• Most Topular Stories

  • A Surefire Way to Stay Accountable

    Simply Stated Blogs
    Rachel Stein
    23 Apr 2014 | 6:00 am
    You *know* you ought to take the stairs instead of the elevator and floss every night… and yet, sometimes not doing those good-for-you extra steps is all the more tempting. If you’re a parent and trying to hold yourself accountable to small goals, try this tip from reader Rachel R.S.: Enlist yours kids. When we asked our Facebook fans for […]
  • Green Pxali (Spinach and Walnut Dip) Recipes
    8 Mar 2014 | 3:37 pm
    Prep Time:20 minutes Cook Time:5 minutes Serves:8   Tagged: california walnut board, chili flakes, cilantro, coriander, crackers, fenugreek, flat bread, flat leaf parsley sprigs, garlic, parsley, pomegranate seeds, red pepper flakes, red wine vinegar, rustic country style brea, spinach, walnuts, white wine vinegar, Pxali is a general term used to describe this dish, which can be made from a variety of vegetables but is always bound by a rich walnut paste. Pxali can be red from the use of beet leaves, green if spinach is used, or white if young cabbage leaves are chosen. Pxali can be made…
  • Spaghetti with Purple Cauliflower Sauce

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

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

    The Accidental Hedonist
    Kate Hopkins
    22 Apr 2014 | 8:38 am
    Yes, I started out interested in food and ended up passionate about history.
  • add this feed to my.Alltop

    Amateur Gourmet

  • The Night That Craig Cooked Dinner

    Adam Roberts
    22 Apr 2014 | 12:15 pm
    Click here to read the rest of this Amateur Gourmet post »
  • The Village Bakery’s Berry Ricotta Cake

    Adam Roberts
    21 Apr 2014 | 9:50 am
    One of the very best things about where we live in Atwater Village is our proximity to The Village Bakery. If you live on the east side of Los Angeles, chances are you’ve been to this sunny, cheerful spot; it’s got blue and yellow umbrellas outside, a counter filled with treats on the inside, and the friendliest staff you’re likely to meet anywhere in L.A. Barbara Monderine, who owns and runs the place, is also our neighbor here in our little apartment complex right nearby and what a neighbor she is. When we first moved in, she gave us free cookies; on my birthday, she…
  • Watching Suzanne Goin Cook (With Special Appearances By Jackie Collins, Hugh Acheson, Scott Conant and Carla Hall)

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

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

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

    Steamy Kitchen: recipes and cooking

  • Just Hatched!

    22 Apr 2014 | 9:21 am
    The baby chick above is a Blue Silkie Bantam – and will look like this when she grows up: photo from My Pet Chicken Beware of cuteness overload in this video! Baby Chick Hatching   Chicken Hatching Equipment This Spring’s chicks include: Bantam Blue Silkie (photo above) Easter Egger Bantam Blue Ameraucana White Leghorn Rhode Island Red Golden Laced Wyandotte We get our hatching eggs from My Pet Chicken. It takes 21 days of incubation to hatch chickens, so plan ahead! The best home incubators are from Brinsea. Both of these have automatic egg turning and temperature control.
  • Grow: Foolproof Hydroponic Gardening in a Tub

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

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

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

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

    Umami Mart

  • Event Recap: Umami Mart SF Official Launch Party!

    Melissa Gordon
    23 Apr 2014 | 11:46 am
    In November, we snuck in to San Francisco and popped-up in The Perish Trust for the holidays. But it’s now April, spring is in bloom, and we’re still here! We’ll actually be staying in San Francisco until the new year, so on April 10th, we had a little party to celebrate our semi-perminant-pop-up. In this past year alone, The Mill, Bi-Rite Market, and La Urbana all opened along a two block stretch of the Divisadero corridor, so there is a lot going on in our new ‘hood. In the coming weeks, 4505 Burgers & BBQ will be open right across the street (!!) by…
  • Umamiventure #35: Kitazawa Seed Talk @ Namu Farm (Sunol)

    21 Apr 2014 | 5:21 pm
    It’s been forever since we’ve organized an Umamiventure in its purely old-school, meet-up spirit. Remember, when I would randomly announce an event, a little bit out of the neighborhood, and we would meet up at said location no matter how long it took to get there? Well, this is the event! Kristyn Leach, managing farmer of Namu Farm put into our ear that Sunol AgPark, the collective Namu Farm is a part of, is hosting a day of plant sales, bicycle hay rides, a chicken petting zoo (!!!) and a chance for you to talk directly with the farmers. We’ve collaborated many times with…
  • Slightly Peckish: Snacks + Bites in Hong Kong

    18 Apr 2014 | 11:39 am
    As you all probably know by now, Hong Kong is a locus of culinary delights. Every little shop, however much it may be a hole in the wall, will offer something special. On this short trip, we made a point of only having Chinese food even though my friend S was dying to take us to some of her favourite French restaurants. But we were adamant. There aren’t enough chances to come to this amazing city — a metropolis in the truest sense — and we weren’t going to waste our time. Apart from lunch and dinner, we had snacks. Lots of them. And such variety! It’ll make you…
  • Inside Yukiwa Barware Factory

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

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

    Rasa Malaysia: Easy Asian Recipes

  • Chinese Roast Pork

    Rasa Malaysia
    21 Apr 2014 | 5:25 pm
    In my cookbook “Easy Chinese Recipes,” I have a Chinese roast pork belly recipe, or siu yuk. On Rasa Malaysia, I also have a crispy pork belly recipe, contributed by my dear friends Alice at Eat A Duck I Must. Both recipes are great and excellent, but when it comes to Chinese Roast Pork, one could never have enough recipes. There is always that one PERFECT recipe that everyone is constantly looking for—easy, hassle-free, everyone-can-do-it kind of recipe that promises crispy, crunchy, absolutely aromatic and to-die-for pork crackling, melt-in-your-mouth Chinese roasted pork…
  • Nutella Truffles

    Rasa Malaysia
    18 Apr 2014 | 5:35 pm
    Here is another recipe from Nutella The 30 Best Recipes: Nutella Truffles. With the weekend coming and Easter on Sunday, I thought this is a great recipe to share, especially for those who love Nutella and truffles. Nutella The 30 Best Recipes ($10.95 US / $11.99 CAN) explores new ways of using, baking with and enjoying Nutella with 30 mouth-watering recipes. These delicious recipes include irresistible macaroons and tasty cheesecakes, all in a handy, easy-to-use book for all the fans of the famous spread. Some of delectable recipes include: Nutella Croissant, Nutella Whoopie Pies, Nutella…
  • Flourless Chocolate Walnut Torte

    Rasa Malaysia
    17 Apr 2014 | 7:15 pm
    April is always a happy month—Spring is in the air, flowers are blossoming, the sun is coming out to play, everywhere you go or turn to has a new and revived energy. Spring is just a happy time and happy time calls for a smashing and happy recipe that everyone can enjoy and celebrate, such as this Flourless Chocolate Walnut Torte recipe. Since Easter falls on this Sunday, I thought this recipe will be excellent for the family. This Flourless Chocolate Walnut Torte is so easy to make, extremely decadent, rich, and a crowd pleaser. The toasted walnut topping adds a nice nutty crunch and make…
  • BBQ Dragon Fire Starter Giveaway

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

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

    101 Cookbooks

  • Black Pepper Cauliflower Salad

    Heidi Swanson
    21 Apr 2014 | 10:36 pm
    Fridays have unofficially become guest lunch days around here. It wasn't something planned, Fridays just seem to be the day people swing by with deliveries for the shop, or the day everyone has a bit of extra time. Adele came by last, and Dave from Jacob May before that. I like it. We'll often break out a bit of wine, pull a few things together (along with whatever leftovers from the week are in the refrigerator), chat, throw ideas around, and generally enjoy each other's company. Today's black pepper cauliflower is one of the things that has landed on the table in various guises over the…
  • Deviled Eggs

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

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

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

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

    Dona Lupe's Kitchen

  • Oreo’s #SnackHacks

    Gina Ruiz
    22 Apr 2014 | 7:03 am
    There’s a new web series revolving around LA celebrity chefs who’ve been asked to experiment with Oreo cookies to create new inspired snack recipes.  Check out Top Chefs Michael Voltaggio (Ink Restaurant) and Roy Choi (Kogi Food Truck) empire and young gun Nguyen Tran of the underground sensation Starry Kitchen, each create his own four-step easy ‘Snack Hack’. This series of videos reveal how these celebrity chefs incorporate the secret ingredient into their ‘Snack Hack’, which seeks to deconstruct the Oreo cookie, as we know it.  Discover the secrets of how to…
  • Cloud Covered

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

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

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

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

    Simply Recipes

  • Salmon Chowder

    23 Apr 2014 | 8:30 am
    My mother and father live down the street from me, just a few houses away. This is wonderfully convenient for yours truly, who often finds herself heading over to their house to raid their fridge. No, I’m not a teenager, but yes, I still do raid their fridge. (You would too, my parents have great leftovers!) Thankfully for mom and dad, the arrangement goes both ways. They stopped by the other day when we had just finished up cooking this salmon chowder, and happily packed half of it to take home with them. The verdict the next day? Raves. Continue reading "Salmon Chowder" »
  • Deviled Ham with Pickled Jalapeños

    21 Apr 2014 | 11:13 am
    Do any of you follow Mad Men? I watch an occasional episode, more captivated by the outfits and decor than anything else. (Wait, I recognize that wall hanging! My mother used to wear dresses like that! My father wore those skinny ties!) So delightfully retro. Like deviled ham. I can just imagine some deviled ham canapés being served at one of those 60s parties. Being just a kid during that time I would more likely have found a deviled ham sandwich along with carrot sticks and a thermos, packed in my metal Voyage to the Bottom of the Sea lunch box. Continue reading "Deviled Ham with Pickled…
  • Eggs Mimosa with Artichoke Tapenade

    18 Apr 2014 | 10:54 am
    So pretty!  Have you ever heard of eggs mimosa? Neither had I until my French sweetheart introduced me to them. They’re like deviled eggs, except they’re not deviled. Instead, you stuff hard boiled egg whites and then grate the yolks over everything, resulting in a gorgeous platter reminiscent of the puff-like brilliant yellow mimosa flowers that abound in Provence and along the Mediterranean coast. Continue reading "Eggs Mimosa with Artichoke Tapenade" »
  • Ham and Asparagus Strata

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

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

    Simply Stated Blogs

  • Wednesday Trivia: Jobs That Make You Gain Weight

    Rachel Stein
    23 Apr 2014 | 1:00 pm
    A new study from CareerBuilder and reported by Huffington Post found that the very worst job for waistlines just may in information technology and government—not surprisingly, two jobs that require a whole lot of sitting. And if you feel you may have put on a few pounds since starting your job, take solace in the fact that you’re in good […]
  • Easy Substitutions for Common Ingredients

    Erin Henry
    23 Apr 2014 | 11:00 am
    Flour? Check. Sugar? Check. Baking powder…? Missing in action. And cardamom? Not a chance. Maybe you keep limited supplies on hand because you’re only an occasional cook or baker. Maybe you simply don’t have the cabinet space. Or, perhaps, it’s the most likely reason of all: You plumb forgot to restock that missing ingredient when you ran out. But before […]
  • A Surefire Way to Stay Accountable

    Rachel Stein
    23 Apr 2014 | 6:00 am
    You *know* you ought to take the stairs instead of the elevator and floss every night… and yet, sometimes not doing those good-for-you extra steps is all the more tempting. If you’re a parent and trying to hold yourself accountable to small goals, try this tip from reader Rachel R.S.: Enlist yours kids. When we asked our Facebook fans for […]
  • Today’s Thought

    23 Apr 2014 | 4:30 am
    Get the daily thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on I Was a Child Science Experiment 9 Trendy Spring Handbags The Best Vegan RecipesFiled under: Daily Thought
  • Beauty Bad Habits

    Didi Gluck
    22 Apr 2014 | 1:00 pm
    A few months back, I posted about my nail-biting habit. I got many great ideas about how to quit from all of you. I thought I’d follow up and let you know that, although I have not kicked the habit entirely (hey, it was 43 years in the making), I have become more mindful of when I’m biting—and, therefore, more […]
  • add this feed to my.Alltop

    Food & Wine: Articles

  • Grow a Garden with a View

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

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

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

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

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

    Portland Oregon Food and Drink

  • Genoa Restaurant Closing May 11th

    PDX Food Dude
    21 Apr 2014 | 1:18 pm
    Genoa Salmon. Photo: ©John Valls Michael Garofola at Genoa Restaurant has announced that they are closing on May 11th for “an extended haitus”. This decision was not an easy one–it never is with a beloved institution like Genoa–but the time is right for a new direction. We are truly proud of the Genoa tradition, and everything the restaurant has meant to the community. Most of all, we are incredibly grateful for the love and loyalty of our guests, and the passion and dedication of our talented staff. While on hiatus, we will be evaluating different paths forward for…
  • Good Keuken Closes Old Salt Marketplace School

    PDX Food Dude
    18 Apr 2014 | 1:58 pm
    If you’ve been around the Portland food scene for a while, you were probably familiar with Robert Reynolds and his cooking school. Robert was an institution in the community, and when he died in 2010, a dedicated group of people formed Good Keuken, a new school in his honor. Now that school has closed, at least for the time being: Robert Reynolds  Good Keuken can no longer stay in our current location at Old Salt Marketplace. We wish them well in their success and future. Good Keuken had a successful first year and we are looking forward for what’s to come! Our first year of…
  • Portland Expands “Street Seats” Program

    PDX Food Dude
    18 Apr 2014 | 1:06 pm
    Ten restaurants will be joining the Portland Street Seats program this year. Street Seats is a program of the Portland Bureau of Transportation (PBOT) that allows businesses or non-profit organizations to convert on-street parking into other public uses, such as café seating or a mini-park. Based on similar programs in San Francisco and New York City, the program enlivens the streetscape by creating spaces for Portlanders to enjoy seating and a meal or a drink outdoors, which in turn enhances street vitality and benefits local businesses. The city will allow about ten…
  • “Like” a Brand, Lose Future Rights to Sue Manufacturer

    PDX Food Dude
    17 Apr 2014 | 3:15 pm
    This is one of the reasons I never “like” a brand on social media. From the NY Times, General Mills, one of the worlds largest food companies, has quietly added language to its website that customers give up their right to sue the company if they download coupons, “join” it in online communities, enter a sponsored sweepstakes, etc.  You read that correctly. In other words, if you eat some ingest some salmonella along with a can of their Jolly Green Giant green beans, you can’t sue them. It’s your fault, because you had the temerity to like the company or…
  • Coffee Machine Snubs Single People

    PDX Food Dude
    17 Apr 2014 | 2:45 pm
    “Can a coffee machine connect 2 strangers? After a year in the making, watch the Coffee Connector finally make its debut in a conference at the Time Warner Center in New York” How would you feel about having to make friends with a stranger in order to get coffee out of a vending machine? Not just an ordinary vending machine, but one I’d probably try just to watch it work. Watch this video (work safe), and see if your reactions while watching are anything like mine; thinking it is stupid, awkward, dumbfounded, fascinating, cool, hilarious, dumb – but still interesting.
  • add this feed to my.Alltop

    Start Cooking

  • How to Boil an Egg

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

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

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

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

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

    Once Upon a Feast

  • Getting Ready for Passover

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

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

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

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

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

    Vegan Bits

  • Do multivitamins make you healthier?

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

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

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

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

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

    Average Betty

  • Farberware LIVE Cooking Demo f/ Average Betty!

    Sara O'Donnell
    22 Apr 2014 | 4:05 pm
    Tune in to my LIVE Farberware cooking demo on Thursday, April 24 at 12 PM PDT The post Farberware LIVE Cooking Demo f/ Average Betty! appeared first on Average Betty.
  • HORSE EGGS Video

    Sara O'Donnell
    18 Apr 2014 | 7:18 am
    Horseradish Deviled Eggs, are spicy with just a hint of sweet and salty. If that doesn't hit all your flavor receptors, check your pulse The post HORSE EGGS Video appeared first on Average Betty.
  • How to Make Hot Fudge Video

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

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

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

  • Nice Guy

    17 Apr 2014 | 1:55 pm
    It’s a cold December night and I’m taking my co-worker Tamisha home. She missed her bus and I don’t want her waiting at a bus stop freezing and alone. What can I say? I’m a nice guy. “You sure you know the way?” I say, guiding my car through the streets of Newark. “Sorry,” Tamisha says. I always take the bus and don’t drive. My sense of direction is rusty.” To my the right glass sheathed apartment buildings designed by Mies van der Rohe tower over us, their windows winking like a binary code of light and dark squares. Ahead of us the Cathedral of the Sacred Heart sits on a…
  • The Greatest Casualty

    16 Apr 2014 | 11:01 pm
    It’s 10:00 PM and I’m sitting in the day room of the psych unit writing my patient notes. Because the hospital’s somewhat antediluvian, I have to scribble them out by hand. Unfortunately a Medicare auditor recently complained she couldn’t read my chicken scratch so my boss advised me improve my penmanship. Abandoning the cursive scrawl of my youth, I slowly print words like disorganized, delusional, and confabulating with the care of a medieval monk transcribing an illuminated manuscript. Well, you can almost read it. After half an hour of writing the arthritis in wrist suddenly…
  • Stranger Danger

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

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

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

    Washington DC: Restaurants and Food

  • An Earth Day Campaign #FwdYourFashion Finding A Good Home for Your Best Clothes

    Shashi Bellamkonda
    23 Apr 2014 | 10:16 am
    My friends and colleagues at Bozzuto along with other partners did a wonderful campaign for Earth Month. We asked the community and our apartment residents to donate their clothes in a #FwdYourFashion campaign. The teams pulled together a great campaign and this is culminating at an event at Monroe Street Market. Join Us On Saturday, April 26th From 1 to 5 PM At Monroe Street Market’s ARTS WALKPhotos showing the hard work all the teams put in are in this Storify slideshow. [View the story "#FwdYourFashion - The next home for your favorite dress" on Storify]
  • New Homes, Spring Cleaning and Open Houses - Bozzuto Maple Lawn Saturday April 5th 2014

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

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

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

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

    Coconut & Lime // Rachel Rappaport

  • Ham Croquettes

    Rachel Rappaport
    22 Apr 2014 | 9:00 pm
    Ingredients:2 cups small dice ham*1 small onion, small dice1 clove garlic, minced1/4 cup flour1/8 teaspoon nutmeg1/4 teaspoon smoked paprika3/4 cup milk1 tablespoon butter1 tablespoon olive oil1 egg, beaten**3/4 cup bread crumbs or matzo mealDirections:Melt butter in a pan, add oil and heat through. Add the ham, onion and garlic. Saute until the onion is soft and translucent, about 5-8 minutes. Sprinkle with flour and spices and cook 1-2 minutes. Add the milk and cook, stirring occasionally, until the mixture thickens. Place in a covered container and refrigerate at least 1 hour and up to 8…
  • The Ham Jam (+ Egg Sandwich)

    Rachel Rappaport
    20 Apr 2014 | 9:00 pm
    Ingredients:4 crusty (in a good way) Italian rolls1 lb (leftover) sliced ham1/4 cup peach pepper jam (I used the peach-fish pepper jam I canned last year)3 tablespoons Dijon mustard8 slices smoked provolone4 hard-boiled eggs, sliced*Directions:Slice rolls. Slather jam on one side, mustard on the other. Top the mustard side with cheese then a single layer of egg then ham. Close. Devour.*best egg slicer ever! My thoughts:Sometimes a sandwich is so good, you just have to share it. I've been on a egg kick lately (hard-boiled, sunny-side up, poached) so when I wanted to make a sandwich using…
  • Root Beer Float Macarons

    Rachel Rappaport
    19 Apr 2014 | 4:49 pm
    Ingredients:1 3/4 cups confectioners sugar1 cup almond flour (aka almond meal)3 egg whites, at room temperature1/2 teaspoon cream of tartar1/4 cup superfine sugar*1/2 teaspoon root beer concentrate thick marshmallow ice cream topping or fluffy white frostingDirections:Line 3 baking sheets with parchment paper. Set aside. Whisk the confectioner's sugar and almond flour through a fine sieve (this took forever) into a large (preferably glass) bowl. In a large bowl or the bowl of standmixer, beat the eggs and cream of tartar until frothy. Slowly stream in the superfine sugar and turn on high.
  • No Ordinary Pot Roast

    Rachel Rappaport
    17 Apr 2014 | 9:00 pm
    Ingredients:12 oz frozen* pearl onions3 lb beef bottom round roast1 tablespoon smoked paprika1 cup red wine4 cups beef stock3 cloves garlic, minced6 oz tomato paste1 tablespoon horseradish2 bay leaves3 carrots, cut into 3/4 inch chunks3 parsnips, cut into 3/4 inch chunkssea saltfreshly ground black peppersuper fine flour (like Wondra)Directions:Heat a small amount of oil in a large, lidded heavy bottomed pot (like a Dutch oven). Add the onions and cook for 2 minutes. Meanwhile, rub paprika, salt and pepper into the roast. Sprinkle liberally with flour. Place in the pan and brown on all sides.
  • Deviled Potatoes

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

    Cooking with Anne

  • Pappardelle and Veggetable Ribbons

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

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

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

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

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

    Cheese and Biscuits

  • Bibo, Putney

    23 Apr 2014 | 8:09 am
    It's the cosmopolitan dream, isn't it, to have a reliable, relatively inexpensive restaurant about 10 minute's walk from the house, where it's neither regularly indimidatingly empty or so full you struggle to find a walk-in table, and where the food is never less than decent. By necessity, the food can't really be much more than decent either, as then you'd be attracting nerdy foodies like me from across the capital, with our cameras and Twitter accounts and before you know it, they're winning Michelin stars, doubling the prices, and managing a 6-month waiting list. I'm looking at you,…
  • Romesco, San Diego

    22 Apr 2014 | 6:13 am
    Back in what has firmly become my second city and home-from-home, San Diego, and a belated write-up of what is fast becoming my favourite restaurant there - Romesco, in Bonita. You may remember me waxing lyrical about the extraordinary Mision 19 in Tijuana last year, a world-class celebration of the finest Mexican food (and believe me, the competition in that category is quite fierce) from chef Javier Plascencia. Romesco actually predates the Tijuana joint by a few years, but is still the only Plascencia place in USA - all the rest are in his home town - so for Californians wanting to try…
  • Hibiscus, Mayfair

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

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

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

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

  • Town Hall Hotel, London

    23 Apr 2014 | 6:52 am
    Boy did I get lucky. A few days ago, I wrote about my experience using Expedia’s Unnamed Hotel feature. Well, here is the result. I got a three-night stay at the gorgeous Town Hall Hotel in Bethnal Green in London. Now, for someone like me, who loves East London and the 55 bus, the location is perfect. BUT! If you are here for the shops and restaurants in West London and you want to walk out the door and have London right there in front of you, The Town Hall is probably not for you. But check out my room! It is awesome. Seriously beautiful. What’s not pictured? A WASHING MACHINE.
  • Eating & Drinking in New Orleans

    22 Apr 2014 | 4:30 am
    Bartenders at the Sazerac Bar at the Hotel Roosevelt I had no set expectations of food in New Orleans. Drinks, sure. I thought everyone would be wandering around with Hurricanes. Also, I thought I’d see a lot of women taking their shirts off on balconies. (Do not Google Girls Gone Wild.) And a lot of Ann Rice fans dressed like vampires. Those were my preconceptions. But actually, New Orleans was a lot better than I imagined. Very good actually. It has this old/new thing going on and I kinda liked that. Here’s where I ate and drank. Sylvain, 625 Chartres St, French Quarter. Mary…
  • Tours in New Orleans

    21 Apr 2014 | 4:00 am
    Somewhere in my late 30s, I became a fan of city tours. In the old days, I would just hang out with a guide book. But now, everywhere I go now, I look up all the city tours available and sign myself up for anything that sounds remotely interesting. BUT…the tour must be less than four hours long. I really lose interest at that point. Actually, I think that 2 hours and 30 minutes is my max…unless there is food and drink involved. LIFE IS TOO SHORT TO BE STUCK ON A TOUR BUS FOR FOUR TO EIGHT HOURS. Here’s who I toured with while I was in New Orleans. Ghost & Vampire Combo,…
  • My Stay at The Ritz Carlton New Orleans

    20 Apr 2014 | 9:34 am
    I had a conference to go to in New Orleans earlier this month so I made a weekend out of it and stuck around. I had never been to New Orleans before and was excited to see what the city had to offer. Plus, at various odd times, the Floridian in me wants some Southern food. GRITS!! Well, unfortunately for me, what the city had to offer that weekend was WRESTLEMANIA XXX. Yes, the 30th anniversary of Wrestlemania with Hulk Hogan coming out of retirement and everything. Wrestling fans from all around the world — who knew this was such a global empire! Hotel rooms were hard to come by,…
  • Using Hotwire to Book Hotel Rooms in London, Part I

    19 Apr 2014 | 10:53 am
    I just arrived in London this morning! Yes! I’m ridiculously excited. And the best part? I am not here for work! I am here for FUN. So I can just hang out  all the time while I am here and wear big sunglasses all the time. Awesome. For this trip, I experimented with something that I’ve always wanted to play around with: Hotwire. More specifically, I wanted to play with the “Secret Hot Rate Hotels” functionality. This is where you commit to an unnamed hotel during the booking process. You get a great rate in comparison to the hotel’s advertised rates, but you…
  • add this feed to my.Alltop

    Going Gluten-Free

  • Baked Cinnamon Cake Donuts

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

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

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

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

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

    Dancing on My Table

  • Plum Jam

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

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

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

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

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

    David Lebovitz

  • Wild Garlic (or Ramps) Pasta

    22 Apr 2014 | 4:11 am
    I’ve become weary – and wary – of the American aisles in European supermarkets. And have come to the conclusion that people think we all eat badly because we live on bottled salad dressings, orange cheese in squirt bottles, and strawberry Fluff, which is something I’ve never seen in America. And I like Fluff just fine. (Just the plain, though. The red scares me. However truth be told, I’ve been known to succumb to the magic of Lucky Charms, a long time ago.) But when that’s the sole image representing American food, it’s sad to me, because we’ve…
  • Bacon and Radicchio Risotto

    16 Apr 2014 | 11:14 pm
    I don’t make risotto nearly as much as I should. I never order it in a restaurant unless I’m absolutely sure they’re going to do it right because there’s nothing worse than a not-very-good risotto. But there’s nothing better than a good one. Especially a good one with bacon in it. One night, back when I was working at Chez Panisse, Paul Bertolli, one of the world’s great cooks (Italian, and otherwise), was standing over the stove, tending to steamy pots of risotto for diners. So I go over to him and ask him for a lesson. And he was happy to teach me. As he…
  • Lillet

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

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

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

    Cybele Pascal

  • The Blender Girl by Tess Masters

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

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

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

    Hungry Crowd

  • Where to Find Amazing Gluten-Free Pizza Crusts and Cream-Filled Cupcakes

    23 Apr 2014 | 1:30 pm
    Mariposa Baking Co.; San Francisco and Oakland At both their Ferry Building outpost and their original location in Oakland’s Temescal neighborhood, Mariposa is the Bay Area’s go-to source for all things gluten-free, both savory and swe...
  • A Cheater's Guide to Good, Cheap French Wine

    23 Apr 2014 | 12:30 pm
    Olivier Magny is the eyebrow-raising owner of Paris's Ô Chateau Wine Bar and School. Here, he explains why Americans are the future of wine (the French are too busy drinking beer and feeling depressed) and reveals his favorite value bottles ...
  • 10 Incredible Gluten-Free Creations Including Cinnamon Rolls and Cupcakes

    23 Apr 2014 | 11:30 am
    In honor of Gluten-Free Week at F&W, we're featuring some of our favorite gluten-free bloggers, bakers and fans on our Instagram. Show us your #glutenfree creations by tagging them with #FWgf. How we may use your photos:
  • Help Fight Hunger While Eating Some of NYC’s Best Food

    23 Apr 2014 | 10:30 am
    On Monday, April 28, the 27th Annual Taste of the Nation will bring together some of New York’s most talented chefs to help raise money for Share Our Strength’s No Kid Hungry campaign. This year, F&W’s editor-in-chief Dana Co...
  • 7 Mad Genius Carrot Recipes

    23 Apr 2014 | 9:30 am
    In this week’s Mad Genius Tips video, F&W Test Kitchen whiz Justin Chapple revealed the trick to chopping perfectly even carrot chunks. Master the skill by practicing with these seven fantastic, carrot-packed recipes—all glute...
  • add this feed to my.Alltop

    Eater NY

  • The Shutter: The East Village location of South...

    Greg Morabito
    23 Apr 2014 | 12:55 pm
    The East Village location of South Brooklyn Pizza is closing at the end of the week. An employee at the slice shop tells EV Grieve that the owners plan to reopen in another space in the neighborhood, although no word yet on where that will be. The company filed for Chapter 11 bankruptcy protection a few years ago. [EV Grieve]
  • The Hot Dish: Admony & Sterling's Minute Steak at Bar Bolonat

    Nick Solares
    23 Apr 2014 | 12:05 pm
    Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment. [All photographs by Nick Solares] Chef/owner Einat Admony and executive chef Hillary Sterling's Minute Steak at Bar Bolonat is appropriately named. After it's marinated for 24 hours, the seven ounce portion of Creekstone Farms skirt steak takes about 30 seconds a side to cook. That's long enough to bring the interior to a rosy medium rare and give the exterior a steakhouse quality char. "We don't take temperature orders on the steak," states Sterling unequivocally. The minuscule size of the kitchen…
  • Eater Interviews: Wylie Dufresne chats with Eater National...

    Marguerite Preston
    23 Apr 2014 | 11:40 am
    Wylie Dufresne chats with Eater National about the Gelinaz! surprise party that was thrown for him at wd-50 two weeks ago, which he calls the highlight of his career. He also discusses his new Twitter account, and the possibility of a third restaurant in the near future: "It took me 10 years to open a second restaurant. I'm not going to wait another 10." [~EN~]
  • Sietsema: First Glimpse: Savoury on the Upper West Side

    Robert Sietsema
    23 Apr 2014 | 11:00 am
    [All photos by Robert Sietsema] The New York area has several distinct collections of South Asian restaurants, and they tend to be grouped by neighborhood. Jackson Heights glories in its all-you-can-eat Punjabi buffets, while Jersey City flaunts their polar opposite: South Indian vegetarian spots, some specializing almost exclusively in dosas. Curry Hill along Lower Lex has the city's best aggregation of regional cuisines, including South Indian, Gujarati, Mumbai-style fast food, Indo-Chinese, Pakistani, and cafes that pride themselves on presenting dishes from several Indian cuisines at…
  • Cats Cats Cats: Behold America's One and Only Cat Café

    Marguerite Preston
    23 Apr 2014 | 10:15 am
    [All photos by Marguerite Preston] Ladies and Gentlemen, have a look around America's very first cat café, which pet food brand Purina ONE is hosting as a pop-up on the Bowery tomorrow through Sunday. Just like its Asian and European counterparts, this Cat Café provides the opportunity to drink a latte while completely surrounded by cats. Eater got an early look at both cafe and cats, and now, without further ado, here's a glimpse of a real life, made-in-America Cat Café. For the truly dedicated cat person, it will also offer a series of lectures and demonstrations by cat experts on such…
  • add this feed to my.Alltop


  • A fresh take on Easter: blackened cliché

    22 Apr 2014 | 11:06 am
    Everything you need to know about the world within and without fud is that a rich rancher who is resisting paying “we the people” to let his cattle graze for a pittance on public land is celebrated as a hero, not a taker, by the same people whining that the poors get food stamps to [...]
  • Scarfing the bucks, barfing the recovery tale

    22 Apr 2014 | 11:01 am
    And it’s depressing to see useful idiots in an endangered profession (paid journalist, that would be) going after food stamp recipients for potential fraud while the banksters and big corporations continue to loot and pillage. Guess I have to quote Jay Gould yet again: “I could hire half the working class to kill the other [...]
  • Bing cherries, mustard and Valencia oranges: MOCA

    22 Apr 2014 | 10:59 am
    I also saw an uplifting little piece on how the site of the meatpacking plant in Upton Sinclair’s “The Jungle” has been converted into a vertical farm. My sad reaction was that of course it had to involve tilapia; all these enterprises seem to do so. And that just means mud with gills.
  • Powdered booze, gluten-free

    22 Apr 2014 | 10:58 am
    Also, too, the non-feathered cardinal with the private chef in his mansion, the one who shows the faithful every day that gluttony is no longer a sin, made a splash by saying you can pick up birth control at any ol’ 7-Eleven. I knew that trashy chain would be the death of Manhattan. Guys in [...]
  • Recall the hot dogs because of the “cheese”

    22 Apr 2014 | 10:57 am
    And the Murdoch Crier, which can do so many things so well, seems to be suffering cognitive dissonance lately. One day it ran a story on what not to buy in a drugstore, because of course its readers are so worried about the exorbitant price of saline. But it omitted the best caveat: Stay the [...]
  • add this feed to my.Alltop


  • ! Tonight !

    23 Apr 2014 | 12:22 pm
    In the time since you and I last spoke, I’ve been to New Jersey and back for my sister-in-law’s wedding and, in the name of research, have eaten a lot of New Jersey bagels and New Jersey pizza. It was hard. And while I continue to dig my way out of the giant to-do list that accumulated in my absence, I wanted to quickly remind you: tonight, a crew of musicians is performing original music
  • That word is eat

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

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

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

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

    Serious Eats

  • We Eat Every Doughnut at Sidecar Doughnuts & Coffee

    Joy Hui Lin
    23 Apr 2014 | 1:00 pm
    From Sweets VIEW SLIDESHOW: We Eat Every Doughnut at Sidecar Doughnuts & Coffee [Photographs: Joy Lin] Doughnuts, how we (and everyone else) love thee. What used to be the favorite breakfast treat of children and television cops is now one of the latest artisanal dessert crazes in Southern California. In 2012, Chef Brooke Des Prez and co-owners Chi-lin and Sumter Pendergrast put their heads together and founded the brick-and-mortar Sidecar Doughnuts & Coffee in Orange County, south of Los Angeles. Not only did they put their unique stamp on gourmet doughnuts, becoming a SoCal favorite, they…
  • Chinese Noodles 101: How to Make Wonton Noodle Soup With Chicken and Shiitakes

    Shao Z.
    23 Apr 2014 | 12:30 pm
    [Photographs: Shao Z.] From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variations in thickness and springiness makes Chinese egg noodles some of the versatile to cook with. All week, we'll be talking about the various types of noodles you might find at a good Chinese market, and how best to cook them. Check out the whole series here. Every good bowl of egg noodle soup has three things in common. First, of…
  • Yes, One of NYC's Best Black and White Cookies is in a Midtown Salad Bar

    Niko Triantafillou
    23 Apr 2014 | 12:00 pm
    From Serious Eats: New York [Photographs: Niko Triantafillou] One of the best black and white cookies I've had this year didn't come from a 100-year-old bakery or a famous Lower East Side institution. It came from Dishes, the upscale sandwich shop and salad bar in Midtown East. Dishes' own Black and White Cookie ($2.50) features a standard glaze that's dry to the touch but delightfully soft when you bite into it. You can easily distinguish between the chocolate and vanilla halves, and as you'd expect, the chocolate is super sweet rather than dark. The cookie base is soft but not to the point…
  • The Fresh Ramen Kits From Sun Noodle Will Knock Your Socks Off

    J. Kenji López-Alt
    23 Apr 2014 | 11:15 am
    If you've eaten great ramen in New York or LA, chances are you've eaten Sun Noodle. With three factories—their original in Hawaii, one in LA, and their newest in New Jersey—they produce almost 100,000 servings of noodles daily, supplying hundreds of restaurants. They've been called the Pat LaFrieda of noodles, for their willingness to work with restaurant chefs on perfecting their own noodle blends, offering complete control over everything from thickness and waviness to color and flour type. Those wonderfully springy noodles in the broth-of-the-night at Yuji Ramen? Sun Noodle.
  • Pollo en Bistec From 'Yucatán'

    Kate Williams
    23 Apr 2014 | 10:30 am
    [Photograph: Mark Randall] Pollo en bistec is a homey variation on the Cuban beef dish called Bistec a la cazuela. In it, cubes of meat (in this case, pieces of chicken) are marinated in a heady blend of garlic and oregano before they're braised under layers of tomatoes, onions, potatoes, and chilies. This chicken version is an invention of David Sterling's Yucatecan friend; Sterling recreates it in his new cookbook, Yucatán. The dish is a humble one pot meal with a lingering, fiery undertone from the chilies. Serve it with a warm pile of tortillas. Why I picked this recipe: This twist on…
  • add this feed to my.Alltop


  • Photo Series Captures the Elusive Pizza in the Wild

    22 Apr 2014 | 2:00 pm
    [Photograph: Jonpaul Douglass] LA-based photographer Jonpaul Douglass takes, sharp, slightly surreal, Edward Hopper-esque photographs. Many of his images document familiar subjects—men, women and children—but one of his series covers something even more intimately familiar to many Slicer's: pizza. Tucked into greenery, riding a pony, or spilling out of a grocery store cart, the pies are everywhere. Check out Jonpaul's "Pizza in the Wild" series in full on his website, or by following him on Instagram. About the author: Kate Andersen is a Contributing Editor for Slice.
  • My Pie Monday: Peeps, Cherries, Asparagus, and More!

    21 Apr 2014 | 10:00 am
    VIEW SLIDESHOW: My Pie Monday: Peeps, Cherries, Asparagus, and More! Whatever you celebrated, I hope you all enjoyed the weekend...and got yourselves nice and ready for today's new My Pie Monday! From peeps to cherries, asparagus to Bolognese, this weeks pies are a sight to behold: check them all out in the slideshow! As always, if you happen to whip up a pie at home, be sure to send us a shot for next week's My Pie Monday. Just take one snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night.
  • Brave New World: Boston Pizza's Pizza Cake

    18 Apr 2014 | 2:00 pm
    [Photograph: Brand Eating/Boston Pizza] Before you go rushing off—either to be sick or snatch one of these suckers up—you should know that this meaty mutant layer cake isn't actually available yet...but it might be in a few months (albeit in Canada only). According to Brand Eating, chain restaurant Boston Pizza is asking its customers to vote on what they want to see on their summer menus, and I'm awed to admit (in the truest sense of the word) that the Pizza Cake is winning. By a lot. Maybe this is less surprising when you consider the other options: things like tiny pie-shaped…
  • Open Thread: The Best Spring Pizza Toppings

    17 Apr 2014 | 2:30 pm
    [Photograph: Robyn Lee] Spring is rolling in—trees and flowers are beginning to bloom, the weather is warming up, and finally some fresh produce is joining the potatoes, carrots, and cabbages in the market. Whether or not you find it thrilling, there's no doubt that it opens up a whole new world for dressing up your pies: so which things are you most excited about? What are your favorite spring pizza toppings? To get the creative ball rolling, we've pulled together a list of ten late winter/early spring pizza ideas: Goat Cheese and Escarole Pizza Arugula Salad Foldover Pizza Roasted…
  • Snapshots From Pizza Town USA, 'America's Favorite Town' Since 1958

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

    smitten kitchen

  • avocado cup salads, two ways

    23 Apr 2014 | 9:13 am
    I have the most boring thing, ever, to tell you today (and clearly it’s not “how to write an enticing lede”): I tried not to eat bread for a couple months. Wait, come back! Let me explain. I don’t mean ever. I am not anti-carb or anti-dessert, nor is Wheat Belly our new idea of a good bedtime story; I am ever your gluten-full host. I remain certain that freshly-baked, crackly-crusted artisanal bread is one of the greatest things in the world; to turn it down a moderate serving of it when you’re able to enjoy it (chemically and all that) is a sacrilege. But…
  • baked eggs with spinach and mushrooms

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

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

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

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

  • Volpi Foods

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

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

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

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

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

    Greedy Gourmet

  • Ossobuco

    18 Apr 2014 | 6:01 am
    You’ll never forget your first bite of Ossobuco, knowing in that instant that it certainly would not be your last. That’s how much of on impact this Italian stew will have on you. Wahey, this is my first recipe in 2014 and the first one in six months! What happened?!? Complacency is a dangerous thing […]
  • Bumpkin

    13 Apr 2014 | 2:25 am
    We visited Bumpkin just before Christmas for lunch during the week and it was tremendously busy thanks to office parties being held. The atmosphere was lively and plate after plate were dished up on the kitchen counter in quick succession. Unlike the other branches based in Notting Hill, Chelsea and South Kensington, the Westfield Stratford […]
  • Buddha-Bar

    12 Apr 2014 | 2:04 am
    Buddha-Bar is a glitzy restaurant based in Knightsbridge, London. The place itself is huge, with the capacity of seating about 450 people. A fortune must have been spent on the interior design including a floor to ceiling crystallised dragon. When you walk in it’s like being transported to another world. The menu is extensive and […]
  • Sofitel London St James

    2 Apr 2014 | 2:32 am
    Admittedly, seven years ago when my first child was born my travel life came to a sudden halt and only recently resurrected very stutteringly. In February, I reviewed a four star hotel and couldn’t help but wonder what the difference was between a four and a five star hotel. Both their facilities and quality would […]
  • New Duplo Range 2014

    31 Mar 2014 | 6:37 am
    After a tough few months of moving house, going on a course, setting up new businesses and starting the divorce process, I literally jumped at the opportunity when we got invited to Legoland for a day. Who best to share the experience with than my three year old daughter, Robyn? Even better, she was asked […]
  • add this feed to my.Alltop


  • How to do magic to stale bread rolls

    21 Apr 2014 | 11:21 pm
    A simple sentence with an unimaginable impact. A couple of years ago I inconsiderately suggested something along the lines of “What do you think, should we try to bake our own sourdough bread?”Read the rest of How to do magic to stale bread rollsCopyright © 2014 delicious:days. Please contact
  • As long as the season lasts - Blood orange & grapefruit sorbet

    18 Mar 2014 | 11:28 am
    Why do people perceive a recipe as too simple, too plain, too few ingredients? Why does everything have to be complicated or multi-layered? Sometimes beauty lies in simplicity. A clean and pure flavor – based on excellent ingredients – is all it takes to make your taste-buds happy buds.Read the rest of As long as the season lasts - Blood orange & grapefruit sorbetCopyright © 2014 delicious:days. Please contact
  • Rice pudding - A classic in a league of its own

    11 Feb 2014 | 9:25 am
    I think I already mentioned that we we’re lucky to attend an Olympus photography workshop (upon invitation) in Ireland a few months ago. And while I’m a dedicated Nikon user when it comes to shooting food, said experience did definitely wet my appetite for the new generation of mirror-less cameras. Read the rest of Rice pudding - A classic in a league of its ownCopyright © 2014 delicious:days. Please contact
  • Rome again - On favorites and discoveries

    22 Jan 2014 | 10:41 am
    Since our dear friends Hande & Theo left Munich and moved to Rome a couple of years ago we try to focus on the positive aspect of having dear friends in Italy and neglect the fact that we miss them every so often. Naturally, we keep visiting each other as often as possible and when we do, we concentrate on the most important things in life – having a great time and eating our fare share of Italian cuisine. When we returned from our latest trip, it dawned on me that I never actually covered Roman favorites and discoveries on this blog – which will be remedied immediately!Read…
  • Have yourself a merry little Christmas. And many, many cookies!

    24 Dec 2013 | 5:53 am
    December was packed with projects and the month went by in a blink of an eye. delicious:days will pick up speed again and be back in full swing in 2014, meanwhile have yourself a Merry Christmas and a Happy New Year :)Read the rest of Have yourself a merry little Christmas. And many, many cookies!Copyright © 2014 delicious:days. Please contact
  • add this feed to my.Alltop

    A Fish Out of Water

  • Canada

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

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

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

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

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

    Grub Street New York

  • Sweeping Air-Quality Code Change Would Affect Food Trucks, Wood-Burning Pizza Ovens

    Clint Rainey
    23 Apr 2014 | 9:05 am
    Coal and wood-burning ovens are affected. Yesterday, Mayor Bill de Blasio voiced support for an overhaul of the air-pollution control code — the biggest since 1975, in fact — which would have a profound impact on restaurants and food trucks throughout the city. The stated goal is to target "pollution sources that currently have little or no emission control requirements," the mayor's office says, and it turns out that most of those are food-related. The changes are really just meant to discourage New Yorkers from using things that burn wood and coal, to make things like Neapolitan…
  • First Look at Cafe El Presidente, the Tacombi Team’s New Flatiron Food Complex

    Sierra Tishgart
    23 Apr 2014 | 8:10 am
    Tacos al Pastor. On Monday, the owners of Tacombi at Fonda Nolita and La Brisa in Montauk will open a 6,500-square-foot food complex on West 24th Street, complete with a taqueria called Tacos Madison, as well as a tortilleria and a Veracruz-style coffee bar. The idea is that Cafe El Presidente will feel like a traditional Mexican market, where customers can visit different little shops and bars. Luis Aguilar, the head chef at Fonda Nolita, will produce tortillas made of beetroot, calabaza, nopal, yuca — both corn and flour styles. Jason DeBriere, most recently of now-closed Peels, will…
  • Eben Klemm Planning New Restaurant for Former Exchange Alley Space

    Hugh Merwin
    23 Apr 2014 | 7:45 am
    Expect cocktails, for starters. EV Grieve scouts a flyer posted to the former Exchange Alley space on East 9th Street indicating that barman Eben Klemm is planning a restaurant called King Bee and will apply for a full liquor license. In his career as a consultant, Klemm has brought the world over-the-top things like boozy candy-cane milkshakes and popcorn-infused vodka, but he also created the less showy, aperitif cocktails served at Pearl & Ash, so it'll be interesting to see what's planned for the space. [EV Grieve, Related] Read more posts by Hugh MerwinFiled Under: coming soon, eben…
  • Eataly Will Open Second NYC Location Inside 4 WTC [Updated]

    Hugh Merwin
    23 Apr 2014 | 6:50 am
    Culatello! Citing sources close to the deal, New York Post real-estate columnist Lois Weiss reveals — somewhat mind-blowingly — that a branch of Mario Batali and Joe Bastianich's Eataly will open in the base of 4 WTC when the shopping-centric portion of the building debuts in the summer of 2015. The restaurateurs' first U.S. outpost of the Turin-based Slow Food mega-grocer opened four years ago, in advance of expansion nationwide (and world domination).* If true, it's unclear if Eataly NYC No. 2 would match the 50,000 square feet of the Flatiron original, but the sprawling market…
  • President Obama Ate at Jiro Ono’s Sushi Restaurant

    Hugh Merwin
    23 Apr 2014 | 6:20 am
    "Hey, come on guys, we only have ten seats and lots of other people are waiting." National Security Adviser Susan Rice, Ambassador Caroline Kennedy, President Obama, and Japanese Prime Minister Shinzo Abe just took up four of the ten counter seats at the subterranean Sukiyabashi Jiro. (You may know it as one of the most respected, and most difficult to get into, sushi restaurants in the world, presided over by Jiro Ono, the octogenarian chef made famous in the 2011 documentary Jiro Dreams of Sushi.) The streets have been blocked off in Ginza, and various security personnel have apparently…
  • add this feed to my.Alltop

    The Passionate Foodie

  • Rant: Wine Selfies

    Richard Auffrey
    21 Apr 2014 | 12:00 am
    While working at the wine store, I sometimes encounter a customer who is seeking a specific wine, yet they remember very little about it. They might only know that it had a blue label or that the name of the producer began with a "P." That leads to a "game" of Twenty Questions as I try to determine the wine's identity, asking question after question to narrow down the possible choices. Sometimes I am successful, and sometimes not. I am most successful when the wine in question is something that the customer previously purchased at the store.When the customer is trying to recall a wine that…
  • Friday Sips & Nibbles

    Richard Auffrey
    18 Apr 2014 | 12:00 am
    I am back with a special Friday edition of Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************1) The Wine ConneXtion is bringing the Kentucky Derby to North Andover. On Saturday, May 3, guests are invited to The Wine ConneXtion to celebrate the annual ”Running of the Roses” with a complimentary wine tasting of Rosés from 1pm-5pm. Rosés have finished last in the past when the wine market was flooded with White Zinfindel look-a-likes, but they are making a comeback, as…
  • Gelato, Sorbet & Wine Blending

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

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

    Richard Auffrey
    10 Apr 2014 | 12:00 am
    I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************1) Legal Harborside is saddling up for “the most exciting two minutes in sports” by hosting a Kentucky Derby party for the books. Guests can head over to Legal Harborside’s rooftop to catch the run of the roses as all eyes will be on the top contenders at Churchill Downs. Revelers should dress to impress for Millionaires Row with a prize awarded at the end of the evening…
  • add this feed to my.Alltop


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

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

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

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

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

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

  • The $1,000 Ice Cream Sundae Showdown: Which One Do You Prefer?

    Alessandra Bulow
    23 Apr 2014 | 10:33 am
    The latest over-the-top expensive ice cream sundae comes courtesy of Bagatelle in New York City -- the day-party brunch spot that puts a sparkler in every popped Champagne bottle. Let's see how Bagatelle's Mauboussin Mega Sundae, which debuts on May 1st, stacks up against Serendipity's Golden Opulence Sundae, a.k.a the defending champion of the $1,000 dessert wars. Contender #1: Bagatelle's Mauboussin Mega Sundae (above) History: Debuts May 1st Ice Cream: Homemade vanilla ice cream and Dom Perignon Rose Champagne sorbet Gold: Edible gold leaf, plus…
  • Inside New York's First Cat Cafe: Purina One's Four-Day Pop-Up Opens Thursday

    Danica Lo
    23 Apr 2014 | 9:14 am
    One of the most-hyped downtown New York City debuts this year opens on the Bowery tomorrow -- but this dining establishment isn't the brainchild of a super-famous chef, or even a destination that many food-obsessives have on their must-try list.  Say hello to the first-ever cat cafe to open on the east coast. Yes: that's cats and coffee. Together, at last. The Purina One Cat Cafe is a four-day pop-up shop (located at 168 Bowery in New York City). Open to the public from 10 a.m. to 7 p.m. April 24-27, the cafe aims to encourage conversation among cat owners and cat lovers as well…
  • 5 Surprising Slow Cooker Desserts to Try

    Alessandra Bulow
    23 Apr 2014 | 7:35 am
    Don't put your slow cooker away yet just because it's finally (!!!!!!) starting to get nice outside. Make that machine #werk at upcoming parties with our best slow cooker dessert recipes to celebrate the Kentucky Derby, Cinco de Mayo, Mother's Day, graduation, and Memorial Day.   Slow Cooker Fudgy Brownie Cake Dense and chocolaty with edges that lovers of cakey brownies will find irresistible. (pictured) Slow Cooker Banana Bread Hands-down the moistest banana bread we've ever tasted.  Slow Cooker Rice Pudding with Cardamom and Lemon The best part of this…
  • Preschooler Taste Test: A 4-Year-Old's Take on Three Juice Recipes

    Kerry Acker
    23 Apr 2014 | 6:48 am
    My almost-4-year-old daughter has loved fruit and veg smoothies (she calls them her "special juice") for a while now, but I hadn't given the whole juicing thing a try until Jessica Fisher's Best 100 Juices for Kids came across my desk. After flipping through the book and finding inspiration in all the fabulously nutritious and colorful fruit/veg combinations, and getting excited about expanding Samantha's "special juice" repertoire, I decided it was time for me to borrow a juicer and for us to give a few recipes a test run. (PS: Please don't mistake my…
  • I Want to Marry This Ice Cream: Brooklyn's Ample Hills Creamery Has a New Cookbook and a New Shop

    Kerry Acker
    23 Apr 2014 | 6:47 am
    From the moment it opened, Ample Hills Creamery has been drawing droves of ice cream lovers to its charming shop in Brooklyn's Prospect Heights neighborhood--in fact, it was so immediately popular that it sold out of ice cream after just four days of business. What's the secret? Amazingly fresh ingredients (all the ice cream is made entirely--ENTIRELY--from scratch on-site), whimsical, sometimes outrageous flavors (like Ooey Gooey Butter Cake, Salted Crack Caramel, Stout and Pretzels, and Breakfast Trash), and an atmosphere so welcoming to kids (and adults) it feels almost like…
  • add this feed to my.Alltop

    Cooking with Friends Blog

  • Passover Pleasures
    9 Apr 2014 | 4:11 pm
    A decadent pleasure of Passover is licking sweetened condensed milk right out of the can. Since my macaroon recipe uses only 2/3 of a cup, I’ve got plenty of leftovers for my fingers.
  • Chopped Contestant (Well Sort of)
    27 Mar 2014 | 3:34 am
    Lights, camera, action! I can finally share this remarkably fun experience I had as a contestant in a commercial for the Food Network show Chopped and the food company Hillshire Farm where we re-created what it would be like to be a contestant on the actual show Chopped.
  • Spring in a Bowl
    25 Feb 2014 | 3:48 am
    That’s what Suzy named the delightful fennel salad we created for lunch the other day. With several feet of snow piled outside the windows, we sat down to enjoy a light and lemony lunch.
  • Do it Yourself Sea Salted Caramels
    12 Feb 2014 | 7:21 pm
    I’ve had many firsts but making homemade sea salted caramel is probably my favorite. For starters, salted caramels are at the very top of my culinary list.
  • In Response to “The Eavesdropper” by Megan Garber
    28 Jan 2014 | 3:38 am
    I’m living like most in the “alone together” world that Sherry Turkle writes about in her new book “Alone Together: Why We Expect More from Technology and Less from Each Other” Megan Garber describes in her recent article in the January/February edition of the Atlantic Monthly. I’ve got two out of my three kids entrenched in an electronic world, one in which cell phones almost seem like appendages to their physical bodies.
  • add this feed to my.Alltop

    Culinate Main Feed

  • Welcome to the Culinate archives — An update

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

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

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

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

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

    Food Gal

  • Hankering for Hawaii Part IV: Dining at Three James Beard Semi-Finalists on Oahu

    23 Apr 2014 | 6:25 am
    HONOLULU, OAHU — A culinary revolution is exploding on this island. A new generation of chefs has stepped to the forefront to shake, rattle and roll new life into Hawaii’s sometimes all too predictable cuisine. Just consider: Among this year’s semi-finalists for James Beard Awards were five from Hawaii, including one restaurant that was a [...]
  • Hankering for Hawaii Part III: Marvelous Maui Dining at Migrant and Ka’ana Kitchen

    21 Apr 2014 | 6:26 am
    MAUI, HAWAII — This island’s dining scene is heating up with the arrival of two new restaurants last year, including a fun one by “Top Chef Fan Favorite” Sheldon Simeon, late of the ever popular Star Noodle. A few weeks ago, I had a chance to check out that restaurant plus the splashy new Ka’ana [...]
  • Hankering for Hawaii Part II: A Taste of Rum

    18 Apr 2014 | 6:25 am
      KAUAI, HAWAII –When the future of the last of the island’s sugar plantations turned uncertain, a group of investors got together to try to figure out a way to save them. Their idea? Rum. Distilled from Kauai rain water and home-grown sugarcane made into raw crystal sugar. Producing the 80 proof-and-over spirit did prolong [...]
  • Hankering for Hawaii Part I: Taro and Sweet Potato Chips Fried to Order

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

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

    How To Cook Like Your Grandmother

  • How To Make Egg Drop Soup

    Drew Kime
    22 Apr 2014 | 6:55 am
    Some people call chicken noodle soup "Jewish penicillin". In our house, colds call for egg drop soup. Except for Jenn, she likes wonton ... but I won't hold that against her. I'll admit, when everyone is sick all at the same time I'll call the local Chinese place and have it delivered. But if I've got time to plan ahead, it takes about five minutes to make my own. The post How To Make Egg Drop Soup appeared first on How To Cook Like Your Grandmother.
  • How To Make Chicken Broth

    Drew Kime
    18 Apr 2014 | 6:55 am
    I can't decide which part of home-made chicken broth I like better: That it's so freakin' good, or that it's basically free when you make chicken for another meal. This one is made from the leftovers of a rotisserie chicken from Costco. Some people actually buy chicken wings just to make broth, and I'm sure it comes out fine, but like I said ... free. The post How To Make Chicken Broth appeared first on How To Cook Like Your Grandmother.
  • Fast Food Fact and Fiction

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

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

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

    BoB - Bake or Break

  • Brown Sugar Bundt Cake

    Jennifer McHenry
    22 Apr 2014 | 10:18 am
    For a while now, I’ve been thinking about the beauty of simplicity. I’ll spare the philosophical discussion and just stick to how it applies to baking and cooking. Sure, there are delicious things out there that feature a dozen different flavors coexisting in some elaborate way. But, you know what I like to make and eat? The simple things. My […]
  • Strawberry No-Bake Cheesecakes

    Jennifer McHenry
    17 Apr 2014 | 9:09 am
    Cheesecake has long been a personal favorite, dating back to when my mother would make those no-bake box mixes. Over the years, I’ve made many a cheesecake myself, although I tend to like the homemade versions better. It’s simple to make your own cheesecakes, especially if you go the no-bake route. This particular recipe combines just a handful of ingredients […]
  • Cinnamon-Shortbread Icebox Cookie Stacks {Plus a Duchy Originals Giveaway}

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

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

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

    Skinny Chef

  • Lemon Poppy Seed Muffins

    Jennifer Iserloh
    22 Apr 2014 | 6:59 am
    One of my youngest clients, Sarah, dubbed this lemony breakfast treat the “polka-dot muffin”. To save time, double the amount of batter and freeze half a batch in paper muffin liners. When you’re ready for another fresh- baked round, pop them into a muffin pan and bake in your pre-heated oven! Makes 12 Print Lemon Poppy Seed Muffins Rating: 51 Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes Yield: 12 mufinsServing Size: 1 muffinCalories per serving: 182 caloriesFat per serving: 9 g fat (5 g saturated) Ingredients1 cup "white" whole wheat flour or whole wheat…
  • Easter Feast

    Jennifer Iserloh
    17 Apr 2014 | 8:48 am
    Build an Easter feast to awaken the spirit of Spring with newly sprouted produce like asparagus, peas, and spinach. Whether your meal is formal or casual — these easy-to-make, healthy options will wow your guests because they are freshly prepared with all the best ingredients. Drinks Vibrant green peas, watercress, and avocado mixed with ruby reds, beets and rhubarb, are the colors to outfit your holiday table. Start off sipping these tangy orange beet mimosas, great for an afternoon meal or a way to get appetites stoked for a evening of indulgence. Or start your spring fest off with…
  • Eggplant Manicotti

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

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

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

    We Are Never Full

  • Blood In the Time of Spring

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

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

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

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

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

  • Chicken Caesar Pasta Salad Recipe

    21 Apr 2014 | 9:14 am
    Adding pasta to chicken Caesar salad is a nice change from the classic Caesar lettuce salad. This recipe consists of grilled chicken with pasta and lettuce that is tossed with a Caesar salad dressing. The best part about this recipe is, of course, the homemade dressing. The Caesar salad dressing gets a lot of its flavor from ingredients such as lemon juice and minced anchovies. If you do not have a blender to prepare the dressing, whisking the ingredients together in a bowl will work fine. For the chicken, you can grill it or bake it in the oven. If you want to save time, the meat from a…
  • Shrimp with Garlic Sauce Recipe

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

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

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

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

    The Accidental Hedonist

  • Why I like Art

    Kate Hopkins
    23 Apr 2014 | 9:50 am
    “I like art,” is possibly the least controversial statement that one can make.  The difficulty comes in how this appreciation manifests itself in one’s life. I am a museum person. Somewhere in between the statement “I like art” and “I purposefully seek out art at museums” lies a line that some people will not cross. And while an argument can be made that art isn’t (or shouldn’t be) made for museums, I am not so ideologically rigid that I believe that museum visits should be rejected out of hand. In fact, I recognize and even…
  • Leave it to me…

    Kate Hopkins
    22 Apr 2014 | 8:38 am
    Yes, I started out interested in food and ended up passionate about history.
  • The Historical Place of Sugar and Honey

    Kate Hopkins
    22 Apr 2014 | 8:30 am
    Note: From time to time, I’m going to repost items from the archives of Accidental Hedonist. Some of these items will be of note only to myself. Others may/should provide context for ideas I’m playing with on the site. Initially posted: December 7, 2009  At the suggestion of my publisher, my initial idea of a book about chocolate has evolved into a broader subject which may or may not evolve into a book of some sort. So for the past week or so, I’ve been immersing myself into the history and anthropology of sweets in order to write a passable book proposal. During the course…
  • It’s Been a While

    Kate Hopkins
    21 Apr 2014 | 1:13 pm
    Did you ever have a moment when the world seemed to be telling you something? Truth be told, I don’t want to believe in coincidences, or fate, or that separate, isolated incidents could be somehow related. If there’s any semblance of truth to Occam’s Razor, it’s more likely that I am seeing a pattern, than it is that the universe is creating one for my benefit. It’s important that this perspective is noted, even if only to remind myself that the universe isn’t here to tell me what to do. Here are the facts: I haven’t been putting a lot of energy…
  • add this feed to my.Alltop


  • Meditation for Beginners

    22 Apr 2014 | 3:19 am
    Something I’ve been meaning to talk about on Sugarlaws for quite a while: Meditation.  About six months ago, at Chad’s suggestion, I started meditating for 15 minutes each day.  I was skeptical at first — I’m one of those people who’s constantly multitasking, and the idea of taking fifteen minutes to think about nothing (when there is so much on my to-do list at any given moment) was, quite honestly, a little overwhelming. But I started it anyway.  New research comes out every day that meditation lowers blood pressure, amps up your immune system,…
  • pretty in pink

    21 Apr 2014 | 3:31 am
    I just realized that this is basically the perfect Easter dress, but I have to be honest: I had mild contractions all weekend, so I pretty much sat around in my pajamas from Friday afternoon until Sunday night. My mom had me 11 days early (her first baby) and my little sister three weeks early, so the idea that I might go all the way to my due date honestly never even registered in my mind.  But now, with the date fast approaching in just a few days, I’m starting to confront the possibility, and… ugh. So, pity party for me this weekend.  I keep trying to distract myself…
  • Stripes and Sequins

    18 Apr 2014 | 3:53 am
    I always assumed that when I hit 35 weeks or so, I’d basically go into hiding for the last few weeks of pregnancy, given that it’s not the most flattering time and I probably wouldn’t really be in the mood to photo-document it.  But then… I started getting excited that I finally looked so very pregnant.  Sure, none of my clothes fit.  Sure, my feet are swollen and high heels are less comfortable than they were eight months ago.  But it’s kind of fun to see this big belly in photos, and I found myself getting even more excited about taking…
  • Baby Bump: 37 Weeks!

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

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

    The Fresh Loaf

  • PLEASE HELP! Technical advice requested ...

    23 Apr 2014 | 1:44 pm
    PLEASE HELP! Technical advice requested ... Submitted by Maxitee on April 23, 2014 - 1:44pm. v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} Normal 0 false false false false EN-GB X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm;…
  • Help a beginner with his sourdough adventure

    23 Apr 2014 | 12:54 pm
    Help a beginner with his sourdough adventureSubmitted by Ellingham91 on April 23, 2014 - 12:54pm.So I'm a chef with no training in the baking/patisserie side of the kitchen but I am ever inquisitive and always wanting to learn new things. I've found my self working in a small kitchen and as a result get to do most of the in house baking, so I'm not a complete novice when it comes to baking but don't have any real knowledge about baking, I just mix my ingredients together, knead, proof, shape and bake but can't explain the reasoning or the process behind what I'm doing if that makes sense? So…
  • Looking for baking job (UK only)

    23 Apr 2014 | 11:16 am
    Looking for baking job (UK only)Submitted by Tartination on April 23, 2014 - 11:16am.Hi everyone (in the UK..)!I've got 2 months to quit my office job and find a job at a bakery. I've got a short-to-medium plan to set up my own business but need the industrial hands-on experience. I've been making my own breads at home for just over a year now and want to turn a passion into doing it for a living.I've looked at Gumtree and found some posts and applied for them, even though most were asking for professional experience.if you know someone who owns a bakery and is looking for an assistant or…
  • Shipton Mill article

    23 Apr 2014 | 10:45 am
    Shipton Mill articleSubmitted by Ruralidle on April 23, 2014 - 10:45am.
  • Combination steam oven - thoughts of whether or not they are worth it?

    23 Apr 2014 | 10:39 am
    Combination steam oven - thoughts of whether or not they are worth it?Submitted by rebeccameachin on April 23, 2014 - 10:39am.Hi All,I am currently looking at getting a new oven, and thinking of buying a combination steam oven. There isn't a huge amount of information out there on them, so wondered if anyone has one, or has used one and what your thoughts are?Thanks very much for your help! :)
  • add this feed to my.Alltop

    Homesick Texan

  • Strawberry cobbler

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

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

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

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

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

    The Pioneer Woman Cooks | Ree Drummond

  • Cinnamon Ice Cream

    23 Apr 2014 | 7:29 am
    To paraphrase the great Will Rogers: I never met an ice cream I didn’t like. Wait. I take that back. I accidentally had a bite of banana ice cream once, and I can honestly say that I didn’t like that ice cream. Blech! Cough! Gag! Who in the world would put something as demonic as a banana in something as heavenly as ice cream? To this day, I’m still confused. And I’m still gagging. But aside from that scary, awful, horrible, terrible bite of banana ice cream…I never met an ice cream I didn’t like. And this ice cream—in all its cinnamony sweet…
  • Delicious Easter Leftovers

    21 Apr 2014 | 5:28 am
    One of my favorite things about any holiday—Easter included—is the leftover food. I made it a point to keep our dyed eggs refrigerated so that we could enjoy them today (and tomorrow!) And if you made big honkin’ Easter ham yesterday…chances are pretty good you’ve got a leftover hunk. Here are just a few of my favorite Easter Leftover recipes. (Pssst: There’s a brand new one at the end!)   Scalloped Potatoes and Ham. There’s nothing my kids love more than scalloped potatoes and ham, and leftover Easter ham is poifect for it. The version in my…
  • Cheddar-Chive Biscuits

    18 Apr 2014 | 8:21 am
    Here’s another of my favorite Easter recipes from my holiday cookbook that came out last fall. Wanted to share today in case you needed a last minute Easter recipe! I love drop biscuits. My grandmother used to make them and there’s something about them that triggers the “I’m a little girl at Grandma Helen’s house and I’m wearing her velour slippers and her Oscar de la Renta perfumed body lotion and life is safe and warm” response in my brain. I just love them—the texture, the ease of making them, everything. These beauties are a variation of my…
  • Easter Cookies

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

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

    This Mama Cooks! On a Diet™

  • 5 things to know about feeding babies solid foods from the experts at Bundoo

    Anne-Marie Nichols
    23 Apr 2014 | 6:19 am
    I recently had a chance to interview one of the experts at Bundoo, Kristie Rivers, MD, FAAP, a Board Certified Pediatrician, about when you should introduce solid foods to your baby’s diet. I wondered what the current wisdom was since my kids were babies over 10  years ago. I was also interested in learning if there were any new “rules” about avoiding certain foods due to the bigger prevalence in food allergies and sensitivities, and was surprised to learn that there’s been a reversal of waiting to introduce eggs, peanuts, soy and fish! 1) How old should your child be before you…
  • 5 ways to save money on a gluten free diet

    Anne-Marie Nichols
    21 Apr 2014 | 5:41 am
    When I meet people who are new to the gluten free lifestyle because they’ve been diagnosed with celiacs or a gluten allergy or food sensitivity, they’re usually in a panic about having to spend a bunch of money on gluten free food products. Many people are still under the belief you have to go to a health food store or Whole Foods and stock up on exotic flours and expensive gluten free products. No way! These days, saving money on a gluten free diet is easier than ever. Here’s how! 1. Eat naturally gluten free foods. This is the most budget friendly way to eat a gluten free diet. Write…
  • Matzo Lasagna

    Anne-Marie Nichols
    18 Apr 2014 | 10:08 am
    I’ll never forget the numerous times my mother stared out the kitchen window watching the sun go down on Passover wondering when the heck my father was going to come home from the office. Inevitably, he’d be late for the Passover seder that my French Catholic mother, who was raising her two American daughters as Presbyterians, had prepared her English born but Brooklyn raised Jewish husband. My mother was a great sport for whole heartedly embracing my father’s culinary traditions. And for constantly putting up with his tardiness! While I wasn’t raised Jewish, I grew up eating…
  • Sriracha Roasted Red Pepper Deviled Eggs

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

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

    foodgawker | foodgawker

  • Simply Perfect Egg Salad

    23 Apr 2014 | 11:58 am
    This has to be the most delicious egg salad ever. A few unconventional ingredients make it extra decadent.
  • Old Fashioned Chocolate Donuts

    23 Apr 2014 | 11:57 am
    Old Fashioned Chocolate Cake Donuts - light and airy, so easy to make.
  • Caprese Salmon Quiche

    23 Apr 2014 | 11:57 am
    Caprese Salmon Quiche {low-carb, gluten-free}
  • New foodgawker Universal App

    23 Apr 2014 | 11:57 am
    We listened to your feedback, added all the features you requested and created a new universal app! Check out all the new features!
  • Strawberries and Cream Cookies

    23 Apr 2014 | 11:55 am
    Strawberries and Cream Cookies made with a cake mix and jello. Bursting with strawberry flavor and creamy milkshake flavored frosting!
  • add this feed to my.Alltop

    Flourish - King Arthur Flour's blog

  • Chocolate Fudge “Blackout Cake”

    PJ Hamel
    20 Apr 2014 | 10:01 pm
    Chocolate cake. Yeah, chocolate cake. If those words (and this picture) don’t cause a significant uptick in your baking adrenaline, then you might as well stop reading right now. Because you’re simply not a chocolate cake fan. And this post is ALL about chocolate cake. In fact, it’s about one of the best chocolate cakes I’ve ever made. Just ask my family; the guys at the auto shop, and the volunteers at our local nature preserve. Each and every one of my impromptu taste testers said, “Oh, man, this is THE BEST chocolate cake I’ve ever had!” Now given,…
  • Banana Bread French Toast

    MaryJane Robbins
    19 Apr 2014 | 12:01 am
    Behind every great invention is a great inventor. Behind that person are two people saying “Pshaw, it will never work;” three people saying, “Ha! I’ve been doing that for years,” and 10 people saying, “Now why didn’t I think of that?!” That’s exactly how I see Banana Bread French Toast. I confess to being in the third party; I NEVER thought to use banana bread for French toast, since I’ve always made Yeasted Banana Bread for my pain perdu. Now’s your cue to tell me you’ve been doing this for years and boy, howdy – have…
  • Stained Glass Cookies

    MaryJane Robbins
    17 Apr 2014 | 12:58 am
    I have to admit that when it comes to holiday candy, I’m a “day after” kind of gal. I shop for my Valentine’s chocolates on Feb. 15, I shop for my Halloween fun-sized goodies after November 1st, etc. etc. etc.  However, there is one exception… Easter candy. I love Easter candy and will start buying jelly beans and gumdrops as soon as they start appearing on shelves. I truly believe that chocolate bunnies are meant to be scoops for peanut butter and that a Reese’s peanut butter egg is the best shape ever for a peanut butter cup. (It just tastes better that…
  • Hobo Stew

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

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

    My Sweet and Saucy

  • Easter Desserts

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

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

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

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

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

    The Perfect Pantry®

  • Celebrate Earth Day: make your pantry a greener pantry

    Lydia (The Perfect Pantry)
    22 Apr 2014 | 8:53 am
    Happy Earth Day! Four years ago, I wrote this post in honor of the 40th anniversary of Earth Day. I'm still trying to implement all of these ways to make my pantry a bit greener. I've updated the post a bit, and I hope you'll find some good ideas here and in the comments left on the original post. And I hope that this year, a freak April snow storm doesn't cover my compost pile with snow! How green is your pantry? Not Benjamin-Moore-paint-chip-green. Good-to-the-Earth green. I'd call my pantry greenish. Not perfect, but more environmentally aware than it used to be. In…
  • Recipe for Brussels sprouts and bacon quiche with leeks, mushrooms and goat cheese

    Lydia (The Perfect Pantry)
    19 Apr 2014 | 9:31 pm
    After spending a lifetime turning up my nose at Brussels sprouts (and all of the cruciferous vegetables), I'm kinda-sorta falling in like with them. It's not yet love, but it's definitely like. I've figured out that roasting, or shredding, or marinating Brussels sprouts brings out the natural sweetness I never knew they had. In this quiche, the sprouts hang out with bacon and cheese, creating a trifecta of textures and flavors that's irresistible. Served at room temperature, quiche makes a lovely light supper main dish, with a green salad on the side, and a glass of…
  • The Pantry Quiz #83

    Lydia (The Perfect Pantry)
    18 Apr 2014 | 9:36 pm
    Do You Know? Authentic sherry vinegar, made only in a small area near Cadiz, Spain, must be aged in wooden casks in order to receive the official designation vinaigre de Jerez. What is the minimum amount of time that the vinegar has to age? 1. 6 weeks2. 6 months3. 6 years4. 16 years
  • Seafood and broccoli salad recipe with curry yogurt dressing

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

    A Cowboy's Wife

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

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

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

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

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

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

    On The Frog

  • Bangalore: The Highlights

    Helen Yuet Ling Pang
    17 Apr 2014 | 10:29 pm
    Up until last week, I’d never been to India. My best friend at university was originally from Gujarat, a BBFC colleague and good friend was from Kerala and I must have watched and classified at least a couple of hundred South Asian films over the 11 years that I worked as a Film Examiner at the BBFC. Our interpreters would patiently explain various cultural aspects in each film, so I know all the major film stars, the differences between the main South Indian languages Kannada, Telugu, Tamil and Malayalam, as well as about ‘ragging’, ‘Eve-teasing’ and…
  • Eating In London – 10 Traditional Favourites

    Helen Yuet Ling Pang
    3 Dec 2013 | 4:31 am
    Fish & chips, Scott’s, London My mind hasn’t been so focused on London recently. I’m still thinking about the New York trip and this Sunday I travel to Budapest. However, the other day I updated my London eating list (a draft email to myself that’s regularly edited) and went through my On The Frog to London iPhone app to see if there were any favourites to transfer to the list. I’ve chosen ten places from the app that will appeal to London visitors looking for good, traditional British food. Scott’s, 20 Mount Street, W1K 2HE, London, Tel: +44 20 7495…
  • Le Cool London Top 5 Collection

    Helen Yuet Ling Pang
    9 Nov 2013 | 5:23 am
    Le Cool London Collection This week I wrote my last Top 5 article for Le Cool London, ending my mini series of London recommendations. It’s been great fun making these lists and sharing my favourite places in London. To make it easier for you to find everything, here are all the links. Top 5 Breakfasts (Part 2) in London Top 5 Soho Places To Satisfy A Sweet Craving Top 5 Soho Hangouts (Part 2) Top 5 Soho Hangouts (Part 1) Top 5 Places To Soak In Some Culture in London Top 5 Sunday Pub Lunches in London Top 5 Hearty Breakfasts in London   Enjoy! Helen Yuet Ling Pang The post Le Cool…
  • Glasgow – A Short Hop

    Helen Yuet Ling Pang
    4 Nov 2013 | 5:16 am
    A Glasgow Companion, Herb Lester I’ve been to many parts of Scotland over the years, as I have family up there, but I’ve still not made it to Glasgow. My cousin and an old friend have both repeatedly assured me that it’s a must visit destination, so Glasgow has been added to my travel wish list as a city break. I would probably take the train up and combine the trip with another visit to Edinburgh, one of my favourite cities. Destination Guide: Glasgow is a helpful guide to the city by Stylist magazine that I came across yesterday. Things to do include trying out the…
  • Top 5 Soho Places To Satisfy A Sweet Craving on Le Cool London

    Helen Yuet Ling Pang
    28 Oct 2013 | 8:44 am
    Soho London Sweet Cravings Over the last month, I’ve been recommending my favourite places to eat in Soho, London for Le Cool London – Top 5 Soho Hangouts (Part 1) and Top 5 Soho Hangouts (Part 2). After 11 years of working in Soho Square and trying out most of the restaurants in the area, there are a few that I regularly visit for their consistently efficient service and superb food. In the most recent piece, I turned my attention to my top 5 places to satisfy a sweet craving in Soho. These are reliable places that rescue me whenever I’m in need of a sugar rush during my…
  • add this feed to my.Alltop

    Cooking with Amy: A Food Blog

  • A Kitchen to Call Home

    Amy Sherman
    22 Apr 2014 | 12:33 pm
    Last year I told you about Azalina, a chef who shares her Malaysian and Mamak heritage through food. She is a 5th generation street food vendor, but the first to find success in America. And her success so far has been amazing. She is a fixture at farmer’s markets, street food events and large outdoor concerts. Her products including her peanut sauce and coconut jam are sold at Whole Foods. Bon Apetit magazine even chose her lacy crepes as one of the top 10 things to eat at farmer’s markets. But Azalina needs a kitchen, her own kitchen now that her business is expanding and she is…
  • Vegetarian Cookbooks for Omnivores

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

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

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

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


  • Easy Chocolate Birds’ Nests

    17 Apr 2014 | 11:51 am
    Happy Easter everybody! I could barely let the occasion go by without posting something, despite the fact I have literally no time on my hands whatsoever. I had absolutely no idea how much time an allotment takes up, particularly at this time of year. It seems like just minutes ago that I started chitting my seed potatoes and sowing various seed types into trays of compost in attempt to get a bit of a head start. I had perhaps been rather ambitious (or displayed a serious lack of planning) when I started so many things off at the same time, little realising that they all needed planting at…
  • Sowing seed

    19 Mar 2014 | 12:46 pm
    This month is the month where I put in the most work into both our allotment and garden. I’ve gone a little too crazy with seeds, filling both our allotment and conservatory – the latter now doubling as a greenhouse. Gosia’s temper is lasting at the moment but it isn’t likely to do for much longer. There is literally nowhere to sit in the said conservatory, every inch of space being taken up by seed trays, pots and the like. It’ll all be over soon, I promise her, just as soon as the seedlings are big enough to be planted out. Pictured are Kohl Rabi (above) and…
  • Dean Edwards’ English Breakfast Tortilla

    16 Mar 2014 | 1:42 pm
    I’ve been so busy on the allotment recently that I’ve barely had time to cook.  It’s at times like these that we look for something quick and easy to fill ourselves up with – and what better than eggs?  I can barely think of anything so versatile in the kitchen. Our Saturday morning breakfast was this delicious Breakfast Tortilla (note – this is the traditional Spanish dish similar to a thick omelette, not the Tex-Mex style wrap) from TV chef Dean Edwards, one of literally hundreds on Eggs are probably the most important ingredient in any…
  • Homemade Blueberry Muffins

    9 Mar 2014 | 9:33 am
    For the first time in I can’t remember how long, we’ve had really beautiful weather all week. I finally feel like Spring is here; the daffodils are out and the sun is shining. We’ve spent the day at the allotment, and we can now finally see some of the fruits of our labour. The onions, garlic and shallots appear to be doing really well. The rhubarb has broke surface and is sending beautiful pink towers skywards, and the autumn fruiting raspberries have begun to sprout leaves. New additions today include radish, beetroot and cabbage, with leeks and kohl rabi sown into seed…
  • How to Make Cranberry Sauce

    23 Dec 2013 | 12:11 pm
    Almost Christmas. Soon there’ll be so much to do I won’t know whether I’m coming or going, so I’m taking the opportunity now to get ahead in the kitchen. One of those things I’ve made in advance is this Cranberry Sauce, something I’m still amazed people buy in the shops considering how easy it is to make. Cranberry Sauce is one of those things we now consider so traditional with Christmas dinner, despite the fact it is a recent immigrant from America. Regardless, it is delicious and the sweet and sharp flavour combination cuts through the otherwise heavy…
  • add this feed to my.Alltop

    Kalyn's Kitchen®

  • Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper (Low-Carb, Can Be Paleo)

    Kalyn Denny
    23 Apr 2014 | 1:00 am
    Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper cook in less than 10 minutes!At my house it's unseasonably cool and gloomy today, and on a day like this I would happily turn on the oven for these Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper.  But soon enough it will be too hot to think about roasting anything, so if you like shrimp I urge you to hurry and try this ultra-easy and quick recipe before the hot weather gets here!  Despite the Aleppo Pepper in the recipe this is only slightly spicy, and the Sumac adds a delicious citrusy note that's great with the…
  • Quinoa Side Dish with Mushrooms, Green Onions, and Parmesan (Gluten-Free, Meatless)

    Kalyn Denny
    21 Apr 2014 | 1:00 am
    Mushrooms, scallions, a tiny hint of soy sauce, and Parmesan make this quinoa side dish sing with flavor.I know some people still aren't familiar with Quinoa (pronounced keen-wah), a trendy type of seed from South America that's eaten as a grain.  It's become popular partly because it's gluten-free, high in protein, and very nutritious, but it's also delicious when it's prepared well.   I started to really like quinoa when I made the Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro, and this Quinoa Side Dish with Mushrooms, Green Onions, and Parmesan is…
  • Slow Cooker Frittata with Broccoli, Ham, and Swiss (Low-Carb, Gluten-Free)

    Kalyn Denny
    19 Apr 2014 | 1:00 am
    An easy-to-make and delicious slow cooker frittata for brunch or lunch!It feels like Easter has been on the back burner at my house, but I do have the excuse of having very cute houseguests for five days, an internet outage for a day, and a couple of days recovering from food poisoning!  Of course there are plenty of Easter menu ideas if you check the Easter Recipes, but I wanted to get this Slow Cooker Frittata with Broccoli, Ham, and Swiss posted just in case you're looking for a new idea for brunch, or have a surplus of eggs in the fridge after Easter.  This is my fourth time making…
  • Green Goddess Salad Dressing (Low-Carb, Gluten-Free)

    Kalyn Denny
    18 Apr 2014 | 8:01 am
    Green Goddess is one of my favorite salad dressings, and also a sign of spring!(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and Green Goddess Salad Dressing is a flavor combination I've loved for years.  It's also something that feels like a sign of spring, because I love to make it with the earliest chives, scallions, and parsley that peeks up in the garden.  If you're never tried making this, you're in for a treat!) Have you tasted Green Goddess Salad Dressing? Green Goddess was hugely popular when I was a kid, and…
  • Twenty Favorite Asparagus Recipes from Kalyn's Kitchen (plus many more recipes from my friends)

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

    The World's Stage

  • 10 Random Things that Reality TV Shows are Looking For

    21 Apr 2014 | 12:22 pm
    Have you always dreamed of being a reality TV star? If you’re like me, idle hours of watching guilty pleasure television has probably led to an unhealthy daydream. Watching strangers date, fight, and compete on the myriad of reality shows on television today, I can’t help but wonder what I would do if I were on a reality show. For some, this is just a fun train of thought, but for others, it’s a serious quest. If you’re looking for reality stardom, check out these open casting calls. Most are available on the casting sites or 1. San Diego Partiers…
  • 5 Highlights of the MTV Movie Awards

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

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

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

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

    Spicy Tasty

  • Paneer Kathi Rolls

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

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

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

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

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

  • Rustic Italian Antipasto Flatbread

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

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

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

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

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

    Comments on: Homemade Butter

  • By: Hisham

    16 Apr 2014 | 2:52 pm
    I think I made butter a few times ago without even knowing. I shall make it and taste it soon
  • By: 29 Foods You Never Knew You Could DIY | Bringing the best news to the People

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

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

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

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

    Panini Happy®

  • Texas Toast Asparagus Crab Melt

    Kathy Strahs
    21 Apr 2014 | 11:11 am
    Hello everyone! While my world continues to be overtaken by THE MOVE (there’s a gentleman shampooing the rugs at this very moment), my friend Amy Flanigan from Very Culinary is stopping by Panini Happy today to share her amazing grilled cheese — the Texas Toast Asparagus Crab Melt. She had me at Texas Toast…and asparagus…and crab…and melt. I absolutely love dressed-up toasts like this! Amy and I have known each other through our blogs for many years. Beyond her treasure trove of delicious recipes, Very Culinary is also known for the extraordinarily creative and…
  • Pickled Asparagus Grilled Cheese

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

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

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

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

    Appetite for China

  • On Food & Wine!

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

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

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

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

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

    Recipe Girl

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

    Lori Lange
    23 Apr 2014 | 9:28 am
    Here’s another edition of Stuff I’ve Gotta Share and You’ve Gotta See! >> On Parade Magazine’s blog this week, I shared a recipe for FUDGY GLUTEN-FREE BROWNIES.  Now… you KNOW I’m not gluten-free, right?  These brownies were SO good.  Supremely fudgy indeed.  My Mother was visiting when I made these (she is gluten-free and often states very boldly that she does not care for brownies at all).  Guess what?  She loved these!  My kiddo and his friends gobbled them up too.  The recipe comes from the cookbook Gluten Free 101 by Carol Fenster. On my…
  • Microsoft Surface 2 Tablet Giveaway ($449)

    Lori Lange
    21 Apr 2014 | 7:27 am
    Hope you all had a very Happy Easter!   I’m partnering to host a big giveaway today- for a MICROSOFT SURFACE 2 (Retail $449)- to help celebrate Carrian from Oh Sweet Basil‘s birthday! I don’t have one of these tablets yet, but it looks awfully fun. Here are a few details: It’s lightweight- only 1 1/2 pounds, thin, and it can power out up to 10 hours of video playback. It has a kickstand, so you can use an external keyboard/mouse, or you can type right on the tablet itself for the touch-screen keyboard. It has a speedy quick start-up time. You can pull up two screens…
  • Ham and Cheese Baked Gnocchi

    Lori Lange
    18 Apr 2014 | 3:00 am
    Here’s a recipe that makes good use of leftover ham > HAM AND CHEESE BAKED GNOCCHI Who’s having ham this Easter Sunday?  Me!  Me!  Me!  Ham is my favorite main dish to serve on Easter Sunday.  It’s so easy to get one already spiral-cut… just heat it up, add the glaze, and it’s good to go!  So easy to prepare and serve, so you can focus on getting the rest of the dinner ready.  Smithfield Ham recently sent me one of their spiral hams to try- and it was absolutely fabulous.  We served it with roasted asparagus and cauliflower puree for a big family…
  • Stuff I’ve Gotta Share and You’ve Gotta See

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

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

    What's For Lunch Honey? | Experience Your Senses

  • Whole-Wheat Raw Orange Blossom Honey and Ricotta Pancakes

    23 Apr 2014 | 3:55 am
    Spontaneity. It used to be a part of my vocabulary. Somehow the years have started to chip away at it, giving way to control, structure and routine. I've never packed my bags, hustled over to the airport and picked out a random destination from the departure board - making the last minute booking... [Read the rest of this post on my website]
  • Easter: Chocolate Cherry and Prune Hot Cross Buns

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

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

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

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

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

  • WIN FREE ICE CREAM from Magnolia Ice Cream: Freezerburns #GIVEAWAY

    Gregory Ng: The Frozen Food Master
    23 Apr 2014 | 4:00 am
    Enter to Win!!! The awesome people at Magnolia Ice Cream are giving away free ice cream! Click this link: and enter to win 6 free pints of ice cream from Magnolia! What are you waiting for?!
  • Hungry-Man Selects Spicy Classic Fried Chicken Video Review (Ep642)

    Gregory Ng: The Frozen Food Master
    22 Apr 2014 | 4:04 am
    It may be good to eat like a man but is it good to eat like a man when you are sweating because of how glorious spicy this classic fried chicken meal is? I say yes but my wife may not appreciate the perspiration. The Frozen Food Master reviews the Hungry-Man Selects Spicy Classic Fried Chicken Meal. He will tell you how these frozen products looks, smells, and tastes in this video review episode of Freezerburns. Read the Nutrition Facts and Ingredients of the Hungry-Man Selects Spicy Classic Fried Chicken Meal below: NUTRITION FACTS: Serving: 406g Calories: 740 Calories from Fat 450 Total…
  • Klondike Kandy Bars Ice Cream Video Review (Ep641)

    Gregory Ng: The Frozen Food Master
    17 Apr 2014 | 5:15 am
    Klondike is out with a new product…and it’s the best ice cream bar ever conceived, of course! The newest addition to the frozen treat family is Klondike® Kandy Bars that features the perfect combination of Klondike’s signature thick, chocolatey shell and creamy ice cream with mouth-watering candy bar deliciousness. That’s what Klondike says. See what the Frozen Food Master says in this episode of Freezerburns. The Frozen Food Master reviews Klondike Kandy Bars: Caramel & Peanuts, Klondike Kandy Bars: Fudge Krunch, Klondike Kandy Bars: Cookies & Cream Ice Cream Bars. He…
  • Tai Pei Spicy General Tso’s Chicken Video Review (Ep640)

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

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

    Savings Lifestyle

  • Hot Fudge Sauce Recipe

    Savings Lifestyle: Andrea
    23 Apr 2014 | 12:30 pm
    Note: There is a print link embedded within this post, please visit this post to print it. Rich and chocolatey, this hot fudge sauce is perfect for pouring over ice cream, brownies, pancakes or anything else you think needs to be pushed right over the top into sweet, decadent goodness. So good and so easy to make it cries out to be made and drizzled over the top of something.Hot Fudge Sauce Ingredients1 cup, Sugar¾ cup, Cocoa¾ cup, Half and Half OR Milk4 Tbsp, Butter2 tsp, Vanilla Extract¼ tsp, SaltHot Fudge Sauce DirectionsPlace all ingredients in a small saucepan over medium-high heat,…
  • Free Stuff: Prilosec Sample, 4 Lullaby Music Downloads, Mother’s Day Printables + More

    Savings Lifestyle: Kathy
    23 Apr 2014 | 12:10 pm
    The Free Stuff page has been updated with some great freebies! Here are a few highlights for your convenience:4 Lullaby Downloads Thanks, The Freebie Blogger!Prilosec SamplePrintable Mothers Day Cards to ColorMother’s Day QuestionareKnock ‘em Dead Secrets and Strategies for First Time Job Seekers by Martin YateFarm Girl Country Cooking by Karen Jones GowenMomarchy: Why Moms Rule the World by Multiple AuthorsSlow Cooker Fast Fix Recipes by Grace McKensieGrow Indoor Vegetables by Mary WesthumbleSeveral more!  Search the Free Stuff page to see all a comprehensive list of…
  • Runner’s World Magazine Sale, $5.99 for 12 Issues

    Savings Lifestyle: Andrea
    23 Apr 2014 | 11:30 am
    Here is another great sale on Runner’s World Magazine! Pay just $5.99 for a 1-year subscription. Use promotion code 7106 during checkout to receive the discount.Runner’s World is filled with powerful information that will help you run faster and farther and have more fun doing it! Every issue brings you the strategies, tips and advice to fuel your performance, prevent injuries, burn fat, shed stress, and achieve your personal goals.Pick up the Runner’s World Magazine subscription HERE. This discount is valid TODAY only!Disclaimer: This post contains a link to an affiliate.
  • CVS Deals: Money Maker Benadryl and Kleenex!

    Savings Lifestyle: Amber
    23 Apr 2014 | 9:00 am
    Grab this awesome new $20.00 McNeil Treat & Soothe Rebate Form, then head to CVS to make some money buying treat & sooth allergy supplies!Here’s just one deal you could do:$7.99 Benadryl Allergy, 48 ct or Children’s Allergy Liquid, 8 oz Buy 2 $2.57 Kleenex Ultra Soft Cube, 75 ct Buy 1 $3.00/2 Adult Sudafed PE, Children’s Sudafed PE, Benadryl, Children’s Benadryl, Tylenol Sinus, Visine, or Neosporin Eczema Essentials Product – 4-13-14 SS (exp 05/10/14) STACK WITH $0.50/1 Kleenex Facial Issues; Includes Everyday, Cool Touch, Ultra Soft, Lotion,…
  • Target Deals: $0.74 Burt’s Bees Lip Shimmer

    Savings Lifestyle: Amber
    23 Apr 2014 | 8:00 am
    Note: There is a print link embedded within this post, please visit this post to print it.Grab this $1.50/1 Burt’s Bees Lip Color Coupon to pick up Burt’s Bees Lip Shimmers for just $0.74 at Target this week after stacking with a Target Coupon! These are great to just throw in your purse for a quick touch up.Here are the details:$3.49 Burt’s Bees Lip Shimmer $1.50/1 Burt’s Bees Lip Color Product; Includes Lip Gloss, 0.2 oz, Lip Shimmer, 0.09 oz, Lip Shine, 0.5 oz, and Tinted Lip Balm, 0.15 oz STACK WITH $1.25/1 Burt’s Bees Lip Color Item (Target Coupon) (exp…
  • add this feed to my.Alltop

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

  • Ugadi Greetings

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

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

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

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

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

    Nibbles of Tidbits, a Food Blog

  • Everyday Thai Cooking By Katie Chin: Book Signing & Cooking Class.

    21 Apr 2014 | 10:38 pm
    Thanks to Katie Chin of The Sweet & Sour Chronicles — I’ve already made three dishes from her new cookbook, Everyday Thai Cooking.  We learned a lot at her recent cooking class. You can obtain her latest cookbook through Amazon or attend her next book signing and cooking class scheduled for May 8, 2014 at the Inspire Artistic Minds Culinary Center. The IAM Culinary Center is located in Orange and is brought to you by 100Eats and Le Gourmet Kitchen.  More information about Katie Chin’s upcoming book signing and cooking class is linked here.  She’ll be making a…
  • Howdini Video: 7 Easter Celebration Ideas In 2 Minutes 20 Seconds.

    18 Apr 2014 | 9:42 am
    Happy Easter from Nibbles of Tidbits — More food PLEASE and much THANKS for all.
  • Appreciation For El Torito’s 60 Years Of Innovative Mexican Cuisine.

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

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

    4 Apr 2014 | 3:37 pm
    Discovering Fullerton FOOD and most recently Mariscos Clemente Restaurant. It’s a fine, local find that serves authentic Mexican Style Seafood — Muy Bueno! Pictured from top down (a perfect sampling) — The Fried Fish (Tilapia w/ Tortillas, Rice & Salad), a Ceviche Tostada with Avocado and a Small Shrimp Cocktail, with Chips and Salsa. It’s a relatively small place with a small parking lot off Orangethorpe and Gilbert. Many are inside and have been going there for years — We’ll need to catch up. Mariscos Clemente’s Shrimp Cocktail is on the…
  • add this feed to my.Alltop

    Whisk: a food blog

  • Cheers to Life with a Jamaican Sorrel Cocktail

    19 Apr 2014 | 6:19 pm
    Normal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; ... This is just a summary. Visit my website for full links, other content, and more!
  • Ottawa and Taffy on the Snow

    6 Feb 2012 | 3:44 am
    Taffy on the Snow is nature's best candy. Though I usually associate it as a sugar shack tradition, I was excited to see it offered at Ottawa's Winterlude. As part of our skate on the Rideau Canal Skateway, which is the world's largest skating rink, we stopped to indulge in this sweet treat. While talking to the taffy maker, I learned that in one week he has gone through 300 kg (over 600 pounds) of maple syrup! For the "snow", he grinds up bags of ice cubes. And each taffy pop costs $3. The pure maple syrup is boiled to the soft ball stage (about 235˚F). boiling the maple syrup Then, it's…
  • Ottawa and BeaverTails

    23 Jan 2012 | 4:06 am
    The best part of Ottawa is the Rideau Canal Skateway, which is the world's largest skating rink. When all sections are open, it stretches 7.8 km (4.8 miles). The season seems short as the ice tends to last for four to six weeks, if we're lucky. And a skate on the canal for me always ends with a BeaverTail. Freshly made bread dough is dipped in hot oil and then sprinkled with cinnamon sugar. The line ups are always long, but worth the wait for this bite of sweetness. BeaverTail shacks have been around since 1978 and started in Ottawa. Now franchises can be found in other parts of Canada,…
  • Taste & Travel (Issue 2, Summer 2011)

    22 Jan 2012 | 7:44 pm
    The Summer issue of Taste & Travel is on store shelves now. Travel to several countries and savour the unusual and delicious recipes between the pages of this gorgeous magazine. This issue covers the Yucatán, Paris, Rome, Adelaide, Merida, Malaysia, and New York. You'll see a preview of David Sterling's forthcoming book on the cuisine of Mexico's Yucatán Peninsula, a feature about the glorious food in Ottawa's backyard, details about the legendary Knysna oyster from South Africa and get a visual taste of the Chelsea Market in New York City. You'll find recipes for eel, elk, goat,…
  • Bringing Mexico Home: Pescado Zarandeado

    9 Jan 2012 | 3:32 am
    Pescado Zarandeado is a signature Mexican dish that varies depending on the chef creating it. It can involve marinating a whole fish in a combination of lemon juice, garlic, soy sauce and lime. The choice of fish is often Pargo, which has sufficient fat content to prevent it from drying out during the grilling process. However, other types of fish such as Snook or Red Snapper can also be used. Then, the fish is butterflied and grilled over an open fire. Pescado Zarandeado is thought to have originated on the isle of Mexcaltitan in the state of Nayarit. Today, Diego's in Mazatlan has mastered…
  • add this feed to my.Alltop


  • How to do magic to stale bread rolls

    21 Apr 2014 | 11:21 pm
    A simple sentence with an unimaginable impact. A couple of years ago I inconsiderately suggested something along the lines of “What do you think, should we try to bake our own sourdough bread?”Read the rest of How to do magic to stale bread rollsCopyright © 2014 delicious:days. Please contact
  • As long as the season lasts - Blood orange & grapefruit sorbet

    18 Mar 2014 | 11:28 am
    Why do people perceive a recipe as too simple, too plain, too few ingredients? Why does everything have to be complicated or multi-layered? Sometimes beauty lies in simplicity. A clean and pure flavor – based on excellent ingredients – is all it takes to make your taste-buds happy buds.Read the rest of As long as the season lasts - Blood orange & grapefruit sorbetCopyright © 2014 delicious:days. Please contact
  • Rice pudding - A classic in a league of its own

    11 Feb 2014 | 9:25 am
    I think I already mentioned that we we’re lucky to attend an Olympus photography workshop (upon invitation) in Ireland a few months ago. And while I’m a dedicated Nikon user when it comes to shooting food, said experience did definitely wet my appetite for the new generation of mirror-less cameras. Read the rest of Rice pudding - A classic in a league of its ownCopyright © 2014 delicious:days. Please contact
  • Rome again - On favorites and discoveries

    22 Jan 2014 | 10:41 am
    Since our dear friends Hande & Theo left Munich and moved to Rome a couple of years ago we try to focus on the positive aspect of having dear friends in Italy and neglect the fact that we miss them every so often. Naturally, we keep visiting each other as often as possible and when we do, we concentrate on the most important things in life – having a great time and eating our fare share of Italian cuisine. When we returned from our latest trip, it dawned on me that I never actually covered Roman favorites and discoveries on this blog – which will be remedied immediately!Read…
  • Have yourself a merry little Christmas. And many, many cookies!

    24 Dec 2013 | 5:53 am
    December was packed with projects and the month went by in a blink of an eye. delicious:days will pick up speed again and be back in full swing in 2014, meanwhile have yourself a Merry Christmas and a Happy New Year :)Read the rest of Have yourself a merry little Christmas. And many, many cookies!Copyright © 2014 delicious:days. Please contact
  • add this feed to my.Alltop

    $5 Dinners

  • 7 Tips for Getting Kids to Try New Foods

    Erin, The $5 Dinner Mom
    23 Apr 2014 | 12:00 pm
    Feeding young children can often feel like a battle. Especially on those days when you make a new dish, or cook a vegetable in a different way. Here are 7 ideas for helping your children to try new foods: 1. Offer a Wide Variety From the time your child starts eating, you should be offering a wide variety of shapes, colors and textures. This will help your child’s natural palate develop and will give you many options for when your toddler begins to feel empowered to make food choices of their own and begin to resist certain foods. This is a phase that toddlers go through and I encourage you…
  • Restaurant Coupons & Deals – 4/22

    Jenn K
    22 Apr 2014 | 5:30 am
    If you are looking for some coupons and freebies to to help you save on dinner on the town, date nights, and for when you need a break from cooking, then you’re in the right spot! While we certainly know that eating out is more expensive than eating in, it is nice to treat yourself and your family every now and again to a meal out on the town. Our family eats out 2 or 3 times a month, and we’ve been able to do so for less than $60 for the month…in part because of all the great coupons, daily deals, and other offers from restaurants in our area. Check out the latest coupons,…
  • Best 100 Juices for Kids Book

    Jenn K
    21 Apr 2014 | 2:00 pm
    We absolutely love fresh homemade juice made in our juicer!  If you are a fellow-juicer or would love to increase the consumption of healthy, yummy, naturally sweetened juice instead of sodas, sports drinks, and expensive juices, then you need to check out my friend Jessica’s new book, Best 100 Juices for Kids: Totally Yummy, Awesomely Healthy, & Naturally Sweetened Homemade Alternatives to Soda Pop, Sports Drinks, and Expensive Bottled Juices! This 192 page book covers 100 recipes including fruit and vegetable-based juice smoothies (including several dairy-free vegan options)…
  • Cream Cheese, Mac & Cheese, Starbucks, Vegetable Oil + More Printable Coupons

    Jenn K
    21 Apr 2014 | 4:33 am
    Here are some of the latest and hottest printable coupons to help you save this week at the grocery store! Food Household Personal Care Be sure to check out all the printable coupons available at Red Plum, Smart Source, Coupon Network and! Looking for a coupon for an item on your shopping list? Or a coupon for your favorite product? Be sure to check for it in my coupon database! Never miss a coupon! Get the latest and greatest coupons delivered straight to your inbox, just moments after they are posted! A   Related StoriesSave on Fresh Cucumbers + Favorite Cucumber…
  • Free Weekly Meal Plan with Printable Grocery List – 4/21

    Jenn K
    20 Apr 2014 | 3:30 pm
    The $5 Dinners Weekly Meal Plan with Printable Grocery List Every week I will post 5 links to archived recipes, plus an additional 1 or 2 recipes for breakfast, snacks or batch cooking recipes.  You can click through to see the original recipe and print that recipe if you like. (Or go green and just come back to this post to get to the recipe.) I hope and trust that everyone had a blessed Easter! Our family enjoyed a morning of worship, followed by a lovely and simple Easter lunch at our house with family and friends. Followed by a visit (with a plate full of Easter dinner food and…
  • add this feed to my.Alltop

    MyGourmet Connection

  • Classic Greek Salad with Shrimp

    Lynne Webb
    23 Apr 2014 | 11:40 am
    This classic Greek salad of romaine, sweet onion, tomatoes, Kalamata olives and feta cheese is topped with jumbo shrimp that have been pan-seared in olive oil and seasoned with a pinch of oregano and a squeeze of fresh lemon juice. Get the full recipe →        
  • Pasta Primavera with Asparagus and Ham

    Lynne Webb
    22 Apr 2014 | 1:28 pm
    The Italian word "primavera" means "spring" in English, consequently, "Pasta Primavera" is a simple dish combining seasonal spring vegetables with pasta and a light sauce. This recipe pairs penne with asparagus, peas, ham and a sauce flavored with onion, garlic, fresh thyme and a touch of cream. Get the full recipe →        
  • Pork Medallions with Chunky Pineapple-Rum Sauce

    Lynne Webb
    21 Apr 2014 | 1:47 pm
    This spicy-sweet pork dish is inspired by the flavors of Caribbean cuisine. Topped with a pan sauce made with dark rum, brown sugar, soy sauce, ginger and fresh pineapple, these quick-cooking medallions of pork tenderloin are pan-seared to tender perfection. To round out a quick and easy meal, serve alongside Quinoa with Scallions (recipe included below) and fresh sugar snap peas sautéed in butter. Get the full recipe →        
  • Deviled Eggs Two Ways

    Lynne Webb
    19 Apr 2014 | 10:38 am
    Deviled eggs are a popular choice to serve at Easter celebrations and spring get-togethers. We've prepared them two ways - a classic flavor profile made slightly lighter by substituting plain yogurt for some of the mayo, and a somewhat spicier version flavored with curry powder, ground cumin and a pinch of cayenne. Get the full recipe →        
  • Fruity Prosecco Sparklers

    Lynne Webb
    18 Apr 2014 | 1:38 pm
    Liqueurs and fresh fruit topped with sparkling wine create refreshing, flavorful cocktails that complement lighter fare. Continue reading →        
  • add this feed to my.Alltop

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

  • A European Whirlwind

    Maggie Battista
    23 Apr 2014 | 2:19 am
    I made a promise to myself when I embarked on writing a cookbook. The promise was simple: I promise to do whatever I need to make sure I appreciate and even enjoy this cookbook writing process.  And no matter how busy I get, I am making sure to do just that. In March, I had the glorious fortune of returning to Europe for work and, don’t you know it, I tacked on a few short days in southern France to just be, just relax, with one of my best friends. Lise just purchased her own place in the small village of Grasse, France, and, lucky me, I got the chance to help her settle in, with…
  • Rustic Fennel Apricot Bread

    Mary Swenson
    22 Apr 2014 | 5:34 am
    Old Italian uncles, a much-loved and much-tested bread, and some killer apricots? Count me in! – Amy I have this really, really cute great-uncle. His name is Evo, and he’s 100% Italian – which, waaaay back when, apparently wasn’t a “favorable” trait when it came to courting my aunt. But since he’s really, really cute, that was forgiven and he and my aunt got married and have lived happily ever after ever since. My aunt and uncle are a pair of the most important people in my life, and Evo is especially special. He once ran for mayor. He used to play a lot of golf. He…
  • Roasted Beet and Horseradish Crème

    Angela Brown
    18 Apr 2014 | 1:32 pm
    Today we are so thrilled to introduce our newest Eat Boutique contributor. In our circle, she’s considered the reigning Condiment Queen. Angela starts off with a big, colorful bang in this glorious Roasted Beet and Horseradish Crème. If that isn’t pure love, I don’t know what is. -Amy After a long, grey winter, I positively crave color. As soon as the air begins to warm, I reach for bright linen scarves and scatter jewel-toned throw pillows throughout our home. Certainly, this desire for color translates to my plate, too. If it is true that we first eat with our eyes, then…
  • Six Ridiculously Delicious Rhubarb Recipes

    Kate H. Knapp
    18 Apr 2014 | 8:49 am
    Want to know a (not-so-secret) secret? Maggie is crazy—as in over the moon—about rhubarb. How do I know? Let’s just say that the last few weeks of recipe testing for her upcoming cookbook, Food Gift Love, have included a delightful amount of rhubarb-centric recipes. Not that I’m complaining. I have been hopelessly devoted to the ruby-colored stalks since my Grandma Peg (or Gramma Piggy as I called her before I could enunciate properly) made me my very first rhubarb pie. There were no strawberries; no, my grandma kept it simple and just let the intoxicating tartness of the rhubarb…
  • Food Gift Love Cookbook Update

    Maggie Battista
    17 Apr 2014 | 6:41 am
    I’m having a day, a week… oh, it’s really more like, a month. I was in California. Then, I was in France. And then, I was in Germany. I hosted two pop up shops, one at Anthropologie and one at Fringe Union. And next week, I fly west again, for 36 short hours, to host a session at this amazing conference {The Big Traveling Potluck}. We’re going to make food gifts {with love} naturally. And then there’s lots of other stuff going on, some of which I haven’t really talked about in this space. Most of it has to do with lots of challenges and lots of {fabulous}…
  • add this feed to my.Alltop

    We are not Martha

  • Rose Lemonade Macarons

    21 Apr 2014 | 8:51 pm
    I wanted to start this post with some deep thoughts about macarons and how beautiful and lovely and French they are. But instead, all I can say is “You guys, I made macarons!! And they were smooth and not hollow and they had legs and omg I did it!!” And “No, I never thought I would be a person who knew what macaron legs are, but I do and I can do them!” OK, now that I got that out of my system, I can continue on. A couple weeks ago, Sucré, a New Orleans confectionary specializing in macarons, asked me if I wanted to be a part of their macaron challenge. I’ve never made macarons on…
  • Oreo Marshmallow Funfetti Popcorn

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

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

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

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

    Simple Comfort Food

  • 8 Minute Hard-Boiled Eggs

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

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

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

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

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


  • Who wants REAL Golden Eggs?

    17 Apr 2014 | 11:11 am
    I want one of these SO badly, but first we have to make sure they get made. Imagine next Easter peeling back the shell of your hunted eggs and finding a real GOLDEN egg inside! It is within the realm of possibility. What makes golden eggs? Duh…  The Golden Goose. I have a small kitchen without much additional storage space but this is a new contraption I am willing to make room for. To make golden eggs, you place your little orb inside The Golden Goose and then take turns swinging, twirling, dancing and having fun. Voila! Your egg has been scrambled INSIDE the shell. Then, you just…
  • Spicy Peanut Kale Salad with Mint

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

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

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

    13 Feb 2014 | 8:29 am
    Thank you to those of you who entered the Rum Giveaway. Jane R. is the lucky winner. Happy Valentine’s Day to everyone.
  • add this feed to my.Alltop


  • Sea Scallops Arugula and Beet Salad

    Skinnytaste Gina
    21 Apr 2014 | 8:51 am
    Sweet yellow beets, arugula, goat cheese and sauteed scallops tossed with a honey vinaigrette – this salad is delicious!A day trip out East inspired this wonderful salad. We spent the day out in Riverhead, Long Island and stopped to eat at a quaint little restaurant overlooking the river called Farm Country Kitchen.  I ordered the scallop and beet salad that was sooo good, I knew I had to recreate it. Sea scallops are really easy to make and take only minutes to prepare. You can use precooked beets to make this quicker, but I just boiled them ahead until they softened. If you prefer…
  • PB2 Flourless Chocolate Brownies

    Skinnytaste Gina
    17 Apr 2014 | 5:51 am
    These brownies are pretty amazing! Made with PB2 (powdered peanut butter) instead of flour plus cocoa powder, raw honey and chocolate chips – moist and delicious, you won't believe they're only around 130 calories each!I'm not a baker. Baking is an edible science that requires accuracy and precision. It requires the perfect balance between flours, leaveners, fats, and liquids. When I bake, I feel more like a mad scientist because I break all the rules. So when something actually works and turns out awesome, I'll be honest, I'm often surprised! These brownies are the…
  • Easy Crock Pot Chicken and Black Bean Taco Salad

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

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

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


  • Just in Time For Earth Day: KFC's Double Down Returns

    Pete Kane
    23 Apr 2014 | 11:00 am
    On Earth Day, I ate a KFC Double Down. It felt like unfollowing Gaia on Twitter. No one could possibly be unaware, but for those recently thawed from cryogenic stasis, it's two slabs of frie... Continue reading "Just in Time For Earth Day: KFC's Double Down Returns" >
  • Eat This: Mohinga (Catfish Chowder Soup) at Lil Burma

    Omar Mamoon
    23 Apr 2014 | 8:00 am
    Mohinga, or catfish chowder soup, is the national dish of Burma. Though it's traditionally eaten during breakfast, you can get it for lunch and dinner at Lil Burma, a food truck and permanent fi... Continue reading "Eat This: Mohinga (Catfish Chowder Soup) at Lil Burma" >
  • Rice Paper Scissors' Brunch: Exactly As Good As You're Hoping

    Pete Kane
    22 Apr 2014 | 4:45 pm
    Vietnamese street food champion and all-around social media darling Rice Paper Scissors has made the move from pop-up to permanently stationed restaurant, inside Brick and Mortar Music Hall on ... Continue reading "Rice Paper Scissors' Brunch: Exactly As Good As You're Hoping" >
  • Still Tickets for Outstanding in the Field Dinners With Kim Alter, Ravi Kapur, Mark Liberman, and More

    Anna Roth
    22 Apr 2014 | 2:00 pm
    If you follow farm-to-table dining at all, you've probably heard of Outstanding in the Field, the roving dinner series that teams up with small farms to create fabulous feasts in places where foo... Continue reading "Still Tickets for Outstanding in the Field Dinners With Kim Alter, Ravi Kapur, Mark Liberman, and More" >
  • Sun and Suds at Faction Brewing, Alameda's Newest Craft Brewer

    Ferron Salniker
    22 Apr 2014 | 11:10 am
    There's a new kid on the block next to St. George Spirits and Rock Wall Winery, and you guessed it -- it's a brewery. Faction Brewing completes the Alameda Naval Air base's boozy trifecta with ... Continue reading "Sun and Suds at Faction Brewing, Alameda's Newest Craft Brewer" >
  • add this feed to my.Alltop


  • Chicken stuffed with Asparagus and Herbed Garlic Chevre

    18 Apr 2014 | 12:03 pm
    Since it’s National Garlic Day on April 19th, I wanted to come up with a dinner that had some nice garlic flavor.  Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it.  I grilled asparagus on a grill pan first, but maybe it doesn’t really need it.  We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious. Chicken stuffed with Asparagus and Herbed Garlic Chevre is something your family would enjoy too.
  • Don’t forget the Jelly Beans.

    18 Apr 2014 | 9:02 am
    Jelly beans are a go to for the special Easter baskets. I like jelly beans, but only if they have flavor.  I don’t like the jelly beans that are bland and all taste the same, I want the different colors to taste like different flavors. Mike and Ike have flavored jelly beans that are pretty cool.  You can pick up different assortments, like fruit flavored, or tart, or even cinnamon – which I usually hate, but didn’t this time they were good too. I loved the assortments, and I also like that on the bag, there’s a guide to tell you which one you picked – like…
  • Irish Country Cooking by The Irish Countrywoman’s Association

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

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

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

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

  • High Five Fridays: Easter Brunch

    18 Apr 2014 | 10:37 am
    It’s about time I brought back High Five Fridays! This edition is all about brunch and we’re celebrating with dishes fit for an Easter celebration – or any celebration for that matter! A celebration of spring, and sunshine, and you! So hop to it! These are five recipes you’ll adore: Deviled Eggs with Quick Pickled Asparagus. Deviled eggs are so retro chic these days. I just love the combination with the pickled asparagus and dill here. Kouign Amann. This is kouign amann, the easy and fast way. If they are even a fraction as good as they look, I’m in trouble. And if you’ve never…
  • TECHFoundation Fundraising Dinner: Good Food Good Cause

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

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

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

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

    Scraping the Skillet

  • What You Need To Learn Before Calling An HVAC Tech For Help

    20 Apr 2014 | 5:00 pm
    At home it is very important that your HVAC system functions correctly. A poorly designed HVAC system, or one that requires constant fixes can be a nightmare to any homeowner. If you would like good tips to help you better understand hvac systems, then the following article is just for you. Continue below for solid tips to help you make sense of HVAC systems. If you want to keep your air conditioning unit running efficiently, make sure you replace or clean the air filter once a month. Check the owner’s manual on the a/c for instructions on how to clean the filter. Never run the unit…
  • Diners and Grills That Serve the Tastiest Breakfasts

    19 Jul 2013 | 5:00 pm
    Going out for breakfast is a tradition that many family’s happen to have. You might go out once a week or make it a monthly treat for everyone to appreciate and enjoy. The problem with eating out for breakfast is that not all diners and restaurants serve tasty and good food. You probably want an enjoyable dining experience with the family, but a bad diner that serves horrible food might make the whole experience one that you truly regret. There are a few different ways for you to know that you are dining in a reputable diner. First of all, ask locals around you which diners and…
  • The Celebrities’ Favorite Diners and Grills

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

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

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

    Food Storage Made Easy

  • APRIL: “Get it Done” Challenge

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

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

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

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

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

    Living the Culinary Life, Every Day.

  • An Unfortunate Affinity to 70s Soft Rock, and Sweet Potato Biscuits

    Stephanie Stiavetti
    18 Apr 2014 | 1:22 pm
    Mmmm sweet potato biscuits… /homerdrool Here’s an annoying fact: I get music from my parents’ generation stuck in my head. All. The. Damn. Time. Perhaps it’s because my mom listened to music constantly when I was small, but regardless of the cause, the end result is the vast majority of the 70s soft rock genre has wormed its way into my subconscious like an earwig on a coke bender. Air Supply, Chicago, Bread, the Carpenters, the entirety of the Yacht Rock canon. It’s all very good music, to be sure, but it’s little out of context in the land that is Steph’s Brain… And…
  • Spring 2014 Le Creuset Giveaway

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

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

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

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

  • My Favourite Lunch Dish - Eggs Florentine

    23 Apr 2014 | 2:11 am
    This is my favourite lunch dish, poached eggs and fresh spinach as an Egg Florentine. It is the quickest dish to make, so perfect for lunch on a busy working day. Egg Florentine Recipe ...Read Full Post
  • Recipe of the Week - Pork Meatballs and a Tasty Tomato Sauce Recipe

    21 Apr 2014 | 8:36 pm
    So simple, so quick and pretty cheap to make. Pork Meatballs may have been pushed off the British food radar, thanks to Ikea, but to be honest, nothing beats the homemade. Couple it with a simple yet tasty tomato sauce and you have cracked it. All that's missing is a green salad. Pork Meatballs and Tomato Sauce Recipe ...Read Full Post
  • Celebrate St George's Day

    20 Apr 2014 | 7:07 pm
    The Irish do St Patrick's in such style, the Welsh openly celebrate St David, as do the Scots with Andrew but St George celebrations are fractional in comparison. This year the day has further sunk into oblivion because it falls so close to Easter. We have such great food and drink so the least we can do is celebrate that surely. Think traditional English food and what springs to mind but Fish and Chips, Roast Beef, Yorkshire Puds, Afternoon Tea, a pie and a pint, a fat stodgy pudding .... I could go on. Here's a collection of St George's Day Recipes and Drinks,...Read Full Post
  • Easter Sunday Breakfast

    19 Apr 2014 | 7:04 pm
    Welsh Pancakes - Crempog With friends here for the Easter weekend, breakfast is an extra special affair today. Time to read the papers or simply linger round the table chatting makes ...Read Full Post
  • Now is the Time for Hot Cross Buns - My Easy Recipe

    17 Apr 2014 | 8:42 pm
    Today, Good Friday, is the day to eat Hot Cross Buns. The buns are marked with a cross and were originally eaten by the Saxons to honour their goddess Eostre - it is thought the bun represented the moon and the cross the moon's quarters. To Christians, the cross symbolizes the crucifixion. This recipe is a quicker, lighter - and somewhat easier - recipe than my traditional one, both are delicious, just depends on how much time you have. QUICK TIP: Make a large batch and after baking keep some back to eat warm with lots of butter and freeze the rest. Hot Cross Bun Recipe ...Read Full Post
  • add this feed to my.Alltop

    Cook (almost) Anything at Least Once

  • Black and White Wednesday #126

    Haalo Cooks
    22 Apr 2014 | 3:08 pm
    Lynne from Cafe Lynnylu is hosting the Easter edition of Black and White Wednesday and in my family, Easter means making and then enjoying a few bowls of these lovely cappelletti.All Rights Reserved ©Haalo. For personal non-commercial use only - this feed may not be republished.
  • Weekend Herb Blogging #430 Hosting

    Haalo Cooks
    20 Apr 2014 | 7:34 am
    This week Simona from Briciole is hosting both the English and Italian editions of Weekend Herb Blogging.If you're new to Weekend Herb Blogging or haven't joined in for a while, here's a quick recap of the rules.You have the week to post about any herb, fruit, vegetable, seed, nut, flower - in fact if it is plant based then we'll love to hear more. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.Entries should be submitted by:3pm Sunday - Utah Time10pm Sunday - London Time11pm…
  • Ricciarelli

    Haalo Cooks
    19 Apr 2014 | 5:08 am
    Marta from Mangiare è un po'come viaggiare is hosting both the English and Italian versions of Weekend Herb Blogging and for an Easter treat I've made Ricciarelli - an almond based biscuit from Sienna.Traditionally you would make this with a base of ground almonds but I've used Liz Franklin's method which uses marzipan. These are super simple and quick to make and I guarantee, you'll be hard pressed stopping at one!Ricciarelli[Makes 26+]250 grams marzipan, chopped roughly100 grams caster sugargrated rind of 1 orange1 teaspoon orange juice (or orange liqueur)1 egg white150 grams almond…
  • Weekend Herb Blogging #429 Hosting

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

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

    Food GPS

  • Valuing the Specialty Coffee Experience with Los Angeles Pros

    Joshua Lurie
    23 Apr 2014 | 3:00 pm
    Food GPS - Food. Drinks. People. I recently asked eight Los Angeles coffee professionals, “What’s one aspect of the specialty coffee experience that customers should value more, and why?” Discover their responses. Christopher “nicely” Abel Alameda (Menotti’s Coffee Stop) Authenticity is what I value. How legit or true the story why some place exists and why they do what they do means a lot to me. I value that in something as finicky as coffee where there are myriads of ways and styles of places to enjoy it. There are businesses that are very successful because they…
  • In Praise of California + Increased Focus on The Golden State

    Joshua Lurie
    23 Apr 2014 | 8:00 am
    Food GPS - Food. Drinks. People. I recently enjoyed a five-day stretch that included visits to Napa, Oakland, Sacramento, and Lake Tahoe. Sure, it was still snowing on the pass between Sacramento and Lake Tahoe, but on either side of the divide, I found stunning spring produce, sun-soaked grapevines and brilliant wines made from those very plants, progressive craft beer and specialty coffee preparations, and some truly satisfying food at breakfast, lunch, and dinner. These indelible tastes, images and aromas further cemented what I’d already been thinking: California is the best place…
  • Superba Food & Bread Fried Chicken (Food of the Week)

    Joshua Lurie
    21 Apr 2014 | 9:00 pm
    Food GPS - Food. Drinks. People. Jason Travi only fries chicken on Sunday nights at Superba Food & Bread, the chic new bakery and café in a former auto body shop, so it’s important that the plate ($20) is good. I run a Fried Chicken Festival and try promising yardbird every chance I get, and can gladly say that Travi hits the bull’s eye (or is it chicken eye?) after only two weeks of business. On the menu, he describes the Fried Chicken ($20) as slightly spicy, and the crispy coat delivers on that promise, with a batter that’s folded with black pepper, cayenne, and…
  • Firing Squad: Why Los Angeles Chefs Let People Go

    Joshua Lurie
    21 Apr 2014 | 8:00 am
    Food GPS - Food. Drinks. People. At Pebble Beach Food & Wine, I asked six chefs a cautionary question: “The last person that you fired, what did they do, or not do, to warrant it?” Their answers might surprise you. Ben Ford (Ford’s Filling Station) For me, it usually has to do with culture, not preserving the culture. Not everybody has the right to work in my restaurant, as far as that’s concerned. That has to do more with passion than it has to do with ability. That has more to do with acceptance of my philosophies, than it does of being perfect every day. If anybody ever gets…
  • Chango Coffee Shop Mint Lemonade (Drink of the Week)

    Joshua Lurie
    18 Apr 2014 | 9:00 pm
    Food GPS - Food. Drinks. People. Chango Coffee Shop is an Echo Park institution that Susina Bakery owner Jenna Turner and Fix Coffee owner Marc Gallucci spiffed up in 2012. The space now features fetching murals indoors and out, high-backed banquette seating, wood tables, a marble counter, shelves of foods you’d actually want to eat, and a seriously good off-menu Mint Lemonade. The lemonade, which costs $2.75 for 16 ounces and $3.25 for 20 ounces, isn’t exactly crafted from magical citrus. Hell, the lemons actually come from concentrate, but when combined with water, sugar, and a blizzard…
  • add this feed to my.Alltop


  • Quiche is for Real Kitchen Folk

    Greg Henry
    22 Apr 2014 | 10:59 am
    I made quiche to prove a point. A point that has nothing to do with real men. It has to do with cooks and bakers– whatever their gender. Read as many blogs as I do and you’ll quickly begin to see that kitchen folk tend to fall into two categories: those who cook and those who bake. Which isn’t to say that you won’t find cooks who bake or bakers who cook. You’ll just notice that they seem to go through the same motions in totally different ways. Bakers tend to follow directions. They carefully measure ingredients. The best of the bakers even insist upon weighing…
  • Mogli: Slum Dog Millionaire

    Greg Henry
    20 Apr 2014 | 5:07 pm
    Mogli, our little pound dog terrier mutt has passed away and his passing tugs at my heart. I swore I wasn’t going to do this post. But in the end I just couldn’t let him go without a fond farewell. He was a dog of quite a few long years– though we’ll never know just how many. He came to us in the most convoluted of ways, because nobody else wanted him. On his very last “bureaucratically sanctioned” day at a high kill shelter, he got lucky. It’s kind of a miracle. At first glance he wasn’t the kind of dog people fell in love with. He also…
  • How to Grill Fish: Grilled Swordfish with Grapes & Onions

    Greg Henry
    18 Apr 2014 | 6:11 pm
    I’m not a grill master. Give me a steak and my first impulse is to sear it hot and fast on the stove. But when it comes to the question of how to grill fish, for some reason I feel more at home. Though I realize a lot of people find seafood (grilled and otherwise) intimidating. For what it’s worth I’d thought I’d offer a few tips on how to grill fish. There are a lot of reasons to fear fish and live fire. Good seafood is expensive. There’s real stress in watching big bucks go up in flames. It’s difficult partly because seafood can be delicate and hard to…
  • Santa Barbara Vintners Festival Grand Tasting 2014

    Ken Eskenazi
    17 Apr 2014 | 1:10 pm
    There was no way that I was going to miss the Santa Barbara Vintners Festival Grand Tasting. More than 100 wineries pouring tantalizingly complex world-class Santa Rita Hills Pinot Noir and equally renowned and satisfyingly full-bodied (though less and less oaky lately) California Chardonnay? Out in the glorious sunshine of the prodigious, prestigious and bucolic Central Coast AVA? I’m there! And I was there, along with my good friend and fellow enophile Helen and my delightful new friend Sarah. We plotted our optimal tasting strategy on the drive up: stay someplace close overnight (in…
  • Chocolate Toffee Cookies- The Real Deal

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

    Chez Us - The Daily Dish

  • Black Bean Tacos

    Denise Woodward
    22 Apr 2014 | 12:15 am
    We have been going the veg head route most of last week, and these black bean tacos kept us fat and happy for a couple days.  I am really a bean addict, and they are right up there with potatoes;  I could eat every day, especially black beans.  Typically, I cook up a big batch of dried beans each week, and place them in the freezer for future recipes or hunger pangs.  They are a great staple to have in your home as they can be filler, or used in tasty mains like these tacos.  If you don’t have time to cook dried beans, then keep a few cans in the pantry, for last minute meals.
  • Vegan Hazelnut Strawberry Tarts

    Denise Woodward
    18 Apr 2014 | 2:30 pm
    We have been trying to cut back, not saying cut out, on wheat, sugar and dairy products.  No particular reason, except that we just feel better when we don’t have as much.  The hardest part of cutting back is when you want a little something sweet, and a piece of chocolate will not do.  These Vegan Hazelnut Strawberry Tarts fulfill that craving, and leave us feeling a little bit healthier. I started getting hooked on making these mini tarts when I first played around with some apples, then it spiraled and since I have been going a bit crazy with mini nutty tarts.  I have to say…
  • Fried Avocado Tacos

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

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

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

  • Thai Green Coconut Curry

    Jennifer Pallian
    21 Apr 2014 | 5:36 pm
    Thai curry is one of my go-to weeknight meals when dinner had to be ready ten minutes ago. All it takes is a flavourful curry paste, a generous pour coconut milk (homemade or otherwise), some...
  • Easter Egg Brownie Cookies + Hershey’s Eggies Vs. Cadbury Mini Eggs

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

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

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

    Jennifer Pallian
    31 Mar 2014 | 10:08 am
    I am a major lover of hollandaise. I think every poached egg or steamed stalk of asparagus deserves to be swathed in a tangy, luscious sauce. If you’ve ever made it from scratch, however, you...
  • add this feed to my.Alltop

    Wandering Chopsticks: Vietnamese Food, Recipes, and More

  • Thai Red Curry Roast Chicken

    17 Apr 2014 | 11:36 pm
    This recipe is really easy and very flavorful. On the hunt for new roast chicken recipe, I started rooting around my pantry and then the fridge and then the freezer when I chanced upon some frozen Thai red curry paste. Hmm. What if I rubbed the curry paste all over the chicken as a marinade? I like my curries with coconut milk, so what if I added coconut powder as well? The curry spices
  • Fish Piccata

    2 Mar 2014 | 11:22 pm
    Sooo... ... this recipe has been sitting around since November 2009. That's not too long of a wait, right? :P Quick and easy dinner. Just lightly breaded fish, fried, then a lemony caper sauce. I used one of those $1 frozen tilapia fish packets from Albertson's for this, but if I were to do it now, I'd more likely use frozen basa filets that you can buy in bags of multiples. Otherwise, the
  • Tod Mun Pla (Thai Fish Cakes)

    1 Mar 2014 | 11:05 pm
    The green beans the niece grew from seed in preschool yielded a handful if I saved the harvesting for about once a week. Not really enough for a stir-fry, but just enough green beans to supplement something. Just enough for a batch of Tod Mun Pla (Thai Fish Cakes). Remembering that Shaved Ice Sundays' in-laws are Thai, I consulted her recipe since I remembered liking her use of red curry
  • You Are the Sriracha to My Pho

    14 Feb 2014 | 9:19 am
    Isn't it awesome? I was admiring the Hong Kong food-inspired Valentine's Day illustrations from Mochachocolata-Rita when it occurred to me to make a Vietnamese one. Well, except my drawing skills are limited to stick figures, and pretty sad stick figures at that. So I asked Rita if she could draw an illustration for me that said, "You Are the Sriracha to My Pho." She came back in less than
  • Seattle (Cream Cheese) Hot Dog vs. Denver (Omelet) Sandwich

    2 Feb 2014 | 11:49 pm
    I don't watch football, and don't generally go to Super Bowl parties, so when asked for ideas, I default to my Sriracha Buffalo Wings recipe and call it a day. But with the Seahawks playing the Broncos, I actually had an idea for the Seattle snack -- hot dogs with cream cheese. Oldest nephew and his best friend, who both went to college in Seattle, introduced the dish to me several years ago
  • add this feed to my.Alltop

    Edible Garden

  • Tawa Pulao Recipe - How to Make Tawa Pulao (Pav Bhaji Masala Pulao)

    20 Apr 2014 | 10:55 pm
    Tawa pulao, or Tava Pulao, is a brief streak in my memory from my first trip to Bombay in 2010. I was so excited to try pav bhaji, vada pav (recipe coming soon) and the like that although most stalls we went to also had this delicious-smelling tawa pulao, I ignored it and ate my way through the other more popular food. Fast forward a couple of years and I saw a lovely (not to mention easy) tawa pulao recipe online and bookmarked it. Fast forward another year and I finally made it. Tawa pulao, as the name suggests, is made on the same tawa or large iron griddle that pav bhaji is made in.
  • Spinach Feta Muffins - Savory Muffin Recipe (Eggless Option Included)

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

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

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

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

    The Gotham Palate

  • Anginetti Cookies – simple flavors that add to the joys of any Easter table

    17 Apr 2014 | 2:15 pm
    BY ELENA MANCINI One of my fondest Easter memories growing up  Williamsburg, Brooklyn, were actually the days leading up to Easter and all of the treats that my mother, grandmother, aunts and family friends would exchange with each other’s families during Holy Thursday and Easter morning. Staples among these were pizza rustica, Neapolitan Pastiera or [...]
  • Rana puts a new spin on your grocer’s pasta

    6 Jan 2014 | 2:05 pm
    Giovanni Rana and company sure have been busy lately.  With a recent NYC-wide launch of his retail pasta and sauce line coupled with plenty of personal appearances to celebrate world pasta day in October AND a one year anniversary of the opening of his first restaurant, Giovanni Rana Pastificio & Cucina in New York City, the [...]
  • add this feed to my.Alltop

    The Italian Dish

  • Coffee Cake Muffins

    22 Apr 2014 | 9:00 am
      We just flew back last night from being out in Boston and watching our oldest son, Barry, run the Marathon. What a picture perfect day it was and it was so exciting to see him take part in... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Easter Recipes

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

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

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

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

    Recipe Girl

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

    Lori Lange
    23 Apr 2014 | 9:28 am
    Here’s another edition of Stuff I’ve Gotta Share and You’ve Gotta See! >> On Parade Magazine’s blog this week, I shared a recipe for FUDGY GLUTEN-FREE BROWNIES.  Now… you KNOW I’m not gluten-free, right?  These brownies were SO good.  Supremely fudgy indeed.  My Mother was visiting when I made these (she is gluten-free and often states very boldly that she does not care for brownies at all).  Guess what?  She loved these!  My kiddo and his friends gobbled them up too.  The recipe comes from the cookbook Gluten Free 101 by Carol Fenster. On my…
  • Microsoft Surface 2 Tablet Giveaway ($449)

    Lori Lange
    21 Apr 2014 | 7:27 am
    Hope you all had a very Happy Easter!   I’m partnering to host a big giveaway today- for a MICROSOFT SURFACE 2 (Retail $449)- to help celebrate Carrian from Oh Sweet Basil‘s birthday! I don’t have one of these tablets yet, but it looks awfully fun. Here are a few details: It’s lightweight- only 1 1/2 pounds, thin, and it can power out up to 10 hours of video playback. It has a kickstand, so you can use an external keyboard/mouse, or you can type right on the tablet itself for the touch-screen keyboard. It has a speedy quick start-up time. You can pull up two screens…
  • Ham and Cheese Baked Gnocchi

    Lori Lange
    18 Apr 2014 | 3:00 am
    Here’s a recipe that makes good use of leftover ham > HAM AND CHEESE BAKED GNOCCHI Who’s having ham this Easter Sunday?  Me!  Me!  Me!  Ham is my favorite main dish to serve on Easter Sunday.  It’s so easy to get one already spiral-cut… just heat it up, add the glaze, and it’s good to go!  So easy to prepare and serve, so you can focus on getting the rest of the dinner ready.  Smithfield Ham recently sent me one of their spiral hams to try- and it was absolutely fabulous.  We served it with roasted asparagus and cauliflower puree for a big family…
  • Stuff I’ve Gotta Share and You’ve Gotta See

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

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

    Tamarind and Thyme

  • What I’ve Been Watching Lately: Osen

    23 Apr 2014 | 1:28 pm
    Now a television series. The short ten-episode 2009 Japanese series Osen has kept me busy for a couple weeks earlier this year. It’s the story of a very traditional Japanese restaurant in Tokyo and its charismatic proprietress and a young man wanting to learn traditional Japanese cuisine. Here’s the first episode, with English subtitles, on YouTube: All the episodes are available on YouTube and make for some addictive watching, even with the over-the-top ways in which the food is proclaimed delicious! Each episode focuses on one particular Japanese dish and they prepare it with…
  • A Sri Lankan Feast at Papaya in Northfields

    17 Apr 2014 | 3:16 am
    I’d been reading up on Sri Lankan cuisine when I came across a dish called lumprais (or lamprais), a banana leaf wrapped parcel of rice cooked in stock, with curries and cutlets included. The word is supposed to have originated from the Dutch lamprijst, meaning ‘packet of rice’ and I could only imagine how all those flavours melded after being baked together in that parcel. Needless to say, I became a bit obsessed with it and to my delight, I discovered that a Sri Lankan restaurant in west London (Northfields, specifically) served it. Here was their lumprais (£14). Now,…
  • Murtabak Maggi

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

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

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

    Jacqueline Church .com

  • Tuscan Garlic & Herb Salt

    Jacqueline Church
    17 Apr 2014 | 8:52 pm
    Herbs and Spices can enliven your cooking with out added fat. Simple herb salts like this one can play well with lamb, beef, chicken and pork. It’s also terrific on roasted potatoes. Mix it into softened butter or olive oil to roast a chicken or sprinkle over barley. You’re getting the picture, right? True utility player. One of the best ways to perk up your cooking is with fresh herbs and spices. But what about dried? We always worry they’ve been kicking around the spice cabinet too long. Often, we are correct. Here’s a post with tips on various spice blends as well as…
  • Fifteen Million Reasons – - Why I’m Speaking at the 1st Annual Food Allergy Conference

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

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

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

    Jacqueline Church
    12 Feb 2014 | 9:02 am
    The post Wordless Wednesday – Napa Cabbage appeared first on Jacqueline Church .com.
  • add this feed to my.Alltop

    Food Hunter's Guide to Cuisine

  • Eating Whole Foods: Dark Chocolate Creamsicle Bundt Cake

    The Food Hunter
    23 Apr 2014 | 2:00 am
    By: The Food Hunter One of the things I remember most about my grandmother is her immense fondness for candy. Chocolate, jellies, hard name it, she loved it. Her favorite though was the milk chocolate orange wrapped in foil that had to be whacked lightly before unwrapping to dislodge the slices inside. At the time those chocolate orange spheres, for me, were the ultimate union of flavors. I'm not certain how I'd feel about them these days, as so much of my eating practices have changed. However, I often crave this unique flavor combination and when I do it makes me think of my…
  • Gluten Free Black Rice Chicken Quesadilla

    The Food Hunter
    21 Apr 2014 | 4:00 am
    By: Davinia Perrin I recently had the opportunity to sample Food for Life’s exotic black rice tortillas. I love traditional flour tortillas but very rarely eat them, as they offer no health benefits. These tortillas are gluten-free and made with health in mind. Black rice is described as a “super grain” full of vitamins, minerals and naturally occurring antioxidants and fiber. They are also 100% vegan and don’t contain any conditioners, additives, artificial flavors, colors or preservatives. I filled these tortillas with cheese, chicken, bacon and green chilies and topped with sliced…
  • Vegan Baked Ziti & A Give Away!

    The Food Hunter
    18 Apr 2014 | 12:00 am
    By: Lynn Stevens Thinking about becoming a vegetarian? My first attempt to do so was in high school. My dad, the chef in our house, was entirely annoyed. A few months later, I was diagnosed anemic and this ended my vegetarian journey . . . at least temporarily. It wasn’t until recently, that a vegetarian approach to eating, once again, found some appeal in my life, particularly after I watched the documentary, Food, Inc. Couple that experience with today’s society that picks up the sword of nutrition in the fierce battle with debilitating disease that exists in our world and it’s easy…
  • Throwback Thursday: Italian Easter Bread

    The Food Hunter
    17 Apr 2014 | 2:00 am
    "Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts" Our family breakfast tradition on Easter is Italian Easter Bread.  Growing up in Philadelphia it was sold in all the neighborhood bakeries and you could buy it with eggs or without.  Not the case here in Phoenix. Yes, you can find it here but it's not so readily available.  So what does one do when she calls herself "the food hunter" and doesn't want family traditions to stop just because of where she lives?  She makes her own of course.  Happy Easter! Italian…
  • Fuel The Marathon of Your Life {Give Away}

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

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

  • Honey French Roasted Beet, Pear, & Bleu Cheese Salad

    Chef B
    18 Apr 2014 | 3:31 pm
    After a brutal winter which I thoroughly enjoyed, even tho I missed two of the biggest snowfalls we had D.C. because of travel, I’m so glad spring is here. With bits of snow flurries in-between summer like days and lovely 60F days, there is no doubt spring is here. Our …
  • Easy Onion Dip

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

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

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

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

    Farmgirl Fare

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

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

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

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

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

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

    Tiny Farmhouse

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

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

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

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

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

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

    Food Loves Writing

  • Rooibos Maple Honeybush Affogato

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

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

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

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

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

    Bay Area Bites

  • 5 Bites: Enticing Lao Cuisine in the East Bay

    Jenny Oh
    23 Apr 2014 | 11:06 am
    Kao soy (spicy pork noodle soup) East Oakland’s Lao cuisine is a popular topic at Bay Area Bites, as we’ve featured coverage from Andrew Simmons in a previous post that included reviews of local favorites Champa Garden, Vientiane Cafe and Green Papaya Deli (now closed.) Souk Savanh‘s been highlighted on Check, Please!, and fellow BAB blogger Rachel Myrow wrote an excellent article on the Lao refugee community that settled in East Oakland over 20 years ago. This round up focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; let…
  • Bake Bread Like A Pioneer In Appalachia … With No Yeast

    NPR Food
    23 Apr 2014 | 10:16 am
    Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell by Glynis Board, WVPB at The Salt at NPR (4/23/14) Growing up in West Virginia in the 1960s and ’70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name. There’s little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter. The taste is as distinctive as the recipe. Salt rising…
  • Fields And Farm Jobs Dry Up With California’s Worsening Drought

    NPR Food
    22 Apr 2014 | 9:17 am
    Recent rains kept Suzanne and Mike Collins’ orange grove alive, but the rainy season is ending. If they don’t get federal irrigation water by this summer, their trees will start dying. Photo: Kirk Siegler/NPR Listen to the Story on Morning Edition by Kirk Siegler, The Salt at NPR Food (4/22/14) On a recent afternoon on the main drag of Orange Grove, Calif., about a dozen farm workers gather on the sidewalk in front of a mini-mart. One man sits on a milk crate sipping a beer. A few others scratch some lotto tickets. Salvador Perez paces back and forth with his hands stuffed in the…
  • UPDATE: Feds Say Powdered Liquor Not Actually Legal

    NPR Food
    21 Apr 2014 | 5:00 pm
    Is liquid alcohol inconvenient? The federal government has approved seven labels of Palcohol, including this one for a powdered shot of rum. Photo: Alcohol and Tobacco Tax and Trade Bureau by Michaeleen Doucleff, The Salt at NPR Food (4/21/14) UPDATE at 10:29 a.m. Tuesday April 21: The Alcohol and Tobacco Tax and Trade Bureau told CNN that its approval of Palchohol was an error. We’ve amended our headline and Monday’s story accordingly. We’re growing accustomed to mixologist mavericks vaporizing, freezing and whipping our cocktails. So why not turn a margarita or…
  • Celebrate Veg Week in the Bay Area

    Kelly O'Mara
    21 Apr 2014 | 10:22 am
    Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr Maybe you’re a true-blue — or green — vegetarian. Maybe you’ve just been thinking about cutting back on the beef. Maybe you’re curious about why so many people are eating vegetarian or vegan diets. There’s no better week to answer those questions and celebrate the veggies than U.S. Veg Week, starting this Meatless Monday (April 21) and running through April 27. (Not to be confused with World Vegetarian Day on Oct. 1.) The backbone of national Veg Week is the seven-day pledge: no…
  • add this feed to my.Alltop Blog

  • Great Grilled Seafood Recipes

    23 Apr 2014 | 8:04 am
    Just because it’s grilling season doesn’t mean you have to grill meat. Seafood loves the grill too…here are some of our favorite dishes pairing the two. How to Grill a Whole Fish We photographed grilling a whole pink salmon (which is delicious and highly recommended) but you can use this technique for other salmon or entirely different species. Grilling Whole Fish Tutorial How to Grill Oysters The short version: shuck them first. Really. Do this. If you don’t, they can explode. Nobody likes oyster shell shrapnel. Nobody. The Long(er) Version: How to Grill Oysters on the Half Shell…
  • Baby Pineapple Napoleon w/ Coconut Sour Cream & Blood Orange

    17 Apr 2014 | 8:01 am
    This Napoleon eschews the traditional puff pastry or other crispy layers in favor of candied baby pineapple slices. Between them is sandwiched coconut sour cream and bright blood orange slices. Beautiful on the plate and quite tasty! Ingredients:                      Makes 4 Servings Poached Baby Pineapples: 3 Baby Pineapples 3 cup Simple Syrup (1/1 sugar/water) 3/4 tsp Ground Cinnamon 6 tbsp Dark Rum (we used Meyers) 3 Squeezes of Fresh Lemon Juice 3/4 Vanilla Bean 1/2 cup Coconut Jam 2 tbsp Sour Cream Tiny pinch of Salt 6 Blood Oranges (could substitute regular…
  • Yuzu Ponzu

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

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

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

    Alosha's Kitchen

  • Pork Tenderloin with Apples and Onions

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

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

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

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

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

  • Gluten-Free Vegan Wraps

    23 Apr 2014 | 11:50 am
    Gluten-free wraps are made with a homemade flax bread.   These wraps can be made with countless fillings but this one is stuffed with an array of vegetables.  Flax flat bread also works great as a grain-free faux tortilla.
  • Roasted Strawberry Parfaits

    23 Apr 2014 | 11:30 am
    Roasted strawberry parfaits from In Sock Monkey Slippers is a spring dessert you HAVE to make this season.
  • Ramen Kimchi Grilled Cheese Sandwich

    23 Apr 2014 | 10:50 am
    We've shared recipes for ramen burgers and ramen Philly cheesesteaks but the ramen kimchi grilled cheese from
  • The Best Creamed Corn

    22 Apr 2014 | 1:41 pm
    Sweet Basil's creamed corn recipe is one of the best I've ever tried.  Thick, rich and creamy, it's everything you want in a side dish.
  • Quick and Easy 5 Ingredient Baked Ziti

    22 Apr 2014 | 12:40 pm
    I am a firm believer that there is always time to prepare a home cooked meal.  It could be something as simple as a sandwich, a salad, or this five ingredient baked ziti from I Wash...You Dry.
  • add this feed to my.Alltop

    ecomii food & health alternative blog

  • Celebrate Earth Day with Rose Scented Chocolate Almond Brownies

    Marie Oser, Managing Editor
    21 Apr 2014 | 8:43 pm
    Since 1970, Earth Day has become a global event that promotes environmental protection. For vegans, every day is Earth Day. There are many good reasons to choose a plant-based lifestyle, with compassion for animals and concern for health and for the environment being cited most often. Plant based-eating, AKA the vegan diet is an easy [...]
  • Celebrating a Vegan Passover

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

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

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

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

    Meal Makeover Moms' Kitchen

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

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

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

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

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

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


  • I’ll Take Flavor

    23 Apr 2014 | 6:07 am
    Having just read about the imminent opening of what’s intentionally intended to be the world’s most expensive restaurant (I’m sure that will bring out of the woodwork either a) someone claiming there’s someplace else more expensive or b) the imminent opening of someplace that seeks to top the expense), I am left wondering. What I’m left wondering is when dinner stopped being about sitting at a table and enjoying food and the conversation of one’s fellow diners. There was even an article just a week or two ago that I’ve lost track of about how…
  • So You Want to Hold a Dinner Party

    20 Apr 2014 | 5:32 pm
    One of my favorite dinner party scenes. It’s worth the 18 minutes to watch the whole clip from this 1935 classic, Alice Adams, starring Katherine Hepburn and Fred MacMurray. You have to set aside the inherent racism and stereotyping that was simply part of life 80 years ago – that could be an entire subject on its own, but the excruciating dinner party is the focal point here as a young woman from a working class family tries to impress a wealthy suitor. And you thought your dinner parties were strained…. Copyright © 2014 SaltShaker. This feed contains copyrighted…
  • Chef Selfies

    18 Apr 2014 | 7:22 am
    Working my way through my reading “pile” (what do we call it these days when it’s electronic?) with a bunch of chef-authored tomes. First up, To the Bone from Paul Liebrandt. I’ve met Paul numerous times though don’t know him well at all. When I worked at Veritas he used to come hang out in the kitchen with Patricia Yeo – he was sort of between restaurants and somehow or other connected in to our kitchen and, like any other smart chef spent his downtime learning new stuff. I’ve only had his food once, an evening out with Patricia and our restaurant GM…
  • Nights at Sea

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

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

    LoveFeast Table

  • Voxer: A Tool for Friendship & Business

    22 Apr 2014 | 5:46 am
    We discovered Voxer about a year ago. It was introduced to us by a group of friends. It quickly made it’s way into our own friendship and has become an invaluable tool. Here are a couple of quick facts about Voxer: What is Voxer? Voxer is like a walkie talkie, but a sophisticated one. With this program you can send voice messages, pictures, as well as texts. Where can I use Voxer? You can use Voxer on your phone or desk top. We use it on our phones.Personally we have found huge benefits for using Voxer: Voxer basic is free. You can have multiple people on one thread. You can use Voxer…
  • Being Married to a Jack of All Trades

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

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

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

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


  • Paris

    Kit Pollard
    22 Apr 2014 | 4:38 am
    This is about to happen: See you soon, Eiffel Tower!
  • April

    Kit Pollard
    18 Apr 2014 | 5:48 am
    I blink and all of a sudden, it's Spring. Or, more accurately, after months of staring at my laptop, I look up and see the sun shining.A few highlights, starting at the top left corner:We had friends over for pork and festivities last weekend. A salad of grapefruit, orange, radishes and apple (which was supposed to be jicama) was a big hit with the ladies. Less so with some of the guys...but I thought it was great.Mario Batali's version of chicken saltimbocca is not the healthiest weeknight dinner I've ever made but it was both delicious and easy (even if it did involve a trip to the liquor…
  • It's Snowing Right Now

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

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

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

    Mango & Tomato

  • How To Dye Eggs in a Natural Way: Check Out This Jewish Girl Dyeing Her First Eggs

    23 Apr 2014 | 8:10 am
    If you celebrate Easter, did you have a good one? Did you dye eggs? Well, I don't celebrate Easter, but this year I decided to dye eggs! There are quite a few methods, but I thought I'd go with the natural way. All you need are eggs, a bunch of onion skins, panty hose and some herbs. Because I did not have enough onion skins (I used the ones from the red onions), I decided to add a bit of
  • Persian Green-Herbed Stew Recipe: Silk Road Vegetarian Cookbook

    21 Apr 2014 | 7:42 am
    Right after I broke my arm, my friend Cindy brought over Persian stew made from beef, spinach, herbs and kidney beans. I was a bit skeptical about the dish because it did not look appetizing, but the flavor was amazing! There was something earthy, acidic, and satisfying about the combination of flavors. It was also filling. And what's not to love about receiving home cooked meals from those
  • Food & Friends: Dining Out For Life in Washington DC April 24

    17 Apr 2014 | 11:48 am
    My family often makes fun of me for how much I eat out. Don't get me wrong: I love cooking and often find it therapeutic and creative, but I also love going out to eat with friends, ordering dishes I would not have otherwise made at home, drinking a glass of wine and leaving the cooking and doing the dishes to someone else. Well, next Thursday, April 24th, my going out to eat is actually going
  • What to Make for Passover Breakfast or Dessert? Recipe for Sweet Matzo Brei

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

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


  • Creamy Egg Crepe on Rice (Khao Khai Khon ข้าวไข่ข้น)

    17 Apr 2014 | 6:43 pm
    A new friend whom I met during my most recent trip back to Bangkok was sitting on my lap as we were going through the first few pages of The Little Prince together. This was 4-year-old Jade’s first exposure to the French classic and her sparkling brown eyes were transfixed on the pages as I […] ....
  • Thai Red Curry from Scratch – Happy Songkran and How to Redeem Your Video Tutorial

    13 Apr 2014 | 7:03 pm
    Last month when I announced that my book, Simple Thai Food: Classic Recipes from the Thai Home Kitchen, was available for preorder, I also told you that if you preordered the book by Thai New Year on April 13, you would get access to a video tutorial on how to make Thai red curry from […] ....
  • Giveaway Winners and a Reminder

    6 Apr 2014 | 5:17 pm
    Several days ago, I announced that my book, Simple Thai Food: Classic Recipes from the Thai Home Kitchen, had become available for preorder. To celebrate the launch of the book, I also teamed up with 5 companies who have generously given away their products to 7 different readers of SheSimmers. The responses were overwhelming, and […] ....
  • Celebrating Simple Thai Food Book – Giveaway #5 Zojirushi Induction Heating System Rice Cooker & Warmer

    28 Mar 2014 | 8:59 pm
    It’s been an exciting week — well, for me, anyway. First, I got to tell you about my book, Simple Thai Food. Then I got to team up with some really cool companies in order to bring you things that help make cooking Thai food easier for you. Our week-long celebration concludes with a giveaway […] ....
  • Celebrating Simple Thai Food Book – Giveaway #4 Kaffir Lime Trees from Four Winds Growers

    27 Mar 2014 | 8:59 pm
    The level of excitement I experience at the sight of fresh, plump, inexpensive kaffir limes and tender, fragrant, plentiful kaffir lime leaves every time I visit Bangkok verges on irrational. As Thai cook in the US can tell you: unless you live in warmer states where you can grow citrus fruits in your backyard, forget […] ....
  • add this feed to my.Alltop

    Walker Tea Review

  • Tea Review 520: Teavivre’s Superfine Qing Xiang Dong Ding

    Jason Walker
    22 Apr 2014 | 7:30 am
      Origin: Dong Ding Mtn (1,000 m), Lugu, Nantou, Taiwan  Harvest: 1 Aug 2013. Farmer Lui Zhiqiang Score: 90 Price (as of post): 7 g sample = $4  to Walker Tea Review. Get complete access to Member Content.   Sign Up For The Newsletter. Sample provided by Teavivre. Walker Tea Review- a tea blog with tea […]
  • Who Deserves A World Tea Award? WTR Picks

    Jason Walker
    17 Apr 2014 | 8:30 am
    Like many other industries, those of us connected to tea business will gather to select the best and brightest of our peers. Now is the time to submit nominations. Nominate BEFORE 25 April 2014.   In Case You Need Some Help With Nominations: Best Tea Publication Art of Tea -  One of the best English […]
  • Tea Steeping Factors – Altitude, Temps and Times

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

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

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

    Food and Farming Canada

  • New water storage eliminates daily ground water use

    23 Apr 2014 | 6:14 am
    This is the third article in a series this week where we’re profiling Ontario farmers and some of their on-farm environmental improvements – in honour of Earth Day, of course. The hot, dry summer of 2012 was the tipping point for Oxford County farmer Jan Veldhuizen, who was using up to 6,000 gallons (22,700 litres) of water [...] The post New water storage eliminates daily ground water use appeared first on Food and Farming Canada.
  • Constructed wetland purifies vineyard waste the natural way

    22 Apr 2014 | 5:51 am
    This is the second in a series of stories showcasing the innovative things Ontario farmers are doing on their farms to improve the environment – in honour of Earth Day. Tough new regulations governing vineyard waste management meant the owners of Sixteen Mile Cellar in the Niagara Region had some tough choices to make. Previously, small estate wineries [...] The post Constructed wetland purifies vineyard waste the natural way appeared first on Food and Farming Canada.
  • Community & sustainability at heart of local blueberry farm

    21 Apr 2014 | 6:09 am
    This is the week we mark Earth Day, on Tuesday to be exact. Many of us give a bit more thought to the environment this week or do a few extra things to mark this day. And those are all good things. Farmers, in my opinion, have a special relationship with the environment, a stronger bond if you [...] The post Community & sustainability at heart of local blueberry farm appeared first on Food and Farming Canada.
  • Ontario farm meeting rising demand for locally grown edamame

    17 Apr 2014 | 5:59 am
    Demand for edamame, a type of soybean popular in Asia as a snack and vegetable dish, is growing in North America. Most edamame sold here, however, is imported – something that a local Ontario farm family is working hard to change. MacKellar Farms, near the southwestern Ontario town of Alvinston, is Canada’s only commercial supplier of edamame using [...] The post Ontario farm meeting rising demand for locally grown edamame appeared first on Food and Farming Canada.
  • Argentina no longer a global beef powerhouse

    15 Oct 2013 | 4:58 am
    This is the final article in a short series about agriculture in Argentina, a country I had a chance to visit as part of the International Federation of Agriculture Journalists conference in 2013. Argentina has traditionally been amongst the world’s leading beef producing nations. Much of its proud rural history is based on cattle, ranching and gauchos – [...] The post Argentina no longer a global beef powerhouse appeared first on Food and Farming Canada.
  • add this feed to my.Alltop


  • Addressing an emergency situation during pregnancy

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

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

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

  • Derby Day Chocolate-Walnut Pie

    21 Apr 2014 | 1:06 pm
    The Kentucky Derby is right around the corner (Saturday May 3rd), and no celebration (we all know it's more than a horse race) is complete without the essential Kentucky chocolate-walnut pie. Densely chocolate and nutty with a splash of bourbon, Derby Day is the perfect occasion to make and enjoy this decadent pie--and don't forget your hat and Mint Juleps! Kentucky Chocolate-Walnut Pie Let's connect on Facebook / Twitter / Pinterest/ Google +  
  • Time for Hot Cross Buns

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

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

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

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

    In Jennie's Kitchen

  • killing time

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

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

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

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

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

    Marinate Me Baby

  • Tequila Honey Lime Jerky Recipe

    Brian Child
    18 Apr 2014 | 6:33 am
    I have always been a fan of beef jerky. Beef jerky, I think is the quintessential man snack. Salty, sweet and it can be packed on back packing, walks, in your car – I mean these little suckers... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Clams and Beer

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

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

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

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

    Midtown Lunch

  • Hinata Ramen is Worth the Splurge

    Chris H.
    23 Apr 2014 | 8:01 am
    It’s fair to say that Midtown is currently in the midst of a ramen bubble that shows no signs of slowing down. Only a few years ago, Ippudo’s opening was a huge deal, we ate at Totto ramen a bit too often, and heck, we even had a celebrity ramen reviewer. Nowadays, the opening of [...]
  • Tuesday Earth Day Specials at Pizza by Cer Te

    The ML Team
    22 Apr 2014 | 7:46 am
    Today is Earth Day (who knew!?) and to celebrate Pizza by Cer Te is offering two different specials.  First off, it’s a two for tuesday! Starting at Noon you can get two slices of Margherita pizza for just $2 (in store only).  And if that wasn’t enough, all customers will receive a large 13” Eco-Friendly [...]
  • At Chicken House, a Banh Mi By Any Other Name Would be Just as Amazing

    Chris H.
    21 Apr 2014 | 7:01 am
    I’m rarely envious of my coworker’s lunches, but the other day, I looked up and saw this scene on a co-workers desk and couldn’t help but inquire where he’d procured such a gloriously gourmand beast of a sandwich. It was from Chicken House as it turns out, and seemed like a far cry from the [...]
  • Win A Pair of VIP Tickets to the Grand Gourmet

    18 Apr 2014 | 8:15 am
    The annual Grand Gourmet is returning to Grand Central Station on Thursday, May 1. On that evening, hungry attendees will descend on Vanderbilt Hall to sample as many dishes from the neighboring restaurants, bars, and cafés as humanly possible. Returning favorites like Grand Central Oyster Bar and Tulsi will be side by side with new [...]
  • Flatiron Lunch: We Are Lucky to Have Johny’s Luncheonette

    Sarah Zilinski
    18 Apr 2014 | 6:00 am
    Every Friday we go south of the ML boundaries in search of a delicious lunch. Sometimes it’s Murray Hill south or the Flatiron District, sometimes Gramercy and everything in between- but we just like to call it Flatiron Lunch. Sometimes we have to take a minute to count our blessings and be thankful. And this [...]
  • add this feed to my.Alltop


  • Thai Style Coconut Shrimp Tacos

    22 Apr 2014 | 11:57 am
    Tacos make great weeknight meals because they’re quick to pull together. And, if we've learned anything over the years it's that -- as weird as it may sound -- almost anything tastes good wrapped up in a tortilla. We've pulled off some pretty interesting tacos and wraps in our time, a number of which were edible, but definitely not fit for blogging.But here's one we made more recently that is entirely worth the minimal effort.We took inspiration from the fish tacos we make at least once every couple of weeks. But, this time we added shrimp. And we dredged the shrimp in…
  • Weekend Love: Lemon Glazed Doughnuts

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

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

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

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

    GoodLife Eats

  • Southwestern Sweet Potato Veggie Burgers

    23 Apr 2014 | 5:30 am
    We've Moved! Update your Reader Now. This feed has moved to: Update your reader now with this changed subscription address to get your latest updates from us.
  • 5 Books for Food Lovers

    22 Apr 2014 | 5:30 am
    We've Moved! Update your Reader Now. This feed has moved to: Update your reader now with this changed subscription address to get your latest updates from us.
  • Whole Grain Strawberry Oatmeal Muffins

    Allison Ruth
    18 Apr 2014 | 11:05 am
    We've Moved! Update your Reader Now. This feed has moved to: Update your reader now with this changed subscription address to get your latest updates from us.
  • Lemon Curd and Fresh Fruit Phyllo Tarts

    16 Apr 2014 | 7:58 am
    We've Moved! Update your Reader Now. This feed has moved to: Update your reader now with this changed subscription address to get your latest updates from us.
  • Sausage Meatball and Orzo Soup

    Alyssa Rimmer
    14 Apr 2014 | 5:30 am
    We've Moved! Update your Reader Now. This feed has moved to: Update your reader now with this changed subscription address to get your latest updates from us.
  • add this feed to my.Alltop Culinary Arts

  • Two French Classics

    21 Apr 2014 | 12:39 pm
    Here are a couple of French classics: Beef Bourguignon and Steak au Poivre. They might sound fancy, and they are definitely impressive dishes to serve, but they're relatively simple to make. Beef Bourguignon. Beef Bourguignon is a rustic beef dish made by braising beef in red wine and beef stock, along with button mushrooms and pearl onions. The traditional wine is Burgundy, which is where the dish gets its name. Steak au poivre. Steak au poivre is another bistro classic in which a steak is crusted with cracked black peppercorns and then pan-fried in butter and served with a creamy sauce…
  • How to Hard Boil Eggs

    18 Apr 2014 | 6:51 am
    Easter is the number-one hard-boiled egg holiday of the year. What turkey is to Thanksgiving, hard-boiled eggs are to Easter. (To be sure, plenty of people serve a roasted turkey for Easter, but that's another story.) How to Hard Boil Eggs Photo © Danilo Alfaro Hard boiled egg are used in all kinds of recipes, like in salads or sandwiches, and they're a nearly perfect snack on their own. Unfortunately, making hard boiled eggs is one of those obscure skills that few people seem to have mastered. How long do I boil it? Do I start with cold water, or do I boil the water first and then drop…
  • How to Roast a Leg of Lamb

    17 Apr 2014 | 10:46 am
    Roast leg of lamb is a classic holiday dish, and you can get a 6-8 pound semi-boneless one that will feed anywhere from 8 to 12 people. How to Roast a Leg of Lamb. Photo © Ben Fink / Getty Images Semi-boneless means that it's had the hip and tail bone (which is also sometimes called the H-bone) removed, as well as the hinged end of the shank bone. These bones are great for making stock, so your best bet is to have the butcher do this for you from a whole leg of lamb so that you can take the bones home with you. Here's an article that describes How to Roast a Leg of Lamb. Also check out…
  • How to Cook Asparagus

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

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


  • Melbourne’s top 200+ blogs April 2014

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

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

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

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

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

    Cooking In Stilettos™

  • Get Scandalously Inspired With Beamly And Treats For Your Scandal Finale Party

    16 Apr 2014 | 10:52 pm
    This is a big night for all Scandal fans – it’s the season finale and from what I hear this is going to be *THE* episode to watch. I know I’ll be channeling my inner Olivia Pope with a Scandalously inspired cocktail and some easy cheesy microwave popcorn. See – Olivia Pope has two things she adores besides the President –(well three if you count her Prada Saffiano Lux Tote) – her red wine and her popcorn. See – you have a hard day at the office fielding drama between your associates at Oliva Pope & Associates (aka “OPA”) and the White House – not to…
  • Recipe Redo: Cinnamon Donut Muffins

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

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

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

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

    A Hamburger Today

  • Sonic Hopes to Open 1,000 Locations in the Next Decade

    Erin Jackson
    23 Apr 2014 | 6:15 am
    From A Hamburger Today [Photograph: Sonic] Here's some good news if you've been battling a craving for cherry limeade, tater tots, or a burger delivered by a carhop on roller skates: Sonic recently announced a goal to open 1,000 new drive-ins in the next 10 years (which would represent a 30 percent increase in total locations). Whether or not the nation's largest chain of drive-in restaurants can accomplish this lofty target remains to be seen. According to the official press release, the chain has a long way to go. So far, plans are underway to open 56 new locations over the next six years,…
  • Lunch in the Loop: Devil Dawgs South Loop is Kick Ass

    Dennis Lee
    22 Apr 2014 | 7:00 am
    From Chicago Editor's Note: Whether you're a tourist or an office worker in downtown Chicago, you can get sick of eating at chain restaurants all day. So we've started a series to get you the lowdown on where to find a great and affordable lunch. [Photographs: Dennis Lee] Ever since I've started Lunch in the Loop, I've been bitching and moaning about not being able to find a good hot dog stand downtown. There's at least one, Max's Take Out, which rules. Then there's a few imitators and flops, restaurants that seem like caricatures of real hot dog stands (just like I'm a caricature of a…
  • Infographic: How Long You Have to Work to Buy a Burger in 6 Cities

    Erin Jackson
    22 Apr 2014 | 6:45 am
    From A Hamburger Today [Map: Planet Money] Using the average price of a burger (from Food Genius) and average income by ZIP code, NPR's Planet Money created maps of six major cities that illustrate how long the average person has to work to buy a burger in their neighborhood, including New York City, the Los Angeles Area, Chicago, the D.C. Metro Area, the Bay Area, and Baltimore. One particularly striking example of disparity is Beverly Hills v.s. Vernon, CA. In Beverly Hills, where the average hourly wage is $103.18 and the average price of a burger is $11.37, the average person needs to…
  • 12 Tasty Egg-Topped Burgers

    Erin Jackson
    18 Apr 2014 | 11:30 am
    From A Hamburger Today VIEW SLIDESHOW: 12 Tasty Egg-Topped Burgers In honor of Easter—the eggiest day of the year—we're rounding up fried egg-topped burgers from across the country. From Aussie-style burgers with "the lot" to cheap and cheerful fast food options, this delicious dozen is packed with winners. Scroll through the slideshow above, or go directly to the burger reviews below. [Photograph: Erin Jackson] 12 Tasty Egg-Topped Burgers Bridget Foy's, Philadelphia The Sunburnt Cow, NYC Tick Tock Diner, Clifton, NJ Gabutto Burger, Arlington Heights, IL Benno's, Milwaukee Penny's…
  • Get Aussie-Style Burgers at Queenstown Public House in San Diego

    Erin Jackson
    17 Apr 2014 | 10:30 am
    From A Hamburger Today [Photographs: Erin Jackson] Queenstown Public House 1557 Columbia Street, San Diego CA 92101 (map); 619-546-0444; Cooking method: Grilled Short Order: Head here for tasty Aussie-style burgers loaded up with pickled beets, fried egg, and pineapple rings Want Fries With That? You'll have to order them à la carte, but yes. The kumara (sweet potato) fries are awesome Price: Shelia's Cracked (with pineapple), $13; sweet potato (kumara) fries, $4.90 Notes: Sister restaurants Bareback Grill and Raglan Public House serve the same selection of burgers…
  • add this feed to my.Alltop

    Kahakai Kitchen

  • South Indian Rice and Seafood Soup: Creamy, Coconut & Curry for Souper (Soup, Salad, & Sammie) Sundays

    20 Apr 2014 | 4:36 pm
    It occurred to me that I have not cooked along with Jamie Oliver for quite a while so I was flipping through Jamie's Dinners this week and came across his South Indian Rice and Seafood Soup. Craving something coconut and curry-flavored, this soup looked full of flavor and a good reason to open up the spice cabinet.I did make some changes to the recipe--noted in red below. I cut the oil down by more than half and switched to light coconut milk to reduce the fat, switched to brown basmati for a bit more fiber and protein and added more garam masala spice and lime juice. Finally, I added carrot,…
  • Leek and Cheese (Camembert + Fontina) Risotto

    17 Apr 2014 | 10:54 pm
    OK, I am not allowed to make a Nigel Slater cheese dish for a few weeks. It wasn't until I was making this risotto that I realized that for our first three weeks cooking along with Nigel Slater at I Heart Cooking Clubs, I have made all cheesy, carby, comfort food dishes. (See 'Needs Must' Fettuccine Alfredo and Goat Cheese Bubble & SqueakObviously I have a problem and may soon need some kind of a 'cheeservention'.  I was flipping through his Real Food cookbook and the description of the Leek and Taleggio Risotto caught my eyeNigel called it "the most gently restoring of all…
  • Leek, Zucchini & White Bean Soup for Blustery Spring Days and Souper (Soup, Salad & Sammie) Sundays

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

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

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

    Daily Blender

  • Cocktails and Solace at The Ravens Club in Ann Arbor

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

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

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

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

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

    Chocolate & Zucchini

  • Greens and Walnut Quiche Recipe

    23 Apr 2014 | 7:53 am
    For the past couple of months, my weekly vegetable allotment has included big bags of salad greens, oftentimes the scratchy and flavorful kind such as frilly mustard leaves or peppery mizuna or a mix of both. We love to eat those dressed in a classic vinaigrette or a cooked shallot vinaigrette. But there’s only so much salad even I can eat before green tendrils start growing out of my ears — and only so many days these greens can spend in the crisper before they lose their pert. So I devised this quiche recipe to use up a bunch of them, with some walnuts thrown in for extra crunch…
  • Buckwheat Speculoos Cookies Recipe

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

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

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

    31 Mar 2014 | 3:15 pm
    At the beginning of every month in 2014, I will be offering a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month. As a new feature this year, the desktop calendar is available in two versions: a US-friendly version that features Sunday as the first day of the week, and a French version (shown above) that complies with international standards, featuring Monday as the first day of the week. Our calendar for April is a picture of the springtime pot-au-feu I am gearing up to make now that the first spring vegetables are…
  • add this feed to my.Alltop

    David Lebovitz

  • Wild Garlic (or Ramps) Pasta

    22 Apr 2014 | 4:11 am
    I’ve become weary – and wary – of the American aisles in European supermarkets. And have come to the conclusion that people think we all eat badly because we live on bottled salad dressings, orange cheese in squirt bottles, and strawberry Fluff, which is something I’ve never seen in America. And I like Fluff just fine. (Just the plain, though. The red scares me. However truth be told, I’ve been known to succumb to the magic of Lucky Charms, a long time ago.) But when that’s the sole image representing American food, it’s sad to me, because we’ve…
  • Bacon and Radicchio Risotto

    16 Apr 2014 | 11:14 pm
    I don’t make risotto nearly as much as I should. I never order it in a restaurant unless I’m absolutely sure they’re going to do it right because there’s nothing worse than a not-very-good risotto. But there’s nothing better than a good one. Especially a good one with bacon in it. One night, back when I was working at Chez Panisse, Paul Bertolli, one of the world’s great cooks (Italian, and otherwise), was standing over the stove, tending to steamy pots of risotto for diners. So I go over to him and ask him for a lesson. And he was happy to teach me. As he…
  • Lillet

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

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

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

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

  • Cookbooks Have a New Look: Like it?

    Dorie Greenspan
    21 Apr 2014 | 8:30 am
      I have a lot of cookbooks.  That sentence earns me lifetime membership in the United Understaters Club of America.  Would it help to give you an idea of how many cookbooks I have if I told you that, after the most recent spate of reshelving and reorganizing (thank you, Ellen Madere of Ellen Gets It Done), I gave away almost 300 cookbooks to friends and local libraries?  Yep, I’ve got lots of cookbooks. Also, I'm always buying new books.  No matter how many books I have, a new one is always a treat.  I love the adventure of a new book. And this time, the…
  • Baking Chez Moi: Touch Typing for Real

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

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

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

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

    Alexander Lobrano

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

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

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

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

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

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

    John Talbott's Paris

  • World War 1 - The Great War in photos - Then and now - on the Grille at the Luxembourg and the Galerie des Bibliothèques de la Ville de Paris in the Marais.

    John Talbott
    23 Apr 2014 | 12:40 pm
    There are two splendid exhibitions of photographs about WWI aka the Grand War aka the War to End All Wars; the first, this at the Galerie des Bibliothèques de la Ville de Paris in the Marais, you know the place where they make it impossible for old people to go down and up the stairs, which has photos of daily life (quotidien) that reminded me of my friend and colleague Professor Ronald Rosbottom's forthcoming book "When Paris Went Dark: The City of Light Under German Occupation, 1940-1944." 2 Wow's The second terribly moving exhibition is on the grilles of the Luxembourg…
  • Restaurant Will in the 12th: Wow, you sure hit the sweet spot William.

    John Talbott
    23 Apr 2014 | 8:18 am
    7.0 Restaurant Will, 75, rue Crozatier in the 12th,, closed Sundays and Monday nights (Metro: Ledru-Rollin) has been knocking the critics dead since it opened a month ago.  The chef, one William (Will) Pradeleix has been all over - Bora Bora with Jean-Georges Vongerichten, Marmounia in Marrakech, the Connaught in London and most recently here at Manger, the somewhat quirky but good concept place – and the results appearing in front of you show the fruits of his travels.  The facade is so zen you almost miss the cool capital W above the door and the interior is…
  • La Table d'Eugenie (not Eugene) in the 16th: Surprisingly good, friendly and affordable.

    John Talbott
    23 Apr 2014 | 12:15 am
    6.3 La Table d'Eugenie (not Eugene), 58, rue de la Faisanderie in the 16th, (Trans: RER Henri Martin or Avenue Foch, Bus PC, Metro Porte Dauphine), closed Sundays, has a poster featuring the Wines of France with the slogan Santé, Gaité, Esperance, which is peppier than Liberté, Egalité, Fraternité.  Itwas conceived and recently opened by 4 guys:Francois Rodolphe from the Crillon, Laurent,l’Arpège, etc.,Philippe Marc from Emile Jung, Alain Passard, Plaza Athénée, etc.,David Rathgeber from Aux Lyonnais, Benoît, L'Assiette, etc., andAlain Lac, from La Tour…
  • Reviews of reviews: The week of April 14th, 2014

    John Talbott
    22 Apr 2014 | 12:25 am
    Monday-Tuesday in A Nous Paris, Jerome Berger awarded 3/5 dots to aforementioned Les Vinaigriers in the 10th and Philippe Toinard did not rate but reviewed the previously mentioned Dessance in the 3rd.  Tuesday in Le Fooding there was a review by Yves Nespoulous of the Restaurant Le Servan, 32, rue Saint-Maur in the 11th,, closed Sundays and Mondays, run by two sisters originally from the Philippines, the chefesse is the companion of Bertrand Grebaut and trained with Passard and Barbot, running one 16-35 E for items such as a Thai crab bouillon, duck hearts…
  • Le Vin Sobre in the 5th: Food OK but lacking soul.

    John Talbott
    22 Apr 2014 | 12:12 am
    5.3 Le Vin Sobre, 25, rue des Feuillantines in the 5th,, closed Sundays, (RER: Luxembourg) is one of those places that since it opened in 2003 keeps getting mentioned as a bio-naturel-etc wine bar open when other places are not.  I ate at its sister or cousin place in the 7th in 2008 and gave it a 5.2, so I was expecting no fireworks. The menu-carte in interesting and at 34 E for three courses quite reasonable and the wine list is impressive. I started with a lovely but not thrilling cup of rillettes of mackerel topped with chopped raw spring veggies; moved on to a lovely…
  • add this feed to my.Alltop

    Adrian Moore

  • Blue Valentine

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

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

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

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

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

    Tomato Kumato

  • Tomato and Spinach Tortellini

    21 Apr 2014 | 2:40 am
    Tweet My mother’s favorite game when I was growing up–to me, it seemed more a game than anything else–was flipping apartments. My childhood is marked, not by memories in one room, but by days of finding my room at the back end of a new apartment, like a treasure hunt. The four of us kids usually didn’t see the new place until it was completely finished — wallpaper we had helped pick out of a catalogue already dried, the floors emanating the scent of linoleum and the walls still smelling of fresh paint, the furniture we recognized from the old place in new and…
  • A Rose is a Rose is a Rose

    20 Apr 2014 | 1:03 am
    Tweet Last night, I went to mass with the Country Boy’s grandmother. As much as my father likes to believe that France is a Catholic country, it’s not. It hasn’t been, really, since the 1950s or 60s. Of his grandmother’s 12 children, none brings their family to church. I’m not judging anyone, nor am I claiming to be a perfect Catholic. It’s just funny the sorts of things that a day like this, a day that’s a recurring marker in this cyclical way in which we measure time, can make you remember. We were standing in his grandmother’s kitchen…
  • Asparagus, Radish, Spinach, Buffalo Mozzarella

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

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

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

    Pham Fatale Recipe Feed

  • Earth Week Inspired Menu (Vegan Recipes)

    23 Apr 2014 | 10:15 am
     It's Earth Week and as I mentioned yesterday, the girls' school is holding this week many events that are aimed at awareness of sustainability issues. A few examples are simple such as not wasting food or starting composting vegetable peels. I dug a hole in our backyard ever since we got our new puppy and gather the food scrap there. It's been 3 months and it's really working.  The girls decided to go vegan (check out the link above for more vegan recipes) which means banning products that may contain trace amounts of animal products. I've gathered last night's vegan…
  • Balsamic Marinated Eggplant Recipe

    22 Apr 2014 | 10:30 am
    It's Earth Day and the girls' school holds many events to educate them about how they can demonstrate support for environmental protection. Sunny, my 18-year-old sister-in-law,  made a vow she's going vegan this week. So the idea behind this summery dish is to highlight the beauty of fine balsamic vinegar while keeping the rules that are set for Earth Week in support of what's being done worldwide. For this dish, I simply sliced large meaty eggplants, sprinkled salt over to draw out the moisture and prevent any bitter taste or soggy texture. Then, the only thing that matters is the…
  • How to Make French Madeleine Cookies (Video)

    21 Apr 2014 | 10:28 am
     I love madeleine cookies. I love them so much, I probably make them at least once a month. They're a great snack and I always have someone in our home to enjoy, especially for guests that stop by for tea time. Believe me, ours never go to waste.  My friend Zareen recently opened her new restaurant, aptly named Zareen's, on 1477 Plymouth in Mountain View. She serves delicious Pakistani/Indian kebabs and various scrumptious goods. She asked me if I'd be interested to make desserts. I rolled up my sleeves and jumped into her kitchen. I wanted to impart an oriental flair to the…
  • Jumbo Shrimp Stir Fry Recipe

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

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


  • Inside and Out Mushroom Swiss Burger + {GIVEAWAY}

    22 Apr 2014 | 7:57 am
    Sometimes you just need a burger in your life. A big, fat, juicy mushroom Swiss burger to be exact. Now that spring has finally arrived we’ve busted out our leaf blower, cleaned off the deck and brought the grill back out. Now if it’s still too chilly in your neck of the woods you can always use a grill pan. We wouldn’t want anyone to miss out on this cheesy shroomy goodness. (...)Read the rest of Inside and Out Mushroom Swiss Burger + {GIVEAWAY} (138 words) © Paula for bell' alimento, 2014. | Permalink | 10 comments | Add to Post tags: Beef
  • Herb Cubes

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

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

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

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

    Chef Tom Cooks - Recipe Blog

  • Loaded Quinoa Veggie Burgers

    Thomas Grossmann
    17 Apr 2014 | 1:15 pm
    1/2 cup uncooked quinoa 1 carrot, diced 1 shallot, diced 2 cloves garlic 15 ounces can black beans, drained and rinsed 1/4 cup Italian seasoned dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin 3/4 teaspoon salt 1/2 teaspoon pepper 1 tablespoons olive oil In a small pot, bring 3/4 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, shallot, garlic, beans, breadcrumbs, egg, cumin, salt, and pepper; pulse until combined but…
  • Spicy Beer-Braised Pot Roast

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

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

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

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

    The Bitten Word

  • Traditional Swedish Gravlax with Mustard Sauce

    Bitten Word
    23 Apr 2014 | 8:15 am
    The real reason we wanted to make gravlax actually goes back to New Year's Eve a few years ago. Picture it: Dec. 31, 2011. Rhinebeck, N.Y. We had driven up to ring in the new year with our friends Ingela and Anders -- and half a dozen other folks -- at Ingela's parents' house in the beautiful upstate town of Rhinebeck. As you might not be surprised to learn, given their names, both Ingela and Anders hail from Swedish stock. And they like to celebrate New Year's with a full-on traditional smörgåsbord. That means herring, boiled potatoes and pickled vegetables. It means…
  • We're Back!

    Bitten Word
    23 Apr 2014 | 6:18 am
    Oh, Bittens, how we've missed you!  Typepad, our blog-hosting platform, was the target of several denial-of-service attacks over the past week.  So our site -- along with hundreds of other blogs -- has been down for much of the past several days. But we're back online now, and we'll be up with a new post in just a bit!
  • Kitchen Fail: Gravlax

    Bitten Word
    17 Apr 2014 | 6:05 am
    Food Network Magazine (April 2014)   Bittens, would you like a little foreign-language lesson? Let's learn a new word together, shall we? The word is katastrof. It's Swedish for "disaster" or (obviously) "catastrophe."  And it's important for this little story about making gravlax. Because the first time we tried this, we ended up with a sizable katastrof on our hands. Gravlax, if you're not familiar, is a traditional Nordic method of curing salmon using salt, sugar and dill. We like it a lot. We love the salty-sweet cure, and the bracing dill…
  • Carla Hall's Last Supper Buttered Tarragon Peas

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

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

    Sugar & Spice by Celeste

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

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

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

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

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

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

    CopyKat Recipes | Restaurant Recipes

  • Pasta Alla Vodka Sauce

    23 Apr 2014 | 6:03 am
    Pasta Alla Vodka Sauce, and yes you can make it with penne pasta is your answer to a dinner that takes minutes to make. You can literally prepare this meal in the time that it takes to cook the pasta. Maybe like you I work and when I get home from work, I would love a home cooked meal, sometimes the thought of having to cook anything complicated or anything taking over about 20 minutes is more than I can handle. I love these types of dishes, minutes to prepare instead of reaching for the freezer and putting something in the microwave has low appeal for me. This recipe has few ingredients in…
  • Taco Bell Breakfast Crunch Wrap

    20 Apr 2014 | 5:26 pm
    Taco Bell Breakfast Crunch Wrap is a new menu item from Taco Bell. Taco Bell recently began to serve breakfast, here is one of their tasty new menu items. Years ago when I was in college the Taco Bell in Huntsville, Texas near the college had breakfast. Years ago I recall breakfast tacos I wished they would bring back. They had eggs, bacon, white gravy, and hash browns. For years and years I have hoped they would bring this back, I still wished they would bring back that taco. Instead, they now have a tasty breakfast Crunch Wrap, try one, and you won’t be disappointed. These come in two…
  • Popovers – Learn to Cook

    18 Apr 2014 | 4:36 am
    You may be wondering what a popover is, well I have a simple popover recipe you will be certain to love. This video is part of my Learn to Cook Series where I will walk you through my entire Home Economics cookbook from junior high school. A popover is a light and hollow roll made from an egg batter, it is similar to Yorkshire pudding, and often baked in either a muffin tin or a popover pan. Either will work just fine, I have made these all of my life, and only recently did I opt for a popover pan. So I assure you, they really can’t necessary. Growing up my Mom always served her popover…
  • TGI Friday’s Pretzel Sticks and Beer Cheese Dip

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

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


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

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

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

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

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

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

    The Naptime Chef

  • Author Spotlight: Marisa McClellan’s Preserving by the Pint + Giveway

    22 Apr 2014 | 4:00 am
    Last year I interviewed Marisa McClellan about her debut cookbook, Food in Jars, based on her blog of the same name. This year I am pleased (and so impressed!) to be showcasing her newest book, Preserving by the Pint: Quick Seasonal Canning for Small Spaces. Yes, you read that correctly, the goddess of preserving managed to produce two terrific canning books in the span of as many years. Wowza – that is a lot of canning, my friends! What I love about this book is that she really hits the nail on the head for those of us who might want to just make a quick pint or two of a new jam or…
  • Carrot Cake with Orange Cream Cheese Frosting

    18 Apr 2014 | 4:00 am
    My family has been all about Easter this week. We’ve been very busy dyeing our eggs and decorating the table for Sunday. We’ve also been planning our annual Easter egg hunt and planting fresh flowers on the front porch. Easter has always been a happy time for me and is full of so many good memories. This year in particular I’ve been thinking of our old neighbors who recently moved away, the first year we held an Easter egg hunt for our daughter in our New York apartment, and my grandmother’s carrot cake. Grandma Harriet was an accomplished cook and her carrot cake was,…
  • Easy Limeade Bars for Spring

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

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

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

    Art & Lemons

  • in search of scoby (the kombucha experiment)

    21 Apr 2014 | 12:47 pm
    Hello, Friends. On Sunday we drove to Vermont for Easter brunch, an egg hunt, and a stroll up a wooded mountain road. Sun poured in through the cars windows. I wrote two sentences before David turned onto the highway. In the backseat, Luke sounded out “huh-oh-emm-ee” (home) while reading a train book, and Cody sputtered “eehmmmeun” from his chair. I forgot to pack the kombucha (a fermented sweet tea drink) and a jacket for the day. All normal stuff here. Except forgetting the kombucha wasn’t as flippant as leaving behind a jacket on a warmer day. A few ounces a…
  • favorite cook/food books (april 2014)

    18 Apr 2014 | 6:28 am
    The past few months I’ve carried this small collection of books from my nightstand to kitchen counter and back. While I’ve clung to warm bowls of oatmeal or soup as a winter routine, I found some quiet evenings when the boys were sound asleep and I was in the kitchen alone to sample recipes from The Southern Vegetarian, Honey & Oats, Isa Does It, Gluten-Free & Vegan Pie, and One Simple Change. They’ve since found a spot on my overcrowded bookshelf which is testament to how much I like each one. 1. The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table by…
  • roll with it (vegan soup and blondies)

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

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

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

    Very Culinary

  • Easy Pizza Noodle Casserole

    Amy Flanigan
    22 Apr 2014 | 4:00 am
    We've Moved! Update your Reader Now. This feed has moved to: Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • Sausage and Pea Pasta

    Amy Flanigan
    17 Apr 2014 | 4:00 am
    We've Moved! Update your Reader Now. This feed has moved to: Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • Everything-But-the-Bagel Hash Browns

    Amy Flanigan
    15 Apr 2014 | 4:00 am
    We've Moved! Update your Reader Now. This feed has moved to: Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • Video: A Love Story

    Amy Flanigan
    13 Apr 2014 | 4:00 am
    We've Moved! Update your Reader Now. This feed has moved to: Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • No-Bake Dark Chocolate Haystacks with Macadamia Nuts

    Amy Flanigan
    10 Apr 2014 | 4:00 am
    We've Moved! Update your Reader Now. This feed has moved to: Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • add this feed to my.Alltop


  • Philly Cheesesteak 2 Ways: Pat's vs. Geno's

    Brandi Milloy
    23 Apr 2014 | 1:05 pm
    Two iconic Philadelphia restaurants - Pat's King of Steaks and Geno's Steaks - vie for the unofficial title of best Philly cheesesteak. While both serve up superb sandwiches, avid fans will tell you that they differ in a few crucial ways. Watch the video to learn how to make sandwiches inspired by both (and for a crash course in Philly-cheesesteak history), and then conduct your own taste test between the two. From POPSUGAR Food Philly Cheesesteak, 2 Ways Ingredients1 pound rib-eye steak Vegetable oil 1 large white onion, thinly sliced Salt Pepper Seasoning salt 1 crusty Italian roll 1 soft…
  • Any Cinco de Mayo Party Needs These Grilled Fish Tacos

    Anna Monette Roberts
    23 Apr 2014 | 11:56 am
    There are a few essential components of a Cinco de Mayo party. A grill should be crackling, the summery sun should be beaming brightly, and, hopefully, there's a margarita in hand. Most importantly, there must be plenty of spicy Mexican food, fresh and simply prepared like these grilled fish tacos with a mango-cucumber-mint salsa. The zesty lime flavors of the marinade stick to the fish in a mere 15 minutes, which is plenty of time to chop up the salsa components. Afraid of accidentally breaking the filet when flipping the fish on the grill? This forgiving recipe calls for flaking the fish…
  • A Worthy Weekend Project: Homemade Farfalle, Garganelli, and Maltagliati

    Nicole Perry
    23 Apr 2014 | 10:51 am
    A worthy weekend project: homemade pasta shapes - Cook's Illustrated Score a reservation at one of NYC's top tables (for a price) - Delish Vegetable ice cream goes mainstream in Japan - Grub Street President Obama: "That's some good sushi right there" - Eater A beer-lover's guide to wine - HuffPost Taste The science of perfecting plonk - Wired Source: Cook's Illustrated
  • Enter For a Chance to Win $1,000 to and More!

    23 Apr 2014 | 10:50 am
    Spring is here, and now's the time to update your home for the season and add a pop of color with decor. We are making things easy by giving you the chance to win $1,000 to plus favorites from Jonathan Adler and DwellStudio! Click below for your chance to win and style your space in no time! Enter now!
  • Roasted Asparagus Gets a Wow-Worthy Wasabi Twist

    Nicole Perry
    23 Apr 2014 | 4:25 am
    Drizzled with oil, sprinkled with salt, and roasted in a screaming-hot oven, in-season asparagus is pretty darn perfect. Sometimes, though, it's fun to give it a bit of a twist, like in this recipe. Here the standard procedure applies, plus one simple but significant addition: a mouth-tingling sesame-wasabi vinaigrette. It may not seem like much (at least on the effort front), but this tweak turns this side into a notably different dish, perfect for busting dinner ruts. Adapted from The Best of Rose Elliot: The Ultimate Vegetarian Collection by Rose Elliot Sesame-Roasted Asparagus With Wasabi…
  • add this feed to my.Alltop


  • Notes from Ventura

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

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

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

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

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

    Food Wishes Video Recipes

  • Award-Winning Pecan Pie...Allegedly

    22 Apr 2014 | 10:27 pm
    I wish I had a better story for how I developed this great pecan pie recipe, besides that I adapted it from one I saw in a Food & Wine article, which according to some guy I don’t remember, may have won a prize in the Texas State Fair. Like I said, the story needs some embellishing. Nevertheless, this is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.I used less sugar/corn syrup than most popular recipes, but I highly doubt you’ll notice, especially with…
  • My Colcannon Colcraving

    21 Apr 2014 | 4:56 pm
    I’m too busy working on tomorrow’s video to make it, but I’m really craving a bowl of colcannon. This kale, leek, and potato mash is the perfect spring side dish. In addition to being great next to anything, you can heat up the leftovers with a splash of chicken broth, and turn it into an easy and memorable potato soup. Follow this link to get the ingredients, and read the original post. Enjoy!
  • Happy Easter!

    21 Apr 2014 | 2:32 pm
    We just got back from a relaxing spring break with the family in beautiful Dunsmuir, California, and I wanted to say Happy Easter, and that I hope you had as nice a weekend as we did. We stayed in a fishing cabin right on the upper Sacramento river, and there's nothing as therapeutic as the sound of a rushing river beneath your bedroom window. I forget the name, but this is a waterfall we hiked to, which had a cave behind it, so you could actually stand under the water. It was a great escape. Anyway, time for me to catch up on email and comments, and for you to stay tuned for a new…
  • How to Debone & Butterfly a Leg of Lamb for Fun and Profit

    17 Apr 2014 | 9:43 pm
    As promised, here’s the video for how to debone and butterfly your own leg of lamb. Since I am going to save you a few dollars, when the butcher asks you if you want it deboned, I'd appreciate it if you said something like, “I watch Food Wishes, so I’ve got it covered.” By the way, I was only half kidding about using a fat, dull knife. Bored cooks have been known to do this with butter knives, steak knives, pairing knives, or any other knife they think would win them an after shift beer (I've heard from a friend). The point is, cooks drink a lot, and you don’t need a…
  • Roasted Leg of Lamb with Pomegranate, Garlic & Herbs – Happy Easter Indeed

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

    Chili Cheese Fries

  • CCF’s Extreme Sliders

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

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

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

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

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

    In Good Taste

  • In Good Taste Magazine Launching April 15

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

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

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

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

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

    Always Order Dessert

  • 25 Awesome Breakfast Recipes You Have to Try

    Alejandra Ramos
    19 Apr 2014 | 9:17 am
    Start your day off on an amazing note with one of these 25 Awesome Breakfast Recipes. Whether you are looking for something sweet or savory, you'll definitely find something to satisfy your cravings. Scroll down and get inspired! 1. Spicy Maple Candied Bacon. This killer bacon side dish really doesn't need much explanation as the name says it all. One tip: you should double the batch--it
  • Cookies & Cream Waffles / #PureIngredients

    Alejandra Ramos
    17 Apr 2014 | 10:46 am
    Yup, I put cookies in my waffle batter. And now, I want YOU to put cookies in your waffle batter. Earlier this month, I was contacted by the folks at Loacker--the brand behind these amazing little bite-sized Italian wafer cookies that I've been obsessed with for a while. They were planning a recipe contest, and wanted to know if I'd be interested in taking part. I'm not usually super into
  • Italian Chicken Meatballs with Saucy Kale

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

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

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

    Joyful Abode

  • “Value Valley” at Dollar General

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

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

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

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

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

    Hungry Crowd

  • Where to Find Amazing Gluten-Free Pizza Crusts and Cream-Filled Cupcakes

    23 Apr 2014 | 1:30 pm
    Mariposa Baking Co.; San Francisco and Oakland At both their Ferry Building outpost and their original location in Oakland’s Temescal neighborhood, Mariposa is the Bay Area’s go-to source for all things gluten-free, both savory and swe...
  • A Cheater's Guide to Good, Cheap French Wine

    23 Apr 2014 | 12:30 pm
    Olivier Magny is the eyebrow-raising owner of Paris's Ô Chateau Wine Bar and School. Here, he explains why Americans are the future of wine (the French are too busy drinking beer and feeling depressed) and reveals his favorite value bottles ...
  • 10 Incredible Gluten-Free Creations Including Cinnamon Rolls and Cupcakes

    23 Apr 2014 | 11:30 am
    In honor of Gluten-Free Week at F&W, we're featuring some of our favorite gluten-free bloggers, bakers and fans on our Instagram. Show us your #glutenfree creations by tagging them with #FWgf. How we may use your photos:
  • Help Fight Hunger While Eating Some of NYC’s Best Food

    23 Apr 2014 | 10:30 am
    On Monday, April 28, the 27th Annual Taste of the Nation will bring together some of New York’s most talented chefs to help raise money for Share Our Strength’s No Kid Hungry campaign. This year, F&W’s editor-in-chief Dana Co...
  • 7 Mad Genius Carrot Recipes

    23 Apr 2014 | 9:30 am
    In this week’s Mad Genius Tips video, F&W Test Kitchen whiz Justin Chapple revealed the trick to chopping perfectly even carrot chunks. Master the skill by practicing with these seven fantastic, carrot-packed recipes—all glute...
  • add this feed to my.Alltop

    What's Cooking With Kids

  • Growing Green Onions in the Kitchen

    Michelle Stern
    20 Apr 2014 | 2:38 pm
    After teaching children about sustainable food for nearly 10 years, I have been hankering to grow more of my own food.  I have never exactly had a green thumb, probably because I am easily distracted and don’t water my garden often enough.  Since I wont’ be teaching full time in the classroom next year, I should have plenty of time to get outside, water my plants, and work on my goal of growing more of our own food. Since I am motivated by success (who isn’t?), I thought I’d start with something simple – an experiment to see if I could grow and maintain a bunch…
  • From the mouths of babes – Thoughts on Fast Food

    Michelle Stern
    11 Apr 2014 | 12:58 pm
    Goodness knows, we have had challenges raising our 12 year old son.  But he actually listens to us, bless his heart.  And when he was given the assignment to write a persuasive essay in school, he chose the topic of Fast Food.  Despite his dyslexia, he worked his hardest – and this is what he created… FAST FOOD - CHOSE YOUR PATH: UNHEALTHY OR HEALTHY? What restaurants make healthier choices? Here in my essay are some  examples. Chipotle is an example of a place that does take care of their animals such as pigs. Many pigs are raised in bad places like factory farms and…
  • Promoting Stewardship – Trout in the Classroom

    Michelle Stern
    9 Apr 2014 | 9:07 pm
    There are days when I act like a “traditional” teacher, telling stories (lecturing) or promoting literacy (encouraging students to use the text book), but most of the time, I like to use “out of the box” teaching strategies…like this: We worked with Trout Unlimited, an incredible organization to make this project come to life.  Not only did they provide me with a mentor (my very own former high school biology teacher!!!), but they provided all of the equipment, helped me to set up the tank, and delivered the rainbow trout eggs.  They even came with us to Bon…
  • New Beginnings…and Trout in the Classroom

    Michelle Stern
    24 Mar 2014 | 7:00 am
    I love teaching environmental science.  It is an opportunity to connect science to life.  Real life…so students NEVER have to wonder why the class matters. This year, I took a Project Wild workshop and got certified by the Fish and Wildlife Service to hatch Rainbow Trout in my classroom.  My mentor for this project is my former high school biology teacher, which makes the experience even more special.  He is currently a full time fly fishing instructor.  I realize that it seems a bit odd to have a “hunter” coaching me to produce the “hunted”,  but avid fly…
  • Food Network is Looking for Kid Chefs – Casting Now

    Michelle Stern
    19 Mar 2014 | 4:04 pm
    If your child dreams of being on the Food Network, now is their chance!  The show Rachael vs. Guy is casting now for their second season and is looking for 8-13 year olds who have mad skills in the kitchen.  For more information, please visit their website Rachael vs. Guy.
  • add this feed to my.Alltop

    Wholistic Woman

  • The Local Cook is now Wholistic Woman

    The Local Cook
    19 Apr 2014 | 9:02 am
    (No, I didn’t spell it wrong!) Wholistic refers to the whole person, taking into consideration the mind, body, and spirit. Holistic tends to refer to alternative therapies (which often take a wholistic approach . . . I know, confusing). As you may know, I took a hiatus from The Local Cook for the past few months. While I’m not quite ready to go into detail about my journey, I want to let you know that it was needed for me to work on my relationship with food. It is very difficult being a food blogger when you are trying to get to a better place emotionally and physically. There are so…
  • Something’s Cooking . . .

    The Local Cook
    1 Apr 2014 | 12:58 pm
      I don’t know about you, but I am SO happy that spring is finally here! In Grand Rapids Michigan, we had one of the snowiest winters on record. Perfect for hibernating, reassessing, and rest. The blogging break I’ve had these past few months was just what I needed. I feel so refreshed! And while I’m still working on my Ideas Remixed Marketing Coaching concept, I am refining my vision for The Local Cook and Eat Local, West Michigan. All will be revealed in time (sort of like the seeds that are just starting to sprout in my windowsill!) Stay tuned. Grace + peace, - Wendy…
  • For Everything There is a Season

    The Local Cook
    2 Jan 2014 | 8:16 am
    1There is a time for everything, and a season for every activity under the heavens: 2a time to be born and a time to die, a time to plant and a time to uproot, 3a time to kill and a time to heal, a time to tear down and a time to build, 4a time to weep and a time to laugh, a time to mourn and a time to dance, 5a time to scatter stones and a time to gather them, a time to embrace and a time to refrain from embracing, 6a time to search and a time to give up, a time to keep and a time to throw away, 7a time to tear and a time to mend, a time to be silent and a time to speak, 8a time to love and…
  • Split Pea Soup

    The Local Cook
    9 Dec 2013 | 3:15 pm
    Split pea soup was always something mysterious when I was growing up. My grandmother made split pea soup; sometimes it was served at soup suppers; but my mom detested the green mushy stuff and so I never really had it until I was an adult. But, I have learned to love it. Split pea soup is perfect on cold days, and is super easy to make. You can use ham, but I used ham hocks. Post by Wendy Leep Hammond. Source: James Beard’s American Cookery Ingredients: 1 pound split peas, well washed meaty ham bone or ham hock (mine were smoked) 2 quarts water (include liquid from cooking a ham if you…
  • Hodgson Mill 25 Days of Grain {Giveaway}

    The Local Cook
    4 Dec 2013 | 7:00 am
    Remember my Gingerbread Granola post a couple of days ago where I shared a link to a $1 off coupon – good for any 5LB bag of flour or cornmeal and the “25 Days of GRAIN Holiday” Sweepstakes where you can enter to win a gift basket of your own? Well, Hodgson Mill is offering one lucky reader of The Local Cook their own gift basket! See details in the Rafflecopter below: a Rafflecopter giveaway Related posts: Against the Grain Giveaway Personalized Wine Glass Giveaway Gingerbread Granola
  • add this feed to my.Alltop

    The Kitchn | Inspiring cooks, nourishing homes

  • What Should I Do With a Pound of Really Good Butter? — Good Questions

    23 Apr 2014 | 12:00 pm
    Q: I just received a pound of REALLY good butter. We're talking primo stuff here. How do I best showcase this dairy goldmine? Spreading it on freshly baked bread is a no-brainer. Is there anything else that would really show off quality butter? Sent by Kelly READ MORE »
  • Ample Hills Creamery by Brian Smith & Jackie Cuscuna with Lauren Kaelin — New Cookbook

    23 Apr 2014 | 11:30 am
    The angle: Curious or blissful, nutty or nostalgic, heartbroken or a bit tipsy — you pick your mood and Ample Hills has an ice cream to match. Recipes for right now: Sweet as Honey, Vegan Coconut Fudge, Strawberries and Cream, Bananamon, Butter Pecan Brittle, Peanut Butter Munchies, Mexican Hot Chocolate, Salted Crack Caramel, Ooey Gooey Butter Cake Who would enjoy this book? Ice cream lovers knee-height and tall-sized, young or old. READ MORE »
  • Before & After: Vintage French Table Makeover — Apartment Therapy

    23 Apr 2014 | 11:15 am
    From Apartment Therapy → Before & After: Vintage French Table Makeover READ MORE »
  • Start a Garden Week 4: Labeling and Waiting — Spring Projects from The Kitchn

    23 Apr 2014 | 11:00 am
    This week, it's been pretty cold and there's been very little action in the growing department. I've taken the opportunity to label the garden. Until now, I was keeping track of what went where in classic architect's fashion: scribbling on napkins and the backs of envelopes. Now that labels are in place in situ, anyone who tends the garden can know what is where, not just me with my cryptic jottings: READ MORE »
  • What's Up with Meatless Meatballs?

    23 Apr 2014 | 10:30 am
    Lentil and Mushroom "Meatballs" – Cookie + Kate I've been noticing vegetables, beans, and seeds taking the place of meat and pasta in interesting and often sneaky ways. Some of these are great (pasta made out of carrots) and some of them are a little annoying (cauliflower pizza crust). The latest thing I'm seeing? Lots of meatless meatballs made out of things like mushrooms, black beans, broccoli, and cauliflower. READ MORE »
  • add this feed to my.Alltop

  • The Best Creamed Corn

    22 Apr 2014 | 1:41 pm
    Sweet Basil's creamed corn recipe is one of the best I've ever tried.  Thick, rich and creamy, it's everything you want in a side dish.
  • Quick and Easy 5 Ingredient Baked Ziti

    22 Apr 2014 | 12:40 pm
    I am a firm believer that there is always time to prepare a home cooked meal.  It could be something as simple as a sandwich, a salad, or this five ingredient baked ziti from I Wash...You Dry.
  • Earth Day Cookies

    22 Apr 2014 | 12:20 pm
    Earth Day cookies from Tidy Mom are a simple decorated cookie.  Round vanilla almond sugar cookies are frosted with either blue or green icing.  Once set, each one is decorated with a smiley face of the opposite color.
  • Worms in Dirt Pie for Earth Day

    22 Apr 2014 | 11:50 am
    Celebrate Earth Day with worms in dirt pie.  Oreo cookie crumbs are layered with pudding and studded with gummy worms.  You can make this dessert as one large pie or prepare it individually in mason jars.  This tasty childhood treat is something kids and adults alike will love.
  • No-Bake Sunflower Cookie Pops

    22 Apr 2014 | 11:25 am
    These no-bake sunflower cookie pops are a fun Earth Day treat.  Chocolate sandwich cookies are decorated with yellow frosting petals and placed on a stick with a gummy leaf.  This is a fun foodie project to involve the kids.
  • add this feed to my.Alltop


  • Just Because You Can Make It In a K-Cup It Doesn’t Mean You Should

    21 Apr 2014 | 11:00 am
    Are you really stumped by soup? For everyone who’s ever struggled with the complexities of Cup-a-Soup or instant ramen, Keurig®, the inventor/maker of the K-Cup® coffee pod has teamed up with Campbell’s® to bring us Fresh-Brewed Soup™ in pod form. Never has broth and noodles been [...]
  • Thousands Go Hungry as Instagram Crashes

    16 Apr 2014 | 11:40 am
      It was around 1:30 pm on Saturday when Instagram, the mobile photo-sharing platform, experienced a worldwide outage. Selfies went un-shared, cats did the cutest things that you’ll never get to see, and cruelest of all, no food photos could [...]
  • The Ethical Easter Basket Tastes Sweeter

    15 Apr 2014 | 10:34 am
                            This is the year of the ethical Easter basket, but it doesn’t have to make you a killjoy. Food activists of all stripes are bringing their agendas to [...]
  • I’m Stuffed. What’s for Dessert?

    14 Apr 2014 | 8:22 am
      Full or satisfied: How do you know when the meal is over? There are foods that fill you up with their sheer physical bulk and some that satisfy with taste and texture. Then there are the physiological consequences of [...]
  • We Hear the Crisp and Taste the Crunch

    10 Apr 2014 | 11:02 am
        Sometimes we eat with our ears. So say the food scientists. They contend that crispy and crunchy are two different sensations. One we sense with our mouths and the other with our ears. Naturally, they looked to the [...]
  • add this feed to my.Alltop

    Harmonious Homestead

  • Finished Enough #DIYKitchen

    23 Apr 2014 | 6:22 am
    On Easter Sunday, sixteen days after tearing out the old kitchen, we hosted our first dinner in the new kitchen. The physical and emotional exhaustion of working morning to night for weeks washed away in the company of the people we love most. The counters might still be in progress, cabinets still empty, and trim still in the garage, but we can cook! As our friend Krash, who helped with the kitchen, said, “this is your best kitchen yet.” He apparently doesn’t believe us when we say we’re not doing this again. Updates soon on Kenmore Pro appliances (after they’re…
  • Ten Days…Still Incomplete DIY Kitchen

    15 Apr 2014 | 7:24 pm
    Distractions like mushrooms, transplants, work and baby chicks aside, our DIY kitchen still isn’t completely functional. So much for the ambitious schedule. But we have been working day in and out. The IKEA cabinet delivery was a disaster but we’re working with them to make it right. We do have double ovens, sink, dishwasher, a vent hood, and many cabinets installed. The newly installed bamboo floor puts our house-original oaks to shame. I painted, some walls twice, and still am not convinced that ‘Homey Cream’ is the right color. The cook top comes in Thursday, if…
  • A Mycophilia Interlude

    11 Apr 2014 | 6:39 am
    Our #diykitchen renovation project should be taking all our time, but we’re distracted by babies. Tiny seedlings, baby chicks, and these exciting newborns. Way back in the late autumn, I built a bed of wood chips, straw, and oyster mushroom spawn. It was old, suspected non-viable spawn from Swainway Urban Farm worthwhile only of a couple hours effort towards experimental outdoor mushroom growing. When I saw tiny chocolate lumps, I knew they were mushrooms but they looked nothing like the oysters Swainway Urban Farm cultivates regularly. As the outdoor primordia grew, covered by fabric…
  • Lessons in Demolition

    6 Apr 2014 | 7:38 am
    1) Demolition is fun for the first swing. Then you will get tired. Lil effectively removed zero material but has been a trooper about entertaining herself while we work. 2) You will need a sawsall. We had two going at once a few times. 3) You will struggle with certain tasks until you find a way that works. Eventually Alex figured out a wedge method to remove three ceramic tiles and backing at once, which made that layer of tear out go much more quickly. 4) All the demolition will create dust and debris. Everywhere. You will sneeze, sweep, dust, and sneeze some more. 5) You will find…
  • 10 Days to a DIY Kitchen

    3 Apr 2014 | 6:55 am
    In my last post about our kitchen plans, I mentioned that we think we can do this project in ten days. Our last kitchen went from demo to functional in about the same time, so we have some confidence that we can do this again. Why Rush The Timeline? We love to cook and want to minimize our time without a kitchen. Second, Alex has limited ability to be away from work, so we want to maximize his time off. (I’m still working farmers’ markets and teaching Bitter is Better and Kids Keep Chickens during the project.) Finally, we’re putting housecleaning and homeschooling and…
  • add this feed to my.Alltop

    Savory Sweet Life - Easy Recipes from an Everyday Home Cook

  • Easy Breakfast Pizza

    Alice Currah
    31 Mar 2014 | 12:35 pm
    When I wrote my cookbook, SAVORY SWEET LIFE: 100 Simply Delicious Meals for Every Family Occasion (HarperCollins/William Morrow), I developed the recipes with busy people and families in mind.  Most of the recipes have never been published online because I wanted to share a more complete collection of recipes from our family kitchen with personal […]
  • Easy Kung Pao Recipe

    Alice Currah
    27 Mar 2014 | 10:29 am
    It’s no secret that most American Chinese food restaurants serve dishes that have been adapted to please the Westernized American palate.  In fact, if you go to China, authentic dishes vary from region to region. Here in Seattle, these dishes have a large degree of different versions depending on the cook.  If you go to […]
  • Perfect Chocolate Cupcakes

    Alice Currah
    20 Mar 2014 | 10:01 am
    Since when did frosting become the show stopping centerpiece piled inches high on top of a humble cupcake? I will never understand this phenomenon of decorating cupcakes with so much frosting that in volume almost meets or sometimes exceeds the cake itself. It used to be I would only see this happen in grocery store […]
  • add this feed to my.Alltop

    BiteClub Restaurants Dining and Food

  • White Oak Grill opening

    18 Apr 2014 | 2:18 pm
    Housemade charcuterie from White Oak Kitchen, which opens April 25 Charlie Palmer’s Dry Creek Kitchen is expanding: White Oak Grill will open Friday, April 25, 2014 on the grounds of the Hotel Healdsburg. A more casual, outdoor counterpoint to the upscale DCK, Chef de Cuisine Dustin Valette is offering two course prix fixe menu for $32 as well as a la carte cocktails on dishes. We’re especially excited about dishes using housemade charcuterie and local cheeses and a sneak peek of menu items like the Smoked Duroc Pork Belly with black garlic emulsion and wild arugula. On a hot summer’s…
  • Moonlight Brewing Beer Maker Dinner

    17 Apr 2014 | 3:04 pm
    Moonlight Brewing Company beer maker dinner at Backyard on April 24, 2014 Cult microbrew fave, Moonlight Brewing (Death & Taxes, Reality Czeck) will be on tap at a special brewer’s dinner at Forestville’s Backyard on April 24. Brewer Brian Hunt recently opened a tasting room in Santa Rosa, and has an avid following amount beer afficianados. The four-course dinner includes pepper-crusted beef tartar with Saison, wild board sausage with Twist of Fate and spring strawberries with Uncle Ollie. $55 per person, 6566 Front St., Forestville, 820-8445.
  • Easter Brunch 2014

    17 Apr 2014 | 2:17 pm
    As if a day off from kitchen duty isn’t enough for mom (or dad), bottomless mimosas, grilled lamb and chicken and waffles should pretty much seal the deal. Here are seven top picks for Sunday, April 20, 2014. AKA Easter Sunday. Naked Pig: It’s opening day for this much-anticipated Santa Rosa cafe. On the menu from 8a.m. to 3p.m.: asparagus and goat cheese omelet, butter and egg sandwich, pulled pork waffles and bone broth gravy on green onion biscuits. Prices range from $10-$13. 435 Santa Rosa Ave, Santa Rosa. Viola Pastry Cafe: Poutine, top shelf Benedicts and beignets. This is my…
  • Ark of Taste Dinner with Chef Louis Maldonado

    17 Apr 2014 | 6:15 am
    For Slow Foodists, this dinner at SRJC’s Shone Farm is the event of the year. Louis Maldonado (Spoonbar, Pizzando) has created a menu featuring rare Ark of Taste ingredients—foods and food traditions considered endangered and worth preserving—for the $85 per person dinner. It’s a gastro-exploration centered around an Ossbaw Island Hog (originating on a small island in Georgia and thought to be descended from foundation stock brought by Spanish explorers) that includes crispy pig head and trotter terrine with Tupelo honey; country ham; geoduck clams, smoked daikon and Carolina gold…
  • Rare(ish) Varietal Tasting at Bergamot Alley

    16 Apr 2014 | 4:19 pm
    Roughly 93% of Northern California Vineyard acreage is planted to eight grape varieties. The remaining 7% of acreage is home to an impressive aggregation of lesser known varieties. A small but growing force of winemakers champion these grapes, tending terroir and making juice that is swiftly shifting the global perception of California winemaking. This tasting is a showcase of twenty outstanding Northern California wineries and their ‘Seven %’ Solutions. Participating Wineries: *Arnot Roberts *Bedrock Wine Co. *Broc Cellars *Dirty and Rowdy *Donkey and Goat *Edmunds Saint John *Forlorn…
  • add this feed to my.Alltop

    Cooking with Thas

  • Spaghetti and Meatballs – Baked Meatballs

    22 Apr 2014 | 5:34 pm
    The best tasting spaghetti and meatballs that I’d made. This is one of the most popular Italian-American dishes. You could find this on the menu of most Italian restaurants. A bowl of this is so comforting and makes you feel good. Meatballs can be made with almost any kind of ground meat, I prefer either beef or chicken. Making this dish is so easy, you just have to mix the ground meat with some ingredients and bake it or pan fry it till golden brown. Put the meatballs into the tomato sauce and cook for a few minutes. Serve it over spaghetti pasta and garnish with parmesan cheese. You…
  • Chicken Fajita – Mexican Fajita

    19 Apr 2014 | 8:25 pm
    Fajita is a popular Mexican dish in which grilled meat either beef or chicken is served on a taco or tortillas along with stir fried veggies… In Mexican restaurants fajitas are served on a hot cast iron skillet with the sizzling sound. This is one of my favorite Mexican dishes and is quite healthy too. The other day, I made chicken fajitas and served it with homemade corn tortillas. While serving, you could wrap the chicken in tortillas and top with cheese, salsa, sour cream etc. Recipe for making homemade corn tortillas, click here. Chicken Fajita – Mexican Fajita   Save…
  • Butter Chicken Pizza – Pizza with Butter Chicken Topping

    13 Apr 2014 | 12:10 pm
    Pizza topped with butter chicken, very flavorful and extremely delicious… I’d made pizzas with different kinds of toppings, but this one really blew me away. I’d tasted butter chicken pizza from one of the pizza stores in my city, it was absolutely delicious and since then I’d been wanting to try this. My Man had asked me to make pizza a couple of weeks ago, I kept postponing and it was last weekend I finally made him happy with this butter chicken pizza. I’d already posted the recipe for making a few kinds of pizzas and for all those I’d used the same…
  • Chicken Kothu Parotta Or Chicken and Parotta Stir fry

    10 Apr 2014 | 5:55 pm
    Kothu Parotta is a popular South Indian street food delicacy. For making this, parotta (flatbread made with all purpose flour) is shredded into bite size pieces and stir fried with chicken along with other spices. It tastes delicious with raita… Kothu Parotta is mostly sold at small restaurants or by street vendors and is popular in Kerala and Tamil Nadu. Pre made Parottas are shredded into small pieces and stir fried with cooked chicken. It’s cooked on a large cast iron pan, stainless spoon is used to stir fry which gives out that amazing sound of stir frying. You could hear the…
  • Bibingka or Rice Cake- Filipino Dessert- Gluten Free Dessert

    8 Apr 2014 | 6:44 pm
    Bibingka is a popular dessert in Philippines. It’s made with rice flour and coconut milk and it’s baked… Do not confuse this with the Goan speciality Bebinca, even though the names sound the same that’s an entirely different dessert made with all purpose flour batter (many layers of crepes are made) and is cooked over stove top. My intention was to make the Goan Bebinca, while Google searching I stumbled upon the recipes for making the Filipino speciality Bibingka. I found this dessert interesting as it’s made with rice flour and coconut milk and it’s…
  • add this feed to my.Alltop

    A Sweet Spoonful

  • A New Way

    21 Apr 2014 | 9:40 am
    Coming back from vacation is no easy feat, if not exactly a hardship. I know this is true for most of us, but for some reason this one was particularly tough. I think Sam and I had been looking forward to Palm Springs for so many months, envisioning it as the one saving grace from a busy season of work and wedding planning and then when we got home … work and wedding planning were still waiting right where we’d left them. So last week wasn’t the easiest — my car was hit while we were out of town, I have a wonderful employee who has decided to leave to pursue growing…
  • Filling The Days

    10 Apr 2014 | 9:37 am
    Last week on an oh-so-early Monday morning we climbed into the car and headed to the airport  to catch a plane for Palm Springs, California. Around this time of year in Seattle we all start really craving sunshine and last year I promised myself that a break was in order, so after the holidays we just scheduled it and put aside all the questions about work and if it was even possible to leave for four whole days– and just left. Now I’ll be the first to admit that it took me a while to get into the groove of vacation and to not be sneaking in emails and worrying about business…
  • Looking Ahead, With Strawberries

    28 Mar 2014 | 7:18 am
    It turns out shopping for wedding dresses is nothing like they make it appear in the movies. Or at least it hasn’t been for me. Angels don’t sing. Stars don’t explode. Relatives don’t cry. There isn’t a sudden heart-stopping moment that this is, in fact, “the one.” To be honest, I always knew that I wasn’t the kind of gal for whom angels would sing or stars would explode but I did think I’d have some kind of moment where I could tell I’d found the best dress. Instead, my mom flew into town and we spent three (yes, three!!) days…
  • A Daily Scone

    7 Mar 2014 | 11:14 am
    This upcoming weekend will be the first one in awhile that I’ll be home sleeping in my own bed. While I’ll be working the Ballard Farmers Market on Sunday, I’ve schemed up all kinds of scenarios for Saturday: sleep in and read in bed, brunch at one of the new restaurants cropping up around town, catch up on an Oscar film, hike Mount Si. Oh, the options! While traveling for the book tour has been a little more exhausting than I’d originally thought it’d be, there have been some unexpected highlights. Perhaps one of my favorites: the daily scone. (...)Read the…
  • A Whirlwind

    17 Feb 2014 | 10:34 pm
    Last weekend I flew home to California to do a number of book events for Whole-Grain Mornings. I’ve done readings and classes here in Seattle but had yet to travel to promote the book, and it was such a treat to do so in my old stomping grounds. Sam took the train down to meet me and we stayed at my mom’s house just North of San Francisco. She threw a wonderful book party on Friday night and despite the torrential (!!) downpours, many old friends and colleagues came to join us along with a large handful of my mom’s friends and neighbors. There was Prosecco and lots of cheese…
  • add this feed to my.Alltop

    lisa is cooking

  • White Chocolate-Macadamia Nut-Oatmeal Cookies with Dried Cherries

    lisa is cooking
    22 Apr 2014 | 8:09 am
    At some point last year, I was talking with my mom on the phone on a day when I was trying to decide what kind of cookies to bake. Her first suggestion was White Chocolate and Macadamia Nut Cookies. I ended up not making them at the time, but I did stop to wonder: why haven’t I ever made those? Fast forward to a year later, and I knew exactly what kind of cookies to bake for my mom after she fell and broke her ankle. It’s a proven fact that cookies help with all recoveries, I think. I had a... This is just a summary. Visit my site for the complete post with photos and links.
  • Artichoke and White Bean Dip

    lisa is cooking
    15 Apr 2014 | 7:30 am
    Today, I have for you, a tale of two artichoke dips. At Christmastime, I tried a new-to-me recipe for a baked artichoke dip. Shallots, garlic, and artichoke hearts were sauteed in olive oil and then simmered in white wine until it reduced. Softened cream cheese was mixed with grated Gruyere, lemon juice, and hot sauce, and the vegetables were folded into that mixture. It went into a little baking dish and was sprinkled with panko and grated Parmigiano-Reggiano. The dip was baked until bubbly,... This is just a summary. Visit my site for the complete post with photos and links.
  • Brown Sugar Angel Food Cake

    lisa is cooking
    4 Apr 2014 | 7:52 am
    Can we talk birthday cakes? Choosing what cakes to bake for Kurt’s birthday and my birthday is a lot of fun, and this year, the two cakes kind of worked together. I went with classics this year. For Kurt’s birthday in February, I made a Boston Cream Pie from the Baked Explorations book. It was filled with both vanilla and chocolate pastry cream and required seven egg yolks. At that point, I already started planning ahead for my birthday which was last week. I saved the seven egg whites, whisked... This is just a summary. Visit my site for the complete post with photos and links.
  • Gumbo z’Herbes with Fried Oysters

    lisa is cooking
    27 Mar 2014 | 1:04 pm
    The first time I made gumbo, I remember wondering if there was such thing as a vegetarian version. Years later I learned that, yes, there is actually a tradition of a vegetarian gumbo. It’s called Gumbo z’Herbes or Green Gumbo. It’s less common than meat- and seafood-filled gumbos, but it came about as a type of gumbo to serve during Lent or specifically on Good Friday. I’d been thinking about making this while local greens are in season, and I finally did it, fittingly during Lent. This is... This is just a summary. Visit my site for the complete post with photos and links.
  • Pistachio Cake

    lisa is cooking
    21 Mar 2014 | 3:04 pm
    I love eating sweets, making sweets, learning new types of sweets to make, and sharing homemade sweets. It was a given that I was going to enjoy the new book A la Mere de Famille from the Parisian shop of the same name, and I recently received a review copy. It first opened in 1761 as a grocery shop on land that at the time was a farm. Today, that property is on the Rue de Provence in the Faubourg-Montmartre quarter, and there are other locations as well. A timeline of the shop’s owners and its... This is just a summary. Visit my site for the complete post with photos and links.
  • add this feed to my.Alltop

    Savour Fare

  • Rhubarb Cheesecake

    10 Apr 2014 | 2:57 pm
    It’s springtime!  Which means rhubarb!   Which means #YARROSF (Yet another rhubarb recipe on Savour Fare).  Do you think I can get that trending?  If you’ve been reading my blog for the past five years, you know I am a rhubarb apologist.  It’s not too tart, it’s not too weird, and no, I don’t want to mix it with strawberries.  I love the flavor of rhubarb and every spring around this time I want to get into the kitchen with those rosy stalks. This spring I’ve been trying to cut a lot of carbs out of my diet (more on that later, if you’re…
  • Baked Scotch Eggs

    2 Apr 2014 | 3:32 pm
    When you are a working parent, each weekday can feel like a battle, and each working day, a war.  Mornings are especially chaotic – the opening shots are fired at 5:45 am, when the alarm goes off (better – at least I can drink a cup of coffee in peace) or the toddler goes off (No chance of snoozing with that one.)  From then on, it’s a full charge ahead – getting two children and two adults awake, dressed in some semblance of reasonable clothing, fed some semblance of breakfast, out the door with all the appropriate gear (lunches, snacks, permission slips, changes…
  • Pi Day Pie Round Up

    14 Mar 2014 | 10:07 am
    It’s Pi Day!  That happy day when bakers and nerds collide!  Fun facts about Pi: 1) Pi is a number with an infinite, nonrepeating number of decimal places.  The first few are 3.1415926535 (which is why, incidentally, March 14, or 3.14 is known as “Pi Day” amongst a small, geeky subset of the population.  And food bloggers.) 2)  The circumference of a circle is calculated by multiplying the radius (halfway across the circle) by 2 and pi (2*pi*r).  Coincidentally, pies are circles, and 2 pie are better than one! 3) The area of a circle is calculated by multiplying the…
  • Easy Quick Chicken Tortilla Soup and How to Add Flavor to Quick Soups

    12 Mar 2014 | 4:49 pm
    When it comes to dinner, I’m an obsessive planner.  With a full time job and an hour commute and two kids, my dinnertime meals are regimented.  But lunch is more spur of the moment.  Not exactly an afterthought, but definitely more of a “What do I feel like eating today?” meal.  And sometimes what I feel like eating is soup. And when I feel like eating soup, I don’t mean soup-three-hours-from-now-after-simmering-0n-the-stovetop, but soup within the next thirty minutes or so, like this Chicken Tortilla Soup.   It comes together quickly without sacrificing flavor.
  • Speculoos-Dipped Strawberries

    13 Feb 2014 | 11:22 am
    Valentine’s Day is around the corner.  Some of us dismiss it as a cheesy Hallmark holiday.  Some of us revel in the traditional chocolate and champagne.  Some are happy to celebrate their loved ones, some are unbearably lonely, and some are just plain angry.  Love does that to us. I’m no expert, but as I get closer to middle age than youth, I can tell you this about love:  love is surprising.  Sometimes the beginning of love is surprising – it can come when you don’t expect it to.  And sometimes the end of love is (sadly) surprising.  But there are a lot of…
  • add this feed to my.Alltop

    La Fuji Mama

  • Paleo Chocolate Silk Pie

    Fuji Mama (Rachael)
    17 Apr 2014 | 4:27 pm
    If you had told me 6 months ago that a chocolate dessert that was free of gluten, dairy, and refined sugars could be as decadent as its gluten, dairy, and refined sugar full counterpart, I would have politely nodded and totally not have believed you.  But in the past few months I have taken my preconceived notions and stomped on them quite thoroughly.  I gave you a peek at this process with my recipe for Chocolate Pots de Crème, but what I didn’t tell you was that before I had perfected that recipe, I had perfected a version of my favorite chocolate pie crust first. I’ve been…
  • The Blender Girl’s Penang Curry + A Giveaway!

    Fuji Mama (Rachael)
    9 Apr 2014 | 7:49 am
    Is everyone enjoying spring as much as I am?  I’m currently enjoying it even more than usual, because the Fuji family is in Japan for spring break right now, and the cherry blossoms, which are currently in bloom right now here, are one of my all-time favorite things to enjoy in life.  I’ll be sharing more about my trip later (though you can follow along if you’re on Instagram, because I’ve been sharing odds and ends from our trip), but today we’re talking about another part of the world—Thailand. Penang curry, a type of Thai curry that usually isn’t…
  • Cooking Light Global Kitchen Cookbook Giveaway

    Fuji Mama (Rachael)
    1 Apr 2014 | 7:52 am
    Cooking Light has a new cookbook out, written by the New York Times best-selling author David Joachin, Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy.  It is fantastic.  I received two copies, one to review and one to give away, because I am a member of the Cooking Light Bloggers’ Connection. The book represents the key flavors and dishes of each of the continents (except for Antarctica, of course), using ingredients that are widely available in supermarkets as well as giving easy-to-find substitutes for the ingredients that may be harder to find.  The…
  • Coconut Curry Poached Halibut with Micro Arugula + A $250 Harmons Giveaway!

    Fuji Mama (Rachael)
    24 Mar 2014 | 4:01 pm
    *This post is brought to you by Harmons Grocery Store. Last month I attended a blogger event, arranged by Rachael of Today’s Mamma, at the Bangerter Crossing Harmons Store.  We started with a tour from Bob and Randy Harmon, and then finished up with a cooking class from Chef Kimberly Larsen at Harmon’s Cooking School. I fell in love with Harmons several years ago.  My MIL lives near this particular Harmons, and I would visit it occasionally when we would visit to pick up items that I loved, like Creminelli salami.  After spending the day learning more about the store, I was…
  • Chocolate Pots de Crème

    Fuji Mama (Rachael)
    19 Mar 2014 | 10:44 am
    I keep thinking that spring has arrived here in Utah, and then the weather will turn and we’ll get a new layer of snow on the ground.  Mother Nature is such a tease.  I’ve been watching the new issues of magazines show up on the newsstands, taunting me with spring flowers, and spring inspired dishes, like this Fava Bean Salad with Fennel & Radish from the April issue of Cooking Light magazine, and I am willing spring to arrive and stay for good. While I bunker down and wait for Winter to make her proper exit, I’m soothing my emotions with chocolate.  I’ve been…
  • add this feed to my.Alltop

    { bittensweet }

  • save the dates! ♥  #ronalynandchris

    1 Apr 2014 | 3:30 am
    Finally, some wedding goodies to share! With all the hubbub of Pinterest and weddinggawker, it’s so easy to get caught up with all of the DIY & whatnot. I often worry that I’ll try something and it doesn’t exactly work out exactly as pictured/described. Buuuut… I really wanted to do something unique. ( read the rest of save the dates! ♥  #ronalynandchris at ) { bittensweet } © 2014 | permalink to save the dates! ♥  #ronalynandchris | see more of love & life, merriments, parties/events
  • happy 4th blogaversary, bittensweet!

    24 Mar 2014 | 3:30 am
    Hi. I know, I know. I’m celebrating my blog’s 4th birthday but I hardly spend time here. I apologize. I sound like a broken record, right? As one of my best gals explains, it’s so easy to become lazy when we have instantaneous sharing tools like Instagram and Twitter. I should use them to promote my blog instead. Shoot, I should probably call and visit people more too! :o) ( read the rest of happy 4th blogaversary, bittensweet! at ) { bittensweet } © 2014 | permalink to happy 4th blogaversary, bittensweet! | see more of love & life, merriments,…
  • oh happy january

    3 Feb 2014 | 3:30 am
    I always feel like as though January comes and goes. Am I the only one here? I thought the month was unproductive at first, but looking back, I did a lot! Took a trip to Richmond, VA to see my best gals. We went dress shopping for the bridesmaids, ate a fancy dinner at Bookbinders, saw the Hollywood Costume exhibit at the Virginia Museum of Fine Arts, and ate some more! Twas a fun (but short) weekend! I also traveled back to Virginia Beach for a weekend to celebrate my mom’s 65th! A trip back home isn’t complete without seeing my best friends like Katrina! Met up with Aly for a…
  • 2014, here i come!

    30 Dec 2013 | 3:30 am
    (You can tell how much I love my mint scarf. And that I edit all of my photos.) I cannot believe we’re only 2 days away from 2014. Time really does fly as you grow older. So, how was my year? It was pretty epic. A lot of life-changing moments and memories happened in 2013. I moved onto a new job, I got engaged, we made a recipe video, and etc etc etc. I captured most of those moments and memories on Instagram. Lazy? Yes. I watched a lot of television in the Fall. We no longer have cable but we have Netflix, Hulu, and Amazon Prime. With the help of our Rokus and Apple TVs, I’ve…
  • engagement teasers!

    20 Nov 2013 | 3:30 am
    I’ve been keeping to myself lately but I wanted to share these engagement teasers. Enjoy! ( read the rest of engagement teasers! at ) { bittensweet } © 2013 | permalink to engagement teasers! | see more of love & life, merriments
  • add this feed to my.Alltop

  • Julia Child’s Bruschetta

    30 Mar 2014 | 5:07 pm
    credit: Lisa Johnson I recently had the pleasure of taking a cooking class called “Bon Appetit: Following in Julia’s Footsteps.” It was a great learning experience that was taught by Dustin Rennells who is best known for his cupcakes and cocktails class. (Doesn’t that sound totally fun?!) While bruschetta is decidedly Italian, it was one of Julia Child’s favorite dishes and she prepared it often. Dustin has kindly given me permission to reprint his recipe, and only asks that I say it was inspired by Julia. I changed the portion sizes, but otherwise it’s…
  • The Whole Foods Banned Ingredients List

    Greg Wymer
    19 Feb 2014 | 12:12 pm
    Slate posted an article earlier today that compared the food sold at Whole Foods Market vs. what you would find on the shelves at your average Walmart. Specifically, they examined the products available at a Supercenter that wouldn’t be allowed at a Whole Foods due to the inclusion of one (or more) of their banned ingredients list. The numbers and images included in the story were a bit striking. More than 54% of the Walmart food products would not pass muster for Whole Foods. The article included photos where an entire soda aisle was blacked out with the exception of a 2-liter bottle…
  • Delicious Meals That Won’t Break the Bank

    Greg Wymer
    2 Dec 2013 | 8:07 am
    As regular readers of TFM know, we’re always looking for ways to shop for quality food without breaking the bank. (Just look at our Whole Foods 30-Day Challenge for example.) That’s why we wanted to share this great infographic along with tasty recipes that you can try for yourself. Enjoy! And let us know if you have any tasty tips and tricks yourself! Special thanks to CashNetUSA for providing this data. The post Delicious Meals That Won’t Break the Bank appeared first on .
  • From Farm to Table: Quality Mommy/Daughter Time!

    Angie C
    4 Nov 2013 | 9:00 am
    A few weeks ago I decided to take my daughter apple picking. Oddly enough, I don’t think I’ve ever actually been before! I know … that sounds ridiculous, but it’s true. There was very little pre-planning and we don’t live far from our local orchard (Brooksby Farm in Peabody, MA). We decided to just put on some appropriate apple picking attire (jeans, sneakers, nothing fancy) and head out. Well, firstly, it came as a GREAT surprise to my child that we were not the only ones to have this brilliant idea on a warm weekend day in the fall. The traffic line just to get…
  • Chocolate Beet Cake: It’s Delicious!

    Lisa Johnson
    28 Oct 2013 | 7:00 am
    Beet cake? BEET cake? Beets and chocolate? I paused my research. A paid writing gig on “veggies as dessert” had led me to Nigel Slater’s insanely tasty looking recipe. But beets? Hunh. So … I had to try it. Just HAD to. And I must say it came out deliciously good! Of all the vegetables in the world, beets have one of the highest sugar contents (ever hear of beet sugar?), so I knew the cake would be sweet. I just wondered if the texture was going to be okay. Would it be mushy? Would the little bits of beet gross me out? Nope … it was delicious. My son and…
  • add this feed to my.Alltop Cooking for Kids

  • Cinco de Mayo Recipes

    23 Apr 2014 | 5:15 am
    When we go out to eat, my kids always want Mexican food. With these Cinco de Mayo recipes, it's easy to enjoy restaurant-quality Mexican food at home.Take my Mexican quesadillas. They're quick to prepare and perfect for dinner, lunch or an afternoon snack.My 7 layer dip makes a fantastic appetizer for a Mexican dinner. And for dessert, try my buttery chocolate Mexican wedding cookies. These cookies are melt-in-your-mouth good and sure to become family favorites. Sign up for my Cooking for Kids newsletter Get my new Coping with Picky Eaters e-course - It's free! Follow me on Twitter Mexican…
  • What to Bring to a Potluck

    20 Apr 2014 | 8:35 am
    The season for outdoor entertaining is almost upon us. These potluck recipes will make sure you always have something good to Read Full PostWhat to Bring to a Potluck originally appeared on Cooking for Kids on Sunday, April 20th, 2014 at 15:35:04.Permalink | Comment | Email this
  • Broccoli Raisin Salad Recipe

    17 Apr 2014 | 5:42 am
    This five-star broccoli raisin salad recipe is one of my favorite "go to" side dishes for spring and summer meals. It is full of great textures and colors, bright Read Full PostBroccoli Raisin Salad Recipe originally appeared on Cooking for Kids on Thursday, April 17th, 2014 at 12:42:26.Permalink | Comment | Email this
  • 9 Spring Desserts You'll Want to Make Again and Again

    15 Apr 2014 | 6:45 pm
    This collection of spring desserts features fresh seasonal flavors and lighter textures. My strawberry cupcakes, for example, are made with Read Full Post9 Spring Desserts You'll Want to Make Again and Again originally appeared on Cooking for Kids on Wednesday, April 16th, 2014 at 01:45:08.Permalink | Comment | Email this
  • Key Lime Smoothie Recipe

    15 Apr 2014 | 5:43 am
    If you're a fan of key lime pie, you will adore this key lime smoothie recipe. It has that sweet-tart flavor of key lime pie with a nice tropical finish. ...Read Full Post
  • add this feed to my.Alltop

    Living Trader Joe's

  • BBQ Garbanzo Beans: An Awesome Vegan Meal!

    Delaina &#38; Kris
    12 Apr 2014 | 6:08 pm
    Are you ready for our latest obsession? (well, one of them actually…..) It is BBQ Garbanzo beans! Now the really funny thing is that Kansas City is SUCH a BBQ town… We have a huge selection of BBQ restaurants, cook off events and the like. It is one of those … Continue reading → The post BBQ Garbanzo Beans: An Awesome Vegan Meal! appeared first on Living Trader Joe's.
  • Smoked Salmon Spread Made Easy

    Delaina &#38; Kris
    18 Aug 2013 | 7:36 pm
    Smoked Salmon Spread made easy One of my favorite weekend treats is to enjoy toasted bagels with cream cheese and smoked salmon. One way to keep it super simple, is to make some smoked salmon spread and have it ready for the morning munch. Making Smoked Salmon Spread is actually … Continue reading → The post Smoked Salmon Spread Made Easy appeared first on Living Trader Joe's.
  • Easy Halloween Recipes for Kids

    Delaina &#38; Kris
    2 Oct 2012 | 8:37 pm
    Are you searching for some easy to make (a bit goofy) and not too scary Halloween Recipes you can make with your kids? Well, we have the perfect book for you: Easy Halloween Recipes for Kids was just published this week, by us, your friends here at Living Trader Joe’s! … Continue reading → The post Easy Halloween Recipes for Kids appeared first on Living Trader Joe's.
  • Pumpkin Pancake and Waffle Mix

    Delaina &#38; Kris
    1 Oct 2012 | 6:28 pm
    It’s Baack! Trader Joe’s Pumpkin Pancake and Waffle Mix has returned! It seems like fall is really here, beyond the date on the calendar…. Trader Joe’s is bursting with great Pumpkin items!   It was a hard (internal ) debate in the store…. which mix  would I be going home with this … Continue reading → The post Pumpkin Pancake and Waffle Mix appeared first on Living Trader Joe's.
  • Grifone Primitivo Zinfindel 2010

    Delaina &#38; Kris
    14 Jul 2012 | 6:30 pm
    Wine Moment featuring Grifone Primitivo Zinfindel 2010 Hello Trader Joes’ Fans; It is time for another Wine Moment with Delaina. Trader Joes’ is offering Grifone Primitivo Zinfindel 2010 for only 3.99 (at my local). This is a rock’in good Zinfindel priced just right for those of us that want to … Continue reading → The post Grifone Primitivo Zinfindel 2010 appeared first on Living Trader Joe's.
  • add this feed to my.Alltop

    Bitches Who Brunch

  • The Bay House Brunch in Naples, FL

    Cori Sue
    23 Apr 2014 | 6:50 am
    “We’re so happy you’re still together,” pronounced my boyfriend’s best friend and family members upon our return from our first vacation together. “Um, what?” I replied. Apparently, some folks find traveling with significant others trying—and the group had billed our trip to Florida for my friends’ wedding as a make-or-break scenario. The boyfriend had never taken a trip with a girl (huh?) and apparently had a great deal of hesitation over the whole idea of spending that amount of uninterrupted time with a female. Meanwhile, I’d not thought twice about it, and had been…
  • Overnight Blueberry French Toast for Easter Brunch

    Emily, Bitch in the City
    23 Apr 2014 | 6:00 am
    Last weekend, I headed down to Maryland for a long overdue visit with my family. Weeks blur to months and I quickly realize in the rapid pace I live my life in New York that a full season has passed me by without going home. I was thrilled to visit in my mom’s prime: the house was decorated in pastels, easter eggs, bunny rabbits and tulips. Paul often grumbles about having to sift through my collections of seasonal decor in our cabinets to get to anything important, but it’s very clear where I get this from. I also have my mom to thank for my entertaining and cooking prowess, as she has…
  • Woodward Table Brunch II

    Cori Sue
    22 Apr 2014 | 6:43 am
    In Washington, we get extra lucky come spring. Not only is it beautiful, warm, and gorgeous out—we also have cherry blossoms. Spring is a time to renew and refocus, to step outside and to reconnect with old friends after hibernating all winter, to reinvigorate that exercise routine, to try new things happening across the city. One of my favorite activities each April in Washington is Cherry Blossom Yoga, hosted by Lululemon at the Washington Monument each year on a spring Saturday in April. It was a bit blustery this year, but pleasant nonetheless. We did our sun salutations in the…
  • The Marrow Brunch

    Emily, Bitch in the City
    22 Apr 2014 | 5:46 am
    Ten years ago, my boyfriend moved from northern England to New Jersey with his parents and brother, putting many miles of ocean between him and his very close extended family. Paul eventually adjusted to “American Cadbury”, a 21-year-old legal drinking age, and “soccer”, however the distance between New York and Manchester has never impacted the closeness to those they left at home. I’ve had the pleasure of being enveloped by the same love and warmth by the clan abroad, so when I heard that Paul’s cousins were visiting the city, I was thrilled to offer the same welcome. Brunch was…
  • This Week in D.C.: April 21-27

    21 Apr 2014 | 8:18 am
    It’s the best week of the year. Why? Because the pool is opening! From this week until the end of September, you can find me brunching and sunning myself (responsibly, of course) at the Penthouse Pool. Bring on summer, Bitches! Monday It’s Easter Monday! If you didn’t have enough of chocolate eggs and creepy bunny costumes over the weekend, be sure to grab the family and head to the National Zoo for their annual Easter Monday tradition. There will be an egg hunt and animal demonstrations, plus live entertainment and a visit from the Easter Panda. 10 a.m. to 4 p.m. 3001 Connecticut Ave.
  • add this feed to my.Alltop

    Mexico in my Kitchen

  • Tampico Style Sandwich/Torta de la Barda

    22 Apr 2014 | 5:52 am
    It’s not easy to write about my hometown without sounding biased. I know that, like many cities in Mexico, it’s facing its own problems during these hard times, but there is something that Tampico has that no one can deny, a rich gastronomy. When you live abroad, or even in another state of Mexico, one of the things you miss the most is our local food. Our gastronomy is vast in seafood dishes, traditional dishes made with corn dough (called “antojitos”), and no one can forget the famous “Torta de la Barda”. Many people will say that if you visit Tampico and don’t eat a “Torta…
  • Mexican Bolillos Crusty Rolls

    4 Apr 2014 | 2:03 pm
                   Share on your social Networks, it only takes 5 seconds. Thanks!Many years ago, long before the internet era, my dear college friend Alma sent me an important letter. I could feel her excitement for the little surprise she was sending in that letter. It had two recipes, one for the famous sweet bread (“conchas”), and the other for the bolillos. She described how she spent an entire Saturday at her neighborhood bakery learning how to make them and wanted to share the recipes with me, knowing how much I enjoyed cooking. At the beginning…
  • Chicken Mole Enchiladas/Enmoladas de Pollo

    20 Mar 2014 | 8:01 am
                                Share on your social Networks, it only takes 5 seconds. Thanks!A couple of months ago, I was interviewed by fellow food blogger Meghan, from the blog Cake ’n’ Knife. Among other questions, she asked me what my ultimate favorite meal was. I didn't even think twice in answering that Mole is my most favorite dish of all time (my mouth’s watering just from thinking about it right now). Why, you might ask? I guess it’s its combination of sweet and spicy flavors, but that’s not the only thing…
  • Veracruz Style Red Snapper/Huachinango a la Veracruzana

    12 Mar 2014 | 8:03 am
    Veracruz is one of the most beautiful states in Mexico (as I mentioned here); it is full of magnificent sceneries and places full of adventure. For those looking to immerse themselves in a unique culinary experience, each region of Veracruz has it’s own gastronomy with something different to offer. When you visit Veracruz, your feast will start in the north with some zacahuil and bocoles, continue to the fried fish and seafood soups from Tuxpan (right in the middle of the state, at the seaside), and after that to the mouth-watering “tamalitos de chanchamito” in Coatzacoalcos, finally…
  • Mexican Hot Chocolate and Homemade Mexican Chocolate Mix

    27 Feb 2014 | 10:57 am
    If you’ve tried Mexican Hot Chocolate before, you know that it has a different texture than regular Hot Cocoa with milk. The Mexican Chocolate tablets found at supermarkets have a slightly grainy texture and float in the milk mixture of this drink. Cocoa beans are grown in the States of Chiapas, Tabasco and Oaxaca (even in Veracruz). I used to work in the State of Tabasco, in a region known as the Chontalpa. Here the hot and humid weather favors the production of cacao. Farmers go to work before dawn and come back home a little after noon. The heat is one of the reasons they prefer to work…
  • add this feed to my.Alltop

    Cooking | Add a Pinch

  • Bacon Wrapped Meatloaf Recipe

    22 Apr 2014 | 9:01 pm
    This simple bacon wrapped meatloaf recipe makes a moist, tender meatloaf that everyone loves! A favorite, updated classic recipe in my house! My family has always loved meatloaf. Always. It is one of the meals that I know I can prepare and everyone will love. But, then a while back I started making this meatloaf recipe that I wrapped in bacon and oh my goodness gracious, it was like we’d never had meatloaf before in our lives. Everyone went back for seconds and then asked for leftovers the next day for lunch. Read More Pin It You May Also Like:Meatball Sliders RecipeSwedish Meatballs…
  • Restaurant Style Salsa Recipe

    21 Apr 2014 | 9:01 pm
    This salsa recipe is easy to make in minutes! No cooking required for this fresh, delicious restaurant style salsa recipe that you can adjust the heat to your preference! This salsa recipe has totally spoiled me. You see, I’m one of those people that you have to watch closely when you go to the local Mexican restaurant with me because I’ll eat more than my fair share of the chips and salsa. The chips are great and all, but really, they just serve as a vehicle to get the salsa into my mouth as quickly as possible. So, making this restaurant style salsa recipe at home allows me to…
  • Fruit Leather Recipe

    20 Apr 2014 | 9:10 pm
    Homemade fruit leather, or fruit roll-ups, made of dried pureed fruit makes a healthy, delicious treat and a great way to use fruit. Making homemade fruit leather makes a great way to use excess fruit while providing nutritious snacks that everyone just loves. In just a few simple steps, you have your own fruit leather than you can then make into homemade fruit roll-ups that I loved so much when I was a kid. There was just nothing like pulling that sweet treat away from the parchment paper for a snack in the afternoons after school or during lunch from my lunchbox. I loved that Mama would…
  • How to Make a Chocolate Bunny

    18 Apr 2014 | 9:01 pm
    Make your own chocolate bunny with just two simple ingredients! Perfect for gift giving for Easter! Chocolate bunnies have always been a tradition in my family for Easter. The Easter Bunny would always leave a chocolate bunny in my basket and Mama would always have them around for decoration throughout the Easter season, too. I’ve carried on the tradition in my own family, but decided to make them myself years ago. I thought I’d share with you how easy they are to make. You can usually find candy molds in the shape of a bunny at Hobby Lobby, or other local craft stores, Walmart,…
  • Avocado Egg Salad Recipe

    17 Apr 2014 | 9:01 pm
    Avocado egg salad makes for a delicious lunch or light supper. Made with fresh avocados drizzled with bacon vinaigrette and topped with egg salad.  If you love egg salad as much as I do and also love avocados, then this recipe has your name all over it! If you are already planning ways to use those eggs from this year’s Easter festivities, then this is definitely a recipe you’ll want to give a try! Egg salad makes one of my favorite things to make and eat in the whole wide world. I think I inherited that love affair right from my Grandmother and my Mama, even though Mama later…
  • add this feed to my.Alltop

    A Couple Cooks

  • Crispy Baked Sweet Potato Fries

    20 Apr 2014 | 6:58 pm
    Most people don’t become interested in healthy eating overnight; at least we didn’t. It took a few “gateway” foods to get us interested, one of which was the sweet potato. A few meals of loaded sweet potatoes and we were hooked, not only on the potato itself, but the concept that healthy eating could be vibrant and delicious. And what’s a more satisfying in a gateway food than fries? We’ve been searching for a no-fail baked sweet potato fry recipe for years, but it’s been hard to come by. We gave up after several failed attempts where the fries…
  • Real Food Tips: A Dozen Eggs

    17 Apr 2014 | 10:36 am
    Want to eat real food, but don’t know where to start? I’ve got twelve reasons that say you should start with a visit to your farmer’s market egg vendor. Eggs from well-raised chickens are only marginally more expensive than their industrially-farmed counterparts, and they are tastier, more beautiful, and {likely} better for you. Ask the vendor about their chickens, how they are raised, and what they eat. Maybe even invite yourself for a tour of the farm! The benefits of a relationship with the person who grows your food are tangible (for you, the farmer, and your local…
  • Ricotta Scrambled Egg and Asparagus Tacos

    13 Apr 2014 | 5:43 pm
    This weekend was the most springlike of the year, the sun beaming and magnolias just starting to burst into bloom. We spent the day traipsing around the outdoors with that I’m-on-vacation feeling, even though it was just the weekend in our own neighborhood. Somewhere along the way this idea for asparagus tacos came up. It sounds a bit unusual, but it’s a spring take on the ubiquitous Mexican standard that works rather well. The ricotta and scrambled eggs balance out the strong asparagus flavor, and the creamy chive yogurt sauce makes it worthy of messy taco goodness. Even without…
  • Q & A: Dudes in the Kitchen

    9 Apr 2014 | 7:36 pm
    Let’s face it: there are lots of female perspectives on food and cooking out there on the interwebs. The majority of food bloggers and readers we know are women, including the author or every guest post in our Healthy + Whole series. In the traditional gender roles, women have dominated the kitchen at home and men the professional food industry. But today, gender roles are becoming increasingly blurred: men can be fabulous home cooks just as women can be prestigious professional chefs! So, in an effort to provide a bit of diversity, we’d like to highlight some men passionate…
  • Radish and Egg Salad Sandwiches {in Our Kitchen}

    6 Apr 2014 | 6:00 pm
    Here’s a little spring inspiration, from our kitchen to yours. We’ve been in our new kitchen for 9 months now, and already it seems more like home than our previous kitchen of 5 years. Perhaps because it can fit more than two people at once (!), it’s the room everyone ends up in. We view this blog as an extension of our kitchen, so in an effort to make that more tangible, we’ve brought you a little glimpse into it (though we generally prefer being on the other side of the camera!). More often than not on a Saturday or Sunday, you’ll find us here tinkering with…
  • add this feed to my.Alltop

    Chow and Chatter

  • Jamaican Apple and Ginger Juice

    21 Apr 2014 | 7:05 pm
    When we stayed at the Green Castle Estate in Jamaica the ladies who cooked there made fruit juices with a variety of fruits blended with ginger, ice and sugar it was really nice the wee man said it tastes like beer :-) I even took some with me when we went for a stroll This is a simple drink blended apple with a little ginger, it can be added depending on your taste and I didn't add sugar to mine. Ingredients:for 2 glasses4 small apples cut into piecesa pinch of freshly grated ginger on taste Method:add the apple to a blender with a little ice and blendadd the ginger, I found I…
  • Mount Pleasant Church

    19 Apr 2014 | 8:50 pm
    One of my favorite places to go locally is Tanglewood a wonderful park, with walking trails playgrounds, a pond, horses, tennis, golf and a manor house it also has a wonderful old church known as Mount Pleasant church here is a little history :"Among the earliest European settlers of the Yadkin River Valley was William Johnson, an immigrant from Wales. In 1757, just four years after the Moravian settlement of the Wachovia Tract in the nearby communities of Bethabara and Salem, Johnson purchased the mile square central portion of the present property from the Ellis family to whom the land was…
  • A Photo Series of Jamaican Flowers

    16 Apr 2014 | 5:33 am
    One of the best things about Jamaica is its amazing tropical flowers ;-) here follows a photographic essay enjoy Pin It
  • Ploughman's baguette

    12 Apr 2014 | 6:39 pm
    This is a new twist on the British Ploughman's lunch a traditional british salad, with cheese, ham, tomato, cucumber, lettuce and other salad items and a good portion of branston's pickle. This pickle which I was delighted to find in my local grocery store is a store cupboard staple. Branston pickle was first made in 1922 in the Branston suburb of Burton upon Trent by Crosse & Blackwell. Branston Pickle is made from a variety of diced vegetables, including swede, carrots, onions, cauliflower and gherkins pickled in a sauce made from vinegar, tomato, apple and dates with spices such…
  • Green Castle Estate Jamaica

    7 Apr 2014 | 5:25 am
    When we were planning our trip to Jamaica, despite the rumors of fear and warnings not to leave the resorts we decided that it would be fine, we were going to get a snapshot of the country, hire a car and mix with the locals. As I studied google maps I stumbled on this hotel in a rural area of Northern Jamaica and emailed them after a few emails with the estate manager Elaine, I figured this was doable for our first couple of nights a 2 1/2 hour drive from Montego bay where the airport was then drive to the South coast for a couple of days, one day to see the famous Negril white sand beach…
  • add this feed to my.Alltop

    Guilty Kitchen

  • Matcha Muffins

    22 Apr 2014 | 11:23 am
    So let’s talk about these awesome green Matcha Muffins, shall we? I recently received a free sample of Kiss Me Organics Matcha Green Tea Powder and also the most amazing Amazon service I have ever seen. I order it at about 3 in the afternoon on a Wednesday and at about 9am the next morning, it was on my doorstep. Thank you Amazon! And for some reason, I got free shipping too. Amazing! I confess, I’ve never used or tried matcha powder before, but I have had a sip or two here or there of someone’s matcha latté at Starbucks. With that in mind, and the 13-cup KitchenAid Food…
  • Creamy Cucumber Salad

    15 Apr 2014 | 1:46 pm
    This Creamy Cucumber Salad is a pretty popular iteration of the humble cucumber. I mean, what is there to do with cucumbers besides some kind of salad or carving them out for appetizers? It’s not like you can cook with them, right? Although once, at a restaurant I used to work at that shall remain nameless, they offered a turkey and cucumber pizza. Let’s just say I did not test it out. The only thing difficult about making this salad is slicing the cucumbers and onions thin enough to make a nice texture.(...)Read the rest of Creamy Cucumber Salad (289 words) © Elizabeth for…
  • Puro Coffee

    9 Apr 2014 | 10:51 am
    Just a quick giveaway post today (You’re SO disappointed, right?!) and it has to do with more COFFEE! Yes, I love coffee, in every form, at any time, for any reason. I start my day with a giant Bulletproof coffee and I love making it with the best coffees I can find. So imagine my delight when I received an email from Puro Fairtrade Coffee from the UK! Here is some information regarding the brand:  (...)Read the rest of Puro Coffee (707 words) © Elizabeth for Guilty Kitchen, 2014. | Permalink | 2 comments | Add to Post tags: Feed enhanced by Better Feed from Ozh
  • Kickstarter Pre-Workout Bars

    26 Mar 2014 | 3:55 pm
    If you follow my many social media accounts, you might know how much I love coffee and caffeinated food items… So it was with great pleasure that I joined the Lavazza Passionista network for the next few months. I will be talking about and using the Lavazza brand of coffee (Italy’s #1 drip coffee) in some recipes, like this one, or just talking about coffee and how much it makes my world go round. Usually, I’m all over the French press, but this coffee came pre-ground (and very finely) so I was forced to haul out my drip machine. I then promptly broke the carafe, so…
  • Raspberry Oatmeal Protein Cookies

    27 Feb 2014 | 11:16 am
    Holy shit you guys! Today is the beginning of the 2014 CrossFit Games Open If you are registered today is the day you find out the first torture. I feel for you. I didn’t register this year…wah wah wah. Why not? A couple of months ago, Adrian injured his back. At first, I kept doing CrossFit when we worked out and Adrian started doing accessory movements (Bench Press, pull ups) to fill in for what he could not do (Olympic and Powerlifting). I could tell that it was frustrating for him to see me doing the sport he loved right in front of him as he worked on the bench. So after a…
  • add this feed to my.Alltop

    Mission: Food

  • Dominique Ansel Bakery: The Cronut Adventure Continues

    21 Apr 2014 | 5:00 am
    Last October I made my first pilgrimage to Dominique Ansel Bakery to try the pastry that has taken the world by storm: the Cronut. There are many imitations available these days, and I haven't tried any of them. Thus far I've only stuck to the real deal, and although they can be difficult to attain, I still believe they are worth it.On my last visit,  I arrived at 6:45 am and didn't get my hands on a Cronut until about 10 am (2 hours after the bakery opens). This past week, my friend and I arrived at 6 am sharp and were 3rd and 4th in line. It was also much colder than my previous visit,…
  • Sweet and Vicious: Salvation Cinnamon Rolls

    3 Apr 2014 | 5:00 am
    Once upon a time in 2011 a food blogger received a review copy of The Whole Hog Cookbook by Libbie Summers, and the rest is history. She read the book from cover to cover, interviewed the author over the phone, waxed poetic about her love for the book on her blog (on multiple occasions) and was even invited to the cookbook release party in New York City where she got to meet the fabulous and fashionable Libbie Summers, who was just as awesome (yet super down to Earth) as she appeared to be in her rocking debut cookbook.Fast forward to 2014 and the release of Summers' sophomore book Sweet…
  • Gambas al Ajillo (Garlic Shrimp)

    26 Mar 2014 | 5:00 am
    I recently divulged details about a fun Spanish tapas party I hosted in honor of my sister's birthday. Today I'd like to share another recipe from the event! Gambas al Ajillo (or garlic shrimp) is perhaps one of the most popular tapas dishes out there. There is a version of this recipe in almost all 5 Spanish/tapas cookbooks I own. You can't really go wrong with shrimp and garlic.I selected this version over the others because I liked the idea of using the sweet Sherry to create a thickened sauce for the shrimp. The other recipes didn't include this ingredient, but I figured it seemed pretty…
  • Patatas Bravas (Fierce Potatoes)

    19 Mar 2014 | 5:00 am
    In honor of my amazing sister's birthday last week, I created a fun and festive Spanish tapas meal to celebrate. Tapas are one of my favorite styles of small plate meals (along with dim sum) and can always get on board for enjoying tapas with family or friends whether at a tapas bar or in my home.Along with a pitcher of fruity sangria (a tapas meal without sangria is just sacrilegious) I created a spread of dishes that included an Empanada with Marinated Pork Roasted Red Peppers, Shrimp with Garlic, Mussels on the Half Shell with Escabeche (served cold and prepped in advance), Patatas Bravas,…
  • Fish Pie

    13 Mar 2014 | 5:00 am
    Fish pie. It never really sounded appealing to me until recently. It seems like overnight I suddenly had the urge to create this classic dish. It's mostly British in nature, but I've also seen it described as Irish fish pie, and since there's a lot of crossover for food (shepherd's pie vs cottage pie, for example), I figure this is another case where you can call it either British or Irish depending on your mood.I'd normally call it British, but today I'm going with Irish just for the sake of celebrating St. Patrick's Day, which is just around the corner. It seems like as good an excuse as…
  • add this feed to my.Alltop

    Savoring Time in the Kitchen

  • Dark Chocolate and Sea Salt Rice Krispie Treats

    17 Apr 2014 | 12:28 pm
    Several years ago I bought a vintage German hen mold on eBay.  My intention was to eventually fill it with melted chocolate for an Easter centerpiece.  The huge opening at the bottom and the sides that don't quite fit tightly together made me too afraid to waste perfectly good chocolate so I've only used it for display. Maybe one day I'll find a solution to my melted chocolate dilemma.When I saw a recipe on Tastespotting for chocolate Rice Krispie treats I figured this would be the next best thing. Mind you, these aren't wimpy chocolate treats make from cocoa puffed cereal. …
  • Bunny Buns

    14 Apr 2014 | 7:12 am
    I saw these adorable rolls on Pinterest last week.  I knew my young grandsons would love to see these on the Easter table next weekend and I think they will bring a smile to the adults too :)I did a test run on Saturday - which did not go well. First, the dough did not rise very well,  then I over-baked them!  "Add insult to injury" as they say.  Sunday, I tried them again with different yeast and made sure my timer was set (and actually running).  Success!  I only wish I had made the ears a little longer as I think they could be mistaken for mice.  By the…
  • Spicy Shrimp (or Lobster) Remoulade on Molasses-Butter Toast

    6 Apr 2014 | 11:58 am
    Have I mentioned our Gourmet Group?  Just once or twice, I'm sure :)  There are 10 of us - five couples.  We rotate hosting and creating the menu for our 'turn'.  One recipe is assigned to each non-hosting couple to prepare. This past weekend, one of the other couples hosted and my husband and I were assigned this appetizer recipe. This recipe was supposed to be Spicy Shrimp Remoulade.  However, our host is an avid fisherman in the Florida Keys and recently brought back these small lobster tails from his friend, a lobster fisherman, with whom he fishes. They offered…
  • Biscoff Cookie Coffee Cake

    29 Mar 2014 | 10:17 am
    Recently, a representative from Lotus Bakery (the makers of Biscoff Cookies) asked me if I would like a package of Biscoff cookies to use as inspiration for a recipe. Biscoff is expanding their website to include more recipes from home cooks and bloggers.  Of course, I said "Yes!" because I love Biscoff cookies. I am so happy that Biscoff cookies have gained such popularity here that it is no longer difficult finding them in stores.The logo on the package was my inspiration.  "Europe's Favorite Cookie with Coffee".  This made me think how delicious a coffee cake would be…
  • Mu Shu Pork with Chive Mu Shu Pancakes

    20 Mar 2014 | 8:06 am
    Happy first day of Spring everyone!!! I told you I liked cabbage in my last post so here I am with another delicious recipe loaded with vegetables and another variety of cabbage - this time, Napa cabbage.  Also known as celery cabbage, Napa is a type of Chinese cabbage which originated near the Beijing region of China, and is widely used in Asian cooking. Mu Shu Pork is made with slow-roasted and shredded pork, an abundance of cabbage, carrot, green onions, mushrooms, bean sprouts and cooked egg, A wrapper is spread with hoisin sauce and the cooked medley is placed over the pancake with…
  • add this feed to my.Alltop

    Roti n Rice

  • Slow Cooker Ham

    23 Apr 2014 | 10:49 am
    Treat your family to this fuss free Slow Cooker Ham with apple juice, brown sugar, and spices. It is moist, tender, and absolutely delicious! The post Slow Cooker Ham appeared first on Roti n Rice.
  • Week in Review – April 20th, 2014

    20 Apr 2014 | 6:27 am
    Our first ever Week in Review post for April 20th, 2014. This week we have 2 videos, 5 popular recipes on the blog, and 3 recipes from our foodie friends. The post Week in Review – April 20th, 2014 appeared first on Roti n Rice.
  • 12 Recipes for Easter

    17 Apr 2014 | 7:01 am
    12 Recipes for Easter to prepare for your weekend get-together. Choose from egg dishes, breads, salad, main dishes, and desserts. The post 12 Recipes for Easter appeared first on Roti n Rice.
  • Brown Rice Sushi

    15 Apr 2014 | 12:50 pm
    These Brown Rice Sushi rolls with cucumber, asparagus, and crab sticks are a healthier alternative to regular white rice sushi. They are just as tasty. The post Brown Rice Sushi appeared first on Roti n Rice.
  • Tom Yum Noodle Soup

    13 Apr 2014 | 7:31 am
    This spicy tangy Tom Yum Noodle Soup with chicken and shrimps is sure to wake up your taste buds. Less than 20 minutes to prepare. Recipe includes video. The post Tom Yum Noodle Soup appeared first on Roti n Rice.
  • add this feed to my.Alltop

    Rouxbe Online Cooking School Blog

  • Waldorf Astoria Shows Commitment to Training Success with Rouxbe Program

    Ken, Vice President Culinary Training
    16 Apr 2014 | 11:02 am
      Waldorf Astoria Graduate and Chefs The Waldorf Astoria NYC Ken Rubin, Vice President Culinary Training at Rouxbe  We are pleased to announce that another cook has successfully completed the Waldorf Astoria New York culinary training program powered by Rouxbe. This online training program complements on-ground training efforts at this iconic hotel and reinforces their...
  • The BEST Biscuits | Dairy & Egg-Free

    Dawn, Co-founder of Rouxbe
    7 Apr 2014 | 9:17 am
    Shut the door on this one — the testing is over, we have a winner folks!! And the fact that these biscuits are completely vegan-friendly is TOTALLY irrelevant—these biscuits are simply delicious. They are light, flaky and even ‘buttery’. I am just going to let the images speak for themselves! Okay, I’ll just add this one...
  • Rouxbe Cooks Up Partnership with the National College of Natural Medicine (NCNM)

    Joe, Co-founder of Rouxbe
    2 Apr 2014 | 7:59 am
    Rouxbe Partners with National College of Natural Medicine to Broaden Wellness Reach & Services We are cooking up a partnership with the National College of Natural Medicine (NCNM) and we wanted to share a web-based educational experience with you that you may find useful as you learn to cook. NCNM, the oldest and largest Naturopathic...
  • Breville Canada Partners with Rouxbe to Send Customers to Cooking School

    Joe, Co-founder of Rouxbe
    1 Apr 2014 | 11:27 am
    Rouxbe & Breville Canada Join Forces to Help People Cook Better We are pleased to announce a unique partnership with Breville Canada. Breville is a leading provider of some of the finest beverage, cooking and food preparation equipment on the market—products that we use in many of our instructional videos. As part of the partnership,...
  • Rouxbe Launches Game-Changing Professional Cook Certification Course

    Joe, Co-founder of Rouxbe
    6 Mar 2014 | 10:28 pm
    5-years in the making and it’s finally here! Enrollment is now open for Rouxbe’s inaugural Professional Cook Certification Course. This follows on the heals of Rouxbe’s Plant-Based Certification Course which is in full swing with 2 offerings (the first sold out in under 3 weeks). The first offering of the Professional Cook Certification Course will...
  • add this feed to my.Alltop

    IndianSimmer - Indian food made easy plus more!

  • Homemade Sprouts And Sprouts Chaat Papdi

    2 Apr 2014 | 10:30 pm
    I hate doing dishes. I have friends who find standing in front of the kitchen sink, rinsing one plate after the other, gently rubbing the edges of spoons and forks with a dish scrub and then arranging them neatly in the dish washer, "therapeutic". I don't. I love those friends and wish they would come home more often, but I do not like washing those dishes. If I wasn't mother of a four year old girl who I desperately wanted to impress everyday, secretly hoping she would "wanna be like mommy", I would not look at that kitchen sink for weeks. I would keep throwing dirty dishes in…
  • Bharwan Baigan (Indian Style Stuffed Eggplants)

    25 Mar 2014 | 10:40 am
    One afternoon while we were chatting over a long chain of text messages, my friend Kankana asked if I had the recipe for bharwan baigan I can share with her. Well it was a simple question but it got me very confused. . You see I do not have the recipe for bharwan baigan or Indian style stuffed eggplants. I have at least five or maybe more than that.One is my mum's recipe that I grew up hating (what a fool I was!) and now crave for a bite of it.  She uses Chinese eggplants in her recipe and stuffs it with 6-7 dry pickling spices along with raw garlic and fries it in mustard oil. Then…
  • Beetroot Gnocchi With Spicy Coconut Sauce (First Video Post!)

    4 Mar 2014 | 1:15 pm
    Beetroot Gnocchi with Spicy Coconut Sauce from IndianSimmer on Vimeo.Rubbing those sea deep brown eyes, in his arms, the butterfly and her papa entered the kitchen. I was straining his tea and prepping to warm up her milk when they sneaked from behind and hugged me. Landed countless “monster puchis” (those big fat kisses, the butterfly nomenclatured so) on either of my cheeks and got a family group hug in response. Although the very next moment was not something they were used to for the past couple weeks. The rushing look on my face told them that the party was over and we are back to…
  • Bourbon Kissed Spicy Pecans

    19 Dec 2013 | 7:43 pm
    All the way from kindergarten till I was ready to go to college, I went to a catholic school. Skirts five inches below the knee and hair tightly tied into two side ponytails with a ribbon matching the school uniform, catholic school. A huge Christmas celebration in the courtyard of the convent and the school chapel twinkling of red, green and yellow Christmas lights for the whole month of December, catholic school. So having grown in a country where Christians were in minority, although never considered so, I have been celebrating Christmas since I was wise enough to know what Diwali…
  • Pav Bhaji

    13 Dec 2013 | 12:58 pm
    The day was warm, and the sky was china blue. Bees buzzed among the foxgloves, and Daisy wandered down the lane, humming a little tune to herself. Suddenly, from the corner of her eye, she caught sight of a beautiful yellow butterfly stuck in a spider's web. As she crouched down to take a closer look, a black spider emerged from beneath a leaf and began crawling across the web towards it.It was time for her bedtime story and cuddled at one corner of her bed with my arm wrapped around her, the butterfly (my butterfly!) and I were reading her favorite book "Daisy Dawson is on her way". A book…
  • add this feed to my.Alltop

    Turntable Kitchen

  • Single Serving: Cheerleader – Perfect Vision

    Matthew Hickey
    23 Apr 2014 | 4:00 am
    Our friends Cheerleader are back and we couldn’t be more excited. We’ve honestly had the “What ever happened to Cheerleader?” conversation on more than one occasion in our home. So, yeah, they’re back, but things have… changed. They’re no longer the shimmery dream pop duo from Connecticut writing under charmingly silly pseudonyms that we remember. In fact, in the years since we last heard from them, they’ve evolved into the “hazy electro-pop quintet from Philadelphia.” The first official single from the new Cheerleader is…
  • Banana and Macadamia Nut Muffins: Everything Will Be Ok

    22 Apr 2014 | 4:00 am
    I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to defined by a ‘movement’ of sorts, either by observers of our generation, or ourselves. We’re hipsters! We’re feminists! We’re liberals! We’re entrepreneurs! We’re socially conscious! We’re locavores! We’re vagabonds! We’re 2.0! We’re living in a very self-aware world, I guess is what I’m saying. And sometimes when you spend a lot of time looking down from a distance not too far away from where you’re standing, things can get…
  • Musical Pairings: Quilt – Held In Splendor

    Matthew Hickey
    22 Apr 2014 | 4:00 am
    Boston-based Quilt (Anna Fox Rochinski, Shane Butler and John Andrews) have always demonstrated a knack for crafting thoughtfully constructed psych-folk jams built from wide-open structures and hazy, billowing melodies. Indeed, their 2012 self-titled LP was heavy on reverb-drenched riffs, quasi-mystic sentimentality, and grooves that swirled in beautifully loose, irregular circulars. On Quilt it always appeared that the journey was as (maybe even more) important than the destination. For the most part, all of that is true of their latest effort Held In Splendor. It’s a kaleidoscopic and…
  • Single Serving: Cancer – Same Color As Digital Photography

    Bastien Rayno
    21 Apr 2014 | 12:01 am
    Danish boy-boy duo Cancer is the new project from When Saints Go Machine lead singer and producer Nikolaj Manuel Vonsild and Chorus Grant lead singer and guitarist Kristian Finne Kristensen. The two songwriters and friends have for more than one year been working on creating a new and unique musical universe. Listen to their delicate debut offering “Same Color As Digital Photography” taken from the upcoming beautiful and soulful 6-tracks mini-debut album Ragazzi out June 9 on Tambourhinoceros. Pre-order the vinyl here.
  • Single Serving: VA – Faux Real (Record Store Day 2014 Release)

    Matthew Hickey
    18 Apr 2014 | 4:00 am
    As much as I love Record Store Day, I’m also starting to realize just how non-essential most of the releases are. Let’s face it, with a few notable exceptions every year, most of the releases collect dust on your shelf and rarely get played. And of the best releases I’ve scored, many prove to be not all that limited (most releases with a production of 5,000 or more copies will probably still be on the shelf at the store the following week). There are, however, a few releases every year that hit that sweet spot where they are both playable and collectible. The Faux Real…
  • add this feed to my.Alltop

    Jersey Bites

  • Langosta Lounge’s Chef Peter Morris: A Big Winner

    Sabrina Szteinbaum
    23 Apr 2014 | 7:58 am
    At the New Jersey Restaurant Association’s 2014 Restaurant Operators Conference (ROC’14), the year’s Top New Chef award went to Chef Peter Morris of Langosta Lounge in Asbury Park for his creation that evening: umami filet mignon with prawns. The competition, which industry leaders judged on taste, creativity, appearance and food safety, required the four participants […]
  • Chef Spotlight: Thomas Ciszak

    Veronique @ Food &#38; Wine Chickie
    22 Apr 2014 | 9:08 am
    Chakra, in Paramus, is about to ring in its tenth year in business. Jersey Bites decided to celebrate by featuring Chef Thomas Ciszak. Born in Waltrop, Germany, and trained in some of the best kitchens in the world, Chef Thomas Ciszak brings a European sensibility and passion for seasonal, high-quality ingredients to the farm-to-table cooking […]
  • Cranford’s Dreyer Farms: Better Than Ever

    21 Apr 2014 | 9:02 am
    If you’ve driven up Springfield Avenue in Cranford at all in the past few months then you’ve been sure to notice the changes happening at Dreyer Farms. The old structure was torn down and a beautiful new building stands in its place. I spoke with CSA (Community Supported Agriculture) Director Dawn Salerno about the new […]
  • Union City High School Welcomes Chef Jet Tila

    Sabrina Szteinbaum
    19 Apr 2014 | 4:48 am
      Union City High School’s Gabriela Martinez’s “Omelet de Union City” earned her a visit from celebrity chef Jet Tila, who cooked the winning recipe with her in the school’s cafeteria earlier this month. The tenth grader recently won the “What’s Your Hometown Specialty?” contest, which was established in an effort to promote healthier meal […]
  • Easter Wines Around the Garden State

    18 Apr 2014 | 6:57 am
    The Jersey Bites team checked in with some of the Garden State’s most prominent vineyards for their thoughts on Easter wines. Thanks to all who participated in gathering Easter wine picks from top New Jersey wineries! Villa Milagro Vineyards Audrey Cross Gambino Dueña de la viña “For me Easter is full of the first fragrant […]
  • add this feed to my.Alltop

    Kate in the Kitchen

  • red quinoa, kale & roasted cauliflower

    7 Apr 2014 | 5:33 am
    I have a tendency not to share these dishes we eat, mostly thrown together with ingredients from the fridge that likely need to be used up before they become this years compost material. This ‘Cowboy Cooking’, as Mike calls it, is a strange gift that I have, an ability to see what’s available and be able to make something delicious from it. Plenty of people do it, I’m sure. I just need to share it more often. Because the results are often pretty spectacular. On one of my last trips through CostCo, I came across a 4-lb bag of red quinoa for $15.99. At $4 a pound, this…
  • smoky blood orange vinaigrette

    25 Mar 2014 | 3:39 pm
    Did you know that the Chocolate Lava Cake was an accident? In a rush to provide a warm dessert, the chef who created it took the cake out of the oven too soon, and when a fork was pressed in to it, the soft, melty interior slipped out. The chef was aghast, but the customer loved it. Boom. Herald the ubiquitous appearance of it on restaurant menus for decades, and a spot in the Dessert Hall of Fame. This Smoky Blood Orange vinaigrette was also an accident. A delicious and colorful accident. Back at the beginning of the month I had a dinner party to celebrate my 50th birthday, and invited some…
  • pasta for the familiar

    17 Mar 2014 | 6:03 am
    Just 10 days ago, I underwent LASIK eye surgery and my life shifted in ways that I’m still learning to understand. I’m trying to make sense of it all, but only those who’ve been under the burden of eyeglasses for their entire life, then freed from the need in a quick, 7 minute procedure would be able to know why this is such a huge, life-changing shift. So for the rest of you, I’ll just talk about pasta. Because that’s just not that big of a deal, right? But this dish I created recently, well, this IS a big deal. I’ve been pasta-less most of the past year,…
  • boston baked brown bread

    10 Mar 2014 | 6:50 am
    Sometimes you just need something like this bread; a dense, slightly sweet loaf, with a firm, pebbly crust and a texture that wakes up your mouth, giving it plenty to chew on. Something that seemingly defies convention, that marries best with thickly spread chilled butter and a steaming cup of coffee, that says straight away to your belly a soul-satisfying ‘Ahhhhhhh!’ Baked in a cast-iron skillet, this bread, with it’s molasses laced crumb, rich with rye, cornmeal and stone-ground wheat goes by multiple names depending on who you ask, or possibly, where you’re from.
  • ginger-lime tuna with coconut quinoa

    4 Mar 2014 | 6:25 am
    How pretty is this dish?? Now that we’re in to March, the month where Spring makes it’s appearance on the calendar, I’m hoping for a speedy turnaround to the cold. Although my cats would likely argue for the continuing need for cozy, warm lap snuggles, I argue for lighter, greener, and crunchier. To anyone committed to eating better foods, we know that spending a bit more money is sometimes the means to achieving our goals. I enjoy having cans of tuna around for a quick meal, but have become more particular about what canned tuna I’m willing to buy. Wild Planet has…
  • add this feed to my.Alltop

    A Culinary Journey With Chef Dennis

  • How to Make Tex-Mex Jambalaya

    Chef Dennis Littley
    23 Apr 2014 | 8:18 am
    Living in Florida has certainly enhanced our menu options with the wide variety of Regional and Southern cooking available.  When I shop I find different cuts of meat, tropical produce and a wealth of Latin ingredients to spice up my dishes! We still enjoy going out to dinner and experimenting with new restaurants and dishes and recently Lisa and I tried a Louisiana themed restaurant in Kissimmee and Lisa tried the Jambalaya.  While she did enjoy it, I looked at the dish and began thinking how I could change it to be more what we both expected, keeping with my style of cooking.   Not to…
  • Around the Kitchen Table – My New Show on Google+

    Chef Dennis Littley
    8 Apr 2014 | 7:08 am
    In case some you’ve been wondering what I’ve been up to lately, I’m happy to announce a new show that I’ve been working on for the past few weeks called Around the Kitchen Table.   My co-host for this series is Susan Serra  a World Renowned Certified Kitchen Designer and  Author whose kitchen have appeared in many publications, most recently House Beautiful.   You can see some of Susan’s handiwork at one of her blogs The Kitchen Designer. Our new show on Google+ is currently running every Monday at 3 PM EST and lasts about an hour.   You’ll find…
  • My Seven Favorite Meyer Lemon Recipes!

    Chef Dennis Littley
    6 Mar 2014 | 12:09 pm
    One of my favorite times of year is when the Meyer Lemons start coming into season and I’ve begun to see them in my area supermarkets again so that means its time to getting cooking with Meyer Lemons!   Meyer Lemons made their first appearance in the United States in 1908 when Frank Meyer introduced this hybrid of a lemon and mandarin orange.  Frank was working for the US Agricultural Department and collected samples of this sweet lemon while in China.   After almost losing the Meyer Lemon in the 1940′s a new and improved version was introduced, and that my friends is what…
  • Chicken and Shrimp Toscano

    Chef Dennis Littley
    26 Jan 2014 | 6:47 pm
    During my restaurant days I loved the saute station, blending ingredients together, finding the right balance, getting the sauce just right and providing my guests with a good value and a delicious meal. One of the ways I used to keep costs down was to mix chicken and shrimp together.  My guest still got the splurge of plump juicy gulf shrimp, while the chicken helped keep the cost in line, and of course I served the dish over pasta so by the end of the meal my guest was full and satisfied. Using the same philosophy in your kitchen you can take ordinary everyday meals and transform them into…
  • Buffalo Chicken Mac and Cheese and Hello from Florida!

    Chef Dennis Littley
    8 Jan 2014 | 9:28 am
    For those of you that don’t know, I moved to Kissimmee Florida at the end of October.   And for those that didn’t know last year was one of the worst years of my life.   I battled my work related injuries, that Doctors told me couldn’t be fixed, constant pain and a bout of depression that came as the result of those injuries and the fact that I could not continue working as a chef at the school I loved so much, in a profession that defined me. Our move on top of everything else only added to the problems as did losing my mother in June, and then our beloved rescue Bernese Mt. Dog…
  • add this feed to my.Alltop


  • Weekly Meal Plan, April 21

    21 Apr 2014 | 2:42 pm
    We had a busy weekend in Dallas-Forth Worth, taking advantage of the extra day off to have a packed mini-vacation. After the science museum, the zoo, a Rangers game, and running around a park, we were all exhausted by the time our car rolled into the driveway. But here is Monday again, and we’ve got […]
  • Strawberry Mint Ricotta Tart

    15 Apr 2014 | 8:00 am
    “I can’t do it,” he said, crouching down low enough for his head to slump to his knees. I sighed, dropping another strawberry into my box. At 6.5 years old, this is normal behavior for my son. The new normal, until it’s not. (I hope.) “OK,” I said. “We’ll keep picking, and you can just […]
  • Carrot Cake with Lemon Frosting

    8 Apr 2014 | 5:00 am
    Celebrate spring with a simple, not-too-sweet Carrot Cake with Lemon Frosting.  Cooking at my house means often multi-tasking and working in shifts. Whisk together flour and dry ingredients in the morning. Grate veggies during lunchtime. Frost cakes late at night, after everyone else is in bed. I like it this way, the non-rush of the […]
  • Copycat Starbucks Breakfast Sandwiches

    7 Apr 2014 | 6:00 am
    Save time and money by making these copycat Starbucks Bacon Breakfast Sandwiches at home. The alarm clocks go off, and we drag ourselves out of bed, groping our way in the dim light through the house to the baby’s room, stepping on errant cereal bits or cat food along the way. Hopefully nothing worse. Once in […]
  • Chili Beef Pie

    4 Apr 2014 | 6:00 am
    Comforting, hearty, and still simple to make, Chili Beef Pie tastes like home. It’s Friday. Can I get an amen? At our house, Friday means taking the big kid to soccer practice, and making sure that he has enough to eat before and after. It’s kind of astonishing how much food a six-year-old can eat […]
  • add this feed to my.Alltop


  • Curried Pumpkin Coconut Soup #PumpkinCan

    Heather Schmitt-Gonzalez
    21 Apr 2014 | 4:17 am
    This is a Sponsored post written by me on behalf of Libby's. All opinions are 100% mine. I've never been shy about my love for pumpkin. It's healthy. It's versatile. It's delicious. It's a superfood that packs a powerful boost of Vitamin A (which promotes healthy bones, skin, and eyes) and fiber which, along with a balanced diet, helps to protect your body from certain types of cancer and heart disease. So, when I was offered the opportunity to partner with Libby’s Pumpkin to promote the versatility and health benefits of eating pumpkin year-round, I happily…
  • Lemon Icebox "Pie" #SundaySupper

    Heather Schmitt-Gonzalez
    20 Apr 2014 | 4:00 am
    A few weeks ago, somebody on twitter asked me if I had a good Lemon Icebox Pie recipe. I had to say that I didn't, but that I would ask around. We found some absolutely tempting suggestions, and I decided that it was time to make one for myself. I don't know why I hadn't before now...I love lemon desserts. If I'm being completely honest, I don't think that I'd ever even eaten a slice before. That changed last weekend. I wound up slightly adapting a recipe by my favorite cookbook author, Tessa Kiros. In her latest absolutely gorgeous as usual book, Recipes and Dreams…
  • Black Garlic Chocolate Chunk Ice Cream - #NationalGarlicDay (+ Giveaway!)

    Heather Schmitt-Gonzalez
    18 Apr 2014 | 10:00 pm
    The day that I've been promising you for the past 4 or 5 years has finally arrived. The day that I share with you a big bowl of GARLIC ICE CREAM! I've made a few garlicky desserts in my day. One that I've mentioned, but never actually shared with you, Pineapple-Garlic Upside Down Cake (imagine roasted garlic cloves in place of the maraschino cherries). And then couple of years ago, I shared an Apple Spice Cake with Roasted Garlic and Honey-Poached Garlic Sauce. I can't help it, I'm drawn to the unusual! But not only the unusual, as pretty much anything with garlic is good…
  • add this feed to my.Alltop

    My Man's Belly

  • What To Do With Leftover Easter Candy – Peep Chips

    21 Apr 2014 | 9:10 am
    What are you going to do with all that leftover Easter candy? Buying more at half price? Take those marshmallow peeps and make peep chips. Yes, peep chips. Related posts: Cute Overload Easter Cakes... Check out the site to get the recipe and relationship advice you know you want.
  • Roasted Carrot Hummus with a Spicy Kick…Or Not

    18 Apr 2014 | 9:18 am
    Smoky, spicy, sweet...this roasted carrot hummus has you covered. Making hummus from carrots cuts the fat and calories, but not the flavor. The perfect dip. Related posts: Easy Thanksgiving Recipes:... Check out the site to get the recipe and relationship advice you know you want.
  • add this feed to my.Alltop

    Give Recipe

  • Very Refreshing Cucumber Salad

    21 Apr 2014 | 11:25 am
      Are you planning to go on a diet and lose weight before summer and are you looking for a recipe for a healthy snack that will not break your diet? This Cucumber Salad is just perfect for you! It’s not a boring diet food, on the contrary it has such a great combination of fresh flavors that you will be addicted! You can eat this very refreshing cucumber salad as much as you want since it contains almost no calories. This will become your favorite type of salad in warm weathers even if you don’t need to lose weight as it tastes really good! This is one of those great guilt-free…
  • Lemon Poppy Seed Cake

    20 Apr 2014 | 11:33 am
      Have you ever eaten a cake and felt like you’re eating ice cream? You will feel so when you try this Lemon Poppy Seed Cake! You might realize that I’ve been posting refreshing treats since the beginning of April. It’s not because we’re having summery weather here. I just think that spring itself means refreshment and we don’t have to wait till summer to enjoy ice cream, popsicles or other fresh foods. Refreshing foods don’t have to be frozen though, even a cake could be suitable for warm weathers with the right ingredient. This lemon poppy seed cake is one of these cakes…
  • Strawberry Lemonade Popsicles

    18 Apr 2014 | 8:00 am
        Is it too early to make popsicles? I know it’s not even May, but I just couldn’t wait any longer. The fragrant strawberries at the market were so tempting and they were like begging to become a fun treat. This is the first time I’ve made Strawberry Lemonade Popsicles and will definitely be making these often this summer. I had been very busy with packing things for a few days and we moved to another house in the very early morning on Tuesday. You can imagine the mess in our new home. There was almost nowhere to sit down, everything was very well packed and they were…
  • Homemade Chocolate Ice Cream

    14 Apr 2014 | 8:00 am
    This is such a wonderful ice cream that nobody can notice it’s homemade unless they are told. This is my second ice cream try with my new ice cream maker and I’m absolutely very proud of the result. This is, without doubt, one of the best chocolate ice creams I’ve ever eaten! And it’s homemade. And I made it! Well, with the help of my new toy. I think I’ve found my ultimate Homemade Chocolate Ice Cream recipe thanks to The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments  by David Lebovitz. This Homemade Chocolate Ice Cream is smooth, creamy and full of…
  • Rustic Raspberry Tart

    13 Apr 2014 | 8:00 am
    Making pie might be challenging for many of those who are interested in baking. It is not as hard as it sounds indeed and I think everyone can bake yummy pies just after a few tries. If you haven’t dared baking pie yet, I think you should start with open top pies aka tarts since it’s easier to handle the dough. Tarts are time saver too. If you haven’t dared to bake a pie yet or if you don’t have a lot of time, give this easy Rustic Raspberry Tart a try! I’m sure you will be amazed when you see the ease of making it. It is all about the tart dough. If you succeed making it once, you…
  • add this feed to my.Alltop

  • Overnight Oatmeal with Mango and Coconut Milk

    15 Apr 2014 | 6:26 pm
    A recipe for creamy, steel cut oats studded with mangoes, made super easy thanks to the slow cooker.
  • 5 Tips to Make Your Blog More Secure – #Techmunch Recap

    9 Mar 2014 | 10:13 am
    5 easy ways to make your blog more secure, from Andrew Wilder of
  • Austin Food Events in February

    31 Jan 2014 | 4:17 pm
    Booze and love are in the air! Austin's February food events are focused mostly on romance and liquid love. Here's a round-up of city food events I'll be attending this month:
  • Where to Go on a Weekend in San Antonio

    31 Jan 2014 | 3:17 pm
    A recap of my recent trip to San Antonio with the Austin Food Blogger Alliance.
  • Austin Food Events in January

    5 Jan 2014 | 10:28 am
    Just because the holidays are over doesn't mean Austin's food scene is slowing down. January is a big month for Austin food, with visits from the nation's top up and coming chefs, a new Whole Foods location, and plenty of dialogue about the city's emerging food culture. Here are the events I'll be attending this month.
  • add this feed to my.Alltop

    Elizabeth Kelly's feed

  • Product review: Lean Cuisine Spring Rolls

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    8 Apr 2014 | 8:40 am
    A few years ago, the Lean Cuisine Vegetable Egg Roll was part of my regular work lunch repertoire. While it’s a good product, and Lean Cuisine still offers it, the new Spring Rolls line blows it out of...
  • Avocado and green tea smoothie for a morning power boost

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    6 Apr 2014 | 1:46 pm
    Tired of the same old smoothie combos? It’s time to look beyond bananas and berries. Start your morning with an avocado-based smoothie. Avocados contain more potassium per gram than a banana, not to mention a host of...
  • Make your own whole-grain strawberry toaster pastries

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    1 Apr 2014 | 8:50 am
    Have you ever looked at the ingredients list for Pop-Tarts? Take a look. It’s long, isn’t it? It’s probably not surprising that there are three different kinds of sugars listed (corn syrup, high...
  • Strawberry, cucumber and basil-infused water recipe

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    28 Feb 2014 | 7:48 am
    Infused waters are gaining in popularity lately, though they’ve really been around for eons. In Mexico, agua frescas are sold by street vendors, who ladle the fruit-studded water out of big glass jars. Pineapple, guava, melon&mdash...
  • Triple berry oatmeal scones recipe: Oatmeal you can eat on the run

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    11 Jan 2014 | 1:33 pm
    Did you resolve to eat better this year? Try a breakfast with real fruit and real fiber.If the holiday glut has your body craving something healing and wholesome, you can’t do better than the powerhouse combination of...
  • add this feed to my.Alltop

    Restless Chipotle

  • Rye Pretzels Are Soft and Chewy, Easy and Addictive

    Marye Audet
    23 Apr 2014 | 1:00 pm
    Soft Rye Pretzels are good to have around for snacks, especially if you’ve got a good, ice cold local beer. Whether you eat them with whole grain mustard or plain the flavor in these holds up to it all. Really, speaking as an experienced soft pretzel enthusiast I can tell you that these are amazing. … Continue reading » The post Rye Pretzels Are Soft and Chewy, Easy and Addictive appeared first on Restless Chipotle.
  • Quick Brioche Recipe

    Marye Audet
    22 Apr 2014 | 10:03 pm
    What would you give for a quick brioche recipe? A brioche that is buttery, slightly sweet, tender, and takes only a few hours instead of the typical overnight rising is a valuable thing — if you love brioche as much as I do. Brioche is traditionally baked in a fluted pan that looks like a big … Continue reading » The post Quick Brioche Recipe appeared first on Restless Chipotle.
  • Pain de Mie – The Perfect Sandwich Loaf for Kids

    Marye Audet
    22 Apr 2014 | 8:22 am
    Homemade bread with a beautifully rounded top, baked golden brown, and just out of the oven is a beautiful thing — there’s no doubt about it. Sometimes, though, you need something closer to a commercially shaped bread loaf. You know, something that is squared off so that you can make perfect French Toast, or Texas Toast, … Continue reading » The post Pain de Mie – The Perfect Sandwich Loaf for Kids appeared first on Restless Chipotle.
  • Oatmeal Walnut Bread

    Marye Audet
    17 Apr 2014 | 8:20 am
    O is for this oatmeal walnut bread recipe. Just as full disclosure I actually wrote this in 2010. I am rewriting and republishing it now because it is a great recipe that deserves some attention AND because I am currently on vacation, or as close as I get to vacation, and I didn’t get a … Continue reading » The post Oatmeal Walnut Bread appeared first on Restless Chipotle.
  • Noon Rogani Recipe Makes Cinnamon Bread with a Twist

    Marye Audet
    16 Apr 2014 | 7:54 am
    Noon Rogani is a sweet, cinnamon bread from Azerbaijan near northwestern Iran. What’s unique about it is the shaping — and what happens once the bread is shaped and baked. You see, you make it like a regular dough, sprinkle with cinnamon and sugar, and then form it into a roll. Pretty standard stuff, right? THEN you … Continue reading » The post Noon Rogani Recipe Makes Cinnamon Bread with a Twist appeared first on Restless Chipotle.
  • add this feed to my.Alltop

    The Dutchess Cooks

  • Beef salad with dukkah

    28 Mar 2014 | 3:39 am
    Today’s recipe is another salad. But not just ‘a’ salad, I can say this one was one of the best ever! The beef was perfect, the tomatoes delicious, the avocado creamy, the blue cheese soft and spicy, the dukkah mixture sprinkled on top gave it the perfect finish, and the dressing was a killer. Ingredients for an awesome meal! This recipe I will definitely make over and over again, and also I will try to grill/smoke the meat on the bbq. I think that will make it even tastier (if that’s possible at all!). Oh and then there was wine too, a Cote du Rhone this time. The mentioned dukkah…
  • Whiskey Cream Sauce

    27 Mar 2014 | 2:31 am
    Since today’s International Whiskey Day, it seems like a perfect timing for this Whiskey Cream recipe! The sauce is easy to make, and it is delicious with a juicy steak. Serve it with green beans and twice baked potatoes for example and you’ll have a winner for dinner! The “trick” to this sauce is to use the same pan for the meat as for the sauce. More flavor! Ingredients for 2: 2 steaks (I used beef tenderloins) Black pepper 3 tablespoons butter 1 teaspoon butter (yes, that’s correct) 1 shallot, minced ¼ cup whiskey (I used Tullamore Dew) ½ cup beef stock A few drops of…
  • Pizza heaven with wild salmon

    7 Mar 2014 | 2:06 am
    In this post called easy homemade pizza I already gave you the recipe for a delicious and easy way to make the best pizza at home. But wait, there’s more….the topping! Recently I found out that it can get better when it comes to that! Way better! But this topping is different from what you’re used to, but for one time, think outside the (pizza) box! The dough (makes 2 pizzas): 2 ¾ cup all purpose flour Pinch of salt 2 ¼ teaspoon instant yeast (that’s the amount of one small package) 1 cup lukewarm water The first thing to do is get a large bowl, add flour, yeast and salt and then…
  • Pasta with Salmon and Spinach

    14 Feb 2014 | 1:43 am
    Another recipe for you today and because we have to eat more “good” fish, I decided I wanted salmon. You can’t eat meat every day… at least, that’s what “they” say.. Fast and easy as usual, and here’s what you need if you make it for 2 people: Fresh pasta, tagliatelle or pappardelle. Or buy fresh lasagna sheets and cut them yourself! 2 salmon fillets 1 tablespoon Cajun Seasoning, I used the one from Chef of the Future 1 large bag spinach leaves, washed and dried 10 cherry tomatoes, cut in half ½ cup dry white wine 1 garlic clove, mashed Dried chili flakes, depends on how…
  • Herb Butter Sauce

    20 Jan 2014 | 5:03 am
    The recipe of today is based on the herb butter recipe that I posted earlier. This time I changed it into a warm sauce, with different herbs. The main herb now is tarragon and that is also the main taste of this sauce. Last weekend I was lucky that I could get fresh herbs at the market. Rosemary, thyme, basil and parsley aren’t a problem, but tarragon is a bit difficult to get here. But, lately at the market there’s a booth that sells so many fresh herbs, it makes me want to do a happy dance! The “problem” is that this guy only sells large bundles of fresh herbs, and that usually…
  • add this feed to my.Alltop

    Real Food Fast!

  • Amazing chicken stew

    Cyndi L
    16 Apr 2014 | 5:00 am
    I usually make chicken soup, not chicken stew, but with winter dragging on into what's supposed to be spring, I couldn't help myself.  Last weekend, I set aside the three-plus hours it takes to make this incredible stew.  The recipe is from Cook's Illustrated, but of course they won't let you have it.  I'm perfectly happy to send you somewhere else that will: Best Chicken Stew © copyright 2014 – All rights reserved Real Food Fast!
  • Cranberry-white chocolate chip monster cookies

    Cyndi L
    14 Apr 2014 | 5:00 am
    Recently I made a batch of my monster chocolate chip cookies, shown below, and it occurred to me that some of my other recipes could probably be adapted to make over-sized delights like these.I started my experiments with my recipe for Cranberry-White Chocolate Cookies, and it worked out so well that I think I'll probably try it again with other recipes!  Start with the basic recipe at the link above, and make these four adjustments.  Melt the butter and let it cool before beating with the sugar, add an extra egg yolk, lower the oven temperature to 325, and form and bake them…
  • Fried cats and rotten children

    Cyndi L
    11 Apr 2014 | 5:00 am
    © copyright 2014 – All rights reserved Real Food Fast!
  • Brown rice cakes with sauteed vegetables

    Cyndi L
    9 Apr 2014 | 5:00 am
    When I first saw this recipe, I thought, "Well, maybe..."  And then I promptly set it aside for a couple of years and forgot about it!  Recently I found it in my "to try" file, and thought, "Well, maybe..."I'm glad I finally got around to actually trying it.  It's really really good!  Brown Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta © copyright 2014 – All rights reserved Real Food Fast!
  • Cuban shredded beef

    Cyndi L
    7 Apr 2014 | 5:00 am
    More Cuban!  Now that my taste buds have been fully enticed, I don't seem to be able to get enough!  This is another Cook's Illustrated recipe, and you can find a kind soul who posted his own version of it right here: Cuban Shredded Beef. © copyright 2014 – All rights reserved Real Food Fast!
  • add this feed to my.Alltop


  • Eats, Shoots and Leaves

    Hannah Kaminsky
    21 Apr 2014 | 10:18 am
    A delicacy in many cuisines across the globe and a harbinger of spring, bamboo shoots certainly don’t get a fair shake in western kitchens. Commonly and erroneously considered woody, bland, or worse yet, bitter, these traits apply only to the canned variety, which is the only sort that most people have ever tasted in this part of the world. Available for only a short window as the earth thaws out from winter, fresh bamboo are nothing like the sad slivers found in your average Chinese takeout. Subtly nutty, tender yet toothsome, these pale young plant growths boast a unique nuanced…
  • Pavlovian Conditioning

    Hannah Kaminsky
    16 Apr 2014 | 9:15 am
    Fancy and flour-free, it’s unlikely that you’d find any dessert better suited for Passover than the classic pavlova. Crispy meringue cradles whipped cream and fresh fruits, creating a simultaneously light and rich sensation all in one bite. Based heavily on egg whites and dairy, this versatile treat is surprisingly easy to veganize while remaining every bit as luscious. Pictured above is a miniature interpretation, perfect for a single serving so that no one has to share. It all starts with the Meringue Cookies on page 191 of Vegan Desserts, piped in small nest shapes with a large…
  • Well-Traveled Treats

    Hannah Kaminsky
    14 Apr 2014 | 8:58 am
    Time was not on my side. Mere days before departing for my two month stint in Hawaii, a generous package from Dear Coco landed on my doorstep, over a half dozen glossy chocolate bars embellished with huge chunks of amber brown toffee. These were no ordinary candies, boasting flavors as wild as curry and wasabi, each one inspired by various cuisines across the globe. Despite my voracious sweet tooth, I couldn’t have possibly eaten them all before jetting off, but there was no way I could leave them behind. Somehow it seemed fitting that such a worldly collection of chocolates should…
  • Matzo, Matzo Man

    Hannah Kaminsky
    11 Apr 2014 | 7:15 am
    Sundown on Monday, April 14 marks the beginning of Passover, a week devoted to celebrating spring, remembering the past, and eating cardboard instead of delicious grains, whole or otherwise processed. Needless to say, it’s that last part that really gets to me, as matzo has never been my favorite food in the world. Perhaps they would come in handy as mulch or filler for the litter box, but unadorned sheets of the unleavened bread hold little if any culinary value in my eyes. Thankfully, immense improvements in flavor can be made with just a little bit of work, and I’ve had the…
  • When Life Gives You Long Peppers…

    Hannah Kaminsky
    9 Apr 2014 | 6:53 am
    The inability to simply say “no” or even “maybe not this time” has gotten me into a number of tricky situations, typically ending with an overload of extra work to contend with. This past weekend, however, was the first time that those missing words ended with an overload of hot long peppers. Valley VegFest was winding down, my pie demo completed and the exhibitor’s hall quickly emptying out, when I chanced by a farm stand display of fresh produce. Picking through the remnants, two shiny, green peppers and three slightly bruised finger bananas satisfied my hunger…