plump grains and seasonal vegetables tossed with an herb-flecked buttermilk dressing. I hope I'm not over-selling it, but this salad is really good. And I have my heart set on you liking it as much as I do. So,…

• 

  Culinary Media Network

• Grilled Chicken Ciabatta Sandwiches with Roasted Pepper Duo

  info@culinarymedianetwork.com (The Gilded Fork (TM))

  1 Sep 2010 | 6:00 am

  Roasted peppers are as much a part of summer for us as vine-ripened tomatoes. We love the sweet caramelization achieved by fire roasting these already sweet capsicum. By using the red peppers on the sandwich and the yellow peppers in a purée that becomes the sauce, we get a double dose of pepperiness that complements the chicken and keeps it moist. Rosemary is the final touch, giving this chicken a Mediterranean flair. See the variation for a canapé that will knock your socks off. Makes 4 sandwiches or 24 hors d’oeuvres Ingredients 4 yellow bell peppers 2 red bell peppers 1 teaspoon…

• Summer Fest: Peppers

  info@culinarymedianetwork.com (The Gilded Fork (TM))

  31 Aug 2010 | 10:19 pm

  Guess what? We gang of Summer Fest people decided we were having a lot of fun with this ’round the web market basket — and with you — so we shall continue the merriment through the fall months (when it will become Fall Fest). Be patient and wait for the equinox, people — the devil is in the details. Anyhoo, Peter Piper may have picked a peck of pickled ones, but we like peppers in all varieties. Sweet, hot, crunchy, roasted, and resplendent with color, we find the versatile pepper impossible to pass up — especially in desserts. OK, and mashed potatoes. We could…

• Theobroma Chocolate Cocktail

  info@culinarymedianetwork.com (The Gilded Fork (TM))

  31 Aug 2010 | 4:22 pm

  Restore harmony with nature, and celebrate rituals to slow down the modern pace of life with this nourishing potion of dark Criollo chocolate, Hungarian “Noble Sweet” smoked paprika and beetroot juice. Complex, with a delicate elegance, this elixir is strengthened by cachaca (a Brazilian liqueur) and vodka while softly lifted by citrus elements. Theobroma: Cocktail of the gods? 20 servings Ingredients 2/3 ounce of paprika-cachaca mix (see below) 3 1/3 ounces of single variety Criollo dark chocolate (recommended cultivars: Chuao or Porcelana) 12 ounces of beetroot juice…

• Fun Friday: This Week’s Blog Roundup

  info@culinarymedianetwork.com (The Gilded Fork (TM))

  27 Aug 2010 | 11:05 am

  It’s birthdays and back to school this week! Here are some delicious treats and trends for both. Yum. Was I judged by my Little Mermaid lunchbox? 17 Lunch Boxes and What They Say About You (Food2) Twitter: @Food2 So many of us don’t know how to use bulgur. Try this easy preparation. Bulgur Pilaf (RhodeyGirl Tests) Twitter: @RhodeyGirlTests A fascinating question. Why do we watch food when we could be eating? (The Armenian Kitchen) Scared of eggs but need dessert? How to bake without eggs (Baking Bites) Twitter: @BakingBites Although I never tried tuna noodle casserole until I was…

• Summer Fest: Tomatoes

  info@culinarymedianetwork.com (The Gilded Fork (TM))

  25 Aug 2010 | 9:25 am

  This is our favorite, favorite, favorite week of Summer Fest — and summer in general. For us, tomatoes are like summer lovers we can’t wait to meet each year and renew our steamy affair. We reserve all of our tomato lust for this time of year, as we think there is no other time to eat a tomato than in season. That supermarket baseball variety simply doesn’t work for us. Our tomato celebration this week includes the following: Tomato Primer: Overview of the different varieties of tomato with recipes An Ode to Tomatoes: A love letter to the little summer rubies I live for The…

• 

  Alice Q. Foodie

• Road Trip!

  Alice Q. Foodie

  31 Aug 2010 | 5:15 pm

  We're packing up the car tomorrow and taking our nieces on a good old fashioned road trip to Vegas and the Grand Canyon - complete with mule rides, a chuckwagon barbecue, pool time, a stay in a cabin at the Grand Canyon North Rim Lodge and lots and lots of driving!I can't believe summer is almost over - it still seems like it's just getting started. Whatever you do, I hope you squeeze as much enjoyment as you can out of this last week, and have a fantastic Labor Day weekend!I also want to say a huge thank you to all of you who donated to the Food 4 Kids fundraiser this summer! It closes…

• Chilled Cucumber Soup

  Alice Q. Foodie

  27 Aug 2010 | 7:28 am

  The hot weather took its sweet time getting here this summer, but once it arrived it didn't mess around. We had temps in the high 90s and low 100s here earlier this week, until the thunderstorms finally broke the heatwave yesterday. I kind of like the hot weather myself. The extreme temperatures are the closest thing we have to seasons around here, and I'm happy to have an excuse to do very little and drink lots of cold things, like this cucumber soup.I wish I had a precise recipe for you, and I even thought about putting off this post until I did, but this is so easy and so flexible that I…

• Summer Lovin'

  Alice Q. Foodie

  25 Aug 2010 | 6:00 am

  A few things I can't get out of my mind right now... Stripes! I just can't get enough. Navy and white, red and white, charcoal gray and white, black and white... love 'em all. Natural leather bags and shoes.Iced Vietnamese Coffee from K Sandwiches - extra dark.The MIHO Gastrotruck - I love sitting outside behind Casa Artelexia in Little Italy on Wednesdays at lunchtime.Reading on my iPad. It has turned me into such a bookworm! I just finished What is the What by Dave Eggers, which left me in awe; and I loved Medium Raw by Tony Bourdain and Prodigal Summer by Barbara Kingsolver. These African…

• Osteria Mozza Inspired Crostini with Leeks Vinaigrette & Buratta Cheese

  Alice Q. Foodie

  23 Aug 2010 | 1:00 pm

  A couple of weeks ago, I told you about a great meal we had at Osteria Mozza. So last week, I recreated part of that meal for my monthly supper club - a crostini topped with braised leeks in a mustard vinaigrette, crisp prosciutto, buratta (extra creamy fresh mozzarella) cheese and mustard bread crumbs. I found Nancy Silverton's recipe for the leeks, buratta and breadcrumbs online, and modified it to simplify it a bit and recreate more faithfully what we'd had in the restaurant.It was still a pretty involved dish, and as I went through all the steps (in my friend Lisa's fabulous newly…

• Food 4 Kids Prize Winners - Come on Down!

  Alice Q. Foodie

  23 Aug 2010 | 9:00 am

  We had a great food and backpack collection drive Saturday at the Little Italy Mercato! We collected $500. in cash donations on site, and filled twelve barrels with food and backpacks! We're collecting funds on our Firstgiving site until the end of the month, and still have $1500 to go to meet our goal, so if you haven't donated yet, please help us out!If you would like to donate backpacks and food, they can be taken directly to the San Diego Food Bank's facility at 9850 Distribution Avenue, in the Miramar Area. Remember the backpacks should be gender neutral (preferably black or red) and the…

• 

  Doña Lupe’s Kitchen

• Enfrijoladas, Chiles Toreados y un perro enchilado

  Gina Ruiz

  30 Aug 2010 | 12:12 pm

  After all the intense summer heat of the past week, now that it’s finally cooler I have been craving Mexican comfort food. I wanted enfrijoladas, those rich, creamy bean and cheese bits of yummy that melt in your mouth. An enfriolada is something like an enchilada only a bean sauce is used instead of the red or green chile sauce. They can be made with either corn or flour tortillas, but I use flour because they make the dish extra soft and velvety. Enfrijoladas are not only great comfort food, they are very economical. Typically served with enfrijoladas are what we call Chiles Toreados…

• Aiden’s Midnight Fig Jam

  Gina Ruiz

  28 Aug 2010 | 8:48 pm

  It’s 12:45 a.m after one of the hottest days of summer.  It was 105 degrees! The grandkids who are visiting for this week can’t sleep, house is too hot and my a/c wall unit is icing over.  What to do, what to do?  In the fridge was a massive bowl of the past two days harvest of figs from our tree just begging me to do something with but it’s been too darned hot.  I took an almost midnight shower and came out to two small children that were hot, grumpy, tired and in need of something, anything to do to get them to relax enough to sleep.  I went to the fridge, saw that big bowl of…

• Nano’s Fried Chicken

  Gina Ruiz

  19 Aug 2010 | 11:58 pm

  My oldest son Albert is a fiend for my fried chicken.  He’s probably gonna scream and holler on the phone at me, but I call him Nano.  I never call him Albert even though he’s trained the rest of the family to do so.  He was a tiny preemie baby, nothing like the huge beast he is now and we called him Nanito, the nickname his father’s family dubbed him with the day he was born because he was so tiny.  The name stuck, he’s been Nano or Nanito ever since and he HATES it.  I can’t help it though, he’s still my baby boy that I’d do just about anything for. Growing up, he was…

• The First Fig

  Gina Ruiz

  17 Aug 2010 | 11:06 am

  First Figs One of my favorite poets is Edna St. Vincent Millay.  I think her Renascence is one of the most astounding and brilliant poems ever, her unnamed sonnet that starts off “I must not die of pity, I must live” is my all time favorite, in fact it’s my personal mission statement.   I love her poetry and one of my favorite books is A Few Figs from Thistles.  I was curled up on the couch reading it when I got to thinking about the fig tree I’ve been nurturing. The new house is a fixer upper and boy was it a mess.  The backyard was literally a jungle of dry weeds and brush…

• Isis’ Impromptu Tea Party

  Gina Ruiz

  13 Aug 2010 | 7:02 pm

  Lavender & Mint Tea Cakes Isis is here.  Isis Lucia is my son Phillip’s four year old daughter and she lives in San Diego with her mom.  I rarely get to see her but last night Phillip brought her over to spend the weekend so we’re pretty excited.  What I wasn’t prepared for was the LLANTO.  Llanto is Spanish for a whole lotta crying.  Isis can cry at the drop of a hat.  Phillip is great with her, but boy can she cry. Don't let this happy face fool you, she can beat Niobe at crying. This afternoon while we were waiting for Jasmine and Aiden to arrive and…

• 

  Campusfork Blog

• Hay Hay: glazed BBQ pork done well in Wan Chai Hong Kong

  Administrator

  28 Aug 2010 | 4:24 am

  (click on food photo for address and for more food photos) Hay Hay is known to served popular Hong Kong deli items. Their deli displays fresh hanging chicken, duck, and bbq pork. Served over a pilllowy mound of rice, the bbq pork glazed with sweet notes. I like to order my bbq pork with half fat half lean since the fat adds so much flavor to the tender meat. Hay Hay has a clean interiors and also serves a range of Chinese food other than BBQ items. Campusfork.com is a an easy way to upload and share restaurant food photos.

• Coyote: Mexican food in Wan Chai Hong Kong

  Administrator

  25 Aug 2010 | 5:48 am

  (click on photo for address and more food photos) When a craving for Mexican comes, it comes hard! Mexican food is a great comfort food of choice. So I trekked down to the heart of red light district in Wan Chai, Hong Kong. The open air window allows diners to get a great view of passerby. Served over a bed of rice, the enchilada married with a well season sauce is on par. For a quick craving, Coyote delivers just that. Campsufork.com is an easy way to upload and share restaurant food photos.

• McDonald’s Hong Kong, fried chicken

  Administrator

  23 Aug 2010 | 4:59 am

  (click on food photo for address and more food photos) McDonald’s delivers fast food catered toward the localized community. Well seasoned fried chicken is a great choice. Currently, if you order an extra size value meal you get a World Cup soccer cup. Check out their website and you can see that McDonald’s also offers delivery 24 Hours A Day.

• Chiu Hing Noodle Soup: Great fish skin soup and dumpling in Wan Chai Hong Kong

  Administrator

  20 Aug 2010 | 2:21 am

  (click food photo for address and for more food photos) When I crave a midnight snack, I hip hop over to chiu hing next to red light district in Wan Chai, Hong Kong. Planting myself on wooden stools, I immediately order my favorite dishes. Their fish skin dumpling cooked al dente compliments chewy noodles. Another winner is their beef brisket but order the “hung lam” which is half beef along side a fatty cap which adds another level of flavor dimension. My favorite side order is their fried fish skin which shatters with one slight bite. Campusfork.com is an easy way to upload and…

• Weather Cup Cakes

  Administrator

  17 Aug 2010 | 12:14 pm

  see more EpiCute

• 

  Simply Recipes

• Corn Relish

  2 Sep 2010 | 5:32 pm

  You know one of the reasons why hot dogs are such favorites with kids? Well, at least when I was a kid we got to choose our own toppings. The act of getting the toppings on just right, without making a complete mess, was challenging. But we had such a feeling of accomplishment, keeping the mustard or ketchup inside of the bun instead of all over the floor. Of course, eating the hot dog was another matter. Hard to avoid that mess. ;-) My favorite topping, next to mustard of course, was sweet relish, which I would pile on with gusto. I do believe the reason they wrap hot dogs in paper at ball…

• Peperonata

  1 Sep 2010 | 9:50 pm

  Have you noticed the brightly colored bell peppers in the market lately? They're glorious. Here's a quick and easy recipe for Italian peperonata, or fried peppers, with onions, fresh plum tomatoes, garlic, and basil. This is one of those "I almost ate the whole batch" dishes, only reluctantly shared with my parents who agreed they were terrific. Peperonata recipes come in many versions; some get cooked a good long time, some get cooked with potatoes, or without tomatoes. This dish is certainly open-for-improvisation. Rather than cooking the peppers until they were stew-like, we opted for a…

• Stir Fry Ginger Beef

  30 Aug 2010 | 11:22 am

  The trick to a good stir-fry is working with a very hot, relatively stick-free pan. I say relatively stick-free because you don't want one of those stick-free pans with the coating that peels off, but say more like a well-seasoned wok or a cast iron frying pan. Hard anodized aluminum will work too, as its surface is bonded into the pan and can take high temperature cooking. Cooking on high heat allows you to get a good sear on the meat and vegetables without overcooking them. Continue reading "Stir Fry Ginger Beef" »

• Basil Vinaigrette

  28 Aug 2010 | 11:53 am

  Have extra basil in your garden right now? Here's a quick and easy vinaigrette dressing you can make with it that you can use not only as a salad dressing, but also as a sauce for fish, chicken, potatoes, tomatoes, or white beans. Here's an idea, use this dressing with some chopped fresh tomatoes and drained canned garbanzo beans. Presto jammo, instant basil-y bean salad. Enjoy. Continue reading "Basil Vinaigrette" »

• Melon Sorbet

  26 Aug 2010 | 9:09 pm

  Please welcome Garrett McCord, who came by the other day to make these melon sorbets. So good! Refreshing on a hot summer day. ~Elise Melons are one of those rare ingredients that are practically perfect as is. While they do take well to being tarted up a bit (maybe a light dusting of salt, few lashings of lemon juice, or some chopped mint), they certainly don't need to be overdressed. No, with melons like cantaloupe and honeydew you want to preserve and highlight their sweet, musky flavors. Continue reading "Melon Sorbet" »

• 

  digg.com: Top News

• Sexiest Eyes In Hollywood History - Female Edition! (PHOTOS)

  2 Sep 2010 | 8:10 am

  Here it is. See if you can guess the stars by their eyes alone. And please let me know who I missed by leaving a comment below!

• Bring Fido or Fluffy on vacation: Pet-friendly hotels with pets on staff

  2 Sep 2010 | 6:23 am

  There's a new breed of hotel staffers—the pets on the payroll. Although these animals-in-residence are fairly pampered and often enjoy celebritylike status, they have a job to do: amping up guest relations and rolling out a new kind of (stain-resistant) red carpet.

• 7 Ways To Ruin Your Relationship Without Realizing You’re Doing It

  2 Sep 2010 | 5:37 am

  Relationships are a pretty difficult thing to wrap your head around. It’s almost too easy to scare a woman off sometimes. Fortunately, we’re here to help. Here are seven ways you can ruin your relationship without realizing you’re doing it.

• Our Top 5 Most Expensive Things To Eat or Drink

  2 Sep 2010 | 5:32 am

  You just invented the Opti-Grab just like The Jerk's Navin R. Johnson, or possibly hit it big in what many now may consider their only chance at retirement, the lottery. What would you do with all that loot after buying a ration of fine automobiles and country estates? Well, you could join the growing legion of food elitists who are grabbing up gold-leafed cupcakes or bagels with white truffle infused cream cheese.

• How to Avoid Computer Eye Strain and Keep Your Eyes Healthy

  2 Sep 2010 | 3:34 am

  Does eyestrain keep you from doing your work on the computer? Take preventative measures to avoid eyestrain—and get your work done. Organize a functional workspace, modulate light exposure, and keep your eyes healthy overall.

• 

  Simply Stated

• 3-Ingredient Small Bite: Tomato-Ricotta Open-Faced Sandwich

  simplystatedadmin

  12 Aug 2010 | 11:50 am

  Our final 3-ingredient recipe comes from our very own Maggie Shi, deputy editor of RealSimple.com. Here she covers food, entertaining, money, and work & life. She'll also be joining the ranks of our Simply Stated food bloggers in the next few weeks. Here's her favorite 3-ingredient recipe from the farmers' market: Now that it's August, summer fruits and vegetables are in full swing. I love stopping by the farmers' market (I'm lucky enough to have one right across the street from my apartment) and scoping out the freshest finds, from just-picked sweet corn to the…

• 3-Ingredient Treat: Mango Tango from So Good and Tasty

  simplystatedadmin

  10 Aug 2010 | 11:15 am

  Today's 3-ingredient recipe comes from Jacqui Savisky the recipe blogger behind So Good and Tasty. Jacqui started So Good and Tasty as a way to channel her extreme love of food. When she's not whipping up something fantastic in the kitchen, she runs a graphic design business and Etsy shop called Slide Sideways with her husband. Here's her favorite simple recipe: Summer is the one season I find myself eating food in its simplest form. A peach eaten fresh from the tree, and warmed by the sun is one of life's most pleasurable experiences. A simple galette, filled with goat cheese…

• Make Lunch-Packing Easier

  kathleenharris

  9 Aug 2010 | 2:02 pm

  I know the benefits of bringing your own lunch to work every day (saving money, eating healthier), but most days I simply lack the motivation. Here are some tricks I'm going to try to make it more enticing. 1. Update your bag. Carrying lunch in a fun food tote (like the ones from builtny.com) will make you feel like you're part of the cool, eco-minded crew. 2. Try a bento box. Break the boredom by filling a Japanese-inspired lunch box in visually creative ways. Check out the site lunchinabox.net for amazing ideas (see photo at right...who would've thought you…

• 3-Ingredient Small Bite: Tomato Onion Salad

  simplystatedadmin

  4 Aug 2010 | 1:29 pm

  Today's 3-ingredient small bite comes from Olga Massov, a self-proclaimed finance geek by day and the cook behind Sassy Radish on the evenings and weekends. A native Russian, Olga mixes traditional Russian fare (herring, pelmeni, and cabbage) and all-American treats like bourbon and barbecue. Everyone's got a childhood favorite salad, and here is mine. Growing up in Russia, we had no choice but to eat seasonally, and only had this salad at the height of the tomato season. I remember making this for myself as a child—three ingredients made it so simple and absolutely perfect. Tomato,…

• 3-Ingredient Small Bite: Easy Deviled Eggs

  simplystatedadmin

  2 Aug 2010 | 12:45 pm

  Today's 3-ingredient dish is an update on a classic from Rachel Rappaport, the food writer and recipe developer behind Coconut & Lime, which she started in 2004 as a way to share recipes with her friends. Her first cookbook, The Everything Healthy Slow Cooker Cookbook, came out this month. I have a ton of recipes for fancy deviled eggs but some times you just want something quick that's still a crowd pleaser. One day I realized that tartar sauce is a mixture of mayonnaise, spices, pickles, and onions; pretty much exactly what I would put into deviled eggs anyway. So why not use it? It…

• 

  Food & Wine: Articles

• Recipe of the Day

  31 Aug 2010 | 6:08 am

  Sign up for the Dish, F&W's free twice-weekly newsletter, for our 2010 weekly meal planner. E-mail: September Week: August 28 - September 3, 2010 Friday— Dick's Amazing Stuffed Clams Thursday— Pan-Seared Halibut with Tomato Vinaigrette Wednesday— Easy Chicken Fajitas Tuesday— Chilled Tomato Soup with Tarragon Crème Fraîche Monday— Mushroom–and–Goat Cheese Béchamel Pizzas (left) Sunday— Grilled Pork Chops with Anchovie...

• Pairing of the Day

  31 Aug 2010 | 6:08 am

  September 3, 2010 — Fried Green Tomato BLTs Pairing: A tangy Sauvignon Blanc. Try the 2009 Round Pond. September 2, 2010 — Hot Dogs with Cheddar and Sautéed Apples Pairing: A hoppy American IPA. Try the Terrapin Rye Pale Ale or SweetWater IPA. September 1, 2010 — Spicy Tomato-and-Watermelon Gazpacho with Crab Pairing: A rosé. Try the 2009 Boxwood Winery or 2009 Mulderbosch.

• Cocktails 2010: Vodka, Aquavit & Genever Cocktails

  12 Aug 2010 | 7:08 am

  While some mixologists scorn vodka, Philip Duff is out to prove them wrong. "I like to get people drinking vodka in ways that highlight its unique flavors and styles," he says, pointing out, for example, the baked-bread and dried-fruit aromas of wheat-based Russian vodkas. "The same is true for northern European spirits like aquavit and genever ." Duff made a name for himself at the outstanding speakeasy Door 74 in Amsterdam, and has earned such a reputation that one...

• Andrea Reusing's Playlist

  5 Aug 2010 | 3:08 am

  Music: Artist Song Download Eric B. & Rakim Follow the Leader David Ruffin Let's Say Goodbye Tomorrow Conor Oberst & Mystic Valley Band Big Black Nothing Spoon Car Radio The Go-Betweens You Tell Me Yo La Tengo Nothing to Hide The Feelies Fa Cé La Tom Ze Chamegá Phoenix 1901 Santogold Lights Out New Order Temptation Wye Oak I Want for Nothing Reigning Sound The Bells M. Ward To Save Me Fantastic Party Tips and Recipes: Amazing Dinner Menus Affordable Dinners for...

• World's Weirdest Food Festivals

  3 Aug 2010 | 1:08 pm

    Experience 13 Weird Food Festivals Worldwide More Unique Food-Related Travel Ideas:   World's Weirdest Restaurants   Take a Trip, Save a Landmark Village   World's Most Beautiful Dining Rooms

• 

  Portland food and drink

• Are Food Carts Getting Out Of Control?

  Food Dude

  1 Sep 2010 | 12:03 pm

  Picture courtesy FoodCartsPortland.com I’ve been waiting for push-back against food carts, and it sounds like a groundswell is building. From the EnzymePDX website, there are currently 534 licensed food carts in Multnomah County, with applications for 82 more under planned review. Even John Hamilton, vice president of communications for the restaurant lobbying group the Oregon Restaurant and Lodging Association, admits that Portland has surpassed other major cities as the No.1 spot for food carts in the country. … In terms of sanitation and how the food is handled, the carts are…

• “Hottest” Male Chef In NYC Now Cooking at Portland’s Lolo

  Food Dude

  28 Aug 2010 | 1:42 pm

  Chef Tomas Curi, previously Chef de Cuisine at Inoteca Gramercy in NYC, is now hard at work, putting his own stamp on the menu at Lolo, Portland’s Spanish tapas restaurant and bar. Curi, who started at the restaurant in June, is focusing on finger foods designed to complement Spanish cocktails and wines. He was the runner up in “Eater’s Hottest Chef in NYC” last year.

• Straight From Italy, “What “true” espresso is, and how Americans ruin it”

  Food Dude

  27 Aug 2010 | 3:40 pm

  This article on Salon.com interviews an “Italian coffee master”. According to Salon, Giorgio Milos, the master barista at the high-end Trieste, Italy-based Illy coffee, American coffee is, for lack of a better word, crap. He launches into a screed about US coffee, before going on a tour of NYC’s “best” coffeehouses. Finally, they arrive at Stumptown Coffee. From Salon.com, “What is called espresso here sometimes really isn’t espresso,” he wrote. (The response from readers made him qualify that, saying that any drink pulled on an espresso machine…

• Portland Restaurant Sinju Doesn’t Seem to Care About Sustainability

  Food Dude

  27 Aug 2010 | 3:18 pm

  From Slashfood, an article on Sinju Restaurant in the Pearl District. A restaurant regular Guido Rahr who happens to be president of the Wild Salmon Center in Portland, noticed Sinju had recently began offering the very rare and endangered Atlantic Bluefin tuna on the menu. Rahr had been eating at Sinju for nearly a decade. The headquarters for his environmental group is located in the Ecotrust Natural Capital Center, across the street from the restaurant, and is home to several other conservation and sustainable development groups who share similar concerns about endangered species. Rahr…

• Wong’s King Justifiably Willamette Week’s Rogue

  Food Dude

  27 Aug 2010 | 2:31 pm

  An article in this weeks Willamette Week spotlights a disturbing practice by a few Portland restaurants, which I have never thought about before: the use of shark fins in cooking. If you’ve never seen sharks being harvested for their fins, it is truly horrible. The shark is brought aboard the boat, the fins sliced off, and the shark is tossed back into the water to die. I’ve been aware that this is a very common practice in some Asian countries, but never noticed shark dishes on Portland menus. Willamette Week has highlighted Wong’s King for five kinds of shark-fin soup,…

• 

  thefoodtimes

• Coming soon to the Texas State Fair: Deep-fried beer, wrapped in ravioli

  2 Sep 2010 | 9:28 pm

  (By Steve Inskeep, National Public Radio/Morning Edition, 2010-09-02)

• Restaurant critic finds that cutting out junk food led to weight loss and helped him regain normal blood sugar levels despite alarming diagnosis of Type 2 diabetes

  2 Sep 2010 | 9:02 pm

  (By Steve Cuozzo, New York Post, 2010-09-02)

• Teens who sleep less than 8 hours a night are more likely to eat high-fat diet, study shows; sleep-deprived teens ate more snacks, more total calories too

  2 Sep 2010 | 8:51 pm

  (By Ellin Holohan, Bloomberg; Business Week, 2010-09-01)

• Certification, soil-building pushes costs of organic produce past those of industrially grown foods, but toxic chemicals aren't used, so they don't pollute air, water, soil

  2 Sep 2010 | 8:38 pm

  (By Marshall Brain, The Seattle Times, 2010-09-01)

• Adding fuel to meat safety debate, public health officials link ground beef to illnesses from a rare strain of E. coli; likely source was Cargill, which recalled 8,500 pounds of hamburger

  2 Sep 2010 | 8:17 pm

  (By William Neuman, The New York Times, 2010-09-02)

• 

  Cooking with Friends Blog

• Just Peachy

  ajbermack@msn.com

  30 Aug 2010 | 11:33 am

  Jackie had just returned from nearly three weeks away when she texted me --“Want to hang out and cook something today?” It was a muggy Monday, and I was dragging a bit, still hoping to come up with something to do with the kids. “Sure,” I said, “but there’s a catch—we have to use peaches since I have pounds and pounds of them from my CSA.”

• Summer Stories

  ajbermack@msn.com

  23 Aug 2010 | 12:18 pm

  Summer is a funny time in the kitchen, always crowded and crazy. As friends come and go on vacation, the kitchen becomes a place to catch up while cooking something quick. It’s Grand Central terminal, where friends connect, often briefly, before moving on to someplace else.

• Pesto And More For Friends in Need

  ajbermack@msn.com

  19 Aug 2010 | 12:39 pm

  Early on this summer one of our friends was in a major accident. We’re thrilled he’s doing great now, the neck brace is off and the whole family is on the mend. While Alison and I have been advocating helping friends in need for years, I have to say I learned more this time than ever, as three of us coordinated food and help for the family from about 50 dedicated friends.

• It’s Sauce Making Time

  ajbermack@msn.com

  16 Aug 2010 | 12:20 pm

  The tomatoes here in New Jersey are better than they’ve been in years. I’m getting 5 pounds of firm and beautiful organic beefsteaks this year with my CSA share instead of the measly ½ pound like last year.

• What Looks Good in the Garden

  ajbermack@msn.com

  12 Aug 2010 | 12:08 pm

  Over the past few weeks we’ve been lucky to have a steady stream of friends and relatives visiting from New Jersey, Denver, Washington, D.C., and Phoenix. When dinnertime rolls around, as some of us are cooking in the kitchen, we send others out back to the garden with the question: “What looks good in the garden?”

• 

  Start Cooking video

• Grilled Cheese Sandwich

  23 Aug 2010 | 3:00 am

  Recipe: Grilled Cheese Sandwich (video) serves 1 2 slices of bread 2 slices of cheese 1 tablespoon of butter - softened Spread the softened butter on one side of each slice of bread. Lay one slice of bread, butter side down, in a non-stick frying pan. Put two slices of cheese on the bread. Now cover it with the other slice of bread with the buttered side up.Turn the stove on medium heat and place the pan on the stove.After about 2-3 minutes it should be ready to flip.The second side will take a lot less time to turn golden brown because the pan is already heated up.Slice the grilled cheese on…

• Shrimp Scampi

  9 Aug 2010 | 3:00 am

  Recipe: Shrimp Scampi serves 6 1 tablespoon of olive oil 4 cloves of garlic - minced 1/3 cup of dry white wine 1/3 cup of clam juice 1/4 teaspoon of salt 1/8 teaspoon of pepper 2 pounds of extra-large shrimp - peeled4 tablespoons of cold unsalted butter 2 tablespoons of lemon juice 2 tablespoons of fresh parsley - chopped Heat oil in Dutch oven over medium-high heat until shimmering.Add garlic and cook until fragrant, about 30 seconds.Add wine, clam juice, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper; bring to a boil.Add Shrimp, cover and cook until shrimp are slightly translucent, about…

• Cooking White Rice

  26 Jul 2010 | 3:00 am

  Before making any of your favorite rice dishes, you'll need the basics of cooking white rice. This is what this video provides. It prepares you for any recipe that includes white rice. Enjoy!

• Guy Kawasaki's Famous Teriyaki Sauce

  12 Jul 2010 | 3:00 am

  Recipe: Guy Kawasaki's Famous Teriyaki Sauce serves 8 1 cup of sugar 1 cup of soy sauce 1/2 orange 2 jalapeno peppers - seeds removed5 green onions - chopped 1/3 cup of ginger (approx ½ hand-size or so) - peeled and chopped Blend everything in a blender/food processor.Puree until smooth.This recipe will make 3 cups of sauce which is enough to marinate 2 and 1/2 pounds of chicken or tri-tip steak.To marinate chicken or steak, place it in a glass bowl or plastic bag. Cover with the marinade and refrigerate for up to 24 hours. Remove the chicken or steak from the marinade and pat dry. You can…

• Vegetable & Dip Platter

  28 Jun 2010 | 3:00 am

  Recipe: Vegetable and dip platter serves 4 1 red, green, and or yellow pepper 1 pint of grape tomatoes 4 round pita bread 3 carrots 3 small pickling cucumbers 2 stalks of celery 1 pint of hummus Wash all the vegetables.Peel carrots and cut into 2 inch strips.Trim the ends and then cut the celery into 2 inch strips.Cut cucumber into 2 inch strips.Cut peppers in half and remove the stem and seeds, then cut into strips.Cut pita bread into trianglesArrange all the vegetable and the pita bread on a decorative platter.Serve with hummus or your favorite dip.

• 

  Start Cooking blog

• Chocolate Fudge Pie

  2 Sep 2010 | 4:00 am

  This decadently rich chocolate pie recipe has an ingredient that that is going to surprise many of you! When I told my trainer, Mr. Strong......about this pie, he was extremely skeptical because that surprise ingredient is “silken tofu”. Having never tried tofu, Mr Strong had no idea what to expect and was very hesitant to give it a try. When he tasted it and then asked how to make it, I knew we had a winning dessert!Tofu comes in different consistencies. If you have never bought tofu before, it is essential for this recipe to buy the “silken” tofu (which is also used…

• Rice Salad Plate

  30 Aug 2010 | 4:00 am

  I discovered this wonderful dish when it was served to me on a Finn Air flight. I loved it so much I developed my own interpretation!This rice salad is garnished with mandarin oranges and pecans, and is served with hard cooked eggs, herring (from a jar) or salmon, and rye crackers or bread with butter. It is a fabulous lunch or a light supper. This dish requires very little cooking, and it can all be done in advance. For 4-6 servings you will need about 3 cups of cooked rice and 4-6 hard cooked eggs.(You can make your own rice or you can use any leftover plain white rice you might have from…

• Ploughman's Lunch

  26 Aug 2010 | 4:00 am

  Cold plates from around the world make a great lunch or light supper. Many require little or no cooking.  In fact you can put together a delicious Cold Mediterranean Plate with all store bought ingredients like hummus, stuffed grape leaves, feta cheese, olives and some pita bread.One of my favorite cold plates is the English “Ploughman’s Lunch.” Many years ago, my English husband introduced me to a this delicious meal along with a “Shandy” (1/2 beer and 1/2 lemonade) to wash it all down.The great thing about a Ploughman’s lunch is that is takes less…

• How to Cut a Pineapple

  19 Aug 2010 | 4:00 am

  You can buy either whole pineapples or pre-cut fresh pineapples in the produce section of the grocery store. In my grocery store it costs almost $2 more to buy the precut pineapple.The mighty pineapple is really easy to slice, as long as you have a big sharp knife.Start by removing the topThen the bottomWith the pineapple sitting firmly on the cutting board, start slicing off the outer layer of skin.Then cut it into slices.Trim out the very center as it tends to be very tough to chew.The juicy, sweet, and tangy flavor makes it a great addition to fruit salads or fruit kabobs.If you are making…

• Pasta Sauce - Marinara

  16 Aug 2010 | 4:00 am

  This is a very basic (and quick!) tomato sauce that takes very little time to cook and can be made ahead of time and frozen. It can be used with any pasta dish or in lasagna. You will need the following ingredients to make this Marinara Sauce recipe:Two 28 ounce cans of whole tomatoes in juice1 bunch of Fresh basil, stemmed½ cup extra-virgin Olive oil2 small onions, finely chopped4 garlic cloves, finely chopped1 teaspoon dried oregano1 teaspoon sugarsalt and freshly ground black pepperBe sure to get both the onion and garlic chopped before you turn on the stove.You’ll need about 1…

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  Spices of Life: A Video Blog about Food, Health, Lifestyle and Travel. We Educate and Entertain.

• Ode to Summer

  averagedave

  24 Aug 2010 | 4:19 pm

  Watch the video 3:23 YouTube I visited my dear friend, Caroline Courtauld’s, English country house, Spencer’s and its gorgeous gardens www.spencersgarden.net at the height of mid-summer. The stunning 1 ½ -acre garden was at its peak and awash in a sea of vivid colors. It was spectacular!! As we toured the grounds, Caroline explained that she prefers the French method of growing vegetables alongside flowers instead of the typical English design of keeping the two separate. The garden has an impressive variety of organic vegetables. We feasted that evening on a light spinach soup, steamed…

• Roasted Beets with Ginger and Balsamic Vinegar

  Debby Richards

  24 Aug 2010 | 2:45 pm

  2 ½ pounds medium-size fresh beets with stems, about 10 (You may roast different colored beets if available.) Flavorings: 2 tablespoons extra-virgin olive oil 1 ½  tablespoons minced fresh ginger 2 ½ tablespoons Balsamic vinegar 1. Preheat the oven to 450°F.  Trim the beet stems to 1- inch if necessary and scrub the beets. Arrange on a cookies sheet that has been lined with aluminum foil. Cover the top with the foil and roast the beets for 25 minutes. Let the beets cool enough to handle and rub off the skin. 2. Cut the beets in half, rearrange with the cut edge up on the cookie sheet…

• Secrets to Master Stir-Fry

  averagedave

  11 Aug 2010 | 2:19 pm

  Watch the Video 3:13 YouTube A good fire, a fresh vegetable, some garlic and you have most of the makings for a great vegetable stir-fry. This is one of my basic recipes that I use with all fresh vegetables including broccolini, but you could substitute any vegetable from baby cabbage hearts, green beans, snow peas, zucchini to spinach. Just adjust the cooking time accordingly. I cook a bunch and serve it with grilled seafood, chicken, or meat and some rice for an easy dinner. Make a bunch and reheat it, eat it at room temperature, or add it to soups and stews. Enjoy! Nina

• Stir-Fried Broccolini, Bok Choy or Broccoli

  Debby Richards

  9 Aug 2010 | 5:02 pm

  1 ½  pounds  broccolini, broccoli, bok choy, cauliflower, string beans, etc. 1 teaspoon virgin olive oil 2 ½  tablespoons rice wine, sake, or very good quality dry sherry 1 ½  tablespoons minced garlic 1 teaspoon sea salt 1.Trim away any tough leafy ends and peel away any tough skin from the stalk.  Cut the stalk on the diagonal into 1 ½-inch lengths. Separate any flowerets. Rinse the vegetable thoroughly and drain 2.Bring 4 quarts water to a boil in a large pot and add the stalky, tougher part of the vegetable. Cook about 2 minutes or until near tender. Add the leafy sections or…

• Todd English Food Halls at the Plaza

  averagedave

  28 Jul 2010 | 6:34 am

  Hello Spices of Lifers: Celebrity Chef Todd English has a new project!! In addition to his 24 restaurants, he’s now opened Food Halls underneath the Plaza Hotel. Todd took us on a personal tour. Watch the Video 2:41 YouTube Go to SpicesofLife for the recipe for Todd’s Tomato and Corn Salad Enjoy!! Nina Nina’s Tip: Tomatoes turn mushy in the fridge so keep them at room temperature.

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  The Martha Stewart Blog

• Packing My Bags For Stockholm

  Martha Stewart

  2 Sep 2010 | 9:01 pm

  As you know, I travel quite a bit and I thought it would be fun for you to see some of my routine preparation and packing.  By the ...

• The Brackets of Bedford

  Martha Stewart

  1 Sep 2010 | 9:01 pm

  I’m always thinking of new design ideas and I’ve been thinking a lot lately about decorative shelf brackets.  Decorative brackets are useful elements that can add an architectural ...

• Hello September!

  Martha Stewart

  31 Aug 2010 | 9:01 pm

  I’ve been so busy that I nearly forgot that September is upon us once again!  I have noticed that the days are becoming shorter and that the evenings ...

• The Fabulous Maine Crafts Guild Show

  Martha Stewart

  30 Aug 2010 | 9:01 pm

  This past weekend, while I was at my home in Maine, I made sure to visit the Maine Crafts Guild Show in Bar Harbor, as I do every ...

• My Farm in Late August

  Martha Stewart

  29 Aug 2010 | 9:01 pm

  It’s been a challenging summer weather-wise.  It was a very hot spring, which caused plants to grow early and fast.  Nearly everything was a good two weeks ahead ...

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  TasteSpotting

• #99384 - Grilled Burgers with Chipotle Aioli

  Fire & Spice Grilled Burgers with Chipotle Aiolicraving more? check out TasteSpotting

• #99383 - Purple Potato Leek Soup

  A traditional soup made with purple potatoes and leeks. Vegan.craving more? check out TasteSpotting

• #99382 - Tomato Mushroom Basil Pesto

  A pasta to remember Summer by - the bountiful produce of Summer is *almost* enough to make it my favorite season...craving more? check out TasteSpotting

• #99381 - Chocolate Peanut Butter Cup Cake

  Chocolate cake plus peanut butter cups = super yummy.craving more? check out TasteSpotting

• #99380 - Baby Leeks with Mustard Vinaigrette

  Baby Leeks with Mustard Vinaigrette, a simple yet exciting way to serve the tenderest of the summer harvest offerings.craving more? check out TasteSpotting

• 

  the ramen blog & other goodies!

• ramen preview: kappa ramen – anaheim, ca

  edjusted

  29 Aug 2010 | 4:38 pm

  What in the world is going on? Suddenly, within the last month or two, a half dozen or so new ramenyas have opened in Southern California. Have my prayers been answered? Will ramen shops eventually outnumber Starbucks? Unlikely, but I can hope, can’t I? Over a year ago, I found out about the existence of a ramenya in Anaheim called Lai Lai Ken. Unfortunately, I found out about it after they closed, though there was a sign indicating that a new ramenya would be “coming soon.” “Soon” finally came true! A few weeks ago, Kappa Ramen opened with little fanfare.

• ramen rating: ramen mottainai – gardena, ca

  edjusted

  29 Aug 2010 | 3:19 pm

  One fine Saturday morning, as we discussed our plans for the weekend, my wife suddenly declared that “today’s ramen day! You’re going to eat nothing but ramen today!” Wait, what? Did I win the lotto? Am I dreaming? I guess all my recent whining about wanting to try some new ramen shops paid off. Of course, my wife’s support of my ramen habit doesn’t stop her from looking over my shoulder as I write and making fun of me. “Dear Diary,” she narrates, “Today I met some cute ramen shops. They’re so dreamy, but they don’t know I…

• ramen happening links

  edjusted

  1 Aug 2010 | 6:10 pm

  There’s been a lot of ramen happenings in Southern California lately, some exciting, some maybe not. As the weather is starting to cool down, ramen is heating up! Rameniac covers Studio City’s Ramen Jinya. Ramen Mottainai in Gardena is tripled teamed by Exile Kiss, Go Ramen, and Rameniac! Happy Cup jumps into the food truck craze with a ramen food truck. Has anyone tried this place yet? Yours truly covers two new OC ramen shops: Shizuma Ramen in Irvine, and La-Men in Buena Park. The OC Weekly reports on a soon-to-open Okazu Ramen House in Orange. And finally, Santouka Ramen in…

• ramen rating: shizuma ramen – irvine, ca

  edjusted

  1 Aug 2010 | 5:48 pm

  There’s nothing quite as exciting as finding out a new ramenya is opening in your city, except for finding out that it’s now open! Woohoo! Shizuma Ramen is located in a typical non-descript strip mall probably best known for a popular pho restaurant a few doors down. There’s seating outside, and the interior has a sparse, modern feel to it. Shizuma offers ramen, donburi (rice bowls), some combination platters, and a few hand rolls. There was a special “Shizuma ramen” with shoyu broth that wasn’t on their regular menu, but I opted for the tonkotsu version of…

• imitation noodles

  edjusted

  26 Jul 2010 | 9:47 pm

  I’m not quite sure what it is that makes them imitations (the ingredients are “wheat flour, water”)…or wait! I got it! Since noodle is singular, only ONE of the noodles is an imitation, and you just gotta find it. Good fun. Related posts:Ramen, Japan’s Favourite Noodles North Korea invents “Super Ramen” ramen rating: cup noodles beef flavor Tags: ramen tidbits

• 

  Once upon a feast

• The Trials & Troubles on the Preserved Lemon Trail

  Ruth Daniels

  30 Aug 2010 | 3:45 am

  I guess I have to start this post by declaring that I truly am an idiot! Actually, I thought my preserving lemon saga was crazy enough BEFORE I went looking for the recipe I used for my first preserving lemon experience back in 2008. First though, for those of you not familiar with the idea of preserving lemons (and Meyer lemons are preferred, but if you don't have access, ordinary lemons do just fine)...North African cuisines use them to add a brilliant dimension to their dishes -tagines (stews) especially come alive.Not to mention this Spicy Crab Spaghetti with Preserved Lemons that I…

• Saturday Farmers Market - Halifax Style

  Ruth Daniels

  28 Aug 2010 | 4:42 am

  This post is long overdue. Blame it on the move, blame it on spending time with family going to U-Piks, or just blame it on being overwhelmed and awed by all that is glorious at a farmers market and time spent on putting up jams. View from the upper galleryHere, finally is my pictorial journey of the brand new Seaport Halifax Farmers Market (new website is not ready yet, so I can't tell you all about the state -of the- art eco-friendly features in detail, but here are a few stats...4000 square metres (that's more than 13,000 sq feet) of vendor space which doubles the size of the old market,…

• No Pasta Yet for Me, But a Delicious Presto Pasta Night to Save & Savor

  Ruth Daniels

  27 Aug 2010 | 4:29 am

  I must admit that I didn't make any pasta this week...well one with just some jarred pasta sauce to feed two little boys, so in my world that doesn't count. But I've lost five pounds in just a couple of weeks with only minimal slipping off the South Beach Diet wagon.That said, I'll be bookmarking this week's Presto Pasta Night Roundup - #178. Amyof Very Culinary did a wonderful job. Her little intros are almost as delicious as each dish. I can't wait to give each on a try. Thanks Amy for such a great job - any time you want to do it again let me know. As for the rest of you terrific…

• Who Knew I'd Love to Make Preserves!

  Ruth Daniels

  25 Aug 2010 | 5:20 pm

  If even ten years ago, you would have told me that I'd be making my own preserves or baking my own bread, for that matter, (other than the annual Challah making, started when my oldest daughter, Joanna was six years old), I'd have laughed and laughed.Don't get me wrong, I've always loved to eat interesting jams, jellies and other preserves. They make ordinary chicken, fish...whatever so incredibly delicious. It's just that the ones I used were made by others. They'd be the first things purchased at country fairs, farmers markets and on any vacation I've ever taken. And I'd relish…

• Summer Bounty is at Hand

  Ruth Daniels

  20 Aug 2010 | 6:36 am

  I have lots of great things to talk about, now that we're mostly settled in. I've just been having trouble figuring out exactly where to begin...and rather than starting at the beginning...what fun is that, I'll just jump around and hope you'll follow.I've been lucky enough to be on the receiving end of the a number of Loblaw's Presidents Choice campaigns over the years....but Grown Close to Home really sings to me. It's all about taking advantage of the season at hand and finding locally grown & raised food and isn't it nice to find a big chain of supermarkets going that extra mile and…

• 

  running with tweezers

• RWT in Scandinavia - Stockholm, Sweden 2010

  tamih

  30 Aug 2010 | 11:46 am

  "Stockholm, eh?" was pretty much my response as I stared blankly at my laptop screen. Mike told me he was going to Sweden for work...for 10 days. I was immediately filled with feelings of anxiety - I'm not sure we've been apart for 10 days since the day we first met - but more so was an unexpected wave of jealousy. Honestly, Sweden was one of those places that I never thought I'd go....or even thought about traveling to. However, when the possibility of joining him on the tail end of his business trip came up, I thought about that creaking sound my passport was going…

• Tomato & Peach Quinoa - A Guest Post by the duo from Whisk Away!

  tamih

  25 Aug 2010 | 10:57 am

  An editors note: Before I went on my Scandinavian adventure, I asked two of my favorite bloggers - Katie and Nic from Whisk Away - to guest blog for me while I was gone. Nic held up her end of the bargain, sending me a recipe for an unusual sounding quinoa recipe. I dropped the ball and picked up a box of Kleenex - I got sick at the end of vacation & didn't get around to posting it. I've been thinking about this recipe since I received it...so I made it today for lunch, as you can see above. It's amazing - truly. Original, so flavorful, and a great dish to make for friends…

• the essence of tomatoes

  tamih

  17 Aug 2010 | 1:49 am

  I've been waiting and waiting to share this recipe with you but, well, there's some traveling going on that has priority these past two weeks. On our first leisurely morning of our trip, I'm up early to work on this post - this is time-sensitive stuff! I made this recipe for a dinner party several weeks ago. It was quite the dinner party dish in that it took some effort and has one of those names that brings about a good bit of guffawing & eye rolling...but there's no better title for this recipe. It is the essence of tomatoes and it's worth every minute in the…

• Attack of The Killer Tomato Festival 2010!

  tamih

  10 Aug 2010 | 5:30 am

  This past Sunday brought the second edition of what has become my favorite Atlanta food event - Attack of the Killer Tomatofest, which is a benefit for Georgia Organics. The organization does so much for area farmers, raising awareness of locally grown food and helping network growers, retailers and consumers together to spotlight the diversity and deliciousness of eating local. Georgia Organics is involved with many events throughout the year but this one has become a local favorite of not just me but of the entire food community in Atlanta, as evidenced by the sell-out crowd that braved the…

• Cooking from the Farmers' Market - Cantaloupe in Spiced Syrup

  tamih

  6 Aug 2010 | 7:24 am

  You don't see a lot of cantaloupe recipes. The ones I've seen are for granitas or for slices wrapped in prosciutto. When I was flipping through Williams-Sonoma's Cooking From The Farmers' Market, I noticed several recipes for cantaloupe.  I was instantly transported back to mornings (or afternoons...or after dinner, really) at my house growing up. Cantaloupe and watermelon were two of my dad's favorite things. I never grew up knowing about cottage cheese and cantaloupe. I grew up knowing about putting pepper on melon. My dad always did it - sometimes with a healthy…

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  npr: food

• Where's The Beef? One Man's Search For 'Steak'

  2 Sep 2010 | 10:50 am

  Mark Schatzker, a lifelong steak lover, was disappointed in the steaks he was eating. So Schatzker set off on a quest to find the very best piece of beef in the world -- a quest that took him from feedlots in Texas, to French cave paintings of prehistoric cattle, to the Argentine pampas.» E-Mail This     » Add to Del.icio.us

• Burger King Sold For $3.26 Billion To Private Investors

  2 Sep 2010 | 10:42 am

  Burger King has agreed to be bought by a private-equity group for $3.26 billion.» E-Mail This     » Add to Del.icio.us

• Boy Howdy! You Can Deep Fry Beer

  2 Sep 2010 | 1:00 am

  Amateur chef Mark Zable from Texas has a new culinary invention: fried beer. Zable tells Steve Inskeep this is the first time anyone has successfully deep fried a liquid. He'll debut his fried beer at the Texas State Fair later this month.» E-Mail This     » Add to Del.icio.us

• Overloaded From Your Garden? Just Can It

  1 Sep 2010 | 9:00 pm

  Canning -- the source of jams, pickles and relishes that seems tied to the last century -- is on the upswing. There is a debate whether the trend stems from the tight economy or the local food movement, but its fans say the results are delicious.» E-Mail This     » Add to Del.icio.us

• Learning Who You Are Through What You Eat

  1 Sep 2010 | 5:41 am

  The long Labor Day weekend marks the end of summer for many in the U.S., but it's also a time when ethnic churches hold massive food festivals to celebrate their origins. For food writer Michele Kayal and her young daughter, Syrian festivals -- and the preparations for them -- are an enduring link to the past.» E-Mail This     » Add to Del.icio.us

• 

  A Mingling of Tastes

• 5 Questions for Jenny Nelson

  Welcome!

  11 Aug 2010 | 2:14 pm

  This post is the result of an offer I couldn't refuse: Check out a copy of Jenny Nelson's new novel, Georgia's Kitchen, and then pick her brain to my heart's content. Since I tend to enjoy the delicious blend of food and fiction, I was happy to give it a try.  This is definitely fun summer reading. I love books and movies set in New York City, and this one gives us a peek into a fictional dining hot spot where our heroine is the head chef. But not for long... Read on to learn more about the book and what kind of grueling research the author undertook to get the food details just…

• Quick Calimyrna Fig Jam

  Welcome!

  5 Aug 2010 | 1:02 pm

  This week, I made two old summer favorites: refrigerator fig jam and peach-blueberry cobbler with cornmeal biscuits. Both were delicious. Follow those links for all the details! I've been very patiently waiting for a bumper crop of figs to get shipped over from California. My Whole Foods has had them for a few weeks now, but they've always got just a few little, not-so-enticing baskets on display. Then we took a little drive to my favorite Indian grocery store. As soon as I walked through the door, I saw big flat crates of juicy Calimyrna figs at a very nice price. I also got a huge bag of…

• Simple Broccoli Soup with Smoked Paprika

  Welcome!

  2 Aug 2010 | 11:13 am

  When I say "simple" in this recipe title, I mean two things: easy and "pure and simple." I made it twice in a three-week span because it takes so little effort for a huge batch, and because it's the kind of health-giving, detoxifying food that makes you feel good. It's a nice way to balance out a restaurant meal or a big grilled steak. If you have no need of its detoxifying properties, the soup goes perfectly with richer main dishes like quiche or savory tarts--It's is more substantial than just a side of steamed broccoli. I have enjoyed it both ways! You can do anything to jazz it up with…

• Fava Bean and Prosciutto Pizza with Feta and Mint

  Welcome!

  26 Jul 2010 | 1:02 pm

  Here's another delicious idea for your best-ever, overnight whole wheat pizza dough. The credit for this idea of building a pizza around a pound of fresh fava beans goes to my brilliant other half. With it, we added prosciutto and caramelized onions--two ingredients that cannot fail to deliver incredible pizza--and topped it off with feta and mint. If you don't have fava beans (check for frozen too), you can use regular peas. If you don't do mint, use basil. And goat cheese would be wonderful too. This pizza doesn't have a traditional sauce base, although the onion adds moisture. We drizzled…

• Korean Chicken Marinade and Grilled Bok Choy

  Welcome!

  16 Jul 2010 | 1:08 pm

  I've been back from vacation for almost a week, and I'm still catching up on things. Like blogging. But I couldn't forget to post this awesome Korean-style marinade and my very favorite bok choy recipe. We've never been big on marinating until this summer. I have some favorites, but otherwise it's taken a while for me to realize that the easy extra step of marinating can be so worth it. While it's uncertain that a marinade will actually make your meat moist, a soak in some tasty liquid will definitely add flavor to the food's surface and help protect you from carcinogens (cancer-causing…

• 

  Average Betty

• Toshio Sakamaki – Ozumo Santa Monica

  Sara O'Donnell

  1 Sep 2010 | 10:23 am

  Ozumo at Santa Monica Place is cool and elegant. The decor is soothing. The long space envelops you like sudoku. Behind the sushi bar is Toshio Sakamaki, rolling sushi like I’ve never tasted.

• The Wizard of Ozumo Video

  Sara O'Donnell

  1 Sep 2010 | 10:19 am

  Toshio Sakamaki, Executive Sushi Chef of Ozumo Santa Monica rolls sushi for Average Betty!

• Chipotle Hummus Recipe

  Sara O'Donnell

  26 Aug 2010 | 10:23 am

  The first time I had hummus at The Prado in San Diego's historic Balboa Park, I knew it was the gold standard by which all future hummus would be judged.

• Show Me Your Animal Fries?

  Sara O'Donnell

  24 Aug 2010 | 8:55 am

  I was curious about the Animal Fries rumored to be on the In-N-Out Secret Menu. I had heard about them but never seen them.

• Potato Salad Recipe

  Sara O'Donnell

  20 Aug 2010 | 10:42 am

  The Endless Summer of Salad continues! Oh yes! Possibly the most substantial of all salads, the Potato Salad

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  Waiter Rant

• Wherever I Go

  Waiter

  16 Aug 2010 | 10:44 pm

  I’m at the cigar shop I patronize when a customer nicknamed Doc asks me a question. “Say I’m in a restaurant and the owner’s serving me.” Doc asks. “Do I tip him?’ “It depends,” I say. “On what?” “If no waiters are working but there’s busboys I’d still leave a tip.” “’Cause the busboys get some of it.” “Right.” “But if there’s no busboys?” “Then I’d say no.” “Well listen to this,” Doc says. “I’m eating lunch in a place, no waiters, busboys, nothing. The owner served me. And after I paid up she had the nerve to ask me, “Where’s my…

• Drifting Chaos

  Waiter

  9 Aug 2010 | 11:03 pm

  I’m standing by the bar at Roots Steakhouse in Summit, New Jersey waiting for a table. Being a gentlemen I let my date have the only available stool. I’ve already drunk two margaritas so I’m now working on a bottle of Perrier. It’s all about pacing yourself. As I listen to the rattle and hum of a restaurant on a busy Saturday night I look at the patrons around me having a good time. Roots is an expensive place – but then again so are the customers. Most of the guys here are wearing blazers, expensive shirts and the badge of rich North Eastern men everywhere – shoes with no socks.

• Under Attack

  Waiter

  29 Jul 2010 | 2:43 pm

  Hey everybody. If you’ve been trying to visit WaiterRant  you’ve noticed that Google has listed my site as “dangerous” and containing malware. As of today the issue has been addressed with a WordPress upgrade and security fixes – so the site is safe. However, it will take Google a day or two to take my site off their blacklist. The last thing I want is my site to be a distribution hub for porn and Viagra – especially when I’m not getting any of that stuff for free! Back in a few days. Thanks for tuning in. Steve

• Serendipity

  Waiter

  26 Jul 2010 | 1:43 pm

  I’m eating a ritzy brunch on the outdoor patio of a ritzy restaurant in a ritzy town. The cars gliding down the ritzy street are all new and expensive and the ladies at the next table are wearing ritzy shoes that cost more than what regular folks make in a month. Even my Eggs Benedict are ritzy. I don’t know whether to feel ritzy myself or economically inadequate to the point of suicide. “How’s your food?” my date, a classy brunette, asks. “Expensive,” I mumble through a piece of egg sodden brioche. “It’s such a lovely day,” she says, stretching languidly while looking up…

• Freaky Creepy People

  Waiter

  22 Jun 2010 | 1:45 pm

  It’s a hot June afternoon and I’m travelling downstate with my joint custody dog Buster to meet a friend. But as I zip down the highway I realize I’m feeling tired so I decide to visit the biggest pusher of psycho-stimulant substances in the world – Starbucks. Let’s face it, next to these guys Pablo Escobar was running a lemonade stand. Luckily I score a parking spot in front of a Starbuck’s inside a busy strip mall. Now it’s a hot day and I’m loath leaving Buster inside a car but I had the A/C blasting so the interior’s cool. Keeping the windows shut I lock the door and…

• 

  Silverbrow on Food

• Restaurants & social media

  silverbrow@gmail.com (Anthony Silverbrow)

  31 Aug 2010 | 8:35 am

  Since starting the blog way back when, I've been fascinated by the way restaurants promote themselves. The immediacy of Twitter has brought this into sharp relief.  Press releases, restaurant reviews and character assasinations are reduced to 140 letters and spaces.  Restaurants, PRs, bloggers and critics are all mixing it up in one big stockpot. In this environment where everyone has a voice, some restaurants thrive on being at the heart of the action.  Others hang in there despite sustained flak.  Others still, it should be remembered, thrive despite having no truck with this new…

• Rosh Hashanah 2010

  silverbrow@gmail.com (Anthony Silverbrow)

  31 Aug 2010 | 7:34 am

  That nip in the air this morning means only one thing: Rosh Hashanah is around the corner and that means time to think of large quantities of food to feed the masses. Actually, this year the masses are a bit depleted, so I reckon bollito misto is a bit too full on.  Perhaps time to reprise salt beef or pot au feu?  Certainly an opportunity for chopped liver and chicken soup is a given.  I'm not sure I'm in the mood for kreplach (which I now see I've never written about, something else to add to the to do list), but they are very good, so they might make the cut. I think I will delve into…

• Podcast with Nathan Myhrvold

  silverbrow@gmail.com (Anthony Silverbrow)

  23 Aug 2010 | 12:18 am

  It is fairly clear that I was sceptical of the merits of Nathan Myhrvold's Modernist Cuisine: The Art and Science of Cooking.  After the fact, I thought I should probably give Nathan the right to reply and asked him if he'd do an interview with me, which he graciously accepted. You can listen to the interview below.  It's also available in iTunes. Having spoken to him and read the new excerpts I'm more convinced.  I understand what he's trying to do and it's a massive task: it's codifying a particular method of cooking, from soup to nuts.  He knows it's a risk, but credit to him, it's a…

• Who needs Modernist Cuisine?

  silverbrow@gmail.com (Anthony Silverbrow)

  16 Aug 2010 | 3:30 am

  It was announced over the weekend that the website for Modernist Cuisine: The Art and Science of Cooking has been launched. Modernist Cuisine is a book due out next year.  The list price is $625 (although at the time of writing is available on Amazon for pre-order for $421.87) and is co-authored by Nathan Myhrvold, Chris Young and Maxime Bilet.  Myhrvold is the big name (and money) behind the book.  For those that don't know him, he came to prominence as chief strategist and chief technology officer at Microsoft. For all that money you get a five volume, 26 chapter behemoth running to over…

• The River Café

  silverbrow@gmail.com (Anthony Silverbrow)

  10 Aug 2010 | 12:28 pm

  Am I a tosser?  I know that's a leading question, especially on a blog where anyone can leave a comment, but I'm interested to know your thoughts.  I ask the question because I think that I went to lunch at the River Café hoping I'd have a bad meal. That's right, I, someone who enjoys their food, reads obsessively, cooks a lot and eats out on a regular basis, was hoping that my lunch at what is regarded as one of the country's finest restaurants, a restaurant that is still recovering from the loss of one of its linchpins, that was recently burned to the ground, was going to be a bad…

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  Seattle Food Geek

• A Rare Peek Inside the Modernist Cuisine Kitchen

  scott

  1 Sep 2010 | 8:00 am

  On Thursday, I had the extremely rare privilege of getting an inside look at the kitchen laboratory at Intellectual Ventures.  If you aren’t aware, Nathan Myhrvold (Intellectual Ventures CEO) along with chefs Chris Young and Maxime Bilet, has spent the last four years working on the book Modernist Cuisine: The Art and Science of Cooking.  This will be no ordinary cookbook – at 2400 pages and 5 volumes, it is unarguably the most in-depth, detailed compendium on the scientific process of cooking that has ever been written.  I’ll have many more interesting facts on the book…

• Liveblogging from the International Food Blogger Conference

  scott

  28 Aug 2010 | 8:21 am

  The 2nd Annual IFBC starts today in Seattle!  I’ll be tweeting like a maniac (follow me at http://twitter.com/seattlefoodgeek), but also highlighting some of the more important moments here.  If you want to keep up with the conference, just keep hitting refresh.   Thursday The conference unofficially began on Thursday evening.  A small group of bloggers and real journalists were invited to the Intellectual Ventures lab – the one responsible for producing the Modernist Cuisine cookbook that will change the world upon its release in December.  I’ll be dedicating…

• Sous Vide “Raw” Instant-Smoked Salmon

  scott

  25 Aug 2010 | 8:00 am

  Low and slow… it’s true for sous vide, and its definitely true for smoking.  And, if you live in Seattle, you probably know that one of the worlds best smoked foods is salmon.  Smoked salmon has a wonderfully rich and concentrated flavor, but unfortunately it also has the texture of wet leather.  For this recipe, I used a Smoking Gun – a remarkable little device that creates a cold, concentrated smoke that can be captured in a container, or in this case, a vacuum bag [Disclosure: the Smoking Gun I used was a demo unit provided by PolyScience.]  The result: instant…

• 3 Laboratory Devices that will Appear in Your Kitchen by 2020

  scott

  18 Aug 2010 | 8:00 am

  I think we can agree that by now we all expected to fly around in jetpacks and watch porn through a plug in our skull.  Unfortunately, those technologies have not yet become commercial, so we’ll have to make due until modern science can sort out its priorities.  In the meantime, I thought I’d share a little prediction.  By the year 2020, you’ll be able to purchase the following items anywhere that also carries a George Foreman Grill.  These devices are way out there now – only the most adventurous (and well funded) chefs are using them, but they’re headed to a…

• East Meets Midwest: General Tso’s Chicken Pot Pie

  scott

  11 Aug 2010 | 8:00 am

  Although this may be the antithesis of my own culinary philosophy, the idea was just too indulgent to let go.  But, to do justice to this masterpiece of American-Chinese-American fusion, I felt that I really needed to commit – so most of the ingredients are premade and can be found in the freezer section!  Is this dish the epitome of the bastardization of Asian cuisine?  Perhaps.  Was it actually, shamefully delicious?  You bet. Makes: 6 ethnically-retarded servings Total kitchen time: 1 hour Shopping List: 1 bag frozen Mandarin Chicken (available at Trader Joe’s)…

• 

  MomCooks

• Goulash

  Elizabeth

  26 Aug 2010 | 9:38 am

  Image by pag2525 via Flickr My family loves Schwan’s goulash, so I went looking for a recipe so I could make it myself. I found this recipe at eHow. Goulash with Ground Beef and Elbow Macaroni INGREDIENTS: * 1 tablespoon olive oil * 1 lb. ground beef * 1 clove garlic, crushed * 1 onion, minced * 1 box elbow macaroni * 1 small can diced tomatoes * 1 large can crushed tomatoes * 1 small can water * 1 tablespoon Italian Seasonings * 2 teaspoons paprika DIRECTIONS: Pour the olive oil into a large pot on the stove and heat on medium high. Place a large pot of water on the stove to boil in…

• Coffee-Braised Pot Roast with Caramelized Onions

  Elizabeth

  23 Aug 2010 | 5:34 pm

  Coffee-Braised Pot Roast with Caramelized Onions source: Lifescript “7 Scrumptious Dinners for Dieters” This recipe is reminiscent of a pot roast made with onion-soup mix, but you won’t miss the excess sodium. Although it’s not the leanest cut of beef, chuck is still our choice for pot roast because it doesn’t dry out during braising. You’ll find pockets of fat as you carve it, but they are easy to remove. Serves: 10 Preparation time: 3-1/4 hours Ingredients 1 4-pound beef chuck roast, trimmed of fat 1/2 teaspoon salt, or to taste Freshly ground pepper to taste 4…

• Italian Style Pot Roast

  Elizabeth

  23 Aug 2010 | 5:29 pm

  Italian Style Pot Roast INGREDIENTS: 3 or 4lb. chuck roast Large bulb of garlic Fresh rosemary and thyme 1 whole onion cut into large chunks Canned diced tomatoes (fire roasted if possible) about 15oz Whole carrots, scraped clean and cut into large chunks 2/3rds of a bottle of good red wine 1 1/2 cups of beef stock DIRECTIONS: Slice a clove of garlic very thin, then make tiny slits all over the pot roast and insert the garlic slices. Season with salt and pepper on all sides. Heat up a large oven-proof pot until very hot. Pour olive oil in pan and sear meat on both sides till it’s nicely…

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  Washington DC Restaurants and Food Discussions

• There is a temper tantrum here

  Shashi Bellamkonda

  2 Sep 2010 | 4:48 pm

  This is a Spanish wine I picked up at the MCDLC in Fallsgrove, Rockville

• Nando’s Peri-Peri will open its doors in downtown Silver Spring, MD September 15th

  Shashi Bellamkonda

  1 Sep 2010 | 9:58 am

  Nando’s Peri-Peri Silver Spring opens Wednesday, September 15th, 2010 at 924 Ellsworth Drive, Silver Spring, MD 20910. The restaurant will be open seven days a week, Sunday through Thursday from 11:30am to 10:00pm and Friday and Saturday from 11:30am to 11pm. For more information or to place carryout orders, call 301-588-7280 or visit www.nandosperiperi.com.Here is a fact - sheet provided by Nando'sNando’s Peri-Peri Fact Sheet What is Peri-Peri?  The word “Peri-Peri” is the Portuguese name for the Bird's Eye Chilli, which was…

• Oh! Crabs Have you shopped at Grand Mart Gaithersburg

  Shashi Bellamkonda

  29 Aug 2010 | 3:15 pm

  Oh! Crabs, originally uploaded by ShashiBellamkonda.Grand Mart 221 Muddy Branch Road Gaithersburg, MD 20878-3004 (301) 527-6980 I love visiting Grand Mart at the Festival in Muddy branch for the huge variety of foods that I can gawk at. I see vegetables from different parts of the world that I have not seen before. I get excited with vegetables that look familiar in the Chinese/Korean/Indian section and also learn a lot from the ones I am not familiar with. I have not compared prices but definitely reasonable prices for vegetables and sea food. See other pictures from Grand Mart:

• Grand Mart Vegetarian Chicken

  Shashi Bellamkonda

  29 Aug 2010 | 7:39 am

  ppp

• Smiling product managers at #pcampdc

  Shashi Bellamkonda

  28 Aug 2010 | 6:00 am

  When you are working on a mobile phone and are over 40 (Yes ! I crossed the wisdom mark) you sometimes make mistakes with the blogs you choose to post. Apologies to my food readers that this post got here. Apologies to the readers of http://www.shashi.co that my post was not posted there. This is a picture of Pradeep Sampath and Shardul Mehta part of the organzing committee of Product Camp DC ( see http://www.productcampdc.org/) Sorry Google bot this is really a food blog and I will visit my eye doctor soon so the mistaken cross post does not occur.

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  Red Cook

• Exotic Vegetables at Asian Feastival

  Kian

  8 Aug 2010 | 9:00 am

  Think of sweet potatoes and you probably think of starchy roots candied or French-fried as side dishes. Or may be a dessert such as sweet potato pie to end a hearty meal. For many Chinese, however, sweet potato greens would also come to mind. These leaves are commonly used as a vegetable in Chinese home cooking. Sweet potato greens are just one out of multitude of Asian produce you can get in many Asian markets throughout New York City. On Labor Day (September 6th) you can learn how to identify and to cook this and other Asian vegetables at the first Asian Feastival in Flushing.

• Cape Cod Shore Dinner with Asian Flair

  Kian

  28 Jul 2010 | 10:21 am

  Every summer when the weather gets sultry my partner, Warren, who is a “Swamp Yankee” with family directly descended from the Mayflower Pilgrims, gets nostalgic and yearns to get in touch with his roots. This year is no exception and last week we spent an extended weekend in Provincetown to indulge in his nostalgia. Throughout our stay we drove around Southern New England and ate wonderful shore dinners and other scrumptious meals at restaurants all over Cape Cod. We gorged ourselves on fish and chips, lobster rolls, clam cakes, stuffed quahogs and fresh sweet corns. By Sunday I was…

• Banning Shark Fins from Shark Fin Soup

  Kian

  1 Jul 2010 | 7:48 am

  Today (July 1st, 2010) a law prohibiting the possession, sale and distribution of shark fins goes into effect in the state of Hawaii. Hailed as a victory, albeit a small one, by conservationists, this law nevertheless is a major step in recognizing the need for government action to help save the shark. Sought after by the Chinese for millenniums, shark fins were a delicacy reserved for the elite, and served at important celebrations and banquets. With the recent rise of the middle class in China the demand for shark fins has skyrocketed. This Chinese fondness for shark fins is threatening the…

• Raspberry, Mango and Summer – Perfect Together

  Kian

  24 Jun 2010 | 9:08 am

  Just south of Prospect Park in Brooklyn bounded by Church Avenue to the north, Coney Island Avenue to the west, Beverly Road to the south and the Q line subway track to the east is an oasis of Victorian residences. Known as Prospect Park South the area was built around the turn of the 20th century for discriminating New Yorkers looking for a suburban lifestyle. Our friends Lauren and Maureen fell in love with one of these houses when they were hunting for a home about a decade ago. It was a huge rambling grey house in need of repair with an overgrown garden in the back. Although they knew…

• Garlic Scape, An Off-Menu Treat

  Kian

  16 Jun 2010 | 7:00 am

  Two weeks ago I went to a Dongbei (or Northeastern China) restaurant in Flushing for lunch with a group of Chinese food enthusiasts. I glanced through the menu, but like many seasoned Chinese diners I asked the owner if they had any special seasonal dishes from the kitchen. As it turned out they had young tender garlic scapes, which are the stalks of garlic blossom, and she suggested we ordered them stir-fried with pork slices. I was thrilled to know they’re still available during this late in the season.

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  Mr. Orph's Kitchen

• Mexican Chocolate Ice Cream Cake with Orange Meringue

  Donald

  13 Aug 2010 | 11:13 am

  The fact is that I couldn’t verify that this was actual Mexican chocolate. The article from the August 2010 Bon Appetit suggested that it was the combination of chocolate and cinnamon yielding the Mexican flavor. Okay. If they say so. It tasted good no matter what it’s called. The creamy layer of orange scented meringue atop the creamy homemade chocolate ice cream, all settled on a chocolate cinnamon brownie was as euphoric as an obscure reference to something extremely euphoric of which I currently cannot think. Every mouthful was just decadently luscious. When I was a…

• Creamy Whole Wheat Pasta with Grilled Stuff

  Donald

  3 Aug 2010 | 12:54 pm

  Behold! Creamy pasta with no cream and plenty of flavor. I know that I am hardly the first to come up with something like this; I am not that boneheaded, but man was I sure proud when I took the first bite of this dish. I mean it. ‘Course, I was hungry, too. You know how you come up with that brilliant (well you think it is) idea for a meal? You put all the players in place, think all the right thoughts, cook until your neighbors nostrils flair, plate the concept so sportingly that you have secret thoughts of wishing Thomas Keller were sitting in wait for your plate. Then you take the…

• Lemon-Blueberry Cheesecake Parfait

  Donald

  15 Jul 2010 | 3:24 pm

  That’s a mouthful isn’t it? And I had several. That serving glass used to be my wine glass. There is a reason that I no longer use that glass - it holds way to much of a good thing. I mean, it is a very healthy indulgence; it has blueberries, which are high in antioxidants and other healthy stuff, and it has, um…um…eggs and um…some lemon and some orange. See, healthy! Never mind about the butter, sugar, cream, cheese, and deliciousness. This is a dessert for crying out loud! Oh yeah, it also has cookies. But they’re just for texture! I get these afternoon…

• Porchetta!

  Donald

  9 Jul 2010 | 1:05 pm

  Pronounced /por’ket:a/ (or sometimes “porketta"). If you are a “POP", that would be a “pal of pork” then porchetta is just plain delicious! Well, please allow me to write freely here for a minute. This post, and any and all subsequent, were surely not to make it here. I had made the decision. I was shutting the kitchen (the virtual one) down. One day I logged on to my site and I got an database error. For no apparent reason. This site was up and running just the night before. So I troubleshot. Then I was overcome with frustration because the protections put in…

• Carrot Cake with Pineapple Cream Cheese Frosting

  Donald

  22 Apr 2010 | 9:57 am

  It has been so difficult to get to posting the past couple of weeks, but I really wanted to get this post out. If you like carrot cake, you’re gonna love this one. It is a classic carrot cake with a bit of a twist - the addition of pistachios in the cake and pineapple in the traditional cream cheese frosting. One of the main concerns about carrot cake is moistness. I like my carrot cake moist, like a really good red velvet cake, but at the same time I like the cake to have that rustic texture. This recipe does not disappoint. I will have to warn you, a slice of this cake can will ruin…

• 

  cook eat FRET

• swordfish a la pardus with summer squash carpaccio

  claudia

  19 Aug 2010 | 6:02 am

  granted, not my best work with the new camera. but that night i was determined to eat hot food. an oft declared rarity for a food blogger. so instead of a well taken photo to entice you with, let me explain as best i can how to cook swordfish properly, as told to me by michael pardus, chef instructor at the culinary institute of america in hyde park. you see, for me this is a big deal. for years swordfish had been low on my list of fish to eat, let alone cook. it was always kind of dry and uninteresting – flavorless if you will. and then michael cooked some up one evening and i was…

• riffing off of ruhlman

  claudia

  5 Aug 2010 | 11:34 am

  the joke goes something like this: when it’s summer in nashville you need to lock your car doors when you go anywhere otherwise when you come back there will be a bushel of zucchini on your passenger seat. and THEN what would you do? because sometimes zucchinis and yellow squash can be a little perplexing, if only due to the lack of excitement they tend to cause. i was reading ruhlman’s last post and decided that a version of his sauteed zucchini recipe would be a perfect jumping off point for a pasta dinner with friends. it’s hot as hell out and i’m eating very…

• a portrait and a cracker…

  claudia

  30 Jul 2010 | 11:42 am

  ‘woman reclining’ by sierra pardus, the most magical child on earth… so it seems that just when i am finally back to blogging, i am also steering clear of the kitchen, living on somewhat plain fare. one of these days soon i will again balance this whole blogging, cooking and eating thing but right now i am focused primarily on the FRET which is not conducive to creativity in the kitchen, at least for me. but regardless of any of that, in order to post i needed photographs to inspire me so the first order of business was to get a new camera as my old SLR had moved out. and…

• buddha and bradley

  claudia

  27 Jul 2010 | 8:36 am

   buddha contemplating the magnificence of this bradley tomato. no suffering here… one of the pluses about living in the south in the summer is that i get tomatoes before all the other yankees do. by june we begin seeing a few beauties at the farmers market and by july, well it’s bounty season. (and yes, i’m well aware that there will be times when this very fact will give me little to no consolation, but right now i’m pretty happy about it.) i’ve not been home much over the last months but now that i’m here my shopping is done exclusively at the…

• hello? anyone still out there?

  claudia

  4 Jun 2010 | 6:55 am

  it’s been awhile, i’m well aware. and to make matters even worse, this post is merely a placeholder, a reminder that yes, I KNOW it’s been over 2 months since we last gathered but that i am still very much alive and i suppose one could say, perhaps even more alive than i’ve been in some time. but my god, so much has happened since then that i’ve just not been focusing on ceF. you see… i’ve fallen in love. so i ask you to please excuse my time off. i hope i haven’t lost you forever. i am here and i’ve so much to tell you but the weekend is…

• 

  Coconut & Lime

• White Peach & Fresh Ginger Jam

  Rachel

  31 Aug 2010 | 9:01 pm

  Ingredients:8 cups finely diced white peaches6 cups sugar1/4 cup bourbon (optional)1/4 cup bottled lemon juice*1 6 oz box liquid pectin (2 packets)2 inch chunk ginger, peeledDirections:Add the sugar and peaches to a large pot. Prep jars/lids for canning. Bring the mixture to a boil, stirring occasionally. Stab the ginger a few times with the tip of a knife. Add the lemon juice, bourbon and ginger. Boil for 15 minutes or until thickened. Carefully mash, using a potato masher, any remaining large chunks. Add the pectin (both packets!). Continue cooking at a low (rolling) boil for 5 minutes.

• Shu Mei Sliders with Hoisin Mayo

  Rachel

  27 Aug 2010 | 12:19 pm

  Ingredients:for the burgers:5 oz water chestnuts, drained.5 oz dried shiitake mushrooms, rehydrated1 lb peeled shrimp1 lb ground pork2 tablespoons cornstarch 2 tablespoons shaoxing1 tablespoon sesame oil1 tablespoon soy sauce1 tablespoon oyster sauce1 teaspoon sugar1/2 teaspoon white pepper1/2 teaspoon black pepperfor the hoisin mayo:2 1/2 tablespoons hoisin3 tablespoons mayonnaise 1/2 teaspoon five spice powder1/4 teaspoon sesame seedsslider rolls1 cucumber, thinly slicedDirections: Place all of the mayo ingredients in a small bowl. Whisk together. Refrigerate until ready to use. Place all…

• Hot Slice (of Pickle)

  Rachel

  25 Aug 2010 | 8:20 am

  Ingredients:4 lb pickling cucumbers, sliced3 cups water2 cups white vinegar3/4 cup apple cider vinegar1/4 cup pickling salt6 teaspoons peppercorns6 dried pili pili peppers3 teaspoons crushed red pepper3 teaspoons yellow mustard seeds1 1/2 teaspoon caraway seeds3 cloves garlic, minced2 large shallots, mincedDirections:Bring the water, vinegar and salt to a boil. Prep the lids/jars. Evenly divide all of the spices, shallot and garlic between 6 pint jars . Add the cucumber spears. Pour in the vinegar mixture. Close the jars and process for 10 minutes in a hot water bath. Allow to sit 2 weeks…

• Broccoli & Sun-dried Tomato Dip

  Rachel

  23 Aug 2010 | 9:19 am

  Ingredients:4 cups broccoli florets8 oz cream cheese, at room temperature8 oz sour cream1/3 cup minced sun-dried tomatoes (not oil packed)1 teaspoon Worcestershire sauce1 teaspoon olive oil 1 minced shallot2 cloves garlicsaltfreshly ground black pepperDirections:Steam the broccoli. Drain thoroughly. Finely chop or pulse briefly in a food processor. Saute the shallot and garlic in the olive oil. Allow it to cool slightly. Add the broccoli, sun-dried tomatoes, shallot, garlic, cream cheese, sour cream and spices to a large bowl. Use a mixer or spoon to combine. Use immediately or refrigerate…

• Pears in Sweet Tea Syrup

  Rachel

  21 Aug 2010 | 9:01 pm

  Ingredients:10 Bartlett pears5 cups water2 cups sugar3 Tazo Vanilla Rooibos tea bagsDirections:Prep 3 quart jars. Peel, core and halve the pears. If you'd like, float them in water mixed with Fruit Fresh or lemon juice, to help retain their color. Pack them into the jars. Meanwhile, bring the sugar, tea bags and water to a rolling boil. Do not let it reduce. Pour the hot syrup into the jars, leaving 1/2 inch headspace. Run a knife or a jar scraper to dislodge any bubbles while turning the jar slightly. Seal. Process in a hot water bath for 25 minutes. Note: This recipe yields a bit more syrup…

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  Cooking with Anne

• Mini Hiatus

  Anne

  24 Aug 2010 | 10:05 am

  I'm back! Did you even know that I was gone ... ? That's OK, it was unintended, but I have posts ready and waiting for you. Summertime here is always so busy that I've barely time to breathe let alone write or cook.No worries, the kids are back to school next week and I've got goodies to share with you then! See you soon.© 2009 cookingwithanne.com. This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement.

• Growing Black Beans

  Anne

  21 Jul 2010 | 8:06 pm

  Boy, oh boy - the photo of my homegrown black beans in my last post has caused quite the stir so I thought I would share the very little I know about growing black beans with you.Dried beans seem to be one of those things that nobody really thinks about growing. You head to the store or the co-op and buy them bagged or in bulk, take them home, clean through them, soak, and cook. It's pretty simple that way, really, but when I saw the packet of black beans for sale at my local gardening spot, I had to grab them.GROW my own black beans? The hell you say. Really. I didn't know what to expect.

• Garden Interlude

  Anne

  20 Jul 2010 | 8:04 am

  I'm taking a moment today to share photos from my garden. These range in date from first planting in May to today. This isn't everything we have growing, just some of the photos I wanted to show you. Enjoy!Catnip flowers - very pretty and something you'd miss if you didn't look closely enough.Black beans have purple flowers! How very pretty.Once the beans are fully grown, they are left on the plant to dry. Check occasionally to see if the beans have turned black. Once they have, they are done.Black beans in the pod.Wild mint - my favorite type. I also have spearmint but don't like it nearly…

• Yes, but What do You Really Use?

  Anne

  5 Jul 2010 | 9:10 pm

  In each person's personal life there comes a time (or two or three) when others bring your profession into play by asking for advice. For me, it's always welcome. I love to share with others and if I can help someone in their food life it makes me happy. Often I'm asked about brands and types of foods that I purchase for my own use. Mostly I redirect everyone to my usual stomping grounds, ALDI and leave it there.As much as I love ALDI (and love is so small a word for my feelings there), I can't always get what I'm looking for and I sometimes have to turn elsewhere to fulfill my needs. It's…

• Substituting Ingredients

  Anne

  25 Jun 2010 | 12:54 pm

  When it comes to essential kitchen reference books, there are several I wouldn't be without. Substituting Ingredients, 4th Edition by Becky Sue Epsteinand published by Sourcebooks, is now in that stack of books.I can't count the times I've gotten excited to make a dish only to find that I was missing a necessary ingredient. Frustrating! Even with all of my culinary experience I found I was still scratching my head in wonder and eventually throwing in the towel.Enter Substituting Ingredients. From A to Z there are more than 1,000 substitutions for all types of ingredients. So, whether you need…

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  Cheese and Biscuits

• Food For Thought and The Other Place, Fowey

  1 Sep 2010 | 4:23 am

  Fowey, an achingly picturesque village on the south coast of Cornwall, is a fantastic little spot to spend a bank holiday weekend. Blessed with charming narrow streets, expansive harbour views and some lovely old pubs serving great local beers, it has a lot going for it, and you'd have to be incredibly unlucky to have a bad time here. The secret of a good holiday, I always think, is the management of expectations. Plan for cold, wind and rain, and if it does turn out like that, at least you have your waterproofs. If, as last weekend, you are baked in glorious sunshine for three days and come…

• Incognico, Covent Garden

  24 Aug 2010 | 3:18 am

  I'm sure there are restaurants that have a straightforward, charitable reason for putting out 50% off deals on Toptable. I'm sure there are plenty of sadly overlooked but nevertheless lovely restaurants, serving fabulous food, which find themselves in a position to lay on a very generous discount, keeping regular clientele happy and drumming up a bit of extra interest from those on a slightly tighter budget. This is how special offer menus should work, and I'm absolutely confident this is exactly what happens. Sometimes. Except in my experience, the Toptable 50% off food offer serves only as…

• Aberdeen Angus Steak House, Piccadilly Circus

  16 Aug 2010 | 4:28 am

  "The act of going to a restaurant when you know it's going to be shit," advised Robin Majumdar, one half of the Dos Hermanos blogging crew and someone with more than his fair share of shit restaurant meals behind him, "palls really quickly, believe me."In all honesty, I could have predicted I wasn't about to have the meal of my life at the Aberdeen Angus Steak House on Coventry Street on Friday. But my reasons for visiting the restaurant chain with the worst reputation amongst not just regular restaurant goers but Londoners in general, were slightly more complex. Will I deny that a teeny part…

• Zigni House, Islington

  11 Aug 2010 | 4:24 am

  The evening had hardly got off to an auspicious start. Forced to leave our cosy, dry table at the Mucky Pup (aptly named as it seemed home to every noisy dog in North London) in search of sustenance, we set out on the trail of somewhere called the Sultan Ahmet, reportedly one of the oldest Turkish restaurants in London and purveyors of top charcoal-grilled kebabs. At least, that was the plan. The heavens opened, the Sultan Ahmet was closed for Ramadan, and not wanting to walk any further in the rain, we sploshed on to an Eritrean place literally next door. Bitter experience has taught me that…

• Osteria dell'Angolo, Westminster

  5 Aug 2010 | 4:08 am

  So, we've done Zucca, we've done Trullo. Each, in their own way, brilliant crowd- (and critic-) pleasing local Italian restaurants that punch well above their weight for their price point and together form almost a statement of intent regarding the direction that Italian cuisine can, and should, take in the capital. But what of anywhere else? Bloggers, and the network of similarly-minded foodies on Twitter, have a distinct pattern of behaviour - good places are highlighted and obsessed over weeks before they open (and occasionally even after), bad places are gleefully and publicly trashed,…

• 

  Fussy Eater

• Sweet Events: August 30th - September 5th, 2010

  30 Aug 2010 | 12:42 pm

  To help you go out and explore desserts around town and to help me get back into the regular habit of blogging (I know, I know), I'd like to highlight some dessert-themed events going on around town this week: TONIGHT Kickass Cupcakes: Cocktail Cupcake Happy Hour 5:00PM-7:00PM http://www.kickasscupcakes.com Free tastings of mini cupcakes with cocktail inspired flavors, plus gelato and music! MENU: - Root Beer Float - Lotus Blossom - Snickertini Any dessert-themed events to add? Please let me know!

• Boston's Best Classic Whoopie Pies - For Free!

  3 Aug 2010 | 12:11 pm

  Image courtesy of Boston Magazine and www.davebradleyphoto.com  Now, you know I love whoopie pies.  I love bringing out of town guests to Finale Desserterie and Bakery so they can sample the Boston Cream Pie.  However, the best part is introducing them to the whoopie pies and watching the ensuing "whoopie fight."  The guest is always skeptical of whoopies at first.  Amid their "what's a whoopie?" protestations I advise them to trust me and try them; if they don't like the whoopies I will always take them.  Alas, it never gets that…

• Want Free Ben & Jerry's Ice Cream?

  27 Jul 2010 | 8:51 pm

  Image by I.Z. RELOADED : DAILY ONLINE REFRESHMENTS A little birdie sent me the schedule for the Ben & Jerry’s Boston Scoop Truck for Wednesday, July 28: Boston Common – 11:30am-12:30pm Faneuil Hall – 1:30 – 2:30pm Harvard Square – 4:00 – 5:00pm Enjoy the free sample of ice cream!

• Support Taza Chocloate's Flood Recovery

  21 Jul 2010 | 12:18 pm

  Obviously I love Taza Chocolate. As you may know, due to our crazy monsoon rains lately, Taza Chocolate up in Somerville suffered a devastating flood to their new warehouse: Taza is down but not out!  They are selling Taza Dollars to help raise funds to rebuild.  From their blog: SUPPORT TAZA'S FLOOD RECOVERY NOW. INTRODUCING TAZA DOLLARS! Support Taza’s flood recovery now, and shop for delicious chocolate and other great Taza stuff later! Taza Dollars are $10 shopping certificates printed on recycled Taza 80% Stone Ground Bar wrappers, good toward any purchase at our…

• Nostalgia Eating

  10 Jul 2010 | 8:42 pm

  (Image by poptartsbox) There's a great post on nostalgia eating over at The Awl called "Hamburger Helper and the Entropic Degradation of All Things."  Writer Brent Cox beautifully describes his nostalgic love for eating Hamburger Helper and also his disappointment and thoughts about how the product may have changed over the years.  Yet he still buys it as an adult, trying to recapture his childhood experiences. It's a well written piece that you should definitely check out.  Some of the comments are literally LOL funny, others touch upon their own food nostalgia triggers.

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  London Restaurant Guide | London Restaurant Blog and Reviews | Londonelicious

• The Covent Garden Hotel, London

  Krista

  1 Sep 2010 | 1:45 am

   The Covent Garden Hotel10 Monmouth StreetLondon WC2H 9HB I am still thinking in pounds. This is a bad thing. Because when I saw I could stay at The Covent Garden Hotel for 255, I was too easily swayed. I did it. And you know what...after "living" in the hotel for 26 hours, I have absolutely no regrets. This is an amazingly lovely property. Let's start with the location. It's on the edge of Covent Garden, so you're close enough to be a tourist if you want to, but far enough away to avoid the madness if that's more your style. For the most part, I avoided the madness with the exception of…

• Gauthier Soho, Soho

  Krista

  31 Aug 2010 | 7:45 am

  Gauthier Soho21 Romilly StreetW1D 5AF Date of Last Visit: Wednesday, August 4, 2010 The Victims: Rutton, Kainaz, Richard, Mireia, Al The Damage: 65 quid each. (Sorry, new American keyboard doesn't have GBP symbol!) The Background: Less than 48 hours to go before I leave London. The movers and my sea container left earlier that afternoon. It's an odd feeling. So we meet up at Gauthier Soho to celebrate my impending departure. I ring the doorbell. They let me in. I use the ladies, and then they try to seat me at the table. The table, however, is shoved up against the wall. And they don't seem…

• Number 10, Szechuan in Earl's Court

  Krista

  30 Aug 2010 | 7:45 am

   Number 1010 Hogarth PlaceSW5 0QT Date of Last Visit: Tuesday, August 3rd, 2010 The Victims: American in London, Mr. American in London, Su-Lin, Mr. Noodles The Background: American in London was on the lookout for General Tsao's Chicken. Apparently, this in an American staple. Despite my American-ness, I don't think I'd ever had it before. In my house growing up, our choices were pretty much limited to chicken and broccoli or beef and broccoli. I was never a sweet and sour fan, and I tend to gravitate AWAY from the deep fried dishes. (You've got to, with a hobby such as mine.) Number 10…

• Sekara, Sri Lankan in Victoria

  Krista

  29 Aug 2010 | 9:36 am

    Sekara3 Lower Grosvenor Place SW1W 0EJ Date of Last Visit: Friday, July 23, 2010 The Victims: Dil, Holly, David, Hang The Damage: About 20 quid each The Background: The week before I left London, my team and I went out to lunch. For ages, we'd been talking about going out for Sri Lankan food because Dilshad is Sri Lankan and none of us know anything about the cuisine. We left it up to Dil to pick the place, and so it was that we saw ourselves heading over to Victoria for lunch one Friday afternoon. Sekara is old school. Family run. Old paintings. Old carpet. Old bathroom. I like these…

• 10 Reasons Why I Love London's Hoxton Hotel

  Krista

  24 Aug 2010 | 5:43 pm

  It took the movers two whole days to pack up my flat in London. 98 boxes later, it was time to say goodbye. This is serious stuff, this moving business, which I hope you can gather from the photo below. An entire SHIPPING CONTAINER. My thanks to the lovely folks at Interdean for doing all the heavy lifting. My movers Glen and Jason were veterans of the business, congenial and karaoke all-stars. They knew every word to every song on the radio, although they admitted they were tired of Lady Gaga. Once my bed was packed up, it was time to move residences. So I moved into The Hoxton Hotel on…

• 

  The Best Food Blog Ever

• Making A Spectacle of Myself, Part One

  DDL

  13 Aug 2010 | 11:55 am

  I wonder if anyone at the New York Botanical Garden could tell that I had never done a live cooking demo before? The week leading up to the point where I would take the stage as part of the Edible Garden series went by like a blur – five days that were filled with a sense of excitement tinged with a moderate degree of anxiety.  Was I excited to have the opportunity to cook in front of a live audience?  Absolutely.  Did I have any notion of how one goes about preparing for a live demo?  Not really.  My greatest fear was that of the unknown – I had never been to the New York…

• Taking This Show on The Road

  DDL

  12 Jul 2010 | 11:50 am

  Honestly, I have no idea how this happened, and in many ways it still feels like an odd dream that I will wake up from at any given moment.  Until that time comes, I suppose I can reveal to you that, on July 31, I will be giving a cooking demonstration on stage at the New York Botanical Garden, as part of their Edible Garden exhibit that runs from now through October 17. As the driving force behind The Best Food Blog Ever, I receive a lot of food-related emails throughout the week.  Many are from marketers and public relations folks, letting me know about the opening of a new restaurant or…

• In Search of the Biggest Bellies

  DDL

  14 Jun 2010 | 1:32 pm

  I have enjoyed a family connection to New England ever since my brother graduated college in the early eighties and moved to Massachusetts for his first real-world job, where he has remained ever since.  So, throughout the remainder of my teen years, through high school, college, and law school, and continuing today into my married life, I’ve been trekking up through the highways and country roads of New Jersey, New York, and Connecticut to visit him for inexpensive vacations featuring good times, free lodging, and great local cuisine.  At first, I went alone.  Then, I went with my…

• Help Me Win The FoodSpring Food Blogging Contest!

  DDL

  30 May 2010 | 4:43 pm

  It’s funny to think that I’ve been writing The Best Food Blog Ever for over two years and I’ve never actually talked about my most exciting food experience. Well, that changes today. A couple of weeks ago, I was invited by Foodspring.com to compete in a contest describing my most exciting food experience, and it’s currently live and ongoing, with voting lasting until Sunday, June 6th.  I’m competing against seven other stellar food bloggers, and as a result I need your help to win all of the food blogging marbles. The experience that I chose to represent The…

• What Thomas Keller Taught Me

  DDL

  12 May 2010 | 7:40 am

  A few weeks ago, I picked up a copy of Thomas Keller’s Ad Hoc at Home.  I settled onto the couch and strategically balanced the oversized, very heavy book on my lap.  By the time I had finished flipping through its pages, not only were my thighs numb, I already had accumulated about a half dozen recipes that I wanted to try.  Did I expect anything less?  Probably not. How is this any different, you may ask, than any other new cookbook acquisition?  Consider this – while other cookbooks may give me collections of recipes that I’d like to try, thumbing through Ad Hoc at…

• 

  Chocolate & Zucchini

• September 2010 Desktop Calendar

  clotilde

  31 Aug 2010 | 4:30 pm

  At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month. Our calendar for September is a picture of blackberries taken at the greenmarket in Split when we traveled to Croatia two years ago. The produce on display was gorgeous, and we bought enough fruit -- including some of those plump berry clusters, called kupina in Croatian -- to have ourselves a mini-feast on the seafront. If I could just click my heels and be teleported there I would, but in the meantime I'll just…

• Raw Buckwheat Granola

  clotilde

  31 Aug 2010 | 9:00 am

  Two years ago, I met a young British woman named Poppy -- that alone made my day -- who introduced herself as a raw chocolatier. I had a taste of her heart-shaped raw chocolates, assembled from raw Arriba cacao and a bunch of raw superfoods, and liked them so much I devoted one of my ELLE à table columns to them. And when we met one day for her to demonstrate her chocolate-making prowess, she gave me a bag of her raw buckwheat granola, which was one of the items she served during the raw brunches she then hosted at Bob's Juice Bar in Paris. If you've been scratching your head over the high…

• Pain au levain

  clotilde

  24 Aug 2010 | 9:00 am

  Last spring, we had a few friends over for dinner who were visiting from the US. One of them works for the excellent magazine The Art of Eating, and kindly thought to bring us the latest issue*. It would have been a lovely hostess gift under any circumstances, but as I sat down to read it the next day, I was jump-on-the-couch ecstatic to discover that it contained no fewer than fourteen pages (fourteen! pages!) on the subject of pain au levain (a.k.a. sourdough bread), which has been my number-one kitchen obsession for the past year and a half -- probably the longest-standing ever, too. (See…

• Apricot Blueberry Cobbler

  clotilde

  17 Aug 2010 | 9:00 am

  I'd been living in California for a few months and thoroughly enjoying the dotcom vibe of my workplace when the big news was announced: we were going to have a company barbecue. This, to me, was what working in the Silicon Valley at the turn of the century was all about: a lot of fun ideas to make employees happy (water guns! foosball table! free pizza on Fridays!) and therefore more inclined to put in the hours and brainjuice that would help the company grow (until it didn't, but that's another story). And so, on barbecue day, everyone pitched in -- some set up the burger assembly station,…

• Gomadofu (Sesame "Tofu")

  clotilde

  10 Aug 2010 | 9:00 am

  Because summers in Japan are hot and humid, Japanese cooks know a thing or two about the refreshing dishes such sultry days call for. Gomadofu falls into that category: a concoction of sesame paste cooked with a thickening agent until set, it resembles tofu in color and texture, hence the name (goma = sesame), and is served chilled. I first came across it when Maxence and I traveled to Japan last spring, and stayed overnight at a temple in Koya-san. There we were served a shojin ryori dinner, the vegan cuisine that is practiced by Zen Buddhist monks in Japan*, and one of the many little…

• 

  The Ethicurean: Chew the right thing.

• Fish tale: Walmart’s sustainable seafood pledge has a long way to go

  Marc R. aka Mental Masala

  2 Sep 2010 | 9:09 am

  When big corporations make pledges to improve their sourcing practices, it's important to hold them accountable. After all, it's easy to hold a press conference pledging a new green policy; it's not so easy to fulfill the pledge. This was one of the action points in an article in the journal Oryx that I reviewed for the Ethicurean a few months ago. As an example, the authors noted that in a 2006 press release "Wal-Mart pledged to source all its capture fish from the MSC [Marine Stewardship Council] by 2010 ... a goal Wal-Mart is not likely to meet." So how is Walmart (which dropped the…

• Grow vacancies: Gene Fredericks is thinking inside the city’s big box

  Bonnie Azab Powell

  1 Sep 2010 | 1:08 pm

  They're the bane of urban and suburban areas alike: the vacant, boarded-up K-Marts and Home Depot Expos, squatting like concrete cowpies amidst a landscape of weedy parking lots. But where most people see blight and a waste of space, San Francisco Bay Area entrepreneur Gene Fredericks sees opportunity: to grow food. Lots of food. Neither a farmer nor a foodie, Fredericks is a technology veteran who's designed several large, complex network and software systems, working with Apple, Getty, Google, Kaiser, and others; he previously founded Edison-West and ran it for 15 years. And now he's trying…

• “Wise Guyer”: MA state rep plans CDC with agricultural focus

  Ali

  26 Aug 2010 | 4:20 pm

  Denis Guyer, a state representative from Western Massachusetts (2nd Berkshire District) plans a community development corporation (CDC) that will foster "agrepreneurs." The proposed mixed-use space would include a combination of affordable housing, a cooperative food processing facility, retail space for that food, CSA restaurant and a winter farmers' market. iBerkshires.com.

• Math lessons for Budiansky: Industrial concentration vs. local choice

  Elanor

  22 Aug 2010 | 10:11 pm

  On Friday, New York Times op-ed contributor Steven Budiansky challenged local food advocates to rethink their math, mainly about food miles. As it happens, I was already doing some food calculations that day -- but not of the sort Budiansky discussed. My numbers included the following: As of Friday, 450 million eggs originating from two Iowa egg operations -- both of which buy feed and chicks from the same company -- had been recalled from stores in 14 states for salmonella contamination. These days, record-breaking food recalls are happening with disturbing frequency. We won't soon forget…

• Hey USDA & DoJ: Ranchers want more competition in the cattle industry

  Ethicurean

  18 Aug 2010 | 2:52 pm

  Big hats carrying small sticks: The CEO of R-Calf, which represents cattle raisers, has been criss-crossing the country, exhorting people to get to Fort Collins, Colorado, on Aug. 27th for a federal-level workshop about competition in the cattle industry. He wants 25,000 to show up and "send a message to the Dept. of Agriculture and Dept. of Justice. That message: More competition in the cattle industry." The government needs to enforce the Packers and Stockyards Act of 1921, he says, and do something about the market-changing consolidation. Buses are being chartered from Montana, North…

• 

  Open Source Food

• Bear's Den Chili

  31 Aug 2010 | 5:56 am

  (Please forgive the terrible picture)the key components of this are venison, guiness, and roasted corn. the pepper trinity is fresh roasted jalapenos, finger hots, and adobo chilis. to sweeten it up and take off the heat, i added brown sugar and bittersweet chocolate.i used two…

• Black figs and vanilla jam

  30 Aug 2010 | 7:20 am

  Wash and dry carefully  the black figs .Thinly slices figs  and place them  in a saucepan.Pour the  sugar, add the vanilla beans  and the juice of 1 lemon.Cover and let stand for one hour. Put  the pot on the fire, bring to a boil and turn off.Put  the mixture in the refrigerator…

• petite chocolate cranberry cupcakes

  28 Aug 2010 | 6:04 pm

  soak cranberries in brandy, milk and vanilla essence for 4 hours.break chocolate into pieces and place it in a bowl together with the butter. melt over a bain marie, stirring from time to time.sift together the flour and baking powder.break eggs into a mixing bowl and add sugar. whisk until…

• Poppy seeds scones with blueberries

  26 Aug 2010 | 6:29 am

  Grind the poppy seeds..Add 20 g of milk, 10 g sugar, 10 g of melted butter and mix everything. Pour the mixture into a saucepan and boil for few seconds then shut off and leave to cool. Sift flour with baking powder, add butter and the cream  with poppy seeds, 30…

• Polenta Mushroom Casserole

  21 Aug 2010 | 7:37 am

  Butter an 8 inch square baking dish and set aside.Heat the oil in a large skillet. Add the garlic and saute for a minute, then add the onions and continue to cook until they soften and take on an amber hue.Add the mushrooms, rosemary, mushroom base and wine if…

• 

  Going Gluten-Free

• Just an update...

  31 Aug 2010 | 4:31 pm

  I have started another cooking blog, using Aldi Grocery Stores as my inspiration. It is NOT a Gluten-free Blog BUT, when appropriate, I will copy over the posts here.I just posted Cabbage & Eggs for you all to enjoy! :)

• Cabbage & Eggs

  31 Aug 2010 | 4:28 pm

  DO NOT BE AFRAID TO TRY THIS!!!For the last few years we've been blessed with the opportunity to host Chinese Cultural Immersion Students. It's always such an enriching experience for us as a family, and for me personally. The gist is, they come here for "American Camp" and visit a few typical American cities (she's been to Las Vegas, Los Angeles & Philadelphia, and after she leaves us will spend a few days in NYC), they also live with American families and immerse themselves in the language and the culture. She's been here almost 2 1/2 weeks already. They do typical "American" things, tour…

• An Update....

  16 Nov 2008 | 11:31 am

  Hello.I had the endoscopy on 11/7. I should have final biopsy results soon. Initial reports say no Celiac. I'm going on the assumption that this will be what the biopsies say. I continue to search for the reasons of my health issues.Regardless of the answer, I will leave this blog up. There are many recipes I really enjoyed, and I know others did too. Also, I love cooking, so I will ALWAYS have recipes that will be naturally gluten-free, and I will blog them here to share with all of you.I appreciate your patience as I go through this process, and in so, reinvent myself again, at 40.

• The view from the Wheat field....

  28 Sep 2008 | 9:29 am

  Yes, I said it.My health, continuing to decline despite my gluten-freeness caused us to redo the doctor route.3 weeks ago I met with my gastroenterologist - a charming fellow who has the standard "Doctors are God" complex belittled my choice of self diagnosis on needing to be gluten free. Denied that he ever told me that my bloodwork was inconclusive, etc. And that all I have is IBS and he'll prove it by doing the endoscopy. Okay, maybe he wasn't that harsh about it - but said it between a wide smile that said "you are stupid". So...for three weeks I have been eating wheat in preparation for…

• so.....

  31 Jul 2008 | 10:27 am

  I bet you're all wondering where the heck I've been....I bet you're waiting with bated breath for my next delicious concoction! I don't blame you!I'd like to say that I've been on vacation, and that I'm sunning myself on a beach somewhere that there is no internet access! Well...that would be lying and my mother always taught me that lying was wrong. So...My brand new oven has been out of commission for a month. Nope, not kidding. The first time I turned it on, the lights blew out and I heard a loud pop. Thought it was just the lights. Turns out it's a circuit board, but the warranty company…

• 

  Under the High Chair

• Foodie Facebook: Shaina

  2 Sep 2010 | 4:00 am

  I'm slowly working my way though interviewing each of my contributors for Simple Bites and featuring them here on Foodie Facebook. There's been Cheryl, and Cheri, also Elizabeth, and more recently, Shannon.Today I'm honored to introduce (although she hardly needs an introduction, she's like, the hottest thing right now) Shaina from Food for My Family. And by family we means four kids!How Shaina finds the time to blog (and all that goes with it), write, tweet, fly around the country, run a photography business, AND mother an extremely adorable brood, is beyond me.There must be something about…

• Wordless Wednesday: First Day of School

  1 Sep 2010 | 5:40 am

• D is for Danger (Nutella Brownies)

  26 Aug 2010 | 7:19 pm

  Every so often a recipe comes along that requires immediate attention, as in, drop everything that you are doing and make me instantly.When these Nutella Fudge Brownies popped into my Google Reader from Savory Sweet Life's RSS feed, I knew I wouldn't hold out for long. Requiring just four ingredients -four!- and all of them pantry staples around here (well, the hazelnuts I keep in my freezer), it was pretty much impossible to say "no" to these brownies.And why would you want to, anyway? They are dense and delicious, addictive in the best of ways, and simple enough to bake with kids --or at…

• Wordless Wednesday: Details to come...

  25 Aug 2010 | 10:57 am

• Double Chocolate Zucchini Bread

  19 Aug 2010 | 5:47 pm

  Two major life events are rapidly approaching and there's nothing I can do to change their course. So, I've been baking instead.This first, and most imminent, event is my 32nd birthday (tomorrow) and I'm trying to drum up some excitement over it. Sure, I'm looking forward to a girl's night out to see Eat, Pray, Love followed by stuffing ourselves with pizza margherita's, but the birthday -that number- not so fun!The second event takes place a week from Monday when Noah will start kindergarten. There's a whole lot of emotions welling up over that big day that I won't even get into!In an…

• 

  the strong buzz, by andrea strong

• September 1, 2010 - 9:08 am: Jenga Tuesdays at 675 Bar

  1 Sep 2010 | 6:08 am

  September 1, 2010 - 9:08 am: Jenga Tuesdays at 675 Bar || If Jenga is your game, head to 675 Bar in the Meatpacking District Tuesday nights beginning September 7 as game night begins with Sam Adams draft and Sam Adam Light bottles all night for $4. Perhaps the blocks fall over easier after each beer you ... || Go to TheStrongBuzz.com to see the full posting.

• September 1, 2010 - 9:02 am: Restaurant i at NY Charles Hotel

  1 Sep 2010 | 6:02 am

  September 1, 2010 - 9:02 am: Restaurant i at NY Charles Hotel || "Inspired, innovative and impressive" are the buzz words behind Restaurant i, a newcomer to Gramercy Park whose name is also derived from the Korean word for children (or the dreams they carry). This new "modern American restaura... || Go to TheStrongBuzz.com to see the full posting.

• August 30, 2010 - 9:34 am: A New Taste of the Aegean in Murray Hill

  30 Aug 2010 | 6:34 am

  August 30, 2010 - 9:34 am: A New Taste of the Aegean in Murray Hill || Estiatorio Rafina, a new Greek-Mediterranean bi-level mega restaurant with wrap-around dining plaza on the ground floor of the exclusive Manhattan Place Condominium in Murray Hill, has been recently launched by chef/co-owner John Iconomou (CIA gra... || Go to TheStrongBuzz.com to see the full posting.

• August 27, 2010 - 10:27 am: Blue Smoke Bake Shop

  27 Aug 2010 | 7:27 am

  August 27, 2010 - 10:27 am: Blue Smoke Bake Shop || No matter how hard I try (and to be honest, it's not very hard), I have never managed to leave Blue Smoke without feeling like I need to check into a boot camp training camp for a week. Somehow, tender sticky ribs and messy piles of pulled por... || Go to TheStrongBuzz.com to see the full posting.

• August 27, 2010 - 9:29 am: Summer Happy Hour at The Vanderbilt

  27 Aug 2010 | 6:29 am

  August 27, 2010 - 9:29 am: Summer Happy Hour at The Vanderbilt || One good thing about the city feeling empty in August is not having to squeeze onto bar stools to take advantage of after work happy hour deals. If you're in Brooklyn but haven't made it to The Vanderbilt, it's one you'll w... || Go to TheStrongBuzz.com to see the full posting.

• 

  Dancing on My Table

• Best-ever jacket-baked potatoes

  admin

  23 Aug 2010 | 8:50 am

  One thing that struck me at The Food Show in Auckland this year is how much those attending the demonstrations in the Electrolux Cooking Theatre hung on every word, devouring every little tip. The interest and desire to learn was palpable. It seems one of the most useful tips I gave out, without even thinking [...]

• Seal Bay Conservation Park on Kangaroo Island

  admin

  13 May 2010 | 5:15 pm

  The sea lions are at Seal Bay Conservation Park on Kangaroo Island (the island is Australia’s third-largest island and a short 45-minute flight from Adelaide). The sea lions spend up to three days at sea hunting for food, then they enjoy a rest period lolling around the sand dunes soaking up the sun or surfing [...]

• Tasting Australia

  admin

  3 May 2010 | 10:43 am

  Yesterday, still in the Barossa Valley (South Australia), we called in to the Apex Bakery in Elizabeth Street, Tanunda, because we’d heard heaps about the Fechner brothers and their bread made the good old-fashioned way with unbleached flour, no sugars and no emulsifiers. The wood fired oven was built in 1924 and is Australia’s longest [...]

• Life of a Peach

  admin

  2 May 2010 | 9:41 am

  My washing debacle continues… Oh help! Son discovered his pink shirt – the one I turned a yucky mauve by washing it with something blue. When he found his new blue singlet last week he was curious, even bemused, but now he’s put two and two together… I hid the shirt before fleeing to Australia. But [...]

• Tasting Australia

  admin

  30 Apr 2010 | 12:59 pm

  They let me loose amongst the barrels at Seppelts Winery in the Barossa Valley. Look at the barrels! We tried a 100 year-old port which is to be released tomorrow for around $1000 Australian a bottle! My favourite was the 25 year-old DP90 Rare Tawny – nutty and dry, like spicy walnuts and coffee, toffee [...]

• 

  David Lebovitz

• American Chocolate Hazelnut Paste

  David

  3 Sep 2010 | 1:31 am

  No one was happier than I was to receive the news, directly from the chocolate-maker himself, that Askinosie was jarring up a chocolate and hazelnut spread. To make the spread, cocoa powder was made from cocoa beans sourced directly from the farmers and hazelnut butter made from nuts harvested from an orchard in the Pacific Northwest. I don’t have any problems with Nutella, but I know some people are concerned about exactly what’s in that too easily-reachable oval jar. I don’t regularly buy it, but have been known to dip my knife into a jar every now and then myself, and…

• Matsuri Sustainable Sushi

  David

  31 Aug 2010 | 11:20 pm

  When I was a teenager, we made a trip to Los Angeles and a family friend took us to a Japanese restaurant. I remember it well, because I was going through that phase where you’re willing to do things on a dare, not because you’re keenly interested in new experiences, but because you want to show off that you’re not afraid of taking on a few dares. And I remember some of my family flipping out a little when we were presented with a big, shiny wooden board covered with raw strips of fish, lined up in neat rows, ready to be eaten just as is. Because part of my youthful folly of…

• Frozen Melon Margaritas

  David

  29 Aug 2010 | 10:55 pm

  When I was in Mexico last year, after they were able to uncurl my iron-clad grip on the airport entrance door frame because I was having a hard time leaving all those warm, freshly made corn tortillas behind, on the walkway to the departure gate, I realized I had a few extra pesos jingling in my pocket. Thankfully aside from a lot of great Mexican peanut candies and lime-spritzed peanuts that I stuffed into every pocket of my carry-on, the duty-free shop had a pretty large selection of tequilas, where I figured I could spend the bulk of my leftover funds. I don’t know much about tequila…

• Farro Salad with Tomatoes, Mushrooms and Basil

  David

  26 Aug 2010 | 11:53 pm

  In August, most of the businesses in Paris shut down while a vast number of people take their annual holiday vacations. And in case you think that’s a grammatical error, in French one says les vacances, in the plural. So if you have a problem with that, I would tell you to take it up with them yourself, but right now most of them are unavailable at the moment. It sounds odd, but I know several business in America that follow the same model of shutting down for a few weeks so everyone can go on holiday at the same time, negating the need for constantly changing schedules the rest of the…

• New York City Dining and Travel Notes

  David

  23 Aug 2010 | 7:48 pm

  I had a wonderful trip to New York City recently and shared some of the places that I visited (see links at end of post), but there were plenty more places that I ate at, which didn’t get mentioned in previous posts. So here’s a round-up of them… Katz’s Most of the good delis are gone in New York City, but Katz’s is an institution and I like to believe it’s never going to let me down. I’ve had great meals there, but on this visit, my corned beef was tough and almost all of the meat inside my sandwich was inedible. A sandwich that costs $14.50, plus…

• 

  CHOW » General Topics Digest

• Magical Honey from Stingless Mayan Bees

  Sarah Perry

  1 Sep 2010 | 12:53 pm

  In an ice cream shop in Antigua, Guatemala, rworange found flavors of ice cream like corn, beet, zapote, and jacon (Guatemalan tomatillo sauce). But even better, she discovered a kind of honey she'd never tried. "I picked up a pretty green bottle labeled 'Miel de Doncella,' she says. "The green bottle has white honey. It is exquisite. It has a deep lemony flavor, a clear white color, is less thick with a different more intense sweetness than regular honey." To make it even more romantic, the white honey is made from tiny, stingless Mayan bees reputed to have a connection to the spirit world.

• The International Appeal of Cured, Dried Fish Roe

  Sarah Perry

  1 Sep 2010 | 12:42 pm

  What do the cuisines of Italy, Taiwan, Japan, and Korea have in common? Salted, dried mullet roe, of course. It's bottarga in Italy, karasumi in Japan, wu yu zi in Taiwan, and myeongran in Korea, says K K. But it's the same delicious, umami stuff all over the world, and it's often used in the same way—grated over noodles like Parmesan, or over rice with a drizzle of olive oil, says joonjoon. It can be enjoyed in other ways, though. tarteaucitron likes it "thinly sliced on angel hair pasta with just a bit of olive oil, lemon rind, and juice (especially to cut the slight metallic taste)." "I…

• Peppermint Pickles? Really?

  Sarah Perry

  1 Sep 2010 | 11:42 am

  Multiple Chowhounds of good repute assure us that this is a real, um, "dish": dill pickles impaled on a peppermint stick. "I'm from Houston, Texas, and I have always eaten them like that," says Charbella. "My husband thinks it's disgusting. My friend thinks I'm crazy but she is getting ready to try one." "I remember it well," says femme noir. "Poking a peppermint stick into a pickle was common on the South Side of Chicago. We would use those big, kosher dills like you get at a deli. The popular brand was called Van Holten and they came in a little plastic bag. We would put a small peppermint…

• Overheard on the General Topics Board

  Sarah Perry

  1 Sep 2010 | 10:28 am

  "Interested to hear if anyone has had this Saturday night special stew made from freshly butchered offal—brain, heart, kidneys. I had seen it in the Mission District of San Francisco with Eat Nopal. Is it offered anywhere else in the U.S.? What was it like?" – kara_raisu, on chocolomo "I received all three different Virginia varieties of roasted salted Hubs, Whitleys, and Feridies and here's what I found. The Hubs were the biggest and had the least amount of salt and I think were the crunchiest." – zoey67, on gourmet peanuts "Guatemala is the most Third World country I've visited. I am…

• Fresh-Tasting Coconut Water

  Sarah Perry

  25 Aug 2010 | 4:52 pm

  Jim Leff thinks Nature Factor organic young coconut water tastes fresh—"almost as good as a freshly hacked open young coconut on the beach at Rio de Janeiro," he says. OK, no it's not. "But it's more like that than any canned coconut water I've found." It is, in fact, "the first brand to come along that doesn't taste like all the others to me," says Jim Leff. "Subtle, quenching. None of those sour/stewy/cooked flavors, and much less sweet than the usual (no added sugar!)." It's really never going to be the same farm-fresh product you get from a street vendor at the beach, says itaunas.

• 

  CHOW » Food Media

• CHOW-ModCloth Tasty Tweets Contest!

  Davina Baum

  2 Sep 2010 | 2:00 pm

  Mid-afternoon is creeping up, and hunger gnaws with jagged teeth against your tender belly. What's your go-to snack? Do you crave carbs or sugar, healthy or rich? Tell us—via the tweet-o-sphere—your favorite mid-afternoon quick bite, and the best snack idea will win a prize from ModCloth and CHOW. It's got to be a recipe! No prepared foods, slackers. Here’s ours: wholewheatbread+honey+almondbutter The important details: • You have to follow @chow and @modcloth on Twitter.• Tweet @modcloth your snack with the hashtag #MCCHOW • Your snack must fit within one tweet, but you can enter…

• The Top 10 “Holy Shit” Things About the Egg Recall

  Lessley Anderson

  2 Sep 2010 | 1:26 pm

  As they say, this story has legs. First, the biggest egg recall in human history, from two Iowa farms. Then, revelations that the guy in charge of one of the farms and closely tied to the other, Austin "Jack" DeCoster, had a history of violations and lawsuits. Here's a primer on the most shocking stuff about the egg recall and the controversial farming family behind it. 1. Accidents. In the 1970s, so many teenagers were getting in accidents working at DeCoster Maine egg farms that the state had to revamp its child labor laws. "Kids were always being hurt there," said James Tierney, a former…

• Get Soused on Camel’s Milk

  James Norton

  2 Sep 2010 | 6:05 am

  Culture magazine has caught up with a team of documentary filmmakers who are traipsing through 15 Central Asian and Middle Eastern countries in search of cheese made from camel's milk.It's a bit of a strange quest, but the team is admirable for how much untrod ground they're likely to explore and for–despite having just gotten started on their journey—putting together a beautiful and strictly to-the-point exploration of the making of (and culinary uses for) camel's milk cheese in Mongolia. (Bonus factoid: While you make your camel's milk cheese, you can simultaneously make an intoxicating…

• Actual Serving Size: One-Third of What You’ll Actually Eat

  James Norton

  1 Sep 2010 | 6:00 am

  The Fooducate blog brings us a brief visual primer on a simple concept: The USDA "recommended serving size" no longer bears any resemblance whatsoever to the actual portion size served by modern American restaurants and industrial manufacturers. Through a series of photos juxtaposing fractional food items (the USDA serving) with actual-size cookies, steaks, and muffins, the post makes a relatively salient point very clearly: The way we label food is out of whack with the way that food is actually eaten. Whether it's time to relabel most of America's foods, time to start eating much smaller…

• Like a Vintage Store for Your Garden

  Joyce Slaton

  31 Aug 2010 | 10:32 am

  Seed Savers Exchange started in 1975 as a casual "send me yours and I'll send you mine" project between eco-minded growers who saved seeds. It has evolved into a bulwark against the extinction of heirloom species. Seed Savers now stores thousands of seeds, sells seeds to growers and at retail, and runs several farms that grow heirloom breeds of produce and animals. Membership manager Shannon Carmody took the time to answer some questions for CHOW. What are people buying a lot of these days? Well, a lot of everything. Every year we sell more seeds. This year was bigger than last year, which…

• 

  Mouthing Off

• Note Cards for Food Lovers

  © Gigi Press New note cards from Gigi Press.In our super tech-y world of text messages, Facebook and e-mail, it seems probable that the old-fashioned concept of writing a note and popping it in the mail will soon become obsolete. Yet I’...

• Garden-to-Glass Cocktails

  F&W's feature intern, Chelsea Morse, finds a new use for her garden herbs. Here, she shares:When my husband and I planted our vegetable garden this year, we intended to grow foods like tomatoes, cucumbers and Swiss chard. But after each vi...

• Cupcakes or Pops?

  © Sprinkles Cupcake pops.I thought it was impossible for the cupcake to be reinvented even more. I’ve seen colossal, cocktail-infused and wacky savory cupcakes. And now, Sprinkles Custom Cakes in Winter Park, Florida, has introduced a ...

• San Francisco Hotel Indulgence

  © JDV Hotels Americano at the Hotel Vitale, San Francisco.On a recent trip to San Francisco, I stayed at Hotel Vitale, which I’ve decided may be the most perfect hotel in the city. Its location is dangerously convenient to the artisana...

• Latte Art Made Easy

  F&W’s features intern, Chelsea Morse, has always been fascinated by latte art. Here, she divulges an easy way to recreate milk-foam design swirls at home: If I tried, I bet I could remember the first latte I ever had with a heart-shaped ...

• 

  The Food Section - Food News, Recipes, and More

• Late Summer Break

  Josh Friedland

  31 Aug 2010 | 11:48 am

  The Food Section will return to its regular menu of postings after Labor Day.

• Cherpumple, The Turducken of Desserts

  Josh Friedland

  26 Aug 2010 | 9:03 am

  Cherpumple is the turducken of desserts: a layered cake with a pie baked in every layer. Via @MyLastBite.

• A Stand-Up Rice Paddle

  Josh Friedland

  26 Aug 2010 | 8:46 am

  The solution to a critical kitchen Catch-22.

• A Sweetness Scale for Alsace Wines

  Josh Friedland

  26 Aug 2010 | 8:10 am

  The head of Alsace's regional wine association is calling for wine producers in the region to introduce a one-to-five scale labeling system to indicate the sweetness of their wines.

• Ridiculous Celebrity Food Endorsements

  Josh Friedland

  26 Aug 2010 | 6:47 am

  Ridiculous celebrity food endorsements, from Heidi Klum-branded candies to Young MC cheese curls.

• 

  Eater NY

• EaterWire: Relish Will Live on in Cinema; Jamie Oliver Heads to LA

  Amanda

  2 Sep 2010 | 2:40 pm

  WILLIAMSBURG—Grub Street notes that closed and beloved Williamsburg diner Relish will live on in new Drew Barrymore and Justin Long rom com Going the Distance. [GS] ASK A CRITIC— Robert Sietsema pens a listicle on the nine cuisines missing from New York. They include ​​Oaxacan, ​Laotian, Nicaraguan and Costa Rican, Algerian and Libyan, and Kenyan, Angolan, and Mozambiquan. [FitR] TV WATCH—ABC has ordered up a second season (six episodes) of the Emmy Award-winning series Jamie Oliver's Food Revolution. Chef Jamie Oliver won't be returning to season one's location, West…

• Board Wrap: Yes, Restaurants Outside of the West Village Accept the Gays

  Amanda

  2 Sep 2010 | 2:20 pm

  · Now That I Commute From Jersey, Blue Flower is Essential for Bagels [ML] · Who's Feeling a Little Nostalgic for a Fresh Krispy Kreme? [Yelp] · Don't Worry: Restaurants Outside of the West Village Accept the Gays [SE] · Yes Artisanal is Still Reliable, Especially in Terms of Cheese [CH] · How Will the Other Italian Food Importers be Affected by Eataly? [eG]

• Fall Tracking: Riverpark Readies for September Debut with PDR, Giant Patio

  Greg Morabito

  2 Sep 2010 | 1:50 pm

  A quick update on Riverpark, Tom Colicchio's new restaurant way, way over there in Kips Bay. Per a Craigslist job posting, the new restaurant helmed by Colicchio and chef/partner Sisha Ortuzar will offer a menu that uses "farmers’ market ingredients alongside the wide variety of flavor profiles in the city as inspiration." Considering that they're looking for a Maitre d', this sounds more like another project in the vein of Colicchio & Sons or Craftbar, than say 'wichcraft for dinner. Also, the space will boast "striking views of the East River" from both the dining room, an "expansive…

• Video Interlude: In a new video accompanying his...

  Greg Morabito

  2 Sep 2010 | 1:40 pm

  In a new video accompanying his latest Tipsy Diaries column Frank Bruni submits his homemade infused vodkas — including carrot, ginger, soppressata, and Atomic Fireball varieties — before a panel of taste testers. Best of all? The testers are none other than Times staffers, including dining editor Pete Wells. [NYT]

• Top Chef: Top Chef D.C. Episode 13: Bang, Zoom, to the Moon

  Amanda

  2 Sep 2010 | 1:03 pm

  To thoroughly enjoy the glory that is Top Chef D.C., we welcome comedian Max Silvestri, who will be here every week to take us through season seven. What a week for Top Chef, friends. Yesterday was Padma Lakshmi's 40th birthday. She has a new baby, and she looks great! Her eyes don't look a day over always-crazy. Plus, the show won an Emmy Sunday night for Best Reality Show. A total coup, and it reminds us once again that "foodie" culture (barfie) is mainstream. It was legitimately such a thrill to see Tom, Padma and Gail up on that stage. You go, guys. Especially Gail. What a party monster.

• 

  Cookthink

• 5 End-Of-Summer Peach Recipes

  1 Sep 2010 | 4:58 am

  With fresh peach season coming to an end, now is the time to stock up on homegrown peaches -- to use, can or freeze. These five recipes are a great way to take advantage of what little time we have left with fresh summer peaches: Quick Peach Chipotle Salsa Use not-quite-ripe peaches to lend some sweet-tart tastes to this smoky, spicy salsa. Peach Cream Cheese Tart Cinnamon sugar-coated peaches make a nice topping for these pretty cheesecake-like tarts. Peach, Basil, & Escarole Pizza The bitter escarole balances out the richness of the mozzarella and the sweetness of the peaches. Flaky sea…

• 5 Salads For The Summer

  6 Aug 2010 | 8:20 am

  These five flavorful summer salads show that you can eat light and still eat well. Summer Cherry Tomato Salad Yellow cherry tomatoes are the star of this bright dish. Beans, basil, and balsamic vinaigrette bring out the sweetness of the tomatoes. BLT Salad with Bacon Vinaigrette Think of this as a BLT in a bowl -- fresh summer tomatoes with a bright vinaigrette, toasted croutons and crispy bacon. Shrimp, Cucumber and Mango Salad This refreshing salad, which requires nothing but a fridge, brings together zesty, crunchy, sweet and spicy flavors. Caesar Salad with Grilled Chicken A spin on the…

• St. John - More Than Offal

  29 Jul 2010 | 8:21 am

  Among the multiple pleasant dining surprises I had in London was the discovery that St. John, famous for its subdued celebration of meat dishes from nose to tail, also impeccably pairs and prepares vegetables. The vegetables bring brightness and color to bold meat and seafood dishes, which are simply and elegantly named: Braised Veal, Butterbeans & Green Sauce, Roast Chicken & Chicory, Rabbit Saddle & Courgettes, Ox Heart, Braised Carrots & Horseradish, Tripe, Bacon & White Beans. Still, offal reigns, and it's all very good. But at risk of diminishing your appetites, I'd…

• Traditional English Breakfast in London

  23 Jul 2010 | 5:46 am

  I was in London last week for a wedding, and managed to fill several days sampling the once food-uninterested city's now inspired food scene. It had been almost ten years since I'd been to London, so I was excited to see how things had changed -- and ultimately came back inspired myself, with bunch of new ideas for cooking. My first day there started off strong. On the 7-hour flight from Charlotte to London all I had eaten was a handful of dried fruit and almonds, so by the time we landed I was hungry for a full English breakfast.  After we unpacked, we took a short cab ride to Tom's Kitchen…

• Couscous With Seven Vegetables

  20 Jul 2010 | 12:09 pm

  Nazha Kasraoui learned to make her couscous while growing up in Rabat. There are faster ways to make couscous, but Kasraoui prefers this age-old, multi-step method for superior results. She allows for 10 servings, but there's plenty left over.

• 

  The Girl Who Ate Everything

• Labor Day Weekend Idea: Check Out the Asian Feastival Next Monday

  roboppy

  2 Sep 2010 | 12:30 am

  Soup dumplings from Asian Feastival participant Nan Xiang Dumpling House. YEAAAHHH I'm really falling behind on this "blogging" thing. I'd like to say my recap of June is almost done, but it's not even in the fetal stage. It's in...

• Cheeseburger at Veselka and a Steve Hartman Marathon

  roboppy

  25 Aug 2010 | 12:29 am

  This is what I would look like if I were a blob creature. Last Tuesday after visiting the new BK Whopper Bar near Times Square and sampling four Whoppers (...it's...it's just part of my job), I thought I was done...

• Head to Pies 'n' Thighs for the Thighs (and Biscuits and Sides), Not So Much the Pies

  roboppy

  16 Aug 2010 | 11:51 pm

  Fried chicken = yay! If I hadn't moved out of South Williamsburg at the end of 2008, I would've only been a 10 minute walk from Pies 'n' Thighs, the beloved Southern food joint that opened in 2006, closed abruptly...

• 5 Memorable Eats in May: Motorino, Termini Bros, Shake Shack, Pylos, and a Smoke-A-Thon

  roboppy

  8 Aug 2010 | 9:57 pm

  A bunch of stuff happened since I went to Honolulu. Because that was three months ago. Yeah. To summarize things, I present you with five-ish of the most memorable places I digested stuff in May. Motorino Motorino. Serious Eats won...

• Honolulu, Day 7: KCC Farmers' Market, Chinatown, and Hawaiian Plate Lunch

  roboppy

  30 Jul 2010 | 11:41 pm

  OH MY GOD, IT'S MY LAST HONOLULU POST! [Cue flock of doves flying through a stream of sunshine.] As awesome as my trip was, I'm glad these posts have finally come to a close since they should've been done...a month...

• 

  gastropoda

• Pig’s head, wasted

  regina

  29 Aug 2010 | 8:05 pm

  I’m starting to think there’s something in the water in this country. And I don’t think it’s fluoride.

• “There aren’t enough bodies in the street”

  regina

  29 Aug 2010 | 8:04 pm

  At least the dots have finally, finally been connected between what Rick Perlstein memorably dubbed E. coli conservatism and the obscenely huge egg recall (which overshadowed news of the cold cut recall, and the latest tons-of-ground-beef recall). There’s way too much trust in the free market policing itself when greed is the national creed, and [...]

• Dubbio, they say

  regina

  29 Aug 2010 | 8:02 pm

  Apparently I was the only food writer/blogger in town not invited to any of the opening parties for the Seconda Venuta. Was it something I wrote?

• How to make a convert? With a contract

  regina

  29 Aug 2010 | 8:00 pm

  I see the EVOO one has a new show, built around the profoundly depressing idea of cooking enough on one day to feed everyone the rest of the week. Maybe that’s efficient. But it seems like a recipe for dread. Back before automatic washers/dryers and laundry anytime, washday was the most dispiriting day of the [...]

• Hack chicken

  regina

  29 Aug 2010 | 7:57 pm

  One of the hoariest chestnuts in journalism is the “secrets of food stylists” story. It just resurfaced, again, but the spin was how food photography is changing. Unfortunately, the evidence was attributed to the same names who were in all the early pieces I read that revealed the ice cream in the ad is not [...]

• 

  Orangette

• But then

  Molly

  27 Aug 2010 | 12:49 am

  I can’t believe we haven’t talked about berry cobbler yet. August 27, and we haven’t talked about berry cobbler. I’ve got to fix that.For a long time, I didn’t get terribly excited about cobbler. I think you’re either a cobbler person or a crisp person, the same way that you’re either a cake person or a pie person. My mother is a crisp person, and that’s what I grew up eating. I can be swayed by crumbles as well, mostly because they’re often indistinguishable from crisps, and also because crumble is such a nice word for a dessert. It sounds exactly like it tastes. (On a side…

• August 12

  Molly

  12 Aug 2010 | 5:51 pm

  Delancey is one year old today.I took that picture, the one above, 16 months ago. Brandon had bought a 30-quart Hobart mixer a few months earlier, and we’d been storing it in our friend Carla’s basement. Our friend Sam named it Sir Mix-a-Lot. That morning, the morning that I took the picture, we had rented a big truck, wrestled Sir Mix-a-Lot into the back, strapped him in, and hauled him to the restaurant. The thing was so heavy, such a mess to move, and I had no idea how to operate it, and I was excited and intimidated and borderline terrified, and mostly, more than anything, I had no…

• It is called toast

  Molly

  6 Aug 2010 | 12:30 am

  Thank you for the many cheers and kind words about our anniversaries. You are so good to us! We went to Bellingham to celebrate over the weekend - which, in our world, means Monday and Tuesday, the days when Delancey is closed - and I regret to report that the dinosaur graffiti has been painted over. There’s a cafe there, and they put in some outdoor seating, so I guess they wanted to spruce the place up. The only good news is that the graffiti was painted over badly, with white paint, so if you squint, you can still make out the curving neck of the brontosaurus. Shine on, dinosaurs!I…

• Three / six

  Molly

  29 Jul 2010 | 9:41 pm

  This is my favorite photograph from our wedding. Look at those crazy kids!Taking a romantic stroll in the alley behind someone’s apartment building! Blissing out beside the dumpsters! Oblivious to the wonky dinosaur graffiti! It was July 29, 2007, three years ago today, and we were on our way to get married. We had no idea what we might do with ourselves, or who we might become, but we had decided to do it, and become it, together. We still have no idea, and I like that. I wonder what the future will bring. I hope it involves Brandon making his Serious Face, because I’m quite fond of…

• That's the spirit

  Molly

  23 Jul 2010 | 2:00 pm

  I hope you know that I take my job seriously. A number of you asked for a Pimm’s Cup recipe, so I’ve been drinking a lot of it. Just for you.That’s Brandon’s hand there, and actually, he’s holding a gin and tonic, but it doesn’t matter. The gesture is what counts. Long live Pimm’s Cup! Cheers!I first tasted Pimm’s in its native city of London, where it came to the table in a pitcher, mixed with fizzy lemonade to a handsome shade of amber. There were slices of cucumber, lemon, and strawberry floating among the ice cubes, and a sprig of mint, and it was very hot outside, very…

• 

  Sugar and Sweets: find something crave-worthy

• Sweet Slider Cupcakes

  sugargeek

  11 Aug 2010 | 10:57 am

  What do you think? At first glance, do these look like cupcakes? I’ve never seen a more perfect rendition of the petite hamburger than these darling cupcakes! Such beautiful colors and attention to detail, right down to the sesame seeds on the buns. Simply amazing!

• Ice Cream Treat From Cold Stone Creamery

  sugargeek

  1 Jun 2010 | 8:39 pm

  My husband and I are celebrating our 14th wedding anniversary today. We went out to a movie Saturday night, and stopped at our local Cold Stone Creamery on the way home. I had a peanut butter cup concoction in a waffle bowl, and it was sooooo delicious that I didn’t stop to take a photo before I devoured it. But I was determined to share a photo of a Cold Stone ice cream creation with you here, so I found this beautiful photo, taken by hsuanwei. Doesn’t it make you crave some ice cream?!

• Vanilla Cupcakes are Anything but Plain

  sugargeek

  9 Nov 2009 | 12:06 pm

  In honor of National Vanilla Cupcake Day on November 10, I present this photo of a beautiful cupcake set from Clever Cupcakes of Montreal. I’ve always been a fan of vanilla cake, but sometimes “vanilla” is perceived as boring. Not so! This pretty birthday set is proof. And what girl wouldn’t love those sugary butterflies? Simply beautiful! photo by clevercupcakes

• Today is Caramel Apple Day!

  sugargeek

  21 Oct 2009 | 1:45 pm

  This is Caramel Apple Day! Here is your dose of sticky, apply beauty. This is how I like my caramel apples, too. No nuts on the outside. Just lots of thick, buttery caramel. Enjoy! photo by joyosity

• Rhubarb Dessert

  sugargeek

  7 Sep 2009 | 12:54 pm

  When I was a kid, we had lots of rhubarb around the house. I don’t know whether it was planted there purposely, or whether it was just a weed. Being resourceful and sort of hippy-ish, my parents would gather it and cook it into foods. Let me tell you, you have to add a lot of sugar and stuff to make rhubarb really taste good. We had rhubarb tapioca, rhubarb pie, and rhubarb cobbler, to name a few. You have to enjoy a tart flavor to eat a lot of rhubarb. Here is a beautiful rhubarb dessert that certainly looks sweet! Do you like rhubarb? photo by gingercat2008

• 

  PING ISLAND STRIKE

• Paul Cheney

  seanbrock

  22 Aug 2010 | 7:50 pm

  A Cool Pic from my friend Paul

• Smoked Trout

  seanbrock

  11 Jun 2010 | 4:43 pm

  Squash Pickled Ramp Flowering Herbs

• Foie Gras Terrine

  seanbrock

  11 Jun 2010 | 4:41 pm

  Pineapple Cashew Puffed Rice Spice Tea

• Charleston Roe Shrimp

  seanbrock

  11 Jun 2010 | 4:37 pm

  Pickled Shrimp Radish Frozen Buttermilk Pepper Cress

• One Dish, Two Presentations

  seanbrock

  11 Jun 2010 | 4:34 pm

  Scallop Rhubarb compressed with Rhubarb Bitters Ginger-Meyer Lemon Jelly Coriander Berries and Flowers Cilantro Ice Celery

• 

  Michael Ruhlman

• CSAs from Around the Country

  This is week 13 of my CSA from Geauga Family Farms (my iPhone, Donna was on the road).  Very happy (green peppers went into a steak and bell pepper stir fry).  Tomato garlic basil pasta for dinner tonight, along with a green bean, onion and corn salad with a creamy lemon peper vinaigrette.  The cubanos [...]

• Braised Lamb with Ras El Hanout

  I’m finishing up answering copy-edit queries on the new book, my beliefs on the core techniques of cooking due out next fall from Chronicle, and also going over some last minute testing with the good folks at cookskorner.com. One of the recipes being tested is a Moroccan-style braised lamb shank using lemon confit and the blend [...]

• Grilling Demo (and Digital Publishing):Spatchcocked Chix, Asparagus, Sausage

  Earlier in the season, I taped a grilling demo for a new Cleveland company called Sideways, specializing in digital publishing, including the eponymous magazine for the iPad (next issue is out Monday, youtube promo here). It accompanied my story on grilling. The idea that the iPad can include multiple pix (even a flip-pad presentation of [...]

• CSA week 12: Send Me Pix of Yours!

  Week 12 of our CSA. No surprise with the tomatoes and corn, and no disappointment either.  Though five ears corn doesn’t even cover breakfast for me. Beans were great, peaches wouldn’t want to wait longer (and one of those peaches harbors a scary stinging bug that scared the hell out of me when I bit [...]

• How to make a parchment paper circle

  Why DON’T we trace a cake pan and cut out the circle with scissors?  Because its easier faster and more accurate to fold and cut with a knife! I line a cake pan with a circle so that it comes out clean. I put a parchment circle with a hole in the middle over braising things like [...]

• 

  Serious Eats

• 10 No-Labor Labor Day Drinks

  Erin Zimmer

  2 Sep 2010 | 4:30 pm

  Each day this week we're rounding up our favorite no-to-minimal-labor recipes for your Labor Day festivities this weekend. So far we've shared appetizers, salads, and grilling recipes. Today it's time to glug it all down with something refreshing! Both boozy and virgin options included. Daiquiri: Daiquiris can be full of trouble—be careful with this one! It takes its name from the Havana bar where many a daquiri drinker, including Ernest Hemingway, got their fill back in the day. The Caipirinha: Think of the caipirinha as the daiquiri's Brazilian cousin. Strawberry Purée: Just blend up…

• Serious Entertaining: How to Make 'Thoughtful Guest' Sides for a Labor Day Cookout

  helenjane

  2 Sep 2010 | 3:45 pm

  You're going to someone's cookout party this Labor Day weekend and the host asks you to bring sides. How do you fulfill the request and maintain your standing as a thoughtful guest? Don't bring dishes that require finishing on the grill. If the host is grilling, the host will require as much the surface area on the grill as possible. Don't bring food that require extra dishes or utensils from the host. Bring sides that don't require refrigeration (save that room for root beer), time in the oven (it's hot in that kitchen already) or finicky preparation in the middle of an already bustling…

• Come on in 'The Kitchn'

  Erin Zimmer

  2 Sep 2010 | 3:15 pm

  Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn shares the pleasure of a breakfast salad. It's basically a poached egg atop any salad, like this real tasty-looking one with avocado, prosciutto, fresh tomatoes, and fresh herbs. Also on the Kitchn: Recipe: Quick and Homey Oatmeal Raisin Muffins: You've had it in cookie form, but a muffin? Afternoon Snack: Wasabi-Toasted Nori Crisps: Inspired by a Mark Bittman recipe, this snack is easy to make, good for you, and addictively crunchy. Quick Tip: How to Avoid Bitter Eggplant: The best…

• French in a Flash (Classic): Wild Mushroom Vol-au-Vent

  Kerry Saretsky

  2 Sep 2010 | 2:30 pm

  From Recipes [Photographs: Kerry Saretsky] Whenever I think of puff pastry, I wonder how anything that should be so heavy could ever be so light. It is that lightness that gives meaning to vol-au-vent, literally "flying in the wind." But in my family, we always translated them as "gone with the wind" because they fly off into people's stomachs so quickly. There are a million and one ways to make vol-au-vent, and even though the classic lidded nest in this recipe is the classic shape, I often just make little triangles or squares and call them by the same name, stuffed with anything from goat…

• Meet & Eat: Ted Allen, Host of Food Network's 'Chopped'

  Leah Douglas

  2 Sep 2010 | 1:45 pm

  [Photograph: Food Network] Food Network celebrity Ted Allen has been a major food television presence since his days spent on Bravo's hit reality show, Queer Eye for the Straight Guy. Nowadays, he spends his time hosting cooking competition show Chopped, and acting as a representative for Mondavi wines. We chatted about his entry into the world of food television, which shows he likes best, and upcoming projects. How did you make the transition from food writer and restaurant critic, to TV personality? I was at first more of a generalist at Chicago magazine; I did some food reviewing there…

• 

  Slice

• Salerno, Italy: Pizzeria da Riccardo

  2 Sep 2010 | 1:15 pm

  Or, "A Bronx Tail" Of all the Little Italys across the U.S., New York City was blessed with the three best. From the original, in downtown Manhattan, to what was once the most authentically Italian, in Bensonhurst, Brooklyn, and to the still-vibrant Arthur Avenue neighborhood in the Bronx. To quote Henry Hill, "It was a glorious time." Gianluca Rottura (of Pizza and Coffee), who you might know as "nextgospel" here on Slice, dropped this dispatch in my inbox the other day. For all those wondering what the difference between Salerno-style and Naples-style pizza was, he covers it here, after the…

• Pizza Hut's Big Italy Pizza

  2 Sep 2010 | 7:55 am

  Longtime Slice'r Philip "Prairie" Given (of The Susquehanna Photographic) checks in with some photos of the newish Pizza Hut Big Italy pizza. He must have seen me talking about it here. I love inbox surprises! Thanks, Philip! —The Mgmt. [Photographs: Philip Given/Susquehanna Photographic] I figured since you were visiting Domino's HQ, I'd take one for the team and try this thing out from Pizza hut.Other than on this blog and a few pieces of weird copy on Pizza Hut's site, I haven't seen much on it. It seems to me that this is a really poorly put together concept in every way. It…

• Photo of the Day: BBQ Pork Ribs Pizza, South Korea

  1 Sep 2010 | 3:05 pm

  [via Reddit] See also ... • 10 Crazy Asian Pizzas » • Video: "Pizza Hut Is Much More Awesome in Other Countries" » • Snapshots from South Korea: Grand Prix from Mr. Pizza, Korean Pizza "Made for Women" »

• Rossopomodoro Pizza at Eataly

  1 Sep 2010 | 2:00 pm

  [Photographs: Adam Kuban] Rossopomodoro at Eataly 200 Fifth Avenue, New York NY 10010 (23rd/24th; map) Getting there: N/R train to 23rd Street is closest station Pizza style: Neapolitan-style pizza Oven type: Two wood-fired ovens The skinny: Solid if not raving-great (at least not yet) Neapolitan pizza from the pizzeria within the new, much-hyped Italian megasupergrocery store Eataly Price: Most pies range from $13 to $18, with a $9 marinara pizza and a $20 seafood smörgåsbord version serving as outliers You've heard of Eataly, right? No? Let me help you with that rock you've been living…

• Max's Coal Oven Pizzeria: A Saving Grace for Pizza Lovers in Downtown Atlanta

  1 Sep 2010 | 8:30 am

  Daniel Zemans, our man in Chicago, checks in with another piece of intel from the road, this time in Atlanta. —The Mgmt. [Photographs: Daniel Zemans] Max's Coal Oven Pizzeria 300 Marietta Street NW, Atlanta GA 30313 (map); 404-974-2941; maxsatl.com Getting There: Gold or Red Line to Peachtree Center or Green or Blue Line to CNN Pizza Style: New York coal oven Oven Type: Coal Price: 12-inch pies start at $15, 16-inch at $19 Notes: Occasionally, Max's makes Sicilian pies in the coal oven Atlanta has many good things going for it, but stellar public transportation is not one of them. So…

• 

  smitten kitchen

• peach shortbread

  deb

  2 Sep 2010 | 1:58 pm

  Is there an unsaid rule that bar cookies have to be heavy and gooey? Two weeks ago, we picked up a cup of coffee on our way to the park so that the little monkey could continue his path of destruction outside our apartment, and I fell for something in the bakery case called peach shortbread, cut into bars. But instead of being thick and intense, it was delicate, light and barely sweet — a thin layer of shortbread, even thinner slices of peach and the faintest sprinkling of streusel on top. I knew I had to share it. And it wasn’t until I had jotted down “peach streusel…

• fresh tomato sauce

  deb

  30 Aug 2010 | 12:49 pm

  Around this time every summer, I see the best signs at the markets: “Ugly but tasty!” “Pretty on the inside!” “Don’t judge a tomato by its cover!” Beneath them are usually buckets of craggly misshapen tomato beasts, with coarse seams like they’d been stitched back together after some rough past and distinctly un-heirloom colors. At prices like a dollar a pound, obviously, they were destined for sauce. But how to turn a bucket of awesome into a mindbogglingly delicious tomato sauce? I really thought I had it down. A few weeks ago, I hauled home…

• perfect blueberry muffins

  deb

  26 Aug 2010 | 10:50 am

  When blueberries first show up at the market, it feels like sacrilege to bake with them — ditto with raspberries, blackberries and strawberries. Mother Nature made them perfect! Why drown them in batter, wilt them with heat and then leave them out to dry? What brutes we’d be! But there’s a day in August — I think it might have been yesterday* — when something shifts. The high for the day is in the 60s, you run out to the market and what is this? Did you wish you’d brought your cardigan? How strange! And all of a sudden the prospect of a berry baked into…

• eggplant salad toasts

  deb

  21 Aug 2010 | 11:25 am

  When it comes to bruschetta, I don’t know why tomatoes get all the love. Right next to them at the market, eggplant is sulking… or at least I’d be if I always got stiffed in the Breezy Light Summer Appetizer with Wine department by my fruity field buddies. I got thinking about an eggplant topping for garlic-rubbed, olive oil drizzled toasts last week when I was still on vacation and had nothing but the ocean’s horizon to consider for entire minutes of the day when this constantly-in-motion 11 month-old rested his eyes for a but all I knew is what I didn’t want: a…

• sweet corn pancakes

  deb

  17 Aug 2010 | 9:12 am

  Unfortunately, we had to come home from the beach. You see, I’d left my chef’s knife at home and seriously, people, I never knew I was the kind of person who had to have their creature comforts to cook. In fact, I get some sort of sick enjoyment out of making do with whatever’s in front of me (see also: my shoebox kitchen with a mini-stove, single tiny counter and a climbing baby over- under- and hanging-off-of-foot, putting everything he can find into his mouth) but I got bested last week by a drawer full of dull knives and not a sharpener in sight. You don’t want to…

• 

  The (ex)Expatriate's Kitchen

• Anchovy Bread Crumb Pasta

  Expatriate Chef

  15 Aug 2010 | 8:43 am

  I have to admit, I never liked anchovies. At least not the very fishy ones that always managed to find their way onto my half of the pizza. But white anchovies? With the light, clean "seawater" taste? Okay, those I like. Once again, I remember that maybe if you don't like something the first time, well, you should always be open to second chances.This recipe is especially nice with heirloom

• Summer Fruit: Sweet Bounty Goes Savory

  Expatriate Chef

  15 Aug 2010 | 7:43 am

  I went to a farm to table dinner this summer, with a local beer pairing for each course. The long table was set at an angle so we could watch the full moon rise as light faded from the flowering garden. In this perfect setting, I had the company of the most lovely of friends, new friends and the farmers who grew the food seated all around. Next to us a trio of violinists played Swedish folk music

• Try It, You'll Like It

  Expatriate Chef

  12 Aug 2010 | 12:59 pm

  I guess I had it coming. You can't put a new recipe, vegetable, food substance in front of your kid almost daily without it coming back around to bite you in the butt. This is the day your five-year-old makes her own "recipes."Maybe it was the time I put curried baby squid in front of her (she ate it). The endless variations of sweet potato dishes during the Battle of Orange Food. Or, just the

• August Book Giveaway

  Expatriate Chef

  8 Aug 2010 | 7:55 am

  Iiiiiitttt's baaaack! The book giveaway.This month's freebie puts me in mind of every neighborhood picnic, church social, and potluck party. There's always that one dish that everyone loves. It's nothing fancy or trendy. When you ask for the recipe, you find it's a pretty basic list of ingredients and some of them as easy and accessible as a pre-made pie crust. The recipes are all favorites like

• Learning Spanish: The Barcelona Cookbook

  Expatriate Chef

  6 Aug 2010 | 4:49 pm

  I promised myself when I got our book writing done, I would take a break from testing and re-testing my own recipes, and cook something new. Try some different food cultures, expand my culinary vocabulary and explore. After a tapas meal in Chicago, I found myself pocketing the menu and vowing to learn Spanish (food).As usual, I tucked the menu away. Who knows where it went. But, like magic, The

• 

  FoodChannel

• Burger King Sold to Brazilian-Backed Firm

  2 Sep 2010 | 11:41 am

  Burger King, the nation’s second-largest hamburger chain, is being sold to private equity firm 3G Capital, in a deal valued at more than $3 billion. 3G is funded by a group of wealth Brazilian businessmen.

• USDA Offers Food Safety Tips with Hurricane Earl Bearing Down on the East Coast

  2 Sep 2010 | 7:20 am

  With powerful Hurricane Earl on a path toward the Eastern Seaboard, the USDA's Food Safety and Inspection Service (FSIS) is issuing recommendations for residents in the American Virgin Islands, Puerto Rico and on the mainland from North Carolina to Maine.

• Rodriguez Ready to Take Reins as Denny's COO

  2 Sep 2010 | 2:20 am

  Robert Rodriguez is gearing up to assume his new responsibilities as chief operating officer of the Denny’s Corp. later this month. Rodriguez comes to Denny's from the Pick Up Stix chain for whom he was president and chief operating officer.

• People Are High On This New Workout Regimen

  2 Sep 2010 | 1:15 am

  Do booze and barbells mix? How does a stint on the Stairmaster with a vodka chaser sound? We ask these questions after coming across two recent stories about the blending of alcohol—specifically vodka—with physical fitness. A trend in the making?

• The Future of Food

  1 Sep 2010 | 9:30 am

  We spend a lot of time at The Food Channel thinking about the future of food. We research, analyze, taste, listen, look, smell, taste some more, and so on until we uncover that one new idea. So you won't be surprised at our coverage of the Gulf Coast.

• 

  Greedy Gourmet

• Citrus Panna Cotta

  Michelle

  26 Aug 2010 | 8:01 am

  How many of you have cooked with orange flower water? I for one sure haven’t before this recipe. Outside London, the ingredient is not readily available and every time I saw a recipe in a cookbook or magazine that used orange flower water I quickly dismissed it. What’s the point? By sheer coincidence while walking [...] Related Posts White Chocolate Panna Cotta, Ruby Grapefruit Fizz, Smoked Salmon Terrine

• Pork Fillet with Sweet & Tangy Orange Sauce

  Michelle

  19 Aug 2010 | 6:23 am

  Here is yet another type of sauce you can enjoy with pork. If you are not that keen on pork the sauce can also be served with chicken, turkey and let’s not forget duck! If pork fillet breaks your budget readers have reported back to me that pork chops work just as well. In the [...] Related Posts Pork Fillet with Orange & Sherry Sauce, Pork Fillet and Apples with Creamy Calvados Sauce, Pork Fillet & Prunes with a Creamy Sauce

• Mauviel M’Heritage 30cm Copper Frying Pan

  Michelle

  17 Aug 2010 | 6:34 am

  Do you have a favourite frying pan that is still in mint condition after years and years? If you do, please tell me more! Secretly all foodies dream of owning a complete set of Le Creuset cookware but alas money doesn’t grow on trees and we have to make do with other cheaper, substandard brands. [...] Related Posts No related posts.

• Giveaway #31: Pair of tickets to Love Cooking Festival

  Michelle

  16 Aug 2010 | 6:13 am

  Fancy winning tickets to see your favourite celebrity chef in action? Here’s your chance! The good people from Single Market Events have graciously put up a pair of full day tickets (worth £180) up for grabs. The winner can choose to attend the event at Bristol, Edinburgh, London or Harrogate. To enter, answer the easy [...] Related Posts Giveaway #28: 1 of 5 Pairs of Tickets to Foodies Festival in London, Giveaway #14: Two Return Eurostar Tickets to Lille, Giveaway #16: Two Tickets to The Lion King Theatre Show Plus a Meal

• Raspberry Chicken Drumsticks

  Michelle

  12 Aug 2010 | 5:56 am

  I’m back! Did you miss me? Well, according to the website I was never gone, was I? I’ll let you on in a little secret. This is my first recipe post in two months because everything you’ve seen until now was work I’ve done before Robyn’s arrival. WordPress is a very dandy blogging platform indeed. [...] Related Posts Honey & Cinnamon Chicken Drumsticks, Asian-Style Chicken Drumsticks, Sticky Lemon & Honey Chicken Drumsticks

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  We Eatt: New recipes

• Three way Pork Roast

  16 Aug 2010 | 8:04 am

  Three way Pork Roast Shortly after meeting my new husband, I discovered he wasn't a big fan of leftovers. I've always cooked big meals and had to find ways to disguise those pesky leftovers so he would eat them. This trio has gotten loads of praise since I started making it Ingredients DAY 15 lb pork shoulder roast (trimmed of excess fat)

• Aunt Judy's Peach Cobbler

  10 Aug 2010 | 4:49 pm

  Aunt Judy's Peach Cobbler Easy To Do Ingredients 3/4 c.sugar 3 tbsp flower 1/4 tsp nutmeg or cinamon dash of salt 5 cups sliced fresh peaches2 tbsp butter 1 unbaked pie shell9 inches andtop crust for pieDirections combine sugar, flour ,spice and salt. add to fresh peaches and mix lightly, pour this into ...You can view the recipe at: Aunt Judy's Peach Cobbler You can find other recipes and share your own with your friends at www.weeatt.com

• Crock Pot Chicken

  10 Aug 2010 | 4:42 pm

  Crock Pot Chicken Simple, Easy, Yum Ingredients Take boneless, skinless chicken breasts (as many as you want). Sprinkle with Mrs. Dash. one can cream of chicken soup1/3 cup water Directions Brown in a skillet. Put in crock pot. Mix one can cream of chicken soup with 1/3 c...You can view the recipe at: Crock Pot Chicken You can find other recipes and share your own with your friends at www.weeatt.com

• Cherry Cheesecake Cobbler

  7 Aug 2010 | 1:04 pm

  Cherry Cheesecake Cobbler loved by the church ladies Ingredients 9 x 12 pan sprayed with Pam2 crescent rolls (Big/Flakey)2 pkgs. cream cheese2/3 cup sugar and 1/4 cup desired for sprinkling2/3 stick butter melted1 can...You can view the recipe at: Cherry Cheesecake Cobbler You can find other recipes and share your own with your friends at www.weeatt.com

• Summer Salad

  16 Jul 2010 | 6:40 pm

  Summer Salad Sweet Little across the holler gave me this one...so good. Ingredients 1 small box spaghetti2 green peppers1 small pkg. radishes2 large onions4 cucumbers4 tomatoes1 bottle Zesty Italian DressingsDirections Boil spaghetti about 12 minutes, drain. Finely chop p...You can view the recipe at: Summer Salad You can find other recipes and share your own with your friends at www.weeatt.com

• 

  foodbeam

• Le jour le plus froid du monde – Pop corn panna cotta

  fanny

  25 Aug 2010 | 10:03 am

  [The coldest day in history - Pop corn panna cotta] Some people might tell you that all you need in a kitchen are a good knife, a pan, and a wooden spoon. Although I do love the concept of minimalism – especially when applied to cooking – I must inform you, for the sake of your sanity, that those people are either a) liars, b) buying take-aways or c) psychiatrically disordered. Today, I intended to make a corn panna cotta with some caramelised pop corn and a lovely salted caramel sauce. Estimated time: half an hour. Estimated number of servings: three. Actual time: one hour and a…

• We’d share each other like an island – Homemade vanilla extract, day one

  fanny

  15 Aug 2010 | 9:08 am

  I hope I’m not wrong when I think that we all have this embarassing story. Two people. You and me. A few drinks at the pub. A late night pizza eaten with our fingers, and a side made of beer - preferably still in its ice-cold bottle. And then, the drama happens, no more booze in the fridge. After a long duel of rock-paper-scissors and many tickling fights, one of us (who is not me, the paper-hand move always saves me) runs to the closest store to grab a bottle of vodka. Quite inevitably, this bottle never gets drank as we settle down watching a movie, or at least pretending to. Not that…

• Love is to share, mine is for you – Moelleux au chocolat blanc et au miel, abricots fondants et glace à la pistache

  fanny

  8 Aug 2010 | 5:10 pm

  [White chocolate and honey sponge with poached apricots and pistachio ice-cream] In my world, nothing matches the happiness of being in love. As a matter of fact, I love being in love. The goosebumps, the thrill, the excitement. Nothing. Except, perhaps, the development process of a new pâtisserie. It starts with an idea, jotted down in a small notebook. Always the same black leather bound. Always the same felt tip pen. And then, I get dirty. Taste. And adjust. Most of the times, it’s far from perfect. But despite being the entremet girl that I am, I still feel that rush whenever I…

• Dreams are made of this – A lobster thermidor

  fanny

  6 Aug 2010 | 5:21 pm

  There are moments in my life when I couldn’t be happier. Many of them. An endless beach, with crab hunting and kisses in the wind. An unplanned slumber party, with a bed sheet fort and a torch. A note found rolled under my bed, with ink smears. A sneak at my feet, with a flying kite. A sip of the most perfect bloody mary, with horseradish. And today, as I paused during service to explore the surroundings, I wished I could have stopped the time and photographed every move of the kitchen. Instead, I quickly shot the delicious Scottish lobster thermidor and went back to my dessert-plating…

• Into the wild – Matcha whoopie pies

  fanny

  21 Jul 2010 | 3:38 pm

  You’re crazy. Possibly good-crazy, but crazy nonetheless. The fact that you can’t refrain your love for acorns, for anything impossible, and for green tea simply proves it. Or it might actually be that many times when you take the cutest voice ever and start rambling about ponies with glitter manes that live close to a chocolate lake. One or the other – almost certainly both – that one person you’re very much in like with doesn’t know that. Yet. So you feel uncomfortable, not knowing exactly what you should do, or say. In fact, you’re quite confused as to how you should…

• 

  delicious:days

• Prosecco jelly with raspberry & passionfruit - When disaster strikes

  Nicky

  31 Aug 2010 | 10:58 pm

  Last Saturday wasn’t exactly my day. I’ve been canning and preserving for many, many years, and consider myself familiar with the whole process – you give me fruit and I can turn it into some delicious jam without having to look up instructions or recipes. And yet, my  self-confidence didn’t prevent me from turning my kitchen into a sublime mess. Read the rest of Prosecco jelly with raspberry & passionfruit - When disaster strikesCopyright © 2010 delicious:days. Please contact blog@deliciousdays.com.

• Meyer Lemon Pots de Creme - The best Ziploc bag I ever got

  Nicky

  15 Aug 2010 | 11:55 pm

  When I crossed the door step of Bar Centrale on a sunny Thursday a few weeks ago to meet our friends Sherry and Bob from Sausalito, it had been almost 4 years that we had first met – at the very same coffee bar. They have become dear friends of ours and we make sure to meet at least once a year, may it be in California, in France or in our Bavarian capital. Read the rest of Meyer Lemon Pots de Creme - The best Ziploc bag I ever gotCopyright © 2010 delicious:days. Please contact blog@deliciousdays.com.

• Potatoes with herbed curd & linseed oil - An answer to all questions?

  Nicky

  2 Aug 2010 | 11:05 pm

  In this particular case, the answer is not 42. But what is the question to begin with? Well, one of the most frequent questions I get is about my favorite kind of food. The super generic “What’s your all-time favorite dish?” as well as  “What kind of comfort food do you turn to?” or “What would your last supper be?”, seem to rank high on the question charts. And they’re tough ones to answer. Read the rest of Potatoes with herbed curd & linseed oil - An answer to all questions?Copyright © 2010 delicious:days. Please contact…

• Welcoming dear friends - Flammkuchen with red onions

  Nicky

  24 Jul 2010 | 1:54 am

  Over the past years it has become a  tradition to welcome our friends from San Francisco with a very informal get-together, a so called Brotzeit. The term is used quite loosely and open to all kinds of interpretations. Putting aside regional differences it’s essentially a cold snack, coming with all kinds of bread, sausages, pickles, radishes, cheeses and what not. And of course, sufficient supply of Bavarian beer! Read the rest of Welcoming dear friends - Flammkuchen with red onionsCopyright © 2010 delicious:days. Please contact blog@deliciousdays.com.

• It was about time - deliciousdays.com gets a redesign

  Nicky

  18 Jul 2010 | 4:10 am

  Ok, we blew it, let our blog down. We had plans for our fifth blog birthday in March, big plans. We had talked about a major redesign, threw initial ideas and concepts in the air, hoping to see them fall on fertile ground, but somehow there was always something more important to do. A photography job, some design projects, and of course the new book. Yet, – bad conscience omnipresent – each time I visited our little foodblog, I could feel an increasing urge to revamp it from the ground up, to give it an opposite and distinct new look. Read the rest of It was about time -…

• 

  La Tartine Gourmande

• Cooking, between mother and daughter — Cuisiner, entre mère et fille

  Béa

  15 Aug 2010 | 7:09 pm

  Berry parfait Lulu and I in the kitchen, it’s a scene. She likes to sit on the floor at one corner of the room with pots and pans and muffin molds to play with while I’m busy at the sink and stove. Cooking. We both make a mess in our own way. Occasionally, she looks up at me to make sure that I am still there, within reach, before she concentrates again on her imaginary cooking game. Then, when she is done, she walks to me, pulling on my dress so that I carry her. She wants to see what I’m doing. What I’m cooking. It’s funny because right now, my kitchen is not…

• A casual day in August with a melon salad and a berry tart

  Béa

  9 Aug 2010 | 5:47 pm

  Melon, avocado and chicken salad Melons. Les melons. Aren’t they glorious too? I don’t know about you but I simply cannot buy a melon when it’s out of the season. I remember when I was a child and my parents, my brother and I drove for our summer vacation across France, to another corner of the country. Sometimes it was to the west coast we’d travel–just as we will in a few weeks–and sometimes it was south that my parents had decided we’d spend les grandes vacances (summer vacation). To my brother and me, it didn’t matter where we were…

• A table ! Apricot clafoutis — Clafoutis aux abricots

  Béa

  5 Aug 2010 | 12:50 pm

  Along with cookie and wow, “A table” (The French expression a cook uses to call the family to the table for lunch or dinner) are right now two of Lulu’s favorite words. It’s really too funny! She probably does not yet know exactly what the expression means, but she surely knows that it involves food–and no doubt that she likes this part very much. Mind you, I am pretty sure that in the midst of it all, she always has the hope that there will be cookies on the table too. But instead, today–and yesterday too–we had apricots at home. If you are anything…

• Raspberry and peach popsicles — Sucettes glacées aux framboises et aux pêches

  Béa

  2 Aug 2010 | 10:17 am

  Raspberry and Peach Popsicles We’ve been eating cold-to-refresh-your-entire-body popsicles. Tons of them. Some made with raspberries; others with strawberries and apple juice, with or without yogurt. And then there were these. Made with irresistible juicy raspberries and peaches that Lulu and I bought when we walked to the farmer’s market this past Wednesday. The fruit was spectacular. And so were the popsicles. Before last week, Lulu had never eaten a popsicle. And oh the immense pleasure for me to watch her discover the food. Her first popsicle, ever! I was really curious to see…

• Searching for raw milk, and making verrines of vanilla custard and strawberries

  Béa

  27 Jul 2010 | 7:28 pm

  Verrines of strawberry and vanilla-flavored custard “It’s too late in the year,” Pamela said. “The cows will already be back in the barn.” “Really?” I replied, trying to hide my disappointment. “Yes, sorry. You’ll have to wait until the spring if you want to see them outside.” Pamela, one of the owners of Robinson’s Farm, was just as friendly as I had imagined her after we spoke in November. At the time, I wanted to visit the farm with Delphine, for the Envoyé Spécial la suite TV program she was working on with me. I felt sad…

• 

  Blue Lotus

• Cultural Differences: Diet

  Amy

  2 Sep 2010 | 7:34 pm

  One of the things that has surprised me the most about pregnancy in Japan is the lack of dietary guidelines for expectant mothers. This is particularly surprising given that the Japanese place a very high value on a healthy diet, and anyone who has spent a little time in Japan will have noticed that people here are obsessed with food and nutrition. But when it comes to pregnancy, there just don't seem to be any official guidelines about nutrition and food safety.In a way I find this refreshing, as I think the North American guidelines are too restrictive. Pregnancy can be hard enough to…

• Birthday cake, curry and tea

  Amy

  25 Aug 2010 | 10:46 pm

  Hideaki turned 41 last week, kicking off a month and a half of celebrations: his birthday, our anniversary, the baby's due date, and my birthday. From now on late summer and early autumn will be a busy time, but I do NOT want to be one of those families that celebrates everything all together. That's just lame. It's hard to justify spending money on a present when there's so much to buy for the baby, so I decided my gift would be to make him a cheesecake. This was actually supposed to be a great big sacrifice, because I hate cheesecake and would be putting all the effort into…

• Weekend in Uchibo

  Amy

  15 Aug 2010 | 8:00 pm

  We took advantage of a recent semi-long weekend (Hideaki works in weekly shifts, so when a day shift ends on a Friday and a night shift starts on a Monday it's an almost-long weekend) and had ourselves a mini vacation. We expect this will be the last trip with just the two of us for a very, very long time so wanted to make it special, but time and budget constraints meant we had to give up our grand plans for Okinawa and settle for something a little closer. So we rented a car and drove to Chiba prefecture's Bousou Hantou (Boso Peninsula) for a few days of fun in the sun. I had packed…

• Cultural Differences: Pregnancy information

  Amy

  10 Aug 2010 | 9:12 pm

  This is the cover of the June issue of Ninsugu, a popular Japanese pregnancy magazine. The cluttered layout is typical of pregnancy magazines here (and Japanese magazines in general), as is the very young, obviously not pregnant (and possibly not even capable of conceiving) foreign model. I didn't buy this issue, as I'd bought the previous one and found it completely useless. At the time I'd been really hoping for some good Japanese information on pregnancy to compare with the very good information I have access to in English. Since I wasn't getting much from my doctor and…

• Canada Part Two

  Amy

  9 Aug 2010 | 1:27 am

  During my trip back home earlier this summer (read Part One here) my belly received plenty of attention, and everyone got to feel the baby move (and hiccup, which it does daily) at least once. I also accidentally cured one of the minor pregnancy woes that had been waking me up at night for a few weeks. I'd been having leg cramps and noticed that they disappeared after I arrived in Canada, and suspected it was because the super-soft and comfy down mattress topper that was on my bed in the guest room, and maybe also the very big fluffy pillow that I was putting between my knees to help with…

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  Grub Street New York

• Tri-Tip Grill Celebrates National Chicken Month; Friedman’s Launches Dinner Service

  2 Sep 2010 | 3:35 pm

  Chelsea: Friedman's, formerly open only for lunch, has added a full dinner menu Tuesday through Saturday. [Grub Street] East Village: 6th Street Kitchen will be previewing their fall menu at 7 p.m. on Friday, September 17. Seven new dishes will be served at the $45 event, including duck raviolo with Swiss chard and raisins, or sweet-and-sour-tongue tea sandwiches. [Grub Street] Greenpoint: The Diamond hosts the third annual Brew n' Chew Sunday, September 12, from 2 to 5 p.m. Ten teams will present different pairings of home-brewed beer and snacks to attendees. Tickets, $30, are available…

• Toasts of the Town: Pegu Club’s Birthday All-Star Menu

  2 Sep 2010 | 3:15 pm

  Seminal cocktail lounge Pegu Club just turned five, and to mark the occasion, owner Audrey Saunders has launched an "All-Star" menu running through September. The chronological compendium showcases original concoctions of past and present Pegu bar-men and -women, a trove of mixology talent that includes Fort Defiance’s St. John Frizell and PDT’s Jim Meehan. Pictured above: the Lil Jig from Phil (Death & Co.) Ward, who was there in the beginning, and two contributions from current Pegu Club cocktailians — Del Pedro’s Scotch-centric Highland Harvest (above) and Kenta…

• Ragin’ for Asian: A Trio of Far-Eastern Eating Odysseys in September

  2 Sep 2010 | 3:05 pm

  Don’t be jealous because the cast of Top Chef is being flown to Singapore. This month, you’ll get no less than three opportunities to go on Asian eating tours without having to travel — well, in one case, you’ll have to get out to Queens. But you might just want to hail a rickshaw for these festivals. Asian Feastival What: Dishes from an array of Queens restaurants (from Sietsema favorite M&T to Flushing’s Sri Lankan, Bownie), panel discussions, and a walking-and-eating tour with the king of Queens, Joe DiStefano. When and Where: September 6, noon till 5 p.m. at…

• First Look at Restaurant i, Adding Color to the Flatiron Next Week

  2 Sep 2010 | 2:00 pm

  Yesterday, it was the James New York hotel and its restaurant, and today, here’s your first look at the NY Charles Hotel’s new Restaurant i, the virtually Google-proof creation of Charles Chong. When it opens next Tuesday (ahead of the 21-room hotel’s opening in winter), chef Andy Seidel (a native of Germany who was previously chef tournant at Spice Market and executive chef for the group that owns Coffee Shop and Live Bait) will turn out what’s described as “modern American cuisine with Asian influences.” Check out the menu below, and click through the…

• Relish Lives! (on the Big Screen, Anyway)

  2 Sep 2010 | 1:15 pm

  When the latest New York City rom com, Going the Distance, hits theaters tomorrow, you’ll have a chance to step inside Relish once again. The Williamsburg diner, which closed in late July, pops up in the movie’s trailer, and a scene featuring Drew Barrymore and Justin Long was apparently filmed inside. Except this alternate version of Relish is graced by a giant Pulino’s-esque DINER sign. According to IMDB, other scenes where filmed at Antartica, Docks Oyster Bar, and Rasputin — the most fun a Brighton Beach restaurant has had since Jason Schwartzman supped at Tatiana.

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  CityMama™

• Three, it's the magic number

  CityMama™

  31 Aug 2010 | 4:30 pm

  There's a reason why: I've been so tired lately.You didn't see me at any BlogHer '10 parties.I haven't felt well enough to run until just a few days ago.I've been declining your lunch/dinner/tea invitations or leaving your parties early or not eating your delicious food or drinking your equally delicious booze.And it's this: Yep, it's true. I'm not even a little bit pregnant. Number Three is due next Spring. I'm in my second trimester and finally feeling back to my normal self again. Because I'm SO OLD, I've been subjected to more…

• Summer Pasta with Grilled Asparagus, Heirloom Tomatoes, and Avocado

  CityMama™

  30 Aug 2010 | 6:10 pm

  This is one of those easy weeknight dinners for when you want a main dish and the veggie sides all in one. It's also a perfect way to use up half-full packages of pasta. Frozen grilled asparagus is a great veggie to keep stashed in your freezer. I love uncooked pasta sauces of all kinds, but this is one of my favorites. Simple, satisfying, and delicious. Best of all, ready in about 15 minutes. 1/2 a package of Tinkyada brown rice pasta spirals (or your favorite pasta) 2 heirloom tomatoes, chopped 3/4 package of Trader Joe's frozen grilled asparagus, thawed, chopped into 1 inch…

• Let's Meal Plan Together for the week of 8/30/10

  CityMama™

  30 Aug 2010 | 8:32 am

  This week is nuts because my brother is visiting and we've been dining out a lot, and then we leave for vacation. (We didn't go anywhere this summer saving it up for an extended Labor Day vacay instead.) I'm not really meal planning this week—in fact, I am way overdue for a big grocery store shopping—but I'd still love to know what you're cooking this week in the hopes that it will inspire me next week!Also, how's it going with school lunches?  Anyone have any new tips or tricks that you'd like to share for creative lunch packing? Did you score a new…

• Do you know about Savvy Savings and Scholarships?

  CityMama™

  25 Aug 2010 | 6:34 am

  Disclaimer: Savvy Source is a client of my company, Clever Girls Collective, Inc. I'm sharing this information because I think some of you may be interested in a great offers program that raises money for participating bloggers, your favorite local preschools, and a preschool for all scholarship fund.  This is a copy of the newsletter that went out to our network, the Clever 1000. If you'd like to be in-the-know about fun opportunities like this and more, join us!Dear Clever Friends,We're pleased to introduce you to Savvy Savings & Scholarships, a new offers program that…

• Let's Meal Plan Together for week of 8/24/10

  CityMama™

  24 Aug 2010 | 10:19 am

  Getting it together a little late this week. My apologies!  It's the first day of school today and yesterday was a little hectic.Here's what I have going on this week! It's a little topsy-turvy because my brother and his family will be in town visiting. Things are loosely planned as our plans may change.Monday—baked chicken breasts, delicious Persian rice pilaf from Rose's Market, saladTuesday—It's my brother's birthday so we're going out to Korean food. YUM!Wednesday (first soccer practice day!)—Stuffed cabbage, leftover rice pilaf,…

• 

  Chubby Hubby

• Photograph your meal and help others!

  Chubby Hubby

  22 Aug 2010 | 7:54 pm

  It’s no secret that I love photographing what I eat. And judging by the vast number of other food bloggers out there, I know I am not alone. Some of us shoot what we eat so we can share it with the world. We edit and post them with lengthy essays on carefully curated blogs. Others post these pictures on Twitter. Some send them to their Facebook pages or MMS or email them to friends. Some even snap favourite dishes solely for their own archives. Either way, it’s rare to enter a restaurant these days and not see someone taking a picture–using everything from their mobile…

• Get thee to Sri Lanka

  Chubby Hubby

  15 Aug 2010 | 8:17 am

  String hoppers served with a variety of curries. A wonderful way to start the day in Sri Lanka. Last weekend, S and I had the pleasure of visiting Sri Lanka for the very first time. It was a short trip, but one in which we tried to pack in as much activity (and eating) as possible. Our primary reason for flying over was to attend a friend’s wedding. We have, though, ever since the country had become more stable, been meaning to see it firsthand. So it was a trip we were eager to make. Clockwise from top left: S enjoying a young coconut at a lovely lakeside restaurant called Diya Sisila…

• Crispy roast pork belly

  Chubby Hubby

  15 Jun 2010 | 6:53 am

  When my svelte and sexy wife S and I first started dating, one of her friends described me (behind my back) as a “very porky person”. I’m not sure if she was talking about my ever-growing mid-section or the fact that my favourite meat was and still is pork. I’m hoping that it is the latter. Maybe it’s a Chinese thing — to love pork so much — but for whatever reason, it’s the one meat I don’t think I’d be able to live without. Take me off beef? No problem. No lamb? Wouldn’t miss it. Even chicken I could leave behind, but pork?

• Hainanese Chicken Curry

  Chubby Hubby

  3 Jun 2010 | 9:14 am

  For the past few months, my darling wife S and I have been taking turns writing a rather short column for the Asian edition of Reader’s Digest. For this month’s piece (June 2010), S wrote about how she and I often prepare some of our favourite foods on weekends, freeze them in small portions and then consume them over the following week. It’s our own little way of ensuring that even when we need a fast meal, we can have something wholesome and homemade. One of our all-time favourite freezer foods is Hainanese Chicken Curry. This is a variation of chicken curry preferred (or…

• Neil Perry’s Awesome Asian Dipping Sauce

  Chubby Hubby

  17 May 2010 | 7:25 am

  When I was counting down my favourite meals of last year, I wrote that one of them was had at Neil Perry’s very sexy Chinese restaurant, Spice Temple. While I had originally gone in slightly skeptical, I left a believer. And while the food may not have been the most authentic, it certainly had flavour, and a lot of heart. Since then, and because of that visit, my hot and hungry spouse S and I have been cooking more and more from Perry’s Chinese cookbook, Balance and Harmony: Asian Food. It was a book that we had originally purchased (before our meal at Spice Temple) because it…

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  The Passionate Foodie

• Thursday Sips & Nibbles

  Richard Auffrey

  2 Sep 2010 | 3:00 am

  I am back again with a new edition of Thursday Sips & Nibbles, my semi-regular column where I briefly mention some interesting wine and food items that I have encountered recently.**********************************************************1) Please join Chef Vittorio Ettore at Bistro 5 for their 5th Annual "Heirloom Tomato Celebration" throughout the month of September. As of Wednesday, September 1st, they will be present a Farmer's Market Tasting Menu that is an Ode to Tomatoes that even Pablo Neruda would be proud of. I attended last years Heirloom Tomato Celebration and had a superb…

• Sherry News

  Richard Auffrey

  1 Sep 2010 | 11:00 am

  1) Authentic sherry, like Champagne, comes from only a single region in the world, though other regions sometimes produce similar products, and still call them "sherry." I dislike that practice and was glad to see that Australian winemakers now will no longer use the term "sherry." They have one year to phase of the use of that term.This is part of a larger deal between Australia and the European Union to have Australia stop using numerous protected names, including Burgundy, Chablis, Champagne, Graves, Manzanilla, Marsala, Moselle, Port, Sauterne and White Burgundy. In return, Australia will…

• Stoneham Sun: Soup Dumplings

  Richard Auffrey

  1 Sep 2010 | 2:00 am

  My new column of "A Passionate Foodie" can be found in the September 1 issue of the Stoneham Sun newspaper. This is a weekly column that concentrates on reviews of local restaurants though it also sometimes touches on other food and wine topics.The new column has been published today and will be available online soon. The new article is about a Chinese culinary delight, soup dumplings. Soup dumplings not only contain a pork meatball, but also a savory broth. You can find them at the Gourmet Dumpling House in Chinatown and it is well worth a journey into the city for the hot,juicy dumplings.

• 2009 Avinyó Vi D'Agulla: Like Txacoli?

  Richard Auffrey

  31 Aug 2010 | 6:37 am

  One of the most memorable aspects of my prior trip to Spain was my visit to the Talai-Berri Winery in Basque country. On a sunny autumn day, I stood on the back porch of the winery, overlooking their beautiful vineyards, and sipped Txacoli, a crisp, flavorful and slightly effervescent wine. Since then, I have been an ardent admirer of this wine, and have been very pleased to see more and more brands available locally.While perusing the shelves at Lower Falls Wine Company, I found a wine new to me, a Spanish wine reminiscent of Txacoli, so I had to buy a bottle and try it. The 2009 Avinyó Vi…

• Rant: Best Advice on Buying Wine

  Richard Auffrey

  30 Aug 2010 | 3:00 am

  Buying wine can be intimidating and frustrating so let me give you the single, best piece of advice that I can. Forget wine scores, badges, contest medals, critter labels, celebrity endorsements and such. Though they may offer some questionable value to consumers, they are not, by far, the most valuable information you could garner about wine. They could also mislead you, causing you to purchase a wine you will ultimately dislike.Instead, your best option is to speak to the wine store owner, manager or employee and let that person assist you in finding a wine you will enjoy. It is simple…

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  OUPblog » Food and Drink

• BOOYAH!

  Lauren

  25 Aug 2010 | 8:31 am

  Tweet Yesterday, I was flipping through my (very heavy) copy of The Oxford Companion to American Food and Drink, and I found… …wait for it… …wait for it… an entry on BOOYAH! What is booyah? I’m glad you asked. BOOYAH is a thick mixed stew that demonstrates how American ethnic food can include dishes that would be completely alien in recipe or usage to past generations. Groups of Belgian American Walloons settled around Door County (Green Bay), Wisconsin, in the 1850s, bringing with them a dish of clear bouillon served with rice. The hen of that had been…

• Do Farm Subsidies Cause Obesity?

  LaurenA

  20 May 2010 | 11:36 am

  Lauren Appelwick, Publicity Robert Paarlberg, author of  Food Politics: What Everyone Needs to Know, is a leading authority on food policy, and one of the most prominent scholars writing on agricultural issues today. He is B.F. Johnson Professor of Political Science at Wellesley College and Associate at the Weatherhead Center for International Affairs, Harvard University. He was invited to testify in front of the House Committee on Agriculture on May 13th, and shared his thoughts with us here last week. Now, after presenting his testimony on obesity, Paarlberg reflects on the experience. …

• Food Politics: Invited to Testify

  LaurenA

  12 May 2010 | 11:21 am

  Lauren Appelwick, Publicity Robert Paarlberg, author of  Food Politics: What Everyone Needs to Know, is a leading authority on food policy, and one of the most prominent scholars writing on agricultural issues today. He is B.F. Johnson Professor of Political Science at Wellesley College and Associate at the Weatherhead Center for International Affairs, Harvard University. Soon after his “Attention Whole Foods Shoppers” article in the May/June 2010 issue of Foreign Policy, Paarlberg was asked to testify in front of the House Committee on Agriculture. Below, he shares his thoughts…

• Is Organic Food Healthier or Safer to Eat?

  Lauren

  3 May 2010 | 5:14 am

  Robert Paarlberg is the B. F. Johnson Professor of Political Science at Wellesley College and Associate at the Weatherhead Center for International Affairs, Harvard University.  His new book, Food Politics: What Everyone Needs To Know, carefully examines and explains the most important issues on today’s global food landscape.  Politics in this area have become polarized and Paarlberg helps us map this contested terrain, challenging myths and critiquing more than a few of today’s fashionable beliefs about farming and food.  In the excerpt below we learn about the organic food.

• The Impact of Social Injustice on Nutrition

  Rebecca Ford

  19 Apr 2010 | 5:32 am

  Barry S. Levy, MD, PHH, is an Adjunct Professor of Public Health at Tufts University School of Medicine and a consultant in occupational and environmental health.  Victor W. Sidel, MD, is Distinguished University Professor of Social Medicine at Montefiore Medical Center and Albert Einstein College of Medicine, and an Adjunct Professor of Public Health at Weill Medical College of Cornell University.  Together they edited, Social Injustice and Public Health, which looks at many aspects of social injustice and their relationship to public health. Major sections of the book focus on population…

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  weber_cam

• Pretzels

  Dave

  2 Sep 2010 | 5:36 pm

  Really, go make these.  I regret having waited so long.  And, I'm sorry Alton, sodium bicarb isn't good enough.  Get the lye and do it right.  Use gloves (latex gloves are at Lowe's and cheap) to handle, it's not that bad.Mix 40 g sodium hydroxide in 1 L water.Cover baking sheet with parchment, this is what I'll bake the bagels on.A simple dough of water (200 g), veg oil (20 g), sugar (10 g), salt (5 g), yeast (rapid rise, 1 packet), unbleached white flour (300 g), let rise in fridge overnight (barely kneeded, I kneeded prior to 2nd rise).Next morning, kneed dough ball a…

• Bread: School lunch edition

  Dave

  28 Aug 2010 | 11:32 am

  It's the new school year, and, another year of school lunches. Frankie's bread preferences for school lunch aren't in sync with what I've given her.  She's currently in a PB&J phase and her bread of choice is the Giant Eagle "Italian."  It's a squishy white semolina loaf with, dare I say, a very nice flavor. I'm no snob when it comes to bread.  I like my crusty artisan loaves and crackly baguettes, but I do love white squishy bread (and boloney and mustard).  However, white bread has always been an insurmountable challenge. I've never been able to reproduce it in my…

• todo

  Dave

  24 Aug 2010 | 5:53 am

  My culinary todo list:1.  Harvest my rapidly growing basil and keep drying it for use in all things ragu (this is kinda done/in progress and not new but cool to me).2.  My mother just made us a free form Challah that was amazing.  It reminded me that one not always braid said bread just because.  A free form boule took on a beautiful newness.  I'll be making it regularly for the kid's lunches.  Thanks Ma.3.  As the weather cools down, I'll be cranking up direct grilling, i.e., roasted roots.4.  Hunting for some good cucumbers to try out…

• Baba Ghanouj on the Firedome (and some additional notes on the continuing saga of the Firedome development)

  Dave

  27 Jul 2010 | 5:06 pm

  I'm happy with the use of this thing, but I need more experience.  A big problem I'm having is dome temps.  They're all over the place.  It may not be a problem, it just has to do with whether there is a live fire or if the fuel is smoldering.  The objective I set out to acheive at the beginning of this project was evenness of cooking, crucial for a pizza.  With this rig, the only thing that will burn the bottom of a pizza is placing the fuel beneath the stone and not on the perimeter.  I've observed this several times.  What keeps tugging at me is using…

• Applesauce for 1 (guest blogger Frankie)

  Dave

  20 Jul 2010 | 5:26 pm

  I'm hitting some wickedly cool milestones this Summer. A week ago, while at the RPAC pool at OSU swimming with my papa, I tossed my kickboard aside and swam across the pool, watched a bunch of Bieber vids on YouTube,  sticking a few serious handstands and roundoffs in gymnastics and kicking my papa's butt in Connect 4.   In the kitchen, I've been dabbling in vegetables, decorating cupcakes under the watchful eye of my pastry chef mom and, today, my very first culinary creation.  Uncooked apple sauce!  I made it up; yet another data point for nature clobbering…

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  SugarMyBowl.com

• Tea for Two

  MJ Tam

  25 Aug 2010 | 1:00 pm

  As we settle in our new daily family routine (with ALL our kids now in school), today my husband and I had a chance to celebrate a little over tea. It’s been awhile since we’ve gone for dimsum together. Alone. It was a small soiree, but it filled our hearts (and tummies) with content. Life’s good! Sing and celebrate with me now..."Tea for Two" sang by my favorite Ella Fitzgerald.

• A Bowlful of Emotion for Breakfast

  MJ Tam

  23 Aug 2010 | 7:05 pm

  Today marks another big family milestone. Our youngest child (my baby) is attending her first day of school (all day, 5 days a week) with her 2 older brothers. For the first time in 10 years, my breakfast and lunch hours are truly my own! Wow! While the kids were having breakfast this morning, my middle son (7 years old) told my daughter to make sure to raise her hand when she needs help. My

• Sidekicks

  MJ Tam

  16 Aug 2010 | 7:05 pm

  It wasn't too long ago when my two little ones stood by the sideline to wait for my oldest one to finish with his soccer, piano, or whatever it is that the wee ones cannot join him in since they were still too young. Last week we had an *opportunity to visit Six Flags Great America in Gurnee and the outing was a little different from many of our family activities. This time around, my oldest one

• Blogging behind a NY Cab

  MJ Tam

  10 Aug 2010 | 7:11 pm

  I didn't exactly prop my macbook while in a NY cab, but I find blogging about my trip to NY quite similar. It's been a long time since I've been back to New York City (I used to work out there) and so its been awhile since I've taken that many cabs. As I spent my week in NY, I hopped in and out of cabs almost everywhere I needed to get to. There's so much to see, and but only so little time to

• Cams, Cords, Chargers & More

  MJ Tam

  2 Aug 2010 | 11:10 pm

  I break my back every time I am traveling to some conference, especially on many blogger events. This week is the 2010 Blogher Conference in New York and every year around Blogher I am at my busiest. Besides the months of organizing my own event (Dyson is sponsoring my Chicagonista / NYmetropolista Afternoon Tea @ The Plaza ), I will be attending many other important parties worth documenting

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  Epicurious.com: Editor's Blog

• Tickets for Epi's Entertains NYC Are Going Fast

  Tanya Steel

  2 Sep 2010 | 2:28 pm

  Looking for the ultimate power lunch? Want to learn how to make classic Indian and French dishes from two masters? Interested in cooking with and for your kids? You'll want to buy our $35 tickets to the daytime food events at Epicurious Entertains NYC. For the cost of a taxi ride from Manhattan to Brooklyn you can get some of the finest eats this side of the East River, learn cooking secrets from Madhur Jaffrey and Dorie Greenspan, or see how simple it is to cook up a pear crisp with your child. Grab the last tickets today!

• Desserts with Basil

  Carolina Santos-Neves

  2 Sep 2010 | 12:00 pm

  We all have basil to thank for making life far more flavorful. What would Italian cuisine (or Thai, or Vietnamese, or Greek) be without it? This fragrant herb is a surefire addition to savory dishes, but, as I'm discovering, it's a beautiful note in sweet dishes and desserts, too. Case in point: This morning as I was making a smoothie with banana and blueberries, I decided to throw in a few basil leaves left over from the night before. (I know, I'm a genius. Though I can't take all the credit: I saw it on menu at a nearby cafe.) The result was a drool-worthy upgrade of a basic smoothie…

• Indulge Caramel Sauces: Choose Sweet or Heat

  Lauren Salkeld

  2 Sep 2010 | 9:25 am

  True to their name, Indulge Caramel's new sauces are an indulgence. Each one, plain or hot, is rich, decadent, and full of buttery caramel flavor ($6.50 for 10 oz). And, while they do contain corn syrup (these are packaged dessert sauces after all), each one has only seven ingredients. The plain version, which is simply called The Sauce, features a good dose of cinnamon that rounds out the flavor and cuts the sweetness. It was pretty amazing when warmed and poured over vanilla ice cream but come Thanksgiving, I plan to drizzle this caramel over apple pie. Another idea: Spread the caramel…

• So ... Where Was I?

  Michael Y. Park

  2 Sep 2010 | 6:51 am

  I'll get into more detail later, but for now suffice it say that I've been doing some travelling while I was away from Epi, and that I ate many, many things. And this was one of them. What was it, and where did I eat it? Two hints: That's coconut broth, and I paid for it in feathers. I'll tell you the answer on Monday.

• A Bumper Crop of Food Festivals: 20 Events!

  Joanne Camas

  1 Sep 2010 | 2:05 pm

  Celebrate Labor Day, celebrate local food and drink, celebrate friends and community. There are as many reasons to celebrate as there are festivals this week - what's happening where you live? Nevada: Best in the West Nugget Rib Cook-Off (Sept. 1-6) Florida: Flavor Palm Beach (Sept. 1-30) Pennsylvania: 5th Annual Savor Pittsburgh Benefit (Sept. 2) California: Food & Wine's First Annual Taste of Beverly Hills (Sept. 2-5) Louisiana: 75th Annual Louisiana Shrimp & Petroleum Festival (Sept. 2-6) Alabama: Alabama Butterbean Festival (Sept. 3-4) Minnesota: 46th Annual Wild Rice Days (Sept. 3-4)…

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  thursday night smackdown

• Smackdown: Don’t Test Me, Earl

  michelle

  2 Sep 2010 | 6:38 pm

  I am so ready to be on vacation. So painfully ready. Unfortunately, there’s currently a category 4 hurricane bearing down on my vacationing grounds, the Outer Banks of North Carolina. Listen up, Earl: I take a vacation once a year. If you fuck this up for me, I will come for you. I’ll bust you right back down to Tropical Disturbance. Try me. On this vacation, which WILL HAPPEN unless the entire Outer Banks washes into the sea, I will take many satisfying naps on the beach and will consume copious amounts of barbeque, hush puppies and coconut cream milkshakes. In the evenings, I…

• Liveblogging Top Chef DC: Episode 12

  michelle

  1 Sep 2010 | 5:03 pm

  Tonight: Pairing food and wine, and outer space cooking. Apparently, there’s not a whole lot to do on the International Space Station other than Top Chef cameo appearances. Guest judge: the dessicated husk of national hero Buzz Aldrin. Last Week: LeahRedux served oxidized tuna to Rick Moonen and Eric Ripert and packed her knives. Luckily, she didn’t serve it to the ball park fans because no one ordered it. 10:02: Kevin wasn’t always sure he would make it this far. Neither was I. 10:03: Wait, The Dropper was married before? So he’s fooled two women? Scary. Was the first…

• A Fine Balance

  michelle

  31 Aug 2010 | 5:52 pm

  I am emotionally drained. (Not by this dinner, though.) Before I get into that, let me offer salutations for the students visiting from the University of Central Arkansas. Welcome! I hope your parents don’t find out that they’re paying good money for you to take a class and read this crap. So, my delicate emotional state, being the lilting rose that I am. Last night, I had a very hard conversation with a good friend. On one hand, the outside observer would say that it did not go well; on the other, it went about as well as could be expected. There was yelling and crying and a…

• Awesome Shit That I Want Monday

  michelle

  30 Aug 2010 | 12:28 pm

  Because you are a NERD, and everyone should know it. And you’re not afraid to spend money to show it. That’s why you need this cutting board. You know you do. You can’t fool me. Related posts:Awesome Shit That I Want Monday Timers! Timers to help you tick down the minutes until... Awesome Shit That I Want Monday Of course, it doesn’t seem to be available in the... Awesome Shit That I Want Monday If I had my druthers, everything in my kitchen would... Related posts brought to you by Yet Another Related Posts Plugin.

• Wordless Weekend: Chocolate Babka

  michelle

  28 Aug 2010 | 8:15 pm

  Chocolate Babka adapted from The Modern Baker makes 2 loaves Dough: 1 1/4 c. whole milk 2 packets yeast 8 tbsp. + 2 tbsp. melted butter 6 egg yolks 1/2 c. sugar 1 tsp. vanilla 1/2 tsp. salt 4 c. AP flour Filling: 8 oz. dark chocolate 3/4 tsp. cinnamon 1 tbsp. cocoa 1/2 c. sugar Make the Dough: Heat the milk to 110 degrees. Put it in the bowl of your handy-dandy stand mixer and whisk in the yeast, followed by 8 tbsp. of the butter, the eggs, sugar, vanilla and salt. Stir in 2 cups of the flour with a wooden spoon, then put the bowl into the mixer fitted with a paddle attachment. Working on low…

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  Cooking with Friends Blog

• Just Peachy

  ajbermack@msn.com

  30 Aug 2010 | 11:33 am

  Jackie had just returned from nearly three weeks away when she texted me --“Want to hang out and cook something today?” It was a muggy Monday, and I was dragging a bit, still hoping to come up with something to do with the kids. “Sure,” I said, “but there’s a catch—we have to use peaches since I have pounds and pounds of them from my CSA.”

• Summer Stories

  ajbermack@msn.com

  23 Aug 2010 | 12:18 pm

  Summer is a funny time in the kitchen, always crowded and crazy. As friends come and go on vacation, the kitchen becomes a place to catch up while cooking something quick. It’s Grand Central terminal, where friends connect, often briefly, before moving on to someplace else.

• Pesto And More For Friends in Need

  ajbermack@msn.com

  19 Aug 2010 | 12:39 pm

  Early on this summer one of our friends was in a major accident. We’re thrilled he’s doing great now, the neck brace is off and the whole family is on the mend. While Alison and I have been advocating helping friends in need for years, I have to say I learned more this time than ever, as three of us coordinated food and help for the family from about 50 dedicated friends.

• It’s Sauce Making Time

  ajbermack@msn.com

  16 Aug 2010 | 12:20 pm

  The tomatoes here in New Jersey are better than they’ve been in years. I’m getting 5 pounds of firm and beautiful organic beefsteaks this year with my CSA share instead of the measly ½ pound like last year.

• What Looks Good in the Garden

  ajbermack@msn.com

  12 Aug 2010 | 12:08 pm

  Over the past few weeks we’ve been lucky to have a steady stream of friends and relatives visiting from New Jersey, Denver, Washington, D.C., and Phoenix. When dinnertime rolls around, as some of us are cooking in the kitchen, we send others out back to the garden with the question: “What looks good in the garden?”

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  Culinate Main Feed

• Slaughterhouse three — No more chickens

  Caroline Cummins

  2 Sep 2010 | 2:30 pm

  Yes, we slaughtered our own chickens. from Dinner Guest Blog

• Coffee sourcing, online — Where did your coffee come from?

  Culinate staff

  2 Sep 2010 | 7:35 am

  If you’re a diehard coffee lover, you probably know exactly where your coffee comes from; you buy your green beans online from, say, Sweet Maria's, where founder Tom Owen will tell you just where he bought those beans for you. But if you’re not into home coffee roasting and your local supplier doesn’t give you the exact Guatemalan finca where your beans were born, you’ve got other options. Check out TraceableCoffee.org, for example, where you can enter the ID info on your bag of Traceable Coffee (available at certain stores around the country) and find out which farmer grew the beans.

• Back to school lunch — Tips for getting those kids to eat

  Culinate staff

  1 Sep 2010 | 10:43 am

  School’s starting soon, if it hasn’t already. Which means fretting over clothes, supplies, and lunch. The Globe and Mail has tips for lunch packers, and the chief solution is both obvious and shocking: “Send them off with what they like, not what they should have.” OK, that doesn’t mean chips and candy; you’ve got to give them at least one fruit and vegetable each day. But if your son wants to eat breakfast cereal for lunch, let him. from Sift

• Table Talk: September 2 — Meatless meals

  Kim O'Donnel

  1 Sep 2010 | 8:01 am

  This month, we’re all celebrating: Kim’s new book, The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour, will appear on store shelves September 14. more… from Table Talk

• Rum with it — Mixing drinks with spirits made from fresh sugar cane

  Jacob Grier

  1 Sep 2010 | 7:26 am

  Rum moves beyond the mojito with these three cocktails. from Dinner Guest Blog

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  No Fear Entertaining

• Angel Food Cupcakes

  1 Sep 2010 | 3:00 am

  Topped with White Sparkling Sugar The girl’s have been asking (read begging) for me to bake something, anything.  I have been in involved in a weight loss challenge with a bunch of people at the BMX track and I really didn’t want to have to pay any money just because I am very weak and will eat just about anything sweet in the house, hence there has been very little baking going on around here!  Now that the challenge is over and I won, I can get on with baking up some goodies!  Today I thought I would start by baking some cupcakes…trouble was I couldn’t decide how to…

• No-bake Nut Butter Energy Bars

  29 Aug 2010 | 3:00 am

  So this was my first attempt at homemade granola bars and I wasn’t even really sure what I was going for.  I guess now I know a little bit more clearly what I want and what I don’t want.  These are good.  I mean really, really good but I would almost hesitate to even call them granola bars.  Maybe I would call them peanut butter and oatmeal bars? I think next time I would toast the oatmeal with the nuts in the oven for a bit.  Maybe use some crisped rice and less sugar?  Hard to really tell which way I am going to go but I bet the kiddos will love this first…

• Dark Chocolate and Bacon (yes, bacon) Cupcakes

  27 Aug 2010 | 3:00 am

  I have so many things that I have made and kept meaning to post.  You know like the perfect popsicle, or salad and then you get distracted by a play date by the pool, or a trip to the beach, or a lengthy vacation?  Well that’s exactly how my summer went.  So better late then never here are some cupcakes that I made for Tony’s birthday by special request.  I won’t even tell you when his birthday was but I will tell you that he loved these things!  For me it was really the novelty of it and I really didn’t like the smokiness with the chocolate but truth be told…

• Wordless Wednesday

  25 Aug 2010 | 3:00 am

  The sky over our house one day last week!  Nothing short of spectacular…

• Pickled Jalapenos

  24 Aug 2010 | 3:00 am

  This picture was taken back in June and the plant has grown like crazy since then! I planted a little plant.  A little Jalapeno plant.  I watered this plant, I loved this plant…this plant grew and grew and then become a tree.  It supplied me with all the jalapenos a person could want…and then some!!!!  LOL!!! I really didn’t think that this plant would survive the searing summer sun and temps but it has thrived.  Thrived to the point that it has a 2 inch trunk and peppers popping out all the time!  And these are hot.  Very hot peppers.  Last week…

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  eatWashington

• Papaya and lime - natural partners

  1 Sep 2010 | 4:31 am

  I know they look beautiful, but I always thought papaya tasted like vomit. Until I was told to eat it with a squeeze of lime juice.

• Chew On This: The FDA - eggs on its face

  1 Sep 2010 | 3:54 am

  Around 550 million eggs have been recalled because of a nationwide outbreak of salmonella enteriditis. That's about the population of Denmark. Or the official tally of goats there are in the entire world. 380 million of these eggs came from Iowa-based company Wright County Egg alone. Water used to wash eggs has been found to be contaminated with a salmonella DNA fingerprint isolate matching the outbreak strain. Oh, and at Hillandale Farms, “Outside access doors to manure pits were pushed out with the weight of manure, which was piled in some cases four to eight feet high”, “live and…

• Hey, mixologists! An organic whisky's coming!

  1 Sep 2010 | 3:27 am

  Want to be first with the latest? If you're fast with your order, you'll be able to pour (and drink) a whisky the way it was originally supposed to be. A Scottish distillery is launching 500 cases of a ten-year old single malt that's organic. Slainte!* * 'Cheers' in Gaelic, pronounced 'slanshah'

• Two women to watch

  26 Aug 2010 | 1:00 am

  There are culinary people whose careers are worth keeping an eye on. On my list of foodies to follow is Janet Cam, one of the restaurant world's really good general managers - warm but professional, with a great wine palate to boot. And she's about to be back on the floor of a new Washington restaurant in whose kitchen you'll find Roberto Donna's once right-hand/left-hand executive chef, Amy Brandwein.

• Monster ice cubes

  26 Aug 2010 | 12:21 am

  Ever since I had the best gin and tonic of my life at Jose Andres' house (no, I'm not ashamed of name-dropping), I've been trying to replicate it. I found the gin - Hendricks. The smashed mint leaves? Easy. So, too, the crushed juniper berries. It was the monster ice cubes that eluded me. No more.

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  Food Gal

• Kickin’ with Kiwi

  foodgal

  2 Sep 2010 | 6:27 am

  When life gives you kiwi, make kiwi raita, of course. More precisely, when Zespri, the largest marketer of kiwifruit, sends yours truly a case of the brown furry fruit to try, that’s just what I get a hankering for. Especially when this twist on a traditional Indian condiment comes from pioneering Florida chef, Norman Van Aken. With kiwi [...]

• Take Five with Chef Christopher Kostow, About Competing on Sunday’s “Iron Chef America”

  foodgal

  1 Sep 2010 | 6:25 am

  When I first started my Food Gal blog in 2008, Chef Christopher Kostow, who had just landed at the Restaurant at Meadowood resort in St. Helena as its executive chef, was gracious enough to be spotlighted in my first “Take Five Q&A.’’ In that interview, the Michelin two-star chef who celebrates his 34th birthday this week, [...]

• “Top Chef” Wine and Whine

  foodgal

  31 Aug 2010 | 6:27 am

  I dunno about you, but this season’s “Top Chef” on Bravo TV has got to be one of the least engaging and exhilarating ones in the history of the show. To be sure, it would be hard to beat the sheer excitement and mad skills of last season’s cast, which included the dueling Voltaggio brothers, Bryan [...]

• A Sweet Society

  foodgal

  30 Aug 2010 | 6:25 am

  Executive Pastry Chef William Werner, one of the Bay Area’s top talents, won’t officially open his new Tell Tale Preserve Company on Union Square in San Francisco until November. But those impatient for a taste of his confections have a novel option in the meantime: Become a member of its Tell Tale Society. For a $35 a [...]

• A Calming, Meditative Dish from Chef David Chang

  foodgal

  27 Aug 2010 | 6:28 am

  He may be known for his potty-mouth and explosive, imploding personality. But New York Chef David Chang of the mini Momofuku restaurant empire can sure put together one soothing, serene dish. That’s just what you’ll enjoy in his “Cherry Tomato & Tofu Salad” from the newest Alice Waters cookbook, “In the Green Kitchen” (Clarkson Potter). The founder of [...]

• 

  How To Cook Like Your Grandmother

• How To Make Shrimp Creole

  Drew

  2 Sep 2010 | 4:00 am

  I’m a Yankee. So I have no idea how traditional this version of shrimp creole may be. But it sure is tasty. Ingredients 1 pound uncooked shrimp (thawed) 1 medium can (28 ounces) crushed tomatoes 1 large green bell pepper ½ large yellow onion ½ cup white mushrooms 4-6 cloves garlic 3-4 thin slices ham 1 tablespoon Worcestershire sauce salt and black pepper to taste chipotle powder Directions Keep your knives sharp. This has nothing to do with creole. When you’re cutting a pepper and instead of slicing cleanly it rolls over, letting the knife slide onto your fingertip — and…

• Peach Snow — Fail! Need help

  Drew

  31 Aug 2010 | 7:44 am

  We’ve done lots of recipes from the old cookbooks Jenn bought at an antique shop last year. Every one of them came out great, even with the substitutions and tweaks we made. Until this one. Now some people might ask, “Why would you take the time to upload all this and write about it if it didn’t turn out right?” Good question. It’s because I really want to try again, but I have no idea what to change to fix it. I’m hoping someone out there will see a step and say, “Yup, that right there … that’s where you messed up.” So if…

• Real Food for Rookies Course

  Drew

  30 Aug 2010 | 6:41 am

  Is this how you feel when people start talking about grass-fed beef, sprouted grains and local vegetables? Then you might want to check out the Real Food for Rookies online class. I don’t spend a lot of time writing about how to select the best ingredients. First of all, I know a lot of people are just learning to cook from scratch. I’m happy to see people start with real meat and vegetables rather than a box of frozen “meal solutions”. I’m

• Favorite cooking tools and tips

  Drew

  27 Aug 2010 | 4:00 am

  The Huffington Post had a great little slideshow about culinary pros’ favorite tools and tricks. I’m totally with them on #4 — the huge roll of plastic wrap; # 7 — the microplane; and #10 — adding pasta water to the sauce. But I’ve got a few more favorite things. Kitchenaid Stand Mixer I don’t think I’ve found anything that I use it for that you can’t do by hand, or with a handheld mixer. But there are things that I won’t do by hand any more. Like rolling pasta. (Yes, that requires an attachment.) Pampered Chef Mix N Chop I…

• How To Make Penne Pesto

  Drew

  26 Aug 2010 | 4:00 am

  Penne with pesto — or Penne alla Pesto if you want to impress people — is a great, light dish that you can throw together in almost no time when you don’t want to heat the kitchen up during the summer. Assuming you’ve already got your fresh pesto, cook up a pound of penne pasta. Drain it, and mix in three or four tablespoons of butter. Add a couple of tablespoons of extra virgin olive oil. And a tablespoon of that fresh-made pesto. Have your wife sample it, and find out that she likes pesto more than you remembered. Stir in another tablespoon of pesto. And that’s…

• 

  Cheap Healthy Good - Frugal Recipes, Food Tips, No Mayo

• Veggie Might: Baking with Stevia--Vegan Oatmeal Apple Muffins

  2 Sep 2010 | 8:19 am

  Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian. While I’ve been using stevia in my tea for nigh on 12 years, I’ve never used it for anything else, maintaining a steadfast whole foods philosophy when it comes to cooking and baking. But a recent conversation with a couple of close friends, who are in various stages of giving up sugar, prompted me to give stevia baking a try. Some consider stevia to be a whole food. And if you just use stevia leaves for your sweetening needs, it is. But most people use stevia extract, which removes the…

• The Sweet Stuff: A New Color in the Packet Rainbow

  1 Sep 2010 | 7:42 am

  Part 1 in a 2-part series about sugar and sugar substitutes. (And sorry about the technical glitch we had this morning. Eegods!) Hey y’all! It’s me, Leigh. On a Wednesday. I know, it feels a little weird to me too. But not to fear, we’re going to have a blast. The great wide InterWeb is bursting with noise about sugar substitutes, particularly the artificial kind, and now a new color has jumped into the sky and affixed itself to the rainbow between yellow and blue. How do we sort through all the shouting? Does Equal really cause cancer? Does Splenda really have chlorine in it? Is Sweet…

• A Temporary Arrivederci and Your Top 5 Favorite Vegetables

  31 Aug 2010 | 2:30 pm

  Sweet readers! It’s me, Kris. Hi! This Sunday, I’m marrying this guy I like, hurricane permitting. And for a few weeks after that, we’re gonna drive around Italy, searching for duomos and large plates of spaghetti. (And wine. Always wine.) During that time, and Leigh (of Veggie Might fame) will be running CHG. The schedule will stay the same. There’ll just be a slightly different voice behind it – namely, a vegetarian one with cute hair and much better cooking skills. I really enjoy keeping this blog, and will miss our discussions while I'm away. In the meantime, hope y’all have…

• Green Kitchen: Fresh Garbanzo Beans and the Excitement of New Vegetables

  31 Aug 2010 | 11:00 am

  Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. It's penned by the lovely Jaime Green. Don't get me wrong – a good chunk of my love for the greenmarket is love of, and belief in the goodness of, local eating. I like meeting my farmers, I like minimizing my food's road trips, I like the dirt on my kale that comes from nearby. (Okay, I did not love the cocooned caterpillar that came along with that local kale and its local dirt this weekend, but that's my own problems with squeamishness. In theory, I loved that caterpillar.) But I also fell in…

• Ask the Internet: Top 5 Fruits?

  31 Aug 2010 | 8:24 am

  Sweet readers! The results oflast week’s Top 5 Vegetables inquiry are coming a little later today. (Hint: Celery does much worse than expected.) In the meantime, we had a few requests for this follow-up question, which could be even tougher to answer. Q: What are your top five favorite fruits, and why? A: Mine, in order: Cherries. I fear death as a concept in general, but mostly because I wouldn’t get to eat cherries anymore. Pluots. I don’t particularly like apricots, but this plum/apricot hybrid is a genetic anomaly I can get behind. Plums. There's nothing more satisfying than digging…

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  Erin Cooks

• Flour’s Famous Banana Bread

  Erin

  2 Sep 2010 | 1:29 pm

  A troupe of old gnarly bananas have commandeered my freezer. The bundles of blackened fruit take up a rather large amount of valuable real estate and the peas and chicken breasts are not impressed at all. Even though a minor war has errupted, I still buy more. These new shiny yellow recruits, currently calmly perched on the kitchen counter, will ultimately be neglected by me in favor of yogurt or Grape Nuts and then they too will turn dark and ugly and join their brothers-in-rot wrapped in frozen storage bags. Poor bananas. It’s not a pretty way to go. But like the duckling who turns…

• Bay Scallop Gratin

  Erin

  27 Aug 2010 | 4:57 am

  Have we discussed “sexy ugly” before? If you know where that term comes from (without googling it) than we are probably destined to be best friends. But since I don’t want you to leave my blog to go on a scavenger hunt I’ll simply tell you. Sexy ugly was originally coined in the fabulous movie Kissing Jessica Stein. This film is one of my top ten favorite movies of all time.  If you haven’t seen it before you have to rent it immediately. For those of you not in the know it stars Jennifer Westfeldt, who happens to be Mrs. Jon Hamm in real life.  As this is one…

• Chef’s Pencil Set

  Erin

  12 Aug 2010 | 5:08 am

  I’ve never really been the Etsy addict that so many of you are. Occasionally I’d see something cute that other friends had purchased online but I never really took the time to scour the store for one-of-a-kind finds. That is until recently. In the last three months I’ve started to impulse shop on Etsy like it’s my job. Case in point: this adorable Chef’s Pencil Set from Paper Pastries. Did I need any pencils? No. Do I even own a pencil sharpener? No, although perhaps I can sharpen them with my eyeliner sharpener? Do I ever write with a Pencil? Not since I filled…

• An ErinCooks Moving Day Giveaway

  Erin

  3 Aug 2010 | 9:58 am

  Scenes From Moving Day 2007 Congratulations to Jane who was the winner of the Moving Day Giveaway! Moving day is fast approaching. Thursday morning, bright and early, a team of rugged gentleman will once again drag all of our worldly goods into a truck and then drop them off at our new home. Sounds almost pleasant, doesn’t it? Well the truth of the matter is that I’ve only packed our books so far. All 18 boxes of them. So we’re probably only 15% packed at this point with mere hours to go before we have to be done. I foresee the next two days consisting of very late nights…

• Reminder: Ritz Crackerfuls $100 Giftcard Giveaway

  Erin

  30 Jul 2010 | 7:05 am

  Congratulations to Lisa Smith who was the winner of the $100 gift card! What would you do with $100? Buy shoes, wine, kitchen gadgets? Well all you have to do to make this dream a possible reality is enter the BlogHer Ritz Crackerfuls giveaway. Simply click here to tell me one of your craziest snacking moments in the comments section of the post. Plus, you also have 17 other chances to win $100 gift cards from additional BlogHer reviewers. To double, triple, and quadruple your chance at winning, visit the Ritz Crackerfuls Round-up Page to learn more.  This contest will end on Saturday July…

• 

  HowStuffWorks Daily Feed

• 10 Pool Maintenance Tips

  2 Sep 2010 | 11:00 am

  Keeping your pool sparkling clean doesn't have to be as cumbersome as you might think. The secret to pristine pool health is regular, routine care. These 10 maintenance tips will keep your pool in tip-top shape.

• 11 Structures that Define America

  2 Sep 2010 | 11:00 am

  The United States has numerous buildings and other structures that represent the freedom and opportunity expressed in the American dream. Here are a few of those defining monuments.

• 10 of the Biggest Lies in History

  2 Sep 2010 | 11:00 am

  You don't look fat in those pants. I didn't copy off his paper. She's a natural blonde. I am not a crook. Lots of us lie, but what are the biggest fibs ever?

• How Its Made Videos

  2 Sep 2010 | 11:00 am

  Both instrument and amplifier, acoustic guitars have come a long way from their origins hundreds of years ago.

• How long do windshield wiper blades last?

  2 Sep 2010 | 11:00 am

  Your windshield wiper blades are one of the hardest working -- yet least durable -- parts of your car. They endure extreme temperatures and hours of nonstop use. Do you know the lifespan of your car's wiper blades?

• 

  Latest Tasty Planner Recipes

• Teriyaki Chicken Salad

  The Simpsons

  2 Sep 2010 | 6:14 pm

  Yummy Oriental Salad

• Watermelon Lemonade

  Addigal

  2 Sep 2010 | 3:43 pm

  Frank’s!!!

• Lemon Greek Potatoes

  Addigal

  2 Sep 2010 | 3:41 pm

  Frank’s!!!

• Roasted Root Veggies

  Addigal

  2 Sep 2010 | 3:37 pm

  Frank’s!!!

• Watermelon Shrimp Tomato

  Addigal

  2 Sep 2010 | 3:32 pm

  Frank’s!!!

• 

  Bake or Break

• Chocolate Espresso Cookies

  View a printable recipe or more photos I must preface this post by saying that I am not a coffee fan. I have repeatedly thought through the years that I could develop a taste for it as I get older. Not so much. Quinn, on the other hand, has become a believer over the last few years. So, these cookies are all about him. Other than a bite of cookie dough (to check consistency, of course!), I did not partake. Related posts:My Favorite Chocolate Chip CookiesMarbled Chocolate Chip Oatmeal CookiesDark Chocolate Chunk and Dried Cherry Oatmeal CookiesChocolate Monster Cookies

• Cream Cheese and Oat Bars

  View a printable recipe or more photos I recently came across this recipe for at least the second time. I found it several months ago in an issue of Taste of the South and added it to my ever-growing stack of recipes to try. This past week, I found it again and felt the overwhelming need to make them as soon as possible. Related posts:Butterscotch Cream Cheese Swirl BarsCaramel Cake with Cream Cheese FrostingChocolate Layer Cake with Cream Cheese FrostingsChocolate Cream Cheese Brownies

• Hummingbird Cupcakes

  View a printable recipe or more photos During our last trip to New York, we hit up the Cupcake Stop truck for an afternoon treat. I was surprised to find Hummingbird Cupcakes on their menu. For those of you unfamiliar with this particular cake, it is a fabulous Southern dessert that has been around for ages. Related posts:Chocolate Chip CupcakesChocolate-Filled CupcakesBlack and White CupcakesPecan Pie Cupcakes

• Salted Fudge Brownies

  View a printable recipe or more photos I love a good brownie. To me, they offer one of the best returns on a time and effort investment in the baking world. There is usually no butter to soften, no sink full of dirty bowls, no long hours to wait for them to be ready to eat. You decide you want brownies? You can be eating them in under an hour with very little mess. Related posts:Max Brenner’s Fudge BrowniesPraline Fudge BrowniesGianduia BrowniesPeanut Butter Swirl Brownies

• Hazelnut Cake

  View a printable recipe or more photos Quinn's birthday cake this year is a familiar theme: chocolate and hazelnut. That's been the common factor of his birthday dessert for the last couple of years. I'm certainly not complaining because that is one of my favorite flavor combinations. Related posts:Chocolate-Glazed Hazelnut Mousse CakeChocolate Hazelnut CakeSour Cream Hazelnut Bundt CakeHazelnut Blondies

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  Japanese Cuisine Daily Recipes & Something Kawaii From Harajuku?

• my dog "pi-chan" spring 2010 [Flickr]

  kirin.

  kirin. posted a photo: I have a blog post with this photo. tokyokawaiietc.com/archives/3832

• taking a nap with pi-chan [Flickr]

  kirin.

  kirin. posted a photo: I have a blog post with this photo. tokyokawaiietc.com/archives/4037

• hello kitty flower [Flickr]

  kirin.

  kirin. posted a photo: I have a blog post with this photo. tokyokawaiietc.com/archives/4002

• deco hello kitty @Questina Sanrio Shop [Flickr]

  kirin.

  kirin. posted a photo: I have a blog post with this photo. tokyokawaiietc.com/archives/4002

• Pi-chan on tatami mat [Flickr]

  kirin.

  kirin. posted a photo: Pi-chan on Tatami room = terrible! www.youtube.com/watch?v=sseQlEWM9kc

• 

  Skinny Chef

• Is Chocolate Healthy?

  Skinny Chef

  2 Sep 2010 | 4:38 am

  There is a word for you: “chocoholic,” when you “need” chocolate. Nothing else will do. Just thinking about hot fudge drizzling over ice cream raises your spirits. You crave a truffle, a Kit-Kat, a mug of velvety hot cocoa. Few, if any, other foods evoke such passion. So what is unique about chocolate? … [visit site to read more] hsflfwdafOther Articles You May LikeSkinny Chef’s Food PhilosophyGinger for HeartburnCrostini with White Cheddar, Apples and OnionGranny’s LessonsJune 2009 Newsletter

• Healthy Solution for Indian Take-Out

  Skinny Chef

  30 Aug 2010 | 7:23 pm

  Take-out Indian food is one of my favorite treats since traditional Indian sauces can be extremely time-consuming to make – with a long list of spices, herbs, and many chopped vegetables that go into each and every dish. Last week, I cooked cubed-up chicken and veggies, testing out a new jarred Tikki Marsala sauce … and I was truly amazed! … [visit site to read more] hsflfwdafOther Articles You May LikeChipotle Chicken with Mango Jicama SalsaBlueberry PopsIn Granny’s Kitchen #4: ChristmasFruit, Veggies Lower Men’s Cancer RiskLowfat Creamy Artichoke Ranch Dressing…

• eHow: Healthy, Hassle-Free Food

  admin

  26 Aug 2010 | 10:04 pm

  As part of a recent interview for eHow, writer Marie Horrigan asked me about easy ways to cook healthy – the article, 5 Tips for Healthy, Hassle-Free Food, is now live. Horrigan asked several nutrition experts about their best (and easiest) lessons for getting in the habit of cooking healthy and eating right. On making healthy diet changes: “There are easy ways you can do it even before you start cooking.” … [visit site to read more] hsflfwdafOther Articles You May LikeWhat is the Raw Diet?Lobster SquadLink Between Exercise and HappinessCheap Summer EatsCrepe Cake with…

• Pork Roast with Lavender and Sage

  Skinny Chef

  25 Aug 2010 | 5:00 am

  Pork loin is lean, tender, and easy to cook. Because it’s low in fat most people have tendency to over cook it. Baking it for a short time in the oven, slightly covered, will protect the meat from drying out. This dish is delicious cold and I always buy a double portion of meat to use for sandwiches or a quick dinner served with salad … [visit site to read more] hsflfwdafOther Articles You May LikeDo Obese Kids Become Obese Adults?Guideposts InterviewOctober 2007 Newsletter: Get Ready For Tricks or TreatsAnd The Winner Is…Pear Hazelnut Muffin

• Luscious Leftovers

  Skinny Chef

  23 Aug 2010 | 4:41 am

  “I don’t know what to have for dinner” I hear all the time, but cooking at home doesn’t mean that you have to make everything completely from scratch. Tossing out food is of course wasteful, but it’s also a missed opportunity to have a fast mess-free meal that you can put together in minutes. … [visit site to read more] hsflfwdafOther Articles You May LikeHow To Make Your Own Tamari AlmondsKitchen SistersFour Days To Valentine’s DayBaked Tomatoes with GrapesCheap Summer Eats

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  We Are Never Full

• A Cure for Liverishness: Spaghetti alla Chitarra con Salsa di Fegato di Rape

  Jonny

  15 Aug 2010 | 9:03 am

  I daresay there is a traditional dish from somewhere on the Italian peninsula that resembles this dish in some way, but in a radical, free-form departure from our blogging norms, we didn’t follow any kind of recipe here nor do the slightest bit of research in preparation. By way of an excuse, we didn’t really have time. We’d been out for almost the entire day on yet another soul-destroying search for a new place to live, and, feeling rather bilious and irritable, were in need of emotional restoration. Returning to our soon-to-be former residence, we passed the Japanese-run…

• Mofongo: Open Mouth, Insert History

  Amy and Jonny

  30 Jul 2010 | 8:42 am

  He’s certainly not the first to make such a remark, but when in a recent episode of his PBS show Mexico: One Plate at a Time, chef Rick Bayless commented that Mexican food may be the first “fusion cuisine” in the Americas, the concept resonated with me. The collision of cultures and culinary traditions that resulted from the European conquest of the Americas had as profound and delicious consequences for its Spanish, French and English protagonists as it had on the diets of its unwilling Native American and African antagonists. Indeed, and here I understand that I’m on…

• What to Do with Leftover Cheese? Make a Mixed Cheese Tart, Darn It!

  Amy

  15 Jul 2010 | 2:03 pm

  A few weeks ago we were lucky to receive a serious amount of free cheese from Ile de France. You’ve most likely seen their brie, goat cheese or St. André (which I could rub all over my body it’s that good) in your supermarket but they have so much more to offer. I only wish my grocery store carried all their cheeses. They also just redid their website and it’s an excellent way to get over 500 cheese recipes or just peruse the various cheeses they offer. After chomping down on the many cheese samples Ile de France mailed us (a vast variety including Chaumes, St. Albray, Goat…

• Baby Octopus a la Plancha with Citrus and Fennel

  Jonny

  28 Jun 2010 | 11:32 am

  “Reach into your memory and come up with … what food actually regenerated your system, not so you can leap tall buildings, but so you can turn off the alarm clock with vigor.” - Jim Harrison, The Raw and the Cooked We’re certainly not the first bloggers to find ourselves stretched thin between the demands of our regular working lives and the rather strange, post-modern existence we eke out on the interwebs, and, as happens to us every now and then, we’re kind of in the middle of one of those periods right now. Combine that with the fact that it’s been crazy…

• Tacos al Pastor: a Winner with Jarritos

  Amy and Jonny

  11 Jun 2010 | 11:03 am

  In our humble opinion, there is a serious and shameful lack of sodas made with real sugar available in America today. When we were in Argentina last year, among the most (of many) pleasurable experiences was drinking a Coke out of a small bottle and having it taste like it used to. The fact that soda companies in America are now releasing “special” and “old school” editions that contain sugar instead of high fructose corn syrup just lampoons this ridiculous situation. Now, we’re not exactly giant soda drinkers, and when we do indulge, we tend to go for things…

• 

  Orthogonal Thought

• What I Ate: September 1, 2010

  Michael Chu

  3 Sep 2010 | 1:24 am

  Lunch: Tina's mom brought over some chives boxes (jui cai he). I heated 3 of them in the toaster over for lunch. Dinner: I ended my day with a plate of peaches and plums. (more…)

• What I Ate: August 31, 2010

  Michael Chu

  2 Sep 2010 | 2:24 pm

  Lunch: I had some leftover smoked ribs with bread and broccoli. Dinner: I decided to have a variety of breakfast foods for dinner. Cinnamon Crunch bagel with cream cheese, an egg over easy, breakfast sausages, and watermelon.

• What I Ate: August 30, 2010

  Michael Chu

  1 Sep 2010 | 12:41 am

  Lunch: I ate a couple chicken drumsticks and drank a bowl of chicken soup that Tina made. Dinner: I ate two bowls of the leftover okra stew with white rice (finishing it off).

• What I Ate: August 29, 2010 (Panera Bread)

  Michael Chu

  30 Aug 2010 | 7:46 pm

  Lunch: Tina and I grabbed lunch at Panera Bread while running errands. I had a Cobb salad. Dinner: I smoked (with mesquite wood) three whole racks of baby back ribs. (more…)

• What I Plan on Watching During Fall Television Season 2010

  Michael Chu

  30 Aug 2010 | 5:58 pm

  So, the American Fall Television Season is about to begin, so I figured out which new shows to start watching (I figure most of the ones I actually like will be canceled, so I have to pick several) and wrote down which days they will be premiering so I could set up my Tivo properly. Here are the new shows that I've decided on: Interested Nikita (CW) Sept 9 Th 8pm Boardwalk Empire (HBO) Sept 19 Su 8pm Hawaii Five-O (CBS) Sept 20 Mo 10pm Undercovers (NBC) Sept 22 We 8pm Outsourced (NBC) Sept 23 Th 9:30pm (more…)

• 

  Casing the Joint

• Thursday Lineup

  Michael

  2 Sep 2010 | 6:31 pm

  I almost wrote “Friday”. Now that we’re open for lunch everyday, these late afternoons/early evenings all feel like the start of a weekend, what with all the people in the dining room watching college football. In any case, we’ve got a couple of cool new dishes on tonight, cool for different reasons. The rabbit ceviche is cool for, well, I think you can guess why that would be cool. The fettuccine is cool because we are at the absolute height of tomato season, so Max made a delicate sauce with the Romas we’ve been getting from Wingshadows. The sauce isn’t…

• It’s Lunchtime!

  Jay

  1 Sep 2010 | 11:07 am

  UPDATE: Lunch menu is posted here. And we’re open. Or we will be at 11:30am. Boyd is studying the menu while we speak. I’ll get the menu posted later today, but in the meantime, rest assured all your favorite sausage dishes, the burger, the BLT, our salad, the flatbread, grilled local vegetables, chips & dip, they’re all on there. I recommend the market salad, add a link.

• Pacific SD Takes It Easy

  Jay

  31 Aug 2010 | 1:18 pm

  Thanks to Seth Combs and Pacific SD Magazine for a nice write up about El Take It Easy and the 30th Street scene in general. Check it out here.

• Seven Day Weekend at EZ

  Jay

  30 Aug 2010 | 7:54 pm

  El Take It Easy is now open every day of the week at 6pm. So you can have a Taco Shop Burger Tuesday whenever you want. Starting in a week or so, we’ll open at noon every day and serve lunch and dinner. Initial feedback on the cheeseburger is generally along the lines of “best burger I’ve ever had.” I’m just sayin’. Plus it’s grassfed beef, local produce, and good for you. Ish.

• They’ve created a Monstre

  Michael

  30 Aug 2010 | 7:38 pm

  Way back in 2008, when San Diego hosted the Craft Brewers Conference and World Beer Cup, we met a ton of brewers from all over the country (and world, for that matter), but for reasons that would eventually become more apparent we really hit it off with the boys from Terrapin Beer Co. in Athens, Georgia. After an extremely, shall we say, jovial evening at the old Linkery location, the boys were having trouble getting a cab so Jay graciously offered to give them a ride back to their Mission Valley motel in his inherited-from-his-grandfather Buick Roadmaster, which fortunately for them sat…

• 

  Free Online Recipes | Free Recipes

• Taco Casserole Recipe

  Bobby

  31 Aug 2010 | 4:47 pm

  The colder weather is approaching and that means its time for some casserole dishes. This particular dish, taco casserole is one of my all time favorites. I have tried a few different taco casserole recipes, but I prefer this one with the pasta in it. Some of the ingredients in this dish include ground beef, onions, diced tomatoes, tomato soup and taco seasoning mix. Some toppings include black olives, cheese, and green onions. You could also add diced tomatoes, lettuce and sour cream if you choose. I find that added the crushed tortilla chips and the toppings within the last few minutes of…

• Lime Shrimp Recipe

  Bobby

  24 Aug 2010 | 5:29 pm

  The end of summer isn’t here yet and Its not too late to fire up the outdoor grill. Perhaps you have tried lime shrimp at a restaurant or made it before yourself, either way this is a fantastic recipe for it. This lime shrimp marinade uses classic Mexican flavors such a cumin, oregano and lime juice. For the marinade, its important not to allow the shrimp to marinade longer than the time stated in the recipe. The reason for this is because the acid from the lime juice will actually cook the shrimp if left in there for too long. This is a perfect dish to serve if you don’t have a lot of…

• Blackberry Pie Recipe

  Bobby

  15 Aug 2010 | 8:47 am

  Blackberries are in season and chances are you have come across an abundance of them. Now that you have all these blackberries, the question is what to do with them? Blackberry pie is the perfect choice to make good use of your fresh blackberries. Of course, if you wanted to use frozen blackberries those would work as well. This recipe is so simple, inexpensive and has very few ingredients. You will have a fresh blackberry pie out of the oven in no time at all. You could make your own pie crust but I would recommend using the Pillsbury pre-made crust. In my opinion, it’s just as good as…

• Grilled Pork Chops Recipe

  Bobby

  10 Aug 2010 | 12:13 pm

  Summer just wouldn’t seem complete without grilled pork chops. Here is one the best marinade recipes I have come across. The marinade uses ingredients such as lemon pepper, soy sauce, and garlic. I feel the lemon pepper really makes this marinade and gives it just the right amount of spice. It’s good to allow the pork chops to marinade for at least 2 hours but I would recommend about 12. Pretty much type of pork chops can be marinated with this recipe. Grilled pork chops go great along with a delicious cold salad. Enjoy. Ingredients: 6 pork loin chops (trimmed of any excess fat) ½ cup…

• Chicken Pesto Pizza Recipe

  Bobby

  7 Aug 2010 | 8:37 am

  I had some extra flat bread on hand and was looking to put it to good use. I came across a recipe for chicken pesto pizza and thought I would give it a try. I really like the thin crust and the crispiness of the baked flat bread, it’s perfect for pizza. Basically this pizza is topped with a pesto sauce, artichoke hearts, chicken and cheese. If you don’t want to use chicken, I would recommend trying shrimp. This recipe uses a pretty basic basil pesto consisting of ingredients such as basil, garlic, pine nuts and olive oil. There is nothing hard about this pizza recipe and if you are using…

• 

  Sugarlaws

• style: jetsetting (or just looking like you do)

  admin

  2 Sep 2010 | 6:29 am

  I took these photos at our hotel in Los Angeles this week, and I just love how they turned out. The hotel had this very chic, very serene rooftop pool that seemed perfect for this flowy sea-colored dress. Not to mention my new Rebecca Minkoff bag that I mentioned in the last post! I know, I know. All you guys want to hear about is the Emmy Awards. But we’re still in California where my internet access is somewhat limited, and I can’t edit the video I took until I’m back home! So next week, I promise, it’s coming. What I think was particularly funny about this hotel…

• style: tea party at rebecca minkoff

  admin

  30 Aug 2010 | 6:26 am

  Right before I left for LA for the Emmys, I was lucky enough to be invited to an awesome event hosted by Rebecca Minkoff! She had about a dozen bloggers over to her showroom to drink tea and champagne and take a look at the upcoming Spring line of her beautiful handbags! I’m a longtime fan of her bags (literally, every girl I know has at least one in her closet) so I was super excited to attend! And this was so much fun — check out Minkette to see more photos and links to all the attendees! These are some of my favorite bloggers and the event was just gorgeous — every single…

• kale chips

  admin

  27 Aug 2010 | 12:46 pm

  So, kale chips are one of those ridiculously healthy, nutty crunchy, snack-food-for-the-quinoa-and-bulgar-set recipes that I was pretty sure I wouldn’t like. Truth be told, I’m not really much into bitter greens, but these seemed so easy and healthy that I had to give them a try. And. Um. Ok, maybe I just do not belong in the quinoa and bulgar set. In fact, I think this pretty much proves that theory. I try to be as healthy as the next girl, but am I really going to replace my beloved pretzels and baked Doritos for these? Unlikely. This is probably a good time to mention that a…

• style: vintage inspired

  admin

  25 Aug 2010 | 6:31 am

  So, I am mildly obsessed with this outfit. I’m trying to pinpoint exactly what I love so much about it, and I think it’s this: this whole look is a lot more “cool” than what I’d usually wear, but at the same time, I felt totally comfortable in it. When I pick out what to wear, I’m usually pretty reserved — I tend to go for classic shapes, cuts and patterns, and if I want to make them a little more interesting, I use accessories. But for this, I paired fun accessories with this even more fun romper — and I’m pretty happy with how it turned…

• giveaway: oikos organic greek yogurt

  admin

  23 Aug 2010 | 6:01 am

  When I was approached by Stonyfield Farm to try the new caramel and chocolate flavors of their Oikos organic greek yogurt, it sounded like a great plan. I’ve used greek yogurt in a number of recipes (especially ice cream!), but it also makes a delicious, healthy snack. And I loved the new flavors — totally delicious and guilt-free, the perfect mix of sweet and good for you! And even better, Stonyfield Farm has put together an amazing prize pack for you guys! So, here’s the deal. One lucky winner gets a chocolate- and organic-themed gift pack from Stonyfield Farm that…

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  The Fresh Loaf

• Wild yeast starter - NOT sourdough

  tutti

  2 Sep 2010 | 10:29 pm

  hey everyone, i've been creeping these forums for a few months- since i've started baking. i'm just wondering whether it is possible to capture wild yeast but not have the starter/water/whatever go sour. one poster talks about it here. she loosely describes her method in her post, but does anyone know about a conversion chart that lists 'wild yeast water'? i wouldn't know how much to use in a recipe... one of the reasons i want to start using wild yeast is because my bread always turns out yeasty tasting, even the loaf that i think i overproofed. is this normal, or should i use less yeast? i…

• Sourdough No Knead recipe

  RachelJ

  2 Sep 2010 | 9:14 pm

  Well... here I am again! Thanks for the comments on my last post, on how to make the starter less soury. They were very helpful. I just wondered if anyone has made sourdough no knead bread on here? I've made regular no knead bread, using the healthy bread in five minutes a day method, but I wanted to try sourdough as it's much healthier. :) any recipes would be helpful! gracias and shalom!

• Certain smell from bread after baking... Help!

  Robinson

  2 Sep 2010 | 8:29 pm

  After I have baked my bread, the smell of the bread (the inside) smells off... like sour. I have made this bread before and it did not have the same smell, and it seems to be my yeast or flour. i have a can of instant dried yeast (the one that looks like grains), I've opened it and it has a plastic cap, and I've closed it (obviously xD) and left it in a storage container under my table. Maybe I'm supposed to refridgerate it? My flour is in a large container, with a cap (I had bought flour that was inside this container, and reused the container). I bought new flour for the below recipe (I…

• Country Rustic Bread Recipe

  richard silverstein

  2 Sep 2010 | 7:17 pm

  Does anyone know the recipe crom KA?

• Baking and Time

  GSnyde

  2 Sep 2010 | 6:35 pm

  The name of this thread is not the title of a long lost manuscript of Heidegger's, though ...who knows. I've been planning my weekend around baking, and find that time is sometimes fairly inflexible (nowhere near extensible enough to make into pizza crust, for instance).  I'm trying to map out sufficient blocks of time for (in priority order): 1. sleep, 2. baking, 3. cooking, 4. outdoor exercise.  I have two baking projects in mind, and no fresh bread in the house, so I guess my first bake will have to be the one that takes less elapsed time, and can be done in time for dinner…

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  Homesick Texan

• Tomato jam recipe

  Lisa (Homesick Texan)

  19 Aug 2010 | 2:50 pm

  One of my favorite guilty pleasures when I was in preschool was ketchup on biscuits. I’m not sure how I got into the habit of doing this, but a bit of that old, strange love lingers on today when I...

• Cantaloupe ice cream

  Lisa (Homesick Texan)

  11 Aug 2010 | 10:55 am

  I didn’t think I liked cantaloupe. I know, I know, how can this be? Texas is famous for its cantaloupes, especially Pecos cantaloupes, which hail from this West Texas town situated between Odessa...

• Fried pickles

  Lisa (Homesick Texan)

  2 Aug 2010 | 12:14 pm

  Last week, everyone was talking about fried pickles. Sure, fried pickles are good but why all the sudden interest? Well, apparently a popular TV show about New Jersey beaches (or something like that)...

• Purple hull pea salad

  Lisa (Homesick Texan)

  26 Jul 2010 | 10:22 am

  I’ve been working on the pickle section of my book, and I’ve concluded that just about anything can be brined and preserved. Fruit, vegetables, meat, and eggs—it’s a rare food that doesn’t get a...

• Blueberry peach cornmeal cobbler

  Lisa (Homesick Texan)

  18 Jul 2010 | 2:56 pm

  I stayed with a friend in Austin this past week. When I arrived at her house, I handed her a Fredericksburg peach that I’d picked up in the Hill Country. And before I even had a chance to sit down,...

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  Tea & Cookies

• Faith

  Tea

  19 Aug 2010 | 11:40 am

  I wanted to call this post Believe, but it turns out I’ve used that title already. Believe isn’t quite the right word either. To believe something is to think it, to have an opinion or conviction. To have faith is something else entirely. Faith is what you need when your belief is tested. Faith is trust. Faith is what you turn to in the middle of the night when doubt creeps in. Faith is what you hold onto. The past few weeks I’ve been struggling with my faith. I’m not talking about religion here either. My faith has to do with today and tomorrow and the choices I’m making in my…

• Making Peach Jam

  Tea

  17 Aug 2010 | 8:54 am

  I wait all year for this season. For the peaches. Everyone has their favorite fruit—those who can choose just one. I find it hard to get my list down below three, but one of them is definitely peaches. The name alone makes me happy: peaches [Would you believe a good friend of mine had a yoga teacher named Peaches? It’s true.] The sad thing is that peaches, the good ones at the peak of ripeness, are around for such a short period of time. If summer feels fleeting, the peach season is even more so. Peaches don’t even last that long after you buy them. If you get the good ones, that is. I…

• Fleeting Summer

  Tea

  17 Aug 2010 | 12:16 am

  It’s been hot in Seattle lately. Quite hot. There’s been some running through sprinklers, it’s true. And yesterday I rode my bike to the neighborhood store to get a popsicle, and when I got there I found all the local kids had propped their inner tubes up against the wall outside. Ah, summer. I've missed you. Summer’s here and already it feels like it’s going too fast. I want to hold back the days, slow them down somehow. I know it’s not possible, but I wish that it were. Because I know the season is fleeting, I’ve made a list for myself of things I want to do/make/experience…

• Happy Birthday, Delancey

  Tea

  12 Aug 2010 | 10:05 am

  A year ago today, my friends Molly and Brandon were very nervous. Their restaurant was opening, you see. I think that’s the sort of nerves that would cause someone to throw up first thing in the morning. I can only imagine, I’ve never opened a restaurant. But Delancey may be the closest I come to opening a restaurant, because I got to watch this one happen from a sideline seat. I got to hear about the search for a site. Locations found and lost or discarded. I got to see the empty shell where Brandon envisioned his restaurant, and all the sawdust, paint chips, and hard work that came…

• Summer Fest: Clean Out the Fridge Frittata

  Tea

  10 Aug 2010 | 9:21 pm

  What do you do when your garden starts pumping out more greens than you know what to do with? Or maybe you fall prey to the gorgeous greens at the farmers' market and overbuy. Or perhaps you're heading out of town and need to clear out all the produce before you go. I have one answer to all these dilemmas: Clean Out the Fridge Frittata.  This is an easy recipe, one I often make for picnics or to take out of town on summer trips. It keeps well, packs easily, and uses up about six cups of whatever greens you've got sitting around—chard, spinach, bok choy? Add some onion (whatever type…

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  The Pioneer Woman Cooks | Ree Drummond

• Today

  Ree

  1 Sep 2010 | 3:11 am

  Today… Because it’s Wednesday… Because the only thing standing between me and true happiness is two loads of whites and six-pack abs… Because last night I dreamed I was backstage at The Nutcracker and hadn’t been to a single rehearsal… And because I love ya…   I’m giving away three (3) of these lovely, shiny candy apple red Anniversary-edition Kitchen Aid mixers. It’s shiny. It’s red. And it has a glass mixing bowl. And it’ll keep you out of trouble. At least while you’re using it. It’s hard to get in trouble…

• Beer-Braised Beef with Onions

  Ree

  31 Aug 2010 | 10:09 am

  I wasn’t even sure what to call this. All I knew was, I made a pot roast and used beer for the liquid instead of broth or wine or water or consomme. I wasn’t sure whether to call it “Beer Pot Roast” or “Pot Roast with Beer” or “Beer Roast” or “Drunk Pot Roast.” None sounded appealing. So I decided to go with a standard title for such a dish: Beer-Braised Pot Roast. And that’s exactly what it is: Pot Roast with the beef braised in beer. But then I changed my mind. It is technically a pot roast, but other than the onions, there…

• Layered Salad

  Ree

  30 Aug 2010 | 6:19 am

  This is a simple and beautiful salad, and a staple at potlucks and luncheons in my area of the country. You can vary the ingredients according to your taste and what you have in your fridge, and you can dress it up a bit with fresh herbs, Gorgonzola cheese—whatever makes your skirt fly up! The standard ingredients in most layered salads are lettuce or spinach (or both!) hard boiled eggs, crumbled bacon, grated cheese, green onions, and green peas, which are layered in a pretty glass bowl so the layers can be seen in all their colorful beauty. But the true sign of a layered salad is what…

• Fried Round Steak

  Ree

  26 Aug 2010 | 7:36 am

  You’re just going to have to trust me on this one. I’ve been living in the country, among picky kids and cowboys, for almost fourteen years. During that fourteen years, I have accumulated valuable knowledge about what people in my world will, and will not, eat. They will not, for instance, eat poached Chilean sea bass. I can’t close my eyes and wish for something to be so that isn’t so. It just isn’t going to happen. They will, 100% of the time and without hesitation, however, eat fried round steak. (And I’ll let you in on a little secret: I will, too.)…

• Homemade Cinnamon Bread

  Ree

  24 Aug 2010 | 6:36 am

  I baked cinnamon bread last night. I thought of it. I wanted it. So I baked it. And then, this morning…I ate it! I didn’t want to be rude. To myself. Juicy rationalizations aside, there are few things yummier than homemade cinnamon bread. Eat it sliced off the loaf, toasted and smeared with butter…or step things up and use it to make French or cinnamon toast. And take delight in knowing that no storebought version of this stuff will ever, ever compare. Like, ever. I left the raisins out, as I wanted to keep things simple. But I’ll tell you down below where you can add…

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  Chew On That

• Recipes for a Lovely Labor Day Lunch!

  KathrynSteed

  2 Sep 2010 | 2:00 pm

  Labor Day is on its way and it’s time to start menu planning!  I’m going to be in Minneapolis over the weekend, eating food on a stick at the state fair, but many people I know are going to have their final grilling session of the year. If you’re one of them, but you don’t have your meal planned yet, I have some great recipe ideas for ya! Having a Labor Day lunch instead of a dinner will get you out in the summer sun and it will give you an evening all to yourself.  Here are some recipes that will make your lunch unforgettable! Appetizers As the summer winds down,…

• Fall Apple Picking Recipes

  svenetos

  2 Sep 2010 | 6:00 am

  One of the best parts about fall is apple season! Apple orchards open up and the apples are ripe and ready to be picked and turned into all kinds of wonderful apple creations. Get your family or friends together and make a point to pick your own fresh apples this season. Personally, I’m a red apple kind of girl! I’ve never gone to apple orchard before, but I think I’m going to drag my boyfriend Paul along this season, and then make a few of these seasonal recipes. Apple Pizza - This is a great pizza for the whole family to eat up. This pizza comes with melted apple jelly for…

• Anniversary Dinner Menu Ideas

  KathrynSteed

  1 Sep 2010 | 2:30 pm

  Happy September, everybody!  I’ve always found September to be a pretty dull month overall.  Besides Labor Day, there’s nothing exciting going on.  But there is one relatively  new holiday that I will be celebrating this month: my boyfriend’s and my 1 1/2 yr anniversary! (Yes, it’s still new enough that we celebrate the halves!)  I have decided that I want to cook a meal to celebrate- help me pick my menu after the jump! I found the perfect collection of recipes on Recipe4Living called “Elegantly Easy Meals for You and a Significant Other.” …

• National Chicken Month

  svenetos

  1 Sep 2010 | 5:00 am

  Up until I was 15, I was a vegetarian. I’m 21 now, and even though it’s only been 6 years of eating meat, I don’t feel the slightest bit guilty about turning over to the dark side. Since September is National Chicken Month, I wanted to share some tips and recipes that I think all cooks (beginners and experts) will find helpful about delicious chicken. Really Easy Chicken Recipes Easy Teriyaki Chicken Easy Crockpot Pepper Chicken Italian Chicken Chicken Casserole Recipes Country Chicken Casserole Chicken Spaghetti Casserole Chicken Artichoke Casserole Chicken Salad Recipes Fruited…

• An Interview with Melissa & Joey Maggiore of the Food Network’s “Family Style”

  KathrynSteed

  31 Aug 2010 | 2:15 pm

  A week ago, I was lucky enough to chat with Melissa and Joey Maggiore, stars of the new Food Network program “Family Style,”which premiered on August 26. The show follows the Maggiores, a brother and sister team who opened up Tommy V’s Urban Kitchen, an Italian restaurant in Carlsbad, California.  This unscripted “odd couple-esque” series documents the mayhem, mishaps, and hilarity that come with working with your sibling. Read some of the interview highlights after the jump! On parenting: Both Melissa and Joey both have children at home, so working long hours can be tough. …

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  This Mama Cooks!

• Egg Handling 101: everything you need to know about egg safety

  annemarie

  1 Sep 2010 | 6:46 am

  Today’s guest post about egg and food safety is from Mary Lee Chin, MS, RD of Nutrition Edge Communications. I had the pleasure of meeting Mary at the American Egg Board’s Good Egg Project blogger event last March in Arizona. If you want to learn more about egg nutrition, you can watch my video of Mary’s talk at the Good Egg Project event. Safe Egg Handling 101: clean, separate, cook and chill completely In the wake of the recent half billion egg recall, it’s a good time to revisit basic safe food handling guidelines. People are concerned and sensitized of the safety of consuming…

• Healthy pizza? You bet with this whole wheat pizza dough recipe

  annemarie

  30 Aug 2010 | 6:21 am

  Pizza is one of the foods many people give up when trying to lose weight or when they want to eat more healthfully. That doesn’t have to be the case. There are several ways you can make pizza more nutritious: Load up on veggies like mushrooms, spinach, peppers, tomatoes, asparagus and onions. Other good choices are olives and artichoke hearts as long as they are packed in brine or water and not oil. Use low fat ricotta for white pizza and low fat mozzarella. Make your own homemade tomato sauce or use a canned tomato sauce that has no added sugar. I like Muir Glen’s pasta sauces. Use lean…

• Healthy back to school snacking

  annemarie

  27 Aug 2010 | 6:20 am

  Sending your kids off to school not only means packing a healthy lunch, but providing a variety of healthy snacks for morning and afternoon breaks and the after school drive back home or on your way to extracurricular activities. Remember to check for nuts if your school has a nut free food policy or if your child, like mine, is allergic to tree nuts and peanuts. Back to school store bought snacks SOYJOY bars – They’re free of trans fats, hydrogenated oils, artificial colors and flavors, preservatives, and chemical additives. Made from ground whole soybeans, the bars include all the…

• Back to school healthy crunchy tuna wrap

  annemarie

  25 Aug 2010 | 6:02 am

  What is it about sandwich wraps that both kids and adults love? Maybe it’s because they’re fun to eat, easy to make, and are super portable. Whatever the case may be, wraps are the way to go for healthy back to school lunches. First, you need to start off with a healthy, whole grain wrap. My favorite is Flatout Flatbread's Healthy Whole Grain Wraps, especially their multi-grain with flax version, which has 100 calories, 1 gram of sugar, 8 grams of fiber, and is “Best Life Diet” approved. (Their Flatout Light wraps are a healthy choice, too.) Just add some veggies and a lean protein,…

• Back to school with a healthy egg and spinach sandwich

  annemarie

  23 Aug 2010 | 6:16 am

  I’ve been using Flatout Flatbread whole wheat wraps in healthy sandwiches for awhile now. They’ve become a staple in my household, like regular bread and corn tortillas. I love them! Flatout recently came out with FOLDit Flatbread, which makes back to school lunches even easier. I prefer FOLDIt 5 Grain Flax since it contains whole grains, 8 grams of fiber, 9 grams of protein, plus they’re only 100 calories per slice. (The other types use enriched whole wheat flour, have less fiber and more calories, but all of them are delicious!) You can use them to make your favorite sandwich, whether…

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  Cooking For Engineers

• Kitchen Notes: Analyzing a Baking Recipe

  Michael Ohene

  One of the most embarrassing moments of my life involves baking muffins for a visitor in my apartment back in April of 2007. These "muffins" I was making actually had to be good, not the barely eatable non-sense I usually made. Having no other game plan I threw something together, prayed, and dished out my questionable muffins to my guest. What a bad host I am!That day, I thought really hard... so what exactly are baked goods? We say "pie crust, muffin, cupcake, coffee cake, puff pastry, and croissant", but do we know what they actually mean? Michael Ohene is an electrical…

• Off Topic: Amano Chocolate Contest

  Michael Chu

  I have to tell all of you about this contest that Amano Chocolate has going on. Amano makes the best single origin chocolates that I have ever tasted - each dark chocolate bar is distinct in flavor and highlights the flavors (fruitiness, richness, earthiness) that comes naturally to the cocoa produced in that region. Now, they running a contest to see who will win a year's supply of their excellent (and expensive) chocolate.Guess The Origin Contest at Amano Chocolate

• Off Topic: Free Cookbook from Snubbr

  Michael Chu

  Snubbr.com, a new website that helps recommend gifts to people, is sponsoring a cookbook giveaway for readers of Cooking For Engineers! On May 28, 2010, Snubbr will pick a winner, and I'll announce it here.

• Dining Out: Coi (San Francisco, California)

  Michael Chu

  Our dinner at Coi in March 2009 was the best fine dining experience we have ever had. The design of the dishes were incredible - both visually appealing as well as stunningly well-balanced flavor and textures. When ever have a multicourse meal, there are dishes that we don't like - but at Coi, all fifteen dishes we had were excellent. Service was also excellent, but the food was just phenomenal.

• New Features: What I Ate Search

  Michael Chu

  For over a year now, I've been photographing every major meal (usually lunch and dinner) that I've eaten - both in restaurants and at home - and posted them on my personal blog, Orthogonal Thought. Recently, I decided it would be interesting if there was a way to pull up all the pictures of a particular type of food (let's say "pizza") and see all the pizza pictures. Also, the blog's search tool worked okay, but it would be really nice to search by a restaurant name and immediately see which dishes were ordered and be one click away from the original post (and…

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  foodgawker

• Brownies, Ginger Ice Cream, Caramel

  Tartelette

  3 Sep 2010 | 1:02 am

  Dark Chocolate Brownies, Ginger Ice Cream and Salted Butter Caramel Sauce.

• Watermelon, Bell Pepper Soup

  Azabel

  3 Sep 2010 | 1:01 am

  Watermelon, bell pepper and chili cold cream soup. Vegan and gluten-free, without soy (text in Italian)

• Chocolate and Coffee Shortbread

  vibi

  3 Sep 2010 | 1:00 am

  Chocolate and Coffee Shortbread

• Macaroni and Cheese

  bobgall

  3 Sep 2010 | 1:00 am

  Macaroni and cheese, a comfort food favorite, a classic recipe, worth making again and again.

• Golden Beet Soup, a Moro recipe

  FrenchPressMemos

  3 Sep 2010 | 1:00 am

  Warm or cold, the flavor and texture of this golden beet root soup will make your taste buds dance.

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  King Arthur Flour - Baking Banter

• Dust off your recipe box – it’s competition time! Enter the 2011 National Festival of Breads.

  Allison Furbish

  2 Sep 2010 | 7:00 am

  Doesn’t this look good? It’s Tomato, Basil, and Garlic Filled Pane Bianco, the winning recipe from the first-ever National Festival of Breads. Dianna Wara of Washington, Ill., won the gold in Wichita last year with this visually stunning and taste-bud-pleasing recipe inspired by her husband’s Italian heritage. And with the 2011 National Festival of Breads just open for entries, it seemed like a good time to share the recipe and some hints from Dianna. Here’s Dianna: Part of her prize package from the National Festival of Breads was an all-expenses-paid trip for a…

• Don’t lose it – use it! Zucchini muffins to the rescue.

  PJ Hamel

  29 Aug 2010 | 3:59 am

  zuc·chi·ni [zoo-kee-nee]  –noun, plural -ni, -nis. 1. a variety of summer squash that is shaped like a cucumber and that has a smooth, dark-green skin. 2. the plant bearing this fruit. Also called, especially British, courgette. Zucchini. Courgette. What fancy names for this least fancy member of your backyard garden! Zucchini is easy to grow. And even easier to grow REALLY BIG. How many times have you wandered through the garden, on a beautiful dewy August morning, and practically tripped over a giant baseball bat of a zucchini? I mean, how DO they grow so big, so fast? Certainly not…

• Curious about yeast bread? Old traditions, meet new techniques.

  Irene Shover

  25 Aug 2010 | 10:40 am

  Ed. note: Irene Shover, our newest blogger, is a former home economics teacher, and now a member of our King Arthur baking resource team. Welcome, Irene! When I was 12 years old, my aunt’s house held two things that piqued my curiosity… a bowl of yeast bread dough rising on the kitchen counter, and a copy of Peyton Place on the living room bookshelf. Auntie was all too willing to share that yeast bread recipe; but I swear she and Mom conspired to catch me every time my fingers touched the cover of Grace Metalious’ novel. Blame it on the evening soap opera version of the…

• These are a few of our favorite things: cinnamon and espresso and yeast and vanilla and..

  PJ Hamel

  22 Aug 2010 | 6:22 pm

  Your mission, should you choose to accept it: bake something that includes the five top-selling ingredients on our Baker’s Catalogue Web site. CHOOSE to accept it? How could I resist picking up this particular gauntlet, and be Iron Baker for a day? Obviously, the “top 5” ingredients on our site is a moving target, changing not only day-to-day, but minute-to-minute. But the following are perennial top-10s, shifting positions as new recipes and blogs appear, but always staying close to #1: SAF instant yeast, Vietnamese cinnamon, espresso powder, Baker’s Special Dry Milk, and…

• King Arthur Flour visits the Ohio State Fair

  Julie Christopher

  21 Aug 2010 | 1:00 pm

  Every year King Arthur Flour sponsors baking contests across the nation at county and state fairs; this year the list tops out at about 70! The fair activity peaks in August and September, which means we spend a lot of time during those months sending prizes and receiving lists of winners accompanied by photos and interesting stories. My job here at King Arthur Flour involves planning and executing all of the baking contests. At the beginning of August, I took a trip out to the Ohio State Fair. WOW! The Ohio State Fair is the largest fair I have ever visited. It stretches across a…

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  My Sweet and Saucy

• Utterly Engaged Feature!

  admin

  26 Aug 2010 | 10:44 pm

  I had the pleasure of working with the lovely ladies from Utterly Engaged again for their 1 year anniversary issue!  When I heard the idea for the shoot, “Sew in Love”, and then the amazing team I was going to get to work with I was SOOO excited! The team included…Art Direction & Stylist by Sugar and Fluff, Lucia of DL/sh Design and UtterlyEngaged, and props & design from Jeni from Found Vintage Rentals!  The fabulous florals were from my girl Carissa from JL Designs…she never disappoints! Also the paper painted bouquets by Kristy Rice of Momental Designs…

• Lots of Specialty Cakes

  admin

  15 Aug 2010 | 5:20 pm

  Get ready to be bombarded with LOTS of cakes!  Since hiring Kyong on full time we have had an opportunity to take on a lot more cakes and we have had a great time! Everything from chickens to Vegas cakes….if you can dream it, we can make it! First up one of my favorites…our Bun in the Oven Cake!  A client showed up a photo of a cake that the Cake Girls had done a while back, which I had always loved, and so we did our own take on it. The couple didn’t know what they were having so we put the last name of the couple on the “bun”…little Baby Zaby will be…

• Max & Margo’s Wedding

  admin

  11 Aug 2010 | 6:28 pm

  I bet many of you have seen this fun wedding all over the blogosphere, but of course I had to share it too since I did the desserts for it!  Max & Margo had such a personal wedding that looks like such a joy to go to!  They had a intimate ceremony with close family and friends and then the next day had a bigger celebration!  Love that idea!  The definitely picked a team of great vendors to help them with their special day and since there were a lot of them you can check them out at then end of the post!  Special thanks to Labor of Love for the great photos! Margo did a dress change…

• Hollywood Hills Wedding

  admin

  10 Aug 2010 | 10:58 pm

  When I first met Heath &  Olivia I was blown aways with just how gorgeous of a couple they were.  They were truly in love and beaming from ear to ear.  Their photos were no different and really made me pause for a second and just stare at the beautiful location, food, friends, and decor!  Uyen from Sassy Girl Weddings & Events did an amazing job on this wedding and is always a joy to work with!  This was my first time working with Float Away Studios and I can’t believe how gorgeous their photography is! The setting for the wedding was at the beautiful Villa Fiona in the…

• Sweet & Saucy Shop on TLC’s Fabulous Cakes

  admin

  9 Aug 2010 | 11:33 pm

  So hopefully by now all of you have had a chance to see our Fabulous Cakes episode on TLC!  It was such a great experience and I feel really blessed to have been asked to do it.  To tell you the truth it was a last minute whirlwind experience that I basically only had 2 days to plan for.  I had been in contacts with TLC for a while about me pitching a wedding for the show and each time it fell through and then 2 days before Kristin & Michael’s wedding they confirmed everything and I said yes!  We had cameras in our studio for 3 days straight and let me tell you that is quite an…

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  The Perfect Pantry

• Eggs (Recipe: corn, green chile, egg and cheese casserole)

  Lydia

  1 Sep 2010 | 9:15 pm

  From time to time, I like to try new ways of bringing you information about some of the ingredients in The Perfect Pantry. This is one of those times. Please let me know in the comments what you think of this format (too much, too little, nice change of pace?)....

• Homemade chicken stock (Recipe: smashed potato and leek soup with bacon and thyme)

  Lydia

  30 Aug 2010 | 9:04 pm

  Every week I make homemade chicken stock in my slow cooker, with the carcass of a rotisserie chicken or a chicken I've roasted at home. It couldn't be easier: toss what's left of the chicken carcass into a four-quart slow cooker; add one onion, cut in half, skin and all;...

• Onions (Recipe: clam, bacon and caramelized onion pita pizza)

  Lydia

  28 Aug 2010 | 9:22 pm

  Years ago, I met a woman who was allergic to onions. Perhaps she thought me terribly rude, but I never invited her for a meal, because I couldn't imagine what I might be able to cook for her. Back then I wasn't much of a cook, but even today, I'd...

• Other People's Pantries #132

  Lydia

  27 Aug 2010 | 9:06 pm

  From Janet (The Gardeners Cottage), in Redlands, California: Our house is old and small so storage is an issue. I'm a vegan so I don't eat many canned or processed foods. I also don't like a lot of clutter. I was a professional chef for many years and learned to...

• Favorite summer sides from The Perfect Pantry

  Lydia

  25 Aug 2010 | 9:37 pm

  Anyone can toss some burgers or chicken on the grill, but for me, summer is all about the sides. Mother Nature, and local farm stands, provide all the raw material we need to create fabulous side dishes for picnics and cookouts: corn, tomatoes, zucchini, basil, beans. With end-of-the-season gatherings just...

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  Cajun Chef Ryan

• Roasted Vegetables with Polenta

  Boudreaux Ryan

  1 Sep 2010 | 12:26 pm

  Roasted Vegetables with Polenta If you read my post on Polenta with Feta, Tomatoes, and Kalamata Olives dated June 4, 2010 you know that we are fairly new to working with polenta. In that recipe we used a refrigerated polenta product found in the produce section of the store, and it was fairly good. However, this time around we tackled the procedure for making polenta from a recipe of ingredients including corn meal, milk, parmesan cheese, fresh basil, fresh garlic, and chili pepper flakes. And the result, we will never go back to store bought polenta again! Polenta is similar to grits in…

• Three Bean and Corn Turkey Chili

  Boudreaux Ryan

  27 Aug 2010 | 9:40 am

  Three Bean and Corn Turkey Chili This is another crock pot slow cooker recipe that is sure to please any chili fan! Quick and easy to prepare, just add the ingredients to the crock pot and in about six to eight hours on medium heat you are ready to eat. I used a pint of my Fire Roasted Tomato Sauce for this recipe, and if you have the time or have some on hand this is a great sauce, if not, then 2 cups of other tomato sauce will suffice…I guess! We made this dish as our contribution to the Wake Forest – Rolesville High School Band Parent’s Booster kickoff dinner meeting. The…

• Children and Kittens In The Kitchen

  Boudreaux Ryan

  24 Aug 2010 | 9:03 am

  The times they are a changing, and seems like it get’s harder and harder to keep up every day. Benjamin learning to cook in the kitchen on his own, Sparky (our 14 year old mixed breed dog) escaping from the deck gate yesterday and today, and three kittens under foot, we have our hands full now. Not to mention what is happening in the outside world, what with the current egg recall, due to having “the potential to be contaminated with salmonella,” and deli meat recall with Listeria monocytogenes, all is spinning faster and faster these days! Kittens in the Kitchen Ryana asleep on…

• Stuffed Sweet Peppers

  Boudreaux Ryan

  17 Aug 2010 | 8:13 am

  Stuffed Sweet Pepper The trip to Philadelphia back in May of this year was mostly work, but we did get to dine around and taste some of the fine cuisine in the city where Freedom Rings. One such place was the hotel’s standard restaurant, 13 Restaurant, which was a good place to sit, relax, enjoy a cocktail, and wind down from a day of conferencing. 13 Restaurant, Stuffed Sweet Peppers On our first night in town after a day consisting of travel and then walking about town for most of the afternoon, back at the room we decided to just make it to the lobby and wander into the restaurant, which…

• Oven Fried Catfish

  Boudreaux Ryan

  13 Aug 2010 | 9:04 am

  Taking a traditional fried catfish recipe that has been in the repertoire for decades and only changing the final cooking method, results in an easier to prepare at home meal for anyone who loves to eat fried fish. Back in the restaurant days, we would run through about 100 pounds of catfish filets every Friday, it was the featured fish. Served with hush puppies or French fries and this was always a sell out menu item! Marinated catfish with breading and pan Using our yellow mustard, crushed red pepper flakes, and red wine vinegar marinade, then dredging the coated fillets in the seasoned…

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  My Wooden Spoon™ — My Wooden Spoon™

• 5lbs in 5 Days JUST From Changing What I Eat

  A Cowboy's Wife

  31 Aug 2010 | 7:26 am

  After finding out that I have high cholesterol, I took immediate action in getting it lower.  IMMEDIATE ACTION! I headed to the store and bought a few things to get me started.  I’m not exactly educated when it comes to healthy foods so finding them presented a challenge for me. I called out for help on facebook and was overwhelmed by the support I received.  I got all kinds of food tips and encouragement.   While I was in the store, I bought what I thought would be healthy alternatives. Wheat Bread Turkey Bacon Egg Beaters 2% Milk (although, I still drink a glass of milk–I…

• Pizza and Breadsticks and Football

  A Cowboy's Wife

  30 Aug 2010 | 5:16 am

  My older boys are obsessed with pizza, and football so it’s no surprise that we combine the two around here just about every weekend during the season. We actually learned this ritual from the Calandro Family.  They made weekly pizza night sound so awesome that we decided to do it ourselves at least once every week. Delivery is not possible when you live out in the country so of course we buy frozen.  We have always bought DiGiorno Pizza and when I saw the new version, I was pretty excited for a couple of reasons.  You now have the option to buy DiGiorno Pizza with Breadsticks.  I…

• Around the Table Again…

  A Cowboy's Wife

  27 Aug 2010 | 5:00 am

  It’s been crazy around here with Summer, school, travel, and now sports.  Things are finally slowing down a bit thank goodness but I thought I’d share some of what’s been going on at the other sites.  Did you guys know that I started a new site?  I don’t think I’ve mentioned here but it’s called eLiving Media (ELM). It’s something I’ve wanted to do for a long time now and I just love it.  There are tons of things to do in the forum from photo challenges, writing challenges, crafting, and more!  I also hold all the giveaways in that forum…

• Cheesy Chicken Cups

  A Cowboy's Wife

  25 Aug 2010 | 11:24 am

  The kids are back to school and while you may or may not have to worry about lunch for them, you do have to figure out what to make for supper. My boys are older and don’t exactly love school like the little ones do and during football season they don’t even get home until 6:30 because of practice. This means two things; they’ll be hungry and they’ll want and need to have personal space and do their homework. Having our evening meal together at the table is very important to me but with teens, you sometimes have to compromise. When thinking about this supper solution,…

• La connaissance de Julia

  A Cowboy's Wife

  16 Aug 2010 | 4:12 pm

  Coming to our home in t-minus 4 days…….. Please meet Julia.  I named her after Julia Child because she’s tall, bold, embraces the French culture, and loves food. KitchenAid French Door Bottom Mount Interior Dispensing Refrigerator-Architect Series II Disclosure: Appliance being supplied by KitchenAid.  All opinions of the product are always my own ’cause that’s how I roll. Related Posts: Share this on del.icio.us Share this on Facebook Email this to a friend? Stumble upon something good? Share it on StumbleUpon Tweet This! Buzz up!

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  Ultimate Foodie

• Nuts and Berries

  Karen Garcia

  3 Sep 2010 | 12:09 am

  While in NYC in the middle of August for a tradeshow, a group of friends and I frequented a local pub called the “Old Castle”. It’s your average bar that stays open late with a decent bartender, a couple of tvs tuned to various sporting events, and a handful of regulars. Well, we’re all a bunch of functioning alcoholics when we go to these sorts of tradeshows, so I’m sure we completely blew their monthly sales projections to smithereens. The second night we were there, the call went up for shots and this little glass of deliciousness was what the barkeep served…

• Bed Rest Food Art

  Karen Garcia

  1 Sep 2010 | 5:43 pm

  I came across this article this afternoon and it’s just too sweet to not post! Gat and Shirley Sirivong are expecting a baby boy in December, but unfortunately Shirley’s been laid up on complete bed rest and a very strict special diet. To spice up her bland breakfasts, Gat has turned them into lovely little works of art. Who knew you could express so much love with boiled eggs and wheat toast! See all 19 breakfasts Original Article

• Les Halles Park Avenue

  Karen Garcia

  1 Sep 2010 | 10:14 am

  The man-crush on Anthony Bourdain may belong squarely to Wade, but when we recently found ourselves in New York again, I was actually looking forward to visiting the restaurant Les Halles on Park Avenue where he is “chef-at-large”. I’m not usually keen on going to places owned by celebrity chefs. Often the staff is rude and pretentious, the food mediocre and it just annoys me that the celebrity is the focus rather than the food. However, knowing that Bourdain is usually fairly self effacing and willing to eat just about anything, I figured it would be a pretty good dinner.

• Bacon. . .but he’s not on a horse.

  Karen Garcia

  31 Aug 2010 | 8:33 pm

  Yes, Mr. Old Spice Guy, everything is better with bacon.

• Caramel Apple Pork Chops

  Karen Garcia

  30 Aug 2010 | 1:30 pm

  Sophia helps make the caramel apples! A friend of mine shared a link to this fun recipe a week or two ago and since I had been planning on pork chops that night anyway, I decided “why the heck not?”! Pork and apples go together like bread and butter…the sweetness of the fruit complements the meat so very well that they’re simply a perfect match. This recipe ups the sweetness factor and was so delicious we actually had no leftovers whatsoever! Sophia wanted to help tonight, so while I pared the apples, she measured the sugar and cinnamon. (She actually measured the…

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  Dizzy Dee

• Amazing Insects

  Dizzy Dee

  31 Aug 2010 | 11:33 am

  Upon first glance these seem like normal insects. But when you pay closer attention, you will notice something which seems like it came straight out of a science fiction film. Mike Libby creates these from insects & antique watch parts How did insect lab begin? One day I found a dead intact beetle. I then located an old wristwatch, thinking of how the beetle also operated and looked like a little mechanical device and so decided to combine the two. After some time dissecting the beetle and outfitting it with watch parts and gears, I had a nice little sculpture. Where do you get your…

• Spurt Of Animal Cruelty

  Dizzy Dee

  30 Aug 2010 | 9:38 am

  Woah, what is it with these people and animal cruelty?  I discovered all these today, strangely enough! Why won’t my parakeet eat my diarrhoea? This was on Yahoo! questions, and became a popular search term on Google. When you type in “Why won’t…” Google will complete the sentence as indicate above due to numerous people using the search terms. Lady throws cat in bin for 15 hours! Crazy lady strokes cat, then throws it in the rubbish bin.  Cat is only found after 15 hours!! Angry Pakistanis pelt donkeys in protest at fixing “Protesters led a…

• Meet Andy.

  Dizzy Dee

  25 Aug 2010 | 11:19 am

  I took this photo myself yes Meet Andy, definitely the cutest bird I have ever met. Seems a bit edgy in this photograph, but he’s such a sweety-pie – a big baby really. I thought this was quite a funny photo. Though it needs a speech bubble or a caption. Any suggestions welcome! Related PostsNo Related Post

• 5 Minute American Chocolate Fudge Recipe

  Dizzy Dee

  22 Aug 2010 | 10:41 am

  Ingredients 3 cups semisweet chocolate chips (or replace with 3 cups broken chocolate chunks – I used 3 large Cadbury’s slabs broken into pieces which worked fantastic) 1 (14 ounce) can sweetened condensed milk 1/4 cup butter 1 cup chopped walnuts (optional) Directions Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. Pour into well-greased 8×8-inch glass baking dish. Refrigerate until set.

• Pencil Sculptures

  Dizzy Dee

  22 Aug 2010 | 12:25 am

  I received these images in an e-mail, and had to search a while before I found the artist who creates these amazing miniature sculptures. You may notice the inscription “Dalton” on one of the pencils, which is how I managed to trace Dalton Ghetti. Meet Dalton Ghetti, the amazing artist behind these mini sculptures. The 49 year old sculptor lives in Bridgeport, Connecticut, USA This man has been carving pencil leads for over a quarter century, and he doesn’t sell these masterpieces! Says Dalton: “I don’t make any money from it but that’s not what it’s…

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  Cooking with Amy: A Food Blog

• The Keys To Good Cooking by Harold McGee

  Amy Sherman

  2 Sep 2010 | 8:37 am

  You may be familiar with Harold McGee from the monthly "The Curious Cook" column he writes for the New York Times, that looks at the science behind cooking. He has explained why adding water adds flavor to coffee and cocktails, why cilantro tastes like soap, for some and how to prolong the life of berries.Harold McGee's book, On Food and Cooking is a classic reference and quite wonderful, but frankly a bit geeky. I've been fortunate to hear McGee speak a few times and I've always learned a lot. Last time he mentioned his upcoming book, The Keys to Good Cooking, and told the audience that it…

• I'm writing for Epicurious again!

  Amy Sherman

  1 Sep 2010 | 9:37 am

  I am very happy to be writing for the Epicurious blog, Epilog again. I'm writing twice a week, and will be sharing some posts on intriguing flavor combinations. I hope you will check out my posts and please do leave comments and tell me what you think of my combos and how you would suggest using them. My first post is on the combination of rhubarb, cinnamon and rosewater. Coincidentally, the New York Times published a story about rosewater just yesterday.I've been very busy lately writing posts for Epilog and for Amy & Amy Between Bites as well as pieces for Cheers magazine and Gastronomica,…

• Grana Padano

  Amy Sherman

  25 Aug 2010 | 5:36 pm

  For as long as I can remember I've heard that Parmigiano Reggiano was the king of cheeses. It's the cheese I ate in Italy and cooked with as well. It's the cheese I always buy. I knew about Grana Padano, but believed it was inferior to Parmigiano. A substitute. Poor man's Parmigiano. Wrong. Wrong. Wrong.First of all, technically you could say Parmigiano is a type of Grana. Grana means grain and refers to the grainy texture of the cheese, and Padano refers to the region where it is produced. Parmigiano is produced in Parma, Reggio Emilia, and Modena. Grana is produced in Piedmont, Lombardy,…

• Sardine, Chickpea & Celery Salad

  Amy Sherman

  24 Aug 2010 | 3:09 pm

  I created a "brain healthy" recipe for Posit Science that features canned sardines, an excellent choice for brain health, as they're rich in Omega-3 fatty acids but very low in mercury. I can't reprint it here just yet, so if you'd like to see if for free, sign up for the Posit Science newsletter. You'll get a new recipe each week and can browse the full collection created by food bloggers around the country.The recipe is easy as can be, it only has 4 ingredients plus a simple dressing of lemon juice, olive oil, cumin, salt and pepper. It's perfect for hot weather, I hope you'll love…

• Americano Restaurant Review

  Amy Sherman

  16 Aug 2010 | 12:10 pm

  I've eaten at Americano three times in the past couple of months, and each time it was better than the last. Located on the ground floor of the Hotel Vitale, it's main architectural feature is a large patio that runs the length of the restaurant and faces the bay. With heat lamps, plenty of tables, chairs and even couches, it's one of my favorite outdoor dining spaces in San Francisco (Foreign Cinema is the other). The menu has something for everybody, with plenty of appetizers for sharing or light meals, pasta, Italian entrees and even a hamburger. While I've enjoyed the fish and hearty…

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  Carrie's Sweet Life

• Sams Club Winner

  Carrie

  12 Aug 2010 | 5:25 am

  Here are your random integers: 6…. Mrs. Z August 9th, 2010 Great giveaway! I LOVE Sam’s…in fact, I just went there over the weekend and spent way too much money! My favorite General Mills cereal is plain ol’ Cheerios! Timestamp: 2010-08-12 12:23:09 UTC Please e-mail me at adamswife06(at)gmail(dot)com to claim your $25 Sams giftcard.

• Sams Club Giveaway

  Carrie

  9 Aug 2010 | 10:21 am

  I love to shop at Sams Club to get baking supplies. Buying flour, sugar, etc in bulk really saves money. My Mom and I do a big shopping trip before our big Holiday baking day. From August 11-August 31 you can earn more cash for your school at Sam’s Clubs Back-to-School event. With Box Tops on participating General Mills Products. We just went this weekend and bought a big box of Cherrios for Maddys new love of Cherrios. Sam’s Club, General Mills, and MyBlog Spark is giving me a $25 giftcard to give to a lucky reader. To enter please leave a comment with your favorite General Mills…

• Firecracker Shrimp

  Carrie

  5 Aug 2010 | 5:23 am

  A few weeks ago Adams Dad and Stepmom were in town and we spent the day with them at their hotel. We ate dinner in the resturant in the hotel. We ordered some appetizers and one of them was firecracker shrimp which are basically buffalo shrimp. They were delicious!!! And could be a meal in themselves. So we got home I searched for a recipe and we went with it. These were good but were lacking something in the flavor department, I am not sure what, but need something a little more. I will make them again and maybe just trying adding in a little spice. Buffalo Shrimp (From: FoodMayhem) Blue…

• Cream Cheese Enchiladas

  Carrie

  4 Aug 2010 | 5:21 pm

  I am not a big enchilada fan, I LOVE Mexican food but do not like enchiladas, except these, OMG yummy. The cream cheese in them really matches it out and makes it delicious. I prepped all the filling the night before so the night of I just had to stuff and roll my tortillas and bake. It saved on time a lot. Cream Cheese Enchiladas (From:  Cassie Craves) 1 pkg cream cheese, softened 1/2 cup sour cream 2 cups prepared salsa 1 cup shredded colby cheese 1 cup shredded chipotle cheddar cheese 2 cups cooked shredded chicken 1 cup frozen corn kernels, thawed 1/2 teaspoon chili powder 1/4 teaspoon…

• Dill Pickles

  Carrie

  25 Jul 2010 | 5:24 am

  I remember making pickles with my Mom many years ago. While walking through the farmers market last weekend I couldn’t pass up the little baby cucumbers. I grabbed a sack of them and a thing of dill and then searched for a recipe. This recipe seemed like the easiest so I started with this one. The pickles have only been in the fridge for a week but already have great flavor. Dill Pickles (From: Delicious Meliscious) 3 cloves garlic, minced fresh dill cucumbers 3 cups water 6 TBSP white vinegar 3 TBSP Kosher salt Put some of the fresh dill in the bottom of each jar. Pack 1/2 full with…

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  Inkwatu

• Mystery series set in foreign lands

  Hilton Kean Jones

  28 Aug 2010 | 3:03 am

  If you enjoy travel to foreign lands and if you enjoy mystery suspense series with a strong, memorable protagonist, then we share the love of a special niche in escapist fiction. I’m sure there are more such series, but there are four authors’ series that I know of. James Church‘s novels, featuring an Inspector O of Pyongyang, North Korea. It’s hard to imagine a more unlikely, inhospitable setting for a story and likable protagonist, but Church makes it work, fabulously. I guarantee you’ll be hooked once you start reading these: A corpse in the Koryo (2006)…

• Florida Museum of Photographic Arts Member’s Show

  Hilton Kean Jones

  24 Aug 2010 | 3:07 pm

  A friend tipped me off that she had won an honorable mention at the Florida Museum of Photographic Arts Member’s Show. I was very pleased for her and wanted to see her picture. Plus, I was very curious about this museum. I’d not heard of it at all. The Florida Museum of Photographic Arts is at 200 N. Tampa Street, Suite 130, Tampa, Florida 33602; 813-221-2222. That’s near the corner of Jackson Street and Ashley Drive, right downtown. This particular exhibit closes on September 4th. That’s only 10 more days. I hope you go. It’s worth every bit of the effort. You…

• E-book readers for PC

  Hilton Kean Jones

  19 Aug 2010 | 5:01 am

  I’ve been debating getting an e-book reader ever since they first came out a couple years ago. They’re finally getting down into a price range where I might actually buy a dedicated e-reader at some point, but during the process of pondering the whole issue, I finally decided to buy a netbook because it’s multi-purpose (would permit reading e-books as well as allowing email, word-processing, music, music notation processing, and spreadsheets as well as good ol’ Solitaire). All the major e-book dealers provide FREE e-book readers for PCs. (I don’t know about Macs;…

• Ideal Motel

  Hilton Kean Jones

  15 Aug 2010 | 1:30 am

  Ideal Motel — Adult Movies 1999 Nebraska Avenue Tampa, FL Most images link to larger images. click on larger image for closeup Copyright © 2010 Inkwatu. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@inkwatu.com so we can take legal action immediately.Plugin by Taragana InkwatuDelightsNearAndFar HOME | HILTON | INDEX | TAMPA BAY RESTAURANTS | BLOGROLL | STORE | PHOTOS Amazon.com Widgets

• Best deal in town

  Hilton Kean Jones

  14 Aug 2010 | 1:30 am

  New Orleans, LA Most images link to larger images. click on larger image for closeup Copyright © 2010 Inkwatu. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@inkwatu.com so we can take legal action immediately.Plugin by Taragana InkwatuDelightsNearAndFar HOME | HILTON | INDEX | TAMPA BAY RESTAURANTS | BLOGROLL | STORE | PHOTOS Amazon.com Widgets

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  Fun and Food Blog

• The Ultimate Vegetarian Burger

  1 Sep 2010 | 5:24 am

  Who doesn't like Burgers, right? And as the Labor Day BBQ's are right around the corner, I'm sure everyone is looking for a unique recipe to impress friends and family this coming weekend. If a Vegetarian Burger fits your menu, then you'll be happy to find this perfect low-fat veggie burger recipe which also stars a secret ingredient - Chocolate!! Yes, you heard it right, a burger recipe with chocolate in the mix?! You have got to try this out, whether you like vegetarian food or not! Check out... Please Click the Title for the Full Post

• Baked Apple Cinnamon & Goat Cheese Tart

  26 Aug 2010 | 2:44 pm

  Goat cheese, sometimes called chevre, is a cheese product made from the goat's milk. Goat cheeses can range in taste from strong and pungent, to delicate and mild, however, it does have a distinct tangy flavor which it inherits from the hormones in the goat's milk. The latter is much more similar to human milk than that of the cow, being much thinner, lower in fat, and higher in vitamin A and potassium. Hence Goat Cheese is also a healthy alternative to full-fat cheese like Cream cheese, and is... Please Click the Title for the Full Post

• HMO vs PPO - The Eternal Health Insurance Dilemma

  6 Aug 2010 | 10:51 am

  For anyone who has stayed even for a year in the US, you know how important it is to have a health Insurance plan for you and your family. Without health insurance, you simply cannot afford to fall sick. Unlike other countries, US economy is backed with these money-minting health insurance plans, so it is imperative and advisable to find out how these plans work, and what options does an individual have while selecting an affordable health insurance plan. The most basic question that one... Please Click the Title for the Full Post

• Linguine Pasta in Roasted Red Pepper Sauce

  4 Aug 2010 | 10:48 am

  When you are looking for a fuss-free, stress-free dinner recipe that will put your appetite at ease after a long and tiring day at work, more often than not, a simple Pasta creation comes to your rescue. The versatility of Pasta makes it easy to crate interesting variations, both in texture, taste and presentation, which is so imperative to a satisfying meal. This bowl of Linguine offers just what you need - with some cooked linguine tossed in roasted red pepper sauce, drenched in olive oil,... Please Click the Title for the Full Post

• Homemade Baby Food Recipes - Stage 2 (7 to 9 months)

  8 Jul 2010 | 1:49 pm

  As a working mother, its hard to find the right balance between spending time with your baby and excelling at work! More often than not, it is the latter that suffers, not because you lack ambition, but simply because maternal instincts are so strong they kind of presume priority over everything else:) And though life is full of compromises, it is upto you on how much and in what way you compromise. One thing I try to stick to is feeding home-cooked food to my baby. It is not an elaborate... Please Click the Title for the Full Post

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  RealEpicurean.com

• The MasterChef Cookbook Review

  scott

  7 Aug 2010 | 5:35 am

  The MasterChef Cookbook MasterChef is without doubt one of the food programs that everybody recognises.  Who doesn’t remember the original UK version with Loyd Grossman?  Who hasn’t seen the newer versions, such as MasterChef The Professionals or (on BBC1 as I type this), Celebrity MasterChef? MasterChef has been around since 1990 although it seems like longer.  I remember watching the original version with my parents when I was a child, and wondering if I would ever be good enough to go on a program like that (note: I’m still not).  The more modern version (originally…

• Hotel Chocolat, The Sleekster Cocktail Selection Review

  scott

  25 Jul 2010 | 12:37 pm

  Just before I went away to Poland (read this post) I was lucky enough to receive a box of the “Sleekster Cocktail Selection” chocolates from Hotel Chocolat.  I happily munched my way through them even before my home team England were knocked out of the Word Cup – but perhaps least said, soonest mended on that sore subject. These chocolates are basically alcoholic truffles (of which I’m not normally a fan; the acrid harshness of a whisky gone sour never really did it for me, whether encased in chocolate or not), with a slight twist.  The twist in this case is that…

• Words from Poland

  scott

  10 Jul 2010 | 11:21 am

  I’m just back from a week in the Polish forest, and thought I’d treat you all as my virtual bored family members and therefore share a few holiday snapshots. I’m actually still in Poland, but this year we also went away to a little town called Tlen which is basically a forest clearing with a railway station, handful of restaurants, and lakes, coupled with temperatures between 30 and 40 degrees c. It’s quite suprising that in Polish forests (of which there seem to be loads) the lakes are often surrounded by sandy beaches.  Poles flock to these beaches, making the most…

• Lack of Blogging, Facebook, and Why Asparagus Makes Your Wee Smell

  scott

  26 Jun 2010 | 7:41 am

  I’ve read various posts around the internet by bloggers who, by their own admission, have just lost the passion for blogging.  They then apologise, before disappearing and leaving a once great blog to rot.  I was thinking about this recently while looking at my own blog and the infrequency of posting this year, which lead me to think “has the same happened to me?”. My brief conclusion is that it hasn’t, but I’m blaming that – and the silence of many other blogs around the internet – on social networking sites such as Twitter and Facebook.

• Smirnoff Black Twitter Popup Bar

  scott

  23 Jun 2010 | 2:16 pm

  There’s always the moral debate to consider whenever, as a blogger, you receive an email offering you a freebie of whatever kind.  Now, wrangle with my conscience as I did, there was something about this latest offer that swung me: free vodka (and stuff to mix with it) You’ll also have to forgive the photograph snapped with my mobile phone (as soon as I saw all the vodka cocktail related goodies that had arrived while I was out), as my  hands were shaking too much with anticipation to get out my “real” camera. Smirnoff Black Cocktail Stuff The premise goes something…

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  Kalyn's Kitchen

• South Beach Diet Phase One Recipes Round-Up for August 2010

  Kalyn

  1 Sep 2010 | 3:31 pm

  Kalyn's favorite Phase One Recipe for August 2010was Grilled Zucchini Greek Salad.Each time the calendar turns over to a new month I add another post to the archives of Phase One Recipe Round-ups, spotlighting the phase one recipes I've posted on Kalyn's Kitchen or spotted on other food blogs during that months. I always pick my favorite phase one recipe for the month to lead the post, but this

• Recipe for Spicy Cannellini Bean Salad with Tuna, Peperoncini, and Parsley

  Kalyn

  31 Aug 2010 | 7:35 am

  I made this Spicy Cannellini Bean Salad with Tuna over and over this summer, after I got infatuated with peperoncini, those slightly hot and spicy peppers that come in a jar with brine. It's definitely a variation of my White Bean Salad with Tuna and Parsley, and the first few times I made this, it was just for lunch, with no thought of blogging the recipe. Then when I realized I'd made it for

• Recipe for Grilled Zucchini Pizza Slices

  Kalyn

  29 Aug 2010 | 2:11 pm

  This idea of grilled zucchini used as a base for pizza toppings is one of those cooking ideas that swirl around in my head, and sometimes I'm never sure if I thought of it or saw it somewhere else. I kept wondering how it would work to arrange a marriage between Grilled Zucchini and Val's Kid-Friendly Broiled Zucchini Rounds with Cheese, with the offspring having a little pizza personality, and

• Friday Night Photos: More Green Zebra Tomato Love, with Recipes! (2010 Garden Update #12)

  Kalyn

  27 Aug 2010 | 8:49 am

  I'm posting these Friday Night Photos early because today is moving day in the Denny household. It's not me or one of my siblings who's moving; rather today we are moving our elderly father into a new apartment at the assisted living center, after numerous problems with his previous apartment being a little too close to the elevator! I'm going to help with that in a few hours, after this bucket

• Cuban Flank Steak Recipe

  Kalyn

  25 Aug 2010 | 3:30 pm

  (Updated and added to Recipe Favorites August 2010) In one of my previous lives, before I became a food blogger and a South Beach Dieter, I used to be president of my local teacher's association, aka the teacher's union. This was a demanding high-pressure job that I sometimes loved, sometimes hated, but one thing I did enjoy about the job was the chance to travel. I went all over the U.S.,

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  Blisstree

• Obesity Run In Your Family? 30 Minutes of Exercise a Day Will Keep the Pounds Away

  Caroline Sloan

  2 Sep 2010 | 1:34 pm

  photo: Thinkstock If obesity runs in your family, you might think it’s unavoidable. But research shows that moderate exercise can counteract the genes that are working against you. Just boosting your heart heart rate for 30 minutes a day reduces your risk of gaining weight while you age by 40%. Has anyone overcome genetic obesity through exercise? via Vitamin G Post from: BlissTree Obesity Run In Your Family? 30 Minutes of Exercise a Day Will Keep the Pounds Away

• 2 Sep 2010 | 1:15 pm

  Blisstree Staff

  2 Sep 2010 | 1:15 pm

  Bedbugs Are Expensive: Learnvest’s guide to handling bedbugs tells you exactly how much it will cost. (Learnvest) Post from: BlissTree

• The Happiest People Are Extroverted, Engaged, and Healthy

  Caroline Sloan

  2 Sep 2010 | 1:08 pm

  photo: Thinkstock If you make at least $75,000 a year, are extroverted, healthy, and engaged in your life: Congratulations. This is the happiest you’ll ever be, and it’s all downhill from here! On the bright side, you’re probably happier than most people you know. In fact, a new study shows that you just may be the happiest person in America. The good news for those of us who don’t fit the above description is that happiness comes with age — besides the period from age 35-44, where there’s a dip in contentedness levels. Those damn kids! Are you happier now than…

• Do You Know How to Say a "Positive No"?

  Briana Rognlin

  2 Sep 2010 | 12:26 pm

  For all the times we say “yes”, there are too many times when it’s difficult to say “no”. But instead of seeing it in a negative light, some say that using a “positive no” can guide us toward success, if we know how to do it the right way. Lifehacker borrowed some advice from the blog A List Apart to help figure out a way to say no that’s productive and agreeable – our desire to say “yes” stems from wanting to please others and be agreeable, but saying “no” doesn’t always have to be unpleasant and contradictory.

• 2 Sep 2010 | 12:25 pm

  Blisstree Staff

  2 Sep 2010 | 12:25 pm

  Update on Oil Rig Explosion: There is now a mile-long oil sheen showing up on the water in the Gulf of Mexico where an oil rig exploded this morning. (via CBS News) Post from: BlissTree

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  IntheGym.net

• Workout Song of the Day: XXXO

  Tanya patrice

  1 Sep 2010 | 7:23 am

  M.I.A. & Jay-Z. XXXO (Fulton Yard / Rieces Pieces Remix). Featured on the All In and Fire Fire Burning Bright Workout Playlist. I can't help but smile and 'try to' sing along when this song starts playing. I usually have it on when I'm getting ready to go work out. Buy it on iTunes or Amazon.com. Something to think about: "The road to success is always under construction." Lily Tomlin. This quote reminded me to celebrate small victories. So many times, we see the bog picture - like the amount of weight we want to lose or how we want to look - that we forget to celebrate the small milestones.

• Every Minute Counts Workout Playlist

  Tanya patrice

  31 Aug 2010 | 12:21 pm

  Music: Running || Workout: Running. A rock workout playlist has been long overdue since the last one was Ready Set Go Workout Playlist way back in June. Rock music is really not my 'thing' or so I tell myself when I sit down to check out that type of music for a playlist. But inevitably, every time - every single time - I make a workout playlist with rock music, I fall in love with it and listen to it over and over again! That's what happened with this one - it's heavy and super deep with good tracks, so listen below and then rate it to let me know what you think. (Photo Credit: hamed saber)…

• Heavy Breathing Workout Playlist

  Tanya patrice

  26 Aug 2010 | 6:21 pm

  Music: Dance || Workout: Elliptical. It looks like I'm making up for 2009 when there weren't many dance/house/techno music workout playlists. Well, I can't help myself by bringing you one more - I discovered a lot of good songs that need to be shared. I haven't spent much time with the elliptical lately, as I've been trying to increase my running distance, but I killed it when testing out this workout playlist - true I always say that (hehe!), but the new gym I joined has my favorite "old school" elliptical machine. Am I the only one that has "favorite machines" in the gym? (Photo Credit:…

• Workout Song of the Day: Shutterbugg

  Tanya patrice

  26 Aug 2010 | 5:52 am

  Big Boi & Cutty. Shutterbugg. Featured on the Bruised but not Broken, Bust Em Up and Summer In My Hood Workout Playlists. I need workout music for get me through my time at the gym and when I find a song that I like - well, let's just say it gets played to death for a while. That's what's happened with this song - and so, I now pass on the love. I like it, but do you? Rate it at the end of this post to let me know what you think. Then go buy it at iTunes or Amazon.com. Something to think about: "Every accomplishment starts with the decision to try." Anonymous.

• Workout Song of the Day: Steroids

  Tanya patrice

  25 Aug 2010 | 4:34 am

  Mr. Oizo. Steroids. Featured on the Fizzle Sticks Workout Playlist. The title of the song seems to have nothing to do with the lyrics themselves, but whatevs! The beat is fantastic and the lyrics are interesting (and a little shocking), but when this song comes on, it's like instant energy to run a little more or bang out a few more reps. Buy it on iTunes or Amazon.com. Something to think about: "How soon 'not now' becomes 'never'." Martin Luthur.

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  Spicy Tasty

• Curd Idiyappam – Yogurt Steamed Rice Noodles

  arthi

  1 Sep 2010 | 5:06 am

  We love to have curd in everything. Like Curd semiya, Curd Idiyappam is also different and will be tasty. Preparation time: 10 minutes (excluding Idiyappam preparation) No of Servings: 1-2 Spice level:1 Ingredients: Idiyappam – 2 cups Curd – 1/2 cup Milk – 1/2 cup Salt – to taste For Seasoning: Oil – 1 tbsp Mustard seeds – 1/2 tsp Pearl Onions – 4 (finely chopped) Curry leaves – a few Coriander leaves – 1 tbsp Green chillies – 2( finely chopped) Ginger – 1/4″ (finely chopped) Method of Preparation: Mix all the ingredients…

• KitchenAid 80297 Gourmet Essentials 10-Piece Nonstick Hard-Anodized Cookware Set for $139.28

  Nithu

  31 Aug 2010 | 8:48 pm

  Amazon has this wonderful deal for KitchenAid 80297 Gourmet Essentials 10-Piece Nonstick Hard-Anodized Cookware Set for $139.28. It has a 4.5 star customer rating Eligible for Free Shipping 10-piece cookware set includes 1-, 2-, and 3-quart covered saucepans; 8- and 10-inch skillets; 6-quart covered stockpot Heavy-gauge hard-anodized aluminum construction heats quickly and evenly Premium, scratch-resistant nonstick surface provides superior food release Dual-riveted stainless handles with silicone grips; break-resistant glass lids Pots and lids oven-safe to 400 degrees F; wash by hand; 1-year…

• Swiss Chard Avial (Curry)

  shriya

  30 Aug 2010 | 6:07 pm

  Recently I started eating lot of greens. And I have been trying different recipes using greens. I adapted this recipe from YummyOYummy blog by yummy team. I made a few changes and tried it out. It came out really good. Ingredients: Swiss chard white : 1 Bunch Onions : 1 (Medium) (Finely Chopped) Green Chilies : 3-4 ( According to your spice level) Oil : 1 tbsp Cumin seeds : 1/2 tsp Turmeric Powder : 1/4 tsp Chili Powder : 1 tsp Grated Coconut : 1/4 cup Salt : to taste Curry Leaves : 4-5 Method Of Preparation: Grind coconut with cumin seeds into smooth paste and put it aside. Now wash the…

• Macaroni and Cheese

  Nithu

  27 Aug 2010 | 8:10 am

  Macaroni and Cheese also called Mac and Cheese is a well known dish and also a favorite dish among kids. Who doesn’t love cheese, specially kids? But if you are health conscious you can substitute some of the high calorie ingredients with low fat or non fat ones such as milk with skim milk and cheese with low fat cheese. It is always good to eat home made dishes, especially when it comes to high calorie food as we are aware of what we throw in and alter them if we need. I am not against outside food but I would prefer home food. Again I adapted this dish from Food Network and altered it…

• Sambar Rice – Lentil Rice

  arthi

  25 Aug 2010 | 6:04 am

  I was planning to make this sambar sadam since a long time. After I saw this recipe in Sharmispassions.com by Sharmilee, I loved it. I tried this sambar rice and it really tastes like Vasantha Bhavan’s sambar rice I added the vegetables to my taste and I’ve also added the green chilli. This is really a very nice recipe and easy to make too. I’ve suggested this recipe to couple of my friends and everyone said it came out really good. Preparation Time: 45 mins Spice level : 3 out of 5 No of Servings : 3-4 Ingredients: Oil : 1 tbsp Mustard seeds: 1/2 tsp Fennel seeds : 1/2 tsp…

• 

  Eating Out Loud

• Top 10 Pie Baking Essentials for the Holidays

  Allen

  25 Aug 2010 | 10:09 am

  There’s nothing better than a freshly baked pie at the holidays. I love being the designated pie baker and often give pies as gifts, but I always seem to be unprepared when it comes to transporting the pies across town. This year I’m deciding to plan ahead and be fully prepared by getting all the pie baking tools I’ll need. I’ve put together a list of my 10 pie making essentials that will help make my holiday pie baking a success! Get up a jump on your holiday planning by making sure you’re properly equipped. Pie Cookbook A pie cookbook is helpful for the…

• Zojirushi Makes Lunch Fun & Easy

  Allen

  27 Jun 2010 | 10:00 pm

  Finally, a wonderful foodie product designed for men (grrr, no pink KitchenAid mixer for me!) – the manly, steel grey Mr. Bento lunch jar system by Zojirushi serves up a thermos containing four food containers to keep food hot or cold for at least 6 hours. I decided to test the lunch jar over the past two weeks with a series of different foods. I’m not a very scientific person but I did want to test the overall quality and effectiveness of Mr. Bento. My test simply involved sending Joe to work each day with a different lunch … and waited to see if he came home with or without…

• Opening Vancouver Massage Practice

  Allen

  19 Jun 2010 | 11:14 pm

  It’s been some time since I last updated everyone on my journey into bodywork. I’m happy to announce that I graduated yesterday from the Vancouver School of Bodywork & Massage with my 700 hour program certificate. I’ve spent hundreds of hours practicing massage and refining my techniques, so I’m excited to begin sharing it with a wider audience. To begin my new career, I’ve decided to begin my own private practice, Pro Kneads. I’m starting small as I build my clientele and will be offering services by appointment on Tuesdays and Fridays. My practice…

• Top Five Ice Pop Molds for Summer Fun

  Allen

  20 May 2010 | 9:04 am

  Summer is quickly approaching (well, at least in my mind) and there’s nothing like a fruity, icy treat to beat the heat. Not only are these molds creatively designed, the ice pop molds are also affordable. I’ve selected five popsicle molds which offer unique designs and features. Just fill with your favorite juice and freeze — you’ll be in icy pop heaven! Tongue-Twisting Spiral Pops Consider these spiral shaped ice pop molds to be a roller coaster for your tongue. And, the molds are practical as well. The silicone molds make it easy to remove the frozen pops and are…

• Difficulty Finding Smoked Paprika?

  Allen

  10 May 2010 | 8:19 am

  Am I the only one who can never find smoked paprika? I’ve tried my local grocery store, as well as a gourmet store without any luck. It’s not localized to Canada as I had a hard time as well in the US. Fortunately, it can always be ordered online. I use it religiously in soups, stews, or chili to give a light smokey flavor – there’s nothing quite like it. Be warned, a little goes a long way. Just a little dash on top of a thick lentil or split pea soup will make a world of difference. I’ve also mixed a bit with cream cheese, pimentos, and green onion to make a…

• 

  Jane Spice

• Hummus

  26 Aug 2010 | 5:00 pm

  I’ve been on a whirlwind adventure these past three weeks. I visited one of my closest friend in Prague, and then went to Lebanon to visit my extended family. My parents were also visiting. Why Lebanon you ask? My heritage is Lebanese. My parents emigrated to Australia in the early 60’s from Lebanon and made Sydney home. I lived in Lebanon when I was growing up for about 5 years between the ages of 8-13. Everything revolved around the kitchen when I was kid; I have to say nothing has really changed when I visited earlier this month. We planned our daily schedule around where we…

• Kale and Ricotta Frittata

  18 Jul 2010 | 5:00 pm

  The Esalen Kale Salad recipe I made a few months ago is one of the most popular recipes on the site; since then, readers have asked me for recipes that incorporate kale in other ways. It’s no surprise; dark leafy greens such as kale, swiss chard, and mustard greens are becoming more and more popular, and because they’re rich in minerals (like iron), this is a healthy trend. I combine a pound of lacinato kale with ricotta, fresh eggs, nutmeg, and onions, to create a hearty frittata that’s still soft and airy. The pan-cooked kale is bright in flavor and in color, and works in…

• Fattoush Salad

  14 Jul 2010 | 5:00 pm

  Ever get tired of salad? Greens, greens, and more greens? Well, as far as I’m concerned, there’s nothing better than a salad with a little grain thrown into the mix. Think about Caesar salad with big chunky croutons, or a taco salad with crunchy corn chips. The Italians have panzanella (bread salad),and the Lebanese have fattoush salad. It was one of the first meals I learned how to make when I was growing up. This salad is much easier and quicker to prepare than a panzanella or a tabbouleh salad, because you roughly chop all the ingredients. In fact, fattoush salad looks like…

• Julia Child's Caesar Salad

  2 Jul 2010 | 5:00 pm

  Summer is the time to see all the roses in full bloom. And since I live near San Francisco’s Golden Gate Park, on Saturday mornings, I run through the park to the Rose Garden and literally stop to smell the roses. This past weekend, I went around and read the names of the roses too: Caribbean Red, White Knight, Queen Pink, and a beautiful white rose surprisingly named Julia Child. Ever since the film Julie and Julia came out last year, it seems Julia Child is popping up everywhere. I’m glad her wonderful recipes and independent spirit are still alive, but I was surprised to find a…

• Rubbed and Glazed Pork Spareribs

  28 Jun 2010 | 5:00 pm

  On 4th of July weekend, there’s nothing better than a BBQ, so I decided to host one this year. While I was working on the menu, my friend Emily—who is 7 months pregnant—requested pork spare ribs. How do you say no to a pregnant woman having a craving? And yet, I knew I needed an easy recipe that still would impress everybody. Luckily, I found Chef Thomas Keller’s recipe from his restaurant ad hoc in Napa Valley. What I love about this recipe is that it’s foolproof; it was my first time making it, but the ribs came out incredibly moist. You don’t need a sauce to…

• 

  FoodChannel

• Cavatelli with Chicken and Tomato

  2 Sep 2010 | 8:12 am

  To make this savory, Italian style dish faster, use a purchased rotisserie chicken. Cut it into 6 pieces. Prepare the sauce and simmer the chicken pieces in the sauce for about 15 minutes while you cook the pasta.

• Zucchini Bread and Butter Pickles

  2 Sep 2010 | 1:15 am

  Anyone who has a backyard garden probably has a surplus of zucchini at the end of the summer. This recipe will help you make sure they don't go to waste. These tasty pickles aren't as sweet as the store-bought bread & butter pickles, but you'll love 'em.

• Smith’s Piccalilli

  1 Sep 2010 | 3:45 am

  I remember in the hot summertime my mother making jars and jars of this relish. She used the piccalilli as a condiment for ham and beans. But you can use it any number of ways. For me, piccalilli is a pleasant reminder of summer.

• Red Onion-Garlic Steak Sauce

  1 Sep 2010 | 3:40 am

  The rich, deep, robust flavors of this sauce are perfect with steaks, roast beef sandwiches, burgers and all kinds of meaty sandwiches.

• Apple-Pear Butter

  1 Sep 2010 | 3:35 am

  Tangy-sweet apples and ripe orchard pears are slow-simmered until thick and bubbling-hot. Flavored with apple cider, brown sugar, cinnamon, nutmeg and cloves, this easy-to-prepare variation on traditional apple butter will be a hit with everyone.

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  The Hungry Mouse

• Fresh and Spicy Peach Salsa

  This is one of my favorite fruity salsas. The sweetness of the peaches is offset by spicy Serrano chilis, lime, cilantro, and an unexpected party guest: cool, crisp cucumber. Related posts:Easy Baked Tortilla Chips Dusted with Spicy Chipotle Salt This is like cheating, it's so easy. In fact, it... Roasted Blue Potato Wedges with Fresh Herbs This is a really simple recipe. It's a great, easy... Spicy Guinness Mustard Here's how to make your very own homemade mustard with... Related posts brought to you by Yet Another Related Posts Plugin.

• Mermaid Lotion

  Get some food on your face! Learn how to make homemade face lotion with edible ingredients. No related posts. Related posts brought to you by Yet Another Related Posts Plugin.

• General Gau’s Chicken

  I'll admit it: There have been times in my life that I've been addicted to Chinese take-out. Here's my version of General Gau's chicken, a classic favorite from American Chinese restaurants. It's not really authentic, but it's seriously good stuff. Related posts:Panko & Chili Crusted Oven Fried Chicken Fingers As much as I love (love, love) fried food, this... Easy Roasted Five-Spice Chicken One of my favorite weeknight chicken dishes. It's simple to... Ginger and Maple Glazed Chicken Wings The humble chicken wing is so cheap—and so satisfying. (Plus,... Related posts brought to you by…

• Drunken Coffee Jello Squares

  OK, kids: This is coffee. In solid form. It's been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. Now, you have to like Jello, or Jello-like food, for this to work. If you do, you're in for a treat. Related posts:Boozy Italian Coffee Infused with Chocolate Whipped Cream So, say I was *actually* mouse-sized. (I'm not saying that... Frozen Chocolate Mousse OK, this started with a recipe I spotted in Cook's... Drunken Cranberry Orange Compound Butter This Drunken Cranberry…

• Chocolate Cheesecake

  Our good friend the Baron Von Hammer came to visit us recently, right around his birthday. That being a rather auspicious occasion, I wanted to make him something special. This chocolate cheesecake didn't disappoint! Related posts:Brown-Sugar Pumpkin Cheesecake with Chocolate-Shortbread Crust This cheesecake is like pumpkin pie dressed up in velvet.... Chocolate Cream Pie I should admit: I have a special spot in my... Chocolate Peanut Butter Swirl Brownies These brownies are dark, fudgy, and shot through with ribbons... Related posts brought to you by Yet Another Related Posts Plugin.

• 

  Panini Happy®

• Get Dinner on the Table + Children’s Book Giveaway!

  Kathy

  31 Aug 2010 | 10:45 pm

  With the exception of our family vacations and the occasional parental date night, my mother prepared a home-cooked dinner every night of the week. And we all sat down together to eat it. How did she do it?? To this day, I have no idea how she made it happen with three daughters needing to be picked up from two or three different schools and shuttled around to soccer practice, cheerleading practice, saxophone lessons, Brownies. I sure wish I’d been more appreciative at the time. Now that I have a family of my own, and do nearly all of the cooking, I understand the challenge of getting a…

• Homemade Pop Tarts…on the Panini Grill

  Kathy

  17 Aug 2010 | 10:06 pm

  Boy, pop tarts are everywhere these days, aren’t they? Recipes for homemade pop tarts have been appearing on food blogs for a while now, but once Bon Appétit published theirs this past spring it ignited a bit of a trend. Then, last week, the Pop-Tarts World retail store opened its doors in Times Square. The sweet little breakfast treat we grew up with all of a sudden got huge! Of course, I’m of the belief that almost anything that you toast can be made just as easily – possibly even better – on the panini grill. Pop tarts definitely qualify. So I cut out some puff…

• 27 Simple Panini

  Kathy

  21 Jul 2010 | 6:00 am

  Sometimes it’s best to keep things simple. You may have seen Mark Bittman’s incredible list of 101 Simple Salads in the New York Times last summer or his 101 Fast Recipes for Grilling just a few weeks ago – in just a sentence or two he sketches out simple suggestions for preparing different types of foods. It got me thinking…out of the hundred or so panini recipes I’ve got under my belt a good number of them are super-simple and would lend themselves to a similarly useful list. So here you go: 27 Simple Panini. Most of the panini on this list require little…

• More on DIY Cooking Projects…and Congrats to the Cheesemaking Kit Winner!

  Kathy

  20 Jul 2010 | 10:19 am

  I was so glad to see that so many of us are intrigued by the idea of cheesemaking! There really is nothing like making things on your own from scratch. Before I announce the winner of the 30 Minute Mozzarella & Ricotta Cheesemaking Kit, I wanted to introduce you to a new website that’s dedicated to preserving this and other “old-school domestic arts”. Punk Domestics, according to the site’s founder, my friend Sean Timberlake (of Hedonia), is “designed to be equal parts content aggregation and community for the growing segment of people (like me) who are…

• Homemade Fresh Mozzarella + Cheesemaking Kit Giveaway!

  Kathy

  13 Jul 2010 | 7:10 am

  It was just a matter of time before I tried to make my own cheese on this blog. There are few things more satisfying to me than making something from scratch with my own two hands. I guess that’s why I was also drawn to activities like knitting, sewing, painting, carpentry – and, of course, cooking – from an early age. Even if my end result isn’t 100% professional quality (and it rarely is), homemade has that “something special” that always trumps store-bought in my mind. Domenica Marchetti‘s story about her experiences making fresh mozzarella with…

• 

  All AppetiteForChina

• Mongolian Beef

  dianakuan

  31 Aug 2010 | 8:24 am

  I've been thinking a lot recently about how the names of Chinese foods vary so much between China and the US. One example is lemon chicken. In Southern China, lemon chicken usually means a whole bone-in chicken, steamed, chopped up, and served with a light lemon sauce. In the US, you'd get perfect cubes or slices of breast meat that has been fried and coated with a thick lemon sauce. (In other words, more like this.) A few places, like this takeout spot in Park Slope, may serve you something that looks like a lemon chicken kit that you put together: breaded and fried chicken with little…

• Chinese-Jamaican Food in Brooklyn: De Bamboo Express

  dianakuan

  19 Aug 2010 | 3:56 pm

  Every once in a while I get an craving for greasy Chinese food that's different from what you can find at your everyday takeout stand. Some of you may remember my Caribbean-Chinese party from two years ago. The theme had been inspired by the wee bit of my childhood that was spent in Puerto Rico and the hybrid dishes I remember eating at Chinese restaurants there, like chicharrones de pollo and pineapple shrimp. I had also added some Jamaican influences as well, including jerk chicken wings and a cocktail made with hibiscus tea. It was a fun event, but needless to say, Caribbean-Chinese food…

• Mantao Chinese Sandwiches

  dianakuan

  12 Aug 2010 | 6:02 pm

  These days, you can get almost anything off a food truck. Progressive-sounding ice cream, Asian hot dogs, cow feet, you name it. However, as I've lamented before, what New York really needs is a banh mi truck. Say you are really craving a banh mi, but happen to be lunching outside Chinatown or the East Village. Say you're in, for example, the East 50's. I'm sure many office workers on these Asian-sandwich-deprived blocks would flock to something different from the usual halal vendors (as addictive as white/red sauce is.) Whoever starts driving such a truck would make a killing. Likewise,…

• Cold Sesame Noodles: A Takeout Favorite Made Better

  dianakuan

  9 Aug 2010 | 9:15 am

  My electricity bill these past two months has been frightening. Living in a building with only two units that is considered a "house" by ConEdison's standards, my roommate and I have had to pay double the monthly amount of typical apartment tenants. And it doesn't help that we have three air conditioners. We try to use them a little as possible, but with July's record high temps and oppressive humidity, a little AC meant the difference between good night's rest and no sleep. And of course, I can't not cook at home. As somewhat of a carb addict, 75% of my homecooked dinners, let's…

• Hunan Eggplant with Bacon and Shiitakes

  dianakuan

  5 Aug 2010 | 9:19 am

  August is the beginning of eggplant season in the Northeast, so this is as good a time as any to indulge in my favorite plump vegetable. When I was living in Beijing and teaching Sichuan cooking classes, one of the recipes that became a regular part of the curriculum was Fish-Fragrant Eggplant. Most students were indifferent to eggplant until they tried making this particular dish. The eggplant is cut into thick slices, stir-fried, then braised in a mouth-tingling Sichuan pepper and chili bean sauce. It's one of the few hearty main dishes in Chinese cuisine that's completely vegetarian (well,…

• 

  recipegirl.com

• End-of-Summer Berry & Melon Salad with Watermelon Vinaigrette

  Lori Lange

  2 Sep 2010 | 1:30 pm

  Cantaloupes were 69 cents EACH at my local supermarket the other day, and this is a good thing. My son would eat cantaloupe morning, noon and night if he could. And he pretty much feels the same about strawberries, too. Therefore, I’m labeling this salad as an adult-loving- but kid friendly salad- [...]

• Win a $429 Masterbuilt, Stainless Steel Electric Smoker

  Lori Lange

  30 Aug 2010 | 1:00 am

  In the USA we have a little holiday coming up this weekend:  Labor Day.  Since this holiday is meant to celebrate the end of summer and experience a day of rest, many Americans organize barbecues and parties- taking advantage of the chance to get together with friends and family and share food.  I follow the [...]

• Brownie Campfire Cake with Toasted Marshmallows & Hot Fudge

  Lori Lange

  26 Aug 2010 | 1:00 am

  I haven’t been here in San Diego for much of the summer, but I heard that there were icky, overcast skies through the month of July. We tend to have our warmest weather in August and September, and summer is definitely here now. Temps this week have been near 100 and not terribly comfortable. Heat [...]

• Fresh Tomato & Goat Cheese Tart

  Lori Lange

  23 Aug 2010 | 1:00 am

  You know how there are kids out there who demand to eat one of three things for dinner… things like chicken nuggets, macaroni & cheese and quesadillas?  I may tug on some nerves here, but I think those picky eaters are picky because they’re allowed to be picky.   Realistically, did you have three choices for dinner [...]

• My Favorite Taco Recipe (Mom’s) Quick & Easy

  Lori Lange

  19 Aug 2010 | 11:03 pm

   Things were pretty simple in the 70’s.   I remember shag carpet and an avocado-colored refrigerator.  I remember polyester pants and our big, green station wagon with the seat in the way back that faced backwards.  I remember playing outside for hours with kids in the neighborhood, not reliant upon any electronic toys to make us happy.  [...]

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  Andrea Meyers: cooking, gardening & four hungry guys

• IFBC 2010

  Andrea

  1 Sep 2010 | 11:03 am

  Last weekend I was in Seattle for the second International Food Bloggers Conference. I had to miss it last year and was very excited about the chance to participate this year. The conference was held at the Theo Chocolate factory in the Fremont neighborhood of Seattle, and the agenda had a number of sessions that caught my interest as well as a few that turned out to be pleasant surprises. Though the cost of the conference may make you feel a pinch in the wallet, I think it was an excellent value considering the quality of the sessions as well as the chefs they brought in to cook the lunches…

• An Afternoon in Seattle: Pike Place Market

  Andrea

  30 Aug 2010 | 11:52 am

  I sat for several hours at the Seattle airport last night, desperately wishing for a cup of hot chicken soup and a warm bed, but didn’t get home until this morning. I left Seattle with a cold but also brought home some wonderful memories. As I scan through my photos from a weekend in Seattle and the International Food Bloggers Conference, I find myself smiling and laughing as I see the faces of old friends and new and remember the fun we had this weekend. I arrived in Seattle late Friday morning and spent the afternoon at Pike Place Market. This would be my only day to see some sights, and…

• Weekend Gardening: Volunteers

  Andrea

  28 Aug 2010 | 3:00 am

  This year the biggest surprise in our garden was the volunteers, which is much better than the bunny surprise we got last year. Apparently some of our compost didn’t cook long enough because we have volunteers aplenty. The volunteer cantaloupe vine is winding its way around the rhubarb, horseradish, cherry trees, lavender, and thyme. We got our first fruit this week, and it was perfectly sweet and delicious. There are currently five more fruits on the vine so far. I’d say this was a very fortunate volunteer and I’m not sure I could get results this good if I’d tried to plant them. In…

• Baba Ghannouj (Baba Ganoush)

  Andrea

  25 Aug 2010 | 10:00 pm

  My first taste of baba ghannouj was at the cafeteria on the Saudi Aramco compound in Dhahran, Saudi Arabia, and I could easily make a lunch out of their hummus, baba ghannouj, and flatbread. Baba ghannouj is a traditional Middle Eastern dish made from eggplant that has been grilled or roasted, and the smoky flavor carries over to this simple dip that’s popular all over the Middle East. Depending on where you eat, it will probably have eggplant, tahini, garlic, lemon juice, salt, olive oil, and parsley, and may also have chopped tomatoes, cumin, mint, onions, yogurt, or mayonnaise. So…

• Asian Tuna Salad (LifeCafe)

  Andrea

  23 Aug 2010 | 8:51 pm

  A few weeks ago our Lifetime Fitness location hosted a Culinary Night that was sponsored by Toyota, and Michael and I thought it would be fun to see the cooking demonstration, which featured dishes from the LifeCafe. There were plenty of samples to go around and everyone received a handout with recipes, so of course we decided to try some at home. Of all the things we sampled, our favorite was the popular Asian tuna, which the cafe serves on ciabatta rolls or as a green salad topping. The tuna gets a little kick from Sambal Oelek, an Indonesian condiment made from very hot chiles, vinegar,…

• 

  wine me, dine me

• Random thoughts about being carless in Cincinnati

  julie

  2 Sep 2010 | 11:48 am

  Sorry, folks, we’re going to dive a tiny bit away from food for just a post today, but you still might find this interesting (trust me, food will be involved). Cincinnati is a car town.  Most folks have one, and a lot of us would be pretty lost without one.  On Sunday, a cable snapped stranding me in Northside (thank you, AAA) and since the auto shop I go to had to order a part, I’m basically carless until next Tuesday.   Now, I could just go and get a rental car, but I figured that I live downtown, I’m close enough to a bus line, and The Boyfriend has a car, so I decided…

• La Poste films web series about their opening

  julie

  2 Sep 2010 | 11:43 am

  Ever wonder how a restaurant gets from a concept to opening? La Poste, a restaurant opening in the Fall, headed up by Bryant Phillips (sommelier at the Wise Owl and formerly of Chalk) and David Taylor (also of the Wise Owl and formerly of Lavomatic) has created a YouTube series (also available on cincinnati.com) about their opening.  The first episode talks a little about concept, marketing, and construction and I’m hoping future episodes feature menu development (both food and beverage).  Fun to watch if you’ve ever had any interest in restaurants and how one gets opened. La…

• Nicholson’s and the Pub at Rookwood Reopening Today

  julie

  1 Sep 2010 | 10:08 am

  Nicholson’s and the Pub have worked out their liquor license issues with the State of Ohio and will reopen for business effective today. They will still be doing some remodeling and introduce new menus in September, but you can get your old favorites again starting today. If you come in for lunch, through Friday, you’ll still receive a $10 gift certificate. Print Friendly

• Cafe de Wheels in Great Food Truck Race– with your help

  julie

  1 Sep 2010 | 7:25 am

  Cafe de Wheels, the first of the wave of food trucks to hit Cincinnati  (and a darn tasty option) is in the running to be in the next Great Food Truck Race. You can vote for them on the Food Network site up to ten times a day. Print Friendly

• Travis Maier no longer at Aroma

  julie

  31 Aug 2010 | 9:09 am

  Chef Travis Maier is no longer at Aroma; his last day was yesterday. Aroma’s management staff is putting their focus completely on sushi– no other choices. The reason given was no budget to keep Travis and to keep the non-sushi menu. This doesn’t bode well for the only non-chain, sit-down restaurant in Kenwood Towne Center. I am, however, looking forward to seeing where Travis lands next (though he told me he’s taking a much-needed vacation before he starts anything else). This will be the second change of direction for Aroma since Chef Romy Jung’s departure in…

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  Cooking Up A Story

• Food Works

  22 Aug 2010 | 2:35 pm

  Food Works provides opportunities to young people to make a difference in their communities. The youth comes from a diverse background, 14 to 21 years in age, they learn valuable skills how to communicate more effectively with adults, grow and market the food they produce at farmers markets, and provide fresh produce to low income families nearby.

• Sustainable Food: Earthen Path Organic Farm

  15 Aug 2010 | 2:06 pm

  You might say organic farmer Steven Schwen plows a different path through life; one built of a strong connection to the land, without many of the trappings we normally would associate as necessities of modern living.

• Curt Ellis and Ian Cheney Talk about Truck Farm

  10 Aug 2010 | 8:26 pm

  Well they've done it again. The two filmmakers that brought us King Corn, Curt Ellis and Ian Cheney, have come together to create another film that covers an important subject about how do we grow fresh, local food in dense urban environments, with a good deal of fun and quirkiness folded in: Truck Farm.

• Type 1 Diabetes: Calvin's War

  8 Aug 2010 | 8:47 pm

  Calvin is a 10 ?year old boy with a deep enthusiasm for life. But every day is a constant battle against an unrelenting foe. One that requires constant vigilance and treatment; an enemy that science can not?as yet?defeat. Calvin has Type 1 Diabetes: this is Calvin's War.

• Growing Interest in Farmers Market

  3 Aug 2010 | 8:59 pm

  Have you noticed the growing interest in farmers markets? Well, the official stats have just been released, and their numbers are growing, robustly. In the Portland area alone, there are 5 new farmers markets this year, 37 in total! Last year, while filming at the Earthen Path Organic Farm, in Oak Center, MN, I spoke with organic farmer Rebecca Schwen. She was about to head out to one of the farmer markets they sell to, and I asked her if she had seen a change in numbers in farmer markets over the last few years. Here's what she shared:

• 

  CookingUpAStoryRecipes

• (!) Can't read content

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• 

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

• Chicken Satay with Chef Jet Tila

  Savory Tv

  27 Aug 2010 | 11:09 pm

  Another beautiful classic Thai recipe from our new favorite chef Jet Tila:   A Chicken Satay with Peanut Sauce, served with skewers and the classic dipping sauce featuring creamy peanut butter, spicy curry, and rich coconut milk. Chicken Satay, Chef Jet Tila Serves 6. For the Chicken: 1 tablespoon curry powder 1 tablespoon salt 1 tablespoon sugar 1 teaspoon garlic powder 1/2 teaspoon freshly ground white or black pepper 1/4 cup coconut cream (from one 14-ounce can) 2 pounds boneless skinless chicken breasts 12 to 16 bamboo skewers, soaked in water for 30 minutes For the Peanut Sauce: 1…

• Thai Chicken Larb Gai with Chef Jet Tila

  Savory Tv

  27 Aug 2010 | 10:35 pm

  We just moved after traveling and are unpacking once again, sigh.  And…after 3 months of no television, we just connected to a new provider, and discovered the channel Veria Tv.   It’s a refreshing change from the typical trash cable programming, with yoga classes, wellness education, and best of all cooking class videos with Chef Jet Tila, in a great show “Chasing the Yum”.  Chef Jet is a renowned chef specializing in Asian cuisine, whose passion began as a child at the Bangkok Market.  In addition to Veria, his many recent featured tv appearances include the…

• Batali Speaks to Eatocracy: Date Food

  Savory Tv

  29 Jul 2010 | 11:36 pm

  Our newest foodie online obsession?  Eatocracy, a new food blog from CNN.  Mainstream news avoiders, don’t let those three letters deter you!   You’ll find a great light read, with tasty chef interviews, cookbook reviews, restaurant news and a deliciously fun dip into the world of all things food. Here’s a quick sneak peak, featuring Eatocracy and Mario Batali in this short video interview.  The topic:  food, love, and what to make on a first date to impress.  His technique is surprisingly simple, and trust us, it should actually work!

• Simply Delicious: The Strawberry Basil Martini

  Savory Tv

  25 Jul 2010 | 3:35 am

  When we lived in NYC, we escaped frequently during the summer, just to get away from the intense heat.  One year we went driving upstate with no destination in mind, and somehow landed in paradise:  the Mohonk Mountain House. Picture this: a gorgeous Victorian castle built in 1869 in an enchanted forest on the clear blue waters of Lake Mohonk.  Only an hour and a half from Manhattan, our lazy weekend consisted of paddleboating on the lake, horseback ridding on carriage roads, and shameless spa indulgence topped off with amazing food and service. Today’s summer cocktail recipe comes…

• 6 Jul 2010 | 4:14 am

  Savory Tv

  6 Jul 2010 | 4:14 am

  More words via CNN video from top restaurant chefs regarding the BP oil spill disaster. Featuring Chefs John Besh, Marcus Samuelsson, Michael Voltaggio, and Michel Nischan from the Food & Wine Classic in Aspen. Watch it here.

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  What's For Lunch Honey? | Experience Your Senses

• Cooking School: Beef Stroganoff

  31 Aug 2010 | 1:47 pm

     The desires of our culinary cravings is ostensibly so dependent on the weather outside. It was just a mere few weeks that I was preparing leafy green salads with strawberries or raspberries and delicious summery tarts with tomatoes and crumblings of goat cheese. Now as the weather... [Read the rest of this post on my website]

• Matcha Cherry Swirl Ice Cream – Guest Blogging

  27 Aug 2010 | 2:03 am

  Twitter is a waste of time, I am not going to deny it! But boy, do many of us spend an enormous amount of time on this sweet waste. While in front of the scenes we laugh and joke about so many things that move us, the really juicy stuff happens behind the scenes via Direct Message (DM). Then you... [Read the rest of this post on my website]

• Celebrations: Apricot Saffron Cake

  24 Aug 2010 | 2:19 pm

    Celebrations. It’s in the way they have been a part of mankind over the centuries that I find truly sensational. We’re really party animals, aren’t we?  Each culture, all traditions, religions and every walk of life have their way to celebrate. We give them names and find reasons,... [Read the rest of this post on my website]

• Garlicky Marinated Halloumi Cheese with a Roasted Tomato Quinoa Salad

  18 Aug 2010 | 11:46 am

    Having my cousin around at the moment is so exciting. The fact that the last time I saw her, she was still a toddler in her diapers and today she has blossomed into a beautiful and sophisticated 25 year old young lady, would probably surprise you. But it’s true! The last time I visited... [Read the rest of this post on my website]

• Ending on a High Note: Bacon Cheese and Leek Tart and a Giveaway

  12 Aug 2010 | 2:03 pm

     You can’t choose family. You just get them and are stuck with them for the rest of your life. You either love them or you don’t. But blood is thicker than water and regardless of the cards you are dealt with you know you will support, protect and love them for a lifetime to... [Read the rest of this post on my website]

• 

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

• Video Review of Michelina’s Buffalo-Style Chicken Snack Rolls (Ep362)

  Gregory Ng: The Frozen Food Master

  31 Aug 2010 | 9:46 am

• 5 Hidden Gems from the Freezer Aisle (Ep361)

  Gregory Ng: The Frozen Food Master

  27 Aug 2010 | 8:32 am

• Video Review of Hungry-Man Boneless Pork Ribs (Ep360)

  Gregory Ng: The Frozen Food Master

  24 Aug 2010 | 9:46 am

• The 5 Worst Tasting Frozen Foods (Ep359)

  Gregory Ng: The Frozen Food Master

  20 Aug 2010 | 9:42 am

• Video Review of Hot Pockets Sloppy Joes Sideshots (Ep358)

  Gregory Ng: The Frozen Food Master

  17 Aug 2010 | 9:17 am

• 

  Mommy Snacks.net™

• Retail Coupons + Sales | Gap, Lands End + More!

  MommySnacks: Kathy

  2 Sep 2010 | 5:18 pm

  Here are some retail savings both in-store and online for this weekend (and beyond): In-Store Express: Free Lip Gloss Valid In-Store 9/8/2010 – 9/10/2010 Offer available through 9/3/2010 Hobby Lobby 40% off One Item Valid through 9/4/2010 Online Shopping: Use coupon code 5068 during checkout Staples $5/$50 Coupon Valid In-Store only! Valid through 9/4/2010 Dollar General 20% off Back to School Purchase For Teachers ONLY Valid through 9/5/2010 Origins: Free Mini Makeover Valid through 9/6/2010 REI Save up to 30% off Valid through 9/6/2010 Online Shopping: Free Shipping  for orders over…

• Free Stuff | Ziploc Fall Meals Gift Pack

  MommySnacks: Kathy

  2 Sep 2010 | 11:56 am

  Hurry over to Right at Home and request a Free Ziploc Meals Gift Pack.  These go really fast, so grab yours quick!  They are giving the Ziploc Meal Gift Packs to the first 10,000 that respond!  I hope you get one!! Make sure to search the Free Stuff page to see a comprehensive list of active Freebies! There are over 220  now – all waiting for you to request! Disclaimer: This post contains a link to an affiliate. See my Disclaimer Policy for additional information. Free Stuff | Ziploc Fall Meals Gift Pack was first posted on September 2, 2010 at 2:56 pm.©2010 "Mommy Snacks.net™".

• See Here| 2 Mini-Books for $5 Shipped!

  MommySnacks: Kathy

  2 Sep 2010 | 11:51 am

  In honor of Grandparents Day, September 12,  See Here is offering (2) Mini-Books for $5 Shipped! Simply, choose 24 of your favorite pics and include them in each of your books.  Use promo code minibook-3 at checkout to receive your savings!  This offer is only available until September 8, so make sure to create yours before it’s gone! Don’t miss out on the FREE Address Labels, the Free Photo Canvas or the other great photo offers to get nearly 400 prints for FREE Disclaimer: This post contains a link to an affiliate. See my Disclaimer Policy for additional information. See Here| 2…

• Disney Store | Free Shipping + Tees $2.99 Shipped!

  MommySnacks: Kathy

  2 Sep 2010 | 11:45 am

  The Disney Store is having an incredible Labor Day Sale!  They are offering FREE shipping on everything + save up to 50% off on merchandise!  Here are a couple of great deals I wanted to share with you: $7.99 Backpacks + Free Shipping $3.99 Lunch Totes + Free Shipping Also, make sure to check out the Disney Outlet for even more great deals.  T-shirts are on sale for as low as $2.99 Shipped! This is a sale you won’t want to miss!   Use coupon code: FREESHIP at checkout to receive free shipping! Thanks, Common Sense with Money! Be sure to Shop Online and Earn Cash on your Disney…

• Pampers Gifts to Grow Codes!

  MommySnacks: Kathy

  2 Sep 2010 | 7:00 am

  There are a couple of  new Pampers Gifts to Grow Codes. Just log in or sign up here and enter the codes to receive up to 30 points! HangOn2Summer20 [ 20 points ] SepFacebook2010 [ 10 points ] Be sure to check out my previous posts to get several more active codes to enter into your account! Don’t forget to check out the Pampers Gifts to Grow Referral Program. Share a good deal with your friends AND get rewarded for it too! If you find any of those codes have expired, please let me know and I will update the posts. Disclaimer: This post contains a link to an affiliate. See my Disclaimer…

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  Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen

• Chocolate Nankhatai

  Sailu

  13 Aug 2010 | 3:43 am

  Chocolate Nankhatai‘Mama, can you make chocolate cookies?’, asked my son as he walked out of the front door yesterday morning.‘But you hardly ate any when I last made them!’‘No, I like them. My friend gave me a chocolate cookie in school and it was very tasty. Please make the same ones for me also, Mama?’ he pleaded.I smiled and assured him that he’d have his chocolate cookies once he’s back from school in the afternoon. He gave me a tight hug and off he went to school. After cooking lunch, I got down to baking Chocolate Nankhatai. Its the first…

• Gongura Pulihora – Spiced Red Sorrel Leaves Rice

  Sailu

  11 Aug 2010 | 6:40 am

  Gongura PulihoraMy vegetable vendor brought home some fresh red sorrel leaves this morning. Prepared a rice dish on the lines of tamarind rice and use sorrel leaves as the main ingredient to provide the tart flavor. A unique Andhra favorite among the ‘gongura’ lovers. The factor that makes this rice special is the tart flavor of roasted gongura flavor which melds beautifully with mustard, fenugreek and red chilli spices yielding a sensational one pot rice dish. A complete vegetarian meal along side a bowl of yogurt and papad.Gongura Pulihora RecipePrep & Cooking: 45-50…

• Vankaya Gasagasala Kura – Eggplant Poppy Seeds Curry

  Sailu

  10 Aug 2010 | 6:34 am

  Vankaya Gasagasala KuraAn exotic Andhra-style rich celebration dish with smooth, warm and rich flavors. No onions or tomatoes go into its making, the main player being poppy seeds which lend the dish its body and a subtle sweet flavor. As you bite into the eggplant, you can savor layers of roasted sweet, tangy and savory flavors. A memorable vegetarian delight that will completely floor you.Vankaya Gasagasala Kura RecipePrep & Cooking: 45-50 mtsServes: 4-5Cuisine: Andhra Ingredients:1/4 kg purple brinjals, wash and slice1 1/2 tbsps oil1/2 tsp mustard seeds1/2 tsp cumin seeds1 tsp ginger…

• Cabbage Pakodi

  Sailu

  9 Aug 2010 | 4:41 am

  Cabbage PakodiHave you relished cabbage in the form a crispy pakoda? If you haven’t and are fond of cabbage then you should try today’s recipe. To many, cabbage may not be the prettiest or tastiest of vegetables but it more than makes up in flavor in the garb of a besan coated, golden crisp pakodi. Cabbage needs to be sliced into thin strips along with onions before combining in chick pea flour, rice flour, ginger garlic paste, curry leaves and green chillis and deep fried to a golden brown color. Serve warm with a hot cup of tea on a rainy day and you have a snack to provide…

• Tutti Frutti Cake

  Sailu

  7 Aug 2010 | 5:21 am

  Tutti Frutti CakeI am enjoying the season of cool temperatures and the kind of cooking and baking that it entails. I find myself drawn to firing up the oven more often than usual. Day before yesterday was a drizzly overcast day and I baked this simple yet interesting cake. We nibbled on it all day to find the cake disappear on the day of its preparation. If you want to bake this cake, try baking in a loaf pan and use pineapple essence which gives it a lot more flavor than vanilla essence. I used a part of the cake batter to prepare few cupcakes for Nehal’s school snack box.Tutti Frutti…

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  A Smart Mouth

• Skillet cornbread

  Weezie

  29 Aug 2010 | 10:32 pm

  I don’t know if any of you are familiar with Sally Fallon or her cookbook Nourishing Traditions. Sally Fallon spent ten years putting together recipes that focused on Old World traditions before cheap and easy were the primary objective of our meals. Her research and inspiration were the provactive studies conducted by a dentist named Weston Price in the 1930s. Dr Price traveled the world to document the teeth and bone structures of different peoples. After extensive research, Price came to the conclusion that people with good bone structure and strong teeth – full, wide jaws and…

• Seed and seaweed bars

  Anjuli

  12 Aug 2010 | 12:23 pm

  During the winter as kids my brother and I would make little pine cone feeders so the birds would have some fat to tide them over until spring. We’d have already collected and dried the cones. Mom would give us a jar of peanut butter and a bunch of bird seed. We’d rub peanut butter in the little crevices of the cones. Smelling of roasted nuts and dripping all over the place, I’d want to lick them. Then we’d sprinkle them all over with sunflowers seeds and maybe some cracked corn, tie them with little ribbons and hang the cones around in the yard. The chickadees would…

• Chile rellenos

  Anjuli

  10 Aug 2010 | 12:32 pm

  I grew up in a family that still made good of our leftovers. We pan-fried leftover grilled corn, made meatloaf, stuffed all sorts of vegetables, made soup with bits and bobs of meats and leftover rinds and things. At times I thought it was amazing and at times a cruel joke. Do they really think I’m not going to notice that the corn in my fritter is from the half cob I refused to finish yesterday?! My attitude towards leftovers depended on age, and whether at that age I saw my parents as gods or messengers of evil, plotting against me. Reinventing foods to make something new and possibly…

• July harvest part 2: Tomatoes

  Weezie

  1 Aug 2010 | 1:17 pm

  Tomatoes are awesome this year. They’re plump, juicy and bursting with flavor; no rot, no blights. YEAH! Tomatoes are such a satisfying thing to grow. Once you get the hang of it, your tomatoes will taste and feel infinitely better (and be infinitely cheaper) than what you can buy. As long as you stake them, you can grow tomatoes in the most minuscule of places – even on a fire escape in the heart of a city. Tomatoes, generally a vine crop, like to grow up, so you just need to give them a little support. You can grow cherry tomatoes in a pot, too. We grow romas for sauce, cherry…

• July harvest part 1: Oregano

  Weezie

  19 Jul 2010 | 9:32 pm

  The summertime chores ground me. To get the most out of the harvest I have to be in the rhythm of the earth; in tune with the seasons and the weather. It is something farmers know, but not us suburbanites. We normally do what we want when it suits us. To pick oregano when the bouquet is most fragrant, you have to do it just as it flowers. The peppermint needs to be picked in the early morning before the sun heats it and dries up its oil. If I don’t pick the blueberries when they just start turning blue the birds will enjoy every last one. If I don’t pick them when they are just ripe…

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  Nibbles of Tidbits, a Food Blog

• Tonnino Tuna Chef Challenge: Submit A Video Now Until October.

  FoodBlog

  2 Sep 2010 | 11:45 pm

  It’s time to submit a video to become the next Chef Ambassador in The Tonnino Tuna Chef Challange.  Tonnino, known for its high quality, hand filleted/packed Tuna is looking for the Next Tonnino Chef.  In addition to the title, the PRIZE is $5,000 towards the advancement of culinary education and a one-year supply of Tonnino Tuna.  I created an amazing recipe and now workin’ on a video (yikes) for a chance to win dinero towards future dinner-O’s.  I hope to fund my varied culinary education through classes, books, events, and all things food related to report on…

• The Inaugural ‘OC Foodie Fest’ Report: This Is How It Rolled.

  FoodBlog

  31 Aug 2010 | 3:44 pm

  The 2010 inaugural OC Foodie Fest officially happened at the Honda Center last Saturday and although I personally was unable to attend, Nibbles of Tidbits sent its favorite Guest Blogger, Bonnie and her trusty photographer, Andrea to enjoy and report about the event.  Somebody had to do it and wish it was me after hearing about it.  Bonnie writes the rest… The food, the sun and the fun were all perfectly aligned at the Honda Center Saturday afternoon for the inaugural OC Foodie Fest, with over 8,500 people attending the sold out event and 49 gourmet food trucks. No doubt this will be…

• Instant and Complete Picnic From Cost Plus: Consider It For A Good Time.

  FoodBlog

  30 Aug 2010 | 1:01 am

  When was the last time you had a picnic?  We mustn’t forget the simple enjoyment of a picnic.  It seems Americans don’t take enough pleasure in them.  While traveling through many parts of Europe, you’ll see people having picnics everywhere and often.  It’s a great thing. We’re inspired to have more picnics and Cost Plus World Market, a favorite destination for unique and imported food items can make it happen on a moment’s notice.  It has everything one could need for a picnic.  We prepared for this one by getting ALL shown from Cost Plus,…

• Coy With More Koi From Sherman Library & Gardens: Don’t Eat ‘Em.

  FoodBlog

  28 Aug 2010 | 10:35 am

  Today we’re heading to Temecula for a lovely picnic among other things and we have a guest blogger goin’ to the OC Foodie Fest to eat from the 50 Gourmet Food Trucks parked at the Honda Center today.  There’s a lot of good eats happening right now.  We’ll soon report about them here.  Until then, enjoy the beautiful Koi, eyes only — They want to be fed too.

• South Coast Winery Restaurant & Tasting Room In Orange County.

  FoodBlog

  26 Aug 2010 | 7:31 pm

  Have you been to South Coast Winery & Tasting Room in Orange County?  It’s the sister restaurant to the Vinyard Rose restaurant in Temecula at South Coast Winery Resort & Spa.  This was our first visit to South Coast Winery Restaurant & Tasting Room in Orange County.  We had a Happy Hour consultant meeting on their patio, a better location than our last meeting and more for Nibbles of Tidbits.  We didn’t get to explore the tasting room this time, but we’ll surely go back for that, especially since the pictured Happy Hour appetizers were impressive in…

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  Sticky, Gooey, Creamy, Chewy

• La Tavola della Famiglia: Pasta con Broccoli

  Susan

  22 Aug 2010 | 6:57 pm

  Pasta con Broccoli, or Pasta with Broccoli has been a staple meal in my family for as long as I can remember. My grandmother made it. My aunts all make it. My mother makes it, and I do too.  It’s not only because it is an incredibly quick and easy dish to cook, though it is.  It’s also not only because it is a pretty healthy dish, because it’s that too.  My family eats a lot of pasta with broccoli because it’s just plain delicious. I sometimes think that a lot of people imagine that Italian cooking, is all about long, drawn out, complicated dishes that take all day to prepare. …

• Boiled Kale with Fried Eggs and Toast

  Susan

  19 Aug 2010 | 9:45 am

  I was recently the recipient of two gorgeous bunches of organic Lacinato kale from SunCoast Organics.  You might know it as dinosaur kale, Tuscan kale or cavolo nero.  It’s the kind that has long, dark, embossed, plume-like leaves as opposed to its curly-leafed cousins.  Lacinato kale has a slightly sweeter and more delicate taste than curly kale, and is lovely in soups, stews or even salads. One of my favorite ways to enjoy kale is in Caldo Verde, a Portuguese soup made with greens, potatoes and smoky chouriço sausage.  It’s a hearty, rustic dish that I make often.  But for this…

• TWD: Oatmeal Breakfast Bread

  Susan

  17 Aug 2010 | 3:47 pm

  Summer is almost over.  Hurray!!!  I have to admit, Summer has never been a good friend of mine.  Between the oppressive heat and humidity, hurricane season, and eleven weeks of school vacation, by this time each year, my nerves are raw.  I know, I know – why in the heck do I live in Florida if I hate the heat?  It isn’t by choice.   I guess I’m a victim of circumstance.  I grew up here.  I met my husband here. Our business is here.  And, most of the rest of my family is now here too.  I suppose there were a few opportunities for escape over the years, but my fear of the…

• La Tavola della Famiglia: Fettuccine al Sugo di Pollo e Funghi

  Susan

  15 Aug 2010 | 10:46 am

  Every family has its own unique set of traditions.  These traditions are the glue that binds one generation to another.  Those revolving around food are often the ones that seem to stand out the most.  It’s no wonder. Food nourishes not only our bodies but our souls as well.  The family table is where relationships are forged, bonds are strengthened and memories are made.   One of the goals I had when I started this blog was to celebrate my Italian heritage by featuring the marvelously homey and delicious dishes I grew up eating and the loving hands that prepared them.  I wanted to…

• Do Chua (Vietnamese Carrot and Daikon Pickle)

  Susan

  13 Aug 2010 | 4:25 pm

  Are you getting sick of me talking about Suncoast Organics yet?  I hope not, because I’m going to talk about them again.  This week I got the prettiest rainbow-colored carrots in my goodie box.  Another “first” for me. I’d seen pictures of them in cookbooks and magazines, but never, ever found them in any market around here.  I wanted to use them in a way that would really show off their pretty colors.  That meant cooking them was out.  Since my Wickled Okra was such a success, I decided to pickle the carrots as well. One of my favorite restaurants here in town is a casual,…

• 

  Whisk: a food blog

• Fun Dip, Gobstoppers, Poprocks, Froot Loops & Lasagna

  31 Aug 2010 | 9:04 pm

  When was the last time you ate the candy you loved as a kid? I picked some up this past week and couldn't believe how fun it was. Yes. Candy is fun. Just try putting some poprocks on your tongue and then make some noise. And then there was the fun dip. Did you know that double-dipping with a foodie is always allowed and sometimes a requirement? Relish life with fun dip gobstoppers and poprocks Lick and double-dip in pink purple orange sugar Pop fizz crackle laugh Taste test Froot Loops and eat the rainbow Be loopy. History of Lasagna Lasagna is one of those “go-to” recipes for my family…

• Highlights from the IFBC 2010 Reception

  29 Aug 2010 | 12:01 am

  The opening night of the International Food Blogger's Conference 2010 in Seattle was filled with business card exchanges, food blog chatter, swag bag excitement, food, wine and a chat with Morgan Spurlock of Super Size Me fame. Here are some take-away bullet points and visuals from the night: • Turn your blog into an event. • Don't hide behind the computer. • Passion leads to engagement. • Get active and build a community. • Be transparent. Lisa Dupar of Pomegranate Bistro and Lisa Dupar Catering and one of Seattle's best caterers served my favorite bite of the night: Grilled…

• Guest post: Interview with Gold Medal Plates Competing Chef Marc Lepine from Atelier

  27 Aug 2010 | 4:37 pm

  The following guest post is the first in a series of interviews with chefs competing in Gold Medal Plates in Ottawa. It comes from one of our favourite food bloggers Rachelle of Rachelle Eats Food. Thanks, Rachelle! Last week I paired up with Ottawa-based food bloggers Shari from Whisk: A food blog, and Don and Jenn from foodiePrints to see what we could do to get everyone talking about the Gold Medal Plates event set for November 16th. Being the ultimate celebration of Canadian Excellence in cuisine and wine, not to mention athletic achievement (net proceeds from Gold Medal Plates…

• California Strawberries + Toronto International Film Festival + a Giveaway

  26 Aug 2010 | 8:23 pm

  The Toronto International Film Festival has become the launching pad for the best of international, Hollywood and Canadian cinema, and is recognized as the most important film festival after Cannes. The festival runs from September 9 - 19, 2010. This year, California Strawberries are the official strawberry of the Toronto International Film Festival 2010. Click here to learn how you could win 2 Gala Screening tickets to TIFF. Whisk: a food blog This is just a summary. Visit my website for full links, other content, and more!

• Glitter and Borscht

  22 Aug 2010 | 9:05 pm

  "Have you ever thrown a fistful of glitter in the air?" I've loved that Pink! song since I saw it on the Grammy's this year. It still sends shivers when I watch the video. So, after I learned I had thyroid cancer and before the surgery, I bought some glitter and took it to a field, made a wish and threw a fistful in the air. Then, another evening after telling my three girls about my cancer, we took some more glitter to a field and threw fistfuls in the air and made our wishes. It's a good memory. Blow the dandelion Toss the glitter Light a candle Make a wish Dream Hope Someday I'll be…

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  All About Steak

• YouTube - Anthony Bourdain on No Reservations, Foie Gras Not Cruel

  Another take on the humanity of foie gras.

• The Museum of Xocolata

  Chocolate museum with cool virtual tour.

• Authentic Spanish Food from Spain at LaTienda.com

  Great site to order Spainish products.

• ... ::: Restaurante Poncio Cartuja ::: ...

  Our last cooking class- unfortunately the website is in Spanish.

• Mercat de la Boqueria

  Barcelona's main market. Known to have the freshest seafood in Spain and the best produce.

• 

  Just Food Now

• Restaurant Review: Zenzero

  J @ JFN

  2 Sep 2010 | 7:09 am

  It was cold outside but with a toasty fire at my back, I was warm and comfy and felt extraordinarily at peace in this brand new über chic restaurant on the Camps Bay strip. Janine ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Sabaayad for Peace

  J @ JFN

  2 Sep 2010 | 2:53 am

  I love bread; I eat bread with almost every meal which is pushing it a bit and I’m afraid I’ve passed it on to my children. My youngest once abstained from eating bread for the ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Somali Crisis Sweetener – Moos Bukaani

  J @ JFN

  1 Sep 2010 | 7:00 am

  Let’s face it, life in Somalia is generally pretty miserable at the moment and no matter which way I’ve looked it, how much I’ve read about it or how many conversations I’ve had with Somalis ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• African Spirit – The Food of Somalia, Part 1

  J @ JFN

  1 Sep 2010 | 5:14 am

  It’s Ramadan in Somalia at the moment, a time of peace, reflection and goodwill towards mankind; a time when Muslims all over the world should give up their bad habits in honour of their Creator. ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• The Subject of Cloning and Javaher Polow

  J @ JFN

  30 Aug 2010 | 6:05 am

  My Monday started off very well with a 30 minute Skype-chat with my daughter and coffee in the sun but then the spirit of Monday got me and, while she was at it, her sisters, ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• 

  delicious:days

• Prosecco jelly with raspberry & passionfruit - When disaster strikes

  Nicky

  31 Aug 2010 | 10:58 pm

  Last Saturday wasn’t exactly my day. I’ve been canning and preserving for many, many years, and consider myself familiar with the whole process – you give me fruit and I can turn it into some delicious jam without having to look up instructions or recipes. And yet, my  self-confidence didn’t prevent me from turning my kitchen into a sublime mess. Read the rest of Prosecco jelly with raspberry & passionfruit - When disaster strikesCopyright © 2010 delicious:days. Please contact blog@deliciousdays.com.

• Meyer Lemon Pots de Creme - The best Ziploc bag I ever got

  Nicky

  15 Aug 2010 | 11:55 pm

  When I crossed the door step of Bar Centrale on a sunny Thursday a few weeks ago to meet our friends Sherry and Bob from Sausalito, it had been almost 4 years that we had first met – at the very same coffee bar. They have become dear friends of ours and we make sure to meet at least once a year, may it be in California, in France or in our Bavarian capital. Read the rest of Meyer Lemon Pots de Creme - The best Ziploc bag I ever gotCopyright © 2010 delicious:days. Please contact blog@deliciousdays.com.

• Potatoes with herbed curd & linseed oil - An answer to all questions?

  Nicky

  2 Aug 2010 | 11:05 pm

  In this particular case, the answer is not 42. But what is the question to begin with? Well, one of the most frequent questions I get is about my favorite kind of food. The super generic “What’s your all-time favorite dish?” as well as  “What kind of comfort food do you turn to?” or “What would your last supper be?”, seem to rank high on the question charts. And they’re tough ones to answer. Read the rest of Potatoes with herbed curd & linseed oil - An answer to all questions?Copyright © 2010 delicious:days. Please contact…

• Welcoming dear friends - Flammkuchen with red onions

  Nicky

  24 Jul 2010 | 1:54 am

  Over the past years it has become a  tradition to welcome our friends from San Francisco with a very informal get-together, a so called Brotzeit. The term is used quite loosely and open to all kinds of interpretations. Putting aside regional differences it’s essentially a cold snack, coming with all kinds of bread, sausages, pickles, radishes, cheeses and what not. And of course, sufficient supply of Bavarian beer! Read the rest of Welcoming dear friends - Flammkuchen with red onionsCopyright © 2010 delicious:days. Please contact blog@deliciousdays.com.

• It was about time - deliciousdays.com gets a redesign

  Nicky

  18 Jul 2010 | 4:10 am

  Ok, we blew it, let our blog down. We had plans for our fifth blog birthday in March, big plans. We had talked about a major redesign, threw initial ideas and concepts in the air, hoping to see them fall on fertile ground, but somehow there was always something more important to do. A photography job, some design projects, and of course the new book. Yet, – bad conscience omnipresent – each time I visited our little foodblog, I could feel an increasing urge to revamp it from the ground up, to give it an opposite and distinct new look. Read the rest of It was about time -…

• 

  Cafe Fernando

• Momofuku Milk Bar’s Cereal Milk Ice Cream

  Cenk

  27 Aug 2010 | 12:15 pm

  Cereal what? That’s right, ladies and gentlemen, the silky liquid you see above on the right is called cereal milk. And on the left is an ice cream made with this cereal-infused milk, sprinkled with caramelized cornflakes. I’ve seen it on David’s blog and can’t stop thinking about it ever since. The genius behind this [...]

• Penne with Roasted Vegetables

  Cenk

  20 Aug 2010 | 5:16 am

  Today, I am going to share a quick & easy (and very tasty) dinner recipe that used to come into rescue during weekdays, while I was still working at a 9-to-9 job. Here’s how it goes, minute-by-minute: You’ve come back home from work feeling exhausted and have just taken off your clothes. Now, before jumping into [...]

• Parmesan and Black Pepper Biscuits

  Cenk

  27 Jul 2010 | 11:35 am

  If someone ever compiles a list of “The Most Bizarre Projects Ever”, I am pretty sure that at least three of the ones I was assigned during my ten years in the corporate world would make it to the top of that list. Here are a few: I was woken up on a Sunday night and [...]

• Chocolate Mousse Recipe

  Cenk

  13 Jul 2010 | 1:39 pm

  I’ve told you about the best part of working from home, but I realized I haven’t mentioned some of the not-so-delightful sides. First of all, according to your friends, you no longer have a “job”. What they call a job requires an office – preferably, one with stale coffee and decade-old carpeting. So, when they call [...]

• My First Cookbook

  Cenk

  7 Jul 2010 | 7:56 am

  I am writing my first cookbook. And I can’t believe I just said that. Five months ago, I received an e-mail from a Turkish publishing house, asking if I’d be interested in writing a cookbook. The moment I read that e-mail, I stood up and started walking around the house, looking for stupid chores to keep [...]

• 

  Comestiblog

• Red's Eats: A Wicked Good Lobster Shack in Maine

  Comestiblog

  30 Aug 2010 | 8:15 am

  Red's Eats lobster shack in Wiscasset is a quintessentially Maine experience. Others have described Red's lobster roll in minute detail, and there's little to be added except to ratify, without hesitation, the general consensus that this is, claws down, the best lobster roll on earth. Housed in a diminutive shack, Red's Eats became a favorite among lobster roll enthusiasts after Allen W. Gagnon...

• Dinosaur Bar B Que—Jurassic Pork in Harlem

  Comestiblog

  8 Jul 2010 | 5:42 am

  Dinosaur Bar B Que's are among the most satisfying ribs I've tried, and worth the heartburn. The barbecue in Harlem is every bit as good as the upstate original, and exceeds the taste and quality of many a Southern pit. With its $27.95 Sweetheart Deal for Two (a full rack of pork ribs, four homemade sides, and two pieces of honey hush cornbread), this Dino has soared to one of the top spots on...

• NYC Casting Call for Kitchen Nightmares

  Comestiblog

  7 Jul 2010 | 11:57 am

  Fox Television's Kitchen Nightmares is casting immediately for next season. The show's casting producers have put out the following call: If your restaurant is having problems and you want Chef Gordon Ramsay to come into your establishment, troubleshoot your problems, and try to get you back on the road to success, contact us NOW!

• Is Five Star Punjabi Diner Stellar?

  Comestiblog

  18 Jun 2010 | 11:49 am

  Five Star Punjabi Diner is one of the great luncheon bargains of New York. Though it may be a bit out of the way, it's worth a trip to Long Island City, Queens for this good—and very spicy—Indian buffet. From 11:00 A.M till 4:00 P.M., Punjabi offers an array of appetizing selections that includes five dishes from the steam table, as well as Chicken Tandoori, salad, rice, naan, and dessert for...

• Canaille Expect Better?

  Comestiblog

  11 Jun 2010 | 6:14 pm

  Canaille is a French bistro at 78 5th Avenue in Park Slope, Brooklyn. For the better part of an hour, we had the dining room to ourselves. From what I could tell, the lack of customers was not due to the cooking or the décor. Rather, it seemed to all boil down to a single component: co-owner Philippe de Crespi, a native Parisian whose contemptuous arrogance is exceeded only by his bad...

• 

  Eat Real

• Lamb Ribs with Lemon-Mint Gremolata

  Sandy Smith

  19 Aug 2010 | 9:01 pm

  Last November, a chef friend and I split the cost of a pasture-raised lamb from a local slaughterhouse. Over the course of four intense, productive, occasionally injurious hours, he patiently taught me how to break down the carcass. There I was, a baker, learning how to butcher. There were Band-Aids around 3 of my fingers, scraps of flesh stuck to my T-shirt, and for once, I didn't go home smelling like chocolate and candied almonds. Naturally, I was completely smitten. At the end of the afternoon, I took my butcher-paper-wrapped parcels home and deposited them in the freezer, and let me tell…

• Roasted Red Pepper Hummus

  Sandy Smith

  31 Jul 2010 | 7:07 pm

  Like chocolate chip cookies and marinara sauce, hummus is one of those things that you can buy at the supermarket but you're far better off making it yourself. In fact, if all the hummus you've ever tried has come out of a small plastic tub, please . . . get ready for a revelation. Hummus ~ or more properly, hummus bi tahina ~ has been around for a really, really long time. Just how long, however, is a matter of great speculation. This tasty dip has been credited to sources from Saladin to the ancient Egyptians. What we do know with a reasonable degree of certainty is that it originated…

• Velvety Avocado Dressing

  Sandy Smith

  21 Jul 2010 | 2:32 pm

  It's no secret that I'm the secretary of the "Obsessed with Avocados" fan club. I love Every. Single. Thing about them. (Well, there is one quality I'm not crazy about: their price in New York in January could be a little more friendly.) But anyway, I can't get enough of avocados' taste, texture, the way the peel practically sheds itself, the one giant pit that gives itself up without a fight. They even have a saucy backstory that's fun to tell at cocktail parties! If you regularly read either of my blogs, you know that I love avocados in both savory and sweet applications, and they're one of…

• Walnut Brittle with Orange Zest and Sea Salt

  Sandy Smith

  5 Jul 2010 | 4:37 am

  Walnuts, in my opinion, are the undersung heroes of the baking nut family. They lack the Euro-flair of hazelnuts, the blue-blood pedigree "pe-cahns," the visual drama of pistachios, or the sheer sexiness of those pricey little pignolias. But walnuts have their charms, and it's a short-sighted baker who fails to recognize them. The Latin word for "walnut" is Juglans, which comes from Jupitar glans, which means something like "Jupiter's acorn" ~ a euphemism along the lines of "nut fit for a god." I'm not going to go that far, but I'm fond of walnuts, and I use them quite a bit in my home…

• Moroccan-Style Orange Radish Salad

  Sandy Smith

  11 Jun 2010 | 7:31 pm

  Ahhh, June. My favorite month of the year. Spring’s firmly entrenched and summer’s just arriving. It’s the month of my wedding anniversary, and my parents’. There’s fresh strawberry shortcake and Father’s Day. And radishes. Yes, now is when huge, inexpensive bunches of gorgeous red-and-white radishes start crowding the shelves at the farmstand market, more picturesque than flowers and better because they’re so delicious. I like them best plain, icy cold from the fridge, dipped in coarse salt and cracked pepper. When I have them in such plentitude, I slice them over everything,…

• 

  $5 Dinners

• Big Meals, Little Budget: Angie’s Chicken and Dumplings Dinner under $10.00

  Angie

  2 Sep 2010 | 2:15 pm

  I’d like to introduce y’all to Angie!  Tonight, she’s sharing a meal for her family of 7 that’s just under $8.50! In between school, boy scouts, choir, girl scouts, homework, BPSA scouting, potty training, MOPS, learning how to walk and PTA – somewhere in there this family of 7 has to eat! I don’t have an excess of time or money so I need to cook smart.  That’s right, this is a complete easy meal to add to your recipe books. Using the crockpot is just awesome to the 10th power because you don’t even have to be there until the finishing touches are…

• Kraft: Huddle to Fight Hunger $5/5 Coupon!

  Jenn K

  2 Sep 2010 | 6:20 am

  Wow, this is an AWESOME coupon and for a good cause!  Print a coupon for $5/5 Kraft Cheese or Dairy products here!  Kraft’s Huddle to Fight Hunger program donates 5 meals to Feeding America (benefiting local food banks) for every coupon redeemed.  Kraft will donate up to 1 million meals to Feeding America!  Offer good through 11/7/10.  Offer excludes Breakstone’s and Knudsen Cottage Cheese and Sour Cream in CO, CA and ND. If you know of a good store deal to use with this coupon, feel free to share in the comment section below! Find More Savings Free Money Management Software at…

• Stockpiling Moms’ Thursday Recipe Spree – Guest Post

  tdomf_91172

  2 Sep 2010 | 6:15 am

  We are excited to introduce a new feature at Stockpiling Moms – A Guide to Frugal Living…our first Meme called Thursday Recipe Spree. We LOVE to cook and enjoying sharing recipes with our readers! In fact, I taught Family and Consumer Science (Home Economics) for 11 years before leaving my career to stay home with my son. I taught Foods, Culinary Arts, Lifeskills, Nutrition and more! We decided to create this Meme to offer the opportunity for our readers to find even more recipes than what we post and for bloggers a place to link up their recipes that they post. As a blogger I am…

• Amazon Grocery Deals -30% off sale

  Erin, The $5 Dinner Mom

  2 Sep 2010 | 5:00 am

  At the start of this year, I made a goal to save up my Swagbucks and purchase Amazon gift card credits and use them to buy Christmas gifts for friends and family.  It looks like I’ll be exceeding my “Christmas goal,” so we have decided to use some of the credit to help get our out of pocket grocery spending even less.  There are a few favorite products of ours, like Rice Chex and Annie’s Bunnies snacks, that are on the more expensive side.  But I discovered those products on Amazon Grocery…and better yet, some of our faves are on sale for the next week or so!

• Chicken Wraps with Balsam-melized Red Onions

  Erin, The $5 Dinner Mom

  1 Sep 2010 | 3:23 pm

  I made up a new word. I think. I haven’t googled it.  And I don’t plan on it.  I’m going to play ignorant on this one and just revel in my new word. Balsam-melized. Onions. Caramelized. In balsamic vinegar. Balsam-melized. Add said onions with some grilled chicken, lettuce (and swiss cheese if you’re not dairy free) in a tortilla…and you’ve got yourself some scrumptious wraps! I dare you to balsam-melize something. I double-dog dare you. (Now there…you have to try it now.) Ingredients 2 chicken breasts, grilled and sliced ($2.14) On sale recently…

• 

  MyGourmetConnection

• { cocktail } The Old Fashioned 101

  Lynne Webb

  2 Sep 2010 | 1:08 pm

  Made with Wild Turkey Bourbon, apple cider, saffron, orange zest and Amaretto.

• { reading } Cooking with Quinoa

  Lynne Webb

  2 Sep 2010 | 5:10 am

  Quinoa is a super-nutritious, versatile grain that cooks up in no time and makes a great alternative to rice and couscous.

• { recipe } Hungarian-Style Summer Squash With Dill

  Lynne Webb

  2 Sep 2010 | 3:59 am

  This side-dish recipe is an adaptation of one that the Hungarian side of my family has prepared for decades. They never used anything but white patty pan squash, a variety that flourished in their Pennsylvania backyard gardens. I don't run across it too often where I shop, and in my opinion, zucchini works equally well and produces a more attractive finished dish. You can also use yellow squash or a combination of the two. Get the recipe >>

• { spirits } Cold River Traditional Gin

  Lynne Webb

  1 Sep 2010 | 1:07 pm

  A premium, ultra-smooth gin distilled from Maine potatoes, juniper berries and six other botanicals.

• { review } Hand-Dyed Batik Napkins

  Lynne Webb

  1 Sep 2010 | 12:31 pm

  Hand-dyed batik napkins add an intriguing touch of individual style to just about any table setting.

• 

  The Comfort is Always Here

• Quick and Fresh Sofrito

  daxphillips

  1 Sep 2010 | 6:16 pm

  If you have never had sofrito, you must. Call it a Latin condiment, or call it a marinade, sofrito is basically a mixture of fresh vegetables that is used as a base in many Latin American dishes. I make sofrito from time to time, especially when I am making arroz con gandules (Puerto Rican Rice). A recent get together yielded a feast of the Puerto Rican rice, chimichangas, and some fresh pico de gallo, and the great thing is that I had about three cups of this sofrito left. Simple ingredients yielding huge flavors. I have been putting it in everything this week, and I will tell you that if…

• Fried Fish and Eggs Breakfast

  daxphillips

  30 Aug 2010 | 4:10 pm

  You might have recently read my post on the canadian bacon, egg, and cheese sandwich as possibly being one of my favorite meals at breakfast. The one that trumps that breakfast is fried fish and eggs.  While growing up in Indiana, and even moving to Wisconsin, we spent a lot of time at my grandparents home in Monticello, Indiana. This is where it all began. Monticello was a nice little town, and as kids, it was a perfect place to be. My grandparents lived in a small community located on one of waterways that led into Lake Freeman. It was just the best place to visit. One of our routines was…

• BBQ Spaghetti

  daxphillips

  28 Aug 2010 | 6:04 am

  There does not go a day in the workweek when my coworkers and I do not talk about food. It usually happens around 9:30 every morning, and we talk every thing food. Whether it be from what we ate the night before, what we want to eat, or what we read on our RSS feeds, we are always talking food, which is a bit  unusual seeing there are five guys in the open suite.  So not long ago, a couple of us were talking about smoking food over the weekend, and as we typically do, we have a lot of leftovers, of which we bring into the office. As we talked about what we do with the leftovers, my coworker…

• Hawaiian Style Kalua Pig

  daxphillips

  24 Aug 2010 | 7:07 pm

  Back in the late 1990′s I was invited to attend a wedding on the island of Maui. I had no hesitation when I was invited, and to be honest, I had no expectations other than ‘having fun in the sun’.  I learned many things while being on the island, one of which there are a lot of tourists on that island, and the second is that the luau is a must thing to attend while on the island.  Yes, you will be surrounded by happy tourists, but you will also taste some of the best pork you might ever taste. It is often referred to as kalua pig. A pig which is cooked in an underground…

• Canadian Bacon, Egg, and Cheese Sandwich

  daxphillips

  21 Aug 2010 | 10:19 am

  It could possibly be my all time favorite breakfast, sandwich that is. I think that from a young age, I great up having a McDonald’s egg mcmuffin sandwich from time to time. I think it has something to do with the great smell of Canadian bacon. Breakfast, and sandwiches are my favorite, and I love a hearty breakfast during the weekend. The combination of a over easy egg, bacon, and slightly melted American cheese is just one flavor profiles that reminds me of an all American meal. I am trying to get at least one of my kids to enjoy this sandwich, but the over easy egg is something that…

• 

  Whipped

• Rhubarb Strawberry Cobbler

  Caroline

  22 Aug 2010 | 6:38 pm

  With fresh rhubarb ready for harvesting and summer berries in full tilt, I turned to a trusted source for an easy dessert recipe to showcase them both. I can’t believe it was last weekend that I made this delectable dessert and it has taken me over a week to get the recipe to you.  I suppose we have been doing our best to milk the last of summer, which means as little time in front of a computer as possible.  Hopefully many of you are doing the same! This past spring, I had high hopes for my edible garden.  I few things here and there this summer kept me from the bountiful harvest I…

• Mango Citrus Popsicles

  Caroline

  11 Aug 2010 | 2:18 pm

  Nothing says summer like a molded, frozen treat. For maximum enjoyment, sit on a stoop while you lick. Sometimes summertime heat can really beat down my productivity and patience. But then I remember that cold, blustery December will be here before we know it. It’s better to find almost any kind of icy cold treat to love. Then just hold your stick, take a refreshing lick and bask in the sun from above. Mango Citrus Popsicles Flesh from 1 mango Juice from 1 orange Juice from 1 grapefruit 3 Tablespoons of honey My magic bullet blender has seen a lot of action this summer! This recipe is…

• Sour Cream Coffee Cake

  Caroline

  3 Aug 2010 | 7:19 pm

  I hope that good intentions are worth something because my initial plan to bring a warm coffee cake to a new neighbor really was a good idea. It went a little something like this…  A month or so ago, my visiting mom picked up some new neighbors in front of our house.  The neighbor lady and her mother were out for a walk and were equally as open to communicate with friendly strangers as my mother always is.    Within the first five minutes, we knew that they had just moved back into the city from the suburbs with their three kids and that our parents were both from Michigan. (Hailing…

• Wheat Berry Salad with Feta, Pine Nuts & Basil

  Caroline

  28 Jul 2010 | 8:18 pm

  Busy life, bouts with illness and summer fun had us eating too many take out meals and bowls of cereal. This salad was my attempt to jump start our healthy diets. It is just so easy to fall off the healthy eating wagon.  A few “just-in-case” frozen dinners from Trader Joe’s freezer section, a decision to head to the beach last minute for an evening swim leaving no time to cook, summer heat that made endless weeding of the veggie garden less fun and an unseasonably sick toddler.  These are the types of things that ganged up of late to nearly eradicate fresh, interesting…

• Homemade Play-Doh

  Caroline

  23 Jul 2010 | 6:39 pm

  Cooped up with a sick toddler, an exhausted Mommy and 100 degree heat.  Homemade Play-doh to the rescue!  A few hours of giggling and much needed relief. When I was a small kid, I remember my mom helping us make homemade play-doh.  I must have also enjoyed the store bought variety because I recall the lever machine that pressed out snakes, spaghetti and shaped tubes.  Perhaps it was my early fondness for baking and cooking that guided my preference towards the do-it-yourself process of kneading and getting your own color just right. Mini Whipped is a touch over two and we have had a…

• 

  Gina's Weight Watchers Recipes

• Pasta Con Sarde

  Gina @ Skinnytaste

  2 Sep 2010 | 10:17 am

  This is a traditional Italian dish from Sicily in the Palermo region which translates to Pasta with Sardines. It's a unique combination of cauliflower, wild fennel, sardines and raisins, served over... Click on the link for the full recipe.

• The Skinny Tuna Melt

  Gina @ Skinnytaste

  31 Aug 2010 | 11:07 am

  Classic comfort diner food, just got a make-over... the skinny tuna melt. Adding veggies to your tuna, replacing the full fat cheese and mayonnaise with light mayo and cheese and serving it opened... Click on the link for the full recipe.

• Spicy Crunchy Tuna Tartare

  Gina @ Skinnytaste

  29 Aug 2010 | 9:19 am

  Tuna is an excellent source of protein and omega-3 fatty acids. If you're a tuna lover like me, you will love this appetizer!! Serve this as a fancy dip with baked chips, seeded flat bread, or on... Click on the link for the full recipe.

• Chicken and White Bean Stuffed Peppers

  Gina @ Skinnytaste

  24 Aug 2010 | 7:49 pm

  These flavorful stuffed peppers are high in fiber and very filling. Serve this with a side salad for a complete meal. This is a great way to use up leftover chicken. If you don't have any leftover... Click on the link for the full recipe.

• Shrimp Salad on Cucumber Slices

  Gina @ Skinnytaste

  22 Aug 2010 | 11:16 am

  This makes an elegant appetizer or a delicious lunch for four. I love using dry Adobo to season shrimp salad, but if you don't have Adobo, any seasoned salt would work great. I always keep Greek... Click on the link for the full recipe.

• 

  Inn Cuisine

• Important Announcement!

  Remember a couple of months ago when I said, “It’s a woman’s prerogative to change her mind, and I reserve the right to renew Inn Cuisine when and if the time is right?” Well, the time is right and there are some big changes in the works! Here’s the scoop: I’m resurrecting Inn Cuisine as The Best of Inn Cuisine and [...] Related posts:Best of Breakfast (Recipe:... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

• All Good Things

  I’m sure you’ve heard the saying, “All good things must come to an end.” Such is the case with Inn Cuisine. After nearly 3 years of blogging, 2 & 1/2 of them spent developing Inn Cuisine, the time has come for me to step away for a while, spending more time with my family and pursuing [...] No related posts. [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

• Inn the Kitchen Q & A: What Is Angostura Aromatic Bitters? (And How Can I Cook With It?)

  Although I had heard of Angostura® aromatic bitters years ago, I had no idea what it actually was (or was used for) until I met Rodney Williams of the Strawberry Creek Inn B&B. Introduced to me as an exotic ingredient in many of his Caribbean-influenced recipes, Rodney’s knowledge and recommendations allowed me to explore the [...] No related posts. [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

• Cookie Love, a.k.a. Olfactory Nirvana (Recipe: Caribbean Oatmeal Cookies)

  When life gets topsy-turvy, there’s a handful of things that can help. Among those are: time, patience, understanding, love and cookies. In this instance, the latter two go hand in hand. Now I admit, I love me some oatmeal cookies (oatmeal raisin and oatmeal chocolate chip  included), but my oatmeal cookie baking adventures hadn’t progressed much [...] Related posts:B&B Bites... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

• Who Says Quick Can’t Be Elegant? (Recipe: Quick-Poached Pears)

  Never underestimate the power of fruit to liven up breakfast and brunch, or even dessert! Proving that quick can be elegant, comes this delightful recipe for Quick-Poached Pears from the Strawberry Creek Inn B&B of Idyllwild, California. Featuring fresh pears soaked in champagne (or fruit juice if you’d prefer not to use alcohol), warmed gently in [...] Related posts:Wednesday... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

• 

  Elle's New England Kitchen

• Watermelon Nectarine Salsa with Homemade Chips-Two Ways

  Elle

  30 Aug 2010 | 1:40 pm

  I have to admit, as much as I’m looking forward to Autumn (seriously--can’t wait!), this salsa could make me wish that Summer would stick around just a bit longer.  And we’re in the beginning of a week long heat wave, so that’s saying something!   This Watermelon Nectarine Salsa with Baked Tortilla Chips could make me forget about the cooler weather--for about a week or two, at least. I got a link to a similar version of this salsa in an email from McCormick.  Right away, I knew I had to make it.   I changed it up somewhat to reflect what I had on hand,…

• It’s a Fig-a-palooza!

  Elle

  25 Aug 2010 | 2:04 pm

  Photo by Gudlyf Who doesn’t love figs?  I know we do.  LOVE.  If, like me, your only exposure to figs while growing up was in Fig Newtons, then you need to get yourself some fresh figs, STAT.  Not that there’s anything wrong with Fig Newtons--I still love those cookies to this day.  Fresh figs are completely different.  Slightly sweet, so fresh tasting--like summer!  I say get some STAT,  because the fresh fig season is so short, sadly.  Seems they appear in the markets as quickly as they disappear.  You need to jump on them when…

• Summer Harvest Salad

  Elle

  18 Aug 2010 | 10:25 pm

  I’m sure you all know by now, we’re huge fans of salad in my house.  We usually have one large salad dinner per week, and sometimes twice a week.   I do mean large--like complete meal salads packed with mix ins for wonderful texture and “chew.” Do you remember my post a while back on Olivia’s Organics?  Yep-still love their salad greens!  They’re amazingly fresh and there are so many blends to choose from.  Olivia’s Organics is sponsoring a recipe contest for…salad, of course!  The winning recipe will snag you…

• BLT’s, Dressed Up

  Elle

  18 Aug 2010 | 8:58 am

  You may remember my post a few weeks back on Loaded Fries.   A few of us on Twitter got together and made our own versions of the classic junk food, loaded fries.  We called it #GoJunkFood.  Chris Perrin challenged me again last week to do the same, but this time we tackled the classic BLT.  The idea for this challenge was to dress them up and make them a little more gourmet then they are.  Is mine gourmet?  I don’t know about that, but it is one damn fine BLT, if I do say so. I'm a French bread, and I'm nomming your BLT! BLT’s are their best…

• Tamarin Pecan Chocolate Chip Cookies

  Elle

  12 Aug 2010 | 2:47 pm

  Tamarin?  What’s Tamarin?  No, I’m not talking about Tamarind, the funny looking pods from Tamarind trees.  I’m talking about Tamarin Spread!  It’s this amazingly different and delicious spread that’s an alternative to good old peanut butter.  It’s creamy, slightly sweet, and cinnamony.  The flavor is based on the traditional European Speculoos Wafer.  Tamarin Spread was introduced to Europe in 2008 and has been very popular there, and guess what?  Now it’s our turn to enjoy it, too, in the US! …

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  SFoodie

• Meet the Designer of the Taco Bike

  John Birdsall, SFoodie Editor

  2 Sep 2010 | 6:20 pm

  Our favorite morsel from the blogs. Last month, California Taco Trucks' Cyrus Farivar jumped on the taco bike ― well, with the three-wheeled peddler's designer, Todd Barricklow of Santa Rosa. H... Continue reading "Meet the Designer of the Taco Bike" >

• Outstanding in the Field Adds Two More California Dinners

  Andrew Simmons

  2 Sep 2010 | 5:56 pm

  In a little food-themed reversal of Manifest Destiny, the 2010 Outstanding in the Field dinner tour has blazed trails all the way to the East Coast, heaping eats on tables in farms, orchards, an... Continue reading "Outstanding in the Field Adds Two More California Dinners" >

• Brown Bag Benefit Auction Promises Luxe Lunches for Top Bidders

  Mary Ladd

  2 Sep 2010 | 5:29 pm

  The Brown Bag Lunch Project, an online fundraiser for the San Francisco Community School, is auctioning off meals from 26 S.F. chefs and restaurants. The school is seeking to raise $5,000. The l... Continue reading "Brown Bag Benefit Auction Promises Luxe Lunches for Top Bidders" >

• Don't Sound Like a Tool: How to Pronounce Local Chefs' Names

  Jonathan Kauffman

  2 Sep 2010 | 4:11 pm

  ​Nothing is more humiliating than name-checking some chef you supposedly have a deep personal bond with ― or have cooked under ― and getting his or her name wrong. There are chefs SFoodie has be... Continue reading "Don't Sound Like a Tool: How to Pronounce Local Chefs' Names" >

• Five Local Food T-Shirts We'd Love To See

  Tamara Palmer

  2 Sep 2010 | 4:03 pm

  Some time ago, we offered up a list of our favorite local food T-shirts. Now, we're taking it one step further with our top five food tees we'd love to see: 1. Humphry Slocombe tees that say "B... Continue reading "Five Local Food T-Shirts We'd Love To See" >

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  Cookerati

• Celebrate National Trail Mix Day

  Diana

  31 Aug 2010 | 8:46 pm

  August 31 is National Trail Mix Day – yep, there’s a day for that too.  We eat a lot of trail mix, it’s a handy nutritious snack, much better than chips to have on hand. My husband likes to take it to work and eat handfuls all day.  He also likes to top his yogurt with it. We grab a pack when we go hiking to munch on while walking. My son packed it for his track meets and band trips in high school. I just sent my college daughter some trail mix as a treat when I sent a package to her school.  (They will love you for this one.) The whole family munches on it at home as a…

• A Walk Through the Farm Market

  Diana

  29 Aug 2010 | 12:25 pm

  It’s going on towards the end of summer, but the farm markets still have a ton to offer.  I’m a loyal fan and frequent visitor to our local farm markets in both Grove City and Pickaway County, plus I will go to markets out of town when I am visiting.  My sister in law is on the board of the Ohio Valley Farm Market, and also has her own stand to sell soap and cut flowers (Fine As Frog’s Hair).  Her daughter (my niece) has her stand where she sells the most delicious bread (Basic Kneads), though she’s done for the summer since college is starting up again.  I…

• Food Contests – August 2010

  Diana

  25 Aug 2010 | 8:01 pm

  Need some end of the summer cooking excitement?  Here are contests that you can enter to help with that.  Some require recipes, others you just need to enter.  If you win, let me know because I love it when a Cookerati Reader wins something or has some good luck. California Strawberry Commission is hosting the “California ‘Everyday Superfruit’ Frozen Strawberry Recipe Contest” for a chance to win a $250 Amazon Gift Card. Submit your own, original recipe in the form AND upload the image with the exact recipe name to the California Strawberry Facebook page . Please…

• Melon Coolers

  Diana

  22 Aug 2010 | 1:38 pm

  Today, working in the kitchen, I decided we all needed something cool and refreshing to drink.  I remembered my Watermelon Limeades, and decided to make Melon Coolers.  These can be alcohol free, or you can add some white wine, white rum, tequila – light alcohol to it.  It’s kind of like a melon slushy, but really nice tasting.  If you drink it too fast though you may end up with a cold headache like I did.  This is a super simple drink, that takes no time to make. 1/2 HoneyDew Melon- seeded (substitute other melon as desired) Juice of 1 lime 1 – 2 cups  ice 2 tsp…

• Cool Kitchen Tools

  Diana

  19 Aug 2010 | 7:46 pm

  I’ve been using these kitchen tools, and I’m ready to share what I think about them.  When I do a review, I usually try to use it for a while to get used to it and to make sure it’s durable.  I would hate to talk about something and find out later it was useless, but I recommended it because I didn’t spend enough time with it.  In fact, recently I tried out this great looking shiny peppermill.  I loved the weight of it, the look of it, but in reality, it’s useless.  The kosher salt dropped through the mill without stopping.  I thought it would be different for the…